Category Archives: Recipes

Cabbage Baggage…

So, I guess when I made my menu last week I was suddenly obsessed with cabbage.  I don’t know what came over me, but it happened and I was sore afraid.  Who gets obsessed with cabbage?  There is not one ounce of chocolate on that sucker!  I’m an embarrassment to the choc-a-holics of the world… EMBARRASSMENT!  A few of last week’s dishes:

Tee hee hee hee heeeeeee… CABBAGE!!!  This was called Whole-Food Coleslaw with a Secret Ingredient… ooooo… the suspense!  It wasn’t so much secret since she told me outright right in the recipe what the dagnabbed ingredient was!!  Swiss cheese… shredded.  Glory glory hallelujah… teacher hit me with a ruler.  Very tastee, I might say.  I did some finagling with the recipe to cut down on the calories… halving the sauce ingredients… and it still turned out yummified… but I prefer my vegetations to crunch… not sog.

The next cabbage dish?  Thai Veggie Peanut Wraps…  As you can plainly see, mine didn’t so much make it into wrap form.  Whitney has no patience for wraps.  Get a life and call me in the morning, wrapping people!  Instead, mine is a pseudo-faux-salady-thingamajigger.  I think you could probably do away with the wrap part completely and this would still be as tastee as the weekday is long.  You could probably even add some chicken or beef or meese meat and go to town!  Let’s face it, the secret to this recipes success… the peanut sauce!!!  YUM!!!!!!  I halved the recipe on the peanut sauce to cut down on calories and it was still tastee.  Cabbage… who knew it had so many uses?  Next week I might try scrubbing the tile grout with the stuff.  I’ll let you know how it turns out!

Question of the Day:  Do you like cabbage?  Any favorite cabbage recipes?  

 

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Extreme Fajiters…

Go Tell Aunt Rhody.  Go Tell Rhody.  Go Tell Aunt Rhody, the old gray goose is dead.  What a depressing song… and it’s for kids?  Hey Rhody… your dagnabbed gray goose is road kill… let’s sing an upbeat happy song about it and then we’ll roast her up for dinner with some fingerling potatoes and a nice green salad.  Meanwhile, back here in the land where my gray goose is alive and well, but imaginary, here are a few of my favorite meals from last week!

This happens to be my new most favoritest-est-est-est-est way to make scrambled eggs/egg beaters/egg whites.  Add one more -est to that word!  It gives the eggs so much flavor.  Cook up the scrambled egg/egg beaters/egg whites in the pan as usual.  When they are done, keep the pan on and add some salsa (I used 1 Tblsp. here, but go crazy).  Then, mix the salsa into the egg/egg beater/egg white and let it cook until the salsa is warm and it gets a bit crusty on the bottom.  HOT DOGS IN A CONVENT that’s good… and I ain’t just saying that to suck up to the convent hot dogs.

I bawled my way through a few episodes of Extreme Makeover:  Weight Loss Edition a few weeks back… like ugly bawled… not just regular bawled.  I may or may not have been PMSing at the time.  Through my ugly bawling spree, the healthy chef lady from the fat farm was teaching us how to make shrimp fajitas, healthily.  Darn tootin’.  I decided I was going to jump on the fajita train and make the special Whitney version of the recipe.  It’s special on account of the fact that I didn’t follow anything her recipe said because I had zero of the ingredients she wanted me to have, so I invented this here recipe… and I gotta say… not to toot my own horn or anything, it was the best plate of fajitas I’d had… heatlhy or not so healthy.  The trick was in marinating the vegetables for an hour or 2 before cooking them.  For anyone interested, allow me to type up my Extreme Fajiter recipe!

Whitney’s Extreme Fajitas

1/2 cup unsweetened pineapple juice
1/8 cup lemon juice
1 medium onion peeled and cut into strips
1 red bell pepper cut into strips
1 green bell pepper (or yellow or orange) cut into strips
1/2 cup pineapple tidbits
2 garlic cloves, minced
2 tsp. cumin powder
2 tsp. chili powder
salt and pepper to taste

Combine all ingredients.  Let sit in fridge to marinate for at least 1 hour.  Remove vegetables and place in bowl.  Add reserved marinade to saucepan and heat until boiling. Then reduce heat and simmer 5 minutes, set aside.  Add drained vegetables to pan.  Cook until onions are translucent, about 5 minutes.  Toss with reserved marinade and heat through.  Serve with warmed tortillas and cheese and tomatoes and pinto beans and corn or whatever other toppings your precious heart desires!  For serious!

