Crunchy Shrimp Tacos

I haven’t mentioned it the last couple days that I am back to drinking coffee.  BUT, not using my International Delight (are you happy Jody?! Open-mouthed smile) but using a splash of almond milk and 1/2 a packet of Splenda – so good!

I made it Day 4 of getting up and hitting the gym.  I cannot tell you how proud I am of myself.  I am always the queen of saying one thing and doing another, but I’ve realized it’s all about choice.  I could choose to hit the snooze or I could choose to get up and change my life.  I chose to get up!

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On tap?  Arms/Abs/Cardio:

  • Barbell Curls: 3 sets of 10 reps
  • Superset:
  • Overhead cable curl: 3 sets of 10 reps
  • Cable hammer curl -Rope attachment: 3 sets of 10 reps
  • Alternating Hammer curls: 3 sets of 10 reps
  • Dips (bench or parallel bars): 3 sets of 15 reps
  • Skullcrushers: 3 sets of 10 reps
  • Seated triceps press: 3 sets of 10 reps
  • Triceps Pushdown – rope attachment: 3 sets of 10 reps (I love this one!)
  • Air Bike: 3 sets of 25 reps
  • Jackknife sit-ups: 3 sets of 10 reps
  • Hanging leg raises (or roman chair): 3 sets of 10 reps

Cardio: 30 minute – medium intensity cardio (running, elliptical, step-mill)

Holy sweat balls.  It took me 70 minutes to get through that routine above.  The only thing I couldn’t do are bench dips – I just don’t have the shoulder flexibility.  I ended up subbing in close hand push-ups.  I had to laugh my ass off at this diagram!  I still worked out my triceps, so that’s all that matters.  I did 35 minutes of walking at 3.5 mph at 6.5 incline for cardio.


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My pre-workout meal of a high fiber English muffin and a tablespoon of peanut butter has been working great.  I actually wasn’t hungry until 10:30!

Suzanne made some zucchini pancakes a couple weeks ago, so I decided to make that the base of my second breakfast.  But, they didn’t turn out as good – I tried making them with shredded zucchini, egg beaters and a tablespoon of panko to bind it.  They never kept together – I think next time I am going to add some almond flour.  BUT the flavor was good – it was the base of my breakfast – zucchini pancakes with scrambled egg whites and egg beaters, with steak “croutons.”

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Of course the bottle of hot sauce was at the ready!  In the back was another honey crisp apple.  Super filling.  I had planned on swimming at lunch, but we were down one secretary, and for the third day this week, work got in the way of my lunch workout.  I actually was totally okay with it after my morning workout.  I did a lunch run for my boss – I fly, she buys.

I ended up getting a cup of broccoli cheddar soup, the whole wheat baguette, and then I accessorized it with stuff I brought from home – carrots, cucumbers, hummus and strawberries.  This whole plate comes in at around 420 calories – not bad!

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I wish I liked more fish – I would love to have more meatless meals during the week.  I am the problem.  Tony would love to eat salmon!  I had shrimp tacos on the menu.  While I was supposed to stay away from fried food during my cleanse, um, these were totally worth it.  Since my deep fryer holds the temperature so well, I added 1 teaspoon of oil to the recipe just to figure out the calories – but I am confident a whole teaspoon of oil was not absorbed into the shrimp.

Crunchy Shrimp Tacos

  • 2 servings – 215 calories, 5.5 fat, 10.4 carbs, 1.3 fiber and 29.2 protein (this is just for the shrimp)


  • 1/2 pound of shrimp
  • 1/8 cup almond flour
  • 1/8 cup egg beaters
  • 1/3 cup whole wheat panko
  • 1/2 teaspoon cumin
  • pinch of salt and pepper
  • 1 teaspoon vegetable oil (frying)

Add a pinch of cumin, salt and pepper to the flour.  Toss the shrimp in the flour mixture.  Then toss in the egg beaters and then toss in the panko.  Deep fry for 2-3 minutes, until nice and crisp.  Put on a paper towel and salt a tiny bit more.  Ready for the fryer:

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Tony and I both give these two big thumbs up!  They were so light and crispy.  We split half an avocado, I had baby spinach, diced red pepper and tomatillo salsa on mine with the Ezekiel sprouted tortillas.  I added half a cup of fat free refried beans on the side after the picture was taken – still that whole plate of food was 553 calories!  We will have to remember this when Lenten season begins – I think Tony could eat these every Friday during Lent like I like to eat pizza the rest of the year on Fridays!

