Coz’s French Toast Strips

french toast

Sexy strips du toast a la francais. Oui oui!

I know I said that last week was “breakfast week” and then I posted only one breakfast recipe before socking you in the face with some lamb stock. How very rude of me. I should have given you at least ONE other breakfast dish! I’ll make up for that now.

Jess is utterly fantastical at breakfast food. I’ve mentioned before how she used to lure me out of my slumber with hot breakfast sandwiches and fresh coffee. These days, she’s been doing it with french toast sticks. I’m not complaining.

I don’t even remember the last time I had french toast at a restaurant. It’s just something that’s so easy to make at home that it seems silly to overpay for unhealthy versions of it at a local chain. I’ve seen some of the stats for restaurant french toast. SCARY. The Strawberry Banana French Toast at IHOP tops out at 1060 calories! That’s around 28-30 PP? FOR BREAKFAST?!?! Noooo thank you. In the Original Pancake House’s Sourdough French Toast, one plate is 1250 calories. Sweet Jesus! I feel like a clogged an artery just reading about it.

Well, this french toast is absolutely delicious and will NOT clog your arteries. It tops out below 250 calories and is sure to leave you satisfied. You can even put some slices of fresh strawberry and banana on it AND a dollop of Cool Whip Free and you won’t even be adding on any extra points. Take THAT, food chains!

french toast

Basking in the sunlight for a photo shoot before ending up in mah belly

Coz’s French Toast Strips
Servings: 2 (8 strips total)
PointsPlus per Serving: 6


  • 4 slices of your favorite 2 PP bread (I use Meijer Organics Multigrain), 9 PP
  • 1 egg, 2 PP
  • 2 egg whites, 1 PP
  • 1 tbsp soy milk
  • 1/2 tsp vanilla extract
  • cooking spray


1. Whisk together all ingredients except the bread in a large bowl (because you need the space on the bottom to fit a slice of bread). Get a non-stick skillet or panini pan heated up to right above medium low.

2. Dip your first piece of bread into the mixture and let it sit for a minute to soak up the flavor. Spray the pan with cooking spray and then put bread on. Cook about 1 minute each side. Repeat with other remaining slices. Cut each finished slice into four strips. Top with some sugar-free syrup (around 1 PP per 1/4 cup) and a sprinkle of powdered sugar or coconut flakes and enjoy!

Pork Enchilada Soup

Click here for this Chicken Tortilla Soup recipe from the “Cooking Classy” blog!

Thanksgiving weekend is upon us and I DID promise this recipe to a few of my facebook followers, so here you go! You can be thankful that I got it up amongst my busy days :)

This is a soup that is very easily thrown together and very easily modified to your own tastes. I prefer green enchilada sauce, but I’m sure that red enchilada sauce would work as well. This is also amazing as leftovers! I just top it off with some tortilla strips and I’m in heaven. I’ve made it with chicken before, but I think there’s something extra special about the pork flavor in here, so try it with the pork first if you can. And at 6 points per serving (and they are quite large servings; almost 2 cups worth!) this is definitely a soup you can enjoy as a dieter!

FYI, I recently downloaded a great app to my iPad called My Recipe Book. It lets you import recipes directly to your iPad! You can either import them from typical websites like AllRecipes or Epicurious, or you can “custom import” recipes from ANY website, including blogs! I started importing some of my own recipes using the app and I found that when I had the little dashes in front of my individual ingredients, it messed up the import and I needed to manually remove them. In order to make it easier for you all to import my recipes when using this app or similar ones, I’ll be going through all my recipes and removing the dashes from in front of the ingredients. Apps are about convenience, so I’d might as well do my part to make getting my recipes through this app TRULY convenient! You should all check it out. I love it!

Click here for this Chicken Enchilada Soup recipe from “The Family Kitchen”!