The reason it was yummy?  The sweet mixed with the heat mixed with the vegetables… and the marinading portion.  Glorious!  I’m sure you could just as easily add chicken or beef or shrimp to this… no problemo at all!

What did I say about fall bringing the pumpkin to the forefront?  It’s squash… squash is a vegetable… I hate the texture of squash… unless you add delectabilities to it!  This here is a low-calorie single-serving pumpkin pie!!  Under 150 calories per serving and it isn’t even Thanksgiving yet!  I didn’t have all the stuff they wanted for the crust, so I just used crushed up graham crackers and it turned out fine.  I also didn’t make the topping they suggested and just plopped some lite cool whip on the top.  Maybe I’ll make this for Thanksgiving at the old folks home!  They’ll thank me later for adding 2 hours to their life span!

Question of the Day:  What is your favorite Mexican food?  

PS – Thank you all sweet people for the great advice and replies to yesterday’s post.  You all sure know how to put a gal at ease… and you can be sure I’m going to look into each and every piece of that advice! 

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Food… Such a Dumb Word For Such a Glorious Invention…

I get into these lame-bot cycles where I get a word in my head that I analyze to death until I want to poke one or more eyeballs out in frustration… but that’s nothing like the times where I narrate every move I make in my head like I’m writing a mystery novel.  I carefully made my way out of the shower and carefully dried myself off with my yellow fluffy towel.  Carefully seems to be my favorite adjective in these head-space novels of mine.  I didn’t say anyone would want to read this mystery novel.  I might want to read it, though, after I’ve finished poking my eyeballs out and roasting them amidst the embers of above-mentioned mystery novel.

This week’s word has been food (unlike every other week where it’s usually foooooooodddd) …  say it outloud?  Food.  What a dumb word.  It doesn’t sound at all appetizing and it rhymes with words I’d rather not think about when I’m eating.  Food food food food food… EW.  I prefer the Spanish equivalent… comida.  That sounds much more romantic and not as dumb… and I’ve yet to rhyme it with anything gross.  The only bad part of this situation is the extent of my Spanish language knowledge (even after 3 years of Spanish in school) is pretty much counting, hello, goodbye, and comida.  My conversational skillz would be only beneficial if I happened to be an elevator operator… I’d have to learn how to say which floor… but after that… total cake walk!

Whitney… carefully shut up and carefully display this week’s 1500-calorie food menu, pictures, and calories… but carefully:

Breakfast (Peachy oatmeal muffin, egg beaters, reduced fat cheese, salsa, and bing cherries… Total calories:  267)

The egg beater people came out with a brand spanking new flavor of flavored egg whites… holy laws, hold me back Lucretia!!  It’s three-cheese Egg Beaters… 25 calories for 3 Tblsp… I doubled it and went for 6 Tblsp. because I totes live on the edge of life… but carefully.  Recipe for peach-oatmeal muffins, which are major tastee… and I substituted the 1 cup of milk for 1 cup of almond milk because almond milk has a naturally sweet flavor and has less calories!   Oh, and I totally skipped the cooking the peaches in sugar and butter portion because heck if I’m calorizing… I just threw the plain peaches on the top of the muffins before cooking… voila.  You can also wrap these babies up and freeze them… take them out one at a time and micro-oven them fore a few seconds.  They last longer that way!

