Wednesday, March 2, 2016

4 month LDS wedding checklist

4 Months Ahead
o   Set  a date
o   Schedule temple time
o   Determine a budget and how expenses will be shared
o   Decide on a color scheme
o   Select and reserve a place for reception
o   Select wedding consultant (if you are going to have one)
o   Begin compiling guest lists (temple guests, wedding breakfast guests, and reception guests)
o    Take engagement photos
o   Select wedding gown, veil, and accessories
o   Select attendants for bride and groom
o   Select caterer menu
o   Arrange for photographer
o   Arrange for wedding breakfast location

3 Months Ahead
o   Determine sizes of bridesmaids and select dresses and accessories
o   Book reception entertainment
o   Arrange for florist
o   Have dress altered and temple ready
o   Arrange for necessary rental items
o   Order invitations and thank you cards
o   Begin shopping for trousseau
o   Have mothers shop for their dresses
o   Make arrangements for transportation
o   Finish compiling guest lists including addresses
o   Plan accommodations for out-of-town guests
o   Select grooms ring and order engraving
o   Find a place to live
o   Order cakes and candies
o   Make doctor’s appointments for complete physicals
o   Make bride an OBGYS appointment for premarital examine
o   Plan honeymoon and make arrangements (get passports, if necessary)

2 Months Ahead
o   Arrange for health, life, auto and renters insurance
o   Register for gifts
o   Ask people to help at reception (i.e. guest book, take gifts, serve cake etc.)
o   Order favors
o   Arrange for videographer
o   Address invitations and announcements
o   Have bridal portraits taken
o   Arrange for tuxedos
1 Month Ahead
o   Buy accessories such as cake knives and servers, garter, guest book and pen
o   Arrange for time off work
o   Purchase gifts for fiancĂ©
o   Make appointment with hairstylist (if doing own hair, practice with veil)
o   Mail invitations
o   Buy gifts for attendants
o   Get married license (no sooner than 30 days in advance)
o   Shop for furniture for new home
o   Check newspaper for announcement deadlines
o   Write thank you’s for gifts as soon as you receive them
2 Weeks Ahead
o   Meet with photographer and videographer to discuss special shots you would like
o   Provide reception entertainment with a list of music
o   Double check reservations with florist, caterer , photographer, videographer, entertainment and honeymoon accommodations
1 Week Ahead
o   Plan seating arrangements, if used
o   Change address with post office
o   Pack for honeymoon
o   Get manicure, pedicure
o   Arrange for utilities, etc. for new home
o   Groom’s haircut
o   Provide cater with final guest count

On Your Wedding Day
o   Don’t forget  breakfast
o   Give yourself a lot of time to get ready
o   Be sure to have rings and marriage license
o   Take a fix-it-kit with you  (include safety pins, needle and thread, aspirin, bobby pins, breath mints, panty hose, make up, etc.) 

Monday, August 4, 2014

Time to update the Blog... sorry I know it's been forever, my laptop crashed and I just don't seem to get on my actual computer very often. As always a lot of my recipe credit goes to Sandy's Kitchen Adventures.  Today was weigh n day, I've lost 26.4 pounds!!!! That was 4 additional pounds for week 5! I've got a lot of recipes to add and pictures, so here goes...

Sometimes you need a little red meat in your life. We both loved this Cola braised pot roast, It was tender and perfect.  I choose to cook it in the crock pot instead of the oven.  HOWEVER, it doesn't compare to my Mississippi Roast!  I'm going t have to find a way to make that recipe in a healthy way. 

Cola-Braised Pot Roast
Slightly adapted from The Food Network Emeril Lagasse

1 lb 13 oz pounds boneless chuck roast - yields 20 oz cooked (4 Lean)
3/4 teaspoon kosher salt (3 Condiments)
3/4 teaspoon freshly ground black pepper (1-1/2 Condiments)
1/2 tsp garlic powder (2 Condiments)
1/2 tsp dried rosemary leaves (1/2 Condiment)
1 tsp olive oil * See Note Below (1 Condiment)
1 cup low-sodium canned beef broth (1 Condiment) 
6 ounces Coke Zero
2 teaspoons tomato paste (2 Condiments) 

Combine salt, pepper, garlic powder and rosemary. Season the roast well on all sides with the spice combination. Heat a frying pan over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Remove the roast and set aside. Add the beef stock and cola to the pan and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. Add the roast back to the pan. The liquid should be about 1/2 way up the sides of the roast. Cover the frying pan with a lid. Bring the liquid to a boil. Continue cooking the roast over low heat (enough to still have a slight boil) for about 3 hours. Turn the roast over every hour, adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast. Roast is done when the meat is fork-tender. Mine was done in about 3 hours. When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm. Skim the fat from gravy and serve with pot roast.

