Saturday, December 31, 2016

10 TIPS ON LOSING WEIGHT FAST




Before jumping into a diet, you must determine your ideal weight. This will be your guide on your weight loss journey. “Fast” weight loss doesn’t imply that you drop 50 pounds overnight; a few pounds can take months to shed and for obese individuals, it can take years to lose the desired amount of weight. How fast you lose weight will depend on how focused you are on your diet.



Here are some simple steps to help you lose weight:

1. Before dieting, you must know how many calories you normally need in a day.

calories
If you are sedentary, multiply your weight (in pounds) by fifteen. If you are moderately active, multiply your weight by seventeen; if you are active, multiply your weight by twenty. This will give you the average calorie intake you need per day.








































2. Remember to eat your fruits and veggies!

You need at least five servings of them per day – doing this will put you on the right track to a healthy body because fruits and vegetables have beneficial fibers, vitamins, and antioxidants. They also fill up your stomach fast so that you don’t overeat and take into many calories.





3. Monitor the quantity of food you eat.

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Avoid high-calorie foods and eat in small portions. A helpful tip is to chew your food slowly because this makes digestion easy on your body and you will also be less likely to overeat.

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4. Don’t skip meals.


When you want to lose weight it may be tempting to starve yourself – but eating small amounts of food frequently can help you maintain a healthy, balanced calorie intake throughout the day. Also, your blood sugar level will be adversely affected if you don’t eat often. You can even divide the standard allotment of three meals into five or six smaller meals.

5. Fresh fruits and vegetables are ideal – packaged and processed foods have high sodium and fat content.

You are more likely to lose weight if you eat naturally fresh foods.

6. Don’t limit your food intake too much.

Go ahead and indulge yourself; eat your favorite treat. It’s okay to have that slice of birthday cake at the occasional party. Just make sure to eat in moderation and use those special desserts as rewards, instead of enemies, to your weight loss experience.

7. Don’t always believe everything you read on a food label.

“Fat-free” does not necessarily mean low calories. The same wisdom goes for foods that boast “low sugar” or “low carbs.” Glance over the nutrition label – there you’ll find the calorie count.

8. Try to limit the number of juices and sugary beverages you drink.

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Instead, drink eight glasses water a day – this flushes out your body’s toxins and waste.

9. If possible, keep a food journal.

This will help you keep track of your calorie intake and will be a daily reminder of the types of foods you need.

Thirty to sixty minutes of physical activity a day will ensure your health and help you lose weight (and not to mention, firm up those muscles). Weight-bearing exercises are especially great ways to burn those pesky calories.

Friday, December 23, 2016

Slow Cooker Apple Pulled Pork/3smart points



Pork is a tricky thing to cook, there are so many recipes out there, but this perticular one is so amazing. The combination of pork and apples is just amazing. That’s not all, the slow cooker makes this apple pulled pork even more delicious! See how easy it is to make and give it a try.



Apple Pulled Pork

You’ll Need

1 (3-pound) pork tenderloin, trimmed of fat

¼ cup apple cider vinegar

1 cup 100% apple juice

Rub

¼ teaspoon cayenne pepper

½ teaspoon black pepper

2 teaspoons salt

1 tablespoon paprika

2 tablespoons brown sugar

Optional*:

mini buns for sliders

Stubb’s® Original All-Natural Bar-B-Q Sauce, as desired

*Optional ingredients are not included in nutrition calculations.

How To























Mix all the dry rub ingrediants together in a small bowl.

Dry the pork with paper towels then cut the loin into 3-4 large pieces. This will help cook the pork quicker.

On a large bowl or baking sheet, pour the dry rub, coat the pork it covering all the sides.

In the slow cooker, put the pork then pour in the apple cider vinegar and apple juice.

Cook covered for 6 to 8 hours on low and 4 to 6 hours on high.

Remove the pork onto a cutting board and shred it with two forks.

Over a large mixing bowl, place a fine mesh strainer and pour the liquid out.

Replace the pork in the slow cooker with ¼ cup-½ cup of the liquid.

