Seriously Delicious Hamburger

I was trying to make my own version of Red Robin's Royal Burger (which is what I usually ordered when I went there). I don't like tomatoes, so I always took those off and then I would add ketchup.  Here is what it looks like and how I would normally order it along with the nutritional information:

 

 

OMG 46 Net Carbs!!!! That's just crazy!!!

Ok, here is the version I made tonight. I wasn't sure how to duplicate the Red Robin seasoning, so I just used a little bit of Southwest Chipotle Mrs. Dash. Also, I didn't have any cheese slices, so I just used shredded cheese. I usually add ketchup to it, but since I'm not eating ketchup and don't have any in the house, I left the ketchup off and opted for some mustard instead.

Seriously Delicious Hamburger

2 Low Carb Buns
1/4 Pound Ground Chuck
Mrs. Dash Southwest Chipotle Seasoning
1 Large Egg
3 Strips Cooked Bacon
1/8 Cup Shredded Cheddar Cheese
1/4 Cup Shredded Lettuce
1 Tablespoon Mayonnaise
1 teaspoon Mustard

 Shape the ground chuck into a hamburger patty and sprinkle one side with a little bit of Mrs. Dash. Cook in a skillet until no longer pink in the middle. While the hamburger is cooking, spray a small skillet with butter flavored Pam and fry the egg. Flip the egg, bust the yolk and continue cooking until no longer runny. Place one of the low carb buns (bumpy side up) on a plate and assemble the burger as follows: Place the burger on the bottom bun, sprinkle the cheese on top of the burger, place the fried egg on top of the cheese, place the cooked bacon on top of the fried egg and finish off with the lettuce. Spread the mayonnaise and mustard on the bumpy side of the 2nd bun and place on top of the lettuce. Enjoy!

Serves: 1
Per Serving: 818 Calories; 69g Fat (77.0% calories from fat); 44g Protein; 2g Carbohydrate; trace Dietary Fiber; 576mg Cholesterol; 835mg Sodium.  Exchanges: 5 Lean Meat; 0 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

Low Carb Buns

I've been reading quite a bit about these "Oopsie Rolls" (this is what people are calling them). I guess someone was trying to make the Atkins Revolution Rolls and made an "oopsie" that turned out good, so that's how they got their name. To me, they're like buns, so I'm just going to call them that. :) They look kind of funny, but actually they're pretty good. I'm going to try to make some recipes with them. They sure beat eating a hamburger on a lettuce leaf. LOL!

Low Carb Buns

3 Large Eggs
1/8 teaspoon Cream of Tartar
3 oz. Cream Cheese (Do not soften)

Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds (I used a muffin top pan to keep them all uniform in size). Flatten each mound slightly. Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). These can be frozen - place waxed paper between each bun and place into a freezer bag.

Serves: 6
Per Serving: 87 Calories; 7g Fat (77.6% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 77mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

Low Carb Pizza Crust + Pizza (2 Recipes)

I was craving pizza tonight and decided I'd try out a recipe I found on the web for a low carb pizza crust. A normal thin crust pizza of this size usually contains over 40 grams of carbs per slice. This crust only has 2 grams of carbs per slice. I tweaked it a little bit and actually enjoyed it quite a bit. I really wasn't sure how it was going to taste considering it doesn't contain any type of flour. It wasn't slimy or limp like I first thought it might be. I was actually able to pick up a slice of pizza and eat it without having to use a fork. I'll post the recipe for the crust first, and then I'll post the recipe for the pizza I made with the crust.

Low Carb Pizza Crust

4 Large Eggs
4 ounces Cream Cheese
1 teaspoon Garlic Powder
1 1/2 teaspoons Italian Seasoning
1 Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese

Preheat oven to 350° F. Using a regular blender, food processor, or stick blender (what I use), mix the eggs and cream cheese until well blended. Add the garlic powder and Italian seasoning and blend again.

Sprinkle the parmesan cheese evenly on a 16" non-stick pizza pan. Sprinkle the mozzarella cheese evenly on top of the parmesan cheese. Pour the egg mixture over the cheese, and bake for 20-25 minutes, or until the top starts to brown. Remove from oven, add desired toppings and bake for an additional 10-15 minutes. Allow to cool slightly before cutting.

