RECIPE OF THE DAY! WRAPPED PORK TENDERLOIN WITH BACON

This tender and juicy Pork Tenderloin will be a favorite at the dinner table.

Makes 5 servings

Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

1 pork tenderloin (about 1-1/4 lb)

3 scallions, trimmed and cut lengthwise in strips

5 strips lower-sodium bacon

1 Tbsp brown sugar

Dijon mustard

Preparation

1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.

2.Spread Dijon mustard over pork before wrapping with bacon.

3. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1/2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.

172 Calories Per Serving

RECIPE OF THE DAY! ASIAN STYLE SESAME APPLE SLAW

Looking for a great salad that is a little different try this Asian style salad. Great for all year round.

Makes 8 servings

Active Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

1/4 cup seasoned rice vinegar

2 Tbsp dark sesame oil

1 Tbsp honey

1/2 tsp salt

1 jalapeño or serrano pepper, seeded and minced (2 tsp)

1 each Gala, Golden Delicious and Granny Smith apple, halved, cored and thinly sliced

8 cups finely shredded Napa cabbage

1 red bell pepper, seeded, cut in thin strips

1/2 seedless cucumber, cut in thin strips

3 scallions, thinly sliced

3/4 cup cilantro

2 Tbsp toasted sesame seeds

1 container(3 oz)radish sprouts

PREPARATION

1. In a large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended. Add apple slices and toss to coat.

2. Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated). Just before serving, scatter radish sprouts over the slaw. Gently toss.

125 Calories Per Serving

RECIPE OF THE DAY! 5 SUMMER COCKTAILS-GUILT-FREE

Learn how to cut the calories in your favorite drink.

Going to a Garden Party or a BBQ or just a evening out.
Tropical cocktails are a rite of summer—delicious and refreshing. The problem is, the calories can push your diet over the edge. To counter this, I come up with some less-indulgent versions of classic seasonal favorites. Enjoy!

Margarita
It’s tempting to pick up a bottle of store-bought frozen margarita mix, but that’s where most of the 325 calories lie. Instead, just get tequila, limes for fresh-squeezed lime juice and some Triple Sec to make your own version. Calories saved: 153per 6 ounces.

Mojito
Sugar adds to the taste of this Cuban specialty, helping release the mint flavor. It also adds to the 145-calorie count. Instead, use a sugar substitute, like stevia, which contains virtually no calories, yet works to enhance the mint’s flavor during the muddling process. Calories saved: 80 per 6 ounces.

Cosmopolitan
This cranberry-flavored cocktail is pretty to look at, but full of empty calories. Lower the count of this 130-calorie drink by using diet cranberry juice. Then grab a bottle of Ty Ku Soju, an Asian spirit that is a great alternative to vodka and contains only 68 calories per 1.5 ounces. Calories saved: 65 per 4 ounces.

Strawberry Daiquiri
Don’t be fooled—just because it’s named after a fruit doesn’t mean this drink is healthy. Just like with margaritas, the pre-made mixes are packed with sugar, leaving you with a drink that can peak at 350 calories. Make your own with fresh strawberries (if they’re not sweet enough add more sweetness with a sugar substitute) and definitely skip the whipped cream topping. Calories saved 215 per 8 ounces.

Piña Colada
The queen of summer drinks, the piña colada can max out at over 650 calories! Substitute Coco López Cream of Coconut Lite for the coconut cream and coconut milk. Combine it with pineapple juice, sparkling water and a little rum, and you can satisfy both your sweet tooth and your diet. Calories saved: 475 per 8 ounces.

SO ENJOY THE SUMMER GUILT-FREE!
And Happy 4th of July to all...

RECIPE OF THE DAY! WHISKEY-CHERRY SAUCE OVER A TURKEY TENDERLOIN

Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it's luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with vegetables.

Makes 6 servings

Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

3 teaspoons extra-virgin olive oil, divided

1 1/2 pounds turkey tenderloin, (see Tip)

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

1/2 cup chopped onion

2 cloves garlic, minced

1 cup pitted and chopped fresh or frozen cherries

1 cup cranberry juice, divided

1/4 cup whiskey

2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried

1/2 teaspoon dry mustard

2 teaspoons cornstarch

Preparation

1.Preheat oven to 450°F.

2.Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.

3.Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.

4.Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.

Tips & Notes
Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.

Per serving: 210 calories

MY BAND IS NOT TIGHT ENOUGH!

My Band is not tight enough. When I went in 2 weeks ago to get my unfill, my doctor was not there so I had another doctor do it. I was so sick I did not care who did it, but I told her to only take out 1/2 cc - that was what was put in me by my doctor on my last fill date appointment. But I think she wanted to be safe and just took out more then the 1/2 cc. I'm not restricted enough and I can feel the difference.

I can drink liquids right after I eat, and there is nothing telling me that am full. I FEEL LIKE THAT OIL SPILL IN THE GULF - NEVER ENDING - I KEEP GOING AND GOING AND GOING, eating that is. I have gone up a few pounds and that is scaring the heck out of me. The things I am eating are healthy things, fruit, low cal snacks, and fish, the same as I was eating before. But I'm going up in weight, not down. For the life of me I do not know why. The only thing I can think of is that my band is just not tight enough. It may be that I am also retaining water, but I do not see any particular reason for that because I am continuing to limit my salt intake. So I have a appointment on 7/7 with my surgeon. But I am not waiting that long. I am scared that I will gain to much weight back by then. Let me put a stop to this weight gain now, I told myself.

