I love him.

We woke up to about 8 inches of snow in our neighborhood.  Tony started to get dressed to snow blow our drive – I love him!  But this is what I like to call “heart attack snow.”  So Tony, your job is to get better, and I’ll take care of the rest – deal?! 😀

It’s super wet, and each shovel feels like its 20 pounds.  So my blogging time before work became shoveling so that the home health care nurse can get to our house safely.

So this post will be short and sweet – but come back tomorrow and I’ll show you my recipe for 7 point corned beef hash!

Happy Friday!  Do you have plans for the weekend?

Bananas Foster Bread Pudding and Applebees

This will be the last of my breakfast parfaits for a while – it was my last Chobani!  But I think I saved the best for last.

The flavor was apple cinnamon, so I decided to carmelize a Fuji apple in 1 teaspoon of butter and 1 teaspoon of brown sugar for my fruit layer – Fuji apples are my favorite apple – they never are pithy, they are always sweet, and for the record, also make the most amazing apple pie.  I had to share with you this picture from our Thanksgiving 2009, if nothing but to show you Tony’s history of shenanigans. 😀

I had set my ready to be baked apple pie on the counter to remove a pecan pie.  As I took the pecan pie into the dining room to cool, I came back to find this:

Um, my actual apple pie turned out like this:

And speaking of apple pie – do not eat this.  I threw the package away it was so disgusting.  Um, it’s not like chewing dessert!

It was partly sunny and around 40 degrees for my run.  I ended up doing a 5k in 34:30!  My first 1.5 mile split??  Fifteen minutes!  I obviously started out too fast, but I am happy with my final time.  It gets a bit better every run. 😀

I had mini beef tacos for lunch:

  • 4 mini corn tortillas (4)
  • 3 ounces ground sirloin (3)
  • 3/4 ounce mozzarella cheese (2)
  • red pepper, cilantro, hot sauce, cucumber and salsa (0)

This was a big old plate of food people – totally filling!

I had to share this bananas foster bread pudding I made over the weekend.  At least that’s what I am calling it.  I bought a loaf of crunchy bread that Tony likes – it comes in a paper bag, and at the check out, they put the “open” part of the bag and tie a grocery bag around it.  I brought it home, stuck it in my pantry – the next day the half that wasn’t in the grocery bag was rock hard. 😦

I walked into the living room and asked Tony “do you think you would like banana bread pudding?”  He thought I was going to bake banana bread, and use that for the bread pudding.  But I had other ideas, because you know I had to visit my $1 rack!  And look at all these bananas.

Bananas Foster Bread Pudding – makes six 3/4 cup servings, 7 WW points each

  • 3 large bananas, sliced
  • 2 tablespoons brown sugar, divided
  • 7 ounces of dry bread
  • 1 tablespoon slivered almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 4 tablespoons sugar
  • 2 cups fat free milk
  • 2 large eggs

In a non-stick skillet add the bananas and 1 tablespoon of brown sugar.  Over medium low heat, cook the bananas until the brown sugar melts and they get carmelized – about 10 minutes.  Let cool slightly.

In a large bowl, add milk, eggs, cinnamon, sugar, vanilla and mix until the eggs are combined.  Toss in the bread and carmelized bananas, and let the bread soak for 15 minutes – I put a plate on top to keep the bread submerged.  Heat oven to 350.  Bake for 40 minutes.  Cool at least 15 minutes before cutting into it.

The verdict?  Tony said it was awful.  Awfully delicious!  This would be a nice splurge for a Sunday brunch too. 😀

For dinner I ended up making Nicole’s Chicken Marsala Pasta.  Her version comes in at 13 WW points, so I tweaked mine a bit – I used half the amount of evaporated milk, and used half and half, reduced the butter and oil by half – so my plate had a bed of baby spinach, 4 ounces cooked pasta, 3 ounces of chicken (sorry, I don’t like mushrooms – but Tony does!) and some mozzarella cheese – so my plate comes in at 9 points.  It was delicious Nicole!

Yesterday I got an email from the PR department of Applebees.  They have teamed up with WW to provide WW friendly dinners:

“Weight Watchers is excited to continue working with Applebee’s to provide these three new endorsed menu items,” said Dave Burwick, President, North America of Weight Watchers International. “These flavorful and satisfying items are a great way for Weight Watchers members, or anyone seeking better for you options, to easily make healthier decisions while dining out.”

Grilled Jalapeno-Lime Shrimp (Weight Watchers PointsPlus value: 8): A hearty portion of grilled chipotle lime shrimp and black bean corn salsa tossed with lime juice and chopped cilantro, served on a mix of grilled zucchini, marinated tomatoes, onions & red peppers with steamed white rice.

