I have been gone for a few months. My last post was in August. Since then My life was a whirlwind of tests, and testing, Dr's appointments and parties and running all over three counties to get stuff done and do some visiting before Caleigh was born.
Alex got home on September 16. Caleigh was born on October 2nd. Check out the Life and Times of Sara Blog( http://cheshireprincess.blogspot.com/ )
I am going to try and post a few of my new and Yummy recipes this week..
Love Sara
Wednesday, October 24, 2007
Saturday, August 4, 2007
Chicken Salad
This is an easy lunch to make and take. It is good with left over grilled chicken or canned.
2 grilled chicken pieces (I prefer breasts) in medium diced pieces about 2 cups
1/2 c each,
cucumber, peeled, seeded and diced
green onion, the white and the green
chopped cilantro
1/2 c cottage cheese
1/2 c sour cream (I use low fat or non fat)
Directions-
Mix together all ingredients, with cottage cheese. Add sour cream a little at a time until you reach desired consistancy. Serve with tortilla chips, on tostada shells, with crackers, or on top of a green salad.
The cucumber adds a nice crunch. If you make it with left over grilled chicken that is already seasoned, wait until it is all done to add salt or pepper. This is a really good use of leftover, chicken from chicken tacos, Pollo Asada, whole rotisserie chicken, or even thanksgiving turkey. It stores well for about three days, but it won't last that long. Hubby likes a little shredded cheese on top.
Sometimes, we do this as a trio of salads, chicken salad, egg salad and tuna salad or a green salad. That way it is really nice on a hot day.
Love Sara
2 grilled chicken pieces (I prefer breasts) in medium diced pieces about 2 cups
1/2 c each,
cucumber, peeled, seeded and diced
green onion, the white and the green
chopped cilantro
1/2 c cottage cheese
1/2 c sour cream (I use low fat or non fat)
Directions-
Mix together all ingredients, with cottage cheese. Add sour cream a little at a time until you reach desired consistancy. Serve with tortilla chips, on tostada shells, with crackers, or on top of a green salad.
The cucumber adds a nice crunch. If you make it with left over grilled chicken that is already seasoned, wait until it is all done to add salt or pepper. This is a really good use of leftover, chicken from chicken tacos, Pollo Asada, whole rotisserie chicken, or even thanksgiving turkey. It stores well for about three days, but it won't last that long. Hubby likes a little shredded cheese on top.
Sometimes, we do this as a trio of salads, chicken salad, egg salad and tuna salad or a green salad. That way it is really nice on a hot day.
Love Sara
Friday, August 3, 2007
Spicy Black Beans and Con Gris
Ok. So we are going to cover two recipes. Spicy Black Beans, a super yummy, easy dish that takes no time, and Con Gris a Cuban classic, that is easy, and tasty.
Spicy Black Beans
2 cans of Black Beans (drained and rinsed)
1-2 serrano chiles
1/2 onion diced
1/4 c cilantro chopped
16 oz of chicken or vegetable stock
Directions- If you want the beans to be not too spicy, use only one serrano and leave it whole, medium spicy, cut it in half and remove all the seeds and white pith from inside, Med-hot use 2 serranos sliced, and cleaned (all the seeds and white pith) then dice, Hot (this will not melt the roof of your mouth, but it will be a pleasant heat for those of us that like it) use 2 serranos and either slice, or dice leaving in the seeds. Saute' onions in 1 tbs of olive oil. In a baking dish (ceramic, not metal) combine all ingredients. Add salt and pepper to taste, bake 350* for 20 -30 minutes. Less time in the oven means more sauce, more time means less sauce and richer taste.
Con Gris
2 cans black beans (drained, reserve liquid)
1 1/2 c rice (white or brown)
2 Tbs minced garlic
1/2 c diced onion
salt, pepper
water or chicken stock
In a large pot saute' garlic and onion in 1 Tbs of olive oil. Add water to reserved bean liquid to bring up to three cups. Add beans and rice to onions and garlic. Add water and bean liquid. Bring to a boil, reduce heat to a low simmer and cover and cook for the time recommended on the rice package. White it is usually 20-30 minutes, Brown it is 30-45 minutes. The rice will look grey and the beans will have flavored all of it. VERRRRYYYYY GOOODDD. This is really good as a side dish to steak, carne asada, grilled chicken or even fish. Optional toppings include, queso fresco, or shredded cheddar, sour cream, and cilantro. This only gets better as leftovers and is easily frozen. To use after freezing allow to defrost in the fridge. Reheat in the microwave with a wet paper towel over. Hubby loves it the next morning, reheat about 1/2-1 c of con gris and fry or poach (I prefer poached) One or two eggs, place eggs over the top and mix it all up, (so the egg yolk mixes in and you get a little of everything in each bite). YUMMY especially in the winter.
Love Sara
Spicy Black Beans
2 cans of Black Beans (drained and rinsed)
1-2 serrano chiles
1/2 onion diced
1/4 c cilantro chopped
16 oz of chicken or vegetable stock
Directions- If you want the beans to be not too spicy, use only one serrano and leave it whole, medium spicy, cut it in half and remove all the seeds and white pith from inside, Med-hot use 2 serranos sliced, and cleaned (all the seeds and white pith) then dice, Hot (this will not melt the roof of your mouth, but it will be a pleasant heat for those of us that like it) use 2 serranos and either slice, or dice leaving in the seeds. Saute' onions in 1 tbs of olive oil. In a baking dish (ceramic, not metal) combine all ingredients. Add salt and pepper to taste, bake 350* for 20 -30 minutes. Less time in the oven means more sauce, more time means less sauce and richer taste.
Con Gris
2 cans black beans (drained, reserve liquid)
1 1/2 c rice (white or brown)
2 Tbs minced garlic
1/2 c diced onion
salt, pepper
water or chicken stock
In a large pot saute' garlic and onion in 1 Tbs of olive oil. Add water to reserved bean liquid to bring up to three cups. Add beans and rice to onions and garlic. Add water and bean liquid. Bring to a boil, reduce heat to a low simmer and cover and cook for the time recommended on the rice package. White it is usually 20-30 minutes, Brown it is 30-45 minutes. The rice will look grey and the beans will have flavored all of it. VERRRRYYYYY GOOODDD. This is really good as a side dish to steak, carne asada, grilled chicken or even fish. Optional toppings include, queso fresco, or shredded cheddar, sour cream, and cilantro. This only gets better as leftovers and is easily frozen. To use after freezing allow to defrost in the fridge. Reheat in the microwave with a wet paper towel over. Hubby loves it the next morning, reheat about 1/2-1 c of con gris and fry or poach (I prefer poached) One or two eggs, place eggs over the top and mix it all up, (so the egg yolk mixes in and you get a little of everything in each bite). YUMMY especially in the winter.
Love Sara
Thursday, August 2, 2007
Mahi Tacos
This is a recipe that I created in an attempt to recreate something from one of my favorite restaurants (Rubios). While the restaurant is famous for the fried fish tacos, I love their grilled fish tacos.
I use frozen Mahi Mahi. These are individually wrapped in 5-8 oz pieces. One piece usually makes two well stuffed tacos. I base all my recipes on the fact that it is Hubby and I eating. But the recipes can be doubled quite easily.
Recipe-
2 frzn Mahi Mahi fillets ( These defrost fastest under cool running water. I put them in a bowl or a pitcher, still wrapped, and turn the water on to a little more than a trickle)
1 lemon and 1 lime, juiced and zested.
1/2 bunch of cilantro, chopped.
1 tbs Mrs. Dash (I use the Table Blend, but the Extra Spicy works well too.)
2-3 tbs olive oil
In a large ziplock bag, combine juice, zest, olive oil, all but 1Tbs of the cilantro, and the Mrs.Dash. Seal the bag and shake to combine. Add the fillets, reseal and push as much of the air out as possible. Allow to marinate in the fridge for 15-30 minutes (any longer and you are making ceviche. Also a yummy, healthy food, but not what we are going for.)
