Hello!
I've been away for quite some time. Mainly because writing a daily blog takes a lot of time and dedication and I wasn't getting many people following my blog. So, I decided to stop. However, I have noticed in my absence that there are people out there following my blog.
Just to give you an update, I have lost my last 12 pounds. Yeah! And have kept it off since last Christmas. Yeah, again!
If you would like me to continue updating this blog, I'd like to hear from you. So, drop me a note and if I get enough responses, I'll continue.
Cathy
Friday, July 13, 2012
Friday, October 14, 2011
Chicken Drumsticks with Lemon Slices and Crisy Herbs
It isn't often that I have a dud when it comes to one of Suzanne's recipes. The recipe below, I think, would have been better with a few modifications. But, I'm here to report the good and bad about my experiences with the Sexy Forever plan.
Chicken Drumsticks with Lemon Slices and Crispy Herbs (page 248 in Sexy Forever) plus sauteed scallions and broccoli.
First, I have to say that this recipe didn't turn out quite like Suzanne said it would, but it was still good. In my opinion, it was a waste of good herbs because they didn't crisp up, and that made them unpleasant to eat. The recipe calls for 3 to 5 cups of loosely packed fresh herbs (thyme, rosemary, tarragon, or parsley) that you place on top of the chicken.
I added two breasts to the mix because you can only eat so many drumsticks (the recipe calls for 12). Plus, as always, I like lots of leftovers.
Next, you drizzle the chicken with EVOO, then slice up 3 lemons and place them all over the chicken and along the sides. Then season with salt, pepper, and 10 cloves of minced garlic.
Bake at 350 degrees for 80 minutes; turning a couple times. When it came out, the lemons made so much juice it covered the chicken and made the herbs limp. Nothing was crispy and we ended up throwing out the herbs. I almost cried.
However, the chicken was very moist, but not what I was expecting. I also think the lemons overpowered the herbs and didn't give them a chance to properly flavor the chicken.
As a personal note, I would probably try this recipe again because the chicken was extremely moist. I would however eliminate the herbs, or place a few under the skin. The leftovers were very moist, too.
Regarding the veggie side dish: I sauteed the one bunch of sliced scallions and two heads of broccoli (cut into pieces) in a couple tablespoons of EVOO for about 10-12 minutes. Then, I seasoned them with a couple of shakes of Grill Mates by McCormick (Montreal Chicken). Delicious and great as a leftover for lunch, too.
Chicken Drumsticks with Lemon Slices and Crispy Herbs (page 248 in Sexy Forever) plus sauteed scallions and broccoli.
First, I have to say that this recipe didn't turn out quite like Suzanne said it would, but it was still good. In my opinion, it was a waste of good herbs because they didn't crisp up, and that made them unpleasant to eat. The recipe calls for 3 to 5 cups of loosely packed fresh herbs (thyme, rosemary, tarragon, or parsley) that you place on top of the chicken.
I added two breasts to the mix because you can only eat so many drumsticks (the recipe calls for 12). Plus, as always, I like lots of leftovers.
Next, you drizzle the chicken with EVOO, then slice up 3 lemons and place them all over the chicken and along the sides. Then season with salt, pepper, and 10 cloves of minced garlic.
Bake at 350 degrees for 80 minutes; turning a couple times. When it came out, the lemons made so much juice it covered the chicken and made the herbs limp. Nothing was crispy and we ended up throwing out the herbs. I almost cried.
However, the chicken was very moist, but not what I was expecting. I also think the lemons overpowered the herbs and didn't give them a chance to properly flavor the chicken.
As a personal note, I would probably try this recipe again because the chicken was extremely moist. I would however eliminate the herbs, or place a few under the skin. The leftovers were very moist, too.
Regarding the veggie side dish: I sauteed the one bunch of sliced scallions and two heads of broccoli (cut into pieces) in a couple tablespoons of EVOO for about 10-12 minutes. Then, I seasoned them with a couple of shakes of Grill Mates by McCormick (Montreal Chicken). Delicious and great as a leftover for lunch, too.
Monday, October 10, 2011
Easy Eggs Florentine
This dish is so cute and fairly easy to make. What's also great about it is the leftovers. I just doubled the recipe and froze them in individual servings to have on hand. It will be a great mid-week indulgence for mornings when you need a little something special.
Easy Eggs Florentine ( recipe on SS web site).
You prepare these yummy eggs in a cupcake tin and they come out looking like cupcakes. But, they're made with ham, spinach, eggs, and cheese.
