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Sep 30, 2007
Menu Plan Monday
mexican cod & potato stew
You can substitute grouper or red snapper for the cod; add a pinch or two of red pepper flakes for a spicier version.
1 can (14.5 oz) diced tomatoes, drained
3/4 c frozen corn kernels
1/2 tsp ground cumin
1/4 cp fresh cilantro, chopped, plus leaves for garnish
1 lb red new potatoes, scrubbed and thinly sliced
2 large shallots, thinly sliced
1 tsp olive oil
coarse salt and ground pepper
1 lb skinless cod fillet, cut into 1.5" chunks
In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even laver. Cover; microwave on high for 6 minutes.
Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
Serves 4; each serving = 1/4 tsp of healthy oil requirement
For those on Flex: 221 cal, 2.3 g fat, 2.8 g fiber per serving
Pork chop alla pizzaiolla
2 TBS olive oil
2 thick-cut bone-in pork loin center-cut chops, about 1" thick (about 12 oz each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
15 oz can diced tomatoes in juice
1 tsp herbes de Provence
1/4 tsp (or more, if desired) crushed red pepper flakes
1 TBS chopped fresh Italian parsley
Heat the oil in a large heavy skillet over medium-high heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are well browned, about 3 to 4 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 tsp of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce with salt and more red pepper to taste, if desired.
Return the pork chops and any accumulated juices to the skillet. Turn the pork chops to coat them with the sauce, and cook for another 6 to 7 minutes, or until the internal temperature is at least 155 degrees. Place 1 chop on each plate and spoon the sauce over it. Sprinkle with parsley and serve.
Serves 2-4
Oven fried fish
1 lb of white fish (cod, flounder, catfish, etc)
2 c plain yellow cornmeal
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried parsley
1/4 tsp cayenne pepper
2 eggs, lightly beaten
Preheat oven to 350*. Spray a cookie sheet with Pam. Place the beaten eggs in a shallow dish. Mix the dry ingredients and place in a shallow dish.
Dip the fish in the eggs, then in the cornmeal mixture.
Bake at 350 until done, about 15 minutes depending on thickness.
Cheese-stuffed chicken
This is similar to chicken cordon bleu.
4 skinless boneless chicken breasts
2 oz any flavor soy or FF cheese, sliced
1 large egg
1/3 c cornmeal, flavored to taste with Italian seasonings
2 TBS grated or shredded soy or FF Parmesan cheese
2 TBS chopped Italian parsley
1/2 tsp salt
Freshly ground pepper
1 TBS olive oil
Preheat oven to 400. Using a small sharp knife, butterfly each breast by making a horizontal slit along the long edge of each, cutting nearly through to the opposite side. Open the breast like a book. Place a slice of cheese on one side, leaving a 1/2" border at the edge. Press the other side over to enclose the cheese and set aside. Repeat with the remaining breasts and cheese.
Beat the egg in a small shallow bowl. In a pie plate or shallow bowl, combine the cornmeal, Parmesan cheese, parsley, salt, and pepper to taste.
Holding a stuffed breast together firmly with one hand, dip it into the egg mixture, then dredge it in the cornmeal mixture. Repeat with the remaining breasts and then set aside.
Heat the oil in a large cast-iron or ovenproof nonstick skillet until very hot. Add the breasts (carefully) and brown well on one side, about 2 minutes, then place the skillet in the oven. Bake until the chicken is no longer pink inside, about 20 minutes.
Serves 4 (each serving contains 3/4 tsp healthy oil)
Pork chop, rice & mushroom casserole
4 pork chops
2 TBS canola oil
2 cloves garlic, chopped or minced
1 medium onion, chopped
1/3 c chopped green onions
1/3 c chopped green bell pepper
1 can beef broth
1 c water
1 c uncooked brown rice
8 oz mushrooms
Salt and pepper to taste
In a large skillet or Dutch oven, brown pork chops in 1 TBS oil. Remove. Add remaining TBS oil to pan; saute garlic, onions and bell pepper. Add broth, water, rice, and mushrooms. Salt and pepper to taste; stir. Place pork chops on top of rice. Bake at 350*, covered, for about 35 minutes, until chops and rice are cooked through and most liquid is absorbed.