While that is marinating, make the sauce.
1 c sour cream
1 lemon, juiced
Cilantro, the remainder
1/2 Tbs Mrs. Dash
1 tsp each garlic, and parsley.
Mix all the ingredients. The lemon juice should thin the sour cream, just a bit to make it like a sauce, and not a dip. refridgerate until time to serve.
Heat the barbeque. I like to oil my barbeque grates, and then heat it up for about 10 minutes ( I use a gas grill). This gets the grill really hot. Place the fish, and give them about five minutes on the first side and about three on the flip side. DON"T FUSS WITH THEM. Leave them alone until you are ready to flip, and use a spatula to flip rather than tongs. When they are ready, the meat should pull apart easily and be white all the way through. Transfer them to a plate or pan ( I use a pie pan) and cover with foil.
Slice about 1/2 a head of white cabbage really thin. Dice up 1 tomato and one avocado. Shred cheddar cheese, or open the package. Warm two corn tortillas per person.
Using a fork, seperate the fish. Start at one end or corner of the fish and pull the fork through the meat, this should give you nice chunky flaky bites.
Assembly-
Lay out tortilla, spread one tsp of sauce down the center. Add fish, cheese, cabbage just to cover, tomatoes and avocado. I like green tomatillo style salsa on mine, hubby likes a little bit more lemon. Repeat and eat. Two fillets usually make 4-5 tacos. We usually eat this just as is, but it could be served with spicy black beans (recipe soon...) and rice. This recipe also makes excellent Mahi burritos, trade out the corn tortillas for burrito sized flour tortillas, and build the same way, then fold, roll and eat. Hubby prefers no cabbage and more fish on the burritos.
I use frozen Mahi Mahi. These are individually wrapped in 5-8 oz pieces. One piece usually makes two well stuffed tacos. I base all my recipes on the fact that it is Hubby and I eating. But the recipes can be doubled quite easily.
Recipe-
2 frzn Mahi Mahi fillets ( These defrost fastest under cool running water. I put them in a bowl or a pitcher, still wrapped, and turn the water on to a little more than a trickle)
1 lemon and 1 lime, juiced and zested.
1/2 bunch of cilantro, chopped.
1 tbs Mrs. Dash (I use the Table Blend, but the Extra Spicy works well too.)
2-3 tbs olive oil
In a large ziplock bag, combine juice, zest, olive oil, all but 1Tbs of the cilantro, and the Mrs.Dash. Seal the bag and shake to combine. Add the fillets, reseal and push as much of the air out as possible. Allow to marinate in the fridge for 15-30 minutes (any longer and you are making ceviche. Also a yummy, healthy food, but not what we are going for.)
While that is marinating, make the sauce.
1 c sour cream
1 lemon, juiced
Cilantro, the remainder
1/2 Tbs Mrs. Dash
1 tsp each garlic, and parsley.
Mix all the ingredients. The lemon juice should thin the sour cream, just a bit to make it like a sauce, and not a dip. refridgerate until time to serve.
Heat the barbeque. I like to oil my barbeque grates, and then heat it up for about 10 minutes ( I use a gas grill). This gets the grill really hot. Place the fish, and give them about five minutes on the first side and about three on the flip side. DON"T FUSS WITH THEM. Leave them alone until you are ready to flip, and use a spatula to flip rather than tongs. When they are ready, the meat should pull apart easily and be white all the way through. Transfer them to a plate or pan ( I use a pie pan) and cover with foil.
Slice about 1/2 a head of white cabbage really thin. Dice up 1 tomato and one avocado. Shred cheddar cheese, or open the package. Warm two corn tortillas per person.
Using a fork, seperate the fish. Start at one end or corner of the fish and pull the fork through the meat, this should give you nice chunky flaky bites.
Assembly-
Lay out tortilla, spread one tsp of sauce down the center. Add fish, cheese, cabbage just to cover, tomatoes and avocado. I like green tomatillo style salsa on mine, hubby likes a little bit more lemon. Repeat and eat. Two fillets usually make 4-5 tacos. We usually eat this just as is, but it could be served with spicy black beans (recipe soon...) and rice. This recipe also makes excellent Mahi burritos, trade out the corn tortillas for burrito sized flour tortillas, and build the same way, then fold, roll and eat. Hubby prefers no cabbage and more fish on the burritos.
Wednesday, August 1, 2007
Eat More Lose Weight?
So, I have described th daily plan for eating for my Gestational Diabetes. It is what usually comes out to between 3-5 cups of food for every meal. Plus snacks and fruit. Since my diagnosis and being put on this diet I have gained 3 lbs, and nothing since my last appointment 2 weeks ago yesterday. My Nurse Practioner yesterday said that this is a very healthy diet and one that I could lose weight quickly on after the baby.
Now, here is the logic behind it. When you skip meals, your body doesn't know where or when the next source of nutrition will come, so it starts to conserve energy. (energy is stored as .... FAT) However when you eat a diet with large portions of easy to use (fruit, dairy and vegetables) and complex energy sources (carbs and protein), your body barely finishes using one meal before you start putting more in. Your body needs constant fuel. That is why the best "Diet GURU Corporations" all incorporate snacks into their well portioned meal plans. So what should the regular person trying to eat healthy and lose weight take from this. Eat breakfast, (Your mother was right it really is important). Have a mid-morning snack, (like a piece of fruit and some cheese and crackers, or yogurt and part of a muffin or bagel). Have lunch, and eat your salad with it. Green vegetables help our system to run smoothly, and they are easy to burn food. If you eat a salad first you are less likely to overeat when lunch comes, and at the very least you will eat slower. Have an afternoon snack, a piece of fruit, or a fruit cup. This will be much better that another cup of coffee, diet soda, or a frappaccino. Have a healthy dinner. Have two veggies and one starch, a protein and you can even have a roll.
First of all is you eat like this you will almost never be hungry. You will burn energy all day long, and you will start to lose weight. This is a healthy life style change type of eating rather than a quick fix DIET that teaches you nothing except that 1) Grapefruit and tuna do not a meal make or 2) That you never want to see another popcorn cake as long as you live.
This is a way to enjoy eating again, rather than stress over how much this will add to the waistline. After all, who wants to just eat to live, we should WANT to eat, we should live to eat good food...
Love, Sara
Now, here is the logic behind it. When you skip meals, your body doesn't know where or when the next source of nutrition will come, so it starts to conserve energy. (energy is stored as .... FAT) However when you eat a diet with large portions of easy to use (fruit, dairy and vegetables) and complex energy sources (carbs and protein), your body barely finishes using one meal before you start putting more in. Your body needs constant fuel. That is why the best "Diet GURU Corporations" all incorporate snacks into their well portioned meal plans. So what should the regular person trying to eat healthy and lose weight take from this. Eat breakfast, (Your mother was right it really is important). Have a mid-morning snack, (like a piece of fruit and some cheese and crackers, or yogurt and part of a muffin or bagel). Have lunch, and eat your salad with it. Green vegetables help our system to run smoothly, and they are easy to burn food. If you eat a salad first you are less likely to overeat when lunch comes, and at the very least you will eat slower. Have an afternoon snack, a piece of fruit, or a fruit cup. This will be much better that another cup of coffee, diet soda, or a frappaccino. Have a healthy dinner. Have two veggies and one starch, a protein and you can even have a roll.
First of all is you eat like this you will almost never be hungry. You will burn energy all day long, and you will start to lose weight. This is a healthy life style change type of eating rather than a quick fix DIET that teaches you nothing except that 1) Grapefruit and tuna do not a meal make or 2) That you never want to see another popcorn cake as long as you live.
This is a way to enjoy eating again, rather than stress over how much this will add to the waistline. After all, who wants to just eat to live, we should WANT to eat, we should live to eat good food...