So I called them and they gave me an appointment for 6/30. The thing that is getting me is this - I am eating all the same foods, doing all the same things as when I was loosing weight, eating right and exercising. This is starting to make me very depressed. The last time I felt this depressed was before my surgery.

So, now I am trying to keep a stiff upper lip about everything that is going on now. I was at my sweet spot before, and I know I will get back there again, hopefully on Wednesday, 6/30. I'm still doing my Recipes of The Day that I share with you all on a daily basis, and continuing to exercise. I'm looking at this as a small bump in the road.

RECIPE OF THE DAY! BITTERSWEET CHOCOLATE TRUFFLES WITH A HIT OF-ORANGE

While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes. Believe it or not this is a low calorie treat. Well worth the time to prepare.

4 dozen (1-inch) truffles
Active Time: 1 1/2 hours
Total Time: 12 hours (including 10 1/2 hours chilling time)

Ingredients

Ganache
3/4 cup whipping cream

1 teaspoon freshly grated orange zest

2 1/2 tablespoons orange juice

2 tablespoons superfine sugar, (see Note)

1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract

8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped
Coating

1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring

8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped

Preparation

1. To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.

2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.


3. Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.

4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)

5. To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

6. To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

7. Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.

Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.

Per truffle: 61 calories

RECIPE OF THE DAY! GRILLED CEDAR-PLANKED SALMON

I went to a freinds house one day and she made this and I loved it. What a different way to fix Salmon and to capture it's wonderful flavors from both the salmon and the Cedar-Plank.

prep time 10 min
total time 4 hr 35 min

Makes 8 servings

INGREDIENTS

1 untreated cedar plank (14x7x1 inch)

1/2 cup KRAFT Sun-Dried Tomato Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped sun-dried tomatoes

1 Tbsp. oil

1 salmon fillet (2 lb.), 1 inch thick


Preparation

IMMERSE plank in water, placing a weight on top of plank to keep it
submerged. Soak at least 4 hours or overnight.

HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.
GRILL 10 min. Brush fish with dressing mixture; grill 10 min. or until fish
flakes easily with fork.

Note & Tip:

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle
of water close at hand if needed for flare-ups.

Salmon can also be grilled on a sheet of heavy-duty foil instead of the cedar plank.

190 Calories per serving

CALORIE PEDOMETER

Will help you keep track of how many calories you have burned, while walking or jogging and distance covered. I use this all the time. I find this to be an ideal workout companion. They come in all price ranges, mine cost only $25.00 and it works great. These are all things that I do and for me its working wonderfully. So I am sharing with you how it works for me, and I am sure it will for you also.


I had someone in the weight loss office ask me what snacks do I eat. I try very hard to find good foods for me to snack on. I hate to blow my whole day on bad snacks and feel bad after eating them. So this is what I snack on.

SNACKS:

Newman's Own microwave popcorn 100 calorie

Cheerios (dry) 1 cup 100 calorie

Sargento light string cheese (made with 2% milk) 50 calories per piece

Babybel Light cheese - Good source of protein, 6 grams protein- 50 calories per serving

T.Marzetti Light French Onion Veggie-Dip or any of there Light Dips
60 calories serving size 2 Tbsp

Pepperidge Farm Goldfish-Baked Snack Crackers. I like the Cheddar flavor.This has 140calories serving size 55 Pieces (They also now come in so many flavors like Parmesan,Pizza,Ranch,Pretzel, and a host of other flavors. Read the Nutrition Facts. Some are 130 calories for 43 pieces, or 130 calories for 60 pieces.

WeightWatchers has many wonderful snacks I love the Rosemary & Olive Oil-Pretzel Thins this also comes in many great flavors 110 calories per 1 pouch.

WeightWatchers Smoothie Mix with fruit if you like. I love the French Vanilla with berries 100 calories per packet

Musselman's (lite mixed Berry's-fruit'n Sauce or any of the berry flavors) NO SUGAR ADDED 60 calorie

Dannon Light & Fit Yogurt 80 calories

Edy's Fruit Bars NO SUGAR ADDED (EXCELLENT SOURCE OF VITAMIN C) Made with REAL FRUIT 25 Calories per pop

Boost (High protein) Energy Drink 240 calorie

Pure Protein - Shake 170 calories

CHECK OUT MY BLOG FOR MORE TIPS AND IDEAS

RECIPE OF THE DAY! ASPARAGUS AND FRESH TOMATOES

Keep it simple and bursting with color and flavor with this fresh tomato and asparagus side dish.

Makes 4 servings

Prep Time 15min

Total Time 30min


INGREDIENTS

2 teaspoons vegetable oil

1 small onion, chopped (1/3 cup)

3 plum (Roma) tomatoes, chopped (1 cup)

1 tablespoon lemon juice

1 tablespoon honey

1/4 teaspoon salt

1 1/2 lb fresh asparagus spears


PREPARATION

1.In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.

2.Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.

70 Calories per 1 Serving:

RECIPE OF THE DAY! MOROCCAN FISH

This true Moroccan Fish recipe is both healthy and low in calories. This lite fish recipe is great for a summer meal.

