Kitchen Gadget Bingo



It's time for another installment of Thrifty Thursday.  The day of the week when I take all of the advice I've gleaned during the week , reduce it to only the finest, and share it with all of you.


Better For You Fruits (womenshealthmag.com)
One of my favorite things about coming back to Weight Watchers and joining the new program is the fact that fruits are free.  But which fruits are the better choice?  So here's a short list of juicy fruits that give a lot of satisfaction and not a lot of calories.  And the ideas for squeezing more in are wonderful!  Think frozen berries in your iced tea or grapefruit sections in stir fry. 

Bust Out of Your Workout Rut (womenshealthmag.com)
When I was running, jumping, bouncing and sweating in a room full of 20 or 30 people, I never got bored.  The energy was intense, the music was pumping and the motivation was constant.  Now that I'm recovering and taking it easy, all of that has been gone.  This slideshow gave me some advice, ideas and even some short phrases that may become mantras as I hit the cardio equipment solo.  First up:  Setting mini goals at the gym. 

Snap Decisions tat Save You Big Pounds (fitbie.msn.com)
At first, the name of this article seems a little off.  Most of the tips involve me planning ahead of time, like knowing my coffee order before I get to the counter at 8 am!  Then I realized that all of this planning results in being able to make better decisions in an instant.  Sure, deciding how many glasses of wine I can have before I meet my girlfriends may sound like a chore, but who wants to interrupt a good night out to count calories/points/carbs?

WHAT I FOUND:  

I love office supplies.  I like iPhone accessories.  In short, I like gadgets.  This little article, about

Kitchen Tools That Keep You Thin (health.com) was created for me.

WHAT I'M USING IT FOR: 

I've printed all the slides on one page and I'm now playing a sort of Bingo game involving which gadgets I have (steamer, apple divider, kitchen scissors, small glasses and a muffin tin).  I only need a few more to win! 

Deliciously Dirty

Do you know what today is? 

If you said Tuesday, you'd be right, but kinda boring.

If you said "Tried-It Tuesday" I'd accuse you of being a mind reader, because I haven't branded that name for my Tuesday Blog entries all that well. 

But if you said it was National Margarita Day then you would hear ding-ding-ding of a bell telling you you're absolutely right. 

So in honor of such an important observance, I'd like to share with you a delicious recipe that you can make by the batch (and ahead of time).  So the next time you're playing host for a girls' night, bachelorette party or Cinco de Mayo fiesta you'll have more time to play with your friends and less time at the blender. 

Dirty Margaritas

Ingredients
1 can frozen limeade
1 can tequila
1 (12 oz) bottle Corona
2 L Diet Lemon-Lime Soda (I use Sprite Zero)

Mix together and enjoy!* 

Serves 6.  Yields approx. 12 oz per serving.

*Now by enjoy, I mean cut yourself some lime wedges, use one to wet the top of a nice tall glass and dip the glass in salt before adding ice.  Pour the delicious concoction over those thirsty ice cubes and then enjoy. 

One great thing about these Dirty Margaritas is that they are a Points Plus compared to traditional ones.  According to the Weight Watchers website, twelve ounces of a regular margarita will run you 26 points plus values whereas my little substitution weighs in at only 6. 

Now, who has a "skinny" Mexican dish I can serve with it?

Also - on a completely UNskinny note, this weekend I tried a creation from Jocelyn at Inside BruCrew Life

Let me tell you; anytime you tire of hearing about points values, exercise, weight loss or any of my usual topics, head over to her blog and take in the endless goodies she has on display.  Her cupcakes make my cupcakes want to be better people.  She even inspires me to frost them.  Nicely.  You should understand, I'd rather avoid frosting cupcakes if at all possible.  In fact, if I make you cupcakes, I'll probably try to convince you that frosting them yourself is half the fun. 