4 Servings with 1 Lean and 2.75 Condiments per Serving

*Nutrition Support confirmed that you are able to use a healthy fat as a condiment when choosing from the lean category which doesn't require a healthy fat. This would consist of whole eggs, 5 oz of beef, pork, dark meat poultry, etc.

This lean and green came from Carl's Jr.  It's a grilled chicken salad with low fat balsamic vinaigrette dressing.  My only complaint was that there wasn't a lot of meat in it. 

Garlic shrimp with broccoli and yellow squash.  Neither of us loved this one, but it was my own fault.  I didn't cook the vegetables long enough 

Family Night at the Training Table, it was my first time going there, but they made this amazing citrus ceaser  salad that I added grilled chicken.  Ohhhh MY!  I could eat this salad every single day! 

Roy's mission did a surprise mission reunion for their mission president. There was so much good food!  Pizza, pasta salads, lava cake... I went with a plan and just picked up this grilled chicken salad at Walmart on our way!  I even had my fist coke zero so I could feel like I was cheating a little bit. 

This was soooooo good!  If you love curry you will enjoy this recipe.  IT's curried cauliflower and curried chicken. The recipe is only for the cauliflower, bit I just did the same to the chicken. 

Curry Roasted Cauliflower

6 cups raw cauliflower cut into bite-sized florets or one medium head of cauliflower - should yield 4 1/2 cups cooked (9 Greens)
1 tbsp melted coconut oil or olive oil (3 Healthy Fats)
1 tsp curry powder (2 Condiments)
1/2 tsp smoked paprika (1 Condiment)
1/2 tsp garlic salt (2 Condiments)


Preheat oven to 425 degrees.
Line a baking pan with non-stick aluminum foil.
If using coconut oil, you can use the microwave to melt it. Microwave for 15 seconds and then stir. Microwave for 15 more seconds and stir. It took me only 30 seconds to melt it but it would depend on your microwave.

Combine oil and cauliflower florets in a gallon size Ziploc bag and shake the bag until combined. Try to make sure all the florets are coated with oil. Then put the curry powder, smoked paprika and garlic salt in a small bowl and stir until combined. Pour the spice mixture over the cauliflower florets and shake the bag until all the pieces are coated with the spice mixture.

Spread the cauliflower florets on prepared pan lined with non-stick aluminum foil.
Bake for about 25 minutes; stirring halfway through.

One Serving: 1 1/2 cups

3 Servings with 3 Greens, 1.7 Condiments, and 1 Healthy Fat per Serving

I enjoyed breaking up my lean and green and having eggs and salsa with my Medifast Chocolate chip pancakes.  Below, I  had some sauteed zucchini that evening as a warm delightful treat after a long day at work. 

Date night!!!!  Olive Garden grilled chicken Caesar!  YUM! 

Another Grilled Chicken Caesar Salad , this time at Denny's... also YUM!  I'm begging to think we eat out to much....


Taco's with iceberg lettuce as the shell.... This is for sure one of my favorites!  This one is a staple in our house! Recipes can be found


I made amazing Orange chicken and broccoli.  I overcooked the chicken a little, but the taste was amazing!   My husband the other day said, I"m getting really tired of squash.  I don't know what to do about that because there are only about 4 vegetables the man will eat.  Also, I LOVE squash!  So I guess I"m going to have to get more creative with my greens. 

Orange Chicken

1 can diet orange soda
2 tablespoon soy sauce (6 Condiments)
1 tablespoon teriyaki sauce (3 Condiments)
1/2 teaspoon crushed red pepper (1 Condiment)
1 cloves garlic, minced (1 Condiment)
1/4 tsp ginger (1/2 Condiment)
36 oz raw, boneless, skinless chicken breasts - should yield 24 oz cooked (4 Lean)

Put ingredients except for chicken in gallon size Ziploc bag, mix well. Pierce chicken breasts several times with fork, put into bag and marinade several hours. Take out and bake, broil, or grill. Toss out marinade.

