Dieting? Here’s a Tip to Help You Succeed

Uncompleted diets and lack of will-power may lead you to think that losing weight is a difficult thing to do, but it is really rather easy.

The one single thing you need to do is burn more calories than you eat. I know that It sounds very simplistic and minimal, but that is it in a nutshell.

Your first step is to try to calculate how many calories you are burning daily. There have been studies that have come out over the years that estimate how many calories you burn per day based on your sex, age, weight, height and physical activity. When using these calculations, keep in mind that the number you get gives you an estimate, not a fixed number that never changes day to day. It will vary daily.

Good weight loss is considered to be one to two pounds per week. While it is possible to lose more, it is considered by the experts to be unhealthy for you.

So how many calories do you actually have to cut out of your diet? One pound of body fat equals about 3500 calories. If you want to lose one pound in a week, you need to cut 3500 calories out of your diet per week. While this might sound like a lot, it comes out to only eliminating 500 calories per day.

Your next step is to decide how you want to get rid of that extra weight. You can cut 500 calories out of your diet per day, or increase the amount of calories you burn by 500 calories per day. A combination of these two things is the easiest way to go. If you combine the two methods, not only will you lose weight, but you will be healthier.

So, let’s compare a few snacks to see what kind of choices you have.

(2) oreos = 140 calories, or (1) apple = 65 calories
(1) package of cheese crackers = 230 calories or (1) carrot = 35 calories
(1) donut stick = 230 calories or (1) celery stick = 5 calories

Just switching up these three items alone gets you to 495 less calories per day. Duh!

I think you can see where I’m going here. Yeah, I know that you will have to go to the trouble of washing and preparing the apple, carrot and celery, but it’ll be worth it. I found an easy way to do this. I buy, wash, divide into portions and package for a week’s worth of snacks once a week. I keep them fresh using a vacuum food sealer. You can seal them in bags or small canisters. You can take them with you to work, to the park or any place you need to go. That way, you aren’t tempted to grab a bag of junk food. As an added bonus, you will save a lot of money.

Once you start to see the steady and consistent weight loss, it will be easy to stick to this method. You won’t have to starve yourself or work out every single day to achieve your weight loss goal. Just remember that slow and steady wins the race.

Go to the USDA website and view the My Pyramid page for the calculations you need to determine your best choices for weight loss.

Deviled Egg Recipe – A Southern Treasure

It’s tailgating time. This is one of our favorite recipes for football parties. These are easy to make and you can make them ahead of time and refrigerate until you need them.You can find a storage container designed specifically for deviled eggs so that you can stack them in one container and not lose the shape. It would be a shame to spend all of that time to pipe them and dust with Paprika and have to stack them with waxed paper in between layers and ruin their visual appeal.

This dish is served in the South with meals, parties, picnics and anything else you can think of. If you are serving them outside, just remember to keep them on ice. I even keep them on a “chiller” platter when serving inside. I use the chiller platter for dips, cheese trays and anything else that will be best kept cool during an event. It has a base that you put in the freezer for a few hours ahead of time and a high domed cover, so you can serve just about anything on it.

Serving Size  : 24

24 Eggs, Boiled and Peeled
1/3  Cup Celery, Finely Minced
8 Dill Pickle Slices, Finely Minced
1/3  Cup Onion, Finely Minced
1 1/3  Cups Mayonnaise
4 Tbsp. Mustard, Yellow
1 Tbsp. Janes Krazy Mixed Up Salt
Salt and Pepper To Taste
Hot Hungarian Paprika

1. Slice eggs in half lengthwise. Remove the yolks and put them in a mixing bowl. Put the eggs on a serving platter.

2. Add the remaining ingredients with the exception of the Paprika to the egg yolks in the mixing bowl and combine until you have a smooth consistency. Adjust seasonings

3. Put the yolk mixture back into the egg halves and chill until time to serve.

4. When it’s time to serve the deviled eggs, sprinkle the paprika lightly over them to add color..

Nutrition (calculated from recipe ingredients)

Calories: 146
Calories From Fat: 95
Total Fat: 10.5g
Cholesterol: 244.5mg
Sodium: 233.1mg
Potassium: 108.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.1g
Protein: 7.5g

Cooking Tip: Put the egg yolk mixture into a resealable plastic bag and cut
the tip from one side of the bottom to use as a piping tool. This makes stuffing the eggs quick and easy.

Comments: Great to pass around to the crowd while you’re sitting by a campfire.

Should You Diet Or Not?

