Monday, May 12, 2008


Of course I mean DIET. I've spent the better part of my adult life trying to lose a few pounds. Unfortunately, I've lost and found the same pounds countless times. I'm a Lifetime member of Weight Watchers, but quite a few pounds over my goal. Those few pounds, you see, have added interest now. I jumped on the Phen-Fen diet about 12 years ago and got back into a size 6. I was blissfully unaware of food, often forgetting to eat; I was filled with energy. I stayed thin for as long as I took those little pills, then over a period of 3 years, put back most of it. I spent a year on the beach--South Beach, that is--but couldn't get past the 12 pound mark. I spent one very long month on Medifast and lost the same 12 pounds. Medifast severely limits calories and I still didn't lose any faster. I just had an argument, one-sided, with an "expert" on TV. She was talking about Jenny Craig and how anyone would lose on a 1200 calorie-a-day diet. Oh, yeah??

To be perfectly honest, I know how to lose weight and I know how to keep it off. It's just really, really hard. It's even harder when you love everything about food. I love to read about it; I love to play with it; I love to seek it out. Most days I follow a healthy eating plan. I exercise at least 3 times a week. BUT, we travel often and eat out frequently and the other 4 days that I don't exercise means that all that spells disaster. I'm getting ready to return--bodily, this time--to Weight Watcher meetings (I need another week or two to wrap my head around it) and hope that I will follow through with my new resolve. I know I'll never see size 6 again, but I'd be mighty happy to return to a healthy size 10.

With this in mind, let me refresh MY memory and share with those who might be interested, a few healthy recipes designed to promote weight loss.

8 oz cooked, shredded chicken
1 can fat free refried beans (or substitute 1 can drained, rinsed black beans)
1 small jar salsa
4 oz shredded 2% cheddar cheese
shredded lettuce
4 tsp low fat sour cream
Spray an 8X8 inch pan with cooking spray and spread beans evenly. Layer the chicken, salsa, and cheese on top. Bake for 25-30 minutes. Cut into 4 portions and top each with shredded lettuce and sour cream.

1 8oz package reduced fat crescent rolls
4 oz Canadian bacon, diced
1 cup 2% cheddar cheese
1 cup diced veggies (e.g. red pepper, onion, mushroom, asparagus)
1 1/4 cup egg white product (OR, 3 eggs plus 2 more egg whites)
1/4 cup skim milk

Place crescent roll triangles onto an ungreased pizza pan or pan with rimmed sides. Press together to make crust. Spread Canadian bacon, veggies, and cheese on top of crust. In a bowl, whip egg white product and milk together. Pour over crust. Bake in a 375 degree oven for 25-30 minutes. Cut into 8 pieces. (Great reheated, too)

1 1/4 lb uncooked, boneless and skinless chicken breast
1 can fat free cream of mushroom soup
10 reduced fat homestyle biscuits
2 cups water
1 tbs. chicken bouillion
season to taste
Cut chicken breast into bite-sized pieces. Add chicken, soup, water, and bouillion to a crock pot. Season (salt, pepper, thyme or your favorite). Cook 5 1/2 hours on low. Tear biscuits into 1 inch pieces and add to pot. Cook 30 minutes more, adjusting to high heat. Makes six 3/4 cup servings.


  1. How did I ever manage to miss yesterday's post. Sorry!

    I love pizza, and could eat it morning, noon, and night. I'm making your breakfast pizza this weekend.

    Thank you
    Peg D

  2. These sounds too good to actualy loose weight .

  3. Arlene, Cookie here. The Mexican Casserole sounds great and I bet you could make that with ground beef as well. Will have to try the chicken later in the week, after we have our Purdue Oven-Stuffer Roaster. Thanks for the recipe.
    Cookie - by the way, love your blog

  4. Del and I loved the Mexican Casserole.This will be a make again meal.Thanks,LaVerne


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