This is a great trick, if you don’t know it…

This is What I Eat, Every Day

Normally you can click on the slideshow in the right sidebar and it will link you to my Picasa Web Album so that you can snag the recipe. This morning I changed the name of the album from Jan’s Healthy Food to Eating Healthy Every Day, and it takes a while for Picasa to update, so you won’t be able to click and go for a few hours, but you can access it clicking here…  This is a picture of my 3 point (including syrup) breakfast…  The sidebar access should be working later today, and this picture will be included…

~ jan

Yes I’m going to be taking pictures of what I eat….

It’s a good idea, don’t you think, letting all of you visualize what I eat.  Don’t laugh, some of this stuff won’t be too appetizing, but it’s what I’m doing…

There will be  random slideshow in the right sidebar, and you can click on the picture to get more details from my Picasa Web Album.

Tweeting what I eat, a week later, how that’s working out for me….

Actually, it’s working really well.  I’m accountable for what I eat because I publish it, and I never eliminate anything.  Maybe none of you are even reading what I eat, that’s not the point, it’s the fact that I’m doing it.  So for however long it lasts, it’s really working.  I haven’t been home to add my Twitter link to this sidebar, but I will soon.

You can find me at http://twitter.com/whatdaisyeats

my latest harebrain scheme….

I tweet what I eat.  I do.  Yeah, I know it’s nutso, I can barely keep up with all the tweeting I’m doing, but, it really does make me think about what I eat when I publish it.

So, I’m going to take a deep breath here, and post the link, maybe it will help keep me on track, maybe not.  But if it all goes poof, you will know that I fell off the wagon yet again, with a big kerthud.

I look back over my stats for the last couple of years, up and down, the same freakin’ 10 pounds, I lose and gain the same 10 lbs. over and over and over again.  Not to mention the other 20 that I should be losing. 

But it’s a new day, so here’s the link, I’ll put the Twitter site in the sidebar when I have time.

It would be great if some of you would join Twitter and follow me.  You could post what you eat, and I can follow you, too.  Information is power….

I’ve tried every diet that comes along, always go back to following Weight Watchers.  I have vowed many times to never eat low carb again, this time I mean it.  My latest disaster last month before Nisha’s son’s wedding with Atkins made me a believer.  I followed Atkins for 10 days and was never so miserable in my entire life.  And it doesn’t work, as soon as you add the carbs back, the weight comes right back…. 

So it’s 18-20 WW points per day.  It’s worked before.  I went to meetings in my early 50’s, I had gained way too much weight after recovering from meningitis, and being on steroids.  I lost 43 lbs. in 14 months and I didn’t cheat.  I felt great, I was a comfortable size  10 and it worked for a couple of years, but then bad habits returned and the weight started coming back.  But I just don’t want to go to the meetings again, I already know the program backward and forward, so this is my latest idea, being accountable online for what I eat, and letting all of you see it.  I’ll give this a try, why not I’ve tried everything else!

Oh, one other thing, I’m really bad about not cooking for myself, – I cook for hubby, then I’m tired, so I  just grab something, and I don’t eat from all the food groups like I should, so my entries are not always well rounded, if you know what I mean….  But I’m trying to do better, and I’m trying to get him to eat what I do….

http://twitter.com/whatdaisyeats

An oldie but a goodie, worth repeating….

Oh, is my face red!  This is SO me.  Ya know, those frozen cheesecakes aren’t half bad either!

~ jan

      Breakfast
       1 grapefruit
       1 slice whole wheat toast
       1 cup skim milk

       Lunch
       1 small portion lean, steamed chicken
       1 cup spinach
       1 cup herbal tea
       1 Hershey's kiss

       Afternoon Tea
       The rest of the Hershey Kisses in the bag
       A tub of Hagen-Daaz ice cream with chocolate chip

        Dinner
       4 glasses of wine (red or white)
       2 loaves garlic bread
       1 family size supreme pizza
       3 Snickers Bars

       Late Night Snack
       1 whole Sarah Lee cheesecake (eaten directly from the freezer)

Salsa Chicken review…

It was amazing, it really was. Hubby devoured it! You would never know you were eating healthy, it was so good.

I made it just like the recipe below, (scroll down to view it) except that I used raw chicken tenderloins, they were a bit smaller than the bigger sized breasts so I used 6 total, 1/2 packet of Taco Bell Taco Seasoning Mix so it wouldn't be too salty, and I cooked it on high for 3 hours in my crock. I stirred in 1/2 cup of fat free sour cream at the end, I wondered if I would need a bit of cornstarch to thicken it, but didn’t. It was perfect.

I also fixed Alton Brown’s Baked Brown Rice, my favorite way to make rice, in the oven, and simmered a can of black beans. Ryan always adds Tapatio (hot sauce) to his beans and some cumin, so that’s what I did also. I served the sauce over the rice, I would rate this a ten, it was so good! Try it, you won’t be disappointed.

How could it have been better? Well, if it had a bit of Mexican cheese melted on the top it would be awesome, it would also be good to shred the meat and put the meat and sauce in a tortilla and make a burrito. Lots of possibilities with this recipe!

