Category Archives: Recipes


This morning began with a breakfast I’m not accustomed to: oatmeal. I was wanting something else for a change and Edgar was agreeable about it, so last night I mixed up a few things in a crock pot, set it on low, and this morning Edgar portioned it out for me and I came down to this for breakfast:

Cranberry Spice Oatmeal

I call it Cranberry Spice Oatmeal

  • 1 cup steel cut oats (don’t skimp on this. use any other oats and you’ll get a mushy, disgusting gloop. I know this from experience)
  • 3 oz (by weight) of dried cranberries
  • 3 cups filtered water
  • 1/4 cup packed Splenda Brown Sugar Blend (or half-and-half Splenda and regular brown sugar)
  • 3/4 cup fat free Half and Half
  • 1 tsp vanilla
  • 1/2 tbsp cinnamon (I grind mine fresh in Ed’s hand-me-down coffee grinder)
  • 1/4 tsp fresh grated nutmeg
  • a dash of ground ginger
  • a dash of ground cloves

Serves: 6
Points: 4


Lunch was a sandwich made with Albacore tuna, a little Miracle Whip Light, a little celery, and a little onion. Stuffed between two slices of wheat bread, of course. On the side I threw 4 baked Tostitos stuffed with avocado.

Albacore Tuna Salad on Wheat; Fresh Avocado Scoops

A winner lunch. I didn’t get hungry at all this afternoon! I think there’s a thing about tuna. When I was in college I’d eat tuna sandwiches from the caf at lunch because I knew it would satisfy me longer than anything else that was offered. Guess I need to make this a weekly rotation. 😉

I did eat a Fiber One bar around 4:20 since I didn’t want to go to my 5:00 Zumba Gold/Toning class on an empty stomach. That class, by the way, is great. I’ve been missing Zumba something fierce. The Aqua Zumba class is on the same days at 6:00 but I wasn’t nearly as impressed with it as I had hoped. Plus, the time was awkward for me, so I decided to finally try out the Zumba Gold class because this round includes toning. And let me tell you, I’m gonna be trim and toned come May. Monday I did the class; felt sore the next day. Did Wii boxing on Tuesday night; even more sore today. Did the Zumba class again today, and now I’m not sure I’ll be able to lift my arms or bend over tomorrow without crying out in pain. A beautiful pain though… 😉

Came home and made a variation on a meal my college roommate and I came up with a while back:

Turkey and Creamy Rice

  • 1 box of Rice-A-Roni Parmesan & Romano rice blend, prepared with 1% milk
  • 1/2 lb of extra lean (93/7) ground turkey, cooked without oil
  • a sprinkle of Italian seasoning or basil
  • a 12 oz bag of steamed broccoli, prepared

Add it all together and Edgar moans in delight. It’s a keeper.

Serves: 3


I must confess: last night I was really stressing out. We had our monthly office party yesterday and I still must reiterate that a few little things will magically rack up enough calories to where I could have gone to Chili’s or Pizza Hut and eaten a reasonably sized meal for fewer calories. I happened to make this point during a conversation where my comment was merited and another coworker said, “while this may have more calories, think of it this way: it’s FREE!”  I didn’t say much in response, simply because it would not be understood and it’s pointless to argue about it anyway. My thoughts on that are:

1. It was not free. It was my turn to bring food so I had to buy the cookie dough at some point.
2. While the food is understandably good, it’s not good enough to deserve the calories it possesses.
3. I’d rather have spent those calories on a good date or at my friend’s birthday party this weekend.
4. We have parties every month. It’s not special anymore.
5. I’d rather spend a little more money on good, satisfying food than a few small pieces of run-of-the-mill finger food.

It’s not to dis the food that was generously provided, or the people who provided it, but right now it’s not a leisure I can take. Yesterday I was technically supposed to reduce my daily points by 1 point. I started planning and the stress began. I couldn’t recover from the 20-point loss on the very first day of my WW week without killing myself at the gym. From the very beginning I’ve eaten all my weekly points and most, if not all, of my activity points. Since my calories have gotten reduced, I RELY on those “extra” 35 points every day throughout the week so I don’t STARVE. And yes, I do eat “filling foods.” In fact, they contribute to about 80% of my calories.

