Archives For 6 PPV

Baked Oatmeal, Chicken & Eggs!

November 26, 2013

In preparation for Thanksgiving Dinner on Thursday, then again on Saturday, I’m planning on basically eating Chicken and Vegetables all week, and by all week, I mean Monday, Tuesday and Wednesday. After Sunday night’s Chicken & Green Bean Casserole success, I decided to cook up some more chicken in the crockpot to have for the next few days. I’ve mentioned before how I know that planning is so helpful for me when it comes to eating healthy. If I have a plan, and I have food prepared, or at least on hand, I am so much more apt to be successful.

Here are the day’s eat’s and a couple of different ways that I ate my Crockpot Shredded Mexican Chicken.

 

Breakfast

Breakfast Idea No. 13

Baked Mexican Chicken & Egg Cups! 

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Makes 6 Muffins

One Muffin = 2 PPV

Ingredients

6 oz. Crockpot Shredded Mexican Chicken

1/2 Cup Shredded Reduced Fat Cheddar Cheese

1/4 Cup Black Beans, Rinsed and Drained

6 Egg whites

Salsa and Light Sour Cream to top with!

Directions

Spray muffing tins with cooking spray. Fill each muffin cup with 1 oz. of Crockpot Shredded Mexican Chicken.

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Divide 1/2 Cup of cheese between all six muffins.

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Divide the 1/4 Cup of Black Beans between all of the muffing cups.

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Spoon the egg whites over the filling. Egg whites don’t move too quickly, so I added a little to each one, let it settle, then came back and added a little more. I used the back of a spoon and pressed the mixture down into the cup just a bit, but not too much. Then I added as much egg white as I could to each cup. I started with 8 Egg Whites, but I only ended up using 6 Egg Whites.

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I did set the muffin tin on a cookie sheet to prevent any spillage mess in the oven.

(Um, they look like blueberry muffins??)

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Bake at 350 degrees for 20-25 minutes, or until eggs are cooked.

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I think I top most eggs with salsa and sour cream.

1 T of Light Sour Cream = 1 PPV, so don’t forget to add that if you eat it!

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Lunch

Baked Oatmeal Casserole

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Breakfast Idea No. 14

Makes 8 Servings 

One Serving = 6 PPV

(You could cut this into 10 Servings so One Serving would = 5 PPV)

 

Who say’s Oatmeal is just for breakfast?? Not me!

This recipe is adapted from Megan over at Fiterature.com I really only first adapted the recipe a bit because I didn’t have all of the ingredients that she had used. Then a few things I changed up just a little bit to make it as low in Weight Watcher Points Plus Values as I could. It was DELICIOUS!!!

Ingredients 

2 cups quick cooking oats

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

24 Dark Chocolate Roasted Almonds, Chopped

1 cup Strawberries (I had some frozen ones that I just sliced up and they worked great!)

1 cup skim milk 

1 cup water

1/4 cup honey

1 Egg 

3 tbsp coconut oil, melted

1 tbsp vanilla extract

1 ripe banana, peeled, 1/2-inch slices (I had frozen banana’s. Worked great too!)

2 packets of Sweetener. I used Truvia.

 

Directions

1. Preheat oven to 375°F and spray a baking dish with cooking spray and place on a baking sheet.

2. In a large bowl, mix the oats, baking powder, baking soda, cinnamon, salt, almonds and half of the strawberries. Save the other half of the berries until later.

3. In another bowl, whisk together the milk, water, honey, egg, the melted coconut oil and vanilla.

4. Pour the dry oat mixture into the prepared baking dish, spreading it evenly. Arrange bananas and the remaining strawberries on top.

5. Sprinkle the Truvia evenly over the top. Pour the milk mixture over the top of that.

6. Bake 35 to 40 minutes or until the top is light brown and the milk mixture has set. 

The ingredients totaled 45 PPV. I divided this into 8 nice, large pieces.

One Serving = 6 PPV!

You could certainly divide this into 10 servings, then each serving would be 5 PPV!

