Since I’ve had this blog over two and a half years, I am constantly finding new blogs to read and then quickly add them to my blog roll so I know where to find them again.  Yes, I am still one of those people who has yet to set up Google Reader – so my blog roll is a quick and easy way for me to check up on you.

Well, I’ve been doing some spring cleaning – I’ve deleted ones I never go to anymore for whatever reason, updated names of blogs that have changed and finally have gotten around to updating your links . . . (Sorry Kitchen Witch – she moved her blog to a new URL last JUNE and I am just now updating it!).  I am still in the process of housekeeping, and if you are one of the links I dropped, no hard feelings, okay? šŸ˜€

How do you stand on blog rolls?  If someone has you on theirs, do you automatically add them to yours?  Curious where you all stand on this.

Worst pet peeve of mine, and I’ve done it a few times, is I put my camera away in the “on” position and it is d.e.a.d. when I try to use it in the morning.  No worries – I just ate the second half of my spinach and goat cheese quiche from yesterday and had a piece of toast with butter – 10 points.

I had a whole apple before our walk at lunch yesterday.  I don’t know what it is but I’ve been feeling hungry a lot, so I’ve been eating more fruit.  I don’t want to add unnecessary points and it does help fill in the gaps.  

The inspiration for today’s lunch came from Savour the Senses Chili Basil Shrimp with Edamame.  I tweaked the recipe a bit to serve 3 people, and I threw in chopped zucchini for more bulk.  Each serving comes in at 7 PointsPlus (2/3 cup rice, 6 shrimp, 1/3 cup edamame and about 2 tablespoons of sauce).

Biz’s Version of Chili Basil Shrimp with Edamame

  • 18 medium shrimp
  • 1 teaspoon olive oil
  • 2 teaspoons chili sauce (see picture below)
  • 1/2 cup canned chicken broth (next time I would double the sauce)
  • 2 tablespoons fresh chopped basil
  • 1 cup edamame, shelled
  • 2 medium zucchini
  • 1 teaspoon cornstarch
  • 2 cups cooked white rice

Mix together the shrimp and corn starch and let sit for 10 minutes.  Meanwhile, bring a pot of water to boil.  Add frozen edamame to the boiling water and cook for 3 minutes.  Drain and rinse with cold water.  When cool, shell the beans and set aside. 

Heat a non-stick skillet and saute the zucchini with Pam, just until slightly cooked but still crisp (some of mine got really cooked though when I wasn’t paying attention!).  Rinse out skillet and add olive oil.  Add the shrimp and saute for 2 minutes.  Add chicken broth and basil and using a wooden spoon, scrape any of the bits from the bottom of the pan and the corn starch will start to thicken the sauce. 

I made these at home and had three separate containers – first I put the zucchini, then the shrimp, then the edamame and then the rice on top.  We just reheated it at lunch and put it in a bowl.   This is on the spicy side – but luckily my co-workers are used to the heat.  My one friend said that even if I made her a peanut butter and jelly sandwich, even that would be hot.  Which would be true because I have jalapeno peanut butter! šŸ˜€

I forget how much I love edamame.  This is the first time I’ve cooked them in the shell, but it could not have been easier.  While lunch was delicious, I had to eat some more fruit in the afternoon to get me through – maybe add more protein to my dishes??

Tony wasn’t terribly hungry last night, so it was just me since Hannah was at work.  I bought chicken legs because they were only .59 cents a pound – nice!  I went on Tastespotting and searched “chicken legs” and found this recipe.  While they simmered their chicken in this sauce, I grilled my chicken and then finished it off with this sauce.

My sauce didn’t look anything like the recipe, it was thick like a bbq sauce, so I am going to call it:

Five-Spice Barbecue Sauce

(8 points for whole recipe – about 1 point per leg)

  • 1 tsp. olive oil
  • 5 tablespoons water
  • 1 tablespoon brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 ablespoon ketchup
  • 1 tablespoon white vinegar
  • 4 cloves arlic, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon five-spice powder
  • 2 tsp. cornstarch
  • 2 tablespoons cold water

Put everything but corn starch and water in a sauce pan and simmer for 10 minutes.  Mix cornstarch and water together and add into sauce – cook for 2 more minutes.  Use as you would any bbq sauce.



the five-spice powder makes this sauce – slightly hint of cinnamon mixed with the tang of the vinegar and acid from the orange juice – perfect combo!


 While I loved the barbecue sauce, turns out I am not that big of a fan of grilled chicken legs.  I love fried chicken legs, but for some reason, this didn’t work for me tonight – although I can’t wait to try this bbq sauce on wings. šŸ˜€  So I made a cheese/cracker/apple plate for Tony and I later in the evening – all told, dinner comes in at 11 Points.

Stats for the Day:

  • 36 points (including wine)
  • 29 flex points remaining
  • 20 activity points earned
  • 45 minute walk with 4 pound weights
  • average blood sugar 117

Right now I have a broccoli bacon quiche in the oven for our lunch.  It’s crustless, but this Whole Foods recipe called for 1/4 cup of flour to the recipe to thicken it up – I chose rye flour so it could be interesting – come back tomorrow for the recipe – 1/4 of the whole quiche is only 6 WW points! šŸ˜€

Only two more days til the weekend, only two more days til the weekend. . . that will be my mantra today. šŸ˜€