Serves 4 (1 serving = 1.5 tsp healthy oil)
Chicken, black bean & rice skillet
1 c brown rice, uncooked
1 (14 oz) can chicken broth
1/2 tsp black pepper, divided
1 TBS olive oil
1 medium chopped onion
1 medium chopped red bell pepper
1 (15 oz) can black beans, rinsed
1 bay leaf
3 TBS red wine vinegar
1/2 tsp liquid smoke
3 c chopped cooked chicken
Combine rice, broth, 3/4 c water and 1/4 tsp pepper; cook according to rice package directions.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes or until softened; stir occasionally. Stir in black beans, bay leaf, vinegar, liquid smoke, and remaining pepper. Cook on low, uncovered, about 5 minutes When rice is done, stir the cooked chicken into the rice. Gently add black bean mixture, cover, turn off heat and let stand on burner for about 5 minutes. Serve.
Serves 6
Pork chops with creamy mustard sauce
1 lb boneless lean pork chops
Salt and pepper
2 tsp. olive or canola oil
2/3 c (5 oz) FF evaporated milk
2 TBS Dijon mustard
2 green onions, sliced
Place chops between two pieces of plastic wrap. Flatten to 1/4" thickness using a meat mallot or rolling pin. Season both sides with salt and pepper. Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for two minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
Reduce heat to low. Add evaporated milk; stir in mustard and green onions. Return pork to skillet. Cook one to two minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.
Serves 4
Salmon Patties
(makes about 3-4 patties)
1 170g can salmon drained (the smaller size)
pinch onion powder (can use real onion but I don't like the crunch)
1/4 cup quick oats
1/4 tablespoon lemon juice
dash salt
dash dried dill
1/2 tablespoon parsley flakes
1/2 egg
Spray a frying pan with Extra Virgin Olive Oil Spray and cook mixture like a pancake until each side is golden brown.
Corn and Potato Chowder
This is so warm and wonderful and you will never know that there is nearly no fat in this.
Ingredients:
1t oil
2t water
1 1/4C chopped onions
2 stalks celery, inc. leaves, chopped
1 bay leaf
2C cubed potatoes (about 2 med potatoes)
2C vegetable stock (or reduced sodium chicken stock)
2C skim milk
1C corn
salt and pepper to taste
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Depending on how hot you like the soup. Add a little water if too dry. Add, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1C of soup in food processor or blender (I used a potato masher and it was perfect!), return to pot and add salt and pepper.
This recipe is easily doubled.
Italian Wedding Soup
This is so good and satisfying!
1 lb lean ground beef
1 tbs Italian seasoning
2 tsp olive oil
6 cups ff beef broth
1 cup finely chopped of each:
carrots, celery & onion
1 box chopped frozen spinach (thawed)
Mix ground beef with Italian seasoning. Make small meatballs and set aside. In large pot, saute veggies, except spinach in olive oil till tender. Add broth and heat till boiling. Once broth reaches a boil, slowly add meatballs. Reduce to medium and let meatballs cook about 20 minutes or until done. Add spinach and stir. Simmer covered about 10 minutes.
Really Easy Core Bean Soup
This is very easy and very good. Takes 5 minutes and tastes like it took all day.
1 can white beans (navy, great northern, etc.)
1 can diced tomatoes with green pepper and onion
1 can broth (chicken or vegetable--I use vegetable)
1.5 teaspoons dried basil
2 teaspoons olive oil
1/2 teaspoon Splenda
Dump all ingredients into a pot, bring to a boil and simmer for 5 minutes. Serve.
Good the next day, too. If there's any left, that is.
Tuna, Bean, and Corn Salad
Servings: 1
3 oz. tuna, canned in water, drained (or use tuna from a pouch)
1/3 cup canned rinsed garbanzo beans (or your favorite bean)
1/2 cup canned or frozen corn
1/2 cup diced tomatoes
1/2 cup chopped bell pepper
1-2 TB fat free Italian dressing
Mix above ingredients together & enjoy!
