Pasta and Sauteed Asparagus

I was trying something new this week and it turned out pretty amazing I thought :)  So i wanted to share.

It was a pasta and asparagus dish and I modified a vinaigrette recipe I got in my cooking class.

Lemon pepper Pasta with Asparagus
Ingredients:
    1 package IP Pasta, prepared
    2 c. fresh asparagus, spears chopped in thirds
    1/2 leek, finely diced
    2 tsp lemon juice
    1/4 tsp lemon zest (optional)
    2 tsp apple cider vinegar
    3 Tbsp olive oil
    Garlic salt, sea salt and black pepper to taste

Whisk the leek, lemon juice, zest, vinegar and olive oil together.  Add garlic salt, sea salt and pepper to taste (I started with about 1/8 tsp of each but added more.  It depends on your preferences)

Set aside.

Add 1-2 tsp of olive oil to a saute pan over medium heat.  Add asparagus and saute until done (about 10 minutes stirring/flipping it occasionally).  When the asparagus is fork tender, remove from heat and add the prepared pasta and about 2-3 tsp of the vinaigrette.  Stir to combine.

Eat and enjoy!!

Weekly Weigh In: week 13 and the Mexican Pizza report

Hello again.  Its Tuesday and time for the weekly weigh in :)

This week went really well.  Went to see my eldest at school (she is watching the dog for us this week) and ate out but was able to make good choices.  This was reflected in the scale as it continues its downward trek.  The only real down note was that darn Mexican pizza.  I was SO looking forward to it and I wanted it to be not just good but really good.  It wasn't.  It was OK because I had to leave stuff out or change it too much to make it phase 1 friendly.  It will definitely be on the menu for Phase 4/Maintenance and I will be sure to post it then.

If you want to try it really turned into browned hamburger with taco seasoning (use a packet or make your own using the recipe found in this post).  Press it between 2 cauliflower tortillas that have been fried crispy (this is part of what failed in my version.  I couldn't get the tortillas crispy enough)  Add some salsa and soy cheese bake at 400 degrees for 5-10 min until cheese is melty.

Like I said it was OK, but I aspired to greater heights for this because I hold the original so dear.

Soon, though, very soon.  I'll take another stab at it :)

Week 13 Progress: -1.5
Total: -37.6.

Quesadilla anyone?

So today I tried a recipe I've been wanting to try for a while.  Once I saw a copycat Taco Bell Mexican pizza  recipe I knew I had to try these because the tortilla is the basis of the Mexican pizza.I got this recipe from the Innovative Aesthetics Facebook page.After mixing all the glop up here is what it looks like on the sheet pan before it went into the oven:

Here is at the half way point after I flipped them

And here is one little fella getting fried up in a pan

Since the recipe makes 6, and its unrestricted (other than lowering your protein amounts due to the eggs), I figured I'd have a quesadilla for lunch then Mexican pizza for dinner

Ta dahhhhhhh!

Next up the Mexican pizza... watch for that recipe coming soon

Tortillas (Cauliflower)

Ingredients

• ¾ head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine than cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it is riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another 2 minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful because it will be hot.)
4. Place drained cauliflower back in bowl and add 2 eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they are done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas in the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderful taste.)

Midweek Dinner: Make it easy!

OK so I love my crock pot.  It makes life so much less stressful.  Especially when I can throw dinner in the crock pot on a Tuesday (or Wednesday or any day) and come home from work to dinner mostly (or completely) done.

This week I made ribs in the crock pot for the first time (lets face it I made ribs for the first time - crock pot or no)  I talked to my great friend Ruth and she gave me a few tips and I figured the worst that could happen was I thaw out some chicken if they didn't turn out.

No chicken for dinner I can tell you that :)

They turned out fabulous!  I used Walden Farms Smoky and Spicy BBQ sauce (1 whole jar plus a little extra), a pound of pork back ribs, and half an onion.

I quartered the onion half and laid it in the bottom of the crock pot, poured a little sauce one it and then layered the ribs on top.  I had to cut the rack down to fit but that was easy.  I poured some sauce on each layer of ribs then dumped the rest of the bottle on the top once I had them all in the crock pot.

