My Favorite Recipe / Blog Every Day in June #21

This recipe isn't going to help on the weight loss front, but it's great to take to parties! I was in need of a really great Brownie recipe and knew that my Mama would be able to help. She got this recipe from Carol at work and it is so good! 

Don't these just look delicious?!

 Set the oven to 350°F.

Meet my super basic oven.

 Grease your Baking Dish.

Hello Pyrex!

Gather your ingredients, this is a quick and easy recipe...

 

Flour, Oil, Sugar, Baking Powder, Vanilla, Cocoa, Salt and Eggs

 

Start this off with 4 Eggs in the mixer, may God bless the Kitchen Aid...

They lined up perfectly!

 

Wisk them up, if you don't have a Kitchen Aid it can be done with a hand mixer or with an old fashioned wisk.

Add in the Sugar...

 And Wisk...

Next measure out 3/4 a cup of Oil and mix it in with everything else.

Next is the Cocoa - you can use regular, but please please use the dark! It's SO YUMMY!

When you finish mixing it should look like this, ohhh....how beautiful!

 

Then add in the Vanilla, Salt, and Baking Powder

 

And now the last ingredient - Flour!

Mix it all up - it's gonna be a really thick mixture, but it will settle in the pan nicely without any help at all. 

Set the timer for around 20 minutes

Hi Conrad!

When the timer went off I had to bake mine for about 4 minute longer since the toothpick I put into the center didn't come out clean. After the additional 4 minutes it was perfect!

Here is the full recipe

Really Good Brownies

Ingredients
4 Eggs
2 Cups Sugar
3/4 Cups Oil
3/4 Cups Hershey's Special Dark Cocoa

2 teaspoons Vanilla
1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder
1 1/3 Cups Flour

Preheat Oven to 350°F.
Grease a 9x13 (ish) pan.
Wisk Eggs and Sugar together.
Add Oil and Cocoa and mix well.
Stir in Vanilla, Salt, Baking Powder, and Flour and mix well.
Pour all into the greased pan and bake for 20 to 25 minutes.
Make sure a toothpick placed in the center will come out clean and it's done!

Love/Hate Relationships and Chicken Parm Burgers

I'm in a few Love/Hate relationships right now. 

The Treadmill

I have been running on the treadmill during the week, until yesterday the temperatures have been a bit too low to brave in the evening hours. I would bundle up for my weekend runs, but after a long day I knew I wouldn't be in the mood. I have a couple of days where I really rock it out...feeling great! Then I will have a few days that feel like I'm running though mud in 100 degree temperatures. I realize that either way I look like a fat kid running toward a big slice of cake.

 The Kitchen

I normally really enjoy cooking, but planning meals for our Weight Watchers plan is really starting to take it's toll on my sanity. There are a ton of options and things to try...I think I'm just burnt out. I hope to turn this around this week. I purchased a few items to help organize our pantry, cabinets, etc. I think it will help get me out of my funk. 

 The Scale

Part of the WW plan involves a weekly weigh in, I knew this when we signed up. Since we signed up on a Sunday evening our weigh in day was defaulted to Sunday. This was basically the worst idea ever. I just realized that we can actually change the weigh in day, duh. I believe that this will really help. We often use Saturday as our go out for dinner night and the last thing you want to do is have a heavy dinner and then weigh yourself! I've been running quite a bit and haven't seen much change in the scale. I have started measuring myself because I know my clothes are fitting better and I feel SO much better!

Speaking of the scale...

February 24, 2013 - 157.8 - 0.4 week - 11.2 total 

March 3, 2013 - 157.6 - 0.2 week - 11.4 total

March 10, 2013 - 157.0 - 0.6 week - 12.0 total

Time for a really yummy recipe!

Chicken Parmesan Burgers

Ingredients 

6 - 12 oz Ciabatta Rolls, Toasted

1 lb Ground Chicken Breast 

1 C Marinara Sauce, divided

1/2 tsp dried Thyme

1/2 tsp crushed Red Pepper

1/2 tsp Salt

1/2 tsp Pepper

1/2 C Part Skim Mozzarella, shredded

1/4 C Parmesan Cheese, grated

Preheat oven to 350°F

Cut the Ciabatta Rolls in half and throw them into the oven to toast them a bit.

mmmm...Ciabatta!

Combine the ground Chicken with a little less than 2/3 C Marinara Sauce, Thyme, Red Pepper, Salt and Pepper.

looks kinda gross, right?

