Catch UP!!!

Sawyer Loves to say CHEESE!

Happy 4th of JULY!

Camping, Camping outside!

So Darling!

Rob's Birthday Party!

The Sign I made!

Zoo Day with Cousins Madeline, Macey and Ava

Very hard to get everyone to look!

Water Babies

Diva Train!

Giddy Up!

Macey,Ava,Madeline,Sawyer, and Molly

Gateway

Ava wasn't so sure at first

Cheese again!

We have been having LOTS of fun this Summer! I am hoping to get better a blogging SOON!!! Hope you are all safe and well!

Twinkle Star Sawyer's way!!!

This is Sawyer's Rendition of Twinkle Twinkle Little Star! Enjoy!

Tasty Tuesday!

I brought this over from my old blog if it looks familiar....
MondayBuffalo Chicken Wrap and Strawberries
2 Cups Cooked or canned chicken

2 TBSP Franks BUFFALO sauce

Romaine Lettuce

Reduced Fat Ranch or Blue Cheese

Reduced Fat Parmesan Cheese

Whole Wheat Wraps

Fresh Strawberries

Rinse Canned Chicken and Stir Chicken, Hot Sauce, and Dressing together. Assemble starting with Tortilla, lettuce, 1/2 cup chicken mixture and sprinkle with Parmesan cheese. Roll and serve with Fresh Strawberries.
Tuesday
Teriyaki Veggie Burgers with Sweet Potato Fries
1 Package Veggie Burgers

Whole wheat Buns

Romaine lettuce

1 can sliced pineapple

Bottle Teriyaki sauce

1 package Frozen Sweet Potato Fries



Pour Teryaki sauce on Veggie burgers and marinate for 20 minutes. Then Grill or cook on griddle. Cook the Sweet Potato Fries while Burgers are marinating. Assemble burgers with lettuce and Pinapple and Serve with Sweet Potato Fries.

Note: You could also make a teryaki mayo and skip the marinating step.
Wednesday
Double Decker Tostadas and Mexi Corn
1 Package Tostada shells

Fat Free or Vegetarian Refried beans

low fat cheddar cheese or mozzarella

shredded lettuce

1 small can enchilada sauce

Salsa

Fat Free Sour Cream

2 Cans Mexi-Corn

Mix refried beans and 1/2 can of enchilada sauce. Spread mixture on one toastada. Top another tostada with cheese and broil both layers in the oven for about 5 mins or until cheese melts. Put the Cheese layer on the bean layer and top with lettuce, sour cream, and salsa. Serve with Corn on the side
Thursday
Baked Ziti with Salad
1 package whole wheat penne noodles

1 Jar Low calorie Spaghetti Sauce ( I like Classico tomato basil)

1 container fat free cottage cheese

1 cup Mozzarella cheese

1 package Turkey Pepperoni or diced ham

1 package frozen green peppers

Romaine lettuce

Cook Noodles al dente and then pour in a 9x13 pan sprayed with Pam. Mix cottage cheese and sauce and pour over noodles. Add green peppers and pepperoni or ham then top with cheese. Cook for 30 minutes on 350. Serve with Side Salad.


Friday
BBQ Chicken Salad
1 Rotisserie Chicken

Stubbs BBQ Sauce or other low cal BBQ sauce

1 Can Black Beans

1 Can Corn

1/4 cup green onions chopped

1 Cup Low fat cheese

Lettuce

Low fat Ranch

Baked Tortilla Chips

Pull Chicken off bird and dice. Mix with BBQ sauce. Assemble salad in layers. Lettuce, Beans, Corn, Chicken, Onions, Cheese, Crushed chips, and dressing.



Shopping List

1 lb Chicken or 2 Cans Chicken
1 Rotisserie chicken
1 Package Veggie Burgers (they come 4 to a package so adjust accordingly)
Turkey Pepperoni or Diced Ham
1 Can Black Beans
1 Can Vegetarian or Fat Free refried beans


Tostadas
Baked Tortilla chips
Whole Wheat Tortillas
Whole Wheat Penne Noodles
Whole Wheat Buns


Franks Buffalo Sauce
Stubbs Barbecue Sauce
Low Fat Ranch
Fat Free Sour Cream
Fat Free Cottage cheese
Low Fat Cheese (2 16 oz packages)
1 Can Reduced Fat Parmesan Cheese
Salsa
1 can Enchilada Sauce
3 Cans Corn
Spaghetti Sauce
Teryaki
1 Can Sliced Pineapple


2- Packages Romaine Lettuce
1 package shredded lettuce
1 package Strawberries
1 bunch green onions

Frozen Sweet Potato fries
Frozen Green Peppers

Tasty Tuesday!

