~*~" Waist'ing Away" with CLA/GLA in 2008~*~

[duece49424]

Well, I have been reading and reading.....so much to learn from all of you. I don't write too often, as I have been fighting obstacles, but, I am so proud of all of you! I also, want to declare, that I think I'm the grandma here...I was a 60's girl - year of the Beatles and so on. I graduated 1966 and one of these days, when I can figure it out, I will put a picture on here. To tell you the truth, I never have a pic of myself, mostly my kids and dogs. Anyway, everyone have a great night and I enjoy all this reading. You are a great group!!

[michelemomof2]

Mikki - Thanks. I was 18 or 19 in that pic.

I think eggs are the easiest to make, but did you ever try the 1 minute muffin? You could make it ahead of time. Also, how about cottage cheese, if you like it. Here is the 1 minute muffin recipe.

1 Minute Muffin

This morning, I made it and it was so delicious! I think it's the closest thing to good old bread
that I've had so far (besides the Artesian / Foccacia Bread). And it was so easy to make! (Gary)

For those who haven't tried or head of this:

1/4 cup Flax Meal
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinnamon
1 Egg
1-2 teaspoons Butter

1.5 Carbs

Mix the dry ingredients in a large coffee cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.

Slice in half and butter or use cream cheese frostening.

*******
or you could have...

Hot Flax Cereal

1/4 cup each of ground flax, cream and water, add a dollup
of butter, microwave one minute and stir in splenda and
cinnamon

5 grams (fiber deducted)

[michelemomof2]

Phil - My DH fillet the fish and gave it to his grandma. I've never eaten catfish.

Jane - You're not old enough to be my grandma. My mom graduated in 1962 and I in 1982, 20 years later.

[michelemomof2]

Mountaingirl - I went looking for a good high fat, low carb recipe for you. I hope you like cheesecake. It is a recipe from my friend, Anne, who also is a low carber. This helps if you are really hungry. . . have a piece of it.

No Bake Cheesecake

Here's a perfect dessert that's full of fat! This is the creamiest and tastiest no-bake cheesecake. I serve it in little plastic wine glasses or champagne glasses I get at the party store.

~2 - 8 oz blocks cream cheese, softened
~1 cup heavy cream
~1 packet unflavored gelatin
~1 cup water
~Juice and rind of one lemon
~1 cup Splenda (I have stevia, but haven’t tried it with that)
~~Optional: add 1/2 cup of sour cream to add a bit of tang

1. Boil water in the microwave, then stir in the gelatin to melt. Stir until it dissolves completely

2. In a medium sized bowl, with a mixer, beat cream cheese until very soft and add Splenda and mix until fluffy. (add sour cream with this step)

3. Mix in heavy cream, lemon juice and rind.
(If you find your lemon rind isn’t small enough, put some Splenda in your food processor with the lemon rind and it will come out very fine –– use the metal blade).

4. Add the gelatin mixture very slowly about a 1/4 cup at a time.

Divide into 8 serving and chill for at least 2 hours. It’s the BEST no-bake cheesecake I’ve ever had. Top it with fresh whipped cream to up the fat!

I made this for a Labor Day picnic for about 30 people and everyone loved it. What’s not to like!
It takes about 15 minutes to prepare.

Servings: 8 .......Totals for entire recipe:
calories: 1635......fat grams: 169 (91%).......carbs: 16

Per serving: calories: 204........fat grams: 21.........carbs: 2
(I worked this out on Fitday, but feel free to run it through and le me know if this is correct).

[lildragonfly]

Mountain- hang in there it will get better. I think its the season.

Michele - wow that a big fish. I LOVE TO FISH!!!!! Phil Im with you on wanting to go fish now.I want to go so bad now. And look at you in that pic..meow!

Mikki- You are doing terrific, ive been on stall back and forth since Nov lol. Trying to clean my menu up and add vegs to see how that works.

Trisha- Glad you keeping the name. I drink Smart water. Cant find fiji around here. I carry a bottle with me.

Freeingmyself- that kicks butt running like tht. Good Job!!

Jilly- wowie that was expensive. Ive learned to get mine online.

Sorry If i missed anyone but to all you I missed HOWDY!!

My dinner ending up being 2 egg omelet with green pepper, onion, tomatoes and peper jack cheese in it and some bacon and water.

Im watching to see what differences I notice in eating a certain amount of protein. I was told to add more vegs so trying to do so. And add more natural fat. Ugh once I learn this I hope not to obsess so much.