Cabernet Mushroom Sirloin (Weight Watchers PointsPlus value: 12): Applebee’s 7 oz. grilled House Sirloin with sauteed Portobello mushrooms & onions in a Napa Valley Cabernet sauce with steamed herbed potatoes and garlic broccoli.

Creamy Parmesan Chicken (Weight Watchers PointsPlus value: 12): Applebee’s juicy grilled chicken breast with creamy au gratin Parmesan sauce, served with steamed spinach and mushroom rice pilaf.

Don’t those look amazing?  Sadly, the nearest Applebee’s to us closed down.  I’ll have to see if there is one near my work – you know I’d be all over the spicy shrimp!  When is the last time you’ve been to Applebees?

I am having lunch today with Hannah and two of her friends she’s known since 4th grade – should be fun!  Make it a great day!

Biz & Tony Eat Onions?! The Sandwich King Made Us!

We had a wintery mix yesterday morning, but I knew that I’d still get outside to run at lunch.  My blood sugar was a bit high yesterday morning 219 (could be the 4 points of crackers I had the night before?!).  So I ended up taking a bit more insulin to cover my breakfast and that high number, but not enough so that I couldn’t exercise at lunch.

I had my egg sammie – english muffin (3), 1 egg (2), 1 ounce deli ham (1) and 3/4 slice of provolone (2), with two tiny cuties on the side.   Breakfast as a delicious 8 points.

I went to check my blood sugar before I left to run.  Shit.  It was 125.  Perfect, but too low to work out.  I ended up eating 2 crunchy peanut butter granola bars (5) and 3 more clementines (0).  20 minutes later my blood sugar was 117 – wtf?

In the end I just decided not to exercise, it would be stupid to keep eating just to work out. 😦

In this months Food Network magazine they had a recipe for Posole Rojo that sounded amazing.  It called for 3/4 cup dried chiles de arbol for the base of the soup.  You were to soak the dried chiles in hot water for 30 minutes, then blend them up with water and garlic.

Um, I should have tasted it, because after I strained and put 1/2 cup of this spicy liquid in the base of my soup, it was too hot – even for me, so you know that’s saying a lot!

So this recipe is nothing like the one in the magazine, but it turned out really good.  I also ended up taking out the pork (it was only about 3/4 pound of pork stew meat) because it over cooked, so the points came out super low at 4 points per 2 cups!  Note:  I am still leaving the 3/4 cup of dried chiles in the recipe, because once I added a 28 can of crushed tomatoes and 2 cups of water to the broth, the heat was perfect.  You can definitely start out with less though!

Not Food Network’s Veggie Posole – makes six, 2 cups servings at 4 WW points

  • 3/4 cup dried chiles de arbol
  • 1.5 cups of water to soak the chiles
  • 6 cloves of garlic
  • 2 teaspoons ground cumin
  • 8 cups chicken broth
  • 2 cups water
  • 28 ounce can crushed tomatoes
  • 1 tablespoon Mexican oregano
  • 1 can of drained black beans
  • 1 can of drained yellow corn
  • 1 can of drained hominy

Break the dried chiles in half and dump out as many seeds as you can.  Put the chiles in a bowl of 1.5 cups of boiling water, put a plate on the chiles to keep them submerged and soak for 30 minutes.  Transfer the chiles and soaking liquid in a blender with the garlic and pulse until smooth.

Add the blended chiles to a stock pot.  Add remaining ingredients and simmer for 30 minutes.  Serve with chopped pickles jalapeno and cilantro.

Who Loves the Sandwich King?  Me!  I am partial because he grew up in the town next to where I grew up.  Last week he was on a local Chicago news show and made “The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce.”  Tony definitely made it a menu request!

Now I know I am going to get a lot of flack here.  You all know Tony and I hate onions.  But we love onion rings!  But they have to be very thin, with batter, only sweet onions – and of course deep fat fried!  And I love anything with horseradish, so I was in.

I did change things up just a bit – I reduced the amount of mayo in the horseradish sauce – This makes just about one cup of sauce, it ended up making 12 tablespoon servings, which is 1 point.  Now I keep thinking about how I’ll use the rest of this horseradish sauce, it was so good!

Creamy Horseradish Sauce (makes just over 1 cup, 12 servings tablespoons for 1 point)

  • 1/4 cup mayo
  • 1/2 cup light sour cream
  • 1/4 cup prepared horseradish
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • salt and pepper

Mix well.

