(*That was  a MegaMind refernce BTW)

I’ve done quite a bit of cooking the last few days and seeing as this is a food/fitness type blog – I thought I’d share!  Isn’t that nice of me?  Yeah, I thought so too…

The in-laws came over last night for a low-key suppa.  On the menu:

White Bean Chicken Chili

Cornbread (recipe below)

Mayo CupCakes with a Low Sugar Frosting (recipe below)

Tonite for dinner I tried a new way to cook rice.  Usually I just use the boil in a bag kind for convenience.  I don’t have a rice cooker – and I doubt I would use it anyway.  So…..

Savory Oven Rice (recipe below)

I don’t think I will EVER use the boil-in-a-bag kind ever again.  This was soooooo creamy and flavorful!

The main attraction tonite was Teriyaki Pork.  I like to make my own marinade so I know what’s in it.

Did up some pineapple and red bell pepper with it….


Cornbread recipe:

  • Splenda No Calorie Sweetener, 1/2 c 
  • baking powder, 4.50 tsp 
  • Bobs Red Mill Whole Wheat Flour, 2.25 cup 
  • Cornmeal – Indian Head, 1.25 cup 
  • Applesauce – Unsweetened, 0.25 cup 
  • Butter, Smart Balance Light w/ Flax oil, .33 cup softened 
  • Carnation Evaporated Fat Free Milk, 1.50 cup 
  • creamed corn, mini can about 0.50 cup 
  • 3 egg whites

Pre-heat your oven to 400.  Cream together the butter, applesauce and sugar.  Mix in the egg whites and milk.  In a separate bowl mix the flour, cornmeal and baking powder together.  Combine the wet ingredients with the dry and fold in the creamed corn.  Pour into a prepared 9×13 dish and bake 22-25 minutes.

  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.1 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.8 g

Low Sugar Chocolate Frosting:

  • Whipped Cream, Cool Whip, Sugar Free 1/2 c 
  • Jello Sugar Free Fat Free Instant Chocolate Fudge Pudding Mix, 1/2 box 
  • Naufchatel Cheese/ 1/3 Less than cream cheese, 4 oz
  • Carnation Evaporated Fat Free Milk, 1/4 -1/3 c 

Mix everything until super thick.  An immersion blender or magic bullet would work best here.  Add more milk as needed. 

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 2.5 g
  • Cholesterol: 6.7 mg
  • Sodium: 108.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g


Savory Oven Rice (adapted from allrecipes.com)

  • Butter – Smart Balance Light, 3 tbsp
  • Lawry’s Seasoning Salt, 1 tsp
  • Wylers Chicken Instant Boullion – Sodium Free, 1 tsp (add this to the water)
  • 1 cup warm water, 1.75 serving
  • Garlic Powder, 1 tsp
  • Carolina Brown Rice Whole Grain, 1 cup 
  • College Inn Light & Fat Free Chicken Broth, 1 cup
  • Preheat your oven to 350.  Melt the butter.  In a 2 quart casserole dish mix the dry rice, salt, butter and garlic powder.  Add in the broth and water/ boullion.  Bake uncovered for 30 minutes.  Cover and bake another 30-40 minutes until creamy. 

    Next time I’ll add in some veggies!  Peppers and onion would rock this dish!

    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 129.0
    • Total Fat: 3.2 g
    • Cholesterol: 0.0 mg
    • Sodium: 373.6 mg
    • Total Carbs: 22.0 g
    • Dietary Fiber: 0.7 g
    • Protein: 2.3 g

    Teriyaki Marinade:

    1 can Pineapple slices in JUICE – not syrup!  Separate the liquid and pineapple.  You should have 1 cup of juice.

    1/2 c Dark Brown Sugar

    1/4 c Light Soy Sauce (Kikkoman)

    1 tbsp spicy brown mustard

    Put all ingredients into a small saucepan and bring to a quick boil (watch it carefully!), reduce to a simmer until slightly syrupy, 5-ish minutes.  Pour over chicken, pork, fish and toss in the pineapple slices for good measure.  This recipe is best when you grill the meat.

    • Servings Per Recipe: 18
    • Amount Per Serving (2tbsp)
    • Calories: 30.7
    • Total Fat: 0.0 g
    • Cholesterol: 0.0 mg
    • Sodium: 139.0 mg
    • Total Carbs: 7.5 g
    • Dietary Fiber: 0.0 g
    • Protein: 0.3 g

    Well there you have it.  Hope you like it.  If you don’t – then just lie to me.  Thanks!