[michelemomof2]

Marsha - Adding the fat was so hard for me. Seriously though, when I first started low carbing, someone told me to not worry about the fat and once I started adding more fat, I lost faster. I had made it from 197.5 to 179 and I was thrilled. Unfortunately, I tried low fat, low carb, very low cals and gained weight (all of it) back. Now I am back trying to eat like I was originally, when I wasn't scare of fat.

Phil - DH says that's a channel catfish. Guess it was the angle of the picture.

[lildragonfly]

Michele- That is what Im trying to do is add more fat. But you know growing up hearing low fat low fat you really have to get the right mindset to add fat. Sometimes I have no idea what to add to add the fat lol. I worry about calories I guess too cause I have noticed seemson lower calories 1200 or less I lsoe next day more than that I stall or gain. They say quit worrying so much about calories too but argh my body fights me if I eat more. And I know I should be able to cause lots of people on here weighing 150 eating more than me lol. I just received the book Good Calories, Bad Calories maybe it will make me realize all those years I grew up hearing about low fat and so forth will sink in. BTW I live about 1 hr from Nashville myself. Noticed you mentioned about your daughter living here.

BTW has anyone made the clam chowder in forums? I am wanting to try to incorporate some soups and that sounded good. Or if you have any good soups let me know.

[kycowgirl]

Oh boy !!! Toms in baking mode . Hes in the kitchen making Phils breakfast muffins now, and he may try the Cinnamon Cheese Danish Atkins Rolls . They look soooooo good !!! Heres the recipe if anyone wants to try them. I got it off another thread...

Cinnamon Cheese Danish Atkins Rolls

counts for this recipe..Approximately..91 calories, 54 from fat, 1.3 carbs
(not including the AS carbs) and 7 grams of protein

If you make it with liquid Splenda or a sugar alcohol, you can get
the carbs down to 2..otherwise they are about 4..because of
the Splenda's filler..or you could probably use the little packages
3=the sweetness of 1/4 cup. This recipe is from Aussie LC Gourmet..

[COLOR="Blue"]Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other
sweetners
1 teaspoon cinnamon
3 Tbs. ricotta cheese or sour cream[/COLOR]

[COLOR="Red"]Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/4 cup granulated Splenda or 3 pkgs, etc.
1/4 teaspoon vanilla
you can add lemon, almond, orange, raspberry flavorings,
if you want to this filling-about 1/4 tsp[/COLOR]

[COLOR="Blue"]Pastry directions:

Separate eggs, putting the whites in a large bowl and the
yolks in a medium bowl. Take 1/2 yolk out and put it in
a little dish to reserve for filling. With your electric beater,
whip whites and cream of tartar until very stiff.

Add sour cream or ricotta, cinnamon, sweetener to the yolks
and beat well until smooth

Gently fold yolk mixture into the whites, using a big spatula,
being careful to get it all blended well. Then Spray a cookie
sheet or muffin top pan (the best way), and plop 6 equal
mounds of batter to make 6 Danish. Make an indent
on each mound and fill with filling. Bake about 25-35 minutes
at 300 until golden brown. Remove, cool and enjoy[/COLOR]

[COLOR="Red"]Filling: Microwave cream cheese until soft. Remove and add
the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.[/COLOR]

just keep them in a baggy in the fridge..they will stay okay for
about 3-4 days

Filling suggestions:
lemon flavoring
raspberry

When you reheat for breakfast, put them in a toaster oven for a few minutes because they crisp up again.

Also, you can divide the filling, and do half lemon and half raspberry

6 packets of Splenda equal the sweetness of 1/4 cup sugar

Cinnamon Cheese Danish Atkins Rolls.jpg

[iabowhunter]

Originally Posted by kycowgirl

Oh boy !!! Toms in baking mode . Hes in the kitchen making Phils breakfast muffins now

GO TOM, GO!! GO TOM, GO!!
It must be man night in the kitchen. I just put my breakfast muffins in to cook. I grilled up some pork on the 'ol George Foreman grill. I ate some and the rest will be tomorrows lunch.

I like to cook. Always have.

Does anyone use brown eggs? I bought a couple dozen from a guy at work. He charges $1.50 a doz. That cheeper then the store. They seem to be richer in yoke. All I know is I am cheap and I save 0.50 cents a dozen.

Hey Trish. Have you seen Amy around? I've been wondering how she has been doing.

[michelemomof2]

I've been looking all over for cream of tartar since the 3rd week in December! Our local store is out of it and I went to Wegman's and they didn't even carry it! I forgot to check when I was at Wal-Mart. I so want to try those! (I actually made a special trip today for cream of tartar.)