Onion Rings: (I halved The Sandwich King’s original recipe)

  • 1 cup buttermilk
  • 1 onion THINLY sliced
  • 1 cup flour
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • salt and pepper

Soak the onions in the buttermilk for 20 minutes.  Whisk the flour, cayenne pepper, paprika and salt and pepper and put in a zip top bag.  Toss the onions in the flour mixture until thoroughly coated.  Fry at 350 degrees (we used our beloved deep fryer) and cook until golden 2 – 3 minutes.

So here is how I deconstructed this recipe to figure out the points.

  • onion roll (4 points)
  • 2 ounces lean roast beef (2)
  • 3/4 ounce cheese (2)
  • 1 ounce of onion rings on top (2)
  • 2 servings of the horseradish sauce (2)

So my entire Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce comes in at 12 points.

Winning!  Turns out I bought sliced pot roast beef (which was Deitz & Watson brand on sale for $5.00 last week) so it tasted a lot like Arby’s!  This will definitely be back on our menu – soon!

I have to give a shout out to Lori – I won her grand prize for the Heart Healthy Weekend when I ran 5 miles without stopping.  Guess what I won??

Her homemade roasted coffee!!  I tried to bid for it during a fund raiser but it got too rich for my blood – its brewing as I type this so I’ll let you know how it is.  It smells delicious!  Thanks Lori!

I also had the wrong link in yesterday’s post for Rhonda’s homemade hot sauce (thanks for letting me know Veronica!) so check it out here.

Check this recipe out – Erika from the Teenage Taste made crispy goat cheese!  Actually, I am going to try to recreate one of my favorite appetizers I used to eat all the time when I worked at a restaurant – garlic toasts that had goat cheese rounds on top, served on top of thinly sliced proscuitto then drizzled with a balsamic glaze.  Hey, if I put baby spinach with it, it might turn out to be relatively health?!

Make it a great day!

A New Cuisine! Philippine!

Saturday morning I woke up at 7 without a problem and got on with my day.  Yesterday?  I slept in until 7:30!  (I need to leave for work by 8:05).  But luckily, being the speedy person to get ready, I made it to work on time – and hardly any traffic – wish every day was President’s Day!

Out of the 12 containers of Chobani they sent me, I only have three left, so I think I’ll be over the breakfast parfaits for a while!  This one comes in at 6 WW points.  (3 points for the yogurt and 3 points for 1/4 cup granola).

When it got time to run I checked weather.com – a balmy 40 degrees and sunny!  I decided to do a walk/run/sprint – 2 minutes walking, 2 minutes running and 1 minute sprinting.  I did that for 50 minutes!

While I was running I found a cell phone on the ground.  The battery had popped off but the back was right by the phone – I was able to put it together and it turned on.  When I got back to the office, I called the last person called and left a voicemail hoping I could return it to the rightful owner.

I had it sitting on my desk when it rang and it said “Mom calling.”  So I answered it and the first words out of her mouth was “where did you find it?!”  I explained that I found it when running and they she stopped and said “wait a second, who is this?”  Turns out she thought I was one of her daughters!

I explained where I worked and she came and picked it up.  You know the neighborhood I run through with the huge houses?

That’s where they live.  Pretty sure I should have gotten a $100 reward – ha!  But that was my good deed for the day. 😀

So this was my first attempt at making a Philippine Dish.  I still don’t know much about the cuisine, but if this dish is any indication, I think I’ll love it.  If you have any Philippine dishes you want to share with me, I would appreciate it!

I got this recipe from Gio at The Hungry Giant.  I did make a few changes – one I used pork stew meat because it was on sale for $1.99 a pound.  I also couldn’t find shrimp paste (still not exactly sure that that is!).  I weighed out the pork after it was cooked and it was 18 ounces, so each serving (makes 4) 4.5 ounces of pork, 2 ounces of the sauce, with 1/2 cup of cooked brown rice and steamed broccoli is 12 WW points.  WORTH EVERY ONE!

Binagoongang Pork Adobo

  • 1.75 pounds raw pork (shoulder, stew meat) (will be 18 ounces cooked)
  • 1/4 cup white wine vinegar
  • 3 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon oil
  • 1/4 cup minced garlic (his recipe called for 2 heads of garlic!)
  • 1 teaspoon black peppercorn
  • 1 tablespoon red pepper flakes
  • 1/4 cup water
  • 2 tablespoons coconut cream (his called for 6 ounces, but when I looked at the back and saw 2 tablespoons was 110 calories, I decided to scale it back to 2 tablespoons – turns out the sweet/heat balance was perfect)

Marinate the pork with the vinegar, soy sauce and brown sugar for 30 minutes.  Heat oil in pan.  Take the meat out of the marinade, let the sauce drip back in the bowl, and brown the pork in batches.

Add garlic and peppercorn and cook for about a minute or so.  Add in remaining marinade, chili flakes and water.  Simmer for about an hour or until meat is tender.