Now enter Nutter Butter Truffle Cupcakes.  Wow.  I don't know what else to say.    I saw, I baked and then I even broke out the bags and tips and did the fancy swirly thing (prompting one of my coworkers to compare the finished product to something unattractive a dog might leave behind) and transport them the the nifty divided carrier.  One thing about the recipe was that it didn't indicate how many balls the cookie/cream cheese/pb mixture should make.  I got 12 per batch, but wish I had made them a little smaller - probably a yield of about 18 per batch.  I actually still have 12 (now smaller) balls in my freezer to either be made into the next batch or simply dipped in chocolate and eaten devoured.

Hunter Style Chicken [Recipe Review]

Okay.  I'm trying to get back on schedule, so I fully intend to review a recipe today for "Tried It Tuesday."  Eventually I hope to review other things on Tuesdays, but for now - you get food. 

Let's start with a "me" update though.  I hauled myself to the Pain Terrorist   Personal Torturist  Physical Therapist today.  I thought it was going to be a quick initial consultation, but ended up staying there an hour and a half.  We stretched the leg.  We flexed the leg.  We tested hip strength.  We noted my over-pronating feet and high arches.  We even touched on my bad posture and why I have headaches that make me want to stay in bed.  Contrary to my assumptions, he actually doesn't want to hurt me.  Actually, he would only perform a move once he knew it was pain free.  I guess he figures I won't do the stuff that hurts.  And even if I do my body will fight it all along the way and won't remember what's it's like to move without pain or hesitation.  I think we're off to a good start. 

I also liked the way he asked me if there was anything work related that I felt like I couldn't do because of my injury.  I felt like he was opening it up to me to say I couldn't help customers who were grumpy or service the ATM on cold days, which was pretty nice.  Since anything I could come up with would likely not be as bad as the exercises required to get better, I told him work was fine.  Now if only housework was in the realm of things he from which he could excuse me.

Now for the promised review.  Hey Ang, remember mentioning that you would like to hear more about this "Hunter Style" Chicken I had on the menu.  Maybe I should have pointed out at the time that it's more well known as Chicken Cacciatore.  Keep in mind, this is a Weight Watchers dish, so any changes you notice have more to do with that than a change in the name. 

Hunter-Style Chicken (Chicken Cacciatore)

Serves 8. 5 Points Plus Value per serving.

1 serving is 1 piece of chicken with scant 1/2 c. vegs and sauce.
1 (2 1/2 to 3) pound chicken cut into 8 pieces

1/2 tsp salt
1/4 tsp pepper
3 tsp EVOO
1 onion, chopped
3 garlic cloves, pressed
2 assorted colors bell peppers, cut into 1/2 inch pieces
1/4 lb fresh mushrooms, sliced
1 celery stalk, chopped
1 (1 pint) container refrigerated fresh tomato pasta sauce

Sprinkle chicken with S and P. Heat 2 tsp oil.

 

Cook chicken on Med-high until browned, about 3-4 min on each side.

Remove chicken and set aside. Heat remaining oil in same pan.

Cook onion and garlic over med-high until softened about 3 minutes.

Add peppers, mushrooms, and celery. Cook until softened, about 5-6 min.

Return chicken to pan. Add the pasta sauce and stir to coat. Bring mixture to a boil. Reduce heat, simmer, covered until chicken is cooked through and vegs are tender, about 20 min.

I served this over rice but you could use noodles or just serve plain. 

My review?  Perfect.  Tastes amazing, super easy to make and well worth the points plus value (or calorie value to most of you)  This is definitely going into regular rotation.  Plus how great is it that so many of these healthy ingredients are probably in your kitchen right now?

Smoked Turkey Cobbler - Recipe Review

Picture it: 

It was Saturday morning and I hadn't been cooking much all week. 

I had an unusual amount of leftover turkey chilling in my refrigerator.

This recipe for Smoked Turkey Cobbler appeared in an article I was reading.

That night's dinner menu had just been adjusted.

