Meal Plan

It’s that time of the week again. Time to sit down and figure out our meal plan of action for the week.

  • Sunday: Gluten-Free Baked Ziti. Easy and delicious!
  • Monday: I’ve got a class to go to for work from 6 to 10p so I’m figuring I won’t have time to cook. I’m thinking it’s gonna be a leftover night. Maybe leftover ziti or Spicy Peanut Chicken.
  • Tuesday: Soup and Sandwiches. I don’t know what the weather is supposed to be in your neck of the woods, but the high here in Columbus is topping out around 13 degrees. ICK! Soup sounds like the perfect thing to help warm up the frozen bones.
  • Wednesday: Gluten-Free Chicken and Creamy Parmesan Risotto. I’m cheating here and using a GF risotto box mix and tossing in some chicken. Should be pretty easy.
  • Thursday: I have a haircut (finally!!) scheduled this evening so dinner will have to be something easy. Since it’s in the SHort North, perhaps John and I can find something to eat in that area before. =)
  • Friday: Crock Pot Whole Chicken with Baby Carrots.
  • Saturday: Playing it by ear.

Fresh and Savory Frittata

I love eggs for breakfast, or breakfast for dinner. They are tasty, can be cooked any number of ways, packed with protein. What’s not to love? I’ll eat them sunny-side up, scrambled, rolled up in an omelette, or baked in a quiche. But probably the easiest egg-based breakfast dish to make is the frittata. With a few eggs, a splash of milk, and whatever ingredients you have on hand, you can whip one of this bad boys up, let it cook while you do other things, and enjoy something tasty and delicious.

Frittata is a pretty funny word, right? Well, it’s an Italian word derived from fritto, which means “fried.” Back in the day, it was just a general term used for cooking eggs in a skillet, no matter the style. In the US, it pretty much just meant omelette until the mid-1950s. Since then, frittata has become the term of choice for Italy’s specific version of an open-faced omelette. Several of the key differences between a conventional omelette and a frittata are these: there is always at least one other ingredient mixed into the beaten eggs, not laid on top; eggs are beaten more vigorously to incorporate more air than traditional omelettes; while only partially cooked, the frittata is place open-faced, in the skillet into the oven to bake; and, unlike the single serving omelette, frittatas are divided and served in slices like pie and can be sold hot or cold.

I like mine with Chobani and grapes. Om nom!


Kitchen Sink Frittata

by Me!


  • 3 large eggs
  • 5 large egg whites
  • 1/2 large onion, diced
  • 1 or 2 plum tomatoes, diced
  • 1/2 c. chopped fresh baby spinach
  • 1/4 c. fat free feta cheese
  • 1 tbsp nonfat milk
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 350°.
  2. Heat olive oil in a large skillet over medium heat.
  3. Stir in onions and saute until light golden, about 3 minutes.
  4. Add tomatoes and spinach and continue sauteing until spinach wilts, about 2 minutes.
  5. In a medium bowl whisk eggs, egg whites, half and half, salt, and pepper.
  6. Add eggs to the skillet making sure eggs cover all the veggies. Sprinkle feta across the top.
  7. When the edges begin to set, about 2 minutes, move the skillet to oven.
  8. Cook about 15 minutes, or until frittata is completely cooked.

Makes 4 servings.


Nutritional Info

  • Calories: 135
  • Fat: 7g
  • Protein: 11g
  • Carb: 6g
  • Fiber: 1g

Meal Plan!

As John and I are preparing to move and I’m starting classes, it’s high time we started tightening our belts and saving some money. One way we’re cutting back is by eating at home far more often. Sounds easy, right? Well, not so much. I work nights still and my classes are in the evening and John just can’t cook – when he’s home, he’s still traveling a lot for work. With that in mind, we’re doing more pre-cooking and crock pot meals. So, if anyone has any recipes that refrigerate, freeze, or crock pot well, shoot them my way.

Here’s what I’ll be having this week!

It’s Okay to Indulge, It’s My Birthday!

I’m tired of hearing people (myself included) say, “I can’t eat that, it’s bad, and I’m trying to lose weight.” There have got to be times and places where indulging is okay. I am starting to think that the words “can’t” and “bad” play too big a rule in many people’s weight loss journeys. When you start saying you can’t do something or eat something because it’s bad, you are slowly but surely introducing negativity into how you think about weight loss. I feel that weight loss should be a positive journey from start to finish.

