She lost half of her body weight and kept it off!

So, I stumbled onto this blog this morning on Pinterest and this girl's story is AMAZING.

Andie Mitchell weighed 263lbs at age 20, and lost 135lbs (HALF OF HER BODY!).

She explains how she lost the weight and the unexpected issues she had after losing all the weight. I would have never thought that someone would have such a hard time after losing all of that weight, I would think that would be the best part.

She keeps a blog about food and life in general. Lots of recipes and interesting stories.

Check it out.... its awesome!

340 Calorie Chicken Parm!

This recipe is from "Eat This, Not This". A super awesome cookbook that gives lower calorie, lower fat versions of dishes you would get at restaurants. This recipe takes chicken parmesan (850 calories at Macaroni Grill) and turns it into 340 calorie amazingness!

The no details recipe: (go to the link for the full recipe)

• Heat oven to broil
• Dip thin chicken breasts in egg whites then in panko bread crumbs mixed with parmesan cheese and Italian seasoning.
• In a hot pan with a tablespoon or so of olive oil, add the breaded chicken and cook for about 4 minutes, until the cooked side is golden brown and beautiful!
• Flip and cook for another 2-3 minutes until both sides are cooked.
• Transfer cooked chicken to a baking dish, spoon enough spaghetti sauce to cover the top of each piece of chicken.
• Broil for 2-3 minutes.
• Add a slice of cheese to each chicken breast (I used provolone, but I think fresh mozzarella would be much better!
• Continue broiling until cheese just begins to bubble.

I served mine with green beans and salad...... ENJOY!

Kielbasa and Zucchini Stoup.... mmmmmmmm!

I'm baaaaaaaaack!

For my first post in FOREVER, I bring you Kielbasa and Zucchini Stoup!

This soup was inspired by a Rachael Ray recipe. My changes: no mushrooms, add kielbasa, nix the breadcrumbs, add garlic bread!

This soup is seriously, my FAVORITE soup! I. LOVE. IT.

I love that:

It has kielbasa, its a little spicy, it makes great leftovers, and its so easy/fast to make!

The instructions looks long, but I promise it wont take longer than 30mins.

So here it is!

Whatcha need:

Kielbasa (I get the turkey kind... don't tell Charlie!)

Zucchini (4 or 5)

White onion

Garlic (2-3 cloves)

grape tomatoes (1 pint)

Chicken stock (low fat, low sodium)

Thyme (dried or fresh)

Basil or Oregano (I used basil because I was out of oregano)

Parsley (dried or fresh)

Salt & Pepper

Hot Sauce or Chili powder

Watcha do:

- Cut kielbasa into 1/2 wide coins

- In a large soup pot add enough Olive Oil to well cover the bottom of the pot

- When the oil is hot, add the kielbasa

- While its cooking, stir every minute or two and cut the vegetables... cut zucchini in half, lengthwise then in 1/2 inch pieces. Cut the onion into large-ish pieces, whatever you would be happy eating in your soup. Cut up the garlic very small.

- When kielbasa is slightly browned, remove onto a plate. Leave the oil in the pot!

- Add all of the cut vegetables to the oil... stir, to coat everything. Add a pinch or two of salt, some pepper, thyme and oregano.

- Stir every so often until everything is slightly browned.

- Add tomatoes. Cover and leave it alone for about 5 minutes.

- Rachael says the the tomatoes will burst. Maybe I'm not patient enough, but I've never seen them burst. I pop them with a potato masher (careful, they splash sometimes).

- Now all you have to do is add the chicken stock and let it heat up. (I used a small carton and a half, it depends on how much zucchini you used.)

- Once its how, add chili powder or hot sauce to taste.

- Serve with grated parmesan and garlic bread!

Sorry about only the last picture... when I find my camera I'll add some more pictures.

Good Luck!

Serena Lynn.

I found an hour!

So the car guys put a new battery in my car yesterday. I picked it up today and realized that I'm going to get to work an hour later that I had planned, I'm not going to get everything done in time today, I'm going to have to come in later tonight as well as both Saturday AND Sunday.... so annoyed.
I get to lab, start hustling to try to get some of the stuff done I have on my list before lab meeting starts... mad that I'm not going to be able to stop for lunch. I look up and realize that I am EXACTLY ontime... replacing the battery in my car reset the clock, and I'm back on schedule!

Finally, something good in the this sore, tired, crazzzzy week!

What would you do with an extra hour today?!

It’s hard to believe I’ve been in Texas A WHOLE YEAR! There were some rough times when I wanted to move to Houston, but I think I’m good now.

