NYBNY Challenge October (closed group)

wvualum

Congratulations to Team Abnehmen who won this weeks challenge with a total of 102 points again!

Individual with the highest % of weight lost compared to goal: Jonnaliz with 8.8% lost
Individual with the most pounds lost: Jonnaliz: 4.4 lbs.
Individual Calorie Burn Challenge Winner: Marti with 2,370

Perfect 10's: Lauren, Gwynne, Cassandre, Katie, Naomi, and Jeanie.

Team Star's (new category to recognize those who contributed the most to each team, in total points):

Thin It to Win It: Marti
Abnehmen: Gwynne
Weight Loss Warrior Princesses: Jeanie

We have lost a total of 140 lbs so far!!! We can do better, let's get going!!!

Team Abnehmen here is your trophy....



copy and paste to your signature, change the capital I's in Img to lowercase i's at the beginning and end.

DancinSMartiPants

Good work, everyone! And btw, I love the idea of keeping the same thread going for the month. Genius!

hypotrochoid

Awesome work, everyone!

shesblossoming

I am jealous of that gorgeous calorie burn. Great job everyone!

Twinmom1221

Great Job!

med79

Great job everyone!

Twinmom1221

Here is my tip/recipe for the day-When making dip use cottage cheese instead of sour cream or mayo. Just put your cottage cheese in the blender and blend the heck out of it until it is very smooth-you don't want clumps. Depending on the amount of luquid in your cottage cheese you might need to add just a bit of milk to get it the right consistency. Use the same amount of cottage cheese that you would sour cream or mayo. I haven't done this for a hot dip yet, but I made the spinach dip from vegetable soup mix and a ranch dip and both were very good. Nobody even noticed a difference. i actually got a lot of compliments on the dip. People were amazed when I told them it was nearly fat free.

hypotrochoid

Recipe! This is fantastic, and since it's a crockpot recipe it's incredibly easy too. I left out the cilantro and chili peppers, but it was still pretty spicy. If you make your own taco seasoning you can also really bring down the sodium. I'm making this again this weekend.

Crock Pot Chicken Taco Chili

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 oz (3-4) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

dipsl19

my tip is perfect for anyone who wants to bake but doesnt want the calories!!

in any given recipe, you can substitute unsweetened applesauce for the butter or oil. you can also use stevia or another no-calorie sweetner in place of the sugar and save HUNDREDS of calories!!!

lauralou23

My Tip of the Week!

I love Hungry Girl!!!! It's all Tips & Tricks for Hungry Chicks! how cool right?

Go to http://www.hungry-girl.com/subscribe and sign up to get Hungry Girl E-mails! It's free and you get some awesome tips and recipes.

She is best know for her "Food Swaps" you can look under "Chew the Right thing" and it has all of our favorite fatty foods and she shows you a low cal healthy recipe to go with it!

Here are some examples:

How to Get to Sesame Meat! Chinese Food Swap!: http://www.hungry-girl.com/chew/show/1838

Who Says? Ses-a-ME!
Sure, crunchy chicken smothered in sweet Asian sauce is delicious... but HELLO!? It's deep-fried and super-fatty! Our Sweet 'n Sticky Sesame Chicken is crispy and coated with an amazingly thick and delicious sauce... and there's no frying (or obscene nutritionals) involved. Try it, okay? Do it!


HG's Oreo Cheesecake Attack! Cheesecake Factory Food Swap: http://www.hungry-girl.com/newsletters/raw/1498

Sweet Cheeses!
We're only human, so we LOVE a good cheesecake. This may very well be our richest, most decadent cheesecake dessert EVER. Excited? You should be. Our Yo! Oreo Cheesecake for One is AWESOME... and requires no baking... and is also upside down.

shesblossoming

My tip of the week is to plan your diary for the week. That way when you go grocery shopping, you'll know exactly how much to buy and won't purchase too much or too little. It saves money and time and leaves out any guessing work throughout the week. Also, I'm not wondering if I'm over on calories!

rebeccask

To get extra greens in your day, make a fruit smoothie and add a handful of raw spinach. You can't even taste it!

adamkat

Good morning everyone. I am the newest memeber of Team Abnehmen -adamkat aka Kathy. I am quite new to the boards so I have lots of learning to do on how to maneuver around but all in time. I am so excited to be part of a challenge and to be a New me by the New Year for sure!! I turn 40 on December 28th so my goal to to be the best I can be and a hot 40 instead of a so-so 40.
Thanks to my team captain gwynnehamer for taking me in and whoo-hoo here we go!!!!!!!!
Also I got 130 oz of water in yesterday. :happy:

Here is my receipe that I use faithfully.