Smoked Turkey Cobbler

Ingredients:

• 1 2/3 cup(s) flour
• 2/3 cup(s) medium-ground polenta
• 1 tablespoon(s) medium-ground polenta
• 4 teaspoon(s) sugar
• 1 3/4 teaspoon(s) baking powder
• 2 teaspoon(s) salt
• 9 tablespoon(s) butter, cold
• 1 tablespoon(s) butter, melted
• 1 cup(s) fresh corn kernels
• 1/2 cup(s) sliced green onions
• 3/4 cup(s) low-fat buttermilk
• 1 tablespoon(s) low-fat buttermilk
• 8 ounce(s) green beans, cut into 3/4-inch pieces
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 teaspoon adobo sauce
• 2 cup(s) low-sodium chicken broth
• 1 cup(s) whole milk
• 1 pound(s) smoked turkey breast, cut into 3/4-inch pieces

Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.

Cut 4 tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.

 

Toss in 1/2 cup corn and green onions. Gently stir in the buttermilk until just combined.

 

At this point, let me remind you of the importance to pay careful attention to your measurements.  I had to mix my buttermilk, since I buy mine in powder form because I never use the liquid stuff fast enough.  For some reason, I mixed up 2 cups of it.  And then poured it all in.  Yes, I said two cups.  The recipe required 2/3 of a cup.  At that point, I realized there was nothing to do but make a triple batch.  Still working on using the extra biscuits. 

 

Now back to the recipe.

Drop 1/4 cupfuls batter, 2 inches apart, onto the prepared baking sheet. Brush the tops with 1 tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.

Heat a large saucepan to medium-high heat. Melt 2 tablespoons butter and add the remaining 1/2 cup corn, green beans, peppers, and adobo sauce and cook until the vegetables are tender.

 

Melt remaining 3 tablespoons butter in a medium skillet over medium heat. Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining 1 1/2 teaspoons salt.

Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey. Stir to combine. Pour filling into a 2 1/2-quart casserole dish and top with reserved biscuits.

  

Bake until bubbly and biscuits are golden brown, about 30 minutes.

I really liked this recipe overall.  There's a nice amount of spice in it and the taste was delicous.  You could probably make this without the spice, but I'm pretty sure you'd just have something close to turky pot pie filling.  It has also kept well, and the leftovers have been devoured.  (Mostly by me because I didn't want to cook anymore for a few days.  I'm still blaming my swelled up like a melon bum knee for that.)

Things I would do differently:

• Use more butter on the biscuit tops before baking.I was way too skimpy on the butter when I brushed it on the biscuits.  They were a little dry, but once they were mixed into the filling it was perfect.  
• Place the whole thing in a smaller casserole dish so it would be deeper and more evenly covered with the biscuits. 
• Remember to measure my buttermilk :)

Tuna Puttanesca ::Recipe Review::

I hate spring colds.

Especially the ones that start in your throat, stuff up your nose and then move on to your ears.  I know that's what I have because just now, I was blowing my nose when my ear made a strange sound.  Not exactly a pop - more of a squeak.  Yes, my ear squeaked.  And I've sneezed about 264 times today. 

I won't let that be an excuse today though, I will still bring you a recipe review.  I don't have pictures, but it has nothing to do with my cold.

In other news:  I've finally gotten on board with planning my weekly menu.  It's been fantastic!  Merv even does the grocery shopping some weeks because it's so easy for him.  His only request is that I plan more red meat so we can "shop our freezer" instead of the meat counter.  So on the menu last night was:

Tuna Puttanesca
(that also happens to be the recipe for review, in case you didn't know where I was going)

Ingredients:
14 1/2 oz canned diced tomatoes

10 oz water-packed tuna fish, drained, solid, white
1/2 cup(s) fat-free Italian salad dressing
8 large olive(s), black, pitted and chopped
1 Tbsp basil, fresh, chopped
1 medium garlic clove(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 cup(s) cooked fettucine, kept hot

Directions
In a large saucepan, combine all ingredients except pasta.Bring to boil; simmer 10 minutes. Season with salt and pepper.


