Friday, February 26, 2010
Free Tanning
Kansas City area Celsius Tannery is offering Free tanning this weekend Fen 27 & 28th. Just print the coupon below!
Monday, February 15, 2010
Kansas City Fat Tuesday Events
Oh how I wish I was in New Orleans this week! I've been to New Orleans on St Patricks day, and it's one heck of a party, I can only imagine what Fat Tuesday will be like this year... especially after the Saints won the Super Bowl.
But, if you're like me, and stuck in Kansas City for Mardi Gras, I found these few events happening around town.
Pardi Gras Pub Crawl:
With five participating bars (Brooksider, Hooper's, Lew's, Granfalloon, and The Well) the Pardi Gras Pub Crawl won't disappoint on February 16th. For a mere $5 (presale at party venues) you'll have access to all the venues and get a free bus ride to and fro---the fun starts @ 6pm, buses leave every 15 minutes starting @ 7 and last bus departs @ 1:15.
Martini Gras at Martini Corner 2010:
The Martini Corner hosts their own 'Martini Gras' on Saturday, February 13th from 8pm-?.
The four bars of the Martini Corner will celebrate with drink specials all night (think $3 shots and $4 hurricanes) and guarantees a great time.
Visit the Martini Corner website for details.
Beads and the Blues:
The 19th Annual Kansas City Blues Society Pub crawl teams up with Westport this year on February 16th for their Beads and the Blues celebration.
Listen to some serious blues at local jam spots including Kelly's, Blaynet's, Harpos', ONE80, Darkhorse, Firefly, McCoy's and the Foundry.
Visit the Kansas City Blues Society Website for details. http://www.kcbluessociety.com/
Beads, Balconies and Bands at Power and Light:
The KCP&L's will have two Mardi Gras events in 2010. Their Mardi Gras Festival on February 13th, features live music, entertainment and over 30,000 beads thrown. This no cover event will have Mardi Gras specials at participating venues throughout the district, as well as musical guests Pomeroy (on stage at 8pm).
On February 16th, Shark Bar and McFadden's team up to host the KC Live! Balcony Garden Party. $2 specials all night.
Jazz Lousiana Kitchen:
Both locations (39th Street and Legend's at Village West) will celebrate Fat Tuesday the only way they know how with live bands, thousands of beads, and all the Hurricanes, and Rum Runners you can muster. course THE FOOD!
Mardi Ra Party: Ra Sushi, 11638 Ash St. in Leawood, celebrates with Mardi Gras-themed food and drink specials from 9 p.m. to midnight Tuesday. DJ Mike Scott spins from 10 p.m. to close
http://www.rasushi.com/
Mardi Gras Crawfish Boil: Enjoy crawfish flown in from Louisiana and live music from Risky Shift Phenomenon and the MGD’s with the Hearts of Darkness brass section at Crosstown Station, 1522 McGee St. Tickets are $12 and include crawfish, dirty rice, cornbread and a Hurricane. Starts at 7 p.m. Tuesday.
I was hoping for a parade, but have found nothing... Grrr...
I hope everyone has a safe and fun Mardi Gras! Laissez les bons temps rouler!
But, if you're like me, and stuck in Kansas City for Mardi Gras, I found these few events happening around town.
Pardi Gras Pub Crawl:
With five participating bars (Brooksider, Hooper's, Lew's, Granfalloon, and The Well) the Pardi Gras Pub Crawl won't disappoint on February 16th. For a mere $5 (presale at party venues) you'll have access to all the venues and get a free bus ride to and fro---the fun starts @ 6pm, buses leave every 15 minutes starting @ 7 and last bus departs @ 1:15.
Martini Gras at Martini Corner 2010:
The Martini Corner hosts their own 'Martini Gras' on Saturday, February 13th from 8pm-?.
The four bars of the Martini Corner will celebrate with drink specials all night (think $3 shots and $4 hurricanes) and guarantees a great time.
Visit the Martini Corner website for details.
