Linguine with Sun-Dried Tomatoes
Source: Southern Living, FEBRUARY 2010
Ingredients
1 (16-oz.) package linguine
1 (7-oz.) jar sun-dried tomatoes in oil
1/4 cup pine nuts
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1 (4-oz.) package crumbled feta cheese
2 tablespoons thin fresh basil strips
Instructions
1. Prepare linguine according to package directions.
2. Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips.
3. Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.
4. Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.
5. Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.
Yield: Makes 6 servings
Sunday, August 8, 2010
Saturday, August 7, 2010
Asian Salmon
Asian Salmon
Ingredients
1 Tbsp olive oil
1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1/2 Tbsp packed brown sugar
1 garlic cloves, minced
1/4 tsp black pepper
1 Tbsp onion, minced
1/2 Tbsp dark sesame oil
1/2 tsp dried dill weed
1 pound pink salmon fillet(s), 4 (4 oz fillets)
Instructions
Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Serves 4 Points 4
Ingredients
1 Tbsp olive oil
1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1/2 Tbsp packed brown sugar
1 garlic cloves, minced
1/4 tsp black pepper
1 Tbsp onion, minced
1/2 Tbsp dark sesame oil
1/2 tsp dried dill weed
1 pound pink salmon fillet(s), 4 (4 oz fillets)
Instructions
Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Serves 4 Points 4
Friday, August 6, 2010
Stop Drop and Take Control
Here is a summary of my Weight Watchers meeting on August 3, 2010.
Ever find yourself binge eating uncontrollably? How about the sneak eating- hovering over the kitchen sink in the middle of the night so there is no crumb evidence? We have no problems eating an apple in front of others but an ice cream cone-NO WAY?
Lets learn a way to conquer these times. The best thing that you can do once you’ve realized you have lost control is to
1. Stop what you are doing.
2. Drop what you are eating
3. Have a plan to take control!
Identifying and understanding eating triggers can help you prevent this from happening. A trigger can be defined as something that sets in motion a course of events.
When it comes to eating triggers, they fall into three separate categories: trigger foods, trigger feelings, and trigger environments.
• Trigger Foods
A trigger food is a specific food that sets off a course of overeating where control is lost and excessive amounts are consumed. The most common trigger foods are sugar/fat combinations (e.g. ice cream, cookies) and fat/salt combination (e.g. nuts, potato chips). Food triggers are fairly uncommon and should not be confused with favorite foods (foods that are highly preferred), comfort foods (foods that are linked to a sense of home and contentment) or food cravings (desire for a food that has not been consumed in a long time). With a true food trigger it is the food, not an emotion or situation, that triggers the out-of-control eating. For example, open the bag of potato chips and it will be gone, regardless of mood, time of day or place. To help manage trigger foods, it is important to identify the food and avoid it altogether, at least for a certain period of time, and then reassess periodically.
• Trigger Feelings
A trigger feeling is an emotion, good or bad, that sets off a period of overeating. Unlike food triggers, which initiate overeating of a specific food, after an emotional trigger any available food will do. To manage trigger feelings, it is important to first identify the specific emotion that initiates the overeating and then develop positive strategies to cope with that emotion without using food.
• Trigger Environments
A trigger environment is a specific situation or place that sets off a period of overeating. Common examples include walking into a movie theater, going to a buffet restaurant, attending a sporting event or visiting a relative. To manage trigger environments, it is important to identify the specific location, people or events that set off the overeating. As with trigger foods, avoidance is an effective strategy for many people. For example, if the movie theater is a trigger, then going to a play or museum may be a better option. If visiting relatives in their home sets off an eating frenzy, ask to meet in a restaurant or elsewhere. When avoidance is not an option, it is important to develop tactics that minimize the likelihood of overeating.
Bottom Line – Inevitably, eating triggers happen. When this occurs, it is important to recognize them for what they are and think about how you could avoid it from occurring in the future. Behind every behavior – even negative ones – there is a positive intention. When you use food as a bandage for an emotional wound, you're seeking out a positive feeling. That feeling might be comfort, relaxation, happiness or entertainment. But whatever it is, you're eating in the hopes of achieving a positive state of mind. Think about the negative feelings that have caused you to use food as a bandage in the past. What positive feelings were you hoping to achieve by eating? Now try to imagine reframing these positive emotions with positive activities, rather than framing them with food. For example, what could make you feel less stressed, happier, more relaxed? Maybe you could frame these emotions with a call to a friend, a long walk, a good book or a hot bath. Keeping your hands distracted is a good technique and maybe keeping your mouth happy with a piece of sugar-free gum or candy. How many non-calorie activities can you come up with to help you heal an uncomfortable emotion? Be creative! After all, a cookie lasts as long as it takes to chew it, but a healthy lifestyle lasts a lifetime!
