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

Friends… fireworks and food!

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

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This sweet tooth of mine!

So, one of the hardest parts of eating healthy and weight loss that I struggle with, is the fact that I have a huge sweet tooth! It’s pretty embarrassing to open my desk drawer and to see the plethora of Hersey kisses (just about any flavor they make it in)…

In my search for “healthy” or low-fat/cal satisfying sweet things, I have come across the recipe for mini cinnamon rolls.  I did not have high expectations for these, because they are not Cinnabon rolls. But let me tell you, they are FANTASTIC!! I am eating them as breakfast and desert (if i need something sweet at night… it’s a much better choice over ice cream), Josh has also been eating them and loves them! If Josh likes it, then you know it’s gonna taste good 🙂

Skinny mini Cinnamon Rolls

Ingredients

For the Cinnamon Rolls

  • 1 can (13.5oz) Pillsbury refrigerated pizza dough (I used a 11oz because that’s the only I could find)
  • 1 1/2 TBS reduced fat butter, melted (like smart balance)
  • 4 TBS sugar
  • 2 1/2 tsp cinnamon

For the icing

  • 1/2 cup plus 1 tablespoon powdered sugar
  • 1 1/2- 2 tsp non fat milk

Directions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

Open the can of pizza dough and stretch out flat onto lined baking sheet. With a brush or spoon, spread ½ of the butter  over dough.

Combine sugar and cinnamon in a small bowl, and mix.  Sprinkle 2 TBS of this mixture over the top of pizza dough, covering the butter. (Don’t worry, we will use all of it) Now start at the shorter side (, roll the dough so the mixture in on the inside.  Rub the remaining butter on the outside of the roll and add another 1 1/2 TBS of the cinnamon/sugar mixture on the outside of the roll.

Cut into rolls, depending on how many oz of pizza dough you used, you should get 12 -16 mini rolls. Put on the baking sheet with a little room around each of them, then sprinkle the tops with the left over cinnamon/sugar mix.

Bake about 10-15 minutes then set aside and let cool (it’s gonna be hard to not eat one right out of the oven, but trust me, the icing makes this thing!)

To make the icing, just combine powdered sugar and milk until it’s think icing constancy. Drizzle it over the rolls (Now you can eat these!!)

Nutrition info: 90 calories, 1g fat, 2g protein, 18g carbs, 1g fiber, 185mg sodium, 7g sugar,2 WW pluspoints

as compared to the Cinnabon Rolls

*SHOCKER* (730 calories, 24g fat, 127g carbs, 127g carbs, 20 WW pluspoints) OUCH!!!!!!!!

Original recipe can be found at skinnykitchen.com

They really are sooo yummy and for sure will satisfy my sweet tooth! I will take 1 of these over snacking on Hersey kisses (at 25 calories each) any day!

I have made several more WW recipes this week (cream of zucchini soup and coconut chicken) and hopefully get to post them this week.

Until next time,

WEST OUT!

Shrimp Tacos!

Since I told my mom I would be posting this recipe today,I feel somewhat obligated to do so 🙂 However, you may have to excuse any “mess ups” that may in this post because the energy drink I was expecting in the refrigerator for me this morning was magically missing… so much for being awake in my early morning meeting… Oh well, on to the food!!

So in keeping with my healthier eating I have gathered many recipes from all over the place, and one thing I really love is that a lot of the time they are adding the Weight Watcher points+ in with the nutrition information… which ROCKS! The one I made this week was fantastic and have been eating on it since (due to the fact Josh really wont touch shrimp)

I believe this recipe was really meant for eating plain, but for only 2 extra points, grab a corn tortilla and throw it all in there and make a taco.. Delicious (even Josh wanted to try a bite)!

Grilled Shrimp Tacos

Ingredients

For sauce:

  • 5 Tbs light mayonnaise
  • 2 Tbs finely chopped scallions   (those are the green onion things, not to be confused with shallots 😉 )
  • 3 Tbs Sweet Chili Sauce   (you can find this with the Asian ingredients at your grocery store)
  • 1 tsp Sriracha, more or less depending on your love of spice

For the Shrimp

  • 40 raw shrimp, that have been shelled and deveined (I can usually find them deveined, but shell them myself)
  • Fresh cracked black pepper
  • A pinch of salt

Special equipment

  • 8 Metal skewers, or 8 wooden skewers that have been soaked in water for a bit

Directions

Mix all of the  ingredients for the sauce together in a bowl until well incorporated, then set it aside.
Next, shell the shrimp (if you can’t find them without it)throw them in a bowl and lightly salt and pepper them.  Put 5 shrimp on each skewer. Don’t over crowd them because it makes cooking them on the grill difficult.

