50 down, 25 to go!

This is NOW!!!!

Wow - I'm feeling pretty good about myself! :) 150.2 lbs!!!!

Saturday, March 26, 2011

151.8!!!!!!!!

Off to Zumba - catch you later! :)

Posted by Jenn Buker at 9:07 AM

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The BACK of my goal dress!

Check it out - it is TIED!!!!

The FRONT of my goal dress!!!

Still some pounds to go - but it FITS!!!

Before

When I looked in the mirror I did NOT see this fat girl!!!!

My Struggle.....

Jenn Buker: VT, United States; I didn't start struggling with my weight until I was diagnosed with breast cancer in 2002. Then, not even a month after my double mastectomy, I found out I was pregnant! I miscarried at 12 weeks, and then 5 months later I found out I was pregnant again! I had one son in December 2003 and my next son in December 2004. These multiple pregnancies added quite a bit of bulk to my body. After that I got busy, lazy & FAT! Not just chunky, but FAT! This is a blog about my weight loss - the ups, the downs & everything in between!

View my complete profile

During

This is more like it! And I still have 25 lbs to lose!

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Chewy Low-fat Banana Chocolate Chip Oatmeal Cookies (DANGER!!!!)

Serves: 12

PointsPlus: 3

Ingredients:
1 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
2 T. Butter-flavored Crisco
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1/4 c. mashed ripe banana (about 1 banana)
2 c. oats
1/2 c. chocolate chips

Preheat oven to 350 deg; line two baking sheets with parchment paper or use a silpat.

In a large bowl, with a mixer, cream together crisco & sugars on medium speed. Add the egg followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour, baking powder, baking soda, salt & cinnamon to wet mixture. Add the oats & chocolate chips until just combined and no streaks of flour remain.

Drop by heaping Tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10 - 12 minutes, or until cookies become light brown at the edges. DO NOT OVERCOOK OR COOKIES WILL BE DRY!!!!

Let cool on baking sheet for 3 - 4 minutes, then transfer to a wire rack to cool completely.

Portuguese Kale Soup

Serves: 16ish

PointsPlus: 6

Ingredients:

2 - 3 bunches of kale, washed, stems removed & leaves ripped into pieces
1 large yellow onion, chopped
3 small potatoes, chopped
1 c. carrots, coarsely chopped
1 lb. chourico, sliced in half & then into bite sized pieces
1 t. olive oil
6 garlic cloves, chopped
16 c. fat free chicken broth
1 can Cannelloni beans
salt & pepper to taste

Heat 1 t. olive oil in a dutch oven and add onion, potatoes, garlic & chourico. Do not allow garlic to brown, so add last.

Add broth & simmer, covered, for 10 minutes.

Add carrots & kale and simmer an additional 30 minutes.

Add Cannelloni beans & season to taste.

You can make this with low-fat turkey kielbasa to lower the points value.

Sesame-Crusted Chicken Breasts with Mango-Jicama Salsa

Serves: 4

PointsPlus: 6 (1 chicken breast half with 1/2 c. salsa)

3 T. fresh lime juice
2 garlic cloves, minced
3/4 t. salt
1/4 t. crushed red pepper flakes
4 (1/4 lb.) skinless boneless chicken breast halves
1 mango, pitted, peeled & diced
1/2 c. peeled & diced jicama
1/4 c. chopped red onion
2 T. chopped fresh cilantro
1/4 c. whole wheat bread crumbs
2 T. sesame seeds

1. Combine the lime juice, garlic, salt, and crushed red pepper in a small bowl. Transfer 1 T. of the mixture into a serving bowl; set aside. Place the remaining lime-juice mixture in a zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2. Meanwhile, to make the salsa, add the mango, jicama, onion, and cilantro to the reserved lime-juice mixture; toss to combine. Set aside.

3. Preheat the oven to 375 deg. Spray a baking sheet with non-stick spray.

4. Combine the bread crumbs and sesame seeds on a piece of wax paper. Lift the chicken from the marinade, one piece at a time, and coat on both sides with the bread-crumb mixture. Place the chicken on the baking sheet. Discard any remaining marinade and bread-crumb mixture. Spray each piece chicken lightly with non-stick spray. Bake until lightly browned and cooked through, 28 - 30 minutes. Serve with the salsa.

Butternut Squash Fries

Serves: 4

PointsPlus: 0

Ingredients:
Butternut squash, peeled, seeded & sliced into 1/2 inch 'fries'
Olive Oil spray
salt
chili powder
garlic powder

1. Preheat oven to 450 deg.

2. Arrange butternut squash 'fries' on baking sheet & sprinkle with salt, chili powder & garlic powder to taste. Then spray with non-stick olive oil until coated.

