Friday, January 30, 2015

143.6…Stitch Fix Shipment # 9

The latest Stitch Fix box has arrived!

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I tore it open and tried everything on. 

The first thing I tried on was Bobi Black Jamiee Seamed Detail Dress:

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While it was a cute dress, it wasn't special enough to keep it. I think it would just disappear with all the other similar black dresses I have. 

I tried on DL1961 Iyanna Coated Skinny Jeans with the Laila Jayde Bovina Dolman Knit Top:

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I loved the jeans. I knew I'd like them before trying them on because DL1961 jeans fit so well!! I kept the jeans and the top. The top had white piping down the sleeves and was sheer on the bottom part of the back of the shirt. I love grey and I know I'll wear it a ton so it's a keeper. 

Daniel Rainn Dixon Eyelet Detail Blouse was next:

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While I liked the color and the eyelet detail, the top was too boxy for me. It went back. What also went back was a Tart Devyn Faux Leather & Lace Ponte Top. It was too small. I could barely get it on so I wasn't able to photograph it. ;) So…I kept two of the five items…about normal for me with Stitch Fix so far. 

Last night I reheated the Three Bean & Beef Chili for dinner and made a green salad to go with it. 

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This morning's breakfast was scrambled egg beaters with spinach, green onions and jack cheese. 

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After taking the kids to school, I went to spin class at my new gym. Either my bike resistance was broken or I'm really out of practice/shape. That class was insane. There was no way I could keep up with the instructor. I'm not sure how much coffee he had this morning but I need some of his energy. 

I met my husband and some friends for lunch at PF Chang's. My lunch started with the egg drop soup.

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Followed by the lunch size Ginger Chicken with Broccoli.

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 Tonight is my son's basketball game and tomorrow we are off to Phoenix for the Super Bowl!!

Who are you cheering for in the Super Bowl?

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Thursday, January 29, 2015

144.4…Sour Cream Noodle Bake

I have a confession: I love casseroles. I love to throw everything in one baking dish and be done. I don't know what that says about me…I'm lazy, possibly? 

Casseroles to me are the ultimate comfort food. Especially when they have noodles and cheese as ingredients. Last night's dinner of Sour Cream Noodle Bake fulfilled all my casserole loving requirements. 

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Sour Cream Noodle Bake (Serves 8)

Recipe from The Pioneer Woman


1 1/2 pound ground chuck (I used turkey)

1 can 15 oz. tomato sauce

1/2 tsp. salt

Freshly ground black pepper

8 oz., weight egg noodles

1/2 cup sour cream

1 1/4 cup small curd cottage cheese

1/2 cups sliced green onions (less to taste)

1 cup grated sharp cheddar cheese


1. Preheat oven to 350 degrees.

2. Brown meat in a large skillet. Drain fat, then add tomato sauce, 1/2 tsp. salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

3. Cook egg noodles until al dente. Drain and set aside.

4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Printable Recipe

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Delicious and kid (and husband) friendly too!

Tuesday night I reheated the last of the Chicken with Lemon-Caper Sauce, wild rice and asparagus for dinner. 

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I would like to swim in that sauce….

After dinner, I had a serious sweet tooth going on. I found these in the pantry and decided it was better than a candy bar or ice cream or whatever else I may have come up with.

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It did the trick!

Wednesday morning's breakfast was scrambled egg beaters, spinach, asparagus and jack cheese. 

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After taking the kids to school, I went to a barre class at the gym. I ran a bunch of errands, stopping for a Greek salad at Luna Grill for lunch.

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I picked up the kids from school, came home and got the Sour Cream Noodle Bake started for dinner. 

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I served it with a Caesar salad. 

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This morning's breakfast was Oikos Greek Vanilla yogurt, granola (store bought) and raspberries.

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I've never had that yogurt before….it's pretty darn good!!!!

After drop off, I went on an hour long walk. That's 4 days in a row of exercise! 

Lunch was at 067 with Lisa. I had the Chopped Salad. 

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It was nightly small….I hope it holds me over until dinner time!

Are you a casserole lover like me? Care to share your favorite casserole recipe? 