Serve with an optional bun and Stubb’s® Original All-Natural Bar-B-Q Sauce, as desired.

Nutrition Information

Per Serving: Heaping ¾ cup

Calories: 172

Calories from fat: 28

Fat: 3g

Saturated Fat: 1g

Cholesterol: 88mg

Sodium: 539mg

Carbohydrates: 6g

Fiber: 0g

Sugar: 5g

Protein: 29g

SmartPoints: 3

Simple, easy and flavory! This apple pulled pork tastes like heaven, the pork is so soft and the liquid is ridiculously delicious! You need to give it a try, you will definitely love it.


Monday, December 5, 2016

Greek Yogurt Pancakes/2 smart pointes



Yield: Five 4-inch pancakes

Ingredients:

One 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)
1 large egg (or 2 large egg whites)
1/2 cup All-Purpose Flour
1 teaspoon baking soda
1/2 cup fresh blueberries (or 1/2 large banana)


Directions:



























Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
The nutritional information listed is for the banana pancakes made with vanilla-honey yogurt (130 calories) and egg whites only: (syrup is extra)
2 Smartpoints
Nutritional Information
(Serving size: 1 pancake)
 Calories 91, Fat .2g,
 Saturated Fat .1g,
Sugar5.1g,
Sodium 283g,
Fiber  .7g, Protein 6g, Cholesterol 1mg, Carbohydrates 16.4g
source:http://97recipes.com/pan-seared-tuna-patties-recipe/


Weight Watchers Chocolate Chip Cookies with Salted Peanuts Recipe/2 smart points



Scrumptiously easy homemade chocolate chip cookies that are lower in fat with just 2 PointsPlus
Serves: 24
Ingredients
2 tablespoons oat flour*
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons butter, melted and cooled
¾ cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
¼ cup mini-chocolate chips
¼ cup chopped salted roasted peanuts
Instructions



























Position your oven rack in the center of your oven and preheat the oven to 350 F degrees. Coat 2 large baking sheets with nonstick cooking spray or line them with parchment paper.
In a medium bowl, whisk together the oat flour, flour, baking soda, baking powder and salt until well combined.


In another bowl, stir together the cooled melted butter, sugar, egg, and vanilla with a wooden spoon until smooth and creamy.
Stir in the flour mixture into the butter mixture just until blended.
Place 1 tablespoon of the chocolate chips and 1 tablespoon chopped peanuts in a small bowl and stir to combine.
Stir the remaining chocolate chips and peanuts into the cookie dough.
Divide the dough evenly into 24 portions and roll each portion into a ball.
Place the balls of cookie dough on the prepared cookie sheets, spacing them 2 inches apart.
With the bottom of a glass, press each ball to form a ⅜-inch thick cookie.
Sprinkle each cookie evenly with the reserved chocolate chip-chopped peanut mixture, pressing lightly so it sticks.
Bake the cookies, one cookie sheet at a time, in the center of the oven, until the edges are lightly browned, 9-11 minutes.
Remove from the oven and place the baking sheets on wire racks, allowing the cookies to cool in the pan for about 1 minute. Then, with a spatula, transfer the cookies to the racks and let them cool completely. Store in an airtight container for up to 3 days.
Cook’s Notes
Nutritional Estimates Per Serving (1 cookie): 90 calories, 4 g fat, 13 g carbs, 1 g fiber, 1 g protein and 2 Weight Watchers PointsPlus (PPV) *To make oat flour, process quick cooking oats (about ½ cup) in a food processor until finely ground and the consistency of flour. I thought these cookies were the best the day they were made. To bring them back to that warm-from-the-oven taste, microwave them for 5-10 seconds and enjoy, being careful not to burn yourself as the melted chocolate chips can be hot!
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Cracker Cookies/2 smart pointes



Be careful! These cookies are highly addictive. Make sure you have plenty of friends to share them with!
They are gooey on the bottom, so store them in the refrigerator.