 

Dry Stuff

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The Wet Stuff Poured over The Dry Stuff

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After it baked

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Um, yummmmmm.

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Another View…..

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Seriously….I could just eat it for dinner too!

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Who Knew Oatmeal Casserole tasted like a cookie???

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Now I know…..

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 Dinner

Taco Salad made with Crockpot Shredded Mexican Chicken

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Refresh…I can eat 26 points a day.

I can earn Activity Points by doing exercise, and eat them if I choose.

I have an allowance of 49 points that I can dip into if I chose.

I should drink a minimum of 6 (8 oz) glasses of water each day.

 

The food I ate and it’s PPV

 

Breakfast = (2) Baked Chicken and Egg Cups, Salsa, 1 T. Light Sour Cream, Coffee with skim milk (6)

Lunch = Breakfast Oatmeal Casserole – 2 Servings (12)

Snack = Un-Pictured 24 Almonds (5)

Dinner = Taco Salad, Cheese, Light Sour Cream, Salsa, Red Bell Pepper, Chicken (9)

Total = 32

 

Exercise = 30 minutes on the Treadmill. Walk 1 minute at 4 mph, Run 1 minute at 5 mph. Stretching.

How many glasses of water I drank = 10

 

Activity Points Earned for the Day = 3

Activity Points Earned This Week = 6

Remaining points from my 49 Points Allowance = 0

Alcohol consumption = none

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 “love the life you live, live the life you love”

This is maybe the easiest and tastiest way to have shredded chicken on hand for Taco’s, Quesadilla’s, Enchilada’s, Nacho’s, Taco Pizza, Taco Salad, Omelets or just to eat out of the bowl! Top a bowl of this with a bit of cheese and light sour cream and I am good to go!

I can’t remember who first told me about this recipe? I know a lot of my friends make it, and everyone loves the fact that it IS so easy and you can use the chicken for so many different meal ideas.

Ingredients

4-6 Frozen Chicken Breast

1 (24 oz) Jar of Salsa

1 Packet of Taco Seasoning (I like to use Homemade Taco Seasoning)

Directions

Put the frozen chicken breast in the crockpot. Add the salsa and taco seasoning and cover.

 Cook on low 6-8 hours.

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 Remove the cooked chicken breast from the juices and shred them using a couple of fork’s.

They pretty much fall apart anyhow. I told you it was easy!

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Put all of the shredded chicken back in the crockpot with all of the juices and give it all a good stir.

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1 oz. of cooked Shredded Chicken = 1 PPV.

Your Welcome!

“love the life you live, live the life you love”

Tomorrow’s Weigh-In

The Scale was very kind to me this morning, and I’m feeling fairly confident about weighing in at 154 tomorrow! Whoo Whoo! You guy’s, that’s the LOWER side of the 150’s!!! When I talked to “coach” last week about going to weigh-in after enjoying too much cheese at Happy Hour the night before, she suggested I go for a 30 minute hard core walk/run before I went to my meeting.  I was like…..”Um, no thank you. If my weigh-in isn’t great due to the salt and fat intake of the cheese, I’m sure it’ll be fine in a couple of days.” Well, my weigh-in wasn’t great, but after lots of water over the next 2 days, I was where I thought I should have been last Friday morning, but it would have been nice to see my “Happy Number” at the actual meeting instead of at home by myself. This week, I’m a little more apt to thinking I just might do that in the morning. I HAVE to see 154 in the morning at my meeting!!!

Food Idea’s, Not Really Recipes?

