Sunday, January 29, 2012

Fiesta Beans

This is what I served along with the taco pie. For some reason, I was feeling Mexican food last night.

Recipe from Eating Well dot com.
Yields 6 servings.
169 calories per serving.

16oz nonfat refried beans
15oz pinto beans, rinsed
1/2 c salsa
2/3 c reduced fat cheddar cheese, shredded
4 scallions, sliced

Preheat oven to 400.

In a sauce pan combine refried beans, pinto beans, salsa, & 1/3 c cheese.
Cook over medium heat for 6 - 8 minutes, until cheese has melted.
Spoon the mixture into a baking pan & sprinkle with remaining cheese & scallions.

Cook for about 5 minutes.

I topped this with low fat sour cream & served it as a bean dip with baked tortilla chips. It was so delicious!

Taco Pie

I had an old friend of mine over last night & I decided that I would make us dinner. She, too, is working on weight loss & I thought it would be a good way for both of us to stay on track.

Recipe from Old El Paso.
Yields 6 servings.
290 calories per serving.

1 lb 93% lean ground beef
1 package taco seasoning
1 can green chilies, chopped
2 eggs
1 c 1% milk
1/2 c Heart Smart Bisquick
3/4 c reduced fat cheddar cheese

Preheat oven to 400.
Spray a 9 inch pie pan with cooking spray.

In a large skillet cook ground beef, stirring occasionally, until browned.
Stir in taco seasoning & spoon into pie pan.

In a small bowl or larger measuring cup stir together eggs, milk, & Bisquick until blended.
Pour over top of ground beef.

Bake for 25 minutes.
Top with cheese & chilies & bake for about 5 more minutes.

Saturday, January 28, 2012

Progress Report : Week #4

Weight last week : 224.2lbs.
Weight as of 1/21/12 : 222.4lbs.

Progress : Minus 1.8lb.
Total weight loss so far : 8.4lbs.

Measurements last week:
Waist : 40.5 inches.
Hips : 43.5 inches.
Torso : 41 inches.

Current measurements (as of 1/28/12):
Waist : 40 inches.
Hips : 43 inches.
Torso : 40.5 inches.

Progress : Minus .5 inches in my waist, .5 inches in my hips, & .5 inches in my torso.
Total inch loss so far : 4.5 inches.

Id call this a VERY successful week in my weight loss hustle. I had all around losses, didnt miss a workout, didnt cheat on my eating once. And all this with PMSing & being on my period.

I didnt hit my original goal of losing 10lbs by February 1st but, honestly, Im okay with it because I know that I made substantial progress. Or, as my father has always said to me, "Progress, not perfection." There's always next month.

Note to self : Keep this shit up, bitch. You're rocking & rolling!

I think I may start photographing myself at the beginning & end of each month so that I have some sort of visual comparison.

Wednesday, January 25, 2012

Healthy Baked Spaghetti

Reading this recipe it sounded a lot like baked ziti, except faster.

Recipe from Spark People.
Yields 8 servings.
266 calories per serving.

1 pkg whole wheat spaghetti
1 lb turkey, ground
1 c water
2 c tomato sauce
1 c tomato paste
3 tbsp raw onion
1 tsp garlic powder
4 oz part-skim mozzarella cheese

Preheat oven to 400.

Cook spaghetti to al dente & drain.

Meanwhile, place onion in a large skillet with water.
Cook over medium heat until onion is tender.
Add turkey & seasonings.
Brown turkey breaking up into crumbles.

Stir in tomato sauce & tomato paste & let simmer for 15 minutes.
Remove from heat.

In a casserole dish pour turkey mixture into the bottom.
Add spaghetti & mix well.
Sprinkle with cheese.
Bake for 5 - 7 minutes, until cheese is melted.

Sunday, January 22, 2012

Confetti Potato Salad

This was unexpectedly really, really good. I mean, I wouldnt of printed it if I thought it wasnt going to be that great but, that was the perfect mix. This dish is also another instance that I wasnt so sure of the ranch dressing as a flavor but truly, it added a LOT to the mix. Another thing that shocked me was the low calorie count with so many potatoes.