Crockpot Chicken and salsa with black beans

2 boneless skinless chicken breasts
one 19 oz can black beans (rinsed really well to reduce sodium)
20 oz salsa

Add all ingredients in the crockpot and cook on low for 3 -4 hours Once done use fork to pull the chicken apart and voila easy peesy and oh so yummy. This makes 4 servings and I like mine with a whole wheat pita for easy clean lunch.

Enjoy. Kathy.

rebeccask

Here is my tip/recipe for the day-When making dip use cottage cheese instead of sour cream or mayo. Just put your cottage cheese in the blender and blend the heck out of it until it is very smooth-you don't want clumps. Depending on the amount of luquid in your cottage cheese you might need to add just a bit of milk to get it the right consistency. Use the same amount of cottage cheese that you would sour cream or mayo. I haven't done this for a hot dip yet, but I made the spinach dip from vegetable soup mix and a ranch dip and both were very good. Nobody even noticed a difference. i actually got a lot of compliments on the dip. People were amazed when I told them it was nearly fat free.

this is great! now that i've realized i actually like cottage cheese. thanks! you can also substitute plain greek yogurt for sour cream.

JamesonsMommy

My tip for the day is clean your fridge. I buy, cut, clean and package any kind of raw vegetable you can imagine and put them all in the front of my refrigerator so it's the first thing i see when i open it This is especially helpful on the weekends..lol My recipe is something i made last week Chicken Caesar Pinwheels.
What you will need is BSCB 4 pieces cleaned, fat cut off and pounded
Caesar flavor croutons
Caesar dressing
Baby Spinach
Fresh Parm. Cheese-The powder doesn't quite cut it
Fresh Garlic -use as much as you want.. I personally will never have to worry about vampires
-Heat oven to about 375
-Pound meat until about 1/4 inch
-Crush croutons until they look like breadcrumbs (breadcrumbs would work but i really liked how these tasted)
-On piece of chicken bottom part up sprinkle your favorite seasonings. I used fresh garlic, pepper, and onion powder
-Put a little of the parm cheese on the chicken
-lay about 1/2 cup of the baby spinach down
-drizzle a little bit of the caesar dressing. Mine was more vinegar based. A little goes a very long way
-dust with some of the croutons
-roll chicken and place in your pan of choice.. repeat process with the other chicken
-When all your chicken is beat, stuffed and rolled bursh a little more caesar dressing on top and sprinkle remaining croutons on top.
-finish it off with a little sprinkle of the parm cheese. Bake till done.. (i have no set time because it depends on how thick your chicken is (i covered mine for about the first 20 minutes with some foil)
-Let cool for about 10 minutes and slice into pinwheels. Lay on top a big plate of romaine lettuce and veggies. I didn't need any extra dressing. This is one of my new favorites. If you have any tricks to cut sodium i welcome them. Going to try a homemade dressing and croutons next time. I'm sure that will make a HUGE difference. Hope everyone is having a fabulous thursday
p.s I am a horrible speller.. sorry in advance...lol

wvualum

So I got this in an email from Hungry Girl back in July. I have yet to make it, but hope to soon. Sounds so good.

Coconut Cream Fluffcakes
PER SERVING (1 cupcake): 105 calories, 1.5g fat, 158mg sodium, 20g carbs, <0.5g fiber, 14g sugars, 1.5g protein -- PointsPlus® value 3*

If clouds were made of cupcakes and tasted like coconut, they'd be a lot like these treats. YUM!

Ingredients:
3/4 cup Cool Whip Free, thawed
1/4 cup Jet-Puffed Marshmallow Creme, room temperature
1 drop coconut extract
1/2 cup sweetened shredded coconut, divided
Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside.

In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate.

Roughly chop 1/4 cup shredded coconut and set aside.

In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds.

Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes.

Set aside to slightly cool.

Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut.

MAKES 12 SERVINGS

nb9251

Ok here's my recipe. It's not exactly clean eating, but it really helps if you have an ice cream craving.