Okay, here are a few food ideas I played with. I never like to call what I throw together a recipe. I like to play in the kitchen, but usually what I come up with is an accident, and I really don’t think I know enough about cooking to call my accidents “recipes”. I just like to tell you the ingredients I threw together that I thought ended up tasting great, and how many points it was. It really is more of an “Idea” than a recipe. It is one of things that I wanted to be able to share with the blog, so while I don’t think I’m so great at it, I do hope that I am helping you find different ways to eat different foods so that you don’t get bored with same ole same ole. 🙂

Pumpkin Almond Steel Cut Oats

I really like the texture of Steel Cut Oats. There’s just something about them. They’re almost chewy. Maybe makes me think of an Oatmeal Cookie? They’re heavy, and when I eat them, they make my belly feel happy and satisfied. I’m pretty certain that the only thing that I DON’T like about them, is the fact that they take 30 minutes to cook and you pretty much need to stay by their side to stir. But if you really like oatmeal, and can be patient, and cook a batch up, I’m fairly certain that you will NOT regret it! Once I discovered that you could cook them up, divide them into serving bowls, stick them in the fridge, and reheat them in the morning as needed, I became a fan. I have been making Mike his breakfast and lunch to take to work with him, and Steel Cut Oats have been on the menu to pack for his breakfast, so I’ve been playing a little with them. 

Ingredients

1 Cup Dry Steel Cut Oats

4 Cups Water

4 packets of Sweetener (I like trivia, but you could also sweeten with Brown Sugar, Raw Sugar, Honey….whatever you like)

1 tsp Cinnamon

Makes Four Servings

Toppings For One Serving

6 almonds, chopped up

1 T. of Pumpkin Butter (Did you see how I worked something Pumpkin in without making a HUGE deal out of it? Your Welcome!)

Directions

Cook Steel Cut Oats according to package directions.

After oats are done cooking, add sweetener and cinnamon to the oats and stir well.

Divide the oats into FOUR separate bowls, cover and refrigerate for use throughout the week.

When you’re ready to eat your oats, take them out, uncover them and pop them into the microwave for about 1 minute. Stir and heat longer if necessary. You may want to add a splash of milk.

Top with Pumpkin Butter…..

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Add the chopped almonds and stir. Enjoy.

1 Bowl of Oats, No Toppings = 4 PPV

1 T. Pumpkin Butter = 1 PPV

6 Chopped Almonds = 1 PPV

Total for this Bowl = 6 PPV

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This week for Mike’s breakfast, I sent a baggie that included one chopped Honeycrisp Apple, a handful of raisins and a few sunflower seeds. He said he LOVED it!

What are YOUR favorite Oatmeal Toppings? I’d love to know!

 

Scrambled Taco Eggs?

I don’t really know what to call this, so I’m just calling it what it is. It’s scrambled eggs, with taco seasoning! When I realized I had eaten more points than I thought I had the other night, I decided to eat something different for dinner than what I had originally planned. Egg Whites usually come in handy for me when this happens. I like them, I usually have them, they cook up quick, and 4 egg whites are only 1 PPV! Why not? I had opened a can of black beans for the dinner that I had planned to make, so I decided to use them with my eggs.

Ingredients

1 tsp of Coconut Oil (or any cooking Oil of your choice)

1 tsp of Taco Seasoning (use a store bought packet, or see below for this recipe)

1/4 Red Bell Pepper, Chopped

1/4 Yellow Onion, Chopped

Cooking spray

4 Egg Whites

1/8 Cup Black Beans, Rinsed and Drained

1 Slice Kraft 2% Sharp Cheddar Sandwich Cheese

1/4 Avocado

Salsa

Makes One Serving

Taco Seasoning Recipe – Click HERE for the original site for this recipe at Rachel Cooks!

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper

Directions

Sautee Onions and Peppers in Coconut Oil for about 5 minutes. Add 1 tsp. of  taco seasoning and stir until vegetables are well coated with the seasoning. Put vegetables in another dish and set aside. 

 

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Wipe out skillet with a paper towel and spray with cooking spray. Scramble Egg Whites.

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When eggs are almost done, add veggies back into the pan.

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Add the Black Beans.

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Mix the veggies and black beans in really well, then break up the cheese into bite size pieces and lay on top of eggs.

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Spread that cheese all over so you get a little taste in EVERY bite!

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Set a lid on the pan so the cheese can melt.

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Remove the lid and look at all of that deliciousness!

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Top with 1/4 of an avocado and salsa!