Add in coconut cream and simmer for 15 more minutes.  Its such a simple sauce but the flavor is the perfect balance of sweet and heat.  I shared it with a co-worker who said “the flavor is spot on!”  However, after reheating the pork in the microwave, a few of the smaller pieces got a bit tough.  I think next time I’ll use pork shoulder, because believe me, there will be a next time!

On Sunday night Tony asked “is the menu already planned for the week?”  Of course the answer was yes, but I said “what do you feel like?”  His answer?  Taco Salad with Fritos!

He wanted this on his taco salad too!

His salad:  taco meat, black olives, tomatoes, bean dip, avocado, cheese and fritos and lettuce, the only green I can get Tony to eat:

Mine:  2 ounces taco meat, 1/2 ounce cheddar cheese, cucumber, carrots, black beans, corn, avocado, baby spinach, lettuce and my dressing was 1 tablespoon of light ranch mixed with my salsa.  A delicious 8 point salad!

Check out my friend Rhonda – her husband likes spicy shit like me and she MADE HER OWN HOT SAUCE!   As soon as I finish the 13 bottles I have in my house, I am making this! 😀

Don’t forget to submit your BSI – Potato Recipes!  Winner gets two jars of my baja fresh salsa!

BSI is Back! Again!

I love Sundays.  I love lingering over the Sunday paper, drinking coffee – its probably the most laid back day for me.

Not to say I am not bizzy though!  I did end up deep cleaning my pantry, computer desk and back room.  Let’s just say Hannah was impressed with my cleaning skillz!

Since I ate such a late breakfast, it ended up being brunch.  I had a 3.5 ounce bagel sammie with some clementines on the side – 11 points.

I never officially ate lunch, but I counted about 4 points of licks and tastes as I was cooking for the week.  😀

Some of the new readers might not know what BSI is.  It stands for “Blogger Secret Ingredient.”  Basically an ingredient is chosen, announced on Monday and you have a week to submit a recipe using that secret ingredient.  You would email your link or recipe to the host of the week, they will display the recipes on Sunday, then pick a new host for the week on Monday.

The only problem is that sometimes hosts get busy, and weeks might go by without a winner or new host.  So I think going forward, I will host every week and see how that works out.  Thoughts??

To start this week off, I decided to choose:  potato!  Super cheap and versatile.  Please send me your potato recipe links in the comments section – or you can email me your recipe at mybizzykitchen@gmail.com.  You do not need a blog to participate.  And you can use recipes from your archives too!

I decided to make potato gratin.  I went to Skinny Taste to get an idea on how to make a lighter version.  While I only used two potatoes, I decided to run her recipe through eTools.  She said using 2 pound 4 ounces of potatoes, light butter, and reduced fat cheese, each serving (nearly a cup) came in at 3 points plus. 

Um, I got 5 points per serving, using 50% reduced fat cheese.  Even if she used the 75% reduced fat Cabot cheese, not sure that would shave off 2 points per serving.  Has anyone ever questioned Gina’s points on her recipes before??

So here is my version, using real butter and regular cheese.  Makes six servings at 5 WW points.

Potato Gratin

  • 2 large potatoes, peeled and slices thin (my 2 potatoes weighed 1 pound 4 ounces)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt and pepper
  • 1/2 tsp. garlic powder
  • 3 ounces shredded cheddar cheese
  • 1.5 cups skim milk

Put the milk in a pot and warm over medium heat.  Add salt, pepper and garlic powder.  Slice potatoes pretty thin.  Heat oven to 425.  Spray bottom of pan with Pam.  Layer potatoes, then dice up 1 tablespoon of butter and sprinkle over layer, then dust with 1 tablespoon of flour, then add 1.5 ounces of cheese, and repeat with second layer.

Pour hot milk over the top.  Bake for 45 minutes, or until the potatoes are tender.

Even though it was 35 degrees I decided to grill bone in chicken breasts to go with our potatoes.  Although I ended up finishing the chicken in the oven because I didn’t have enough charcoal.  It’s hard to find charcoal in February!

After Hannah had a serving she said “why do potatoes have to have points?!”

Cheesy and delicious!

Our bone in chicken breasts were huge – one covered almost my whole plate!  So I cut mine in half and had it with buffalo sauce – 6 oz. of chicken with my potatoes, dinner comes in at 11 points.

So send me your potato recipes!  The winner will get two jars of my baja fresh salsa!

Here are a few of my past BSI entries:

BSI – Cherries – Grilled cherry salsa:

BSI – Beets:  Beet Hummus:

BSI: Lemon – Grilled pork chops with lemon thyme sauce:

Hope you have a great day!