tag:blogger.com,1999:blog-21807496888895181592024-03-18T20:44:25.966-07:0021 Day Fix RecipesCreative meals that fit into
all your containers! The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-2180749688889518159.post-45191092271437647672014-08-19T19:12:00.001-07:002014-08-19T19:12:57.676-07:00Fall is in the air...<div style="text-align: center;">
<b><u>Beef Stew</u></b><br />
Recipe is my own<br />
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Today was the kids first day back at school and although it was in the 90's today it felt like fall was around the corner. So I decided it was the perfect day to make beef stew. It also didn't help that the rotisserie chicken I bought yesterday to use in recipes this week had a fly in the container and dead stuck to the chicken. AWESOME! So beef stew it was! I also made it in the crock pot so that it wouldn't heat up the house on this hot day. </div>
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Ingredients:<br />
1 Tablespoon of olive oil<br />
1 lb of stew beef<br />
1/2 of an 8oz container of sliced mushrooms<br />
2 pieces of celery chopped<br />
3 medium potatoes diced<br />
1 medium onion diced<br />
5 cloves of garlic chopped<br />
1/2 large leek (diced)<br />
1/2 bag of baby carrots chopped<br />
1 cup red wine<br />
1 cup veggie broth or water<br />
3 tablespoons of flour and 1/4 cup red wine<br />
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I like to cut the beef up into bite sized pieces.<br />
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Add oil to a pan and get it hot. Add beef to the oil and brown well.<br />
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Chop garlic and add to the crock pot.<br />
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Dice the onion and add to the crockpot<br />
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Once the meat browns add it to the crockpot<br />
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Chop celery and add to the crockpot</div>
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Chop the carrots and add to the crockpot<br />
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add 1/2 the container of mushrooms (i chopped them a little bit)<br />
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Chop 1/2 the leek and add to the crockpot<br />
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Cut the potato into bite sized pieces<br />
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Give everything a stir and add in the broth or water.<br />
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Next add in the wine. Allow to cook for 8 to 10 hours on low. <br />
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5 minutes before serving mix the 3 Tablespoons of flour with the 1/3 cup of wine and mix well so the flour doesn't clump. Add it to the beef stew and mix it well. Add in some salt and pepper for taste and let it sit for 5 minutes. </div>
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So how does Beef Stew fit into the 21 day fix?<br />
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1 Red for meat, 1 yellow for potatoes, 1 green for carrots, onions, leeks, and mushrooms (its probably not quite a full green) and I also counted it as 1 orange (because of the sauce, when things have a sauce to them, I sometimes think of them like a dressing. This could be completely off, but sometimes you have to take a guess at it) I also would count it as 1 teaspoon because of the olive oil in it.<br />
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<span style="background-color: red;">1 Red</span>, <span style="background-color: yellow;">1 Yellow</span>, <span style="background-color: lime;">1 Green</span>, <span style="background-color: orange;">1 Orange,</span> <span style="background-color: #666666;">1 Teaspoon</span><br />
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com11tag:blogger.com,1999:blog-2180749688889518159.post-78916457674308281082014-08-14T20:30:00.000-07:002014-08-14T13:54:17.003-07:00Burrito Bowls<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;">Burrito Bowls</span></div>
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Recipe courtesy of Melissa d'Arabian photos are my own. </div>
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This recipe is so good that I made it two weeks in a row. Once for our family and once when friends came for dinner. This is so easy because you throw it in a crock pot, make your pico de gallo and you cook your rice and then set out toppings. My kids love this as well because then they can build their bowls with what they want. So what do you need? </div>
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Ingredients: </div>
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<b><u>For the crock pot pork</u></b></div>
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1 boston butt roast - around 2 lbs. </div>
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1/2 tsp Oregano</div>
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1 tsp cumin</div>
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salt and pepper</div>
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1 medium onion chopped</div>
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1 jalapeno diced (the seeds and white ribs inside of the jalapeno are where the spiciness comes from, so if you want flavor and very little spice just remove them, or add a little for a bit of spice) </div>
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1 medium orange, cut in half. </div>
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olive oil</div>
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5 cloves of garlic (cut in half) </div>
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<b><u>For the Pico de Gallo</u></b></div>
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2 medium tomatoes</div>
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1 jalapeno (again remove as much spiciness as you want) </div>
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1 small onion</div>
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1/3 cup cilantro</div>
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1 avocado</div>
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1 lime</div>
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olive oil</div>
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salt</div>
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pinch of sugar</div>
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<b><u>For the Rice</u></b></div>
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1 cup brown rice cooked in a rice cooker or on the stove (cook 1 cup of rice for 4 people) </div>
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1/3 cup cilantro</div>
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lime</div>
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1 can of black beans rinsed </div>
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<b><u>Toppings</u></b>: </div>
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green onioins</div>
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plain greek yogurt in place of sour cream</div>
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cheddar or montery jack cheese</div>
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lime slices if wanted</div>
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The first thing you want to do is get your pork into the crock pot. Rub 1 teaspoon of olive oil on all sides of the boston butt. Next use 1/2 tsp of oregano and 1 tsp of cumin and rub into the meat on all sides. Lightly salt and pepper and place into the crock pot. </div>
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Next you are going to chop the onion, jalapeno and garlic and place them over the meat. </div>
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Slice the orange and squeeze the juice over everything. Throw the pieces of orange into the crock pot, put the lid on it and let it cook on low for 8-10 hours. If on high cook 4-6 hours depending on the size of the meat. Your house is going to smell SO GOOD!</div>
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About 1 hour before you are ready to eat, you can get your rice cooking (I used a rice cooker) </div>
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Then you will want to make your Pico de Gallo- </div>
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finely dice your onion and place into a bowl. </div>
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next slice your tomatoes and remove the seeds, then dice the tomato and place into the bowl</div>
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Dice the jalapeno as well and add to the bowl. Add a pinch of sugar (it helps bring out the sweetness of the tomatoes) and season with salt and pepper. Add 1 teaspoon of olive oil. </div>
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Dice the avocado and add it to the rest of the mixture in the bowl. </div>
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Add in the cilantro and then squeeze the juice of 1/2 a lime over it and give it all a good mix. Put it in the fridge until ready to eat. </div>
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Once the meat is done it is going to pull apart really easily. Put it onto a plate, leaving the juice and shred it with a fork so it is all broken apart. </div>
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Place 1 Tablespoon of oil into a pan and let it get hot. Medium high is a good temperature.</div>
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Add the shredded meat to the pan and spread it out. You are not going to stir it. You want it to get nice and crispy brown on one side. </div>
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You can see here how it is nice and crisp on one side. This is typically called carnitas.</div>
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Once it is nice and crispy, you are ready to start building your burrito bowl. </div>
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Add cilantro into your rice (you can also add in the black beans if you want to) </div>
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Now lets build our bowl. </div>
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Place 1 yellow container of rice and beans into a bowl. </div>
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Add 1 blue container of cheese</div>
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Fill 1 green container with Pico de Gallo and put half of it over the cheese. </div>
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Top with 1 red container of meat</div>
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add the rest of the green container of pico de gallo then top with a spoonful of greek yogurt. </div>
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This meal is really filling, and seriously DELICIOUS!!</div>
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So what containers do you count this as:<br />
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<span style="background-color: yellow;">1 Yellow</span><span style="background-color: yellow;">,</span><span style="background-color: blue;">1 Blue</span>, <span style="background-color: lime;">1 Green</span>, <span style="background-color: red;">1 Red </span><span style="background-color: #666666;">1 Tsp</span><br />
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com2tag:blogger.com,1999:blog-2180749688889518159.post-62214616451827298382014-08-14T13:53:00.002-07:002014-08-14T13:53:51.263-07:00Sauteed White Beans<div class="separator" style="clear: both; text-align: center;">
<span id="goog_1480842087"></span><span id="goog_1480842088"></span>Sauteed White Beans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0Fov2Iw1qfeR7FyIE25ItEE-DVvvBmGlh4i68b6nVTpxrsSgltvpmJCBWWmoMB7PNkClQva6rLHVTCsb70IowkTkEuzcz7kIkwkQ1Jly-pB8XRjknnid2ahdXYwWTw7JPxvvAxHyYiy2/s1600/IMG_1386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0Fov2Iw1qfeR7FyIE25ItEE-DVvvBmGlh4i68b6nVTpxrsSgltvpmJCBWWmoMB7PNkClQva6rLHVTCsb70IowkTkEuzcz7kIkwkQ1Jly-pB8XRjknnid2ahdXYwWTw7JPxvvAxHyYiy2/s1600/IMG_1386.JPG" height="300" width="400" /></a></div>
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Recipe courtesy of Melissa d'Arabian food network.com</div>
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This recipe is a great side dish by itself. If you are in need of an inexpensive side that is quick and easy to make, this is a great one. One of my sons asked for an extra helping of beans when we had this. </div>
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<span style="background-color: white;"><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;"><b><u>Sauteed White Beans:</u></b></span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">2 tablespoons extra-virgin olive oil (I only used 1)</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">1/2 white or yellow onion, finely chopped</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">Kosher salt</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">1 clove garlic, minced</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">1 teaspoon ground cumin</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">1/2 cup white wine</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">1 1/2 cups cooked navy beans</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)</span><br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;" /><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">Freshly ground black pepper</span></span></div>
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<span style="background-color: white; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px; text-align: start;">In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.</span></div>
