Weight loss

Seems weight loss is a never ending battle and one in which i often lose.
In july of this yr i weighed in at a heafty 221 pounds, the heavesit i have ever been.
We went on vacation to south dakota and did a ton of walking (one could have mistaken this trip for an exercise adventure) but i found out all that walking actually made me feel better so i continued the walking when we got home. I joined something called meet up and found a group of people that walk mt rubidoux once a week on tuesdays so i joined them and i walked in the rain and heat i was determined to lose some weight and i got my whole family involved and some pretty terrific friends too. Kim walks with me on thursdays because she has school on tuesdays and my sister and the girls meet me when the softball schedule allows and then there is scot who will also meet me to walk. with their help i have come down to 209 pounds it has been a steady weight loss but that is okay because it is a lifestyle change and not a fad diet.
I want to go into the holiday season at below 205 so i will continue to push towards that goal and part of that goal is too cook at home and watch my portions .. I CAN DO THIS!!!!!!!

Baked Eggs with cheddar and bacon

I love magazines and i love magazines more when you see a recipe and they give you the calorie count and other nutrional info. I am not a fan of eggs but Tim is so therefore i do make them and i have a bite or two. I have found a new way to cook them and 1 egg seems like you are getting a ton versus scrambling ... so here goes. This picture shows the egg mixture poured out of the ramekin onto the plate.  Another tip you can easily cut this down to 2 servings or up it to 5 or 6 (depends on how many ramekins you have)

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

• 4 eggs
• 4 tablespoons fat-free milk, divided
• 2 tablespoons shredded smoked cheddar cheese
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 bacon strips

Directions

• Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine the cheese, parsley, salt and pepper; sprinkle over tops.
• Bake, uncovered, at 325° for 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm.
• Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs. Yield: 4 servings.

 

Nutritional Facts 1 serving equals 107 calories, 7 g fat (3 g saturated fat), 219 mg cholesterol, 319 mg sodium, 1 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchange: 1 medium-fat meat.

Wake-UP wonton cups

**** the recipe calls for cooking the eggs on the stove top I poured the mixture into the wonton cups and bake it … the group said they turned out good J

This recipe is: Healthy  Quick  Diabetic Friendly

Rate Wake-Up Wonton Cups Recipe

Wake-Up Wonton Cups Recipe

• Prep/Total Time: 20 min.
• Yield: 5 Servings

Ingredients

• 10 wonton wrappers
• Cooking spray
• 4 eggs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 medium tomato, seeded and chopped
• 10 drops hot pepper sauce

Directions

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 10-12 minutes or until lightly browned.
• Meanwhile, in a small bowl, whisk the eggs, garlic powder and salt. Heat a small nonstick skillet coated with cooking spray until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
• Spoon eggs into cups. Top each with chopped tomato and a drop of pepper sauce. Yield: 10 wonton cups.

Nutritional Facts 2 wonton cups equals 110 calories, 4 g fat (1 g saturated fat), 171 mg cholesterol, 269 mg sodium, 11 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.