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voiceomt2002

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Blog Entries posted by voiceomt2002

  2. voiceomt2002
    This only sounds fancy. It's easy! http://www.bhg.com/recipe/chicken/coq-au-vin-stew/ Don't forget to take off the skins on those chicken thighs. They look slimy and unappetizing, not to mention how much fat they hold. Get rid of them before beginning this recipe. If you can't find the Beefy Onion soup mix, just use regular Onion Soup Mix and add about a tablespoon of beef bouillion granules to the stew. The results will be the same.
  3. voiceomt2002
    BG
    http://www.bhg.com/recipe/chicken/crock-posole/
     
    Again, I caution those that may be sensitive to starchy food to try this recipe with care. Hominy is a starch.
     
    If you don't know what hominy is, here's a wikipedia definition for you.
     
    http://en.wikipedia.org/wiki/Hominy
     
    I'm from the south and part-Cherokee, so I grew up eating hominy in many forms. If you can't find hominy, try using some leftover cooked whole kernel corn.
     
    The carb count on this recipe is an acceptable (to me) 13g, but some folks can't handle the hominy. If you try this recipe before I report, please come here and let us know.
  4. voiceomt2002
    BG
    http://www.bhg.com/recipe/soups/chicken-edamame-chowder/
     
    Lena's notes: This recipe does not state clearly that the edamame beans are just the beans, not the pods. Be careful about this. The pods are not edible. Try to find the already shelled beans if you can. If you can't, cook according to package directions and shell them yourself before adding to the chowder.
     
    Personally, I love edamame! It's become my new "thinking food" to snack on when I'm working here at my desk. I steam up the pods and bring the bowl right in. The pods force me not to gobble indiscriminately and the whole bowlful of used pods can go right into my compost bin out back. A little kosher salt and/or seasonings, and I'm good to go!
  5. voiceomt2002
    For BG
    http://www.bhg.com/recipe/chicken/chicken-and-white-bean-stew/
     
    At BG's request, I went hunting a few soups and stews for mushies. For the next few days, I'll post links to my finds.
     
    Remember, you can always strain out what you think your tummy can't handle.
     
    Lena
  6. voiceomt2002
    California Vegetable Cheese Bake (3 Points)
     
    4 cups frozen carrot, broccoli & cauliflower blend, thawed
    1/2 cup finely chopped onion (can use frozen chopped onion)
    1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup
    1/4 cup (one 2-ounce jar) chopped pimiento, drained
    1-1/2 cups cubed Velveeta Light processed cheese
     
    Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine thawed vegetables & onion. Add mushroom soup, pimiento & cheese. Mix well to combine. Cover & cook on LOW for 4 to 6 hours. Mix well before serving.
     
    140 calories, 3 gm fiber, 4 gm fat 13 gm protein, 13 gm carbohydrate, 236 mg sodium, 373 mg calcium (3 points per 2/3 cup serving)
  7. voiceomt2002
    On Monday (March 9, '09) I went back to Dr. Baptista and had my first fill, because last time I didn't need one.
     
    This time I did. I'd only lost 5 pounds, and that annoyed the heck out of me. I was glad doc gave me 4cc's, though I wasn't sure that would be enough.
     
    I realize my viewpoint might be a bit skewed, though. Someone so desperate to lose weight permanently as to have surgery might not be too objective. :ohmy: I wouldn't be happy unless I was throwing up everything but liquids, then went back and had doc remove 1cc. Yeah, that's a little extreme.
     
    Still, I waited until today to assess how the fill has helped me. Scale Whore that I am, I still checked every morning, but today I saw the number drop to below where it had been for two weeks. It hovered right between 242 and 243, so I'll wait to adjust my ticker until I'm sure. I'd like to be below 240 by the end of March, and down by ten pound increments each month. That's possible without being extreme. I hope.
     
    I'm trying desperately not to set myself up for failure by making my expectations too high or unreasonable. Ten pounds a month seems like a goal that requires a bit of effort but is still within reach.
     
    What do you think?
  8. voiceomt2002

    Cashew Chicken

    By voiceomt2002,

    Because I'm allergic to nuts, I substituted water chestnuts. It worked very well.
     
    New bandsters-- be very careful. I had problems with chicken every time it was overdone and stringy.
  9. voiceomt2002

    Suddenly Human

    By voiceomt2002,

    Dante and I were invited to go to a musical at the theatre the other night. Since I've lost well over 40 pounds already, and can wear my pretty evening clothes again, I was thrilled...and nervous.
     
    I hadn't been in public much for the past several years, other than conventions where I was surrounded by other women similar to myself. Last time, I was nearly 300 pounds, brunette going gray, and in such poor health, I walked with a cane.
     
    The other night I stepped out as an overweight but healthy blonde wearing a cool outfit, makeup, and had the ability to not just walk unaided, but step lively.
     
    Imagine my surprise when, instead of being ignored or treated like an invalid, I was greeted and smiled at like a real person. Several folks complimented me on my clothes, hair, and jewelry. I was...suddenly human.
     
    Weird. Hadn't I always been?
  11. voiceomt2002
    I've skipped the wild rice and substituted Cauli-rice with no loss in flavor, or done without it entirely. I've also changed out the corned beef for other sliced deli meats to create different flavors. With these little guys in the fridge, safely stowed in a storage container, I have no fear of the mid-afternoon or late night snack attack.
  12. voiceomt2002
    I don't know about you, but Tomato Soup is one of my comfort foods. This recipe allows me to still have it and lose weight.
     
    I'm way too lazy to peel my own tomatoes, but it's nice to know I could. I'll also use my food processor. I know very few people besides Ina Garten who own and use a food mill.
     
    While I've not tried to do it yet, I may even attempt making this into a Cream of Tomato Soup by adding in a cup of cream just before serving.
     

  13. voiceomt2002
    A friend (Thanks, BG) just mentioned on her blog that Moment in time when she hit bottom and realized she needed weight loss surgery.
     
    I had that moment when I hit the rocks at the bottom of a very long fall off a cliff. Sure, there'd been times when I saw the jagged rocks below and tried to stop myself, but the slow-motion downward spiral was inexorable. I was going to spatter, I just didn't know when.
     
    The day finally came when I realized I'd begun to stick a finger down my throat at odd times, hoping to --I can't believe I'm saying this now-- make myself into a bulimic. Was that a sick plan, or what?
     
    You know you've hit bottom when you would prefer to have a life-threatening mental condition rather than live as you are now. I would throw up any time I could find time and privacy, just hoping I'd either lose weight or maybe at least get to need to do it. Maybe there should be a new mental illness with a long name that means, "being desperate enough to wish you had X, Y, or Z illness."
     
    When did you hit bottom?
  14. voiceomt2002
    Have you ever bought one of those already seasoned and ready to roast birds from the grocery store? Or better yet, one of the already roasted birds? I highly recommend starting this three-part series that way, depending on your personal confidence levels.
     
    You absolutely could roast your own chicken, and for those willing to do so, please feel free. I did, but there's no shame in letting someone else do the work.
     
    For the purposes of this series, it doesn't matter how you ended up with a "frame" of a chicken, meat removed and leftovers stored for future consumption. We'll use that lovely meat tomorrow.
     
    Now, you could be wasteful and throw away that frame of bones, but you're foregoing a very tasty opportunity for two more meals from those bones and tattered remains. You see, those bones contain a very essential ingredient called collagen. It's a thickener for soups! You know it. You've seen that disgusting jelled substance on cooled plates just before you threw it out with the garbage. That was the collagen.
     
    You have on that counter the ability to make your own "Condensed Cream of" soups for your recipes. Incidentally, you eliminate quite a bit of the excess carbs, calories, preservatives and sodium.
     
    How do you know when you've cooked out all the collagen from the bones? They'll practically crumble when you try to break them. The fact that you can break a leg bone all by yourself is a clue you've gotten all the condensing collagen out. Remember, you can use the frame in place of the bony meat in the recipe. Here's the recipe:
     

     
    Tomorrow, I'll post the recipe for using that chicken meat. It's mushy enough for Chicken Salad!
     
    Remember! This is the basis for many recipes. Freeze it in about 10 ounce increments. You should end up with about 4 containers. Double the batch if you like, and add el cheapo chicken wings if you just need broth.
     
    See you tomorrow!
  16. voiceomt2002
    I assume you did read the previous posts and you now have your cooked veggie collection in front of you. I happen to have 2 cups of cooked broccoli. I had two cups leftover from a previous meal, plus a bag in the freezer. I chose to use the leftovers. No matter what, you need two cups of the cooked veggie.
     
    I also thawed out my chicken broth I made the other day. I had measured out 10 oz in each container, so I have a little store-bought chicken broth leftover from a previous recipe to augment the homemade to make the necessary amount called for in the recipe. Next time, I'll know to freeze about 12 ounces, not 10. Okay, so I'm not perfect. LOL!
     
    Now I can just follow the recipe below:
     

     
    Before serving, I ladled 10 oz into a storage container and labeled it carefully. I stowed it in the freezer. The rest, I'll serve tonight with a sandwich on the side for Dante. I'll have a spinach salad.
     
    You might want to make up a Cream of Mushroom Soup recipe. It's the most used recipe in casseroles. It'll keep up to six months in the freezer, and it's a darn sight better than all those calories, carbs, sodium and preservatives in the cans of condensed cream of whatever soups you buy in the store. Tastier, too.
     
    Note: I highly recommend using cream or half-and-half for this recipe. Milk is just too weak. A pinch of salt also helps. Go ahead and put it in a mug. If you love it like I did, you'll slug it down.
     
    If you need a hand knowing what veggie and what seasoning, here's a link to my chart:
     
    http://s516.photobucket.com/albums/u323/voiceomt2002/Recipes/?action=view&current=CreamofVegetableSoup2.jpg
     
    The chart is also where I put the calories and carbs for each veggie soup.
     
    I'll post some more soups over the next few days for those who still need mushies.
  17. voiceomt2002
    So far we've played with the chicken. Now let's do the same with beef. However, this time we're going to play a trick on the grocery store.
     
    You see, all those times you bought beef stew meat, you've been getting the trimmings from the guys back in the back packaging up meat for sale. These trimmings are often the tough and full of gristle parts from other cuts. I call that stuff "butcher's garbage." It's not good for our delicate tummies.
     
    Incidentally, note the price per pound of that stew meat. Now look at the price per pound of chuck roast and other roasts. At my grocer, a chuck roast is cheaper!
     
    We're going to buy a whole chuck roast and partially freeze it until it's stiff, but not frozen solid. (If you have an electric knife, use it and save yourself some aggravation.) Now cut the roast into small cubes. Remember, it'll shrink a little, so you don't have to do toddler sized bits, just smaller chunks than "butcher's garbage."
     
    If you like your beef broth really rich, buy a couple of oxtails. Yeah, I know! Gross, right? Wait until you taste the broth. Oxtails can be had for a buck or two, and they can add flavor like you've never had to a broth. Try it! I always try to snatch a few up when they appear in the meat section and freeze those buggers until I need to make more broth, just because of their delicious flavor, not to mention the superiority of the collagen they bring to the broth. (You don't have to try to break those bones to see if it's done. Just drop them in the pot and cook the devil out of them, okay?)
     
    Now for the recipe:
     

     
     
    I'll be honest. I never bother to clarify the broth. Call me lazy. My DH doesn't notice or care.
     
    This is the basis for all my recipes calling for beef broth. This I store in the freezer in one cup increments.
     
    I had to make a batch of this while I was still on the liquid stage of my post-op. My mouth watered while I smelled this all day, simmering on my stovetop. When the time came to strain it, I snatched a mug full as my lunch, and I nearly fainted at the pure pleasure. It sure beat bouillion by a mile!
     
    Needless to say, I made another batch the next day just for the remainder of my liquid diets stage and turned my freckled nose at those icky bouillion cubes! LOL!
  18. voiceomt2002
    Okay, call me a tightwad. I hate spending one dime more than I have to. I fell for this recipe while I lived in Denver, where the price of seafood can induce a heart attack for those who are used to seaside prices. Because it uses frozen and canned seafood, it's an affordable indulgence.
     
    Personally, I'd rather cut up the fish while it's still half-frozen and firm. It's less of a mess. That's MHO.
     

  19. voiceomt2002
    Imagine how shocked I was to realize this recipe was low carb! It's only 11 carbs per serving. And lookie! You get to use some of the chicken broth I posted on March 2.
     
    This is one of those recipes where the setup is essential. I bring home a bag of onions and shred them all in the food processor, stuff them in a freezer bag, lay it flat on the "floor" of the feezer, and let it harden. Then I can stack and store, breaking off a hunk when I need some.
     
    I do the same with the carrots, but store the bag in the fridge. That way, I have some for soups or salads as needed.
     
    Oh, and that all purpose flour in the recipe? It's used as a thickener, so I just pull the canister of Wondra flour. It's extra fine flour, made for soups, sauces and gravies. No lumps!
     
    You can also vary out the cheeses. I've been known to raid the cheese drawer for shredded cheddar, slices of colby, and the remainder of a block of pepper jack instead of plain old American. It's all good!
     

  20. voiceomt2002
    All total, I've lost about 50 pounds from last year at this time. I was happy and proud to wear a brand new gown I had to have for the Scottish Festival here locally. My old ones were either so huge as to look like tents or too hot for the Florida spring-like 80-degree temperatures.
     
    Dante, Karen, JJ and I walked around all day from opening until late afternoon just before closing. I've never had the energy to walk, dance, and shop all day before. I'm still considered obese at a 39 BMI, but darned if I didn't feel wonderful!
     
    That is, until my feet let me know that they weren't used to this kind of abuse. I expected them to hurt. After all, they're still carrying around a little more than 75 pounds more than they should.
     
    What I didn't expect were blisters. OMG! I've got blisters in places I've not had blisters since childhood. I had dirty, blistered feet from all that fun I had. :smile: I can't remember the last time I exerted myself to the point where my feet were dirty and I had big blisters from my shoes rubbing through the stockings! That takes some serious abuse!
     
    I'm proud of my blisters and sore feet. I'm grinning as I wear my flip-flops so my shoes don't rub those very tender spots on my toes and heels. I earned them by walking, shopping and dancing! Woohoo!
     
    I'm also sunburned. I wore something that showed lots of shoulder and didn't have to be hustled into the shade or a cool building to recover when my heaving, fat, sweaty body couldn't bear the awesome job of walking around the merchant booths another moment.
     
    I'll swallow the aspirin and rub aloe on my burns with joy today. I earned these blisters and burns in the best way possible.
  23. voiceomt2002
    I can't believe it! I found not one, but two substitutes for ice cream, just when the weather is warming down here in Florida and I'm missing those cool, creamy treats. Here's the lower calorie and carb one: Jell-o Milk Sherbert. (Bless you, Grandma!)
     
    By simply using sugar free Jell-o and Splenda, I can make this practically a "freebie" on my diet. Woohoo!
     

  24. voiceomt2002
    I'm off to another chance to show off today! I'm a member of Clan Forrester, and today is the local Scottish Festival and Games!
     
    For the past few weeks, my roomie Dante and I have been working on my costume, since my old ones don't fit or don't match the local climate.
     
    Here's a picture. Hope I made the image small enough.
  25. voiceomt2002
    Okay, here's the more fattening version. However, it doesn't require an ice cream machine, and it can be made using sugar free and fat free ingredients to reduce the carb impact. I found sugar freee chocolate chips at my grocery store, so I may make my own chocolate sauce using Splenda. We'll see how it goes. BTW, I'm allergic to nuts, so I'd appreciate someone telling me how the nuts taste in this one.
     
    The original recipe has 382 calories and 32 carbs. I'll bet we can reduce it with a bit of effort.
     

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