Posted by: wurdygirl | November 18, 2008

I’m with the Vampires

Yes, I know I’ve been gone a little while. I don’t really have any excuse other than I’ve been indulging in my continuing obsession with vampires. I did what I said I would never do. I read ‘Twilight’. In fact, I just finished the book and now I’m on the verge of screaming since my local store is out of the second book.

Yep, I’ve officially got “Edward-itis” and am counting down the days until the movie is released. K has been a very good sport and said that we can definitely go see the movie during the holiday. I know I’ll enjoy it; I don’t know about him. His expectations are not high considering the last disasterous movie concerning vampires that I dragged him to…Dracula 2000.  Thankfully he indulges my obesession and listens to me regularly ramble on about Buffy, Angel, & Spike.  Now I’ve moved on to Edward, Bella, & the rest of the Cullen clan. Poor man.

Posted by: wurdygirl | November 8, 2008

Another Mexican Night

I know it’s been a while since I posted anything. i apologize. Life has gotten very busy of late and I haven’t even really been cooking anything new. However, tonight I decided to try no less than 3 new recipes that I have run across over the last couple of week. It turned out terrific! I made homemade salsa verde for the first time and used it as a sauce to cook boneless cut up pork in and served it over rice. So, two recipes in one right there. I also had some sweet potatoes with chili, cumin, & lime that I cooked in the crockpot, using a recipe I found here at A Year of Crockpotting. If you haven’t visited this site and you love your crockpot, I highly suggest this website. She has some fabulous crockpot recipes.

The salsa verde was very easy to make. I have been afraid to try it in the past because I didn’t know how to deal with the tomatillos. It turns out to be easier than you can even believe. I will definitely be making this again, but I’m going to try roasting the peppers and tomatillos in the oven next time.

Salsa Verde

  • 8 or 9 tomatillos (found in the produce section, looks like a green tomato covered with a skin like an onion)
  • 2 or 3 whole jalapenos
  • 6 medium or large sprigs of cilantro
  • 1/4 of a small onion

Peel skin off of the tomatillos, remove stem by twisting. Cut the stem off of the jalapenos. Place tomatillos and jalapenos in a saucepan and cover with water. Boil for about 10 minutes. After boiling, drain and transfer tomatillos and jalapenos to a blender. Add onion and cilantro. Pulse blender until the salsa reaches the consistency you like. If it’s still looking too thick, I’m told that you can add some tablespoons of water. I found that the consistency was just perfect. Chill & serve or use in cooking dish like I did.

I used the salsa verde on two things; browned and cut up boneless pork chops and seared salmon for my son. After browning and cubing the pork (you could use chicken too), I poured about a cup of the salsa verde over it, turned the heat down to medium low, covered, and let it cook for about 30 more minutes. My son’s salmon, I seared on each side with a sprinkle of chili powder, cumin, and garlic. I then covered with the salsa verde, turned off the heat and placed a cover on the pan. I let it sit until we were ready to eat (about 20 minutes). I served this over rice and topped with chopped cilantro and onions. Oh, and a squeeze of lime. YUMMY! I’m sure you could go completely vegetarian with this too by using lentils or grilled veggies. I think it would wind up equally delicious.

The crockpot baked sweet potatoes with chili, cumin, & lime turned out better than I could imagine. I was a little nervous about them because they sounded so weird. However, that’s also what led me to try them. Even the kids loved them and, for the first time in their lives, ate the skin. The skin is where most of the flavor is at. Also, I don’t know if the crockpot website said to do this, but I wrapped each individual potato with seasonings in foil. I semi-balled up some foil for the bottom and placed the wrapped sweet potatoes on top. I cooked them on low, covered tightly with the lid. I let them cook for about 4-5 hours and then turned the heat off without lifting the lid until we were ready to eat them.

Everything was great. I can’t say that it was bandster-style because of the rice, but you could serve the meat on lettuce and make a wrap or even corn tortillas. This will be a definite repeat in our house. I wish that I could have gotten a picture of it, but the camera was not being friendly today.

Posted by: wurdygirl | October 28, 2008

So Much for Shoulder Length

I just wanted to give a quick update. We’re all doing well. I’m still losing, but struggling to keep passing up the candies that are finding their way into our break room at work. I do well for the most part, but it’s frustrating to confront the temptation day in and day out. I’ve been loading up on lots of protein to help keep me satiated. Other than that, I don’t have a lot to report. Fortunately, I’m not having any problems.

The only mildly exciting thing that has happened to me recently is that I got my hair cut this past weekend. The lady that I normally use was not there, so I agreed to see someone else. I made it very clear about what I wanted…layers, bangs, shoulder length. This is how it turned out:

It’s a lot shorter than shoulder length, but I’m getting used to it and even begining to like it. What do you think?

Posted by: wurdygirl | October 21, 2008

I’m a bad blogger…

I’ve been avoiding blogging lately. The truth is that I don’t have much to say. I’m spread way too thin these days with school, work, and life. My camera isn’t working properly. I’m glued to the stupid election polls and have become a news junkie. I’m also pretty sure that I can work in something to blame the dog with that’s kept me from blogging, but I think you get the picture.

