Tuesday, October 8, 2013

Project Runway...5 year old style.

The girls have been watching Project Runway with me the last few weeks LOL, now they are very much into design. Jason got the rest of the liners in the kitchen cabinets and the left over rolls became fabric for a skirt and top for me LOL.

Haddie even took some time to sketch first...she even added my boobs Hahaha.

Getting to work.

The first fitting. When we had taken it about as far as we could "pretend" they asked for real fabric and someone to teach them. Grandma....this one will be all you ;)
Make it work Hehehe.
I started trying to get my craft/office/bonus room in order. It is going to be nice when it is all done...I'm still missing a couple boxes of craft stuff, lost in the mess that is our garage.

Another "skinny" lunch today....Loaded nachos! Serving size is 14 chips...which is about what the recipe covers, we doubled it and had enough for Jason and I and gave the kids a few (without the hot parts) too.

You need:
  • Baked tortilla chips (I used Baked Tostitos Scoops)
  • 8 oz 99% lean turkey breast
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper
  • 1 cup fat free spicy black bean dip (we used just fat free refried beans and it was fine) 
  • 1 1/3 cup reduced fat Mexican cheese like Weight Watchers
  • 2 cups pico de gallo salsa
  • 1/2 cup light sour cream
  • 2/3 cup fresh cilantro


Preheat oven to 425°. Place about 14 chips on four oven-proof dishes or one large baking sheet.

Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When cooked, add bean dip and mix well.

Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.

Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños. Serve immediately. 347 calories and 9 1/2 grams of fat for 14 filled chips. It was so good, Jason worried that 14 wasn't going to be enough...and while I'm sure we both could have plowed more, it was enough for a lunch.

We had the Chicken taco chili for dinner, yes again. It is so tasty and filling, and very low on calories and fat it has become a staple around here. This time Jason wanted to have cornbread with it. We looked around and found a pretty good healthy version...Skinny jalapeno cornbread.

  • 1 box Trader Joe’s Cornbread Mix
  • 1 large egg
  • 1 14.5 oz can Cream Style Sweet Corn 
  • 1 6oz container of Chobani 0% vanilla yogurt
  • 1 large Jalapeno Pepper (diced)
  1. Preheat oven to 350 degrees and prepare a baking pan with cooking spray. Mix all the wet ingredients above (egg, corn and yogurt) and then add the cornbread mix. Combine until moistened and transfer into baking dish. Bake until golden brown about 40 minutes. Makes 24 small piece, 1 piece is 85 calories and 1/2 gram of fat.

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