So, I went to the gyno last week and of course she referred me to have a mammogram done. Yes, I am of that age. This was my first one, should have had one three years ago, but we won't talk about my lack of getting to the doc regularly. Anyways, I called for an appointment and they actually had one the next day or I could wait until March 31st. I took the next day appointment. I have to admit I was pretty nervous. I really didn't want any squishing or squashing of the girls. No one made it sound the least bit pleasant when I talked to them. Well, I am happy to announce it was a breeze. Yes, a walk in the park. I am going to thank and credit this to Mary, the boob nazi. She was the one that handled the whole ordeal for me. She was late 50s, early 60s, tiny little thing, and just exuded kindness. She walked me through each part of the procedure. She made it pleasant and the actual contraption didn't really hurt at all. I asked her how long she had been doing this and she said over 20 years - it is good to have someone with experience! So, if you have been putting off your mammo due to fear, I say there is nothing to fear - go and get it done!
***FYI, I have disabled anonymous comments.
Wednesday, March 10, 2010
Tuesday, March 9, 2010
Recipes
Okay, some of you wanted recipes from last week's menu. I aim to please.
I had never cooked with lentils or Swiss chard for that matter and in fact, I cannot remember eating either of them. I know, I live under a rock or something. Anyways, I LOVE lentils!!! The Swiss chard was mild and I think just added nutrients to the dish because this dish was all about the lentils. The kids turned their noses up at it, so hubby and I split the whole pot, thank goodness it was low in points.
Lentil and Swiss Chard Soup
Ingredients:
2 teaspoons olive oil
1 onion, finely chopped
1 garlic clove, minced
2 cups low-sodium beef broth (I used chicken, but vegetable stock should work too)
1 cup dried lentils, picked over, rinsed, and drained
2 cups water
1 cup packed shredded Swiss chard leaves (I used at least twice that much)
1 Tablespoon finely chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt (I omitted)
1/8 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
fresh cilantro springs to garnish
1.) In a medium nonstick saucepan over medium heat, heat the oil. Saute the onions and garlic until soft, about 5 minutes. Add the broth, lentils, and water. Bring to a boil. Reduce the heat and simmer covered until the lentils are tender, about 45 minutes.
2.) Add the Swiss chard, cilantro, cumin, salt, and pepper; cooking, stirring once, until the chard wilts, about 5 minutes. Stir in the lemon juice and serve, garnished with cilantro.
Per serving (1/4 soup ): 196 calories, 4 g fat, 14 g fiber, 3 WW points
I also made a chicken Shepherd's Pie. I thought it was really tasty. My family is not a casserole type group, but they seemed to enjoy it too.
Shepherd's Pie
Ingredients:
1 Tablespoon butter
2 Tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 teaspoon salt (I omitted)
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely shopped
1/2 cup frozen corn kernels
1/2 cup fat-free evaporated milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tablespoon grated Parmesan cheese
1/4 teaspoon paprika
I would also add salt to taste
1.) In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 Tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2.) Preheat the oven to 400 degrees; spray a 2 quart casserole with nonstick cooking spray.
3.) In a large bowl, combine the chicken and the remaining Tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce you just made. Transfer to the casserole dish. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, about 30-35 minutes.
Per serving (1/4 casserole): 327 calories, 7 g fat, 5 g fiber, 6 WW points
Enjoy!
I had never cooked with lentils or Swiss chard for that matter and in fact, I cannot remember eating either of them. I know, I live under a rock or something. Anyways, I LOVE lentils!!! The Swiss chard was mild and I think just added nutrients to the dish because this dish was all about the lentils. The kids turned their noses up at it, so hubby and I split the whole pot, thank goodness it was low in points.
Lentil and Swiss Chard Soup
Ingredients:
2 teaspoons olive oil
1 onion, finely chopped
1 garlic clove, minced
2 cups low-sodium beef broth (I used chicken, but vegetable stock should work too)
1 cup dried lentils, picked over, rinsed, and drained
2 cups water
1 cup packed shredded Swiss chard leaves (I used at least twice that much)
1 Tablespoon finely chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt (I omitted)
1/8 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
fresh cilantro springs to garnish
1.) In a medium nonstick saucepan over medium heat, heat the oil. Saute the onions and garlic until soft, about 5 minutes. Add the broth, lentils, and water. Bring to a boil. Reduce the heat and simmer covered until the lentils are tender, about 45 minutes.
