Biggest Loser Breakfast Sandwich & Field Day


The girls had their Field Day last Friday. I think I haven’t blogged since then because I’m still recovering from 5 hours of Field Day. They had a great time and it was fun to watch them but where are the ribbons??? Field Day sure is different than it used to be. I even heard “This isn’t about winning, it’s about having fun.” So much for being competitive when they get older. They are going to think everything is fair in the real world. Anyway, here is a quick recap… Bocce Ball – look at Megan go!


Hula Hoop Race – that’s Megan again (tangled up in the hula hoop). She did great.


Taylor in the Scooter Race. She was very focused.


Cup Stacking – This event really cracked me up, but after seeing Taylor stack cups I have to say she was amazing. I told her that if The Avengers ever had a spot for a cup stacking Avenger she is a shoe-in! AND she definitely would have gotten that beautiful blue ribbon!


Taylor in the 50 Yard Dash.


Bubble Blowing – another one that made me shake my head, but Megan is quite the bubble blower. She “won” this event with a bubble that was 7cm. There’s one for the resume!


Hippity Hoppin’ Taylor


Megan in the Three-Legged Race (there wasn’t a lot of “race” in this competition. It was more like a walk.


I missed pictures of the Ladder Ball competition but Taylor said that one was the least exciting. Really??? Worse than Bubble Blowing??

Breakfast Sandwich
1 Whole Wheat English Muffin
1 Egg White
1 Slice Turkey Bacon, cooked and cut in half
1 Slice Low-Fat Cheddar Cheese
Spray Butter
Olive Oil Spray

Toast muffin and spray with butter.

Spray small microwaveable bowl with olive oil spray. Pour egg white into bowl and microwave for 25 seconds. (if needed microwave for another 15 seconds)

Place egg on muffin and top with bacon and cheese.

Servings: 1
Calories: 168
Fat: 4
Fiber: 8

Today’s Leopard Print Find: Reef Leopard Flip Flops

Healthy Chicken Nachos


Today I confirmed that we have some crazy birds in Texas. To start with, our state bird is the Mockingbird. While the Mockingbird is probably the most talented of the state birds (it can imitate other birds, car alarms, mechanical sounds, etc…) it also one of the loudest and meanest. They really don’t like it when you walk in the vicinity of their nest. They like to dive at you. Which happened twice today on the walk home from school. Here’s a pic of our lovely state bird that I’m sure is probably only pms’ing when it attacks and is very sweet at other times.


Then I met some friends for a nice lunch on the patio. A crazy bird landed right on the table and tried to eat right out of my friend’s salad bowl. Then it went and got a friend and they continued to dive at us for an hour. I have no idea what kind of birds they were but I’m guessing they are somehow related to the Mockingbird. It was nice to finally come home and find sweet peaceful doves relaxing in my backyard. I’ve now decided I prefer non-diving birds over the diving ones. So now it might make more sense to you why I thought I had an eagle in the backseat of my car.

Healthy Chicken Nachos

16 ounces Chicken Breasts, grilled and diced
4 ounces Baked Tostitos Scoops Chips
15 ounce Black Beans, drained and rinsed
2 medium Tomatoes, diced
2 Jalapeños, thinly sliced
8 Tablespoons Tostitos Medium Salsa Con Queso Cheese Dip

Warm beans on stove top on medium for 8 minutes.

Warm Queso in microwave for 45 seconds.

Place chips on plate. Fill each chip evenly with beans and chicken. Top with queso, tomatoes and jalapeños.

Adapted from The Biggest Loser Family Cookbook, copyright 2009

Servings: 4
Calories: 428
Fat: 3g
Fiber: 7g

Today’s Leopard Print Find: Leopard Faux Leather Foot Stool Ottoman

Healthy Baked Ziti

I am exhausted. Apparently Megan is too. She was recovering from a sleepover. I found her sitting at the island in the kitchen with yogurt all over her face. This isn’t unusual for her because when she likes food it’s usually very obvious…it’s in her hair, all on her face and she hums when she eats. But I asked anyway…she said “I just didn’t have enough power to go get a spoon.” So yes, she licked it out of the container like a puppy. I really have to get pictures of these things. Anyway, I think I’m out of power now too. But the hubby gave me a break from cooking today so here is a back-up. But it’s a delicious back-up! One of his favorites.
14-1/2 ounce Whole Grain Penne Pasta
15 ounces Fat-Free Ricotta Cheese
2 Large Egg Whites
4 cups Reduced Fat Mozzarella Cheese, shredded
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper Flakes
2 Tablespoons Reduced Fat Parmesan Cheese, shredded
3-1/2 cups Low Sodium Spaghetti Sauce
Olive Oil Spray
Cook pasta according to package directions and drain.
Preheat oven to 450 degrees. Lightly spray a 9 x 13 baking dish with olive oil.
In a large mixing bowl, combine ricotta, egg whites and 3 cups of the mozzarella cheese. Mix well. Add the garlic powder, salt, pepper and red flakes. Stir in the pasta until combined.
Spread 1 cup of the spaghetti sauce on the bottom of the dish. Add half the pasta. Top the pasta with another cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups of the sauce over the pasta, then sprinkle the remaining cheeses on the top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Let stand for 5 minutes before serving.
Adapted from The Biggest Loser Family Cookbook, copyright 2009.
Servings: 8
Calories: 350
Fat: 6g
Fiber: 8g
Today’s Leopard Find: Luxury Oversized Beach Towels, Leopard, 100% Egyptian Cotton

Biggest Loser Enchilada Chicken

Today kicks off a series of healthy recipes to battle my weight gain from my fabulous trip to Disney World and more importantly, to prepare for my upcoming Carnival cruise! So I blew the dust off of my Biggest Loser Cookbook and decided I should actually attempt something in it. (slightly adapted) This week I’ve already made 6 of the recipes and I have to say they are really, really good! So since weight loss is better with some moral support, please feel free to share your success on my Facebook page if you’d like to play along.


This picture is just so I can show off my cute little knife

Season chicken on both sides with Mrs. Dash Southwest Chipotle seasoning

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with olive oil sprayer and add the chicken. Cook on each side for 1-2 minutes, turning only once. (Or until chicken is golden brown)

Remove the skillet from heat and top each breast with 1/4 of the sauce, cheese and cilantro. (Obviously the one in the middle with no cheese is Taylor’s – and she LOVED this by the way)

Transfer skillet to the oven and cook at 350 degrees for 6 minutes. (or until chicken is completely done in the middle)


4 (4-ounce) trimmed boneless, skinless chicken breasts
2 teaspoons Mrs. Dash Southwest Chipotle seasoning
Olive oil spray
4 tablespoons enchilada sauce
1 cup light monterey jack cheese
2 tablespoons fresh cilantro, chopped
1 can black beans
Preheat oven to 350°F.
Beat and tenderize the chicken! (a reminder for myself)
Season each chicken breast evenly on both sides with the southwest seasoning.
Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once,  2 minutes per side, or just until the chicken is golden brown on the outside.
While chicken is cooking heat beans over medium heat on stove top.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.
Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Serve over black beans.
Servings: 4
Calories: 383
Fat: 3
Fiber: 5
Today’s Leopard Print Find: