Monthly Archives:

September 2009


Date Night!

Thanks to Joe for scoring us free tickets to the movie theater he works at, Tony and I took advantage of Tuesday night half price meals and $3 draft beers and $3 house wines!  We saw the Informant with Matt Damon – I am not going to say anything to spoil the movie for anyone, you’ll have to decide for yourself to go!   I gotta post quick, I still have to watch Biggest Loser!

Breakfast: 2 ounces Italian whole wheat bread, 1/2 cups egg whites, 1 ounce 75% reduced fat Cabot cheese, 1.5 ounce steak and red pepper and spinach.


With a nectarine on the side – it was okay, maybe a bit under ripe?


Lunch was leftover beef stew from last night, along with cucumber and red pepper slices with a drizzle of light honey mustard dressing.



So we get to the movie theater, get seated with menus and no one even comes by in 20 minutes!  So we go to the bar, and we see a bartender behind the bar, and still nothing!   So I say kind of loudly, we’re kind of thirsty!  He came over and said that he was training, and couldn’t serve us!  Just then, a nice girl came up, took our drink and food order and escorted us to our seat.  Turns out they are training new staff for a new theater that is being opened, and thought a Tuesday night would be a good night to train!  Luckily, we got our first round on the house! 😀

Only a couple pictures, since the theater is kind of dark.  Tony took this cool picture of my wine!  It was a chardonnay and not bad!


We split an appetizer:  Olive tapenade – a mixed olive tapenade with goat cheese on a grilled baguette.  I don’t even like olives, but the goat cheese won!

For my entree I got: Wagyu Beef Burger Duo – with applewood smoked bacon, lettuce on a brioche bun with house potato chips.  Each burger was about the size of a biscuit?  Perfect size and about 8 chips on the side.  It was delicious!   I am guess dinner was around 750 calories?

I took advantage of the complimentary blanket!


Stats for the Day:

  • 1591 calories
  • 61 fat
  • 118 protein
  • 109 carbs
  • 13.6 fiber
  • 30 minute Jillian Power Sculpt this morning before work!
  • 45 minute walk at lunch

Okay, I have to watch Biggest Loser – we’ll discuss tomorrow night! 😀


Windy with a low of 42 degrees!

What??  Yep, we’ve stepped both feet directly into it!  I’ll never understand Chicago weather – we’ll still probably have an 80 degree day in October!  But Halloween will always be crappy! 

Breakfast was a leftover steak sammie.  Two ounces of whole wheat Italian bread, 1 egg, 1.5 ounces 75% reduced fat Cabot cheddar, 1.5 ounces steak and two kiwis.


I got a mixed bag of fruit on the $1 rack – these kiwi were perfect!


Lunch was a cup of my BSI – Broccoli Cheese Soup, 2 ounces of whole wheat Italian bread, 1 ounce mozzarella cheese (for Pam grilled cheese) and a small apple.  I brought some of this soup to my co-worker, and we both decided my Homemade Panera Broccoli Cheese soup kicks this soups ass!


I knew today was going to be chilly, and comfort foods hit the spot when its cold!  Just to show you how low maintenance I am, I woke up at 7:50, took a shower, blew dried my hair, got dressed, made breakfast, made lunch, and put dinner in the crock pot and was out of my house at 8:30 and sitting at my desk at 8:44 – nice!

I call this 5-minute beef stew, because it can literally be thrown together in that amount of time.  I even put the meat in the crockpot in one huge frozen piece!

5 Minute Crock Pot Beef Stew

  • 1.25 pounds beef stew meat
  • 4 large potatoes, peeled and diced
  • 4 large carrots, peeled and diced
  • 3 cups good beef broth
  • 1 teaspoon Italian seasoning
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • salt and pepper to taste (needed more seasoning at the table!)
  • Makes 6 generous servings: 279 calories, 8.3 fat, 22.6 carbs, 2.8 fiber and 27.5 protein per serving

Put the frozen beef on the bottom of the crock pot, add the veggies on top, pour broth overtop (enough so the meat and veggies are covered) sprinkled with Italian seasoning, salt and pepper and put the lid on – I set mine for 10 hours.  Our crock pot tends to run hot, so I started it out and when Tony got home from a meeting, turned it off, then restarted it at around 3:00.  Loved the smell coming in the door!


I scoop out the meat and veggies and pour the broth into a pot on the stove.  I bring it to a low boil, then add the 1/4 cup of water that has been thickened with corn starch and stir for 2 minutes until it gets thick.  Then put the gravy, meat and veggies together, give it a good stir and dinner is served!  I also had a side salad with Annie’s Goddess dressing.