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<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-8756710979933539112014-08-14T13:37:00.003-07:002014-08-14T13:42:16.880-07:00Summer Fish Tostadas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><u>Summer Fish Tostadas</u></b></span></div>
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Recipe courtesy of Melissa d'Arabian and cooking light fresh food fast cookbook. </div>
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This recipe was delicious. Full of wonderful flavor and perfect for a summer dinner. It was however, a little messy to eat. There are a few components to this recipe. 1. The pineapple salsa 2. The white beans simmered in wine, and 3. The fish and toppings. So I will break it down by each item and then it will all come together at the end. I made the beans first, then got the fish in the marinade, made the salsa and got the pineapple ready for the side, and then cooked the fish. It sounds complicated, but its not I promise. </div>
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Ingredients:</div>
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1. Fresh pineapple</div>
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2. White wine (about 1 cup) </div>
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3. 1 can of white beans (cannelloni or great northern are good options) </div>
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4. 1 Tablespoon Oregano (fresh is best) or 1 teaspoon of dried</div>
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5. Honey (1 tablespoon)</div>
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6. 1 tsp Cumin </div>
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7. Olive Oil</div>
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8. Pepper</div>
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9. Curry</div>
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10. 1 Tablespoon butter</div>
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11. 1 lime</div>
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12. 1 jalapeno (optional)</div>
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13. Salt</div>
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14. Tortillas (I used white corn tortillas- the small 6" ones) </div>
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15. Garlic</div>
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16. red onion</div>
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17. Avocado</div>
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18. Plain Greek Yogurt</div>
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19. White fish (cod, talapia, sea bass etc) I used cod</div>
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20. 1 onion diced</div>
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1. To start the beans put about 2 teaspoons of olive oil into a pan and let it get hot. (medium heat.) Add in your diced onion and let it slowly cook down. The onion will become soft and a bit translucent.<br />
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Feel free to start the marinade or salsa at this point while the onions are cooking down,( it takes a little while)<br />
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2. Once the onions are cooked down, add in 2 cloves of pressed garlic or finely diced. Also add in about 1 teaspoon of cumin. Give it a good stir, so the onions get coated in the cumin. Cook for about 2 minutes.<br />
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3. Add in the wine and turn the heat down a bit. This is going to simmer until the onions and wine become a bit thick and the wine seems to be soaked up into the mixture. </div>
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4. Add in your beans and oregano and mix it all together. Let it simmer on low for a while. Just make sure they don't burn. </div>
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5. Making the Marinade for the fish: start by using the zest of the lime, then add in the juice of the whole lime. Add in 3 cloves of pressed garlic, salt, pepper, and then olive oil. You will use 1 tablespoon of olive oil. </div>
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. 6. Wisk everything together and let it sit while you get the fish ready. </div>
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7. Get your fish out and cut it into bite sized chunks. You don't want them too big, but not too small either.<br />
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8. Place the fish into a dish and pour the marinade over the fish. Use your hands to mix it around and really coat the fish in the marinade. You can let this sit up to 30 minutes. Don't let it sit longer or the acid in the lime will start to cook the fish and you will end up with ceviche. (Ceviche, for those who don't know is fish that is cooked using the acid from lemons or limes) </div>
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In a medium bowl add 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno if you decide to use it. Season with salt and pepper. Add pineapple and onion. Gently stir in the avocado and cilantro. Let it sit for at least 15 minutes before serving. </div>
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Place fish onto a baking sheet but make sure you let the marinade drip off of it before placing it on the sheet. If you don't your fish will steam instead of getting slightly crispy. Broil the fish for 5 minutes. </div>
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Traditionally tostada shells are fried. I went for a healthier option and sprayed them with cooking spray before putting them into a hot pan to crisp up on each side. </div>
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To assemble to tostadas you will use 2 shells, top with 1 yellow of beans (split between the two) and then top with 1 red of fish. </div>
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Top the fish with a little shredded cabbage, (usually you would use red, but I forgot to get it at the store) </div>
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Top each one with a spoonful of pineapple salsa and serve with a side of Curried Pineapple. </div>
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What containers will this count as: </div>
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2 yellows for the tostada shells and beans, 1 red for the fish, and 1 blue for the pineapple/avocado salsa. It is not enough to count it as a purple. If you serve it with the side of curry pineapple, then it would count as 1 purple. </div>
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<span style="background-color: yellow;">2 Yellow</span>, <span style="background-color: red;">1 Red,</span> <span style="background-color: blue;">1 Blue,</span> <span style="background-color: #666666;">1 teaspoon </span><span style="background-color: white;"> and </span><span style="background-color: #674ea7;">1 Purple </span><span style="background-color: white;">with the side</span></div>
<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-37337957843768775612014-08-04T21:48:00.000-07:002014-08-14T12:25:58.414-07:00A few Quick TipsI wanted to share a few quick tips with you... Money saving tips as well as maximizing what you buy.<br />
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Tip #1: When you buy meat, buy it on sale and buy extra. Freeze portions so that you always have a nice lean meat on hand for dinner. This also helps when meal planning because you can go to the freezer and say I have this, this and this to use this week, so I will only buy 1 protein to use 1 and freeze 1 this week. It is going to save money in the long run.<br />
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If you shop at places like costco where you can buy in bulk some of the meats to stock up on are pork tenderloins and pork loin roasts. The tenderloins have a total of 4 to a package. That is 4 meals for just a little more than you pay at the grocery store for 2 tenderloins. The pork loin roast looks intimidating. It is very long and looks like a HUGE piece of meat. This is one that can be cut into 4 or 5 portions and serve a family of 4 easily. These are two pieces of meat I buy often and keep in the freezer for a yummy meal.<br />
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Tip #2<br />
HERBS: summer time is great because herbs are in abundance and they are cheap to buy at the store. When you see that they are on sale for $1.00 or less STOCK UP! Bring them home and chop up the herbs, place them into ice cube trays and then pour a little water over them so they will freeze into cubes. You are freezing it at the peak of its "ripeness" and can have fresh herbs when cooking all year long.<br />
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Fill the tray with chopped herbs</div>
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cover with water and freeze</div>
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Once frozen you can remove the cubes of herbs</div>
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Place them into a freezer bag and label them. </div>
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Now you have fresh herbs to use all year long! </div>
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Tip #3: ZEST</div>
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Lemon, Lime, Orange... I am finding more and more recipes that are using the zest of these three fruits. I don't always have them on hand, or I let them go bad in the fridge before getting to use them. Anytime I have a recipe that calls for the juice of a lemon or lime etc, I will zest it first. I have a ziploc bag of each on in my freezer and I will add the zest to the bag and stick it back in the freezer. This way I always have zest when it is needed. It freezes perfectly. </div>
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Tip #4: </div>
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ONIONS</div>
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I always find that when I buy a bag of onions, one or some of them sprout before I get to use them all. I try to notice when my onions are starting to get a little soft right before they are going to sprout. I will dice them up and put them into a ziploc bag in the freezer. They freeze well and it is a perfect way to add already diced onions to a recipe that you are cooking. (I would not add it to a recipe if the onions don't get cooked, they will end up a bit soggy) </div>
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Green onions are another onion that freezes really well, and can be a bit expensive when not in season. I usually can't use them all before they start to get slimy in the fridge, so I try to chop them up and freeze them. </div>
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Tip #5:</div>
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CHICKEN STOCK</div>
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Chicken stock is the easiest thing in the world to make! Any time I go to the store and pick up a rotisserie chicken, I will take the chicken off the bones and put everything into a crock pot. I will add celery, (the stock or pieces you cut off, onion the paper part and all, just cut it in half and throw it in, and a handful of baby carrots) Put it all into the crock pot and fill it to the top with water. I will do this at night before bed and cook it on low all night. When I wake up the house smells like a wonderful meal has been cooked. I let the crock pot cool down, put it into the fridge so the fat will rise to the top, then the next day I scrape the fat off, and put it into ziploc bags in 8oz (1 cup) portions. I lay them flat in the freezer and stack them on top of each other. I usually get 12-14 bags per crock pot. Next time I make it, I will post pictures of the process. </div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-12057672966710180772014-08-04T21:18:00.002-07:002014-08-14T12:26:09.854-07:00Pork Tenderloin Medallions with Shallot Mushroom Gravy, Couscous salad and fresh fruit<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b>Pork Tenderloin Medallions with Shallot Mushroom Gravy</b></span></div>
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Recipe courtesy of Cooking Light fresh food fast weeknight meals cookbook</div>
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Couscous Recipe courtesy of myself Lauren Buczkowski</div>
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Ingredients:</div>
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1. Pork tenderloin (approximately 1lb)</div>
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2. 8oz presliced mushrooms (I used portabello)</div>
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2-3 Tablespoons crumbled feta cheese</div>
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1 medium tomato, or 1/2 cup quartered cherry tomatoes</div>
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1 3/4 cup Israeli couscous </div>
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2 teaspoons corn starch</div>
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1 Tablespoon sherry</div>
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salt</div>
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pepper</div>
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4 cloves of garlic (use a garlic press)</div>
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8oz beef stock</div>
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1/3 cup shallot sliced 1/2 lemon and zest</div>
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parsley or cilantro (1/3 cup) </div>
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2 cups boiling water</div>
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Start by putting the couscous into a pan and let it toast (about 5 minutes) don't let it burn. This is going to brown it and it brings out a slightly nutty flavor in the pasta. It just enhances the flavor. Just like toasting pecans or any type of nut is going to bring out the flavor of the nut, same thing is happening here.<br />