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Tuesday, January 27, 2015

144.6…Chicken with Lemon-Caper Sauce

I've always said that if I never left my house, I could lose weight a whole lot faster. It's true…you control what and how much of something goes into your food. Who knows how much butter, oil, etc. that restaurants put into their food!! 

I've been trying to eat at home as much as possible lately. My son was supposed to have basketball practice last night (it was cancelled due to rain) and normally we'd go out before and grab something to eat. This time I made it a point to make something at home and just have it ready earlier so we could leave. Chicken piccata is one of my favorite dishes so I try most recipes that I come across. This one was from Cooking Light magazine and did not disappoint. 

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Chicken with Lemon-Caper Sauce (Serves 4)

Recipe adapted from Cooking Light, October 2009


4 (6 ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. black pepper

3 Tbsp all-purpose flour

2 Tbsp butter

1/2 cup chicken broth

1/4 cup fresh lemon juice

2 Tbsp capers, drained

3 Tbsp minced flat-leaf parsley


1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour. 

2. Melt butter in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Cook another 2 minutes then remove to a plate and set aside. 

3. To the pan, add broth, juice and capers. Bring sauce to a boil; cook 2 minutes or until thick. Reduce heat to low.

4. Put the chicken in the pan to finish cooking, basting occasionally with sauce. Sprinkle with parsley; cook 1 minute. Serve.

Printable Recipe

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I served the chicken with wild rice and roasted asparagus. Winner!

Breakfast this morning was scrambled egg beaters with spinach, asparagus and jack cheese. 

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After dropping the kids off at school, I went to the gym for some RAD (Revolving Apparatus of Death aka the treadmill) time. 

I had an appointment, then whipped up some tuna salad on top of chopped romaine for lunch.

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I was supposed to have a meeting that got cancelled so now I have a couple of free hours! I'm sure I'll be able to fill the time somehow. :)

What are some of your favorite tricks when trying to lose weight?

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Monday, January 26, 2015

145.4…The Cheat Meal

Saturday night, we went over to Sherry's house for our quarterly "Gourmet Club" get together with Alicia and her husband. We try to meet quarterly and whomever hosts, makes the main course and the other two bring an appetizer and dessert. It always makes for a good time with fabulous food. This time was no exception. Alicia brought the appetizers. We enjoyed goat cheese, cheddar cheese ball and jalapeño jello with crackers:

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As well as a smoked trout dip that was outstanding!

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We sat down for dinner which started with a warm goat cheese salad.

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Incredible! Sherry got this recipe out of Ina Garten's new cookbook. 

The main course was Beef Tenderloin with Gorgonzola Cabernet Sauce:

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Garlic Parmesan Cheese Mashed Potatoes:

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Grilled Organic Seasonal Carrots:

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Am I spoiled or what!?!

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Sherry did an AMAZING job! Everything was beyond delicious!!!

For dessert, I brought Butterscotch Pudding with Cream and Toffee

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I had planned on this meal being my "cheat meal" for the week and it was definitely worth the calories!

Sunday morning's breakfast was scrambled egg beaters with spinach, onions and jack cheese. 

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Lunch was tuna and celery again. I use the celery as my "scoop" for the tuna. Crunchy but less calories than crackers. 

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The whole Sunday I spent getting stuff done around the house. I'm rarely home on the weekends so this was a nice treat!

Last night's dinner was Three Bean & Beef Chili leftovers. Easy. 

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This morning I got a bit creative with my egg beaters. I used to get the Hungry Girl emails and she always made this mug thing with her egg beaters. I microwaved spinach in a mug, then added egg beaters, followed by jack cheese and topped the whole thing off with green onions. I guess it's not that much different that scrambling them in the pan but oh well. :)

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I dropped that kids off at school then went to my old Cardio Muscle class. I haven't been in so long…I will be sore tomorrow. Guaranteed. I ran some errands before picking up the kids and having lunch. 

Lunch was tuna salad and celery again.

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The kids had half day today so we were home early. It's raining now….so nice to be inside and done with errands!

Do you plan your cheat meals out for the week?