And now I bring you another installment of Texting with Tony.  In this episode, I am in green on the right, Tony is on the left:

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I just have to laugh because Tony was the first one to tell me about turtle touching cotton well, when when you have to poo.  And can I just say that I love the poo icons in the iPhones – I use them all the time!  He said girls shouldn’t have turtle touching cotton – like ever.  Just like girls shouldn’t fart.  Silly boy!

Stats for the Day:

  • 1596 calories, 161 carbs, 97 protein, 37 fiber
  • A- grade on
  • 29% of calories from fat, 24% from protein and 40% from carbs
  • 70 minute arms/abs/cardio before work

Happy Friday!  This week went by fast surprisingly!  On the workout menu this morning?  Shoulders and Cardio.

Make it a great day!

Seared Scallops Over Parmesan and Pea Orzo

So I got up early to go to my EKG.  I didn’t know how long it was going to take so I gave myself plenty of time.  I was in the parking lot by 7:30.

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That was the view I had when Tony was in the hospital when he got his artificial heart valve in 2007.

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Well, from registration to the end of the test, which the actual test only took 30 seconds, I was done in 15 minutes. Nice!  It was still early so I decided to wait until I got to the office and send Tony an email that I was back at my desk.

Since I had time, I accessorized my breakfast at the hospital cafeteria.  I got two scrambled eggs, 2 pieces of bacon and a 16 ounce Starbucks, which set me back $3.11.

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When I got to work I put my breakfast together – Chobani apple cinnamon, the eggs, bacon, banana, 1/4 cup of the granola Randi and Julie gave me (which I love –thanks!).  I ended up having the banana as an afternoon snack.

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The granola was in clusters, which I love!

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Speaking of clustery granola, my boss brought in a new Kashi product I hadn’t seen called Kashi Crisp.


Not only was this box full of clusters, but the taste was delicious – super crunchy with almost a citrus note because of the berries.  If you are looking for a healthy snack, this one is it – 9 grams of protein and 8 grams of fiber per 3/4 cup serving.

Around 10:20 I realized I never sent the email to Tony, so I sent it then, and I was busy at work in the morning and didn’t see the text he sent asking if I was done.  He was so worried about me, thought that there were more tests that had to be done, and it was the quickest procedure I think I’ve ever had done.  I felt so bad that he was so worried!  Sorry babe!

I had back and cardio on tap for my lunch workout.  Now that I am in week five, the strength portion is getting longer.  Here is what I had to do:

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To speed it up a bit – I ended up doing 2 sets of 15 for the 3 for 10 sets and 2 sets of 12 for the 3 for 8 sets.  Then I did 30 minutes on the elliptical:

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The strength and cardio took me just under 50 minutes to do – and I still got back to my desk on time.  Thank goodness for extra strength deodorant, right?! Open-mouthed smile

Lunch was kind of a leftover stirfry.  Since Randi and Julie couldn’t take their leftovers home, I got them!  So I used the now rinsed off from any onion szechwan string beans and the broccoli – I added 1 zucchini and 1 carrot to the base of that and then seared off 4 ounces of lean steak.  I ended up using 1/8 a cup of chicken broth, 1 tablespoon of House of Tsang peanut sauce and 1 generous teaspoon of sriracha for my seasoning.   I think I could eat this dish every day and never get sick of it.