I haven't tried this yet. May be good to add chopped onion & other spices.
Flex: 5 Points
Thai Shrimp and Noodle Salad
Serves 1
Ingredients
1/4 cup broccoli florets
1/4 cup sweet red pepper(s) chopped
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp fresh lime juice
1 Tbsp basil fresh, chopped
1 Tbsp cilantro fresh, chopped
4 oz cooked shrimp peeled
1 cup cooked whole-wheat spaghetti
Instructions
Fill a medium saucepan with water. Bring to a boil. Add broccoli and peppers. When water returns to a boil, remove pan from heat, drain and refresh vegetables under cold water. Combine teriyaki sauce, soy sauce, lime juice, basil and cilantro together in a small bowl. Combine vegetables, shrimp and spaghetti in a large bowl and toss with dressing until well-coated.
Sep 29, 2007
My creative side
I love being creative. I love to make my mind work to create new and interesting things. It makes me feel good down to my soul. That is why the look of my blog changes so often. That is why I love to do digital scrapbooking. Creativity soothes my soul. I love it. I love find and creating new combinations of backgrounds, and layouts and headers. I love finding new and interesting things to add.
This has lead to quite a procession of places that people have found me. All with new and interesting layouts and designs and headers and backgrounds, none ever quite good enough to stay forever.
- My beginnings at blog layouts were quite simple: HERE. I concentrated on trying to be very amusing and witty.
- After that, in September 2005, I felt the need to move along and spread my wings in a place where my whole family weren't there to watch and judge everything I said. I did struggle between my attention loving need to amuse and my need to have a place share. I erred on the side of trying to be wittyback then.
- Then I joined ExtraPounds and decided to blog about my weightloss struggles. But it wasn't long before my need to be creative and to design my own blog lead me to Blogger for my weightloss journey as well in July 2006.
- For a while, I left my blogger home, in search of greener pastures. I landed in my Bravenet home for a while.
- I shifted my weightloss blog there as well. While there, I shared a lot weightloss tips, recipes, and my journey too.
- Eventually, I came back to my blogger home it was a new layout, a new name. I like it here. It is familiar and I like being able to adjust the html code. I can make it more personal. And I felt like I was finally in a place where I was happier, I went from being baffled at what Happily Ever after was supposed to look like in my first blog, to finally feeling like I had invented my own happily ever after. I finally feel like I have some measure of control over where my life is going. And I like that. This is where I share that with you. You get a window into my life and I like it bumps, bruises and all.
- Along the way, my best friend who had been living with me and my family for three years moved out. It was like losing my closes confidante and I missed her terribly. We would sit and chat over coffee and together we shared out lives, our weightloss journey, our televisions shows, and our girly movies. After she was gone, I missed that. And so OUR BLOG -- Coffee Talk was born. And when I blog there, I am sharing those things with her again, and with you as well. You get to be the extra freind on the couch, cuddled up with a coffee, chatting and laughing and sharing our weight loss journey, our little things, and our weightloss journey.
So that is me, constantly changing and reinventing myself. And sometimes helping others to do the same like here and here. I even created a separate page for my blogrolls.
