Weight Loss New Years Resolution

Is weight loss on the top of your list for a New Years Resolution? I know its on mine! After seeing the family pictures from Christmas, I am all about weight loss. So you can look forward to seeing some low calorie, low fat, and low carb recipes.

In the mean time I am checking out a few weight loss programs I came across. I am really leaning towards this one. Click Here! They propose the question; What if it was really possible to change your body in 11 days? They say Truth... Food is not the enemy!! They say low calorie diets don't work and this tell us eating less doesn't work. Fact calorie shifting is the secret.....

THIS IS A QUOTE FROM THEIR SITE: I THINK I'M GOING THERE NOW.

"The Shifting Calories Theory...Your body always "attempts" to burn the exact number of calories that you eat each day (this makes weight loss nearly impossible for many people). However, through careful testing we've made a discovery about the human body. We've discovered that the human body takes several days to "sense" any change in calories -- so if you SHIFT your calories (in a VERY special way) then your body gets "confused" and begins burning extra fat tissue (but only if you follow our carefully tested eating pattern). That's the "TRICK" which allows our diet to force SUPER FAST weight loss to happen....and that's why our diet works so much faster than other diets. "

I AM GOING TO CHECK THIS ONE OUT, THEN I WILL POST BEFORE AND AFTER PICTURES RIGHT HERE ON ROBIN'S COOK BOOK.

CHECK IT OUT WITH ME Click Here!

Redneck Seafood Dinner

This one is just for fun, A redneck seafood dinner...

Ingredients:

2 hot dogs

1 box instant macaroni and cheese

1 can green beans

Directions:

Prepare mac & cheese per package directions, warm green beans in microwave, boil hot dogs and thinly slice 3/4 of the dogs into strips to make legs. Place on plate as shown in picture.

Oven Baked Cornish Game Hens

This is whats on our menu for Christmas Dinner, We are feeding 12 so we are doubling the recipe. My sister and I decided we wanted no left overs and lets break traditional dinner rules this year for Christmas. Along with our hens we are having loaded baked potatoes, and a California mix for vegetables, Watergate salad, and biscuits. We will cheat a little on the veggies and use frozen and to have perfect biscuits we are using Bisquick.

I hope every one has the happiest of holidays, and enjoy you family's while you can.

Ingredients:

6 Whole Cornish game hens

1 medium Onion chopped

1 Celery stalks chopped

1/2 Green peppers chopped

8 ounces Mushrooms chopped

1 Whole garlic clove Minced

2 tablespoons Fresh basil minced

1 teaspoon Oregano

2 tablespoons Fresh parsley

3/4 cup Butter melted

Directions:

Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic, and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle with remaining 1/4 cup butter.

Cover and bake 1-1/2 hours at 325 degrees.

Brown at 500 degrees.

Oatmeal Peanut Butter No Bake Cookies

I love oatmeal cookies, and you can never get enough peanut butter around my house. I won't even go into detail about some of the things these kids put peanut butter on.

This is a quick and tasty recipe (perfect for the hot weather climates, won't heat up the house with the oven) you can't go wrong with.

Ingredients:

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Directions:

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Orange Cranberry Lamb Chops

I'm sitting here in the dark watching Family Matters, you know the show with Steve Erkel. Trying to plan how to lose weight and still be able to enjoy one of this countries favorite past time, tasty food.

I was talking to a friend and she said she has a few low fat healthy recipes. Here is one recipe untried by me but sounds absolutely mouth watering.

If you try it.. Let me know how it is. Its on my menu for January.

Ingredients:

4 lamb loin chops, cut 1-1/2 inches thick
Browning sauce
1/2 cup chopped onion
1 cup orange juice
1 cup fresh or frozen cranberries
1/2 cup sugar
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon allspice

Directions:

In 9-inch shallow round dish, place lamb.
Brush with browning sauce and top with onions.
Cook on medium high 70% power in microwave for 12 minutes, turning once. Drain. Place orange juice, cranberries, sugar, flour, Dijon mustard, grated orange peel, and allspice in large glass measuring cup. Cook on high power in microwave for 6 minutes or until it comes to a boil, stirring twice. Pour sauce over lamb. May freeze at this time. To cook; cook on medium high power for 5 minutes. To cook from freezer: cook on defrost for 10 minutes. Then cook on medium high power for 15 minutes. Stir once, halfway through cooking time. Let stand covered 5 minutes.
Note: Because lamb is naturally tender, it does not need to be cooked on high.