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We’ve been teasing my step-son for the last few days because I brought home a bag of the pumpkin spice M&Ms.  My step-son loves all things pumpkin.  In fact, the story goes that when Joe was a wee little lad, they were at a buffet in down state Illinois with family.  All of a sudden, Joe was no where to be found.  The found him at the dessert table.  Turns out the slivers of pumpkin pie were too small for him, so he just pulled up a chair to the table and ate slice after slice of pumpkin pie!  (You know I love you Joe!).

So I told him they were exclusively sold at Target, but they were all sold out at his location.  So on my way home I decided to stop by the one I got them at, but it was a bust for me too.  Lori, I still think of you when I see these!

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I don’t normally buy scallops because not on sale, they run $16 a pound for the big ones.  Well, I lucked out and got us 8 scallops for $8!  Still seems pricey, but we could never get scallops this size at a restaurant anywhere near that price point.

This is a great company dinner too – because the longest part of this whole dish is waiting for the water to boil to cook the orzo!  If you made the orzo ahead of time, this could literally be a 5 minute dinner.

Seared Scallops over Parmesan Pea Orzo

  • 2 servings: 399 calories, 4 fat, 43 carbs, 3.4 fiber and 43 protein


  • 8 large scallops (mine just happened to be 8 ounces)
  • 1/2 cup dry orzo (makes 1 cup cooked)
  • 1 teaspoon olive oil
  • 1 tablespoon Parmesan cheese
  • 1/2 cup frozen peas
  • salt and pepper
  • 1/2 teaspoon Italian seasoning

First and foremost, make sure you scallops are dry.  Put them in paper towels and gently squeeze any moisture out of the scallops – repeat as necessary.  Bring water to a boil and cook orzo 5 minutes.  Drain the pasta, return to hot pan.  Add in the Parmesan cheese, salt and pepper and frozen peas and stir until combined.  Set aside.  Heat a non-stick skillet with olive oil over high heat.  Sear scallops 2 minutes per side.  Serve over the Parmesan pea orzo. 

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So simple – this dinner literally took me less than 15 minutes to put together and look at me – a meatless dinner! Open-mouthed smile

After dinner we watched Bar Rescue off the DVR.  I love that show.  It boggles my mind how some people, who have no restaurant or bar experience think that they can just open up a restaurant and people will come!  I taped Biggest Loser – with “celebrity” contestant Ruben Studdard.  I plan to watch this on Sunday while Tony watches his football!  He’s the biggest contestant this year at 462 pounds.


I read an article that said he didn’t mind the working out but “don’t touch my taco meat!”  I’ve always loved Biggest Loser, even if Tony thinks it’s short lived.  I think what I love about it is that people are able to push themselves harder than they ever knew they could.  Once they get that confidence, they are a completely different person.

After my dinner digested a bit, I did the 40 minute Pure Cardio of Insanity.  It’s hard, but its becoming one of my favorites.

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Jody (my cross fit wonder woman) and Andrea, this up close sweaty pic is for the both of you!  I love the bead of sweat at the end of my nose!  My eyes look a bit psychotic though!

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Stats for the Day:

  • 1472 calories (unpictured was the cup of Bugles I had after dinner), 157 carbs, 86 protein, 44 fat and 16 fiber
  • B+ grade on CalorieCount – 26% of calories from fat, 23% from fiber and 42% from carbs
  • 50 minute back strength/cardio at lunch
  • 40 minute pure Cardio Insanity after dinner

Alright, I have 20 minutes to get dressed, put my food together and repack my gym bag.  No problem!  Make it a great day!

Kung Pao Shrimp for One

My breakfast sammie was so good yesterday, I decided to KERF it and have the same breakfast two days in a row!  On my classy paper plate – breakfast comes in at 387 calories, 12 fat, 31 carbs, 1.5 fiber and 33 protein.

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I have until November 2nd to get my 170 mile challenge accomplished, and as of Sunday I still had 119 miles to go!  I got 2.53 miles in Monday on the treadmill, so I had to use the exercise bike to get in some more mileage – 7.52 miles to be exact!

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I again did the random hill climb, and kept my RPM at 100 mph the whole time, with a cool down it was 40 minutes.

