Ok so far so good on weight watchers program. I haven't been perfect I will admit. I do well at work then when I come home it's a different story. For example I had chips and not just a few but more like a bowl.(smile) I think I need to buy the individual small bags so I won't overdue it. One thing I love about weight watchers is you can have what you want. They teach what portion sizes should look like. Like my mother told me there is no failure on this program. They actually give you 35 extra points a week in case you need them. You got to love it! I also love my i-phone application which makes it so easy to log in my points. So that's what is going on with me. Your turn I want to hear from you.
Thursday, September 30, 2010
Wednesday, September 29, 2010
Healthy Recipes
(From Food Network Kitchens)
Chicken Parmesan
Ingredients
Tomato sauce:
1 tablespoon olive oil
1 small yellow onion, chopped (1/2 cup)
2 to 3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes, preferably organic
1 tablespoon balsamic vinegar
Salt to taste
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil leaves
Chicken:
Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt to taste
2 large egg whites
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese
Directions
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.
Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.
Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
Chicken Parmesan
Ingredients
Tomato sauce:
1 tablespoon olive oil
1 small yellow onion, chopped (1/2 cup)
2 to 3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes, preferably organic
1 tablespoon balsamic vinegar
Salt to taste
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil leaves
Chicken:
Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt to taste
2 large egg whites
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese
Directions
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.
Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.
Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
Tuesday, September 28, 2010
Monday, September 27, 2010
Friday, September 24, 2010
Weighing In
Happy Friday to you! Well my scale is still out of commission, so I won't be weighing in today. I am going to treat myself to new scale this weekend. So stay tune.
Comments are welcome. How are you doing on your weight loss goals?
Comments are welcome. How are you doing on your weight loss goals?
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