Meal #2: (Moo Shu Vegetables, flour tortillas, and grape tomaters… Total Calories:  392)

My pal (what up, Alena) tipped me off to Moo Shu vegetables at Mandarin Gardens (a restaurant here in town)… I’d never eaten them before and I do enjoy them heartily.  So, I thought I’d attempt my own version… but using broccoli slaw, mung bean sprouts, scallions, and eggs.  Hoisin sauce, rice vinegar, garlic, and soy sauce give it the flavor of China… except not really the sewer flavor.  Oh boy… I’m really talking these up with all this Chinese sewer talk.  They are good… moving on.  Recipe for Moo Shu veggies

Meal #3: (Veggie & Cheese Bagel… Total Calories:  304)

I modified this recipe from Pioneer Woman for the Veggie and Cheese bagel… because… again… calorizing.  Instead of cream cheese, I used spreadable laughing cow cheese and instead of a real bagel I used one of those 110-calorie Thomas bagel thins.  I used the meunster and cheddar cheese, but had to half the slices.  Tastee… refreshing… summery… make me another one!

Dinner:  (Easy Veggie Pizza Roll… Total Calories:  334)

Mine turned out to be less of a ring and more of an oblongato shape… when you use a rectangular pan there is no way to make it circular shaped… just deal!  This was mightee tastee too and easy as peas in two pods of vinegar.  Obviously, this is not a serving size… This is:

Recipe for easy veggie pizza oblongato-shape…  Of course hers is prettier… who do you think I am?  Martha Stewart!?!?!?!?

Dessert:  (1 cup sugar-free black cherry Jell-O, 3 ounces strawberries, and 4 Tblsp. lite Cool Whip… Total Calories:  87)

Stop with your Jell-O is made of horse hooves talk.  It’s the official comida of Utah and don’t you forget it.  We consume it by the barrel full… my gram got real creative-like with hers… she put anything she had leftover in the vegetable crisper in a batch of Jell-O and called it a smorgasbord fit for a king!  This really hit the spot for me… and I couldn’t even tell it was sugar-free with the strawberries and the cool whip masking it.

TOTAL CALORIES FOR THE DAY:  1384

I really liked all of these meals individually and I’d make them all again in a heart beat.  I’d probably not do them all together on the same day again in the future because all together, I was over my sodium for the day… and I be trying to watch that.  I blame the soy sauce and hoisin sauce… sodium hoggers!  If you could care less about coming in under sodium, which is pretty much everyone I know… go hog wild and eat 2 of each meal… but only if you’re aiming for 2800 calories per day… my lucky metabolism kings!   Still a lot of food for very few calories.  I was totally not wanting for anything extra… but carefully!

Question of the Day:  Do you like sugar-free Jell-O?  What do you eat with yours?  

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Oh My Laws… Chocolate Chili!!!!!

Hammer time.  You all remember MC Hammer… named after a hammer, I presume.  I always wondered if MC meant marginally creepy.  No?  Okay… moving on.  It’s this week’s menu picture time.  This menu, I’ll have you know, is under the calorie goal, carbohydrate goal, fat goal, and sodium goal… and it’s above the fiber goal (a good thing that fiber) and protein goal (another good thing that protein).  It’s a teensy bit high in sugar, but that’s only from the natural sugars in the fruit I ate.  MFP’s sugar goal will never be met if I continue to eat fruit… which is stupid because fruit is not a bad thing… unless you triple deep fry it and then dip it in a lard sauce.

Once again, I made most everything in the following photos on Sunday night and stored it in the refrigeration system… I love stuff I can just grab and go.  It really helps out when you work all day too.

Breakfast: (2 breakfast burritos, 1 tbsp Natural Directions salsa, and a medium-sized peach) TOTAL CALORIES:  426

I bet you were expecting to see protein pancakes!  Nice try… not this time, senor and senoritas!  Instead, I found this great idea to make like 8 billion breakfast tortillas… ones that you can freeze and then get out and warm up in the micro oven in a matter of seconds.  I’m all about easy!!  I modified the recipe from this site…  The trick because I’m all about maximum quantity for minimum calories was in finding the correct tortillas.  These may look like plain ole white flour tortillas… but they’re not.  They’re called Maya’s Tortillas and they have fiberous stuff in them and ring in at 80 calories per tortilla!

