Veggie Lo-Mein

This Veggie Lo-Mein is quick, easy and satisfying... one of those Uh Oh what are we having for dinner meals because chances are you already have all of the ingredients =) These frozen veggies are by far the best frozen stir-fry veggies I have had to date.

Veggie Lo-Mein
FatGirl Original
Serves 6
8P+

1 Pkg. Rozoni SmartTaste Spaghetti (Make sure it is the thick one and not thin or Angel Hair)
6 T World Harbor Maui Mountain Teriyaki Sauce (Or your fav... this one is 2P+ for 2T)
2 packages Birds Eye Steamfresh Asian Medley, Specially Seasoned

 

Cook spaghetti and veggies according to package directions.

When cooked combine 3 ingredients.

I royally suck...

So not only did I fall off the wagon, but I fell hard. I also fell hard off of my blog =(

Ugh.

But as of tomorrow I am BACK!  I will not go through my life feeling like shit. Honestly that is totally how I feel. DH and I also fell of the work-out wagon. So for the past 3 weeks I have been eating horrible and not working out. Granted I have only gained like 3 or 4 lbs back and I know it could be worse, but I feel like a huge blob of godknowswhat. I feel huge. When we were eating right and working out I felt thin and I think that feeling thin is really important.

I promise to add some new recipes including:

Zucchini Fritters
Pumpkin-Apple Muffins
Tomato and Goat Cheese Pasta - Because I cannot spell Capellini lol.
I also added a picture to the Buffalo Chicken Grilled Cheese and the Chicken Noodle Casserole.

Perfect Hardboiled Eggs- Tis the Season

Place you eggs in a large saucepan and cover with cold water (until about an inch above the eggs) heat on medium until boiling. Shut off heat, cover and set a timer for 12 minutes. Drain very carefully, or use a spoon as I cracked half my eggs... into a strainer. Spray with cool water. Wait until they are completely cooled to color.

Winter Salsa Blues

So everyone and when I say everyone I mean everyone on my WW board has been raving about the Pioneer Woman's salsa recipe...

I am a salsa snob, well since last summer.

Last summer I had my very first vegetable garden and all summer long I had the most amazing, colorful, pico de gallo type salsa. I was spoiled. My garden was soon done for the year and I resorted back to "tostitos meduim" I know I know it is bad. Very bad, but I was desperate.

I am desperate no longer. This salsa recipe is truly amazing. My favorite part? Three... count them 1 2 3 fresh ingredients (if you are an avid cook then you should have lime juice and garlic cloves on hand anyway), and the rest is canned. I must admit I was skepitcal at first, just because how fresh can something taste if half the ingredients are from a can? I was wrong. It tastes and looks like "fresh ingredient" salsa....

I will never go back to "tostitos medium" again and I guarantee that after you make this you won't either.

May we never suffer from Winter Salsa Blues again.

Pioneer Woman's Restaurant Style Salsa

Lemon Angel Cake Roll

Lemon Angel Cake Roll
(Taste of Home Comfort Food Diet Cookbook)

Serves 10
6 P+

9 Egg Whites
1½ tsp. vanilla extract
3/4 tsp cream of tartar
1 C. plus 2 T Sugar
3/4 C. cake flour
1 T powdered sugar

FILLING:
1 C. Sugar
3 T Cornstarch
1 C. Water
1 egg, lightly beaten
¼ C. lemon juice
1 T grated lemon peel

• Place egg whites in a large bowl, let stand at room temp. for 30 MINUTES.
• Meanwhile, line a 15"x10"x1" jelly roll pan w/ waxed paper, lightly coat with cooking spray and set aside:

Sidenote: Ever want to kick booty at Hangman? Use WAX PAPER... I swear that no one thinks of W's and X's and P's. lol.

• Add vanilla and cream of tartar to egg whites, gradually beat on medium speed until soft peaks form.
• Gradually beat in sugar 2 T at a time on high until glossy stiff peaks form and sugar is dissolved.
• Fold in flour ¼C. at a time.
• Carefully spread batter into prepared pan. Bake at 350 for 15-20 MINUTES or until cake springs back when lightly touched.
• Cool 5 MINUTES
• Turn cake onto a kitchen towel dusted with 1 T powdered sugar BOTH SIDES! (a cheese cloth should work fine too)
• Gently peel off waxed paper, roll up cake in towel jelly-roll-style. Cool completely on wire rack.
• In large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over med-hi heat until thickened and bubbly.
• Reduce heat. Gently stir in lemon juice and peel. COOL TO ROOM TEMPERATURE WITHOUT STIRRING!
• Unroll cake; spread filling to within ½" of edges
• Roll up again, place seam-side down on a serving plate and sprinkle with additional powdered sugar.