Serves: 8
Per Serving (Crust only. You will have to add any ingredients you use for toppings): 175 Calories; 14g Fat (70.6% calories from fat); 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 305mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Fat.

This is the recipe I made using the crust listed above.

Low Carb Pizza

4 Large Eggs

4 ounces Cream Cheese

1 teaspoon Garlic Powder

1 1/2 teaspoons Italian Seasoning

1 Cup Shredded Parmesan Cheese

1 1/2 Cups Shredded Mozzarella Cheese, divided

1 Pound Italian Sausage, cooked

35 Slices Pepperoni

1/4 Cup Diced Onion

Preheat oven to 350° F. Using a regular blender, food processor, or stick blender (what I use), mix the eggs and cream cheese until well blended. Add the garlic powder and Italian seasoning and blend again.

Sprinkle the parmesan cheese evenly on a 16" non-stick pizza pan. Sprinkle 1 cup of the mozzarella cheese evenly on top of the parmesan cheese. Pour the egg mixture over the cheese, and bake for 20-25 minutes, or until the top starts to brown. Remove from oven, add the sausage, pepperoni and remaining 1/2 cup of mozzarella cheese. Place back into the oven and bake for 10-15 minutes or until the toppings are done. Allow to cool slightly before cutting.

Serves: 8

Per Serving: 439 Calories; 37g Fat (76.6% calories from fat); 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 928mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 5 1/2 Fat.

Update: This was just as good the following day heated up in the oven for just a couple of minutes. :)

Plateaus and Splurging

 My cousin Lisa started a diet this month (she's counting calories and doing really well) and asked me a couple of questions. I thought they were pretty good questions and decided (with her permission) to share our conversation here on my blog.

When you hit a plateau what do you do to lose weight? Should you pick 1 day a week to eat what you want or should you stay counting?

Plateau's can hit at any time. The best thing to do is just stick with it and don't give up. At some point the weight loss will start again. If a plateau happens, you could also up your exercise or you may need to re-examine what you're eating and make adjustments there. If you aren't keeping a food journal, it might be a good idea to start one.

As far as picking 1 day each week to eat whatever you want, I've seen it work for some people and for others (like me) it doesn't. If I go off plan for even 1 day, it is very hard for me to get back with it (which is why I've been yo-yo dieting for the past 5 years). I would talk myself into "just 1 day" and eat all sorts of things, and then the next day would come and I'd have the mentality "well I ate whatever yesterday and I'm probably going to gain anyway, so what's the point" and then I'd be off track for the entire week. Or I'd talk myself into "I'll get back with it on this Monday", but this Monday would turn into next Monday and next Monday would turn into the following Monday, etc. If you have the willpower to get back on track after 1 day, then it's your choice. Like I said, I've seen it work for some people. I'm not one of those people. :(

I've learned that if I plan ahead, I can get over just about any food craving I'm having. I've learned to cook a modified version of whatever it is I'm wanting. Like the pizza for instance. I know if I don't make something, I'm at a high risk to pick up the phone and dial Donatos or some other pizza joint. Then after I eat it, I'll feel guilty and talk myself into a million other things I've been "wanting" and spend the evening or possibly even the rest of the week just eating a bunch of crap like ice cream, candy bars, fast food, etc that I've been doing so well at avoiding. I know the cravings will pass but the guilt will stay with me every time I step on the scale.

Cheesy Meatballs

Cheesy Meatballs
(Low Carb Version)

1 Pound Ground Chuck
1 Pound Tennessee Pride Country Sausage (Mild)(or similar sausage with zero carbs)
2 Large Eggs
1/2 Cup Grated Parmesan Cheese
1/4 Cup Onion, diced small
2 Cloves Garlic, minced
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
3 Sticks of String Cheese

Pre-heat oven to 350 degrees. In a large bowl, mix together the beef, sausage, eggs, cheese, onion, garlic, oregano, basil, salt and pepper. Spray a muffin pan with non-stick cooking spray. Divide the meat mixture evenly into 9 portions (approx 1/2 cup each). Roll into balls and place 1 into each muffin well. Open each string cheese and cut each one into 3 pieces. Push 1 piece of cheese vertically into each meatball (you can leave it as is, or pinch the meat up around the cheese to seal it in). Bake for 20-30 minutes or until done. When done, you can eat them plain, or add your favorite low carb sauce.