Low Fat Oreos
Cool Whip

Crush up approxiamtely 8 oreos and mix into cool whip.
Freeze
ENJOY!!
It's like cookies and cream ice cream. I don't know if they have low fat mint oreoes, but if so you could even have mint oreo ice cream. I adore this stuff

There are no set amounts because you can add or reduce the amount of cookies to your liking (But don't go crazy witht he cookies guys!!)

med79

Good morning!
Here's my recipe. It's for buffalo chicken pita pizza and it's sooooo yummy I love a good pizza. I'm sorry I don't have a pic of the pizza, next time I go to the store I will pick up some pita bread so that I can make one and take a picture of it if anyone would like a visual :happy:



Slice the pita so that it is just a single layer and put it on a stone or a metal baking sheet. Spray pita with olive oil, then sprinkle with any seasonings that you like (my favorites for pizza are garlic salt, crushed red pepper, and spicy Italian seasoning). Next spread the laughing cow cheese over the crust. Heat shredded chicken in a skillet and mix in the buffalo sauce, when hot put the buffalo chicken on the pizza. Drain and heat the black beans and add them to the pizza as well. Next cover with cheddar cheese (or any cheese of your choice) and bake in the oven at 400 degrees until cheese is melted and starting to brown. This smells absolutely amazing and totally satisfies my craving for pizza :bigsmile:
Marie
ps...you can change up the toppings to whatever you prefer and the pita still makes a fabulous crust (just make sure to adjust the calories to whatever you've added to your pizza )

DancinSMartiPants

My tip for the week is that I buy whole heads of romaine lettuce on saturday, pull the leaves off, wash them, lightly wrap them in papertowel, then put them in a zip top bag. The lettuce is clean a ready to use and lasts at least 2 weeks like that. It might actually be longer, but we've always run out of it by then.

Recipe:

Okra and Tomatoes

1 bag frozen okra
1 pint cherry tomatoes
minced garlic (to taste)
1/2 diced onion
1 diced green bell pepper
1/2 cup diced celery
salt and pepper (or creole seasoning)
1/2 pound shrimp (in shell)
1/2 pound turkey sausage (sliced)

Peel shrimp. Put shells in a pot with 3-4 cups of water and simmer them until there's about 2 cups of liquid. Strain shells out and discard. You now have shrimp stock.

Combine shrimp stock and remaining ingredients (except shrimp) in a covered pot or crockpot and simmer until all the tomatoes have burst open and the okra is tender. Stir in shrimp and simmer until shrimp are done (about 5 minutes).

Serve over rice or as is. Yummy goodness! Makes 2, huge, protein rich servings.

Kekibird

::::ACHOOO!::::

Morning everyone. Having a rough time here.

The fresh challenge and the new veggies/fruit challenge is turning out to be something I can't quite do without an allergy pill. I had a pink grapefruit yesterday for the first time (and so did my son!) We both liked it but I started itching about 5 minutes after I ate it.

This morning I was cutting up some celery and within no time I felt the reaction coming on just from touching it. So I took a Zurtek in the hopes that it will lessen my reaction so I can eat it later.

So I'm not sure how to manage my allergic reactions to fruits and veggies AND participate. I may have to accept a zero for those challenges :sad: Because to be honest, the reaction I'm having isn't worth putting myself through. Boooo to allergies.

Ok my recipe which is similar to our newest team member Kathy but with a different take on it.

4-6 chicken breasts (no skin/boneless)
1 jar of mild salsa (I use Pace Picante)
3 tbls brown sugar
1 tbls dijon or spicy mustard
15 oz can of corn kernels

You can bake this at 400 degrees for 20 minutes or until the chicken is cooked through. I like to throw it in my crock pot and cook on low for 8 hours. In the crock pot it pulls apart really easily and I put it on flatbread or a tortilla with red and green peppers like a fajita. If you bake it, I make a side of brown rice or quinoa on the side.

Twinmom1221

Kekibird-A vegetable is totally not worth an allergic reaction. Would you be abel to try a different protein instead of fruit for veg? Or if there are fruits and veg you can eat, can you try preparing them in a different way? If these are options I would run them by the group that decided this month's challenges and see if you can make the adjustment.

libs41223

I wanted to share with you my Jumping Jacks. I do Wacky Jacks instead of regular jumping jacks. I have some tendonitis in my left foot and jumping hurts. I like these better because it works your obliques and I'm noticing and slimming on my sides.

