Meet Me Monday - Heather!

Like how I added that exclamation point after Heather's name!  It made you "shout" Heather in your mind when you read it, didn't it??  And, now, you're super excited to learn all about her.  All with a punctuation mark.  So, Heather and I go way back.  I'm talking way, way back.  She's known me since I was a zygote.  Really.  She's my big sis.  I've pretty much been following her my whole life.  Purdue, marriage, career, kids.  What's next??  What bar are you going to set for me now, huh?! :-)  Actually, I think we should get Mom on board and open our own bakery...we could so do it! 

Anywho, here she is!

"Hi Minnies,

My name is Heather Knoy and I am Jenny’s sister. I am 32 years old and I have been married to my wonderful husband, Matthew, for 13 years. We have 2 beautiful boys, Mason, 5 and Cooper, 2. I work full time as a Quality Supervisor at Baxter Pharmaceutical. My hobbies include cooking, baking, reading, watching TV and movies and listening to music.

I have struggled with my weight my entire adult life. I have always been a “bigger” girl. I enjoy food, I love to cook and bake and I am not going to stop doing that. I have a stressful job and a lot going on at home, so I have a lot of stress and baking is one way I relieve that stress. It calms me.

Since I like to eat, I have figured that I need to move more to be able to lose weight. And here starts my struggle and why I have a hard time losing weight – my life is busy. After working 9-10 hours a day, I come home to 3 “STARVING” boys who demand dinner ASAP and then I have to clean up the kitchen, do some laundry, make lunches for the next day, work on homework, take kids to whatever sport/activity they are doing, … and the list goes on and on – just like for all of you I’m sure. I want to make exercising a priority – I want my kids to know how important it is to eat healthy and be active. So that is what I am working on now – how to make exercise a priority.

I wanted to share a recipe that my family loves and is so quick and easy and is good for you. It came from a weight watchers book - Asiago Crusted Pork Chops. I like to make this when dinner has to made in 20 minutes and I know my kids will eat it (even my picky 5 year old). Please try it and let me know what you think...

Asiago Crusted Pork Chops

4 boneless center cut chops - I usually buy the thin cut so it cooks quicker

1/2 C Panko (or regular) breadcrumbs

1/4 C grated Asiago or Parmesan cheese

1 egg white

Fresh thyme and 4 lemon wedges (optional)

Take 2 shallow bowls, place the egg white in one and whisk briefly, add the breadcrumbs, cheese and salt and pepper to taste in the other bowl. Take a chop and dip in the egg and then in the breadcrumb mixture. Add to a hot skillet drizzled with olive oil and cook until done. About 5 minutes per side depending on the thickness. Remove from pan and add some fresh thyme and squeeze a lemon wedge over the chop. I don't always have thyme or lemons, and these are still delicious without them. I usually steam some broccoli and make a quick salad and dinner is served. I hope you enjoy these with your family.

So that’s me in a nutshell … Keep up the good work Minnies!!"

Aren't those boys beautiful!?!  Seriously.  I could eat em up!  I'm so glad that Heather decided to join in the competition.  I wish we lived closer so we could work out together or at least watch each other's kids for an hour so we could work out by ourselves!  You should see me in my tiny apartment doing any type of exercise.  The kids think it's funny and they think I'm dancing so they start jumping around and turning circles all around me.  It's everything I can do to not kick one of them in the head!  How do you explain that at the ER?!?  I am going to try out those pork chops tomorrow! I've had some in the freezer for awhile just waiting to find the perfect recipe! Sounds fantastic!! 

Harvest Soup

Here's a Thursday morning recipe for you to try.  It's a great way to incorporate some of the fall veggies and fruits you may have around!  I made this a couple of weeks ago and I thought it was just ok.  Now, I know that doesn't sound very convincing for you to try it, but, I was a little out of my box on this one.  If you like the ingredients, I'm sure you'll love the soup!  The only thing extra I did was add a few spices.  I thought it was overwhelmingly carroty, so I muted that with some cinnamon and a small amount of curry.  Give it a try!

Havest Soup
adapted from PARENTS magazine, October 2011

1 Tbs olive oil
1/2 c copped carrot
1/2 c chopped celery
1/3 c chopped onion
1 1/2 pounds butternut squash, seeded and cut into 1 inch cubes
2 medium apples, cored and cut into 1/2 inch pieces
4 cups low-sodium chicken broth
ground pepper to taste
spices to taste

1.  Heat oil in a big soup pot on medium heat.  Add your chopped carrots, celery, and onions.  (You don't have to perfectly chop these, as you'll be pureeing this soup.)  Cook, stirring occasionally, for 8-10 minutes or until tender and starting to brown.  Add your squash, apples, and broth.  (I used Gala's from Huber Farms, and they were quite small, so I cut up 3 or 4 of them.)  Bring to a boil, then reduce heat.  Simmer, uncovered, for 20 minutes, or until the squash is tender.  Cool slightly.

2.  Puree soup using your preferred method. I use an imersion blender, a fun little kitchen gadget in my arsenal!  But a blender or a food processor will work just as well.  Taste and add your spices to taste.  Enjoy!

Nutrition info per 1.5 cups serving size. (Makes 6 cups)

185 calories
6g protein
4g fat (1g sat fat)
35 g carbs
6 g fiber
88 mg calcium
1 mg iron
531 mg sodium

If you make it, let me know what you think!  It actually is a really rich and creamy soup.  And, the best part...no cream!! 

Hope you all are surviving the week well.  I'm not sure if you remember me saying I was going to jump back on the diet wagon earlier this week...well, I jumped and fell flat on my face.  That stinking Halloween candy is doing me in!  Hopefully, I can pull it together by Saturday! 

Not sure if you all realize it, but in only 3 weeks from today, it is National Food Binge Day, aka Thanksgiving.  And to prepare for that, I have a challenge for us!  I'll post more on that soon!  Check back!!

I know this is becoming an extremely long post, but, wanted to throw this out there.  If anyone wants to post a recipe for everyone to try, email it on over to me and I'll get it up here.  Now, I've taken several pictures of the food I've prepared, but when it comes time to post them, I'm too embarrassed.  First of all, my photography skills are that of a 6 year old.  And, secondly, I have a small, horribly lit kitchen.  The picture I had for the soup made it appear very unappetizing.  I'll try better in the future!

Toodaloo!

Black Bean Casserole

Ok!  This week has been super crazy!  This will sum it up for you, I haven't been home any earlier than 7pm everyday this week!  But, finally, I am ready to post this fantastic recipe.  It is delish!  Try it tonight!

Southwest Black Bean Casserole
borrowed from Pinch of Yum 

1/2 lb. ground extra lean turkey

1 chopped onion

1 jalapeno pepper, seeds and ribs removed, diced

1 red pepper, chopped

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp ground red pepper

5 garlic cloves, minced

2/3 cup low-sodium chicken broth

2 (15 oz) cans black beans, rinsed and drained

1-2 chopped seeded tomatoes

1/4 cup crumbled bacon

1/2 cup (2 oz) shredded Monterey Jack cheese

1/4 cup thinly sliced green onions (optional-I opted not)

Instructions

1. Preheat oven to 425F.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.
3. Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)
4. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for atleast 10 minutes (otherwise it will be too runny).
6. Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

I found this recipe here.  Check out her site! She has some great recipes!

Enjoy!!