On My Way To A New Me!

Greetings! 

I probably don't have anyone actually reading this, but if I do, thanks for stopping by.  In my last post, I mentioned goals for 2016.  We are now 12 days into 2016 and I think I am doing pretty well.  So far for 2016 I have not had any coffee or soda/pop.  Honestly, I don't really miss it.  I still have my tea each morning (and usually afternoon as well).  It's mostly for me just about finding an alternative to water.

Another goal I mentioned was establishing a workout routine.  I did a little research and discovered a newer program in our town through our local medical facility.  It's called EXOS Team Rally.  I chose to start with just 2 sessions a week, as it's pretty intense for a full hour each session.  There are 4 trainers that you rotate with.  It's a 12 week program (and you can continue on for as long as you want).  I started Saturday, and WOW!!!! It kicked my butt.  I was feeling it the rest of the day and into Sunday.  But I didn't let that stop me.... I went again last night!  I actually find I do better in a structured environment, with someone there that is monitoring what I am doing (both for accountability and for safety/effectiveness).  I plan to go again tomorrow night.  What I like about this program is that they are going to conduct a health assessment (which I am doing tomorrow), and then they do it again throughout the program so you can track more than just pounds lost.  I'll be able to see how much body fat I lose, endurance gained, etc.  I'm really excited about this!!!

Making the best of 2016

2015 was a year that was filled with ups and downs for our family.  There was just so much going on, and so many changes, that I'll be the first to admit that I let my health take a back seat.  Pre-2015, and post having our two sons, I had worked extremely hard to lose weight.  Well, 2015 showed me that not eating healthy and neglecting exercise lets those pounds just add back on (plus a few extras).  So, my goal for 2016 is to eat healthier and to create a healthy lifestyle where I can be more active.  I know, I know.... we've all heard it before.  Setting those New Years Resolutions to lose 30, 40, 50 (or whatever number) of pounds.  All the hard-core gym members hate January because that's when everyone jumps on the bandwagon and decides they should go to the gym.  Well, I'm jumping on the bandwagon, and I plan to stay on this time.  I have a few work out DVDs that I would like to work into my routine to start.

I'd like to share with "you" a few goals I have for 2016:
1 - establish a workout routine
2 - eat healthier (which means I need to start counting calories again, be better about meal planning healthy dinner options, and starting packing my lunch for work again)
3 - No more soda/pop
4 - Reduce the amount of coffee I drink (mostly cause I don't drink black coffee - I always load mine up with creamer, which is the bad part)
5 - limit eating out
6 - BIG GOAL - Lose 40 lbs!

I can do this!!!

Cocoa Thumbprint Cookies

We're having a cookie exchange for Christmas at work, and these are the cookies that I made.  I must make my cookies too big, because the recipe said it would make about 3 dozen cookies.  I made a triple batch and got only 5 dozen cookies (opps).  This always seems to happen to me.

These were actually fairly easy to make, and very delicious!  The original recipe is from Food Network: Cocoa Thumbprints  M

I used several different filling choices so that they were colorful and fun!  For extra flavor I used the holiday mint M&Ms and I found some white chocolate covered graham crackers.

Cocoa Thumbprints



Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar, plus 1/2 cup for rolling
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup confectioners' sugar
• Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

Directions

Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.

Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Tortellini Italiano

Sorry, haven't posted in a while, so I'll be posting a slew of recipes over the next week or so.

This was a super simple recipe that I found in Kraft Food and Family Magazine and I didn't do much to change it.  The original recipe can be found online: tortellini italiano

Tortellini Italiano

Prep Time: 5 minutes

Cooking time: 15 minutes

Servings: 4

Ingredients:

1 pkg (1 lb.) frozen or refrigerated cheese tortellini

1 cup chopped red peppers

1 cup frozen peas

1 tub (10 oz) Philadelphia Italian Cheese and Herb Cooking Cream

1/4 cup shredded Parmesan Cheese

Cooking:

COOK pasta as directed on package.

