Saturday, November 6, 2010

Nov. 6: Thank you!

All of the feedback and encouragement I have gotten from you all has been amazingly helpful at getting me back on track.  I don't know if this applies to the rest of you all, but diet, weight loss, and whether I'm on track or not isn't something I can really talk about in my everyday life.  None of my friends are really dieting, so the topic is boring to them.  I work with a bunch of guys who would just stare at me blankly.  The people that I do know who are dieting are still in that place of justifying every bite they put in their mouth.  I'm good enough at doing that - I sure don't need someone else making up excuses for me!

So really, that leaves a forum that a post on with people I just adore, and this blog.

I believe, strongly, that without this blog to keep me honest, I'd have quit long ago.  I'd never have hit my goal weight and I would have probably yo-yoed back up to a higher weight than last year's Maximum Density.

I also love sharing recipes with you! I really enjoy cooking and being able to share some tricks and ideas is so much fun to me!

This week's menu:

Monday: Honey Garlic Meatballs, brown rice and steamed green beans
Tuesday: Mexican pita pizza
Wednesday: Ground chicken and bean burritos
Thursday: BBQ Beef Chili
Friday: Upside-down Nachos

What are upside down nachos?  I posted the recipe last year but it's definitely worth posting again.  I thought I had a pic somewhere but I can't seem to find it.

I use some of my big batch Mexican ground chicken for this (recipe below)


In an oven safe pan, layer, in this order:

~1 serving of ground chicken mixed with 1/4 cup of black beans
~ chopped veggies of choice (think peppers, onions, tomato, etc)
~1/2 serving (about 25 grams) of finely shredded cheddar
~ 6 blue corn tortilla chips, crumbled
~ the other half serving of cheese

Bake this in the oven at 400* until hot, bubbly and delicious.  (5-10 minutes)  When it comes out of the oven, top with plain, low fat yogurt and salsa, and perhaps some homemade guacamole if you are feeling industrious.

I love this because it gets rid of my pub-food appetizer cravings.  My kids love it because it has a funny name.  6 tortilla chips never made anyone fat, and neither did a bit of cheese.


2 pounds of extra lean ground chicken
chopped onion and garlic (to taste)
sprinkle of sea salt
chili powder (I like LOTS)
1/2 cup of barbecue sauce or ketchup

In a nonstick pan, cook the chicken, onion and garlic until chicken is cooked through, stirring to keep it broken up.  Once chicken is cooked through, season with sea salt and chili powder.  Stir in your choice of bbq sauce or ketchup and heat through until hot and thoroughly mixed.

There are a billion and one uses for this big batch of yumminess.  I'll list a few.

~ Taco or burrito filling
~ Mexican pizza topping
~ Mixed with brown rice
~ Upside down nachos
~ Meat for chili
~ Taco salad
~ In a pinch, stir it into canned spaghetti sauce and serve over pasta

I make a batch of this nearly every week - it's a staple in our house!

1 comment:

  1. Thanks for sharing the recipes. I'm always looking for new things to try that are simple to make and these sound interesting and simple.