Form 6 small burgers (a little less than 3 oz each), Heat a large skillet coated with cooking spray. Cook burgers until no loner pink.

Add shredded Mozzarella on top of each burger, reduce heat and cover until the cheese is melted.

As you can see, my skillet isn't large enough for all six.

Place burger on the bottom half of the roll.

Top with remaining Marinara

and Parmesan Cheese.

Eat up! 

6 Servings

Calories: 222  Fat: 10.6  Saturated Fat: 4.3  Carbs: 12.2  Fiber: 1.3  Sugar: 3.8  Protein: 19.6

WW Points Plus:6

 

Bag Ladies Like Pizza

This week I went to the gym twice to run. The highs were around 34°F and the wind was not helping. I would run outside, but by the time I get home it's dark and just not safe...and cold, really cold. I did run outside tonight. It was a warm 41°F and only kind of rainy, but I was really happy to get back to running on the streets.

On days I go to the gym I have to carry 4 bags out of the house...

Purse

Laptop Bag

Lunch Bag

Gym Bag

I seriously look like I'm moving. I wonder what the neighbors think...hmmm...

I did a wonderful treadmill workout, I think I'm in love with it. Like most things in my life, I found this online and altered it a little bit to fit my goals. Here it is, it's not easy and you will sweat quite a bit. You'll burn a ton of calories AND run more than 3 miles in 30 minutes! Oh...do all of this at 1% incline too.

0-2 minutes at 4.0
2-5 minutes at 6.5
5-7 minutes at 6.7
7-8 minutes at 6.9
8-11 minutes at 6.0
11-13 minutes at 6.2
13-14 minutes at 6.4
14-16 minutes at 5.5
16-19 minutes at 6.5
19-21 minutes at 6.7
21-22 minutes at 6.9
22-25 minutes at 6.0
25-27 minutes at 6.2
27-28 minutes at 6.4
28-30 minutes at 6.0

On to bigger and better things...

I made pizza crust out of a vegetable! SAY WHAT?!

I found a recipe on Pinterest that led me to search online for the BEST recipe out there. Well, 3rd time is a charm and we have a winner! Due to the searching I honestly can't remember where I got this one, or if it's a combo of a few of them...

Cauliflower Pizza Crust

Ingredients

2 C Cauliflower, riced

2 C Mozzarella Cheese, Part Skim, shredded

2 Eggs, beaten

2 tsp Oregano, dried
1 tsp Garlic, crushed

1 tsp Garlic Salt

Olive Oil, optional

Toppings - Your choice!

Instructions
Preheat oven to 450°F and line a cookie sheet or baking dish with parchment paper. Spray the parchment paper with non-stick cooking spray.

In case you didn't know how to spray ...

 To 'Rice' the Cauliflower - Use 1 large head of fresh cauliflower, remove the stem and leaves and chop the florets into chunks. Add to a food processor and pulse until it looks like grain. OR you can use your cheese grater's small side...one large head will give you two cups or more.

like so - I should be a hand model, right?

Place the riced cauliflower in a microwave safe bowl and cook in the microwave for about 8 minutes on high.

This is how 'riced' Cauliflower should look.

 Meanwhile, Beat the Eggs. Then add in the Oregano, Garlic, and Garlic Salt and mix well. 

I am in love with my tiny baby whisk!

Add the Cheese and Egg Mixture to the Cauliflower, mix well. I used my hands!


Transfer to the cookie sheets and/or baking dishes. Use your hands to spread it out and pat it thin, very thin! 

YAY!

I only have one cookie sheet :(

At least they all fit in the oven!

 

Bake at 450°F for 12 to 15 minutes. 
  

Finished crust!

Remove form oven. Top with sauce, toppings, and cheese. Place under broiler at high heat until cheese is melted, about 4 to 5 minutes.
 
 Here are the facts for the recipe! We ate this for dinner and lunch the next day, so the servings are plenty big!
Remember to add up your toppings for the full facts, we were around 7 points per serving.

6 Servings

Calories: 146  Fat: 10  Saturated Fat: 5  Carbs: 3  Fiber: 1  Sugar: 1  Protein: 11

WW Points Plus:4

Weights, Measures, and Chicken Piccata

I had a rather disappointing weigh in this week, but the number was lower so I’m claiming victory!