Makes 4 servings

Active Time: 8 minutes
Total Time: 20 minutes

INGREDIENTS

1 lb frozen fish fillets or steaks

4 tsp olive oil

1/4 tsp pepper

1 cup chopped onion

2 tsp minced garlic

1/2 tsp ground cumin

1/4 tsp cinnamon

1 can (14 to 15 oz) diced tomatoes

1/4 cup pitted Kalamata or other olives, halved

PREPARATION

1. Heat broiler. Line a rimmed baking sheet with nonstick foil.

2. Place fish on pan and drizzle with 2 tsp of the olive oil. Sprinkle with the pepper. Broil as package directs until fillets are just cooked through.

3. Meanwhile, heat remaining 2 tsp oil in a large saucepan. Add onion; cover and cook 5 minutes, stirring occasionally, until tender. Add garlic, cumin and cinnamon, and cook, stirring, 1 minute or until fragrant.

4. Stir in tomatoes and olives, and bring to a simmer. Simmer 3 minutes for flavors to blend.

5. Spoon about ½ cup sauce over each serving of fish.

184 Calories Per Serving

MY SWEET SPOT!

I had my first unfill yesterday. I had my last fill 10 days ago - 1/2 cc, my usual amount. but I have been sick for the past 10 days, I could not understand why. (They took out 1/2 cc yesterday).

I was not able to keep anything down those past 10 days. What I was able to eat before, I could only eat 1/2 of that - 4 raspberries, 4 bites of salmon, 3 or 4 sips of liquids, and I could not even keep that down. Once before, when I had a fill of 4 cc, I was in distress, but it did pass after 2 or 3 days. However, this time, it lasted for 10 days, with no sign of getting better. I thought this would pass also, but it did not.

During these 10 days, I lost 13 pounds. OK, this was way too much weight to loose so fast (to be honest I was so happy about loosing so much weight, so I resisted going to the doctor). Yes, I agree it was not a good idea to wait so long!

I went into the doctor's office yesterday without an appointment, and I told them what was going on. They told me I had reached my "sweet spot". It was at that moment I realized what was happening to me. That last fill had sent me over into the Sick Zone.

Everyone's sweet spot is different. You don't know you have reached it until you get thrown into a place that is uncomfortable. My only advice is not to wait as long as I did to return to the doctor.

Because I am now at my sweet spot, I will not need as many fills, and the fills will be smaller. After they took out the 1/2 cc, I was able to eat normally again, without feeling sick, and am now able again to enjoy my Recipes of the Day!

So I am at a new stage of my journey - my sweet spot. In the immortal words of Jackie Gleason, "How Sweet It Is".

RECIPE OF THE DAY! ROAST TURKEY WITH ROSEMARY

This Turkey dish is great as a main dish along with some sides, or even as a sandwich. How ever you eat it am sure you will love the taste of this "ROAST TURKEY WITH ROSEMARY"

Makes 12 servings

Prep Time: 20 min

Cook Time: 2 hr 15 min

Ingredients

1 (about 6 1/2-pound ) turkey breast, fresh or frozen (thawed)

1 1/2 teaspoon(s) dried rosemary leaves, crushed

1 teaspoon(s) salt

3/4 teaspoon(s) coarsely ground black pepper

1 cup(s) chicken broth

Rosemary sprigs, for garnish

Pareparation

1.Preheat oven to 350 degrees F.

2.Rinse turkey breast with cold running water and drain well. In cup, combine rosemary, salt, and pepper. With hands, rub rosemary mixture all over turkey breast.

3.Place turkey breast in 13- by 9-inch roasting pan. Cover pan loosely with foil. Roast turkey breast 1 1/2 hours.

4.Remove foil. Roast turkey breast 45 to 60 minutes longer, occasionally brushing breast with pan drippings. Start checking turkey breast for doneness during last 30 minutes of cooking. Turkey breast is done when thermometer inserted into breast (being careful that pointed end of thermometer does not touch bone) reaches 170 degrees F.

5.When turkey breast is done, transfer to warm, large platter. Let stand 10 minutes.

6. Meanwhile, pour chicken broth into drippings in hot roasting pan, stirring to loosen brown bits from bottom of pan. Strain pan-juice mixture into small saucepan, let stand 1 minute. Skim fat and discard. Reheat and serve pan-juice mixture with turkey. Remove skin from turkey before eating if you like. Garnish with rosemary sprigs.

Calories 200

RECIPE OF THE DAY! BBQ TURKEY TOP WITH A MUSTARD SAUCE

Barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they're an inexpensive source of protein. But no matter what time of year we're having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn't taste anything like Thanksgiving turkey. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I've ever had.

Makes 4-8 Serves

Ingredients

4 to 6 turkey legs and/or thighs, trimmed of excess fat
Salt
Vegetable oil

South Carolina Mustard BBQ Sauce:

4 Tbsp butter

1/2 onion, grated (use a box grater or cheese grater)

1/2 cup cider vinegar

1/2 cup brown sugar

1/2 cup yellow mustard

1 Tbsp dry mustard

1 teaspoon cayenne

1 bay leaf

Salt to taste

Preparation

1. Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.

2. Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.

3. Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.

4. Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.

5. Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.

6. Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.

7. After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.

Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.

