After an awesome workout on my Wii Fit, I proceeded into the kitchen to make cookies. The recipe was a weight watchers recipe that I modified – that recipe was 90 calories a cookie; according to caloriecount mine were 80! The original recipe was just peanut butter with some crunchy peanut butter and peanut butter chips.
I did make them for work tomorrow, but of course I had to eat ONE… and some batter too. Seriously, who can resit three of the best cookies mixed together? Oatmeal, Peanut Butter and Chocolate Chip. Yum Yum. My mouth is watering still thinking about the warm tray of cookies still on the stove (damn, make that TWO cookies eaten).
Sorry for sharing the picture with you – I bet you want to run off and make some cookies now don’t you? So sorry again.
I am so horrible at actually measuring what I am doing, but I will try and share the recipe with you.
Ingredients + Directions
In one bowl mix together:
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/3 cup oatmeal
1/2 teaspoon baking soda
In another large bowl:
3 tbsp softened butter
1/4 cup peanut butter
Cream together together and then add:
1/4 cup + 2 tbsp packed brown sugar
Cream together together and then add:
1 large egg
1/2 teaspoon vanilla
Makes 20 cookies; give or take.
Calories per cookie:
4.4 grams of fat
0.5 grams of fiber
2 grams of protein
Stir dry ingredients into wet ingredients. Mix in 1/4 cup chocolate chips. Form into balls, place on non-stick baking sheet and bake at 350 degrees for 10 minutes or until golden brown. Serve warm with glass of milk (optional and extra calories).
I have had Tofu before – added in stuff or deep fried at a Japanese restaurant. But I have never made it for myself or even bought it. Yesterday a friend showed me this recipe for Spicy Sweet and Sour Tofu. I thought it looked good, I had everything but the Tofu, so on my way home I picked some up. Pretty cheap, $2.50 for a blob of it.
Looks better in the photo then it did in real life. It also had this smell to it. But anyway. Following the recipe (sorta) I smushed it in some paper towel (to dry it?). Letting it sit for about 30 minutes. Then I chopped it up and fried it in some oil and garlic (now that sounds healthy.)
There is no real reason for the above photo, I just like to post pictures – and I got a new camera to play with hehe. Anyway after that I added the sauce (found here). It looked pretty good, especially when I stirred in the green onions.
Doesn’t that look good? The end result wasn’t bad. I didn’t jump for joy and go, “OH MY GOD I LOVE YOU TOFU” – I wish it had of. Tofu seems really good for you, high in protein and calcium and low in fat (except when you fry it in oil). I have been trying to eat more calcium, so I was happy to see how much was in the Tofu. I would like to eat it more, but I dunno if cutting it up in chunks and serving it as a main dish is the way to go. Unless of course it is Agedashi Tofu. I might try buying it again and cutting it smaller and adding it to something like spaghetti. Maybe.
The boyfriend stuck his fork in and said “I don’t think I can eat this.” In the end he had a small nibble, he said it tasted like nothing but he couldn’t eat a big chunk of it.
And that ends that cooking adventure with Tofu.
And not because I have been bad or off track. Just – keep putting off posting I guess. The last couple weeks haven’t been the best, I am back in the 150’s at least. I can’t remember if I ever even made the initial post of me getting into the 150’s.
But basically I have had a really time with the 160’s – for three years I have struggled with it. I made it into the 150’s before my trip to Montreal – but it was shot lived and I was back in the 160’s by the time I got back. Figures. The 150’s really don’t want me.
Anyway, I made it back into the 150’s last week – this week was another bad weigh in, worse then last week, 159.8. But I am still here.
That pretty much catches me up on where I am. Except I bought a new camera! Don’t expect the pictures to really get any better though, it’s basically the same camera I had before but a few years newer. And until I learn how to really use an SLR camera they will be about the same. Auto mode is auto mode I guess; I don’t notice a huge improvement over the cameras (Canon XT vs Canon XSi.) Nice camera though, I enjoy the larger LCD and seems better in low light situations.
I need to get back in the habit of posting more, it seems to help me stay on track. I hope things will improve for me quickly; my boyfriend is making a better effort to lose more weight too – so that should help me. I think that is that for this rainy Friday.
Eat Shrink and Be Merry, page 134
I made these turkey burgers before and was not a huge fan. Trying them again I used less cilantro and they were awesome! My only guess is that I don’t like cilantro and used too much last time. I was using dry over fresh like the recipe calls for – and I probably used 2 TBSP dried when I made them before. But anyway, these were so good. The leftovers tonight were just as good and I am sad there is no more – can not wait to make these again.
This recipe uses a peanut sauce to make them different from your regular burger. You mix a bit of the sauce in with the meat mixture and smear the rest on them while they are cooking. I really can not say enough good things for this cookbook. I cooked from it 3 times alone on Saturday – I live off this book.
I served the turkey burgers on a sun dried tomato tortilla with hot sauce, onions, tomatoes and lettuce. On the side I served up some grilled corn on the cob.