Put on a clean and oiled grill over medium heat for about a total of 5-6 minutes, depending on the size of your shrimp. These little guys cook really fast so as soon as they turn opaque  and cooked through, take them off. An over cooked shrimp is a sad shrimp…

Once they are cooked completely, brush the sauce over the shrimp. You should have just enough to give these guys a good slathering of sauce. And eat immediately, because the only thing worse than an overcooked shrimp, is a cold one…

Now you can stop there and have something super yummy… (please excuse my cheap plates, I did not want to mess with dishes 🙂 )

Or you can warm up some corn tortillas on the stove and make yourself a taco with some lettuce. (<So good!!!)

Nutrition Info: Servings: 4 , ( Serving Size =  2 skewers)   Old Points: 3 pts , Points+: 3 pts w/o tortilla, 5pts with tortilla, 140 Calories, 4.7g Fat, 18.5g Protein, 4.2g  Carb, .1g Fiber

Original recipe can be found at skinnytaste.com

Remember Fathers Day is this weekend! Be sure to tell your pops you love him! I sure do love mine like crazy!

That’s all I got for now,

WEST OUT

So what if I’m a little ” Corny”

So I have another confession to make….I LOVE CORN!!! I can honestly just pop open a can of it, and eat it right out the can! Thankfully Josh likes it to so we usually have some lying around.

This weekend, we had 4 sweet ears of corn we needed to use up.. in fear they would go bad (gasp) So I could not let that happen! I decided to throw somethings together and make a Mexican Corn “salad”. IT WAS NUTS!! Literally me and Josh kept going back for more, which can be dangerous because it’s a carbs. So here is how I made it!

Banging Mexican Corn

Ingredients

  • 4 ears of sweet corn (we grilled outs for about 12 min, then cut off the corn and put it in a bowl)
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 teaspoon ground cayenne pepper (or 1/4 tsp if you don’t want a big spicy kick)
  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped (for less heat, take out all the seeds and membrane)
  • 2 garlic cloves, minced or chopped
  • 1/4 cup crumbled cotija cheese (my absolute favorite cheese ever!)
  • 1/4 cup fresh cilantro, chopped

Directions

Put the corn kernels at the bottom of a skillet (I used nonstick but if you want it to be “blackened corn” you can use a non-nonstick skillet), and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, jalapeno pepper, and garlic. Stir the corn mixture every few minutes. Cook for about 15-20 min until the onion and peppers are soft. Once done put it into a bowl and top with cotija cheese and cilantro. (another option, is put it in an oven save bowl and top it with the cheese (even motzz if you got it and prefer to use that) and put in the oven and melt the cheese a little bit)

Nutritional Info: Calories: 179, fat: 7.5g, Carbs:21.3g, Fiber: 3.1g, Protein: 8.6, WW PlusPoints: 5

 

This definitely had a big kick to it. So for a less spicy version, you can always not add as much cayenne powder, or you can always replace the jalapeno with a red or green pepper.

 

We ate it with some steak and crab! It was a very yummy dinner! The crazy thing, is the crab was Josh’s idea!! I’m so happy he is liking some seafood now 🙂

Until next time,

WEST OUT!

Hummus!

So, with this healthy eating, I have ventured out a little bit 🙂 I have never actually tried store-bought hummus, but I decided to make it! And let me tell you, its Yumm-o! Not only is it yummy to eat, it’s actually really good for you!

  • The chickpeas are very high in protein and it good at maintaining blood sugar levels, and it’ s also known to be effective in preventing build up of cholesterol in the blood vessels
  • Tahini is not just high in protein, but it’s also a great source of calcium
  • Flax seed oil is excellent for preventing high cholesterol, heart disease, cancer, and the “down in the dump” feelings
  • Garlic and lemon juice work to improve immune functions and fight of bacteria and viruses and are filled with antioxidants that reduces stress in the body
  • Red peppers have many vitamins like A, C, and K and are also rich in antioxidants (plus so many other things)

So enough about why you should eat it! Here is how I make it!

