Hi all,  I'm being very good and seeing some results already.  Remember, with weight loss you really don't want to lose more than 1-2 pounds a week.  It's healthier for your heart, you are more apt to keep the weight off and you won't be so starved that you fail.   What is my daily fare?

Breakfast (a must for any successful losing plan):  I like to mix ? C of All Bran w/ a ? C of kasha.  I add about ? C soy milk and a portion of fruit.  I also like to use those 110 calorie low carb bagels with 2 tsp of peanut butter or a serving of 9 grain hot cereal as well.  All keep me satisfied for my morning of writing and power walking

Lunch:  I usually make my spinach salad that I've given my recipe for here on earlier columns.  Now though-I up the spinach and mushrooms, watch the size of the tomato and I weigh the feta to 1 oz.  I also have cut back on the cranberries to a mere 2 tsps.  I use Ken's non-fat raspberry vinaigrette.

Snack:  Here's my splurge,  I like to freeze my portion of grapes. I usually put in a ? C in the morning.  This changes the texture, they take longer to eat and it's rather like eating little "bombs" of grape sorbet.  Either that or I slice up an apple or pear so that it takes me longer to eat that.

Dinner:  I've mentioned that I am not a fan of red meat, but I do enjoy fish, chicken and lean cuts of pork.  For the time being, chicken and turkey sausages will be hereby put aside until I'm back into my size 2 pants (no one snicker, size 4 on a short person isn't a blessing and I still deserve some sympathy).  I usually measure out 4 ounces of whatever protein I'm making.

Grilling is our households preferred way to cook.  For vegetables, I usually spray them with some olive oil and toss with garlic and kosher salt and roast them for 20-30 minutes.  This makes them yummy and practically fat free.  Montreal steak seasoning is also a good choice if you want to spice things up.  I like to add some cumin to this mix!  For the starchy side dish I weigh out a 4 oz potato and bake it or roast them with the veggies.  We also love quinoa, brown rice, barley and whole wheat pasta.  Just keep those servings to a ? C.

I'm cutting out desserts for the most part for the time being.  My realistic goal:  to lose 5-6 pounds by the time we get on the plane on March 13th.

Happy Sunday Ladies!  How are you all doing this last week of February?  This week-I have an awful confession:

Menopause and Thyroid problems seem to have made my rear bigger than what I think it should be!  Yes, I went to a doctor's appointment and found that despite my rather anal personality and diligent exercising and diet watching-I have put on some unsightly weight!  And I am due to leave for a romantic cruise in a couple of weeks.  

Egad.  What to do, what to do?  Well that is what this week is about.  I know I always eat and promote  healthy dishes, but even with all that-obviously-it's easy for those of us over 40 to find ourselves in this very unhappy (and puffy) spot.

What can be done?  Here's the nitty-gritty:  

Increase your exercise routine-Personally, with all my health issues (and that pesky broken rib) I stick with walking.  But I did go from 2-1/2 miles to doing over 3 a day. Plus my morning stretches and strengthening routine, I added to it by 10 minutes.  

Weigh out your food-not fun, but it helps by making you aware of your portions.  My son and daughter-in-law-to-be are avid weight-watchers so I have a very nice scale to weigh out my portions of protein, baked potatoes, etc?  And, while I've always measured my morning All Bran, I've been getting lax about doing the same for my soy milk and fruit.

In crease your vegetable intake-with all the extra exercise you will probably feel hungry.  Now Weight Watchers says you don't have to weigh fruit, but there's the sugar thing going on, so stick to the veggies.  However, make sure you're not covering those low-cal tasty wonders with lots of dressings (non/low fat included) that up the calorie intake.  Try new ones too-don't stick with just celery and carrots.  Try slicing up zucchini, jicama, mushrooms, steam some asparagus, broccoli and cauliflower.

Don't be coy about asking for help-thankfully, I have some live in help who encourage me to keep up the daily efforts.  My husband has never dieted, so he has no idea that I actually mean NO THANK YOU, when he asks me if I'd like some cookies.  I've told him I have no intention of letting these 7 pounds stay on my frame.  Hopefully he "gets it" and sticks to asking if I'd like a cup of decaf instead.

Wednesday-let's talk about menus for the calorie challenged.

Even though Monday was officially President's Day-many states still separate Lincoln's and Washington's birthdays.  So it's okay to talk about recipes.

For the turkey-I like to use tenderloin that is pre-done.  They roast very well and keep moist.  I buy mine at Costco and it's usually done in a lime/tequila marinade.

As for the asparagus-my family loves them roasted rather than steamed or blanched.  I simply use an olive oil spray (keeps the fat and calories way down) and toss them with minced garlic and kosher salt.

Pre-heat the oven to about 350.  This is lower than the normal temp that I would roast vegetables at, but this is the temp to roast the turkey at, so keep it the same.  The asparagus will take about 25 minutes.

For the jasmine rice-I usually only serve brown rice, but this grain has the most wonderful aroma and with the beautiful color of the cranberries-I just like the look.  I do use chicken broth and add a teaspoon of white vinegar (per 2 C of liquid).  Put the cranberries in at the same time as the rice.