    I hurt so good.

    Quick recap on my workouts from the last few days:

    Wednesday – Kickboxing.  Felt awesome, had a good workout.

    (Legs were pretty tired)

    Thursday – P90X Legs and Back.  Used heavier weights and I did 24 (out of 86) unassisted pullups/chinups. 

    (Legs were hurtin’)

    Friday – Insanity Max Plyometric video.  I was staring the clock down willing it to move faster.

    (Afraid to sit down for fear my legs would no longer function)

    Saturday Rest. BFF called and wanted to know if I wanted to do an Insanity video.  WHAT?  Are you nuts?  I can BARELY move!  Ok, sure – see you in 15.

    (The lower back pain has now cancelled out the leg pain)

    I’m falling apart at the seams I tell ya!

    I did get some cooking done yesterday too.  After BFF left, I made some Italian White Bean & Turkey Soup:

    adapted from Sunday Night Dinner

    • Poultry seasoning, 1 tbsp 
    • Rosemary, dried, 1 tsp 
    • Thyme, ground, 1 tsp 
    • Garlic, 4 cloves
    • Onions, raw, 1 medium (2-1/2″ dia) 
    • Spinach, fresh, 1 package (10 oz) 
    • Ground Turkey – 99% fat free, 20 oz 
    • Chicken Broth – College Inn Light & Fat Free, 4 cup 
    • beans kidney white cannellini PROGRESSO 15oz
    • Cooking Spray

    1) In a medium stock pot brown ground turkey with the cooking spray, season with a poultry seasoning ( and S&P if you like), break into small pieces and brown for 3-4 minutes. Drain excess fat, if necessary. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.

    2) Add cannellini beans, thyme, rosemary and chicken stock. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Mix in chopped spinach and simmer 5 more minutes. Adjust seasonings to taste.

    This recipe makes about 10 cups.  I figured the stats in 1 cup servings, but really, I never eat just 1 cup!

    I separated it into 2 large tupperware bowls and froze one.  BTW, did you know if you lay a piece of plastic wrap directly onto the surface of the soup before you put the cover on, it will keep the soup from becoming freezer burned?  Try it!


    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 87.4
    • Total Fat: 0.7 g
    • Cholesterol: 35.0 mg
    • Sodium: 264.7 mg
    • Total Carbs: 4.8 g
    • Dietary Fiber: 1.6 g
    • Protein: 16.3 g

    Next up was Banana Muffins!  The rotten bananas on the counter were about to revolt.

    With multiple accoutrements:

    Preheat your oven to 350.  Mix the flour, soda and salt in one bowl.  Cream together the butter, applesauce and brown sugar.  Mix the egg whites and banana together really well and pour that into the butter/sugar mixture.  Stir that well and then pour the wet ingredients into the dry.  [*Sorry about all the dirty bowls!*]  Prepare your muffin tin and scoop about a 1/4 cup into each well. 

    Top with whatever your little heart desires.  My heart screamed WALNUTS!  Peyton and Reese wanted chocolate and peanut butter chips – go figure.  Stats are for the muffins without any add-ins.

    Bake them about 15-18 minutes. 

    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 175.4
    • Total Fat: 3.6 g
    • Cholesterol: 0.0 mg
    • Sodium: 166.1 mg
    • Total Carbs: 37.0 g
    • Dietary Fiber: 3.6 g
    • Protein: 3.6 g

    Now I could’ve messed with these and cut out more fat, added more protein, lower sugar etc., but sometimes you just want a damn muffin, so I make no apologies for these.  They’re damn good.  Not to sweet and perfectly moist.

    Lastly I roasted an eggplant that I tossed in some Maple Grove Farms Fat Free Balsamic vinaigrette.  This particular brand doesn’t have any HFCS, where as my other favorite brand did 😦 . 

    They kinda look like potatoes huh?

    Anyway, I served these mixed with some (jarred) fire roasted red peppers and feta and my Chicken Italiano.  <—-You’re gonna have to click on the link to see it cause I didn’t get a picture.

    So there ya go, now you’re up to date.  Gotta go bang out some P90X Chest, Shoulders and Triceps followed by Ab Ripper.

    But first!  IBUPROPHEN! 

    Happy Sunday 😉

    I’ve got the bug.

    The CRAFTING bug!

    Ever since I started my Christmas basket project, I’ve been itching to do more crafty things.  I used to do scrapbooks and things like that before the kids and well….then the kids happened!  Now that they’re a bit older and can entertain themselves a bit I have some time for this little hobby.