Love, Sara
Thursday, July 26, 2007
Chicken Parmaseana
Yes I realise that I spelled it wrong. In our world (Hubby and Me) it is about the cheese and flavors, not the cooking process. The regular spelling implies that the dish is from the Parma region of Italy. My way implies that it is going to have alot of cheese on it.
Okay some of my recipes are all about the ingredients. This one is all about the process... The ingredients are mostly store bought and pre-made.
Recipe-
One chicken patty per person. (as previously stated for this I really like the Morning Star Farms Chick Patties) A breaded chicken breast or a couple of chicken tenders would work as well.
One can (12 oz) per 2 servings of Del Monte Diced Tomatoes with Basil and Oregano. (or favorite spaghetti sauce, canned or homemade)
1/2 package (per 2 servings) of favorite pasta. I like Angel Hair.
Sliced Mozzarella (1 slice per chick patty, 2 per for chick breast or tenders)
1/4 c Parmesan cheese per serving. (this will be divided between the chicken and the pasta)
Directions-
Cook chicken according to package. Cook pasta. Remove chicken and turn broiler on. Spoon tomatoes (or sauce) onto chicken, about 2 tbs per chick patty. Sprinkle Parmesan cheese over, and lay a slice of mozzarella on top. Place under broiler for 1-2 minutes, just long enough to melt the cheese.
Toss remainder of can of tomatoes with hot pasta. Serve 1/2-1 c of pasta and tomatoes cover with Parmesan cheese. Serve melty, cheesey, gooey chicken along side.
Despite the cheese, this is a really light meal. The tomatoes are really fresh, and the chick patties version can be done so quickly that it doesn't heat up the house, those can be microwaved. So this is really good in the summer, too. The tossed tomatoes and pasta is really yummy as a cold lunch the next day.
Variation.
Instead of making pasta, toast a sourdough sandwich roll. Place a bit of tomatoes or sauce on bread and add cheese, broil to melt cheese. Cut chicken in half, place chicken on the sandwich roll. Close and Eat. Serve with a salad, veggies (Veggie Convicts see may post Eat Your Veggies) or french fries.
Okay some of my recipes are all about the ingredients. This one is all about the process... The ingredients are mostly store bought and pre-made.
Recipe-
One chicken patty per person. (as previously stated for this I really like the Morning Star Farms Chick Patties) A breaded chicken breast or a couple of chicken tenders would work as well.
One can (12 oz) per 2 servings of Del Monte Diced Tomatoes with Basil and Oregano. (or favorite spaghetti sauce, canned or homemade)
1/2 package (per 2 servings) of favorite pasta. I like Angel Hair.
Sliced Mozzarella (1 slice per chick patty, 2 per for chick breast or tenders)
1/4 c Parmesan cheese per serving. (this will be divided between the chicken and the pasta)
Directions-
Cook chicken according to package. Cook pasta. Remove chicken and turn broiler on. Spoon tomatoes (or sauce) onto chicken, about 2 tbs per chick patty. Sprinkle Parmesan cheese over, and lay a slice of mozzarella on top. Place under broiler for 1-2 minutes, just long enough to melt the cheese.
Toss remainder of can of tomatoes with hot pasta. Serve 1/2-1 c of pasta and tomatoes cover with Parmesan cheese. Serve melty, cheesey, gooey chicken along side.
Despite the cheese, this is a really light meal. The tomatoes are really fresh, and the chick patties version can be done so quickly that it doesn't heat up the house, those can be microwaved. So this is really good in the summer, too. The tossed tomatoes and pasta is really yummy as a cold lunch the next day.
Variation.
Instead of making pasta, toast a sourdough sandwich roll. Place a bit of tomatoes or sauce on bread and add cheese, broil to melt cheese. Cut chicken in half, place chicken on the sandwich roll. Close and Eat. Serve with a salad, veggies (Veggie Convicts see may post Eat Your Veggies) or french fries.
Saturday, July 21, 2007
Food Review....Mock Chicken Patty
I said I would review Yummy foods that are healthy. So here it goes.
Hubby loves Chicken Parmaseana. Whenever we go out he orders that. I knew I could make it better at home. So I started looking for help, I hate frying things, it is messy and time consuming. I looked at frozen, breaded chicken patties, breasts and even strips. They all had upwards of 800 mgs of sodium and at least 13 grams of fat. Every chicken patty we tried seemed to be pressed and molded concoctions of various meat. They didn't taste very good and often had gristly bits.
Then I had a revelation, Morning Star Farms. This is a company that makes vegetarian meat replacements. They are made from Textured Vegetable Protein. Known as TVP to vegans and vegetarians. It is a soy product, but tastes nothing like soy milk, baby formula or tofu. Hubby and I love their ground meat replacer, I like their sausage and my sister loves the buffalo wings and corn dogs, so why not give it a try. They have two Chick Patties products, the Original and Parmesean Ranch. I wasn't sure about the Parmesean Ranch flavor over the Original, because often when things are flavored the flavoring is too much and over powers the food. The Parmesean Ranch was delicious, a nice herby outside and a delicious "chickeny" inside. Either one works perfectly for Chicken Parmeseana, Chicken Parmaseana Sandwiches, or Chicken Patty Sandwiches.
The Original flavor has 540 mgs of sodium and only 6 grams of fat. They come in a package of four, wraped in two sealed plastic packs, to keep them fresh. In the stores that I find them in, they are between $3.50 and $5.00 a package. But if you compare that to the cost of two meals worth of meat, it is reasonable. ( It is just Hubby and I and one patty each is good for a meal.)
They cook up quickly in the micro or in the oven. I usually use a blended cooking method, giving them a minute in the micro and using the broiler to melt cheese and sauce over the tops.
If you haven't tried one of their products I highly recommend starting with these. They taste like real chicken, there are no gristly bits or wierd pressed meat texture. They have a real meat mouth feel, and even look like real chicken patties. (Yes, you can fool your friends.)
Try something new. Love Sara
Hubby loves Chicken Parmaseana. Whenever we go out he orders that. I knew I could make it better at home. So I started looking for help, I hate frying things, it is messy and time consuming. I looked at frozen, breaded chicken patties, breasts and even strips. They all had upwards of 800 mgs of sodium and at least 13 grams of fat. Every chicken patty we tried seemed to be pressed and molded concoctions of various meat. They didn't taste very good and often had gristly bits.
Then I had a revelation, Morning Star Farms. This is a company that makes vegetarian meat replacements. They are made from Textured Vegetable Protein. Known as TVP to vegans and vegetarians. It is a soy product, but tastes nothing like soy milk, baby formula or tofu. Hubby and I love their ground meat replacer, I like their sausage and my sister loves the buffalo wings and corn dogs, so why not give it a try. They have two Chick Patties products, the Original and Parmesean Ranch. I wasn't sure about the Parmesean Ranch flavor over the Original, because often when things are flavored the flavoring is too much and over powers the food. The Parmesean Ranch was delicious, a nice herby outside and a delicious "chickeny" inside. Either one works perfectly for Chicken Parmeseana, Chicken Parmaseana Sandwiches, or Chicken Patty Sandwiches.
The Original flavor has 540 mgs of sodium and only 6 grams of fat. They come in a package of four, wraped in two sealed plastic packs, to keep them fresh. In the stores that I find them in, they are between $3.50 and $5.00 a package. But if you compare that to the cost of two meals worth of meat, it is reasonable. ( It is just Hubby and I and one patty each is good for a meal.)
They cook up quickly in the micro or in the oven. I usually use a blended cooking method, giving them a minute in the micro and using the broiler to melt cheese and sauce over the tops.
If you haven't tried one of their products I highly recommend starting with these. They taste like real chicken, there are no gristly bits or wierd pressed meat texture. They have a real meat mouth feel, and even look like real chicken patties. (Yes, you can fool your friends.)