Beads and the Blues:
The 19th Annual Kansas City Blues Society Pub crawl teams up with Westport this year on February 16th for their Beads and the Blues celebration.
Listen to some serious blues at local jam spots including Kelly's, Blaynet's, Harpos', ONE80, Darkhorse, Firefly, McCoy's and the Foundry.
Visit the Kansas City Blues Society Website for details. http://www.kcbluessociety.com/
Beads, Balconies and Bands at Power and Light:
The KCP&L's will have two Mardi Gras events in 2010. Their Mardi Gras Festival on February 13th, features live music, entertainment and over 30,000 beads thrown. This no cover event will have Mardi Gras specials at participating venues throughout the district, as well as musical guests Pomeroy (on stage at 8pm).
On February 16th, Shark Bar and McFadden's team up to host the KC Live! Balcony Garden Party. $2 specials all night.
Jazz Lousiana Kitchen:
Both locations (39th Street and Legend's at Village West) will celebrate Fat Tuesday the only way they know how with live bands, thousands of beads, and all the Hurricanes, and Rum Runners you can muster. course THE FOOD!
Mardi Ra Party: Ra Sushi, 11638 Ash St. in Leawood, celebrates with Mardi Gras-themed food and drink specials from 9 p.m. to midnight Tuesday. DJ Mike Scott spins from 10 p.m. to close
http://www.rasushi.com/
Mardi Gras Crawfish Boil: Enjoy crawfish flown in from Louisiana and live music from Risky Shift Phenomenon and the MGD’s with the Hearts of Darkness brass section at Crosstown Station, 1522 McGee St. Tickets are $12 and include crawfish, dirty rice, cornbread and a Hurricane. Starts at 7 p.m. Tuesday.
I was hoping for a parade, but have found nothing... Grrr...
I hope everyone has a safe and fun Mardi Gras! Laissez les bons temps rouler!
Friday, February 12, 2010
White Silk Raspberry Tart
I was browsing the net looking for a good dessert to fix Danny for Valentines day and I ran across this fabulous looking recipe for White Silk Raspberry Tart. I'm sure mine won't look as good as this one, but I have no doubts it will get eaten up!
Prep Time: 30 min
Total Time: 4 hours 30 min
Makes: 12 servings
20 creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4 cup butter or margarine, melted
1 package (6 oz) white chocolate baking bars, chopped
2 cups whipping cream
1 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen raspberries in syrup, thawed
2 teaspoons cornstarch
1 cup fresh raspberries
1. Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
4. In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
5. Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
6. To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 280); Total Fat 31g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 220mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Total Time: 4 hours 30 min
Makes: 12 servings
20 creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4 cup butter or margarine, melted
1 package (6 oz) white chocolate baking bars, chopped
2 cups whipping cream
1 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen raspberries in syrup, thawed
2 teaspoons cornstarch
1 cup fresh raspberries
1. Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
4. In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
5. Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
6. To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 280); Total Fat 31g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 220mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, February 11, 2010
CorneliaMarie | Crab Fishing Vessel on Deadliest Catch
CorneliaMarie Crab Fishing Vessel on Deadliest Catch: "It is with great sadness that we say goodbye to our dad - Captain Phil Harris. Dad has always been a fighter and continued to be until the end. For us and the crew, he was someone who never backed down. We will remember and celebrate that strength. Thanks to everyone for their thoughts and prayers. - Jake and Josh Harris
It is with tremendous sadness that I say goodbye to Phil Harris. Phil and I have been business partners and friends for nearly 20 years. We have been through a lot of ups and downs together with the F/V Cornelia Marie. As a skipper, he was a great fisherman. He loved his family and cared for his crew. We will all miss him. - Cornelia Marie Devlin
Statement from Discovery - Discovery mourns the loss of dear friend and colleague Captain Phil Harris. He was more than someone on our television screen. Phil was a devoted father and loyal friend to all who knew him. We will miss his straightforward honesty, wicked sense of humor and enormous heart. We share our tremendous sadness over this loss with the millions of viewers who followed Phil’s every move. We send our thoughts and prayers to Phil’s sons Josh and Jake and the Cornelia Marie crew."