Monday
Asian Chicken Salad with Whole wheat rolls
Canned or rotisserie chicken
package coleslaw
Annie's Brand sesame dressing
Slivered almonds
1 can mandarin oranges
1 can water chestnuts
Package whole wheat rolls

Drain cans, Mix ingredients and serve.

Tuesday
Baked southwestern eggrolls and fresh Watermelon
10 Whole Wheat tortillas
1 cup reduced fat mexican cheese blend
1/3 cup frozen spinach defrosted and squeezed out
1 can mexicorn
1 can black beans rinsed and drained
Cumin to taste
Low fat ranch and salsa

Mix ingredients in a bowl and spoon into the middle of tortilla. Roll like a burrito and place on baking sheet sprayed with pam. Spray both sides of the Eggroll and place seam down. Bake at 375 for 15 minutes or until golden turning once. While the eggrolls cook, mix 1/2 cup ranch with 1 cup salsa for dipping sauce. Serve with watermelon.

Wednesday

Honey Mustard Baked Chicken Tenders with Sweet Potato Fries

1 C. honey mustard

3 C. Panko bread crumbs
15 chicken tenders
sweet potato fries

Pour honey mustard into shallow bowl and Panko crumbs onto a paper plate.

Use tongs to dip each chicken tender in honey mustard then crumbs. Place on baking sheet and Bake at 375 for 25-30 mins. Serve with sweet potato fries.

Thursday

Pineapple and Green Chile Pork Burritos and green salad.

1 lb. boneless pork chops

1 can crushed pineapple

1 cup salsa verde 

1 can green chiles

1/3 cup brown sugar

Whole wheat tortillas

Optional: lettuce, cheese, sour cream, salsa, cilantro, Guacamole.

Combine all ingredients in the crockpot. Cook on low for 8-10. I definitely recommend cooking it on Low. Shred and serve.

Friday

Veggie Bagel Sandwiches with Chips and Fruit

Sesame bagels

Veggie Cream Cheese

Cucumber slices

Tomato slices

Roasted Red Peppers (found by the pickles in a jar.) 

Purple onion slices

Fresh sprouts

Baked Chips

Fruit of choice

Assemble sandwiches, serve with sides.

Tasty Tuesday!

Monday

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese


Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Tuesday

Chef Salad Sandwiches

Got these from Sherelle Christensen's blog

Sherelle's Chef Salad Sandwiches
-1 pkg. pita bread (these also taste yummy on croissants)
-2-3 cups coleslaw mix
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained1 cup diced cucumber
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips(nitrate free)
Ranch Dressing

Combine all veggies, meat and cheese. Pour Ranch over salad mix and toss well. Serve in pita pockets.

Wednesday

Ginger Chicken Stirfry


12 oz boneless skinless chicken breast halves
2 tbsp sesame oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable mix)
1/2 tbsp ground ginger (or to taste)
2 turns of the pan of soy sauce
2 cups cooked brown rice.


Cut chicken into 1" strips. Cook in sesame or olive oil until no longer pink. Let cool and place in freezer bag. Place the rice into a separate baggie and freeze. When ready to use, let the chicken and rice defrost in the fridge.
When you are ready to make this add the veggies to a pan with 2 tbsp of sesame oil and when the veggies are tender add chicken to reheat and then add the other spices. Serve on top of hot rice.

Thursday
Pasta with Tomatoes, Zucchini, and Feta
1 package Bowtie Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini Diced
1 package Grape Tomatoes, Halved Lengthwise
⅓ cups Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Friday

Crispy Chicken Burritos and Watermelon
4 chicken breasts

1 can diced green chilies
Container of fat free or reduced fat cream cheese. ( I like the whipped)
1 cup reduced fat cheddar cheese
1/2 cup diced onion
Salt and Pepper
1 tbsp Olive oil.
Whole Wheat Tortillas
Olive Oil cooking spray

In a pan saute onions and chicken until chicken is cooked through. Season with salt and pepper. Add cream cheese, chilies, cheese, and Chicken to a bowl and mix together. Place a spoon full or two in the middle of a tortilla and roll. Place on cookie sheet. When all the mixture is gone and the burritos are all rolled spray the burritos with olive oil spray and place seam down on cookie sheet. Cook for 15-20 minutes at 350 or until ends turn golden brown.