One Serving Without Avocado = 4 PPV

One Serving With Avocado = 6 PPV

 

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Those are just a couple of ideas that I came up with that I found satisfying in taste, satisfying in Points Plus Values, and easy. I will be cooking up some more Steel Cut Oats soon. I’ll just do that while making dinner one night. They were great to have to pack for Mike to take to the office, and I liked being able to pop a healthy breakfast into the microwave in the morning!

Here are the days eats…….

 

Breakfast 

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Snack

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Lunch

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Snack

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Dinner

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Refresh…I can eat 26 points a day.

I can earn Activity Points by doing exercise, and eat them if I choose.

I have an allowance of 49 points that I can dip into if I chose.

I should drink a minimum of 6 (8 oz) glasses of water each day.

 

The food I ate and it’s PPV

 

Breakfast = Steel Cut Oats with 1 T. Pumpkin Butter and 6 Slivered Almonds, Coffee with Skim Milk (7)

Snack = Banana, Pumpkin Cake Cookies (3)

Lunch = Pulled Pork, Slaw, Salsa, Mixed Greens, and a few un-pictured bites of Mac and Cheese! (10)

Snack = un-pictured Strawberries, Coffee with skim milk (1)

Snack = 3 oz. Chicken Breast (3)

Dinner = Scrambled Taco Eggs (6)

 

Total = 30

 

Exercise = I didn’t get any in, but I plan to make up for it today! Double Duty!!

 

How many glasses of water I drank today = 10

Activity Points Earned Today = 0

Activity Points Earned This Week = 16

Remaining points from my 49 Points Allowance = 31

Alcohol consumption = none

 

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“love the life you live, live the life you love”

Strawberry Protein Shake

October 10, 2013

I’m now on a quest to see how many variations of Protein Shakes I can come up with using Protein Powder and Greek yogurt in ALL of them! The only problem I have found so far, is that the Greek Yogurt adds lots of bulk, and I can’t blend the whole thing in my little individual sized blender, so I need to use the regular blender, or blend in two batches, but they are so good, its completely worth the extra step!

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Strawberry Protein Shake
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Ingredients
  1. 1 Scoop Vanilla Protein Powder
  2. 4 oz Greek Nonfat Plain Yogurt
  3. 1 T. Chia Seeds
  4. 1 C. Frozen Strawberries
  5. 1 C. Water
Instructions
  1. Combine all ingredients and blend until smooth.
Notes
  1. One Serving = 5 SmartPoints
The Weight of My Weight http://theweightofmyweight.com/
This Protein Shake is 42 grams of Protein. That includes the protein in the Chia Seeds.

My Big Beer Mug was the only thing I could find that would hold it all!

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I suppose if you were in a sharing mood, you could do that too! 🙂

“love the life you live, live the life you love”

 

I was recently asked if I used Greek Yogurt in my smoothies, and I said that I didn’t because I make mine with protein powder. 1 scoop of protein powder has 27 g of protein, so I never really thought about adding any more. Well, then I was curious about the texture. I assumed it would be really thick, and that the extra protein would really stay with me for a long time, so why not give it a try. I made one the other day with 1/2 scoop of protein powder, and it was really good, but out of curiosity, and trying to eat more protein anyhow, I made THIS one yesterday.

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Chocolate Peanut Butter Banana Protein Packed Shake
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Ingredients
  1. 1 Scoop of Vanilla Protein Powder (27 g of protein)
  2. 4 oz (Yes, I did weigh it on my scale) of Greek Nonfat Plain Yogurt (11 g of protein)
  3. 2 T. of PB2 Chocolate (4 g of protein)
  4. 1 Frozen Banana
  5. 1 C of cold water
  6. 1/2-3/4 C of ice
Instructions
  1. Put all dry ingredients in a blender, then add wet ingredients. Blend well.
Notes
  1. I count this as 4 SmartPoints. I do not have smoothies very often.
  2. If you eat smoothies or treats made with blended fruit several times a week, Weight Watchers suggest that you count them as more points because those calories can really add up!
  3. When I enter this recipe into the WW Recipe Builder as a drink, it is 9 SmartPoints.
The Weight of My Weight http://theweightofmyweight.com/
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Enjoy!