4 Servings with 1 Lean and 3 Condiments per Serving (Still need 1 Healthy Fat)


The top left picture is the day before I started this journey.  The bottom left is two weeks in and the right picture is 5 weeks in!  I'm looking good! Not that I didn't look good before...

Tuesday, July 22, 2014

Time to blog!!!!  So this week I lost another 4.4 lb.  19.2 lb. total!  I reached my first goal, which was to fit into my XL lab coat with it buttoning all the way down!  My next goal is to be able to sit with it buttoned and get my gloves out of my pocket! It's not far behind! Everyone at work keeps telling me I need to get new scrubs because mine are falling off me now.  It feels good!

A lot of people have been asking about my spaghetti squash casserole recipe so without further ado...

Mock Savory Kugel (Spaghetti Squash)
Slightly adapted from Diabetic Living Online

3 cups Spaghetti Squash, cooked (6 Greens)
1/2 cup Egg Beaters (1/4 Lean)
3/4 cup or 3 oz 2% Reduced Fat Cheddar Cheese, divided (3/4 Lean)
1/4 tsp Garlic Powder (1 Condiment)
1/4 tsp Onion Powder (1/2 Condiment)
1/8 tsp Salt (1/2 Condiment)
Dash of Pepper

Cook spaghetti squash by microwave or by oven. Here is a spaghetti squash tutorial if you never made spaghetti squash before using the microwave. You can also bake it by slicing the squash in half lengthwise; remove seeds and strings. Place both halves, cut side down, in a shallow baking pan and bake about 30 minutes until tender at 350 degrees. Cool slightly. Use a fork to scrape all the flesh out of the spaghetti squash. Place squash flesh in a large bowl. Measure 3 cups or 465 grams of spaghetti squash and place in a medium bowl. Reserve the rest for another use.

Preheat oven to 375 degrees. Spray a casserole dish with non stick cooking spray. Combine all ingredients in a medium bowl, except 1/4 cup or 1 oz of cheese. Stir until mixed thoroughly. Pour contents into prepared casserole dish. Bake for 25 minutes. Add remaining cheese to the top of casserole. Bake for an additional 10 minutes. Let set for 15 minutes. Serve warm. Don't forget to add 1/2 of a lean to complete your lean and green meal such as 3.5 oz of fish or shrimp, 3 oz of chicken or 2.5 oz of beef or pork!
2 Servings with 1/2 Lean, all your Greens, and 1 Condiment per serving

*Note: If you do not want to add cheese, then you will need to add 7/8 of a lean to your lean and green meal. Examples are 6.12 oz of fish or shrimp, 5.25 oz of chicken, or 4.37 oz of beef or pork.
Last night Roy and I went to Red Lobster for dinner.  I was faced with a bit of a predicament because what was on the dining out guide list was no longer on the menu.  So, I made an educated decision and got the shrimp scampi, broccoli and a side salad.  My coach was very proud of me!  But in all truth I almost ordered the coconut shrimp and cheated  on my diet.  I'm proud of me too! 

I took my two week pictures, not to big of a difference in appearance, but definitely a difference in the way I feel!  


I made some savory spicy chicken.  I cooked the chicken in the frying pan with 1 T. Canola oil, seasoned with seasoning salt and garlic powder and green chilies!  Very yummy!  With a side of leftover spaghetti squash casserole.  

Friday, July 18, 2014

Okay.... today I have been Starving... like ravenously hungry.  It's the only time i have felt that way in the three weeks I've been doing TSFL.  The only difference I have been able to find to my routine is that I started my woman cycle today.  (TMI?)  LOL!  Other then the hunger feeling today I'm feeling awesome!  My coach told me today that we are going to be getting popcorn as one of the optional snacks to purchase from TSFL.  I'm so excited about this because that's my go to snack!

(recipe in picture is doubled)
Tonight I concurred my first spaghetti squash and made chicken lo mein.  The recipe is as follows! 