Serve over hot fettuccine. Yields about 1 cup sauce and 1 cup pasta per serving.

I found this little gem in the stack of Weight Watchers recipes I have accumulated over the years I've been a member. It was inexpensive, easy and delicious. To be honest, I used canned chopped olives and minced garlic from a jar to save time.  Hey I told you I have a cold.  I need my sleep! and I need to watch Dancing With the Stars.  The aroma while this was cooking was amazing.  It even out-did the smell of paint fumes coming from the basement.  And when I scopped a bite of it into my mouth, the flavors came through vividly (even with a stuffed up nose).  The salty taste of this combination was great, but not overwhelming.  Of course, salt it my weakness, so maybe a mortal normal person would want to leave the added salt out when trying it for the first time.  Truly the recipe was a keeper.
Okay, enough of this poorly written disjointed post, I think it's time for more cold medicine.  Anyone know if it's a good idea to do a 55 minute cardio class with a head cold?

Try Before you Buy - Recipe Style

It’s been one busy (almost) week since I last posted. As you may recall, I was planning to spend at least part of the weekend redoing our bedroom. That actually went very well, but you’ll have to take my word for it until I can manage to get the pictures uploaded. I spent my Saturday doing that, my Sunday looking at a potential new house and then celebrating Valentine’s Day with dinner (more on that later) and a movie. Monday I tackled an organizational nightmare (no pictures of that either, it was too ugly) in which I sorted, laundered, folded, dusted… Let’s put this simply, I cleaned the room shared by two teenage boys. Now you understand, eh? That night my sweetie and I celebrated part two of Valentines Day because we were both too tired to finish the movie the first night. Yeah, we’re pretty exciting when we try to be.

Now, as to the parenthetical note above where I reference VDay Dinner, let me just say I got the idea from Cosmo. Yes, Cosmopolitan The Magazine had a recipe in it and I must have been reeled in by the title “A Sexy Meal With Your Man.” Even more likely, I was tantalized by the subtitle “Dim the lights, put on good music, and serve up this decadent, mouth-watering (and so easy, shhh!) meal.” Sounded great to me, so we went for a easy meal that included Lobster Potpie, Dijon Vinaigrette on Green Salad and Chocolate-Covered Strawberries.

Let me begin with the Potpie recipe:

Ingredients:
1 tablespoon unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg

Directions:
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls
Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour and cook1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1/8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.

Let me first point out the things I liked about this recipe:

• Simple ingredients, most of which I had on hand
• The flaky crust!
• Easy prep (especially when my sweetie helps me)

Now the things I didn’t find easy, sexy or otherwise appealing

THE LOBSTER PART!

First let’s go over the drama of getting the meat. Don’t believe that little note that says I can find cooked lobster meat at the seafood counter. Every meat counter I went to (with a seafood section) looked at me like I was crazy. Mind you they were stocked full with lobster tails and the kind that are still swimming around in their tanks. That doesn’t really work for me though. You see, I get freaked out whenever I look at, cook or eat anything that looks like it did while it was still alive. When I was younger, I didn’t even like to have the entire turkey on the table at Thanksgiving. I only eat chicken wings if they’ve been broken in half and fish with eyeballs? No way. Just last New Years I convinced myself to cook and eat crab legs and found – to my delight – that I absolutely love them. With that knowledge (and the fact that I knew Merv would help me) I left the store with two small lobster tails.