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Once it toasts, add in a little salt and then add in the 2 cups of water. Let it simmer on low for 12-15 minutes.<br />
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While the couscous is cooking, slice the tenderloin diagonally into medallions. Lightly salt and pepper the medallions and rub each one with a little of the minced garlic. Coat pan with cooking spray and cook medallions 2 minutes on each side. Once they are done, put them on a plate and cover with foil to keep them warm. (don't worry if they are not completely cooked, you will cook them more in a bit.)<br />
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Place pan back on the burner and spray once more with cooking spray. Add in the mushrooms and shallots and let them cook down. Approximately 5 minutes.<br />
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While the mushrooms are cooking mix beef broth, corn starch, and sherry into a bowl and use a wisk to make sure there are no lumps and the cornstarch is mixed in really well. Pour the liquid over the mushroom mixture and bring to a boil over medium heat.<br />
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Once it comes to a boil, add the pork back in and let it cook an additional 2-3 minutes.<br />
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While the pork finishes cooking, put the couscous into a bowl and add in the zest of 1/2 a lemon. Then squeeze the juice of 1/2 a lemon. (if you are not a huge citrus fan add less lemon juice)<br />
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Next add in the tomato, parsley, and feta cheese. Add approximately 1 Tablespoon of olive oil. Lightly salt and pepper as well.<br />
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Mix it together and serve at room temperature or chilled. </div>
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Enjoy! This was a delicious meal and well balanced. You could add a side salad or some sauteed green beans if you wanted to add in a Green container. </div>
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21 Day Fix: <span style="background-color: red;">1 Red</span>, <span style="background-color: yellow;">1 Yellow</span>, <span style="background-color: blue;">1/2 Blue</span>, <span style="background-color: #999999;">2 Tsp.</span> and <span style="background-color: purple;">1 Purple</span><br />
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For this meal, you dont get enough of the sauce to count the cornstarch or sherry as anything. If you felt like you needed to count it as an orange for the sauce, you could do that as well. The couscous doesn't have enough veggies to count it as a green.<br />
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-74807892290429966452014-07-23T20:46:00.000-07:002014-08-14T12:26:41.992-07:00Honey Curry Pineapple<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Honey Curry Pineapple</span></b></div>
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Recipe courtesy of Cooking Light Fresh Food Fast Cookbook</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrim_1VvPDjSebmzAKAWPJknjw639g8gemaTV7jkZE9DVDU6DPHiA8vZ5XtVm7N2Chgy4cIZD26r0ldaOAVATEDsK3z_um8Smn7zhLdvYbZ1CvAeVVwIVlsAm9U2KPn-G4wwxP0DTUtgn/s1600/IMG_1396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrim_1VvPDjSebmzAKAWPJknjw639g8gemaTV7jkZE9DVDU6DPHiA8vZ5XtVm7N2Chgy4cIZD26r0ldaOAVATEDsK3z_um8Smn7zhLdvYbZ1CvAeVVwIVlsAm9U2KPn-G4wwxP0DTUtgn/s1600/IMG_1396.JPG" height="300" width="400" /></a></div>
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This recipe is SO easy and so yummy. Don't turn your nose up at it because it is curry and pineapple.. I promise you will wish you doubled the recipe. This is a great side dish, would be great as a dessert if you are craving something sweet, or even for breakfast. I served this with fish tostadas. </div>
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Ingredients: </div>
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3 cups diced fresh pineapple</div>
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1 Tablespoon of butter (yes I did use the butter in this situation.. you do need the flavor of it) </div>
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1 tsp curry powder</div>
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1 Tablespoon of honey</div>
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Melt butter in a pan. (my pan looks dirty, its just because I had just cooked another part of the meal in it) </div>
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Add in pineapple, curry, and honey and stir. Cook on medium low for 5-7 minutes until the sauce gets a bit thickened. </div>
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Once the sauce has thickened, it is ready. This is a great way to add in a fruit as a side dish. </div>
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This counts as<span style="background-color: #351c75;"> </span><span style="color: white;"><span style="background-color: #351c75;">1 Purple, </span><span style="background-color: #666666;">1 tsp</span></span><span style="background-color: #666666;"> </span>(because of the butter)</div>
<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-76733908448661372842014-07-22T20:00:00.000-07:002014-07-22T20:00:03.768-07:00CravingsWe all get cravings.. its part of life. Right now I am craving a huge slice of coconut cake from Brickstreet Cafe, but I know that I will not be getting a piece of this cake until August 23rd... My 32nd birthday and the one huge splurge that I am allowing myself. We have to live, we have to splurge and we can't beat ourselves up over it. There will always be situations where we have to make a choice to fight the urge or to give in. Sometimes that urge is stronger than other times and we are weak, so we eat something that is not on plan. Other times we are so strong and not tempted by the things that will only bring us down in the long run.<br />
<br />I get cravings mostly at night. When the kids are in bed, i am vegging on the couch or blogging, and then that sneaky little thought comes into my mind... "what can I eat?" "I am hungry... what containers do I have left?" Usually its green and then I decide I don't want veggies at 10pm. I work hard to fight off the temptation to eat at night. One of my biggest downfalls is cereal. Not the healthy kind, the sugar packed, put you in a diabetic coma type of cereal. I love a bowl of cereal at night, but I have to fight the urge. I also don't buy a lot of sugary cereal because sugar really affects my boys. I try to keep to to 10 grams of sugar or less, but it is still sugar.<br />
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Anyway.. we all have cravings and things we battle when it comes to eating. We are all human and we are all on a journey to become a better version of ourselves. So keep up the good work! YOU ARE WORTH IT!The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-30936807385056943702014-07-21T23:29:00.000-07:002014-08-14T12:27:17.223-07:00Oh My Delicious! Let me just tell you that you will LOVE this meal! It is a WINNER. If you are a meat and potatoes person, or your husband or significant other is, this is a meal for them.<br />
My littles love this meal for a few reasons. 1. It is called cowboy steak and the first time I made it, we told them that real cowboys ate it. They ate every bit of it because they were eating like cowboys! 2. Its just delicious and even kids love it.<br />
This is a fairly quick meal! It was not quick for me due to taking pictures etc., but overall it can be made within 30 minutes including prep time.<br />
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<b><span style="font-size: large;">Cowboy Steak, Garlic Cheddar Potatoes and Asparagus with a Lemon Vinaigrette</span></b></div>
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Recipes courtesy of Cooking Light Fresh Food Fast Weeknight Meals, and Food Network's Ten Dollar Dinners </div>
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Ingredients: </div>
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1 london broil or flank steak (I prefer london broil for this) </div>
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Asparagus (1 bunch)</div>
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1 lemon</div>
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salt</div>
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pepper</div>
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1 clove garlic</div>
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1-2 tsp dijon mustard</div>
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1/2 tsp cumin</div>
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2 tsp. chili powder</div>
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1/2 tsp brown sugar</div>
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1 tsp instant coffee (I use the pre-packaged servings, which are exactly 1 tsp)</div>
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fingerling potatoes or any small potato</div>
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Cheddar cheese</div>
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garlic powder</div>
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olive oil</div>
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chopped chives for garnish</div>
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(butter is pictured, but i didn't use it and don't feel that you need it) </div>
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Making the Spice Rub. Mix 2 tsp. of chili powder, 1/2 tsp of cumin, 1/2 tsp of brown sugar, and 1 tsp of instant coffee. Wisk together so it is well mixed. </div>
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Once your spice rub is mixed salt and pepper one side of your meat. </div>
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Spread 1/2 of the spice rub on the meat, and pat it into the meat, making sure to cover it well with the spice rub. </div>
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Flip it over and repeat with salt, pepper and spice rub. At this point get your grill heated to high while you get the rest of your meal prepped. Go ahead and heat your oven to 400 degrees as well. Set the meat aside until ready to cook it. </div>
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Trim your asparagus and spread out over half of a sheet pan. </div>
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Drizzle with approximately 1/2 tsp. of olive oil and toss so the oil covers the asparagus. Lightly salt and pepper the asparagus. Set aside until ready to cook. </div>
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Now you want to slice your potatoes in half and place into a microwave safe bowl. Put into the microwave for 6 minutes. This is going to precook the potatoes to allow everything to cook evenly and finish at the same time. </div>
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While the potatoes are cooking you will start your vinaigrette that will go over the asparagus. Start by adding 1 to 2 tsp of dijon mustard to a small bowl.<br />
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use a garlic press to press 1 clove of garlic and add it to the mustard. </div>
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Next you want to add in the juice from 1/2 a lemon. </div>
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Add in a touch of salt and a generous amount of pepper. This will disperse over all of the asparagus, so it is ok to add a lot of pepper. </div>
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Wisk all the ingredients together while adding in approximately 1 Tablespoon of olive oil. The mixture will become smooth. </div>
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Set the vinaigrette aside so flavors combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrynAlez_BrS7z7h2965M7UDIr-h7glJ9KYwRfD0yEEgvONhxa6JUWz9qfMQeIDg-_wBR1e6JZvfCFVpAVEKUkoXznJurThYB33wbLLZrR7S2Vca787dHPkgR-N_dCxwqwncxv0TyFeIR-/s1600/IMG_1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrynAlez_BrS7z7h2965M7UDIr-h7glJ9KYwRfD0yEEgvONhxa6JUWz9qfMQeIDg-_wBR1e6JZvfCFVpAVEKUkoXznJurThYB33wbLLZrR7S2Vca787dHPkgR-N_dCxwqwncxv0TyFeIR-/s1600/IMG_1355.JPG" height="300" width="400" /></a></div>
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Once the potatoes are done, place them on the other half of the sheet pan. Spray with PAM spray, lightly salt and pepper the potatoes then lightly sprinkle with garlic powder. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITmcEhbQ5EnjF_dtqRzWZcDAd2gv_p9U3DW6_utY-JQiupt3-0xDL7xd6UCFKG3DMvz0iN-_SUo3GiAFhvO-STLAjDBCVICRX96mO-qABbAexfinc_btd1FkhN7QN1tnMAs_Ss-bLVNPS/s1600/IMG_1352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITmcEhbQ5EnjF_dtqRzWZcDAd2gv_p9U3DW6_utY-JQiupt3-0xDL7xd6UCFKG3DMvz0iN-_SUo3GiAFhvO-STLAjDBCVICRX96mO-qABbAexfinc_btd1FkhN7QN1tnMAs_Ss-bLVNPS/s1600/IMG_1352.JPG" height="300" width="400" /></a></div>
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You are now ready to start cooking! Place the pan into the oven and set the timer for 10 minutes. Once the pan is in the oven immediately put the london broil onto the grill. You only want to cook the london broil for 4 to 5 minutes per side. DO NOT COOK ANY LONGER!! I promise it will be perfectly cooked. Once the meat is done, put it on a plate and cover it with foil until ready to slice. This allows the meat to rest and the juices to redistribute throughout the meat. It also will give you some great juice to pour over the meat when you plate it. </div>
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Pull the pan out of the oven flip your heat to broil and move the rack to the top slot in the oven. Remove the asparagus to a plate to cool slightly. Now you can top each potato with cheddar cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQeWcYG1RKL28k-E45Jx1P-d3NSHVQu3sqXt39a7dVADBPtVBMROw0Wv2gudMgjOHy_JGvmoh4UEtmyx_AgjzMbiccNsGfgnd-BkllBMnlVMsoxX8zWvs8bmFwqlVHnkCl5eVc_fsyZyc/s1600/IMG_1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQeWcYG1RKL28k-E45Jx1P-d3NSHVQu3sqXt39a7dVADBPtVBMROw0Wv2gudMgjOHy_JGvmoh4UEtmyx_AgjzMbiccNsGfgnd-BkllBMnlVMsoxX8zWvs8bmFwqlVHnkCl5eVc_fsyZyc/s1600/IMG_1360.JPG" height="300" width="400" /></a></div>
