Better than your ordinary Cornbread.

There are a few smells that remind me of my childhood. Not in a bad way. You know what scents I'm talking about. The ones that you smell and instantly your transported back to being 11 and coming in from playing with the neighborhood kids, fireflies in a jar on the porch and the sun setting as you look out the window at the table. My mom always used to make this recipe for us, after we would have Taco's. She would use the leftover taco meat, and poof another dinner of Mexican cornbread. Now most of you might think Mexican cornbread with just peppers in it. But this is like a heartier, dinner in a dish. I did lighten it up since starting Weight Watchers, but honestly you would never know the difference. It has all the same flavor and honestly it doesn't fill me up as bad.

Mexican Cornbread (Makes 6 servings)

WW pt value: 7

1 Box Jiffy Cornbread mix

1 egg

1/3 cup of milk

1 can Creamed Corn

Leftover Taco Meat, or 1/2 lb of ground turkey or beef

1 cup Salsa

2/3 cup Cheddar Cheese

Preheat oven to 350 degrees. Brown Hamburger meat (if not already done). In a bowl mix together cornbread, egg, and milk. Then fold in creamed corn, mixing through. Spray 9x9 pan with PAM. Then add 1/2 the cornbread mixture. Layer the meat, salsa then cheese, then top off with the rest of the cornbread mixture.

Bake in the oven for 45 minutes or until cornbread is done and golden brown.

*You could probably lighten it up even more if you wanted to use fat free or reduced fat cheddar Cheese, but personally I would rather spend the points on the real stuff. It just tastes better to me. And we had a salad with it as well, so I get a veggie or two in there.

I can't remember if I ever told you guys, or if you already knew this, but Cumin is amazing. I use it 10 time more than I use Taco Seasoning enough so, that I actually bought a big jar of it at Sam's. It is the distinctive flavor in Taco seasoning, without all the sodium, and if you've read any of my posts, you know how much I hate extra salt. So for my taco Seasoning I use:

Cumin

Garlic Powder

Cayenne Pepper

Black Pepper

Chicken Fajita Salads are good.

Does the title tell you everything that is on my mind or what?

It's true. We made a chicken fajita salad for dinner. It was so light and summery, while my taste buds were have a little fiesta celebration!!

Chicken Fajita Salad (makes enough for 2 salads)

WW pts: 6 pts (includes the dressing)

Dressing (for one):

2 Tbsp. Light Ranch

1/4 cup Pace Salsa

Chicken and Veggies:

1- Chicken Breast, sliced

1 small onion, sliced

Sliced Red, Yellow, Orange Bell Peppers

Cumin

Cayenne Pepper

Lime Juice

Salad Toppings:

Cheddar Cheese

1/4 tomato diced Tomato

4 cups Lettuce (of course)

Saute the Onions, Peppers and Chicken. When they are almost done I added the spices, and lime juice. I didn't put measurements, because everyone likes their different levels of spicy.

I chopped the lettuce, and tomato, then at the last minute added the chicken and veggies. Topped it with a little cheese. Then added the Dressing.

By adding the Salsa to the ranch it makes the dressing go farther, and it adds just a little more veggies to the already. OH and the spice of the salsa isn't too bad either.

6 years.

Today Michael and my 6th wedding anniversary. 6 years ago today, it was scattered thunderstorms, humid and in the 90's... kind of like it was today in real life. We were very lucky to have our preacher from Huntsville drive to Auburn to perform our ceremony, and even luckier because he was an ex Alabama football player, who actually told us War Eagle at the end of our ceremony. Larry was the best preacher before he retired. We miss him dearly.

We were surrounded by some great friends and family while we said the vows that we have upheld for 6 years and hopefully many more to come. We have come a long way in 6 years too. After our reception we went to see my grandmother who was too sick to come to the wedding, where we had bought a sheet cake for the assisted living center, so that we could share that special day with her. Then we headed off to Nashville, so Sunday morning at 5 in the morning we could hop on a flight to head to Seattle on our way to our Alaskan cruise. Longest and shortest drive I think I can remember. Long because, well after a full day of activities we were exhausted, but shortest, because well we were finally married and so blissfully happy. Then our romantic first dinner together at Taco Bell. Some of his co-workers and friends gave him crap about how I would never let him live that dinner down. But we both laughed... that was what we really wanted that night. All in all that one day has turned into our life together, and there's not much I would change.