We had some friends over for brunch yesterday, and I wish you could have seen how beautiful they looked on my Royal Albert bone china serving dish. Plus, a small two-tiered pedestal held my breakfast sausages. And of course, the individual place settings matched. So, it was indeed a beautiful table, topped with some fall mums as the centerpiece. This dish proves that you can prepare holiday-appropriate meals on the Sexy Forever plan.
Tip: Here's a recipe tip. When baking the eggs in the oven, the recipe says to bake for 10 minutes. However, they were still a bit runny, so I put them back in the oven for an additional 3 minutes and they were perfect. And, so as not to be confused, after the 13 minutes you top them with shredded cheddar cheese and bake for an additional 5 minutes.
Ingredients for 2 servings (I made enough for 10 servings):
3 oz. deli style ham, 3-1/2 oz. frozen chopped spinach, pepper, 4 large eggs, and 1/4 cup shredded cheddar cheese.
Preheat oven to 375 degrees.
Butter 4 cups in a muffin tin. Place a slice of ham into each and press to form a cup. Divide spinach into each cup, season with pepper (and salt if you wish). Crack an egg into each cup, then bake. After 10-13 minutes, top with cheese and bake for another 5 minutes.
Enjoy!
Below are some Halloween Tablous I created for Sugar Notes, my greeting card company. I also placed them on my brunch table for some extra pazazz!
Easy Eggs Florentine ( recipe on SS web site).
You prepare these yummy eggs in a cupcake tin and they come out looking like cupcakes. But, they're made with ham, spinach, eggs, and cheese.
We had some friends over for brunch yesterday, and I wish you could have seen how beautiful they looked on my Royal Albert bone china serving dish. Plus, a small two-tiered pedestal held my breakfast sausages. And of course, the individual place settings matched. So, it was indeed a beautiful table, topped with some fall mums as the centerpiece. This dish proves that you can prepare holiday-appropriate meals on the Sexy Forever plan.
Tip: Here's a recipe tip. When baking the eggs in the oven, the recipe says to bake for 10 minutes. However, they were still a bit runny, so I put them back in the oven for an additional 3 minutes and they were perfect. And, so as not to be confused, after the 13 minutes you top them with shredded cheddar cheese and bake for an additional 5 minutes.
Ingredients for 2 servings (I made enough for 10 servings):
3 oz. deli style ham, 3-1/2 oz. frozen chopped spinach, pepper, 4 large eggs, and 1/4 cup shredded cheddar cheese.
Preheat oven to 375 degrees.
Butter 4 cups in a muffin tin. Place a slice of ham into each and press to form a cup. Divide spinach into each cup, season with pepper (and salt if you wish). Crack an egg into each cup, then bake. After 10-13 minutes, top with cheese and bake for another 5 minutes.
Enjoy!
Below are some Halloween Tablous I created for Sugar Notes, my greeting card company. I also placed them on my brunch table for some extra pazazz!
 |
| Above, is the front side. Back sides are below. |
You can purchase these Tablous at:
Type in the code "SexyForever" at checkout to get 10% off!
Saturday, October 8, 2011
It's Weigh-In Day
The Scale Was Kind!
As I mentioned last week, we just came back from vacation and I gained a pound at my last weigh-in. I'm excited to say that I lost that pound today. Yeah for me. Now, with only 12 pounds to go, I'm digging in to realize my goal.
Suzanne posted the recipe below on her web site today and I'm making it tomorrow. I love fennel, too, and never tried this preparation. We went to the Farmer's Market this morning and fennel was a good buy today. I'm going to pair it with a steak on the grill.
I also purchased some zucchini at the market and will roast them on the grill, too. That way I'll have veggies ready to go for Monday. Now that's a real time saver.
Carmelized Fennel
- 2 tablespoons olive oil
- 2 tablespoons organic unsalted butter
- 6 fennel bulbs, trimmed and thinly sliced
- Salt and freshly ground black pepper
Friday, October 7, 2011
Chicken with Goat Cheese and Balsamic Syrup plus Tomato Pizza Bites
Satisfy Your Sweet Tooth and Still Lose Weight!
