Friday, August 29, 2008
Tuesday, August 26, 2008
Here I am, with the "cute" pregnant look.
Feb. 08-After baby...This pic kinda embarrasses me but I had to show it or it would look like I NEVER had a weight problem. This was the pic I took so I could start checking my progress. I started working out in March 08. I couldn't use the baby as an excuse for the weight anymore!
Monday, August 25, 2008
Thursday, August 21, 2008
Submitted by: RC2STEPRated: 5 out of 5 by 701 members
Prep Time: 10 Minutes
Ready In: 10 MinutesYields: 16 servings
"As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor."
2 cups canned garbanzo
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Serves 16 and it's 77 calories for 2 tablespoons. Jaley helped me with this and she grabbed cilantro instead of parsley, whoops! We couldn't tell though. I also added 1 tsp. of red pepper flakes because I'm obsessed with spicy.
On a side note- Jordan & I took Violet to the park today for pictures. Her Grandma K gave her a cute boutique dress for her birthday and I finally got pics of her in it! I'll post them soon!
Wednesday, August 20, 2008
Greek-Style Stuffed Peppers
Copyright, 2006, Ellie Krieger, All rights reserved
1 pound lean ground beef 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 medium zucchini, coarsely grated (about 2 cups) 1 small onion, minced (about 1 cup) 1/2 cup bulghur 1 egg, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper 3 red bell peppers, halved lengthwise, cores and ribs removed 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped 1/3 cup crumbled feta cheese
Preheat the oven to 350 degrees F.
In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Saturday, August 16, 2008
3. My Grandma, Uncle Gregg, and Aunt Pam are in town! It's always good to see them. Tonight I'm heading back to Mansfield to Parent's House to have a feast with them.
Life is Good People!
Sunday, August 10, 2008
Thursday, August 7, 2008
3. The Violet Crumble (I named my daughter after this) find it at world market.
4. Prime Rib.
5. Pimento Cheese, try Paula Deen's Recipe!
6. Fried Pickles, LOVE LOVE.
7. Warm Chocolate Chip Cookies.
8. Brie on crackers or ciabatta bread.
9. Loaded Cheese Fries. Did you see that report that Outback's have 2900 calories! Not including dat ranch. I be eatin dat ranch!
10. My Dad's Cheeseburgers. (we stuffed this one with pimento cheese, were heffers.)
Goodbye my Fatty Food Friends! I'll miss you! But I have to eat healthy now and be good. And I'm doing real good. These pictures will have to satisfy my cravings.
Wednesday, August 6, 2008
Friday, August 1, 2008
Part of my family from left to right. Jaley,Mom,VK,Me, & Dad.