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Place back in the oven on the top rack under the broiler for 2 minutes. This will melt the cheese and slightly brown the top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWym0zcBk7Z6HVACpElZMVfbKTbsyUq1WpWNowSENHz9C4khSr0JkgcjKMkQFfcaswJLBLl_miQ84w1OoTK6uc60iTwmn605yzfPoeyfrabGktMrGbDY9HphBfJnWxfXSTg7U2RosXw3Ao/s1600/IMG_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWym0zcBk7Z6HVACpElZMVfbKTbsyUq1WpWNowSENHz9C4khSr0JkgcjKMkQFfcaswJLBLl_miQ84w1OoTK6uc60iTwmn605yzfPoeyfrabGktMrGbDY9HphBfJnWxfXSTg7U2RosXw3Ao/s1600/IMG_1363.JPG" height="300" width="400" /></a></div>
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While the potatoes are cooking for the last few minutes, remove the meat from the plate and place on a cutting board to slice. (you can see the remaining juice) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhrGL001PJQRHUpSjV9oFpmhavDZ84gCsHpgGig5jdr19N2k5XsILwLQ0O_ylUPm8EOBrlo9oAve2vaPZlpt8hkij76XxHRwbXoljX0a4SIq8ziwsMH3Ky_hLLzj65Y6IUl8ffywse5Te/s1600/IMG_1366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhrGL001PJQRHUpSjV9oFpmhavDZ84gCsHpgGig5jdr19N2k5XsILwLQ0O_ylUPm8EOBrlo9oAve2vaPZlpt8hkij76XxHRwbXoljX0a4SIq8ziwsMH3Ky_hLLzj65Y6IUl8ffywse5Te/s1600/IMG_1366.JPG" height="300" width="400" /></a></div>
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The meat is nicely browned and there is a wonderful crust that has formed on the outside from the rub. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3yyW8As9xMJHCGTW4eh-zeM6Q6dcsy7eIFiYuNusZPdHcSlmosxul8cpGUZG7LiIKWeb_Xus0eswJtmVWaxXPhd6rd93Qwulm5TxCMRTDcolxEUjONSUtRv15LtxOeu9z0tMpPpyeCRC/s1600/IMG_1357+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3yyW8As9xMJHCGTW4eh-zeM6Q6dcsy7eIFiYuNusZPdHcSlmosxul8cpGUZG7LiIKWeb_Xus0eswJtmVWaxXPhd6rd93Qwulm5TxCMRTDcolxEUjONSUtRv15LtxOeu9z0tMpPpyeCRC/s1600/IMG_1357+(2).JPG" height="302" width="400" /></a></div>
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To slice you want to slice diagonally and slice thinly. As you can see below the meat is perfectly cooked. It is still a little pink, but cooked through. If you cook this longer, the meat will be really tough. London broil and flank steak are a tougher cut of meat anyway. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKacrIccJofLqvRihnLZxfkkm5nEHgsVKD5nphmIFoNq87UqRXPE01VWhwqFp5LkHMxvIA2ayMkGxa0fmzvW55fL2cgpo4OfPUH4xbzt8pvTHjXUoXeWsO12hjx4fhpCibXSkx75xJVxR/s1600/IMG_1367+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKacrIccJofLqvRihnLZxfkkm5nEHgsVKD5nphmIFoNq87UqRXPE01VWhwqFp5LkHMxvIA2ayMkGxa0fmzvW55fL2cgpo4OfPUH4xbzt8pvTHjXUoXeWsO12hjx4fhpCibXSkx75xJVxR/s1600/IMG_1367+(2).JPG" height="220" width="400" /></a></div>
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Sprinkle potatoes with some chopped chives before serving. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwqmvY53buT7AaVG8523i2VHCbXviHwTSIsG-twpno0Hxy0lLe8gONNtKcXviAViUZ8kOjOSXEfgybisTwXhnCtS9vuqYPe4oYXVfNDUFzT4jGYUoaU_oqANcYy497w_GtFFNaihZApXA/s1600/IMG_1365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwqmvY53buT7AaVG8523i2VHCbXviHwTSIsG-twpno0Hxy0lLe8gONNtKcXviAViUZ8kOjOSXEfgybisTwXhnCtS9vuqYPe4oYXVfNDUFzT4jGYUoaU_oqANcYy497w_GtFFNaihZApXA/s1600/IMG_1365.JPG" height="300" width="400" /></a></div>
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To serve, slice the meat and add potatoes to the plate. Pour the vinaigrette over the asparagus and toss before putting it on the plate. ENJOY!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibHTdbcpbi0_NedR3qzVdn6-q1Q50a21G60Ac6lfPv8rmPJ0PdzLkwZULaAgFxvZsWir0_0mNDPSp3ML4DP1Olp2RortrwnRE-MgsWgIZVGVVkFyKis2HfeIYQv_n0s5vtM9VC8N7ulbj/s1600/IMG_1370+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibHTdbcpbi0_NedR3qzVdn6-q1Q50a21G60Ac6lfPv8rmPJ0PdzLkwZULaAgFxvZsWir0_0mNDPSp3ML4DP1Olp2RortrwnRE-MgsWgIZVGVVkFyKis2HfeIYQv_n0s5vtM9VC8N7ulbj/s1600/IMG_1370+(2).JPG" height="300" width="400" /></a></div>
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Now lets talk about the containers... </div>
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For this recipe here is how I would count it. </div>
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<span style="background-color: red;">1 Red</span>, <span style="background-color: yellow;">1 Yellow</span>, <span style="background-color: lime;">1 Green</span>, <span style="background-color: #999999;">2 tsp</span>, <span style="background-color: blue;">1 Blue</span> </div>
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I debated on counting the dressing for the asparagus as an orange. There is such a small amount of it on the asparagus I didn't feel like it should count as an entire orange container. You could count it as orange, or just as a teaspoon. </div>
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Enjoy this meal, it is truly wonderful! </div>
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-78167974160151186932014-07-21T20:29:00.001-07:002014-08-14T12:27:38.765-07:004 Days Post 3 Day RefreshBecause I posted my results and experience doing the 3 day refresh, I wanted to update after 4 days. I lost 7 lbs on the refresh (which is amazing) and I wanted to see if any of it immediately came back due to water weight. I am happy to say that 4 days later, I am still down 7 lbs! I am amazed and so excited. I have been consistent with my exercise (right now I am doing PiYo and eating from the 21 day fix meal plan). I am really pleased with my results! It really is amazing to have kept off the 7 lbs for 4 days after. I am so motivated to keep pushing and lose more! I am considering doing it again towards the end of August and then once again after our family returns from Disney World.<br />
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I am really excited that for the first time in 21 months, I am wearing my wedding rings. I also got into a dress, that I bought last October and was not able to wear because it was just a little too tight. I bought it because I knew I would be able to wear it. My clothes are loose on me and I am only going to get thinner! Woo Hoo!<br />
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I am just excited about this refresh.<br />
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If you want to join in and experience this I would love to have you along side me. Check it out. WWW.beacbbodycoach.com/Laurenb1022<br />
<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-64415314805241368122014-07-18T09:51:00.002-07:002014-08-14T12:37:26.439-07:00Pork Tostadas<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Pork Tostadas</span></b></div>
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Picture and recipe courtesy of Lauren Buczkowski</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bAqGGO84dC3tM_H2gQoYrU2mgBOnXtlILTP-j5VttbwZM5z45qcpJj1dKfLQgsa-nip47pJuszt8NGhK9_vXkHpym7DxQXMJxPqOXZh-CBlA1r2t2xWr077xAEZr4DH9DtSp9fX98BzI/s1600/IMG_1025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bAqGGO84dC3tM_H2gQoYrU2mgBOnXtlILTP-j5VttbwZM5z45qcpJj1dKfLQgsa-nip47pJuszt8NGhK9_vXkHpym7DxQXMJxPqOXZh-CBlA1r2t2xWr077xAEZr4DH9DtSp9fX98BzI/s1600/IMG_1025.JPG" height="480" width="640" /></a></div>
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Sometimes you just feel like something easy and quick for dinner that doesn't take a lot of prep time. Tostadas are something that can be very versatile. You can make them with fish, you can make them with pork, you can make them with turkey or chicken. This is one I made with pork. It is such a simple recipe and a good, filling meal. It is also something that you get to cook all day in a crock pot and forget about. </div>
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Pork loin is something that you can buy really inexpensively. It usually comes in large portions as well, allowing you to freeze part of it for another meal. Buy them when they are on sale. </div>
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Ingredients: </div>
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</span></span><!--[endif]-->6” corn tortillas (I like to use white corn tortillas) <o:p></o:p></div>
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</span></span><!--[endif]-->1 lb pork loin roast<o:p></o:p></div>
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</span></span><!--[endif]-->¾ cup apple cider vinegar<o:p></o:p></div>
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</span></span><!--[endif]-->2 Tablespoons honey</div>
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</span></span><!--[endif]-->½ cup water<o:p></o:p></div>
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</span></span><!--[endif]-->Salt<o:p></o:p></div>
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</span></span><!--[endif]-->Pepper<o:p></o:p></div>
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</span></span><!--[endif]-->Garlic 2 cloves minced <o:p></o:p></div>
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</span></span><!--[endif]-->Tomatoes <o:p></o:p></div>
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</span></span><!--[endif]-->Avocado<o:p></o:p></div>
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</span></span><!--[endif]-->Plain nonfat greek yogurt 1 cup<o:p></o:p></div>
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</span></span><!--[endif]-->Cilantro 1/4 cup<o:p></o:p></div>
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</span></span><!--[endif]-->Chives 1 tablespoon<o:p></o:p></div>
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</span></span><!--[endif]-->Cheddar cheese<o:p></o:p></div>
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</span></span><!--[endif]-->Limes<o:p></o:p></div>
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Place the pork loin into a crock pot. Lightly salt and pepper the pork loin. Add in apple cider vinegar, honey, 1 clove of garlic and water into the crock pot. Cover and cook on low for 6-8 hours. </div>
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When the meat is done, use two forks to shred it and then let it sit in the liquid until you are ready to serve. </div>
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Get your toppings ready: Cheddar Cheese, chop tomatoes, dice avocado, Slice limes. </div>
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To make the sauce to go on top of the tostadas, mix yogurt, remaining garlic clove, Chopped cilantro, chives, salt to taste and the juice of 1/2 a lime. </div>
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Heat broiler and place tortillas onto a baking pan. Spray with cooking spray. Place under the broiler and watch them because they can burn quickly. Usually only cook for a minute or two. Flip them over and toast the other side. </div>
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To put them together use 2 tortillas, 1 red container of meat, 1/2 blue of cheese split between the two, 1/2 blue of avocado, top with tomatoes and 2 tablespoons of sauce (one for each tostada) Sprinkle with cilantro if wanted and a squeeze of lime. </div>
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Here is how I would count this meal: </div>
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<span style="background-color: red;">1 Red</span> (for the meat and sauce)<span style="background-color: blue;"> 1 Blue</span>, <span style="background-color: yellow;">1 Yellow</span></div>
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You don't use enough tomatoes to count it as a full green container. </div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-40983267051049598152014-07-18T09:26:00.003-07:002014-08-14T12:38:09.901-07:00Chicken in Wine Sauce<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Chicken and Wine Sauce</span></b></div>
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Pictures and Recipe courtesy of Lauren Buczkowski</div>
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serves 4</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-nvWTYIfzV_46_tt98tBLyTEuF3quiXRN6EqONUsVjrA5AEUbZcaXMOGlajzt03kb8IJT9Re1Nq0PCAneC8a1j95hGk7a03kN9OKma_iGJ3b5ds008oBagcOpICLoCZUDpXfQDu0viSY/s1600/IMG_1289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-nvWTYIfzV_46_tt98tBLyTEuF3quiXRN6EqONUsVjrA5AEUbZcaXMOGlajzt03kb8IJT9Re1Nq0PCAneC8a1j95hGk7a03kN9OKma_iGJ3b5ds008oBagcOpICLoCZUDpXfQDu0viSY/s1600/IMG_1289.JPG" height="480" width="640" /></a></div>
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This is a recipe I grew up watching my mom make. The real recipe includes butter and more flour, I wanted to somewhat recreate this recipe to fit into the 21DF. Now I will say this picture is not typically how this looks. It usually had a nice sauce over it and also has potatoes in it. While I was cooking I also turned into Doc. McStuffins. My son has a special "doggie" and his nose fell off and I had to come to the rescue to sew a new nose on doggie. While I was searching for thread I forgot I was also cooking and my sauce burned and there was not much left. I will make this again in the next few weeks with better pictures of how its really supposed to look. I also didn't have potatoes, so I used carrots. </div>
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This is a good one pot meal. (well I guess really 2 because you have to cook the rice) </div>
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Ingredients: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHVoxDeUVm886tQdm6NpJDtnnrP8a-byTM8n02CJY75FzOWxPFIWvHdim38e9Vx2RvpJzTKwtk8QhzOFV5IPMYKEIf5cAmxBklzbJkn_PyX2p-3QeLqzGe7-tELApWr9XMsFs_k63W8-r/s1600/IMG_1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHVoxDeUVm886tQdm6NpJDtnnrP8a-byTM8n02CJY75FzOWxPFIWvHdim38e9Vx2RvpJzTKwtk8QhzOFV5IPMYKEIf5cAmxBklzbJkn_PyX2p-3QeLqzGe7-tELApWr9XMsFs_k63W8-r/s1600/IMG_1279.JPG" height="300" width="400" /></a></div>