You can continue to baste with the sauce every 15 minutes or so until the meat is done.

8. When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.

Serve with extra sauce, and plenty of napkins!

150 calories per serving

RECIPE OF THE DAY! MEDITERRANEAN SCALLOPS ON A BED OF BROWN RICE

This delicious dish is both low calorie and full of robust Mediterranean flavors! I hope you and your family enjoy this dish as much as mine did!

Makes 4 servings


Ingredients

1 lb Bay Scallops

1 Tbsp. Olive Oil

2 cloves Garlic, minced

2 medium Roma tomatoes, cored and chopped

1/2 cup quartered black olives

2 Tbsp. Green Onions

3/4 tsp. dried Oregano

1/4 coarse ground pepper

1/3 cup crumbled Feta Cheese

1 cup Uncle Ben's Whole Grain Fast & Natural Instant Brown Rice

1 3/4 cups water


Preparation

1. Combine rice and water in a medium saucepan, being to boil, cover and simmer 10-12 minutes, fluff with fork.

2. Rinse and drain scallops; pat dry

3. Heat oil over medium heat and add scallops and garlic. Cook and stir for 2 minutes. Add tomatoes, olives, onions, oregano and pepper; cook and stir 2-4 minutes more until scallops are opaque throughout.

4. sprinkle feta; mix lightly

5. Serve over rice.


Serves 4 regular portions; 365 calories

REMEMBERING MY JOURNEY!

I was just sitting here this morning thinking about my whole weight loss journey and I so remember my first appointment with the doctor, when he told me I had to wait six months before having the surgery. I cried like a baby with the nutritionist, and I remember her remarking - omg, did I say something wrong?

I looked up at her with my sad eyes, weeping, and I said no. What happened was a few things - first, I wanted the surgery so badly and thinking six months seemed so long down the road. The second was knowing how much weight I had to loose - that huge number seemed overwhelming to me - I wanted to loose 138 pounds. Third, I was so excited knowing that my 6 month journey has begun.

So she gave me a box of tissues, we hugged and she said it is going to be ok - 6 months will fly by before you know it. I have to say it did - I was at my last nutritionist's appointment, and she said - wow, your surgery is in a few weeks - and I cried again - by this time she was used to me crying, so she knew it was not her LOL!

This morning I was thinking about, wow, me! - I lost 96 pounds. What I had decided to do was not look at the 138 pounds total to loose, but to take it in increments of 10 pounds each - and that made it easier to deal with. Before I knew it, those ten-pound increments began to add up - 30, 50, 70, 90! 4 more pounds, soon to be 100! And that was how I was able to deal with that number of 138 pounds to loose.

Thank you again for all your kind words and support!

RECIPE OF THE DAY! WATERMELON AND GRAPE KAOBOS

Summer temperatures mean moving everything outdoors, including your eats! Picnicking is one of the best parts of the season, and it’s a great way to involve the whole family while basking in nature’s beauty. There are three key factors to packing the perfect picnic: each dish should be able to be made ahead of time, not spoil quickly and be transported easily. Steer clear of heavy toppings, sticky sauces and mayo-based recipes—they’ll create a mess and attract insects; the latter can even pose a health risk. Instead, choose items that are easy to eat with your hands (or just with a fork—no knives allowed!) and will be safe to nibble on after an hour or two has passed (assuming you don’t leave the dishes out in the glaring sun—which is never a good idea, regardless of ingredients)
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs

Makes 16 kabobs

Total Time: 45 minutes

INGREDIENTS

1/2 small seedless watermelon (about 7 lb), rind removed

1 lb large seedless green grapes, removed from stems

1 pt blueberries

1 lime

2 Tbsp sugar

PREPARATION

1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.

2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.

3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.

4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.

Planning Tip: Can be prepared through Step 2 up to 1 day ahead.

Per 1 kabob 71 Calories

RECIPE OF THE DAY! SKILLET TURKEY BREAST WITH PLUM-BALSAMIC SAUCE

This is One of six speedy — and delicious — sauces to serve with sautéed turkey breast. With these robust flavors bursting into your mouth, will have you wanting more.


Makes 4 main-dish servings

Total Time: 20 min


Ingredients

4 medium (1 1/4 pounds) skinless, turkey-breast halves
Salt and pepper

1 tablespoon(s) olive oil

1/2 medium red onion, chopped

3 small plums, each pitted and cut into 8 wedges

1/2 cup(s) reduced-sodium chicken broth

2 tablespoon(s) balsamic vinegar

1 tablespoon(s) honey

preparation

1.Place turkey-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

2.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and turkey loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

3.To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from turkey on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

230 Calories per 1 breast serving

RECIPE OF THE DAY! RICOTTA CREPES WITH PLUMS

These Ricotta Crêpes with plums are a combination of all the best things in life, great after any meal.

Makes 8 Crêpes

Prep Time: 25 min

Cook Time: 10 min


Ingredients

1 container(s) (15-ounce) part-skim ricotta cheese

3 tablespoon(s) sugar

1/2 teaspoon(s) vanilla extract

8 (9-inch) crêpes

1/4 teaspoon(s) ground cinnamon

2 pound(s) ripe plums, pitted and each cut into 8 wedges

1/3 cup(s) freshly squeezed orange juice

1/3 cup(s) sugar

Preparation

1.Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons sugar, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon sugar with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose.