Recipe from BHG dot com.
Yields 8 servings.
108 calories per serving.

1.5 lbs red potatoes (about 3 medium)
1 c fresh green beans, trimmed & cut into 1 inch pieces
2 c broccoli florets
1/2 c carrots, shredded
1/2 c low fat ranch dressing
1/4 tsp pepper

Cut potatoes into 1/2 in cubes & place into a large skillet.
Add water to cover & bring to a boil over high heat.
Reduce heat, cover, & cook for 5 - 7 minutes.
Drain well & set aside to cool.

Wipe out that same skillet & bring 2 cups of water to a boil over high heat.
Pour in green beans & return to boil.
Cover & cook for 3 minutes.
Drain & rinse with cold water.

In a large bowl combine potatoes, green beans, broccoli, & carrot.
Add pepper & salad dressing & toss to mix well.

Now, the recipe said to chill for at least 4 hours but, I let this sit in my fridge for about 40 minutes & it was just as delicious as Im sure it will be later this week.

Three Cheese Manicotti

I really do love Italian food. I cant say it's my favourite sort of food because, Im such a freakin' glutton, I cant name a favourite. I guess I feel like of all of the genres/types of food, I feel Im best at preparing Italian. It's probably also because when I started cooking, ziti was always my go-to dish.

Recipe from Better Homes Test Kitchen.
Yields 10 servings.
236 calories per serving.

20 dry manicotti shells
2 1/2 c low-fat, part-skim ricotta cheese
2 c part-skim mozzarella cheese, shredded
2 eggs
1/3 c parmesan cheese
1/4 tsp salt
1/4 tsp pepper
32 oz tomato sauce

Cook manicotti shells according to package.
[Basically, bring a large pot of water to a boil, place shells in water & cook for 7 minutes.]

While the pasta is cooking, in a large bowl combine ricotta cheese, 1 c of mozzarella, eggs, parmesan, salt, & pepper.
This will be your filling.

Preheat oven to 350.
Spread 1 c tomato sauce on the bottom of a 9x12 baking dish.
Spoon 3 tbsp into each shell & place into baking dish.
Pour remaining tomato sauce over top of shells.

Bake for 40 minutes.
Remove from oven, sprinkle with remaining cheese, & bake for 5 more minutes until cheese is melted.

I dont know if it's because I havent made Italian food in a few months but, this was DELICIOUS!

Chicken and Pepper Saute

I love onions, peppers, & garlic together & while I was making this, I found myself intoxicated by the smell. Not to mention, the chicken is slightly battered. Combine those two aspects and you have to be what I consider a delicious lunch dish. And low calorie! With HUGE servings!

Recipe from Better Homes Test Kitchen.
Yields 4 servings.
236 calories per serving.

1/4 c flour
1/4 tsp salt
1/4 tsp pepper
1 1/4lb boneless, skinless chicken breasts, cut into 1/4s
1 tbsp olive oil
2 small green peppers, chopped
1 small onion, cut in half and sliced
2 cloves garlic, minced
3 plum tomatoes, diced
2/3 c reduced sodium chicken broth
1 tbsp lemon juice

In a shallow bowl combine flour, salt, & black pepper.
Dip chicken into flour mixture coating both sides & tapping off the excess.

In a large skillet, heat oil over medium heat.
Add chicken to skillet & cook for 8 - 12 minutes, turning only once.
Remove chicken from skillet.

Place pepper, onion, & garlic in skillet.
Cook & stir for 2 minutes.
Remove from heat & add tomatoes, chicken broth, & lemon juice.
Stir to combine & return to heat.

Bring to a boil & reduce heat.
Boil for 4 minutes, until liquid has slightly thickened.

Combine chicken & pepper mixture & enjoy!

Saturday, January 21, 2012

Spicy Cheeseburger Pizza

This was a very fast & freakin' delicious weeknight dinner. My boyfriend wasnt a huge fan but, I really loved the cheesy gooey-ness without excess amounts of calories.