Pork Enchilada Soup
Servings: 6
PointsPlus Per Serving: 6


  • 1 tbsp olive oil, 4 PP
  • 8 oz raw pork loin, cut into bite sized chunks 8 PP
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ancho chili powder or regular chili powder (optional)
  • 1 tbsp hot chili pepper, minced
  • 4 cups fat-free chicken broth, 1 PP
  • 2 cups water
  • 1 pouch/can green enchilada sauce, 4 PP
  • 1 tbsp dried cilantro flakes (or fresh!)
  • 1 cup corn, 5 PP
  • 2/3 cup uncooked white rice, 12 PP (replace with brown rice if you’d like. It’ll just take longer to cook)
  • 2 large jalapeno peppers, chopped, 1 PP
  • 2/3 cup mixed sweet peppers, diced
  • salt and pepper to taste

Click here for this Chicken Enchilada Soup recipe from “Amy Bites”!

1. Heat up a large soup pot with the olive oil over medium heat. Put in the onion, hot pepper (I like habanero!) and garlic and cook until fragrant (just a couple minutes at most). Then put in the pork. Sprinkle the chili powder and some salt and pepper over top. Cook until the pork is no longer raw and then pour the chicken broth and extra water over top.

2. Pour in the enchilada sauce, cilantro flakes, corn, rice, jalapeno peppers and sweet peppers. Bring to a boil and let it boil for a few minutes, then turn it down to medium low and let it cook until the rice is done. Add salt and pepper to taste.

3. Top it off with some tortilla strips and MAYBE some sour cream and/or cheese if you’d like and enjoy! Quick and easy!

You can add beans in there if you want, but with the rice and corn, your carb sector is covered. Basically, anything that you’d want to eat as a normal enchilada, put in the soup (except for the actual soft tortilla). You could do sweet potato, black bean and pork. You could try shrimp, zucchini and corn. It’s really hard to fail at this one. Just remember to put in the enchilada sauce! It really makes it.

Eating Healthy on a Budget: Steak Diane

We hooked up our cable cord to the TV before the Olympics started. Prior to that, we haven’t had regular TV for over two years.

My (somewhat) productive life is on the brink of destruction.

Create TV is just about the only thing we watch now, and we watch a LOT of it. There’s just so many cooking and travel shows that it’s as if we’re watching so much just to make up for all that we’ve missed out on for the past two years! Not good.

But there’s a silver lining. Julia Child dominates that station. On Sunday alone, I learned the joy of omelettes (especially when drenched in clarified butter), three different uses for focaccia dough, how to make chocolate cups, a delicious yellow cake with fresh raspberry sauce, Julia’s obsession with parsley garnish, steak au poivre and steak diane. Julia made steak diane in literally 5 minutes. I wanted to do that.

So, when Jess went to pick up a few things at the grocery store, I told her if she picked up some steaks, I’d make her steak diane for dinner. She picked them up and steak diane we ate! Granted, this is a different version than Julia’s because it’s not drenched in butter or cream, but this version was quick, healthy and VERY tasty. I simplified the ingredient list and I’m pretty sure you have everything you need in your fridge right now.

Don’t have sirloin steak? Use a different cut. The points might vary a little, but as long as you beat your meat down to about 1/2 an inch thick, it’ll work just fine. Don’t have shallots? Use garlic or yellow/white onion and it’ll taste just as good. Don’t have spicy brown mustard? Use some dijon. Don’t have any of the ingredients? Well, damn. It’s time for you to go shopping.

Here’s my perfectly portioned steak diane with a mountain of cast iron roasted veggies (carrots, onion and purple potatoes). And a cilantro garnish since I had no fresh parsley!

Steak Diane (my quick and easy version)
Servings: 2
PointsPlus Per Serving: 6


  • 8 oz lean sirloin steak or eye of round, trimmed of all fat, 7 PP
  • 1 tbsp soy sauce
  • 1 tbsp olive oil, 4 PP
  • 1 tbsp light butter, 2 PP (I used a coconut butter since I’m dairy-free now and it worked just the same)
  • 1/4 cup beef broth
  • 1 tbsp spicy brown mustard
  • 1-2 tbsp diced shallots

1. As Julia Child says “beat the meat to within an inch of it’s life”. Place the meat between two sheets of plastic wrap and beat it with a meat mallet or even a rolling pin until it’s about 1/2 to 1/4 inch thick. Then, rub half the olive oil and soy sauce on one side, flip it and use the other half of the olive oil and soy sauce on the other side.