1 house renovated.

2 dogs that are huge and loveable.

1 wonderful son Will.

I know Michael puts up with a lot from me... anyone who knows me, knows I can be a little crazy, moody... ok female.. it's our right to get to be a little crazy every once in a while. But all of that comes down to the fact that I can't see myself loving anyone more than I love him. What we have is great. Most days I would rather be at home with him than doing most anything.

I made a dark chocolate cake with vanilla cream cheese icing to celebrate, and let me just tell you how fantastic it is. The trick that someone taught me when I first started Weight Watchers was instead of oil, put the same amount of unsweetened applesauce to replace the oil. It makes the cake super moist and less points. Take a look for yourself.

While we didn't do anything spectacular today for our anniversary. Michael did get me 2 pink Hydrangea bushes (which I have wanted for so long). Hopefully these will survive, the last 2 we got didn't fair so well. For Michael I got him a new smoker. And Tuesday night after my customary Tuesday Weight Watcher's Weigh in my In-Laws are going to watch Will while Michael and I go to the Melting Pot to really celebrate our anniversary.

Thanks to all my facebook friends who wished us well.

Best Lasagna E.V.E.R.

So the Cajun and Creole Cookbook strikes again. Michael has been wanting lasagna, and while I like lasagna, all my lasagnas turn out runny. The sauce is never just right... UNTIL TONIGHT!! This is another one of those recipes, that I have the sneaking suspicion this one is going to be fabulous as leftovers.

The recipe called for 2 lbs of ground beef, but I used 1 lb of ground Turkey, and it was plenty. I don't think it needed a whole other pound and it cuts down on the points!!

Mama Fresina's Lasagna (makes 8 servings)

WWpts: 8 pts.

1 lb. ground turkey

1- 8oz package Lasagna ready bake noodles

1/4 cup olive oil

2 cups diced onion

1/2 cup minced garlic

1 tsp. Oregano

2 tsp. Parsley

2 tsp. Basil

1 tsp. Rosemary

1/2 tsp garlic Salt

1 tsp. salt and pepper

3- 8 oz. can tomato sauce

1- 6 oz. tomato paste

1 cup sliced mushroom

2 cups fat free cottage cheese

2 cups frozen spinach (drained)

2 cups shredded mozzarella

Preheat oven 350 degrees. In a dutch oven, brown ground beef with olive oil over medium high heat 20 minutes, until it separates. Add onions and garlic. Saute 3-5 minutes or until veggies are wilted. Drain excess fat. Season with Oregano, Parsley, Basil, Garlic salt, salt and pepper. Blend in tomato paste and tomato sauce, then bring to a low simmer. Add mushrooms and cook 15-20 minutes, stirring occasionally. Remove from heat and adjust seasonings. Fold in cottage cheese and spinach. Once blended, place a layer of sauce in bottom of a 9x13 pan. Add a layer of noodles then top with sauce and cheese. Repeat 3 times leaving 1/2 an inch at the top of the pan for overflow. Sprinkle remaining mozzarella evenly. Bake uncovered for 30 minutes.

Summer Vegetables

Our garden is in full bloom. I had a little bit of pride Sunday, when my In-Laws came over for dinner. My father in law wanted to go look at our garden and as an avid gardner and green thumb card carrier. When he was so surprised at how well our garden was doing. I have to admit I was pretty proud of us. We have managed to keep the bunnies and bugs from completely eating all our stuff, and our Eggplant and Peppers plants are doing amazing!!! We are currently awaiting the 30 tomatoes (not exaggerating) to turn red and then we are going to have some great recipes to use up some of them!!!

All of that was leading up to we have gotten 5 squash and 1 zucchini. So part of our dinner tonight was out of our own garden. After being so used to store bought squash, our squash was so sweet. I look forward to getting to eat more, and hoping that we keep getting more from the garden!!!

Kielbasa with squash and zucchini. With a side of Knorr Taco Rice.

I foreman grilled the veggies and kielbasa (4pts).

Taco Rice (5 pts).

Our whole dinner was 9 points, a little higher than I usually do, but the Taco Rice added just enough kick to the veggies, it was a great compliment side item.

Plus I didn't have to heat up a real grill or a stove for very long. So it was super easy cleanup!!