MEANWHILE, cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cooking creme; cook and stir 2 min.
DRAIN pasta. Add to skillet; stir.    
SERVE
SPRINKLE parmesan cheese on top of pasta mix.

I thought this was quite delicious that night, but not so good as leftovers.

Linguine Pasta & Chicken Sausage

Wednesday nights meal was also adapted from Kraft Food and Family magazine's recipe for pappardelle pasta & chicken sausage.  I had a hard time finding pappardelle pasta in the grocery store, so I chose to use linguine instead, and it was still delicious. This is a very simple recipe, tastes great, and is very healthy!  I'm still working on taking good pictures of the food I am making.  Enjoy!

Linguine Pasta & Chicken Sausage

servings: 6

prep and cook time: 30 minutes

Ingredients:

1 lb. linguine pasta, uncooked

2 cups  broccoli florets

1 Tbsp. oil

20 oz.  chicken sausage links, cut into 3/4-inch-thick slices

1 red pepper, diced

1 cup  fat-free reduced-sodium chicken broth

2/3 cup half-and-half

1 tsp.  dried oregano leaves

1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

2 Tbsp.  KRAFT Reduced Fat Parmesan Style Grated Topping

Directions

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
MEANWHILE, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
DRAIN pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.

Slow-Cooker Cheesy Chicken & Potatoes

This is actually the meal that my husband made on Tuesday.  C does not like to cook at all, and the original plan did not involve him having to make dinner at all.  The original plan was that I would drive home on my lunch hour (since I don't work far from where we live) and I would quickly throw everything in the slow-cooker since the recipe was very simple.  Well, a friend of mine suggested that we could walk to my house, she could assist me in the prep, and then we'd walk back to work.  GREAT IDEA!  However, it really helps that if you are going to walk home at lunch time to bring your house keys.  Needless to say, we didn't get this put in the slow-cooker over lunch hour, but we did get in a great walk.  Luckily, C got done with work around 1:30, so he was able to put everything together (and did a great job).

This recipe is also from Kraft Food and Family magazine - Slow-Cooker Cheesy Chicken & Potatoes.  Overall, I thought it was really good.  We don't often use chicken thighs in our cooking, but it was a nice switch from chicken breasts that we normally use.  I did slightly change the recipe, as it calls for bone-in chicken, but I just find it easier to use boneless.  I also used new potatoes instead of red potatoes because that is what we had in our house.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Servings: 4

Prep Time: 15 minutes

Cook time: 3 to 4 hours

Ingredients:

1 large green pepper, chopped

1 lb.  new potatoes (about 3), very thinly sliced

1 tsp. paprika

8 small  boneless skinless chicken thighs (2 lb.)

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes

1 Tbsp. Worcestershire sauce

1/4 cup  dried parsley

Directions:

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.



Creamy Baked Bow Ties

Most of my recipes this week will come from (or adapted from) Kraft Food and Family magazine, and are also available on http://www.kraftrecipes.com/. 

Tonights dinner was adapted from the recipe for creamy baked ziti.  I didn't use ziti because I like to use Barilla Piccolini Veggie pasta.  Every serving of pasta has an entire serving of vegetables in it.  This is great if you have a kid who is picky about eating their vegetables.

CREAMY BAKED BOW TIES

prep time: 20 minutes

baking time: 20 minutes

servings: 8

Ingredients:

4 cups bow tie pasta, uncooked

1 jar  (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

8 oz.  Neufchatel Cream Cheese, cubed

1 cup Light Sour Cream

1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1/3 cup Grated Parmesan Cheese

Directions:

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.

Outcome: delicious! We really enjoyed this recipe.  This was the first time I made it.  I've been trying to go through my cooking magazines and pick out new recipes for us to try (mix things up a little). The cream cheese and sour cream added an extra creaminess to it. 

I should have planned my week better and not had 2 pasta nights right in a row.  Last nights meal of spaghetti and meatballs was a spur of the moment "lazy" dinner.  I had actually made the meatballs a month ago and just pulled out a package from the freezer. 

In store for tomorrow, Slow Cooker Cheesy Chicken and Potatoes!