Doesn’t that corn look delicious? I have never BBQ’d corn on the cob before but it was easy. I dipped some olive oil on it and tossed it on the grill with the burgers. Ready in 10-15! Easy and no mess to clean up.
And in case anyone is wondering – the calories in a turkey burger was 230 calories according to the cookbook. To me that seemed a really low – peanut sauce has a lot of calories and I couldn’t find a light option like the book called for. But still they were awesome.
I love baking; seriously adore baking. I really shouldn’t – but I do. So whenever I get the chance to bake for someone else I do. I got up bright and early to bake muffins. I had some bananas that were very brown; so banana chocolate chip muffins it was! I used the Banana Bread recipe (Sweet Home Alabanana) from the Eat, Shrink and Be Merry cookbook. I manged to get 18 muffins. Some for a friend, my dad and some for me. Perfect!
I did leave the nuts out and my bananas were small. But they were perfect and not too sweet. I really enjoyed the more healthier taste. They were the perfect breakfast before a walk in the park.
One problem. My dad never came by to get his muffins. So now I have too many left for me. That wouldn’t be such a big deal except here is problem number two. While the muffins were baking I thought I put the ingredients for rice pudding in my slower cooker – again; making lots for my dad. So now I have two much rice pudding as well. The rice pudding was low in calories – using very little sugar and skim milk; but still. A girl can only eat so much rice pudding – even when she adores it.
I think I might have to pack the little dog in the car tonight and deliver the left overs. And onto the third thing on baking list. Peanut butter ginger cookies (Girl-Guy Cookies) – also from the Eat, Shrink and Be Merry cookbook. These cookies are to die for; really – they are simply amazing. I baked up a double batch of these for Mother’s Day. I did have to save a few of these for me, but most went to my mom and grandma.
Or Cleaning out the Fridge Pasta. Both names work.
I had a nice clam linguine planned for last night; but as we all know, plans change. The boyfriend wanted to come home from work to have dinner with me and he doesn’t do seafood. So I threw together this and it was surprisingly good!
I cooked up some bow tie noodles. While those were boiling I chopped up: 1/2 onion, 1/4 yellow pepper, 1/4 orange pepper, 1 turkey smokie, 6 turkey/veggie meatballs, few cloves of garlic and a couple flowers of broccoli. I tossed that in a pan with some cooking spray. For the sauce, I blended one tomato and a couple jarred banana peppers in the food processor. Then I mixed in 1 tbsp pesto sauce, 1 tbsp olive oil and 3 tbsp lemon juice. I drained the pasta and tossed everything all together in the pan.
Like I said, it was good! I really enjoyed the sauce – so nice and light. I figured calories to be approximately 500 calories for a 1/3 of a serving. Of course it is going to vary depending on what you have in your fridge. This is a great way to use up leftovers, odds and ends, have fun and be creative!
I bought 4 pounds of strawberries. Don’t they look so delicious and red?
Did you know that one cup of strawberries has only 45 calories? Amazing!
I love me some strawberries. Especially this time of year when they are so cheap to buy.
Seriously I am pretty excited about my new lunch container. I have been looking for something like this for a while now and last night I found this at the SuperStore for $4! Basically its a larger container that you can divide into 3; kinda like an American style bento box. It even has an ice pack in there; though, I doubt I will use that.
Today I packed some salad in the bottom. Crab cakes and cucumber in the top! I still had to pack my dressing on the side though. Will have to look for a way to incorporate it in the box. I have heard of people using the silicon muffin liners to break things up in their lunch boxes; I am keeping an eye open at the dollar store for those.
Not the best picture but gives you the idea. Look at those yummy crab cakes, I can not wait for lunch time. Top view:
Anyway you get the idea. And as for today’s lunch:
2 baked crab cakes w/ chipotle lime dip
salad (romaine, cucumber) w/ light honey dijon dressing
Total lunch calories: 350 calories
Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce
I really love Gina and her recipes, I have not tried a bad one yet. And this one I think takes the cake (pun intended). These were so super delicious. I used canned crab and changed the sauce a bit because I am lazy (mayo, chipotle pepper powder, lime juice) – but other then that I stayed right on track with these. They were so worth! Next time I would make them a little bit sooner – between putting in the fridge and baking I ate later then I like, but that was totally my own fault!
I enjoyed crab cakes with a side salad. I also bought a new dressing tonight, light honey dijon (very nice as well!)
Total dinner calories: approximately 370
Dinner was nice and light but very filling. I will be making these crab cakes again and again; I am going to have to keep my eye open for canned crab on sale! Thanks Gina for another awesome recipe.
It has been years since I had an egg salad sandwich – in fact this may be the first one I have ever made for myself. Slightly high in calories but it was a delicious change.
2 slices higher fiber toast (200 calories)
2 hard boiled eggs (155 calories)
2 tbsp fat free miracle whip (30 calories)
2 leafs of lettuce (2 calories)
small apple (63 calories)
Total lunch calories: 450 calories