I included pureed cauliflower and butternut squash in my previous recipe. I figured that I probably should include how I do that.
Cauliflower...
Take one head of cauliflower (or as many as you want) and steam until soft. Once it is really soft - can be mashed with a fork - I transfer it to a food processor. I then get sandwich bags and pour in 1/2 cup of cauliflower - 1 head usually makes around 5 portions. These can be frozen until needed. Either defrost naturally or you can dump the frozen portion into your dish - depending on what you add it to.
Butternut Squash...
Cut off the stem, cut the squash in half - lengthwise and scrape out seeds. Roast the halves, flesh-side down at 400F for 45-50 mins. Scoop out the flesh and puree in a food processor. As with cauliflower use the sandwich bags and portion out 1/2 cup each.
Sweet Potatoes...
These can be done several ways. I tend to do the following... Peel the potatoes, wash them and cut them up. Then I steam them until soft - like I do with the cauliflower. Once soft and easily mashed with the fork - I transfer it to a food processor.
You can also use a blender if you don't have a food processor or prefer. Personally, I find it easier to use, clean and scoop out portions in the food processor.
Thursday, March 22, 2012
7 Layer Lasanga Casserole
It's been awhile since I've posted anything and mostly because life has been crazy! I am also not currently losing weight or exercising! Will get back with that side of this blog after the baby is born!!!
Anyways, here is a recipe that we enjoy as a family. It isn't the healthiest of options but it isn't too bad! Definitely cheap, easy and tasty - even our 2 1/2 year old will eat it!!!!!
What you will need...
1lb ground beef or turkey - we use turkey (leaner and healthier)
1 24oz jar of spaghetti sauce - could probably use 16oz, adapt as desired.
12oz noodles/pasta - whatever you like. I use whatever I have on hand but egg-wide noodles is typical
1/2 cup softened cream cheese (low fat or fat free will make it a little healthier)
1/4 cup sour cream (again low fat or fat free will make it a little healthier - check sugar content though)
grated cheese - any works. We use low-fat mozzarella
optional...
1/2 cup pureed cauliflower
1/2 cup pureed butternut squash
Directions...
In a skillet over medium heat, brown the meat, drain and stir in spaghetti sauce and butternut squash. Cover and simmer for about 15 mins.
Mix together cream cheese, sour cream and cauliflower in a small bowl.
Cook noodles until tender, but not mushy. Drain.
In a casserole dish - I use a deep, round dish - put a layer of noodles followed by cheese sauce, meat and then repeat. Top with grated cheese.
Bake at 350F for 15 mins, cover and bake another 10 mins.
* can be put together ahead of time (even the night before) and put in the refrigerator. Add an extra 10 - 15 mins to your cook time if refrigerated prior to cooking.
Makes about 6 - 8 portions depending on size of dish you use and portion size.
Goes great with a salad and garlic bread! But then everything goes great with garlic bread - esp home-made - in my opinion!!!
Not the best looking picture but shows you the levels and gives an idea of amount. This was after 2 meals worth for 2 1/2 people!
Wednesday, August 24, 2011
Rye Pizza Dough
Ok - here is my Rye Pizza Dough recipe. If you leave out the wheat germ it is completely wheat free - I haven't tried it without the wheat germ because I like the health benefits of it. It's quick and easy so enjoy...
What you need:
1 3/4 cups of rye flour
2 tbsp 100% untoasted wheat germ (might not need it)
1 tsp salt
2 tsp stevia (or sugar/sugar substitute)
1 tsp or packet of dry active yeast
2/3 cup water
1 tsp olive oil
Process flour, wheat germ, salt, stevia and yeast in a food processor until mixed. combine water and olive oil either on the stove or in a microwavable glass measuring cup. Warm up the liquid to between 120 and 130F. With the processor on gradually pour the warm liquid through the feed tube - you might need a little more or a little less water so watch carefully. Once the dough forms a ball, process for 1 minute to knead. Transfer dough to a lightly floured surface or bowl and cover with plastic wrap. Let rest for 10 -15 minutes. Great time to clean up the little mess and prepare what you want on your pizza.
Preheat over to 450F. Roll out dough on a lightly floured surface. This dough is usually fairly sticky and I have found it best to roll once, flip over and roll again etc until desired size and shape. Once rolled out place on pizza pan and crimp edges. Place in oven for 10 - 15 mins until crust is cooked but not crisp. Add toppings as desired. Place back in the oven for 10 mins until crust is crisp and toppings are cooked/melted etc.
Enjoy...
What you need:
1 3/4 cups of rye flour
2 tbsp 100% untoasted wheat germ (might not need it)
1 tsp salt
2 tsp stevia (or sugar/sugar substitute)
1 tsp or packet of dry active yeast
2/3 cup water
1 tsp olive oil
Process flour, wheat germ, salt, stevia and yeast in a food processor until mixed. combine water and olive oil either on the stove or in a microwavable glass measuring cup. Warm up the liquid to between 120 and 130F. With the processor on gradually pour the warm liquid through the feed tube - you might need a little more or a little less water so watch carefully. Once the dough forms a ball, process for 1 minute to knead. Transfer dough to a lightly floured surface or bowl and cover with plastic wrap. Let rest for 10 -15 minutes. Great time to clean up the little mess and prepare what you want on your pizza.
Preheat over to 450F. Roll out dough on a lightly floured surface. This dough is usually fairly sticky and I have found it best to roll once, flip over and roll again etc until desired size and shape. Once rolled out place on pizza pan and crimp edges. Place in oven for 10 - 15 mins until crust is cooked but not crisp. Add toppings as desired. Place back in the oven for 10 mins until crust is crisp and toppings are cooked/melted etc.
Enjoy...
