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Weight History
showing entries 21 to 25 of 34
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10 May 2007
Weigh-in:
232.0 lb
lost so far:
8.0 lb
still to go:
32.0 lb
Diet followed reasonably well
add comment
losing 7.0 lb a week
09 May 2007
Well I've lost another 2lbs yay me! And last nights quiche went over wonderfully. I hope everyone else is doing well on the diet I'm having nothing but awesome results and wish that for everyone. I promised I'd share my recipes when I come up with them so here goes the Veggie Quiche. Very quick and easy....
Veggie Quiche
1/2 cup oatmeal (uncooked)
1/4 cup, sliced summer squash
1/4 cup, chopped zucchini
1/4 cup, chopped or sliced tomato
1 pepper Jalepeno (pickled)
1 cup egg white
1 tsp garlic powder
1 tsp chili powder
Directions
1. Preheat oven to 350 degrees.
2. Using a chopper or food processer add garlic powder and chili powder and grind the oatmeal till it resembles breadcrumbs. Remove and set aside. You can put this on the bottom of a round 9x9 baking pan as a crust or add it to the egg mixture later.
3. Chop all veggies using a food processor or chopper so that the veggies are all finely chopped. (Easier than chopping by hand unless you want bigger pieces) Add all veggies to egg mixture and mix together Once all mixed pour into 9x9 round baking pan (non stick preferably so no oil needs to be used)
4. Bake at 350 degrees for 35 minutes or until the egg mixture sets up you can use the toothpick method for this. Take out of the oven and let cool for 15 minutes before serving it gives it a chance to rest and set even better. If you would like you can also sprinkle with veggie shreds soy cheese.
5. Serve with tablespoon of salsa on top. Makes 8 servings.
Enjoy!
(6 comments)
09 May 2007
Weigh-in:
233.0 lb
lost so far:
7.0 lb
still to go:
33.0 lb
Diet followed reasonably well
add comment
losing 7.0 lb a week
08 May 2007
Has anyone ever used Ground Oatmeal as a substitute for breadcrumbs in recipes? I'm considering making an eggwhite quiche type thing for dinner but I don't know how well its going to stick together without the breadcrumbs and Yolk of the egg.
(3 comments)
08 May 2007
So I got creative last night and made an awesome meal and I thought I'd share my recipe with you all for something quick and easy takes about 15 minutes. This is Phase one Friendly.
Stuffed Acorn Squash
Ingredients:
1 cup brown rice (cooked)
1 squash Acorn Squash
1/4 cup, sliced bell pepper
1/4 cup, sliced red bell pepper
1/4 cup, sliced squash
1/4 cup, sliced zuchini
1 tsp olive oil spray or brush lightly with extra virgin olive oil
1 tbsp italian dressing (No FAT only)
1 dash garlic salt
1. Take the Acorn squash and slice it down the middle from the top stem downward and scoop out seeds. Use pam olive oil spray and spray both acorn squash pieces lightly. Then lightly sprinkle garlic salt in each half. Wrap in saran wrap tightly and microwave for 12 minutes on high. The saran wrap will keep the nutrients in the squash and keep it from drying out.
2. Slice up the veggies and toss in italian dressing, then steam to your desired texture. Prepare the brown rice according to manufacturer directions of whatever brand you prefer.
3. Once everything is cooked. Take the veggies and the brown rice and mix them together then stuff the acorn squash with the mixture. Serve. Makes two servings.
(4 comments)
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