I recently had this discussion with a friend who is doing the Biggest Loser Challenge with me. She had gotten in the very bad habit of saying, “I can’t eat this if I want to win this week, it’s a bad food” or “Oh man, I only lost half a pound this week.” After so many times hearing or reading these types of things I wanted to shake her. In my mind, any weight loss, even if it’s 0.1 pounds, should be celebrated. There are very few instances I feel “only” should be used when talking about weight loss and those are as follows: “I only have 5 pounds more to go until my goal!” or “It’s okay I had a minor set-back. I only gained a pound this week.” I think that using “only” in a negative way drags down and undermines your accomplishments. The more you undermine yourself, the less likely you are to continue to have a successful weight loss venture.

This same friend and I also discussed my feelings about “bad” foods and the “can’t” mentality. When you label a food as “bad,” like cookies, and forbid yourself from having it at all during your weight loss, you set yourself up for binges and failure. No food is innately bad and you can have whatever you want, you just have to use moderation. How’s that old saying go? “Everything in moderation. Even moderation.” And that’s the trick. Keep those cookies in your house, but know when you have the calories, points, carbs, whatever to eat one or two. If you have a cookie or two a couple times a week, you aren’t going to crave them and binge on them later. Moderate yourself.

And, finally, know when you need to moderate even your moderation. Take for instance today, my birthday. I might not be partying it up this evening, but I know Friday I’m going out to dinner with friends and family from all over the place. You can bet your sweet patooty I’m not going to want to count every last calorie and skip my own birthday cake just because I’m on a weight loss journey. I’m going to moderate and eat well the rest of this week and during the day Friday so that come Friday evening, I can have a big old slice of cake and not feel bad about it.

Good luck staying positive, everyone!

Skinny Chicken Salad BLT Lettuce Wraps

I have been craving bacon and I have been craving chicken salad like you would not believe. I’m not sure why, but these things just needed to be eaten, and soon. So, when I went to the grocery this evening, I made a bee line to the bacon and then to the canned chicken breast with this fabulous idea in mind. I was going to mix these two cravings together into full on delicious.

Skinny Chicken Salad BLT Lettuce Wraps

Mixed up in the bowl.

By taking whole leaves of romaine lettuce and wrapping this deliciousness up in it instead of bread, you can drastically cut down on the calories and up the fiber. I found that it also made it more fun to eat as well. =P

Skinny Chicken Salad BLT Lettuce Wraps

In the lettuce and ready for munching.

Without further ado, here’s my first recipe posting in a looooong time.

Skinny Chicken Salad BLT Lettuce Wraps


  • 1 4-oz can of water packed, chicken breast, well-drained
  • 2 tsp of brown mustard
  • 1/3 c chopped grape tomatoes
  • 4 strips Smithfield 40% Lower Fat Bacon, crumbled
  • 1/4 c fat free crumbled feta cheese
  • 4 whole leaves of romaine


  1. Mix chicken and mustard together well.
  2. Add in bacon, tomatoes, and feta and stir.
  3. Split mixture between the 4 romaine leaves.
  4. Enjoy!

Nutritional Info

  • Servings: 2
  • Calories: 170
  • Fat: 6.1
  • Carbs: 2.5
  • Fiber: 0.7
  • Protein: 21

Biggest Loser Results for Week 10

First, I want to apologize again for not getting the results out last week. Being in Florida and surrounded by the beach and family and a crappy ass internet connection just made it impossible. Everyone did pretty well last week though. =)

This week, everyone did great – except me, but that’s another vacation story right there haha. Here are this week’s results.
  • Allie: down 0.26%
  • Evy: down -5.25%
  • Jen: down 0.92%
  • Jess: down 0.22%
  • Trisha: down 1.78%
This, of course, means that Trisha is our weekly winner! Big congrats there!
We are getting down to the wire, my friends. I don’t know if anyone else is keeping track, but we are down to the last 3 weeks! As such, I think it wise that everyone start getting me their money so that I will be able to send out the winnings to the lady who wins within a week or two of her victory. As such, here’s what everyone owes as of right now.
  • Allie: owes $14
  • Evy: owes $3.50
  • Jen: owes $13
  • Jess: owes $2
  • Trisha: owes $13.50
The pot is at $67! Wow. That means that the winner should be getting at very least $75 to spend on a new outfit! Yay!
Anyways, have a great week ladies and remember, there is no such thing as a “too small loss.” Even losing 0.2 pounds is still something to be proud of and should be celebrated! The doctor recommended MAXIMUM weight loss a person should average over the course of a month is only 1 to 2 pounds a week. That means that if you lose 15 pounds a month, you are already losing way too much. Please keep that in mind when you step on the scale because I think each and every one of you is doing really great and I hate to see so many of us so hard on ourselves when we don’t lose what we should.
“Men’s best successes come after their disappointments.” -Henry Ward Beecher
Winner Profile

Trisha looking hot.


Name: Trisha

 Age: 26

 Occupation: Master’s Student in Business

 Goal Weight: 170

 Percent Lost from Last Week: 0.79%

 Total Percent Lost: 0.16%

Big Congrats go out to Trisha!