Deep thought.

I have been reading this book that brought up a good point about Weight Loss.

It said: Every bite you eat (or drink) solidifies the body that you want to be in.

For some reason that finally hit home to me. All my binges on pastries of any sort, or chips (I have a unhealthy love for Cape Cod- Parmesan and Roasted Garlic Kettle chips). It has solidified that I want to stay at the weight I currently am... So I'm going to start making the changes (slowly, but surely) to make sure that every bite I put in my mouth is actually going to reflect what I want my body to look like and to be.

Wednesdays usually bring on the confessions. So here are a few of mine. Yes, I am actually going to admit some of the embarrassing bad habits to the world... ok the 10 or so readers who actually read my blog. It's my way of refreshing myself and hopefully making a new start.

1.) I am a compulsive weigher. Most days I weigh myself 3-4 times. I know insane right. And for the longest time I have correlated a gain on the scale as to me being a failure. Forget the fact that I had Mexican for dinner, or it's that time of the month. A gain on that scale means that I failed. Well with saying all of this, I have decided that I'm going to weigh myself 1 a day, in the morning. Then no more. Because it has been a mind game for to long, and it's been winning.

2.) As posted before I have an unhealthy obsession for Cape Cod's Parmesan and Roasted Garlic kettle chips. I'm not usually the type that can sit down and eat a whole bag of chips. Except these. So I've decided I can't even bring them in the house. At 3 pts. a serving... I could finish off 24 pts+ easily. If I'm going to have them, it's going to have to be a single serving bag. But even that leads to wanting more.

3.) I worry everyday that I'm not doing enough for Will as a mom, or a wife to Michael. I know if Will could talk, and Michael would probably say in a second that I do a good job. It still one of those self doubts that I've got to work on. It's kind of hard to ever get to that point where you can actually sit down and say without a doubt that I've done a great job. Or it is for me. That whole self doubt is something that is going to take a long time to change, but I'm hoping that if I can conquer the scale addiction, then maybe I can conquer this too!!!!

Ok, so I know all that was a little heavy for a Wednesday night. But if you can't get it all out on Hump day, then how are any of us going to make it to the weekend and actually enjoy it? So I've spilled my beans for the night. Hoping that tomorrow will bring a good dinner and a new recipe for you guys!!!

Chicken Cacciatore

I couldn't wait to make this dish, it's so light and Italian. I know what your thinking, those two don't mix. Well it does when it's this dish. It was so beyond easy to. Which is good considering it's like 99 degrees outside. We've had other recipes, but Michael said this one was the best to date. So it's going in the keep pile!!

Please note that on the chicken in the picture below. I got a good deal on chicken quarters, so I had to cut and take the skin off of 20 lbs of Chicken. Which means that I did the best I could, but didn't get all the skin off.

Chicken Cacciatore (4 servings)

4 Chicken Thighs with skin removed or you can use Chicken Breasts

1 medium onion diced

1 medium green pepper diced

3 cloves of garlic, minced

2 tsp pepper

1/2 tsp salt

1 bay leaf

2 Tbsp Oregano

1/2 cup chicken broth(fat free)

4- 15 oz cans diced tomatoes, no salt added

2 Tbsp olive oil

In a deep pan, brown the chicken thighs, then remove. Saute the green peppers, onions, and garlic until they are soft. Then add the tomatoes, and remaining ingredients. Mix well, then add chicken back into pan, bring to a boil, then reduce and let simmer 45 minutes.

I had some leftover noodles from the Eggplant Parmesan, so I had 1 ounce whole wheat spaghetti with the chicken.

So my whole dinner was 5 pts. Not to bad huh!!!

TexMex my way

A friend of mine at the gym and I chat every once and a while. We were talking about the Ziploc steam bags that I love, and she was telling me about Prevention Magazine's recipes. So she was nice enough to send me a page with a few recipes. One that was on it was a Tex Mex Turkey Burger.... it intrigued me. So tonight we decided to make them.

Instead of hamburger bun, we opted for the Lettuce wrap. It's a little more messy, but WAY less calories.

TexMex Turkey Burger (2 burgers= 4 WW pts.)

8 oz Ground Turkey

2 Tablespoon Canned Diced Green Chilies

2 tsp cumin

1 tsp garlic Powder

1 tsp pepper

Mix the burgers together, then I grilled them on our Foreman grill.