Things went well from there. Merv cooked the tails, cleaned out the meat and cut it up nicely for use in each potpie. The recipe was, in fact, as easy as it seemed and 40 minutes later we were sitting down to potpies, green salads with Dijon vinaigrette and champagne. I’m the kind of girl who will always eat my salad first, so I set about eating that and Merv started in on the potpie. I find myself drawn to the pastry crust and enjoyed the taste. After finishing my greens I dug into the piping hot middle of my pot pie and took a big bite. It was then that it hit me: I’ve never tasted lobster before. I looked at Merv, bewildered, and asked “Is this what lobster is supposed to taste like?” He assured me it was and I took another bite. This was not at all what I expected. Turns out: I don't like lobster! I guess it would have been a good idea to find that out before putting in the time and effort, but it was still a lesson learned.  Don't plan a meal with a main ingredient you're not absolutely sure you love!  That said, the base of the recipe is actually pretty doggone good, and I think I’ll be trying it again with some other seafood in its place. Maybe I’ll even continue in search of another potpie recipe. Any ideas out there?

  

What to Eat When You're Stressed

What is the best food to eat when you’re stressed? If you’re like me you already know the answer to this question and chocolate is probably in your top three. If I’m talking about what I prefer during high-stress situations, the list would include:

1. Chocolate (of course)
2. Wine
3. Cookies
4. Potato Chips
5. anything smothered in cheese.

Unfortunately, I've been craving these things like crazy because stress has come to be my house guest, I found the one way ticket stub and the suitcases are starting to gather dust. (Let me just say that I’m still new to this sharing thing and not sure how much of my personal life to publish) It started when Merv decided to change jobs. We both believe it will be a move to better things and I believe he will be successful. The hours are long right now though and his stress level has gone up (understandably). That of course effects many parts of our lives ranging from the amount of time we spend together to who folds the laundry. I signed up for this support team though (I’m thinking of making shirts for me, his kids and his family) so I don’t mind the changes, but I can’t deny the fact that stress comes along with it.

Two nights ago, we had a long overdue discussion that has since added to our stress. The discussion in question was whether or not we would have children. Brief history: 1:We have both been married before, he has kids, I have none. 2: He’s more than 10 years older than me. During the more than two years we’ve been dating, the topic of having children together has come up, but we always talked about it in abstract without being completely solid in our answers. Of course I always heard the things he said with emphasis on anything indicating he wanted more children. I’m sure he heard the things I said through a filter that told him I wanted none. After hitting on this subject for more than a month now, we decided it was time to make the hard decisions and be honest. Bottom line, he doesn’t think he wants any more children. He has his reasons and I respect them. Now I’m left with two heartbreaking decisions: a future with him and no kids, or one without him but the possibility of kids. Let’s face it, there’s no sure thing in life. Okay, that’s a heavy topic, but hey – it’s life. We’re not giving up though; we’re still talking through each other’s fears and motivations. We’re still discovering where we want to go.

In the meantime, between this discussion, the new job, and my increasingly full schedule I need to know what to eat while I’m stressed! I found this article with 9 food that help reduce stress.  That said, I may just have to try these two recipes in the next few days:

Cobb Salad with Flaxseed Oil Dressing

Ingredients
2 Tbsp water
4 tsp flaxseed oil
2 tsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
1/4 tsp minced garlic
4 cup(s) mixed baby greens, baby arugula blend suggested
4 oz cooked skinless light meat turkey, thinly sliced
1 cup(s) cucumber(s), diced
1 cup(s) grape tomatoes, cut in half
1 medium avocado, Hass, ripe, sliced
2 item(s) whole hard-boiled egg(s), diced
1/2 cup(s) scallion(s), sliced

Instructions
In a small bowl, whisk together water, oil, vinegar, mustard, Worcestershire sauce, pepper and garlic until blended.

Divide greens among 4 shallow bowls. Top each bowl with 1/4 of turkey, cucumber, tomatoes, avocado, egg and scallions. Drizzle each with about 1 tablespoon of dressing and serve.