Now for dessert.  What I love about any crisp is that they are definitely comfort food and you don't have to use any particular amount of the ingredients.  

You can use all frozen cherries here or a mix of cherries, raspberries, strawberries and even add some cranberries.  In this instance using frozen is easier and less expensive than using fresh fruit and certainly more nutritious than using the canned varieties.

Simply defrost the fruit and mix it with ? C of sugar and flour (each), use more sugar if you like things on the sweet side.  I love grating in some fresh ginger-but don't go too heavy as ginger quickly overpowers the fruit!
For the "crisp" part-I like to use equal amounts of graham cracker crumbs with brown sugar, whole wheat flour and margarine.  Cutting in the margarine until the mixture looks like cornmeal.

Grease a 2-3 quart casserole (depending on how much fruit you're using); add the fruit mixture and then top with the crumb mixture.  Bake at 350 for about 45 minutes or until the topping is nicely browned and crisp and the fruit is bubbly.  Cool about 10-15 minutes before serving.  Delicious when topped with whipped topping or French vanilla ice cream/frozen yogurt.

Have a great rest of your cooking week!  

Before you all go-here’s a link to a story of mine that has a lot of social merit!  Please give it a read and click recommend!

http://www.ocregister.com/articles/birthday-bags-kids-2302277-child-gift

I looked at my calendar; we're up to President's day.  Do you do anything special for the occasion? When I ran a pre-school and day care I would plan a weeks worth of special menus and activities.  My grandkids are too young to care and those of us, who still live in the house, aren't really into making a special effort.  My son feels he does enough with the special sale that his employer insists upon.  He left here with a fruit and cheese tray, crackers and wine.

My husband is now in the administration office, so he doesn't do anything.  

It is fun to think of theme dinners for President's day though.  It really isn't that difficult and it perks up the week.  I'm thinking since this is the US and turkey's a part of our heritage I'm going to serve turkey for the main course.  Now corn would be good-except it's not summer and I hate frozen stuff, unless I'm desperate.  So I'm serving some jasmine rice studded with cranberries and some roasted asparagus.  These are a family favorite.  

Where does the actual Presidential part come in?  Since cherries are part of Washington's legacy-I'm going to make a cherry crisp for dessert.  Cranberries are an American thing and I'm thinking I'll serve dinner on our Southwestern stoneware with our likewise decorated flatware.  Okay, these are what we always eat off of, but I'll point out the historical fact while I'm serving the meal.

We have a wonderful tip from Unstuck!  Those of us who have food allergies-Unstuck recommends going onto the Whole Foods website for substitute products and recipe ideas!  Thank you, big time Unstuck for this very helpful foodie tool!

As for how everything will be made-come join me on Wednesday for the simple, yet tasty recipes.

I've decided-I'm going with a color theme-red.  Hubby usually wants to go out, but this year's budget is a lot skimpier due to losing my day job.  So even if we somehow get a 2for1 coupon, I have a feeling it won't be accepted on a weekend with the holiday and all!

Here's my menu:

New York strip steak (red meat and he'll appreciate it since he loves the stuff and I don't care if I never bite into anything made from a cow)-I'll marinate it in red wine, garlic and olive oil and grill it

Roma tomatoes with buffalo mozzarella and basil, drizzled with a balsamic vinaigrette (the tomatoes and dressing here)

Wild and brown rice pilaf made with roasted red peppers.

Dessert-hubby loves truffles and if I had had any sense of timing this week I would have gone to chocolatier's website and ordered some, but I never quite made it.  Drat-cuz her goodies are truly to die for.  Maybe for our anniversary in April!  Remind me.

Anyway-dessert will be dark chocolate dipped strawberries or raspberries and strawberries drizzled with dark chocolate.  This will depend on what is looking best at the produce market come Thursday.  

When making a theme night-don't forget to include the table!  I'll use red tablecloth, red roses and get down our china.  Plus, I think I'll ask our son to take his fianc?e out and wear my "never actually worn red negligee".

No sense being totally thrifty!

I don't know about any of you-but I'm finding it hard to believe that we are already at the point where we are about to celebrate Valentine's Day!

With the economy falling, many of us losing our places in the employment world-I'm betting this year will be a bit more homebound and financially creative that in years past.  In fact, that's what I'm going to talk about this week-how to have a romantic evening without busting the budget!

Our own chocolatier gave some wonderful suggestions if you're including your kids or grandkids:

oWe put my granddaughter's juice in a small wine glass. She gets to toast with everyone at the table which is really cute. I dim the lights and put out nice linens. We have music.  

Some additional thoughts  

Dessert, serve one per couple at the table so they have to share ? with one fork or spoon  

Seat loved ones close enough to each other to play footsie under the table  

Start a compliment circle around the table, either sharing a sweet memory or stating something they like about another member at the table  

Don't jump up and immediately start doing the dishes. Clear the table only as is necessary but come back and sit and have continued conversation after dinner  

Or take the conversation into the other room and have soft music playing  

I had posted the questions in hope of getting suggestions for an article I was supposed to write for the OC Register-but alas, it didn't work out.  But I loved chocolatier's suggestions and didn't want them to go to waste!

On Wednesday-we need to have some red/pink dishes to serve!