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December 2009

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Happy New Years Eve!

It seems so strange that it’s the end of 2009 and tomorrow will be 2010!  When Hannah was born, I thought ahead to what year it would be when she would graduate from high school – it seemed so far away at the time!

Breakfast yesterday was delicious – my classic egg sammie on Arnold thin with egg white/spinach/cheese and Greek yogurt with Sophia’s amazing Granola!

338 calories, 14 fat, 34 carbs, 16 protein, 5 fiber

217 calories, 7 fat, 19 carbs, 17 protein, 5 fiber

Lunch was what I like to call “whatever vegetables I have” stirfry!  I had some shrimp to use up too – I made brown rice in my rice maker – I am sure I’ve mentioned it before but since I have an electric stove, it was impossible for me to make stove top rice!  At Walgreen’s I bought a $7 rice maker and it makes any grain to perfection – even quinoa!

494 calories, 6 fat, 77 carbs, 36 protein, 12 fiber

I added about 1 tsp. of red chile paste so this version was REALLY spicy and good! 😀

For Christmas my Mom gave me a 9.13 stoneware baking pan from Pampered Chef.  In the box were some recipes, and one was called Chicken Alfredo Lasagna.  I mixed a combination of recipes to come up with my version.  I added fresh baby spinach to half of the recipe.

Biz’s Chicken Alfredo Lasagna

  • 9 cooked lasagna noodles
  • 3 cups diced cooked chicken breasts
  • 5 ounce fresh baby spinach
  • 2 (15) ounce jars alfredo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 2 tablespoons oregano
  • 1 cup mozzarella cheese
  • 1/2 cup shredded fontina cheese (melts really well!)
  • 10 ounces low fat cottage cheese

Preheat oven to 375.  Cook noodles.  In one bowl, add alfredo sauce, chicken, salt pepper and garlic powder.  In a second bowl, add eggs, cottage cheese, and oregano.

Layer: 1st layer chicken mixture just to cover bottom, layer 3 noodles, then cottage cheese mixture, another layer of noodles/chicken and cheese, ending with noodles.  Then sprinkle the mozzarella cheese and fontina cheese on top.  Bake covered in foil for 30 minutes, remove foil and broil to get the top nice and brown and bubbly.

I cheated and used jarred sauce!

This made 8 servings, each serving: 410 calories, 10 fat, 31 carbs, 42 protein and 1 fiber

I made a small spinach/red pepper/cucumber salad on the side mixed with 1 tablespoon of Annie’s Goddess dressing – the last of my bottle! 🙁

495 calories, 16 fat, 35 carbs, 45 protein and 3 fiber

Stats for Wednesday:

  • 1,535 calories
  • 42 grams fat
  • 164 carbs
  • 117 protein
  • 26 fiber
  • the slowest 5k of my life (took me 45 minutes!)
  • 5 minutes of abs

I hope everyone has a safe and wonderful New Years Eve tonight – Tony and I are staying in – on the menu:

  • King Crab Legs
  • Shrimps in a Blanket
  • Shrimp Toast
  • Cheese and Crackers
  • Asti!

See you in 2010! 😀

Side Dishes

Polenta Fries!

I got home from work and Tony was in the kitchen with me while I started putting dinner together and said “a lot of people had questions about the polenta fries!”  Didn’t know they would be such a hit!  And Errign was correct – the deep fat fryer was involved! 😀

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It takes a little planning!  Remember my shrimp and tomato basil suace on polenta the other night?  Well, it all started out with baking polenta.  When i saw the recipe at first, I thought that it called for too much water, but it worked out perfectly!

Baked Polenta

  • 8 cups water
  • 3 tablespoons olive oil (probably could have left this out)
  • 2 teaspoons salt
  • 2 cups polenta (I got it out of the bin the last time I was at Whole Foods)

Heat oven to 350.  Mix everything together in a 13 x 9 baking dish.  Bake for one hour, remove and let cool.  I then just cut it into squares, but my co-worker had a great idea to use cookie cutters to make cool shapes! 😀

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There is no pepper in this dish, but the top kind of came out like it had pepper on it!   Since it made so much I decided to cut them into fries and deep fry.  My first batch didn’t go so well.  I put them in the deep fryer, put the lid on, and walked away – two minutes later they were one giant pile!  So I put less in the second time around and fried each batch for about 2 minutes, and repeated until I was done.  I kept the deep fryer on and right before serving, I added them all to the basket in one layer, and gently submerged the basket so they would all be hot at the table.

Remember when we went to the soft opening at The Lucky Monk earlier this month – the place with the amazing burgers??!!  Well the following week the chef was on our local t.v. station, and the only seasoning they put on their burgers is salt and pepper!  The perfect ratio?  4:14 tablespoons of salt mixed with 1 tablespoon of pepper.  I now have a mixture next to my stove and have been using it on lots of things – including the fries as soon as they came out of the fryer.  The best part?  These were not greasy at all – the fryer keeps a constant temperature so the oil never cools and gets absorbed into the food. 😀

Off to take out my Chicken Alfredo and Spinach Lasagna out of the oven – its semi-homemade – I cheated and used jarred Alfredo sauce!  See you in the morning 😀

Pork

Bahn Mi

Yesterday’s lunch was so good!  You’ll have to wait to see my breakfast though! 😀

Breakfast was a zucchini frittata – the bottom layer being sliced canned potatoes, then 4 ounces of shredded zucchini, topped with1 egg, 1/2 cup of egg whites and 1/4 cup reduced fat Colby cheese.  I put it in an oven safe frying pan and baked it for 30 minutes at 350 degrees.  This was so filling!

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Lunch was another recipe out of January’s Bon Appetit magazine – Pork Meatball Bahn Mi.  When the recipe called for 1/4 cup fresh basil, I thought it was too much, but it was perfect!  And the addition of sriracha sauce really kicked it up a notch!

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I used my melon baller and got 24 meatballs out of the 1 pound mixture – or 6 meatballs per serving.

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Then just Pam fried them (with about 1 tsp. sesame oil)

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To assemble – I used greek yogurt mixed with sriracha sauce instead of mayo.  The only thing I should have done was used a soft bun, this one was a bit too crunchy.

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It was so flavorful!  This one is definitely a keeper!  Dinner was leftovers – I had to use up left over roast beef so I made cheezy beef sammies with polenta fries. 

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I had mine on an Arnold thin, 1 oz. of mozzarella cheese, 3 ounces of beef and 3 ounces of polenta – I really liked how the fries turned out!  I had trouble logging on the internet this morning, so I don’t have the exact stats for the day, but it was around 1450.  I also did a 35 minute Firm DVD at lunch with a 10 minute run after that and 5 minute cool down.

Wow, I have exactly six minutes to get ready for work – good thing I am low maintenance! 😀