2.Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened.

3.Serve crêpes topped with plums and their juices.

Calories 235 Per 1 Crêpe

CELEBRATING MY BIRTHDAY TODAY!

What a beautiful day today in New Jersey! The sun is coming out - the weather is going to be nice, with a chance of rain later. Rain or no rain, warm weather or not, I am in a happy place. I have not felt this great in a long time.

I am down to 197 pounds, from 288 when I had my surgery. There could be thunderstorms, hailstorms, 10 below, freezing rain -nothing will bring me down today!

I have done a lot of hard work with this lap band to stay on track - meaning exercising on a daily basis, eating healthier, watching every calorie that goes in my mouth. As we all know, this takes a lot of work. As I told those who said I took the easy way out - I said BAH - HUMBUG! There is nothing easy about this. I think lap banders are some of the strongest people. This is a life, body and mind change, just like with all the diets out there, you have to make a major change in your life, and this is no different.

Everybody chooses the path that works for them, and I chose this one. With all diets and weight loss, we have to still do the work. I made the best choice in my life by doing this. I have so much more energy - I am so much happier, personable, confident, and I have so much more self-esteem.

Last year at this time I was miserable - so sad. What a difference a year makes!

My husband and I are going out today to celebrate my day. I am so giddy and happy, I feel like a kid going on a school outing to the circus (we actually ARE going to the circus today!).

To all my friends out there, have a wonderful day, and thanks so much for your ongoing support!

RECIPE OF THE DAY! LOW CAL-BLUEBERRY-LEMON TIRAMISU

Looking for a desert for a dinner party or just a nice family desert.
Impress your friends and family with this great summertime tiramisu!

Makes 8 Servings

175 Calories Per 3 oz serving

Total Time: 25 min

Ingredients

1 lemons (up to 2)

3 3/4 cup(s) blueberries

3/4 cup(s) sugar

4 tablespoon(s) water

1 container(s) (17.6-ounce ) nonfat Greek yogurt

1 package(s) (3-ounce) ladyfingers
Mint sprig for garnish


PREPARATION

1.From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.

2.In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.

3.Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.

4.In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.

5.In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.

For the best texture, let the tiramisu sit in the refrigerator overnight.

Per 3 oz serving 175 Calories

RECIPE OF THE DAY! SHRIMP IN LETTUCE CUPS

Serve these pretty lettuce wraps as a first course or a light entrée. Fresh mint and cilantro keep it fresh, while savory sautéed shrimp and vegetables provide substance and color.

Makes 4 servings

Prep Time: 25 min

Cook Time: 20 min

Ingredients

1 cup(s) jasmine rice

1 pound(s) shelled and deveined medium shrimp

2 tablespoon(s) less-sodium fish sauce

1 tablespoon(s) reduced-sodium soy sauce

2 tablespoon(s) fresh lime juice

3 clove(s) garlic, crushed with press

1 teaspoon(s) vegetable oil

2 medium stalks celery, each cut lengthwise in half, then thinly sliced crosswise

1 cup(s) shredded or matchstick-thin carrots

2 teaspoon(s) grated peeled fresh ginger

1 cup(s) loosely packed fresh cilantro

1 cup(s) loosely packed fresh mint leaves

12 Boston lettuce leaves


PREPARATION

1.Prepare rice as label directs.

2.Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice, and garlic; set aside.

3.In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots, and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.

4.Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.

Calories per 3 oz servering 345

RECIPE OF THE DAY! ITALIAN TURKEY BREAST & PEPPERS

This Italian dish is so delicious. Great for all year round, your friends will ask you for your recipe.

Total Time: 45 minutes

Makes 4 servings

INGREDIENTS

6 Turkey breast (about 1 1/2 lb)

6 to 8 small red potatoes (1 1/2 lb), quartered

3 yellow and 2 red bell peppers, cored and quartered

2 Tbsp olive oil

2 Tbsp Italian seasoning

2 tsp garlic powder

1 tsp freshly ground pepper

1/2 tsp salt

PREPARATION

1. Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.

2. Divide turkey breast, potatoes and peppers between prepared pans. Drizzle each with 1 Tbsp olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt. Toss well to coat evenly. Spread in one layer.

3. Roast pans side by side, turning turkey breast and vegetables once, 30 to 35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175°F and potatoes are tender and browned.

4. Reserve and wrap 2 each turkey breast and 4 yellow pepper quarters. Refrigerate up to 2 days. Serve remaining turkey and vegetables.


Amount Per Serving 226 Calories

I CRIED FROM PURE JOY!

I had been feeling ill from my last fill on Thursday. Today am feeling so much better, am almost back to my 100% self again. Taking it slow today am only going to eat mushy foods and my Jell-O with my boost and some of my low cal ice pops, and some broth that will fill me up for the day. Do not want to eat solid foods just yet. The last time I ate solid food was on Wednesday. Yes I want it so badly but slow is the best way. Tomorrow I will have solids again. I so wanted to break my 200 mark by my birthday June 16th, the scale was moving very slowly for me last month but I did it, I BROKE MY 200 MARK!! As of today I got on the scale and I was amazed to see what I saw. I'm 198 as of today. I'm down 90 pounds. YEAAAA. So I cried for a while and had a long look at myself in my mirror and I loved what I saw, for the first time in a long time I did not mind looking at myself in that mirror. Wow what a huge difference I CRIED FROM PURE JOY!!