Meal #2:  (5.3-oz microwaved potato with 1 cup broccoli, reduced fat cheese, grape tomatoes, and greek yogurt, lemon, dill cucumbers) TOTAL CALORIES:  314

Did I mention I am addicted to baby tomatoes yet?  Oh my glorious invention, batgirl!  I like to go to Sam’s Club and buy the gargantuan package of Nature Sweet Cherubs… I usually finish it off in a week.  Sue me… at least I don’t by the gargantuan bag of tortilla chips and finish that off in a day.  I was not a fan of the greek yogurt/lemon/dill cucumber mix.  I think it was because when I stored it in the refrigeration system overnight, the cucumbers got wilty… and then there was wayyyyyy too much lemon on it.  Next time I’ll try it with just the dill and greek yogurt.

Meal #3:  (2.5 ounces of Ranier cherries and macaroni salad) TOTAL CALORIES:  282

This is seriously my favorite macaroni salad recipe in a long time.  I guess you wouldn’t like it if you don’t like the flavor of mustard… but seriously, get a taste bud transplant then!  I once again modified the recipe from this site… and by modified I mean I made it more calorizing friendly… like by a lot…  It’s so tastee though… grated carrots, cucumbers, celery, grape tomatoes (stop it) and cheese… with a nice tangy dressing!  Since the salad seems to dry out if I put the dressing on it before I eat it, I make the pasta part and store it separately in the frig.  Then, I just measure out a serving.  I freaking love my food scale for these kinds of things.  So much more accurate!

Dinner: (Rich and Spicy Chocolate Chili and mozzarella cheese toast) TOTAL CALORIES:  508

I came upon this recipe by accident when I was looking up how many fresh tomatoes I could substitute for canned tomatoes in chili.  Goodness knows the salt in the canned tomatoes is enough to bloat my head to Good Year Blimp status.  I came across this recipe that used 1 square of unsweetened baking chocolate and I flipped my lid… I don’t know exactly where my lid is, but I done flipped the thing.  CHOCOLATE!!!!!!!!  I had to try it… Period… end of story… slap a stamp on that sucker and call it a slam dunk.  The mozzarella cheese toast, all I did was grab a 100-calorie slice of Spelt bread (all the nuts and grainy stuff in that there bread), put some shredded mozzarella on that and then put it under the broiler until the cheese melted… then I topped it with tomato slices and white onion slices.  For the life of me, I cannot find the dagblasted chili recipe on the Internet… but I modified it so much it won’t matter if I give credit… recipe for chocolate chili is as follows:

Rich and Spicy Kidney Bean Chili

– 1 large raw onion
– 6 medium garlic cloves
– 1 medium green bell pepper
– 1 medium carrot
– 1 large stalk of celery

Dice all those things up and throw them in a pot.  It said to sautee them in 2 tblsp of olive oil, but I am not a fan of empty calories when I can do it for zero calories.  What I do is spray down the pot with Pam before I put the veggies in and then throw in 1/8 cup of water with the veggies… plus, the veggies will sweat off their own liquid, so if you keep them moving it shouldn’t stick to the pan or burn.   It says to sautee them until they’re tender… but I like my veggies more crunchy… so decide how long you want to do that for and leave me alone!  😛  Then, add in:

– 2 Tblsp. chili powder… NOT cayenne pepper… chili powder
– 1-1/2 tsp. paprika
– 1/2 tsp. onion powder
– 1/2 tsp. garlic powder
– 1/2 tsp. oregano

Stir that until the veggies are coated in the spices.  Then add in the following:

– 8 medium tomatoes coarsely chopped
– 1 bay leaf
– half of a chipotle pepper in adobo sauce, chopped (If you add more than half a pepper, say goodbye to your tongue)
– 2 Tblsp. brown sugar
– 1 square unsweetened Baker’s chocolate
– Salt and Pepper to taste… I used my favorite salt substitute to lessen the sodium.  

Simmer all of that together for approximately 20 to 30 minutes.  Then add:

– 1 can of reduced sodium Kidney Beans (rinsed and drained)
– 3/4 cup frozen corn

Cook for a few more minutes to warm those up and voila.  You’re done.  Of course, it tastes better when it sits in the frig overnight, so that all the flavors have time to make friends and par-tay it up in the adobo sauce.  It seriously was so good… rich, spicy, crunchy because of all of the vegetables… and I will never use canned tomatoes to make chili again.  Fresh tomatoes give it such a lovely texture!  For sure.

