Monday, January 21, 2013

3rd week of the 2013 Challenge

And we're almost halfway there, going into our 3rd week now. I'm feeling a little bit more fit, I don't know about fabulous. LOL.

Now we have a recipe from Judy Baker
Peasant-Style Beef Stew
¼ cup plus 3 tablespoons flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ pounds top round of beef, cut into 1/12-inch cubes
1 tablespoon olive oil
3 cloves garlic, minced
1 pound carrots, thickly sliced
Two 14 ½-ounce cans reduced sodium beef broth, defatted
1 cup dry red wine
2 tablespoons tomato paste
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dry mustard
1 ½ pounds small red potatoes, quartered
10 ounces mushrooms, quartered
10 ounce package frozen pearl onions, thawed
16 ounce can red kidney beans or chick-peas, rinsed and drained
¼ cup chopped fresh parsley
Combine ¼ cup of the flour, the salt, and pepper. Add half of the beef and dredge in the flour mixture, shaking off the excess. Heat half of the oil until hot but not smoking over medium heat. Add floured beef and cook, until browned, about 8 minutes. Transfer to plate. Repeat with the remaining beef, flour mixture, and oil.

Return beef to pan. Stir in garlic, carrots, broth, wine, tomato paste, sage, thyme and mustard. Bring to a boil. Simmer, cover, and cook until flavors have blended, about 15 minutes.

Stir in potatoes, mushrooms, and onions. Cover, cook until potatoes and beef are tender, 20 minutes or so. Stir in beans parsley and cook until beans are heated through – 3 minutes.

Combine the remaining 3 tablespoons flour and ¼ cup of water and stir until smooth, pour into simmering stew. Cook, stirring constantly, until the stew is slightly thickened, 2 minutes longer.

Fat: 11 g/28%
Calories: 360
Saturated Fat: 3.4 g
Carbohydrate: 39G
Protein: 26G
Cholesterol: 52 MG
Sodium: 585MG

Here is one from Stanalei Fletcher
Grandma’s Stuffing

2 cups chopped celery
2 cups chopped onion
2 lbs. ground lean sausage (I use Jimmy Dean Reduced Fat Ground Sausage, but could use ground turkey sausage, instead.)
1 can chopped black olives
1 large or 2 small can chopped mushrooms
1-2 bags seasoned bread cubes
Simmered turkey giblets in lightly salted water while preparing the stuffing.
Cook, but don’t brown sausage and drain.
Add celery and onions to sausage and cook until the celery and onion is transparent.
Add chopped olives and mushrooms and the juices from the can.
Simmer mixture until liquid is half gone.
Add mixture to bread cubes and mix well.
Put mixture into baking dishes, or bread loaf pans. Pour giblet broth over the mixture to moisten. Too much broth and the stuffing goes doughy, too little and it will be dry.
Cover pan with tin foil and bake at 350 degrees for 1 hour. Serving size ½ cup.
Nutrition facts for Pepperidge Farm Stuffing: 3/4 cup servings: 140 calories, 1g total fat, 530mg sodium, 28g total carbohydrate, 2g dietary fiber, 2g sugars, and 4g protein. Percent of daily values: Calcium 4% and Iron 10%

Author Spotlight
Stanalei Fletchter

Hi. I’m Stanalei Fletcher and I’m not the cook in our house. My father was a chef and had an amazing talent for creating sumptuous dishes. His New England Clam Chowder was known for miles around. Having inherited Dad’s knack for knowing what works in a recipe makes up for my lack of desire to spend time in the kitchen. However, I like simple meals best and I’m not a fan of calorie counting as attested by my waistline.

When I started writing in 2001, something had to give to allow me to spend time with my plots and characters. That something was my martial arts training. I was no longer spending 3-4 nights working out on the mat for 2 hours. Cutting down on my training routine helped me reach my publishing goal. LIGHTNING ONLY STRIKES TWICE was just released.

If I want to drop the pounds I’ve gained over the last few years and find a healthier self-image, something else has got to give. And since I’m not a fan of restrictive dieting, I need to find a way to incorporate an exercise routine back into my life and better manage my meal portions. My challenge for this Fit and Fabulous 6 week program will be to exercise regularly and cut back to proper serving sizes. My goal is to tone up and lose 10 pounds in the six-week program. I plan to use this program to jumpstart my overall goal of losing 30 pounds by summer.
http://www.stanaleifletcher.com/ Lightning Only Strikes Twice Buy Link: Amazon

Everyone's weekly accomplishments
Melissa Mayhue: Only one pound down for me this week. But, in fairness, I only walked twice, so one pound is pretty good. :-) Will try for better next week.
Annie Adams: I actually gained a pound this week, which is not surprising, due to all the treats and great tasting food at the retreat last weekend. But, I met my exercise goals, and I'm sure I'll see the effects of that this coming week.
Marie Sterbenz: So far this week I am down 2 lbs.
Stanalie Flecther: Walked 5 days at least 10 minutes. Total weight loss= 2 lbs.
Judy Baker: I successfully worked out 40 minutes each day this week. Now, I have the weekend off. WooHoo.
Mary Martinez: I have lost .8 lbs and walked ten minutes each weekday. Next week I'm adding 5 minutes per day of arm toning with 5 lb weights (they're sagging bad)

7 comments:

Mary Martinez said...

Well done everyone! I think week two was a huge success and week three will be one too.

Mary Martinez said...

Oh I forgot to say, everyone's interviews have been great.

Sandy L. Rowland said...

You girls are making it happen. You motivate me with your efforts and the healthy and tasty food.
I didn't know that Stan's dad was a chef. What a temptation to eat.

Keep at it.
The program, not the eating. Grin.

stanalei said...

Thanks for sharing all these great recipes, Mary. So far, this process is working out great for me.

Annie Adams said...

Stanalei you are so right about incorporating exercise into every day. Judy you are working it out! Great job everyone.

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Mary Martinez said...

Great effort everyone, now it's time for next week!