2.) Add the Swiss chard, cilantro, cumin, salt, and pepper; cooking, stirring once, until the chard wilts, about 5 minutes. Stir in the lemon juice and serve, garnished with cilantro.
Per serving (1/4 soup ): 196 calories, 4 g fat, 14 g fiber, 3 WW points
I also made a chicken Shepherd's Pie. I thought it was really tasty. My family is not a casserole type group, but they seemed to enjoy it too.
Shepherd's Pie
Ingredients:
1 Tablespoon butter
2 Tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 teaspoon salt (I omitted)
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely shopped
1/2 cup frozen corn kernels
1/2 cup fat-free evaporated milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tablespoon grated Parmesan cheese
1/4 teaspoon paprika
I would also add salt to taste
1.) In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 Tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2.) Preheat the oven to 400 degrees; spray a 2 quart casserole with nonstick cooking spray.
3.) In a large bowl, combine the chicken and the remaining Tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce you just made. Transfer to the casserole dish. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, about 30-35 minutes.
Per serving (1/4 casserole): 327 calories, 7 g fat, 5 g fiber, 6 WW points
Enjoy!
Monday, March 8, 2010
Monday Menu Mania
I think I caught up on everyone's blogs - YAY! Hopefully, this week everything is back to normal around here. I have never gone this long between posts.
I did well with my Weight Watcher's points this past week. I got back to my running schedule, so I met my Cute As A Bunny Mini-Challenge for last week. This week's mini-challenge will be to do Jillian Micheal's 30 Day Shred four times this week. I can get three times in, but finding a fourth day has been difficult, well it hasn't happened.
My weigh-in this week showed that I am down 2.9 pounds! This means 8.7 lost with the Cute As A Bunny Challenge.
This week's menu looks like this. Please note that we have three nights where we needed fast options as the kids have performances or other commitments that mean only 30-45 minutes at home between school carpool and time to leave for whatever it is.
Saturday: Roast pork puertorriquenno (marinated in orange juice and jalapeno), buttered whole wheat noodles, and green beans
Sunday: Bow tie pasta, salmon, and asparagus all in one pot meal.
Monday: Slow cooker vegetable barley soup
Tuesday: Turkey or hamburgers, baked potato, and broccoli
Wednesday: Burritos and fruit
Thursday: Roasted chicken, red potatoes, and carrots
Friday: Turkey sausages and peppers with brown rice
I'll post a couple of recipes from last week tomorrow, so stay tuned. What's on your menu tonight?
I did well with my Weight Watcher's points this past week. I got back to my running schedule, so I met my Cute As A Bunny Mini-Challenge for last week. This week's mini-challenge will be to do Jillian Micheal's 30 Day Shred four times this week. I can get three times in, but finding a fourth day has been difficult, well it hasn't happened.
My weigh-in this week showed that I am down 2.9 pounds! This means 8.7 lost with the Cute As A Bunny Challenge.
This week's menu looks like this. Please note that we have three nights where we needed fast options as the kids have performances or other commitments that mean only 30-45 minutes at home between school carpool and time to leave for whatever it is.
Saturday: Roast pork puertorriquenno (marinated in orange juice and jalapeno), buttered whole wheat noodles, and green beans
Sunday: Bow tie pasta, salmon, and asparagus all in one pot meal.
Monday: Slow cooker vegetable barley soup
Tuesday: Turkey or hamburgers, baked potato, and broccoli
Wednesday: Burritos and fruit
Thursday: Roasted chicken, red potatoes, and carrots
Friday: Turkey sausages and peppers with brown rice
I'll post a couple of recipes from last week tomorrow, so stay tuned. What's on your menu tonight?
Monday, March 1, 2010
Monday Menu Mania
First, sorry I haven't been around in what seems like forever. I was sick this past week and even just sitting at the computer for small amounts of time made my head spin. I'm feeling much better, but of course missed you all and look forward to catching up with all of you.