Tomorrow night, I plan to make my DH and my youngest DD ricotta filled lasnagna noodle, rolled up and spag. sauce over the top. BUT, this is what I'm going to make for me (now don't forget the above recipe, either...

Portabella Mushroom Pizza (SugarFreeSheila's recipe)

12 carbs for entire recipe

2 large Portabella mushrooms
½ cup lowest carb diced tomatoes, sweetened w/1 packet splenda
Oregano, basil and parsley to taste
pinch of onion powder
pinch of garlic powder
1 handful shredded mozzarella
pepperoni slices, to taste

Preheat oven at 350 and clean the shrooms. Remove stems
and coat each with 1/4 cup canned diced tomatoes. Top
with mozzarella and add pepperoni. Bake in oven until
cheese melts – approx. 15 minutes.
--------------------------------------

Okay, I got 5 portabella mushrooms, so I am going to put some of the ricotta cheese mixture into the other 3 remaining mushrooms and see what happens.

Now, if I could only find some cream of tartar...I'd be having a cheese danish for either breaky or dessert tomorrow.

ETA: I'm cheap, too, Phil. You got a good deal!

[michelemomof2]

Originally Posted by lildragonfly

Michele- That is what Im trying to do is add more fat. But you know growing up hearing low fat low fat you really have to get the right mindset to add fat. Sometimes I have no idea what to add to add the fat lol. I worry about calories I guess too cause I have noticed seemson lower calories 1200 or less I lsoe next day more than that I stall or gain. They say quit worrying so much about calories too but argh my body fights me if I eat more. And I know I should be able to cause lots of people on here weighing 150 eating more than me lol. I just received the book Good Calories, Bad Calories maybe it will make me realize all those years I grew up hearing about low fat and so forth will sink in. BTW I live about 1 hr from Nashville myself. Noticed you mentioned about your daughter living here.

BTW has anyone made the clam chowder in forums? I am wanting to try to incorporate some soups and that sounded good. Or if you have any good soups let me know.

I know, in my 20's it was all about low fat. Hard to get out of that mind set. I want to read that book (Good Calories, Bad Calories) and I am going to visit my local library and see if they have it. I just received the book I ordered, Protein Power LifePlan and have just started reading it.

You are close to her then. She lives in the heart of Nashville. That town confuses me. lol My sense of direction gets all messed up when I'm there. I like TN, as it sort of reminds me of PA. Are you further west from Nashville?

I haven't tried the clam chowder. Here is a pumpkin soup recipe that I've made before. It was good, if you like pumpkin soup. Doesn't exactly taste like pumpkin.

PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half & half mixed with 1/2 c water (or you can use 1 cup of heavy cream)
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage

Brown sausage, drain, and then add the onion, garlic and herbs. When the
sausage is browned, stir in the pumpkin. Stir in the broth and mix well.
Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evans hot breakfast
sausage, and it is nice and spicy. Really hits the spot.

[jillywilly]

Michelle,
I have tried that soup and it is very very good. DSH even liked it!! I will make it again as it is cold and snowy so that sounds really good right now......maybe I'll make it tomorrow. Thanks for the idea!!

[lisabinil]

Originally Posted by michelemomof2

I've been looking all over for cream of tartar since the 3rd week in December! Our local store is out of it and I went to Wegman's and they didn't even carry it! I forgot to check when I was at Wal-Mart. I so want to try those! (I actually made a special trip today for cream of tartar.)

Tomorrow night, I plan to make my DH and my youngest DD ricotta filled lasnagna noodle, rolled up and spag. sauce over the top. BUT, this is what I'm going to make for me (now don't forget the above recipe, either...

Portabella Mushroom Pizza (SugarFreeSheila's recipe)

12 carbs for entire recipe

2 large Portabella mushrooms
½ cup lowest carb diced tomatoes, sweetened w/1 packet splenda
Oregano, basil and parsley to taste
pinch of onion powder
pinch of garlic powder
1 handful shredded mozzarella
pepperoni slices, to taste

Preheat oven at 350 and clean the shrooms. Remove stems
and coat each with 1/4 cup canned diced tomatoes. Top
with mozzarella and add pepperoni. Bake in oven until
cheese melts – approx. 15 minutes.
--------------------------------------

Okay, I got 5 portabella mushrooms, so I am going to put some of the ricotta cheese mixture into the other 3 remaining mushrooms and see what happens.

Now, if I could only find some cream of tartar...I'd be having a cheese danish for either breaky or dessert tomorrow.