Try something new. Love Sara
Thursday, July 19, 2007
Spaghetti and Meatballs
Yes, even with the gestational diabetes I can have this starch heavy treat. The trick, make everything yourself.
I made a veggie heavy red sauce and my own meatballs.
Here is the recipe.
(WARNING this is not a one pot recipe... But good food is worth a little extra cleanup)
Meatballs
1 1/2 lbs ground turkey (you can change 1/2 lb of that for hot or itallian turkey sausage)
1/2 medium onion diced, fine
3-4 cloves of garlic minced (or 2 tsps of minced garlic from a jar)
1-2 Tbs breadcrumbs
1 egg, scrambled
Herbs (dry)
1 Tbs of Fines Herbs (or 1 tsp each of rosemarry, thyme, savory, and oregano)
1 Tbs of basil
1-2 tsps of pepper
(I don't cook with salt, but if you like salt 1/2 -1 tsp of salt also)
2 Tbs of flour and 1Tbs of breadcrumbs for dredging.
Mix all ingredients, (by hand is really best) the mixture should feel a little moist. I used a deep bowled 1 Tbs measuring spoon, but you could do it with a small ice cream scoop or a large spoon.
The meatballs should be about 1 inch across. Form them with your hands and drop them onto the plate with the flour. Shake them around a bit, just to get them covered, then try to shake off the excess flour. Cook over medium high heat in 1tbs of olive oil for 5 minutes before turning. Cook for another five minutes, cover with blended sauce and cook on low heat for 20-30 minutes.
Sauces (yes technically there are two)
1 lg can of whole peeled tomatoes, drained reserve the liquid
3 cans of diced tomatoes, drained reserve the liquid
1 zucchini, diced
1 carrot diced (i omitted this )
8-10 mushrooms diced
1/2 med onion diced
3-4 garlic cloves minced (or 1-2 tsps of minced from a jar)
Herbs (same ammounts as above for each sauce.)
2 bay leaves
Sauce 1 (for the meatballs)
2 cans of tomatoes, drained, and reserve the liquid.
1-2 tsps of minced garlic
Olive oil
In a medium pot heat the oil and garlic, for 1-2 minutes over medium heat. Add tomatoes. Cook over medium heat for about 15 minutes.
In a medium pan combine all the reserved liquid, one bay leaf and the herbs. Reduce, (cook over medium high to high heat for 20-30 minutes until the liquid is reduced.) this concentrates the flavor.
Pour tomatoes and reduced liquid (remove bay leaf), into a blender. Cover, remove small cap or vent the lid and cover with a tea towel. Blend until smooth, about 2 minutes. Pour 2/3 of this sauce over the meatballs when ready and cook acording to meatball recipe.
Sauce 2
In a large pan. Heat olive oil over medium heat. Add garlic and onions. Sautee' for about 2 minutes, add zucchini and carrots, 2 minutes more. Add mushrooms and cook for about 5 more minutes. Crush whole tomatoes, (by hand, over the pan) and add to veggies. Add diced tomatoes, bay leaf and herbs. Add reserved meatball sauce. Cook over medioum low heat for 20-30 minutes. It will thicken and reduce slightly, stir often. Serve over whole wheat pasta or spaghetti squash.
For my diet I had 1 c of pasta ( I prefer angel hair, 2 starches), 1 c of tomato sauce (2 veggies), 4 meatballs (4 protein), one piece of whole wheat toast with butter, garlic and riccota cheese, (1 starch and 1/2 milk) and some parmasean cheese on top (1/2 milk).
Super Yummy. Next day, have open face meatball sandwiches with tomato sauce and cheese.
You can eat yummy and eat healthy too..
Love Sara
I made a veggie heavy red sauce and my own meatballs.
Here is the recipe.
(WARNING this is not a one pot recipe... But good food is worth a little extra cleanup)
Meatballs
1 1/2 lbs ground turkey (you can change 1/2 lb of that for hot or itallian turkey sausage)
1/2 medium onion diced, fine
3-4 cloves of garlic minced (or 2 tsps of minced garlic from a jar)
1-2 Tbs breadcrumbs
1 egg, scrambled
Herbs (dry)
1 Tbs of Fines Herbs (or 1 tsp each of rosemarry, thyme, savory, and oregano)
1 Tbs of basil
1-2 tsps of pepper
(I don't cook with salt, but if you like salt 1/2 -1 tsp of salt also)
2 Tbs of flour and 1Tbs of breadcrumbs for dredging.
Mix all ingredients, (by hand is really best) the mixture should feel a little moist. I used a deep bowled 1 Tbs measuring spoon, but you could do it with a small ice cream scoop or a large spoon.
The meatballs should be about 1 inch across. Form them with your hands and drop them onto the plate with the flour. Shake them around a bit, just to get them covered, then try to shake off the excess flour. Cook over medium high heat in 1tbs of olive oil for 5 minutes before turning. Cook for another five minutes, cover with blended sauce and cook on low heat for 20-30 minutes.
Sauces (yes technically there are two)
1 lg can of whole peeled tomatoes, drained reserve the liquid
3 cans of diced tomatoes, drained reserve the liquid
1 zucchini, diced
1 carrot diced (i omitted this )
8-10 mushrooms diced
1/2 med onion diced
3-4 garlic cloves minced (or 1-2 tsps of minced from a jar)
Herbs (same ammounts as above for each sauce.)
2 bay leaves
Sauce 1 (for the meatballs)
2 cans of tomatoes, drained, and reserve the liquid.
1-2 tsps of minced garlic
Olive oil
In a medium pot heat the oil and garlic, for 1-2 minutes over medium heat. Add tomatoes. Cook over medium heat for about 15 minutes.
In a medium pan combine all the reserved liquid, one bay leaf and the herbs. Reduce, (cook over medium high to high heat for 20-30 minutes until the liquid is reduced.) this concentrates the flavor.
Pour tomatoes and reduced liquid (remove bay leaf), into a blender. Cover, remove small cap or vent the lid and cover with a tea towel. Blend until smooth, about 2 minutes. Pour 2/3 of this sauce over the meatballs when ready and cook acording to meatball recipe.
Sauce 2
In a large pan. Heat olive oil over medium heat. Add garlic and onions. Sautee' for about 2 minutes, add zucchini and carrots, 2 minutes more. Add mushrooms and cook for about 5 more minutes. Crush whole tomatoes, (by hand, over the pan) and add to veggies. Add diced tomatoes, bay leaf and herbs. Add reserved meatball sauce. Cook over medioum low heat for 20-30 minutes. It will thicken and reduce slightly, stir often. Serve over whole wheat pasta or spaghetti squash.
For my diet I had 1 c of pasta ( I prefer angel hair, 2 starches), 1 c of tomato sauce (2 veggies), 4 meatballs (4 protein), one piece of whole wheat toast with butter, garlic and riccota cheese, (1 starch and 1/2 milk) and some parmasean cheese on top (1/2 milk).
Super Yummy. Next day, have open face meatball sandwiches with tomato sauce and cheese.
You can eat yummy and eat healthy too..
Love Sara
Diabetic Irish Breakfast
Our first morning in Ireland, we went down to breakfast in the hotel restaurant. The waiter thought we were with a tour group and asked us if we wanted the Traditional Irish Breakfast or eggs and bacon. We hadn't seen any menus, so we kind of assumed "How quaint they only have two breakfast offerings." So we all got the Traditional Irish Breakfast. We were expecting, potatoes (it is Ireland afterall), maybe oatmeal or other poridge, and Irish soda bread. No, No, and No. We got a tray with dry white toast (cold, not refridgerated but not hot). We all got coffee, we had to ask for tea or anything else to drink. The main plate was three kinds of sausage, Black (which I swear is related to blood sausage or scrapple), white (a little more like scrapple than anything) and either one huge or two smaller pork links, 1 fried egg, grilled tomato halves, and three or four sauteed mushroom caps. Needless to say James, the Texan Meatatarian, was happy. Mom and I were a little like "When in Rome.." Both of us knowing coming to the understanding that this vacation was going to be hard on our respective diets.