And then I put my Artisan bread in a 350 degree oven for 10 minutes to get it nice and warm.  I had 1.5 slices of bread, pat of butter and 1 serving of the stew.  My camera battery died JUST as I was taking a plate of my stew – I am having it for lunch tomorrow so you’ll get a pick tomorrow night! 😀

Stats for the Day

  • 1448 calories
  • 52.6 fat
  • 109.9 protein
  • 149.9 carbs
  • 23.3 fiber
  • 31% of calories from fat
  • 45 minute WINDY walk with my co-worker!

My weigh in isn’t until Wednesday, but I stepped on the scale and was pleasantly surprised to see 160.9!  I started my challenge 5 weeks ago at 167.6.  Of course, now I have jinxed it and will probably weigh in at 163 on Wednesday!  But one thing I realized is that while I am eating around the same calories, my percentage of fat recently is between 28 and 32%.  There were some days where 60% of my calories were from fat (thanks cheese!) so maybe that’s the difference?

In other news, BSI is hosted this week by Coco at Balance, Joy and Delicias!  She’ll post sometime tonight with the new ingredient this week.

Hope everyone had a good start to their week – see you tomorrow night! 😀


Beautiful Day and BSI – Chickpeas!

What a beautiful day it was today!  I enjoyed it because I think fall is about to bestow upon us this coming week!  Since we went out to breakfast yesterday, today was at home Mama Rini’s!  One fried egg, 1 piece of bacon, 1 ounce of bagel, 1 tsp. light cream cheese, 3 ounces of frozen hash browns, 1/2 tsp. vegetable oil the potatoes fried in, and 1 kiwi.


The boys first football snack was Steak Tartar.  Beware if you make this, you need to get the meat at a good butcher!  This is our butcher’s 99% lean ground sirloin.


This is one pound.  You add chopped anchovies, minced garlic, 1 egg, lots of pepper and salt – they ate it on good rye bread.  (Gross!)

At the library yesterday, I finally was able to pick up the Biggest Loser Bootcamp DVD – its usually always checked out.  I ended up doing 30 minutes of it – I liked it, but then I like Bob’s training technique better than Jillian and Kim.


Then I took our dog for a walk to the river, even though the leaves are falling the grass is still green!


And the river was quite busy with the boats!


I got this whole bowl of tomatoes for $4!  I used my trusty baja fresh salsa recipe – it never fails!



Make sure to start out at a high heat – you want the charred bits to give the salsa an extra smokey flavor.


I had four jalapenos total, and left the seeds in two and deseeded two.  Can you see the black flecks and the cilantro – yum!


So this weeks BSI is being hosted by Healthy San Diego Living – and she picked Chickpeas!  At first glance I was like, what am I going to do with that ingredient?!


I had a ton of broccoli I needed to use up, so I decided to add the chick peas to the soup to thicken it up – it turned out really good!

Broccoli Cheese Soup with Chickpeas

  • 1 tsp. olive oil
  • 1 tsp. butter
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 cup 2% milk
  • 1 quart of chicken broth
  • 1 cup water
  • 12 ounces of fresh broccoli
  • 1 can of chick peas, rinsed
  • 6 ounces of cheese
  • sprinkle of fresh grated parm on top
  • salt and pepper to taste
  • pinch of dried thyme

Melt the butter and olive oil.  Add garlic and cook for a couple minutes.  Add flour and stir for one minute.  Slowly add the milk to make a roux.  Add chicken broth, water, broccoli and chick peas.  Simmer for 20-30 minutes until broccoli is tender.  I used  my stick blender to puree.  Removed from heat then stirred in the grated cheese.  This makes 8 cups and each cup comes in at: 198 calories, 12 fat, 12 carbs, 2.1 fiber and 11.2 protein.


My lunch was one up of soup with an ounce of tortilla chips on the side.


I also made two loaves of Artisan bread – so simple and delicious!  I gave Joe a slice with butter and cinnamon and sugar – he loved it!  Here’s how the dough looks after 2 hours of rising.



While the boys had Italian beef sandwiches, I decided to make an Italian beef pizza!  6 ounces of dough, 1 ounce Italian beef, 1 ounce of Italian sausage, 1.5 ounces mozzarella cheese.  I ate 3/4 of it – delicious!!


Stats for the Day

  • 1269 calories
  • 49 fat
  • 58 protein
  • 146 carbs
  • 10.9 fiber
  • 30 minute BL Boot Camp
  • 15 minute walk with Ed

Gotta scoot!  Curb Your Enthusiasm is coming on and Tony and Hannah are counting down the minutes to the Season Premiere of Dexter!  Do you watch it?!

See you tomorrow night!