I have been a CARB CRAVIN' Machine for the past few days!  I'm not sure if it was the piece of birthday cake I had which refueled my tastebuds for the sugar they have been missing out on or if it's the weather!  Whatever the case may be I'm praying it will soon be over.

**Photo taken by Stephanie at the Safari Zoological Park in Caney

Today our subject is about fighting the inner "grizzly" of cravings and I know firsthand how difficult it can be when your bear of a tummy takes over.  Is it mind over matter, do you give in and feel regret later, or is there a balance?

I personally feel that there are two options here.  First option is when the craving kicks in put a stick of gum into your mouth.  Sometimes it is just a habit of munching that can kick in and chewing gum wards it off.  When that doesn't work I go for a walk and take my mind somewhere else instead of focusing on a craving and debating with myself if it's worth it to eat it.  Sometimes I even do something as simple as brushing my teeth:)  If they came up with chocolate & peanut butter flavored tooth paste I'd probably be really happy!!

If the above doesn't take care of the craving I do find that I can balance the indulgence with exercise minutes.  I first find out how many calories, fat grams, and for me ww points plus that the item has.  Then I figure out how many minutes of exercise I have to do in order to have the indulgence ~ sometimes just doing that wards off the craving!!! 

This is a lifestyle change for healthier eating and remember that it's ok to have a treat once in a while.  Not daily but once in a while.

Recipes for the Week

My version of Fried Rice that's not fried

PointsPlus® Value:    4Servings:  6Preparation Time:  8 minCooking Time:  10 minLevel of Difficulty:  Easy

2 sprays cooking spray

2 Large Eggs slightly beaten

1 cup shredded carrots

1 cups sliced scallions (divided)

3 cups cooked white rice

1/2 cup frozen peas, thawed

1/4 cup low sodium soy sauce

Instructions

• Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  
• When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
  
• Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
  
• Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

 

Crab Rangoon

Ingredients:

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions:


In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 Per Serving)

Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g

**I am going to try it made with laughing cow and lower fat cream cheese.  I will report the stats and taste to you.

Baked Potato Soup

1 TBSP butter
1 large sweet onion (for 1 cup chopped)
2 (14.5 oz ) cans fat free chicken broth
6 (about 10 oz each) baking potatoes, BAKED
1 cup fat free milk
1 /2 cup fat free sour cream
1 /4 tsp. Salt or to taste

Pinch of Garlic
1/8 tsp. Black pepper
Real Bacon Bits, to taste (optional)Shredded Cheese, to taste (optional)

green onions (optional)

Melt the butter over medium heat in a 4 1 /2 quart dutch oven or soup pot. Add chopped
onion. Raise the heat to medium high and cook for 2 minutes until the onion begins to
soften. Meanwhile, cut the baked potatoes in half. Add the broth to the soup pot, raise the
heat to high and bring it to a boil. When the soup boils, reduce the heat to medium.
Meanwhile, scoop the insides of the baked potatoes within 1 /4 inch of the sides into a 2
quart or larger bowl. (You will have about 3 cups of potato.) Reserve the skins for another
use. Using 2 knives, cut the potatoes into bite sized pieces. Add the potato to the pot. Add
the milk and sour cream. Stir well. Do not let the soup boil once the milk is added. Reduce
the heat if necessary. Add the salt and pepper. Cook 3 to 5 minutes more or until heated
through. Serve at once. Garnish with optional bacon bits and cheese, if desired.

Serves 4

Per serving (WITHOUT bacon bits or cheese):

Cal 219 Fat 7g Sat fat 5g Chol 25g Prot 11g Carb 27g Fiber 2g Sod 385mg