Makes: 4 servings

Per serving: 363 calories, 26 grams protein, 9 grams fat, 44 grams carbohydrates, 2 milligrams iron, 306 milligrams sodium, 80 milligrams cholesterol

lasagna Ala Chicken

After the holidays we all will be on a diet. Pulling out some old recipes, some of them I really don't remember who passed them on to me. This chicken lasagna is so good you would never know its a diet food. Low Fat, Low Calorie and packed with flavor. Enjoy!!

Ingredients:

Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-1ess-fat cheddar cheese

Directions:

Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic. Sauté about 2 minutes. Cut chicken into bite-size pieces. Add to skillet with parsley, oregano, basil, salt, pepper, and tomatoes. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat.

Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers.

Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.

Serves 6

Per serving: 232 calories, 26 grams protein, 5. 6 grams fat, 18.4 grams carbohydrate, 36 milligrams cholesterol, 735 milligrams sodium, and 244 milligrams calcium.

Classic Tiramisu

My Realtor sends me monthly recipes, and this one sounds wonderfully scrumptious.



Ingredients:



5 cups espresso coffee, cooled to room temperature

32 ladyfinger cookies

10 egg yolks

2/3 cup sugar

1 lb. mascarpone cheese

2 tbsp. almond extract

2 cups heavy cream

3 tbsps. unsweetened cocoa powder





Directions:



Pour cooled coffee into a shallow dish or large pie pan; quickly dip half of the ladyfingers into the coffee. Do Not Soak! Arrange dipped cookies in the bottom of a glass baking dish.



In a large mixing bowl, whisk egg yolks and sugar until frothy; add cheese and almond extract. Continue whisking until smooth. In a separate bowl, whisk the heavy cream until stiff. Carefully fold cream into cheese mixture; spread half of this filling over the dipped cookies. Dip the other half of the ladyfingers in the coffee and layer on top of the filling. Spread the remaining filling on top of the ladyfingers. Cover and chill for 4 hours. Lightly sprinkle with cocoa powder and serve.

Stuffed Acorn Squash a Fall Delight

Perfect fall and holiday dish. Trying to impress your family and friends, try this one out, it has an amazing taste................................



Ingredients:

2 acorn squash, halved and seeded
1 tablespoon butter, melted
¼ teaspoon garlic salt
1 lb pork sausage (regular seasoning)
½ cup onions, finely chopped
1 celery rib, finely chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1 egg, beaten
2 Tablespoons parsley, chopped


Directions:

Combine the melted butter and garlic salt.
Brush butter mixture over cut sides and cavity of squash.
Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
While the squash is cooking make the stuffing by first cooking the pork sausage until light brown.
Spoon pork into a colander to drain.
Leave about 2 tablespoons drippings in the pan.
Add onions and celery.
Saute 4 minutes.
Add apples and saute 2 more minutes.
Combine the pork, vegetables, and breadcrumbs in a large bowl.
Stir in the egg and parsley. Remove the squash from the oven.
Fill the squash halves with stuffing, mounding it slightly.
Cover and return squash to oven and bake 20 more minutes.

Beef Stew "Irish Style"

An old Kelly Family recipe..................... Beef Stew Irish Style................

Ingredients:


1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Directions:

Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Go Go Chicken

Easy to make crock pot chicken that the whole family will LOVE. Be sure to save the "juice" after cooking so as to pour over your favorite rice.

Ingredients:


3-4 lbs broiler-fryer chickens
2 (14 ounce) cans chicken broth
1 cup water
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
3 tablespoons minced garlic
salt and pepper, to taste after removing the bird


Direction:

Remove skin from from the chicken. Skin will probably not come loose from wings so don't worry about it. Empty the cavity of contents. Wash thoroughly and place in the cooker breast side up.
In a bowl combine all ingredients; mix well and pour over chicken.
Cover and cook on low setting for 8 hours.