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Crisp Fall Morning… and a perfect Breakfast

The Ingredients

I’ve been looking forward to this morning since Wednesday when Emily Bites posted her recipe for Pumpkin French Toast.  The weatherman was forecasting a cold front coming into Oklahoma that would put us in the 40’s (and after a summer of 100+ heat that 40 degrees sounded heavenly).  That’s a perfect morning for Pumpkin French Toast.  So, I made up a batch but instead of using regular bread I used rustic crusty whole wheat french bread (weighed out a 100 calorie portion which ended up being five 1/2 inch medallions).  I topped with some Mrs. ButterWorth’s Sugar Free Syrup and 1/8 tsp powdered sugar sprinkled on top.  Seriously scrumptious!

Now, I’m off to buy dirt to plant my new 1/2 price rose bushes and pansies!!  I love fall… love it!

As always,

Seriously Scrumptious Pumpkin French Toast


Wandering Into a New Dessert

This cool weather has me dreaming about camping… and craving something sweet.. so, I made a new recipe for “healthy S’mores” from Clean Eating Magazine… Man, this was good.. 4 points plus.. makes 2 servings… and takes about 5 minutes to make..

  • Preheat broiler on HI
  • 4 full sheet graham crackers…
  • 1/8 cup low fat philadelphia cream cheese (I used whipped but you can use lowfat too)..
  • 1 tsp cocoa powder..
  • 1/2 tbsp raw honey (you can use splenda or some other sweetener)..
  • mix above ingredients together and top each cracker..
  • then top with 1/8 cup cacao nibs..
  • put under a broiler on HI for 2 minutes.. while you’re waiting make a cup of Lady Gray tea (or coffee)…
  • take out of oven, place on pretty plate (one serving is two full crackers) and enjoy your 4 PP treat. YUMMO.. if you’ve never had cacao nibs, you gotta try em.. they’re kind of like nutty dark chocolate chips.. (crunchy yumminess).. you can read about cacao nibs here (and this happens to be my favorite brand too)

Now, I’m looking forward to tomorrow night when I can finish off the leftovers.. and I still have 12 points remaining… this has been a good, good day.

As Always,

Nutrients per serving (2 full sheet crackers and 5 tsp filling): Calories: 130, Total Fat: 5.5 g, Sat. Fat: 2.5 g, Carbs: 18 g, Fiber: 2 g, Sugars: 6 g, Protein: 3.5 g, Sodium: 85 mg, Cholesterol: 8 mg WW PP 4

Healthy S’mores

One More Time with Feeling… or It’s All in the Execution

I’m two weeks into yet another attempt to lose weight.  This time I’m doing things a bit differently by setting myself up for success.  After seeing the success a good friend of mine has had on Weight Watchers, I’ve joined and am becoming a point counting fool.  I’m of the belief that whatever works for you to expend more calories than you take in – WILL WORK.  So, in regards to burning calories, I’ve replaced the desk in my office with a Treadmill Desk (I know, I know, COOL!) and  I’ve cleaned and organized the garage so I could actually get to the Elliptical machine. I’ve also lined up some accountability:  1) Weight Watchers weekly weigh ins and meetings 2) I got folks at work to participate in a “biggest loser” competition (cuts down on the crazy work foods) 3) I’m networking via Facebook with two close friends who are both doing weight watchers and 4) this blog.  Since preparation is half the battle, I’ve planned my meals for the upcoming week and my meals are already made, packaged and sitting in the fridge.

Here’s what I’ve made for this week:

  • Chicken Pot Pie (six servings, 6 points plus)
  • Sante Fe Turkey Stuffed Peppers (six servings, 4 points plus)
  • Mushroom Soup (four servings, 3 points plus)

I may end up freezing some and make something else if I get sick of what I’ve made.  I make the same thing every morning – a homemade Egg McMuffin which is 6-8 points depending on whether I use bacon (my fave) or canadian bacon.

Here’s the recipe for the Chicken Pot Pie

Chicken Pot Pie – 6 PP

1 cup Bisquick reduced-fat baking mix
½ cup skim milk
¼ cup egg substitute
2 cups frozen mixed vegetables
2 cups cooked chicken breasts, chopped
2 (10 ¾ ounce) reduced-fat reduced-sodium condensed cream of mushroom soup

  1. Preheat oven to 400.
  2. Spray 8×8 casserole dish with cooking spray.
  3. Mix together veggies, chicken and soup. Pour into casserole dish.
  4. In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
  5. Bake for 30 minutes, or until crust is golden.

I completely left out the egg whites because I had none… and I had no eggs (that’s a whole ‘nother story)… but it turned out fantastic!

So, that’s it.  That’s what’s going on.. I have no idea how to blog… seriously… but hope that this outlet of “putting it out there” will help me stick to my plan for getting healthy.  But as always…