Red Pepper Hummus

Ingredients

  • 4 cloves of garlic, unpeeled
  • 1/3 cup packed fresh parsley
  • 1 15oz can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup jarred roasted red pepper, rinsed and drained
  • 6 pitted black olives/ or 3 large green olives
  • 2 Tablespoons Tahini
  • 2 Tablespoons Lemon juice
  • 1 Tablespoon of Flax Seed oil
  • 1 Tablespoon Franks Red Hot (mild)
  • Pitas and/or fresh vegetables for dipping

Directions

Put the unpeeled garlic in a small microwaveable bowl that can seal and add enough water to just cover the garlic. Place the sealed container in the microwave for about an 1 minute; discard water

When the garlic is cool enough to handle; squeeze the garlic into a food processes and throw away the peel. Add the parsley and process until chopped. Add chickpeas, red peppers, olives, tahini, lemon juice and Franks sauce. Blend it all together until smooth.

nutritional info: (4 Tablespoons = 1 serving) 177 calories, 4g fat, 7g protein, 4 g fiber, 3 WW point, 5 WW plusPoints

I make this at the start of the week and take it for lunches at work! I usually either take wheat thins or a pita and carrots! It really has a great flavor and is very satisfying!

Tonight I’m going to be baking Jalapeno Popper Stuffed Chicken! If it’s a winner, I will post the recipe later this week.

Until next time,

WEST OUT!

What a weekend!

First off I want to say congratulation to my brother Jared for graduating High School! Yeah class of 2012!!

So we had a TON of family in town this weekend! My Grandparents stayed with Josh and I. It was our first time “hosting” someone at the house since we have been married! (well, that was not a brother) Thankfully my mother was a trooper and took care of all of the meals so I didn’t have to worry about cooking! She pretty much rocks!

Graduation was at 8:00 IN THE MORNING!!!! Ohy! At least we didn’t have to fight traffic in the morning, so that was a plus.

The next graduation from high school will be my baby brother Michael, but we are 4 years away from that. Hopefully I will be graduation from College before that 🙂

 

 

So my weekend went by fast (and I was soooo grateful for “bonus day” off work Friday after the electricity went out, the AC stopped working and our computer system shut down) I was able to get some last-minute cleaning taken care of.  My Grandmothers house is always sooo clean, I felt I had a little more work to do to get even close to her house.

My summer class started up today! It’s a 4 week class, so if you don’t see or hear from me for a few weeks, it’s because my nose will be in a book! I have 4 weeks to read 15 chapters of my text-book… And I would be lying if I said I have even read half of the previous text books I got in a whole semester! This should be interesting.

Anyway that’s about all I got for now! I will post a recipe later this week for some homemade “healthy” cinnamon rolls! I started following the weight watchers plan (to get in shape for swimsuit season… bla) (good part, I’ve already lost 5lbs!)  and this is a recipe for that plan!

Hope everyone has a fantastic week!

 

WEST OUT!

Weekend Wrap Up!

Hope everyone had a great (long) weekend, and made sure to remember what the holiday really was about.  We have so much to be grateful for because of our troops! A simple “thank you” will never be enough for everything you have sacrificed for us!

We really enjoyed our self this weekend with friends and family!  On Sunday night we had a group of friends come over to play games and snack on some food! The guys,  Clay and Josh,  played X-Box while the girls, Me, Jessica and Andrea  enjoyed a competitive out to get each other peaceful game of Sequence!

Then on Monday Me, Jessica and Josh spent that morning laying out by the pool and just catching some sun… A LOT OF IT!  Then that night, we did it all over again! 🙂  Played more games and had more food! This time we grilled out burgers, steaks, hot dogs, vegetables, and  potatoes! Josh did a good job of not burning anything and making everything taste yummy!

Of course this post would not be complete without a recipe, I made this one this weekend! This is one for the sweet tooth people out there (like me!)

Apple Toffee Dip

Ingredients

  • 1 package (8 oz)  of cream cheese, softened (If you want, you can use the low-fat, i figured, what the heck I’m going full fat for this bad boy!)
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 package (8 oz ish)  heath bar bits
  • Green apples & red apples cut into wedges (I also had gram crackers to dip with)

Directions

  1. In a bowl, beat cream cheese, sugars, and vanilla. Fold in the heath bar bits and serve with apples (or whatever you want)

There is a TON of sugar in this, but OMG its sooo good! If you have a sweet tooth, you are going to love this! I like it best with the green apple because the tart goes really well with the sweetness of this dip.

I know I said there will be some healthy recipes coming soon, and there will be! I am still working on making them 🙂

Hope everyone (in Texas)  got out there and voted yesterday! We did! Yeah!

Have a great short work week!

WEST OUT