CUBAN Sandwich

Tonya mentioned it and I will give you a quick recipe. Don't know how lean and healthy it may be but it sure is delicioso

12-inch long Cuban bread(you can use french bread if you can't find Cuban)
1/2 teaspoon mayonnaise
1/2 teaspoon mustard
3 ounces serrano ham, thinly sliced (sweet ham can be substituted)
3 ounces roasted pork, thinly sliced
1/2- ounce pickle slices
3 ounces Swiss cheese, thinly sliced

Directions
Cut the bread in half and then cut to open the bread. Rub the mayo, and mustard. Start layering the ham, pork and cheese then the pickles.
Grill the sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you don't have a press use an Iron skillet and put a have pan on top. Cut each sandwich in half and serve at once.

Enjoy it is well worth it.
Also, if you substitute the Cuban/French bread for a sweet roll then you have a
Media Noche Sandwich (Midnight Sandwich) this is my all time favorite sandwich.

so now you have 2 for the price of 1.

My Kids

Lost

I'm so lost trying to update this blog. I changed to this fall look and now I have lost 1/2 of my post and pictures. I can't even find my editing stuff.
I got to stop for now, but will continue my journey with fixing this blog after lunch. What a night mare...

Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

This recipe is Robin Miller
also very tasty.

You don't have to fry it, you can dip in the beer batter the place in the oven, it is still very tasty and a bit less fattening.

Ingredients
Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each
Salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons red chili paste
1 (11-ounce) can mandarin oranges, drained and chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat

In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.

Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.

Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.

While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

Enjoy

Lamb Chops. by Cat Cora

Needed a simple and quick recipe for Lamb Chops. This one is prepared and ready in less than 30 minutes. Lamb chops has plenty of tast, this one is very good. I make a spinash salad with it.

8 (4-ounce) lamb chops

1/4 cup extra-virgin olive oil

2 teaspoons minced garlic

1 tablespoon finely chopped rosemary leaves

1 lemon, halved

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Preheat a hot grill and the oven to 400 degrees F.


Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.
let me know how it turns out.

Trying new things.

I have been cooking but not so healthy these days, need to get back on my Healthy living and accomplish it, my DH says it takes 21 days to make or brake a habbit, howcome I can't break the habit of over eating.

Yesterday I tried an Indian Curry recipes with eggs and potatos it was delicious. I loved it and so did the kids including Monica. It was not so so spicy but full of flavor. Will post the recipe later.

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy Recipe courtesy Rachael Ray

I Make all these recipes first before I post them, my kids taste it and if they like it I post them because I know they are good. I eat anything so I always try to get the opinion of others specially kids.
THIS IS YUM YUM YUMMY

Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market --I USED LOW FAT CRANBERRY/ORANGE MUFFINS IN THE CAKE BOX SECTION, IT TAKES 20 MIN. TO MIX & COOK AND THEY ARE LOW IN FAT.
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock
Turkey Cutlets and Gravy:
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional


Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.

To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

Baked Fish 'N' Chips with Honey Vinegar

I made this last night, it was wonderful and very light. Give it a try I know you will love it. Let me know if you try it and you hate it or love it.
ENJOY

Recipe is by Robin Miller:

Cooking spray
2 large potatoes, peeled and cut into 1/2-inch thick slices
Salt and ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup lowfat milk
1 large egg
1 1/2 pounds cod fillets, divided
1/4 cup cider vinegar
1 tablespoon honey
Steamed spinach, for serving.

Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray.
Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.

In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.

In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.

I made it with the Pita Salad.

Just another Tuesday

I'm trying a new recipe today it is a healthy version of fish and chips, If it turns out good I will post it for you all.

I'm having a week off from the big kids, they are at their other parent's house and what a difference that makes on everything, specially on my stress level. The baby alone is like having no one as long as I play with her and get her involved in what I'm doing all is well. I want this week to go by slow I'm enjoying every minute of it.

Is back to school August 18th, I can't wait, but I have not even bought a pencil. Probably next week.

