For both of the recipes below, I made enough for six servings; one dinner and two lunches to feed my hubby and me. The dressing can be made ahead and refrigerated. However, don't add the dressing until you're ready to eat the salad.
Caesar Salad (Slim & Sexy book, pg. 183) with Baked Chicken Breasts.
Making your own Caesar salad dressing really makes a difference. It was so flavorful, but fresh tasting at the same time. I could have eaten double, it was that good. This recipe calls for anchovies, which I didn't use because I'm not a fan. I added a little sea salt instead.
Suzanne suggests dipping the hearts of romaine in the dressing so you can enjoy scrumptious mouthfuls, which I really enjoyed. My hubby preferred to break up the romaine and pour the dressing over it. Either way, it was fabulous. The next time I make it I'm going to increase the dressing so I have some on hand for the following week. Just don't add the egg until you're ready to eat it.
This recipe calls for: cracked peppercorns, 1/3 cup EVOO, grated Parmesan cheese, one egg boiled for 1-1/2 minutes, 3 tbls. red wine vinegar, 2 tbls. fresh lemon juice, 1 tbls. pureed garlic, 2 teas. dry mustard, 1 teas. celery salt, 3 dashes Tabasco sauce, 3 dashes Worcestershire sauce, romaine lettuce or hearts of romaine.
To make the chicken breasts, I basted EVOO all over the meat, then sprinkled Grillmates Montreal Chicken (by McCormick) on top. Then, bake in a 375 degree oven for 45 minutes. They were a wonderful compliment to the salad. I made extra chicken for leftovers later in the week, too. My hubby chopped up his chicken and put it right in the salad.
Thursday, September 29, 2011
Wednesday, September 21, 2011
Stuffed Bells plus Zucchini & Green Tomato Fritta
The Crock Pot Does All The Work For The Stuffed Bells
What's nice about this dish is that I prepared the meat stuffing the night before to save time. Then, in the morning I stuffed the peppers and let them roast in a slow cooker, on low, for 7 hours. I used 6 peppers; 2 green, 2 red, and 2 yellow peppers (enough for dinner and 2 lunches). You'll find the recipe on Suzanne's web site.
While they were very good, they needed a little more flavor. I think adding additional crushed tomatoes during the last 15-20 minutes would have helped. As, a lot of the juices flowed to the bottom of the slow cooker. And, I think 7 hours was too long because the larger peppers fell apart as I was taking them out of the slow cooker.
I did miss the rice, typically found in stuffed peppers, but the addition of mushrooms and canned green chili's were a nice change. Also, when I re-heated the remaining bells for lunch, I added more sauce and a sprinkle of Montreal Steak Seasoning by McCormick to add a little more punch. And, it was just what they needed. They were fabulous!
As a side dish, I sauteed some sliced prosciutto and kale in some EVOO. Start the kale first, and saute for 5 minutes. Then add the prosciutto for another 5 minutes, or so.
Zucchini & Green Tomato Fritta (pg. 209) and two turkey sausage links.
Before Suzanne Somers I never had a fritta before, but this was another outstanding breakfast dish. It makes 6 servings, so that will last us for the next two breakfasts. The portions are smaller than I thought they'd be based on other Suzanne Somers meals, so I'd recommend adding an extra egg (or two) if you're sharing this meal with a man, like I am. They need a little more to eat.
The caramelized onions and shredded zucchini, mixed with eggs, were very satisfying as a breakfast entree. Basically, you sautee the onions and zucchini. Then add the beaten eggs; let them sit for a couple minutes. Then, put the pan in the oven to finish them off.
And, if you can find them, the green tomatoes mixed with heirloom tomatoes were crisp and fresh and made a surprisingly enjoyable side dish.
What's nice about this dish is that I prepared the meat stuffing the night before to save time. Then, in the morning I stuffed the peppers and let them roast in a slow cooker, on low, for 7 hours. I used 6 peppers; 2 green, 2 red, and 2 yellow peppers (enough for dinner and 2 lunches). You'll find the recipe on Suzanne's web site.
While they were very good, they needed a little more flavor. I think adding additional crushed tomatoes during the last 15-20 minutes would have helped. As, a lot of the juices flowed to the bottom of the slow cooker. And, I think 7 hours was too long because the larger peppers fell apart as I was taking them out of the slow cooker.