Turkey Bagel-Sandwich with Avocado and Green Apple
Ingredients
2Tbsp Weight Watchers Reduced Fat Whipped Cream Cheese Spread
1 item(s) Weight Watchers Original Bagel, lightly toasted and halved
2 oz turkey breast lunch meat (3 1/2-inch square), reduced-sodium, thinly sliced
1/8 small Granny Smith apple(s), unpeeled (2 thin slices)
1/8 medium avocado, ripe (3 thin slices)

Instructions
Spread cream cheese evenly over both sides of toasted bagel. Layer turkey, apple and avocado onto bottom half of bagel. Top with remaining bagel half, wrap securely with plastic wrap, and take it with you. Yields 1 serving.


© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc 

Surviving the Super Bowl (in so many ways)

Good day sunshine! We finally have a sunny day here in eastern Iowa. The wind is still blowing around the bit of snow we received yesterday, and at last check the wind chill was below 0, but seeing that lemon-yellow ball in the sky makes it all more tolerable.
I had a great week last week staying on track. I even allowed myself to have some fun with the girls for a late evening get together where I shared some chips & salsa and light beer. Then the weekend came…

We’re a Vikings house. I don’t know if you heard, but there was a pretty big game for the Vikings over the weekend. Now I’m not here to talk about the disappointing performance (but if we hadn’t had 5 turnovers, and if the O-line hadn’t let Farve get hit something like 15 times, I think I’d be planning a Super Bowl Party), but I am here to talk about the food, drinks and full afternoon of couch potato state that I faced on Sunday. Basically, I’m talking about a Football Party gone wrong halfway right actually.

I had a variety of food that I prepared myself so I could keep track of the Points™ Value more accurately. Included in the fare were Chicken Drumsticks (in place of wings), homemade meatballs in BBQ sauce, Tortilla Chips (both baked and regular) with homemade salsa, make your own sandwiches, a vegetable platter and both Rice-Krispy treats and scotcharoos. I avoided snacking while cooking by sipping a glass of red wine and then water all afternoon. During the game, I alternated my light beer with water again, and stuck to the chicken, chips & salsa and veggies.

I’d like to share a couple of the recipes I used, including one of the dipping sauces for the chicken (the others were store bought BBQ & Hot Wing Sauce)


Honey Mustard Dipping Sauce:
Serves 4
Taken from the a recipe for Honey-Mustard Roasted Salmon Weight Watchers subscribers only)
POINTS™ Value: 1
1/4 cup(s) Dijon mustard
2 Tbsp honey
1 Tbsp water
1 Tbsp white wine vinegar
1/4 tsp dry mustard, hot-variety
1/4 tsp garlic powder
Whisk together all ingredients and serve over fish, chicken or pork or as a dipping sauce on the side.


(Light and) Tasty Baked MeatballsServes 6
Original recipe from AllRecipes.com
Original POINTS™:16
Lightened POINTS™:12

3 pounds extra-lean ground beef or turkey
1 1/2 cups Italian-seasoned dry bread crumbs
1 (10.5 ounce) can reduced fat cream of mushroom soup
3 eggs whites, lightly beaten
1/4 cup grated Parmesan cheese
1 (1 ounce) package dry onion soup mix

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
2. Mix together the ground beef, bread crumbs, cream of mushroom soup, egg white, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Yeilds approx. 36 meatballs.

I lightened the original recipe by using 93% lean or higher ground beef, reduced fat soup and egg whites over whole eggs. This recipe freezes well, so make a bunch. I thought I’d have some to freeze when I made over 100 meatballs, but we were left with just enough to fill a 2 cup container for leftovers this week (sandwiches boys!)
Finally, I’ve dug around my archives and found someone else’s advice on getting through big game days. I’m sure all of you who actually plan to celebrate the Super Bowl will find the information useful. I, on the other hand, will still be watching for the commercials so even though I may be less glued to the couch/television, I still may need a few tips of my own:

I like the tips for those hosting here: AssociatedContent and here: Fitness Magazine and for the guest here: eHow.com. There’s a great selection of more recipes here: eatingwell.com