2. Warm up a pan (I’d use a stainless steel one if you have it, but nonstick will work fine too). Once it’s around a good medium heat, add in the butter to melt and then put the steak in. It’ll need about 2 minutes on each side. Put the meat on a plate and set aside.

3. Whisk together the beef broth and mustard. Pour about 1/2 the mixture into the pan and scrape all the good crusty bits from the meat into the broth to flavor it even more. Add the shallots to the pan and saute for about a minute. When the mixture starts getting a bit thick, add more broth until it’s more of a saucy texture.

4. Put the steak right back into the pan on top of the shallots. You can also pour the juices from the steak plate back into the pan as well. Cook for about a minute each side (or 30 seconds each side if your meat is super thin), adding more broth if the sauce gets too thick. Plate right away, pour the delicious pan sauce over the meat, top with a bit of chopped parsley or cilantro and eat it up!

Why do I consider it to be a healthy dish for those on a budget? Because you can use a cheaper cut of meat! A delicious and cheap one is an “eye of round” steak. It averages around $2-$3 per lb. And a lb is 16 oz. If you’re like me and you try to only eat around 4 oz of protein per meal, you’re doing it right! Here’s the breakdown for the steak diane.

– Meat: $1.25 (for 8 oz)
– Butter, Soy Sauce, Olive Oil: maybe 75 cents total?
– Beef Broth: 25 cents
– Mustard: 10 cents
– Shallots: 50 cents

Total Cost: $2.85
Total Cost per Serving: $1.42

WIN!  Even if you eat all 8 oz yourself, it’s a RARE occasion to get a nice steak for under $3.  I haven’t seen that price at Texas Roadhouse in…. EVER.

Curried Yellow Squash Soup

On my FB page, I got a request for a good recipe to use with Yellow Squash. Well, I found something that’s different than just a saute or a casserole or covered in cheese. Curried Yellow Squash Soup! This recipe is one that you can all enjoy, no matter if you are vegetarian, dairy-free or just in the mood for something a bit different.

Pork and Veggie Enchiladas and a New Bike!

Click here for this Shrimp Enchiladas Verde recipe by “Eat, Live, Run”!

I GOT A BIKE!!  Jess and I were finally able to drive up to the REI where it was shipped to and picked it up on Saturday.  Then we drove back the same day… which made it a 6 hour drive round-trip.  But it was totally worth it.  She’s a beauty!  Pictures will come later.  We went for our first bike ride together the next morning instead of going to church and it felt just as good as a spiritual refresher.  We did almost seven miles, which isn’t much on a recumbent bike in a gym, but certainly is with slight hills and lots of cracks in the pavement!  We’re both getting squishy seats soon because, well, you know why.  The feeling of a numb coochie is slightly unnerving. (TMI?)

After the biking, we went swimming!  The water was perfect.  The pool had just opened and no one else was in there, so Jess and I dove right in to cool, cool water.  With the crazy heat we had the last couple weeks, every time we got in the water it felt like we were getting into warm bath water.  Gross.  This was the first time it truly felt like a pool.  Awesome.

Click here for this Zucchini Beef Enchiladas recipe from “Recipe Girl”!

Since I knew we’d both be biking in to work the next day, I wanted to make lunches ahead of time so I could leave the house before the heat index rose too much.  I also wanted to use up some of the veggies I’d had in the fridge for a couple weeks from our local CSA, The Wingfield Farm.  I didn’t have the typical mexican blend cheese in the fridge, so I improvised!  In fact, these enchiladas are full of so much delicious flavor that the tiny bit of feta cheese I put in was really more of an afterthought.  So, these enchiladas can definitely be dairy/lactose-free for those of us who fall into that category.  YAY!  And if you happen to be vegan or vegetarian, take out the pork, use another veggie like corn, potato or kale (just make sure to add a bit of the spices to the veggies that I list for seasoning the pork) and this can be a vegan dish as well!  I love it went that happens :)

This is also my recipe of the week for my cousin’s CSA newsletter.  It’ll be highlighting the tomatoes, garlic, onion and summer squash that everyone will be getting in their baskets.  Score!