I’m officially a 2nd year grad student. Woo! That means that I have completed the Basic Biomedical Science Curriculum (BBSC) in which all of the incoming students are in the same basic classes (think Biochemistry, Cell Biology, Statistics, Ethics, etc.) and have entered the Cell Biology Program in the Department of Neuroscience and Cell Biology. Cell Biology is thought of as one of the “easier” degree programs because they don’t focus on class work as much. The director of the program, Dr. Boehning, thinks that your research is the important part of the program, not the course work which I am TOTALLY fine with!

So with that, this year I will be focusing on finishing up my cell biology course work. I should be done with all of my classes by the end of the summer semester 2011. I am required to take 6 hours of electives this year as well as two bigger courses in the summer of 2011( Advance Cell Biology and Academic Skills, where we will be working on our research proposals) I will also be taking my qualifying exam in the Spring of next year. Several of the Cell Biology professors write questions for us to make a take home exam. We research each question and basically write a mini research paper for each question. Passing the exam allows you to apply for candidacy. To apply for candidacy I will submit a proposal after the summer of next year detailing my proposed research path and everything I plan to do. I’ve joined Dr. Boehning’s lab (the link to his website is in one of my previous posts). I’m really happy with the choice. He really likes to get things done early, which is good for me. He has a young family so he understands that people have lives outside of the lab and he supportive of me coaching gymnastics. I am also presenting a poster at the Neuroscience and Cell Biology Department’s research retreat at the end of September. After I submit my proposal, which includes a written portion (in a grant format) a presentation to the public (UTMB faculty and students) and a question and answer session with my proposal committee I will be focusing on research for the next three years.

As for gymnastics, my level 4s and level 6s (I don’t have any level 5s in my groups) will have their first competition on Saturday! They will be competing at their first district qualifier which will qualify them for the level 4 district championship in which they will compete to qualify to the south state championship. Last week we had two judges come in to evaluate the girls. The judges were pleased with their routines as they are now, while there is always room for improvement! I’m probably as excited for their first meet as they are….. especially since its at 3:15pm (instead of 7:30am) and at the closest gym to my house! YAY!

I’m also thinking about running in a half-marathon in November! Here is the link to the one I’m thinking about http://www.seawallhalfmarathon.com/seawall/index.html. IT looks really fun! My friend Lynn is (that just moved to Washington Dc : ( ) is thinking about coming down to do the race as well! I just bought a new pair of running shoes (SUPER AWESOME!) and I’ve got a training program picked out as well as a 5K and a 10K to run as practice and mini-goals along the way. I haven’t paid the registration for any of the races yet, but I’ve been talking about how I’m going to do it… so I guess I have to do it now, right?!

Anyways, I think that’s just about it, I think. I’m sad that I’ve been here a year and not made more posts. I guess on the other hand, it’s been a year and I’m still posting on this blog…. That more than a lot of people can say for theirs! I changed the title, so Its not going to be about just Texas anymore… just my life and adventures,etc!

Love yall,
Serena

HAPPY JULY 4TH!!!!!

Happy July 4th everyone!

I LOVE LOVE LOVE LOVE July Fourth, here are my plans in pictures:





Pool day with Lynn-eliz! Unfortunately, hurricane Alex doesn't like this idea very much, but we'll make it work!












Brats on the grill complete with onions and peppers, potato salad, normal salad and a red white and blue dessert (think strawberries, blueberries and miracle whip)! Can't wait!
















We will move it to our favorite restaurant/bar across from the beach to stake our ground for fireworks. I LOVE fireworks, and I'm super stoked about fireworks over the water! mmmm yay!










HAPPY FOURTH of JULY !!!!!!!

New Favorite Recipe!!!!!

Very random update (more soon when my computer is up and running!):

I just want to share this recipe with y'all. I keep making it and it is even more amazing everytime!
The only thing I do differently is that I use regular pesto and add sundried tomatoes....

ENJOY!

This savory main dish is quick and easy to make.

Serves: 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Nutrition Score per serving:

433 calories, 44 g carbs (41%), 13 g fat (27%), 4 g fiber, 35 g protein (32%)

Ingredients

2	cups instant brown rice
4	skinless, boneless chicken-breast halves, rinsed well and patted dry
2	teaspoons olive oil
1	14.5-ounce can diced tomatoes with green pepper and onion
1/4	cup sun-dried tomato pesto
1	14-ounce can artichoke hearts in water, drained and quartered
	Salt and pepper to taste

Directions

Cook rice according to package directions, without adding fat or salt.

Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook one minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside.

Add canned tomato mix to pan. Simmer for one minute, stirring constantly and incorporating any brown bits from the bottom of the pan. Stir in pesto and artichokes. Return chicken to pan. Cover and simmer for five minutes, until chicken is cooked through. Serve chicken and sauce over cooked rice.

http://www.shape.com/healthy_eating/recipes/chicken_with_artichoke_hearts_and_tomatoes_recipe