According to Suzanne Somers, weight loss doesn't have to come without a little dessert. In fact, some of the most potent weapons in the fight against weight gain can satisfy your sweet tooth at the same time. Suzanne says you can add the following good–for–you foods to your menu to boost your overall health while you slim your waistline: - Berries. These sweet treats are among nature's richest sources of antioxidants and phytonutrients, including vitamin C and potassium. They may lower your risk of heart disease and cancer — and even inhibit inflammation in your body. The riches sources are the darkest colored berries, like blueberries, acai, and pomegranates.
- Yogurt. This calcium–rich treat does more than boost your bone strength — the probiotics fortify your immune and digestive systems and may even inhibit yeast infections and improve your cholesterol levels (they'll lower your bad levels and boost your good cholesterol). Skip the ultra–sweetened (or artificially sweetened) versions and opt for Greek–style yogurt sweetened with a little agave nectar.
- Dark chocolate. Chocoholics have reason to rejoice — dark chocolate is rich in antioxidants that can help lower your blood pressure and reduce your risk of heart disease. Don't bother with the cheap stuff, which is loaded with sugar and fillers. Treat yourself to really good chocolate, with the purest ingredients, minimal sugar, and at least 60 percent cocoa.
Chicken with Goat Cheese and Balsamic Syrup (found on Suzanne's web site) plus canned, organic green beans.
This recipe has two sauces for double the pleasure. Together they made dry chicken breasts very moist and extremely flavorful. And, I must confess that I didn't expect to like the balsamic syrup, as I thought it would be too overpowering. But, I was wrong. It was a superb compliment to the goat cheese mixture. They balanced each other remarkably well. What a nice surprise.
There are a lot of steps to this recipe, but well worth the effort. Plus, I made enough for two more meals. How fabulous is that?
Basically, you make a basil pesto, which is fairly quick. Then, you saute lots of garlic; then remove from pan and place in a bowl. Next, fry the chicken until golden brown; 4-5 minutes per side. While that's cooking, add some softened goat cheese and balsamic vinegar to the sauteed garlic.
Put the chicken breasts in a casserole dish and spread with the goat cheese mixture; then place in the oven for 5 minutes while you make the balsamic syrup. Finally, drizzle the balsamic syrup over the chicken and you have a meal fit for a king ... and queen.
Tomato Pizza Bites (SS web site). This was such a fast and pretty snack. Perfert as an appetizer for a party. It calls for 3 ingredients; medium tomatoes, pepperoni, and feta cheese.
I used the turkey pepperoni because I had some in the freezer. First, cut up the tomatoes into 5 thick slices and lay on a microwavable plate. Then top each with one slice of pepperoni and the cheese. Microwave until the cheese has melted; about one minute, or less. Very satisfying and fun.
Saturday, October 1, 2011
Weigh-In Day
The Scale Was Kind ... To My Surprise!
Earlier this week we came back from a week of vacation to visit family and to celebrate a few special events, too. So, that means cake. Red velvet cake, to be exact ... and it was super delicious. Plus, my sister's homemade lasagna which was a special treat.
Other than the big party celebration on Tuesday, I ate pretty well. Luckily, my sister is trying to loose weight, too. So, we made a conscious effort to eat healthy but not put a damper on our visit either.
One night we grilled prime rib steaks with baked red potatoes, along with a big salad. I ate just a bit of the potato because everything else was mouthwatering good. We had big egg breakfasts which set the tone for the rest of the meals. In other words, I wasn't raiding the pantry for snacks and things. My sister also prepared a healthy and hearty soup one night and made sure we had lots of fruits and veggies to munch on.
We got home Wednesday night and to my surprise I only gained one pound!!! So thanks dear sister for helping me stay in the zone.
Earlier this week we came back from a week of vacation to visit family and to celebrate a few special events, too. So, that means cake. Red velvet cake, to be exact ... and it was super delicious. Plus, my sister's homemade lasagna which was a special treat.
Other than the big party celebration on Tuesday, I ate pretty well. Luckily, my sister is trying to loose weight, too. So, we made a conscious effort to eat healthy but not put a damper on our visit either.
One night we grilled prime rib steaks with baked red potatoes, along with a big salad. I ate just a bit of the potato because everything else was mouthwatering good. We had big egg breakfasts which set the tone for the rest of the meals. In other words, I wasn't raiding the pantry for snacks and things. My sister also prepared a healthy and hearty soup one night and made sure we had lots of fruits and veggies to munch on.
We got home Wednesday night and to my surprise I only gained one pound!!! So thanks dear sister for helping me stay in the zone.
Thursday, September 29, 2011
Caesar Salad and Baked Chicken Breasts
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.
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.
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