To make the Lettuce wrap. On a newer head of lettuce I take out the core by slamming the core onto the countertop, then twisting out. Then slowly and gently release however may leaves of lettuce.

The place the burger in the center and wrap the lettuce around burger and top however you want.

To go along with the burger we put avacado and salsa.

Then finally got to grill some Squash and Zucchini out of our very own garden, and WOW was it deliciously fresh!!!

Our whole dinner was 8 pts. and So fresh!!!!

I'll always remember Father's Day.

As most of us are enjoying the day with our father's, or husbands and kids. I smile a little brighter.

Let me back up to 2007. I was coming home from a weekend in Auburn, where my mom and I shopped, and didn't really have an agenda, just got to enjoy some time together. All the way home from Auburn my stomach was hurting and I couldn't remember ever feeling this weird. It was just a crampy feeling, not actually sick. I got home and was telling Michael how my stomach felt, and so I decided to go dig through our bathroom cabinets and pulled out "the test"... I took one.... and smiled. I walked downstairs to where Michael was sitting and told him on Father's day 2007 that he was going to be a dad... We were both still unsure, so of course we went to Target and bought 3 more tests... took 2 more, and sure enough.. All positive, without a doubt. No misreading these 3.

So shortly after that we were on our way to dinner at Red Robin. For Father's day dinner with Michael's parents. Through the whole meal they kept commenting like most parents without grandchildren do, about "when are you guys going to have kids".. you know the whole spiel. And through the whole dinner all we could do is stifle our smiles, and kick each other under the table... Because we wanted to make sure from the doctor and make sure that everything was ok, before we spilled the beans.

So I sit here and smile, because no matter how fun it is to watch our husbands be father's to our kids, Father's Day 2007 will be the best one in the world for me.

A few weeks later, actually right after our anniversary, we took 6 pink and 6 blue and One Big congratulations balloons to each set of our parents, and without saying a word, let them realize what that dozen balloons meant. Watching their eyes light up was like watching a kid who KNOWS what Christmas is all about, find that present from Santa under the tree that they've been dreaming about. Pure JOY!!

Happy Father's Day to my wonderful Husband and Dad's.

Egg-rolls.

I haven't done Chinese in a while. So tonight I made egg-rolls. They are worth making because they freeze great, and make a lot. So it becomes a quick dinner when I don't really want to cook.

My mom use to make these when I was younger. And I'm gonna be honest. These are 1 of the few things that I will fry. Most everything else gets baked in this house. But baked egg-rolls, just don't have the same crunch as a fried one. I am going to give you the ingredients and instructions but not the point value. Because it depends on how much oil you fry them in, and what kind of oil...

Egg-rolls

2 packages of Egg-roll wrappers (found in the produce section near Tofu)

1 package of shredded coleslaw

1 can of Chunk Chicken

3 stalks celery, diced small

1 diced onion

1 can Bean sprouts (chinese food section)

1 can Chop Suey Vegetables (larger can-chinese section)

Garlic Powder

Ground Mustard

Ginger

Mix all ingredients except the wrappers in a large bowl.

Take egg-roll wrapper and 1 at a time place 2-3 spoonfuls of mixture then following the demonstration on the package fold and seal with water.

Then I fry them. Usually in Canola oil.

To freeze and reheat them:

Let them cool, then place them in a large Ziploc bag. They stay good for a few months in the freezer. Then to reheat, heat the oven to 375. Place frozen egg-rolls on sheet pan and let them cook for 20-35 minutes.

We usually stop at our local chinese take-out and get their soup. Because I have NOT mastered anything that remotely resembles anything as good as Hot and Sour Soup.

So before you all reply about "Why not just get take out egg-rolls": My response would have to be, this way I know what is in these, I can pack more veggies and less fatty meats and I can make A LOT for a few dollars more than buying 2 at the Chinese restaurant.

Brussels Sprouts- Who knew.

I forgot to take a picture tonight of dinner.- sorry. We had a wonderful marinated pork tenderloin by Smithfield brand (same people that make the awesome bacon that I L.O.V.E). With butter noodles and Brussels sprouts. But I got to thinking about something.

Why for years have I scrunched up my face at Brussels Sprouts?

