"The only time to eat diet food is while you’re waiting for the steak to cook."- Julia Child

Monthly Archives: July 2012

This entire week has been CRAZY!!! This the reason I have not been able to update my blog lately… (which makes me sad :()

I’ve literally been in training all week-long for work! During this training I found out that I will be doing some traveling come August and September… But it’s not anywhere cool… just Houston.  I will be gone the week of August 27-31, then again September 4-7, then I will be in local training again September 24-28th. Ohy, my head hurts just thinking about it! Oh, the first week of school… I will be out-of-town... So I’m hoping my teachers are going to be OK with Josh filling in for me that week… is that legal?

Even with this crazy week, I had time to bake a cake! (totally random I know…) . A Peach Amaretto Upside Down Cake to be exact! Boy did it hit the spot. And no, this is not a Weight Watchers recipe (but it does have fruit hmm…) I enjoyed every last bite of it, and I guarantee… so will you (expectantly if you top it off with Blue Bell Ice Cream)

Peach Amaretto Upside Down Cake

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 3 Tbs Amaretto liquor (always take a sip or 2 before to make sure it tastes good ;))
  • 2 peaches, cut very thin
  • 1/2 cup chopped pecans
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp almond extract
  • 1/4 cup milk

Directions

Preheat the oven to 350.

Whisk together the flour and baking powder in a bowl and set aside.  Stir together the brown sugar, 1/4 cup melted butter, and amaretto in a 9-inch pie pan until the sugar starts to dissolve.  After sugar is dissolved,  place the peach slices on top then sprinkle the top with the chopped pecans; set aside. Beat 1/4 cup melted butter with 1/2 cup white sugar with an electric mixer until light and fluffy. Beat in the eggs 1 at a time, then add the almond extract. Pour in the flour mixture alternately with the milk, mixing just until incorporated. Gently pour the batter into the pan, over the top of the peaches and pecans.

Bake for about 25 min, or until a tooth pick inserted in the middle comes out clean. Let is cool in the pan for about 10 min before you flip it onto a plate. Before you flip it, you may want to run a knife along the edges so that nothing sticks.

Be sure to eat it warm with some ice cream (do yourself a favor, and get Blue Bell)! It’s sooo delicious! I’m drooling thinking about making this again and eating it!!!

 

Oh did i mention I would be gone next week also, my family is going on a cruise!! We will be stopping off in Cozumel and Progreso, Mexico. I can’t wait to be snorkeling and eating local food in Cozumel!! Not sure yet what Pregreso will bring, but I know there will be sun and the Beach involved! All I know is, I cant wait to be on a vacations and get away for a while… I sure will miss my babies though, but not to worry, we have them all set up to go to their own resort for the week (Dogs Rule Resort :))

Well as they say “Bon Voyage

WEST OUT!


So one of the hardest things about eating healthy (at least for me) is not eating fast food! Once you get to looking at the calories and fat (and WW+ points) just 1 stinking taco, I just can’t being my self to waste my points on it. I can honestly say, since I have started Weight Watchers, I have only had fast food maybe twice (which is a long way from where I was eating it once or twice a week).

Hungry Girl has been a huge help for my nasty problem of loving fast food.  She has a “Chew The Right Thing”  section on her website that takes some of the popular fast foods, and shows you how to make them healthy-er!
Lets dive into Taco Bell… (which makes me sad, because this is my favorite all time fast food place)

 

Some of the popular items may include..

  • Crunchy Taco- 4 points, 10 grams of fat
  • Soft Taco- 5 points, 9 grams of fat
  • Bean Burrito- 9 points, 11 grams of fat
  • Beef Taco Salad- *SHOCKER* 20 points, 42 grams of fat
  • Crunch Wrap Supreme- 14 points, 21 grams of fat

 

This makes me sad… I do love that crunch-wrap, but that’s almost HALF my points for the whole day! When I saw the Hungry Girl swap, it’s safe to say my taste buds were singing “hallelujah, hallelujah”  🙂

 

Hungry Girl’s “Chicken Crunchtastic Supreme”

Ingredients

  • 1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla (at Kroger, these are in the bakery section, not with the other tortillas, and WW fans, they are only 1 point!)
  • 3 large, baked corn tortilla chips
  • 1/4 cup drained 98% fat-free chunk white chicken breast (next time, for 1 more point I may sub for 1/2 cup 98% fat-free ground beef, but the chicken was killer good too)
  • 1/4 cup shredded fat-free cheddar cheese
  • 1/4 cup shredded lettuce
  • One-third plum tomato, diced
  • 1 tbsp. fat-free sour cream
  • 1 tsp. dry taco seasoning mix
  • 2 dashes cayenne pepper, or more to taste

 

Directions

Using a fork, break up the chicken so there are no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside.

Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato.

*Folding instructions*- starting at the bottom of the tortilla, fold edge up a few inches to the tortilla’s center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (poor Josh got my tester folded one, and it looked bad! But once I figured it out, he said I looked like I worked at Taco Bell… which I’m not sure I really want to hear ha-ha)

Bring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 – 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 – 60 seconds.

Source: HG’s Spicy Chicken Crunchtastic Supreme

Here’s where it gets good!

For 1 serving (which is the whole dang thing!!)

Hungry Girl Style  Taco Bells Crunch wrap Supreme
210- Calories 530- calories
4.5g- Fat 21g-Fat
27.5g- Carbs 67g- Carbs
13g- Fiber 4g- Fiber
26g- Protein 19g- Protein
5 WW+ Points 14 WW+ Points

 

That’s saving 320 calories!! and 9 points!!