6 oz. chicken = 1 lean
1 T. canola oil = 1 healthy fat
1/2 c. broccoli = 1 green
1 c. spaghetti squash = 2 greens
1 clove garlic, diced = 1 condiment
2 tsp. light soy sauce = 2 condiments

Heat pan with oil on medium heat.  When hot add garlic and sate until golden brown.  Add chicken and cook through.  Add broccoli and allow to cook to tender, but still crisp. Add soy sauce and combing.  add spaghetti squash and combing.  Heat through and serve!  YUM! 

If you need a good spaghetti squash tutorial you can find one here!

Monday, July 14, 2014

I feel really motivated today!  I started the work out portion on my journey.  I started with some functional flexibility and didn't over due it my first day.  I also made a delicious tacos!  This time I used iceberg lettuce as my taco shell!


It was very very good!  I got the idea from
but I used the TSFL taco recipe which is as follows....


5 oz. ground turkey (lean)
2 t. taco seasoning
1 T. water
2 c. lettuce
1/2 c. tomatoes (diced)
1 T.  salsa

Brown turkey meat in a pan, add water and taco seasoning.  I also don't like tomatoes, so I always sub substitute those with something else... I added black olives and homemade ranch dressing to this! 
This counts for 1 serving lean, 3 condiments, 1 serving healthy fat and 3 greens. 

Sunday, July 13, 2014

I have been lacking a bit with posting on my blog, sorry about that.  The last few days have been easy but hard.  I've been having a lot of cravings for junk.  One of my favorite treats is popcorn.  Buttery, salty delicious popcorn.   I've been wanting that like crazy.  So much infarct that I've been super  moody.  


I have developed quite the love for cauliflower!  So yummy!  I love food in general, so having to censor myself on what I eat has been so hard. Tonight I made baked chicken and cauliflower.  My husband, being the naughty man that he is, brought home free 7/11 slushies today.  Banana, my favorite flavor. I was proud of myself, tho I did take a sip, i took it over to the sink and flushed it down the drain.  


Saturday was our running day.  We normally do this kind of thing on Friday, but we have been sick in our house this week, so Saturday our cupboards were empty and we needed to go replenish.  For lunch we stopped at Wendy's and I double and triple checked  the dining our guide and ordered a wonderful spicy chicken ceaser salad.  Apparently I ordered the wrong thing because my coach, not so nicely in my opinion, stated that i needed to get the grilled chicken.  I don't know why this upset me so much.  I'm doing really well with this change, but I've been steaming about it for two days now.  I'm even thinking about changing coaches.  juvinial and stupid, I know.  I would rather change coaches and go with someone I feel really cares about me and my success with this then sticking around and giving up all together because I don't appreciate the way she communicates with me.  I originally went with someone I didn't know because I wanted to feel uncensored, but I'm feeling nothing but censored... So I don't know what I'll do yet.  


Tonight I made the buffalo shrimp, again, I don't have a grill so I cooked it on the stove.  I really like all the recipes on Sandy's Kitchen website, she has a lot of awesome dishes, however I wasn't crazy about this one.  It had a good kick to it, but tasted really salty.  Roy wasn't a fan either, however we will keep the firecracker shrimp recipe.  We both loved that one!  

Thursday, July 10, 2014

Since day 4 everything has been going smooth!  I haven't felt hungry and drinking all the water is getting easier even though I'm still running to the bathroom like mad.


Fire Cracker Shrimp. 
11.2 ounces raw, peeled shrimp - should yield 7 oz cooked (1 Lean)
2 tbsp Walden Farms Apricot Preserves (2 Condiments)
1 tsp lite soy sauce (1/2 Condiment)
1/4 tsp crushed red pepper flakes (1/2 Condiment)
1 tsp canola oil (1 Healthy Fat)

Place apricot preserves in a small bowl and microwave for 20 to 30 seconds until partially melted.  
Add soy sauce, red pepper flakes and oil to the melted apricot preserves; stirring until combined.
Thread shrimp on a metal or soaked wooden skewer.
Brush sauce on both sides of shrimp. (I let the shrimp marinate in the sauce for about an hour in the fridge before grilling).
Grill, uncovered, over medium heat for 2 to 3 minutes on each side.

1 Serving with 1 Lean (7 oz of cooked shrimp), 3 Condiments, and 1 Healthy Fat (need 1 more Healthy Fat)

I don't own a grill right now, so I pan cooked it.  Roy and I both LOVED it!  and you should defiantly try this recipe out! The greens were sauteed zucchini.