"Ok so today is a BIG DEAL!!! I have FINALLY reached my pre-pregnancy weight! After 2 pregnancies 1 c-section and a miscarriage my body has finally reached it!! It has taken a ton of hard work and time and I am just excited to get UNDER my pre-pregnancy weight and be in better shape too!"
I went from 151.6 lbs to 144 lbs in 1 month! That is 7.6 lbs! And I lost over 3 inches a little more in a few areas! I could not be more happy with my dedication and progress! I only have 4 lbs to go until I hit my goal and see how much further I want to go.
I am now having fun trying new recipes and making better choices, it makes me realize just how bad America eats. We are given such high calorie low nutritional food EVERY where! It's so easy to access! But I am learning that it isn't always cheaper to eat healthy! I also am so grateful for pinterest because there are so many recipes out there that I find! I wanted to share 4 recipes I am trying out this week! I got 3 from http://skinnymom.com/category/food/ and the other on biggestloser.com, I am sure they are all good, but we shall see!!!
Italian Stuffed Spaghetti Squash
·
1 medium spaghetti
squash
·
1 tablespoon extra
virgin olive oil
1 pound fresh Italian
chicken sausage
1/2 cup bell pepper,
diced (green and yellow)
1/2 cup onion, diced
·
1/4 cup red cherry
pepper, minced
·
2 cloves garlic,
minced
·
1 cup marinara sauce
·
1/4 cup Parmesan
cheese, freshly grated
Preheat
the oven to 375°F.
Cut
the two ends off of the spaghetti squash, and cut in half lengthwise.
Scoop out the seeds and discard. Place the squash halves cut side down in
a large glass baking dish. Cover with plastic wrap and microwave for 5 –
7 minutes, until soft. Remove from the microwave, and use a fork to
scrape out the insides of the squash, forming spaghetti-like
strands. Transfer the squash strands to a bowl, and return the squash
halves to the glass baking dish.
Meanwhile,
heat the olive oil in a skillet over medium heat. Remove the casings from
the sausage, and brown in the skillet, breaking up the sausage as it
cooks. Once the sausage is browned, add the peppers, onion, and
garlic. Continue to cook for an additional 4-5 minutes, until the
vegetables are tender.
Add
the reserved squash strands and the cup of marinara sauce. Stir to
combine with the sausage mixture, and cook for a few minutes until the mixture
comes together and there is no excess moisture in the pan.
Fill
each of the squash halves with the sausage mixture, and top with the grated
Parmesan cheese. Bake for 20 minutes, until the filling is hot and the
cheese is melted and golden. Serve immediately.
Skinny
Turkey Rigatoni
Yield: 8
cups
Serving Size: 1
cup
Calories per serving: 305
Fat per serving: 9g
Ingredients
· 4 cups (32 oz) tomato
sauce
·
1 lb. ground turkey
·
4 cups cooked
rigatoni, look for a whole wheat variety (about 2 1/2 cups uncooked pasta)
·
1 1/2 cups (6 oz)
shredded fat-free mozzarella cheese, divided
·
Cooking spray
·
1/4 cup (1 oz) grated
fresh Parmesan cheese
· Instructions
1.
Preheat oven to 350
degrees F.
2.
Cook ground beef in a
large nonstick skillet over medium-high heat until browned; stir to crumble.
3.
Drain well.
4.
Combine beef,
rigatoni, tomato sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish
coated with cooking spray.
5.
Top with 1/2 cup
mozzarella and grated Parmesan.
6.
Bake at 350 degrees F
for 20 minutes or until thoroughly heated.
Skinny
Mexican Casserole
Ingredients
• 1 can (2 cups) fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas OR 4 Lo-Carb Multi-grain Tortillas
(healthier option)
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar
cheese $
• 1 ounce tortilla chips, crushed (about 6 chips)
Instructions
1.
Combine broth and 1
can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat,
and simmer 15 minutes or until chicken is done, turning chicken once.
2.
Remove chicken from
cooking liquid, SAVING cooking liquid; cool chicken. Shred meat with two forks,
and set aside.
3.
In the same skillet
used to cook the chicken - with the leftover cooking liquid - heat oil over
medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft.
4.
Add milk and cream
cheese - stir until cream cheese is melted.
5.
Add Monterey Jack (or
whatever shredded cheese you are using), stir until cheese is melted.
6.
Add enchilada sauce
and mix well.
7.
Add chicken (cue the,
oh crap I should have used a bigger skillet sigh) Mix CAREFULLY. oy.
8.
Layer two tortillas in
a lightly greased baking dish
9.
Top with half of your
chicken mixture
10.
Repeat - two tortillas
then the other half of your chicken mixture. Top the last layer with cheddar
cheese and chips.
11.
Bake at 350° for 30
minutes or until thoroughly heated. Let stand 5 minutes before serving.
Notes
Amount Per Serving: Calories: 311; Total Fat:
11g; Total Carbs: 16g; Dietary Fiber: 6g; Protein: 38g; Sugar 2g WW Points
Plus: 8
Broiled Barbeque Pork Chops
8 ounces pork chops, center-cut, 1-1/4 inches thick
1 teaspoon garlic powder
1 teaspoon mustard
1 tablespoon brown sugar
1/4 cup barbecue sauce, bottled
1 teaspoon garlic powder
1 teaspoon mustard
1 tablespoon brown sugar
1/4 cup barbecue sauce, bottled
Place the pork chops in a broiler pan. Mix together the
garlic powder, mustard, brown sugar and barbeque sauce, and brush the mixture
on the chops. Put the broiler pan on the top oven rack, 4 to 5 inches from the
heat source, and broil for 8 to 10 minutes per side.
Makes 4 servings
Per serving:
119 calories, 13 g protein, 6 g carbohydrates, 4 g fat (<1 g saturated), 38 mg cholesterol, 0 g fiber, 112 mg sodium
119 calories, 13 g protein, 6 g carbohydrates, 4 g fat (<1 g saturated), 38 mg cholesterol, 0 g fiber, 112 mg sodium
No comments:
Post a Comment