Tag Archives: diet

Pick Your Hard.

Pick Your Hard

HCG Recipes, including the Phase 2 Chili!

For anyone interested in the HCG Diet, some great recipes and my progress…go here.

In the meantime, here’s some more great HCG Phase 2 recipes.

P2 CHILI


Photo and recipe from HCG Heaven.

CHOCOLATE COVER STRAWBERRY SMOOTHIE

Photo and recipe from HCG Heaven.

Here’s some very helpful HCG Protocol tips.

TOMATO FRITTATA

Photo and recipe from A Bushel of Apples

STRAWBERRY ORANGE SMOOTHIE

Photo and recipe from A Bushel of Apples

…More HCG Phase 2 Recipes

Weight Watcher Points

Around this time every year, I get a desire for certain foods…

Chex Party Mix!

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Cinnamon and Brown Sugar Oatmeal!

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Homebaked Cookies!!!

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…so, I’ve made a scary decision. 

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I’ve decided to start counting Weight Watcher Points. 

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I’m not attending local meetings,  just starting a food journal and keeping up with my points.  It’s kinda like calorie counting,  I’ll just be watching my fat intake more than usual.  I’ve not worried about fats for a very long time, but apparently I need to make some changes.

I’ve gotta do something to shake up my metabolism.  Hopefully this will be it.

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So, in over the next few days, I’ll begin to share Weight Watcher recipes with you.  I made some pretty good stuff this weekend!

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This is a big change from low carb.  I know low carb works for me, if I work at it, so I’ll be trying to stick more to fresh veggies and some fresh fruit, yogurt, almonds, lower carb and cal bread, and lean meats. That means more stir-fries, but I get to add a little long grain rice or pasta.

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We’ll just see how it goes.

I’ll be adding a new Weight Watcher page, similar to my low carb page.

Cross your fingers and say a prayer for me! 🙂

Chicken Broccoli Fettucine Alfredo

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What else to do on a cold snowy Sunday than cook?!

My oldest daughter loves “white” sauce on her pasta.  She loves to go to CiCi’s Pizza, not for the pizza but for the pasta and Alfredo Sauce.  She loves this dish, without the broccoli, of course.

Chicken Broccoli Fettucine Alfredo (Low Carb)

4-6 chicken thighs, boneless, skinless, stewed & cut into small pieces
1 small package frozen broccoli, steamed until tender
1/2  lb fettucine pasta, boiled, drained (I used Dreamfields linguine)
Alfredo sauce (see recipe below)

In a large pan on medium-high heat, stew the chicken thighs until done, 45 minutes to an hour.  Remove from pan to cool. Add fettucine to broth and cook until done, about 12 minutes.  In the meantime, chop the chicken into bite size pieces.  Using a colander, strain pasta.

Mix together the chicken, steamed  broccoli, fettucine pasta, and the Alfredo Sauce.  Spoon into beautiful pasta dish and top with grated Parmesan cheese.  Season with salt and pepper to taste.

Alfredo Sauce

6 tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese – freshly grated
1/2 teaspoon salt
Ground white pepper
Dash of ground nutmeg

Place butter and cream in large skillet over medium-low heat.  Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to low heat to completely blend cheese, stirring constantly.  Sauce recipe makes four servings; 1.9 grams of carbohydrate per serving.

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COOK’S NOTE: You can also serve this dish without the pasta.  Cauliflower “rice” would be tasty as a pasta substitute.

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness!

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

My Low Carb Story

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February 15, 2001 was when I first started Low Carb. 

It was the day after my youngest daughter’s 3rd birthday.  We had her party at our favorite Mexican restaurant.  I made her a 2 layer cake decorated with buttercream icing colored pink.  It had the sprinkles that she loves so dearly all over it.  It was rich and delicious, but I had already made up my mind to start low carb eating the next day.  I had bought the book and had been reading it and was really excited to be making a change.  I had reached the point in my life where I was always tired and had ballooned up to my highest weight at that time.  I was ready for a change.

By September of 2001, I had lost 28 lbs.  I was feeling and looking so much better.  I kept the weight off for a year or so, then in 2003 I started a job where I sit most of the day.  I would grab anything I could find for lunch and the weight started coming back.  I gained 5-10 lbs per year until I gained it all back plus some.  My body no longer responds to diet attempts.

Every year around this time, I get that certain euphoric feeling I had when I first started low carb and my mind seems to be made up to try it one more time.  The pounds come off a whole lot slower now, but I must keep trying.  I lose inches now and my clothes feel looser, but the scale discourages me and usually by the weekend, I’ve given up once more.  Hopefully this time I can make it.  I can never give up totally.

So, I’m trying the Carbohydrate Addicts Diet, by Drs. Richard & Rachael Heller.  That allows me to have a treat at one meal, usually dinner.  I had good luck with this last spring.

From The Low Carb Friends website…This diet works because it controls your insulin release, which is related to how you store and use body fat. (See the book for all the scientific references!) You are allowed only three meals and one optional snack on CAD. This is how the insulin releases are controlled. Two of the meals are called “Complementary Meals” (CM’s) and the third is called a “Reward Meal” (RM.) There is no calorie counting, no carbohydrate counting… it is a very simple diet so none of that is necessary. If you follow the rules, everything falls into place.

CM’s are essentially very low carb meals. You divide your plate in half, and ½ your meal is protein, and the other ½ is low carb veggie. Simple. There is a specific list of veggies to choose from, called “crave –reducing” choices. The list is pretty extensive, but it does not include all low carb veggies. You are allowed to eat from this list, and that is all. If it’s not on the list, you don’t eat it. (But rest assured, there’s so much to choose from you won’t feel restricted.) It’s easy and flexible, it just needs to be balanced, protein & veggie. It is very much like an Atkins meal.

The optional snack is the same as the CM, just smaller.

An RM is a flexible meal you can have for your choice of Breakfast, Lunch or Dinner. This makes it easy to plan for events like restaurant meals or parties. For the RM you begin your meal with a salad.  Then you divide your plate into thirds. 1/3 is protein, 1/3 is low carb veggie, and that last 1/3 is ANYTHING YOU WANT. If it fits in that 1/3 balance, you can have it. Potato, Bread, Cake, Cookies, Candy, Noodles, Rice, whatever you feeling like having.

This does not give free license to pig out on carbs. It must be BALANCED. If you want more cake, you also have to take the same portions of chicken and green beans, too.

One more catch: This RM must be completed within a one hour time limit. This has everything to do with controlling the insulin release. This is very important. Also, you are not allowed to snack (aside from the optional complementary snack.) You eat three to four times a day, and that’s it. Believe it or not, this will not be a problem. Your meals should carry you easily to the next meal. It’s all about that insulin control.