irishrose

The new scale is consistent with more than one weighing - I've tried on the Dr's digital one to get a better number and it never works. Yesterday with it's first use, it didn't match the old scale. It's the fat percentage I don't want to see.

My visiting GD is ill. She ran a temp of 102 all night before her open house (Sunday) and had to go anyway as the guest of honor. Her stepmother thinks strep - no throat spots, just a sore throat, so i don't think so. Her father thinks flu and I think cat allergy - she has severe asthma and her Michigan family has two cats. She was fine here with the dogs and became ill there. The temp is gone, the throat is less sore, but today her hands broke out in a rash. Of course, she went to a small amusement park and drove go carts in a heat advisory. The humidity is terrible and it was in the mid 90s. As long as there's no temp and her breathing is okay, her dad and I want to just keep a watch - he did say no more outdoor activities for the rest of today. AC only. Poor guy, trying to be a mother from 8 hours away. The throat has to be better as she can eat and drink. I had given her some Chloraseptic lozenges, but I pulled those in case she's allergic to the benzacaine. Her mother who is in Albuquerque thinks sinus infection. That one is a definite no. M's hands hurt - it's a little strange.

Di, don't you hate when you find out things on Facebook that your daughter could have called and told you? I have a couple who tell me after they have surgery so I don't worry. Grrrr.

No worry about zucchini recipes here - the rabbits ate the plants to the ground just as the baby zucchinis were developing. I made a salad Sunday with green beans, raw zucchini, red pepper, Vidalia onion and celery with olive oil/basil/garlic/sugar dressing. If you left out the GBs, it would use a few Zs. I like zucchini, yellow squash and onions steamed with a little butter and Italian seasoning. That uses a lot because it cooks down so with the water content. Grate it and freeze it for muffins - they can be healthier than cake, but yummy with a few chocolate chips added. Oh, oh, this is making me hungry and I have already eaten my mini gingersnaps.

Goodnight. Back to my scrappy quilt.

Pam H

No, I didn't go with her for the ultrasound. She went to Madison for the weekend to work on the packing for their move. Her appt was on monday and she drove back after that. I did not have any ultrasounds with any of my 3 so they were all a surprise. I say surprise but I had "a feeling" about each one and knew the sex. The surprise was that I was right on all 3!
A broken toe......ouch!
I'm pretty excited that it is only going to be 83 degrees tomorrow. This heat is really getting me down.

meanmom

OUr favorite way to make zucchini is I use it instead of noodles in my lasagne recipe. I saute the zucchini in a little olive oil until almost cooked to get rid of some of the water in it.( I just slice it into rounds) Then I make my usual lasagne sauce recipe using fat free cottage cheese. I cook it down a little bit more than usual. Stir in the zucchini and cottage cheese. Bake about 30 minutes top with low fat mozzarella cheese and bake until melted. We like it better than regular lasagne.

Beachbound

Thanks for the welcomes! Only I could gain weight while moving & working my tushie off but at least I did build some muscle & seem ro have a flatter tummy. All of the stress eating & eating at odd hours & places caught up with me. And just think, I get to do all the moving again in 3 months when our house is finished! JOY!!! LOL, no worries...the worst is over.

It is going to take me a while to catch up on all of the news but let me just congratulate Pam!!! A new baby to love & spoil....bliss!!!!!

Pam H

Thanks, Dody. She is due Feb 23rd so we have a long way to go. I am so excited! I already bought a sleeper for it. (her?)!
We are getting some really nice rain this morning.

Pam H

Here's a recipe I just saw on Pinterest for zucchini. I haven't tried it but they sound yummy.