Pork and Veggie Enchiladas
Servings: 4 (3 enchiladas per serving, plus fall-out filling!)
PointsPlus Per Serving: 10 (or 7 PP for 2 enchiladas each)

Click here for this Buffalo Chicken Enchiladas recipe by “The Novice Chef”!


  • 8 oz pork tenderloin, trimmed, 10 PP
  • 12 extra thin La Mission corn tortillas, 12 PP
  • 3 cups diced zucchini/yellow squash
  • 1 small onion, finely diced
  • 1 can black beans, rinsed, 7 PP
  • 3 tbsp chopped cilantro
  • 1 medium tomato, diced
  • 3 jalapenos (or less if you don’t want it spicy), diced
  • 3 tsp olive oil, 4 PP
  • 1 tsp minced garlic
  • spices to season pork (I used ground coriander, ancho chile powder, garlic powder, sea salt and a little adobo powder)
  • 1/3 cup crumbled reduced fat feta cheese, 2 PP (optional)
  • 2 packages Frontera Verde Enchilada sauce, 6 PP (or 2 cups of another green enchilada sauce of your choice)

1. Get out a cast iron skillet and turn to medium heat. Season your pork on both sides and cook on each side for about 5-7 minutes or until done.

2. While it’s cooking, get out a medium sized mixing bowl. Rinse the black beans and pour in. Dice up your tomatoes, chop your cilantro and dice your jalapenos and put those in the bowl as well.

3. Now, dice up your zucchini and onion and set aside in a separate bowl. Heat up a medium-sized non-stick pan to medium low heat and pour in 1 tsp of the olive oil and garlic. Let the garlic get fragrant for about 15 seconds and then put in the zucchini and onion. Cook for about 3 minutes or until just tender, then put in the bowl with the other veggies and beans.

Click here for this Thai Chicken Enchiladas recipe by “How Sweet It Is”!

4. Take your cooked pork and let it sit on a chopping block for a few minutes to cool. Then, slice into thin strips (against the grain, preferably) and dice each of those strips. Combined the diced pork with the other filling.

5. Now you can turn your oven on to 375. Take the same non-stick pan you used for the zucchini and onion pour in the enchilada sauce and the last 2 tsp of olive oil and stir up (if you have non-fat greek yogurt, I sometimes stir in a spoonful of it as well to make the sauce creamier). Turn heat to low so that it just gets a bit warm.

6. Take out a 9×13 glass pan and spray with Pam. Organize your counters so you have 12 tortillas on your left, pan of sauce to the right of that, glass dish next to that and the bowl of filling on your right (and a small bowl with the feta if you’re using it next to that). This setup seems to work the best for me. Now, take one tortilla and dip into sauce so that both sides have been covered. Put in the glass dish, sprinkle in a little feta and spoon in a generous scoop of the filling. Roll tortilla, keeping the folded ends on the bottom and shove it into the corner of the pan. Repeat for the next 11 tortillas. You should end up with two rows of six enchiladas, a bunch of leftover filling and about 1 cup of leftover sauce. Scoop the leftover filling into the middle of the dish between the rows of the enchiladas and pour the leftover sauce all over the enchiladas.

7. Rinse your hands and then put into the oven for 35-40 minutes. Take out, top with a little greek yogurt or guacamole or salsa and enjoy!

Bacon Blueberry Goat Cheese Walnut Salad

Boy, that’s a mouthful.  A MOUTHFUL OF PURE AWESOME.

Bacon AND blueberries AND goat cheese AND walnuts? It just came to me.

The bacon had finished crisping up in the pan and I was standing over the sink rinsing salad greens when I looked over and saw an empty tomato container.  Crap.  The BLTs I had planned on making were now a thing of the past.  Salad it would be!  (because there’s just no sense in a sandwich with only lettuce and tomato.  boring.)  I looked in the fridge for other vegetables to throw in and my eyes passed by the pint of beautiful organic blueberries.  I wanted those blueberries.  They wanted to be in my salad.  I gave in.

Blueberries and bacon…. they are perfectly matched in every way.  Sweet to savory, blue to red, juicy to crispy.  But what else could I put in a salad that was saddled with beautiful organic blueberries and crispy center-cut bacon?  I looked in the pantry and reached for the walnuts.  Score!  I wasn’t done, though.  No special salad is complete without the perfect cheese!  And what better cheese than that of a GOAT?  None, I say… none.  My masterpiece was almost done, but I still needed a dressing to bring it all together.