Sidenote: I bought the hubster this as a stocking stuffer one year and it is truly amazing. I always get the most of each egg. I think I use it more than he does =)

Buffalo Chicken Burgers with Fresh Slaw

Buffalo Chicken Burgers with Fresh Slaw
(Taste of Home Comfort Food Diet Cookbook)

So I loved these, as did my SIL, BIL and husband. They were delicious and I will totally be making them again. Hubby and I even liked the slaw and that is def. not us. Sorry for the lack of pictures too, we made these at SIL's and I forgot my camera.

Serves 4
5 P+ not including bun, I used the Flat-Out Fold-it's (3P+)

SLAW:
¼ cup thinly sliced celery
¼ cup shredded apple (I used Granny Smith and just sliced it really thin)
2 T. fat-free blue cheese dressing
1 tsp. finely chopped walnuts

SAUCE:
3 T hot sauce
2 tsp. Ketchup
2 tsp. light butter, melted

BURGERS:
2 T chopped red pepper
2 T + 4 t. thinly sliced green onions, divided
1 T unsweetened applesauce
¼ tsp. salt
¼ tsp. garlic salt
¼ tsp. pepper
1 lb ground chicken
lettuce

• In a small bowl combine celery, apple, salad dressing and walnuts.
• In another small bowl combine hot sauce, ketchup and butter, set aside.
• In a large bowl combine red pepper, 2 T green onion, applesauce, salt, garlic salt and pepper.
• Crumble chicken over mixture and mix well. Shape into 4 burgers.
• Broil 6" from the heat for 5-7 minutes on each side. BRUSH WITH SAUCE.
• Serve on lettuce lined buns, top with 2 T slaw and remaining onion.

Note: SIL has this great but PITA George Forman grill that we made these on and it worked just fine. I don't think it is neccessary to actually broil them. I think I would even consider grilling them if I could get my husband to do it. I thought all men liked to grill?

Coming soon:

Coming soon:

Mom's Carrot Cake-Healthified-This was an epic fail and if you know me, I never use that word.
Zesty Hamburger Soup-This was eh! So I will save you the pain.

Applesauce Oatmeal Pancakes... yum!
My fav Turkey burgers, double yum!

Chicken Noodle Casserole

We all really enjoyed this, my 2-year-old said "Mmmmm tastes good." Haha. It was super easy and really filling.

Chicken Noodle Casserole
(Taste of Home Comfort Food Diet Cookbook)

Serves: 8
9 P+ for approx. 1-½ cups

5 cups uncooked egg noodles
1 stalk celery, chopped (I did two because it didn't look like much)
1 carrot, peeled and chopped
4 cups cooked chicken breast, chopped (I used leftovers from a roaster I made a few days ago, it worked out awesome!)
1 can cream corn
1 can reduced-fat cream of chicken soup
2 cups reduced-fat shredded colby-monterey jack cheese
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup frozen peas (I used canned and it worked fine, a pea is a pea and I don't like them any which way lol)
1/4 tsp. ground pepper

• Cook noodles according to package directions- add celery, carrots and peas during last 5 minutes. Drain.
• Stir in remaining ingredients reserving 1 cup of the cheese.
• Transfer 13x9-in. baking dish coated with cooking spray.
• Cover and bake at 350 for 30 min.
• Top with reserved 1-cup of cheese and bake 10 minutes longer.
• Enjoy!

Buffalo Chicken Dip- Healthified

Buffalo Chicken Dip- Healthified

I am adding this by request... but first I must tell you that this is by far the BEST buffalo chicken dip I have ever had. It is pure deliciousness. I also do NOT alter this recipe at all so because of that I am simply going to give you guys the link to the recipe.

Iowa Girl Eats- Buffalo Chicken Dip

Buffalo Chicken Alfredo

Buffalo Chicken Alfredo
(FatGirl Original)

Serves: 6
10 P+ for approx. 1¼ cups

14 oz. uncooked pasta (I used Rotini, but ziti or fettucinni would work)
4 T fat-free blue cheese dressing (next time I will try Ranch just to see the difference)
12 oz cooked chicken, chopped small, or shredded
1 cup fat-free milk
1/2 block fat-free cream cheese
1/4 cup grated parmesan cheese
1/4 cup hot sauce (I used Texas Pete)

• Cook pasta according to package directions.
• Meanwhile in a medium saucepan, add milk and cream cheese. Heat on low until melted, stirring constantly.