Monday, February 8, 2010
Product Review - Millstone Hawaiian Blend
Two Thumbs Up! Oh I love this coffee! I have been in a coffee mood lately and while my husband and I were at the store, we decided to try a few new blends. We picked up Millstones Hawaiian Blend Coffee. I'm typically the plain coffe with a ton of cream and sugar type of girl, but the aroma in the store was so invinting, I had to give it a try. It has such a great flavor to it! I didn't notice the "after taste" as much with this coffee as I do with others. The aroma was eye opening and made the house smell good. I recommend everyone giving this blend a try!
Hawaiian Blend
This medium-bodied, light roast coffee is a delicate blend with bright, floral notes highlighted with subtle citrus character and smooth (or clean) aftertaste. Only the finest-grade Arabica beans and coffees produced on the Hawaiian Islands are used for this delightful blend.
Hawaiian Blend
This medium-bodied, light roast coffee is a delicate blend with bright, floral notes highlighted with subtle citrus character and smooth (or clean) aftertaste. Only the finest-grade Arabica beans and coffees produced on the Hawaiian Islands are used for this delightful blend.
Sunday, February 7, 2010
Colts Chili and Indiana Sugar Cream Pie
And in honor of the Indianapolis Colts, here is a recipe for Colts Chili (Hoosier Chili) and Indiana Sugar Cream Pie.
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 1 Hr 50 Min
Ingredients
2 pounds extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
1/2 cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained
Directions
1.In a large Dutch oven or soup kettle, brown beef until no longer pink.
2. Add onion, celery, green pepper and garlic.
3. Continue cooking until vegetables are tender.
4. Add all remaining ingredients except last two; bring to a boil.
5. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time.
6. Stir in the beans and heat through.
Nutrition Facts: One serving (without additional salt and using sodium-free tomatoes, tomato juice and broth) equals 255 calories, 13 g fat (0 saturated fat), 45 mg cholesterol, 68 mg sodium, 23 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable, 1 starch.
Indiana Sugar Cream Pie
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Servings = 6
Ingredients
1 prepared 8 inch pastry shell
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup butter, chilled and diced
Directions
1.Preheat oven to 450 degrees F (225 degrees C).
2.In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.
3.Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.
Nutritional Information
Amount Per Serving Calories: 541
Total Fat: 28.6g
Cholesterol: 78mg
Cook Time: 1 Hr 30 Min
Ready In: 1 Hr 50 Min
Ingredients
2 pounds extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
1/2 cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained
Directions
1.In a large Dutch oven or soup kettle, brown beef until no longer pink.
2. Add onion, celery, green pepper and garlic.
3. Continue cooking until vegetables are tender.
4. Add all remaining ingredients except last two; bring to a boil.
5. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time.
6. Stir in the beans and heat through.
Nutrition Facts: One serving (without additional salt and using sodium-free tomatoes, tomato juice and broth) equals 255 calories, 13 g fat (0 saturated fat), 45 mg cholesterol, 68 mg sodium, 23 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable, 1 starch.
Indiana Sugar Cream Pie
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Servings = 6
Ingredients
1 prepared 8 inch pastry shell
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup butter, chilled and diced
Directions
1.Preheat oven to 450 degrees F (225 degrees C).
2.In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.
3.Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.
Nutritional Information
Amount Per Serving Calories: 541
Total Fat: 28.6g
Cholesterol: 78mg
Saturday, February 6, 2010
Arm & Hammer Coupons
The coupons are:
- $1.00 off Vacuum Bags or Filters
- $1.00 off any two Laundry Detergents or Fabric Sheets
- $1.00 off Cat Litter Deodorizer Spray
- $1.00 off Whitening Booster
- $0.75 off Daily Shower Cleaner (This stuff is Great!)