I took Suzie’s suggestion and while this is my third or fourth batch of her lasagna soup, I always cooked the noodles in the soup together – but noticed that the longer the soup sat, the more liquid the noodles absorbed and by the second or third bowl, the noodles kind of had no texture at all.

This time I used orecchiette pasta, cooked it on the side, and when I heated it up at work mixed the noodles in with the soup – and I added about 2/3 cup chopped mixed spinach/greens in the bottom of my bowl.  With some cheezy bread on the side – lunch comes in at 461 calories, 18 fat, 52 carbs, 4.5 fiber and 20 protein.

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Longtime readers know I like spicy shit.  And Tony does not.  But every once in a while I have to do a “Rhonda” (i.e. dine alone!) when I have the taste for something.  Over the weekend I mentioned I got a pound (41 count) of shrimp for only $4.97!  Score!  I love kung pao chicken, and decided to make kung pao shrimp for dinner.  I had about a cup and a half of raw broccoli, some already cooked white rice, so I knew this would be a quick dinner.

My recipe is adapted from this recipe.  I reduced the amounts to serve just one person, left out the scallions (obviously!) and reduced the amount of oil.  The stats are just for the shrimp and sauce.

Kung Pao Shrimp for One

  • 282 calories, 11 fat, 17 carbs, 1.4 fiber and 26 protein


  • 5 ounces raw shrimp
  • 1 teaspoon peanut or canola oil
  • 3 dried red chilies
  • 1 garlic clove
  • 1/2 teaspoon grated fresh ginger
  • 1/2 an ounce dry roasted peanuts


  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon low sodium soy sauce
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon corn startch
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon olive oil

Peel and devein the shrimp.  Blot the shrimp dry with paper towels.  In a bowl, combine all the sauce ingredients and set aside.

Heat a work over medium high heat.  Add oil and when the oil starts to bubble, add the chilis and cook for about 30 seconds, until they have just begun to blacken.  (be careful not to inhale the smoke!).  Add the shrimp, and stir-fry for 1-2 minutes, until pink, but not cooked through.  Add the garlic and ginger, stir fry for 30 seconds.  Pour in the sauce and mix to coat the shrimp.  Add in the peanuts and cook for 1 more minute.

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I first started my wok on high heat, added about 1/4 cup of water, added my broccoli and steamed the broccoli for about 5 minutes, just until slightly fork tender.  And in the instructions above where it says to add the shrimp?  I added back the broccoli as well to coat the broccoli in the sauce.

The only thing I’d do differently, is double the amounts of the sauce.  While it was fine to cover the shrimp and broccoli, it would have been nice to have a little extra sauce for the 1 cup cooked rice underneath.

With the broccoli and rice, this whole plate comes in at 482 calories, 12 fat, 60 carbs, 5.5 fiber and 32 protein.  The sauce was spicy, sweet, salty – winning!

Stats for Tuesday:

  • 1530 calories (added 200 for the chips I ate after dinner!) Sad smile
  • 49 fat, 165 carbs, 14 fiber, 89 protein
  • 7.53 miles on the bike
  • 108.94 miles left in my 170 mile challenge
  • average blood sugar 156

A couple days ago Huffington Post Taste emailed me and asked if they could use one of my soup recipes for a Mexican recipe round up.   They chose my Poblano albondigas soup recipe – you can see it on this link here (I am slide 12 of 28).  I was pretty excited because some of the other photos/recipes they used are from some pretty big food bloggers:

But sadly, I still have a day job to get ready for.  Why doesn’t somebody offer me a nice salary and benefits package to stay home and cook all day?! Open-mouthed smile

Alfredo Pasta with Shrimp

I have never had the cleaning skills as my daughter Hannah.  My Mom and I joke that I don’t know how Hannah came out of me because I was the kid whose room looked like a tornado went through it.  It could be like that for months until I couldn’t stand it anymore and then would do a clean sweep.  It may have lasted a week, or a year like that, I just never knew.