TOTAL CALORIES FOR THE ENTIRE DAY:  1530

Now that I’m done courting my food menu… have a great day y’all and to all a good night!

Question of the Day:  Do you have a favorite chili recipe?  What makes it awesome?  

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Welp, I’m Gonna Do It Again… Shocking…

So, last week’s forray into showing my food day did not result in the world ending, nor did I break out into a pimple fest.  SCORE one for the pimples!  It’s summer, so I guess the super strict folk I was so used to criticizing my food diary are all living in the wilderness snacking on guava root and organic tree bark sandwiches… but no bread… good grief that’s a sin!  The spritely young preserative-free elves water that crap daily with the water from the mouth of a hygienic platypus.  It’s true… look it up… but only in your dreams.

I got a lot of feedback that some calorizing folks liked getting meal ideas… so here I am again with this week’s menu… in 3D!!  Okay, not really… but how cool would that be?  A grape tomater smacking you in the face.

Breakfast was the same as last time… protein pancakes and strawbs… that’s how the cool people refer to the fruit.  Look no further… I’m totes the definition of cool… if it was spelled G-E-E-K.

Meal #2:  Teriyaki-glazed pineapple burger and a small baked potato with broccoli and reduced fat cheese… 

This is for serious one of my favorite meals in a long time… delicious and filling!  The secret is there is no burger on that burger… it’s just 2 pineapple rounds cooked in a pan whilst being marinated with 1 Tbsp of Teriyaki sauce on top of a 100-calorie bun and loaded with veggies.  I always eat my sandwiches open-faced because it makes me slow down, makes me feel like I’m eating more… and it’s like 2 for the price of one amount of calories!

TOTAL Calories in Meal #2:  444

Meal #3:  Laughing cow cheese cucumber dill sandwich and grape tomaters!  

That’s the spreadable laughing cow cheese with cucumbers and dried dill weed… I’m sure it would taste even better if you had you some fresh dill weed!

TOTAL Calories in Meal #3:  207

Dinner:  Flatout Smoky Corn and Bean Pizza… 

I’m seriously in love with this pizza… for serious!!  So dang good and different than a regular, marinara-sauced pizza.  I made up the recipe because I’m just that talented (side note:  if talent includes unthawing frozen corn and opening a can of beans, I’m your girl!)  The recipe:

Smoky Bean and Corn Pizza 

1 multigrain flatout (or whatever flavor you prefer)
1/4 cup frozen or fresh corn
1/4 cup sodium-free pinto  beans (or black beans)
2 Tblsp. barbecue sauce
1 roma tomato
1/3 cup 2% mozzarella cheese  

I baked the flatout for 7 minutes on 350 degrees before I put any of the ingredients onto it… to crisp it up.  Then, I added all the toppings and put it back in the oven for 15 minutes or until the cheese melts.  

Seriously so good… I guess you could substitute chicken for the beans if you’re into eating feathery things.

TOTAL Calories for Dinner:  348

There she goes.  I love this week’s menu.  As a side note, if you don’t use reduced sodium/sodium-free ingredients this menu is a bit heavy on the sodium side… but you can’t always be perfect… live a little!

Question of the Day:  What are your favorite pizza toppings?  Any ideas for lower calorie crusts?  

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What Does 1500 Calories Look Like?

Put this in the record books and then immediately close those record books and seal them within a cement clump… this ain’t going to happen again… in the near future at least.  I’m about to unleash my diary for this week… put it out there in front of all the masses to be judged and criticized and picked apart and told I have too many phosphates and too much riboflavin and not enough folate and you shouldn’t be eating that… on a “die”t?  For crying outloud, Griselda!  All of those have happened and all of those are the reasons my diary on MFP is private.  It’s not to hide the fact that I only eat 500 calories… FAR from the truth.  It’s because I’m still not over my fear of being judged for what I eat.  It happened all the while I grew up… and that made things worse because I was constantly eating gross amounts of food in private… away from that judgmental eye.  I had made the call to not make my diary public so that I’d take that closet eating temptation off the table.  But, today, I’m stepping up to the plate and putting out what a day in my eating world looks like. I still won’t make my diary public… not worth the hassle… but this is one step in a more brave direction.

