Slim Fast day 1

Great another girl doing another diet! woo freakn hoo right? For me Hell yes!! I am not a huge dieter. I like food. I eat what I wanna eat and will cook what ever I wanna cook! now that I have gone on past the 200 pound mark (210-215) I knew I had to do something right? well that was 2 years ago, ill start something for maybe a week and thats about it. SO i made my self a deal, one month see how it goes. I didn't give my  self a treat if i stuck to it. I just want to see how and what I can do in one month. Heres my fat ass back story: I was depressed so what do I do? well change something quite dramatically! So I had a friend in California, Bakersfield to be exact who coaxed me into moving here. So I sold absolutely sold almost everything I own and packed my PT Bruiser and peaced out for California. While here I got I stayed the same still depressed. Something happened, I am still completely uncertain of the how and what happened. But one day I was no longer depressed, I started working more. I have no time to cook for myself! So Hello Jack and the box and McDonalds. Still not sure again with the who what and how this happened! but I went from needed 3 burgers (double cheeseburgers) to hardly getting through one! ONE!! WHODaTHUNK!! I sure didn't! Well I am now down 20 pounds, by not trying. I noticed 20 pounds looks so much better on me. Now I wanna see what will happen when I try! 

Back to Diet: Slim Fast 3.2.1 

3 Snacks

2 Slim fast meals

1 Balanced meal around 500 cal.

So day one here is what I did. 10-15 almonds, Mango Sherbet, and a small banana, 2 shakes strawberry and cream, and cappuccino delight! For my Balanced Meal? Hello Cheese burger!!!! I swear it was on their website!! So I take 1# ground beef add seasonings divide into 4 flatten and cook on skillet or grill. Fix on Whole Wheat Buns. Top with American Cheese melted of course! Side dish is 16 oz. of coleslaw sauce would be 1/2 c low fat mayo and lemon juice. Again divide into 4. Total of 450 cal, ended up yummie!!

I want to bake a cake!

Will buy and go from there.....pics and more to come soon!
Recipes:
Cake

• 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons salt
• 2 2/3 cups water
• 1/4 cup vegetable oil
• 2 teaspoons real vanilla
• 2 teaspoons almond extract
• 2 cups sour cream
• 8 large egg whites

Directions

1. 1

   Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

2. 2

   Add the remaining ingredients and beat on medium speed for 2 minutes.

3. 3

   Pour into greased and floured cake pans, filling each pan a little over half full.

4. 4

   Lightly tap cake pans on counter to bring air bubbles to top.

5. 5

   Bake in preheated 325° F oven until cake tests done.

6. 6

   Baking time varies according to the size and depth of pans being used.

7. 7

   I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.

8. 8

   In 2" deep pans, this recipe makes:

9. 9

   One 14" round and one 6" round

10. 10

    or One 16" round

11. 11

    or One 12" round and one 10" round

12. 12

    or One 12 X 18" sheet cake

13. 13

    or One 12" round and one 8" round and one 6" round

14. 14

    or Two 9" squares.

15. 15

    or 5 dozen cupcakes.

16. 16

    Half the recipe makes:

17. 17

    Two 7" rounds

18. 18

    or Two 6" rounds and 6 cupcakes.

19. 19

    For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

20. 20

    For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

21. 21

    For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

22. 22

    For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

23. 23

    For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Fondant

• 16 ounces white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
• 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions

1. 1

   Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.

2. 2

   It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

3. 3

   Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

4. 4

   Start kneading like you would bread dough. You will immediately see why you have greased your hands.

5. 5

   Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.

6. 6

   Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

7. 7

   Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

8. 8

   Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

9. 9

   MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Pot Roast with the cabinet please!

I don't even know how much of what I put in, but 1 can of bean and bacon soup, garlic, onion powder, marijam, oregano, ground cumin,parsley, and 2 packets or chicken broth cubes. Turned out super, not what I normally do tho. Still ill make it again! ended up super good! And the Sauce it made after it was cooked up.... edible pieces of yummie!!