I of course have gotten better as I’ve gotten older.  Our house is pretty much always “company ready” meaning I wouldn’t mind if someone just knocked on our door without notice.

Saturday, however, my cleaning was out of control.  So much so that Tony thought that at one point I was going to start cleaning him!  I deep cleaned the kitchen, cleaned under the stove, and de-cluttered our back room.  With Tony’s help I moved our bed so I could vacuum underneath it – there was so much dog hair I am not sure how our dog still has any hair!

One thing I’ve noticed lately is that when Tony and I eat a late breakfast, neither of us has any lunch, so I felt I could splurge with deep dish pizza!  Here is the recipe for it – I know it sounds long and complicated, but it isn’t. 

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Yesterday was such a weird weather day – started out chilly, then got warm, then stormy.  I cooked up my SIL’s food for the week – she lost 3 pounds last week!  I watched some stupid shows while Tony watched football – here was a weird one: “Style by Jury.”   A woman sits in front of a one way mirror while a “jury” describes what they see.  The episode I saw was a woman who was 35, but they jury thought she looked 45, was weak, lacked confidence, etc.

Then the show spends 7 days with her to change everything about her, and then all of a sudden she looks like a model and the jury now declares her “strong, athletic, someone I’d want to be around.”  It was so stupid, but yet I stuck with it for an hour!

As I was going to the grocery store yesterday, I was flipping stations and stopped on a channel that had Journey playing.  Then a Phil Collins song came on – and yes, if you are wondering, I do sing at the top of my lungs in the car. Open-mouthed smile  I looked down to see what station I was on and saw this:


What??!!  I was on the “oldies” station?  Since when is Journey and Phil Collins considered the oldies station?  Ugh, guess I am just getting old!

Again, we ate a late breakfast Sunday, so dinner was a bit of a splurge too. 

Shrimp Alfredo Pasta

  • makes 2 servings, 623 calories, 21 fat, 68 carbs, 3 fiber and 41 protein


  • 4 ounces uncooked pasta, cooked according to package directions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 6 ounces shrimp
  • 1 teaspoon olive oil
  • salt and pepper to taste

Cook the pasta according to package directions, then drain.  In a small pan, melt butter.  Add flour and cook for 1 minute.  Slowly add the milk, stirring, until thickened.  Remove from heat and add the Parmesan cheese first (I mistakenly salted the mixture before adding the cheese and it was almost too salty – the Parmesan cheese is salty), then season to taste.

In a non-stick pan, heat olive oil over medium high heat.  Add shrimp and cook for just about 2 minutes.  Then toss the pasta and shrimp with the cheese sauce, stir, and garnish with chopped parsley.


I accidentally left my camera on all day, so this is from my phone – not the best picture, but this was super delicious and worth the calories!

And now it’s back to the grind.  Can I just say that after sleeping in these last three days the alarm going off sucked just a bit?!

Charlie, I was going through some of Dad’s old negatives and a while back got some of them onto a CD.  This must be about 1969 or 1970??  Mom, have any idea?


You look so cute!  I love you Charlie!   And, um, you really need to update your blog and let everyone know how you are doing. Just kidding

I’ve Never Had Tuna Casserole.

It was 47 degrees yesterday morning when I got up – love!!  Just something about crisp cool air and I am a happy camper.  And right now as I type this?  It’s 35 degrees!  Okay, that may be a bit too chilly for me this early in September, but we’ll end up in the upper 60s today.

More breakfast casserole for me!  This time with sautéed gala apples – I just sautéed them in 1 pat of butter and 1 loose teaspoon of brown sugar, so much better than the raw apple from the day before.  Breakfast comes in at 355 calories, 14 fat, 38 carbs, 5.6 fiber and 21 protein.

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I decided to do an interval walk/jog run on the treadmill yesterday for a 5k.  I walked the first and last 5 minutes as a warm up and cool down.  I would walk for 2 minutes, jog for 1 minute, and then “sprint” the last two minutes of each 5 minute interval.  I use the word “sprint” loosely.