Those aren’t pancakes… they’re special protein pancakes invented by the Biggest Loser people… and I gotta say, I was skeptical, but these suckers are DEE-VINE, HALLELUJAH!  I never knew blending up egg whites, oats, and cottage cheese could turn out so tastee… and no, you can’t at all taste the cottage cheese!  Clickety click for the recipe!  I just made up the batter and then stored it in the frig…

Total Calories in Breakfast:  309  (3 protein pancakes, 2 Tblsp. lite syrup, strawberries)

Meal #2 includes Enlightened Egg Salad (minus the pita and I did a variation on this recipe adding different spices), baby tomatoes, carrots, and 1 reduced sodium dill pickle stacker.

Total Calories in Meal #2:  330 


Meal #3 included light Tangy Potato Salad and red pepper slices.

Total Calories in Meal #3:  213

Dinner included light mushroom stroganoff over eggless egg noodles and peas.

Total Calories in Dinner:  411

Dessert included an angel food cake topped with plain strawberries and blueberries, strawberry sauce, and lite cool whip.  Recipe!

Total Calories for Dessert:  237

TOTAL CALORIES FOR THE WHOLE DAY:  1500  


And that’s a lot of food.  It’s a myth that calorizing means you can’t eat anything.  You totally can… it just takes some planning in advance to get the most out of limited calories.  I’m like a magician… except with less skillz and no rabbits.  Judge away, my peeps… except don’t expect me to care too much this time!  😛

Question of the Day:  Do you think you get the most out of your daily allottment of calories?  

 

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Summertime Refreshers…

It’s a miracle I’m still alive after having become an unmasterful chef… I’ve managed to slice, dice, burn, poison, trip, drop, kick, cuss, and smack my way through at least 8 of my lives.  If I was a cat I’d only have one life left.  The latest (aside from the chili versus cayenne kerfuffle) was using rotted flour that expired in the year 2005.  I just found it down in the “fruit” room and used it, which is SO unlike me because I swear they could make me the expiration date pol-eese and I could manage to put everyone in the world in expiration date prison.  I’m super strict about that.  Instead I insisted on making homemade low-fat/low-sodium tortillas Sunday evening with rotted flour and didn’t discover (even though it smelled to high heaven) that it was rotted until after I’d eaten half a tortilla… the whole time wondering why it tasted like the bottom of my feet after skimming cheese curds all day.  I’m having convulsions thinking about it!!  Despite all the idiotic things I’ve done, I have had more successes in the kitchen than failures (maybe it’s actually 50/50 or more like 40/60 or… it depends on the week!)  I find it kind of an adventure/challenge to take a recipe and calorize it up to fit my calorie needs.  Now, I ain’t saying anyone would want to eat most of the creations I’ve made… I’m just saying it’s been an adventure!

The latest favorite is not really a “meal,” but a low-calorie/no-sugar summer time refreshment.  I was hot as HADES the other day.  I’d spent the afternoon wearing all black, traipsing up and down the streets in the middle of the afternoon…  When I got home, I wanted a daquiri… and stat.  A.)  I don’t drink… and 2.) a regular virgin daquiri would have been 3 billion calories of sugar… not in my calorizing wheel house at that particular time.  Instead, I found this recipe on Pinterest… Haterz gonna Hate!

– One single pack of Crystal Light (made up as package suggests).  The recipe called for Raspberry Lemonade, but I didn’t have that flavor so made due with Pink Lemonade… I think it actually would have tasted better with raspberry lemonade.

– 2 cups of ice

– 1 cup of frozen raspberries

Get you a blender, throw in the ice and the raspberries and the crystal light mixed with water last.  Blend…

Ta da…  Instant heat relief!!!  This recipe makes like 3 to 4 good-sized servings and the only calories are what’s in the raspberries.  Totally going to make this again next heat stroke.  I think you could probably do this with pretty much any kind of frozen fruit… totes going to have to experiment.  Bottoms up, my pals!  Have a great weekend!  Stay safe in the kitchen!

Question of the Day:  What is your favorite frozen treat?  

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