Makes 48 ( 2 smartpoints, 2 points + )



48 saltine crackers
1 c. ( 2 sticks) light butter
1 c. brown sugar
12 oz. semi-sweet chocolate chips





















Preheat oven to 400 degrees.
Line a baking sheet ( 15 x 10) with foil and coat foil with nonstick spray. Line foil with saltines.
In a saucepan, melt butter with brown sugar. Spoon over crackers so that all crackers are covered.
Bake for 3-4 minutes or until crackers are slightly puffed and bubbly. Remove from oven and immediately sprinkle with chocolate chips. Let stand 1-2 minutes or until chips start to melt. Spread over crackers. Refrigerate until set. Cut into 48 squares.
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Skinny Pumpkin Coffee Cake Mini Muffins/2 smart points



Ingredients
Cooking spray (with flour in it)

1 package (16.25 oz) Duncan Hines yellow cake mix

2 tablespoons flour

1 (15 oz) can pumpkin

½ cup water

¼ cup canola oil

2 egg whites

1 large egg, I love Egg-Land’s Best eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ cup rolled oats for topping

½ cup plus 2 tablespoons powdered sugar

3 teaspoons water

½ teaspoon vanilla



Directions
1. Preheat oven to 350 degrees. Coat mini muffin trays with cooking spray (with flour in it)

2. In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, water and oil. Mix for a few seconds to combine. Add the egg whites, egg, vanilla, cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down the sides. Mix again for a few seconds.

3. Fill each mini muffin cup ¾ to the top. Sprinkle each with ½ teaspoon of rolled oats.

4. Bake for 20-21 minutes or until a toothpick inserted comes out clean

5. Let sit for a few minutes then carefully remove form pan. Cool. Continue to bake remaining muffins.

6. In a small bowl, mix together glaze ingredients. Drizzle each mini muffin with ¼ teaspoon glaze.


Makes 72 mini muffins total
Nutrition Facts
for 1 mini muffin
44 calories
1.4g fat
2mg sod
1g prot
7g carbs
43mg sod
0g fiber
4g sugar
SmartPoints value : 2


TGI Friday’s Mozzarella Sticks Made Skinny/2 smart points



Ingredients
12 light string cheese sticks

1 large egg, I like Egg-Land’s Best

2 tablespoons flour

⅔ cup panko crumbs, see shopping tips

¾ teaspoon garlic powder

¼ teaspoon salt

Fresh ground black pepper, to taste

Cooking spray, I like olive oil cooking spray



¾ cup pizza sauce or marinara sauce, I used Classico Pizza Sauce, see shopping tips
Directions
1. Cut each cheese stick in half to create 24 pieces. Place cheese pieces on a plate and freeze for at least 1 hour until frozen. These can be stored for several days in the freezer until ready to use. Wrap them in plastic wrap, once frozen.




















2. Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. Set aside.

3. In small bowl, beat the egg. Place flour in another small bowl. In a third small bowl, add panko bread crumbs, garlic powder, salt and pepper. Mix well.

4. To assemble mozzarella sticks: Dip frozen sticks in flour, shaking off excess, then into egg, then finally coat with panko crumbs. Repeat steps to coat all of them.

5. Place all coated sticks on baking sheet. Spray the tops with cooking spray.

6. Bake for 5 minutes, turn over and spray with a little more cooking spray. Bake an additional 4-5 minutes until heated but NOT melted. In fact, be sure to keep an eye on them so they don’t melt!

7. Remove from oven and place on a plate. Serve with pizza sauce on the side. Refrigerate any leftovers. They will keep for several days. To reheat, either zap in microwave for a few seconds or place on a baking sheet and heat in a 400 degree oven until warm but not melted.

Makes 24 pieces (each serving 2 pieces and 1 tablespoon sauce) These 2 pieces are equal to 1 string cheese stick!
Nutrition Facts
for 2 pieces and 1 tablespoon pizza sauce
81 calories
3g fat
1.1g sat fat
20mg chol
7g protein
5g carbs
0g fiber
277mg sodium
1.4g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/