So, you’ve decided to lose a few pounds. Time to decide which diet you’re going to try out. Well, let’s see, there’s the grapefruit diet, the zone diet, the high protein diet, the low carb diet (probably the same as the high protein diet), the liquid diet, the Mayo clinic diet, the fruit diet, the cleansing diet, the cabbage soup diet, the rotation diet, the rice diet, the 1200 calorie diet, the 1500 calorie diet, the 3 day diet, the 4 day diet, the South Beach diet, the Adkins diet, the Mediterranian diet and that’s just to name a few. Then you have a much longer list of diet pills and patches that I won’t bother to list. Oh, in case you haven’t heard, Alli has just been recalled. Seems it causes liver damage. Thank you again FDA.

I have only one question for you. HAVE YOU LOST YOUR MIND? OK, I have two questions. Do you have any idea WHY there are so many “diets” out there? Well, you’ll probably say “one diet may not work for everyone”. There may be some truth to that theory,but let me tell you a quick story.

A friend of mine got engaged. It was a happy day for the lucky couple and all of their friends. They were perfect for each other. She decided that she needed to lose 15 pounds  before the big day. The wedding was set for 8 months from then, so she had plenty of time.

To make a very long story short, she went on a diet. Lost 4 pounds and couldn’t lose any more. She went on a different diet. Lost 2 pounds and couldn’t lose any more. She repeated this process through 6 different diets.  Now, all of this was combined with doing aerobics EVERY day. She finally lost a grand total of 9 pounds. The wedding was now 2 months away, so she resorted to liposuction to get rid of those last 6 pounds.

Can anybody guess why she couldn’t lose those last 6 pounds? She had screwed up her metabolism so badly that she could eat nothing and drink only water for a week and she still wouldn’t lose any weight.

I think the reason there are so many diets on the market is so that the people selling the diet can make a lot of money. Yes, you may lose a few pounds adhering to a diet for a few weeks, but can you keep it up? Do you expect to resume your regular eating habits and keep that weight off?

Let me outline a simple weight loss concept.  Eliminate preservatives from your diet. Think about it. What types of foods contain preservatives? Foods that come in a box or a crinkly plastic bag. Packaging with labels on them. Ever see a list of ingredients on an apple? What about a stalk of celery?

Now, I realize that dry goods like oatmeal and baking goods come in packages, but you can read the label and choose items that don’t have preservatives in them. If you can eliminate that ONE thing from your diet, you can conservatively lose 5 pounds per month.

Eat fresh fruits and vegetables. Try to buy organic when possible. Cook your meats yourself. Don’t buy frozen precooked anything. Try to reduce fats. Use Olive oil for cooking and make your own mayonnaise. Learn to read your labels. If you can’t pronounce it, don’t eat it. Just my opinion.

Rice Cooker Pasta And Kielbasa Sausage

The rice cooker is a marvel of technology. Yes, it cooks perfect rice, but, with a little imagination, you can also use it to cook just about anything else you can think of. This  is a recipe that I adapted to make in the rice cooker. Before, you had to use three cooking utensils to make this dish. You had a pot for the pasta, a pot with a steamer for the broccoli, and a saute pan for the sausage.  The rice cooker is ONE pot.

I use the Wolfgang Puck Rice Cooker (s). I have three and absolutely love  them. They come with the steamer inserts. They usually have different sizes. They come in 5 cup, 7 cup and 10 cup capacities.  I have two 7 cups and one 10 cup and that covers most of what I need. Just be sure to check the capacity to make sure you get  the size that’s best for you.

Quick, hearty and easy are the words to describe this recipe.

8 Ounces Pasta
5.3 Ounces  Beef Polish Kielbasa, Cut In 2″ Pieces
2 Cups Broccoli Flowerettes
1 Cup Heavy Whipping Cream
1/2 CupWater

1 Put the pasta, water and heavy cream in the rice cooker and press the start button.
2 While the pasta is cooking, put the Kielbasa pieces in the steamer basket on top of the pasta.
3 Cook until the pasta is done. Time will vary according to pasta type. I usually use fettuccine, shells or penne.
4 Add the broccoli flowerettes to the sausage and steam for 2 more minutes or just until they turn bright green.
5 When the pasta is done, add the Kielbasa and broccoli to the pasta and toss to coat them with the cream.

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   491.06
Calories From Fat (46%)   223.76
% Daily Value
Total Fat 25.13g   39%
Saturated Fat 11.65g   58%
Cholesterol 92.87mg   31%
Sodium 915.31mg   38%
Potassium 229.64mg   7%
Carbohydrates 47.93g   16%
Dietary Fiber 1.36g   5%
Sugar 0.03g

Sugar Alcohols 0.00g
Net Carbohydrates 46.57g
Protein 18.63g   37%
MyPoints 11.6

Cooking Tips
Make sure the sausage is the fully cooked variety. You can use any type of sausage you prefer.