WW Rambling

It's humbling to be an Inspiration to someone else - But using WW people do ask what my secret is - let me tell you - it's not a secret - I follow the plan. I never give up. I gain and then I lose and then I gain and then I lose, but in the last three years from the weight I started on day one to the weight I am today, I've lost 126 lbs. I feel so much better.  I'm happier.  I'll never quit going to WW.  I'm a Lifetime member and it will always be part of my life. 

My friend's daughter, (actually she is my friend too) just joined WW and she asked for my input - this is what I sent her:

Take pictures for before and after shots

Track every bite, lick, taste

Measure and/or weigh all foods

Zero point foods are not free - when you look a food up it has a recommended serving size

Whatever foods are important to you, find a way to have them. I wanted a glass or two of wine every night with dinner. So, I did. Then my sister came for a visit and I saw how much food she was eating. Cut back on wine lol. I also pretrack a nightly snack.

I'm a volume eater - so when I look for snacks I want the ones that have a high number per serving.

Everyone is different - that's why WW works. My coach can eat tons of watermelon. I gain if I eat too much fruit. I can eat tons of peppers though.

Prepping my food is the key for me. I have 

A 11 x 16 Rubbermaid container that I line with paper towels, fill with salad (do not cut tomatoes just use small grape tomatoes). Top with paper towels and close it. Store in refrigerator. Enough salad for 8 -10 large servings.

Use a good olive oil - don't get rid of oils all together your body needs good fats

I'm really good at replacing items in a recipe to make it lower in points - let me know if you need help with any.

Before I go to a restaurant I look up their menu online and if it is a chain I look it up in the apt too. Then I make a plan. I put the items in the tracker. Go to the restaurant and always ask for dressing on the side (or I ask for lemon wedges instead of dressing) baked instead of fried, etc. Then afterwards I use the option to make the entry a meal. I name it  (begin with number 1 to keep all meals at the top - then the name of the restaurant to keep all the meals from each restaurant together then describe well. Then I have choices already figured out on a moment's notice. 

Groceries - mostly Meijer

We eat salmon a lot - we get the one with Crab Stuffing and put TJ Chili Lime seasoning on it

Fage FF Greek Yogurt - best consistency

       Use it for parfaits, sauces, 2 ingredient dough

Laughing Cow Cheese

        In place of cream cheese - on sandwiches, 

        in sauces, in scrambled eggs, in dips

G. Hughes products

         Ketchup, BBQ sauce, marinades, sweet chili

         sauce - salad dressing but I haven't found it

Ka-ME Hokkien stir fry noodles 

          Only found at one Meijers, but I love them.

           2 packets - I use one for the two of us

Walden Farms salad dressing

           Either you hate them or love them, but... 0 pts

           and you can add them to yogurt with Laughing

           Cow Cheese and spices to make dip. I like

            The Honey Mustard on my salad

All the fruits and vegetables you can buy

            I peel, cut & roast 6 pounds carrots each week

            Roast corn right in the husks (Pinterest Sides)

            Then  store in refr right in husks & microwave

Snacks

             Nabisco Corn Thins

             Popcorners Flex BBQ protein crisps

             Snyder Gluten Free Pretzel Sticks

              Popcorners Spicy Queso

              ActII popcorn

Amazon

              Devotion Angel Food Protein powder

                     I add this to whatever I'm baking

               Jordan's skinny coffee foam

                      Sugar free salted Caramel

Trader Joes:

Black Bean and corn enchilada frozen

Cibatta rolls - worth every damn point

Chicken wantons frozen - add to stir fry or soup

Everything but the bagel EBTB spice

Chili Lime seasoning

Olive Oil with attached spout

Krinkle cut squash to make fries

WW Zoom

Go to Google play or Apple Store
Download Zoom
Go to

 go to 888-3-florine.com

Usually an announcement comes up, x out of that and click on active member.

Fill out the member information
When you click on birthdate it gives you a calendar - click on 2020 and scroll to choose your year - can't tell you how stupid I was the first time.

Click on Michigan schedule

It lists drop ins to just go to a building to weigh in, in person to go to a building for a live class or virtual to go to a Zoom class. My friends even have gone to Hawaii classes! Open your Zoom app and Click on anyone that fits your time. If you don't find the leader interesting find a different one the next time.

Let me know which one you choose and I'll go too!

Yummy Cupcakes - 2 pts!

These are delicious - I do use Devotion Angel Food Protein powder. You can leave it out of the recipes, but I think it makes them better tasting and more nutritional. I freeze them and microwave one for my nightly snack with 0 pt ReddiWhip.

I go through a large 2 lb container each month, but they aren't showing that on Amazon at the moment. Here is a single serving one (click on picture to go to the link).

I make cherry chocolate or strawberry rhubarb but you can switch out for different fruits.

