RE: Oh boy

[Guest guest]

Hi !

I cook for a slightly picky guy and also have a four year old at home. Bless

my 4 year old's heart, as he will eat nearly everything and is in LOVE with the

BFL meatloaf recipe in the website.

The BEST thing I have found is to take a couple of hours or even just one hour

on a Sunday and make a ton of things. We make our eggs for the morning on

Sundays (Little spinach, egg and veggie quiche cups I bake in the oven insted of

makeng eggs Every morning.) I store those in the fridge and they keep awesome!

Please let me know if you would like the recipe! And I make 5 batches (3

servings each) of oatmeal and freeze them. That way my son and hubby and I are

covered for breakfast. I mix up the oatmeal with apple sometimes or sugar free

maple syrup or strawberries to keep it lively and vary the veggies in the

quiches so we don't get burnt out.

In the morning, I simply pop the oatmeal into the micro while the coffee is

brewing, then pop the little quiches in for 20 seconds.

Breakfast is just an example, but you can do the same with lunch, dinner and

snacks. Planning is KEY! You can SO do this!

~Jess

Brat Girl wrote:

I am a lurker here who soaks up all of the knowledge but has not

really gotten the motivation together to use it all yet.

I just got myself involved in a biggest looser challenge at work with

two respected coworkers. One I really dont want to make a fool of in

front of. And, my whole department knows what we are doing. We are

weighing in at the shipping departments scale. ARG.

After writing all of this I am not sure why I am posting. I guess I

just want to see if anyone can give me some advice etc. I do have a

lot of knowledge but somehow it always seems to be hard to put it

into practical use.

I know I need to prepare, I was not prepared yesterday ran out of

food and ended up eating something horrible!

Can anyone who has them give me 20 min or less easy meal ideas? I

dont mind eating the same thing over and over. I wanted to get the

precision nutrition kit but unfortunatly its not in the budget right

now.

Thanks!

---------------------------------

Sponsored Link

Get an Online or Campus degree - Associate's, Bachelor's, or Master's - in less

than one year.

[Guest guest]

Jess,

I would love your little recipe for the quiche cups. Sounds like a

brilliant idea.

Jade Ward

SPOILT by J

0421 848 110

Re: Oh boy

Hi !

I cook for a slightly picky guy and also have a four year old at home.

Bless my 4 year old's heart, as he will eat nearly everything and is in

LOVE with the BFL meatloaf recipe in the website.

The BEST thing I have found is to take a couple of hours or even just

one hour on a Sunday and make a ton of things. We make our eggs for the

morning on Sundays (Little spinach, egg and veggie quiche cups I bake in

the oven insted of makeng eggs Every morning.) I store those in the

fridge and they keep awesome! Please let me know if you would like the

recipe! And I make 5 batches (3 servings each) of oatmeal and freeze

them. That way my son and hubby and I are covered for breakfast. I mix

up the oatmeal with apple sometimes or sugar free maple syrup or

strawberries to keep it lively and vary the veggies in the quiches so we

don't get burnt out.

In the morning, I simply pop the oatmeal into the micro while the coffee

is brewing, then pop the little quiches in for 20 seconds.

Breakfast is just an example, but you can do the same with lunch, dinner

and snacks. Planning is KEY! You can SO do this!

~Jess

Brat Girl <azbratgrlyahoo (DOT) <mailto:azbratgrl%40yahoo.com> com> wrote:

I am a lurker here who soaks up all of the knowledge but has not

really gotten the motivation together to use it all yet.

I just got myself involved in a biggest looser challenge at work with

two respected coworkers. One I really dont want to make a fool of in

front of. And, my whole department knows what we are doing. We are

weighing in at the shipping departments scale. ARG.

After writing all of this I am not sure why I am posting. I guess I

just want to see if anyone can give me some advice etc. I do have a

lot of knowledge but somehow it always seems to be hard to put it

into practical use.

I know I need to prepare, I was not prepared yesterday ran out of

food and ended up eating something horrible!

Can anyone who has them give me 20 min or less easy meal ideas? I

dont mind eating the same thing over and over. I wanted to get the

precision nutrition kit but unfortunatly its not in the budget right

now.

Thanks!

---------------------------------

Sponsored Link

Get an Online or Campus degree - Associate's, Bachelor's, or Master's -

in less than one year.

[Guest guest]

Here is the recipe, I modified the one which can be found on allrecipes.com

I am not sure if it's 100% BFL approved, but they are working great for us.