Second, The Cute As A Bunny Challenge was not a priority this past week. I was not able to exercise and since it was not a stomach bug that prevented me from eating, but more of a head and chest congestion with some fever thing that made me want comfort more than anything, I had a couple of really poor food days. On top of that, our scale broke and we just got a new one. You know when you get a new scale there is no way to know if it is calibrated the same as the old - in fact, that is highly doubtful considering our other one was 6+ years old. So, when I stepped on the scale I was expecting a gain from poor eating, no exercise, and a new scale. What did I see? I LOST 4.4 pounds!!! Wow, I was super surprised. I would definitely think that part of that is due to the new scale, but I'll take it for sure. This means I have met my goal and actually am now 1.6 pounds under my weight goal. I have lost a total of 64.8 pounds since September 14, 2009. My mini challenge for the Cute As A Bunny Challenge this week is to get back into my running schedule, a week off really hurts.
Third, it's menu time...
Saturday: Turkey burgers with asparagus (Oh My Goodness - I heart asparagus!)
Sunday: Pan grilled tex-mex tilapia, brown rice, and green beans
Monday: Lentil and swiss chard soup (this one scares me - it is a new recipe and definitely out of the comfort zone of my family)
Tuesday: Pasta with broccoli
Wednesday: Shepherd pie with chicken (I've had it with beef, but not chicken)
Thursday: El Pollo Loco Chicken (fast-food Mexican grilled chicken) - you may have noticed this is the third Thursday in a row this has been listed. The last two Thursdays this has not happened. My dad and step-mom come to dinner every week and every other week they bring this for dinner. Sadly, the last two dinners have had to be canceled. Hopefully, this week we can get together.
Friday: London broil, baked potato, and carrots
What do you go to when in need of comfort food? I pretty much love dairy and bread products - a grill cheese sandwich is simply beautiful to me.
Second, The Cute As A Bunny Challenge was not a priority this past week. I was not able to exercise and since it was not a stomach bug that prevented me from eating, but more of a head and chest congestion with some fever thing that made me want comfort more than anything, I had a couple of really poor food days. On top of that, our scale broke and we just got a new one. You know when you get a new scale there is no way to know if it is calibrated the same as the old - in fact, that is highly doubtful considering our other one was 6+ years old. So, when I stepped on the scale I was expecting a gain from poor eating, no exercise, and a new scale. What did I see? I LOST 4.4 pounds!!! Wow, I was super surprised. I would definitely think that part of that is due to the new scale, but I'll take it for sure. This means I have met my goal and actually am now 1.6 pounds under my weight goal. I have lost a total of 64.8 pounds since September 14, 2009. My mini challenge for the Cute As A Bunny Challenge this week is to get back into my running schedule, a week off really hurts.
Third, it's menu time...
Saturday: Turkey burgers with asparagus (Oh My Goodness - I heart asparagus!)
Sunday: Pan grilled tex-mex tilapia, brown rice, and green beans
Monday: Lentil and swiss chard soup (this one scares me - it is a new recipe and definitely out of the comfort zone of my family)
Tuesday: Pasta with broccoli
Wednesday: Shepherd pie with chicken (I've had it with beef, but not chicken)
Thursday: El Pollo Loco Chicken (fast-food Mexican grilled chicken) - you may have noticed this is the third Thursday in a row this has been listed. The last two Thursdays this has not happened. My dad and step-mom come to dinner every week and every other week they bring this for dinner. Sadly, the last two dinners have had to be canceled. Hopefully, this week we can get together.
Friday: London broil, baked potato, and carrots
What do you go to when in need of comfort food? I pretty much love dairy and bread products - a grill cheese sandwich is simply beautiful to me.
Wednesday, February 24, 2010
Public Service Announcement
Okay, since the beginning of the year, I have literally visited five or more blogs of women talking about their yearly check-up, if you know what I mean. Some have been of the age for booby squashing too. Well, I hate to admit it, but I have not been in over four years - YIKES! And I know I am of the age for the booby torture chamber. So, I made an appt. yesterday for next Wednesday. Why am I so bad about doing this yearly check-up? I have no idea, but it has to stop and now. My health is super important not only to me, but to my hubby and three kids. What about you? Do you go every year? If not, how long has it been? Will you make an appointment for March?