- $1.00 off Cat Litter
- $0.50 off Carpet and Fabric Odor Eliminator Powder (This works great too!)
- $0.50 off Baking soda or Fridge Fresh
- $1.00 off Toothpaste
- $1.00 off 2 in 1 Dryer Cloths
New Orleans Beignets & Shrimp Creole
In honor of the Saints, A recipe for New Orleans Shrimp Creole and Beignets
Ingredients
8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined
Directions:
1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
New Orleans Beignets
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 3 Hrs
Servings-10
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Directions
1.In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.Shake confectioners' sugar on hot beignets. Serve warm.
Ingredients
8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined
Directions:
1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
New Orleans Beignets
Cook Time: 30 Min
Ready In: 3 Hrs
Servings-10
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Directions
1.In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.Shake confectioners' sugar on hot beignets. Serve warm.
Friday, February 5, 2010
Bob's Blog 2/5/10
Just wanted to share Bob's latest blog. It was full of good information and reading it reminded me of how frustrated I was with only losing one pound... slow and easy wins the race Tonya.
Okay well, we’re one month into 2010 and I know so many of you have made a New Year’s Resolution to lose weight, get in shape and be the healthiest you can possibly be, and I applaud that so let’s talk about a few things that you can do to get you AND keep you on track. The first thing that you have to remember, and I can’t stress this enough, be careful to not change everything all at once. Slow and steady ultimately wins the race here. I know that you want to get to the finish line fast and drop the weight that you want to drop but this is a lifestyle change not a quick fix so start small and you can always build as you go along.
Start by doing some cardio activity 3 times a week for those of you that have never worked out before for 30 minutes. This is going to get the ball rolling. If you are used to eating a lot of fast food, start cutting out the processed foods and go for more fruits and veggies. Another key thing to remember is to stay hydrated. Staying hydrated helps with weight loss, it’s inexpensive, easily accessible and REALLY GOOD FOR YOU. Personally, I never leave home without my Brita FilterforGood Bottle. You will always see me in the gym with it and you will NEVER see me with a plastic water bottle. It is the little things that you can do to not only help you but to help the environment.
When it comes time to really focus on what you are eating, the main thing you want to do is to eat to lose weight. So many people think that skipping meals is going to help them lose weight…NO WAY!!! When you put yourself in starvation mode, your metabolism is going to slow down (btw, water increases your metabolism, helps build muscle tone and re-energizes you). Your body is going to hold on to every bit of fat you have waiting for you to eat and let me tell you, you are gonna have no resolve because you are so hungry and you will, more times than not, overeat and a lot of times for many people it will be late at night, the worst time to overeat. Choose more sensible meals, eating about every 4 hours. Have your complex carbs in the earlier part of the day to fuel you and keep you going and choose proteins (I’m a big believer in plant based protein) and all the veggies you want.
Remember, starting small is the key and as you continue your weight loss journey, use these simple tips to keep you on track. This is a lifestyle change….NOT A QUICK FIX!!!
And just because he's so cute.. a picture of Bob.
Okay well, we’re one month into 2010 and I know so many of you have made a New Year’s Resolution to lose weight, get in shape and be the healthiest you can possibly be, and I applaud that so let’s talk about a few things that you can do to get you AND keep you on track. The first thing that you have to remember, and I can’t stress this enough, be careful to not change everything all at once. Slow and steady ultimately wins the race here. I know that you want to get to the finish line fast and drop the weight that you want to drop but this is a lifestyle change not a quick fix so start small and you can always build as you go along.
Start by doing some cardio activity 3 times a week for those of you that have never worked out before for 30 minutes. This is going to get the ball rolling. If you are used to eating a lot of fast food, start cutting out the processed foods and go for more fruits and veggies. Another key thing to remember is to stay hydrated. Staying hydrated helps with weight loss, it’s inexpensive, easily accessible and REALLY GOOD FOR YOU. Personally, I never leave home without my Brita FilterforGood Bottle. You will always see me in the gym with it and you will NEVER see me with a plastic water bottle. It is the little things that you can do to not only help you but to help the environment.