I did miss the rice, typically found in stuffed peppers, but the addition of mushrooms and canned green chili's were a nice change. Also, when I re-heated the remaining bells for lunch, I added more sauce and a sprinkle of Montreal Steak Seasoning by McCormick to add a little more punch. And, it was just what they needed. They were fabulous!
As a side dish, I sauteed some sliced prosciutto and kale in some EVOO. Start the kale first, and saute for 5 minutes. Then add the prosciutto for another 5 minutes, or so.
Zucchini & Green Tomato Fritta (pg. 209) and two turkey sausage links.
Before Suzanne Somers I never had a fritta before, but this was another outstanding breakfast dish. It makes 6 servings, so that will last us for the next two breakfasts. The portions are smaller than I thought they'd be based on other Suzanne Somers meals, so I'd recommend adding an extra egg (or two) if you're sharing this meal with a man, like I am. They need a little more to eat.
The caramelized onions and shredded zucchini, mixed with eggs, were very satisfying as a breakfast entree. Basically, you sautee the onions and zucchini. Then add the beaten eggs; let them sit for a couple minutes. Then, put the pan in the oven to finish them off.
And, if you can find them, the green tomatoes mixed with heirloom tomatoes were crisp and fresh and made a surprisingly enjoyable side dish.
Tuesday, September 20, 2011
Mozzarella Stuffed Turkey Burger and Chopped Italian Salad
Your Stomach Will Thank You
I prepared the meals below for dinner, and had enough for two lunches, as well. They complimented each other extremely well because I didn't miss the bun.
Mozzarella Stuffed Turkey Burger (pg. 259). I chose this meal so I'd be sure to use up some fresh mozzarella I had in the refrigerator. Basically, you chop some fresh basil, mix it into the ground turkey, make patties, and then stuff a good chunk of mozzarella into the center. I made enough for 3 meals (three 6-ounce patties and three 8-ounce patties for the hubby). Again, this meal was a home run. I did add a teaspoon of sugar-free ketchup on the side, and dipped each piece into it.
Chopped Italian Salad (pg. 172 in 'Sexy Forever"). First, I made my own vinegar and oil dressing (enough for 3 days). Suzanne would be proud (see below). Then, to the chopped greens I added small chunks of Genoa salami (I had the deli department slice it 1/4" thick), fresh mozzarella, green onions, and pepperoncini. I didn't know what pepperoncini was, so I did an online search. Basically, it's an Italian or Greek sweet pepper and you can find them in a jar next to the olives and pickles.
This salad was out of this world, mainly because I love Genoa. And the homemade dressing was simply devine. It really made a difference over store bought stuff.
Italian Vinaigrette
3/4 cup EVOO (extra virgin olive oil)
1/4 cup white wine vinegar
1/2 tsp. minced garlic
1/2 tsp. dried oregano
1 Tbsp. chopped parsley
Kosher salt and ground white pepper (ground black pepper)
Place all ingredients in a blender or jar with a lid. Mix (or shake) for about 10 seconds. Let stand for 30 minutes to let the flavors meld. Then give it a good shake before serving.
I prepared the meals below for dinner, and had enough for two lunches, as well. They complimented each other extremely well because I didn't miss the bun.
Mozzarella Stuffed Turkey Burger (pg. 259). I chose this meal so I'd be sure to use up some fresh mozzarella I had in the refrigerator. Basically, you chop some fresh basil, mix it into the ground turkey, make patties, and then stuff a good chunk of mozzarella into the center. I made enough for 3 meals (three 6-ounce patties and three 8-ounce patties for the hubby). Again, this meal was a home run. I did add a teaspoon of sugar-free ketchup on the side, and dipped each piece into it.
Chopped Italian Salad (pg. 172 in 'Sexy Forever"). First, I made my own vinegar and oil dressing (enough for 3 days). Suzanne would be proud (see below). Then, to the chopped greens I added small chunks of Genoa salami (I had the deli department slice it 1/4" thick), fresh mozzarella, green onions, and pepperoncini. I didn't know what pepperoncini was, so I did an online search. Basically, it's an Italian or Greek sweet pepper and you can find them in a jar next to the olives and pickles.
This salad was out of this world, mainly because I love Genoa. And the homemade dressing was simply devine. It really made a difference over store bought stuff.