3. Bake for 7 - 9 minutes, flip then bake for 7 - 9 more minutes.

Butternut Squash Mac 'n Cheese

Serves: 6

PointsPlus: 7

Ingredients:
2 c. butternut squash, peeled & cut into 1/2 inch cubes
2 t. olive oil
1/4 t. salt
8 oz. whole wheat elbows, dry
2 T. butter
2 T. all-purpose flour
1 1/2 c. 1% milk
4 oz. shredded 75% reduced fat cheddar cheese
1 T. whole wheat bread crumbs

1. Preheat oven to 375 deg. Toss squash with oil & salt on a foil-lined tray. Bake for 20 min. or until tender, set aside.

2. Cook pasta for 2 minutes less than package directions. Drain & place in a bowl with the squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.

3. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 4 oz. cheese; stir until melted. Stir cheese sauce into pasta mixture.

4. Either spoon into 6 greased, individual ramekins OR into a greased 9 X 9 pan. Sprinkle with bread crumbs & bake for 10 minutes.

Maple-glazed Scones

Serves: 12

PointsPlus: 4

Ingredients:
1 c. all-purpose flour
1 c. whole wheat flour
1 T. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 c. sugar
3 T. butter, cut into pea-sized chunks
2 egg whiles, lightly beaten
1 c. fat free buttermilk
2 T. maple syrup
2 T. brown sugar
2/3 c. powdered sugar
1 - 2 T. fat free milk

Directions:
1. Preheat oven to 400 deg. Coat a baking sheet with non-fat cooking spray.

2. In large bowl, mix the flour, baking powder, baking soda, salt & sugar. Mix well & set aside.

3. In another bowl, whisk together egg & buttermilk.

4. Cut pea-sized chunks of butter into flour mixture with pastry cutter or a fork until texture is crumbly. Don't work mixture too much or the butter will start to melt.

5. Slowly mix the egg mixture into the flour mixture until just combined.

6. Liberally flour a surface and turn dough onto it. Kneed 5 - 10 times, until just firm enough to flatten into a circle and slice into 12 equal pieces.

7. Place on prepared baking sheet about 1 inch apart. Bake until they just start to turn golden, 12 - 15 minutes.

8. Meanwhile, whisk 2 T. maple syrup, 2 T. brown sugar in medium bowl to blend. Add 2/3 c. powdered sugar and mix well. Add fat free milk, 1 T. at a time, until you have a thick glaze. It only took me 1 T.

9. When scones are out of the oven transfer to a wire rack for a few minutes to cool. Then drizzle 1 t. of glaze on each scone. You will have leftover glaze. Do not eat it - toss it or put extra on the scones for people that aren't counting their points. OR - if you just MUST have extra, count an extra PointsPlus for each additional t. of glaze!!!!!!

ENJOY!

Portabella Mushroom Pie

Serves: 8

PointsPlus: 5

Ingredients:
1 9" deep dish pie crust, uncooked
nonstick cooking spray
1 medium onion, chopped (I used red - you can use what you like!)
5 oz. portabella mushroom, chopped
2 slices bacon, cooked & crumbled
1/2 c. 1% milk
1/2 c. half n half (I need to try making this with all milk next time!)
2 eggs, lightly beaten
2 oz. reduced fat cheddar cheese, shredded (I used 75% reduced fat)
1 oz. gouda cheese, or pepper jack, or whatever your little heart desires, shredded!
2 T. fresh basil, coarsely chopped

Preheat oven to 400 deg.

Saute the onion & portabella mushroom in the nonstick cooking spray until the portabella is soft, about 5 - 7 minutes. In the last minutes of cooking add the crumbled bacon.

Spread the onion mixture evenly over crust.

Spread cheeses evenly over the onion mixture.

Mix together the milk, half n half, egg & basil and pour over the cheese.

Put in the oven and bake for about 40 minutes. You might want to cover the edges of the crust with foil when there is about 10 minutes left to keep it from browning too much!

Chocolate-Almond Brownies

Adapted from: WeightWatchers PointsPlus Cookbook

Serves: 14

PointsPlus per serving: 5

Ingredients:

3/4 c. all-purpose flour
1/2 c. unsweetened dark chocolate cocoa
1 t. baking powder
1/4 t. baking soda
1/8 t. salt
2 large eggs, lightly beaten
1 c. sugar
2 t. vanilla extract
5 T. butter
1 oz. semisweet chocolate chips
1/2 c. chopped almonds

1. Preheat oven to 350 deg. Spray 8" square baking pan with nonstick spray.

2. Whisk together first 5 ingredients in a large bowl. Whisk together eggs, sugar & vanilla in a medium bowl.

3. Combine butter & chocolate chips in a microwave safe bowl and melt 30 seconds, then stir. Repeat until melted. Let cool about 1 minute then stir into egg mixture. Stir chocolate mixture into flour mixture until just combined. Pour batter into prepared baking pan and level top. Sprinkle with almonds.