PhotoHunt 77: Original
Easy Cola Chicken
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Ready In: 55 Minutes
Yields: 4 servings
INGREDIENTS:
4 skinless, boneless chicken
breast halves
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup ketchup
1 cup cola-flavored carbonated
beverage
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
3. Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Sep 28, 2007
Todays Feast
Soup
Salad
Main Course
Dessert
Sep 27, 2007
Sep 26, 2007
Thirteen Things
1. LOW CAL CORNMEAL CAKE 1 beaten egg 1/2 tsp. baking powder 1/2 tsp. cinnamon Splenda to equal 6 tsp. sugar 1 1/2 tsp. vegetable oil 1 tsp. vanilla 1/4 c. Skim Milk 1 oz. yellow corn meal 1/4 c. crushed pineapple Combine first 7 ingredients; mix well. Stir in corn meal and pineapple. Pour into a 5 inch baking dish. Bake at 350 degrees for 25 to 30 minutes or until firm to touch. 2. Chicken Stroganoff Brown in 4 teaspoon olive oil 1/2 cup chopped onion 3/4 to 1 cup diced or sliced mushrooms ( fresh ) 1-2 cloves garlic diced then add: 8 oz chicken breast chopped into bite size pieces Continue to brown can add some chicken broth till chicken is done Then add: 1/2 can cream of chicken soup 98% f/f ( 1.5 points ) or add 1 can for ( 3 points ) Add 1/2 to 1 can chicken broth bring to boil then add: 4 oz dry whole wheat pasta any smaller pasta shape would work. Some pepper & seasoned salt to taste. Let it start to boil again then simmer with a lid for approx 20 mins till pasta is done. Use 1/2 cans of the soup & broth if you use the whole cans I would use 8 oz dry pasta. About 3 servings cause its so filling. When done turn off let sit for about 5-10 mins then right before serving stir in 1/2 - 1 cup fat free sour cream. 3. Core "Makeover" perogies 1/2 a large yellow onion 3 slice of polenta (1/2 inch think and then cut into chunks) 1 tsp ff sour cream salt and pepper Spray skillet with nonfat spray. Saute the onions until sweating (I added a little water the onions so they didnt stick to the pan) and starting to carmelize add polenta and sprinkle onions and polenta with salt and pepper. Let polenta saute with onions. When your onions are carmelized and your polenta slightly browned you can remove them from the pan, plate them and add your ff sour cream. The flavor of the onions mixed with the polenta and the chill of the sour cream gave me the satisfaction of eating perogies. You probably could make CORE mashed potatoes and place this on top of them to give the potato filling texture. 4. Corn and Potato Chowder This is so warm and wonderful and you will never know that there is nearly no fat in this. Ingredients: 1t oil 2t water 1 1/4C chopped onions 2 stalks celery, inc. leaves, chopped 1 bay leaf 2C cubed potatoes (about 2 med potatoes) 2C vegetable stock (I used reduced sodium chicken stock) 2C skim milk 1C corn salt and pepper to taste Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Depending on how hot you like the soup. Add a little water if too dry. Add, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1C of soup in food processor or blender (a potato masher and was perfect!), return to pot and add salt and pepper. This recipe is easily doubled. 5. 12 minute pasta toss 16 ounces rotini pasta (whole wheat) 4 skinless, boneless chicken breast halves, cut into bite size pieces 4 tablespoons olive oil 3 cloves garlic, minced 1 1/4 teaspoons salt 1 1/4 teaspoons garlic powder 1 1/4 teaspoons dried basil 1 1/4 teaspoons dried oregano 1 cup chopped sun-dried tomatoes 1/4 cup grated Parmesan cheese Cook pasta according to directions on package. Saute chicken, garlic and spices in olive oil. Add sun-dried tomatoes. Cook for 2 minutes. Add pasta and toss to combine. Add cheese. 6. Vegetable Not-sagna Pasta Toss 1 pound curly pasta (recommended: campanelle or cavatappi by Barilla) use Whole Wheat pasta Coarse salt 1 10-ounce box frozen chopped spinach 3 tablespoons extra-virgin olive oil, divided I would probably not use this 1 medium zucchini 12 cremini or baby portobello mushrooms, sliced 1 medium onion, thinly sliced 3 cloves garlic, chopped Salt and pepper 1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced 2 tablespoons butter * 2 rounded tablespoons all-purpose flour * 1 cup vegetable or chicken stock 1 cup milk obviously skim 1/4 teaspoon grated fresh nutmeg, eyeball it 1 1/2 cups ff ricotta cheese 1 cup fresh basil leaves, about 20 leaves Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta. Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid. Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining extra-virgin olive oil add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce. Place the part-skim(FF) ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine. (Add some 2tsp parm cheese if you want it would only add 1 point to the whole thing.) Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table. Serves 4 7. PANCAKES 1/4 cup oatmeal 1/4 cup cornmeal 1/2 tsp. baking powder 1/4 tsp baking soda 4 packets of Splenda 1/2 cup fat free plain yogurt 1 egg white Mix this all together. It is supposed to make 2 big pancakes, but you can get 3 normal sized pancakes from it. 8. My Favorite Chocolate Breakfast 1/3 cup rolled oats 1 envelope SF cocoa mix 1-2 pkgs of Splenda Combine and add about 1 cup of water. Zap for about 2 minutes. This is very like eating a bowlful of Unbaked Cookies. You could add peanut butter for more points and flavor. 9. Core Cheesecake 16 oz. fat free sour cream 1 sm. box Vanilla fat free, sugar free pudding Fruit of Choice Mix for 2 minutes. I didn't add any fruit and it was GOOD! 4 servings (5 pts. ea. for flex) 10. Brown Rice Mexicana.... 1 1/2 cup chopped Green Bell Pepper 2 tsp. any type of healthy oil 1 can rotel tomatoes (do not drain) 1 can (15 oz) black beans (drained and rinsed) 1 1/2 c. water 2 cups instant brown rice. FF shredded cheese.. In a large skillet add the oil . Saute bell peppers until tender. Add rotel tomatoes, black beans and water.. Bring to a boil and then add the rice.. Cover and simmer for 10 minutes, then uncover and sprinkle FF cheese on top Cover again and let set for 5 more minutes... 11. Indian Beef Patties 1 cup plain nonfat yogurt 2/3 cup cucumber -- chopped and seeded 1/2 cup onion -- finely chopped 1/4 cup fresh jalapeno pepper -- finely chopped and seeded 2 teaspoons dried mint flakes -- crushed 1 teaspoon ground cumin 1 teaspoon bottled minced garlic or 1/4 teaspoon garlic powder 1/2 teaspoon salt 1 pound extra lean ground beef, pork, or turkey For sauce, in a small bowl stir together the yogurt and cucumber. Cover and chill till ready to serve. In a medium bowl combine the onion, jalapeno pepper, mint, cumin, garlic and salt. Add the ground meat; mix well. Form mixture into four 3/4" thick patties. For a charcol grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14-18 min or till patties are done (160 degrees), turning once. For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack directly over heat. Cover and grill as above. Or place patties on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 min, turning once. Serve the patties topped with sauce. 12. Crock Pot Chicken Fagiole serves 6 2 tablespoons olive oil 1/2 cup onion -- chopped 3 cloves garlic -- minced 3 cups fat-free chicken broth 2 15-oz. cans stewed tomatoes 2 15-oz. cans great northern beans 2 cups whole wheat macaroni -- small, uncooked 1 tablespoon parsley -- chopped 1/2 tablespoon basil -- chopped salt and pepper -- to taste 2 cups boneless skinless cooked chicken breast -- chopped In a large nonstick skillet, heat oil over medium heat; add onions and saute till tender. Add garlic and cook for another 2 minutes. Add remaining ingredients and combine well. Transfer to crockpot and cook on Low for about 6 hours. Option: Top with shredded fat-free parmesan cheese. SERVING SUGGESTIONS: A big green salad and a bowl of raw baby carrots with your favorite dressing as a dipping sauce. NOTES: I made this - I'd recommend not adding the pasta in the beginning. Here's what I'd do... Cook the pasta as directed on the stovetop about 20 minutes before serving. Then stir in to the crock pot, let warm, and serve. Otherwise, the macaroni gets too squishy. 