RECIPE OF THE DAY! TWICE-DIPPED STRAWBERRIES

Twice the deliciousness of dipped strawberries by using melted bittersweet chocolate and white chocolate for this easy and enticing dessert.

Makes 20 dipped strawberries

Total Time: 30 minutes

INGREDIENTS

1 container (16 oz) strawberries

1 cup white chocolate chips

4 tsp vegetable shortening

1 cup bittersweet chocolate chips

PREPARATION

1. Wipe strawberries clean; dry with paper towels. Place on foil-lined or wax paper–lined baking sheet or tray.

2. Place white chocolate chips and vegetable shortening into one small glass bowl, bittersweet chocolate chips into another small glass bowl. Microwave white chocolate chips as package directs for melting. Stir until smooth.

3. Dip strawberries into white chocolate, place on tray and refrigerate until set. Microwave bittersweet chocolate chips as package directs for melting, then dip strawberries to cover halfway up the white chocolate. Return to tray; refrigerate or let stand at room temperature to set.

Per 1 Strawberry Serving 112 Calories

RECIPE OF THE DAY! LOW CALORIE ICE CREAM SANDWICHES

This is a favorite with both Adults & Kids. Your kids will enjoy helping you make this ice cream sandwich.

Makes 1 Ice Cream Sandwich

1/3 cup slightly softened strawberry ice cream or any ice of your choice ( I use low fat ice cream)

Chocolate or vanilla pizzelles or chocolate or butter wafer cookies

PREPARATION;

Sandwich 1/3 cup slightly softened strawberry ice cream between chocolate or vanilla pizzelles or chocolate or butter wafer cookies. Freeze 1 hour or until firm.

1 sandwich 132 Calories

A Little Uncomfortable After My Fill!

I had my 1/2 cc fill on Thurday and I'm feeling tight.
This is the amount I get all the time - it has worked for me, until now. I have been sick for a few days now, not 100% myself. And I have not eaten anything since Wednesday night. All I have been able to eat was Jell-O, and my low-cal ice pops. Even my boost is not going down well.

I lost 5 pounds from Thursday, down to 201 now. I try to take my 3 mile walk on Friday but I had to cut it short, because I felt like I was going to throw up. So I went back home.

In the past when I had this feeling it would take a few days before I would be ok again. This is takeing a little longer to get back to my 100% self. So if I'm still feeling this way on Monday I think I will need to go back to my Doctor's office and get my frist unfill.

MEN ARE NICER TO THINNER WOMEN!

This is what I have experienced and noticed. This is only my view on this - it may not reflect everyone else's view.

Men are nicer to thinner women. The reason I say this is, now that I have lost close to 86 pounds, I have noticed some differences in men's behavior towards me. They are offering me their seats, holding doors open for me, letting me get in line ahead of them, fighting to keep the elevator doors open so they do not close on me, more men are saying good morning, looking and nodding toward me in a friendly way. A few have have even tried to pick me, up - even men as young as my 30 year-old daughter! (I am a happily married woman and would never take the bait, but... it's nice!)

No matter what our ages are, we as women still like to know we still got it! LOL.

When I was 86 pounds heavier, not many would offer their seat to me (while at the same time they would offer their seat to a thinner woman right next to me) or hold the door for me - and they probably prayed I would not get on to the elevator because of the capacity of the elevator's weight load. There is a lot of discrimination in this country against heavier people. I'm still the same person with a good heart with or without the 86 pounds.

The reason I bring this up is that I had a doctor's appointment yesterday, and I saw a huge difference in the way men interact with me.

Again, this is only my point of view. Please share your comments on this - I'd like to hear from others about this particular situation.

RECPIE OF THE DAY! CAJUN-CREOLE JAMBALAYA

This traditional cajun-Creole dish will please the palate with it's mix of robust flavors! With this dish, you can bring Louisiana to your kitchen. I'm sure it will be enjoyed by your friends and family.

Makes 5 servings

1 medium red onion, finely chopped

1 green bell pepper, chopped

2 ribs celery, thinly sliced

8 oz turkey kielbasa, sliced very thin

1 can (28 oz) whole tomatoes

1 cup uncooked converted rice

2 tsp salt-free Cajun-Creole seasoning (I used The Spice Hunter)

12 oz peeled large shrimp (21 to 25 count)

Garnish: chopped parsley and hot pepper sauce


1. Layer onion, pepper, celery and turkey kielbasa in a 3 1/2-qt or larger slow-cooker.

2. Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker. Cover and cook on low 4 to 5 hours until vegetables and rice are tender.

3. Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.

Per Serving 325 Calories

Had My Fill Today!

I did lose more weight then I thought. I thought it was 4 pounds, turned out it was 6.5 pounds from the last Doctor's appointment. Not to bad. I get a fill of 1/2 cc when needed each time, that's enough for me. I had wanted to lose enough weight to break that 200 pound mark, by my brithday June 16th. Not going to happen, but on the up side, I'm down 82 pounds in all from last year's brithday.