Recipe from Velveeta.
Yields 8 servings.
250 calories per serving.

1/2lb ground beef, 96% lean
8 oz Velveeta, cubed
1 ready-to-bake pizza crust (I used Boboli)
1 can diced tomatoes & green chilies
1/4 c ketchup

Preheat oven to 400.

Brown the meat in a medium skillet & drain.
Return meat to skillet & stir in Velveeta.

Place pizza crust on a baking sheet.

Mix tomatoes/chilies & ketchup.
Spread onto crust.
Top with meat mixture.

Bake for 10 minutes.

So delicious & we still have some left over!

Progress Report : Week #3

Weight last week : 225.2lbs.
Weight as of 1/21/12 : 224.2lbs.

Progress : Minus 1lb.
Total weight loss so far : 6.6lbs.

Measurements last week:
Waist : 40.8 inches.
Hips : 44 inches.
Torso : 41 inches.

Current measurements (as of 1/21/12):
Waist : 40.5 inches.
Hips : 43.5 inches.
Torso : 41 inches.

Progress : Minus .3 inches in my waist & .5 inches in my hips.
Total inch loss so far : 3 inches.

Despite the fact that it was only a pound lost this week, my measurements are really starting to do some of the talking. And this is also great because I missed one of my Jillian Michaels workouts this week. I also managed to maintain a healthy diet (giving myself last Saturday as my Faturday). And I truly think that that Faturday had a lot to do with the smaller amount of loss in pounds.

Regardless of any of this, Im still losing which is fantastic! I dont know that Ill make my goal of a 10lb loss by the end of the month but, Im still rocking & rolling &, to me, that's REALLY all that matters. :D

Tuesday, January 17, 2012

Roasted Garlic Potatoes

Despite my healthy eating habits, Im still a total potato lover. I find, for myself anyhow, it's ALL about portion control. This doesnt mean that I eat potatoes or "bad carbs" on a daily basis but, every once in a while, Ill make a dish like this & really be able to enjoy it.

Recipe from Skinny Kitchen dot com.
Yields 4 servings.
108 calories per serving.

1 lb small potatoes
1 tbsp olive oil
salt & pepper, to taste
garlic powder, to taste

Preheat oven to 425.
Line a baking sheet with foil.

In a medium bowl place potatoes & olive oil & toss to coat.
Sprinkle salt, pepper, & garlic powder over top &, again, toss to coat.

Roast for 25 minutes.

Remove from oven, turn potatoes over & roast for another 20 minutes.

Beef Enchilada Bake

I can honestly say that I havent had Velveeta cheese since I was a child. We always had it in our house & now I see why. It's so easy to cook with; all melty & gooey.

Recipe from Velveeta via email.
Yields 6 servings.
290 calories per serving.

1 lb ground beef, 93% lean
1 can cream of chicken soup, condensed & reduced-sodium
8 oz Velveeta, cubed
6 corn tortillas, halved
1 can diced tomatoes & green chilies

Preheat oven to 350.

Brown meat in a large skillet & drain.
Stir in soup & 6 oz of the Velveeta.

Spoon 1/3 of meat mixture into a square baking dish.
Cover with 6 tortilla halves & 1/4 c of tomatoes & green chilies.
Repeat layers & top with remaining meat mixture, tomatoes/chilies, & Velveeta.

Bake for 25 minutes.

Monday, January 16, 2012

Spanish Potato Omelet

I really enjoy breakfast foods but too often, Im rushing in the morning, be it the weekends or the work week. Yesterday morning, I had some free time & thought it would be nice to make something a little different for breakfast.

Recipe from The Slim Gourmet Cookbook.
Yields 4 servings.
221 calories per serving.

5 eggs
2 cups potatoes, cooked
1 small onion, chopped
1 green pepper, diced
4 oz lean ham

Preheat oven to 350.

Peel & cube cooked potatoes.

In a medium bowl beat eggs until smooth, folding in remaining ingredients.