Serve with Fat free Sour cream, Homemade salsa and Guac and sliced watermelon.

Tasty Tuesday!

Monday
Santa Rosa Salad and Grapes
1 Box seasoned long grain and wild rice mix (like Uncle Bens)
Juice of 1 lemon
2 Chicken Breasts cooked and diced
4 Green onions, chopped
1 Red bell pepper, diced
1 Cup of snow peas in the pod chopped
2 Medium avocados, diced
1 C. Chopped pecans, toasted
Lettuce leaves for garnish, red leaf looks nice
Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar ( I used truvia)
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions.  Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours.  Before serving add avocados and pecans and garnish with lettuce leaves. Serve with Grapes on the side.

Tuesday
Tasty Turkey Phillies and Sweet Potato Fries

1 Package Wheat buns. (I like Bollo Rolls)
1 Package Hormel Natural Choice Turkey ( I like the smoked)
1 green bell pepper
1 onion
1 package sliced mushrooms
1 package sliced provolone or reduced fat colby jack cheese
Dijon Mustard
1 bag frozen sweet potato fries

Cut your veggies and palce them in a pan with a little olive oil. Cook until tender. Slice Turkey while they are cooking. When veggies are cooked, add turkey to warm. Cut Rolls in half place a half a slice of cheese on one side of the bun and broil in oven until cheese is melted. Spread Mustard on the bare bun and top with mixture. Cook Sweet Potatoes while preparing filling. Serve together.

Wednesday
Black Mean Mushroom Tacos with Sliced Strawberries
1 Package sliced mushrooms
1 can black Beans
1 package reduced fat mexican blend cheese
Salsa
Cilantro
1 Lime
avocado
1 package Corn Tortillas

Dice the mushrooms and add to pan with a little olive oil. Try to make a flat layer. Leave for about three minutes to brown and crisp them. Turn them and let sit for another three mintues. When they are browned, add drained can of black beans. When heated through, sprinkle with 1/2 lime juice and chopped cilantro. Serve on tortillas with diced avovado, salsa and cheese. Serve with Strawberries

Thursday

Chicken pillows and Salad

2 cans reduced fat crescent rolls
1 1/2 cups cooked chicken diced
1 8oz tub fat free cream cheese
3 celery stalks diced
1 small onion diced
2 cloves garlic
2 packets chicken gravy mix

Saute celery and onions in 1 tbsp olive oil and salt and pepper to taste. Add them along with chicken to a bowl. Warm the cream cheese so it is workable. Mix all together. Roll out Crescent Rolls. Put two triangles together and pinch seam to make a rectangle. Place an ice cream scoop of filling in the middle. Bring up sides and pinch together. Place seam down on a sprayed cookie sheet. Bake according to roll package or golden brown. (usually 10 mins)
Meanwhile, make gravy according to package.

When done, place one pillow on a plate and pour gravy on top. Serve With Salad

Friday
Easy Spinach Quiche with Fruit

1/2 C. frozen chopped onion
4eggs
1/2 C. milk
salt & pepper

1 C. frozen chopped spinach, squeezed dry (add more if you like)
1 C. shredded low fat cheese of choice.
frozen pie crust (regular not deep dish)

Fresh Fruit of Choice.

Blend first 3 ingredients in blender until well blended and add salt & pepper to taste.  Add spinach and pulse to mix. Sprinkle cheese into pie crusts.

Place crust on large cookie sheet to make transporting easier. Pour egg mixture into pie crust over cheese.  Bake in 375 degree oven for 30-35 minutes or until eggs are set.

Fit Fabulous Friday!

So I haven't post a FFF for a while. I am still TRYING to listen to my intuition when eating. It is hard! I am a food addict. I know there are certain foods I can't keep in the house. I also know I am TIRED of beating myself up for what I am not or for being chubby. I am who I am. I will eat all things in moderation. Keep myself strong by working out and being active. I will follow the word of wisdom and not put harmful foods and substances in my body. I will love me for who I am. I know the Lord has a plan for me and if I need to be skinny, he will help me get there. Otherwise I am Loving and Accepting what is. I am a wonderful person. Make your own attainable definition of Healthy for you and stick to it! Don't ever let anyone tell you that who you are isn't good enough. Now I am off to a wonderful weekend of CELEBRATION! Celebrating my sweet husband's birthday, freedom, love, family, and being myself no matter what!