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</span></span><!--[endif]-->Chicken (1 piece per person) <o:p></o:p></div>
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</span></span><!--[endif]-->Chicken or veggie broth (around 3 cups) <o:p></o:p></div>
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</span></span><!--[endif]-->2 tsp flour (whole wheat or coconut flour) <o:p></o:p></div>
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</span></span><!--[endif]-->1 cup white wine (I use the small 1 serving
bottles from the store) <o:p></o:p></div>
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</span></span><!--[endif]-->1 cup diced carrots<o:p></o:p></div>
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</span></span><!--[endif]-->2-3 small white or red potatoes diced into 1”
chunks <o:p></o:p></div>
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</span></span><!--[endif]-->1 medium onion diced<o:p></o:p></div>
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</span></span><!--[endif]-->2 cloves of garlic (use a garlic press) <o:p></o:p></div>
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</span></span><!--[endif]-->Salt<o:p></o:p></div>
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</span></span><!--[endif]-->Pepper<o:p></o:p></div>
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</span></span><!--[endif]-->1 sprig of fresh rosemary<o:p></o:p></div>
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</span></span><!--[endif]-->2 teaspoons olive oil<o:p></o:p></div>
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</span></span><!--[endif]-->Brown rice<o:p></o:p></div>
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Step 1: </div>
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Start your rice (I use a rice cooker) I used 1 cup of rice and 2 cups of water for 4 people. </div>
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Add olive oil to a pan over medium heat. Let it get hot. Salt and pepper chicken lightly and place into hot pan. Cook on each side about 4 minutes (until nicely browned) Once chicken is browned remove from pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijua_qsJjGsTxl-X0LR7JZEilfjcT-H0e5m7Adsd-YASMwnVLrbCL80QiRVHGTo3y9hHHxsSOKN2KKRJjEA72UJQ0U5NSq9KiLeLgzbiET-0QdHqAKs3O5LVkvIuDcf8XF5xAqEpXQ95m2/s1600/IMG_1278.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijua_qsJjGsTxl-X0LR7JZEilfjcT-H0e5m7Adsd-YASMwnVLrbCL80QiRVHGTo3y9hHHxsSOKN2KKRJjEA72UJQ0U5NSq9KiLeLgzbiET-0QdHqAKs3O5LVkvIuDcf8XF5xAqEpXQ95m2/s1600/IMG_1278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijua_qsJjGsTxl-X0LR7JZEilfjcT-H0e5m7Adsd-YASMwnVLrbCL80QiRVHGTo3y9hHHxsSOKN2KKRJjEA72UJQ0U5NSq9KiLeLgzbiET-0QdHqAKs3O5LVkvIuDcf8XF5xAqEpXQ95m2/s1600/IMG_1278.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsNIyXcGO_ffcxhwX3I5SXHLiMuwQQQ8W7lwsPHkpsPHcPt3V_ospfD6_exba3YGsTI77K5Xen9QS4KvBt34Otrj7ueoTOUxWwax5IRCmdywOV1WIvZtlYW2DZgVCbQpsq8oP71L9YKTc/s1600/IMG_1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsNIyXcGO_ffcxhwX3I5SXHLiMuwQQQ8W7lwsPHkpsPHcPt3V_ospfD6_exba3YGsTI77K5Xen9QS4KvBt34Otrj7ueoTOUxWwax5IRCmdywOV1WIvZtlYW2DZgVCbQpsq8oP71L9YKTc/s1600/IMG_1280.JPG" height="300" width="400" /></a></div>
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Step 2: Add carrots, onion, and garlic to the remaining oil in the pan and cook for 5 minutes. If it starts to burn add a little water until the onions start to caramelize and become a bit translucent. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYE3rvUkmvgMazF9EulJshf1U_XKZsFWT_1YCE0wIYbob71_LBfJw4FeHhE1Ik2u9QYJt9DpXt-GSunec2CCdg-eboNqUianv7A_ZbA0ZG2ROiVOnHwS4lHzU62my9mQjyO91xvUNffPR/s1600/IMG_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYE3rvUkmvgMazF9EulJshf1U_XKZsFWT_1YCE0wIYbob71_LBfJw4FeHhE1Ik2u9QYJt9DpXt-GSunec2CCdg-eboNqUianv7A_ZbA0ZG2ROiVOnHwS4lHzU62my9mQjyO91xvUNffPR/s1600/IMG_1282.JPG" height="300" width="400" /></a></div>
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Step 4: Add the broth to the pan then mix together flour and wine (this will keep the flour from clumping in the pan) Pour wine mixture into the pan and stir. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qXETnEyhiDBRTfCdBzX2ZMSDDZ8cMHTo4Zo_tnr__isnQRObj3Lvm1l7XHTqZnnNwNcrsZ00fDYoM8jWd1AXhfAg8eOdsdWVXp_hrB7B481PKY6Ndve2sU1Fmtu57MOpNqHw_F091mmN/s1600/IMG_1286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qXETnEyhiDBRTfCdBzX2ZMSDDZ8cMHTo4Zo_tnr__isnQRObj3Lvm1l7XHTqZnnNwNcrsZ00fDYoM8jWd1AXhfAg8eOdsdWVXp_hrB7B481PKY6Ndve2sU1Fmtu57MOpNqHw_F091mmN/s1600/IMG_1286.JPG" height="300" width="400" /></a></div>
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Step5: Stir and bring the mixture to a boil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrNWc7P-9qy-3-50PCw5PQ5mXXDpCkHGfPRCqNNJgBgcVLUgCtJKJ_u16b7u_vRfFhcp6d6SF_Ok5sjzt6-UUzHW77DoTpZ2F4Ep9eRHDJxCBQJBln4pG1PQuX5o9yfvmzV8kixKNmvSc/s1600/IMG_1284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrNWc7P-9qy-3-50PCw5PQ5mXXDpCkHGfPRCqNNJgBgcVLUgCtJKJ_u16b7u_vRfFhcp6d6SF_Ok5sjzt6-UUzHW77DoTpZ2F4Ep9eRHDJxCBQJBln4pG1PQuX5o9yfvmzV8kixKNmvSc/s1600/IMG_1284.JPG" height="300" width="400" /></a></div>
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Step 6: Add chicken and Potatoes to the liquid. Turn heat down to medium low. Let it simmer until potatoes are soft. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMlcOEyaQP0WU9LoFNKIhwLRSJa-AoYgaueJ2C8Wqb5Bw_yJGDo-Ta8mUc7TgWYBbItBi-XMgc4q-savuwR3_d0cddJePpG503LhaLLM5KdWC3Hv0_pZ6gYQ54Zf6K7zqAEgCDE4-l-6_/s1600/IMG_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMlcOEyaQP0WU9LoFNKIhwLRSJa-AoYgaueJ2C8Wqb5Bw_yJGDo-Ta8mUc7TgWYBbItBi-XMgc4q-savuwR3_d0cddJePpG503LhaLLM5KdWC3Hv0_pZ6gYQ54Zf6K7zqAEgCDE4-l-6_/s1600/IMG_1287.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSgjFBjoN3h3ghr8WN-DgVnwZ3gOLgntMlz-nSL8s9_iJo5h6Rumm_1fVjEOA0lYTcMo1tIDmqx0paxLc9Yb03c4xDpS7xfs-OkRaLtS9e93nGVRL5ROvUE3WESLZH-mRi6FAPB4VsZIk/s1600/IMG_1288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSgjFBjoN3h3ghr8WN-DgVnwZ3gOLgntMlz-nSL8s9_iJo5h6Rumm_1fVjEOA0lYTcMo1tIDmqx0paxLc9Yb03c4xDpS7xfs-OkRaLtS9e93nGVRL5ROvUE3WESLZH-mRi6FAPB4VsZIk/s1600/IMG_1288.JPG" height="300" width="400" /></a></div>
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To serve: Use 1/2 a yellow container of rice and place 1 piece of chicken on top of the rice. Use the other 1/2 yellow container for potatoes and carrots and fill in the yellow container with sauce. Pour over the top of the chicken. Top with a little fresh parsley if wanted. Serve with steamed broccoli or green beans.<br />
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In this case again I don't really count the chicken broth. I figure it goes along with the chicken and it is part of the sauce which goes into your yellow container. So it does get counted. As far as the wine goes, I went back and fourth trying to decide on how to count this. Because the alcohol gets cooked out and becomes part of the sauce, which goes into your yellow container, I still count this towards the 1 yellow container. (if anyone thinks differently please let me know.)<br />
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Here is how I would count this: <span style="background-color: yellow;">1 Yellow</span>, <span style="background-color: red;">1 Red</span>, <span style="background-color: #999999;">1 tsp</span>, <span style="background-color: lime;">1/2 Green</span><br />
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<span style="font-size: large;">Crockpot Minestrone Soup</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T40S0DazEMcbnQl84msuUEnl5ASlxWCCZcOVfWNgMoU-RAqG0l2oPh2l0Aw321UHASYfjOLC4ICzR2xjjcdje5x1XZbJP_mnPfLBub2PS3BBJpZtkw61m9mwWV8ZesCSof7b1LbQ0Jn9/s1600/Crock-Pot-Minestrone-Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T40S0DazEMcbnQl84msuUEnl5ASlxWCCZcOVfWNgMoU-RAqG0l2oPh2l0Aw321UHASYfjOLC4ICzR2xjjcdje5x1XZbJP_mnPfLBub2PS3BBJpZtkw61m9mwWV8ZesCSof7b1LbQ0Jn9/s1600/Crock-Pot-Minestrone-Soup.jpg" height="640" width="450" /></a></div>
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Above picture and recipe courtesy of skinnytaste.com</div>
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I am going to be honest, I am not a huge fan of veggie filled soup... I am more of a chowder/thick soup person. (Like baked potato soup) However this one is one I really love. This is not a typical summer recipe for me, I usually don't make a lot of soup in the summer, just because it is so hot. I also only make this recipe when I have Parmesan rind. So my husbands grandmother is 94 and has not been feeling well. She thinks I am the most amazing cook in the world and I try every few weeks to make her a meal. She loves soup, and this soup is her absolute favorite. So that is why I made it yesterday. I kept a little for myself for lunch today. </div>
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So minestrone soup is a classic Italian soup and is very hearty with white beans, tomatoes, zucchini and pasta. It cooks down with the rind of pamesan which infuses the flavor throughout the soup, giving it a richness that is delicious. </div>
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Here is what you will need: (A few things not pictured, but noted below, I had to change it up a little) </div>
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You will need: <br />
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<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.40399932861328px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1 (15 oz) can white beans, drained, rinsed (cannellini or navy) (not pictured above) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">32 oz container reduced sodium chicken broth or veggie broth</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 tsp olive oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1/2 cup chopped onion</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1 cup diced carrots</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1/2 cup diced celery (Not pictured above) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 garlic cloves, minced</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1 (28 oz) can petite diced tomatoes (i used (1) (14oz can of diced tomatoes and the rest were fresh cherry tomatoes I cut up) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">Parmesan cheese rind (optional) (I keep these in my freezer when i have used up all the cheese) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1 fresh rosemary sprig</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 bay leaves</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 tbsp chopped fresh basil (not pictured) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1/4 cup chopped fresh Italian parsley (not pictured)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1/2 tsp kosher salt and fresh black pepper</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">1 medium 8 oz zucchini, diced</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 cups chopped fresh (or frozen defrosted) spinach, kale, swiss chard whatever you prefer. (I did not use greens because it can change coumadin levels and his grandmother is on coumadin) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">2 cups cooked small pasta such as ditalini or elbows (al dente)- use what you have on hand, try whole wheat pasta as well. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">This is also good with ground turkey or make little mini meatballs, chicken would also be good added to this soup to add in some protein. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: x-small;">extra parmesan cheese for garnish (optional)</span></li>
</ul>
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Step 1: Turn crockpot on low. Drain and rinse beans and put into a blender or food processor. Add in 1 cup of broth. Blend well. Add mixture to the crockpot, followed by the remining broth. Add in basil, parsley, bay leaves, rosemary, parmasean rind, salt, and pepper.<br />
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Next add in your tomatoes. Give it a good stir. </div>
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Step 3: Chop up your onion, carrots, celery, and mince your garlic. Add oil to the pan and saute veggies until soft. Around 8-10 minutes.<br />
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Transfer veggies to the crock pot, mix it all together and put the lid on and cook on low 6-8 hours. Forty minutes before you are ready to serve, add in your zucchini and greens (spinach, kale, or swiss chard) Let it cook for 30 minutes. At this time you can also cook your pasta, so it will be ready to serve with the soup.<br />
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To serve: add 1 yellow container 3/4 full of pasta (preferably whole wheat) to your bowl. (remember you used a can of white beans in this, so don't fill your yellow up completely. The beans will count towards some of your yellow also. Top with 1 Green container of soup. Get lots of good veggies in your container. Add a little broth if needed. Top with Parmesan cheese. Remove the Parmesan rind from the soup (this tastes amazing, but the added calories of eating it do not fit into the plan)<br />
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This soup is a great way to add in some green containters. It is filled with good veggies. I also don't tend to count broth in my containers. I figure the amount of broth used, fills in the gaps between the veggies in the container. (i used veggie broth) I may be incorrect in this thinking, so if anyone knows the answer to this please let me know.<br />
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I would count this as follows: <span style="background-color: yellow;">1 Yellow</span>, <span style="background-color: lime;">1 Green</span>,<span style="background-color: blue;"> 1 Blue</span>, and <span style="background-color: #999999;">1 tsp</span>.<br />