13. Mexican Lasagna 2 (12.5 oz.) Cans 99% Fat Free Canned Chicken breast, in water, drained 2 Tablespoons Chili Powder 1 Tablespoon Ground Cumin 1 Small onion, chopped 1 (14.5 oz.) Can Diced Tomatoes, drained 1 (4 oz.) Can Diced Green Chilies 16 oz. Old El Paso Medium Taco Sauce, divided 1 (15 oz.) Can Black Beans, rinsed and drained 8 Whole Wheat Lasagna Noodles 2 Cups Kraft Fat Free Shredded Cheddar Cheese Preheat the oven to 350 degrees. Cook the noodles according to the package directions. While the noodles are cooking, Using your hands, break the chunks of canned chicken up until the chicken looks shredded, and place it into a medium sized mixing bowl. Add in the chili powder, cumin, onion, tomatoes, green chilies, 1 cup of taco sauce and black beans. Spray a 9X13 inch pan with non-stick cooking spray. Place the remaining taco sauce evenly in the bottom of the pan, followed by 4 lasagna noodles (you will need to overlap the noodles slightly). Pour 1/2 of the chicken mixture on top; spreading evenly, and then sprinkle with half of the cheese. Place the last 4 lasagna noodles evenly on top, pour on the rest of the chicken mixture; spread evenly, and then sprinkle the remaining cup of cheese on top. Spray the top of the cheese lightly with non-stick cooking spray (this will help it melt better). Cover tightly with foil and bake for 40-45 minutes or until hot in the center. Allow to sit for about 5 minutes before cutting. Serves: 6 Per Serving: 337 Calories; 3g Fat (7.0% calories from fat); 45g Protein; 30g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 1663mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 6 Links to other Thursday Thirteens! 1. (leave your link in comments, I’ll add you here!) |
The purpose of the meme is to get to know everyone who participates a little bit better every Thursday. Visiting fellow Thirteeners is encouraged! If you participate, leave the link to your Thirteen in others comments. It’s easy, and fun! Be sure to update your Thirteen with links that are left for you, as well! I will link to everyone who participates and leaves a link to their 13 things. Trackbacks, pings, comment links accepted!
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Sep 25, 2007
Tuesday Talk
I am feeling good about my job and I will be starting on a later shift starting next monday. That means I can work full-time and still see Princess more. That works for me. Have a great one guys!
Sep 24, 2007
Menu Plan Monday
Baked Custard
4 large eggs
1/2 cup splenda
1/2 teaspoon salt
1 (12 fluid ounce) can evaporated skim milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg
1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.
Mock Cinnabon:
1/2 C. cottage cheese
1 pkt. splenda
tsp cinnamon
few pecans
blend with fork
15 sec. in micro to take off chill
Big Breakfast Oatmeal Cookie
- 1/4 c. unsweetened or no-sugar-added applesauce (can omit this and use mashed banana instead)
- 2 T. splenda
- 1 t. vanilla extract
- 1 T. whole wheat flour
- 1/3 c. nonfat dry milk powder
- 1/2 t. cinnamon
- 1/2 t. salt
- 1/4 t. baking powder
- 1/3 c. old-fashioned oats
Preheat oven to 350-degrees. Mix all ingredients together. Spoon onto cookie sheet and bake 10 minutes or until done.
Crustless Cheddar Broccoli Quiche
Prep Time: 10 min
Total Time: 1 hr
Makes: 6 servings
INGREDIENTS
1 tsp. canola oil
1/4 cup finely chopped onion
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
2 cups cholesterol-free egg product
1/2 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/8 tsp. black pepper
DIRECTIONS
Preheat oven to 350°F. Heat oil in small nonstick skillet on medium-high heat. Add onions; cook 5 minutes or until onions are tender, stirring occasionally. Add broccoli; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
Mix remaining ingredients until well blended; pour over broccoli layer.
Bake 45
Gulf Coast Shrimp And Vegetables
INGREDIENTS
1 tablespoon olive oil
1 large onion, cut into thin wedges
1 small red bell pepper, cored, seeded, cut into thin strips
2 cloves garlic, minced
1/4 teaspoon salt (optional)
1 pound medium or large shrimp in the shell,
peeled and deveined (about 12 ounces after peeling)
1 zucchini, cut into thin 2-inch-long strips
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Heat the oil in a large non-stick skillet over medium-high
heat. Add the onion, red pepper, and garlic. Saute until limp, about 3 minutes. Sprinkle with salt, if desired.
Push the onion mixture to the edges of the skillet. Add the
shrimp and zucchini; sprinkle with thyme and red pepper flakes.
Saute until the shrimp are opaque, 4 to 5 minutes.
Toss to mix well. Serve immediately.
