Wednesday, September 19, 2012

more inspired....than inspiring








First thing I would like to say...wow! Lynette Hartman , you rock my world. Thank you for this time to share my story. I met several women who inspired me......really inspired. One of those you look in their eyes, well, you know you see more than you thought you could. You see hurt, you see anger, you see frustration......you see yourself.

This weekend I was at an event for Weight Watchers lose for good campaign. I shared my story, was amazed the food that was also brought for the food pantry. 

Applebees brought goodies to eat for everyone. Lynette did a terrific job having great food options for people to nibble on.

Ok,  I met one woman I can not get out of my mind. She and I ...."clicked"...you got it ...Right?
 and as we are sharing with each other, I said I feel I know you. She had the same feeling.....huh????...dunno?  All I know is I was SUPPOSED the meet this wonderful woman. She has had struggles,  her story is AMAZING!!~she is beautiful, oh, you should see her smile.....she had tears....through her sadness, I saw.... me, four years ago. Before.....I decided to live. Before I was who I am meant to be. We will see her new, full of life, smiling bigger than ever. You will meet her here one day!~I PROMISE!. I will follow her!

So, see, I was so inspired! I love Weight Watchers!


Simply Stuffed Raspberries

4 ww points~ 5 ww points plus
I love this idea not only because it’s simple, light and fun but it slows me down and lets the enjoyment of the raspberry last just a little but longer.

Simply Stuffed Raspberries
Here’s what I did…

Note:
If the Smooth Sensations are not yet available in your area you can easily try this idea with a traditional Light Swiss and add a bit of honey and raspberry extract, event a dash of cinnamon. Something like I did for the
It wold be just as yummy!
http://greenlitebites.com



http://www.emilybites.com


Four Cheese Macaroni & Cheese
Source: Adapted from weightwatchers.com

Ingredients:
12 oz uncooked macaroni (I use wheat pasta or Ronzoni Smart Taste)
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 1/2 cups skim milk
Onion powder, to taste
1/2 tsp paprika
1/4 cups crumbled blue cheese
5 oz extra sharp shredded cheddar cheese
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper,
3/4 tsp table salt
2 oz grated Parmesan cheese
½ c panko crumbs

Directions:
1. Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.
2. Cook macaroni as directed on package, drain and set aside.
3. Melt butter over medium-low heat in a large saucepan. Add flour a little bit at a time, stirring constantly and cook for 3 minutes. Whisk milk in slowly. Stir in onion powder and paprika. Simmer for 15 minutes, stirring frequently and then remove from heat.
4. Combine the blue cheese with about two-thirds of both types of cheddar cheese in the saucepan and season with salt and pepper to taste. Stir in macaroni. Pour half of the macaroni mixture into your casserole dish and top with remaining cheddar cheeses. Pour in the other half of the macaroni mixture and sprinkle Parmesan cheese and panko crumbs over the top.
5. Bake for 30 minutes. Let stand for 5-10 minutes before serving.

Yields 9 servings. WW P+: 8 per serving

Wednesday, September 12, 2012



The longer I stick with my Weight Watcher /workout regimen, the more I am realizing that everyday is made up of so many choices when it comes to food. While sometimes we may feel like we don't have options with food, we ALWAYS do, it's just a matter of choosing the right thing.
For me, it all comes down to just how badly I want this new life and new body for myself, and everyday I make choices that reflect that decision, whether they are good or bad choices. I am slowly realizing that if I really want this for myself, there are simply no excuses anymore. If I make a "bad" food decision on a particular day, while it is not the end of the world, in that moment I chose a momentary relapse over my new lifestyle, and from that I cannot expect the results I want. That doesn't mean I have to beat myself up over it, but I have to understand that these moments and their frequency will make or break my success.
I cannot expect good results from bad decisions--that is simply not fair to my body or to myself to expect that, and that really goes for anything in life but especially food. While some things are simply "worth It" on occasion (think of your biggest food weakness--for me, carbs), remember that fat lasts longer than flavor, and every food decision you make reflects just how badly you want this new life for yourself.