So, recently I was diagnosed with Gestational Diabetes. For breakfast I can have 2 proteins and once starch. I have been having one piece of whole wheat toast, one piece of vegetarian sausage, and one fried egg. Mushrooms are on my list of foods that I can eat as much of as I want and I like them, so they end up on or in almost everything.
So the Diabetic Irish Breakfast is
One piece of toast.
One fried egg to your liking. One piece of sausage ( I like the patty kind, it layers better)
Sauteed mushrooms, 2-4 depending on size and liking (I slice them up for faster cooking)
Place the toast (buttered if you like) on the plate, place sausage patty, one fried egg, and mushrooms. I recently found that the mushrooms layer better between the egg and the sausage, but if I were serving this I would put them on top. Then I cut it up into bite size squares and eat. Between the whole wheat and the egg and sausage this is really quite filling.
The rest of my breakfast comes as a snack about two hours later, I usually have 1 c of plain yogurt and 1c of strawberries or raspberries mixed in, and another piece of toast.
This is a really healthy and satisfying way to eat, because you eat about every two hours, and your tummy is never not full. That keeps you from snacking on bad stuff or gorging when you are starving. Plus you body and brain always have fuel, so your body never feels like it is being starved, which is what happens when you skip meals. (then the body starts to save all it can)
good luck.
So, recently I was diagnosed with Gestational Diabetes. For breakfast I can have 2 proteins and once starch. I have been having one piece of whole wheat toast, one piece of vegetarian sausage, and one fried egg. Mushrooms are on my list of foods that I can eat as much of as I want and I like them, so they end up on or in almost everything.
So the Diabetic Irish Breakfast is
One piece of toast.
One fried egg to your liking. One piece of sausage ( I like the patty kind, it layers better)
Sauteed mushrooms, 2-4 depending on size and liking (I slice them up for faster cooking)
Place the toast (buttered if you like) on the plate, place sausage patty, one fried egg, and mushrooms. I recently found that the mushrooms layer better between the egg and the sausage, but if I were serving this I would put them on top. Then I cut it up into bite size squares and eat. Between the whole wheat and the egg and sausage this is really quite filling.
The rest of my breakfast comes as a snack about two hours later, I usually have 1 c of plain yogurt and 1c of strawberries or raspberries mixed in, and another piece of toast.
This is a really healthy and satisfying way to eat, because you eat about every two hours, and your tummy is never not full. That keeps you from snacking on bad stuff or gorging when you are starving. Plus you body and brain always have fuel, so your body never feels like it is being starved, which is what happens when you skip meals. (then the body starts to save all it can)
good luck.
Wednesday, July 18, 2007
Gestational Diabetes
This is all new to me. I now have Gestational Diabetes (GD). It is a problem where the placenta has started to produce hormones in addition to what my body makes naturally. These hormones block the signals that tell my body to produce or use insulin. So, my blood sugar goes up. My blood sugars are not crazy, they for the most part are completely within range 98% of the time. That other two percent are my morning fast readings and the occasional reading post meal that is a little high. The morning fast readings are the ones that the Dr. is worried about. That is the longest period of time that the baby is exposed to these higher sugars. That can cause they baby to grow extra big, have very high blood sugar at birth, or possibly develop diabetes later in life. So we are working on taking care of those naughty morning numbers, with a medication (not insulin ).
Needless to say that because of this GD I am on a new and different diet. Realistically, the ammounts of proteins and veggies are what I should have been eating all along, so this would be an ideal diet for all pregnant women. The catch is the things I am not supposed to eat. I miss my chocolate, I miss being able to have a bowl of ice cream because I want it, and I miss Brown Bag Cookies (a local cookie bakery, super yummy).
All of these food issues, and testing and medicine should go away the day I deliver. But the diet is healthy and working so I will probably keep up with some of it after I deliver.
The diet.
Breakfast is two parts. Part one I get 2 protein and a starch. (usually two eggs scrambled or one egg and one vegetarian sausage and a piece of super whole grain toast) Part two, two hours later, is 1 dairy, one fruit and one starch. (usually 1 c of fat free plain yogurt, 1 c or strawberries or raspberries mixed into the yogurt, and another piece of toast. But it could be grapes, cherries, apple or nectarine, 1 oz of cheese and crackers)
Lunch is 1 dairy, 1 fruit, 3 protein, 2 veggie, 3 starch. Yesterday it was a grilled cheese sandwich with bacon, caramelized onions and avocado. Last week it was two open faced tuna salad sandwiches with cheese on top, and fruit and veggies on the side. One serving of veggies is 1/2 c cooked or 1 c raw, so between the fruit, veggies and if I have yogurt or cottage cheese for my dairy, that is four cups of food.
Dinner is 1 dairy, 1 fruit, 4 protien (between 4-6 oz of meat or seafood), 2 veggies and 3 starches(usually 1/3-1/2 c of cooked starches like potatoes, rice, pasta, etc)
I get to eat alot of food. But it has to be in the right portions and the right kinds. Whole grain breads versus sourdough or white. Baked, broiled or grilled rather than fried. I have been doing it for a week now and I am getting really good at "site measuring" my amounts. I have been able to eat out twice now. I can mentally check things off and keep track of my portions.
Speaking of which I have to go make lunch. I will post a few new recipes soon.
Love Sara
Needless to say that because of this GD I am on a new and different diet. Realistically, the ammounts of proteins and veggies are what I should have been eating all along, so this would be an ideal diet for all pregnant women. The catch is the things I am not supposed to eat. I miss my chocolate, I miss being able to have a bowl of ice cream because I want it, and I miss Brown Bag Cookies (a local cookie bakery, super yummy).
All of these food issues, and testing and medicine should go away the day I deliver. But the diet is healthy and working so I will probably keep up with some of it after I deliver.
The diet.
Breakfast is two parts. Part one I get 2 protein and a starch. (usually two eggs scrambled or one egg and one vegetarian sausage and a piece of super whole grain toast) Part two, two hours later, is 1 dairy, one fruit and one starch. (usually 1 c of fat free plain yogurt, 1 c or strawberries or raspberries mixed into the yogurt, and another piece of toast. But it could be grapes, cherries, apple or nectarine, 1 oz of cheese and crackers)
Lunch is 1 dairy, 1 fruit, 3 protein, 2 veggie, 3 starch. Yesterday it was a grilled cheese sandwich with bacon, caramelized onions and avocado. Last week it was two open faced tuna salad sandwiches with cheese on top, and fruit and veggies on the side. One serving of veggies is 1/2 c cooked or 1 c raw, so between the fruit, veggies and if I have yogurt or cottage cheese for my dairy, that is four cups of food.
Dinner is 1 dairy, 1 fruit, 4 protien (between 4-6 oz of meat or seafood), 2 veggies and 3 starches(usually 1/3-1/2 c of cooked starches like potatoes, rice, pasta, etc)
I get to eat alot of food. But it has to be in the right portions and the right kinds. Whole grain breads versus sourdough or white. Baked, broiled or grilled rather than fried. I have been doing it for a week now and I am getting really good at "site measuring" my amounts. I have been able to eat out twice now. I can mentally check things off and keep track of my portions.
Speaking of which I have to go make lunch. I will post a few new recipes soon.
Love Sara
Saturday, May 26, 2007
I Love Summer
It is summertime again and I am HAPPY. Fruit is coming back to the stores, it is fresh, beautiful and ready. I went to the store the other day and found cherries, peaches, tangerines, avocados, watermelon and cantaloupe all ripe and beautiful. So, I bought all of them. I have had more fruit in the last week than I have had in two months. I am pregnant, and for about two weeks i have been in a carb mood, and now we are in a fruit mood. Not a problem for me, I like fruit. When she gets into the scrambled eggs and ketchup mood I will not be happy.