February 17, 2013 – 158.2 – 0.4 week – 10.8 total

I believe the low weight loss was due to the lack of working out and having a number of celebrations last week. We had a pancake dinner on Tuesday, Valentine’s Day on Wednesday, and dinner with family and friends on Saturday. The weather was rather cold a dreary, so we didn’t run much. No worries...this week has already started off on a different  note.

Since the weather is still in the “freeze your face off” mode I made an appearance at the gym. I swiped my card and lived through the look of the 5’10” model that works the front desk...yeah...I haven’t been here in like 10 months, Judgy McJudgeshorts. At least I am here now! And it's freezing outside, why are you wearing shorts?!

I managed to exceed my goal of 2 miles on the treadmill! I did a bit of a different running workout. I have a decent amount of stamina from running longer distances, but my speed leaves a little to be desired. So, in hopes of working on increasing my get up and go I followed this plan...

5 minutes at 4.2 – Warm Up
1 minute at 5.0
1 minute at 5.5
1 minute at 6.0
1 minute at 6.5
1 minute at 7.0
1 minute at 7.5
1 minute at 8.0
1 minute at 8.5
2 minutes at 4.0
Repeat 2 more times
5 minutes at 4.0 – Cool Down

This might look somewhat easy, but about 20 seconds into the 8.0 minute you'll be feeling it. Unless you run a lot and you have super long legs...and I hate you. *hug*  

Last night I made a delish dinner and I can’t wait to share the recipe! I always have great intentions to take photos. I like posts with pictures, but I always realize toward the end that I haven’t snapped one single photo! Maybe I will improve on this soon. Until then you’ll just have to close your eyes an use your imagination!

Thanks Google!  Close enough! :)

Chicken Piccata
Original Recipe from Weight Watchers

Ingredients
1 Lbs Boneless Skinless Chicken Breasts
1/3 C All-Purpose Flour  
1/4 tsp Black Pepper
1/2 tsp Table Salt
2 tsp Olive Oil
1/2 C Reduced Sodium Chicken Broth
1/4 C White Wine
1/2 C Lemon Juice
1 Tbsp Light Butter
1 Tbsp Fresh Parsley
1 Tbsp Capers, drained

Instructions

Trim fat and slice chicken in half if they are thick. Pound flat.

Mix flour, salt and pepper and put on plate or in plastic bag.

Place 1/4 C of lemon juice in a bowl; dip chicken into lemon juice and then dredge in seasoned flour.

Heat oil in pan and cook chicken on both sides until golden and cooked thoroughly, about 2 to 3 minutes per side. Remove from pan and set aside; keep warm.

Deglaze pan with white wine, stirring to remove browned pieces. Add broth and remaining lemon juice. Simmer over medium heat until reduced and slightly thickened. Swirl in butter and drained capers.

Place chicken back in skillet to coat with the sauce.

Serve sauce over chicken, and sprinkle with parsley before serving.

We added 1 C of Whole Wheat Pasta to this, divided by four it only adds one additional WW Point!

4 Servings (sans Pasta)
Calories: 209  Fat: 5.6  Saturated Fat: 1.2  Carbs: 12.3  Fiber: 0.5  Sugar: 1  Protein: 27.8

WW Points Plus: 5

4 Servings (with Pasta)
Calories: 252.5  Fat: 5.8  Saturated Fat: 1.4  Carbs: 21.5  Fiber: 2.1  Sugar: 1.1  Protein: 30

WW Points Plus: 6



Just Keep Swimming

We survived Nemo and he wasn't as adorable as that little fish in the movie.

The snow kept us inside for the majority of Saturday. So, I dusted and cleaned the baseboards...the amount of dust that accumulates on those things is cray. 

We did venture out to shovel Raymond (our RAV 4 ... yes I name everything) out so we could take Sophie to her grooming appointment on Sunday morning and attend church. Yay God! 

My little fingers aren't made for the cold, but once I figured out that I could wear more than two pairs of gloves I was quite alright! 

Sunday we managed to get Gordy (the Grand Prix) shoveled out and prepared for Monday morning's commute. I also made the weekly trip to the grocery store, yums! 

That brings me to Sunday's weigh in...I wish I had that suspenseful music from the Biggest Loser, it would really make it seem more intense...