Italian Vinaigrette
3/4 cup EVOO (extra virgin olive oil)
1/4 cup white wine vinegar
1/2 tsp. minced garlic
1/2 tsp. dried oregano
1 Tbsp. chopped parsley
Kosher salt and ground white pepper (ground black pepper)
Place all ingredients in a blender or jar with a lid. Mix (or shake) for about 10 seconds. Let stand for 30 minutes to let the flavors meld. Then give it a good shake before serving.
Saturday, September 10, 2011
It's Weigh-In Day
My Scale Has Dust On It
It's been eight weeks since I weighed myself due to my summer routine. Which really means, I haven't been following the Sexy Forever Plan too closely. Last week I got on the scale and discovered that I gained 2 pounds. So, I've jumped back on the Sexy Forever band wagon.
It took some adjusting, but for the most part I followed the plan this week. I must confess that I had a couple of alcoholic drinks over the Labor Day weekend, plus some strawberry shortcake ... and that's not on the plan. As a result, the scale didn't move. I still need to lose those pesky 12 pounds.
I'm just about finished with my meal plan for the week, and will be heading off to the grocery store later. Hopefully, I'll have better "scale" results at the end of the week.
Here are a couple new cards I created for Sugar Notes. What do you think? I'm testing out some mixed media designs.
It's been eight weeks since I weighed myself due to my summer routine. Which really means, I haven't been following the Sexy Forever Plan too closely. Last week I got on the scale and discovered that I gained 2 pounds. So, I've jumped back on the Sexy Forever band wagon.
It took some adjusting, but for the most part I followed the plan this week. I must confess that I had a couple of alcoholic drinks over the Labor Day weekend, plus some strawberry shortcake ... and that's not on the plan. As a result, the scale didn't move. I still need to lose those pesky 12 pounds.
I'm just about finished with my meal plan for the week, and will be heading off to the grocery store later. Hopefully, I'll have better "scale" results at the end of the week.
Here are a couple new cards I created for Sugar Notes. What do you think? I'm testing out some mixed media designs.
You can order these cards at: www.SugarNotes.etsy.com
Thursday, September 8, 2011
Pork Chops and Taco Salad
As I've mentioned many times, when preparing meals I always make enough for several meals. That way you don't have to cook so much. Plus, because there's something ready in the refrigerator, it cuts down on the urge to cheat.
Taco Salad - Lunch
Start by browning ground chuck; I used 12 ounces for me and 16 ounces for my hubby. That's enough for two meals (one for later). Then I added taco seasonings and 3/4 cup of water to make a sauce. Next, I put a cup of shredded lettuce in a bowl, added some fresh tomato salsa I purchased in the dairy case, an ounce of shredded cheddar cheese and a dollop of sour cream, and topped it with 6 ounces (8 ounces for hubby) of the meat mixture. It was yummy and very satisfying. In fact, it felt like I was cheating. NOTE: To take this meal to Level 1, you can add sliced black olives.
Pork Chops - Dinner
I will admit that before Suzanne Somers, I wasn't the most creative cook on a daily basis. Usually, when I made pork chops I threw them in the pan and fried them until browned. But, tonight I made them the Suzanne Somers way and they were fabulous! Maybe I've just been cooking under a rock, but I've never been told to add olive oil to the pan. Jeeze, they've got enough fat coming out of them during the cooking process!
It doesn't make sense, especially when you're dieting, to add more fat. But, this is healthy fat, according to Suzanne, so I went with it. Mix together 1 Tbl. olive oil, the juice from 1/2 a lemon, and a teaspoon of thyme (pg. 172 in the book). Then, get your pan screaming hot, baste one side of the pork chop and place it basted side down in the pan. Then, baste the top side with the remaining mixture. Then, turn the heat to medium and let it rip until both sides are browned and the inside is done.
We couldn't believe how moist our pork chops tasted, not to mention the fabulous flavor. Usually, pork chops tend to be a little dry. But eating these made us feel guilty and silly at the same time. Yum-oh!
Oh, and our veggie side dish was fresh cauliflower that I tossed with a little EVOO (extra virgin olive oil), balsamic vinegar, and marjoram. I put it in the oven (450 degrees) for 10 minutes, then sprinkled 1/2 cup of fresh Parmesan cheese on it and baked for an additional 5 minutes. Plain old cauliflower never tasted so good. What a great compliment to the pork chops.
