You Want It, Don'Cha?

Okay... okay. Nothing like giving into temptation (even though it's delicious). Consider this recipe an early Christmas present. Once you try it, it will become your downfall too. ((Yes! It really is that good!))

Leona's Peach Cobbler

2 cans sliced peaches in light syrup, drained

1 c. flour

1 c. sugar

1 t. salt

1 egg

6 T. butter, melted

Preheat oven to 375 degrees. Spray 8x8" or 9x9" baking dish with Pam for Baking. Drain peaches and place in prepared baking dish. In a large bowl, combine flour, sugar, and salt. Gently beat egg and pour into flour mixture. Using a fork, mix the egg into the dry ingredients until it resembles course crumbs. Pour over peaches and spread evenly. Drizzle top with melted butter. Bake 40-45 minutes or until edges are golden. Serve warm with a scoop of vanilla ice cream.

Yield: 6 servings (8)

Banana Oatmeal Chocolate Chip Cookies

As I drove home from my WW meeting tonight, I relived the past week (and holiday) trying to figure out how I managed to lose again this week without a stitch of exercise, albeit the loss was only .2. In my conversation with myself, we discussed how I went into the holiday with the premise that I was going to eat whatever I wanted, but that I would just stop when I was full... which is just what I did. I even had my dad's spaghetti on Friday, leftover pumpkin pie for breakfast on Saturday (along with Culver's and Starbucks -- we were in Grand Forks), and peach cobbler for Sunday evening dessert. And that's when it dawned on me. "Whatever I want" today is very different from "whatever I want" a year ago. It's all about making choices.

Tonight at our WW "year-end meeting" (there's new WW stuff beginning next week--great time to join if you're interested), we were asked to talk about why we chose WW. As the question was posed to each person around the room, I found myself nodding in agreement with every statement. Because I need the accountability. Because people here understand what it's like. Because it works. And it really does.

I'm not trying to sound like run-of-the-mill nutritionists, but there really are ways of making healthier choices/options to some of our favorite "naughty" foods (except for my step-mom's peach cobbler -- which is completely sinful but worth every stinkin' calorie). Today's recipe is one of those options.

Banana Oatmeal Chocolate Chip Cookies

1/4 c. butter, softened

1/4 c. sugar (or 1/8 c. Splenda for Baking)

1/2 c. brown sugar, packed

1/2 c. banana, mashed (1 medium)

1 t. vanilla

1 egg

1 1/4 c. flour

2 c. old fashioned oats

1 t. baking soda

1/2 t. salt

5 1/2 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine banana, both sugars, butter, and vanilla. Mix until smooth. Add egg; beat well. Add flour, oats, soda, and salt; beat until blended. Stir in chocolate chips. Drop batter by tablespoons two inches apart onto baking sheets sprayed with Pam. Bake 9-11 minutes or until golden. Cool on pans for two minutes; transfer to wire racks to cool completely.

Yield: 4 dozen cookies (1)

Diet Coke Chicken

It just happens. I'll post while my students are reading... I'll post during my lunch... I'll post after school... I'll post before skating... I'll post after bath time... I'll post when the kids fall asleep... Before I knew it, it was 11:30, and at that point, sleep was more important. This week's recipe is an easy supper idea. Pair it with steamed broccoli and brown rice to round out the meal.

Diet Coke Chicken

4 boneless, skinless chicken breast halves

1 can Diet Coke

1 c. ketchup

Brown the chicken in a little olive oil. Mix the Diet Coke and the ketchup and pour over chicken. Simmer 15-20 minutes. Remove chicken and cover with foil. Simmer sauce until it reduces to desired consistency. Serve with extra sauce on the side.

*There really is enough sauce to simmer eight breast halves. Just brown in batches before adding the Diet Coke mixture.

Yield: 4 servings/one breast half (4)

It's Clementine Season, Baby!

"Oh my darlin', oh my darlin', oh my darlin' Clementine! You are sweet and I'm gonna' eat you, Oh my darlin' Clementine."

I was ecstatic when I thumbed through the Wal•Mart ad last night and saw CLEMENTINES on sale. It actually prompted me to load the kids into the Bat-mo-van, jammies and all, and drive across town for a "bedtime snack." The kids were just as excited as I was (as they love "Little Cuties" as much as I do), so they were all for the spur-of-the-moment trek. In fact, by the time Trent came home from work, the three of us were sacked out on the living room floor each with an empty Ziploc bowl (perfect for holding Clementine segments) watching a Hannah Montana rerun. A pile of Clementine peels littered the kitchen counter.

