August 28, 2012

Still going strong...

Most people recognize the first weekend of September as Labor Day Weekend. But not our family. 

The first weekend of September is none other than Dove Days.

 So hold on to your hat folks. The time is near.

Friday marks the start of the 28th Annual Dove Days and even after all these years these guys are still going!

August 24, 2012

Always At The Forefront...

It would seem from looking through my past few blog posts I have nothing but food on the brain.  Now that I think about it I guess that is true to some extent.  There is a lot of planning that goes in to eating healthy and tracking points.  Maybe once I have compiled a basic arsenal of recipes to fall back on food won't be so much at the forefront of my mind.  On the other hand food has always been at the forefront of my mind so why would I think that would change now?  Either way, I only share recipes I deem worthy of a share and this one from is no exception.

Week 3 = minus 6.1 pounds

Chicken and Mushrooms in a Garlic White Wine Sauce
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g  

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

August 23, 2012

Get Over It Already...

  • As promised I am sharing a fabulous dish from with you guys today.  
    There was a time I was terrified to cook fish at home.  I just knew it would end up tasting (and smelling) like cat food!  Thankfully I've overcome that fear only to learn I was wrong on both counts.  So, if you have the fear of fish - get over it already and give this dish a try!  It is worthy of a special occasion and at only 7 Weight Watchers Plus points per 6 ounce serving it is truly decadent!  
    A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat.
    Batter your fillets in crunchy, Japanese-style breadcrumbs called panko–they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.

  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon onion powder
  • large garlic clove, minced
  • large egg whites, lightly beaten
  • large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • (6-ounce) halibut fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper $
  • 2 tablespoons olive oil, divided $
  • Cooking spray


  1. Preheat oven to 450°.
  2. Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Nutritional Information
Amount per serving
Calories: 293
Fat 9.6 g
Protein 39.4 g
Fiber 0.5 g

August 22, 2012

I'm Back On The Path...

Well folks, tomorrow I'm going to share another yummy yet healthy recipe with you.  If you haven't figured it out, I'm on a health kick.  Actually, let's just call it what it is, I'm on a weight loss program.  I am now an official member of Weight Watchers on line.

Weight loss and weight gain are no strangers to me.  I have gained and lost, lost and gained always.   The past 10 years have found me at my largest and most unhealthy ever.  Quiet frankly, I've done little to correct it.  Why you might ask?  It's simple.  I've been really happy!  I'm head-over-heels in love with a man who loves to cook, loves good food and loves to eat just as much as I do.  We've been having so much fun that I just haven't been willing to make the sacrifices necessary to lose the weight.  Until now.

There have been many times in the past decade (the length of time I've been carrying around extra weight the equivalent of an adolescent child) that I started on a health kick only to become discouraged.  I would then become lax in my efforts and at at some point say "what the heck" and go eat a dozen salt and vinegar at Buffalo Wild Wings.  After that my motivation would take a nose dive and things would go downhill faster than the paverbial snow ball headed for hell.

On the other hand, there have been a couple of times in my very distant past when I got on the right path and I stayed there for some time.  As long as I walked that path I was at a healthy weight.  The path is called Weight Watchers. 

Needless to say I left the path long ago.

So what's changed in the past couple of weeks to steer me back to the Weight Watchers path?  Here's the God's honest truth.  I woke up one morning with the realization that I am sick of being fat.  I'm done.  

I know I am capable of losing the weight.  I've done it before (albeit not as much as I need to lose this time ).  

I have come to this realization:

With the right research and effort the Señor and I can cook and enjoy great food together.

With a little bit of planning we can enjoy nice restaurants and a lovely bottle of wine.

With a healthier body we will live a healthier life style and that will open up even more opportunities for us to enjoy our life together.

Why did these things hit me on a random morning of a random day?  I have know idea but I do know that the resolve I feel now is much like the resolve I felt on a similar morning in 1989.  With that resolve I was able to wake up several months later 65 pounds lighter.

So, I'm back on the path.  It's going to be a long journey but one well worth the ride.

Remember, "Nothing tastes as good as thin feels."

Week 2 = minus 4.6 pounds

August 16, 2012

For The Love Of Food...

If you want to eat healthy but don't want to give up yummy food then I suggest you visit  this cute blog.

There you will find recipes for "healthy dishes that don't sacrifice any of the flavor that can be found in their full-fat origins".

The blog is the creation of Gina Homolka and is called  Gina has come up with some amazing recipes; complete with nutritional information and Weight Watchers points, and let's just say I am her newest fan.

Give this Steak and Cheese Sandwich with Onions and Mushrooms a try and I bet you'll be a fan too.

August 15, 2012


First of all - total disclosure - I copied this recipe straight from 

With that out of the way, I totally suggest you give this recipe a try. 

It's good - not El Fenix good; however, when you eat the enchilada you won't feel like you're making a sacrifice and there is a lot to be said for that when it comes to low cal Mexican food. 

I ate mine with Herdez salsa and a few baked, fat free Tostitos and was a happy girl. I consider that a pretty big success for the folks at Weight Watchers considering I am an enchilada snob. 


Weight Watcher's Cheesy Chicken Enchilada

  • PointsPlus® value | 9
    Servings |  6
    Preparation Time |  15 min
    Cooking Time |  27 min
    Level of Difficulty |  Easy

     main meals |  These cheesy enchiladas are stuffed to the max with the tasty flavors of chicken, scallions and red pepper flakes. Serve with spicy or mild salsa.
    1 spray(s) cooking spray
  • 8 oz pasteurized process american cheese spread
  • 1/2 cup(s) fat-free sour cream
  • 1/4 cup(s) fat-free evaporated milk
  • 1/4 cup(s) uncooked scallion(s), green part only, minced
  • 1/4 tsp crushed red pepper flakes
  • 3 cup(s) cooked skinless, boneless chicken breast(s), chopped*
  • 6 medium whole wheat tortilla(s), 7-inches each
  • 1/4 cup(s) low-fat shredded Cheddar cheese, sharp variety
  • 6 medium olive(s), green, pitted, sliced
  • 1/4 cup(s) fat free salsa

    • Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
    • In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
    • Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
    • Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

    August 14, 2012

    I Hope....

    I fell in love with this the moment I read it. I hope I have the strength...