By the way, I only see women doctors for this exam. I know the men know what they are doing, but I just feel much more comfortable chatting about such things with another woman. What about you, does it matter?
By the way, I only see women doctors for this exam. I know the men know what they are doing, but I just feel much more comfortable chatting about such things with another woman. What about you, does it matter?
Monday, February 22, 2010
Monday Menu Mania & Cute As A Bunny Challenge
Let's start with the Cute As A Bunny Challenge being hosted by Me So Hongry. My mini-challenge this week was to do my ab workout three times during the week - DID IT! My challenge for this week will be to do Jillian Michael's 30 Day Shred three times and keep the ab workout at three times. I had my longest run to date on Saturday, 10.1 miles, at 11:23 per mile. I was happy with that for sure. This morning the scale showed a loss of 1.4 pounds. This brings my total to 60.4 pounds with just 2.8 pounds to go.
Onto the menu:
Saturday: BBQ shredded pork, corn bread, and green beans (this was so tasty and in the crockpot, so way easy). I kept my meat portion to 2 ounces which made the points doable. I skipped the corn bread and had a whole wheat Orowheat Sandwich thin and made a BBQ pork sandwich. The green beans were yummy too.
Sunday: Southwestern salmon with peppers and brown rice.
Monday: Chili beans and corn over baked potato
Tuesday: Eggs, turkey sausage, and toast (we love breakfast for supper).
Wednesday: Whole wheat spaghetti and a side of broccoli
Thursday: El Pollo Loco chicken (Mexican grilled fast-food chicken) - my dad bring sit every other week for dinner. He was supposed to bring it last week, but had to cancel, so he gets to do it this week.
Friday: Steak fajitas, rice, and refried beans.
So, what's on your menu this week?
Friday, February 19, 2010
You Asked For It...
After my Wordless Wednesday this week, I got some recipe requests. Here you go:
Sweetheart Coconut Cookies
Ingredients:1 cup flaked coconut
1 cup sugar
3/4 cup cold butter
2 1/4 cups all purpose flour
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Glaze:3/4 cup confectioners' sugar
1 Tablespoon water
1/2 teaspoon vanilla extract
Red colored sugar optional
1/2 cup seedless raspberry jam (we used strawberry)
Directions:
1.) Preheat oven to 375 degrees.
2.) Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped (we used a Magic Bullet). In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
3.) On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2 1/2 inch heart-shaped cookie (hers were much larger than this) cutter. Cut out the center of half the cookies. Place solid and cut-out cookies one inch apart on greased baking sheet. Bake at 375 degrees for 7-9 minutes or until edges are lightly browned. Remove to wire rack.
4.) In a small bowl, combine the confectioners' sugar, water, and vanilla - brush over warm cookies with cut out centers (I think she waited until they were cool). Immediately sprinkle with colored sugar if desired. Spread 1/2 teaspoon jam over the solid cookies, place cookies with cut-outs over jam.
Enjoy!
I have to say I was impressed with daughter because not long ago she managed to burn the no bake cookies. What's your favorite cookie?
Sweetheart Coconut Cookies
Ingredients:1 cup flaked coconut
1 cup sugar
3/4 cup cold butter
2 1/4 cups all purpose flour
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Glaze:3/4 cup confectioners' sugar
1 Tablespoon water
1/2 teaspoon vanilla extract
Red colored sugar optional
1/2 cup seedless raspberry jam (we used strawberry)
Directions:
1.) Preheat oven to 375 degrees.
2.) Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped (we used a Magic Bullet). In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
3.) On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2 1/2 inch heart-shaped cookie (hers were much larger than this) cutter. Cut out the center of half the cookies. Place solid and cut-out cookies one inch apart on greased baking sheet. Bake at 375 degrees for 7-9 minutes or until edges are lightly browned. Remove to wire rack.
4.) In a small bowl, combine the confectioners' sugar, water, and vanilla - brush over warm cookies with cut out centers (I think she waited until they were cool). Immediately sprinkle with colored sugar if desired. Spread 1/2 teaspoon jam over the solid cookies, place cookies with cut-outs over jam.
Enjoy!
I have to say I was impressed with daughter because not long ago she managed to burn the no bake cookies. What's your favorite cookie?
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