I thought maybe a balsamic vinaigrette would work at first, but I didn’t have any and this salad was too pretty to just splash on some straight balsamic.  I’ve been toting around a bottle of raspberry vinaigrette that I bought from Aldi months ago.  It’s more of an oil and vinegar dressing with some other flavors thrown in, so I read the ingredients, gave it a taste and decided it was the right one.  The red wine vinegar base sealed the deal.

This salad is awesome.  In fact, I’m making a big one for a get-together this weekend.  Bacon and blueberries are a sure-fire winner.  When I open up my own little bistro, this salad will definitely be on the menu.  No joke.  But until I open up that bistro, here’s the recipe for you to enjoy!

Bacon Blueberry Goat Cheese Walnut Salad
Servings: 1
PointsPlus Per Serving: 10


  • 3 handfuls salad greens
  • 1/3 cup rinsed blueberries (or more since they’re zero PP!)
  • 2 tbsp chopped walnuts, 3 PP
  • 1/2 oz crumbled goat cheese, 1 PP
  • 3 sliced center-cut bacon, cooked and chopped, 2 PP
  • 2 tbsp raspberry vinaigrette, 4 PP (this was just mine since it was oil-based, but if you have a lighter one, you can easily adjust the points)

1. Put salad on a plate or in a bowl, top with blueberries, bacon, walnuts and goat cheese. Pour vinaigrette over top. Enjoy!

This is seriously an amazing salad.  I spent about 20 minutes using my “internet curation” skills trying to find recipes that include these four main ingredients and I couldn’t find one!  I’m sure someone somewhere in the vast existence of time has combined these ingredients, but I’ll gladly stake my claim as the first one to officially publish it online!  If you’re curious as to some of the other recipes I found with blueberries and bacon as the main focus, check these ones out:

Blueberry Bacon Breakfast Cake from How Sweet It Is blog (this girl is freaking hilarious too, so you should subscribe to her blog!)
Pork Tenderloin with Blueberry Bacon BBQ Sauce from Noble Pig blog
Cheddar Bacon Blueberry Scones from The Cooking Bridge blog

Elvis Pie

I’m a sucker for anything PB/Banana. This pie looks AMAZING. And it’s WWF!  So, I’m thinking I’m going to have to make this soon.  Like REALLY soon.


Bored with Weight Watchers or whatever diet you’re on because you’re eating the same old thing?  How about a piece of this delicious hunkahunka Elvis pie that’s only 4 points?  We all know Elvis loved peanut butter and banana sandwiches.   Well, here’s The King’s inspiration without all the calories!

Elvis pie    serves 6

Premade graham cracker crust

1 12 oz. can fat free evaporated milk

1 1 oz. box sugar free/fat free banana pudding mix

2 bananas

1 cup of fat free whipped topping

Mix milk, pudding mix, 2 bananas and whipped topping until smooth.  Pour into pie shell and put in refrigerator for about 20 minutes.


Combine  6 oz. plain fat free greek yogurt, 2 TBSP low fat peanut butter, 2 TBSP low fat milk and 1 tsp vanilla extract.  Mix until blended, then put in a plastic baggie.  Cut a corner for…

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Simple Broccoli Soup

Sometimes life’s complicated and you just want something simple to calm you down and let you catch your breath. If that’s how you feel today, you should make this soup. Believe me, it will calm you down and let you relax. It will also surprise your taste buds at how delicious a soup can be despite the fact that it has NO broth and No preservatives added! It’s simple – veggies, water, salt and a blender. Well, there’s a little more to it, but nothing you can’t handle :)

I came up with this recipe after watching an episode of Gordon Ramsey’s “Kitchen Nightmares”. He’s definitely not a simple person, but he definitely knows how to keep his food simple and delicious! He came up with a soup that was literally just water, broccoli and salt. I wanted to do something along those lines, so I looked through my cookbooks at different soup recipes to see what looked good to me. I ended up using my own mix of veggies and spices to create this pure, creamy, hearty soup. I hope you enjoy! Bella and I sure did. And this is DEFINITELY going on the menu of the bistro that I’ll open up some day!