Can't wait to eat everything again, as leftovers!
Taco Salad - Lunch
Start by browning ground chuck; I used 12 ounces for me and 16 ounces for my hubby. That's enough for two meals (one for later). Then I added taco seasonings and 3/4 cup of water to make a sauce. Next, I put a cup of shredded lettuce in a bowl, added some fresh tomato salsa I purchased in the dairy case, an ounce of shredded cheddar cheese and a dollop of sour cream, and topped it with 6 ounces (8 ounces for hubby) of the meat mixture. It was yummy and very satisfying. In fact, it felt like I was cheating. NOTE: To take this meal to Level 1, you can add sliced black olives.
Pork Chops - Dinner
I will admit that before Suzanne Somers, I wasn't the most creative cook on a daily basis. Usually, when I made pork chops I threw them in the pan and fried them until browned. But, tonight I made them the Suzanne Somers way and they were fabulous! Maybe I've just been cooking under a rock, but I've never been told to add olive oil to the pan. Jeeze, they've got enough fat coming out of them during the cooking process!
It doesn't make sense, especially when you're dieting, to add more fat. But, this is healthy fat, according to Suzanne, so I went with it. Mix together 1 Tbl. olive oil, the juice from 1/2 a lemon, and a teaspoon of thyme (pg. 172 in the book). Then, get your pan screaming hot, baste one side of the pork chop and place it basted side down in the pan. Then, baste the top side with the remaining mixture. Then, turn the heat to medium and let it rip until both sides are browned and the inside is done.
We couldn't believe how moist our pork chops tasted, not to mention the fabulous flavor. Usually, pork chops tend to be a little dry. But eating these made us feel guilty and silly at the same time. Yum-oh!
Oh, and our veggie side dish was fresh cauliflower that I tossed with a little EVOO (extra virgin olive oil), balsamic vinegar, and marjoram. I put it in the oven (450 degrees) for 10 minutes, then sprinkled 1/2 cup of fresh Parmesan cheese on it and baked for an additional 5 minutes. Plain old cauliflower never tasted so good. What a great compliment to the pork chops.
Can't wait to eat everything again, as leftovers!
Tuesday, September 6, 2011
Baked Italian Sausage & Crunchy Coleslaw
Labor Day Weekend
We grilled out on Sunday, and made several meals at one time. A real time-saver. I always like to make lots of extra things so there are plenty of leftovers. My hubby put four steaks on the grill, along with some sliced yellow squash that I seasoned with EVOO and McCormick's Montreal Steak seasoning. While that was cooking, I made the coleslaw, below. Then, on Labor Day, all I had to make was the Italian sausage, and paired it with the coleslaw I already made.
Between the extra steaks and squash from Sunday, we will have meals (lunch & dinner) for Tuesday, as well.
Baked Italian Sausage (from SS web site) and Crunchy Coleslaw (from SS web site).
NOTE: The recipe is confusing because it serves 4 but calls for 8 links of Italian sausage. To clear things up I contacted the administrator of Suzanne's web site and he recommended getting brat-sized Italian sausage that are approximately 6 ounces each. I found a package of Johnsonville Italian sausages that fit the bill. So, basically, it's one brat sized sausage per serving.
This meal is definitely on our "top 5" list, as it was absolutely stupendous and utterly delicious. It was so fantastic that you didn't even miss the bun!!! I highly recommend that you go to Suzanne's web site and print off both of these recipes.
Basically, you saute sliced onions plus red and green peppers. Then, in another pan cook the sausage until browned. After the sausage is done, let them cool slightly. Then slice the cooled sausage into bite-sized pieces and add them to the sauteed veggies and cook for 4 minutes.
The coleslaw is divine too because you use 1/2 cup sour cream with 1/2 cup mayo for the base, along with a few other ingredients. I can't tell you what a difference the sour cream makes, along with a couple other unusual ingredients like fennel, Tabasco sauce, and celery seeds.
I'm not usually a big fan of coleslaw, but this recipe made me one. It also worked extremely well with the baked Italian sausage. A perfect summer meal! And, one that had us thinking ... this meal can't be on any weight loss plan ... can it?
We grilled out on Sunday, and made several meals at one time. A real time-saver. I always like to make lots of extra things so there are plenty of leftovers. My hubby put four steaks on the grill, along with some sliced yellow squash that I seasoned with EVOO and McCormick's Montreal Steak seasoning. While that was cooking, I made the coleslaw, below. Then, on Labor Day, all I had to make was the Italian sausage, and paired it with the coleslaw I already made.
