Sunday, September 13, 2009

Peanut butter wls cookies with sf choc fudge pudding

The peanut butter cookie recipe that I've used for a while now (cup of lofat pb, cup of splenda, egg, shot of davinci, pick yer flavor) is the cup and the pudding is sf choc fudge. The whole family likes these...

The recipe for the pb/choc fudge pudding pie calls for double batch of the pb pressed into a pie crust, then bake and add the pudding. I wanted something more bite size so used my mini muffin pan, a pampered chef wooden thingy to make the cup, baked and topped later when cool with the pudding. YUM!

Turkey/spinach muffins

These muffins are yummy! first pic is the mix, i did not use the whole box of spinach, and have enuf of that leftover for another batch! second pic is after they were cooked, last one is on the plate with parmesan cheese on top. Next batch will have cheese in them too! I did not add mushrooms as the recipe calls for, or the shallots. And substituted Kaye's Natural Parmesan protein chips for the bread crumbs for extra protein :)

Spinach-Turkey Meatloaf made in Muffin Pans (recipe from Susan Maria's bulletin board)

created by ElisaB

One 1-pound package Ground Turkey

1 package frozen Spinach, water squished out of thawed

Mushrooms, chopped, about 1 1/2 cups fresh

Chopped, minced garlic to taste

Chopped Green Shallots, 1 bunch

1 Chopped onion

Fresh Parmesian Cheese, about 1/2 cup

Italian Bread Crumbs, 1/2 Cup

2 eggs

olive oil, minimal to cook onions, mushrooms and garlic

I start with chopping mushrooms, onions and garlic and cook til soft, then set aside

to cool. I then drain out the oil I used to cook, and set aside to cool.

In a bowl I add frozen thawed spinach, package of lean ground turkey, eggs,

parmesean cheese, cooled cooked mushroon/onion mixture, italian bread crumbs, salt

and pepper to taste, and I also throw in Oregano to taste. I mix them all up like

meatloaf. I throw into VERY well PAM sprayed muffin pan and bake at 350 for half hour.

These then freeze so great and are healthy.

Makes 12 servings. Per Serving: 156 Cal; 16 g Protein; 7 g Tot Fat; 5 g Carbs;

1 g Sugar; 192 mg Sodium

Saturday, September 12, 2009

Protein Ice cream....

The ice cream maker came and i made the first batch of protein ice cream. yummmmy!
Info on the protein ice cream and ice cream maker can be found here on The World According to Eggface's blog

am also making turkey spinach meatloaf in muffin tins today. pix of them later. 

Friday, September 11, 2009

sometimes...and what i cooked tonite

i wish i had a time turner like Hermonie so i could go back in time and do things differently.
i realize that some people and things would not be if i did that, but there are a few things I would really like to change...and i know things happen for a reason, its the reasons i just don't understand.


I made chicken taco meat tonite, 6 chicken breasts, in the pressure cooker, with 1 can of low sodium chicken broth, and 1 package of taco mix. on hi for 17 min, fall apart when you look at it tender and pulled apart soo easily with the forks. 

Also I baked a turkey breast in the oven. melted 1/4 stick of butter and mixed with some chicken grilling seasoning, s/p, baked it for bout hour and half. 

so now i have food for a few days. I did walk the mall with Dorothy today.

Thursday, September 10, 2009

exercise 9-10

did 6 min on the eliptical and almost 20 on a bike for 5 miles.
missed yest's exercise cuz of life going on. 
work tomorrow morning and will see what i get done tomorrow exercise wise :) am hoping to mall walk with a friend after work, then take the boy to the dr, he sprained knee and ankle on same leg yest. 

Turkey Loaf


1 1/2 lbs. ground turkey

1 lg. grated carrot

1 sm. chopped onion

1/2 c. dry bread crumbs

2 lg. eggs, slightly beaten

1 (8 oz.) can tomato sauce

Combine all ingredients. Mix lightly and press into greased 9x5 inch loaf pan. Bake 1 hour at 350 degrees. (180 calories per serving.)

Nutrition Facts

8 Servings

Amount Per Serving

Calories 199.2 

Total Fat 7.8 g 

Total Carbohydrate 12.8 g 

Dietary Fiber 2.2 g 

Sugars 4.8 g 

Protein 20.6 g 

found on a wls recipe group on Yahoo.

Monday, September 7, 2009

SF Cherry Pie

It tastes good but looks strange. splenda, cream cheese (i used light), and egg. blend till mixed, thats when it looked like cottage cheese cuz the cream cheese chunked a bit. bake in graham crust, chill in fridge. top with sf coolwhip when serving. it hit the spot but im over the top full!

Meat crust pizza

Here are some pix of the meat crust pizza that I just made. 1 lb ground beef, 2 eggs, and I used 1/2 cup of Kaye's Natural parmesan chips crushed. Mix all together, spread on cookie sheet, bake in 350 degree oven for 15 min. top with any pizza ingreds you want. I used pepperoni, italian sausage, homemade pizza sauce from tomatoes in my garden, and lots of cheese. I forgot the onions, oh well! then cook for another 10 min till cheese melted. After it cooled, I sliced it an you can see the last pic is 2 pieces on my plate. I had 3 pieces and am full! Yummmmy! Hubby liked it too. Next time I will use ground turkey.

Whats cooking on Labor Day?

Here's what ive been doing today: made a big batch of sf hot chocolate for a friend and myself to split. This is the big bowl (see stove top size for reference) with all the dry ingredients in it b4 I stirred it up and then put in food processor to grind it up to a finer powder.
This made 19 cups of mix.

sugar free hot chocolate mix

1- 25.6 ounce package non-fat dry milk

2 - boxes Nestle's Quick (no sugar added)

2 - 8 ounce jars French Vanilla creamer OR 16 OZ EXTRA CREAMY CREAMER

1 1/2- cup Splenda

3/4 - cup cocoa

2 Boxes Chocolate Sugar Free Instant Pudding mix

Mix well,


Store in air tight containers.

Makes 7 to 10 pints of mix.

When ready to serve, add 3 heaping tablespoons (or more according

To taste preference or size of cup) of mix to boiling water, stir well.

Sunday, September 6, 2009


below is taken from the blog The World According to Eggface

an awesome blog that i came across recently.

"I know this and so I avoid my trigger foods. I hope I can always be as strong. I see post-ops further out that struggle with weight gain which scares the sh*t out of me I have to say. I think it's good it scares the sh*t out of me though... it'll hopefully keep me on my toes."

bold part I did for emphasis for us.

there is no reason on earth why we cannot be strong and say NO! to those triggers. I soooo wanted a bite of tinas first anniversary cake last nite (told her the other day to save me a bite). but i looked at mark as he held the plate at me and said "sorry i don't eat that crap anymore" and walked out of the room. ok a self-serving pat on the back BUT i said no and i meant NO! I may as well have duct taped it to my a** or in my case my tummy and hips.

Why do we even entertain the idea of considering a "bite" which could so easily turn into 2 or more and more? habit, peer pressure, one bite won't hurt, its only 5 calories. we all know they add up and up and up and so goes the weight.

Don't let someone (and that someone could be YOU) dictate what you eat or don't eat.

protein, protein, protein, oh did i mention protein?