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

Tag Archives: food

Well, after about a 2 week hiatus it feels good to be blogging again!

These past few weeks have been crazy!!

We went on a cruise with the family for Jared’s Graduation and had a BLAST!! I will say the best part (besides being with the family) was the food!! Now, I know what your thinking… “did she take pictures of the food?” the answer, OF COURSE I DID!! It’s really the best place to try out food you never would have before *clears throat* like frog legs! So, with the tradition of  posting food pictures, I give you… “Cruise Food”

Ceviche- (for those of you who don’t know what it is) -A South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer. And it was spectacular!

Alligator fritters Anything fried is good in my book!!

Pork Chops- With the most AMAZING Mac & Cheese ever!! You know that didn’t come out of a box!

Heaven– OK, not really heaven, but pretty dang close. This was a warm chocolate melting cake! Even typing this is making me drool. I am currently in the hunt for a recipe to replicate this!

Yes, I took a picture with the frog legs that I ate! They were surprisingly good! People say they take like chicken, I would have to disagree.. they taste more like fish!

Dad! – So a pretty unknown thing about eating at the “formal” or nice restaurant for dinner, is you don’t just have to order 1 appetizer, dinner and dessert. You can order every single appetizer if your little heart desires. In fact, on “formal” night, my dad ordered 3 entrees!! He tried the lobster, steak and the ribs!! My cousins like had 5 lobster tails! I’m not kidding, order away!

Our dinner table on the night we though it was just going to be us 2… Jared ended up showing up, for his 3rd dinner, which was cool, because I kind of like that kid.

But of course, it was not all about the food, we had a great time with family and traveling around. We went snorkeling in Cozumel which is one of my favorite places ever! I have never seen such blue water in my life. Josh and I hope to next year stay at an all-inclusive resort there and stay longer than 8 hours (which we have done twice)!

Like I said, the water was so clear! (so glad Shark Week is this week, not 2 weeks ago, can I get an AMEN)

Also, side note- if you are often in the water or swimming or anything, these photo were taken with Josh’s iPhone. I bought this thing off Amazon.com for like $25 and it worked like a charm! Totally worth it in my book!

Well, lunch is over, time to get back to work! I will leave you with a picture of my wonderful family who we had such a blast with that week! I love them so very much, no matter where in the world we live, from Mexico to the Carolina’s or New Mexico to Tennessee a part of my heart is always with them!

Thank you for letting me indulge you in a multitude of pictures, hope to be back to my “normal” postings next week 🙂

Until next time,


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


  • 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


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


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”


  • 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



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,



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


  • 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


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,


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


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


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,


I want to start off by saying Happy 2nd Anniversary to the love of my life JOSH!! I love him more than I did on the day we said “I DO”.  ❤

This weekend I did pretty poor with my healthy eating… (super fail!) But it was Soooo worth it!

Me and Josh went for a wine tour on Saturday in Burleson, TX at a little winery called Loan Oak Winery. (soon to be Lost Oak… just FYI) and it was the neatest little place! We got to walk around the vineyards, we even got to see them bottling wine! It was really cool. After we walked around the land, we went back in and had a wine tasting. Their wine is really yummy and we did leave with a bottle (or 2 :))

On our way back we passed by the new FOOD TRUCK PARK in Downtown Fort Worth, so we stopped in to get some dinner! It was delish! We both stopped at the Butchers Son food truck and ordered sliders which were spectacular, Josh even said it was one of the best sandwiches he ever ate. If you are looking for something outdoors before the summer heat kicks you in the pants, then this is the thing to do. They had a live band and lots of room!

Remember I mentioned about the “not eating super healthy” earlier, here’s why…

The sliders I ate… 1 had Mac N Cheese and Brisket, 1 had fried chicken and mashed potatoes and gravy, and 1 had pulled pork with cheese and onions…. and I ate it all….

The worst part is… WE WENT BACK THE NEXT NIGHT!!! With my family of course 🙂 This time I opted for a more “healthy” option and enjoyed brisket tacos (which were amazing).  I Would for sure recommend hitting it up before it gets to hot out side.

On Sunday, I was in a baking mood so I baked some cookies that Josh has been wanting, Butter Pecan Chocolate Chip Cookies!   Here is how I made them…

Butter Pecan Chocolate Chip Cookies


  • 8 oz unsalted butter
  • 1 1/2 cup chopped pecans
  • 2 1/3 cup flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar, firmly packed
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 2 large eggs
  • 1 cup chocolate chips


  1. Melt the butter in a medium sauce pan, once melted, pour it into a large mixing bowl. Pour pecans into the sauce pan and stir to coat with the remaining butter residue. Cook over medium heat until pecans are  lightly browned. Set aside and cool completely
  2. When the butter in the bowl has cooled, add the sugars and beat until well blended. Beat in the eggs and vanilla until smooth and well blended. Slowly add in the flour, baking soda and salt until all mixed, then stir in the chocolate chips and pecans.
  3. Scoop tablespoons (I have a tablespoon ice cream scoop that it awesome when it comes to measuring this out) on a cookie sheet either lightly greased or I used a silicone sheet what ever you have, and bake on 350 degrees for about 11 min.

Depending on how big you make the cookies,  you should end up with about 3 or 4 dozen.

Here is my final product (including my set up)

I did also make homemade hummus this weekend for my lunches and stuff which is healthy so I may post that later this week.

So back to working out and eating better things. This weekend has fun things in store for us and I cant wait to share pictures and tell y’all all about it!!

Until then….


So, truth be told, I have always loved pastas and carbs…  But I know how unhealthy the white and cream sauces are or can be so I try  not to make them. (Not only that, but Josh doesn’t like creamy sauces…Who doesn’t like creamy sauces?!?!) That being said, I have been looking around for some healthy healthier pasta dishes and last night I HIT THE JACKPOT!!!

Pasta with Asparagus


1 lb thin asparagus, cut into 2″ pieces (tough ends trimmed)
6 oz uncooked pasta such as Ronzoni Smart Taste
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese (I used KRAFT BRAND)


In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente about 8-10 min.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid*, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

Source: Skinnytaste.com

*I was nervous that the egg yolk would cook if you added the hot asparagus water to it, but if you do it slowly and whisk it quickly as you pour it, it worked out just fine (No scrambled eggs for this girl!)

Servings: 4 • Serving Size: 1 1/4 cup •
Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g  


Then eat it.. ALL OF IT!! OK maybe not all of it, but it’s so good, you will have to stop yourself from going back for more!

My workouts like mentioned in my last blog are going good. 🙂  I worked out Monday night using this work out DVD called “Slim in 6” and the first DVD is a lot of lunges and squats…. and O…M…G….. I have not been able to walk normal since Monday! We took Tuesday night off because (lets face it) neither Josh or I could move. Last night we took the pups out and walked a little over a mile and did the ABS workout part of the DVD… Today I still am pretty sore but I will be attempting  to make a fool out my self go to a Zumba class as my gym with Jessica. It will be a sight to see, that’s for sure! But we decided as long as we can laugh at ourselves (which I’m sure there will be a lot of) we can have a fun time!

Any way, it’s almost the weekend! Any one have fun plans? Hope everyone has had a good week so far!

Until next time,