The quick update is that everyone is doing fine. I’m still losing weight, although I’m backsliding on logging in my food on the Daily Plate website. I have to get on top of that very quickly because things can spiral quickly out of control this time of year with all of the candies and goodies floating around. This latest fill has also really made a difference. I think I might be at the much anticipated ‘sweet spot’ with my band. I get full very quickly and stay full for about 4 hours as long as I’m eating the correct foods. These foods include solid proteins, veggies, and fruit. I do not really watch the carbs, but I try to eat good quality foods such as whole grains, vegetables, etc. Those keep me full and satisfied much longer than candy, chips, etc.

Overall, there are no problems to report…thank God. It does make for boring posts however. I will be sharing some more recipes soon.

Posted by: wurdygirl | October 12, 2008

Thai Noodles

Well, I really wanted a picture of this dish, but my camera just refuses to take a clear picture these days. I think it’s getting time to replace it soon.

Anyway, I have a Spark People account and I periodically will receive recipes from them. I usually don’t really read these recipes, but this one caught my eye. This is a copy of the Spark People recipe. I’ve put my words in italics.

Thai Noodle Salad

Serves: 4You’ll get 100% of your daily vitamin C with this dish! Reprinted with permission by Public Health – Seattle & King County

6 oz. dried vermicelli (I used Barilla Plus spaghetti)
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced (I used a garlic/ginger paste I got at the Asian grocery)
1/2 teaspoon crushed red pepper
1-1/2 cups cooked chicken, shredded or chopped (served on the side with respect to my vegetarian son)
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
1 lime wedges for garnish (I didn’t do this)

1. Cook vermicelli according to package instructions, drain and set aside.
2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5. Serve with lime wedges.

Calories: 230.5
Fat: 6.8 g
Carbohydrates: 24.4 g
Protein: 19.4 g


I have to say that this dish was simply delicious and absolutely gorgeous. I was worried about my kids eating the red pepper, but they both ate it with no trouble. I think because it wasn’t cooked. I actually had doubled the recipe and wound up with a LOT of leftovers. That was okay though because we just ate them for lunch the next day.

I did have some trouble with the white meat chicken. Those of you who have followed my story know that it does not agree with me. However, I found that if I cut the meat into tiny, tiny (like half the size of a pencil eraser) pieces, I could get it down okay. I also had to chew a lot too. You know, looking back, that’s probably why I didn’t eat so much of this dish. I was exhausted from all the cutting and chewing. It was very much worth it!

On a side note, if you have little girls or grand-daughters that love hair bows, you should check out my co-worker’s website. She makes the most incredible bows! She has holiday ones that feature spiders and pumpkins…all made out of ribbon. I don’t normally promote things here, but she is so talented. I got to see them first hand on Saturday and they are amazing! Check out her website at:

Posted by: wurdygirl | October 6, 2008

I’m still here…I think

I’m still alive! I haven’t been blogging lately because…well, I can’t really come up with a valid excuse. I’m driving myself crazy following this election. I’m on Huffington Post and CNN for most of the day, clicking ‘refresh’ over and over. I’ve never been this worried about an election or world events. I hate to even turn on the news at night for fear of seeing the latest polls or the latest drop in the stock market. Maybe that’s it, lack of blogging due to insanity caused by politics and the economy.

I promise to be back soon with some new recipes and news.

Posted by: wurdygirl | September 28, 2008


Okay, I know…I’ve slacked off posting this week. The truth is that I don’t have a clue what to write about. We’re at a blessedly slow time in our lives right now where not much is happening, but it makes for boring posts.

The only new thing happening right now is that I’ve managed to get sucked into another television show this new season. I’m a regular watcher of Desperate Housewives, but I haven’t been excited about another show for a long time….not since Buffy the Vampire Slayer anyway. Finally a new show has come out that I love. Fringe on the Fox network. I LOVE this show!!! My children and I, being the geeks we are, actually clapped after the previews for this coming week’s episode. When was the last time you clapped for a show in the privacy of your living room?

Diet-wise, I have fallen off the wagon a couple of times, but have managed to get back on very quickly. I’m coming off one of those times now. It’s so easy to fall back into bad habits. Now I’m back to basics. I measure my food and faithfully log my food into the Daily Plate website. Fortunately, I’ve still continued losing and when I say “cheat” it’s nothing like my cheating episodes before the band. I’ve even managed to stay within my calorie limits the vast majority of the time. However, that means that I haven’t been getting the nutrients that I need all the time either.

Here’s my most recent face shot:

It was funny because I was actually getting ready for work when I took this picture. I had just got done putting on my necklace and took a good look in the mirror. I thought my face looked thinner, but I have skewed body image issues and wasn’t sure. So, I took a picture. I can finally see that my face is definitely getting slimmer. I was so excited that I wasn’t completely delusional and that I am finally beginning to see a difference.