So if you haven't gone shopping, go get some fruit. Try something new. Kiwi is a strange little fruit, but inside it is sweet and tart and YUMMY. Try papaya or mango. The produce manager in your store will know how to pick a ripe fruit, and will often let you sample it.
Love Sara
So if you haven't gone shopping, go get some fruit. Try something new. Kiwi is a strange little fruit, but inside it is sweet and tart and YUMMY. Try papaya or mango. The produce manager in your store will know how to pick a ripe fruit, and will often let you sample it.
Love Sara
Wednesday, May 16, 2007
Eat Your Veggies
Veggies have always been one of my favorite parts of dinner. Alex on the other hand only liked corn, broccoli, salads and potatoes. Well, after years of trying different recipes on him, he now likes asparagus, zucchini, spaghetti squash, yellow squash, almost anything that goes on salads, green beans, and even peas and mushrooms sometimes. He still doesn't like bell peppers, or other squash, or Brussel Sprouts, but I am convinced that i am part of the .001% of people who do like them. Here are a few of my recipes that have changed his mind about veggies.
Zucchini and Asparagus Convicts. (I grill them and the grill marks look like convicts uniforms)
In a large zip lock bag combine, 1/4 c balsamic vinegar, 1/4 c olive oil, the juice of one lemon, 1/2 tbsp pepper and Mrs. Dash. Cut the zucchini lengthwise, (i use a "v slicer" or mandolin on the thick slice setting) and "snap" the asparagus to remove the woody ends. Place veggies in zip lock bag to marinate for 30 minutes to an hour. Heat grill to 400 degrees or so, reduce heat to low under the veggies. Place veggies across grill plates and cook for about 2-3 minutes per side. Keep an eye on them, some grills retain more heat.
This recipe is really yummy with red onion slices, mushrooms and small par cooked potatoes as well. It is really good with steak, and fish dinners.
Veggie Lasagna
This is a long recipe, but I sneak veggies in by combining finely diced mushrooms, and zucchini in with the creamy ricotta mixture.
The third way that I sneak veggies past him is to use veggies in all of my casseroles. I use broccoli with the Tortellini Chicken Alfredo, mixed veggies with Chicken Pot Pie Bake, and Asian style veggies with my Potstickers dinner. (yes I will put these recipes up soon)
I hope you can use these ideas to feed your family veggies.
Zucchini and Asparagus Convicts. (I grill them and the grill marks look like convicts uniforms)
In a large zip lock bag combine, 1/4 c balsamic vinegar, 1/4 c olive oil, the juice of one lemon, 1/2 tbsp pepper and Mrs. Dash. Cut the zucchini lengthwise, (i use a "v slicer" or mandolin on the thick slice setting) and "snap" the asparagus to remove the woody ends. Place veggies in zip lock bag to marinate for 30 minutes to an hour. Heat grill to 400 degrees or so, reduce heat to low under the veggies. Place veggies across grill plates and cook for about 2-3 minutes per side. Keep an eye on them, some grills retain more heat.
This recipe is really yummy with red onion slices, mushrooms and small par cooked potatoes as well. It is really good with steak, and fish dinners.
Veggie Lasagna
This is a long recipe, but I sneak veggies in by combining finely diced mushrooms, and zucchini in with the creamy ricotta mixture.
The third way that I sneak veggies past him is to use veggies in all of my casseroles. I use broccoli with the Tortellini Chicken Alfredo, mixed veggies with Chicken Pot Pie Bake, and Asian style veggies with my Potstickers dinner. (yes I will put these recipes up soon)
I hope you can use these ideas to feed your family veggies.
Thursday, March 1, 2007
Where did she go??
You may be wondering why I haven't been posting about all my wonderful recipes recently. The reason, I was sick. I had morning sickness, actually I had this weird variety of the same idea. I was nauseous all day but it was always worse at night. So, needless to say, I wasn't exactly in the mood to cook. That has passed, thank god. Now, I am dealing with low blood sugar. As my mother put it, "babies are like parasites, they don't care where they get the nutrients from, they'll just take it." If I don't eat like a Hobbit, I get dizzy, nauseous, and faint. (fortunately I haven't actually fainted yet.) So I eat like a Hobbit. I get up and have first breakfast, usually a small bagel, or a small bowl of cereal, or toast with peanut butter. Then I wait a little while and make second breakfast for me and Alex. This is usually scrambled eggs, and fried potatoes, and some vegan sausage. Then about two hours later I have early lunch, this is usually a piece of fruit, some cheese, a handful of nuts (raw or dry roasted unsalted) or a small salad. Then I get second lunch a little while later. This is often a bowl of soup and some veggies. Then I make dinner, lately just for me, this is sometimes leftovers from a big meal the night before, or sometimes frozen veggies and rice, with a little bit of chicken. (I can't stand the smell of fish right now, so I am not cooking with it very often. I try to save any red meat that I am going to eat for a night when Alex and I can go out together.) Then depending on how late dinner was, or how late I am going to stay up I get a second post dinner snackerel. Sometimes this is just a couple pieces of cheese and some crackers or a little bit more of dinner. Then I get desert, (sometimes not every night). Desert is usually, a Skinny Cow Ice Cream Sandwich, or a small bowl of Sherbet.
So here I am eating 8-10 times a day, and it is only going to be more fun as I go along.
I will try to post some new fabulous cooking things soon. I am thinking some reviews might be in order, I have found some wonderful new HEALTHY, and easy products on the market.
Love Sara
So here I am eating 8-10 times a day, and it is only going to be more fun as I go along.
I will try to post some new fabulous cooking things soon. I am thinking some reviews might be in order, I have found some wonderful new HEALTHY, and easy products on the market.
Love Sara
Saturday, February 10, 2007
What I can't eat...
Now that I am pregnant I am learning that there are a great many things that I either shouldn't eat very often or things that I just flat out can't eat.
Out of the five kinds of cheese in my refrigerator at this moment, I can eat two. We have Munster, Feta, Queso Fresco, Cheddar, and Colby Jack. I am not supposed to eat, soft or unpastuerised cheese.
One book said I can't eat deli meat. I guess because they cut so many different kinds that it can harbor bacteria.
I can't eat certain types of fish and no raw shellfish (yeah, I am completely heart broken about not being able to eat raw oysters). I do however, LOVE sushi, Teka Maki (tuna rolls) as well as any other sushi or sashimi is out of the question. I can have tuna (no albacore) mahi mahi, cod, or shrimp, but only a maximum of 2 times a week.
I can't eat soft cooked eggs. ( I guess if I use pasteurised eggs, maybe)
Oh and the whole no alchohol, drugs or tobacco.
I am supposed to lots of vegetables, especially the dark leafy and raw kind. I am supposed to eat lots of protien and calcium rich foods. The problem right now I can't eat big meals and I can't stomach the smell of most meat. So, I am pretty good on the vegetables, lots of salads, and grilled cheese sandwiches. I try to eat some meat at least once a day and i drink at least one glass of milk or OJ. This is going to be really interesting. I hope i get past the food sensitivity part.
Out of the five kinds of cheese in my refrigerator at this moment, I can eat two. We have Munster, Feta, Queso Fresco, Cheddar, and Colby Jack. I am not supposed to eat, soft or unpastuerised cheese.
One book said I can't eat deli meat. I guess because they cut so many different kinds that it can harbor bacteria.
I can't eat certain types of fish and no raw shellfish (yeah, I am completely heart broken about not being able to eat raw oysters). I do however, LOVE sushi, Teka Maki (tuna rolls) as well as any other sushi or sashimi is out of the question. I can have tuna (no albacore) mahi mahi, cod, or shrimp, but only a maximum of 2 times a week.
I can't eat soft cooked eggs. ( I guess if I use pasteurised eggs, maybe)
Oh and the whole no alchohol, drugs or tobacco.