4. Bake brownies until toothpick inserted into center comes out with a few moist crumbs clinging to it, about 20 minutes. Cool in pan on wire rack about 15 minutes. Remove brownies from pan and cut into 14 squares.

Huevos Rancheros for One

Serves: 1

PointsPlus: 11

Take a La Tortilla corn tortilla (or another tortilla, but make sure to calculate the points. La Tortilla has 2 PP per serving) and put it on a plate. Warm it if you want - or not, as your little heart desires! Cook 2 eggs to your taste (sometimes I scramble, but today I cooked over medium) and lay on top of tortilla. Put 1/2 c. black beans in egg pan and heat up. Pour on top of eggs. Top with 2 T. fat free salsa, 1 T. fat free sour cream. Top with 1 T. chopped cilantro.

Eat and enjoy!

Chili Verde (aka White Chicken Chili)

Serves: 4

PointsPlus per serving: 7 'naked' or 8 including the sour cream & tortilla chips.

Ingredients:
2 t. canola oil
3/4 lb. ground turkey or chicken
2 garlic cloves, minced
1 bunch scallions, chopped
1/2 t. sugar
1/2 t. ground cumin
1/2 t. ground coriander
1 (15 1/2 oz) can cannellini (white kidney) beans, rinsed & drained
1 (10 oz) package frozen leaf spinach, thawed
1 (12 oz) jar tomatillo salsa (I couldn't find this so I just food processed 6 of them after removing husks & cores)
1/2 c. reduced sodium chicken broth
1/4 c. reduced-fat sour cream (I skipped this)
1 c. baked tortilla chips (I had 1 La Tortilla Factory corn tortilla instead - if you haven't discovered these yet they are in the deli section cooler at Hannaford's. 2 PP each and VERY good! If I had time I would have cut it into strips and baked in the oven until crisp - but tonight I was starving so I just ripped it into pieces and ate it!)

1. Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the chicken and garlix; cook, breaking up the chicken with a wooden spoon, until browned, about 5 minutes.

2. Set aside 1/4 c. of the scallions. Add the remaining scallions, the sugar, cumin, and coriander to the Dutch oven; cook, stirring constantly, until fragrant, about 1 minute. Add the beans, spinach, salsa, and broth; bring to a boil. Reduce the heat and simmer until the flavors are blended and the chili is slightly thickened, about 10 minutes.

3. Spoon the chili into 4 bowls and top with the sour cream and reserved scallions. Serve with the tortilla chips.

You'll notice in the picture some orange thingys in my Chili. I add veggies wherever I can in my cooking, so I shredded1 1/2 carrots and stuck them in toward the end of the cooking.

Broccoli Wasabi Peanut Salad

I had pretty much decided that I wasn't a big fan of broccoli - and then I found this recipe, tweaked it for my WW needs, and came up with this! It is SO good!!!!

Serves: 4

Prepare 6 c. broccoli florets and mix with 1/2 c. dried cranberries & 1/4 c. wasabi peanuts. You can substitute raisins and/or salted peanuts if desired.

Mix together the following and stir into the broccoli mixture: 1 1/2 T. prepared mustard (or stone ground for a different flavor), 1/4 c. light mayo, 1/4 c. fat free sour cream & 2 t. sugar.

Refrigerate or eat now - whatever your little heart desires!

Chickpea Salad

Serves 4
4 PP / serving You can add more chickpeas for more PP if desired.

Combine the following into a salad bowl:

1 green bell pepper, 1 red bell pepper, 1 orange bell pepper & 1 yellow bell pepper - or any combination that you like, chopped into bite-sized pieces

1 red onion that is chopped into bite-sized pieces

4 - 6 jalapenos that are chopped into small pieces

1 15 oz. can chickpeas, drained

2 - 4 T. cilantro, chopped

3 - 6 garlic cloves, minced

2 T. orange juice concentrate

salt, to taste

Let marinate for as long as you want, or just start eating! YUM!

Banana and Blueberry Pancakes with Cinnamon-Vanilla Butter

Makes approx. 7 servings (14 pancakes)

Ingredients

1-1/2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, lightly beaten

1-1/4 cups fat-free milk

3 medium ripe bananas, mashed

1 teaspoon vanilla extract

1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw)

Maple syrup, optional

Powdered sugar, optional

Cinnamon-Vanilla Butter

1/4 cup unsalted butter, softened

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

Directions

For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside.

For pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.

Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.

Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.

Enjoy!