Free eBook Promotion

FREE EBOOK APRIL 22-26, 2020

As our pandemic continues I want to offer a little distraction to help us through the day. This book A Light Shines Forth is one of my favorite books. I wrote it when my grandson joined the USAF. You'll see much of his story in these pages. Click on the book. Enjoy

Inspiration in the Midst of a Crisis

I have never felt such a compulsion to write. I can't do the research fast enough. I am truly surprised.

I thought "Enough Kindness to Fill an Empty Heart" was going to be my last book. I had a long period of writer's block and just didn't feel inspired.

One day last week I stepped into the hot water and had to put my hands on the back of the shower to steady myself.  I didn't hear words, but just knew God was asking me why I had quit writing.

At the same time I was overwhelmed with concern for the thousands of family members forced to stay away from the hospital while losing loved ones to Covid-19.

Images flew through my mind of the doctors and nurses, on the national news, coming out of work looking shell-shocked. Many not able to go home to their families for fear of passing on the virus.

I knew right then what my story line was for my next book, "The Wake."

Here is the first draft of the prologue:

Dahlia took a deep breath and slowly let it out as she looked out over the Great Lake called Huron.

Although alone on the beach, she was not lonely, for she felt close to God. The warm breeze coming in over the water was a welcome respite from the oppressive heat of the past few days. As her skin cooled to a perfect temperature she felt her body relax to the gentle rhythm of the waves.

The sun, still hidden below the horizon, had turned the clouds into a majestic pallette of black, purple and orange with rays of brilliant white shafts starting to break through.

As the tip of the sun became visible, tears of joy rolled down her cheeks. She raised her arms and cried out to the heavens, "Oh Glorious One, thank you for the beauty and calm with which you have surrounded me. I am filled with awe and gratefulness for your gifts."

***************

I ask you to pray for inspiration to continue.

Barb Green's Banana Bread

This is a game changer! Eating this every morning. Lost 4.6 in three weeks. I add a scoop of protein powder. I also bake it for 45 minutes.

Shrimp with Chardonnay

Oh Yum!

Looked in the freezer for something to make.

I had peppers, butternut squash, corn and raw shrimp.

This is what I made.

1 cup cooked and cubed Butternut squash
1/2 cup Corn
1 cup Peppers
1 container Rice
1 can Black Beans
12 Frozen Shrimp

Saute shrimp in a tsp oil. Salt, pepper, chili lime, red pepper flakes. Flip when begins to turn pink.
Add 1 oz Chardonnay and 2 TBS G. Hughes mustard sauce. Set aside.

Stir fry everything else with salt, pepper, chili lime, garlic, parsley, Italian seasoning. Spoon into bowls.

Top with shrimp and sauce.

4 pts Blue

Peppermint Meringues

These look yummy. 

Only 1 pt each

Stuffless Stuffing

I love stuffing. I could eat it every single day. And now I can! Served it tonight to our friends, Kay and Jerry, and it got thumbs up. Kay doesn't like pumpkin, but couldn't even tell there was a whole can in the casserole.

I didn't have zucchini so I added extra onion and celery.

National Pancake Day!

Today is National Pancake Day - YUM!

After my Grandma Shea died I took her cookbooks and hand written recipes home. I was 18 and a senior in high school; I put them in a box and forgot them. When my Mom moved to an apartment I found them. At that time,1975, I was a new mom with time to look through the box. I was pleasantly surprised to find that my Grandma had written notes by many of the recipes. Most were "good" a few were "not good" but some were "very good."

This recipe is inspired by one of her "very good" notations. It was called French Pancakes. The eggs are separated and the whites are beaten with a mixer until peaks form. After mixing the rest of the ingredients the egg whites are gently folded into the batter. This causes tiny air bubbles to create light and fluffy pancakes that melt in your mouth.

I added different ingredients until the flavors were scrumptious and there was enough batter to make pancakes for both my husband and me. It was also important to keep the points as low as possible.

French Berry Pancakes aka Berry Cloud Pancakes

Preheat griddle sprayed with Pam

2 eggs, separated - whites beaten to peaks

Yolks in separate bowl

Add to the yolks:

1 banana

Lots of Cinnamon
1 tsp vanilla extract

1/4 cup Kodiak Pancake mix

Separate egg yolks and egg whites. Mix whites on high until peaks form.

By hand gently fold the egg whites into the batter. Do not over mix.

Spray a hot griddle with Pam.

Spoon batter onto griddle and if you want berries add to each pancake after they are on the griddle. It doesn't take them long to brown, so work quickly. Then flip the pancakes. Push any of the batter or berries back into each pancake.

Hint for flipping: I use two metal spatulas. One under the pancake and one at the back edge of the pancake making a 90° angle with the griddle.

Cover loosely with foil.

We love Al Fresco Chicken Bacon. Sprinkle a paper towel lightly with water. Put 2 pieces on the towel, fold over, 2 more, fold over, 2 more, fold over, last one, fold over. Microwave for 20 seconds.

Wash dishes. (My scientific method of perfect timing.)

Plate and eat - a scrumptious 2 pt breakfast and an extra bonus is that I never get hungry after eating this.