Serves: 9
Per Serving: 380 Calories; 30g Fat (73.8% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 718mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Cheesy Meatballs
(Reduced Fat Version - Note)

Even after trying to re-work this recipe to reduce the calories and fat, these would still end up to be 9 WWP each.  Do I think they're worth 9 WWP each? No. You could make them smaller and reduce the points that way, but I think the recipe I have for Meatloaf Muffins would be a better choice for anyone looking to reduce the calories and fat. They're about the same size and you could always stick cheese in those and still not add  many calories or fat to the total nutritional info. Click here for that recipe.

Garlic Parmesan Fauxtatoes

Garlic Parmesan Fauxtatoes
(Low Carb Version)

12 oz. Frozen Cauliflower
1 Tablespoon Cream Cheese
1/4 Cup Grated Parmesan Cheese
1/2 teaspoon Minced Garlic
1/8 teaspoon Chicken Base or Boullion
1/8 teaspoon Black Pepper
3 Tablespoons Butter

Place the cauliflower into a microwave safe bowl along with 2-3 tablespoons of water. Cover with plastic wrap and cook on high for 11-12 minutes (or until the cauliflower is very soft. You don't want to under cook it). While the cauliflower is cooking, get out the rest of your ingredients so they are ready to go. You will also need to get 6-8 paper towels. When the cauliflower is finished cooking, drain off any liquid (if there is any). Place the cauliflower on top of 3-4 paper towels and using the remaining paper towels, blot as much liquid out of the cauliflower as you can. It's ok the smash it into oblivion doing so. Place the cauliflower into a food processor along with the remaining ingredients and process until smooth. If you don't have a food processor but have a stick blender, this works well (this is what I use). If you taste any lumps, you either didn't cook the cauliflower long enough or you didn't process it long enough. Serve immediately.

Serves: 2
Per Serving: 266 Calories; 23g Fat (75.2% calories from fat); 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 464mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat; 5 Net Carbs.

Garlic Parmesan Fauxtatoes
(Reduced Fat Version - Untried)

12 oz. Frozen Cauliflower
1 Tablespoon Fat Free Cream Cheese
1/4 Cup Grated Parmesan Cheese
1/2 teaspoon Minced Garlic
1/8 teaspoon Chicken Base or Boullion
1/8 teaspoon Black Pepper
3 Tablespoons Fat Free Margarine Spread

Place the cauliflower into a microwave safe bowl along with 2-3 tablespoons of water. Cover with plastic wrap and cook on high for 11-12 minutes (or until the cauliflower is very soft. You don't want to under cook it). While the cauliflower is cooking, get out the rest of your ingredients so they are ready to go. You will also need to get 6-8 paper towels. When the cauliflower is finished cooking, drain off any liquid (if there is any). Place the cauliflower on top of 3-4 paper towels and using the remaining paper towels, blot as much liquid out of the cauliflower as you can. It's ok the smash it into oblivion doing so. Place the cauliflower into a food processor along with the remaining ingredients and process until smooth. If you don't have a food processor but have a stick blender, this works well (this is what I use). If you taste any lumps, you either didn't cook the cauliflower long enough or you didn't process it long enough. Serve immediately.

Serves: 2
Per Serving: 103 Calories; 4g Fat (29.3% calories from fat); 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 2

Fried Chicken

Fried Chicken
(Low Carb Version)

3 (4 oz.) Chicken Breasts, no skin, no bone
3 Tablespoons Grated Parmesan Cheese
1 oz. Mike Sell's Barbeque Pork Rinds
4 Tablespoons Coconut Oil (I used Nutiva Brand)
1 large Egg, beaten

Place the pork rinds into a food processor and process until you have crumbs. If you do not have a food processor, you could place them into a bag and crush with a rolling pin. You want fine, evenly textured crumbs. Mix the crumbs with the parmesan cheese in a small bowl and then pour onto a plate. Place the coconut oil into a frying pan and melt over medium heat. I pounded each of my chicken breasts between plastic wrap to make them a little thinner; this is optional. Dip one of the chicken breasts into the egg, and then place onto the crumb mixture. Pat the crumb mixture onto the chicken really well. Make sure your coconut oil is hot and then place the chicken breast into the oil. While each piece of chicken is cooking, you can go ahead and prepare the next piece for frying. When the bottom side of the chicken breast is golden, flip to the other side and cook until that side is golden (make sure your chicken is completely cooked especially if you didn't flatten it out a little). Drain each piece on a paper towel.

