Fashion Friday/Recipes

Today was another wonderful day!! I did have a couple of moments that I wanted to binge, but I guess it was a blessing that I was at work, because I had nothing but a cucumber and tomato to binge on, lol.

Every Friday, I'll post a picture of a cute outfit to help me stay motivated to get this weight off. I don't know if I will ever be able to pull this look off, but it sure is cute. This week's outfit all came from Old Navy :)

I didn't make it to the gym this morning, but I will make every effort to go everyday next week because my husband should not be on call next week~so I WILL go every morning!

Does anyone have any ideas for low calorie, healthy snacks?? I'm just about worn out on tomatoes and cucumbers. I did eat an apple today and that kind of changed it up a little, but could use some other ideas. I guess I could do carrots and celery for a while, but I have to have something on the celery (can't eat it by itself).

My totals for today:

• Total calories: 1322
• Total carbs: 147
• Total fat: 41
• Total protein: 80
• Daily goal: Calories 1400 Carbs 193 Fat 47 Protein 53

**I went over on my protein today, a little.. but I THINK it's ok, but not sure...we shall see with next week's weigh in.

This morning before leaving the house...I got everything together to make a WW Slow Cooker Lasagna..and it was wonderful. Here are the directions, if you are interested:

Slow Cooker Lasagna

Ingredients:
1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
6 item(s) uncooked lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

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And while I'm in the sharing mood :) Here are a few more recipes that I cooked earlier in the week

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Beef Ziti (Think I did this one on Monday)

Ingredients
12 oz uncooked ziti
2 tsp olive oil
2 clove(s) (medium) garlic clove(s), minced
1/3 pound(s) uncooked lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) (shredded) part-skim mozzarella cheese

Instructions
Preheat oven to 350°F.

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes.

Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
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Broccoli & Beef Stir Fry (I did this one last week)

Ingredients:
2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce
1/2 cup(s) water

Instructions
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

~Thought for the day~

~This is what I need to be: Learn to be happy with WHERE you are while you pursue all that you want!~