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ctlss's Journal, 04 February 2012
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SATURDAY....199.5!!!!!
WOOHOO!!!! Not recording it today, but I am BELOW 200...in "ONEDERLAND"...there is a 1 at the front of that number and I am so HAPPY!!! I have been doing the snoopy dance all morning!
I woke to a grey and dreary day. The animals all slept in, so after waking at 7:30 and refilling bowls, I went back to sleep and slept until 10!! That is late for me. I got up, made the coffee, had a cup, then got cleaned up and headed out to run a couple of errands. These errands included going to Wally World...on the Saturday before Super Bowl...need I say more??? I also went to Aldi's and Kroger. Needed to get salad stuff and pick up canned goods for the food drive at church.
Was gone about 2 hours. While I was out, I picked up a "pickin' chickin" to snack on this afternoon.
Not sure if we will walk this afternoon, it is just too nasty. Waiting for my neighbor to call and say whether she wants to go. If she does, I will probably go...it is easier to motivate myself if someone asks me to go. LOL
We made a pizza bake and a chocolate cream pie for dinner last night. Both were awesome. I am going to post the recipes here for mom2boxers. Let me tell you, that chocolate orange pudding pie was phenomenal!! Actually, so was the pizza and the crust was much like a "real" one! lol
Anyway, here are the recipes. They are in my cookbook also.
Stef's Low Carb Chocolate Orange Pudding Pie
A low carb pudding pie with a cheese based crust
Ingredients:
8 servings finely shredded colby monterey jack cheese (8 oz)
2 servings orange extract
8 servings splenda (8 packets)
4 servings jello sugar free dark chocolate pudding mix (1 box)
3 large eggs
4 oz cream cheese
1/3 cup half and half
1 3/4 cups half and half
1 pat butter
Directions:
Preheat oven to 375. Grease bottom of pie pan with butter. Spread shredded cheese on the bottom. Set aside.
Beat together the eggs and cream cheese until smooth. Add 1/3 cup half and half, splenda, and 1 tsp orange extract. Mix well. Pour over cheese in pie pan, distributing evenly. Place in oven and bake for 25-30 minutes or until golden brown.
While crust is baking, make the S/F pudding, with 1 3/4 cup half and half. Add orange extract and mix well. Beat with wire whisk until smooth. Place in the refrigerator.
When pie crust is done, remove from oven and let cool. Once cool spoon the pudding over the top and smooth with a spatula. Return to refrigerator until ready to serve. Cut into 16 slices.
Nutrition Facts:
Serving Size:
1/16 pie
Amount Per Serving:
Calories 147
Calories from Fat 106
% Daily Values*
Total Fat 11.77g 18%
Saturated Fat 6.76g 34%
Polyunsaturated Fat 0.361g
Monounsaturated Fat 2.165g
Cholesterol 72mg 24%
Sodium 210mg 9%
Potassium 62mg
Total Carbohydrate 4.56g 2%
Dietary Fiber 0g 0%
Sugars 0.14g
Protein 6.4g
Vitamin A 7% Vitamin C 0%
Calcium 14% Iron 3%
Stef's Pizza Bake
A low carb pizza bake.
Ingredients:
8 servings mexican style 4 cheese shredded cheese (8 oz)
2 servings garlic powder (2 tsp)
6 servings pizza parlor style pizza sauce (1-14 oz jar)
4 servings mexican style 4 cheese shredded cheese (4oz)
4 servings shredded quesadilla cheese (4 oz/1 cup)
1/2 serving asiago parmesan cheese (1/8 cup)
3 large eggs
4 oz cream cheese
1/3 cup half and half
4 oz italian sausage
3 medium mushrooms
2 tbsps chopped onion
4 oz ground beef (85/15)
Directions:
Preheat oven to 375. Grease bottom of 13 x 9 cake pan with butter. Spread 8 oz mexican shredded cheese evenly over the bottom. Set aside.
Beat together eggs and cream cheese in medium bowl until smooth and creamy. Add 1/3 cup half and half and the garlic powder. Mix well. Pour over cheese in cake pan, distributing evenly. Place in oven and bake for 25 minutes or until golden brown.
While crust bakes, fry the hamburger, italian sausage, and onion in a large skillet. Drain and set aside. Chop mushrooms into small pieces. When crust is done, remove from oven and let cool for 5 minutes. When cooled, spread the pizza sauce over the crust evenly. Sprinkle the asiago, romano, parmesan cheese over the sauce. Spread the hamburger, mushrooms, and queso cheese evenly on top of the sauce. Return to oven set to 350 for 20 minutes or until cheese is melted, bubbly, and golden. Remove, let set 5 minutes, then cut into 8 squares. Remove from pan using a spatula. Cut into 8 squares.
Nutrition Facts
Serving Size
1/8 pan
Amount Per Serving
Calories 401
Calories from Fat 286
% Daily Values*
Total Fat 31.77g 49%
Saturated Fat 17.144g 86%
Polyunsaturated Fat 1.122g
Monounsaturated Fat 5.392g
Cholesterol 173mg 58%
Sodium 854mg 36%
Potassium 157mg
Total Carbohydrate 6.08g 2%
Dietary Fiber 0.8g 3%
Sugars 3.41g
Protein 22.39g
Vitamin A 24% Vitamin C 9%
Calcium 47% Iron 7%
TTFN!
~Stef~
Diet Calendar Entry for 04 February 2012:
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1265 kcal
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Fat: 82.93g | Prot: 109.15g | Carb: 17.30g.
Breakfast: chicken, Half and Half, coffee. Lunch: frigo cheesehead cheese stick, chicken. Dinner: chicken, lettuce, celery, cucumber, portabella mushroom, stir fry vegetables, red wine vinegar, ground beef, green onions, shredded quesadilla cheese, Cheesy Mushroom Sauce, olive oil. Snacks/Other: sharp cheddar cheese, pork rinds, Johnsonville Deli Bites. more...
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 Comments
Well Stef..so sorry I missed it..I don't know how..as I always look for yours...love ya...:O)
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There is nothing to be sorry for...I miss yours sometimes, too. Hugs and love ya!
05 Feb 12 by member: ctlss
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And it was late afternoon, not morning...typo! lol
05 Feb 12 by member: ctlss
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