My favorite breakfast... Enjoy.

My latest eBook

So pleased to announce my latest eBook has been published. I timed the publication date to be the day I reached Lifetime at WW (formerly known as Weight Watchers.) 

The book contains my own ideas about weight loss, it is not meant to in any way be a representation of their program or policies. 

I am eternally grateful to WW for giving me the opportunity to become more healthy. All my blood pressure and cholesterol medicine has been discontinued. My sugar is normal. I've lost 122.9 pounds in 2 year and 4 months. If I can do it, so can you.

My characters, Rebecca and Beth, have success with WW. Just like I did. And.... just like you can.

Click the book to go to Amazon to see my book.

BBQ Pulled Chicken

Mmmm...  Mmmm...  Mmmm

I love taking a zero point condiment and making it into a luscious low point dinner. This makes 10 servings. Good to put in small containers to freeze.

1 large package boneless, skinless chicken breasts. There were 8 large breasts.

Mix
1 bottle G. Hughes BBQ sauce
1/2 cup Hoisin sauce
2 TBS cup light sodium soy sauce
Ginger
Garlic

Put in slow cooker
Cook 7 hrs in low
Take two forks and shred chicken

Leave cover off and let sauce reduce.

Use in wraps, buns, or just plain.

10 Servings
1 point

Cookie Sheet Quiche

Note: If you are looking for the original recipe for one quiche click here.

Party size quiche - I make day ahead and refrigerate it to warm up just before the party.

Size Pans I use
14.75 x 20 Roll out crust
13 x 18 Bake Quiche

Cook bacon day before - I bake it 350° on a cookie sheet. It was thick cut so it took 45 minutes. But watch that it doesn't burn after 30 minutes.

Crust:
2 heaping cups plus 1/2 cup flour
2 1/2 sticks butter
Ice water - can't measure

Cut very cold butter into small chunks

In food processor flour and butter. Process until well mixed. Add water while running until it just forms a ball. I shake it while it's running. Firm into a flat log on plastic wrap. Cover and refrigerate.

Filling:
2#  shredded Colby cheese
12 large eggs
3/4 cups milk
1# bacon already cooked and cut into pieces
2 small packages frozen broccoli and cheese
2 cups fresh broccoli flowers with large stems cut off
2 TBS flour
2 TBS dill
1 TBS Mrs. Dash
Enough nutmeg to sprinkle lightly on top
Salt and pepper - I added 24 twists of ground pepper and 18 twists of salt - I would usually put 1 and a half twists of salt and 2 twists of pepper on 1 egg so I twist counting as I go along.  This is an easy way to know how much seasoning to add by how many eggs I use.

Microwave pouches of broccoli. Cut up fresh broccoli and steam separately in microwave. I drain and press the cheese sauce out of the packages. You can make soup or sauce later with it. It still adds flavor to the quiche, but is too runny if you leave it in. Mix all the broccoli together.

Whisk eggs, milk and spices except for nutmeg.

Roll out dough on the light floured larger cookie sheet or turned over on the back if it has sides. Run a metal spatula around the edges to loosen. Slide it a little at a time onto the cookie sheet you'll bake the quiche in. Form sides and crimp.

Cover bottom with cooked bacon pieces.
Add broccoli on top of bacon.

Pour egg mixture on top.
Sprinkle a few TBS of flour on top of egg mixture.
Top with cheese
Sprinkle lightly with nutmeg

Bake in 400° oven until set. Let cool.

Cover with foil. Refrigerate.

To warm for party. Take out of refrigerator. Cut into pieces. Warm in 350° oven for 30 minutes.

This is not a WW friendly recipe! Probably 13-15 pts for a small piece. Our granddaughter is getting married and we're having breakfast tomorrow, so I'm living life one day at a time, 3 days after making goal!!! I'm eating the chicken salad and taking one bite of quiche. When I get below goal and after I got lifetime, I'll make a quiche and have a small piece.

Memories

While I was caring for my Mom twenty-five years ago, I came home one night and as I drove into our driveway this song was playing. I knew we were close to losing Mom, this song meant the world to me in that moment. It still brings tears to my eyes and they are rolling down my cheeks as I write this. That time taught me so much, about myself, the reasons why we are here, our responsibilities both as the caregiver and as the loved one dying.

This year Sheala will be married. She was such a gift to my Mom when she was born early enough to bring love and comfort that last month to her great grandmother. This wedding preparation has made me think a lot about Mom.

Mini Vacation

Spending a couple of days up north. Yesterday in Mackinaw City today in St. Ignace.

Woohoo! Let the editing begin!

As a writer, it is a scary, as well as a wonderful day. I handed over copies of my just finished book to Kathy and Mary Lynn.

They will work on it separately, then the three of us will work on it together. Then it's off to Jane, back to me, then Kay gets it.  Then it comes back to me and I make the changes, read it and make the final edit.

I love these women - they make my books so much better.

Pictures from Recent Road Trips