Monday, July 30, 2012

Miss American Thigh/baked chicken thighs-Looneyspoons Cookbook

2/3 C. grape jelly (I used sugar free)
1/2 C. Ketchup
1/3 C. minced onions
2 T. white vinegar
1 tsp. dry mustard
12 bone-in chicken thighs, skin removed (I used boneless, skinless chicken breasts and I browned them first in a skillet sprayed with non-stick spray.)

In a small pot, stir together grape jelly, ketchup, onions, vinegar and dry mustard.  Cook over medium-high heat until mixture comes to a boil and jelly is melted.  Remove from heat.
Arrange chicken pieces in a 9X13-inch baking dish.  Pour sauce evenly over chicken and turn pieces to coat both sides.  Bake at 400 for about 45 minutes until chicken is very tender.  (I baked it at 375 for about 40 minutes since I used boneless breasts.)
This was so good!  It reminded me of sweet and sour chicken.  I served it over brown rice with baked broccoli and squash. 

Wednesday, July 25, 2012

Product watch

Morning Star meal starters.  These are made with veggie and soy products.  I used the chicken flavor in a pasta dish and the crumbles for tacos.  Very good!  Found in the frozen section next to the boca burgers at Walmart.

Tuesday, July 24, 2012

swimsuit pictures



                                                            Summer 2009- 285 lbs.
                                                              2010- 33 lbs. lost
                                                                       2011- 111 lbs. lost
                                                                 2012- 141 lbs. lost

Friday, July 13, 2012

The Yellow Bows of Texas-Looneyspoons cookbook

Zesty chili with ground turkey and black beans served over bow-tie pasta.
2 tsp. olive oil
1 lb. ground turkey
1 cup chopped onions
1 tsp. minced garlic
1 cup each chopped green bell pepper and diced carrots
1 1/2 cups no salt added tomato sauce
1 1/2 cups salsa
1 can (19 ounces) no salt added black beans, drained and rinsed.
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
12 ounces uncooked whole grain bow-tie pasta
1/2 C. light sour cream
1/2 C. packed shredded light old (sharp) cheddar cheese
1/2 C. chopped green onions
Heat olive oil in a large skillet over medium high heat.  Add ground turkey.  Cook and stir until turkey is no linger pink.  Break up any large chunks with a fork.  Add onions, garlic, green pepper and carrots.  Cook and stir for 4-5 minutes, until vegetables begin to soften.  Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano.  Bring mixture to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, prepare pasta according to package directions.  Drain well.  Divide pasta among six serving plates.  ladle chili over pasta.  Place a dollop of sour cream in the center, then sprinkle with cheese and onions. I added fresh tomatoes on top as well.
I served this with green beans and squash.

Tuesday, July 10, 2012

Love Me Tenderloin-Looneyspoons cookbook

1/2 C. frozen apple juice concentrate, thawed
2 T. honey mustard
2 T. minced fresh rosemary
1 T. olive oil
2 tsp. minced garlic
1 large shallot, minced
1/4 tsp. ground black pepper
1 1/2 lbs. pork tenderloin, trimmed of fat
Combine all marinade ingredients in a small bowl.  Pour marinade over pork in a glass baking dish or a large, heavy duty, resealable plastic bag.  Turn pork to coat evenly with marinade.  Marinate for two hours in fridge.
Remove pork from marinade and place on hot grill.  Turn several times and baste frequently with reserved marinade.  The outside should be nicely browned and the inside should still have a trace of pink.  Let pork rest for five minutes before carving.  
I served this over brown rice with a side of grilled veggies and fresh fruit.  

Thursday, July 5, 2012

Skinny Chicken

2 garlic cloves,minced
1-2 T. Chipotle chilies
1 1/2 C. tomato sauce
1/2 tsp. Chipotle chili powder
1/2 tsp. ground cumin
3/4 C. fat free chicken broth
salt and pepper to taste
1 tsp. vegetable oil
2 chicken breasts, cooked and shredded
1 C. diced onion
2 large garlic cloves, minced
1/4 C. chopped, fresh cilantro
salt to taste
1 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. Chipotle chili powder
1/3 C. fat free chicken broth
1/2 C. tomato sauce
8 (7 inch) reduced carb. whole wheat flour tortillas
1 C. shredded reduced fat Mexican cheese
non-stick cooking spray
1/2 C. chopped scallions or cilantro
fat free sour cream
Directions for sauce:
In a medium saucepan, spray non-stick spray and saute'  garlic.  Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 min.  Set aside.  Preheat oven to 400 degrees.
Directions for chicken:
Heat vegetable oil in a medium sized skillet over medium high heat.  Saute' onions and garlic until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce and chicken broth.  Cook 4-5 minutes and then remove from heat.
Spray 9x13 inch glass baking dish with non-stick spray.  Put 1/3 C. chicken mixture into each tortilla and roll up.  Place on baking dish seam side down.  Top with sauce and then cheese.  Cover with aluminum foil and bake on middle rack for 20-25 minutes.  Top with fat free sour cream, scallions and/or cilantro.  I also added some diced black olives into my chicken mixture.  Served with baked broccoli. **tip for chicken that I got off of the website.  Place chicken breasts in crock pot and cover with water or fat free chicken broth.  Cook on high for four hours.  Remove chicken and shred.  Store in fridge for your chicken recipes for the week.**

Sunday, July 1, 2012

Cilantro Lime

2 tsp. olive oil ( I used non-stick spray instead )
2 lb. shrimp, shelled and deveined ( I bought my shrimp already cooked )
6 cloves garlic, crushed
1/3 C. chopped fresh cilantro
1 lime
salt and pepper to taste
Heat skillet and then add oil.  When pan is hot, add shrimp and season with salt and pepper.  Add garlic.  Saute' until shrimp is cooked and heated through.  Remove from heat, squeeze lime juice over shrimp and then toss with cilantro.

I served this over brown rice with asparagus, mushrooms and sun dried tomatoes on the side.  Also served with corn on the cob.  This is a great meal for the hot summer months.  I plan to use the leftover shrimp on big green salads for dinner tonight.