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You're My Hero Everyday!

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Today was the beginning of the first of two crosstown series...and it must be said...after a 7th inning comeback to take game one...if ever so softly, deftly...

OK, everybody sing:
Baseball season's on the way
Well you better get ready for a brand new day
The Cubs are gonna win today

They're singing, Go Cubs go, go Cubs go

The Cubs are gonna win today
Go Cubs go, go Cubs go
Chicago what do you say?
The Cubs are gonna win today

They got the power, they got the speed
To be the best in the National League
Well, this is the year and the Cubs are real
So come on down to Wrigley Field

We're singing now Go Cubs go, go Cubs go
Chicago what do you say?
The Cubs are gonna win today
Go Cubs go, go Cubs go
Chicago what do you say?
The Cubs are gonna win today

Baseball time is here again
You can catch it all on WGN
So stomp your feet and clap your hands
Chicago Cubs got the greatest fans

Hear them singing now Go Cubs go, go Cubs go
Chicago what do you say?
The Cubs are gonna win today
Go Cubs go, go Cubs go
Chicago what do you say?
The Cubs are gonna win today.

Don't worry baby, I still love the cardinals....but I just couldn't resist this catchy tune! Go Marquis!

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Growing up in my house meant two things at my house....the Cosby Show and Pizza Night!

Have I gotta a yum-o for you voyeurs tonight!

Whole Wheat Mexican Pizza! So easy, it's madness! You can adjust it too any flavors you like, classic italian, fresh veggie, whatever...and for my fellow weight watchers...just 6, points a serving if you use a regular Boboli crust, 5 if you go , whole wheat! 

One 10 oz prebaked thin crust pizza
1 can fire roasted diced tomatoes (I used Red Gold petite diced tomatoes with green chilies!)
1 package fully cooked light breakfast sausage links like Brown and Serve cut into 1/2" pcs. (I know, sounds weird, but it rocked)
1/2 c reduced fat Mexican blend shredded cheese
1/2 c reduced fat mild cheddar shredded cheese

Preheat over to 450. Strain can of diced tomatoes. Scatter across crust leaving a one inch border. Top with sausage and finish with cheese. Bake for 8-10 minutes or until cheese is melted and bubbly good times!

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You've seen the commercials...

Perhaps you've even seen the coupon in Sundays paper...

It's coming to get you...and cut off your circulation...

I admit it, I was stuck at a railroad track...with the Baskin Robbins beckoning..."You're right here...you're just waiting..." In my defense I was also operating under the kind of mental state that comes with bizarre and uncontrollable cravings of all things salty and sweet! Damn you, flo!

I went back to the office, hopped on the web and went right for the nutrition information... *insert crazy Psycho like screams and stab effects here*

Seriously, beware the Reese's Peanut Butter milk shake. Sure, it sounds great. What could be more delectable than an ooey gooey milkshake that tastes like a peanut buttery cholately river of heaven slurping up your straw?


940 Calories

61 grams of fat (I estimate that's about half the weight of the average human's left ass cheek.)

And clearly, no dietary fiber...dammit. What's more...if you are on weight watchers....24 flippin points!!!!!

Spread the word. Heed the warning...don't let it happen to you!!!

....but for a moment....Damn! It was good.

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OMG! Folks. Folks. Hoops has done it again! I had all the ingredients to make this Three Cheese Tomato Tart, but my parents invited us to brunch last Sunday and I didn't get a chance to make it for my bear.

So, here it is...in all it's glory...can't let a good thing go to waste! It's seriously yum-o and only 4 pts per serving to boot!

Oh yes, I see you salivating...wanna slice? 


Three Cheese Tomato Tart
Yields 12 servings 4pts


1 refrigerated Pie Crust (softened as directed on package)
1 c shredded mozzarella cheese divided
1 package reduced fat (Neufatel) cream cheese
1 egg
2 tbsp all purpose flour
2 garlic cloves pressed (minced)
1/4 c snipped fresh basil leaves (or 2 tbsp dried)
3 plum tomatoes thinly sliced
2 tbsp grated Parmesan Cheese
Additional snipped basil for garnish (optional)

1. Preheat Oven to 400 F. Gently unfold crust roll to an 11 1/2" circle. Press into bottom and up sides of tart pan. Prick bottom of crust. Back 10-12 minutes or until light golden brown; remove from oven. Sprinkle with half of the mozzarella cheese; set aside.
2. In Medium bowl, combine cream cheese, egg, flour and garlic; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread mixture over crust.
3. Thinly slice tomatoes. If you have a mandolin, use v shape slicer. Arrange tomatoes in an overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkle with additional basil, if desired.

170 calories, 11g Fat, Saturated Fat 6 g, Cholesterol 40mg, Carbs 11g, Protein 7g, Sodium 230mg, Fiber 0g.

Current Mood: loved Hungry

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For my Blue Cheese lovers...Gorgonzola Penne!

This is a little indulgence I found in an insert ad for absolut (no liquor involved) I'm on a mission to make it more healthful, but until then, think of it this way...it serves two...dim the lights, serve the pasta and pair with some vigorous and amorous aerobic activity!!!

Penne Gorgonzola:

1/2 lb Penne
2 tbsp EVOO
1 tbsp Butter
1 1/2 tsp Honey (If you're not a gorgonzola fanatic, add a little more to taste.)
1/2 tsp Lemon Juice
1/2 c Gorgonzola
1/2 tsp Coarsely Ground Black Pepper

Bring a pot of salted water to boil. Add pasta and cook 1 minute less than the recommended time on the box. Drain and return to the pot over low heat. Add the rest of the ingredients and stil until the cheese is completely melted. 

 Enjoy your dinnermate's gratitude, again, and again and AGAIN!
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Let me introduce you to my little friend:

Walden Farms Creamy Bacon Salad Dressing

For those who have diabetics in their lives...this is a God send! And for those of you that LOVE creamy dressings and the thought of reduced fat Ranch makes your stomach and palate turn, this is for you! I don't know how the do it and frankly, unless its radioactive, I don't care. 

Yum Yum in the Tum Tum!

They have other flavors as well...so munch away!
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Alright kiddies! Here we go! 

Three Words: Asian-Bean-Salad

I know, I know, the term bean salad typically sends me into a nauseous tailspin of the palate. But trust me folks, this ain't yo mamma's Fourth of July triple threat. Come on, its got edamame...and if loving that japanese answer to beer nuts is wrong, I don't wanna be right!

Asian-Style 3 Bean Salad

1 pound string beans (green beans), trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced


Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer. (Actually, I shocked mine in ice water...to keep the color.)

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

Nutrition Information
Nutritional Analysis Per ServingCalories 181
Carbohydrates 24 gTotal Fat 7 g
Saturated Fat 0.4 gProtein 7 g
Fiber 6 gSodium 72 mg

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Ok, here we go again. I've been out of the lj world for over a year now and perhaps its time to get back in. I miss journaling...babbling on to the voyeurs...the kind ones anyway. I shall keep this friends only, to avoid old stalkers and middle aged crazies.

So, come what may I'm here today to start afresh with a new bouts of stream of consciousness.

Much Love,
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