    One thing that I’ve been meaning to do is the photos for our bathroom.  We remodeled, like, 8 months ago!

    Last night I put on the IPod, and while my Butternut Squash Soup simmered away I got to work:

    I also took the kiddies out in the snow yesterday.  Anyone with kids can understand the getting ready to time outside ratio.  Something like 75/25.  It took FOREVER to get on all their gear.  Within 15 minutes Reese had frozen snot all over his face (I’ll spare you that photo), but I did get some cute shots with the new camera!

    As for the ‘Kickin’ part of the post…..well I’ve been slacking.  I decided last week that I would take it easy till the end of the year.  That doesn’t mean I stopped working out, I’ve just toned it down.  Being sick helped me to take a little time off.  January 1 begins my new regimen, I’ll get into that in another post. 

    Happy hump day peeps!


    Have you ever made something and thought that it wasn’t gonna be that good and it turns out AH-MAZE-ING?  Yeah.  That happened today!

    I’ve only made Butternut Squash soup once before and it was ok.  Not great.  Kinda bland.

    Today was my redemption.

    Butternut Squash Soup 

    4 cups Butternut Squash – peeled and cubed

    1 cup  Sweet Potato – peeled and cubed

    1 cup Parsnips – peeled and cut into pieces

    1/3 cup sliced Vidalia Onion

    2 tbsp Cider Vinegar

    1.5 tbsp Honey

    1tsp Nutmeg

    1-2 tsp Cinnamon

    2 Garlic Cloves

    2 cups Stock  (I used Wyler’s Sodium free boullion, but Vegetable or Chicken would work)

    1 tsp Oregano

    1 tsp Basil

    1 tbsp Curry Powder

    1/2 cup Fat Free Evaporated Milk

    Olive Oil Cooking Spray

    Salt to taste

    Pre-heat your oven to 350.  Spray a baking dish with cooking spray. Toss the squash, potato, onion and parsnip in the honey and vinegar until coated.  Sprinkle on the nutmeg and cinnamon. Roast for about 45-50 min until tender (add a bit of water if necessary).  Stir it up after the first 20 minutes.

    In a large pot saute garlic with some more cooking spray. Toss in roasted vegetables, stock, oregano, basil, salt and curry:

    Simmer for 30 min until flavors combine and blend with an immersion blender:

    Once it’s blended, add in the evaporated milk:


    Cals: 145  Fat: 1  Carbs: 33  Protein: 4

    Makes 6 – 1 cup servings.


    ~Fabulous Friday~

    TGIF huh folks!

    FIRST AND FOREMOST!  Exciting news!!  Lauri Watson (author of Red Head Recipes) has been poking around my blog!  I see her as a celeb-blogger.  She has a fantastic site with unbelievable recipes that just call to me – see ‘Squash Tuesday’ post.  As a novice blogger, I think it’s awesome she took the time to leave a message! 


    I am in pain this morning.  The good pain though.  The ‘I really pushed myself’ pain.

    Ivy and I went to the Y yesterday and did bi’s, tri’s and back followed by a 2 mile jog on their AWESOME treadmills.  I think today will have to be a rest day…..

    Today is also going to be a soup day!  I LOVE soup.  I actually miss it in the summer.  Last night I made a huge pot of cabbage and bean soup with the chicken stock from Sunday’s roast chicken lunch.  Just 8 cups of stock, 1 head of shredded cabbage, lots of onion and garlic, canillini (sp?) beans and curry powder.  It made about 10 cups, so I’ll be eating it all week. 

    Tonight I’ll be taking the kids to the Rag Shag parade.  It’s so cute.  The kids get dressed in their Halloween costumes and we line up at the town hall.  The police close off a portion of the main street and we walk – parade style- 1/8 of a mile to the looooong drive leading up to the boys and girls club.  There they have games and music and treats.  It’s safe and really geared for the smaller kids who don’t really ‘get’ Halloween yet.

    Time to get my butt in gear.  Starting with Protein Oat Bran and granola!

    Have a fab Friday!

    Winner, Winner, Chicken Dinner!

    Today was the 5K for Farmland Race and we couldn’t have ORDERED better weather!  I started today with old faithful:  Pumpkin Protein Pancake!  I topped with PB made from 2 tbsp Trader Joe’s peanut flour and 9g of my vanilla protein powder.  Less the a quarter of the fat of regular peanut butter with a bunch of protein. 