Yum.

Green Salad

This salad is a staple in my fridge, especially in the summer when any night is prone to grilling. It's a tasty way to add a serving of vegetables to your meal. Sometimes I'll even eat it as a snack. It goes great with any meal you would typically serve plain old green beans with, so experiment with its versatility. If you're following the WW program, this is also a great way to get in your daily dose of healthy oils.

Green Salad

1 can french-cut green beans, drained

1 can peas, drained

3 stalks celery, chopped small*

1/2 onion, chopped small*

1/2 green pepper, chopped small*

Dressing:

1/2 c. cider vinegar

1/4 c. canola oil

1/4 c. Splenda for Baking**

Combine all veggies in a medium bowl. Combine dressing ingredients in a sealable container; shake well to mix. Pour over veggies; toss to coat. Chill before serving.

*I often use as much as I like (or have) of the veggies. It's a good way to clean out the produce drawer in the fridge.

**The original recipe calls for 1/2 c. of Splenda. If using regular Splenda, start with less than 1/2 c. and add more to your taste. I use the Spelnda for Baking because I think it tastes less "artificial" than the regular stuff. Use whichever you like/have, just be aware that the baking mix is double strength (so use half as much).

Yield: 6 generous (1/2 c.) servings (2)

What Is In a Number?

Five hours later, and I'm still shocked. I gained two pounds this week... two pounds! And I'm unsettled to say the least. I walked into my WW weigh-in tonight certain that I was leaving another "decade" of pounds, only to be plagued with an ominous gain. Defeated, I gathered my belongings and left; I couldn't even stand to be in the vicinity of my newest enemy -- the scale.

The conflict is this: I like my body at my current weight, but WW says I need to lose five (err... seven now) more pounds to reach my ideal goal weight. I literally have been struggling to lose these last pounds since July. Look at my track record the last seven weeks: September 28, down 2.2; October 5, up 2.2; October 12, down 2.8; October 19, up 1.8; October 26, down 2.8; November 2, down 1.0, November 9, up 2.0. Seriously?? When my leader asked what I did differently this week and I answered "exercise" her countenance was equal to mine... disbelief. Yet she could offer me no explanation or consolation.

What disturbs me is this idea of a magic number. My leader herself related a story to me about how she struggled to lose "just five more pounds" and that no matter active she was or how well she ate, it just wouldn't go. She told me that her mother offered advice in that "your body knows best" and that she should just stop fighting it and accept her body's notion of her ideal. I visited a plethora of web sites tonight looking for evidence to support my claim that I am "just right" right where I am, to no avail. Every site I encountered said the exact same as WW (or less!) for an ideal weight for my height, age, and gender. And every BMI calculator I came across told me that I am still "overweight." Drats.

I seriously considered stopping the fight and quitting WW altogether tonight. I can't do that at this point, however, because I still need the comradeship and accountability that the meetings offer me. How do I know? Because the first thing I wanted to do after weigh-in tonight was eat: Dairy Queen, Pizza Hut, hotdogs and macaroni-n-cheese... I wanted it all. That's why I can't quit yet. Not until I can handle the stresses of life without turning to food first. ((And not until I reach Lifetime Membership. Who knew I would be so motivated by gold stars and charms?)) I didn't go to DQ; instead, I sat in the truck and had a good cry. Then I headed to face my family with my less-then-desirable results.

I'm still searching for an explanation. I'd like to believe that "muscle weighs more than fat," but I'm fairly certain that a pound of muscle weighs a pound and that a pound of fat weighs a pound, as well. I'd like to believe that I didn't consume enough calories this week to make up for the increase in activity. The fresh lefse and s'mores at the cabin took care of that one, I'm sure. I'd like to believe that it was "water weight" or "stress" or even a "plateau," but I'm not sure how much truth there is behind those factors. What I do know is that I was honest with myself this week. I tracked my caloric intake fairly accurately (I always round up when in doubt), and I exercised my tush off, most nights staying up until midnight to get a good "sweat-dripping-off-my-nose" workout in.