Here's the youtube

http://www.youtube.com/watch?v=ZDr_EVKxEws

MsBrwnSugga

Here is my Thursday Tip:

This is a great tip I got recently from a friend. I have not started yet, but will this weekend. Make a list of why you must lose weight. Make a list of all the different pains, aches, and discomfort that you feel being overweight or out of shape. After that make a list of all the pleasure and enjoyment you will gain from losing the weight or getting into shape. Take your time creating both of these lists. Update and add to these lists regularly. These lists will help you stay motivated to lose all the extra weight and/or get into shape.

szczepj

Mini Molten Chocolate Cakes with Mocha Sauce

6 servings, 2 cakes each

Per serving: 244 calories; 17 g fat ( 7 g sat , 3 g mono ); 49 mg cholesterol; 27 g carbohydrates; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg potassium.

INGREDIENTS
4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water

PREPARATION
Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

And you can even change the butter for low-calorie butter and cut off some calories!

minni2906

I don't know how good my tip is, but here goes nothing!

When I make tuna salad, instead of using mayonaise, which is pretty much all fat, I use mustard. Adds a kick of flavor too!!

Twinmom1221

I don't know how good my tip is, but here goes nothing!

When I make tuna salad, instead of using mayonaise, which is pretty much all fat, I use mustard. Adds a kick of flavor too!!

That is a great tip. Sometimes I will use 1/2 mustard and 1/2 Greek yogurt.

KelieHerrera

This is going to sound gross (it did to me at first) but this is my favorite breakfast:

A piece of toast (I use the Sara Lee 45 calorie bread, yum)
2 tbsp cottage cheese
1 egg, cooked over hard
1 tbs of hot salsa

I top the toast with everything else. It is SO good and satisfying.

CassandreNoreen

I don't know how good my tip is, but here goes nothing!

When I make tuna salad, instead of using mayonaise, which is pretty much all fat, I use mustard. Adds a kick of flavor too!!

Ooohhh I like that! I'm gonna try it!

CassandreNoreen

I have yet to try this, but as you might all know I work at Starbucks and am obsessed with most of their drinks! This is SUCH a bad thing for someone who's trying to lose weight. Here is a recipe -- a swap if you may -- from Hungry Girl for the Mocha Coconut Frapp at Starbucks:

Wake Me Up Before You Coco...

This new recipe is a major eye-opener, and not only because it's made with coffee and chocolate -- it will open your eyes to just how easy it is to make Starbucks-style blendy drinks at home... YAY!!!

Ingredients:
2 tsp. shredded sweetened coconut, roughly chopped
2 tbsp. unsweetened cocoa powder
1 tbsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 tsp. instant coffee granules
1 tsp. mini semi-sweet chocolate chips
2 no-calorie sweetener packets (like Splenda or Truvia), or more to taste
1/8 tsp. coconut extract
2 cups crushed ice or 10 - 16 ice cubes
2 tbsp. Fat Free Reddi-wip
1 tsp. light chocolate syrup

Directions:
To toast the coconut, bring a skillet to medium heat on the stove; add chopped coconut and, stirring occasionally, cook for 2 minutes, or until lightly browned. (Or, if you have a toaster oven, just toast until lightly browned.) Set aside to cool.

In a tall glass, place cocoa powder, powdered creamer, coffee granules, chocolate chips, and sweetener. Add 1/2 cup very hot water and stir until ingredients have mostly dissolved. Add coconut extract, and transfer contents of the glass to a blender. Rinse the glass, if needed, and set aside.

Add ice to the blender, and blend at high speed until completely mixed and smooth. Pour into the tall glass.

If you like, add additional sweetener to taste. Top with Reddi-wip, drizzle with chocolate syrup, and sprinkle with toasted coconut. Enjoy!

MAKES 1 SERVING

Serving Size: entire recipe (about 16 oz.)
Calories: 120
Fat: 4.5g
Sodium: 24mg
Carbs: 21g
Fiber: 4g
Sugars: 8g
Protein: 2.5g

DancinSMartiPants

Mini Molten Chocolate Cakes with Mocha Sauce

You had me at hello.

hypotrochoid

So many sweet treats listed... *whimper*