Diet Coke Sloppy Joes

Ingredients

16 oz. 96% ground beef
1 cup diet coke
10 tbsp heinz one carb reduced sugar ketchup
1 tbsp worcestershire sauce
2 tbsp white vinegar
2 tsp dry mustard

Directions

Brown ground beef in skillet. Drain beef and add back to skillet. Add remaining ingredients and stir well. Cook on low for 30 minutes uncovered so sauce can thicken. You can also add onions or green peppers if you'd like.

Number of Servings: 4

WW Points – 3.5 without bun

Nutritional Info

* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 152.5

* Total Fat: 4.5 g
* Cholesterol: 65.0 mg
* Sodium: 596.7 mg
* Total Carbs: 2.5 g
* Dietary Fiber: 0.0 g
* Protein: 23.0 g

Crockpot Salsa Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
NOTES:
You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself)
Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that!

Number of Servings: 6

Source: SparkPeople user CHELLESHOCKED.
Number of Servings: 6

WW Core Cornbread…

This is tried ‘n true, ladies, I’m making this often and it’s wonderful.

~ jan

1-1/2 cups cornmeal

1-1/2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/3 cup Splnda

1 cup fat free plain yogurt

1 cup fat free sour cream

1 tablespoon caol oil

2 eggs

I also add some frozen corn, just because I like the texture

 

Mix liquid ingredients, fold in dry ingredients and bake in preheated 375 oven 25-30 minutes.  Use an 8” pan for this, sprayed with Pam.

I make mine in a little iron skillet – I spray the Pam in the skillet, put it on the burner, sprinkle in a dusting of cornmeal and let it get hot and slightly brown, then pour in the batter and bake it.  This gives it a nice, crispy crust.

Here’s to healthier eating…

1. Don't eat anything that your great-grandmother wouldn't recognize as food
   Our mothers and grandmothers are likely as confused as we are about food. We need to go back a couple of generations to get past the era of modern food. Pollan uses the example of tubes of flavored yogurt. Heck, I wouldn’t have recognized those 110 years ago!
2. Avoid food products that make health claims
   For a product to make health claims on its package, it must first have a package, so right off the bat it is more likely to be a processed than a whole food. If they have to try and convince us it’s healthy, it’s usually not. Real foods make health claims, but for the most part it is the products of food science that make the boldest claims, and these are often founded on incomplete or erroneous science.
3. Get out of the supermarket
   The supermarket, the convenience store and fast-food outlets are the best places to avert a life-shortening western diet. It is hard to eat badly from a farmers' market, from a weekly organic vegetable box or from your garden. I personally believe you don’t have to avoid the supermarket, but rather it’s a good idea to avoid most of the processed products that are sold there. It is never a bad idea to frequent farmers markets as you’ll get more locally grown goods.
4. Eat mostly plants, especially leaves
   Almost everybody agrees that plants are really good for you. Without plants, for example, we would be hard-pressed to get enough vitamin C, an essential nutrient that humans long ago lost the ability to synthesize themselves. Aside from what’s in the plants – eating more plant foods means you’re eating less of other unhealthy and otherwise caloric fare.
5. Eat wild foods when you can
   Two of the most nutritious plants in the world are weeds - fat-hen (also known as lamb's quarters) and purslane. Wild greens tend to have higher levels of omega-3 fatty acids than their domesticated cousins. Wild animals, too, are worth adding to your diet when you have the opportunity, if you can be sure you are not putting further pressure on endangered species. Game generally has less saturated fat and more omega-3 fatty acids than domesticated animals and wild fish generally have higher levels of omega-3s than farmed fish.
6. Don't look for the magic bullet in the traditional diet
   Scientists have spent an exhaustive amount of hours trying to tease out the disease-fighting components of particular diets. Yet when researchers extract a single food from a diet of proven value, it usually fails to adequately explain why the people living on that diet live longer or have lower rates of heart disease or cancer than those eating a modern western diet. The whole of a dietary pattern is evidently greater than the sum of its parts.
7. Eat less
   Calorie restriction has repeatedly been shown to slow aging in animals, and some researchers believe it is the single strongest link between a change in the diet and the prevention of cancer. The people of Okinawa, for example, one of the longest-lived and healthiest populations in the world, practice a principle they call hara hachi bu: eat until you are 80% full.
8. Eat meals
   We are snacking more and eating fewer meals together. Americans have added to the traditional big three "eating occasions" - breakfast, lunch and dinner - an as-yet-untitled fourth that lasts all day long: the constant sipping and snacking while watching TV, driving, and so on.

Happy eating!

Banana Split Dessert

Serves - 20

Points - 4

1 1/2 cups graham cracker crumbs
1 1/4 cups sugar, divided
1 stick light margarine, melted
2 (8 oz.) pkgs. fat free cream cheese
1 (20 oz.) can crushed pineapple, drained well
4 medium bananas
2 cups skim milk
2 (4 serving size) pkgs. fat free sugar free vanilla instant pudding mix
8 oz. container Cool Whip Free
20 maraschino cherries
Hershey's Lite chocolate syrup for drizzling

This recipe is from the now closed H.R.H. Dumplin' in downtown Franklin, TN

Mix crumbs, 1/4 cup sugar and melted margarine. Press into bottom of 13" x 9" baking dish to form crust. Place in freezer for about 10 minutes.