** if you were to add in chicken or turkey meatballs, then I would also count it as a <span style="background-color: red;">1 Red</span><br />
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<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com6tag:blogger.com,1999:blog-2180749688889518159.post-36084178964627003882014-07-18T07:35:00.001-07:002014-07-18T10:38:44.527-07:00Refresh Results and Thoughts<div class="separator" style="clear: both; text-align: center;">
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I wanted to share on here about the 3 day refresh and my honest thoughts about it. First of all I am not a huge fan of cleanses. I remember my brother doing the lemon water with Cayenne pepper and honey cleanse a long time ago and I remember thinking it just sounded awful. My first cleanse was a 3 day Shakeology cleanse and it was fine. I was pretty hungry when I did it and couldn't wait for dinner time! Beachbody created the 3 Day Refresh program and I immediately ordered it to use after my trip to Florida. I didn't stay on track in Florida and knew I needed something to get back on track and to help me get over the plateau I was stuck on.<br />
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Day 1: Day 1 was fine. I was not overly hungry (I got a little hungry before dinner) The only thing I made a mistake with was the fiber sweep. The fiber sweep has ground chia in it, and if you have ever used or eaten chia you know that when it is mixed with liquid it almost turns to gel. It gets thick and a little slimy. Well the fiber sweep says to drink immediately and I thought I was, but it really needs to say "Mix and Chug" I waited too long and it turned thick. It was like trying to drink cream of wheat. The flavor is not bad on the fiber sweep, almost a little citrus tasting. For lunch you have the vanilla fresh which to me is not very tasty. (hopefully they will create a chocolate one sometime in the future) You have the option to mix in fruit with it, so I did that sometimes and it helped. I also added a little extract to help with the taste. I used coconut or orange extract. Its not horrible, just not my chocolate shakeology.<br />
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Day 1: Breakfast: Shakeology with 1/2 banana Day 1: Fiber Sweep<br />
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Day 1: Lunch: Pineapple, Hummus, Carrots </div>
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<span style="text-align: left;"> Day 1: Dinner Stir Fry Veggies, Veggie Broth,Vanilla Fresh</span></div>
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Day 2: I went to bed with the start of a headache and woke up to an even worse headache. I had to take some migraine medicine and then had my shakeology and the headache was gone. I assume it is part of the detox and you body getting rid of bad junk, but also due to it being before the start of my cycle (sorry for the info) I always get a headache before that. I chugged the fiber sweep which was a lot easier this time and day 2 went well.<br />
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Day 2: Lunch: Avocado, carrots, 1/2 of the pineapple serving, the other half is in the vanilla fresh. </div>
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Day 2: Dinner Lemony Green Beans and Veggie Broth - Vanilla Fresh not pictured. </div>
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Day 3: I was jealous of all the people who started the day before me and were already eating food. I just had the desire to eat more than veggies. Its ok I stuck with it and moved on. Day 3 went well. I had a bit of a hard time getting the vanilla fresh down, so I just drank it quickly. Again it isnt horrible but just not my favorite. Day 3 I had to bake a cake, blueberry muffins and dinner for my husband and kids and was never tempted once to eat it. I dont know why it was easy for me to resist it. I had made it too far and there was no reason to blow it. I was excited when I went to bed, knowing that in the morning I could drink my black coffee and eat my eggs and fruit.<br />
Day 3: Dinner (my lunch and snacks were the same each day)<br />
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So overall I would absolutely do the refresh again! I may do it once a month for a little while, just to keep a jumpstart on my weight loss, or to get over places I seem stuck. Now I have great results (results at the bottom) but it was not just about weight loss. The biggest thing for me in doing this is that I know I have the ability to resist snacking at night. I do it out of being bored or just sitting and watching tv. This is something i have to really work hard at from now on.<br />
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So now for my results: Unfortunately I didn't get pictures before and after. Not sure why I didn't take them, I always do them. I did measure my waist though.<br />
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Before: After 3 Day Refresh: Totals:<br />
Weight: 174lbs 167lbs 7lbs lost!<br />
Waist: 37.5" 36.5" 1 inch lost!<br />
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I am so happy with my results.<br />
Post Refresh Meal 1: Eggs, Pineapple and Coffee<br />
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<b><span style="font-size: large;">Want to do your own 3 day refresh? Contact me at Getfitlauren@gmail.com or www.beachbodycoach.com/laurenb1022</span></b></div>
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<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-47221107006091052112014-07-15T09:49:00.003-07:002014-08-14T12:38:46.997-07:00The 3 Day RefreshSo I started the 3 day refresh, which means I won't be cooking for the next 3 days. This doesn't mean I won't post some new recipes though. <br />
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I am pleased so far with the 3 day refresh. I unfortunately did not drink the fiber sweep fast enough and I am assuming the chia in it caused it to get thick. The taste is not bad though. <br />
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I am not starving or anything. I feel fine. I did a PiYo workout this morning and I am just plugging along. We will see how I feel at the end of the day. Hopefully I won't be starving. I don't think I will. <br />
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So far so good. <br />
<br />The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-3566024360712418622014-07-03T16:11:00.001-07:002014-08-14T12:39:39.363-07:00<div class="separator" style="clear: both; text-align: center;">
Seared Turkey Cutlets with Cranberry-Caramelized Onion Salsa and Roasted Orange Brussels Sprouts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsQJmM9aPk08iGFuhVZaG_b8URLigas-sEhjiw3CmgDPpQy1ntMnAqRzCU70o8aNHOBRRH5mNXgwaRsbu6OT9A-rP-xvAvHhMp-SMI_lBJu9ZR99l1m7JUHNX7J8J1iAXKM3bmzVRpYuu/s1600/Cranberry+onion+turkey+cutlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsQJmM9aPk08iGFuhVZaG_b8URLigas-sEhjiw3CmgDPpQy1ntMnAqRzCU70o8aNHOBRRH5mNXgwaRsbu6OT9A-rP-xvAvHhMp-SMI_lBJu9ZR99l1m7JUHNX7J8J1iAXKM3bmzVRpYuu/s1600/Cranberry+onion+turkey+cutlets.jpg" height="300" width="400" /></a></div>
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recipe courtesy of Cooking Light Fresh Food Fast Weeknight Meals Cookbook</div>
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You will need: </div>
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2 tsp olive oil</div>
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8 ounce turkey cutlets (4 of them) I did not use 8 ounce mine were 5 to 6 oz</div>
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a pinch of salt</div>
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1/4 tsp pepper</div>
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1 cup chopped onion</div>
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1/4 cup water</div>
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3 tablespoons of sweetened dried cranberries chopped (i did use sweetened ones, but did not use 3T.) I would try to find ones that are not sweetened. </div>
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2 Tablespoons of white balsamic vinegar ( i used regular because i didn't have white)</div>
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Parsley</div>
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2 1/2 cups brussels sprouts trimmed and cut in half</div>
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2 tsp olive oil (I used blood orange infused olive oil) </div>
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1/4 tsp salt</div>
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1/8 tsp black pepper</div>
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1/2 tsp grated orange rind</div>
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2 tablespoons fresh orange juice (this would be fine because we are allowed fruit servings and there is not added sugar etc)</div>
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Heat oil in a skillet over medium high heat. Sprinkle turkey with salt and pepper. Add turkey to pan and cook for 2 minutes per side until done.Set turkey aside keeping it warm. </div>
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Add onion to the pan. Cook for 3 minutes. Stirring frequently; add salt, and pepper. Cook 5 minutes or until tender and golden. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat and stir in parsley if desired. </div>
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This would count as <span style="background-color: red;">1 RED</span>. Depending on how much of the cranberry mix you use, you may want to count it as <span style="background-color: yellow;">1 yellow zing</span> for dried fruit. If just garnishing with it, I honestly wouldn't count it as anything. </div>
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For the Brussels Sprouts (makes 2 servings) </div>
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Preheat oven to 425 degrees. Place sprouts in a bowl and add oil, salt, pepper and toss to coat. Place in a single layer on a foil lined pan. Roast for 7 minutes, flip over and roast 7 additional minutes until tender and browned. </div>
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Place sprouts in a bowl. Combine orange rind and juice in a small bowl. Drizzle mixture over sprouts and toss well. </div>
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This counts as<span style="background-color: #6aa84f;"> 1 GREEN </span></div>
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<span style="background-color: white;">**A little tip: if you have oranges that are getting older, or if you are eating an orange, go ahead and zest the rind and save it in a ziploc bag. Put in in the freezer to have orange rind on hand when you need it and don't have an orange. It will work for lemons and limes as well** </span></div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-77976275139798774602014-07-03T15:30:00.001-07:002014-07-03T15:30:17.346-07:00Guess What??<div style="text-align: center;">
<b><span style="color: #cc0000; font-size: x-large;">I'M BACK!!</span></b> </div>
I finally got a new computer! I am so excited to have the ability to post again and keep up with my blog. I love posting about food, pictures of food, healthy food and helping people to create new things to eat. I will be posting some new recipes this weekend!The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-54210964650148723752014-05-05T20:49:00.003-07:002014-08-14T12:40:30.263-07:00Goat Cheese Burgers<div style="text-align: center;">
<span style="font-size: large;">Goat Cheese Burger</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHP77vnBq5BjOWM6bac4vqtny9j0vDpdWddenyI7sPlUoAHSFnbE9SF6yhoX1nw0rl3FXg89IFwjp1uhD_W1buuVDI8O0FnxRnxfsc5gAyExq4rAAfpyw-5qIj8Kl-DF4J3OAy9BxIli2/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHP77vnBq5BjOWM6bac4vqtny9j0vDpdWddenyI7sPlUoAHSFnbE9SF6yhoX1nw0rl3FXg89IFwjp1uhD_W1buuVDI8O0FnxRnxfsc5gAyExq4rAAfpyw-5qIj8Kl-DF4J3OAy9BxIli2/s1600/photo+3.JPG" height="332" width="400" /></a></div>
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This was my own recipe. </div>
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Some days you just need a burger. This was one of those days. I got lean ground beef and herb goat cheese. I measured out my blue container of cheese and weighed my burger before it was cooked (this one was 8 oz because I needed 2 reds)</div>
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I made my burger patty and then sliced it in half. I put the cheese in the middle and then pinched the edges together to seal all that good yummy cheese inside. I didn't have any yellows left for the day so I picked some lettuce from the garden and didn't even miss my bun. While my husband grilled burgers I made fries and sauteed kale. </div>
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The kale was just a little olive oil, garlic and Kale and I sauteed it until it wilted down. </div>
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For the fries, I did something new. I cut the potatoes and soaked them for about 30 minutes in cold water. This draws the starch out of them and lets them crisp up. I used a raised baking rack on a cookie sheet and lined my potatoes on the rack. I sprayed them lightly with olive oil spray and lightly salted them. I cooked them for 20-25 minutes at 400 degrees. The rack allows them to crisp all the way around without having to flip them. </div>
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This counted as <span style="background-color: red;">2 Reds</span>, <span style="background-color: yellow;">1 Yellow, </span><span style="background-color: lime;">1 Green</span>, <span style="background-color: blue;">1 Blue </span><span style="background-color: purple;"> 1 Purple</span></div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-51074627015216847222014-05-05T20:35:00.002-07:002014-08-14T12:40:58.983-07:00Ritoni with Broccoli and Tomatoes<div class="separator" style="clear: both; text-align: center;">