Vegetable Quiche Cups to Go

INGREDIENTS:

1/2 of a (10 ounce) package frozen

chopped spinach

1 carton Egg Beaters (16 oz.)

2 real eggs

3/4 cup shredded fat free

cheese

1/4 cup diced green bell pepper

1/4 cup diced onion (We use green onion)

1/2 tea. Mrs. Dash (Any flavor)

1/4 tea. black pepper

DIRECTIONS:

1. Microwave the spinach for 2 1/2 minutes on high. Let cool and

drain the excess liquid. 2. Line a 12-cup muffin pan with foil baking cups.

Spray the cups with cooking spray. 3. Combine the egg substitute, eggs,

cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among

the muffin cups. Bake at 350 degrees F for 15 to 20 minutes, or until a knife

inserted in the center comes out clean.

They stay fresh for up to 5 days. Or you can freeze them too. Defrost before

reheating if frozen.

We eat 2 each morning with a carb.

Jade Ward wrote:

Jess,

I would love your little recipe for the quiche cups. Sounds like a

brilliant idea.

Jade Ward

SPOILT by J

0421 848 110

Re: Oh boy

Hi !

I cook for a slightly picky guy and also have a four year old at home.

Bless my 4 year old's heart, as he will eat nearly everything and is in

LOVE with the BFL meatloaf recipe in the website.

The BEST thing I have found is to take a couple of hours or even just

one hour on a Sunday and make a ton of things. We make our eggs for the

morning on Sundays (Little spinach, egg and veggie quiche cups I bake in

the oven insted of makeng eggs Every morning.) I store those in the

fridge and they keep awesome! Please let me know if you would like the

recipe! And I make 5 batches (3 servings each) of oatmeal and freeze

them. That way my son and hubby and I are covered for breakfast. I mix

up the oatmeal with apple sometimes or sugar free maple syrup or

strawberries to keep it lively and vary the veggies in the quiches so we

don't get burnt out.

In the morning, I simply pop the oatmeal into the micro while the coffee

is brewing, then pop the little quiches in for 20 seconds.

Breakfast is just an example, but you can do the same with lunch, dinner

and snacks. Planning is KEY! You can SO do this!

~Jess

Brat Girl <azbratgrlyahoo (DOT) <mailto:azbratgrl%40yahoo.com> com> wrote:

I am a lurker here who soaks up all of the knowledge but has not

really gotten the motivation together to use it all yet.

I just got myself involved in a biggest looser challenge at work with

two respected coworkers. One I really dont want to make a fool of in

front of. And, my whole department knows what we are doing. We are

weighing in at the shipping departments scale. ARG.

After writing all of this I am not sure why I am posting. I guess I

just want to see if anyone can give me some advice etc. I do have a

lot of knowledge but somehow it always seems to be hard to put it

into practical use.

I know I need to prepare, I was not prepared yesterday ran out of

food and ended up eating something horrible!

Can anyone who has them give me 20 min or less easy meal ideas? I

dont mind eating the same thing over and over. I wanted to get the

precision nutrition kit but unfortunatly its not in the budget right

now.

Thanks!

---------------------------------

Sponsored Link

Get an Online or Campus degree - Associate's, Bachelor's, or Master's -

in less than one year.

[Guest guest]

I'd like Jess' quiche recipe too. In the meantime, I'll post my

frittata recipe which is very similar:

Preheat oven to 350

I use a shallow 12 " griddle (ovensafe), sprayed with olive oil.

Add vegetables and cook a bit.

Sometimes I add a bit of water and cover the pan.

Frequently I use leftover pre-cooked vegs.

In a bowl, mix 10 eggwhites + 2 whole eggs. Add seasoning.

Sometimes I add a bit of grated parmesan, or leftover cooked

salmon. Or some plain non-fat yogurt. Or cottage cheese.

When the vegs are cooked, pour in the egg mixture.

Cook a bit on the stovetop, then transfer to hot oven.

I bake mine for 5-7 minutes, until the center isn't runny.

BE VERY CAREFUL WHEN YOU TAKE IT FROM THE OVEN - USE A

POTHOLDER!!!!!!!!!!!!!!!!

I get 2 meals from this; good warm, cold or room temperature.

Another VERY VERY YUMMY variation:

apple sliced (cooked slightly in the microwave)

Add sweetener & cinnamon to egg mixture.

n

At 05:21 PM 11/10/2006, you wrote:

>Jess,

>

>I would love your little recipe for the quiche cups. Sounds like a

>brilliant idea.