Serves: 3
Per Serving: 392 Calories; 28g Fat (63.9% calories from fat); 35g Protein; trace Carbohydrate; 0g Dietary Fiber; 157mg Cholesterol; 447mg Sodium. Exchanges: 4 Lean Meat; 4 Fat.

Fried Chicken
(Reduced Fat Version - untried)

3 (4 oz.) Chicken Breasts, no skin, no bone
3 Tablespoons Grated Parmesan Cheese
1 oz. Mike Sell's Barbeque Pork Rinds
1 large Egg, beaten
Non-stick Cooking Spray

Preheat oven to 350 degrees. Place a piece of foil onto a baking sheet and spray with non-stick cooking spray. Place the pork rinds into a food processor and process until you have crumbs. If you do not have a food processor, you could place them into a bag and crush with a rolling pin. You want fine, evenly textured crumbs. Mix the crumbs with the parmesan cheese in a small bowl and then pour onto a plate. I pounded each of my chicken breasts between plastic wrap to make them a little thinner; this is optional. Dip one of the chicken breasts into the egg, and then place onto the crumb mixture. Pat the crumb mixture onto the chicken really well. Place the chicken breast onto the baking sheet. Repeat for the other two pieces. Bake for 15 minutes, then turn each piece and continue baking until the chicken is done and no longer pink.

Serves: 3
Per Serving: 235 Calories; 9g Fat (37.8% calories from fat); 35g Protein; trace Carbohydrate; 0g Dietary Fiber; 157mg Cholesterol; 447mg Sodium. Exchanges: 4 Lean Meat; 0 Fat. WWP: 5

Slow Cooked BBQ Ribs

Slow Cooked BBQ Ribs
(Low Carb and Reduced Version)

1 Lb. Pork Loin Boneless Country Ribs (approx. 4 ribs)
1/4 Cup Frozen Chopped Onions
1/8 teaspoon Garlic Powder
1/8 teaspoon Black Pepper
3/4 Cup Walden Farms Calorie Free Thick and Spicy Barbeque Sauce, divided

Place the ribs into the bottom of a slow cooker. Sprinkle with garlic powder and black pepper. Place onions and 1/2 cup sauce evenly on top. Cover and cook on low for 5-6 hours or until tender. Brush with remaining 1/4 cup sauce.

Serves: 2
Per Serving: 327 Calories; 18g Fat (46.0% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 1324mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. WWP: 8

Fat Head

I just finished watching Fat Head by Tom Naughton for the 3rd time. This guy makes learning fun. :) Below is a little clip from the movie. If you'd like to learn more, visit his site Fat Head.

I'm So Stuffed Peppers

I'm So Stuffed Peppers
(Low Carb Version)

2 Medium Green Peppers, cut in half lengthwise and seeded
1 Pound Ground Round
1/3 Cup Frozen Chopped Onions
1 Clove Garlic, minced
1 (10 oz) Can Diced Tomatoes with Green Chilies
1/4 teaspoon Italian Seasoning
1/4 Cup Grated Parmesan Cheese
Salt and Pepper to taste
4 oz. Shredded Cheddar Cheese, divided

Preheat oven to 350 degrees. Fill a pot half full of water and bring to a boil. Add the peppers and boil for 3-5 minutes (less if you like a firmer pepper, more if you like a softer pepper). Drain the peppers and set aside. In the same pot, brown the beef, onion and garlic. Add in the Rotel, Italian seasoning, parmesan cheese, salt and pepper. Remove from heat and stir in half of the cheddar cheese. Place the peppers into an 8x8 baking dish that has been sprayed with Pam. Divide the mixture evening between the peppers. Sprinkle the remaining cheese evenly on top of each pepper. Bake for 20-25 minutes or until the cheese is bubbly.