Ritoni with Broccoli and Tomatoes</div>
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Recipe courtesy of Cooking Light Weeknight Meals Cookbook</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobR30B7zQeXzt1Ou5YHliViioCcEB46CDi7b7BnZZm0Cnrix_aMfW8guiqTX574fxzfY099oKms_UwmiOFSA52nByaKhAT3WSh4p_HNVPPrSvbxt1DvxXdyQlL2FoZLQvP7u4B0yO2lJe/s1600/IMG_1021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobR30B7zQeXzt1Ou5YHliViioCcEB46CDi7b7BnZZm0Cnrix_aMfW8guiqTX574fxzfY099oKms_UwmiOFSA52nByaKhAT3WSh4p_HNVPPrSvbxt1DvxXdyQlL2FoZLQvP7u4B0yO2lJe/s1600/IMG_1021.JPG" height="480" width="640" /></a></div>
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You will need: </div>
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2 cups whole grain pasta (I cooked this the day before) </div>
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3 chicken breasts (I grilled mine the night before with a little salt, pepper and garlic powder) </div>
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1 1/2 cups of cherry tomatoes cut in half</div>
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2 heads of broccoli with the large stems cut off</div>
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2 Tablespoons balsamic vinegar</div>
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1 tablespoon olive oil plus 2 tsp olive oil</div>
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2 cloves of garlic minced</div>
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Heat 1-2 teaspoons of olive oil in a pan on medium high heat. Add broccoli and saute until semi tender. (you can add the chicken here if you have not previously cooked it) If it is already cooked add it after the broccoli is ready. Once the broccoli is cooked, add the tomatoes. Cook down about 2 minutes. Remove from heat and add pasta, basil, olive oil, garlic. Mix well. Top with goat cheese. </div>
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Because I made some of this ahead of time, it was so easy to just throw it together. To measure this, I picked out pieces of chicken and filled my red, I filled my yellow 2 times with just the pasta, and I filled my green with just broccoli and tomatoes. I used my blue for the cheese. The cheese got very soft and I mixed it all together and it made the sauce creamy and it all coated the pasta. This was also a ton of food! </div>
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<span style="background-color: red;">1 RED</span>,<span style="background-color: yellow;"> 2 YELLOW</span>, <span style="background-color: lime;">1 GREEN</span>, <span style="background-color: blue;">1 BLUE</span></div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-69461861296686284582014-05-05T20:23:00.003-07:002014-08-14T12:41:17.726-07:0021 Day Fix... Day 7Let me say that I realized I was not in the correct calorie bracket, so I moved up. When I figured it out, I was so close to the lower bracket I just jumped down and I am thinking I need the higher calories, so I am giving this a try. Because my computer messed up and didn't get to post from day 7 to day 21, I am just going to continue on with day 7 like I never skipped any days.<br />
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Breakfast: 2 eggs, oatmeal with 1 tsp honey, 1 tsp peanut butter and pumpkin pie spice, Pineapple</div>
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Snack 1: vanilla shakeology with 1 serving of spinach, 1 serving of pineapple, rum and coconut flavoring and 1 tsp of honey. </div>
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Lunch: Salad with grilled chicken </div>
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Snack 2: sunflower seeds, 1 serving of grapes</div>
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Dinner: Ritoni pasta with Broccoli, Chicken and Tomatoes (recipe to follow) </div>
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I am excited to share the pasta recipe. This one was delicious! </div>
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-61139021088138117842014-05-05T20:12:00.000-07:002014-08-14T12:41:38.245-07:00Breakfast... 21 Day Fix StyleBreakfast = my FAVORITE meal of the day. I usually keep breakfast pretty much the same. I vary different aspects of it, but for the most part I am a creature of habit when it comes to breakfast.<br />
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Here are some variations of my meals for breakfast:<br />
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First of all, I ALWAYS have eggs. I am on a huge egg kick right now. I never knew I liked the yolk runny, but I can't get enough of them.<br />
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Breakfast 1: Omelette with spinach, parsley, red peppers, tomatoes, cheese and parsley. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-aA4WyUVwOTOV2tISzUgByg6HMyi-zihQL898W9cDDtJ4OZBagLN-Qne4lwXpKbBeamt9GccDIijITrcyydHLFjc3_BfoYGZZJUXcqqYiwc1WJimXDLASa04Ahs6-0mtcyI-12129Bha/s1600/IMG_0992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-aA4WyUVwOTOV2tISzUgByg6HMyi-zihQL898W9cDDtJ4OZBagLN-Qne4lwXpKbBeamt9GccDIijITrcyydHLFjc3_BfoYGZZJUXcqqYiwc1WJimXDLASa04Ahs6-0mtcyI-12129Bha/s1600/IMG_0992.JPG" height="300" width="400" /></a></div>
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My omelette with fruit and black coffee: <span style="background-color: red;">1 red</span>, <span style="background-color: lime;">1 green</span>, <span style="background-color: blue;">1 blue</span>, <span style="background-color: purple;">1 purple</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP49A7n2M0xM-dUK1KvQiFnhVVB1Icz0TZD9R0uCdAQocqBd2KHlNnog4QcZyfmVjp1iMUsp5cBphjepaXxSYe51mZv0XnK2uXbv3SuRvCEQPmxzhHh8YeFcV_CNedumUlqMEZALI1bvb3/s1600/IMG_0993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP49A7n2M0xM-dUK1KvQiFnhVVB1Icz0TZD9R0uCdAQocqBd2KHlNnog4QcZyfmVjp1iMUsp5cBphjepaXxSYe51mZv0XnK2uXbv3SuRvCEQPmxzhHh8YeFcV_CNedumUlqMEZALI1bvb3/s1600/IMG_0993.JPG" height="300" width="400" /></a></div>
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Breakfast #2: 3 eggs, Turkey bacon, Grapes, black coffee</div>
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<span style="background-color: red;">2 Red</span>, <span style="background-color: purple;">1 Purple</span>, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9gKi-739mD7ZNor3PBORFAkuS6yLwziTdExRFg3N2QqOOKjc-CbfBKy7YlHXpYa2BSF9nsf5VfmQUjSfjAQ8mhJlcNxJwiWrcik60lMgkjC5XZGhjb927H3XpU2RMKiJ5_EsB0B8ItAY/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9gKi-739mD7ZNor3PBORFAkuS6yLwziTdExRFg3N2QqOOKjc-CbfBKy7YlHXpYa2BSF9nsf5VfmQUjSfjAQ8mhJlcNxJwiWrcik60lMgkjC5XZGhjb927H3XpU2RMKiJ5_EsB0B8ItAY/s1600/photo+2.JPG" height="300" width="400" /></a></div>
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Breakfast #3 </div>
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2 eggs, fruit, oatmeal with 2 tsp honey and 1 tsp of peanut butter and pumpkin pie spice and black coffee</div>
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<span style="background-color: red;">1 Red</span>, <span style="background-color: purple;">1 Purple</span>, <span style="background-color: yellow;">1 yellow</span>,<span style="background-color: #999999;"> 1 tsp</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiySz0gqPioGVLg4Mpxq1TCHZOznwMwiy4N4tseWMKfLXT_IiP4jZiGNXegHb8vRe8bViTiDOcrOaQCFLyr3twjIEpY84Zf9STK2YSaF6aQbBf4m8Yoh_KCOCg4X9w-YzVy_89_d_BrkXN/s1600/photo+3+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiySz0gqPioGVLg4Mpxq1TCHZOznwMwiy4N4tseWMKfLXT_IiP4jZiGNXegHb8vRe8bViTiDOcrOaQCFLyr3twjIEpY84Zf9STK2YSaF6aQbBf4m8Yoh_KCOCg4X9w-YzVy_89_d_BrkXN/s1600/photo+3+%25281%2529.JPG" height="400" width="330" /></a></div>
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Same as above just different fruit</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoh4GxlLVk_wC7o3_hS9hk9mX5e7V7L9tPLlbDpwIsfr6woo1Cxvmf4JyjyCOPrQE9oXqrGdw2toF9A2-aMve2N3zC_cH6jp4LY7SJ6jHCaZhD2jKRjGKDsrOI3WvIjmXTCq3pvkrMiDhA/s1600/photo+3+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoh4GxlLVk_wC7o3_hS9hk9mX5e7V7L9tPLlbDpwIsfr6woo1Cxvmf4JyjyCOPrQE9oXqrGdw2toF9A2-aMve2N3zC_cH6jp4LY7SJ6jHCaZhD2jKRjGKDsrOI3WvIjmXTCq3pvkrMiDhA/s1600/photo+3+%25282%2529.JPG" height="300" width="400" /></a></div>
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again same as above with different fruit ( sorry the picture is sideways) </div>
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This next one is from a very busy day where I was starving and had a lot of containers left to use.</div>
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3 eggs, 6 slices turkey bacon, whole wheat waffle with 1 tsp peanut butter, sliced raw peppers, fruit. </div>
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<span style="background-color: red;">3 Red</span>, <span style="background-color: yellow;">1 yellow</span>, <span style="background-color: #999999;">1 tsp</span>, <span style="background-color: lime;">1 Green</span>,<span style="background-color: purple;"> 1 Purple</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fj6TyLjgGOVQGe5ayUN8mt-IGDEpLHhkjHanvLAhpweTCo_DxQBOqBUfja_Nb96Zv_IDT9BOD-9o14DF1FkXz-FJu1nA5HBSReirYkU9uBU2Re2tMD7joEQw0_dxn2HKx8yozSoRz_ZD/s1600/photo+4+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fj6TyLjgGOVQGe5ayUN8mt-IGDEpLHhkjHanvLAhpweTCo_DxQBOqBUfja_Nb96Zv_IDT9BOD-9o14DF1FkXz-FJu1nA5HBSReirYkU9uBU2Re2tMD7joEQw0_dxn2HKx8yozSoRz_ZD/s1600/photo+4+%25283%2529.JPG" height="400" width="300" /></a></div>
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Again I am sorry this is sideways.. I can't edit pictures from this computer. </div>
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2 eggs, 1 slice of whole wheat toast, Fruit</div>
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This is<span style="background-color: red;"> 1 red,</span> <span style="background-color: yellow;">1 yellow</span>, <span style="background-color: purple;">1 purple</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0RNPe3mp3lAD9Hk8hxOqPgFMCsgu5VNzEUh-UtNUjB_5iHvcmkhtQ-6tNt-sdPAkNCKrQaurNvwgL-CGYZSwqkuD65qz0mb5BfdqgCIswMqWtOkwULdyGDL691HW3QtV8NlI6Vk_61qg/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0RNPe3mp3lAD9Hk8hxOqPgFMCsgu5VNzEUh-UtNUjB_5iHvcmkhtQ-6tNt-sdPAkNCKrQaurNvwgL-CGYZSwqkuD65qz0mb5BfdqgCIswMqWtOkwULdyGDL691HW3QtV8NlI6Vk_61qg/s1600/photo+5.JPG" height="400" width="300" /></a></div>
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Now you might not like eggs, so have oatmeal, have yogurt with berries and honey, have a egg sandwhich by slicing 1 piece of toast in half, cook 1 egg and add cheese and 2 slices of turkey bacon. This would be 1 yellow, 1 red (for the egg and bacon) 1 blue</div>
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Or another favorite ( not pictured) make a breakfast burrito: 1 whole wheat tortilla, cheese, 1 scrambled egg, 2 slices of turkey bacon. Roll it up and eat it with a bowl of fruit. (1 yellow, 1 red, 1 blue, 1 purple) </div>
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There are so many things you can do.. just think outside the box a little with the list provided. </div>
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Maybe breakfast will become your favorite meal too! </div>
The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com1tag:blogger.com,1999:blog-2180749688889518159.post-60760580936571168452014-05-05T19:52:00.003-07:002014-08-14T12:42:11.495-07:00London Broil with Coconut Curry Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
London Broil with Coconut Curry Peanut Sauce</div>
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recipe was found online at food.com</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjif9lAo8bXmE3OfXBkqwEOWwV6iuXYJkZn9ac77I-0J5ull_uJk9QeG6BmT-DHOyF2uEwa-sZTiuIFdEA-1pITYZE1TYYaYYtiV-HXQRDKPTgM9RKU5CVLjNoOhSNTgHtaIakjk9v53KZg/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjif9lAo8bXmE3OfXBkqwEOWwV6iuXYJkZn9ac77I-0J5ull_uJk9QeG6BmT-DHOyF2uEwa-sZTiuIFdEA-1pITYZE1TYYaYYtiV-HXQRDKPTgM9RKU5CVLjNoOhSNTgHtaIakjk9v53KZg/s1600/IMG_1012.JPG" height="480" width="640" /></a></div>
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I used to make this recipe a long time ago and then I realized I could make it fit into the 21 day fix! I was so excited to make it work. This is DELICIOUS. I know it sounds weird, but it is so good! </div>
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So I started with my side dish (which is not the prettiest looking dish) but it is sauteed squash.This dish usually uses a lot of butter and sugar. I adapted it to fit into 21 DF. Start by putting a little olive oil in a pan. (about 2 tsp) Add a sliced onion (about softball size) cooking it down until the onions start to brown a little. Next add your diced squash (I usually use about 4 medium squash) , 2 tsp. of honey, salt and pepper. I will saute this until it starts to get brown. You don't want it to burn. I will add water 1/3 of a cup at a time to the pan and let it slowly cook down. The water will absorb/evaporate, so just make sure it doesn't burn. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAynBpcdZ8NZ6KTMUkoQoVzgEAVQcwE4GWCaTtc6hRH47ZGlLguLTxtwIcHIZgcRpXaD2X84Y7rPjuVmZOzzJSF_ooQALOqxfyvLG-N6RNFhp0CQvz5D3wgo_P3Jt7ZyCegzo6ABOEjvk3/s1600/IMG_1003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAynBpcdZ8NZ6KTMUkoQoVzgEAVQcwE4GWCaTtc6hRH47ZGlLguLTxtwIcHIZgcRpXaD2X84Y7rPjuVmZOzzJSF_ooQALOqxfyvLG-N6RNFhp0CQvz5D3wgo_P3Jt7ZyCegzo6ABOEjvk3/s1600/IMG_1003.JPG" height="300" width="400" /></a></div>
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onions cooking down. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPW5d3dWi2dxtKa72Q96TNs8BhTGpKgfRrMVyOm-qlQ4wmpW1ONXDf8byU7fbiPThKL0DsGqZCfBdp_zDXP1MmfGgavnBXtGqpqa3GrufzrceXnPU0IDsSfz1SW7IC94Cv4jWFy7n8_DZ/s1600/IMG_1008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPW5d3dWi2dxtKa72Q96TNs8BhTGpKgfRrMVyOm-qlQ4wmpW1ONXDf8byU7fbiPThKL0DsGqZCfBdp_zDXP1MmfGgavnBXtGqpqa3GrufzrceXnPU0IDsSfz1SW7IC94Cv4jWFy7n8_DZ/s1600/IMG_1008.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash slowly cooking down. </td></tr>