This is what a sprinter looks like:


Long time readers will know that’s me, sporting the hot 80s glasses!  While I obviously won’t be as fast as I was in high school, my fastest sprint yesterday was at a 9:04 pace – my stamina has a long way to go from being sick with bronchitis, but every day I feel better.


You all are going to think I am crazy, but I made my THIRD batch of lasagna soup!  This time I used mostacolli noodles instead of the torn lasagna because I thought it would be easier to eat.  The pasta really absorbed a lot of the sauce overnight!  This is 1.25 servings.  I added a cup of chopped spinach at the bottom while it was heating.  Love.This.Soup! (and I think Suzie may start to think I am stalking her!)

This big delicious bowl of soup is 472 calories, 22 fat, 43 carbs, 4.5 fiber and 23 protein.

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There is a reason I’ve never had tuna noodle casserole.  It’s because I hate canned tuna.  The smell of it makes me want to throw up in my mouth a little bit.  But one dish Tony loves?  Tuna noodle casserole.  And I never make it because obviously I don’t like it.  But guess what I can have every day and never get sick of it?  Mexican!

So we had a “his and hers” dinner last night.  Super simple too, dinner was ready in about 20 minutes – not bad considering I was like a short order cook. Open-mouthed smile  I realize that since I’ve never eaten tuna noodle casserole, this recipe might be way off the mark, but Tony really likes it.

Tuna Noodle Casserole

  • 4 servings:  283 calories, 9 fat, 27 carbs, 20 protein


  • 2 cups of dry egg noodles
  • 1 cup skim milk
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1/2 cup sharp cheddar cheese
  • 1 can (5 oz.) of tuna packed in water
  • 1 can of mixed peas and carrots
  • 1 tablespoon butter
  • 4 tablespoons Italian bread crumbs
  • salt and pepper to taste

In a colander, drain the peas and carrots.  Cook pasta according to package directions.  Mine only took 7 minutes to cook.  Drain in the same colander as the peas and carrots.

In the same pan, melt the butter.  Add the flour and cook for 1 minute.  Slowly add the milk to make a basic white sauce.  Remove from the heat, stir in the tuna and cheddar cheese and stir until melted.

In a small skillet, melt the 1 tablespoon of butter and add the breadcrumbs and cook just until they start to brown.  Toss the noodles, carrots and peas into the cheese sauce.  Sprinkle 1 tablespoon of browned bread crumbs over the top and serve.

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Originally I thought this would be two servings – that dish is half the recipe, but Tony could only eat half of it, so I decided to make it 4 servings.   And turns out the dog liked it too!

Me?  I had veggie and beef tostadas!  I took 4 ounces of ground sirloin leftover from our salisbury steak, then cooked that with 1.5 cups baby spinach, red pepper and zucchini and used about a tablespoon of taco seasoning and added 1/2 ounce of cheese on top of each one and put it under the broiler.  My dinner comes in at 443 calories, 21 fat, 26 carbs, 4.9 fiber and 35 protein.

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I made lots of snickerdoodle cookies last night – its my step-son Joe’s birthday on Friday and these are his favorite cookies – I made giant ones too – I used an icecream scoop for the dough!  I didn’t take any pictures, but I will post the recipe soon because if you have a snickerdoodle fan in your family, these are the real deal – know what my secret is?  I use lard instead of shortening! Open-mouthed smile  They are slightly crisp on the outside, but chewy on the inside.  So while my calorie intake may seem low for the day, it does not include the 1/2 cookie that I consumed while baking last night – you know, it’s all about quality control!

Stats for Tuesday:

  • 1270 calories, 58 fat, 108 carbs, `5 fiber and 80 protein
  • 50 minute total treadmill interval
  • average blood sugar 127

Here are some more amazeball eats:

Anele at Success Along the Way made Maple Chipotle Biscuits with Chicken Apple Sausage Gravy – totally making this next weekend.  Um, she’s lost 200 pounds already people – true inspiration!