ETA: I'm cheap, too, Phil. You got a good deal!

You don't have to use the cream of tartar-all it is is a stabilizer for the egg whites. You can also use white vinegar. I don't use either myself-I never have a problem beating egg whites-just make sure they are stiff and you can turn the bowl over and they don't fall out.

[Justachic]

Wow guys!! I've been out of the house all day running errands and such- I come home to find all these posts!

Trisha....I like to think that as us women age, we really do get better and smarter and prettier with age! So getting older isn't such a bad thing!!!

Mikkie...really looking forward to seeing your pic. I hear Elle magazine is looking for new cover models, stand by for a phone call!!!

Michele... love the pictures you've been posting!

Phil & the others involved in the fishing conversation....I LOVE to fish! We have these mountains up north called the Sierra Nevadas and they have so many lakes and streams filled with trout, catfish, etc. It is sooo much fun and so relaxing. We only take sides with us when we go because we catch so much. I too have not yet eaten a catfish that didn't come from a farm hatchery.
Oh yeah, I just started buying brown eggs actually! They seem hardier.

to everybody else.


Ps, I've decided to measure myself....<<<GULP>>>....now if I can find my tape somewhere. I think I may have lost it in the move. Can someone loan me their's for a minute?

[kycowgirl]

Phil, I havent talked to her ina couple weeks, but she posted on the Fascination thread today. The brown eggs taste way too strong for me. We used to raise chickens and would get some brown eggs. They were my X's fighting chickens so maybe thats the difference

Michele, that sounds Yummy !! I'm saving that one too !! Hope you find the cream of tarter soon

chic, want me to e-mail you a measuring tape?

I'm lovin all these recipes

[tom_912]

Originally Posted by iabowhunter

GO TOM, GO!! GO TOM, GO!!
It must be man night in the kitchen. I just put my breakfast muffins in to cook. I grilled up some pork on the 'ol George Foreman grill. I ate some and the rest will be tomorrows lunch.

I like to cook. Always have.

Does anyone use brown eggs? I bought a couple dozen from a guy at work. He charges $1.50 a doz. That cheeper then the store. They seem to be richer in yoke. All I know is I am cheap and I save 0.50 cents a dozen.

Hey Trish. Have you seen Amy around? I've been wondering how she has been doing.

I have been in the cooking mode today, started off the morning by putting a huge roast in the crock pot, then after work made breakfast muffins and the cheese danish that trish posted, the sure smell good cooling down.

2nd day on induction for me, I ate clean all day and drank lots of water. Its awesome to see everyone here and reading the posts. I'm glad to be part of this great group!

[michelemomof2]

Originally Posted by lisabinil

You don't have to use the cream of tartar-all it is is a stabilizer for the egg whites. You can also use white vinegar. I don't use either myself-I never have a problem beating egg whites-just make sure they are stiff and you can turn the bowl over and they don't fall out.

Thanks! I want to make some s/f meringues, too, but have put that off for 3 weeks due to not being able to find cream of tartar. (Actually, I was going to make them for oldest DD, but she is back in Nashville.) It's getting late, so I will have to make the cheese danish tomorrow.

Originally Posted by kycowgirl

Phil, I havent talked to her ina couple weeks, but she posted on the Fascination thread today. The brown eggs taste way too strong for me. We used to raise chickens and would get some brown eggs. They were my X's fighting chickens so maybe thats the difference

Michele, that sounds Yummy !! I'm saving that one too !! Hope you find the cream of tarter soon

chic, want me to e-mail you a measuring tape?

I'm lovin all these recipes

I'm loving going through my recipes, as it is getting me more motivated. I'm thankful for any good recipes anyone has to offer. I can't wait to make the portabella mushrooms tomorrow evening. (And my own concoction with the ricotta cheese in the leftover shrooms.)

Nite ya'll.

[iabowhunter]

Originally Posted by tom_912

I have been in the cooking mode today, started off the morning by putting a huge roast in the crock pot, then after work made breakfast muffins and the cheese danish that trish posted, the sure smell good cooling down.

2nd day on induction for me, I ate clean all day and drank lots of water. Its awesome to see everyone here and reading the posts. I'm glad to be part of this great group!

You are one busy man. A slow cooking roast sounds excellent! I love walking into the house when one is cooking. That cheese danish sounds good too. May have to try that one.

Congrats on being back on induction. I feel so much better when I am eating low carb. Lots of energy and loss of energy!