Friday, August 19, 2011
Results in Pictures - 2
Results in pictures. Picture 1 is week 1. Picture 2 is now in same clothes. Picture 3 is now in Sz 8 - 10 clothes compared to size 16-18.
Probably should've zoomed in more to get the best comparison but anyways. The results....
Wednesday, August 10, 2011
Week 8 Results
The weigh in and the measurements were taken on the right day - Sunday - but I haven't had much opportunity to put them up. There wasn't a lot of change in inches this week but still going in the right direction with the weight so that's good. I was able to start exercising on a regular basis last week and doing even better with that so far this week - although I have work tomorrow, class on Friday and Miles needs me home on Saturday - so that's not as great. But its a good start. Anyways, week 8 results. Technically today is 2 months - so the 2 month pictures will be taken this weekend.
Arms: 11.5" 11.5"
Upper chest 32" 32"
Bust 34" 34"
Waist 29.5" 29"
Belly 33" 33"
Hips 43.5" 42.5"
Thighs 25.5" 25.5"
Calves 12" 12"
Ankles 8.5" 8.5"
Weight 158.4lbs 156.6lbs
Total inches lost - 1.5". Total weight loss 1.8lbs
A slow week but the right direction :).
Arms: 11.5" 11.5"
Upper chest 32" 32"
Bust 34" 34"
Waist 29.5" 29"
Belly 33" 33"
Hips 43.5" 42.5"
Thighs 25.5" 25.5"
Calves 12" 12"
Ankles 8.5" 8.5"
Weight 158.4lbs 156.6lbs
Total inches lost - 1.5". Total weight loss 1.8lbs
A slow week but the right direction :).
Tuesday, August 2, 2011
CHOCOLATE sheet cake
Okay, so as promised, some of my great tasting (even if I am slightly biased) recipes.
This one is very easy and one of my favourites. It is low calorie and low fat and tastes awesome. I made it for Skyler's birthday cake and I have since made it with a few more adaptations for people I work with (and of course myself).
What you need...
1 3/4 cups all purpose (plain) flour
1 1/2 tsp baking powder
1/2 tsp salt
3 large egg whites
1 1/2 tsp vanilla extract
2 tbsp butter (I use I can't believe it is not butter light version)
1 cup black coffee (hot)
1 cup packed light brown sugar
3/4 cup stevia (extract in the raw) (natural sugar substitute)
3/4 cup cocoa powder (I use hershey's dark chocolate cocoa)
1 1/2 cups fat free skim milk
Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
In a large bowl, combine flour, brown sugar, cocoa powder, stevia, baking powder and salt; mix well with a fork to combine.
In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling coffee.
Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack. You can also pour the batter into a cupcake pan and add chocolate chips for a little more calories and tastiness but portion control!!!! For a cupcake pan check after about 18 - 20 mins. If you so desire you can also sprinkle powdered sugar on top for decoration and an added little bite of tasty!
Cheap and easy to make.
Enjoy...
This one is very easy and one of my favourites. It is low calorie and low fat and tastes awesome. I made it for Skyler's birthday cake and I have since made it with a few more adaptations for people I work with (and of course myself).
What you need...
1 3/4 cups all purpose (plain) flour
1 1/2 tsp baking powder
1/2 tsp salt
3 large egg whites
1 1/2 tsp vanilla extract
2 tbsp butter (I use I can't believe it is not butter light version)
1 cup black coffee (hot)
1 cup packed light brown sugar
3/4 cup stevia (extract in the raw) (natural sugar substitute)
3/4 cup cocoa powder (I use hershey's dark chocolate cocoa)
1 1/2 cups fat free skim milk
Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
In a large bowl, combine flour, brown sugar, cocoa powder, stevia, baking powder and salt; mix well with a fork to combine.
In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling coffee.
Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack. You can also pour the batter into a cupcake pan and add chocolate chips for a little more calories and tastiness but portion control!!!! For a cupcake pan check after about 18 - 20 mins. If you so desire you can also sprinkle powdered sugar on top for decoration and an added little bite of tasty!
Cheap and easy to make.
Enjoy...
Monday, August 1, 2011
Week 7 - Results are in!
As I mentioned, I skipped week 6. I weighed myself before going to work with the anticipation of doing the measurements once I got to work. We were busy and with the increase in weight, I didn't want to do it anyways! So, week 7....
Arms: 12" 11.5"
Upper chest 32.5" 32"
Bust 35" 34"
Waist 30.5" 29.5"
Belly 34" 33"
Hips 43.5" 43.5"
Thighs 26.5" 25.5"
Calves 13.5" 12"
Ankles 8.5" 8.5"
Weight 158.4lbs
Total inches lost 6.5". Total lbs 1.4lbs (this would be if I went from the 159.8 but since I put on weight last week and was at 161.4 - loss = 3lbs).
I'm really pleased with these results, since I am getting them while eating pretty much whatever I want including chocolate and ice-cream pretty much every day. I plan on adding some recipes that I use on here soon, including the chocolate cake/brownie recipe I used for Skyler's birthday cake.
Arms: 12" 11.5"
Upper chest 32.5" 32"
Bust 35" 34"
Waist 30.5" 29.5"
Belly 34" 33"
Hips 43.5" 43.5"
Thighs 26.5" 25.5"
Calves 13.5" 12"
Ankles 8.5" 8.5"
Weight 158.4lbs
Total inches lost 6.5". Total lbs 1.4lbs (this would be if I went from the 159.8 but since I put on weight last week and was at 161.4 - loss = 3lbs).
I'm really pleased with these results, since I am getting them while eating pretty much whatever I want including chocolate and ice-cream pretty much every day. I plan on adding some recipes that I use on here soon, including the chocolate cake/brownie recipe I used for Skyler's birthday cake.
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