Spray a pan with cooking spray & pour in egg mixture.
Top with potatoes

Bake for 25 minutes.

Saturday, January 14, 2012

Progress Report : Week #2

Weight last week : 227lbs.
Weight as of 1/14/12 : 225.2lbs.

Progress : Minus 1.8lbs.
Total weight loss so far : 5.6lbs.

Measurements last week:
Waist : 41 inches.
Hips : 44 inches.
Torso : 41.5 inches.

Current measurements (as of 1/14/12):
Waist : 40.8 inches.
Hips : 44 inches.
Torso : 41 inches.

Progress : Minus .2in in my waist & .5 inches in my torso.
Total inch loss so far : 2.2 inches.

I am BEYOND excited that Ive kept this going for two weeks straight. 5.6lbs in 2 weeks is amazing progress! Im very proud of myself & intend to keep kicking ass.

My mini goal for the month is to lose a total of 10lbs. Id say that it's very doable. If I do reach this goal, Im buying myself a piece or two of makeup to celebrate my victory.

Friday, January 13, 2012

Salsa Chicken Fiesta

This was a very fast weeknight dinner. I keep finding that the more meals I cook for two, the more I need a smaller pan to cook things in. After dinner tonight, we alleviated the problem. I will say that for such low calorie count, you really get a large portion. The portion that is pictured below was the whole portion, as in 1 serving. Pretty awesome. Thank you, Betty Crocker.

Yields 2 servings.
220 calories per serving.
Recipe from Betty Crocker.

1/3 c Bisquick Heart Smart mix
1 tbsp water
1 egg white
1/4 c plus 2 tbsp reduced fat cheddar cheese, shredded
1 lg boneless, skinless chicken breast, cut into 1/2 in pieces
1/2 c salsa

Preheat oven to 400.
Spray baking dish with cooking spray.

In a small bowl, stir together Bisquick, water, & egg white.
Spread in pan & sprinkle with 1/4 c of cheese.

In a non stick skillet, cook chicken over medium-high heat stirring frequently until cooked through.
Stir in salsa & heat until hot, about 3 minutes.
Poor salsa mixture over batter in pan.

Bake for 20 minutes.
Sprinkle with remaining cheese & bake for 2 more minutes, until cheese is melted.

Wednesday, January 11, 2012

Zucchini Parmesan

This is another dish I made for my lunches for the week. Usually, I try to have my make ahead dishes be fast but, this one took a little time. I will say, it was totally worth it. I had some for lunch today & holy hell. So delicious!

Recipe from Family Circle via Recipe dot com.
Yields 8 servings.
240 calories per serving.

1/2 c flour
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 large zucchini, trimmed & cut into 1/4 inch thick slices
1/4 c canola oil
2 14.5 oz cans Italian diced tomatoes
1/4 tsp red pepper flakes
1 1/4 c reduced fat mozzarella cheese, shredded
1/4 c parmesan cheese

Heat oven to 375 degrees.
Coat a baking dish with cooking spray.

In a shallow bowl, mix together flour, 1/4 tsp garlic powder, salt, & 1/4 tsp black pepper.
Coat each piece of zucchini in flour mixture & tap off excess.

In a large skillet, heat 2 tbsp of the oil over medium high heat.
Working in 3 batches, add zucchini slives and saute until lightly browned, 3 minutes on each side.
Add more oil as needed to avoid sticking.
Transfer zucchini slices to paper towels.

In a medium bowl, combine the tomatoes, pepper flakes, 1/2 tsp garlic, and 1/4 tsp black pepper.
In another bowl, combine parmesan and mozzarella cheese.

Spread a small amount of the tomato mixture in the bottom of the baking dish.
Arrange half of the zucchini in a single layer over top.
Spoon half of the tomato mixture on top & then the cheese mixture.
Repeat layers once more.

Bake, uncovered, for 30 minutes.
Let stand for 10 minutes & serve.