Photo Courtesy of: Jess Costantini of Beautiful Orange Productions

Simple Broccoli Soup
Servings: 2 BIG BOWLS (like 2.5-3 cups each)
PointsPlus Per Serving: 5


  • 2 small white potatoes, cubed (I left the skin on for added nutrients!), 3 PP
  • 1 head broccoli
  • 1/2 big white onion
  • 2 cloves garlic
  • 1 tsp olive oil, 1 PP
  • 4 cups water
  • 2 tsp salt
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1/4 chili powder

1. Cut off the florets of the broccoli, rinse and set aside. Then cut up the stems of the broccoli (and rinse), cube the potato, smash the garlic cloves and slice the onion.

2. Warm up the olive oil in a soup pot, add the broccoli stems, onion, garlic, potato, bay leaf, and 1/2 tsp of the salt. Saute for about 2 or 3 minutes until fragrant.

3. Add 4 cups of water. Bring to a boil and then lower heat and let cook for about 5 minutes. Then, add the broccoli florets and cook for about 5-7 more minutes, until the potatoes are tender. Then, turn off the stove top and plug in the blender!

4. Pour the soup mixture into a separate bowl, but make sure to discard the bay leaf! Put two ladle-fulls of the soup into the blender at a time and puree until smooth. Pour the pureed soup back into the pot on the stove and put on low.

5. Once it’s back to cooking on the stove, add in the black pepper, chili powder and the rest of the salt. Let simmer for a few minutes before serving.

If you want, add a little parmesan cheese on top.  Bella’s favorite is a sharp, tangy parmesan called “locatelli”.  Not many soups or pasta dishes pass by her without a sprinkling of locatelli on it, and rightfully so.  It’s delicious.  Personally, I don’t add a thing to this soup.  Although, I do think that some croutons or crusty bread would be a great addition!

Tex-Mex Lasagna

It wasn’t until recently that I decided to try out lasagna making. My mom always made it when I was younger, but it was the typical Italian lasagna – meat, cheese, noodle, spices, fennel seed, tomato sauce. Always delicious, always filling, always full of calories (don’t worry, Mims, I loved it and I love you!). I tried making it a few times in the past, but I never really got the consistency right. Too much sauce, no ricotta cheese, not enough filling, too many noodle layers…. You get the picture. Sloppy, floppy, lasagna-giloppy.

After pouring through my cookbooks (like I do all the time because I like pictures of food), I’d read enough lasagna recipes to try it out again. I settled on a Tex Mex recipe and changed things up according to my taste preferences. I made it meat-less because eating meat at every meal just isn’t necessary! Plus, I had a bag of dried black beans that I wanted to re-hydrate and use since I’d never done that before and some cilantro that I didn’t want to go to waste.

Let me tell you… it was soooo filling! Bella and I had two servings a piece last night and we were so full! One serving of this with a salad or some other veggie side is more than enough. This also freezes well, so we made sure to package up the rest for lunches. And at just over 300 calories per serving, you will certainly be happy to scarf it down without any guilt.

Tex-Mex Lasagna
Servings: 9
PointsPlus Per Serving: 8
Calories Per Serving: 303


  • 9 cooked lasagna noodles, (I used regular, but you can use whole wheat to add more fiber), 15 PP
  • 1 cup organic tomato sauce, 4 PP
  • 1 cup organic salsa, 2 PP
  • 3 cups rinsed and drained black beans (preferably ones that didn’t come from a can), 15 PP
  • 2 cups corn kernels, 8 PP
  • 1 cup diced onion, 2 PP
  • 1 cup low-fat ricotta, 10 PP
  • 1/2 cup Chobani 0% yogurt, 1 PP
  • 2 tbsp chopped cilantro
  • 1 1/2 tsp salt
  • 1 cup reduced fat mexican blend cheese, 9 PP
  • 1/3 cup reduced fat colby jack cheese, 3 PP
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Side view of deliciousness

1. Preheat oven to 350. If you haven’t cooked the lasagna noodles yet, do this now.

2. Get out a bowl and mix together your black beans, corn and onion. If you’d like to add a little extra spice, chop up some jalapeno or get out a can of diced green chiles and mix that in too! Set aside.

