Fat Frog Diary

I recommend you make this easy low carb dish in the morning to allow plenty of refrigeration time. However, in a pinch it can be made before you start dinner preparations. Have four small dessert dishes chilled in the refrigerator. Haul out the blender. Set your electronic timer for two minutes and have it standing by. 3/4 cup boiling water 1 pkg. (0.3 oz) Jello Sugar Free Gelatin (your choice of flavor) Ice cubes, crushed is best 1/2 cup cold water (in a two cup measuring container) 1/2 cup thawed Cool Whip Lite (or Free) Whipped Topping In a small bowl, add boiling water to the gelatin mix. Using a whisk, stir two minutes until the gelatin has completely dissolved. (Yes, use the timer.) Pour the hot mix into the blender. Add the ice cubes to the cold water until it measures 1-1/4 cups. Add the ice and water to the blender. Blend 30 seconds on high. Add Cool Whip. Blend until smooth. Pour into the dessert dishes. Refrigerate at least 20 minutes or until firm. No calorie and carb dat...

As I mentioned in a comment, my DH is once again out of work. I'm sure many of us have felt the bite of the bad economy, and some may even call me lucky for DH having found work at all, even if it lasted a mere six months. However, some good has come of this horrible, horrible year and a quarter since I had my bariatric surgery. Before my band, I was a stress eater. Any amount of stress caused me to run to the fridge for something naughty to shove in my face. The more stress in my life, the fatter I got, and of course when times were good I didn't lose the weight. DH lost his job six weeks after I had my surgery, and was out of work from March 09 to September 09. We both looked desperately for work, because writing doesn't pay my bills. It helps, but cannot replace DH's income. Neither of us had much luck. Only through a miracle did we manage to keep the house. Once I had the band, I literally could not overeat in times of stress. The one time I tried, well, let's ...

Boy do I love my crock pot, especially for busy days! You will have leftovers from this recipe, so buy a bag of stir fry veggies to have in a couple of days. Don't you just love two meals in one? Notes-- I buy the big jar of already minced garlic. It's a real time-saver! One-half teaspoon equals a clove of garlic done the hard way. Oh, and you are using those cool crock pot liners, right? Ingredients; 6 (or more) chicken thighs 1 small sweet onion, sliced 8 cloves garlic, pressed 3/4 cup low sodium soy sauce 1/2 cup white vinegar Remove the skins from the chicken. Place the chicken in the crock pot. In a bowl, combine the onion, garlic, soy sauce, and vinegar. Pour it over the chicken. Cover and cook on Low for 6-8 hours. Remove the bones, let them cool, and toss them in the trash. You can serve the chicken over rice for those non-dieters. Save the leftover chicken and sauce in the fridge for the stir-fry in a couple of days. 220 calories, 7g carbs. The original version of thi...

Hey, this was surprisingly yummy! If you're kosher, substitute boneless chicken thighs, cut up the same way. Ingredients: 2 T. brown sugar (or 1 T. Splenda Brown) 2 t. sea salt 1 t. ground cinnamon 1 t. ground cumin 1/2 t. ground allspice 1/2 t. black pepper 1 pork tenderloin (Mine weighed a little under 2 lbs, with leftovers, but judge according to your family size and appetites.) Cut it up into chunks or chops, your choice. We did chunks. Olive Oil (Plain old olive oil is just fine. Save the EVOO for the salad dressing, okay?) Electric Skillet (Or a deep frying pan, you poor deprived thing. Go get an electric skillet from Wal-mart or the thrift store. You'll never go back. Really, an electric skillet will spoil you rotten.) 1. In a small bowl, mix all the spices together. Set aside for a minute. 2. Put the meat in a large bowl. Drizzle with the oil and mix it up with your hands until the meat is well-coated. Sprinkle half the spice mix on top and toss again. Sprinkle the las...