Tuesday, January 10, 2012

Chicken Pizza with a Kick

This was an interesting combination and I actually did half of the pizza according to this recipe. The other side, I did to my boyfriend's liking. He isnt crazy about onions & prefers pepperoni on pizza, instead of chicken. It's good because you can change up the toppings to those who dont necessary pay attention to their eating habits. Im going to edit the ingredients list based on what I did. (Really, the only change is the amount of chicken.) The other great thing about this is that the portions are HUGE.

Recipe from BHG dot com.
Yields 6 servings.
305 calories per serving.

6 oz boneless, skinless chicken breast, cut into strips
2 tsp cooking oil
1/2 small onion, diced
non - stick cooking spray
10 oz pkg refrigerated pizza dough
1/2 c mild taco sauce
1/2 reduced fat cheddar cheese, shredded

In a skillet, heat oil over medium high heat, about 1 minute.
Place chicken & skillet & cook for about 5 minutes, until no longer pink & set aside.
Add onions to the skillet and cook for 5 minutes, until tender.
Set aside.

Preheat oven to 400.

Coat a baking pan with cooking spray.
Unroll pizza dough onto pan & pinch border to form a crust.
(Im really retarded at this, which is why my crust is SUPER uneven!)

Spread taco sauce across the dough.
Top with chicken, onions, & cheese.

Bake for 15 minutes, or until crust is golden & cheese has melted.

Sunday, January 8, 2012

Ranch Roasted Red Potatoes

So, Im super brilliant and deleted the pictures I had of this delicious dish. Despite my retardation, this was a delicious side to the crunchy garlic chicken I made as an entree tonight. Something about meat and potatoes just works so well, especially when you're feeding a man. Haha.

Recipe from
Yields 4 servings.
78 calories per serving.

12 oz red potatoes (2 lg, 3 med), washed & quartered
1 package ranch dressing mix
olive oil cooking spray
1 tsp salt

Preheat oven to 425.

In a large bowl add potatoes & spray with olive oil.
Add ranch mix and salt & toss to coat well.

Spray a baking sheet with cooking spray & spread potatoes evenly across.

Bake for 20 - 25 minutes.
Edges will turn very dark brown.

Crunchy Garlic Chicken

My boyfriend makes a version of this without the crunchies & I thought Id try my hand at this one. I will say that I like his better but, this one is still really good. Also very filling, which is such a positive when it comes to low calorie meals. This recipe yields 6 servings but, I only made 4 because I wanted some leftovers for my lunch during the week. Im going to post the original recipe, though. It's what I used and I just had a little extra of the two mixtures.

Recipe from Betty Crocker.
Yields 6 servings.
280 calories per serving.

1/4 c margarine, melted
2 tbsp 1% milk
1 tbsp chives, chopped
1/2 tsp salt
1/2 tsp garlic powder
2 c whole grain Total cereal, crushed
1/2 tsp paprika
6 boneless, skinless chicken breasts

Preheat oven to 425.
Spray a 13x9 dish with cooking spray.

In a shallow bowl, mix 2 tbsp of the margarine, the milk, chives, salt, and garlic powder.
In a different shallow bowl, mix cereal and paprika.

Dip chicken into milk mixture coating both sides & then into cereal mixture also coating both sides.
Repeat with each breast & place into baking dish.

Drizzle remaining melted margarine over top of the breasts.

Bake uncovered for 20 - 25 minutes.

Summer Day Chicken Salad

Yes, I realize that we're in the throes of winter but, I really like chicken salad & thought that would be nice to have as one of my lunches this week. I actually just had some for lunch today & it was really delicious and very filling. Not to mention really fast!

Recipe from Better Recipes dot com.
Yields 4 servings.
155.2 calories per serving.

1 lg can chicken, drained
1 small onion, diced
4 tbsp Caeser dressing
1/3 tsp spicy mustard
1/4 tsp paprika
1/4 tsp sugar

Mix all ingredients together & refrigerate for 10 - 15 minutes.

I ate mine over a bed of romaine & topped it with pepper.

Saturday, January 7, 2012

Toffee Crunch Muffins

These are actually a little higher in calories that I like to eat for breakfast for one item but, I thought it might make a great breakfast on the go. Or maybe even good for a low-cal dessert.