To make an already too long philosophical contemplation short(er), I didn't binge too badly tonight. My sister-in-law's mini blueberry muffins were irresistible (and completely WORTH the calories) and went perfect with a fresh cup of coffee (even though she left me with NO creamer!!). I rounded out the night with a jog on the treadmill (week 2 of C25K) and a 20 minute yoga/pilates workout, just to spite the freakin' scale. I've decided, for now, anyway, to continue to do what makes my body feel good: eating well and being active. I'm going to give WW until my 34th birthday before I re-evaluate and decide to continue with the program or not. I'll keep you posted...

Pumpkin Mousse

I've been calling this recipe "pumpkin fluff" just because it sounds silly. =) It really is a delicious alternative to pumpkin pie, and it is probably one-fourth the calories of a traditional pie, too.

Pumpkin Mousse

3 c. skim or 1% milk

1 small package fat free/sugar free instant vanilla pudding

1 small package fat free/sugar free instant butterscotch pudding

1 t. pumpkin pie spice*

1 (15 oz.) can pumpkin

1 (8 oz.) tub Cool Whip Free, thawed

In a large bowl, combine milk and pudding. Beat for 2 minutes. Add pumpkin and spice; mix until blended. Fold in Cool Whip. Chill for several hours or overnight before serving.

*If you don't have pumpkin pie spice, you can substitute 1/2 t. cinnamon, 1/4 t. ginger, and 1/8 t. nutmeg.

Yield: 6 (1 c.) servings (2)

One Year Anniversary

It has been one year since I joined Weight Watchers; one year tonight. And I've lost a total of 56.8 pounds (that's 1.09 pounds per week on average). I have five pounds to go before I reach my goal weight.

In all honesty, weighing in tonight was anticlimactic for me; I had wanted to be at goal in a year, so I was a bit disappointed about that. But overall, I have much to be happy for. Julie, the meeting leader, did celebrate my victory with the group as much as she could. It was a moment I was proud of, and, for the first time in my life, I was able to accept the group's compliments and congratulations joyfully and wholeheartedly. "You look good." I feel good. "I barely recognized you." Thanks! Sometimes I barely recognize myself.

The most touching compliment I've received so far came from a close friend of mine at work. We were chatting in the staff room and another teacher joined our conversation. Shortly there after, she congratulated me on my weight loss success and noted that I looked good. Without hesitation, my friend added, "Of course she looks great. She's smiling again!" And that was the moment I realized she was right. I am smiling again... often. And it feels really, really good.

I have a new goal now -- Thanksgiving. It just seems fitting. I am going to strive to lose these last five pounds by the 23rd. I do have a lot to be thankful for. I have a God who gives me the strength to endure. I have a loving, supportive husband and two beautiful, healthy children. I have a family that surrounds me with unconditional love and acceptance. I have a handful of the best girlfriends any woman could ask for. I have rediscovered my passion for teaching, and I have a new outlook towards life. I have a second chance. Just as each of you.

Speech/Drama teacher Abby Rike, from this season's Biggest Loser, lost her husband and two children in a fatal car accident. She is now traveling the country talking to teachers and students about second chances. I identified with this part of her speech from last week's broadcast:

"The fact is that life is hard, and sometimes it's not fair. But I'm happy to tell you that even in your darkest hour, there is always hope. Today is your second chance to choose differently. You can choose differently! To overcome your circumstances, to overcome your hurts, and to become everything you always wanted to be."

Amen.

Beef Chili

I had so many new (and delicious) recipes come my way last week that it was hard to choose just one. Don't worry, dear friends, they will eventually make their way here; I have lots of Mondays to fill. =)

I picked this recipe up at last Monday's WW meeting. I made it Tuesday night, and it was gone by noon on Wednesday. Yup... it's that good. I'm not exactly sure why it's any better than any other chili I've made in the past, but it just IS. As my friend Julie said, "It's a keeper."

Beef Chili

1 lb. lean ground beef (90/10)

2 cloves garlic, chopped fine

2 T. chili powder

1 t. ground cumin

1 (28 oz.) can crushed tomatoes (I used diced; it's what I had on hand.)

1 (15 oz.) can kidney beans, drained and rinsed

1 medium onion, chopped

2 stalks celery, chopped

1 (8 oz.) can diced green chilies

2 T. tomato paste

Brown beef, garlic, chili powder and cumin. Drain off any excess fat. Transfer mixture to a crock pot. Add tomatoes, beans, onion, celery, chilies, and tomato paste. Stir well. Cook on high for 4 hours. Garnish with sour cream and/or shredded cheddar cheese.

Yield: 8 (1 c.) servings (3)