Pad Thai

I made the best dinner last night! I made Pad Thai with chicken from a recipe that I found on myrecipes.com. It was just like you get in a restaurant. Really, really, just like in a restaurant. I couldn't believe it. And it has ketchup in it, that seemed like a weird ingredient, but must be necessary. Also, has fish sauce, which is an odd ingredient. Maybe you could leave that out, but I think it added to the authentic flavor and it's cheap, so get it. It's in the Asian section of the grocery store.

PAD THAI (pictured with shrimp)

8 ounces linguine or fettuccine pasta
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
OR
1 pound boneless, skinless chicken breasts, sliced thinly
2 large eggs, beaten
1 cup fresh bean sprouts
3/4 cup sliced green onions
1/2 teaspoon minced garlic
1/4 cup chopped peanuts

Cook pasta according to package directions. Meanwhile, combine ketchup, sugar, fish sauce and red pepper in a small bowl. Heat 2 teaspoons of oil in a large non-stick pan over medium-high heat. Add shrimp or chicken; sauté until done. Remove from pan; keep warm.

Heat 4 teaspoons of oil in same pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic; cook 1 minute. Add noodles, ketchup mixture, peanuts and meat; cook for about 3 minutes or until heated through.

Yield: 6 servings

Skinny Girl

Well, not really skinny, but I weigh a lot less than I did in April when I began Weight Watchers. I have lost about 26 pounds in four and a half months. I'm still trying to lose a little more, but it's coming off much slower now. This has been so much easier than any other eating plan I've been on. The only problem is that you have to continue to eat this way for life (if you want to stay skinny, that is!) And I do.

It's been so great mostly because I have never been hungry, I don't eat anything unusual and Eddie has been extremely supportive. It helps that I enjoy planning and cooking meals and that I don't mind taking my lunch to work everyday. You definitely need a commitment to planning and cooking for yourself.

Maybe I'll show you some before and after pictures one day soon.

Scallops....Yum

I have been trying lots of new recipes since I'm doing the Weight Watchers thing. This is part of what I made on Friday night. It was sooooo good. And so easy!

PAN-SEARED SCALLOPS

2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 cup Italian-seasoned breadcrumbs

Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 4 minutes. Turn scallops and cook 3 minutes or until done.

Another new favorite that is even easier than the scallops:

OLD BAY STEAMED SHRIMP

1/2 cup cider vinegar or beer
1/2 cup water
2 tablespoons Old Bay seasoning
1 pound large shrimp, peeled and deveined, leaving tails on
cocktail sauce

In a medium saucepan, mix vinegar, water and Old Bay seasoning. Bring to a boil on medium heat. Gently stir in shrimp, get them all coated with seasoning, then cover. Steam for 2 or 3 minutes, just until shrimp turn pink. Drain well. Serve immediately or refrigerate if you want to serve cold. Serve with cocktail sauce.

Quick Update

It's been a while since I've posted here.....

We had a great vacation in Mexico.
We are still trying to sell Eddie's house.
I still go to my boring job every day.
Eddie's son Christopher graduated from college.
Eddie's son Nick got laid off from his job.
Eddie's been on the motorcycle alot more since the price of gas is so high.

I've been trying to do Weight Watchers for a little over a month now. That week in Mexico in a bikini was enlightening. But, I am about 9 pounds lighter as of today.

One month from today!

We will be on vacation in Mexico one month from today. We are very excited to get away.

One of the silly things that I am excited about is the animals I might see. I know there will be many iguanas. Our resort has peacocks roaming the grounds and some monkeys.

When Eddie and I are travelling anywhere, I always spot animals and point them out. He has started calling me Elly May (you know, the one on Beverly Hillbillies that had all the animals). I look forward to lots of time in the cement pond in Mexico, too!

Mexico

I just booked a trip to Mexico! The last week of April, we are going to the Mayan Riviera (south of Cancun) to an all-inclusive resort called El Dorado Royale. That's a picture from their website.

We have been going to all-inclusives in Jamaica for the last few years, but it was time to try another country. We never leave the resorts in Jamaica, there's not much to do outside of them and safety seems like an issue there. In Mexico, we will take the opportunity to see some things outside of the resort. Eddie wants to see some of the Mayan ruins, so we'll do that. I'll try to find at least one other tour we can enjoy.

I'll have to work on my Spanish...... Hasta luego.

Taco Soup

I'm having Taco Soup for lunch today. I made it about three weeks ago, it freezes really well. This is one of my easiest and yummiest soup recipes.

We had snow last night. It was beautiful coming down, but didn't last long enough on the ground.

TACO SOUP

1 pound lean ground beef
1 package dry ranch dressing mix
1 package dry taco seasoning
1 medium onion, diced
1 can black beans
1 can chili beans
1 can diced tomatoes (Mexican recipe)
1 can diced tomatoes (Italian recipe)
1 can whole kernel corn

Brown ground beef with onion in large pot, drain well. Add ranch dressing mix and taco seasoning mix. Add all other ingredients (don’t drain cans). Cook for about 1 ½ hours or in a slow cooker all day.

Yield: 6 to 8 servings

We're engaged!

Eddie and I got engaged on Christmas Eve. The ring has gone off to be re-sized. I should have it back later this week. It's so beautiful, can't wait to show you.

We don't have a date set. We are trying to decide the 'where' before the 'when'. It will probably be at a resort on some island in the Carribbean.