Between the extra steaks and squash from Sunday, we will have meals (lunch & dinner) for Tuesday, as well.
Baked Italian Sausage (from SS web site) and Crunchy Coleslaw (from SS web site).
NOTE: The recipe is confusing because it serves 4 but calls for 8 links of Italian sausage. To clear things up I contacted the administrator of Suzanne's web site and he recommended getting brat-sized Italian sausage that are approximately 6 ounces each. I found a package of Johnsonville Italian sausages that fit the bill. So, basically, it's one brat sized sausage per serving.
This meal is definitely on our "top 5" list, as it was absolutely stupendous and utterly delicious. It was so fantastic that you didn't even miss the bun!!! I highly recommend that you go to Suzanne's web site and print off both of these recipes.
Basically, you saute sliced onions plus red and green peppers. Then, in another pan cook the sausage until browned. After the sausage is done, let them cool slightly. Then slice the cooled sausage into bite-sized pieces and add them to the sauteed veggies and cook for 4 minutes.
The coleslaw is divine too because you use 1/2 cup sour cream with 1/2 cup mayo for the base, along with a few other ingredients. I can't tell you what a difference the sour cream makes, along with a couple other unusual ingredients like fennel, Tabasco sauce, and celery seeds.
I'm not usually a big fan of coleslaw, but this recipe made me one. It also worked extremely well with the baked Italian sausage. A perfect summer meal! And, one that had us thinking ... this meal can't be on any weight loss plan ... can it?
Thursday, September 1, 2011
I'm Back!
Hi Everyone!
It's been way too long since my last post, and I'm sorry about that ... really I am. I've been very busy creating a brand new line of greeting cards for Sugar Notes ... on top of making Christmas cards. Plus, we took a little vacation. And, the mold season is in full force here in Florida. So, I've had more than my share of allergy headaches that have sidelined me more than usual.
Bottom line: I haven't been following Suzanne's Plan like I should ... and therefore I gained two pounds. When you last heard from me, I had 10 pounds to go. Well, now it's 12 pounds.
What I have learned: If I could share one lesson, it's this: You need a plan. Just winging it only leads to trouble.
Wandering the grocery store, without a set meal plan makes for unbalanced meals. It's very important that you eat all the proper servings of fruits, veggies, protein, and good fat ... each and every day.
While I haven't really cheated too much, I have been lax on eating all my snacks. I don't always eat my required amount of veggies each day. And, I've been grabbing stuff when I'm hungry ... while not worrying about balancing it properly.
I thought I was doing okay ... but clearly ... to lose weight I have to follow Suzanne's Plan much more closely. And that means preparing a meal plan for the week and stocking the refrigerator correctly. It's a lot of work, but so worth it in the end.
My goal is to get back on track by the end of the week. Get my weekly groceries this weekend, and start-anew.
Are you with me?
It's been way too long since my last post, and I'm sorry about that ... really I am. I've been very busy creating a brand new line of greeting cards for Sugar Notes ... on top of making Christmas cards. Plus, we took a little vacation. And, the mold season is in full force here in Florida. So, I've had more than my share of allergy headaches that have sidelined me more than usual.
Bottom line: I haven't been following Suzanne's Plan like I should ... and therefore I gained two pounds. When you last heard from me, I had 10 pounds to go. Well, now it's 12 pounds.
What I have learned: If I could share one lesson, it's this: You need a plan. Just winging it only leads to trouble.
Wandering the grocery store, without a set meal plan makes for unbalanced meals. It's very important that you eat all the proper servings of fruits, veggies, protein, and good fat ... each and every day.
While I haven't really cheated too much, I have been lax on eating all my snacks. I don't always eat my required amount of veggies each day. And, I've been grabbing stuff when I'm hungry ... while not worrying about balancing it properly.
I thought I was doing okay ... but clearly ... to lose weight I have to follow Suzanne's Plan much more closely. And that means preparing a meal plan for the week and stocking the refrigerator correctly. It's a lot of work, but so worth it in the end.
My goal is to get back on track by the end of the week. Get my weekly groceries this weekend, and start-anew.
Are you with me?
Subscribe to:
Posts (Atom)