[Guest guest]

Thanks Jess

I'll make some of these up today for the week ahead.

Jade Ward

SPOILT by J

0421 848 110

Re: Oh boy

Hi !

I cook for a slightly picky guy and also have a four year old at home.

Bless my 4 year old's heart, as he will eat nearly everything and is in

LOVE with the BFL meatloaf recipe in the website.

The BEST thing I have found is to take a couple of hours or even just

one hour on a Sunday and make a ton of things. We make our eggs for the

morning on Sundays (Little spinach, egg and veggie quiche cups I bake in

the oven insted of makeng eggs Every morning.) I store those in the

fridge and they keep awesome! Please let me know if you would like the

recipe! And I make 5 batches (3 servings each) of oatmeal and freeze

them. That way my son and hubby and I are covered for breakfast. I mix

up the oatmeal with apple sometimes or sugar free maple syrup or

strawberries to keep it lively and vary the veggies in the quiches so we

don't get burnt out.

In the morning, I simply pop the oatmeal into the micro while the coffee

is brewing, then pop the little quiches in for 20 seconds.

Breakfast is just an example, but you can do the same with lunch, dinner

and snacks. Planning is KEY! You can SO do this!

~Jess

Brat Girl <azbratgrlyahoo (DOT) <mailto:azbratgrl%40yahoo.com> com> wrote:

I am a lurker here who soaks up all of the knowledge but has not

really gotten the motivation together to use it all yet.

I just got myself involved in a biggest looser challenge at work with

two respected coworkers. One I really dont want to make a fool of in

front of. And, my whole department knows what we are doing. We are

weighing in at the shipping departments scale. ARG.

After writing all of this I am not sure why I am posting. I guess I

just want to see if anyone can give me some advice etc. I do have a

lot of knowledge but somehow it always seems to be hard to put it

into practical use.

I know I need to prepare, I was not prepared yesterday ran out of

food and ended up eating something horrible!

Can anyone who has them give me 20 min or less easy meal ideas? I

dont mind eating the same thing over and over. I wanted to get the

precision nutrition kit but unfortunatly its not in the budget right

now.

Thanks!

---------------------------------

Sponsored Link

Get an Online or Campus degree - Associate's, Bachelor's, or Master's -

in less than one year.

[Guest guest]

Hi ,

I know I am often blurting things out, without thinking and

frequently talking about myself, which is possibly annoying but I

have sincere intentions and I try to share the good and the bad in

the hope that someone might get something from my posts. I know that

everyone's different, so I just wanted to apologise in advance for

anything I might say which is insensitive or in some way offensive.

I just wanted to say that I think it's great that you have gotten

involved with the work challenge. I hope it's a great motivator and

source of support for you.

Speaking from my own experience, if I had just waited for the

motivation to come, who know's when I would have started BFL? I am

not someone that enjoys exercise, so I just had to make the decision

that I would start the day that I did, whether I wanted to or not

and forced myself to do it.

Right now I am so elated that I made that decision. It's only been

three and a half weeks but I'm so happy that I'm at least on a good

path now. It makes me so sad when I think about how I wasted all of

my 20's on crash diets, yo-yo diets, juice fasts for six weeks at a

time and so on.. and then half my 30's as well, only to get bigger

and bigger.

Like you were saying, I also have days where I mess up my meal plans

by not having various ingredients on hand, but I make sure I never

eat anything thats not on the authorised list.

My meals are really basic, ie. grilled salmon and steamed

vegetables, fruit and a protein, mostly because I generally have an

aversion to cooking, so I'm sorry that I'm not more helpful in that

regard.

Just wanted to wish you all the best with the challenge.

dea xx

>

> I am a lurker here who soaks up all of the knowledge but has not

> really gotten the motivation together to use it all yet.

>

> I just got myself involved in a biggest looser challenge at work

with

> two respected coworkers. One I really dont want to make a fool of

in

> front of. And, my whole department knows what we are doing. We are

> weighing in at the shipping departments scale. ARG.

>

> After writing all of this I am not sure why I am posting. I guess

I

> just want to see if anyone can give me some advice etc. I do have

a

> lot of knowledge but somehow it always seems to be hard to put it

> into practical use.

>

> I know I need to prepare, I was not prepared yesterday ran out of

> food and ended up eating something horrible!