RECIPE OF THE DAY! LEMON ICE

What a summer treat on a hot day. This tangy treat can be made in adults-only and kid-friendly (no booze, just juice) versions.
Make this in advance. To have enough time to freeze this dessert, it’s as simple as can be: water and sugar are boiled, mixed with lemon juice and lemon zest and frozen until ready to serve.

Makes 6 servings

3 cups water

1 cup sugar

1/2 cup each lemon juice and limoncello (lemon liqueur), or 1 cup lemon juice

1 Tbsp grated lemon zest

Garnish: mint leaves

1. Mix water and sugar in a 2-qt saucepan; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice, limoncello (if using) and lemon zest.

2. Pour into a 13 x 9-in. baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm.

3. To serve: Scrape and scoop into serving dishes and top with mint.

Per Serving 139 Calories

GOING IN FOR A FILL TODAY!

Looking forward to today - I'm getting my 6th fill - 1/2 cc, which works for me. This has been a very slow month for me losing weight, the scale has not moved much - I know I lost at least 4 pounds - maybe more than that, I'll find out when I get to the doctor today.

But on the upside, I'm very grateful and happy for all the weight I have lost, and I view the scale as my friend, not my enemy.

I'm still cooking my delicious meals - I so love my cooking, lol. I've been a cook for a long time, and I'm so happy I'm still able to do it - and to share my passion of cooking with all my friends and family and all my blogger friends.

So untill I come back, that's all for now.

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188

MY LOVE AFFAIR WITH FOOD!

I had the best affair of all times. We loved each other, understood each other, wanted each other. When I was sad FOOD was there for me, when I was happy FOOD was there for me. I woke up wanting it and went to sleep wanting it.

In the mornings when I opened the refrigerator it would say "Hello Debra, how was your night, I miss you", and I would reply "I am well, I could not wait to see you too". I would say "what do you have for me today to eat?". And I would hear "hummm - take a look - I have some goodies in here for you eat, be happy lets start our day together". And my "Food Love Affair" would start all over again.

Food has never let me down when some people have - I could always count on my food, to give me that extra boost and that happy feeling in my heart. When I had a hard day at work, I knew there was something waiting for me when I got home - my food, my best friend. Food never said 'no' to me, it was always "yes Debra!".

I finally had a long talk with my food and told it I must end this affair - it was no longer working for me. And I did cry, I must say knowing that it was coming to an end. I made sure to tell the food we will see each other again, so it's not good bye, just so long for now we will meet again one day. The day I said goodbye was the day of my surgery, October 26, 2009.

I felt like I was detoxing from something I had been with a for so long. We eventually
became reunited, not as the love affair we once had, but as dear friends. I set some ground rules to my food friend: I will only come to you to eat healthier, not use you as a crutch, nor let you become my whole life again.

So my love affair is no longer, but I now have a healthier friend - MY FOOD and I.

I know this may sound nuts but its really how I used to live and how I viewed my food.

RECIPE OF THE DAY! "GROUND BEEF AND SPINACH GREEK CIGARS"

This is a great Greek recipe that is not only healthy but tastes good too. A wonderful appetizer great for the summer and all year round. It's called a cigar because once it's rolled and stuffed it looks like a cigar.

Makes 28 cigars

8 oz lean ground beef

1/2 cup finely chopped onion

1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped

1/2 tsp each salt and ground nutmeg

1/4 tsp pepper

3 oz crumbled feta cheese (about 1/2 cup)

3 Tbsp chopped fresh dill

1 roll fillo (1/2 a 1-lb box; we used Athens), thawed

1/2 cup smart balance whipped buttery spread (Low Sodium-Lightly Salted)

1 cup plain yogurt

1.Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1/4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended.

2. Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles.

3. Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat.

4. Bake 12 minutes or until golden. Meanwhile, stir remaining 2 Tbsp chopped dill and 1/4 tsp salt with yogurt in small bowl. Serve cigars warm with yogurt-dill sauce.

Calories 86 for 1 cigar

RECIPE OF THE DAY! "SPINACH CAKES WITH PARMESAN"

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. Healthy as well as delicious.

Makes 8 servings

12 ounces fresh spinach

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1.Preheat oven to 400°F.

2.Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

4.Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Per serving: 141 calories

RECIPE OF THE DAY! "CRAB SALAD AND ASPARAGUS MELT"

This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.

Makes 4 servings

3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)

8 ounces crabmeat, any shells or cartilage removed

1/3 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1 scallion, finely chopped

4 teaspoons lemon juice

1 tablespoon low-fat mayonnaise

1/4 teaspoon Old Bay seasoning

2-5 dashes hot sauce

Freshly ground pepper, to taste

4 whole-wheat English muffins, split and toasted

1/2 cup shredded Swiss cheese

1.Place rack in the upper third of the oven; preheat broiler.

2.Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.

3.Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.

Per serving: 251 calories

MORNING WALK!

It's time for my walk. I need to get it in before the heat comes. It's now 6:00 AM.
For the past month and a half I have been walking daily, and now I am up to 3 miles. It has helped me with toning up my legs. I find after my morning workout, I have lots of energy for the day - it keeps me positive.

I have a lot of toning to do. One of my biggest fears is losing so much weight and having my skin stretch out so badly that I will have all that hanging skin that is common with this weight loss.

With the lap band, working out is a big key, and I know a lot of us are not used to it. I was not always this size - I was a size 12 for many years, and a fitness junkie. But as I gained weight, I lost the energy and the will to want to work out.