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“love the life you live, live the life you love”

In my quest for Healthy Chicken recipes, I keep finding more recipes on Pinterest that look yummy, and fit my criteria fairly well.

I also have been receiving recipes from several of you, so Thank You!!!

The dish I made last night was even BETTER than the new recipe that I tried the night before, and I realllly liked that one!!

I have been looking for recipes that included spaghetti squash. I have become a fan of it, and for some reason, I think it’s just a really cool vegetable. I started to wonder…..How long do you think Spaghetti Squash has been called Spaghetti Squash? I mean, do you think initially, all squashes were just called “squash”? Was spaghetti, the pasta, invented first? Maybe several varieties of pasta had been around forever, and then, someone ate spaghetti squash and decided there should be a pasta noodle this size, and THAT’S how spaghetti was invented? ORRRRRR…….did someone who really enjoy spaghetti (the pasta) and really enjoy squash (the spaghetti version) decide that the awesome little squash that cooked and became these great little noodle strands, should be called SPAGHETTI SQUASH????? You were thinking the exact same thing, weren’t you?

Click HERE to go to The Tasty Kitchen for the original recipe that I found where???? Pinterest!

 

Spaghetti Squash with Chicken and Sun-dried Tomatoes

I divided this recipe into 4 Servings. I used 10 oz of shredded chicken for the entire recipe.

1 Serving = 6 PPV

 

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The original recipe calls for (2) Grilled Chicken Breast, broccoli AND peas. I had previously cooked up some chicken breast, shredded them, and put them in the freezer, so I used those and it worked out perfectly. I wasn’t crazy about broccoli and peas in the same dish, but I love them both. I decided to go with the broccoli, but this was so darned good, I’ll make it again soon for sure. Next time I’ll use the peas. I absolutely LOVE peas. The canned ones. I could eat them all day long. They could be my last meal. Just canned peas. That’s how much I like them. But they are a little starchy and cost me some WW Points, where the broccoli does not, so I’ve stayed away from peas for a while. Okay, enough about me and my love of peas, which I didn’t even use in this recipe! I think I’ve had too much coffee this morning!!

My shredded chicken seemed to soak up the juice in the dish as it simmered. So I increased the chicken broth in the original recipe from 1 Cup to 2 Cups. Keep that in mind if you decide to make this dish and use shredded chicken!

 

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Breakfast

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Lunch – Leftovers from the previous night’s dinner!

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Seriously…..just as good leftover.

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Snack

(Tucker could smell the chicken, and would NOT leave the kitchen!)

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Dinner

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Have I told you about the snake in our house? I mean, I haven’t actually seen it yet, but I’ve heard it “hissing”. It all started one evening, a few days ago, while I was in the kitchen. I heard the strangest noise in the vent over the cooktop that goes outside. Occasionally I hear noises in that vent that I believe to be birds? But this was a real “hissing” noise, with a possible rattle included. Mike had gone to bed, and I was freaking out that a snake was coming into the house, so I put on my slippers and went outside to the side of the house to see if a snake was dangling out of the vent on the side of the house. Nope. That S.O.B. was probably all curled up INSIDE!! I told Mike about it the next day, he humored me by looking in the vent, and assured me that there was no snake in our house. Fine.

The next day, I heard the exact same noise in the garage when I took a bag of trash out! I was certain the snake was under the steps that lead into the house from the garage, so now, I was really freaked out! I knew that soon, the snake would be on the interior of the house!

That very same night, right after Mike went upstairs to go to bed, I was doing my “before bedtime checklist”…. letting the dogs out, filling the coffee pot with water and plugging in electronic devices to charge. I went outside to see what the dogs were up to and they were both sitting on the steps, pondering if to go into the yard or not. Then I realize, at the bottom of the steps, is a dead bunny, which Tucker now realizes too, and wants to investigate, which has me freaked out! I yell and scream at the thought of Tucker picking up the bunny and running inside before I can stop him, but my yelling and screaming simply scared him into running inside. Here is the note I put on Mike’s desk so he would see it in the morning before he left for work.