Maybe because I was eating bad food, and a lot of it? I did, so maybe the high fat, fast food that I was eating 2-3 times a day was way better tasting at the time.

Maybe because I had that childhood disgust of them that most kids had? Even though I don't remember ever being made to eat them, (thanks mom).

Maybe because of the unknown? This is probably the most likely answer. You hear all the horror stories about how bad they taste, so you have that thought already in your head. Well thanks to Weight watchers and their online forums of women. They convinced me to try them. And you know what. Their good. Now I'm not saying everyone is going to go gaga over them or that I want to eat them everyday for the rest of my life. It probably doesn't hurt that my tastes have changed so that I can actually enjoy them now. They still aren't fresh chocolate chip cookies, but for a green veggie. I'll eat them.

So thanks to Green Giant brussels sprouts in a light butter sauce. I convinced myself if it's covered in a butter sauce I could probably choke it down once... That was months ago. And since we have tried roasting them too. And let me just say. Roasting them= awesome. They get this crispy outside, with a softer center, and the parmesan and garlic on them just make them melt in your mouth.

So for anyone adventurous enough, or already likes them. Try this:

Roasted Brussels Sprouts

1/2-1 lb of Fresh Brussels Sprouts

Salt (optional)

Pepper,

Olive Oil

Garlic Salt

Parmesan cheese.

Preheat your oven to 400 degrees. Wash and cut brussels sprouts in half. Long ways, so that the "core" keeps them together. Then in a bag/covered dish. Sprinkle with Olive oil, then garlic salt, pepper, regular salt (if you choose). Then bake them in the oven for 20 minutes, flip them and let them finish cooking 20 minutes. When they come out of the oven and are still hot, sprinkle a little bit of parmesan cheese on them, then serve.

Paint. Dry. Done.

The Yellow is the before of our dining room. It has been this yellow for 5+ years... Bye Bye Yellow.

Welcome Martha Stewart- Twilight. It is so fresh looking.

This is the living room- Behr Chinese Jade. It was the same yellow as top of the dining room. But this one is a perfect shade of green for me.

So 2 days, 2 rooms.... DONE!!!! I'm usually not the best at painting, but I taped and finished it all. With the help of my husband doing the living room.

Paint.

The past few nights I haven't posted dinner recipes. Because we had the Bean Soup again. This time we added chicken and it was good, but I couldn't honestly tell a difference, I just know it added a little more protein into the dish.

For the past few months I have been wanting to repaint our dining room and living room. It's been the same Butter yellow color for 5+ years now... Well this week I bit the bullet... Last night Michael was nice enough to help me move the china cabinet, and tape off the dining room.

And today, between waking up and going to the gym, eating lunch and getting Will down for a nap. I have painted the entire dining room. I haven't even touched the living room. But hopefully that will all get done this weekend. With our temperatures expected to be in the 100's with heat index, we won't be spending a lot of time outside if at all possible. So now we just have to manage to do it all without looking and seeing a 2 year olds handprint in my nice fresh wet paint. (yes, already had to repaint 2 spots this morning because of "handprints").

Tonight we are going to a friends house for dinner. She is the one with the wonderful Cajun Creole Cookbook. If I'm remembering right, there is Red Beans and Rice on the menu. Meaning we are in for a great dinner, and great friends!!!

Portobello and Roasted Red Pepper Panini.

We haven't had this in a while, and it just sounded super yummy. I found this recipe a few years ago, and can't remember where, but it's good meatless meal.

Portobello and Roasted Red Pepper Panini (2 servings)

WW pts:8 for the sandwich

2 Portobello Mushrooms, sliced 1/4 inch thick slices

1/2 Vidalia Onion, sliced

1/2 Red Pepper, Sliced

PepperJack Cheese, slice or shredded

2 Sub rolls

In a Ziplock bag, mix a little Olive oil, Red Vine Vinegar, Pepper, Crushed Rosemary, Thyme, Garlic salt and any other Italian Spices that you like. You only need enough to lightly coat the mushrooms. Let them marinate in the fridge for a few minutes (I usually do them for 20 minutes)

Place sliced Onion and Red Pepper on a sheet pan and place in the broiler. Let them "brown" up a little bit, but not blackened. This will bring out the sweetness in the pepper and onion.