I havent actually try these yet so I cant attest to how delicious they are but, they look pretty amazing.

Yields 10 muffins.
222 calories per muffin.
Recipe from BHG dot com.

1.5 c flour
1/3 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/2 c milk
1/2 c light sour cream
3 tbsp margarine, melted
1 tsp vanilla extract
4.2 oz toffee, finely chopped

Preheat oven to 400 degrees.
Grease muffin pan & line with paper liners & set aside.

In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
Make a well in the center of the mixture.

In another medium bowl, combine egg, milk, sour cream, melted margarine, & vanilla.
Add wet mixture to dry mixture & stir until just moist.
(Batter will be lumpy.)
Gently fold 2.8 oz of toffee into batter.

Spoon batter into muffin cups evenly.
Sprinkle tops with remaining toffee crumble.

Bake for 20 minutes.

Weekly Progress Update

So, Ive decided to do a weekly update to keep track of my progress for my weight loss goal. I know that I usually use this as a food blog but, I feel as though eating healthy & fitness progress go hand in hand, if you're doing what I am. :]

Starting weight : 230.8lbs.
Weight as of 1/7/12 : 227lbs.
Progress: MINUS 3.8lbs!

Beginning measurements:
Waist : 41 inches.
Hips : 43.5 inches.
Torso : 43 inches.

Measurements as of 1/7/12:
Waist : 41 inches.
Hips : 44 inches.
Torso : 41.5 inches.

Progress : MINUS 1.5 inches in the torso, plus .5 inches in the hips.

I think maybe I measured incorrectly last week in my hips because it doesnt make sense that I gained .5 inch while my other progress shows loss. Not a discouragement, though.

All around, Im REALLY proud of myself! Id like to keep this going!

Wednesday, January 4, 2012

Sloppy Joe Supreme

This was another fast weeknight dinner. I actually meant to make this for dinner last night but, Im brilliant and forgot to defrost the meat. This was pretty delicious but, on the higher end of the calorie spectrum. It ended up being okay though because I didnt serve anything along side of it.

Recipe from Betty Crocker via Recipe dot com email.
Yields 3 servings.
270 calories per serving.

1/2 c Bisquick Heart Smart mix
3/4 c reduced-fat cheddar cheese, shredded
1/4 c water
1 egg white
1/2 lb 93% lean ground beef
1/2 c tomato sauce
1/4 c ketchup
1/4 tsp salt

Preheat oven to 400.

In a bowl stir together Bisquick, 1/2 c cheese, water, & egg white & set aside.

In a skillet cook beef over medium heat for about 4 minutes, until brown.
Drain & place back into skillet.
Stir in tomato sauce, ketchup, & salt.
Heat over medium high heat, stirring occasionally until hot.
Transfer into baking pan.
Pour Bisquick mixture over top.

Bake for about 25 minutes, or until golden brown.
Sprinkle with remaining 1/4 c cheese.

Monday, January 2, 2012

Spaghetti Carbonara

This is a dish Ive never actually tried before & thought that it would be quick to make for dinner some night. Not to mention, it's got quite a bit of bacon in it so I knew my boyfriend would be game.

Recipe from Family Circle via Recipe dot com emails.
Yields 6 servings.
250 calories per serving.

1 box whole wheat spaghetti
8 slices thick cut bacon, diced
2 large eggs
2 egg whites
1 1/4 c parmesan cheese
salt & pepper to taste

Bring a large pot of water to a boil.
Add pasta & cook for 10 - 12 minutes.

While pasta is cooking, heat a large skillet over medium high heat.
Add the bacon & cook until crisp, about 6 minutes.
Drain all but about 1 tbsp of fat.

Reserve 1/2 c of past water & drain pasta.
Add pasta to skillet of bacon & toss to combine.

In a large bowl, whisk the eggs and egg whites.
Turn off the heat under the skillet & add eggs and 1 c of cheese.
Toss to thoroughly combine.
Add pasta water if needed.

