Saturday, September 29, 2012

Dreaming of Skinny

Twas the night before being fat for the rest of my life, when all through my home.
not a stomach was flat, more like a dome.
The table was set with care, in hopes that something yummy would soon be there.
The girl readied for the Cheesy Rice and Broccoli she would be fed,
while visions of being skinny danced in her head.
And Granny in her kitchen, and I in mine
had just settled down to dine.
When from the microwave there arose such a smell.
I arose from the couch, took a bite and thought, WHAT THE HELL!
Away to the fridge I flew like a flash,
I grabbed the Velveeta and threw in a dash.
And that's where the fairy tale ends.  There was no way I could salvage that frozen atrocity and make it taste like Granny's Broccoli Rice Casserole  (the taste I was expecting).  So I called Granny and blamed her and her cooking for the fact that I'd be fat for the rest of my life.  I also asked her to make some real broccoli rice casserole.

2-3 cups fresh broccoli (or 1 pkg frozen broccoli, thawed)
3 cups rice, cooked
1 chicken breast, boiled & shredded
1 can cream of chicken soup
1 small jar Cheez Whiz (or similar)
1/4 c.onion, chopped
2 tbsp. butter
Salt & Pepper
Seasoning Salt

Brown onion in butter.
Combine chicken, broccoli, rice,  soup and cheese in a large bowl.
Granny likes to give her broccoli a quick boil before adding it, but it's not necessary.
Mix in the onion and butter.  Add seasonings according to taste.
Pour mixture into a casserole dish and cover.
Bake for 30 minutes on 350.
Uncooked casserole can be frozen for later use.

I sprang to Granny's and took 1 bite, okay many,
And away flew my dreams of being skinny.
Here me exclaim as I kick the Cheesy Rice & Broccoli out of sight,
Happy eating to all and to all good bites!

Wednesday, September 12, 2012

Have a well balanced meal & eat it too!

Everyone around me has been losing weight like crazy.  So after seeing all of the amazing results I decided I should jump on the healthy eating band wagon.  I know, I know don't consider it a bandwagon, but more of a "lifestyle change." Yeah, yeah I get it.  So however long my lifestyle change lasts the point is I'm on it now.
One of my most inspiring friends has lost over 130lbs.  One of the tips she has shared with me is to eat plenty of fruits and veggies (at every meal).  So here's my attempt at including fruits and veggies in my meals:

I've adapted this recipe from

Pumpkin Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 can Libby's 100% Pure Pumpkin-the small can (fruit)
 1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained (more fruit)
1 cup grated carrots (veggies)
1 cup flaked coconut
1/2 cup chopped nuts, divided 
 1/2 cup raisins
 amaretto (just enough to cover raisins) (even more fruit)

Buttercream Cream Cheese Frosting
1 box (8oz.) cream cheese
1 box confectioner's sugar
1/2 stick unsalted butter
2 tbsp. amaretto
1/2 vanilla bean

1. PREHEAT oven to 350°F. Grease three 9-inch-round baking pans.
2. COMBINE flour, baking soda, cinnamon and salt in small bowl.
3. Combine milk and lemon juice in liquid measuring cup (mixture may appear curdled).
4. BEAT eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined.
6. Stir in coconut, raisins and nuts. Pour into prepared pans. 

7. BAKE 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove to wire racks to cool completely. 
8. FROST with Cream Cheese Frosting. Refrigerate. Enjoy eating fruits and veggies (in moderation of course).
    What's that? Why yes, my crumb coating skills have greatly improved. Thanks for noticing!

  FYI, here's the "real" healthy meal I made for dinner tonight.