I am supposed to lots of vegetables, especially the dark leafy and raw kind. I am supposed to eat lots of protien and calcium rich foods. The problem right now I can't eat big meals and I can't stomach the smell of most meat. So, I am pretty good on the vegetables, lots of salads, and grilled cheese sandwiches. I try to eat some meat at least once a day and i drink at least one glass of milk or OJ. This is going to be really interesting. I hope i get past the food sensitivity part.
Monday, January 29, 2007
Avocado Bruschetta
YUMMY. This was such a Yummy experiment. This is a delicious snack with lots of heart healthy elements.
Here is the recipe.
In a medium bowl combine 3-4 diced garlic cloves, 1 tsp basil, 1/2 tsp each of pepper and onion powder and about 1 tsp of lemon zest, cover with about 1 Tbs of olive oil. Set aside.
Score the skin of two medium tomatoes ( or 6-8 Plum or Roma tomatoes). (Scoring is: start at the stem end and just barely cut the skin all the way around, turn the tomato and repeat. The bottom of your tomato should have an "X" cut in the skin.) Drop the tomatoes into boiling water for (10 - 45 seconds) or just until the edges of the cuts start to curl, remove and place in ICE water. Then you should be able to peel the skin off the tomatoes. Dice the tomatoes after they are peeled. Move the diced tomatoes to a strainer, to drain off any excess moisture.
Cut 1 avocado in half. (Start at the stem end and cut down until you hit the pit, then follow your blade all the way around the Avo. It should come apart with a gentle twist.) Cut the halves in half again, so you are now working with avocado quarters. Dice the avocado, and add to the bowl with the garlic. Add the drained tomatoes and mix gently.
Start your broiler, (a toaster oven will also work) and slice either a baguette, or 2 sandwich rolls into about 1/2 inch slices. Coat with a little bit of olive oil, and toast uner the broiler. ("Don't walk away" says The Queen Of Burned Bread) After they are toasted sprinkle about 1 tsp of shredded cheese (we used Parmesean. But mozzerella, swiss, or any preferred chese would work) and return to the broiler to melt the cheese. When the Cheesy Toast is done melting, remove. Now Top with the Avocado Bruschetta. VIOLA!! (Doesn't that just sound YUMMY.)
This has no salt added to it. Avacado and olive oil are natural fats that your body can use and likes. Garlic in it's raw state is excellent for reducing blood pressure and is good for your liver. Tomatoes are full of good stuff including Vitamins C, D and Lycopine (good for eyes and prostate health). This was enough for about four servings. Eat happy!!!
Here is the recipe.
In a medium bowl combine 3-4 diced garlic cloves, 1 tsp basil, 1/2 tsp each of pepper and onion powder and about 1 tsp of lemon zest, cover with about 1 Tbs of olive oil. Set aside.
Score the skin of two medium tomatoes ( or 6-8 Plum or Roma tomatoes). (Scoring is: start at the stem end and just barely cut the skin all the way around, turn the tomato and repeat. The bottom of your tomato should have an "X" cut in the skin.) Drop the tomatoes into boiling water for (10 - 45 seconds) or just until the edges of the cuts start to curl, remove and place in ICE water. Then you should be able to peel the skin off the tomatoes. Dice the tomatoes after they are peeled. Move the diced tomatoes to a strainer, to drain off any excess moisture.
Cut 1 avocado in half. (Start at the stem end and cut down until you hit the pit, then follow your blade all the way around the Avo. It should come apart with a gentle twist.) Cut the halves in half again, so you are now working with avocado quarters. Dice the avocado, and add to the bowl with the garlic. Add the drained tomatoes and mix gently.
Start your broiler, (a toaster oven will also work) and slice either a baguette, or 2 sandwich rolls into about 1/2 inch slices. Coat with a little bit of olive oil, and toast uner the broiler. ("Don't walk away" says The Queen Of Burned Bread) After they are toasted sprinkle about 1 tsp of shredded cheese (we used Parmesean. But mozzerella, swiss, or any preferred chese would work) and return to the broiler to melt the cheese. When the Cheesy Toast is done melting, remove. Now Top with the Avocado Bruschetta. VIOLA!! (Doesn't that just sound YUMMY.)
This has no salt added to it. Avacado and olive oil are natural fats that your body can use and likes. Garlic in it's raw state is excellent for reducing blood pressure and is good for your liver. Tomatoes are full of good stuff including Vitamins C, D and Lycopine (good for eyes and prostate health). This was enough for about four servings. Eat happy!!!
Sunday, January 21, 2007
Breakfast Bagels
This is a healthy meal version of the traditional bagel and cream cheese.
It is a bagel, (best with the whole wheat or whole grain bagels. These are better for you.) with low fat chive, or garlic herb cream cheese. Then it is topped with avocado slices and bacon pieces.
Toast your bagel. Spread a relatively thin layer of cream cheese on the bagel. Top with the avocado slices (tomato slices would work too) and 1 slice of bacon per bagel half, cut into bite sized pieces. I will get a picture soon, I ate breakfast too fast this morning to photograph it.
If you use the pre-cooked bacon, available in the meat section near sausages or the frozen section, this meal takes about 2 minutes longer than it takes to toast the bagel.
This is a relatively healthy option to the traditional bagel and cream cheese, because with the bacon and avocado it is very filling. Complete this meal with a fruit smoothie and you have a great breakfast, that will keep you going.
The fruit variation to this is to use cinnamon raisin or blueberry bagels, low fat cream cheese and fruit slices, strawberries, bananas, or other berries work well.
It is a bagel, (best with the whole wheat or whole grain bagels. These are better for you.) with low fat chive, or garlic herb cream cheese. Then it is topped with avocado slices and bacon pieces.
Toast your bagel. Spread a relatively thin layer of cream cheese on the bagel. Top with the avocado slices (tomato slices would work too) and 1 slice of bacon per bagel half, cut into bite sized pieces. I will get a picture soon, I ate breakfast too fast this morning to photograph it.
If you use the pre-cooked bacon, available in the meat section near sausages or the frozen section, this meal takes about 2 minutes longer than it takes to toast the bagel.
This is a relatively healthy option to the traditional bagel and cream cheese, because with the bacon and avocado it is very filling. Complete this meal with a fruit smoothie and you have a great breakfast, that will keep you going.
The fruit variation to this is to use cinnamon raisin or blueberry bagels, low fat cream cheese and fruit slices, strawberries, bananas, or other berries work well.
Food Alergies and Intolerances
This might be more information than most of you want.
I found out recently that I have a food sensitivity to Oatmeal. I tried the oatmeal for breakfast everyday and after about a week and a half I found that I was getting constipated. (I warned you TMFI) I couldn't understand it. I was eating High fiber breakfast, having salads for lunch and eating apples as snacks. So I did some research on causes, and found that food sensitivity to anything could cause it. Food sensitivity is similar to a mild allergy. I am going to try oatmeal that is not instant, what is called steel cut or pin head oats. But I might just have to cut Oatmeal out.
I have also found that I am developing a sensitivity to milk, right now I only use milk for cereal (oatmeal) and when we have cookies. I think I am going to cut milk out as well. I find that it actually upsets my stomach rather than soothe it. I will keep you all updated on the trying of milk alternatives. I know I don't like Soy milk much, so Meg (my resident Vegan) reccomends rice dream and some of the newer nut milks.
If you want to join the band wagon, these milk alternatives are available in most grocery stores. Soy milk, Silk and Sun Milk (a sunflower and cows milk combination) are all available in the dairy section. The others (Almond milk, Rice milk, Rice Dream and a Hazelnut combination) are available in the standard shelves near the cereal, coffee, or baking aisles usually.
The vegan and Vegetarian options to meat and animal by products have come a long way in the last 5 years. Try something new, you might like it better.