3. Get out another bowl and mix together the ricotta cheese, yogurt, cilantro and salt until nice and creamy. Set aside.

4. Get out one more bowl and mix together the salsa, tomato sauce, garlic powder and cumin. Take out a large, 9×13 glass dish and put a few spoonfuls of the sauce mix on the bottom of the pan. Spread around until it’s touched each corner (this keeps you from having to use cooking spray). Lay down your first layer of noodles. You should fit 3 side by side perfectly.

5. You’ll have two inside layers, so now you’ll want to divide your ricotta cheese mixture and fillings mixture; spread half your ricotta cheese mixture on the bed of noodles. Then, put half your bean/corn/onion mixture on top of that. Next, put about 1/3 cup of the mexican blend cheese on top of that and pour some tomato sauce mixture on top of that too (about 2/3 cup). Put down your next layer of lasagna noodles and repeat the process to finish off your ricotta mixture and beans/corn/onion. You should have enough shredded cheese and tomato sauce to spread over the top layer of noodles. Put on the last layer of noodles, spread on tomato sauce mixture and sprinkle with remaining cheese.

6. Cover with aluminum foil and bake for 20 minutes. Then, pull off foil and continue baking for about another half hour. Once it’s done, take out, split into nine servings and enjoy!

If you want to top it off with some more plain yogurt or hot sauce, go right ahead. It’s DELICIOUS. Just make sure to count those points!


Kicking your friend's butt while shrinking your own! (that's their tag line)

Today starts a new adventure worth $200. Seriously. If Bella and I win this game against our friends Jenna and Mike, we’ll win $200. So, we’re gonna win it! GAME ON!

The Game On! Diet book is the most hilariously written, honest diet book I’ve read so far. It’s written by Krista Vernoff, the executive producer of Grey’s Anatomy. Um, LOVE THAT SHOW. I can see why the show is a success. This book is just further proof.

So basically, we get points each day for doing things like eating 5 balanced meals a day (fist-sized carb, palm-sized protein, thumb-sized fat, no unnatural sugar, no bleached grain foods, etc.), exercising at least 20 minutes a day, getting 7 hours of sleep, breaking an old habit, starting a new good habit, well, you get the picture. You count up all your points and if you lose 1% of your starting body weight each week, you get to add 20% of your total points to your overall score. That could make or break a win!

Why is this worth $200? The four of us decided to go all in and up the stakes. $50 per person going in, and only one couple will get the pot. Double or nothing! And I really don’t feel like LOSING $50 right before the holiday season. It’s only three weeks long, so I think we’ll be able to do it. No, I KNOW we will! I’m using that money for Christmas presents!

As far as the food goes, I really don’t feel like it’s too restrictive. You get 100 calories a day of whatever you want without incurring a penalty (as long as it’s not a “snack”), you get 5 filling meals (or three meals and two hearty snacks), one free meal per week AND one entire day of the entire plan each week. Gotta trick our bodies into continual hard work, otherwise they get used to only getting like 1600 calories a day!

So this morning, Jess and I played some Kinect Volleyball for 20 minutes and kicked BUTT. Then I made breakfast – 2 egg whites, 2 handfuls of spinach, 2 tsp of cheese and some Pam spray. Flavored it with garlic powder, salt and pepper. Wrapped that up with a tasty 100% whole grain whole wheat Mission wrap. It was still kinda bland, but filling! Jess chose two kiwis instead of the wrap for her carb. Second meal will be cashews, 2 cheese sticks, a carrot and a small apple. See? That’s quite a lot of food for a “snack”! I’m thinking maybe a mexican wrap for third meal? We’ll see, though. This will really require some meal planning. I plan on doing a bunch of that tonight. And cooking up a ton of brown rice to use throughout the week.

We might just take some before and after pictures throughout this game too, so look forward to some of those in three weeks! And if you’d like to check out some of the stuff the other team is doing, go to Jenna’s blog.  She’s one crafty mo fo!  I already taunted her this morning with CUPCAKES CUPCAKES CUPCAKES.  Oh man, I’m horrible, lol.