I let them cook on low all day, added a little extra sauce when I got home then let them settle while I made turnip fries.  .  I used the rutabaga fry recipe form Novice Housewife again and just used julienned turnips instead.  These tuned out just as good as the rutabaga ones.  And they aren't restricted so um, yeah, turnip fries is on the menu to stay!

Spices I tried this time were sea salt, fresh ground pepper, Essence of Emeril, and garlic powder. I didn't measure I just sprinkled it in, but I'd start with 2 turnips and about 1/4 to 1/2 tsp of each spice.

Here is the dinner plate:

Here is the dinner plate approximately 7 minutes later.  I felt like such a carnivore, but mmm mmmmmmm was this good.

and on plan.  So on plan.

So enjoy yourselves an easy midweek dinner.  Just make sure you have plenty of napkins on hand :)

So long for now!!

Weekly Weigh in: week 12

Well this was a much better week!!  I really got re-engaged last week after 2 kind of blah weeks in a row.  Not really sure what happened, but they were tough.  Last week I resolved to be better prepared, so when I made waffles for breakfast over the weekend I made 2 batches and froze one - breakfast during the week is done! Same for the bread-less french toast.  There is a bag in the freezer just waiting for later in the week.

I sliced up 1 zucchini and 4 yellow squash and an an eggplant.  The zucchini, eggplant and 1 of the sliced squash is in a bag in the frig waiting to be turned into ratatouille around midweek.

One sliced squash got turned into chips yesterday afternoon while I was gaming. and one was in my pasta salad I had for lunch today (which I made last night so it was all ready to go this morning).

It made the morning seem so much less rushed and I have my veg (the chips) all ready for tonight to go with the ribs that are cooking in the crock pot.  I may make fries when I get home, but if I don't, I have an option that will be crunchy and bar food-ish to go with the plate of ribs that have been slow cooking in WF BBQ sauce all day.  Can't wait!!

And I do believe that last sliced squash is going in the oven tonight to become more chips.  This batch turned out so good I want to have a stash of them!

Week 12 Progress: -2.4
Total: -36.1

Ratatouille

This looks just like the movie Ratatouille :)  Who knew it was inspired by Julia Child ?!?!.  I will now have to make this and talk like her the entire time I am cutting up veg.

The recipe is from 12 Tomatoes

Whats even better is there are no changes to make it Phase 1 friendly.  Really watch the onions though.  They can not caramelize or the sugars come out.  You could easily replace the onions with leeks for the same flavor and a safe Phase 1 option.

It does have eggplant and tomato paste so its definitely on the restricted veg list, but that's OK with me.  Its a treat and should only be had every once in a a while.

I almost didn't make it this weekend.  Had lots going on and didn't want to slice a lot of veg.  And then, lo and behold, the grocery store had sliced peppers, sliced zucchini and yellow squash and sliced eggplant.  How could I not make it when all I had to do was make the sauce which took all of 5 minutes and layers stuff in a baking dish.

Oh and I had to make a chiffonade of the fresh basil (I opted for basil instead of thyme), but I love making the pretty little basil ribbons so that was a piece of cake.

This really was amazingly good.  The sauce was rich, the veggies were roasted to perfection, and the flavor was out of this world.

Here is the recipe from 12 Tomatoes (copied for your convenience)

Ratatouille Casserole
Ingredients

• 1 six-ounce can tomato paste *
• 1/2 onion, chopped
• 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
• 4 tablespoons olive oil (divided)
• 3/4 cup water
• 1 small eggplant, thinly sliced **
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 bell peppers, thinly sliced (we recommend one red and one yellow)
• 1 teaspoon fresh thyme leaves (can substitute basil leaves)
• Salt and pepper to taste

Directions

• Preheat oven to 375 degrees F.
• Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes - do not let it carmelize!!). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.
• Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. 
• Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
• Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
• Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
• Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
• Bake until the vegetables are tender and fully roasted, about 45 minutes.

Enjoy!

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.

** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy.

Weekly Weigh In: week 11

Sorry for the lateness of this post.  Things have gotten busy at work (after a year and a bit of near boredom) and the college girl is home this week so I wanted to spend a little time with her too.