Mexican Jumping Beans
1 small green pepper or mild New Mexico chili, diced
1 small onion, diced
1 teaspoon minced garlic, or 2-3 fresh cloves
1 teaspoon olive oil
1-2 cans of red kidney beans, drained
1 cup water
2 T. chili powder or taco seasoning (may adjust to taste)
low fat mexican blend cheese for topping
Sautee the onion, pepper and garlic in a small sauce pan. Add the kidney beans, water and seasoning and simmer on low-medium until it has cooked down and the sauce is thick (about 10 minutes). Serve topped with a sprinkle of Mexican blend shredded cheese.
Oven-Roasted Shrimp with Salsa
1/2 pound roma tomatoes, diced
1 onion, peeled and diced
2 limes, juiced
1 jalapeno chile, seeded and minced
1/2 teaspoon ground cumin
1-1/2 pounds of large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 450 F.
In a 13x9x2-inch baking dish, combine tomatoes, onion, lime juice, jalapeno and cumin; mix well.
Toss shrimp with oil, salt, and pepper. Evenly spread out shrimp atop tomato mixture. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes. Turn halfway through to ensure even cooking. Serve warm.
Pizza Omelet
Like having pizza for breakfast. We love this at our house. You can make all kinds of variations, adding meats or veggies, or omitting them to you personal taste. Kids love them.
2 servings 25 min 15 min prep
2 eggs, beaten
2 tablespoons water
1/4 cup bell peppers, any color, finely chopped
1/4 cup onions, finely chopped
1/2 teaspoon italian seasoning
1/2 cup mushrooms, sliced
1/2 cup pizza sauce
5 slices pepperoni (I leave out)
1/4 cup fat free mozzarella cheese, shredded
1 tablespoon parmesan cheese (optional, I use low fat)
1/4 cup sausage (optional, I leaveout)
Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
In small saucepan, heat pizza sauce.
Add sausage to skillet. Cook until browned. Set aside.
Add pepper, onion, mushrooms, and seasoning to skillet. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes.
Add cooked sausage to pepper mixture. Pour eggs over pepper mixture. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce over half of the omelet. Top with pepperoni and mozzarella cheese. Slide from pan onto plate. Spoon on remaining sauce. Sprinkle with Parmesan.
Taco Seasoning
This is a combination of several different taco seasoning recipes. I took the best of each recipe to make this one. Hope you like it.
3/4 cup 5 min 5 min prep
Change to: cup US Metric
2 tablespoons paprika
2 tablespoons dried onion flakes
4 teaspoons cornstarch
4 teaspoons chili powder
3 tablespoons ground cumin
1 tablespoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1/2 teaspoon coriander
Combine together in a container with a tight fitting lid.
Use 3 to 4 Tablespoons of mix and 1/4 cup of water per pound of meat.
Sep 23, 2007
Sep 22, 2007
Little Artist -- Saturday Scraps
She provides a link for the digital freebie kit to use. You don’t have to use this kit, you can show off any of your digi scrap layouts.
I love to use the kits she provides and here’s mine for this week!
PhotoHunt 76: Paper
Sep 21, 2007
Friday!
It is finally Friday! Woohoo!! Princess went to a birthday party for our neighbour's adorable little boy next door. After work, I met her and Daddy there and we went to Cosco. The only problem is that I ended up working a little late and when we got to Cosco, we had about 45 minutes before they closed! By the time they were watching us like we were wanted criminals. As we went through an isle there was someone at each end of the isle and they turned off the light behind us. We hurried through and forgot some of the stuff we meant to buy and didn't budget as well as we meant to, but we still got a lot of good stuff. I will have to make a trip to the Sobeys next to where I work to pick up our forgotten stuff. As we walked out Prince Charming apologized to the girl by the door who looks at your receipt as you leave. (They checked ours which is crazy because we had easily 4 people watching us at all times, when would we have been able to steal something??) And the girl on the door said, "Oh that's no problem, we are here until 11 anyway. WWHHAATT???? You are here unti 11 and you are watching me going through this store like I have a sign on my back that says, "Watch out I steal stuff?" Crazy stuff. Oh well, it is Friday and I get to stay home and clean up this disaster that is my house tomorrow! Have a great one!
