Category Archives: food

Riddle me this, Batman….


After taking the week off from life (and especially from eating healthy/exercising), I managed to lose half a pound. Yep. Don’t understand. 

In other news, you must go make this now. Okay, maybe not right now, but soon. Tomorrow. I made it for dinner tonight and it was SO so good. Plus, it pretty much makes enough to feed your entire neighborhood for a month. Love only cooking once per week. (I’m so happy that Paul is a creature of habit and doesn’t mind eating the same thing over and over again.) Made a couple of changes: I used turkey sausage instead of pork sausage, and I mixed in a little extra tomato sauce (maybe ~3/4 cup) because it just wasn’t very saucy. Oh and perhaps the best part is that the serving sizes are really generous. Usually pasta dishes give you 1 cup per serving, which never seems to be enough, but this was 1 3/4 cups. So much food! Mmmmm. So in conclusion, go make it. And thank me later. 


  • I will do something…anything…active. Crunches. The Shred. Weights. A walk. SOMETHING.
  • I will stay within my daily points.
  • I will make smart choices when going out to lunch with MIL.
  • I will take my healthier lifestyle seriously. Eating cookies nonstop does not equal healthy. Gah.

Dinnertime: Roasted Vegetables with Orzo and Chicken Sausage


A while back, my mom gave me a recipe for Roasted Vegetables with Orzo. It looked pretty tasty, so I decided to try it out. I made a few adjustments to the original recipe to make it a more substantial (but less vegetarian-friendly) meal. It makes a ton, so it’s great if you like to cook once and eat for the rest of the week. Also, it’s pretty time-intensive (cooks for an hour, lots of veggie-chopping, etc.), so it was a good one to make on a Sunday when I had some time on my hands. Hope you enjoy it as much as we did!

  • 1 pound asparagus, ends trimmed
  • 1 medium zucchini
  • 3 bell peppers
  • 1 cup cherry (or grape) tomatoes, halved
  • 6 scallions, chopped
  • 4 Tbsp olive oil (divided)
  • 1 clove garlic, crushed (I just used jarred minced garlic)
  • 1 Tbsp Italian seasoning
  • 3/4 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • 1 cup orzo
  • 2 cups chicken broth (or vegetable broth)
  • 5 links chicken sausage (I use Archer Farms pre-cooked Italian chicken sausages with no casing)
  • 1/2 cup pine nuts, toasted
  • 3/4 cup Feta cheese (I did not use this)
Preheat the oven to 350 F.
Chop the asparagus, zucchini, and bell peppers into bite-size chunks. Place asparagus, zucchini, bell peppers, cherry tomatoes, and scallions in a 9×13 baking dish. Add 2 Tbsp olive oil, garlic, Italian seasoning, salt, and pepper. Toss well. Roast for 30 minutes, or until veggies are tender.
Add remaining 2 Tbsp olive oil to a medium saucepan and heat over medium-high heat. Add the orzo and saute until browned. Add the broth. Bring to a boil, reduce heat to low and cook, covered, until all liquid is absorbed.
Add the orzo and chicken sausage to the roasted veggies and mix well. Top with pine nuts (and 3/4 cup Feta cheese if you like…. The original recipe called for it, but as Paul is not a fan of cheese and I’m not a fan of Feta, I skipped it). Cover the dish with foil and roast for an additional 30 minutes.
Serve hot or room temperature. Makes 10 servings (1 cup per serving); 6 Points Plus per serving

Happy Birthday, Husband!


It’s Paul’s birthday today (or at least that’s what Facebook tells me). Happy birthday, Paul! Here’s the cake I baked for him:

If I cared, I would edit out all the junk on my kitchen table (or I would just clean my kitchen table…). I would also bother to take pictures with my camera, not my cell phone. Hooray laziness!

I made the same cake for his birthday last year. It’s a brownie cake with Trader Joe’s No Guilt brownie mix (similar to my beloved No Pudge brownies), and in the middle of the two layers of brownie is a layer of raspberry jam (with a packet of SF raspberry Jell-o mixed into it for a little extra color/flavor). Then it’s topped off with some delicious chocolate frosting and another layer of the raspberry jam. Yummers. Can we skip dinner and just eat cake?

Weekend Updates


Yesterday was weigh-in day. After last week’s disappointing weigh in, I tried to be careful this week. However…it’s the end of the school year, and there are tons of celebrations going on at school. Our instructional kids held a luncheon for the BOE and admins. I stuck with a salad (loaded with Caesar dressing…) and a small helping of the dessert (death by chocolate…I couldn’t resist). Then, later in the day, one of the teachers I co-teach with and I had an end-of-the-year celebration for our kids. This was easier, though, because we were in charge of what was brought. She likes to keep things healthy, too, so we stuck with fresh fruits with a light dip and Hungry Girl’s Upside Down Pineapple-Applesauce Cake. The cake, while tasty, was a mess. I blame myself. I didn’t wait for it to cool completely. Luckily, this group of kids was working on following directions…and I played it off as a teaching moment. 😉

Anyway, along with all of that nonsense, I peeked at the scale on Thursday and it had budged…but in the wrong direction. So yesterday, when I was down 0.8, I was quite surprised.

This Week’s Weight Loss: -0.8

Total Weight Loss: -4.2

Since I’m updating, and since it’s Sunday, here’s this week’s meal plan:

Sunday: Hamburgers on our new grill (!!!), corn on the cob (8 PP –4 for ground beef, 2 for light bun, 2 for corn); Attempt #2 at HG’s Pineapple Upside-Down Cake (5 PP)

Monday: Leftover burgers

Tuesday: Lemon-Chicken Oven Bake (lightened up with FF dressing) (8 PP)

Wednesday: Leftover chicken

Thursday: Probably a frozen dinner. But maybe some breakfast-for-dinner action…

Friday: Veggie burgers on the grill

I’m going to have to update you on last Thursday’s Paul-less meal. It was one of my favorite meals when I was vegetarian. Pictures and recipe will be coming.

Hope you’re having a lovely long weekend. Only 8 more days until summer break!