Deb – Around the Track Today

Breakfast 

  • Fake and Fantastic Egg Casserole – 3 points.
  • 2 slices of dry toast with raspberry seedless jam – 4 points.   I regret this choice.

Lunch

  • Smart Ones Breakfast Quesadillas – 8 points.
  • Carrots
  • Thinsations Chocolate bar – 2 points. If anyone is not “regular”, these babies pack mineral oil into a sweet treat.  Kinda disgusting, yet they taste great.
  • 1 bite of banana – not counting!

Snackies

  • Good Grains bun from Save-On – 5 points
  • More carrots! – 0 points.
  • Chopped dates 1/4 cup – 2 points.

Dinner

  • Salad – 1 point.
  • Broccoli – 0 points.  24 points so far.
  • tater tots and ketchup – 10 points.

Do I want something else?  Hell yeah.  But I’m not going to.  Maybe more water.

Water Count

Normally I say something snarky about water because its so darn hard to keep hydrated, however, I’m good today.  Drinking instead of eating tonight and since I did the free parking today I was thirsty and forced myself to drink and my H20 count has been happy!  So YAY water!

Emotional Mood

Feeling good.  Feeling tired.  Was going to make glory muffins, but it is now 11:02, so I am going to bed mes amis.  There’s enough glory in this world already.  And I just can’t be supermom today.   Soon to come:  Puffed Wheat Squares…. and so, Good Night My Sweets!

Deb – Oh And By The Way, They’re Fake and They’re Fantastic!

My mother was a granola cruncher.  She was also cheap.  Despite the howls of protest she endured during my childhood, she went on to pass down the “frugal” gene to every generation since – me including.   I just can’t bring up my mother without noting that:

A) She was a granola cruncher.

B)  She was cheap. But not in that way.

C) She made up a lot of bad recipes, which were Granola-Induced Labours of Love (read burnt 100% whole wheat bread, and scorched 100% whole wheat with no butter crackers).

D) Despite her bad recipes and burnt turn-out, I loved to watch her make bread.

E) I miss her a lot.  She died 3 1/2 years ago.              

Now what does cheapness have to do with granola crunching?  Ummmmm….well, today granola crunchers have it tough.  To be classed with the ubergrunge fare, one must buy the best organic there is.  And the closer to homegrown, the better.   This means mucho denero at the cash registero.   Alas it is prevalent to have the granola superiority complex, you know, the one where buying organic assuages us of global guilt and hey! they TOTALLY have dollar stores in Africa too!   Sigh.  Not that I don’t love crunchers or organic, or homegrown, or global guilt, or dollar stores, or my mom…. its that I’m too darn cheap to buy into granola crunching today.  I figure all that global sacrifice early in life did me all the good it’s going to do and I will eventually die just as happy non-organic as if I had died organic.  🙂   Although in my opinion, ALL foods at the grocery store should be organic, homegrown, and definitely not from any country where they eat DDT for breakfast and should be  just as cheap as the regular chemical-laden grown a million miles away food.  Off the soapbox, my super cheap, ultragranola mom’s “special occasion” foods, which she bought, made, and served to commemorate the good times in our lives (birthdays and Christmas) – were FAKE.    Regular, untainted, whole foods just didn’t cut the mustard when it came to having a Rocking Good Time with my mom!  It was expensive and FAKE all the way!  Woot woot! haha.   Here are some choice selections!   

FAKE MEAT!

MORE FAKE MEAT!!

FAKE COFFEE!!

FAKE MILK!

AND GAG EVEN MORE FAKE MEAT!!  Just for the record –  Nuteena comes from the toilet!! 

OY!!!!  You mean Egg Beaters are actually 99% real?  I’m going to assume right here that the 1% FAKENESS is pure rubber.   Taste, texture, and smell don’t lie.

I took a vow when I got out on my own, when I eventually settled down, and when I  became responsible for nourishing small people that Real is better than Fake.  I turned from my vegetarian ways and became a carnivore.  A selective one, but still.   Real meat, real eggs, real butter, real milk.  And it made me real fat.   Lesson learned:  In losing weight, if you can fake it, you can make it!  **Although do not eat anything with aspartame. 

I think my mom would have been so proud of me with this recipe!  And the special occasion is ME – a healthier me.  And I’ll probably absorb the higher cost of fake eggs 99% Real Eggs and Rubber, considering I’ll probably be around for a bit longer.   Thanks for the gift of me, Mom!

They’re Fake and They’re Fantastic Egg Casserole – serves 6 

3 points per slice.  Using real eggs = 6 points per slice.

Ingredients

  • 1 carton Egg Beaters or Egg Creations (Cheese-N-Chive)
  • 1 real egg!                      
  •  2 cups zucchini (grated, squeezed and drained)
  • 1 cup cottage cheese
  • 1 cup tex-mex or cheddar cheese (grated)
  • mushrooms 4-6 medium
  • 1 bunch asparagus (with mushrooms, sautee until softened) 

Directions

  1. Mix everything in a bowl.
  2. Pour the mixture into an 8 inch square baking pan that has been sprayed with Pam.
  3. Bake in a pre-heated 375F oven until the eggs are firmly set and golden brown on top, about 35-40 minutes.
  4. Enjoy!

The beauty of this recipe is you can use any flavor of fake eggs.  Southwest, Cheese-n-Chive, Regular, Vegetable.

Or you can use any kind of add-ins or veggies.  Broccoli, red/green pepper, bacon, chives, onions, sausage.

Or you can use any kind of cheese.  Swiss, Gouda, applewood cheddar (my favorite!), havarti.

Of course, you’ll have to figure out the points for all your add-ins. 

So I encourage you to get out there into the trenches, troops and feel around!  Maybe you’ll find some Fantastic Fakes too! 😉

To add to the fakeness, they are adapted from Closet Cooking   http://closetcooking.blogspot.com/

which was adapted from Kalyn’s Kitchen http://kalynskitchen.blogspot.com/

Amber — Tuscan All-Bean Chili!

Here is a recipe I invented last week inspired by the flavors and concepts of Tuscan ribollita. This recipe is one you can really improvise! Follow your instincts about which veggies and spices to use.  😉

Tuscan All-Bean Chili


Ingredients

    2 cups of dried all-bean mix (soaked overnight)
    1 large can of diced tomato
    1 large can of crushed tomato
    3 tbsp olive oil
    1 large onion, chopped
    4 cloves of garlic, minced
    2 large carrots, chopped
    2 large celery stalks, chopped
    2 cup of mushrooms, chopped
    2 cup cabbage, chopped
    4 tbsp chili powder (or to taste)
    2 tbsp salt
    1 tbsp pepper
    1 tbsp hot pepper flakes
    2 tsp tobasco sauce
    2 sprigs of fresh rosemary, stem removed
    1 tsp ground thyme
    2 tbsp butter

Directions

Put your soup pot on medium heat and add the olive oil. Once the oil is heated, add your chopped onion, garlic, carrot, celery cabbage and mushroom. Allow to brown slightly. Add your cans of tomato (diced and crushed) plus one to two cups of water, depending on how thick or thin you want the chili to be. Add your beans (which have been soaked overnight). Add all of the spices. Allow to cook on low-medium heat for 30 to 40 minutes. Voila!

Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 189.4
  • Total Fat: 8.4 g
  • Cholesterol: 6.8 mg
  • Sodium: 1,964.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.3 g