Archive for December 6th, 2008


We did it all today. The tree is decorated. The house is clean. Shane went for some training. I made a Noodle Kugel and a Lentil casserole.  Phew!

Let me start with the Noodle Kugel.  I was watching the FoodNetwork during yesterday’s morning workout and Dave Lieberman made his  Grandmother’s Noodle Kugel.  So, after making some changes to the recipe to suit my diet, the following was the result.  It’s a fat free, sweet, protein rich dessert. Plenty large servings for about 12 people.


Noodle Kugel

  • 1 bag (usually about 1/2 lb) Whole Wheat No Yolk Egg Noodles – cooked 4 minutes and strained.
  • 1 lb (16 oz container) Fat Free Cottage Cheese
  • 2 cups Fat Free Sour Cream (yogurt might be a super substitute for sour cream!)
  • 1/4 cup sugar
  • 1/4 cup Brown Sugar Splenda
  • 2 whole eggs
  • 1 cup egg beaters
  • 1 1/2 tsp cinnamon
  • 1/2 cup raisins.

Preheat oven to 375 F.  Combine your cooked noodles with the rest of the ingredients and pour into a non-stick sprayed baking dish (9 x 13 size). Bake about 35 – 45 minutes, until top is brown.  Let cool and enjoy!

Approx. nutrition:  228 calories.  14 g protein. 1.3 g fat (virtually FAT FREE!), 41.8 g carbs.

Are you ready for dinner?  Well that was Lentil Casserole. I mixed it all up before leaving for Shane’s training.


Lentil Casserole

Preheat oven 375 F. 

  • Cook 1 lb lentils as follows:  Rinse, simmer for 30 minutes. Do not drain.
  • Saute 3/4 of a large onion, chopped in about 1 TBS olive oil for about 1 minute
  • Add 1 heaping tsp minced garlice to onions.
  • Add 6 Smart Bacon Strips, chopped  to the onion mix.
  • sat-dinner-002
  • Add 6 baby portabella mushrooms. Peeled and sliced. Cook all this for about 2 min.
  • Add 2 cups baby spinach leaves. Turn off heat and toss around.
  • Mix in large bowl, 1/2 cup egg beaters + 1 TBS parsley + 1 TBS fresh thyme* + 1/4 cup Marinara Sauce + 3/4 cup Reduced Fat Shredded Cheddar Cheese.
  • Add to the large bowl your onion, garlic, spinach mix and the lentils.
  • Add pepper and salt to taste
  • Pour all the ingredients into a baking dish sprayed with non-stick spray.
  • Top with  1/4 cup Feta cheese.
  • Bake 35 – 40 minutes.

The Lentil Casserole was served with green beans and Kugel!


All of us are pretty well spent tonight so we are toes up and out for the night. Enjoy yours!  By the way… thanks for your emails, I would love your comments as well.


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I’ll begin with today and then you just have to scroll down for a recap of our Friday evening. 

Shane and I ran a most enjoyable 7.35 miles.  Uneventful and truly enjoyable. We explored the backs of buildings, went for a jaunt around the post office, meandered our way through wooded trails, said “Hello” to the friendly fellow we usually meet while running through Proctor Park.  The best part was Shane had lots of energy left for the run home and when we met with a few small inclines, he pulled me up them. That’s great in 2 ways: 1. it helps me when I’m tired. 2. the resistence of my body weight helps build strong muscles in Shane. 

I gobbled down a small banana with Vanilla Peanut Butter when getting home.  For breakfast, I cooked up a “Hungry MAN’S Eggs and Veg”.  grimaldis-011 I included a pic of all the veg. See the left over greens from last night? There’s enough garlic in those greens to fend off 50 Vampires! But they did add a wonderful flavor to my breakfast scramble.

Breakfast Scramble with Feta and Chives

Breakfast Scramble with Feta and Chives


For the rest of the day we have to decorate our tree. Do some icky cleaning. Go to class with Shane.  I think somewhere in there we might go grocery shopping… maybe that will be tomorrow.





  Friday Evening at Castronovo’s Grimaldis

grimaldis-005 I can’t begin to tell you how enjoyable our evening was.  When we arrived at the Restaurant, we were undecided whether to dine there or not as the plan was simply to enjoy a cocktail for Happy Hour. Well, the bar attendees were just too entertaining. First, a gentleman was offering up seats for us, even volunteering his own if we needed it. Don’t ask why…I have no idea…we certainly didn’t look as if we needed to sit (at least I don’t think we did?).  Second, we encountered Mr. Fred Castronovo himself, thoroughly enjoying the fruits of his bar.  He owns the restaurant and also a body repair shop down the road. Turns out his passion is not the restaurant business but cars!  Fun Cars! … Ted knows what they are. I have no clue.  Fred and Ted got chit chatting and turns out Fred is good friends with both Ted’s uncles:  Abey and Fred (Fred the Uncle not the restaurant owner).  Fred (the restaurant owner) brought us over some mozzarella sticks and chicken wings.


Neither of which we eat, but did so on this occasion (Ted the chicken, me the moozie sticks).  That was quite enjoyable.  During all this, we enjoyed a glass of wine each.   But our bar munching didn’t stop there. We went to check out the pizza and had a bite or two of that.    Little did I realize, they bring you complementary garlic pizza to the table.               


    There was an accidental pouring of the Chardonnay that we were drinking at the bar. So the bar tender kindly asked if we would like it.  Was she crazy?!   Hand it over… don’t you dare waste it!


Of course they brought out the bread, my FAVORITE part of Friday night dinner (except for the wine of course).   Following the bread was the salad. We had had so many munchies that we couldn’t think of ordering an appetizer.  The salad I very often get disappointed in .  I like ice burg lettuce but feel that it is a complete waste of chewing energy. There is nothing in it of great value to my body. Now please correct me if I’m mistaken.  I much prefer a field greens salad where there are some really dark, colorful things going on in my bowl.  As usual, my salad dressing of choice is simply oil and vinegar.                                                           


grimaldis-007 I could also do with out the raw onions and olives in my salads but never fail to forget to request that they leave them off.  Anyway… on to the main course.  I asked about the specials which were a haddock special done in olive oil and served with roasted tomatoes, artichoke hearts, green onions.  There was also a sea bass special but the description was iffy and when I questioned it…as it sounded very much like the haddock the waiter was …. oh lets see, I can’t really find a description for what the waiter was except that if you have been to Napolitari Joe’s in Utica where they throw things on the table at you and berate you if you ask for utensils and/or butter, ….. the waiter was somewhat along those lines.   

After all that, I had the haddock special, followed by a wonderful cup of coffee.  By the way,the dinner was very good, flavorful. I think the haddock is a bit too delicate for all that sauce. It was almost impossible to eat without it falling into little tiny delicate pcs. grimaldis-008



After dinner, we had a great surprise. Santa Claus!   I got a pic of him on the move, but it’s blurry.  Then on his way out, he stopped and waved at us at the table, but I hit the wrong button on my i phone and missed the picture. Sorry.  So this actually is Santa Claus.

grimaldis-010  Oh well.  If you are ever in Utica…. definitely enjoy the friends, the food, and the entertainment at Grimaldi’s.  I’ll be back with you tonight.  Have a super Saturday!

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