My point is… well I have a few points. 1) A 20 point loss in my weekly points was a BIG DEAL, especially when I am supposed to have a 22-daily-points target, and especially when I have two other social events this week that involve a meal! 2) I’m beginning to realize that maybe I’m eating too little. On weeks where I feel very in control and don’t have any events that consume a large portion of my weekly points (in other words, weeks where I ration out my weekly points throughout the week), I typically lose about 2.4 lbs. It’s a little more if I eat a few (FEW!) beyond my weeklies and activity points. I don’t want to starve myself, and I don’t want to train my body to NEED LESS food to maintain than what I can comfortably handle. So I made the decision to keep that one extra point per day until I feel like I need to reduce some more. I feel a lot less stressed out about yesterday’s needless splurge and about planning this week’s meals and still being able to get the nutrients I need without going over. It’s amazing what one point extra per week can do.


Now I’m off to shower before our weekly Sunday school class social at McDonalds. There will be an ice cream cone consumed!!!

Crepe-tastic Day!

I’ve been itching to try Roni’s Whole Grain Crepes and today I took the opportunity, since I rarely prepare breakfast on weekdays. Today I took a stab at what I call Cherry Almond Cheesecake Crepes:

I tweaked Roni’s original recipe a bit and came up with this:


  • 1/4 cup Egg Beaters
  • a pinch of kosher salt (or to taste)
  • 3/4 cup whole wheat pastry flour
  • 7.5 oz Almond Dream (lower calorie than the other almond milks at our local Walmart)
  • 1/2 tsp almond extract


  • 4 oz 1/3 less fat cream cheese
  • 2 tbsp powdered sugar (or do what I did and put 2 tbsp turbinado sugar in a coffee grinder until you get a fine powder)
  • 2 tsp vanilla extract
  • 1 cup frozen tart red cherries


  • 1 tsp honey (I use a local honey harvested just 25 miles from here) (optional)
  • 1 tbsp sliced, toasted almonds (optional)
  • light whipped cream (optional)

1) Follow Roni’s instructions for preparing the crepe batter (but not her ingredients, unless you just want to do it that way instead), and add the almond extract in with the egg beaters.I use about 1/3 – 1/2 cup batter per serving.

2) Combine cream cheese, powdered sugar, and vanilla in a small mixing bowl and beat until smooth and creamy. Meanwhile, place cherries in a microwave safe bowl and nuke ’em for about a minute or until they’re no longer frozen. Drain the “juice” left in the bottom of the bowl, but DON’T TOSS IT. You’ll use it later.

3) Divide cream cheese mixture and cherries evenly among all crepes. Then place leftover cherry “juice” in a small saucepan and add 1 tsp of honey. Heat on medium and let the honey gently dissolve into the juice and gently let the sauce concentrate down for a about 5 minutes. Watch it carefully. Don’t let it boil or else the honey will burn.

4) Drizzle cherry sauce on top of folded, filled crepes and add toasted almonds and whipped cream if desired.

Makes 4 filled crepes.

Points value: 5 per filled crepe.

They were so good that I ate them for both breakfast AND dinner! Thank goodness for weekly points…

Highlights and Recipes

Okay, this will be a mixed photo post of various eats over the past few weeks. Call it catch up (ketchup?) , if you will. 🙂

My husband, Edgar, mixing salsa with avocado in our tiny but loveable townhouse kitchen:

A recent visit to Market Street resulted in this grocery bag (Organic Fire Roasted Diced Tomatoes, Sugar in the Raw, a sample packet of maple almond butter, whole bulbs of garlic, and whole nutmeg, since I’m trying to increase my use of whole ingredients, particularly herbs and spices).

Made this several weeks back. Every Sunday I make a point of having a crock pot meal. I prepare it Saturday night, set it on low, and we have our after-church dinner at home. This prevents us from spending so much money on going out after church, since I hate cooking on Sundays. This bowl of savory satisfaction is Buffalo Chili. I’m a good Texan and don’t typically like my chili with beans, but I decided to experiment with a can of organic pinto beans. This was very good, but my roots beg me not to use beans again.