Sep 20, 2007
Sep 19, 2007
Thirteen Things
1. I passed another evaluation with a 95%! 2. Princess was given 2 bags of clothes that fit her! 3. Princess drew me adorable pics at school that I have on my fridge. 4. I love taking Princess to the school bus each morning. 5. I enjoy those few moments to stand around with other mommies. 6. My neighbour says she has two more bags of clothes for Princess. 7. I don't have to walk home anymore this week. 8. I get to get groceries tomorrow. 9. I got a bonus this paycheque which means that I didn't lose any pay even though I was home two days sick. 10. I watched the Big Brother 8 Finale this week. 11. I am keeping on top of my housework fairly well this week. 12. I was told I am doing an amazing job by my Team leader today at work. 13. I am enjoying my job, my life, my baby and my husband. Links to other Thursday Thirteens! 1. (leave your link in comments, I’ll add you here!) |
The purpose of the meme is to get to know everyone who participates a little bit better every Thursday. Visiting fellow Thirteeners is encouraged! If you participate, leave the link to your Thirteen in others comments. It’s easy, and fun! Be sure to update your Thirteen with links that are left for you, as well! I will link to everyone who participates and leaves a link to their 13 things. Trackbacks, pings, comment links accepted!
View More Thursday Thirteen Participants
Sep 18, 2007
Scrambled Thoughts
It was a good day yesterday at work. Well, good but busy. I hope it is a little slower today. I hope I get to leave the training section soon. Basically how it goes is that you get 4 weeks of in class training and then at least 4 weeks where you are doing your job but you are in the training section with lots of help. I think I am doing really well and I want to get out there out of the training section now.
I am taking the bus home from work (ALL 2 1/2 HOURS!)for today and tomorrow. Then I am taking a taxi for a while. I wrote the city and complained about the bus service and they wrote me back and said it was an oversight and it would be fixed by October 15. so there are only so many days left of this hassle of getting home from work.
Sep 16, 2007
Saturday Scraps on Sunday!
She provides a link for the digital freebie kit to use. You don’t have to use this kit, you can show off any of your digi scrap layouts.
I love to use the kits she provides and here’s mine for this week!
Sep 15, 2007
Playing around
I hope you are all enjoying your weekend as much as I am! Have Fun, Get Rest, and Enjoy Your Family!
Plastic - Photohunt 75
Sep 14, 2007
Happy Friday!
I am getting ready to back in to work and today, I am looking forward to going in. I love that I feel like I am good at this. I can do this and I can do this WELL. I like my job, I like the people I work with and I know that give me a little time, and I will get a promotion. Hmmmm . . . I love my life!
Sep 13, 2007
Rockin Day
Sep 12, 2007
Thirteen Things
The purpose of the meme is to get to know everyone who participates a little bit better every Thursday. Visiting fellow Thirteeners is encouraged! If you participate, leave the link to your Thirteen in others comments. It’s easy, and fun! Be sure to update your Thirteen with links that are left for you, as well! I will link to everyone who participates and leaves a link to their 13 things. Trackbacks, pings, comment links accepted!
View More Thursday Thirteen Participants
Sep 11, 2007
Sep 10, 2007
Monday Down five more to go
Work went well and I manaaged not to lose my voice while talking. Hopefully my sore throat and my lungs are all the way better tomorrow.
Princess got through her Monday too. She was so sweet getting on the bus. I LOVE this town. She forgot her backpack on the school bus and was completely distraught. Prince Charming called and asked if this was the same bus that was going to be dropping off the older kids this afternoon. The lady on the phone told him that it was and he could go down to the busstop to meet it and he could get her backpack, HOWEVER . . . . while he was on the phone with her, he looked out our window and the school bus pulled up to our front door and the driver got out of the bus and brought Princess her backpack. He doesn't even pick her up at her front door, but he has seen her walking down to the stop and knew where she lived. I LOVE this driver.