Serves: 4
Per Serving: 439 Calories; 30g Fat (62.9% calories from fat); 32g Protein; 9g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 546mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 7 Net Carbs.

I'm So Stuffed Peppers
(Reduced Fat Version Note)

If you aren't watching your carbs, my WW recipe for stuffed bell peppers would be a better choice than what I can come up with reducing the fat in the recipe above since it uses Boca instead of ground beef with the addition of rice and is only 6 WWP each. They also have more fiber. Click here for my Stuffed Bell Peppers recipe. If you'd still like to make the recipe I have listed above, you could use extra lean ground beef and fat free shredded cheese and each pepper would have the following nutritional info:

Serves: 4
Per Serving: 370 Calories; 21g Fat (51.8% calories from fat); 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 653mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat. WWP: 9

Being Prepared

Hey there! Well, I'm half way through the week and glad I cooked up extra food for my work lunches. It has helped me tremendously when it comes to sticking with this.

Over the past couple of years, every time I tried to lose weight, I'd sabotage myself by not planning ahead. I'd stay up late, get up late in the AM, get ready for work, not have time to eat breakfast or pack my lunch, and then I'd grab some fast food on the way to work. Then later in the evening at work, I'd head up to the cafeteria and pay high prices for fattening food that I knew wasn't good for me (a person can only eat so many salads).

Now, I get to bed a few hours earlier, get up a few hours earlier, make breakfast and sit down to enjoy it. Packing my lunch for work is easy since when I made everything over the weekend, I portioned everything out into containers. Now all I have to do is open up the fridge and grab what I need to head out the door. I'm not hungry, I don't feel panicky about what I'm going to eat, and since I go to work prepared, I'm not influenced by what others are eating (I've always been one of those people who sees someone else eating something and then I have to have some too because it looks so good. Or, I'd obsess about it until I finally got some).

Yesterday I was speaking with my boss (who was eating Hershey Kisses) and it did not bother me one bit. While she was talking, I was standing there having an "ah ha" moment. LOL! In the past, I would have secretly been standing there thinking "ooh Hershey Kisses, I soooo have to get some". LOL! Getting all of the sugar out of my body has really helped. I haven't had any cravings and I have more energy. Not to mention I've been sleeping better too and I feel like I don't have as much "brain fog".

Well, that's all I have for today. I just wanted to stop in and give you a little update before I get ready for work. Have a great remainder of the week. :)

Key Lime Pudding

Key Lime Pudding
(Low Carb Version)

1 Small Box (0.30 oz) Sugar Free Jello
1/2 Cup Boiling Water
8 oz. Cream Cheese, softened
1 Tablespoon Lime Juice
1/2 Cup Heavy Cream

Dissolve the Jello in the boiling water and stir for 3 minutes. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Gradually beat the Jello into the cream cheese (this will be messy, so you may want to place your bowl down in the sink to contain some of the splatters). Add the lime juice and cream. Whip until fluffy (it won't be extremely fluffy, you just want to whip some air into it). If you have a Vita-Mix, you could just add all of the ingredients in there and blend it on high (I've done that, it's less messy). Divide into 4 portions and chill until set.

Serves: 4
Per Serving: 310 Calories; 31g Fat (89.1% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 226mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 3 Net Carbs.

Key Lime Pudding
(Reduced Fat Version - Untried)

1 Small Box (0.30 oz) Sugar Free Jello
1/2 Cup Boiling Water
8 oz. Fat Free Cream Cheese, softened
1 Tablespoon Lime Juice
1/2 Cup Skim Milk

Dissolve the Jello in the boiling water and stir for 3 minutes. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Gradually beat the Jello into the cream cheese (this will be messy, so you may want to place your bowl down in the sink to contain some of the splatters). Add the lime juice and milk. Whip until fluffy (it won't be extremely fluffy, you just want to whip some air into it). If you have a Vita-Mix blender, you could just add all of the ingredients in there and blend it on high (I've done that, it's less messy). Divide into 4 portions and chill until set. You may also want to add in a little Splenda if you don't like things tart. Please Keep in mind that I have only tried the low carb version of this that is listed above.

