Tuesday, January 4, 2011

Wow! I just realized I have lost 70 pds

I really can't believe, I did it. Who says you can't do anything if you try

Mocha Espresso Parfaits

Here is a healthy dessert to indulge in, I got it from kraft website http://www.kraftrecipes.com/recipes/mocha-espresso-parfaits-70058.aspx

Mocha Espresso Parfaits recipe
1 container (16 oz.) BREAK-STONE'S or KNUDSEN 2% Milk-fat Low Fat Cottage Cheese
1/4 cup  sugar
1 Tbsp. unsweetened cocoa powder
2 tsp.  MAXWELL HOUSE Instant Coffee
2 cups sliced strawberries
1/2 cup  thawed COOL WHIP LITE Whipped Topping
1/4 cup PLANTERS Sliced Almonds, toasted

Make It

PLACE cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
SPOON half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute fresh raspberries for the sliced strawberries.
Calories  220 Total fat  7 g Saturated fat  3 g Cholesterol  10 mg Sodium  370 mg Carbohydrate  29 g Dietary fiber  3 g Sugars  21 g Protein  13 g Vitamin A  6 %DV Vitamin C  80 %DV Calcium  10 %DV
Iron  6 %DV Healthy Living Information Good source of vitamin A or C Diet Exchange 1-1/2 Carbohydrate + 1/2 Fruit + 2 Meat (VL) + 1 Fat

Rustic Italian Chicken & Rice

Here is another healthy recipe from the Kraft website http://www.kraftrecipes.com/recipes/rustic-italian-chicken-rice-121385.aspx?cm_mmc=eml-_-rbe-_-20110104-_-1029 to help you eat healthy this year
Rustic Italian Chicken & Rice recipe 
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided
4 small  boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1   zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups  spaghetti sauce
2 cups hot cooked long-grain brown rice
1/2 cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
SPOON rice onto platter; top with chicken, sauce and cheeses.
* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra
Sprinkle with 1/4 cup thinly sliced fresh basil just before serving.
Calories  480 Total fat  17 g Saturated fat  4.5 g Cholesterol  80 mg Sodium  820 mg Carbohydrate  45 g Dietary fiber  6 g Sugars  10 g Protein  36 g Vitamin A  40 %DV Vitamin C  45 %DV Calcium  30 %DV
Iron  15 %DV Healthy Living Information Low calorieCarb Choices: 3 Diet Exchange 2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

chicken dumpling soup

I got this off of the taste of home website  http://www.tasteofhome.com/Recipes/Chicken-and-Dumpling-Soup-2  It is low-fat and healthy. I am on a strict diabetic diet and I can enjoy this without worry, give it a try.
Chicken and Dumpling Soup Recipe
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/4 cup all-purpose flour
  • 4 cups reduced-sodium chicken broth, divided
  • 1 cup water
  • 2 cups frozen French-cut green beans
  • 1-1/2 cups sliced onions
  • 1 cup coarsely shredded carrots
  • 1/4 teaspoon dried marjoram
  • 2/3 cup reduced-fat biscuit/baking mix
  • 1/3 cup cornmeal
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/3 cup fat-free milk


  • Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
  • In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Nutrition Facts: 1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1,111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable, 1 fat.