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Saturday, January 24, 2015

144.6…Best Lemonade Ever

Technically it's the wrong time of year for lemonade. But being that's it's currently 81 degrees where I live, I'd say it's the perfect time. 

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Best Lemonade Ever (Makes 20 servings)

Recipe from All


1 3/4 cups white sugar

8 cups water

1 1/2 cups lemon juice


1. In a small saucepan, combine sugar and 1 cup water. Bring to a boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. 

Printable Recipe

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Yesterday's breakfast was more Honey Nut Cheerios and almond milk.

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I met several friends at Love Boat Sushi for the last of the birthday celebrations for Lisa (that I can attend, at least). My fabulous meal started with miso soup.

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Alicia and I split two beyond delicious rolls. Marine Boy:

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And my favorite roll ever, Wasabi Roll:

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I also enjoyed some tuna and yellowtail sushi. 

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I brought the kids home from school. We took our daughter out to learn how to ride the bike she got for Hanukkah. 

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She had quite the audience. :)

Dinner last night was Trader Joe's Orange Chicken, jasmine rice and broccoli. 

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If you haven't had Trader Joe's Orange Chicken before, you have to buy it. It's one of my family's favorites. 

Breakfast this morning was a toasted English muffin with peanut butter. Maybe I'm tired of cereal now?

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I went to the grocery store, made lemonade and did some laundry. Lunch was tuna salad and celery. 

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 Enjoy the rest of your Saturday!

Cooking anything this weekend?

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Thursday, January 22, 2015

145.0…Three Bean and Beef Chili

As promised, here is the recipe for the awesome, healthy chili that I made the other night. You can use ground beef or lighten it up even more by using ground turkey, which is what I ended up doing. 

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Three Bean and Beef Chili (Serves 8)

Recipe courtesy: Ellie Krieger


1 Tbsp olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

2 tsp. ground cumin

1 pound extra-lean ground beef (90% lean) or ground turkey

1 (28 oz.) can crushed tomatoes

2 cups water

1 chipotle chili in adobo sauce, seeded and minced

2 tsp. adobo sauce from the can of chipotles

1/2 tsp. dried oregano

Salt and freshly ground black pepper

1 (15.5 oz.) can black beans, drained and rinsed

1 (15.5 oz.) can kidney beans, drained and rinsed

1 (15.5 oz.) can pinto beans, drained and rinsed


1. Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

2. Add the cumin and cook, stirring, for 1 minute.

3. Add the ground beef or turkey; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. 

4. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes.

5. Stir in the beans and cook, partially covered, 20 minutes longer. Season to taste, with salt and pepper. 

Printable Recipe

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Tuesday night I baked some salmon (with olive oil, salt and pepper) and added a big salad to it for dinner. 

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Wednesday morning was Honey Nut Cheerios and almond milk again. 

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I went to a meeting at the school, followed by an appointment. Lunch was a Greek salad with a chicken kabob and Luna Grill. 

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One of my favorite salads ever. 

I ran some more errands, then picked up the kiddos from school and took my son to his basketball game. Dinner was afterwards at Sammy's Woodfired Pizza where I split another one of my favorite salads with my husband: Chopped Chicken Salad. 

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That was followed by fish tacos in lettuce cups instead of tortillas. 

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They were good but would have been better with tortillas. ;)

Breakfast this morning was this:

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Sorry….I'm just in the Honey Nut Cheerios mood.

I helped out at the school a bit this morning, then met some friends at La Costa Resort for a spa day to celebrate Lisa's birthday. Yes…another birthday celebration. We take birthdays seriously over here. Especially important ones like Lisa's big 5-0!!

It's normal to have hot sauce in your spa locker, right?

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Before my massage, I snacked on some edamame. 

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Then afterwards came another favorite of mine: La Costa's chicken salad. 

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It is ridiculously good. I mean ridiculous. There are grapes in there and I still like it! ;)

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I took my daughter to horse back riding lessons, then picked up El Pollo Loco and brought it to a friend's house where my son was. 

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Two piece white meat chicken, cole slaw and corn. Afterwards we attended an event at the school and now I'm finally home. Good night!

Do you have a favorite chili recipe?

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