February 10, 2013 - 158.6 -1.2 week - 10.4 total

Last week wasn't too difficult, this week will not be the same. We have Shrove Tuesday, aka Fat Tuesday, and dinner on Saturday night at a super yummy local Italian place. It's gonna be a tough one. So, we are making sure that we keep our recipes at home simple, quick, and low on points. Here is one of my favorites from the Weight Watchers Recipe Book...of course I made a couple of changes to make it just a little better.

I have really started to crack down on my measuring. I'm finally putting the kitchen scale we got as a wedding gift to good use! And my portions were WAY off! 

Chicken Quesadillas with Creamy Salsa

Originally from Weight Watchers

Ingredients 

4 Large Flour Tortillas, Fat Free, Low Carb, or Whole Wheat

1 C Cheddar or Mexican Blend Cheese, shredded, Fat Free

1 C Chicken Breast, Cooked, Shredded
1 C Corn, canned, drained
1 C Red Bell Pepper, diced

1/2 C Cilantro, raw, chopped

1/4 C Sour Cream, Fat Free
1/4 C Salsa

Preheat the oven to 450°F and line a baking sheet with foil, coat the foil with a nonstick spray.

Cook the Bell Peppers in skillet until tender, the recipe called for Roasted Red Peppers, but the ones in our store aren't really that great. (I miss southern grocery stores!) 

Place tortilla on baking sheet. 

Top one site with 2 Tablespoons Cheese.

1/4 Cup Chicken (I used left over Rotisserie)

1/4 Cup Corn 

1/4 Cup Peppers

1 Tablespoon Cilantro

Finally, 2 more Tablespoons of Cheese and fold over the tortilla to form a semicircle, lightly pressing the edges to seal. 

Repeat with the other three tortillas, making a total of 4

Place the quesadillas on the baking sheet; lightly spray the quesadillas with the cooking spray and bake until lightly browned...about 6 minutes. 

Combine the Sour Cream and Salsa to make a yummy dipping sauce! 

4 Servings

Calories: 246  Fat: 4  Saturated Fat: 2  Carbs: 29  Fiber: 3  Sugar: 3.5  Protein: 11.5

WW Points Plus: 5

Let It Snow...Okay...Let It Stop

After my last post I received a number of positive comments, mostly on facebook and through private messages. I loved every single one.

I did want to clear up the reason that I want to lose weight. It's not totally about the number on the scale or the way I look, it's about my long term health and the way I feel. I'm very uncomfortable at this weight and I just don't feel healthy. Fitting into my clothes better is just a positive by product.

As the winter weather blankets ground this morning in Jersey, I am glad I have leftovers from last nights dinner packed in my lunch bag. Mr. E loves this one too and can't really even tell that it's ground turkey instead of beef!

I'm in love with anything taco, burrito, or nacho related. This really tastes like all three at the same time! YUM! I altered the recipe a little bit and I think that I might alter it even more next time. If I do and it turns out well I'll let ya know.

Taco Casserole

Original Recipe from Weight Watchers

Ingredients

1 Pound Ground Turkey

½ C Onion, chopped or diced
½ C Red or Green Pepper, chopped or diced
1 clove Garlic, minced

1 packet Taco Seasoning, low sodium
1 Can Tomato Sauce, low sodium
1 Can Rotel (I used hot), drained

1 C Sour Cream, Light
1 C Cottage Cheese, Fat Free
1 C Cheddar Cheese, Shredded, Low Fat
3/4 C Tortilla Chips, broken

Preheat oven to 400°F. Use cooking spray to coat the bottom of a 2 1/2 quart casserole dish.

In a skillet, cook the turkey, onion, peppers, and garlic until lightly browned.

In a medium bowl, combine the sour cream and cottage cheese.

Place approx. half of the broken chips on the bottom of the dish.

 Add the meat mixture to cover the chips.

Then add the sour cream/cottage cheese mixture on top of the meat.

Sprinkle the cheese on top.

And throw the rest of those broken chips on top of that!

Bake, uncovered, for 25 to 30 minutes.


Meet Conrad the Cow - isn't he adorable?



Finished Product!

The Weight Watchers version uses ground chicken, I'm not a big fan, and tops it off with salsa once it's done baking. I didn't think the salsa was necessary, so I didn't use it!

Here are the facts...

8 Servings

Calories: 217 Fat: 10  Saturated Fat: 4.1  Carbs: 11.6  Fiber: 1.25  Sugar: 4.75  Protein: 19.4

WW Points Plus: 6