So what is going to be your plan to take control? Are you going to go for a walk, are you going to drink water, are you going to chew gum, are you going to phone a friend? It is important that the next time you find yourself eating uncontrollably, and you realize that you shouldn’t be, there has to be that next step. Have a plan for what YOU will do the next time you find yourself there.
Remember : WHAT YOU EAT IN PRIVATE SHOWS UP IN PUBLIC!
Ever find yourself binge eating uncontrollably? How about the sneak eating- hovering over the kitchen sink in the middle of the night so there is no crumb evidence? We have no problems eating an apple in front of others but an ice cream cone-NO WAY?
Lets learn a way to conquer these times. The best thing that you can do once you’ve realized you have lost control is to
1. Stop what you are doing.
2. Drop what you are eating
3. Have a plan to take control!
Identifying and understanding eating triggers can help you prevent this from happening. A trigger can be defined as something that sets in motion a course of events.
When it comes to eating triggers, they fall into three separate categories: trigger foods, trigger feelings, and trigger environments.
• Trigger Foods
A trigger food is a specific food that sets off a course of overeating where control is lost and excessive amounts are consumed. The most common trigger foods are sugar/fat combinations (e.g. ice cream, cookies) and fat/salt combination (e.g. nuts, potato chips). Food triggers are fairly uncommon and should not be confused with favorite foods (foods that are highly preferred), comfort foods (foods that are linked to a sense of home and contentment) or food cravings (desire for a food that has not been consumed in a long time). With a true food trigger it is the food, not an emotion or situation, that triggers the out-of-control eating. For example, open the bag of potato chips and it will be gone, regardless of mood, time of day or place. To help manage trigger foods, it is important to identify the food and avoid it altogether, at least for a certain period of time, and then reassess periodically.
• Trigger Feelings
A trigger feeling is an emotion, good or bad, that sets off a period of overeating. Unlike food triggers, which initiate overeating of a specific food, after an emotional trigger any available food will do. To manage trigger feelings, it is important to first identify the specific emotion that initiates the overeating and then develop positive strategies to cope with that emotion without using food.
• Trigger Environments
A trigger environment is a specific situation or place that sets off a period of overeating. Common examples include walking into a movie theater, going to a buffet restaurant, attending a sporting event or visiting a relative. To manage trigger environments, it is important to identify the specific location, people or events that set off the overeating. As with trigger foods, avoidance is an effective strategy for many people. For example, if the movie theater is a trigger, then going to a play or museum may be a better option. If visiting relatives in their home sets off an eating frenzy, ask to meet in a restaurant or elsewhere. When avoidance is not an option, it is important to develop tactics that minimize the likelihood of overeating.
Bottom Line – Inevitably, eating triggers happen. When this occurs, it is important to recognize them for what they are and think about how you could avoid it from occurring in the future. Behind every behavior – even negative ones – there is a positive intention. When you use food as a bandage for an emotional wound, you're seeking out a positive feeling. That feeling might be comfort, relaxation, happiness or entertainment. But whatever it is, you're eating in the hopes of achieving a positive state of mind. Think about the negative feelings that have caused you to use food as a bandage in the past. What positive feelings were you hoping to achieve by eating? Now try to imagine reframing these positive emotions with positive activities, rather than framing them with food. For example, what could make you feel less stressed, happier, more relaxed? Maybe you could frame these emotions with a call to a friend, a long walk, a good book or a hot bath. Keeping your hands distracted is a good technique and maybe keeping your mouth happy with a piece of sugar-free gum or candy. How many non-calorie activities can you come up with to help you heal an uncomfortable emotion? Be creative! After all, a cookie lasts as long as it takes to chew it, but a healthy lifestyle lasts a lifetime!
So what is going to be your plan to take control? Are you going to go for a walk, are you going to drink water, are you going to chew gum, are you going to phone a friend? It is important that the next time you find yourself eating uncontrollably, and you realize that you shouldn’t be, there has to be that next step. Have a plan for what YOU will do the next time you find yourself there.
Remember : WHAT YOU EAT IN PRIVATE SHOWS UP IN PUBLIC!
Apricot Chicken in the Crockpot
Apricot Chicken in the Crockpot
Source: ConYeah
Ingredients
16 oz salsa
2/3 cup apricot preserves
1/2 cup fresh orange juice
3 chicken fillets
Instructions
Mix salsa, apricot preserves and oj together, and pour over breasts. Cook on low for 3 hrs.
Serves 3 Points 7
Source: ConYeah
Ingredients
16 oz salsa
2/3 cup apricot preserves
1/2 cup fresh orange juice
3 chicken fillets
Instructions
Mix salsa, apricot preserves and oj together, and pour over breasts. Cook on low for 3 hrs.
