I like pork chops, but I tend to like them boneless, while Tony likes them on the bone.  I was lucky because these were on sale!


  • 4 ounces pork chop
  • 3 ounces potatoes
  • 3 ounces green beans
  • 1 tablespoon blue cheese dressing mixed with 1 teaspoon balsamic vinegar
too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

This morning before I left work, I baked a potato in the microwave and left it in there.  I diced it up and pan fried it in a little oil/pam mixture.  The green beans are from Trader Joe’s – I microwaved them and when the were done, I mixed them in with the potatoes for a quick pan fry.  I thought they might be dry, so I mixed 1 tablespoon blue cheese with 1 teaspoon balsamic vinegar – really turned out good!

And I made the Italian Wedding Soup for my lunches with the remaining ground beef purchase earlier this week.  I used 5 ounces of raw ground beef, 1 ounce of grated parmesan, Italian seasoning and garlic for the meatballs.  Where last nights meatballs were about golf ball size, these are marble size:


Italian Wedding Soup


Course: main meals
PointsPlus™ Value:    8
Servings:  2

Preparation Time:  10 min
Cooking Time:  20 min
Level of Difficulty:  Easy



  3 cup(s) canned chicken broth   
  5 oz cooked ground beef, 10% fat   
  1 Tbsp grated Parmesan cheese   
  3 cup(s) spinach   
  1 tsp minced garlic   
  1 tsp italian seasoning   
  1 cup(s) cooked egg noodles   


Mix together the ground beef, Parmesan cheese, minced garlic and Italian seasoning and salt and pepper to taste. The meatballs should be about the size of a marble.
Add chicken broth to pot, add meatballs, and bring to a boil, reduce and simmer for 15 minutes, or until meatballs are done.
Remove from heat, add pre-cooked egg noodles and baby spinach. Let sit for 5 minutes until noodles are warmed and spinach begins to wilt.

 Right now I have my Christmas Morning Biscotti in the oven, trying to redeem myself from the mishap of forgetting the baking powder earlier this week!

Keep your fingers crossed that the biscotti turns out!  I’ll post it at breakfast if it does!

It was an emergency

So today I have been in cleaning mode, just running around vacuuming, laundry, etc.  My breakfast was pretty low carb, about 18, so I only took three units of insulin.

But all of a sudden, as I am putting laundry in the dryer, my vision starts to fade to black and I start sweating.  Sure sign of low blood sugar!  I came upstairs, took a test, and it was 44 and dropping!  What was I to do?  Well, I ate this:

Oh my goodness, this was so good!  Nice job Hanners!  Within 15 minutes my blood sugar was up to 65 and before lunch it was 110.  Whew!

I ended up finding a recipe for white chocolate cashew coffee biscotti.  I didn’t have any white chocolate, and I chose this recipe because cashews were the only nut in the house.  Look at how good they came out!

They were really sticky after the first bake, so I wasn’t sure how it would work out, but after I returned the slices for the second bake, they turned out fine.  The recipe also said that the more they cool, the crunchier they become.

Chocolate-Cashew Coffee Biscotti

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract (I used my Mexican vanilla!)
  • 2 large eggs
  • 1 egg white
  • 2 1/2 cups flour
  • 1/4 cup instant coffee granules
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup dry-roasted cashews

Preheat oven to 350. 

Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.

Combine remaining ingredients (except for nuts) in second bowl and mix well.  With mixer on low, slowly add flour mix to sugar mix.  At this point, my dough was really stiff and I had to raise the speed of the mixer.  When all mixed, I stirred in the nuts by hand.

Turn dough onto a lightly floured surface and knead lightly 7 times.  Divide dough in half to make two logs.  Bake at 350 for 22 minutes.  Remove and let cool for 10 minutes.  Cut each diagonally into slices and return to cookie sheet standing them upright.  Reduce oven to 325 and bake 20 more minutes.

Lazy lunch:

  • 2 tostadas
  • 2 ounce taco beef
  • 1 ounce cheddar cheese
289 caloires, 17 fat, 2 fiber, 12 carbs, 21 protein

289 caloires, 17 fat, 2 fiber, 12 carbs, 21 protein

Ribs are slow cooking in the oven as we speak!  See you after dinner.