Robin Sue makes the most interesting paleo/primal foods – and this one is good enough for a crowd for any diet – she made Grilled Chicken Caprese Appetizers – they look so good – I may morph this into a lunch for me and my SIL next week.  (thanks for the email Mom for telling me I had the wrong link!)

And lastly, can you stop by my friend Mel’s blog?  She’s struggling.  Melissa is on assignment in Peru, away from family and friends.  While this is a temporary gig, what you don’t know is that Melissa suffers from an eating disorder.  She’s young, beautiful and strong through my eyes, but because she’s eating different foods, with different people and not getting her regular workouts in, she’s starting to freak out.

I have no idea what its like to have an eating disorder, but if you could just leave her some comments with some encouragement, I would really appreciate it!  Thanks!

Alright, off to walk the dog – I am wondering if I need to pull out my winter coat?! Freezing

Skinny Bang Bang Shrimp

I talked to Charlie!  Every time I had called he was sleeping.  I called my Mom and started to talk to her and I heard my brother in the background say “I have cancer.”  You have to know Charlie personally, but he was saying it in a funny voice and it made me laugh.

He sounded tired.  His main complaints are the awful, constant bad taste in his mouth, and not getting a full nights sleep yet.  But he sounded . . . like Charlie.  His next round of chemo doesn’t start until the first week of May.  My Mom is still there too, which I am sure is a big help to his family. Open-mouthed smile

Are you stick of seeing my breakfast parfaits yet?  I can’t help it – they are delicious and so filling.  This one comes in at 386 calories, 2.5 fat, 74 carbs, 7.7 fiber and 23 protein.

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Remember a couple weeks ago when I posted the Bang Bang dipping sauce?  (thanks again Jacky for that link!).   I was talking with Jacky about making the bang bang shrimp and asked her if I should use the dipping sauce as a marinade or just toss the cooked shrimp in the sauce.  Her response?  Why not both!  This time I added sriracha to the sauce too.

Bang Bang Dipping Sauce

(four servings – 1 heaping tablespoon each: 50 calories, 0 fat, 11 carbs, .5 fiber and 1.5 protein)

  • 1/4 cup plain Greek yogurt
  • 1/4 cup Frank’s Red Hot Sweet Chili Sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha

I mixed the sauce together and using half the sauce, marinated 1 pound of shrimp for about an hour.  I simply pan fried the shrimp until they were cooked through.  Then tossed the shrimp in the remaining sauce.  I served mine over 3/4 cup brown rice and zucchini.

On my walk yesterday I stopped at a Chinese restaurant and ordered a container of brown rice – it ended up being about 3 cups of rice for $1.65 – nice!

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I swear if I had Bonefish Grill’s bang bang shrimp and that dish, I am not sure I could tell the difference. Best part?  That whole bowl (4 oz. shrimp, marinade, zucchini, brown rice) comes in at 369 calories, 5 fat, 50 carbs, 4.3 fiber and 29 protein.

We had a birthday celebration yesterday – more snacks!  This time I had some grapes, some cheese, salami and unphotographed – a few tortilla chips and garlic crisps – my snacks set me back 289 calories, 14 fat, 23 carbs, 1 fiber and 15 protein.

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When I got home from work I picked up the mail from my mailbox – my Saveur magazine in the mail . . . check out all this bread!

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One of the first breads I am going to make from this issue is an Italian loaf of bread that has a biga, or starter you make the night before.  It doesn’t seem too complicated, but there is a lot of resting, so I’ll tackle it over the weekend.

Guess what Tony wanted for dinner?  Pizza!  But about one of the few times I didn’t actually have everything to make one at home.  A quick phone call and 45 minutes later, dinner was served.  I have to admit, it was kinda nice to sit back and read my magazine and relax. Open-mouthed smile

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I had that plate, plus one more just like it – I like the ends and middle pieces equally.  Dinner comes in at 576 calories, 33 fat, 44 carbs, 2.4 fiber and 24 protein.