     Ivy showed up right on time (I was running late!):

    I think I was a lot less nervous this time around.  We got there in plenty of time to get our numbers and hit the potty (you know you’re a mom when it is forever referred to as ‘the potty’) and do a warm up jog.  We were mid-pack at the starting line, but ended up weaving through the crowd a bit in the beginning.  Ivy stayed with me for almost the first full mile and then hit her stride.  It was an up and back run so it was very easy to gauge distance.  Ivy finished ahead of me with a time of 25:10 (WHOOT!) and I finished a full minute better than my last race at 26:32.  Over all Ivy was 71 out of 221 and 5th in our age range.  I was 98th overall and 8th in our age range.  Not too shabby.

    On to the chicken dinner!!

    Last night I set my frozen chicken in a salt and garlic spice brine.  This morning I rinsed it down, patted it dry and seasoned it up:

    I forgot to take a picture of the finished product because I was STAHVING!!!!  But it looked pretty much exactly like this:

    And now it looks like this:

    To make this SUPER easy Chicken/Turkey Brine:

    4.5 lb chicken

    3-4 tablespoons Kosher Salt

    Enough Water to cover the chicken

    Spices of your choosing (put in LOTS cause you’ll end up dumping it later)

    If your chicken is frozen, let it sit overnight in a pot in the fridge.  If it’s fresh, it won’t need more than 4-6 hours.  This brine will suck the juices into the meat making it unbelievably tender and juicy.  Before putting it in the oven, rinse it, pat it dry and brush it with Olive or Grapeseed oil and rub on some more spice.  I don’t add any more salt.  Bake it at 350 degrees for 20 min per pound.  Remember to let it sit 10 minutes before cutting in!

    Once the carcass is picked clean of all desirable meat; toss into a large pot a bunch of carrot, celery, onion and garlic.  Add the carcass, salt, pepper, 8 cups of water and let it simmer for a couple of hours.  Drain through a mesh colander.  Discard the veg and meat and you’ve got an easy stock.  Once it cools, I pour it into ice-cube trays and freeze them into little cubes.

    That’s all I got for today.  I’m out!


    The storm ended up being a drizzle…

    I really meant to cook all those things I blogged about yesterday but I had a bit of insomnia last night and today I’m dragging ass.

    In spite of all my laziness, I did find this super cute video:


    Seriously – Best. Proposal. EVER.

    Anyway, I did make the Lentil Soup, Sweet Potato Corn Cakes and Pizza Mac for Officer M and the kids so all was not lost.

    Lentil Soup with Turkey Bacon

    (base recipe from allrecipes.com)

    1 c Lentils

    1 c diced carrot

    1 c diced celery

    1 c diced onion

    1 – 15 oz can diced tomatoes (I used Del Monte garlic & basil – no salt added)

    32oz Vegetable Stock (I used Kitchen Basics)

    3 cloves garlic, minced

    3 slices Butterball Turkey Bacon, diced

    Pepper, Oregano, Basil, Thyme and Bay leaves to taste

    **Throw everything into a crock pot and simmer on high 4 hours and then another 4 on low.  Serve with a dollop of greek yogurt.  Easy peasy.

    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 226.2
    • Total Fat: 1.5 g
    • Cholesterol: 3.3 mg
    • Sodium: 558.7 mg
    • Total Carbs: 41.9 g
    • Dietary Fiber: 9.6 g
    • Protein: 11.4 g

    Sweet Potato Corn Cakes

    1c Whole Wheat Flour

    1c Corn Meal

    1.5 tsp baking powder

    .5tsp baking soda

    1/4c sweetener of choice (I used Stevia)

    3/4 c milk

    2 egg whites

    1tbsp honey 

    1/2 c mashed cooked sweet potato

    **Mix your dry ingredients together.  Whisk the wet ingredients with the potatoes.  Slowly stir the dry into the wet and cook like a pancake.  Makes around 15 cakes.

    I was hoping to sleep in a bit today seeing as it’s my rest day, but that did NOT happen.  I was up every hour from 3am on.  I finally just got up at 5:45.  The weather today is definitely not helping either – 60 degrees, wet and just plain yucky.  I’ve already had 4 cups o’Joe, took a brisk 30 min walk on the treadmill and tried to take a 10 minute power nap but Reese decided my head would make an excellent ramp for his monster truck so nope!   Oh well.

    Tomorrow is going to be a busy day (running in the morning, trip to BJ’s, ballet class, kickboxing) so I’ll try to get to that zucchini Thursday. 

    Have a Terrific Tuesday!  Ta-Ta!