Fat Frog Diary

Just a quick little tip for a snacker who doesn't want to fall off the wagon. (Me!) I'm sure you've seen those mini-peppers in the store in bags, looking colorful and tempting. Were you scared of the heat? Don't be. No heat! Those things wouldn't cause a hot flash even if Leonardo DiCaprio walked by stark naked. (Sorry Leo!) Cut them in half and you can stuff them with cream cheese and ground beef, but for a simple snack with no fuss, cut a mozzarella stick in half and stuff the pepper with that. I stuffed four peppers with four halves of two mozzarella sticks and microwaved them for a minute to melt the cheese to gooey deliciousness. Yum!

I found this on the side of a box of Jell-o Vanilla Sugar Free Pudding and tried it. I made one change and one omission. I changed the cookies to a sprinkle of graham cracker crumbs and I didn't use any Cool Whip. Oh, and I used the sugar free varieties of the pudding and gelatin. However, I will type the recipe faithfully. Do what you want. It's your life. Mini Lemon Cream "Pies"  1 pkg (3.4 oz) Jell-o Vanilla Flavor Instant Pudding 1 pkg. (3 oz) Jell-o Lemon Flavor Gelatin 1-1/2 cups boiling water 8 vanilla wafers (or graham cracker crumbs) 1 cup thawed Cool Whip whipped topping (optional) Combine dry pudding and gelatin powder in a medium bowl. Add boiling water, stir for 2 minutes, until completely dissolved. Refrigerate 15 minutes. Place 1 wafer in the bottom of each of the 8 dessert dishes. Cover with the pudding mixture. Top with the Cool Whip. Chill for at least an hour. Refrigerate any leftovers.

I don't know about you, but most Jell-o Jiggler and Knox Blox recipes want you to use 4 boxes of Jell-o, and the Knox Blox formula looks like a chemist's list of ingredients. But what if you want enough for one person? What if you only have one box of three different flavors? Now what? Break out the calculator and guess? NOPE! Here's your simple formula. You can commit this to memory. For every one box of Jell-o, use one cup of hot water. Now here's the rest of the tricks: 1. Use a spray like Pam to lubricate the inside of your mold. Wipe most of the foam away with a paper towel, leaving just a slick surface. 2. When mixing the gelatin and hot water, stir with the whisk for two minutes. Yes, set a timer. There's one on your phone, microwave, and probably your stove. Use your Echo device. Use a timer. Seriously. Stir for the whole two minutes and pay attention. Create as few bubbles as possible. Stir, don't whisk. Bubbles leave unsightly pock marks on...

Yield: 4 servings 6 bacon strips, diced 2 small zucchini, cut into ¼ inch slices 2 small yellow squash, cut into ¼ inch slices 1 medium onion, thinly sliced In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 T drippings. In the drippings, saute the zucchini, yellow squash, and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon to serve. Lee Plumb, NCICS

While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store. This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile. And now for your choice of vegetables and seasonings. Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know ...

This delicious sauce is awesome! I vow to keep this miracle in my pantry for those times when I need a sauce right now. Don't try to read off the picture. Show Crazy Mama some love and go to her site. http://losingweightalongtheway.blogspot.com/2013/03/how-to-make-cream-of-something-mix-and.html While it makes a great sauce, it makes an even better "cream of" soup that tops anything you can buy in the store. Now think of all those bags of frozen vegetables waiting in the freezer at the grocery store to be featured in your soup. Bacon and Brussels Sprouts, Asparagus, Broccoli, and Mushroom just to get the party started with familiar flavors. I got this chart from my old Better Homes and Gardens cookbook from 1989. It doesn't exist in newer versions of the cookbook that I have. Is your mouth watering yet? Mine is. I added a little bit of leftover cooked bacon to my cream of Brussels sprouts soup. It should be noted that I used my food processor to chop up...

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A little something that could replace that craving for a cinnamon bun, if my cinnamon bun shakes don't work. Can't to take this to work.

I love ice cream. It's my Kryptonite. This recipe keeps me from losing my mind and breaking my diet on a hot summer's day when everyone around me is enjoying the sweet, creamy and forbidden dessert I crave. Hint: Syrupy happens in less than an hour in my fridge! Don't panic if you let it sit until it's firm. Just sit the pan or freezing tray in hot water for a few minutes until it's back to syrupy.

One of the best and spectacular desserts. You can make this on a theme simply by changing the flavors and colors.

Sorry the recipe scanned crooked. Anyway, here's some updated hints. This Jell-O recipe book has no date on it, but I'd guess before Cool Whip was invented in 1966.  1. Crush the ice ahead of time. Use a blender if you have one powerful enough to crush ice. Crushing ahead of time gives you a more accurate measure.  2. Set out 4-6 dessert dishes on a tray or cookie sheet. Feel free to chill them on the tray in the refrigerator to help the dessert set up faster, but it isn't necessary. 3.Measure all ingredients ahead of time. Put in ramekins, coffee cups, custard cups, whatever. It's better to be ready than to get halfway through and find out you don't have enough extract and the milk was sour. 4. Drain the pineapple in a glass measuring cup and add water to make it 3/4 cup. Microwave the liquid for a minute or two to get it hot. 5. Pour the drained pineapple into your food processor bowl or blender. 6. Add the hot to a bowl containing the Jell-O and st...