In a mixing bowl, with an electric mixer, beat together cream cheese and 1 cup sugar. Spread evenly over crust in baking dish. Top with crushed pineapple, spreading evenly in dish. Slice 3 bananas and place evenly on top of pineapple.

In another mixing bowl, combine milk and pudding mixes. Beat with wire whisk or an electric mixer for 2 minutes or until well blended. Fold in 1 cup of Cool Whip Free. Spread evenly over banana layer. Top with remaining Cool Whip Free. Refrigerate at least 4 hours. Before serving, slice remaining banana. Garnish each slice with banana, drizzle with chocolate syrup and top with a cherry.
Nutrition Information per serving:

197 Cal., 2.7 g. fat, 1.3 g. fiber

Tomato and Red Onion Salad

Ingredients

    * 1  medium red onion, sliced 1/4-inch thick
    * 1/2  cup cider vinegar
    * 1/4  cup Splenda
    * 8  cups tomatoes, cut (about 3 lb.)

Directions

1. In medium bowl combine 4 cups ice cold water and 2 teaspoons salt; stir to dissolve salt. Add onion slices; stir to separate rings. Let stand 20 minutes; drain.

2. Meanwhile, for Sweet-Sour Dressing, in small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In extra-large bowl combine tomatoes and drained onions. Add dressing; gently toss to coat. Let stand 5 minutes. Serves 6 to 8.

So-Good Sausage Gravy 'n Biscuits

PER SERVING (entire recipe): 235 calories, 5.5g fat, 752mg sodium, 34g carbs, 9g fiber, 1g sugars, 17g protein -- POINTS® value 4*

Go hog wild with this fat-slashed, vegetarian-friendly version of a classic!

Ingredients:
1 meatless sausage-style breakfast patty (like one by Morningstar Farms or Boca, or two of Yves' small patties)
1 light english muffi n
1/2 cup Unsweetened Original Almond Breeze
4 tsp. whole-wheat flour
dash salt
dash pepper
dash onion powder
To taste: additional salt, pepper and onion powder, garlic powder, minced dried onions

Directions:
Prepare breakfast patty according to package directions (either in a pan with nonstick spray, or in the microwave). Once cool enough to handle, cut patty into small, crumble-sized pieces. Set aside.

To make the gravy, combine Almond Breeze, flour, salt, pepper, and onion powder. Mix well. Place gravy and sausage crumbles in a small pot, and heat stovetop over a medium-high flame. Bring to a boil, stirring constantly. Once it reaches a boil, reduce heat to medium, and continue cooking and stirring for 1 - 2 minutes (until gravy thickens). Remove from heat. Season gravy generously with additional spices (to taste). Se parate the english muffin into halves and warm in the microwave. Then pour the sausage gravy over the open-faced halves. Enjoy!

MAKES 1 SERVING

Source: HungryGirl Newsletter

Faux-Fried Green Tomatoes from HungryGirl Newsletter

PER SERVING (entire recipe): 140 calories, 1.5g fat, 699mg sodium, 34g carbs, 12g fiber, 7g sugars, 8g protein -- POINTS® value 2*

HG Tip! Although you'll only use the amounts called for, it may be helpful to dole out a little extra egg substitute and milk. And if you don't see green tomatoes out there with the ripe red ones, ask a friendly stock boy (that's what we did!).





Update:  I'm not a fan of Fiber One, I think I could find a better product to dredge these in

Tomatoes cut into 1/2-inch slices
1/3 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency
1 1/2 tbsp. cornmeal
2 tbsp. fat-free liquid egg substitute (like Original Egg Beaters)
2 tbsp. low-fat milk (light soymilk or Unsweetened Original Almond Breeze will also work)
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
dash salt
dash pepper
Optional: additional spices, ketchup (for dipping)

Directions:
Preheat the oven to 400 degrees. Combine the ground cereal, cornmeal and spices in a sealable container or plastic bag. (For a more flavorful coating, add extra spices.) Pour the egg substitute into a small dish.

Pour the milk into another small dish. Dip a tomato slice in the milk, and place it in the cereal/cornmeal mixture. Seal the container or bag, and shake until the slice is coated. Remove the slice and set aside, and then repeat with the remaining slices. Next, repeat this entire process using the egg substitute in place of the milk, coating your tomato slices with the crumb mixture a second time. (Before coating the slices in crumbs again, give 'em a shake so they're not dripping with excess egg substitute.)

Place the double-coated slices on a baking sheet sprayed with nonstick spray. Pop 'em in the oven for 15 - 20 minutes, flipping the slices about halfway through cooking. Tomatoes are done when the outsides are nice and crispy. Enjoy! These are great by themselves, but they're also excellent dipped in ketchup!

MAKES 1 SERVING