Whats on the menu today?

iVillage Member
Registered: 06-16-2004
Whats on the menu today?
21
Thu, 07-08-2004 - 12:20pm

Want to share your journals/menus with us today?

 

  Shawna

iVillage Member
Registered: 01-27-2004
Sat, 07-10-2004 - 1:35pm

Mary here, doing WW.


Breakfast this morning was two soft-boiled eggs, whole wheat toast (dry), a big dish of papaya, and coffee with milk.


Lunch will probably be a tuna sandwich (I'm still not quite sure) with veggies and a big dish of cherries (Lord, but I love cherries!).


Dinner is definitely a dish of leftover sloppy joe-macaroni (from a WW cookbook -- it defines comfort food, but it's also healthy and absolutely delicious!).

Ladyirish317


...There's some good in this world, Mr. Frodo, and it's worth fighting for...

iVillage Member
Registered: 04-19-2004
Sat, 07-10-2004 - 4:01pm
Party and BBQ at Forte's!!!!!!! I'm DROOLING!!!!!!!!!!!!!!!!!!!!

Forte, when you hear a knock at your door and you open it and there are 50+ women (maybe Tony, too)standing on your lawn, be prepared. We'll bring our own silverware, though...


Edited 7/10/2004 4:04 pm ET ET by barkingshark

iVillage Member
Registered: 03-20-2004
Mon, 07-12-2004 - 12:25pm
Hi Amy,

Well, then....maybe I *shouldn't* tell you what came out of my ice cream maker last night, both low cal and **outrageously** delicious.

For those of you with ice cream makers, try this! Mine is an electric, cuisenart, and it makes about a quart --or takes 4 cups and expands it--at a time (actually, I have others, but this is my favorite machine and I got it for under $40 this season at Sams...the best $40 I've ever spent!).

I got a hankering for Starbucks ice cream, after son dearest bought a quart AND ate it at our house (and I hadn't had lunch yet!). Here's what I did last night: organic fat free chocolate milk, 2 cups (170 calories per cup, 0 fat), add to that 1 cup strong cold Starbucks french roast, left over from breakfast, and 1 individual size vanilla yogurt with the chocolate sprinkles in a little seperate cap (Bryers, 200 calories total, 1.5 g fat). Mix milk, starbucks, the yogurt itself in a blender, turn out into chilled ice cream maker, and mix for 30 minutes. At 25 minutes add the sprinkles and 30 goumet chocolate baking chips (70 calories, 1.5 g fat), and one crushed up belgian chocolate meringue cookie (10 calories, 0 fat). What you end up with is approximately 5 cups wonderful ice cream and the whole five cups has **ONLY 620 CALORIES**. Now, since technically, a serving of ice cream is 1/2 cup, that makes each half cup serving **ONLY 62 CALORIES**. In other words, eat as you please, and I swear this concoction TASTES BETTER than the Starbucks ice cream you can buy ready made at the grocery store!

I love, love, LOVE my ice cream maker! (And son dearest was begging for MY ice cream last night which, of course, I shared...show off here!). I had a serving over fat free homemade angelfood cake (100 calories for 1/5 of whole cake) and tossed half banana on top (grilled the banana on my foreman grill). And you call this **dieting**....nah.

(This morning, BTW, I had frozen yogurt and fruit for breakfast...yup, you got it...tossed some organic yogurt and fresh berries into that handy dandy contraption. What a way to get my calcium, and my fruit, in the morning!)

Ya'll come! ;)

forte

iVillage Member
Registered: 03-20-2004
Mon, 07-12-2004 - 12:37pm
Well, suit yourself! You should do whatever you want, and enjoy your food after all. I enjoy both cantelope, and procuitto. To each her own, though.
iVillage Member
Registered: 03-20-2004
Mon, 07-12-2004 - 12:45pm
Hi Astri,

Long time, no see on the board! I love homemade waffles too...not to mention, fresh peanut butter. Oh the smell of roasting, or toasting, nuts...anytime, anywhere1 In fact, my cat begs for a bite anytime we have fresh peanut butter sandwiches!

forte

iVillage Member
Registered: 01-11-2004
Tue, 07-13-2004 - 11:04am
AAAAAAAAAHHHHHHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!!

{screaming orgazim!}

iVillage Member
Registered: 02-17-2004
Tue, 07-13-2004 - 4:29pm
Forte - your ice cream sounds so good I think I may go out and buy an ice cream maker just to make that recipe! My mom has one and she loves it as well. I think Target or Walmart have pretty inexpensive ones too.

I have a question for either you or Astri...how do you make your own peanut butter? I am a big peanut butter fan and the regular stuff is loaded with all kinds of junk so I looked at the "homemade organic" stuff in the grocer. It's a bit expensive, although I don't mind if it's worth it but if I can make my own it would be much better! Also, how long can you keep if for? Any info would be great!

Kerry 267/260/240

iVillage Member
Registered: 04-19-2004
Tue, 07-13-2004 - 10:13pm
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAEEEEEEEEEEIII !!!!!!!!!!!!!

**Flops and writhes in joy/suffering***

Amy

iVillage Member
Registered: 03-20-2004
Thu, 07-15-2004 - 1:12pm
Hi Kerry,

Sorry it took so long for me to answer your peanut butter question. I haven't been online in a couple days.

Anyway, about the peanut butter. Most recipes I've seen call for tossing some peanuts into the blender and then streaming in oil (peanut oil, or vegetable oil) until it reaches the consistency you want. That's one way to do it, but I'm a little different.

I like fresh, really fresh peanuts. And usually at the grocery (especially in summertime and fall) I can find "green peanuts" (raw peanuts) in the grocery stores (sometimes even at Wal-Mart). I take raw peanuts, put them single layer on a cookie sheet and roast them (nothing added) in a slow oven, turning occasionally so they don't burn. If the oven is 325-50, it takes roughly 20 minutes stirred at 10 minutes. Then while they are still warm (and hence releasing their own natural oils easier) I toss them into the blender without anything added and "puree" them. If I want crunchy, when the first batch is butter, I just add some crushed peanuts into it. In other words, if I wiz them fresh and warm, then I don't have to add anything at all. Two cups of fresh peanuts will yield abt half cup peanut butter, which can store on the shelf (doesn't need refrigeration necessarily) a week...if you can keep it that long, we devour it....and if you want to keep it longer than that, you really should store it in the fridge. If you like peanut butter, don't forget about all the other nuts you can turn into butter too. You haven't lived until you've tried fresh cashew butter, but for that one I really do stream in just a touch of walnut oil, or peanut oil (about 2T for 2 cups of nuts, and cashews I've never seen raw in the stores so those I buy already roasted and warm them before wizzing.

forte

iVillage Member
Registered: 03-20-2004
Thu, 07-15-2004 - 1:29pm
Kerry,

Here's Emeril LaGasse's recipe for homemade cashew butter (if you want an actual recipe to refer to), and all you do is substitute any nuts you want to in order to make other nuts into butter. You don't need the salt, and the sugar though (unless you want it).

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24830,00.html

2 cups unsalted roasted cashews

2 to 3 tablespoons vegetable oil

1/4 teaspoon salt

1 teaspoon sugar, optional


In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.

Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.


forte (again)