>

> Can anyone who has them give me 20 min or less easy meal ideas? I

> dont mind eating the same thing over and over. I wanted to get the

> precision nutrition kit but unfortunatly its not in the budget

right

> now.

>

> Thanks!

>

>

>

[Guest guest]

Thanks everyone for the recipes posted and emailed and also the

encouragement.

I think I have been doing pretty good making good choices as far as

good goes. The only thing is I have been eating enough for two of me.

I love love love to eat and I guess I can really pack it away. So,

instead of beating myself up I am just saying these few days have been

my transition to the " good foods " and now I will reduce the portions.

I have been doing exercise every day as much as I can and I can feel a

bit better although I am SORE all over.LOL

[Guest guest]

Hi ,

Thanks for sharing this. I honestly have the hardest time with the

food - more than any other aspect of the program. I now feel like I

can I have breakfast under control.

Do you have any other meal suggestions? I would love to hear them!

Thanks,

Kerry

> I am a lurker here who soaks up all of the knowledge but

has not

> really gotten the motivation together to use it all yet.

>

> I just got myself involved in a biggest looser challenge at work

with

> two respected coworkers. One I really dont want to make a fool of

in

> front of. And, my whole department knows what we are doing. We are

> weighing in at the shipping departments scale. ARG.

>

> After writing all of this I am not sure why I am posting. I guess

I

> just want to see if anyone can give me some advice etc. I do have

a

> lot of knowledge but somehow it always seems to be hard to put it

> into practical use.

>

> I know I need to prepare, I was not prepared yesterday ran out of

> food and ended up eating something horrible!

>

> Can anyone who has them give me 20 min or less easy meal ideas? I

> dont mind eating the same thing over and over. I wanted to get the

> precision nutrition kit but unfortunatly its not in the budget

right

> now.

>

> Thanks!

>

>

>

>

>

>

>

>

> ---------------------------------

> Sponsored Link

>

> Get an Online or Campus degree - Associate's, Bachelor's, or

Master's - in less than one year.

>

>

[Guest guest]

Hi,

I was in the grocery store perusing the craft & cooking

magazines and saw a magazine by Taste of Home (they have a bunch of

different ones) called Light & Tasty. They are relatively cheap to

buy or subscribe to ($14.98/year) and they have a lot of great

recipes and are very quick to make. They have another called Quick

cooking that also has fast recipes in them, but you'll have to

modify the recipe to make it lower in fat. Next time your at the

store, check them out in the magazine isle.

Hope that helps!

Yvette

>

> I am a lurker here who soaks up all of the knowledge but has not

> really gotten the motivation together to use it all yet.

>

> I just got myself involved in a biggest looser challenge at work

with

> two respected coworkers. One I really dont want to make a fool of

in

> front of. And, my whole department knows what we are doing. We are

> weighing in at the shipping departments scale. ARG.

>

> After writing all of this I am not sure why I am posting. I guess

I

> just want to see if anyone can give me some advice etc. I do have

a

> lot of knowledge but somehow it always seems to be hard to put it

> into practical use.

>

> I know I need to prepare, I was not prepared yesterday ran out of

> food and ended up eating something horrible!

>

> Can anyone who has them give me 20 min or less easy meal ideas? I

> dont mind eating the same thing over and over. I wanted to get the

> precision nutrition kit but unfortunatly its not in the budget

right

> now.

>

> Thanks!

>

>

>

[Guest guest]

--- In bodyforlifewomensclub2 , " Brat Girl "

> Can anyone who has them give me 20 min or less easy meal ideas? I

> dont mind eating the same thing over and over. I wanted to get the

> precision nutrition kit but unfortunatly its not in the budget right

> now.

" Don't mind eating the same thing over and over " is key! Leftovers

are the biggest time saver; make 4-6 servings whenever you cook. With

6 meals a day, I haven't had any trouble using stuff up before it spoils.

Cottage cheese is my breakfast staple. Have a piece of fruit with it

(nature's instant, pre-packaged carb) and sprinkle ground flaxseeds or

nuts.

Boil six or more eggs at a time. If you're fortunate enough to have

use of a refrigerator at work, you can keep a carton of boiled eggs

there and just take out a few for one of your meals, plus a piece of

fruit.

I keep canned tuna and canned beans on hand for when I'm too tired to

cook at night -- half a can of each per serving. Microwave the beans

and sprinkle an ounce of grated cheese on them. I eat the tuna on the

side right out of the can, or put it in a salad if I have some salad.