  • 14 oz can of fire roasted diced tomatoes with chipotle (I use Muir Glen Organic)
  • 14 oz can of pinto beans (I used Full Circle Organic. Can omit if desired)
  • 8 oz low-sodium beef broth (I used Swanson 50% Less Sodium)
  • 2 bell peppers, diced (I like using yellow and orange–makes for a more colourful chili)
  • 1 poblano pepper, roasted and diced
  • 1/2 cup chopped onions (I use frozen chopped onions and make it easy)
  • 2 lbs of ground buffalo
  • 1 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/2 tbsp cayenne pepper
  • 1/2 tbsp cumin
  • 2 tbsp barbecue sauce (I use Jack Daniels Steakhouse variety)
  • Worcestershire sauce (I’ll be honest. I go to town with the Lea & Perrins. I never measure, but it might be in the ballpark of 1/4 cup)
  • kosher salt to taste
  • fresh ground black pepper to taste

If you prefer spicier, add hot sauce.

Serves 6.
Points value of 4

My new favorite snack! Cocoa Roasted Almonds!

I’ve been shamelessly munching on these, too. So addicting!

Over the Christmas vacation I went to Central Market in Southlake, TX. There I bought me some Boneless Bison Country Ribs, delicata squash, a few cinnamon sticks, and Fage Total 0% Greek yogurt. The ribs we grilled. They were good though next time they’ll see some oven action. The delicata squash I baked into fries with a little kosher salt. I’M IN LOVE. They’re little strips of buttery goodness. I hope Market Street has them…

Okay, this is the infamous Tri-Egg Scramble! This breakfast staple was born out of compromise. You see, Edgar is a bona-fide country boy who grew up eating real eggs, bacon tips, and biscuits with Crisco and butter every morning. In our house, I cook dinner and he cooks breakfast (since in the midst of my grogginess, I will always choose sleep over cooking). To appease both of us while I’m in “losing” mode with Weight Watchers, we’ve compromised on this recipe:

  • 1/4 cup Egg Beaters
  • 1 whole egg
  • 1 egg white

This is usually spiked with 3 slices of cooked, chopped Oscar Mayer Center Cut bacon (Naturally Smoked variety), kosher salt, fresh ground black pepper, a little olive oil, and some red pepper flakes. Serves 2, Points value: 2 (with bacon, without oil)
Interesting food find at Super Target! It tasted good too!

So one evening I was so eager for a good flatbread. I found a recipe for pita bread and amended it to be a good, chewy whole wheat pita, since the ones at the store are dry and tear oh, so easily. This was my first time making pita bread, so watching it PUFF! was so fascinating for me! (Comment if you want the recipe!) Makes 12 whole pitas, 2 points each, or 1 point per pocket.

Edgar and I at a local burger joint several evenings back. He had a big ol’ burger and I had a BLT. I gave him my top piece of Texas toast and one of my monstrous bacon strips. I inhaled the rest of the bacon-y goodness. I’m convinced almost everything is made better with good bacon.

That’s it for now! More to come soon!

Late Night Activities & Eats

It’s nice to get up and get moving. Edgar and I went to the “Late Night Study Break” tonight. The event was roller skating, and I took advantage of the opportunity to rack up a few “easy” activity points. 70 minutes of rolling around the rink and I’m 3 points richer. 🙂

When we got home I whipped myself up some sort of apple pie-ish dessert concotion.

It’s made up of 1/2 cup of Weight Watchers recipe for “Fall Fruit Compote” (minus the pears, since I didn’t have any), fat-free Reddi-Whip, a little bit of Torani Sugar Free Caramel Syrup (which I’ll leave out next time), and at the last minute I sprinkled on some Fiber One cereal. Pretty good, especially for one point and a serving of fruits/vegetables.

Tomorrow I have plans for Gingerbread pancakes so I have something else to put the leftover compote on!

Breaking news!

This is just a quickie product review for the butter spread I’ve been using for several months now. It passed the country-boy husband test! In fact, today, out of nowhere, he smears it on his baked sweet potato and after several bites gives out his satisfied grunt and says it’s “good stuff!” (or something to that effect). 🙂  Well, here’s the butter impostor ‘causing all the commotion in this house!