Sunday, December 16, 2012

Media attention!

I sent out an email regarding our weight loss story to some surrounding newspapers and received a reply from a writer at the Ogden Standard Examiner.  She was interested in writing a story about our family's weight loss. Eddie, Kyle and myself answered questions through email and then a photographer was sent out to take some photos.  Our story ran in the paper on Dec. 11th 2012.  That same day I answered my door and found a reporter and camera man from ABC channel 4 news, Utah. ( Come to find out, I went to Jr. High and High school with the camera man!)  They had read our story that morning and wanted to do an interview!  I had not been aware that our story ran that morning, so that was a surprise.  Another surprise was that the news crew wanted to interview us RIGHT then and air it on the evening news. I was taking this all in while standing there in my workout clothes, no make up, hair going in all!  While the reporter talked with Eddie, Kyle (who I had just woken up!) got dressed and made himself presentable and I threw on make up, clothes and sprayed my hair.  I'm happy to say that it actually cooperated and I looked halfway decent...ha ha!!  We are excited at the attention our weight loss story is receiving and hope that we can help inspire others to make healthy, lifelong changes in their lives.  =)
Layton family reduces its combined weight by 367 pounds

Copy youtube link and open in a different tab in order to view it.

Stew Good to Be True-Slow cooker beef and vegetable stew-Looneyspoons Cookbook

2 lbs. stewing beef, trimmed of fat and cut into 1 inch cubes
3 cups peeled and cubed potatoes
2 cups chopped carrots
1 1/2 cups chopped onions
2 cups no-salt-added tomato sauce
1 can (10 ounce) reduced-sodium beef broth, undiluted
1 T Dijon mustard
2 tsp minced garlic
1 bay leaf
1 1/4 tsp each dried marjoram and dried thyme
1 tsp granulated sugar (I used splenda)
1 T cornstarch
1/4 cup minced fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker.  Cover and simmer on low setting for 8 hours.
Combine cornstarch with an equal amount water and stir until lump free.  Add to stew and mix well.  Cook for 1 more hour.  Stir in parsley just before serving.
This was so easy and tasted great.  Smelled really good while cooking.  I served this with multi-grain saltine crackers.     

Monday, December 10, 2012

Crock-a-Doodle-Do Beef and Sausage Chili-Looneyspoons Cookbook

8 ounces light Italian sausage (I used Jennie-O turkey sausage patties)
1 1/2 lbs. extra lean ground beef (I used extra lean ground turkey)
1 cup chopped onions
2 tsp minced garlic
1 can (19 ounce) no salt added diced tomatoes, undrained
1 can (19 ounce) no salt added red kidney beans, drained and rinsed
1 can (19 ounce) no salt added navy beans or black beans, drained and rinsed
1 can reduced sodium beef broth, undiluted
1 can (5.5 ounce) tomato paste
1 1/2 cups chopped celery
1 cup medium salsa
1 1/2 T chili powder
2 tsp dried Italian seasoning
1 1/2 tsp ground cumin
2 T minced fresh cilantro or parsley (optional)

Remove casing from sausage and break into small pieces in large, nonstick skillet.  Add ground beef, onions and garlic.  Cook and stir over medium high heat until meat is no longer pink.  Drain liquid/fat from skillet and transfer meat mixture to a slow cooker.
Add remaining ingredients, except cilantro, to slow cooker.  Mix well.  Cover and cook on low heat setting for about 5 hours.  Stir in cilantro before serving, if desired.
This smelled so good good while cooking!  Tasted great...served it with multi-grain saltine crackers and fat free sour cream.     

Friday, December 7, 2012

Hawaiian Turkey Meatballs-I combined two different recipes from my Looneyspoons Cookbook

1 1/2 lbs. lean ground turkey
1/4 cup hoisin sauce
1/4 cup dry unseasoned bread crumbs
3 T finely minced green onions
1 T minced fresh cilantro
3 T egg substitute
2 tsp. minced garlic
1 tsp. grated gingerroot
1 tsp. sesame oil
1/4 tsp. each salt and freshly ground black pepper
Preheat oven to 400 degrees.  Spray rimmed cookie sheet or large baking pan with cooking spray and set aside.
To make meatballs, combine all ingredients in a large bowl (using your hands works best).  Form meat mixture  into 1 to 1 1/2 inch meatballs.  Place on prepared pan.  
Bake for 15-18 minutes, until meatballs are cooked through and nicely browned on the outside.
While meatballs are cooking prepare the following sauce:
2/3 cup your favorite barbeque sauce
10 tsp reduced sodium soy sauce
2 T grated gingerroot
4 tsp honey
2 tsp sesame oil
Whisk together in large skillet over medium heat.
Add the following to skillet:
1 can (20 ounce) pineapple chunks, juice drained
1 red bell pepper, sliced
1 green bell pepper, sliced
3 green onions, chopped
1 large container of fresh, sliced mushrooms
Mix together and cook until veggies are tender.  Add cooked meatballs to mixture and stir.  I served this over spaghetti squash.

Monday, December 3, 2012

Marla's Maple Pork-Looneyspoons Cookbook

1 1/2 lbs. pork tenderloin
1/2 cup pure maple syrup (I used sugar free)
2 T each reduced sodium soy sauce and ketchup
1 T Dijon mustard
2 tsp grated orange zest
1 1/2 tsp each curry powder and ground coriander
2 tsp minced garlic
1 tsp Worcestershire sauce

Trim pork of all visible fat.  Place pork in large, heavy-duty ziplock bag.  Whisk together all remaining ingredients in a medium bowl.  Pour marinade over pork and seal bag.  Turn bag several times to coat pork evenly.  Marinate in refrigerator for 1 hour.

Transfer pork and marinade to a small roasting pan or baking dish.  Roast, uncovered, at 350 degrees for 40 minutes.  Pork should be slightly pink in the middle.

Let pork stand for 5 minutes before slicing.  Slice thinly.  Drizzle extra sauce over pork and serve immediately.

I served this with green beans and squash.  It was so easy and tasted great.    

Sunday, December 2, 2012

Orient Express-Linguini, chicken and veggies-Looneyspoons Cookbook

12 ounces uncooked whole wheat linguini
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup reduced sodium chicken broth
1/4 cup each reduced sodium soy sauce and ketchup
3 T seasoned rice vinegar
1 T each freshly squeezed lemon juice, sesame oil and grated gingerroot
2 tsp honey
1 tsp hot pepper sauce
1/2 tsp freshly ground black pepper
2 T cornstarch
2 cups chopped or sliced cooked chicken breast
1 1/2 cups broccoli florets
1 cup thinly sliced red bell pepper
1 cup carrots, cut into thin strips

Prepare linguini according to package directions.  Drain and keep warm.  
While pasta is cooking, prepare sauce.  Heat olive oil in a large skillet over medium heat.  Add onions and garlic.  Cook and stir until vegetables begin to soften, about 4 minutes.  Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, gingerroot, honey, hot pepper sauce and black pepper.  Mix well and bring to a boil.  Blend cornstarch with an equal amount of water until smooth.  Add to sauce.  Cook and stir until sauce is bubbly and has thickened, about 1 minute.
Add cooked chicken pieces, broccoli, red pepper and carrots to sauce.  Mix well.  Cook 3 to 4 minutes, until vegetables are tender-crisp.  Pour chicken-vegetable mixture over warm linguini and toss to coat evenly.  Serve hot.