On the Hunt for New EASY Recipes

Hey everyone out there! I know there aren’t too many of you who read this regularly, but if you are even a first timer stopping in, I’m in need of some help.

I’m on a mission to find easy, healthy, tasty recipes. I want to be able to cook more even with John traveling and my working nights but I’ve been struggling to get motivated. I detest just cooking for myself, especially when I’m not waking up until the afternoon or evening. On the days I go into work , I hate even more having to wake up early to cook some complicated meal.

Some of the things that I’d love to see in your recipe suggestions:

  1. Crockpot!
  2. Meals that do okay when frozen and reheated so I can portion them out and not waste.
  3. Meals that won’t take forever to prep or cook.
  4. Recipes that don’t have too many “weird” ingredients. (You know, I don’t to have to go hunt down truffle oil and then only use it once. =P)

If you could just reply in the comments with links to recipes or their host websites, I’d love you forever!


Radio Silence

Hello out there, everyone. I apologize for the long absence here. I started a new job last week working nights, after being sick for about 2 weeks, and I’ve been struggling to figure out how to do some cooking. I’ve all but decided that the days I work will entail me throwing some food in the crockpot before I hit the hay in the morning and have it nice and prepared when I wake. The days I’m off I’ll cook, do leftovers, and one day a week we’ll still go out. I’m thinking that finding a routine won’t be too long now, but I’m sure it may take another week. 😉

Some good news, despite my inability to follow too much of a routine here recently, I’m down a grand total of 38.2 pounds! I’m so close to 40 I can almost taste it. Remember, I plan to reward myself when I reach 40 pounds lost with this super cute Fossil wallet. Now I know some of my recent great weight loss has been a function of my eating being off and only eating the low end of what I should be, but I’m pretty happy with my achievements and know that as long as I stay the course and don’t go crazy when I’m back on the normal track, I’ll continue to lose at a good pace.

Alright everyone, I’ll leave you with a more recent photo of me and happy last day of February! (Hopefully spring will be coming soon!!)

Down 38.2 pounds!!

Meal Plan

So, this will be the last “normal” week I have for a long time. I start a new job working 3 nights a week on the 22nd and things will be weird until I get used to the time shift. I’ll have to figure out if my evening meals (my first of the day) are gonna be breakfast or dinner and I’ll have to figure out how to feed John too. Oy.

Meal Plan

  1. Monday – Pork chops, mashed potatoes, veggies, and salad. We’ll be having a Valentine’s Day dessert of Chocolate Banana Souffle from Skinny Taste.
  2. Tuesday – Baked Macaroni and Cheese from Skinny Taste.
  3. Wednesday – Leftover Turkey Lasagna.
  4. Thursday – Cilantro Chicken Salad.
  5. Friday – Naked Buffalo Chicken Strips from Spark People.
  6. Saturday – Homemade Pizza!
  7. Sunday – Thai Coconut Curry Shrimp from Skinny Taste.

Layered Vegetable Enchiladas

I don’t know about you, but every once in a while I love Mexican food and really need a fix. I like everything from the fanciest tapas restaurant to Taco Bell. When I’m going to a nice restaurant I love enchiladas. At Taco Bell, I want a Mexican pizza. This dish is a lovely combination of those two flavors but far healthier than most recipes.

With the veggies, lime juice, and cilantro, these enchiladas have a delicious fresh taste. The black beans smashed up make a wonderful – and much healthier – substitution to the more traditional refried beans. The mozzarella cheese is a surprisingly good addition as well.

The best of both an enchilada and a Mexican pizza.


Layered Vegetable Enchiladas

Adapted from Whole Foods


  • 2 cups frozen corn, thawed
  • 1 cup chopped bell pepper
  • 3 tbsp lime juice (I used 2 limes)
  • 1 1/2 tbsp salt-free chili powder
  • 1 (15oz) can no-salt-added black beans, rinsed and drained
  • 4 tbsp chopped cilantro (I used more because I’m a cilantro fanatic)
  • 1 (15oz) can no-salt-added diced tomatoes
  • 8oz frozen leafy greens, thawed (I used spinach)
  • 8 whole wheat tortillas
  • 1 (8oz) package shredded part-skim mozzarella cheese


  1. Preheat oven to 400ºF.
  2. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
  3. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.
  4. Arrange four tortillas on a large parchment paper-lined baking sheet.
  5. Spread bean mixture evenly on tortillas.
  6. Top each with about 1/2 cup of the vegetable mixture and some cheese.
  7. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.
  8. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

This makes 4 individual servings.

Calories: 380
Fat: 5 g
Carbs: 66 g
Fiber: 14 g
Protein: 18 g