Corn, Bacon, and Poblano Pepper Pizza

Ingredients
1 package prepared pizza dough (I used Pillsbury Pizza Crust)
1/2 cup marinara sauce
3 pieces of bacon, cooked crisp
1 ear of corn, roasted and cut off the cob
1 poblano pepper, roasted and sliced
1/2 red onion, sliced
1/2 cup shredded Mozzarella cheese (or goat cheese would be delicious)

Instructions
1. In a saute pan, add non fat cooking spray. Add the onions over low-medium heat and cook until just soft.

2. Roll out the pizza dough to make a thin crust and follow any package directions. For the Pillsbury crust I baked in for 5 minutes at 400 degrees on a cookie sheet and then cooked it on the rack once I added the ingredients.
3. Spread the marinara sauce on the pizza in a thin layer. Then layer on 1/2 of the cheese.
4. Now add the bacon, corn, onions, and poblano peppers and top with the remaining cheese.
5. Bake in the oven according to package directions or until the cheese is nice and bubbly. For the Pillsbury crust, I cooked it for 10 minutes, directly on the rack. Enjoy!

Tuesday, September 11, 2012


 
 
This is the story I will share on Saturday. Kinda strange....it is about me...and I don't know her.
 
 
Ellens story.........

......My journal 1/2/2009~

“Weighed this morning, 309 lbs. An all time high. Enough is enough. I am fearful for my health, my future. I am having chest pain, the pounding feels wrong. Simple tasks tying shoes, rolling over in bed, walking are becoming difficult. When attending an event,a mental rehearse to where or if I can set down. I am down to 1 pair of pants . I have ripped out 2 pair this week. How long can I go on? I pray when the chest pains come, it goes away. Sleeping is getting less and less. When I lay down I can't breathe, I wake up gasping for breath. My internal organs are getting compressed. I am out of control, killing myself one meal at a time.”


Enough was enough. It is hard to look back at those times. But, I do need to remember where I came from. I have been overweight most of my life. I was determined, this time was IT! In the past I have lost the same 100 pounds 3 times. Only to put the weight back on. Not because W.W. failed me...but because I had chosen to quit or not follow the plan correctly. This breakdown was a breakthrough for me. I now devote my life to healthy living...to Weight Watchers.

.....My journey since~

I did lose the weight that year. It took 10 months to lose 100 pounds and 13 months to get to goal. I am very proud of who and what I am now! First thing first, I am a better, healthier person. Second, I look better!

  • As a constant reminder, I carry a copy of the good health guidelines right beside my daily food journal – a must.
  • I exercise half to one hour of core and walk / run five to seven miles per day.
  • I keep a blog listing new recipes and topics on my journey to health and weight loss.
    http://ellendefiningmyself.blogspot.com/
  • I am often told that I inspire. I have been there, I am living this everyday like everyone else. Weight Watchers is not a cure, it gives you the tools to succeed.

I am the person I am meant to be. 147 pounds, 60 inches less, I am proof you can change if you do the work. I am strong and I do deserve this new start. It is OK, I forgive myself for living that life. I choose to never go back. I will fight daily to break those patterns and cycles of my past. I now choose happiness and expect success. xxoo





Weight Watchers Beef Stew
slenderkitchen .com
Points: 5 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1 cup
Nutritional Info: 243.8 calories, 7 g of fat, 16 g carbohydrates, 3 g dietary fiber, 29 g of protein


Ingredients
1.5 lbs lean stewing beef, cut into 1 inch chunks
1/2 lb chopped carrots (2-3)
1/2 lb chopped parsnips (2-3)
1 pound chopped red potatoes, with skins
3 chopped celery ribs
1 medium onion, diced
2 tbsp Worcestershire sauce
1 tablespoons vegetable oil
2 cups water
3 cloves of garlic, 2 peeled whole cloves and 1 finely diced clove
2 bay leaves
1.5 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/4 tsp ground allspice
2 tablespoons cornstarch
2 cups fat free beef broth (you could eliminate or reduce this depending on how thick you want your beef stew)
Instructions
1. Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.