On a Foreman grill or saute pan, grill the mushrooms a few minutes on each side. Slice the Sub-rolls open, and place mushrooms, then top with the onions and peppers, then top with a cheese. Place the top on the sub-roll and then if you have a Foreman grill, place the whole sub-roll on the grill and press it down. To crisp the outside of the sub-roll and melt the cheese.

We had it with Chips and Fruit for dinner.

Day of Recipes.

We've had a busy weekend. 3 Days and 3 Birthday parties!!! Lots of fun, but I'm exhausted. So it's taken me a few days to actually add the Fajitas recipe that I made. But first, since my pictures never want to upload in the order I like....

For Michael's 30th Birthday dinner, with friends. I made Turkey Sliders (think WhiteCastle/Krystal Burgers) just healthier version.

Turkey Sliders

1 lb ground Turkey/Beef

1 package hot dog buns

Egg

Take the Ground Turkey, Egg, and whatever spices you like in your burger and mix in a bowl. Then make 16 little hamburgers (size of a golf ball will work). Then take the hot dog buns and cut in 1/2 then cut the rounded ends off, to make the buns. In a pan, cook the burgers, placing them in the pan then cooking, flip 1/2 way then SMUSH them. You can put cheese on them, I just got lazy and didn't do it on these.

Since I had to make a bunch. I actually lined them up like dominos in a 9x9 baking dish, then poured a mixture of 1 tbsp of Dale sauce and 1 cup or water over them, then put them in the oven, until everyone was close to getting here. It kept them super moist, and I actually let them finish cooking in there.

This is the Parmesan Onion Dip that I had mentioned a week or so ago. Michael requested it and I was oh so upset to have to make it. It was delicious, and was actually pretty good left over today.

Home made Buffalo Wings were next on the list... BAKED NOT FRIED. Since we try and not fry anything.. I opted for the baked version, but we all dug into these.

Buffalo wings

Chicken wings (I left the skin on this time b/c of the quantity I was doing)

Flour (to dredge the wings in)

Frank's Red Hot Wing Sauce (I used 1 bottle of the Original and One Sweet Heat)

Honey

Ranch Dressing (or you can use blue cheese, we are a Ranch household)

Preheat your oven to 425. Dredge each wing in flour (I used wheat flour and it worked just fine). Then place in a single layer in the bottom of a 9x13 pan. Place in oven, let cook 15-20 minutes, then flip. While those are cooking, take Hot sauce, and Honey and mix in a small sauce pan, place on the stove to heat on low. Taste it before you put it on the wings, if it's still to hot/vinegar"y", add more honey. When Wings are close to done, pour sauce on top of wings, then turn down the stove to 350-375. And let them soak up the sauce.

Now I'm a sucker for desserts... They are why I eat meals... just to get to dessert. (Thanks mom for that addiction). We were watching the Food Network a few weeks ago, and on one of the shows they showed a S'more Pie (yum right!). Michael soon after requested S'more pie for his birthday. Well with the number of people I was going to have to make these for, I decided maybe I'd try cupcakes. And OH MY GOSH. Let's just say. There aren't any left in the house. We sent some home with our guests, and the 3 that were left are already gone from last night.

S'more Cupcakes

1 Box Yellow Butter Cake mix

Eggs, Butter, Water that box requires

1/2 cup extra water

1 package graham crackers crumbs (I put them in the food processor), reserve 3-4 tablespoons for topping.

2 Giant Hershey's Chocolate bar chopped up

Preheat the oven from box instructions (I think 350). Mix the cake according to box directions. Then add graham cracker crumbs to batter, stir, it will thicken up, then add the extra water, if it still looks thick, add a little bit more at a time, until it is thinned out again. Fold in 2/3 of the chocolate chopped. Line 24 cupcake tins, Then scoop 1/4 cup of batter into each cup (it should make just enough batter for 24 cupcakes.

Bake 20 minutes or until done, when a toothpick comes out clean. Let cool completely, before putting mashmellow topping on top.

I made this marshmellow frosting to go on top (courtesy of Nibbledish.com):

Marshmallow Frosting:

1. Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
   
4. Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
   
5. Add vanilla, and beat 30 seconds to combine .
6. Frost the cupcakes right after beating with a greased spatula.

Then next time(and there will be a next time) instead of placing a whole piece of chocolate, I would just sprinkle what was left of the graham cracker and chopped chocolate on top of the marshmellow frosting. The whole piece of chocolate was good for presentation, but was kinda hard to eat, once the marshmellow had set up.