When it comes time to really focus on what you are eating, the main thing you want to do is to eat to lose weight. So many people think that skipping meals is going to help them lose weight…NO WAY!!! When you put yourself in starvation mode, your metabolism is going to slow down (btw, water increases your metabolism, helps build muscle tone and re-energizes you). Your body is going to hold on to every bit of fat you have waiting for you to eat and let me tell you, you are gonna have no resolve because you are so hungry and you will, more times than not, overeat and a lot of times for many people it will be late at night, the worst time to overeat. Choose more sensible meals, eating about every 4 hours. Have your complex carbs in the earlier part of the day to fuel you and keep you going and choose proteins (I’m a big believer in plant based protein) and all the veggies you want.
Remember, starting small is the key and as you continue your weight loss journey, use these simple tips to keep you on track. This is a lifestyle change….NOT A QUICK FIX!!!
Free On The Border Chips 2/7
Mist Hydrator
The snow has ruined my plans for the day! I was hoping the snow was over, but I guess the Groundhog did see his shadow... ugh. We've had so much snow this year! I like snow, don't get me wrong, but it's time to move on. At one point, it was snowing up to 2 inches an hour! I think we have about 6-7 inches since about 10 am and has finally slowed down.. But it's not over yet, the forecast is showing atleast 2 more days of it. I hope it doesn't ruin my super bowl plans!!!
So since I wasn't able to get out and about today, I decided to conquer my stack of magazines. In Real Simple November 2009, I ran across this neat little product that I think I must go buy! I haven't seen these around anywhere and I think it's a great invention! Not only for athletes and those die hard fitness fans, but for hot summer days at the fair or vacations! Trudeau has this neat Mist Hydrator. It's a water bottle with a pop up straw and a mist squirt button! It's also ECO friendly and BPA Free. The magazine says they cost $10, but I don't see a price or a way to purchase them on their website. Click HERE to find an online retailer or click HERE to find a retailer near you. My address popped up ACE Hardware, so I will be calling and double checking before I head out and buy one. Green for the hubby and of course Hot Pink for me. They even advertise a Breat Cancer Pink one.
So since I wasn't able to get out and about today, I decided to conquer my stack of magazines. In Real Simple November 2009, I ran across this neat little product that I think I must go buy! I haven't seen these around anywhere and I think it's a great invention! Not only for athletes and those die hard fitness fans, but for hot summer days at the fair or vacations! Trudeau has this neat Mist Hydrator. It's a water bottle with a pop up straw and a mist squirt button! It's also ECO friendly and BPA Free. The magazine says they cost $10, but I don't see a price or a way to purchase them on their website. Click HERE to find an online retailer or click HERE to find a retailer near you. My address popped up ACE Hardware, so I will be calling and double checking before I head out and buy one. Green for the hubby and of course Hot Pink for me. They even advertise a Breat Cancer Pink one.
Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce
Ingredients
Sauce:
1/4 cup honey
1/4 cup spicy brown mustard
Chicken:
1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
Preparation
To prepare sauce:
1. Combine honey and mustard in a small bowl; cover and chill.
2. Preheat oven to 400°.
To prepare chicken:
1. Combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes.
2. Drain chicken, discarding liquid.
3. Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag
4. Add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken.
5. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan.
6. Bake at 400° for 4 minutes on each side or until done.
7. Serve with sauce.
Nutritional Information
Calories:185 (18% from fat)
Fat:3.7g (sat 0.8g,mono 1.2g,poly 1.2g)
Protein:21.6g
Carbohydrate:16g
Fiber:0.3g
Cholesterol:49mg
Iron:1.3mg
Sodium:306mg
Calcium:46mg
Thursday, February 4, 2010
Southwestern Layered Bean Dip
What's a party with out dip? Try this healthy version of Southwestern Layered Bean Dip and tell me what you think! I think I'll leave the jalapeños off my dip and serve with Baked Tostitos. Yum!