Sara
I found out recently that I have a food sensitivity to Oatmeal. I tried the oatmeal for breakfast everyday and after about a week and a half I found that I was getting constipated. (I warned you TMFI) I couldn't understand it. I was eating High fiber breakfast, having salads for lunch and eating apples as snacks. So I did some research on causes, and found that food sensitivity to anything could cause it. Food sensitivity is similar to a mild allergy. I am going to try oatmeal that is not instant, what is called steel cut or pin head oats. But I might just have to cut Oatmeal out.
I have also found that I am developing a sensitivity to milk, right now I only use milk for cereal (oatmeal) and when we have cookies. I think I am going to cut milk out as well. I find that it actually upsets my stomach rather than soothe it. I will keep you all updated on the trying of milk alternatives. I know I don't like Soy milk much, so Meg (my resident Vegan) reccomends rice dream and some of the newer nut milks.
If you want to join the band wagon, these milk alternatives are available in most grocery stores. Soy milk, Silk and Sun Milk (a sunflower and cows milk combination) are all available in the dairy section. The others (Almond milk, Rice milk, Rice Dream and a Hazelnut combination) are available in the standard shelves near the cereal, coffee, or baking aisles usually.
The vegan and Vegetarian options to meat and animal by products have come a long way in the last 5 years. Try something new, you might like it better.
Sara
Saturday, January 20, 2007
Tonight's Meal
Tonight we had Chicken Soft Tacos. This was a Sara creation that is SUPER easy and quick. It also happened to be low in fat, sodium and very high in taste.
One chicken breast yields about two tacos.
For every two chicken breasts, use about 1 tsp of Cumin, ground Onion and pepper. Also about 2 tsp of granulated garlic and your choice of Mrs. Dash seasoning (we used the hot and spicy). You will also need the juice of 1 lime and 1/2 of a lemon. Cut the (defrosted) chicken breasts into long strips. If the chicken breast was really thick cut these into thinner strips (lay them flat and cut them in half lengthwise). Then cut the strips into small bite-size pieces and transfer to a bowl.
Add the seasoning and juices. Using a hot skillet, (don't crowd the pan two breasts to a pan) with about 1tbs of olive oil in the bottom, saute' the chicken for about 3-5 minutes. (the tiny pieces cook super fast) Transfer chicken to a bowl, and repeat for the desired servings.
Now, unless you have to grate cheese or you desire a salad on your tacos that was the most work that you will do for this meal.
If you want now is the time to dice some, onions (green, red or sweet white), some tomatoes, some avacado (tomatoes and avacado should be about 1/2 for four tacos, for onions 1/4 ) and shred some lettuce.
Heat your prefered tortillas. (we used the Mission Soft Taco sized flour tortillas, corn would be fine though) you can do this in a microwave for 15-20 seconds, in the oven for 5-10 minutes on low heat, or on the gas cooktop over open flame.
Assembly...
we used sour cream and a small can of roasted diced green chiles (mild or hot if you are so inclined)
heat tortilla, using the back of a spoon smear sour cream down the middle of the tortilla, add a small spoonfull of diced chiles, PILE on the chicken, add desired veggies, and cheese. Repeat, eat and enjoy. There is no salt added to this recipe, try it this way first. The lemon and lime with the other seasonings are very flavorful.
I wanted to share this because it was fast, easy and delicious. If you made alot of this chicken you could use it for chicken salad, chicken quesadillas, or chicken burritos, all of which make excellent lunches to take to work.
Happy eating, now i have to go put dinner away. Good night.
One chicken breast yields about two tacos.
For every two chicken breasts, use about 1 tsp of Cumin, ground Onion and pepper. Also about 2 tsp of granulated garlic and your choice of Mrs. Dash seasoning (we used the hot and spicy). You will also need the juice of 1 lime and 1/2 of a lemon. Cut the (defrosted) chicken breasts into long strips. If the chicken breast was really thick cut these into thinner strips (lay them flat and cut them in half lengthwise). Then cut the strips into small bite-size pieces and transfer to a bowl.
Add the seasoning and juices. Using a hot skillet, (don't crowd the pan two breasts to a pan) with about 1tbs of olive oil in the bottom, saute' the chicken for about 3-5 minutes. (the tiny pieces cook super fast) Transfer chicken to a bowl, and repeat for the desired servings.
Now, unless you have to grate cheese or you desire a salad on your tacos that was the most work that you will do for this meal.
If you want now is the time to dice some, onions (green, red or sweet white), some tomatoes, some avacado (tomatoes and avacado should be about 1/2 for four tacos, for onions 1/4 ) and shred some lettuce.
Heat your prefered tortillas. (we used the Mission Soft Taco sized flour tortillas, corn would be fine though) you can do this in a microwave for 15-20 seconds, in the oven for 5-10 minutes on low heat, or on the gas cooktop over open flame.
Assembly...
we used sour cream and a small can of roasted diced green chiles (mild or hot if you are so inclined)
heat tortilla, using the back of a spoon smear sour cream down the middle of the tortilla, add a small spoonfull of diced chiles, PILE on the chicken, add desired veggies, and cheese. Repeat, eat and enjoy. There is no salt added to this recipe, try it this way first. The lemon and lime with the other seasonings are very flavorful.
I wanted to share this because it was fast, easy and delicious. If you made alot of this chicken you could use it for chicken salad, chicken quesadillas, or chicken burritos, all of which make excellent lunches to take to work.
Happy eating, now i have to go put dinner away. Good night.
Wednesday, January 17, 2007
Merry Christmas to Me
My husband loves me lots. He bought me the Racheal Ray Furi Knives for Christmas. These are the best knives I have ever used. I love them. With exception of the whole proposing to me on Christmas morning, these are the best Christmas gift ever!!! These are beautifully ballanced, lightweight and comfortable. I started using them that very day and I have used them every day since.
The best knife I had prior to these was part of a set, that Alex got me our very first Christmas together. It was a bread knife, "chef's"knife, what was suposed to be a boning knife, and six steak knifes. The bread knife was a joke, the boning knife was serrated (they all were, but this is particularly bad for a boning knife). The steak knives were and are the best ones I have ever had, I use them as ATK's (all terrain Knives). I use them for camping, and for general service, I take them with me for cutting up apples at work and they will cut through just about anything so they are abuse friendy.
I also recieved new measuring cups, the OXO Good Grips Angled Measurers. The cool thing about these is that you can read the measurement from above as well as the side. I love the OXO Good Grips Products in general. These are quickly becoming the only kitchen tools I use, because of the reasonable cost, easy availability and superb durability. I abuse the heck out of my silicone spatulas. These are serious multi taskers. I use them to make scrambled eggs, to press food through strainers, they are flexible, non staining, and really easy to clean (nothing sticks to them).
Ok Enough about my kitchen tools.
I will post soon, with recipes, taste tests, and food experiments gone bad (or good. You never know until you try it.)
The best knife I had prior to these was part of a set, that Alex got me our very first Christmas together. It was a bread knife, "chef's"knife, what was suposed to be a boning knife, and six steak knifes. The bread knife was a joke, the boning knife was serrated (they all were, but this is particularly bad for a boning knife). The steak knives were and are the best ones I have ever had, I use them as ATK's (all terrain Knives). I use them for camping, and for general service, I take them with me for cutting up apples at work and they will cut through just about anything so they are abuse friendy.
I also recieved new measuring cups, the OXO Good Grips Angled Measurers. The cool thing about these is that you can read the measurement from above as well as the side. I love the OXO Good Grips Products in general. These are quickly becoming the only kitchen tools I use, because of the reasonable cost, easy availability and superb durability. I abuse the heck out of my silicone spatulas. These are serious multi taskers. I use them to make scrambled eggs, to press food through strainers, they are flexible, non staining, and really easy to clean (nothing sticks to them).
Ok Enough about my kitchen tools.
I will post soon, with recipes, taste tests, and food experiments gone bad (or good. You never know until you try it.)
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