Beef Fajitas

And last but not least. The fajitas we had the other night. I made homemade tortillas, but for the quicker version you can buy them. (If anyone wants the recipe for homemade tortillas, just let me know and I'll either post it here, or e-mail it straight to you.)

I made a marinade of Olive oil, cumin, Oregano, Lime juice, Vinegar, garlic cloves (chopped). Placed in a ziploc bag, and let the flank steak marinate for 3-4 hours (it said to do it longer, but I forgot that morning).

Then I just got a pan hot, and sauted them, really quick . It took like 3-4 minutes for each piece. Sliced up the flank steak. Then I grilled some red and yellow peppers, with onions. And then cut 2 thick slices of tomato, and threw the whole slice in a pan for 20 seconds, just to heat it up.

Then it was fajita time. They were delicious. And of course we topped it with Salsa, lettuce, cheese and sour cream. Now from the picture you may think wow Colleen, that's a lot of Sour Cream.. This one got a little more than I usually put on there. They were smaller tortillas (think flatbread size).

So if you stuck with me through all the recipes. I hope you try at least 1 of these and love them as much as we did.... We had most for lunch today, and dinner is leftovers again!!! Can you tell we like leftovers in this house??

To leave your mouth watering tomorrow's dinner is:

Roasted Portabella mushroom with roasted redpepper and onion panini...

75 pound difference

Sorry I haven't posted as many recipes in the past week. I do have a fajita recipe that turned out pretty good, that I will try and post later. But as I said earlier this week. I hit my 75 pound weight loss. It has never come off easy, but I've had the great support of Michael, who has lost 70+ pounds as well (just faster, go figure). I know some of you may not have known me at my heaviest. So with my achievement this week. I thought I would give you guys a little inspiration as to being able to achieve your weight loss goals. 5 years, 1 pregnancy, and 1 pregnancy weight... I hit 75 pounds GONE. Never say I "lost" x amount of weight. Say you got rid of it. Losing it implies that you want to find it again. Getting rid of it, means it's NEVER coming back.

If I can put my body through all of this, then you can get to your goal.

So here is a photo from what I can gather is closest to my highest weight (our honeymoon).

2004- Alaska

This is the day I joined Weight Watchers February 2005.

And now May 2010.... Even though I thought the dress looked better in person than photographed. It is a "little" different. But we are healthier, happier people now than I thought we would.

A weight watcher online member once told me this:

There is NO such thing as motivation. There is only perseverance and determination. The determination to get what you really want, and the perseverance to ignore any obstacle to get there.

I have used this thought process for a while. So that I can never say to myself I have no motivation to go work out.. or I have no motivation to cook...

Because I DO have the determination to get to my goal weight. And the perseverance to do everything in my power to get there.

Scrambled Eggs

We were gone all weekend, hence why I haven't posted in a few days. We were able to eat a bunch of leftovers last week, so that was great not having to cook for a few days. Before I get to the dinner of scrambled eggs. I have to celebrate, that I finally hit my 75 lbs gone mark. It's taken 2 years to get rid of that 75 lbs, but it's gone and I am having to set a new goal.... 4 lbs by my birthday. Which is like 4-5 weeks away... fingers crossed I'll get there.

So now for Scrambled eggs... MY VERSION.

Scrambled Eggs (WW 8 pts)

4 eggs

1/2 cup egg whites

1/2 cup Red, Yellow Pepper diced.

2 cups fresh Spinach chopped

Cheddar Cheese

2 slices Canadian bacon, cubed

I sauteed the Peppers until they are softened. Then added the Spinach to cook down. Then added the canadian bacon. Saute those for 3 minutes. Then in a bowl, mix up the eggs and egg whites. Add egg whites to the pan of veggies.

Scramble the eggs with veggies like normal. When the eggs are still a moist, push to 1 side of pan and turn the heat down to low, add the cheese on top. Then add a few tsps of water on the bottom of the pan that doesn't have eggs. Put lid on top, to steam the cheese. It will melt the cheese and keep the eggs moist.

We had this with fruit (I had watermelon, b/c it's so good right now). And I had a Arnold's Sandwich Thin. A delicious breakfast for dinner!!