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Now onto the main dish. </div>
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You will need:</div>
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1 london broil</div>
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brown rice</div>
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lite coconut milk</div>
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olive oil</div>
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honey</div>
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natural peanut butter</div>
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unsweet coconut flakes </div>
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green onions</div>
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not pictured : lime, curry powder</div>
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(the recipe calls for brown sugar and I used honey instead) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yrMWJgAryOd7Vzq4PQjTglQscMBhfTrLDVRxrV8_PY2Ls1MrvEcv0bi7b2OiSJI8_PmmQ2bRThBUkADYZEBz57dD9J3p3mvAx5wtPSBVl_wt8gdhuFJ0Q3__L4k7qkN0_d2SP1ehV-Dm/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yrMWJgAryOd7Vzq4PQjTglQscMBhfTrLDVRxrV8_PY2Ls1MrvEcv0bi7b2OiSJI8_PmmQ2bRThBUkADYZEBz57dD9J3p3mvAx5wtPSBVl_wt8gdhuFJ0Q3__L4k7qkN0_d2SP1ehV-Dm/s1600/IMG_1004.JPG" height="300" width="400" /></a></div>
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Heat your grill to high heat (between 450 and 500) </div>
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Get your rice cooking on the stove or in a rice cooker (this takes about 20 minutes) </div>
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salt and pepper your london broil. </div>
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Place it on the grill and cook for 4 minutes on each side (DO NOT COOK MORE THAN 5 MINUTES) This is something I learned the hard way. This cooks PERFECTLY in 4 minutes on each side. London broil is a tougher piece of meat and leaving it slightly pink in the middle is the best way to eat it. Trust the time! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrh0zGeq0h6ZjP2BAE0QmVLFWFmGDRJR9qZVDMyQuZjpWjemFOkCYx2L_XKpDh16FL5YqsRKKftVQabm841sOKaLe9onksx4qk1HgGZdTV8jLISXidSZUcioIGKsf_88g1jkNTV94mDr_B/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrh0zGeq0h6ZjP2BAE0QmVLFWFmGDRJR9qZVDMyQuZjpWjemFOkCYx2L_XKpDh16FL5YqsRKKftVQabm841sOKaLe9onksx4qk1HgGZdTV8jLISXidSZUcioIGKsf_88g1jkNTV94mDr_B/s1600/IMG_1005.JPG" height="300" width="400" /></a></div>
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While the london broil is cooking toast the coconut in a pan until light brown on the edges.</div>
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To make the sauce you want to combine: </div>
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1 can of coconut milk</div>
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1/4 cup peanut butter</div>
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2 tsp curry powder</div>
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juice from 1 lime </div>
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1/4 cup honey</div>
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Bring to a boil on medium heat. Stirring occasionally. Once it boils turn it down to keep it warm. This sauce will get thick as it cooks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVMk8_9_LF0HDgrqe01K1G11gvY-76qoL_sybwWgxpZV8prnw_ARNSXzhyphenhypheneBMMw49V-xz5gWFkRfaBa-ZXWomz_qJDEOagyVbPCp_jvEgwDmjQLFgYyFMCDu7u3GzT5qkcx-UucY2AUkO/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVMk8_9_LF0HDgrqe01K1G11gvY-76qoL_sybwWgxpZV8prnw_ARNSXzhyphenhypheneBMMw49V-xz5gWFkRfaBa-ZXWomz_qJDEOagyVbPCp_jvEgwDmjQLFgYyFMCDu7u3GzT5qkcx-UucY2AUkO/s1600/IMG_1007.JPG" height="300" width="400" /></a></div>
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Once the steak is beautifully cooked cover it in tin foil and let it sit for about 10 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ebm4C6J3AqRXqd1rVgkimNGmqIIoYHVD0dEpgbp8ZpHXQgKn0b5Gm1yJINSUe79z1Wn_ROJyR6_xmEhgDHPQyfF7vaYk4KocFRAuoUkQl-cm8ucflca_-GHtxtA2_pkUkIOpxB78gbbe/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ebm4C6J3AqRXqd1rVgkimNGmqIIoYHVD0dEpgbp8ZpHXQgKn0b5Gm1yJINSUe79z1Wn_ROJyR6_xmEhgDHPQyfF7vaYk4KocFRAuoUkQl-cm8ucflca_-GHtxtA2_pkUkIOpxB78gbbe/s1600/IMG_1009.JPG" height="300" width="400" /></a></div>
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To serve add <span style="background-color: yellow;">1 yellow</span> of rice. Slice meat against the grain diagonally. Use 1-2 Tablespoons of sauce, sprinkle with toasted coconut and scallions. Serve with a side of squash or a salad etc. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WUupxYrOcCd0vgEBwHwcRRE2xjiiKHPqfRDCKl1hQbrp-HwYarWnVDXVxqsEWxevjjtcD4SbVb7Q3zL7kau0uKO1ykiiGfiUYDkEwgQMZYmEMeyF4I-xYBf8jVtokvKCllavUnyJTmOV/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WUupxYrOcCd0vgEBwHwcRRE2xjiiKHPqfRDCKl1hQbrp-HwYarWnVDXVxqsEWxevjjtcD4SbVb7Q3zL7kau0uKO1ykiiGfiUYDkEwgQMZYmEMeyF4I-xYBf8jVtokvKCllavUnyJTmOV/s1600/IMG_1012.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4amuvM3x4stPHiUJg5Cu5vj9OnPOfCJJtONHqJWi4RYkSIBLWBfBB00KQ2LOaiapZU7Nf6uAfPdytIE-fTC0ykzAXZYT_j1LnlRAuABua7iBJ44IsPLpm11YyaRB3Uj2SgxH4eRey46Q/s1600/IMG_1011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4amuvM3x4stPHiUJg5Cu5vj9OnPOfCJJtONHqJWi4RYkSIBLWBfBB00KQ2LOaiapZU7Nf6uAfPdytIE-fTC0ykzAXZYT_j1LnlRAuABua7iBJ44IsPLpm11YyaRB3Uj2SgxH4eRey46Q/s1600/IMG_1011.JPG" height="300" width="400" /></a></div>
Now how in the world does this count on 21 day fix? <br />
<br />
Rice<span style="background-color: yellow;"> 1 Yellow</span> (not quite filled all the way up)<br />
Meat:<span style="background-color: red;"> 1 Red</span> (2 if you need more protein)<br />
Sauce:<span style="background-color: #999999;"> 2 Tsp</span>, The rest of the<span style="background-color: yellow;"> yellow</span> container<br />
Squash: <span style="background-color: lime;">1 Green</span>,<span style="background-color: #999999;"> 1 tsp</span>The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-63975057500768315272014-05-05T18:45:00.001-07:002014-05-05T18:45:55.352-07:0021 Day Fix... AGAIN!So I completed the first 21 days and I am so happy with my results. Now I started round 2 today. I didn't do measurements at the end because I BLEW IT THE LAST WEEKEND! OOPS! I did get a picture before I completely blew it. I am going to share it because I feel like showing the results really helps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-a4O0dNuw1V1Mwv10uAUvkqxSTeUyRI5GDs0bdT1aCB3z-uQbVlUrYXnzWSXpfzilnEfNMsky8b1K2jgRjletVTiOpCJtWBZP3nGEtzKms2P3is008hqWqKjPclWVIUW35wfW0ARq5w0s/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-a4O0dNuw1V1Mwv10uAUvkqxSTeUyRI5GDs0bdT1aCB3z-uQbVlUrYXnzWSXpfzilnEfNMsky8b1K2jgRjletVTiOpCJtWBZP3nGEtzKms2P3is008hqWqKjPclWVIUW35wfW0ARq5w0s/s1600/photo.JPG" height="320" width="320" /></a></div>
After blowing it all weekend and eating awful, I woke up this morning feeling awful! I feel swollen (probably from increased salt) and I am just super bloated. I have come a LONG way in the last 4 months, but I still have a long way to go. Three babies really did a number on my body. But WOW the changes are amazing! Not only has my body changed a lot, I am so much happier with myself! I feel so much confidence already.<br />
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So keep it up! Take Pictures! (I HATED pictures before I started this.) the first time I took pictures, I used it as my motivation because I hated looking at them. Now I can't wait to see the changes I have made.<br />
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KEEP UP THE GOOD WORK!The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-62157980978094867772014-05-05T18:20:00.002-07:002014-05-05T18:20:33.800-07:00I'm Back! Sorry for the lapse in posting. My computer died and I was thinking I would buy a new computer, but right now is not the time to buy a new one, so I am using my work computer. Downloading pictures was my issue. I am just going to have to download and erase. So anyway, I am sorry I have been absent and not posting. <br />
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I have a bunch of new recipes coming. Stay tuned.. I am going to try and get a few up tonight.<br />
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The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0tag:blogger.com,1999:blog-2180749688889518159.post-30927372535851118462014-04-19T21:07:00.000-07:002014-04-19T21:07:09.794-07:0021 Day Fix Day 6I have my menus all planned out for the week, but I like having the freedom to change them if I want to or need to. Today has been one of those days. It is cold and dreary and rainy, which makes me lazy. I got up at 7:30 but curled up on the couch and snoozed off and on until 11 this morning. ( I was up a lot last night with my little one and at 2:30 woke up out of a dead sleep to feel something crawling across my hand. Not sure if it was a spider or what, but it freaked me out and I couldn't sleep in our bed and then I couldn't fall back to sleep.) All that to say I have been lazy. It is almost 4:30 and I am still waiting to press play on my DVD player to do dirty 30. My kids have the TV occupied, so I am using that as an excuse.<br />
Don't worry I will get it done.<br />
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So anyway I didn't eat breakfast until 11. I had my usual 2 eggs ( i am seriously on an egg kick lately) and fruit (today was just pineapple) <span style="background-color: red;"> 1 RED</span>,<span style="background-color: purple;"> 1 PURPLE</span><br />
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<span style="background-color: white;">Snack: Sunflower seeds (</span><span style="background-color: orange;">1 ORANGE</span><span style="background-color: white;">) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUS1PdjDGsWI-itITZy3lKdy_4boC-ewk49Bhyphenhyphenqdxb_LQdX_OqVvUwmcMDThe8w2-bvDTrooCbg0u23L28oHi6mnqGoc2I4uQKR17lCLWHdYLau7RjnlkWg23G7GQ3QuA7HcfHiBOmepEY/s1600/photo+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUS1PdjDGsWI-itITZy3lKdy_4boC-ewk49Bhyphenhyphenqdxb_LQdX_OqVvUwmcMDThe8w2-bvDTrooCbg0u23L28oHi6mnqGoc2I4uQKR17lCLWHdYLau7RjnlkWg23G7GQ3QuA7HcfHiBOmepEY/s1600/photo+(12).JPG" height="310" width="320" /></a></div>
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Lunch: leftover chili from the chili cheese fries from last night. (</span><span style="background-color: red;">1 RED</span><span style="background-color: white;">)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6RI53x_vgJzWvkHR2_UIiBZp5Sw99q7cebMNzUayGRot3W969kS08ecCJNm68P0HZWLYNgBWQRl7wc3-xffwYfYztgvdCZRjIVVVHFDFiZOiu4KPydPDAobf1lH6tBpHv2-O2C3vuPD3/s1600/photo+1+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6RI53x_vgJzWvkHR2_UIiBZp5Sw99q7cebMNzUayGRot3W969kS08ecCJNm68P0HZWLYNgBWQRl7wc3-xffwYfYztgvdCZRjIVVVHFDFiZOiu4KPydPDAobf1lH6tBpHv2-O2C3vuPD3/s1600/photo+1+(6).JPG" height="320" width="291" /></a></div>
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Snack: Hot Tea with 1 tsp honey, and 1 apple with 1 tsp peanutbutter (</span><span style="background-color: purple;">1 PURPLE</span><span style="background-color: white;">, </span><span style="background-color: #666666;">1 TEASPOON</span><span style="background-color: white;">) </span><br />
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<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5n5v837bxZqQ8WxAoNzOcdLCw21ecEQUvnPr65Vxs3TPRi46OqLTcXJG4N7PsAjWQDaInL8uXY26bGrzRCIVB6d2_1Y9cyhMvDA2J6Qnh6qiNZv2Dd_63Y_cojPRuA4M9tvpV3Qd2ZEBS/s1600/photo+2+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5n5v837bxZqQ8WxAoNzOcdLCw21ecEQUvnPr65Vxs3TPRi46OqLTcXJG4N7PsAjWQDaInL8uXY26bGrzRCIVB6d2_1Y9cyhMvDA2J6Qnh6qiNZv2Dd_63Y_cojPRuA4M9tvpV3Qd2ZEBS/s1600/photo+2+(8).JPG" height="239" width="320" /></a></span></div>
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<span style="background-color: white;">Dinner: Honey Shrimp Stir Fry: </span><span style="background-color: yellow;">1 YELLOW</span><span style="background-color: white;">, </span><span style="background-color: lime;">1 GREEN</span><span style="background-color: white;">, </span><span style="background-color: red;">1 RED</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLWfNZR2x0kFV0sLdyX7tRfTTR1mL2Ebgw6JCncQMgk53W9YIHICb4_xnQCc_vi5K83INi4ZGs2jxdWw3M1y36D2f2r0Co0j_MLS9NpNsS3vjIfacO-rmmhxJzeIpQ5RwQTxWBH_2oawb/s1600/IMG_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLWfNZR2x0kFV0sLdyX7tRfTTR1mL2Ebgw6JCncQMgk53W9YIHICb4_xnQCc_vi5K83INi4ZGs2jxdWw3M1y36D2f2r0Co0j_MLS9NpNsS3vjIfacO-rmmhxJzeIpQ5RwQTxWBH_2oawb/s1600/IMG_0900.JPG" height="276" width="320" /></a></div>
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Sncak: A breakfast burrito (somehow I had a lot of containers left) </div>
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<span style="background-color: red;">1 RED</span><span style="background-color: white;">, </span><span style="background-color: yellow;">1 YELLOW</span><span style="background-color: white;">, </span><span style="background-color: blue;">1 BLUE</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XLNjF_egyWZrtKq5olMuBRfWVibxaQepkq1Pb-dc1equ8hKk5hsyFTqJbQWTmHtK5VT2tm6o9Zq1GzEUwmCaLeOFmSVBR4fKFqengIldI5MG9_vC6p4QiL3bdn6kwLRycuGXfAwSV9DQ/s1600/IMG_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XLNjF_egyWZrtKq5olMuBRfWVibxaQepkq1Pb-dc1equ8hKk5hsyFTqJbQWTmHtK5VT2tm6o9Zq1GzEUwmCaLeOFmSVBR4fKFqengIldI5MG9_vC6p4QiL3bdn6kwLRycuGXfAwSV9DQ/s1600/IMG_0911.JPG" height="240" width="320" /></a></div>
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I still have 2 greens left for today and I just felt it was too late to eat, so I skipped them. I need to get my green containers in earlier in the day. </div>
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<span style="background-color: white;"><br /></span>The Buczkowski Bloghttp://www.blogger.com/profile/10644092307200495176noreply@blogger.com0