• Add blue cheese, hot sauce and parmesan.
• Add Chicken and cook until heated through.
• Mix with pasta and serve.

Whipped Peanut Butter Dip

Whipped Peanut Butter Dip
(FatGirl Original)

Serves 1
1 P+

1 tsp. Peanut Butter (Skippy full-fat because I am a PB snob! haha)
2 T Cool Whip Free

Mix together and it's magic.

Serves as a great dip for apples, or I have also heard from a lady on my WW board that if you slice banana on top it tastes like pie.

Buffalo Chicken Grilled Cheese

I love buffalo chicken anything... You will probably see just about anything you can think of on here eventually =)

Buffalo Chicken Grilled Cheese For One
(FatGirl Original) This is great for leftover chicken.

7 P+

2 slices light wheat bread
1 wedge blue cheese laughing cow
1 slice swiss cheese (1 oz)
2 oz cooked chicken
hot sauce to taste
cooking spray

• Shred chicken in a small bowl, add hot sauce to your taste
• Spread the wedge of blue cheese across both slices of bread.
• On the blue cheese side of one slice of the bread add the swiss and chicken/hot sauce mixture.
• Top with other slice of bread (so that the blue cheese is on the inside of the sandwich )
• Spray a small skillet with cooking spray and cook sandwich until browned on both sides.
• Enjoy!

Chipotle Steak for Tacos

Chipotle Steak for Tacos
(FatGirl Original)

Serving size- not too sure, my husband and I serve things like this using a food scale. Also please allow like 1 hour for marinating.

1 P+ for 1 ounce

1-½ lbs. Beef Round Stir Fry
1 pkg. Grill Mates "Chipotle Pepper" mix
1/4 cup water
juice from 1 lime
1/4 cup cilantro, chopped

• Mix all ingredients except for the beef in a shallow bowl for marinating.
• Make sure beef is sliced thin and add to marinade.

• Refrigerate for approx. one hour.
• Empty bowl into a large skillet and cook over medium-high heat until steak is browned and cooked through.

I serve this on whole grain corn tortillas that I buy at my local grocery store. They are 1 P+. I spread one wedge of the chipotle laughing cow cheese across two tortillas, add some veggies and a little pantry guacamole, 1 oz of beef per taco (1 P+) for 3-4 P+ each

Pantry Guacamole

Pantry Guacamole
(FatGirl Original)

1 P+ per T

1 medium avacado
1 wedge laughing cow chipotle cheese
1 T nonfat greek yogurt
1 T fresh cilantro, chopped
1 tsp. lime juice
1 T Jalapeno hot sauce (I use Goya Salsita)

• Slice Avacado in half removing pit (keep the pit, you will need it later). Using a spoon scoop out the flesh into a small bowl and mash.

• Add remaining ingredients and mix well.

• Place the pit in the guacamole to keep it from browning. At least that is what I have heard, we will see if there is any truth to it tonight =)
• Enjoy!

Deep Dish Pizza Casserole

Deep Dish Pizza Casserole
(adapted from Emilybites.com)
Serves 6
P+: 9

20 oz italian turkey sausage (casings removed)
2- 8oz cans tomato sauce
oregano, garlic, crushed red pepper to taste
cooking spray
10 oz refrigerated pizza crust dough
6 oz. reduced fat shredded mozzarella

•  Preheat oven to 425
• Cook meat (seasoned w/ oregano, garlic and red pepper) in a large non-stick skillet over medium heat.

•  Add tomato sauce and cook until heated through.

• Coat a 9x13 baking dish with cooking spray, unroll pizza dough and press into pan going up the sides as well.
• Sprinkle half the cheese on crust, then the meat mixture and top with remaining cheese.
• Top with any additional toppings (mushrooms, peppers ect)
• Bake uncovered for 15-17 minutes or until crust is browned and cheese is melted

Hey Everyone!

So today I decided that I would seriously try my hand at blogging.

We shall see won't we?

I am a former skinny bitch. Yes I said it. They do say that the first step is admitting the problem. My problem? I never thought I could get FAT. Well I thought wrong. Here I am at a whopping 229 lbs. I started WW at the beginning of January 2011 and to date have lost 22 lbs. Go me! I still have a long way to go but I invite you to join me on this amazing journey.

I am married, I have a 2½ year old and a 5 year old and I work full-time. If I can do it so can you!

*****I have to ask this.... Sometimes I just copy down a recipe and then forget where I got it from so PLEASE PLEASE PLEASE if you recognize a recipe and I do not have it sited let me know so that I can give the proper person/book credit! THANKS!*****