12 servings, about 1/2 cup each
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped (optional)
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)
Preparation:
1.Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2.Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3.Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Nutrition
Per serving: 146 calories; 7 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped (optional)
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)
Preparation:
1.Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2.Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3.Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Nutrition
Per serving: 146 calories; 7 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.
Baked Honey Mustard Chicken Bites
I am totally making these for the football game!
Baked Honey Mustard Chicken Bites Only 1 Weight Watcher POINT!
POINTS® Value: 1
Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
Ingredients
1 pound(s) boneless, skinless chicken thigh(s), cut into 24 equal-size pieces
8 oz refrigerated bread stick dough
1/4 cup(s) honey mustard,
Dipping Sauce
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, minced
Instructions
1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
2. Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).
3. Place chicken bites on prepared baking sheet. Bake until breadsticks are golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.
4. Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.
Baked Honey Mustard Chicken Bites Only 1 Weight Watcher POINT!
POINTS® Value: 1
Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
Ingredients
1 pound(s) boneless, skinless chicken thigh(s), cut into 24 equal-size pieces
8 oz refrigerated bread stick dough
1/4 cup(s) honey mustard,
Dipping Sauce
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, minced
Instructions
1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
2. Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).
3. Place chicken bites on prepared baking sheet. Bake until breadsticks are golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.
4. Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.
Wednesday, February 3, 2010
Cheese Steak Sandwich
Here's a good looking recipe for Cheese Steak Sandwich. The nutritional information was not provide by Weight Watchers, however the POINT value is 7.
POINTS® Value: 7
Servings: 4
Preparation Time: 12 min
Cooking Time: 21 min
Level of Difficulty: Easy
Ingredients
1 spray(s) olive oil cooking spray
1 medium onion(s), thinly sliced
1 pound(s) raw lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
1/4 cup(s) low-fat shredded cheddar cheese
Instructions
1. Preheat oven to 350°F.
2. Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside.
3. Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed.
4. Divide steak evenly between buns and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes. Yields 1 sandwich per serving.
Servings: 4
Preparation Time: 12 min
Cooking Time: 21 min
Level of Difficulty: Easy
Ingredients
1 spray(s) olive oil cooking spray
1 medium onion(s), thinly sliced
1 pound(s) raw lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
1/4 cup(s) low-fat shredded cheddar cheese
Instructions
1. Preheat oven to 350°F.
2. Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside.
3. Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed.
4. Divide steak evenly between buns and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes. Yields 1 sandwich per serving.
Beer-Battered Onion Rings
Here is a healthier version of Beer-Battered Onion Rings... I found this recipe at Cookinglight.com and my husband can't wait for me to make these! I'm not an onion fan and have no desire to even taste them, so I'll have to let you know what he thinks!
Here is a simple way to flatten beer that you'll need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork. You're left with about 1/3 cup flat beer.
Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup)
Ingredients
2 large onions, peeled (about 1 1/2 pounds)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable oil, divided
Cooking spray
1/4 cup ketchup
Preparation
Preheat oven to 400°.
Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp.
Serve rings with ketchup.
Nutritional Information
Calories:209 (25% from fat)
Fat:5.8g (sat 1g,mono 1.6g,poly 2.7g)
Protein:5.1g
Carbohydrate:34.1g
Fiber:3.7g
Cholesterol:0.0mg
Iron:1.5mg
Sodium:490mg
Calcium:39mg
Here is a simple way to flatten beer that you'll need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork. You're left with about 1/3 cup flat beer.
Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup)
Ingredients
2 large onions, peeled (about 1 1/2 pounds)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable oil, divided
Cooking spray
1/4 cup ketchup
Preparation
Preheat oven to 400°.
Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp.
Serve rings with ketchup.