2. Add in water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, sugar, and rosemary and thyme bundle (if using) to the beef. Cover and simmer for 90 minutes.

3. Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.

4. Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.

Tip: These beef stew tastes even better after it has rested for a day or two, so consider making it a couple of days before you hope to eat it. It also freezes well and can be stored to eat for lunch or a meal later on in the week or month.

 

Friday, September 7, 2012

Fall weight loss program!




Lets start a Fall weight loss program!


There is no better season than Autumn to settle into a healthy routine of diet and exercise. Outdoor workouts are beautiful and seasonal foods are both healthy and delicious. Start today and you'll be svelte and trim in time for holiday parties!

Lunch and snack ideas to get started NOW

bagBreakfast gets a lot of attention as the most important meal of the day, but for many of us, lunch is the deal breaker when it comes to weight loss. Whether you are preparing the meal for your kids, your spouse or for yourself, there are some easy ways to make lunch healthy and satisfying.

Healthy Lunch Swaps

  • Instead of soda or a juice box, pack a water bottle with a few pieces of frozen fruit. At lunchtime, fill the bottle with water and enjoy a lightly-flavored drink.
  • Instead of a sugary granola snack bar, pack a handful of almonds and half of an apple, sliced.
  • Instead of a sandwich, pack lean meat roll-ups. Roll slices of your favorite low fat deli meat around a thin slice of cheese and veggie slivers (carrots, cucumber, sprouts work well) . Slice them like sushi to make them more fun to eat.
  • Instead of chips or salty crackers, pack a hard boiled egg and hummus. When it's time to eat, dump the yolk and fill the center with hummus.
  • Instead of a grilled cheese sandwich make chicken sliders.








Baked Onion Rings
Servings: 2

Serving Size: 1/2

Calories: 74

Fat: 0.6 g

Carbs: 14.7 g

Fiber: 1.6 g

Protein: 2.9 g

Old Points: 1 pt

Points+: 2 pts
Ingredients

1 medium onion, sliced into 1/4 inch rings

2 1/4 cups low fat buttermilk

1/2 cup Panko bread crumbs

1/4 cup Italian seasoned whole wheat bread crumbs

1/4 cup crushed Corn Flake crumbs

Salt to taste

Olive oil baking spray


Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 2 hours, refrigerated. Preheat oven to 450 degrees F. Line baking sheet with parchment paper or foil. Combine Panko, bread crumbs and Corn Flakes in a large dish, season with salt. Dip each soaked onion ring into the crumb mixture and coat well. Place rings onto two cookie sheets and lightly spray them with oil. Bake about 12 minutes or until golden brown. Serve immediately
http://www.eat-yourself-skinny.com/2011/03/baked-onion-rings.html




Thursday, September 6, 2012

Lose for good

Lose for good campaign




Join us at our Lose For Good Open House

Come into a participating Weight Watchers location on Saturday, September 15!

  • Special Offer one day only, for you and a friend
  • Prizes plus refreshments and more
  • Food drive bring a non-perishable food item to help out a local food bank
  •  I am so excited. I have been asked to help with the Ankeny, Iowa location. I will be sharing my story there! Thanks Lynette! I will be there from 1 to 3 pm Saturday Sept 15

    CROSSROADS SHOPPING CENTER
          2732 SE DELAWARE AVE STE 160
    ANKENY , IA 50021      

     

    Slow Cooker Buffalo Chicken


    Ingredients:
    3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
    12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
    1 oz packet of dry Ranch mix (I used Hidden Valley)
    2 T light butter

    Directions:
    1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
    2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!


    Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
    Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber