Saturday, April 30, 2011

Strawberry Limeade

Fresh Strawberry Limeade from Our Best Bites
1 tall glass
Lots of ice
Sprite (or Diet Sprite…or Ginger Ale if you’re feeling wild)
1 1/2 limes
3-4 tablespoons Strawberry Sauce
Fill a glass with ice. Squeeze the juice of one lime into the glass over the ice. Fill the glass about halfway with Sprite. Add 3-4 tablespoons of strawberry sauce. Top the glass off with Sprite and add more strawberry sauce if desired. Garnish with lime wedges (which you can also squeeze into the glass before drinking. Definitely best when served with a straw.

Strawberry Sauce
from Our Best Bites
1 pint strawberries
1/3 c. white sugar
1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries. Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached. 

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Friday, April 29, 2011

ChubbyButt Did It!!

Again, let me be clear, I am not, nor have I ever been a runner...but I dream to become a runner someday. So I am beginning slowly.

Today during my one mile treadmill session, I jogged 3 minutes. IN A GYM PEOPLE!! And yes there were people there. CAN YOU IMAGINE? Embarrassing. But I DID IT!! I know, 3 minutes isn't much, but it's a start. I had convinced myself that I'd try jogging 30 seconds of every minute tomorrow, when I won't be in the front of people. But I just couldn't help myself. I had to see if I could jog one minute. And I just kept going. I'm on a high.

Anyway, I found another website I wanted to share  And there are podcasts to help you. Playlists with voice overs that tell you when to run, speed walk etc. :) yay!

So I just wanted to put it out there that if you don't think you can jog because you are overweight - you'd be wrong - if I can do it you can too!

“You must do the thing you think you cannot do.” ~ Eleanor Roosevelt

Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana
from Gina's Weight Watcher Recipes 
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray (I use my Misto)
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese. 
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Thursday, April 28, 2011

Second Thoughts...

Perhaps that last post should have read ChubbyButt is going to attempt to I'm stressing myself out.

No. I'm going to stay strong and I'm going to do it.

ChubbyButt is going to run

As much as this pains me, I'm going to put it out there for the world to see/judge/mock.

Let the training begin.

Now that I am another year older and I am looking toward 5K weather in the Midwest, I find myself wanting to train to be able to "handle" it. With my first 5K of the year in 5 1/2 weeks (38 days), I need to get on the ball.

I participate in a yearly 5K called VisionWalk. It is a fundraising event for the Foundation Fighting Blindness. This cause is near and dear to my heart. I've never ran the event, just walked it. It is not clocked, it is an at your own pace, fun event. This year I will be participating in the Kansas City Walk.

Now I will begin by saying - I AM NOT A RUNNER. Never have been. I am also overweight. But I want to change all that. And here is my plan.


Runners World has alot of great articles and tools that I plan on using. 

Blogs, I have recently found several runner/dieter blogs that I have been following and they are motivating the pants off of me.

My aunt. She is 6 years older than I am, so we're close. And I recently cheered her on as she ran her first half marathon. So proud of her!! 

There's my plan, now who's with me? hello? anybody? :) kidding. This is my journey. But I'm dragging you along if you're interested. 

Seven Layer Burrito

Seven layer Burrito
From eHow

1 package instant rice
1/8 tsp garlic
1/8 tsp cumin
1/4 tsp red chile powder
1/8 tsp cayenne powder
1/4 tsp salt
1 can refried beans
sour cream
1 avocado
1 tbsp lemon juice
1 tomato
cheddar cheese
1 package flour tortillas

Prepare the instant rice. Follow the directions on the packaging to prepare the rice. Regular rice can be used. A single 7-later burrito comes with 1.5 oz of rice, or less than a quarter cup of rice.

Add a pat of lard or butter to the rice. Add the spices to the rice. The spice portions are in proportion to one sack of instant rice. Stir well.

Chop the desired quantity of lettuce and tomato. In a small both fork mash 1 avocado with the lemon juice. Shred the desired quantity of cheddar cheese.

Open a can of refried beans. Heat the desired quantity of beans in the microwave or on the stove in a small pot. A 7-later burrito comes with 3 ounces of beans.

Warm a flour tortilla in the microwave for 10 seconds.

Place on the warm flour tortilla 3 ounces of beans, 1 1/2 ounces of the mexican flavor rice, a spoon of sour cream, a spoon of guacamole, lettuce, shredded cheese, and chopped tomato. The tortilla must be warm or it will rip when rolled.

Make sure the ingredients are evenly spread.

Fold and roll the burrito.

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Wednesday, April 27, 2011

Bikini Tortellini

Bikini Tortellini Recipe
From Run Eat Repeat


1 package Barilla Three Cheese Tortellini
1 cup each: asparagus, green beans
1/2 cup each: chopped onion, cucumbers, tomatoes
2 Tbs. olive oil, balsamic vinegar, seasoning of your choice (I used 21 seasoning salute and Italian seasoning)
Parmesan Cheese

1. Sautee onions, asparagus and green beans in a frying pan until tender. Season with salt, pepper, garlic power and Italian seasoning to taste.
2. Cook tortellini while veggies are cooking. Drain.
3. Combine veggies and tortellini. Season with olive oil, balsamic vinegar and spices. Let cool slightly – this is supposed to be a summer salad dish.
4. Toss with tomatoes and cucumbers. Top with shredded Parmesan Cheese. Serve.

This dish looks delish! I can't wait to try it. Run Eat Repeat is one of the blogs I recently started following. I highly recommend it!
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Saturday, April 23, 2011

Artichoke Chicken


1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/2 cup lite mayonnaise
1/4 cup low fat sour cream
1 pinch garlic pepper
4 skinless, boneless chicken breast halves


Preheat oven to 375 degrees

In a bowl, mix together the artichoke hearts, Parmesan cheese, sour cream, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, dash chicken with salt and pepper, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Optional: top with bread crumbs.

Serve over noodle or on it's own.

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Thursday, April 21, 2011

What's for Dinner


I love when I decide to do Crockpot week, I feel so relaxed, like I have hired a personal chef. So here's my week in a nutshell. So next week is Crockpot week!!

Saturday - Tatertot Casserole
Sunday - Dinner out (ok, so I cheated on this one)
Monday BBQ Chicken Sammies, served with sweet potato fries
Tuesday - Roast, potatoes and carrots
Wednesday - Chicken Taco Chili
Thursday - Lasagna, served with garlic bread and salad
Friday - Swiss Stuffing Chicken, served with green beans 

Linking up to: 

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BBQ Sammies

BBQ Sammies
From Reluctant Entertainer

Toss these items in the crockpot to cook all day (6-8 hours on low)
4 chicken breasts
1/2 cup red pepper
1/2 cup yellow pepper
1/2 cup orange pepper
1 cup shredded carrots
1 minced sweet yellow onion
2 1/2 cups BBQ sauce (2 cups for slow cooker / 1 cup to spread)

Set these items out:
Broccoli slaw–for an added crunch

Shred chicken when finished cooking. Place servings on roll and top with slaw.

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Tuesday, April 19, 2011

Deviled Eggs

Polly's Deviled Eggs
From Naomi Judd

(makes 24 deviled eggs)

1 dozen large eggs
2/3 cup mayonnaise-style salad dressing or mayonnaise (regular, reduced-fat, or nonfat)
2 tablespoons prepared yellow mustard
1/2 cup sweet pickle relish, squeezed of excess liquid
2 teaspoons Worcestershire sauce
6 drops hot-pepper sauce, or more or less to taste
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
Paprika, for garnish

1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes.
2. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes.
3. Gently crack the eggs and peel under cold running water, starting from the large end. (There should be an air pocket under the large end, making the peeling easy to start from this point.)
4. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients (except paprika) until they have the consistency of mashed potatoes. If the filling is too thick, add a little more pickle juice or salad dressing, depending on your own preference. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. Serve or cover and refrigerate for up to 1 day.

Deviled Eggs with Roasted Red Peppers

4 large egg(s)
2 Tbsp fat-free mayonnaise
1 oz roasted red peppers, about one piece, minced
1 tsp Dijon mustard
1/8 tsp hot pepper sauce
1 Tbsp chives, or parsley, freshly minced
Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).

Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.

Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.

Weight Watcher Deviled Eggs
From That's my home

8 eggs - cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish - drained
1 tablespoon Dijon mustard - country style
1/8 teaspoon salt
1/8 Tablespoon white pepper

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

How to boil an egg 
(Thanks to RE)
-Bring your water to a boil, then, by using a spoon, slowly and carefully drop the eggs down into the water. Set your timer for 10 minutes. (NOTE: Eggs that come straight from the fridge, usually very cold, are more likely to crack. Set them out on the counter first for 10-15 minutes.)

-After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.
-After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.


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