Nutritional Information
Calories:209 (25% from fat)
Fat:5.8g (sat 1g,mono 1.6g,poly 2.7g)
Protein:5.1g
Carbohydrate:34.1g
Fiber:3.7g
Cholesterol:0.0mg
Iron:1.5mg
Sodium:490mg
Calcium:39mg
Tuesday, February 2, 2010
Honey Chicken Kabobs
Are you ready for some Honey Chicken Kabobs?
Amount Per Serving Calories: 178
Total Fat: 6.6g
Cholesterol: 45mg
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 3 Hrs
Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
Directions
1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat the grill for high heat.
3.Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Amount Per Serving Calories: 178
Total Fat: 6.6g
Cholesterol: 45mg
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 3 Hrs
Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
Directions
1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat the grill for high heat.
3.Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Monday, February 1, 2010
Super Bowl Football Brownies
So who's ready for some football?! I am a huge PEYTON fan and my husband is a huge Saints fan so we can't wait for this years super bowl! I won't be disappointed if the Saints win, I think it's pretty neat that this is their first time ever at a super bowl.
In honor of the super bowl, I thought I would post a "Super Bowl" recipe for each day of the week. I tried to find healthy recipes to insure that we all keep on track, however there are a few that aren't so healthy friendly. I haven't been able to make and taste these recipes yet, however they all had great reviews.
This first recipe is not a healthy recipe, but it's simple and oh so cute! It's a basic box recipe and the frosting is from a tub. I found a whole set of football cookie cutters at Michaels for about $5. If you don't have a football shaped cookie cutter, you can cut both the top and bottom lids from a tuna can, and bend the open-ended can into a football shape. Or make a paper cutout, and cut the brownies around the shape. Be sure to cut your brownies with a plastic knife, it provides a smooth, clean cut and doesn't tear the edges. I think I'll be making an extra batch of these and sending them to work for my husband and co-workers.
Prep Time: 30 min
Total Time: 2 hours 0 min
Makes: 12 brownies
Ingredients:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® white decorating icing (from 4.25-oz tube)
Directions:
1. Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Spread frosting on brownies. Pipe on decorating icing to look like football laces.
1 Frosted Brownie: Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 4g, Trans Fat 2 1/2g); Cholesterol 55mg; Sodium 300mg; Total Carbohydrate 67g (Dietary Fiber 0g, Sugars 50g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 15% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
In honor of the super bowl, I thought I would post a "Super Bowl" recipe for each day of the week. I tried to find healthy recipes to insure that we all keep on track, however there are a few that aren't so healthy friendly. I haven't been able to make and taste these recipes yet, however they all had great reviews.
This first recipe is not a healthy recipe, but it's simple and oh so cute! It's a basic box recipe and the frosting is from a tub. I found a whole set of football cookie cutters at Michaels for about $5. If you don't have a football shaped cookie cutter, you can cut both the top and bottom lids from a tuna can, and bend the open-ended can into a football shape. Or make a paper cutout, and cut the brownies around the shape. Be sure to cut your brownies with a plastic knife, it provides a smooth, clean cut and doesn't tear the edges. I think I'll be making an extra batch of these and sending them to work for my husband and co-workers.
Prep Time: 30 min
Total Time: 2 hours 0 min
Makes: 12 brownies
Ingredients:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® white decorating icing (from 4.25-oz tube)
Directions:
1. Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Spread frosting on brownies. Pipe on decorating icing to look like football laces.
1 Frosted Brownie: Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 4g, Trans Fat 2 1/2g); Cholesterol 55mg; Sodium 300mg; Total Carbohydrate 67g (Dietary Fiber 0g, Sugars 50g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 15% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
1 pound frustration
I just have to vent a little. I know I should be super happy about losing one pound, however I'm not. As big as I am, I should be losing more then one pound just by making better selections and not drinking regular pop. I made better selections and I haven't had a regular pop! Ugh! I hope this week ends better for me. My challenge this week is the same as last week.... I want to challenge myself to drink atleast 8 glasses of water before I treat myself to a soda or juice.
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