[kycowgirl]

This one sounds good too, and Tom boiled up a bunch of eggs yesterday

Breakfast Deviled Eggs

Serving Size : 12
Low Carb 0-5


12 eggs
1/2 cup yogurt
1/4 teaspoon salt
1 dash pepper
1/3 cup bacon bits -- cooked
1/4 cup parsley -- chopped

Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs.
Cut in half. Mash yellow and mix with yogurt, salt and pepper.
Pipe yellow mixture back into shells.
Garnish with cooked, crumbled bacon and chopped parsley.
Refrigerate until ready to serve.

Yield: "24 halves"

[kycowgirl]

1/4 cup Flax Meal or almond flour (add 2 carbs)
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1 or 2 TABLESPOONS of melted Coconut Oil or butter
add Banana extract for bannana bread

1.5 Carbs

Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. The top should still be shiny and a little wet looking after nuking. Muffin pops right out.

Slice in half and butter or use cream cheese frostening.


cream cheese frostening
4 oz. of cream cheese
mixed in 1 splenda pack and about 1 tbsp (maybe 2) of SF vanilla syrup.

double the recipe and pour it into a loaf pan to cook (about 2 minutes) and then cut that in half and it comes out just like 2 real slices of bread. Try tripling the recipe and then you should be able to slice each half in two giving 4 pieces of bread.


Anytime you increase your fiber be sure to drink your water too. Fiber will kinda stop the plumbing up if you don't get plenty of water

[kycowgirl]

The cinnamon muffins were delish !!! Really took care of my sweet craving

The roast was melt in your mouth !!! We are going to use the left over roast for LC BBQ tomorrow

My poor son is rail thin and here we are LC'ing !!! He needs to gain some weight, not lose



Ima post ho tonight

[lisabinil]

Originally Posted by kycowgirl

1/4 cup Flax Meal or almond flour (add 2 carbs)
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1 or 2 TABLESPOONS of melted Coconut Oil or butter
add Banana extract for bannana bread

1.5 Carbs

Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. The top should still be shiny and a little wet looking after nuking. Muffin pops right out.

Slice in half and butter or use cream cheese frostening.


cream cheese frostening
4 oz. of cream cheese
mixed in 1 splenda pack and about 1 tbsp (maybe 2) of SF vanilla syrup.

double the recipe and pour it into a loaf pan to cook (about 2 minutes) and then cut that in half and it comes out just like 2 real slices of bread. Try tripling the recipe and then you should be able to slice each half in two giving 4 pieces of bread.


Anytime you increase your fiber be sure to drink your water too. Fiber will kinda stop the plumbing up if you don't get plenty of water

The carb count is wrong-it should be 2.75 and if you add another extract it goes up to 3.02. The egg & Splenda are 1.61 carbs alone and the baking powder & cinnamon also have carbs. Check this out by using Fitday or go to LindaSue's website-she has a printable chart with spices & their carb count.

[kycowgirl]

Thanks lisabinil, I just copy and paste these recipes and assume they are right. Keep an eye on the other recipes I post for errors too will ya please Fitday totally confuses me !!!

[lisabinil]

Originally Posted by kycowgirl

Thanks lisabinil, I just copy and paste these recipes and assume they are right. Keep an eye on the other recipes I post for errors too will ya please Fitday totally comfuses me !!!

No problem-I just bought the Mastercook software for my computer and absolutely love it!

[jimzgrl]

Originally Posted by iabowhunter

I've seen Casting Crowns, Audio A, (twice) Hawk Nelson, Toby Mac, Stellar Kart, Kutless and Mercy Me in concert. Toby and Audio A were great shows but my favorite was Mercy Me.

Check out :::::: Spirit West Coast | Christian Music Festival | Del Mar - May 26 - 28 2006 | Monterey - August 3 - 5 2006 :::::: We've went to the Monterey site the last 2 years and going again this year. 3 days camping and awesome music! Never seen Mercy Me Love em though!

Originally Posted by iabowhunter

What do you mean part time?

Well, you know, I MAKE him work part time too!! He really only works 1/2 the month! The rest is hunting, fishing or racing! I don't hunt or fish, but I LOVE the race cars!!


Michele-Love that soup! Haven't had it in awhile-I know what's for dinner tomorrow! And I'm making Trishs Danish Rolls for breakfast! YUMMY day ahead!

Chic- I grew up in the Sierra Nevada's, not far from Yosemite. Most of the family still lives there. So beautiful there, I miss the trees! Wouldn't live in CA now if you paid me! Too many stupid laws and taxes in that state!!

