I can’t believe its Friday already! It’s been a long week, and I am definitely looking forward to the weekend. No big plans, just plans to relax! (And of course cook/bake!)
I didn’t update my weight loss efforts last week, but I was up 1/2 a pound last week, but this week down 2!!!! So, I am ecstatic about that!!
A few good things that happened this week:
I have my 3rd weight loss success story lined up which I will be posting next week. Let me just say, this person is inspirational, lost 200 pounds, yes, 200 pounds by changing his diet and exercising! He recently wrote a book, which he sent me a copy (personally signed!). I’ve already started to read it, and I can’t wait to finish it!
Secondly, I rode my bike to work this week, (even when it was in the 40’s temperature wise on the way in!) I also completed the hardest boot camp class and I survived! I kind of feel good being able to keep up with everyone even though I am the heaviest one there, so I’ve got that goin’ for me!
And my sister Biz is having a FANTASTIC give-a-way on her blog today. It’s a $60.00 cheese basket from Cabot Cheese. My sister is a huge fan of their 75% reduced fat cheese, it’s amazing!
I also found something interesting on the web today. Has anyone heard of David Burke flavor sprays? David Burke is a famous New York Chef. They are no calorie, no carb, no fat flavor sprays.
I’ve read different reviews. Some people think they are great, and some not so much. Apparantly they come in 35 flavors, such as parmesan, bacon, banana split, teriyaki, hot and sour, etc… Check out Made to Taste and they have some recipe combo’s for the different flavors.
And as a special bonus, I wanted to post my sister’s Copy Cat Panera Broccoli cheese soup. I made it last night and its AMAZING!
Copy Cat Panera Bread Broccoli Cheese Soup by Biz
2 tablespoons butter
2 tablespoons flour
2 cups fat free half and half
2 cups chicken broth (I use dry soup base – 2 teaspoons dry mix with 2 cups water)
10 ounces fresh broccoli, chopped
1 cup carrots, chopped
8 ounces sharp cheddar cheese (don’t go low fat on this ingredient!)
salt and pepper to taste
Melt butter in stock pot. Add the flour and stir to a paste for about 2 minutes. Slowly add the fat free half and half – you are basically starting with a roux. Once you have your thick white sauce, add chicken broth, broccoli and carrots. Simmer for 30 minutes or until the veggies are tender. Then puree it to the consistency you like. Remove from heat and stir in cheese until melted. I tend to under salt the soup because I think the cheese is salty enough, but you can decide for yourself!
This made 7 cups of soup for me: Each one cup serving: 284 calories, 17 fat, 15.3 carbs, 2.1 fiber and 13 protein.
Have a great Friday everyone!