Serves: 4
Per Serving: 75 Calories; 1g Fat (8.5% calories from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 372mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk. WWP: 2

Buffalo Chicken Tenders

Buffalo Chicken Tenders
(Low Carb Version)

1 1/2 pounds Chicken Breast Tenderloins (Skinless and 99% fat free) - I used Harvestland Brand From Super Walmart
4 Tablespoons Butter
1/2 Cup Frank's RedHot Wings Buffalo Sauce
Non-stick cooking spray
Cayenne Pepper or Red Pepper Fakes (optional if you like it spicy)

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Melt the butter in a bowl. Mix in the buffalo sauce. Dip each chicken tenderloin into the mixture and place it onto the baking sheet. Bake for 5 minutes, and then spoon any remaining mixture over each tenderloin. Continue baking for 15 more minutes or until the chicken is done and the tops get a little brown.

Serves: 4
Per Serving: 260 Calories; 12g Fat (42.1% calories from fat); 38g Protein; trace Carbohydrate; 0g Dietary Fiber; 134mg Cholesterol; 1111mg Sodium. Exchanges: 2 1/2 Fat.

Buffalo Chicken Tenders
(Reduced Fat Version - Untried)

1 1/2 pounds Chicken Breast Tenderloins (Skinless and 99% fat free) - I used Harvestland Brand from Super Walmart
3 Tablespoons Butter
1/2 Cup Frank's RedHot Wings Buffalo Sauce
Non-stick cooking spray
Cayenne Pepper or Red Pepper Fakes (optional if you like it spicy)

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Melt the butter in a bowl. Mix in the buffalo sauce. Dip each chicken tenderloin into the mixture and place it onto the baking sheet. Bake for 5 minutes, and then spoon any remaining mixture over each tenderloin. Continue baking for 15 more minutes or until the chicken is done and the tops get a little brown.

Serves: 4 (weigh out and then divide)
Per Serving: 234 Calories; 9g Fat (35.8% calories from fat); 38g Protein; trace Carbohydrate; 0g Dietary Fiber; 126mg Cholesterol; 1082mg Sodium. Exchanges: 1 1/2 Fat. WWP: 5

Creamy Southwestern Taco Soup

Creamy Southwestern Taco Soup

(Low Carb version)

1 pound ground round

1/2 cup chopped onions, frozen

2 cloves garlic, minced

1 tablespoon cumin

1 teaspoon chili powder

20 ounces diced tomatoes with green chilies (Rotel), undrained

3 1/2 cups chicken broth

1/2 cup heavy cream

8 ounces cream cheese

Brown ground beef with onions and garlic in a soup pot. Add cumin and chili powder and cook a couple of minutes before adding diced tomatoes with green chilies. Bring to a lively simmer and then add in broth and cream. Bring to a rolling boil and add cream cheese; stir occasionally until the cream cheese melts.

Makes 9 Cups (1 Cup Each):

Per Serving: 286 Calories; 23g Fat (72.6% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 592mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 4 Net Carbs.

Creamy Southwestern Taco Soup

(Reduced Fat Version - Untried)

1 pound extra lean ground beef

1/2 cup chopped onions, frozen

2 cloves garlic, minced

1 tablespoon cumin

1 teaspoon chili powder

20 ounces diced tomatoes with green chilies (Rotel), undrained

3 1/2 cups chicken broth

1/2 cup skim milk

8 ounces fat free cream cheese

Brown ground beef with onions and garlic in a soup pot. Add cumin and chili powder and cook a couple of minutes before adding diced tomatoes with green chilies. Bring to a lively simmer and then add in broth and milk. Bring to a rolling boil and add cream cheese; stir occasionally until the cream cheese melts.

Makes 9 Cups (1 Cup Each):

Per Serving: 182 Calories; 10g Fat (49.1% calories from fat); 16g Protein; 6g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 657mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. WWP: 4

A Fresh Start

Most of you know my story. For those of you who don't, I'll recap quickly... In July 2001 I joined Weight Watchers. Between that time and the Summer of 2004 I lost a total of 110 pounds and was 32 pounds from my goal. In late Summer of 2oo4 I got a divorce (I was with my husband for 10 years - 8 of them married). I moved back in with my parents and pretty much fed my pain with comfort foods. I also stopped working out during this time. I put on a happy face and tried to act like I was fine, but deep down, I know I was depressed. Looking back, I should have gotten some counseling, but instead of counseling, I worked through a stack of pancakes several nights a week after everyone had gone to bed (Perkins is open 24 hours around here). You can probably guess the rest from there. In just under a year, I gained all of my weight back. I knew I was gaining and kept telling myself I would get a grip and get back with it, but one excuse after the other, I just kept gaining. In the end, I was 5 pounds heavier than when I started Weight Watchers back in 2001. I was so mad at myself for gaining the weight back.

After a long absence from the web, I've decided to start fresh with a new blog. Before I start getting emails from people telling me I've turned my back on Weight Watchers or how bad the Low Carb lifestyle is for me, I'm just going to say what I have to say and be done with it. I almost considered keeping this blog private simply because I don't feel like dealing with the nay sayers and spend all of my time defending my actions, but I'm choosing to be accountable and for the same reason I started Aimee's Adventures, maybe while helping myself, I'll help someone else as well.

Now before the "hypocrite" emails start... I have not turned my back on Weight Weight Watchers. Weight Watchers is a very sound program and it not only worked for me, but it's still helping many others. I will still leave Aimee's Adventures up for others to enjoy and answer any questions you have about it (I'll even still be using it because some of the recipes are actually low carb). I just personally need a change. I know, many of you are asking... if it worked so well, why change? The best answer I can give to that is: I KNOW I am addicted to carbs. I KNOW I could follow WW and just watch my carb intake, but I also KNOW myself very well (it's taken me a lot of time to figure this out). I can slap a points value on a Twinkie and justify that I can have it. I CAN have it, but I also know that I won't stop there. I each too much junk, too much sugar, too much bread, etc.

I've tried many different diets over the past 5 years. Slimfast, Special K, Optifast, I returned to WW probably twice a year until last year, I've tried The Cookie Diet, The Cereal Diet, etc. I've done all of the ridiculous gimmick diets you can think of. I can only imagine the crap I've done to my body from trying to lose weight. Out of everything I've tried over the past 5 years, Low Carb worked the best for me and personally makes the most sense FOR ME. Now you're probably asking... if it worked so well, why didn't I stick with it? The reason for that is because I wasn't doing it the way it was supposed to be done. I tried modifying it to be low fat AND Low Carb (something you just can't do). I lost about 40 pounds in less than 3 months, but mixing low fat and low carb also limited my food choices and I became bored. I felt awesome while on it though and didn't have ANY cravings. That is the part I liked the most - being able to drive down the street past all of the fast food places and not want to pull into any of them, or watch people eat sweets and not want to yank it out of their hands and shove it into my mouth. LOL! I want to get control before I become a diabetic or worse.

I've been following Jimmy Moore on Livin' La Vida Low Carb for a few years now (he lost 180 pounds and has kept it off for 5 years). Even before I decided to try Low Carb I liked what he had to say. If you would like to know more about the Low Carb lifestyle, I really recommend his site (watch his YouTube videos with his wife Christine; who also lost weight), they're educational and entertaining. Jimmy has prompted me to research quite a bit and the more I read (like Gary Taubes Book "Good Calories, Bad Calories", the more I know I am making the right choice for my body (I'll go more into good books later). I am not going into this lightly. I hope most of you will be supportive of my decision to eat a Low Carb lifestyle. If you do not agree with what I have to say, then all I ask is that you do not read (there is a red box at the top right corner of your screen - push it to exit and never come back). Posting negative comments will not inspire me or anyone else. Neither will posting comments from ignorance because you "heard" something and didn't bother to do any research before you typed out a comment. Everyone is entitled to their opinion, but please at least make it an educated opinion. For any recipes I post, I will post the Low Carb version and I'll also try to lighten them up and post the points for those of you who are following Weight Watchers.

I have managed to keep off about 25 pounds from my highest weight, so while I'm not starting at my highest, I do still have about 125 pounds to go to reach my goal. I hope you will support me in my efforts and thank you for stopping by my blog. :)