Now I’ve run out of things to write about so I’ll leave you with this:

  Yeah, I don’t even know….

Posted by: wurdygirl | September 20, 2008

Food Porn

I’ve been pretty lax about trying new recipes lately just because we’ve been so busy with starting back to school and such. Tonight my dear daughter and I decided to cook up something new. We looked through cookbooks today and tried to come up with some good ideas. We came across a recipe in The Dieter’s Cookbookthat looked promising. It was for Spinach Lasagna Roll Ups. Basically, it included lasagna noodles that you roll up individually with a filling of cottage cheese and spinach. It’s topped with homemade veggie spaghetti sauce. Sounds good, right? Well, after a quick trip to Wal-Mart to get the required ingredients, we had to change things up a bit.

First, I couldn’t find Barilla Plus lasagna noodles. I’m a stickler for using this brand of pasta since discovering that it was high protein. It’s made with whole grains and legumes. This means that I can pass it off as being good for me! So, I wound up getting Barilla Plus rotini. Second, why make your own pasta sauce when you can buy some Ragu and be done with it? I’m all about shortcuts around here.

This is what we came out with:

Spinach Rotini Bake

  • 1 box of Barilla Plus rotini
  • 1- 10 oz. box of frozen spinach, cooked and drained
  • 2 c lowfat or nonfat cottage cheese
  • 1/2 c parmesan cheese
  • 1 egg
  • 1 tsp nutmeg
  • garlic powder, onion powder, pepper to taste
  • 1 jar of Ragu Traditional or whatever spaghetti sauce you like

Cook pasta according to the directions. Cook and drain spinach well. Mix spinach, cottage cheese, half of parmesan cheese, beaten egg, and seasonings together. Add to the noodles. Stir in jar of spaghetti sauce. Place in sprayed baking dish. Add remaining parmesan cheese to the top. Cover.  Bake in a 375 degree oven for about 45 minutes or until bubbly and cheese browned.


I’m telling you…this stuff is delicious!!! I couldn’t eat very much of it because it’s so filling, but I was able to get the taste I was craving. Yum! This is going to become a regular in our household.

On another note, I recently started listening to Brett Dennen. I love his songs! I almost passed out when I clicked on the “She’s Mine” video because he looks kind of like my son from the side. They even have the same glasses. Compare…

Brett Dennen singing “She’s Mine”


My son:


And this is what happens when your children have too much time on their hands…


It’s always so fun to see what kind of pictures I’m going to find when I turn on my camera!


Posted by: wurdygirl | September 18, 2008

Stress and the Lap Band

I’ve read in a few different places that stress can make your band feel much tighter. I didn’t put much faith in it because I didn’t see the reasoning behind it. Well, I still don’t know the reasoning, but I can tell you that it’s definitely true in my experience. I’ve been under some stress recently and I really do have trouble eating. I also feel like I am bruised inside. I don’t know how to describe it other than that. Kind of like after my C-section…I had that bruised inside feeling then as well.

So, my eating has been affected for sure. I’m definitely learning new ways to cope with my stress rather than food simply because I have to. My eating pattern seems to be leveling out too. I ususally start the day with coffee sweetened with Equal and a tsp of light creamer. I eat some kind of protein for breakfast, a mid-morning snack of either a fat (cheese) or complex carb,  a protein and veggies for lunch, usually a low fat/low sugar granola bar for an afternoon snack, and a dinner of proteins and veggies….and, wow….that’s a huge run on sentence. Sorry. Eating small portions every couple of hours seems to work best for me and my body. I’m averaging a 2 lb loss a week.

Anyway, you should believe those people who say that stress affects the band because they’re not joking. If anyone has a clue as to why, I’d certainly be interested to hear it.

Posted by: wurdygirl | September 15, 2008

The Love Bird

Well, we survived Ike. I even cooked the BBQ chicken thighs ahead of the storm so I could get in some good tasting protein. Fortunately, I didn’t have to eat it under the table with the lights flickering and the winds rattling my windows. Mostly, the kids and I stood at the window and looked out at the rain and wind blowing the trees…a little bit. Ike had lost a lot of it’s power by the time it hit on my side of town. The lights never even went off. So, we had a feast of BBQ chicken thighs, steamed broccoli, & a new creation of mine; squash cornbread. At least that’s what I’ll calling it for now until I can think up a better name.

Squash Cornbread

  • box of Jiffy cornbread mix
  • 2 eggs
  • 1/2 c cottage cheese
  • 3/4 c cheddar cheese
  • 1 pkg of frozen, yellow squash, cooked and chopped
  • 2 T olive oil spread or butter

Mix all together and bake in a sprayed pan for about 45 minutes in a 350 degree oven. (This stuff is super delicious. My kids hate squash, but ate every bite of this.)

Now, on a side note…I occasionally like to look up the search words that people have used to find my blog. There are some pretty interesting things that pop up sometimes. It makes me wonder if they’re the sick puppies or it’s me. My two favorites this week are: “my love turkey” & “my relationship with a turkey”.

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