Zucchini Cakes

July 24, 2011

I think it’s safe to say that the zucchinis have won. Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries. These zucchini cakes were a last ditch effort to keep the fruits of last weekend’s labor from going to waste, but there’s still one gigantic squash left. Thankfully, my parents were happy to take that off our hands before it started festering in a dark corner of my fridge.Tired as I am of zucchini, these cakes were still pretty tasty. Kind of like crab cakes, only filled with zucchini instead of crab meat. I seasoned them with Adobo spices for a little zest, and that helped temper the intense zucchini flavor. If I weren’t so zucchini’d out, I would actually really be a huge fan of these — they’re tender, flavorful, and relatively healthy. Definitely a great way to allow zucchini to be the star of the dish.Zucchini Cakes (Adapted from The Life’s Ambrosia’s recipe)
Ingredients:
- 1 large zucchini, grated
- 1 large egg
- 1 cup panko bread crumbs
- Salt/pepper to taste
- 1 tbsp Adobo spices
- 1/2 cup Parmesan cheese, gratedSteps:
(1) Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
** There will be a LOT of excess liquid, so I suggest you squeeze over the sink.
(2) In a large bowl, combine all the ingredients. Mix thoroughly.
(3) Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
(4) Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.
** Note: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.
(5) Serve hot, alone or with ranch dressing.
** Hey! These cakes caught the attention of Glamour Magazine! And SHAPE Magazine!**

Pam 304

Pam H Just had an idea.......eat zucchini for next weeks tabbo...LoL LOL just kidding
Pam S

Pam H

I'd be okay with zucchini or banana peppers or green beans (again) or grape tomatoes. I've got plenty of those coming from my garden. Anyone have ideas on what to do with banana peppers? They seemed like a good idea at the time!

meanmom

Welcome back Beachbound. Yes moving is a pain but usually worth it in the end. My DH is talking of moving to a smaller place with more land. I don't even want to think about moving again. The last 2 times we moved he didn't help at all with the packing and unpacking except to tell me how to do it. We have a 6 bedroom house and only have 1 kid left at home. My DD is in college so I don't know if she will be back or not. Pam the zucchini cakes sound delicious. We have 5 medium sized zucchini in the refrig right now.
My DD talked me into making her a chocolate praline cake for her bday. It is my favorite. My DH saved me from eating more of it by dropping the leftovers on the floor. I did consider eating it anyway but I convinced myself that it would be wrong and quickly threw it away before I changed my mind.

Pam H

Here is another zucchini recipe I found. I think I would add a few more vegies and then also some chick peas. That way it could be a whole meal.
[h=1]Clean Eating Raw Zucchini Couscous With Lime And Olives[/h]July 22, 2011 · by The Gracious Pantry ·


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Couscous is always an adventure for me. It’s so reliant on the flavors of what you add to it, that the main focus becomes all the extra ingredients. Good thing too, because they are yummy!
I should mention that this salad is incredibly light. Best served with some protein to fill you up. Eating this alone will leave you hungry again soon after. But paired with the right proteins and maybe some extra veggies, it’s the perfect complement to a summer-time meal. I mixed chickpeas in with mine and it suddenly became very filling!
The added side benefit of this dish is that you won’t overheat your kitchen on a hot summer night!
Hope you enjoy it as much as we did.
NOTE: Keep in mind that couscous is pasta. Not a grain. So when you shop for it, look for the whole wheat variety to keep things clean.
Clean Eating Raw Zucchini Couscous With Lime And Olives
(Makes 8 servings)Ingredients
2 cups dry, whole wheat couscous
1-1/2 lb. raw zucchini, chopped
1 (6 oz.) can black olives
2 limes, zest and juice
1 tsp. pepper
1 tsp. salt
2 tsp. garlic powder
1 tbsp. onion powder
Directions
Step 1 – Cook couscous according to package directions.
Step 2 – Chop your zucchini and olives.
Step 3 – Once the couscous is done, transfer to a large mixing bowl and add the zucchini.
Step 4 – Grate the zest into the bowl and add the spices.
Step 5 – Squeeze the juice into the bowl.
Step 6 – Mix until well combined.
Eat and Enjoy!
Nutritional Content
1 serving = approximately 1 cup
Calories: 208
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 340 mg
Carbohydrates: 38 gm
Dietary fiber: 4 gm
Sugars: 2 gm
Protein: 7 gm
Estimated Glycemic Load: 24
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.