And honestly it was another tough week.  Good ending, but tough week.  I did not plan as well as I have been.  I think I was getting a little complacent because its been so easy to this point.  But the reason it was easy was because I planned things out pretty well each week.  Last week I did not. I didn't factor in the busy of work since I hadn't dealt with that for a while.  I did more grab-n-go breakfasts (peanut butter bar  - yummm).  But I didn't consider that when I brought snacks for the week and ended up with only restricted snacks at work.  So I had 2 bars one day.

I know that's not horrible, but its still off plan.  I also had cheese bread on Sunday.  That is kinda horrible :)  But it was on the table and the restaurant had messed up my salad (put dressing on it instead of on the side) and had to remake it and I was very very hungry.

That's what really ended up motivating me - see, I said good ending.  I didn't want to get caught like that again.  I didn't prepare well for eating out and I knew we were eating out.  So Sunday night I planned out the lunch menu to make sure I have the right things available.  I got simple options - pasta salad, soup, and the ever present Thursday wokery at work.  Nothing fancy, just plain and simple.  So far this week I feel pretty good.  Re-engaged.  Motivated.

I think next week will be a good report out from an attitude standpoint.  And if the scale reflects that too - well all the better.

Have a great week!

Week 11 Progress: -2
Total: -33.7

Zesty Southwestern Tomato Soup

I'm not a tomato soup fan.  I never eat it with my grilled cheese sandwiches.  Its not a cold weather thing for me, although I love soup.  My youngest adores tomato soup, but not me.  I had bought some Ideal Protein Tomato Bail soup packets wanting to give it a try and at least have another lunch option.  Not overly impressed.  It was OK, but like I said I'm not a tomato soup person.

I was going to get rid of the rest of the packets, when I stumbled on a tomato soup recipe in one of the IP emails we get every day.   The recipe added extra veg to it and pureed some of it to make a thick and creamy soup.  I decided to play around and spice it up and make it a little more zesty to see if I liked it any better that way.

This is a tomato soup I could eat!

Zesty Southwestern Tomato Soup

Ingredients:

• 1 Packet of Ideal Protein Tomato Basil Soup
• 1 Cup red and green bell peppers, diced
• 1 Cup Turnips, boiled and pureed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp. Sea Salt
• 1/4 to 1/2 tsp Mrs Dash Southwestern Chipotle seasoning  I used 1/2 tsp and it was a bit much for me, but I'm a spice lightweight.  In the future I think I'll use a bit less.  It was still good, just a bit zippy.

Directions:

• In a frying pan over medium heat, add the peppers and a little olive oil.  Saute for 1-2 minutes
• Stir in the turnip puree.  Stir for 1-2 minutes then reduce heat to medium low.
• Add prepared IP tomato basil soup mix.  Heat for 3 minutes.  Don't let it boil as the IP soup will curdle
• Stir in spices and let simmer for 5 minutes

Enjoy!

Weekly Weigh In: Week 10

I delayed posting this one.  It was a tough week to write about.  I think I finally hit the wall and it got to be more of a struggle.  I wasn't hungry or anything.  I've been surprised at how "not hungry" I've been.  But I have been talking to several people about the program and ended up looking through all the phases.

I looked a lot at Phase 3/maintenance and saw I can have toast and yogurt and fruit and I really want toast and yogurt and fruit.

I think I really just want breakfast I don't have to cook all the time.  I know I could make stuff ahead and just heat it up in the micro or toaster, but its not as good.  I think I want to just be at the end of the journey and not have to walk through the rest of it.  I'm sure everyone feels that way at some point.

I want convenience.  I want to be able to go out and grab something for dinner and not feel like its a big production (even though most of what I make for dinner isn't a big production).

I want to know what the new normal looks like and just settle in there.

I'm half way to goal right now.  This is a big change and I'm betting that the last half will teach me more about perseverance in the face of adversity that the first half.  Because now is when I'm anxious to be done.  I've done this for 10 weeks.  That's enough (well obviously not but that's how I was thinking last week.)

I know I'll get through this mental challenge.  I talked with Dusty this week (Lindsay is on vacation) and she understood what I was going through.  It helps to have someone to bounce that off of.

So here's to halfway and cheering on in the second half of the race to the finish line.

Week 10 Progress: -2
Total: -31.7