Tuesday, February 10, 2009
YAHHOO!!!
Kuddos to Niki, too!!!!!!!! FINALLY, I am under the 140 mark(139). Only took me 5 weeks(average of 3# per week). Not too bad. I feel so much better!!! I'm noticing muscle in my legs again and more definition between ankles,calves and knees. Instead of verging on tree trunk legs(you know what I mean ladies)!! My hips and butt are shrinking, too!!!! I think we should all post a before, midway and after picture!! I'm hoping to feel comfortable in a swimsuit this summer!! Good luck to everyone and love you lots!!!!
Labels:
Motivation,
Nik
Saturday, February 7, 2009
I THINK THIS SOUP HAS ABOUT 2 CALORIES
Seriously I don't think this has too many calories. It's pretty mild in taste but has a good flavor. Also Chris just added sirachi (sp) sauce as usual.
Tong Tong
ABOUT 3 LBS BONELESS CHICKEN BREAST
FRESH GINGER (I grated about 1 inch off a finger of ginger)
GARLIC
BEAN THREAD NOODLES (Fry's didn't have any so I just used
1 BUNCH BOK CHOY (chopped up leaves and all - big chunks
4 1/2CUPS WATER
1 T CHICKEN BOUILLON
PEPPER
Combine chicken, ginger, water, water, bouillon, and pepper. Simmer til cooked. Throw the bok choy in and cook til tender.
Soak bean noodles in hot water until soft.
Add to the pot.
Serve over rice
I couldn't find bean thread noodles at Frys and was too lazy to go to the Oriental market so I left those out and added some oriental style wheat noodles (they cook up a little softer than regular Italian type pasta) and served it without the rice.
Tong Tong
ABOUT 3 LBS BONELESS CHICKEN BREAST
FRESH GINGER (I grated about 1 inch off a finger of ginger)
GARLIC
BEAN THREAD NOODLES (Fry's didn't have any so I just used
1 BUNCH BOK CHOY (chopped up leaves and all - big chunks
4 1/2CUPS WATER
1 T CHICKEN BOUILLON
PEPPER
Combine chicken, ginger, water, water, bouillon, and pepper. Simmer til cooked. Throw the bok choy in and cook til tender.
Soak bean noodles in hot water until soft.
Add to the pot.
Serve over rice
I couldn't find bean thread noodles at Frys and was too lazy to go to the Oriental market so I left those out and added some oriental style wheat noodles (they cook up a little softer than regular Italian type pasta) and served it without the rice.
Labels:
Recipes
Spicy Hot Chicken Soup
4 boneless chicken breasts (2lbs)
2 TB Oil
2 medium onions, minced
4 garlic cloves, minced
1/2-1 1/2 tsp cayenne pepper
1 tsp powdered ginger
8 cups water
1-2 TB chicken soup base
3/4 lb egg noodles
2 scallions (green onions)
Chop the chicken and brown. Add onion and garlic. Cook about 5 min. Add the pepper, ginger. Start with the smallest amount of pepper. Add more at the end if desired. Add water and soup base. Simmer at least 20 min. Cook the noodles til almost done. Add to the pot and let stand about 5 min. Serve topped with scallions.
Powdered ginger is a distinctly different flavor than fresh ginger. In this recipe you want to use the powdered. The first time I made this I used pepper flakes instead of cayenne and I think I liked it better that way. Also the first time I made it I scrounged for Ramen flavor packets for the soup base and the second time I just used bullion. I found the soup base tastes better.
I also found that all the onions that make this so good are not so good for Rachel. Darn it.
2 TB Oil
2 medium onions, minced
4 garlic cloves, minced
1/2-1 1/2 tsp cayenne pepper
1 tsp powdered ginger
8 cups water
1-2 TB chicken soup base
3/4 lb egg noodles
2 scallions (green onions)
Chop the chicken and brown. Add onion and garlic. Cook about 5 min. Add the pepper, ginger. Start with the smallest amount of pepper. Add more at the end if desired. Add water and soup base. Simmer at least 20 min. Cook the noodles til almost done. Add to the pot and let stand about 5 min. Serve topped with scallions.
Powdered ginger is a distinctly different flavor than fresh ginger. In this recipe you want to use the powdered. The first time I made this I used pepper flakes instead of cayenne and I think I liked it better that way. Also the first time I made it I scrounged for Ramen flavor packets for the soup base and the second time I just used bullion. I found the soup base tastes better.
I also found that all the onions that make this so good are not so good for Rachel. Darn it.
Labels:
Recipes
Friday, February 6, 2009
just checking in!
Hey, everyone! Great job on the weigh in. Good to see Katy's joined in, great job Katy!! Set a realistic goal for next Tuesday guys and get out and excercise! Love you all and miss you tons!!
Labels:
Motivation
Tuesday, February 3, 2009
Liv's Recipe of the Day

I'm getting back to using my slow cooker more often and have this heating up as we speak. I haven't tried this recipe before but I can tell just from tasting it as I was putting it together that it's going to be FaNtAsTiC.
I love my slow cooker! I can put something in it in the morning and dinner is done! I don't have to worry about throwing something together in the evening and try to time it so it's still warm when Tim get's home - and I never know when that's going to be so it's very frustrating. Because of his schedule we gradually were eating later and later, sometimes 10 at night! With the slow cooker Andrew and I can eat earlier in the evening (not that he's going to eat this soup!) and whenever Tim gets home dinner is still nice and warm. If you don't have a slow cooker, get one! But you can simmer this in a regular pot also. I also love the slow cooker because come dinner time you don't have dirty pots and pans piled up in the kitchen.
You can add meat to this recipe if you want but I left it as is. And Aaron, you can make it vegetarian friendly by using veggie broth. I added a couple of chopped up parsnips because I love them and pretty much anything that calls for carrots can have a few parsnips too. I'm passing on the rice because it's just unneccessary. I can't wait until it's done tonight. Mmmmm....
Labels:
Recipes
Sunday, February 1, 2009
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