 

Let me tell you, it was just as good as the full fat version!!  They were super easy to make, and super fulling! I was worried about Josh not liking them, but in fact, he LOVED them!
If you have never looked at the calories and fat at the fast food your eating, you may want to take a regretfully take a look. You wont be sorry… or maybe you will 😉

PS  there are tons of apps (for iPhone users) that help with this. Some of my favorites are “Restaurant” and “Dotti”… Don’t have an iPhone, NO PROBLEM, almost all fast food joints have their nutrition posted online! Just Google “Taco Bell nutrition”,   or any of your favorite places and “read em’ and weep”

Until Next Time,
WEST OUT!

 

 


I know many of you work long hours, like I do, and when I get home I would love a nice hot home cooked meal fully prepared  … but ya right who am I kidding!

However, the next best thing is………………. THE CROCK POT!!!

I use to be so nervous to use it because I was always concerned with it catching fire, or burning down my kitchen while I was away… but once I started to use it, I fell in love with it! So much so I actually have 2!  Some of my favorite recipes come out of that bad boy!

When I make recipes in it, I usually get it all ready to go the night before, so that Josh can throw it on in the morning or at lunch. Mine has a ceramic  bowl that comes out so that’s what I put in the fridge.

But seriously, the possibilities are endless as to what you can cook in it.  So here is my latest, Josh is the one that actually threw it all together for me (ya, it’s that easy ;))  and he said it was a HOME- RUN!  So without further ado…

Santa Fe Crock Pot Chicken
Original recipe at skinnytaste.com

Ingredients

  • 5-6 chicken breasts
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, drained and rinsed
  • 1 can corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat-free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Directions
Combine all the ingredients (minus the chicken) together and put it in the crock pot, then top with chicken. Season the chicken with a little salt. Cook on low for about 10 hours or on high for 6. About half an hour before serving, take the chicken out and shred it using 2 forks. Put the shredded chicken back in the crock pot, give it a good mix, then it’s ready to eat when you are!

Servings: 8 servings, Size: 1 cup, Old Points: 3 pts, Points+: 4 pts
Calories: 190,  Fat: 1.5 g , Fiber: 5.6 g , Carbs: 23.1 g,  Protein: 21 g

See how easy that is!!And trust me, your belly will thank you!!

The even better part, it’s a WEIGHT WATCHERS dinner, of course you have to add points for the tortilla or rice or whatever you serve with it!!

We used it to make

  • tacos
  • quesadillas
  • taco salad 
  • what ever you want!!

So do your self a favor, throw these things together, and enjoy a nice warm cooked meal….courtesy of your crock pot 🙂

Enjoy

WEST OUT!

 


I hope everyone had a great 4th of July!

I know we did, there is nothing better than spending time with friends and blowing stuff up. Well OK, not the girls, but the guys had a field day with all their fireworks. For us girls, the key is to always STAY ON OUR TOES and apparently “don’t look up“… because of falling rockets (Sorry Jess, at least it wasn’t your eye 🙂 )

I’m just now getting to feel back to normal after my surgery a few weeks ago and man it feels good to be able to breath again! I was so blessed to have some many people to take care of me, especially my sweet husband (xoxo)!

Tuesday night me, Josh, Jess, Clay, Andrea, Nicole and Matt headed out to Roanoke to grab dinner at Brix Pizza (if you love thin crust, amazing pizza… you have to try this place. Even picky ol’ Clay liked it 😉 ) Then we pulled over on the side of the road (redneck style) , got out chairs and blanket, and watched some fire works . They were alright, I’ve seen better…

Then last night, we headed out to Haslet so the boys could shoot off fire works, and there were a lot of them!

(You can see why the wife’s were nervous we did however, brave some Roman Candles and sparklers 🙂 )

This is what we do to keep our mind off the guys shooting each other with fireworks… (thanks Clay for the picture)

I woke up yesterday morning looking for something to make so I could being over to the house… So there I was…in bed looking on Pinterest for inspiration… and lucky I came across a recipe for a Oreo truffle! I took a creative spin on what the recipe said and made it RED WHITE and BLUE (to be festive of course) If you know what a “dirt cup” is, this is basically that… minus the gummy worms, and as a kid it was one of my favorites! So In honor of Independence day… here is the recipe

Oreo Truffle

Ingredients

  • 1 bag of Oreo, crushed
  • 8 oz cream cheese
  • 1/4 cup butter, room temp
  • 1 cup powdered sugar
  • 3 cups milk
  • 1 package french vanilla pudding
  • 1 package cheesecake pudding
  • 1/2 tsp vanilla
  • 12 oz cool whip, thawed

Directions

Cream together the cream cheese, butter and powdered sugar until smooth. Then, in another bowl mix together milk, puddings, vanilla and cool whip. Add the cream cheese mixture to that bowl and mix until well combined. Then you get what ever bowl you are using and start layering with a Oreo , then pudding, then Oreo and continue until it’s all used, but try to top it off with Oreo. Chill at least an hour before serving.

If you want to add colors, I separated the pudding mixture into 3 bowls and picked the colors that I wanted to use. I actually doubled the recipe because my bowl was pretty big, so just gauge the size of your bowl to see if you will need more or not.  You can also get creative with the pudding choices!

I thought his was so yummy! But again, I love those dirt cups!

Anyway, I have several more yummy recipes to share with you coming up...so stay tuned!

Until next time,

WEST OUT