Season with salt & a generous amount of pepper.
Sprinkle with parmesan cheese & serve immediately.

New Years Resolution

Okay so, Im not usually one to make New Years Resolutions. I think that it's stupid to wait for the beginning of a new year to set a goal but, Ive been really derailed from my commitment to losing weight the past few weeks & Im rather disgusted with myself. So, starting today Im recommitting to eating healthy all the time. As in, Faturday ONCE A MONTH, not once a week. Im going to go to the gym 4 days a week & do my Jillian Michaels Kinect workout 3 days a week in addition.

So, starting weight as of January 1st is 230.8lbs. Measurements are as follows:

Waist : 41 inches.
Hips : 43.5 inches.
Torso : 43 inches.

My goal weight is 160. I dont have a goal for my measurements or size but, I know where Ill be happy when Im there.

If I keep this up for 6 months, I get my Rosie the Riveter tattoo.

Im so ready to rock this!

Sunday, January 1, 2012

Pop Pop's Kielbasa

My mother's side of my family is Polish. As in, my great grandfather is off the boat Polish & my grandfather speaks the language fluently. Ive always wanted to learn but, he's never had the time to teach me. Anyways, my point is that kielbasa has been a well-loved & common dish at every one of my family gatherings. Until I was about 10 or 11, I didnt realize that this wasnt a common dish at holidays. We go to a place called Ostrowski's located in Fells Point, Baltimore, MD. Having kielbasa from anywhere else just isnt the same.

ANYWAYS. Enough of that mindless family history & onto the recipe! Also, I consider this to be an indulgence so there's no serving size on calorie information for this one. I also feel as though that would take away from the family feel of this dish.

3 lbs fresh kielbasa
1 qt fresh sauerkraut (canned sauerkraut tastes like shit!)
1 can beef broth (just in case -- you'll see what I mean.)
caraway seeds

Poke holes in kielbasa with a fork.
Place cold water & kielbasa in a deep pan & bring to a boil over high heat.
Reduce heat to medium high and cook for 40 minutes.

Meanwhile, remove sauerkraut from packaging and rinse to remove excess salt.

When kielbasa is done cooking remove from pan and let cool.
Reserve the water & set aside -- you'll need this for the crockpot.
When the meat has cooled, cut into 2 in pieces.

In a crockpot, place a layer of sauerkraut in the bottom & then a layer of kielbasa.
Repeat until you've run out of ingredients.
Pour reserved water over top.
If water doesnt come to the top, add enough beef broth to hits the top.
Top with caraway seeds.

Cook on high for 4 - 6 hours or low for 8 - 10 hours.

I made about 5lbs of this for Christmas dinner & HOLY CRAP was it amazing! It tasted just like my grandfather had made it.

Cornbread Casserole

This was another dish I made for Christmas dinner. It's very similar to the one I made for Thanksgiving dinner except I had calorie count in mind. This tasted almost exactly the same. I burned the top a little bit but, it turned out okay because it gave it a crispy top without tasting burnt.

Recipe from Skinny Kitchen dot com.
Yields 16 servings.
205 calories per serving.

2 large onions, chopped
1/4 c plus 2 tbsp margarine
4 egg whites
1 egg
2 tbsp 1% milk
1 pkg cornbread mix
2 14.5 oz cans creamed corn
1 c fat-free sour cream
1/2 c reduced fat cheddar cheese, shredded

Preheat oven to 425.
Coat a 13x9 baking dish with nonstick spray.
Place onions and margarine in a microwave safe dish & heat for about 4 minutes, until soft.

In a medium bowl, mix together egg whites, egg, and milk.
Stir in the cornbread mix and creamed corn.
Spread batter into prepared baking dish.
Spoon cooked onions and margarine evenly over the top.

Using a rubber spatula, carefully spread the sour cream over the onions.
It's not necessary to completely cover onions.
Sprinkle cheese evenly over top of the sour cream.

Bake for 40 - 45 minutes until gold brown.

Let stand for 10 minutes before cutting into squares.