Tuesday, March 25, 2014

Lunch recipe

141.5, yippeeee?

Yummy summer salad, had it for lunches last week.

Asian Tuna Slaw


Servings: 4

Ingredients:
2 (12 ounce) bags broccoli slaw
1 cup chopped gala or red delicious apple (about 2 large)
(2) 5 ounce cans Albacore White Tuna in Water
1/2 cup low-fat sesame ginger dressing (like Newman's Sesame Ginger)
Directions:Drain tuna well.  In a medium bowl, mix broccoli slaw, apple, and tuna. Top with dressing and toss to coat.  If possible refrigerate for 15-20 minutes before eating

Calories: 195   Fat: 3.2   Carbs: 21   Fiber: 7   Protein: 22

Wednesday, March 12, 2014

My body hates me.

Atleast it sure seems like it.  I've tried WW again, I tried counting calories, clean eating too, I can't lose weight.  My weight has topped at 142 and there I sit, gaining and losing the same 2 pounds over and over again.  Why?!?!?!

I read today that I should be doing weight lifting or strength training to lose weight, cardio won't do it.  Maybe?

So I'm back to this blog.  Back and hoping to glean something from the person I was back in 2008, the skinny and in shape Breezy.

Tuesday, September 18, 2012

Crock Pot Minestrone

From SkinnyTaste, made it Sunday and froze for lunches.

It has turned colder here so soup lunch is a nice lunch.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g  Protein: 8.7 g  Carb: 42.0 g  Fiber: 6.7 g   
  • 1/2 onion, chopped
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 3 cups fat free chicken broth (or vegetable broth for vegetarians)
  • 1 oz chunk of good Parmesan cheese rind
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley leaves
  • salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups chopped fresh or frozen (defrosted) spinach
  • 2 cups cooked small pasta like ditalini or elbows (al dente)
  • extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.

Sunday, September 9, 2012

6 Can Taco Soup

TACO SOUP With chicken 

3 FROZEN chicken breasts 
1 envelope ranch dressing mix 
1 envelope taco seasoning mix 
1 medium onion, diced 
1 can rotel tomatoes 
1 can black beans 
1 can cannellini (or any white) beans 
1 can kidney beans 
1 can vegetarian baked beans 
1 can kernel corn 
Put everything in crockpot in order listed. 
Do NOT rinse or drain beans. 
DO NOT STIR. 
Cook on low for 6 to 8 hours. 
Take chicken out and shred with two forks. 
Put chicken back in, stir, and eat. 
Freezes well 

Friday, February 17, 2012

Chicken Pot Pie Soup

This is from skinnytaste. Yum, I'm making this this weekend for lunches next week.

Chicken Pot Pie SoupGina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Wednesday, February 15, 2012

Tea is not for me, I guess

So starting SFT today and have to give up my chai latte mix.  I keep buying boxes of teas that sound good and they all taste like hot dirty water to me.  So far the only one I can tolerate is a Stash Pomegranate Raspberry one.

:(

Sunday, February 12, 2012

Kale Chips?

1 bunch kale, washed throughly and dried
About 1 tbsp extra virgin olive oil
Salt to taste, use gourmet flavored salt if you like

Preheat oven to 350 degrees.  Slice the tough ribs from the center of the kale leaves, and slice each kale leaf in half (or to your preferred size).  In a large bowl, toss kale with olive oil and salt until well coated.  Add salt to taste, but beware of adding too much!

Spread the kale on a baking sheet lined with with parchment, and bake for about 10 minutes.  Check the kale and see if it is crispy, it can burn easily!  If it is not done yet, toss the kale on the sheet to mix, and bake for another 3-5 minutes.  

I wonder how they store, or do you have to cook and eat.  Checking to see if I can bring them for lunch.