 

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P.S. Mike said the noises I am hearing are locust, but I still think we have a snake. Maybe even TWO!

 

Refresh…I can eat 26 points a day.

I can earn Activity Points by doing exercise, and eat them if I choose.

I have an allowance of 49 points that I can dip into if I chose.

I should drink a minimum of 6 (8 oz) glasses of water each day.

 

The food I ate and it’s PPV

 

Breakfast = 5 Egg Whites, ! Slice Cheese, Strawberries, Coffee with 1/2 C Steamed Skim Milk (4)

Snack = Pulled Pork from the Food truck (un-pictured) (5)

Lunch = Leftover Italian Chicken (8)

Snack = almonds (3)

Dinner = Spaghetti Squash Chicken Dish (6)

 

Total = 26

 

Today’s Exercise = Worked in the yard for 2 1/2 hours. Trimmed with the weed eater, Mowed and bagged, Pulled weeds, trimmed bushes.

 

How many glasses of water I drank today = 15+ (I stopped counting)

Activity Points Earned Today = 4

Activity Points Earned This Week =

Remaining points from my 49 Points Allowance = 0

 

I don’t have any reason to cry, I just liked this when I saw it!

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“love the life you live, live the life you love”

That title is enough to make a girl hungry!!

I follow another blogger, and she always has the BEST and EASIEST recipes! And BONUS!! I usually know what ALL of the ingredients are!!

She had a recipe for a Banana Bread Protein Pancake made with Cottage Cheese. I had Greek Yogurt on hand, so I gave that a try.

Click HERE to check out her awesome website! You can come right back to me!!

I seem to always be playing with Peanut Butter or Bananas or Oatmeal, and this was no different. Except for maybe the fact that this one truly is my favorite. It was dense and full of flavor, and most of all, it set up quick which made it easy to flip on the skillet!

Here is the recipe I made with a few of my own tweaks…..trying to increase the protein.

 

1/2 C. Quick Cooking Oats

1/2 tsp Cinnamon

3 Egg Whites

1/2 Smashed Banana

1/4 C Nonfat Plain Greek Yogurt

 

Beat all ingredients vigorously with a fork until well blended. Pour into three pancakes onto a medium heated skillet sprayed with cooking spray.

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Cook for about 3 minutes, then flip and cook for approximately 2 more minutes!

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6 PPV for an awesome, “Protein Packed” Breakfast!!

I topped mine with 1 T. Better n’ Peanut Butter for 1 additional PPV.

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Why wouldn’t you????

 

Bacon and Cheese, Please?

February 5, 2013

Breakfast

Fresh Strawberries, that actually tasted really sweet!
Light English Muffin with Egg Beaters, 1 T. Bacon Pieces,
Reduced Fat Cheddar Slice and a small smear of fresh avocado!

Then I was ecstatic to find a Keurig Gingerbread flavor cup and a small amount of Sugar Free Pumpkin Coffee Syrup! Add a little steamed skim milk, and ahhhhhh, back in the days of Fall of 2012. It seems so long ago……

My overly dramatic breakfast was…
9 PPV

Lunch

Left over roasted veggies and tortellini.

3 PPV

Grilled Bacon and Cheese!
2 slices 1 PPV bread
1 T. Light Country Crock Spread
2 slices Reduced Fat Cheddar
1 T. Bacon Pieces

1 Happy Lady!

6 PPV

Dinner

I thought about more Bacon and cheese, but I was craving tilapia tacos instead.

Tilapia taco
7 PPV

Salad with mixed greens, olives, tomatoes, kidney beans, and bell peppers all dressed with salsa and a little sour cream
3 PPV

Dessert? Okay.
1/2 C Low Fat Vanilla Frozen Yogurt topped with
Apples in a Bag!