For those who follow my blog, you probably noticed I dropped off the face of the earth and stopped posting for three months. There were two reasons. The first was that I got a job that demanded all my time and attention for awhile. I love my new job, and I'm very happy being an appeals specialist. The second influences the nature of this blog. I had an endoscopy done after years of mysterious chest pains that were clearly not my heart. I have an ulcer and, most importantly, a "very large" hiatal hernia. I had also gained back everything I'd lost with the lap band and now weighed a shocking 290 lbs. The hernia and an enlarged liver moved my band out of place and quite literally turned it on its side. The hernia and the band must come out ASAP. I'm scheduled for surgery in early August, and as soon as four weeks later (depending on how I heal) I will be back on the operating table for a gastric sleeve. Like it or not, I'm now back on a very strict pre-surg...

Baked Corn Tortilla Chips Prepare your own homemade chips without frying them. These authentic, Baked Tortilla Chips have satisfying crunch you'll love without the added calories. Course Side Dish Cuisine Mexican Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Servings 10 Servings Calories 78 kcal Author Beachbody Ingredients 15 corn tortillas cut into wedges Nonstick cooking spray 1 tsp. Sea salt (or Himalayan salt) Instructions Heat oven to 375° F.  Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp. Sprinkle with salt.  Recipe Notes The Nutrition Facts ...

Diet Kool Pops Kool Aid pops were a part of my childhood, and probably kept Mom from killing us in summer. They're a cheap and easy snack even now, with some modifications to avoid all that sugar. Who says Mom can't enjoy a frosty treat, too? I got my kool-pops mold from someone who no longer wanted them, but you can pick them up in dollar stores or even online. In a pinch, use Dixie cups, cover with foil, stick in a stick (available at craft stores by the box), and freeze. But frankly, the mold is worth the purchase. Most molds can also be used to freeze fruit smoothies, juices, and yogurts. Here's a link for cheap ice pop molds. https://www.amazon.com/SODIAL-Popsicle-Yogurt-Icebox-Freezer/dp/B00TJPYEMW/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1523650631&sr=1-2&keywords=popsicle+molds&refinements=p_36%3A1253523011 No , I don't get a kickback from Amazon, or anyone else. I just happen to be an Amazon Prime member.

Jell-o Jigglers Who didn't love these as a kid? So simple, so easy, so…easy to turn into an adult naughtiness. (That recipe is at the bottom.) Molds are available just about anywhere! Or just use cookie cutters. Adult Jigglers Warning! Do not serve these to kids! Ingredients ·          1 1/2 cup water ·          3/4 cup vodka (check out flavored vodkas for variety!) ·          2, 4- serving packages of Jell-O Instructions 1.      Boil the water in a small sauce pan over high heat. 2.      Add the Jell-O to a small bowl. 3.      Add the boiled water to the bowl with the jello. 4.      Stir until the Jell-O has been completely dissolved. Pour into the molds and allow to set. A dip in hot water for a few seconds should release the j...

Spicy Cheese Soup Serves 4, doubles easily 1 lb Velveeta, cubed 1 lb ground beef, cooked and drained 1 can (8 oz) whole kernel corn 1 can 15 oz kidney beans 1 can (4 oz) minced jalapeno 1 14oz diced tomatoes with chiles 1 14oz stewed tomatoes 1 envelope taco seasoning mix Throw them all in the slow cooker on Low for no more than 6 hours. After that, reduce to Warm. Serve with corn chips if desired. (Yeah, it's that easy.) Lena Austin http://www.LenaAustin.com http://depravedduchess.blogspot.com

Mayonnaise and Salad Dressings are some of the staples of the American dieter’s repertoire. Without a salad for lunch or the ubiquitous tuna sandwich, the American dieter is lost in a sea of pre-packaged and tasteless frozen dinners.   Perhaps the most feared alternative is –oh, the horror!—raw vegetables with nothing to flavor them but the forbidden cream cheese or peanut butter. However, the mayonnaise available on most grocery store shelves has many flaws, not the least of which are high carbs and an overwhelming amount of unpronounceable chemicals and preservatives. There is an alternative. Surprisingly, it’s easy to make one’s own mayonnaise with a few simple spices, two eggs, two cups of cooking oil, and two tablespoons of an acid liquid such as vinegar or lemon juice. By combining these ingredients in various ways, the humble mayonnaise can become a sublime catalyst to elevate even the humblest salad to stardom. The same thing has happened in the salad dressing marke...

This recipe has saved me several times for going down that evil path. Is it worth the extra trouble? Yes! I've used just about every flavor of sugar free pudding I could find. It works just as well.

Man, this is gooooood!

This is great! I made it in the electric skillet.