Serves 3 Points 7
Thursday, August 5, 2010
Recipe Review: French Toast
I have been such a slacker when it comes to giving feedback on recipes. I apologize for not posting anything last week. To help us get back on track, here is the recipe review blog for a recipe this week.
French Toast Recipe
It is extremely rare that I ever have enough time in the morning to make a big breakfast. I really enjoy breakfast foods, so as a result in our family, we eat breakfast foods for dinner. My favorite breakfast food is French Toast with a little peanut butter and syrup! Yum!!
This is a very quick and easy recipe that will not take much time at all. It's not in the recipe, but I always add a little bit of cinnamon to the egg mixture. I just think it makes it taste better. I have made a bunch and refrigerated them so that I can heat them up to eat the next day.
Have you tried this recipe? What do you think?
. . . . . . . . . .
French Toast
Ingredients
1/3 cup fat-free skim milk
1 egg
2 egg whites
1/4 tsp vanilla extract
1/8 tsp table salt
cooking spray
4 slices Low-Cal bread
Instructions
In a wide, shallow bowl, beat together milk, egg, egg whites, vanilla and salt.
Coat a large nonstick skillet with cooking spray; heat over medium heat. Dip bread, one piece at a time, into egg mixture; turn to coat both sides. Cook bread in a single layer, flipping once, until golden brown, about 2 minutes per side.
Yields 2 pieces French toast per serving.
5 pointsplus+, 3 points
French Toast Recipe
It is extremely rare that I ever have enough time in the morning to make a big breakfast. I really enjoy breakfast foods, so as a result in our family, we eat breakfast foods for dinner. My favorite breakfast food is French Toast with a little peanut butter and syrup! Yum!!
This is a very quick and easy recipe that will not take much time at all. It's not in the recipe, but I always add a little bit of cinnamon to the egg mixture. I just think it makes it taste better. I have made a bunch and refrigerated them so that I can heat them up to eat the next day.
Have you tried this recipe? What do you think?
. . . . . . . . . .
French Toast
Ingredients
1/3 cup fat-free skim milk
1 egg
2 egg whites
1/4 tsp vanilla extract
1/8 tsp table salt
cooking spray
4 slices Low-Cal bread
Instructions
In a wide, shallow bowl, beat together milk, egg, egg whites, vanilla and salt.
Coat a large nonstick skillet with cooking spray; heat over medium heat. Dip bread, one piece at a time, into egg mixture; turn to coat both sides. Cook bread in a single layer, flipping once, until golden brown, about 2 minutes per side.
Yields 2 pieces French toast per serving.
5 pointsplus+, 3 points
Wednesday, August 4, 2010
Blog Makeover
I was the kind of kid who would rearrange my room every couple months. My Mom would try to walk down the hallway past my bedroom, only to find that I had pulled everything out of my room so that I could try something new. This remains true today. I get tired of a purse in a few months, which is why I do not buy expensive purses. I feel the need to rearrange my house or office, just to change things up. I change the desktop on my computer frequently. This blog is no different. I like variety.
As a result I spent most of the day obsessing about how it was time to give my blog a makeover. Just a little face lift. It took a while, because I never like to make a decision until I see all my options, but I did it!
So...what do you think? Well, I love it..at least for now.
As a result I spent most of the day obsessing about how it was time to give my blog a makeover. Just a little face lift. It took a while, because I never like to make a decision until I see all my options, but I did it!
So...what do you think? Well, I love it..at least for now.
Apple Upside Down Cake
Apple Upside Down Cake
Source: "TODDANDAMANDASMITH"
Ingredients
2 cans Lucky Leaf Apple Pie Filling, No Sugar Added
1 package regular white cake dry mix
12 oz diet cola, 7-UP, 12 oz
Instructions
Spread apples onto the bottom of a 13x9 cake pan.
Mix white cake mix with can of seven up and pour over apples.
Bake in 350 preheated oven for 35-40 minutes. Cut into 12 pieces. Top with fat free Cool Whip
Servings: 12; 6 pointsplus+, 4 Points
Source: "TODDANDAMANDASMITH"
Ingredients
2 cans Lucky Leaf Apple Pie Filling, No Sugar Added
1 package regular white cake dry mix
12 oz diet cola, 7-UP, 12 oz
Instructions
Spread apples onto the bottom of a 13x9 cake pan.
Mix white cake mix with can of seven up and pour over apples.
Bake in 350 preheated oven for 35-40 minutes. Cut into 12 pieces. Top with fat free Cool Whip
Servings: 12; 6 pointsplus+, 4 Points
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