B-HOP: Month One Report

Recipes

Turkey Soup with rice and vegetables - B-HOP's kitchen
1 lb ground turkey breast
1 tbsp olive oil
1 quart organic (gluten free) chicken broth
4 large carrots - diced
3 stalks celery - diced
1 onion - chopped
1/2 head green cabbage - thinly sliced and diced
1 can diced tomatoes (I used one with garlic and olive oil)
salt/pepper/parsley and basil to taste
1/2 cup uncle ben's brown rice (cooked, with water and 2 bouillion cubes) - can use white rice or substitute minute rice and just add more liquid to the pot and cook rice in soup.

Brown the turkey and onions in olive oil. Add the chicken broth, vegetables and seasonings, bring to a boil and then let simmer until vegetables are tender. Cook rice in 1 1/3 cups water with bouillion cubes. Add to soup and let simmer longer. If soup is too thick, add additional chicken broth, water or can of diced tomatoes. Serve hot, enjoy!

Not sure of weight watcher points, but if you take out the rice, it's probably 1, with rice maybe 4.

Gluten free note: Make sure canned tomatoe are free of additives such as modified food starch - organic is best choice, also be wary of the bouillion, which could include some wheat filler of some kind such as modified food starch.

Diabetic - 12 carbs per serving

1 Point Healthy Hearty Chili - contributed by CJB
Brown: 10 oz. extra lean ground Turkey & 1 med. diced Onion
Add: 2-28 oz. cans diced Tomatoes
2 each Zucchini & Yellow Squash
1-15 oz. can Black Beans (rinsed & drained)
2-15 oz. cans fat free Beef Broth
4 stalks Celery diced
1 (1.25 oz.) pkg. dry Chili or Taco Seasoning ( I used Tone's Southwest Chipotle seasoning, which is gluten free - sprinkled to taste)
Simmer: Until Veggies are tender, about 20 min.
Makes 12 servings

Try baking acorn squash in two halves and ladeling the soup in the squash to serve - DELICIOUS!

Gluten free note: make sure the canned tomatoes and beans have no added fillers such as whey or modified food starch, organic canned broth is best and the seasoning packet may have modified food starch or other filler, so you may have to season with own spices from cupboard.

Diabetic - 12 g of carbs per serving

Italian Sausage and Rice Frittata - b-hop

7 eggs
3/4 cup milk (skim)
1/2 tsp salt
1/2 lb italian sausage - loose or casing removed and broken into pieces
1 1/2 cups Uncle Ben's instant brown rice
1 can Italian stewed tomatoes
1/4 tsp italian herb seasoning
1 1/2 cups shredded italian cheese blend, divided

Whisk together eggs, milk and salt. Preheat oven to 325. Cook sausage in 11 inch skillet. Over medium heat, stir in rice, tomatoes with juices, and seasoning, sprinkle evenly with 1 cup of cheese. Pour egg mixture into skillet, stirring gently to distribute egg. Cover and cook 15 minutes. Remove from heat, sprinkle with remaining cheese. Bake for 10 minutes until puffed and cheese is melted. Remove from oven, let stand 5 minutes and cut into six wedges for serving.

Gluten free note: all should be safe, check the tomatoes, cheese and seasoning for fillers such as modified food starch. When in doubt, go organic.

Diabetic - 45 g of carb per serving

Monday, March 31, 2008

Month One Report

Since the start of this weight loss challenge on March 1st, I am happy to report that I am down a total of ten pounds. I am trying to set smaller goals along the way to help me stay focused and to give me an opportunity to celebrate these milestones as they come. My goal for April is to try and drop another ten pounds which will put me well on my way to our overall goal of losing 10% of our body weight by Christmas. This past weekend JP and I were again at the lake painting and going up and down the 21 steps, and I do think I notice a difference in my stamina. I still have a long way to go to get this body back in shape , but each step up and down is getting me closer. Keep up the spirits everyone!

B-HOP

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Monday, March 31, 2008

Month One Report

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