Reprinted from www.TheComfortofCooking.com

Pancakes have 5 PointsPlus per serving & makes 7 servings

Butter has 2 PointsPlus per serving & makes 7 servings

Mac 'n Cheese - this is seriously the BEST mac 'n cheese recipe - EVER!!!

Serves 8

Preheat oven to 375 deg.

Boil 10 oz. elbows (or other pasta - I used Penne) for 7 minutes and drain.

Combine 2 T. flour, 1/2 t. salt, 2 T. butter, 1/2 t. dry mustard & 1/4 t. ground black pepper. Cook / bubble for a few minutes, stirring constantly, in a medium saucepan.

Add: 2 1/2 c. milk (I used 1%), stirring with a wire whisk. Heat up, stirring constantly. Add 5.5 oz. sharp cheddar, grated or cut up, until melted. (I used Cabot Seriously Sharp - I need to try some of the lower fat cheeses, but I so rarely eat cheese that I tend to buy the high test stuff for my family).

Spray an 8X8 pan with nonstick cooking spray. Pour the elbows in the pan & pour cheese mixture over it. It will be soupy - do not panic!

Top with 1/4 c. whole wheat bread crumbs & bake for 25 minutes or until light brown. Cut into 8 pieces.

8 PointsPlus per serving

Chicken 'n Dumplings

Take your leftover carcass of a chicken and boil it in enough water to cover it. I'm guessing about 10 cups, but it might be more or less depending on the size of your chicken.

Once it's boiled cool it for a while (you don't wanna' burn your little fingers!) then separate the chicken goober from the broth. I usually let the broth sit for a while and skim the fat off the top to make it healthier. Pick the chicken off of the bones and add back to the defatted broth.

Peel about 2 c. carrots and cut into chunks, cut about 2 c. celery into chunks (include the leafy tops - they're really yummy!), chop up some fresh sage, chop up onions or scallions, garlic, broccoli, whatever (!!), add some salt & pepper to taste and boil the heck out of it until the carrots are nice and tender.

Meanwhile mix up some dumplings by adding 1 1/3 c. Heart Smart Bisquick & 6 T. 1% milk. Drop these by heaping tablespoon fulls (8 of them) into the boiling soup, reduce the heat and cook, uncovered, for 10 minutes. Then cover and continue to cook for 10 more minutes.

This will make about 8 servings of soup. You'll get 1 dumpling per serving.

Chocolate Drizzle

Modified from Weight Watchers New Complete Cookbook; Black & White Strawberries

Serves: 4 (unless you're a hog, like me, and eat 2 servings!) :)

1/4 c. + 2 T. semisweet chocolate chips
1 1/2 t. raspberry liqueur
1 1/2 t. water
Fruit

1. Line a baking sheet with waxed paper. Wash & dry strawberries. Just stick other fruits on a stick!

2. In a small microwavable bowl, combine the first 3 ingredients. Microwave on High, stirring twice, until melted & smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. OR drizzle chocolate onto fruit that you put on the stick.

3. Refrigerate until the chocolate hardens. Serve chilled. OR just eat them when they're hot - they're just as good! :)

Cranberry-Pear Chicken

From Weight Watchers Ultimate Flex & Core Cookbook

Prep: 10 minutes
Cook: About 12 minutes
Serves: 4

1 1/2 T. All-purpose Flour
1/2 t. salt
1/2 t. freshly ground pepper
3/4 lb. boneless, skinless chicken breast, cut into 1 inch pieces
2 t. canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 c. pear nectar (I used apricot nectar)
1/4 c. dried cranberries
2 t. coarse-grain mustard

1. Combine the flour, 1/4 t. salt & 1/4 t. pepper in a gallon-sized Ziploc. Add the chicken and shake to coat.

2. Heat 1 1/2 t. oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer the chicken to a bowl.

3. Add the remaining 1/2 t. oil to the same skillet, then add the pear and scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add the pear (apricot) nectar, cranberries, and the remaining 1/4 t. salt and 1/4 t. pepper. Increase the heat to high and cook, stirring occasionally, until the sauce bubbles and thickens slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet and heat through, about 1 minute.

PER SERVING (1 cup): 217 Cal, 5 g Fat, 23 g Carb, 3 g Fib, 20 g Prot. 5 PointsPlus per serving

Chewy Low-fat Banana Chocolate Chip Oatmeal Cookies (DANGER!!!!)

These are SO good! Make sure you don't overcook or they will be DRY!

Portuguese Kale Soup

This is a very hearty soup. Add lots of veggies to bulk it up without adding points!

Sesame-Crusted Chicken Breasts with Mango-Jicama Salsa

This is absolutely delicious! You'll find jicama (pronounced Hi-kah-muh) in some of the larger grocery stores. It is also known as a "Mexican Potato".