Well, got to get kiddos off to bed!

[lildragonfly]

Michele- Im east of Nashville.I live in Cookeville. Im smack dab in middle of Nashville and Knoxville.

Tom & Trish- OMG !! you got me wanting pot roast! Yummo!


to all others and Im off to bed. Night all.

[Justachic]

Jan 9th is a new beginning. I'm starting EVERYTHING over again. I have not been keeping to the entire plan. One day I would exercise but not carb watch, other times I wasn't taking the combo as I was supposed to. Now I will encorporate everything at the same time. WOE, exercise, & combo. Time for me to buckle up!

Above Bust: 36-1/2
Bust: 38-5/8
Under Bust: 34
Waist: 35-1/2
Pooch: 38 (i blame this on getting pregnant back to back)
Hips: 39-7/8
U Thigh: 25
M Thigh: 20-1/2
Calf: 15
Ankle: 8-1/4
Neck: 13-3/4

5'6 tall
Weight (?) will weigh myself at the gym-

Here I go.......

[michelemomof2]

Originally Posted by lisabinil

The carb count is wrong-it should be 2.75 and if you add another extract it goes up to 3.02. The egg & Splenda are 1.61 carbs alone and the baking powder & cinnamon also have carbs. Check this out by using Fitday or go to LindaSue's website-she has a printable chart with spices & their carb count.

I posted it wrong, too. I just copied and pasted, like Trish.

Originally Posted by lildragonfly

Michele- Im east of Nashville.I live in Cookeville. Im smack dab in middle of Nashville and Knoxville.

I saw a sign for Cookeville. I dread the drive down there in May. It is 12-13 hours non-stop, but of course we stop and it takes longer. I live in the south-central part of PA, thank goodness. It's an easy drive, just gets boring after you've done it so many times.

Trish - Those deviled eggs look good. Unfortunately, I made egg salad yesterday with my hard boiled eggs.

I hope everyone has a good day. I need to think about what I'm having for breakfast -- hmmmm, 1 minute muffin or eggs?

[michelemomof2]

Southwestern-style Egg and Cheese Breakfast~*~crockpot~*~

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Holiday
~*~CrockPot~*~

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sausage -- hot or mild, crumbled, browned and drained
1 onion -- chopped
1 green pepper -- chopped
8 ounces chopped green chiles
1 pound shredded co-Jack cheese -- or Mexican 4-cheese blend
18 eggs

Layer IN ORDER in crockpot:

-1 pound of the sausage
-1/2 of the onion
-1/2 of the green pepper
-1 can of the chilies
-half of the cheese
-remaining pound of sausage
-the rest of the onion
-the rest of the green pepper
-the second can of chilies
-the rest of the cheese

Beat eggs and pour over all. Cover and cook at LOW for 8 to 10 hours.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 426 Calories; 37g Fat (79.3% calories from fat);
18g Protein; 4g Carbohydrate; 1g Dietary Fiber; 332mg Cholesterol; 589mg Sodium.

Serving Ideas : A perfect recipe to cook overnight on Christmas Eve.
Serve with toast, juice (for the rest of the crowd) and coffee.

NOTES : Leftovers reheat well in microwave.
This recipe is easy to halve.

[FreeingMyself]

Geesh I need to come here at least a few times a day to keep up!!

Michele- You look SO pretty in that pic!! (Not that you aren't lovely now though)

Mikki- KUTGW!! We want updated pics and before and after pics!!

Justachic- Hang in there it's only the first few days that are really hard!! Take one day at a time!!

Marsha- I am trying to add fat but in healthy ways now. My calories are at 1200-1300 also since I lose best(LC or not) on lower calories. I figured out my Fitday and I am getting more fat than "normal", but less than 10% of 30% or more is saturated. It's all "good" fats. I am still tweaking but I am down another pound today so something is working!

Phil- By the way, are you mailing out any venison??????? I am also originally from PA and used to hunt, but alas I am in NC and have a toddler now and a military husband...not much time for myself!! I promise to pay a nominal fee

I personally love the one minute muffin with flax. I also make it in a gladware flat container(with garlic and red pepper) and then cut in half and toast to make sandwiches!! Yummy!

I ran 3 miles yesterday and will do another 3 today This will make 12.75 miles this week(after Saturday) and oddly enough, I can already tell my middle is getting smaller and my "flap o' skin" is shrinking up!!(gotta love post baby body) I feel so much stronger since I have started running and I am going to measure again on Sunday to see if any inches lost in the past week!!
KUTGW everyone!!