Stats for Yesterday:

  • 1620 calories, 56 fat, 192 carbs, 15.4 fiber and 91 protein
  • 48% of calories from fat, 31% from fat and 21% protein
  • 30 minute walk at lunch
  • 30 minute Classical Stretch

Hooray for Friday!  Although I wish it was 5:00 already.  Hopefully my work day will go by fast.  Make it a great day!


Shrimp Korma

Thanks for all your comments on my Guy Fieri Halloween costume.  I’ve done famous chefs three years in a row and am stumped on who I should be next year – let me know if you have any ideas! :D

I still had leftover roast beef, so I made a hash – 3 oz. roast beef, baby spinach, roasted red pepper, 2 eggs, 1/2 ounce of cheese and a mini bagel for 11 points.  This was super filling!

Even though I was super busy at work, I was able to get out for a walk – gorgeous sunny 55 degree weather!

I took a different path and turned into a subdivision, thinking it made one giant loop back to the main road to my office.  I was enjoying the weather, listening to Pandora, when all of a sudden I realize I’ve walked for 35 minutes and I don’t seem to be getting any closer to the main road!  Um, there were some seriously big houses!

And I found an idea that Tony and I can do for our driveway – not!  Kinda reminds me of Big Fat Greek Wedding movie, doesn’t it?

So I ended up running back the way I came!  It took me 20 minutes to jog the second half of my walk – so it was a total 55 minute walk/jog. :D  Luckily all I had to do was heat up my lunch for 3 minutes.

I saw this dish at Marisa’s blog - I knew it was going to the top of my list of recipes to make.  I did leave out the onion, and I didn’t have fresh ginger.  And I also used chicken broth and added a 1 tsp. or sriracha to kick it up. :D  I also am not the hugest fan of peas, so I added canned green beans.  And I didn’t have the yogurt too, still delicious though!

Shrimp Korma over Basmati Rice
Cooking Light Magazine (June 2011)

  • 2 tsp. butter
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 1/2 tbsp. all-purpose flour
  • 1 tsp. grated peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 2 tsp. curry powder
  • 2 tsp. garam masala
  • 1/2 tsp. salt, divided
  • 2 cups vegetable broth
  • 1/3 cup water
  • 1/3 cup coconut milk
  • 1/4 cup diced tomato
  • 1/4 cup frozen green peas
  • 1 lb. peeled and deveined large shrimp
  • 4 cups hot cooked basmati rice
  • 1/4 cup plain fat-free yogurt

Melt butter in a large saucepan over medium-high heat.  Add bell pepper and onion;  saute 2 minutes.  Add flour, ginger and garlic;  cook 1 minute, stirring constantly.  Add curry powder, garam masala and 1/4 tsp. salt;  cook 30 seconds while stirring.  Stir in broth and 1/3 cup water;  bring to boil.   Stir in milk and tomato;  reduce heat and simmer 5 minutes.  Add peas, shrimp and remaining salt;  cook 5 minutes or until shrimp are done.    Spoon 2/3 cup rice into each bowl.  Top with 1 cup shrimp mixture and 2 tsp. yogurt. 

Makes 6 servings.  Calories:  295;  Fat:  5.9 grams;  Protein: 20.1 grams;  Carbs:  39.1 grams;  Fiber:  2 grams.

This one will be repeated again – I am pissed though because somehow I forgot to give my SIL one of the two meals I made – so you may see this again later in the week – sorry Jody!

I worked late – had a boring grilled chicken salad that I prepared just in case.  No time to even take a picture, but you didn’t miss much!  The salad with dressing came in at 7 points.

Stats for Tuesday:

  • 29 points exactly :D
  • 55 minute walk/jog
  • average blood sugar 144

I am looking into doing a Paleo diet for six weeks – anyone have any thoughts on the subject?  This plan runs from November 7 to December 19 along with a personal trainer that incorporates strength/core/cardio training - but it would mean grain-free, bean-free, potato-free, dairy-free (fat free feta is the only cheese!), and sugar-free.  (alcohol free – eek!).

I am testing out my first Paleo breakfast this morning – come back tomorrow and I’ll let you know how it is! :D