So with the loss of 80 pounds, I got back the motivation to get back into fitness and health. In the past, I have joined gyms, but like most, I stopped going. Now, what I've done is come up with, and incorporate many exercises I can do from home and get the same results as if I were in the gym. In this economy, where things are so hard for so many of us, we try to save money where we can - but it does not mean I have to skimp on my health - hence I started my home exercise routine.

HAVING A FILL NEXT WEEK!

I'm having my 8th doctor's appointment. In my previous 7 appointments, I have had only 5 fills. On one occasion, I turned down a fill because I still felt tight, and I knew I didn't need it. Last month, my doctor said am doing great -I lost 12 pounds from my last fill, so I did not need one. I lost 80 pounds since my surgery on Oct 26, 2009.

I know I need a fill for June because I am feeling a little hungry at times and drinking a lot more liquids. I'm still doing great, BUT IN MY HEAD I FEEL LIKE I SHOULD HAVE LOST A LOT MORE - 'grrrrrrr'. I lost only 4 pounds from last month to now, so it's time for my 1/2 cc fill - that's what works for me each time I get my fills. It took some playing around to find what works for me. So I'm going in next Wednesday for my tweaking, that's what the Nurse Practitioner and I call it.

I did not lose as much as I had hoped this month. I normally lose anywhere from 8 pounds to 13 pounds a month. I feel great and I'm looking good to. I work out every day, walk 3 miles a day. YOU CAN FOLLOW ME ON MY BLOG. I have a lot of tips, workout exercises that I do and wonderful recipes. I love to cook, always have. I love to have dinner parties. My friends and family tell me that I should go into catering. I had to find a way to keep doing what I love the most, and that's cooking. Ok, and eating.. lol.

Seeing how I do not eat as much anymore, I love to watch others enjoy my cooking. I have recipes of the day on my blog and a lot more, so have a look and let me know if it's helpful to you.

RECIPE OF THE DAY! " GINGER-STEAMED FISH HAWAIIAN-STYLE"

This Hawaiian-style sauce with fresh ginger, garlic and sesame is a Hawaiian classic. I use reduced-sodium soy sauce to keep the sodium in check. With a red snapper it's tender, sweet and mild in flavor. I found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

Makes 1 severing

6 5-ounce portions red snapper or striped bass, halibut or any flaky white fish

6 1/4-inch-thick slices peeled fresh ginger
Sauce

1/4 cup minced peeled fresh ginger

1/4 cup chopped garlic

1/4 cup sesame seeds

2 tablespoons grapeseed oil, or canola oil

2 tablespoons toasted sesame oil

1/4 cup reduced-sodium soy sauce

2-3 scallions, thinly sliced, for garnish

add some pineapple chucks or slices for color and garnish

1.To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

2.To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

3.Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions and pineapples.

Per serving: 310 calories

RESISTED MR. SOFTEE ICE CREAM!

What a hot day today. I went shopping for new clothes today felt good to buy them smaller each time I shop. Saw the ice cream truck out side of the store, Mr.Softee. Yumm! I was so tempted to buy a vanilla ice cream cone with sprinkles, somthing I would of eating in the pass, but I did resisted. Went home and had one of my 25 calories ice pop instead.

RECIPE OF THE DAY "BOWTIE TOMATO MOZZARELA TOSS"

Use this hearty, healthy bowtie pasta side to round out your supper, or transform it into a main dish by simply adding a protein like Grilled Salmon, or Spicy Grilled Shrimp.

Makes 4 servering

1 pint(s) cherry tomatoes, quartered

1/2 teaspoon(s) salt

12 ounce(s) mini bowtie pasta

1 tablespoon(s) extra-virgin olive oil

1 small onion, quartered and thinly sliced

2 tablespoon(s) balsamic vinegar

2 tablespoon(s) water

1 clove(s) garlic, crushed with press

6 ounce(s) fresh mozzarella, cubed

1 green onion, thinly sliced

1/4 cup(s) fresh parsley leaves, chopped

1/4 teaspoon(s) freshly ground black pepper


1.In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.

2.Meanwhile, in 10-inch nonstick skillet, heat olive oil on medium 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally.

3.Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper

Calories 250

THE SCALE IS MY FRIEND NOW!

I went on my scale this morning and I lost another pound, so that made me smile. I use to hate the scale but now the scale is my friend.LOL. Its 6:30 Am and am going for my 3 mile walk as I do every day alone the pier over looking the Manhattan skyline so beautiful to look at as am walking alone the NJ side of the hudson.

RECIPE OF THE DAY "TOMATO AND MOZZARELLA SALAD"

Toss farm-stand tomatoes (I love to use red, yellow, and orange) with basil and extra virgin olive oil for one of summer's simple pleasures. For best flavor don't refrigerate this salad.

Makes 4 servings

3 pound(s) tomatoes, cut into 1 1/2-inch chunks

8 ounce(s) lightly salted, small fresh mozzarella balls, each cut in half

1 package(s) (8 ounces) mozzarella cheese, cut into 1/2-inch chunks (as a substitute for fresh mozzarella balls)

1 cup(s) loosely packed fresh basil leaves, chopped

3 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper


1.In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed,then serve.

160 Calories