3 PPV

The food I ate today and it’s PPV

Breakfast = 9
Lunch = 9
Dinner = 10
Dessert = 3

Total = 31

Activity Points Earned Today = 4
Remaining points from my 49 Points Allowance = 0
How many glasses of water I drank today = 9

“love the life you live, live the life you love”

My habitual morning banana and coffee.
0 PPV

I totally have “Man Hands”, but they are no where NEAR the size they look in this picture. And my coffee mug looks like a tiny tea cup!

This is better (yes, it’s the same cup). Photography is weird. Okay, I guess my IPad isn’t really photography, but you know, angles and all.

Smaller than usual breakfast sandwich…..
Egg Beater, toast, cheese
Black Coffee
3 PPV

Then…..for lunch, Tess and I played in the kitchen and came up with a truly magnificent creation……(so good, we did a dinner version too!)

This crust is 16 PPV for the entire thing.

Sauce (this is our favorite, and it comes in a SQUEEZE BOTTLE!)
1/4 cup = 1 PPV

Trader Joe’s Lite Mozzarella…..1 oz = 1 PPV
We used 3 ounces on the bottom of our veggies, then topped it off with another ounce.
4 PPV

Cooking spray
Onion
Zucchini
Red Bell Pepper
0 PPV!

2 slices of Canadian Bacon, chopped.
1 PPV

Sauté it all up!

Pile it on! Sauce, cheese, veggies…..MORE CHEESE!

HOLLA!

We can’t believe how DELISH this was…….we feel pretty proud of our little creation.

I added a little avocado to the top of mine, so my two slices totaled…..
7 PPV

Carrots for crunch!
0 PPV

Due to my smaller than usual breakfast, and the extra effort to get in my veggies, and the fact that I did 60 minutes on the treadmill before lunch……..

(Please see HAPPY FEET below)

……..I HAD ONE MORE PIECE! Guilt free!
3 PPV

Snack before dinner…..

Pear and clementines
0 PPV

Look what came in the mail!!
She’s so official now……Big Shot Tess! That’s what I’ll call her all day Friday, just for fun. Fun for me. It’ll drive her crazy. More fun for me.

Then for dinner???

We did that whole pizza thing all over again!

Fiesta Bowl? Fiesta Pizza!

Crust = 16
Sauce (half salsa, half pizza sauce)= 1
Turkey Taco Meat = 6
Black Beans = 2
Corn = 2
Lite Mozzarella Cheese = 3

Total = 30

Look at that gooey yummy (LITE) cheese!

Topped with a little shredded lettuce…..

We cut this pizza into 6 slices.

One Piece…5 PPV

Sour Cream…1 PPV
Salsa…0 PPV
Chips…1 PPV
Turkey Taco Meat and Reduced Fat Cheddar…2 PPV

Dinner Total
9 PPV

Chips I snacked on while prepping dinner.
2 PPV

Activity Points Earned Today = 5
Remaining points from my 49 Points Allowance = 13
How many glasses of water I drank today = 12


P.S. I actually did a whole lot of other things today than just take pictures, cook, eat and blog. I can’t tell you what they were though.

“love the life you live, live the life you love”

Portabella Mushroom Pizza

September 29, 2012

I am not going to be real specific here……because I think it’s pretty simple.

Clean and prep some Portabella Mushroom Caps.
Bake for 5 minutes on a baking sheet at 375.
Then top with Your favorite pizza sauce and toppings of your choice.

Chicken sausages and Lite Mozzarella.
Taco Meat and Light Shredded Cheddar.
Bacon and Tomato and Cheddar.
Turkey Sausage and Monterey Jack.
Turkey Pepperoni and onion.
Breakfast sausage, cheese and scrambled eggs.

These are going to be low in points no matter what.

Bake with toppings at 375 for an additional 10 to 15 minutes.

These have Chicken sausages and Lite Mozzarella.
3 PPV for one, or 6 PPV for the two I ate here.


“love the life you live, live the life you love”