It's been a while....

22 days as a matter of fact, since I have last graced the presence of my blog page. Seems like things haven't slowed down much since Christmas. I spend 2 days out of the week teaching and cooking hot lunch at our church school and Darvi's school. Mondays are my recoup from the weekend days, and that leaves Thursday and Friday for cleaning and errands and whatever else may need to be done.

My goal this year (especially as we come to the end of the school year) is to learn to say NO; to learn to prioritize and not get my self into things that make my head spin. So far I have managed.

So today was crazy. After being up at 6:15 and showered and ready. I then started dinner in the crockpot, made three lunches, roused the kids, fed them breakfast, and got them desirable for public. Then off I was to drop Darvi off at school before heading for the church. Our Supervisor is out of town, so he doubled up the mom's to help the kids while he was gone. Needless to say, when "the cat's away, the mice will play." We dismissed at 3 and then I was off to pick up Darvi, to the post office, and then home sweet home.

Waiting for me in that contraption known as a girls best friend was the following recipe. It's definetely a keeper. It was great to get great raves on something so simple (even from the kids) after a recipe (which I won't share) from last week bombed.


Campbell's® Slow-Cooker Chicken & Dumplings

From: Campbell's Kitchen
Prep: 20 minutesCook: 8 hours
Serves: 8
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
Nutrition Information
Using Campbell's® Condensed Cream of Chicken Soup: Calories 348, Total Fat 12g, Saturated Fat 4g, Cholesterol 58mg, Sodium 968mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 24g, Vitamin A 90%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 317, Total Fat 8g, Saturated Fat 3g, Cholesterol 58mg, Sodium 796mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 23g, Vitamin A 91%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV

ENJOY!

A Refreshing Twist to Pumpkin Pie....

Pumpkin Turtle Pie

3 Tbsp. fat-free caramel topping

1 (6oz) reduced-fat graham cracker crust

4 Tbsp. coarsely chopped toasted pecans

1 C. fat-free milk

1 (3 1/4 oz) 4 serving-size sugar-free/fat-free vanilla pudding and pie fillin mix

1 C. canned pumpkin puree

1 Tsp. pumpkin-pie spice

1 1/2 C. fat-free whipped topping

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1] Drizzle 2 Tbsp. of the caramel topping on the bottom of the crust and sprinkle with 3 Tbls. of the pecans. Set aside.

2] Whisk the milk and pudding mix in a bowl, beating constantly until well blended, about 2 minutes. Add the pumpkin and pie spice, beating with whisk until blended. With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended. Repeat with remaining half of whipped topping.

3] Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight. Sprinkle the top with the remaining 1 Tbsp. of pecans; then drizzle with the remaining 1 Tbsp. of caramel topping. Serve at once.

Why does it have to be such a struggle?

Why does my battle with food have to be such a struggle? I do so good sometimes, and then others, it just goes out the window.

I have a few friends that don't struggle with it and then I have friends who do, so I know I'm not the only one that can struggle with it.

I wish I could hate it....I wish I wouldn't let social settings run my attitude that it gives me a good excuse to eat.

I've been paying Weight Watchers to help me lose this weight, but here lately it seems I've been forking over the money for nothing.

When I was in high school, I didn't really have to worry about what I ate...I was active in sports, I had 3 horses to ride, and a very physical job, so it wasn't an issue.

Now my body has changed so much and it gets harder and harder the older I get. I'm turning into a new decade in a month, no I'm not looking forward to it, but its awakening a new sense of I'm getting older and weight loss isn't getting any easier.

You would think being a stay at home mom, I would have all the time in the world to work out and take care of myself. I don't. I guess maybe its just time for me to step up and say I need time for myself, but then that does seem selfish when there are other people needing me.

So for now...I just struggle. and then I don't. and then I do.

Accountability

This is my daily accountability to myself, and for those of you curious. I know many people aren't real interested in what I eat during the day. But I feel like if I post it, I will journal what I eat, and hold myself accountable.

I had weigh in today....down 3.8.....That was a blessing considering the 15 lbs. I gained over the winter. Baby steps, Baby steps.

Breakfast
1/4 C. sliced almonds
1/2 C. Oatmeal
1 C. Fat Free Milk
2 Tbls. Sugar Free Vanilla Syrup

Snack
5 pieces of WW candy

Lunch
Bacon Ranch Salad from Mc Donald's
w/ Grilled Chicken
2 Tbls. Ranch Dressing

Fudge Pop

Snack
Popcorn
WW Caramel Latte Smoothie

Dinner
1 Egg
3 Slices Bacon
1 Tsp. Olive Oil

I didn't get all my 8 healthy guidelines in. It's the end of the two weeks and my cupboards are growing bare. Tomorrow is grocery shopping day. =)

All in all I had a pretty good day and used all but one of my daily points target.

Okay...No More Fish

Okay...really, I've tried and I've tried, but I just can't bring myself to like fish.

I've been wanting to try Tilapia for a while now, just couldn't bring myself to do it. Well, last week, the grocery store had a really good sale on it, so I bought some.

Tonight, I cooked it. I didn't like, Hubby didn't like it, the kids didn't like it.

I'm doing pretty good, hubby can't complain....2 bad meals in 7 years. I just wanted to try something different, you know.

For some reason, I just cannot acquire a taste for fish. I've tried it all, and I like none.