HERBED Toasted Pita Salad

3 (6 Inch) Whole-Wheat pita breads with pockets
1/4 cup fresh lemon juice
1 teaspoon lemon zest
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large heard romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup chopped fresh flat-leaf parsley
1/4 cup sliced scallions
1/2 cup chopped fresh mint leaves
1 English cucumber, cored, halved lengthwise and thinly sliced
1 pint grape tomatoes, halved

Preheat the oven to 375 degrees F.

Slit each pita in 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.

In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.

Right before serving, add the pita and dressing to the salad. Toss well to coat.

You will love this salad, it is very refreshing, you can also substitute cilantro for the parsley Enjoy

Not in a Diet Mood

Lately I have not done any new cooking, Have not even looked at the calories that I intake. I have not gained any weight but I have not lost any either. I need to get going and start making new delicious low fat low calorie healthy foods. Next week I will start posting new recipes, come back to check them out.

Things you may not have known about Me Tag

SO Theresa taged me last Friday. I have not had the chance to update this in a while, going to do it more oftern now.

I The bold portions were the questions.

10 years ago I was:
I was working in the stock market, making a nice little bundle of mula, but with 2 little kids 1 and 3 I was about to explode with stress. I so loved that job, it is probably the favorite job I have ever done..

Five things to do today:
1. Make a nice dinner
2. Pay my Student loan (done)
3. Clean my Room
4. Upedate my blog (almost done)
5. finish laundry


Snack I enjoy:
Anything chocolate. specially dark chocolate

Things I would do if a Millionaire:
Quit my job open a the biggest must wonderful scrapbook store in the South.

Places I have lived:
Born in Cuba, Miami and Naples

The 4 people I'll tag are Sarah, Pat, Jan and Dania

Chicken Marsala

This is deliciousooooooo..

4 [1/4 pound] thin-sliced chicken breast cutlets. {I use scallopinni}
1/2 tsp salt
1/2 tsp coarsely ground pepper
2 tsp olive oil
2 cusp sliced fresh mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth.

sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushroom with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens, about 3 minutes. Spoon sauce over chicken.

ENJOY.

Cinnamon S'mores

Makes 8 Serving..so be careful and be good but overall enjoy.

8 Whole low-fat honey graham crackers
[4 rectangles per cracker]
3/4 cup marshmallow fluff
4 Tbsp semisweet chocolate chips
1/8 tsp cinnamon
8 [12" x 6"] sheets of foil.

Preheat oven to 425 F.

Spread 4 crackers each with 3 Tbsp of marshmallow fluff. Top each with 1 Tbsp of chocolate ships and sprinkle with Cinnamon. Top each with another cracker. Cut each cracker in half making 8 sandwiches.

Place each sandwich in center of a sheet of foil and wrap. Making 8 packages. Set the packages on a baking sheet and bake until hot and melted, about 8 minutes. Open packages carefully and serve at once. Yum Yum.

Down another couple of pounds.

Well even after my weekend of indulging in food and wine, I still managed to put a few pounds down. I have lost a total of 9.1 lbs. in 5 weeks, which it may not seam like alot to some but for me is fantastic. Not only I'm I loosing the weight but everyone in my house is eating so much healthier, and just the thought of teaching my kids healthy eating habits, is enough encouragement for me.

Check back later I will post new recipes, including a S'mores one

Quick salmon with ginger and garlic.

This is my own recipe hope you like it.
Natalie's favorite

1 lb of salmon
2 tablespoons of grated fresh ginger
4 big fine minced garlic gloves
1 tablespoons olive oil.
salt and pepper to taste


1. Mix all of the ingredients together and Rub the Salmon with it. Let stand for about 1 hour to 2 hours.

2. Preheat oven to 400F. cook the salmon for 15 to 20 mints.

Peach Upside-Down Cakes

My Kids Favorite..wonder why...

6 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon of Cinnamon
1/4 teaspoon of nutmeg
1 (16oz) can of peaches in lite syrup, juices drained
6 refrigerated buttermilk biscuits (from a 7 1/2 oz can of 100 calorie biscuits)

1. Preheat the oven to 425F. Spray a 6 cup muffin/cupcake pan with nonstick spray.

2. Combine 5 tablespoons of the sugar, the lemon juice, Cinnamon and nutmeg in a small bowl. Spoon the sugar mixture evenly into the cups. Place 1 peach half upside down in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 teaspoon of the remaining sugar.

3. Bake until the peach mixture is bubbly and the biscuits are golden brown. about 12 mints. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm.

****add a little more flavor by adding 2 tbs. of non-fat whip cream*****

Enjoy

Not loosing much weight

This week I did not loose but 14oz. I wonder why, maybe it was those 4 cups of pure sugar punch I had at the baby shower (Lime sherbet, lime concentrated, sprite & pineapple juice), or maybe the 1/2 bottle of red wine I had at my friends party, Friday night. Or that wonderful Margarita on the Rocks with fufu de platano (mofongo or plantains boil/fried I boiled mine, fresh pork rinds, garlic, onions, limes and pork fat--I used butter---YUMMY, YUMMY) I had in my house, Sunday afternoon. So after all that I should be more than thankful that I still lost almost 1lb. But I'm totally depress and so upset with myself for doing that to my body. This week I will be good and continue eat healthy. Did I tell you my tommy was not feeling too good Sunday night wonder why.

I hope no one calls me for any thing this weekend.

Chicken & Eggplant Roulades

20 min. prep and cook time

this one was tasty.

1 (1-Pound_ eggplant, cut lengthwise into 8 slices
1/2 cup crumbled fat-free feta cheese
1 canned water packed artichoke hearts, drained and chop
4 tablespoons thinly slice fresh basil
1 (10oz) package of sliced grilled chicken breast (I used deli style oven gold breast, cut in 1/4 each and used 3/4 of a pound)
1 cup Italian-Style crush tomatoes

1. Spray the broiler rack with olive oil nonstick spray and preheat the broiler. Place the eggplant in one layer on the broiler rack and lightly spray with olive oil nonstick spray. Broil 6 inches from the heat until lightly browned about 4 min. ( I did mine in the BBQ) Place the eggplant on a work surface and let cool.

2. Meanwhile, combine the cheese, artichoke hearts and 2 tablespoons of the basil in a small bowl.

3. Place 1/4 cup of the chicken onto one short end of each eggplant slice. Top each portion of chicken with about 2 tablespoons of the cheese mixture and roll up. place seam side down, in a shallow microwavable dish. Top with the crush tomatoes and the remaining basil. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on High 4 minutes.
Enjoy.

BBQ Drumsticks

25 to 30 minutes you are ready to eat.

6 tablespoons bottled chili sauce
3 tablespoons apple-cider vinegar
2 tablespoons molasses
2 teaspoons chili powder
1 teaspoon minced chipotle en adobo ( skipped this one since I did not have any)
3 garlic cloves, minced
8 skinless drumsticks
salt and pepper to taste

1. Make the sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en adobo, and garlic in a Small saucepan; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, about 5 minutes.

2. Spray the grill rack with nonstick spray; prepare the grill. Sprinkle the chicken with salt and pepper. Place it on the grill and cook for about 8 to 10 minutes. Then brush the BBQ sauce on the chicken and put back on the grill for about 5 to 6 minutes longer. Enjoy

Scallops with Lemony Hummus Sauce

THIS ONE IS TO DIE FOR...But lets live to enjoy it.

2 lemon or lime
3/4 cup jarred hummus
3 tablespoons snipped fresh chives
1 pound sea scallops, patted dry
1/2 teaspoon salt
1 teaspoon olive oil
1 (8-oz) bag baby spinash.

1. Grate the zest of the 2 lemons/limes set aside; squeeze the juice of one lemon/lime. Combine the hummus, 2 tablespoons of the chive and the lemon juice from one lemon/lime and 1/3 of the zest in a bowl.

2. Combine the scallops, 1/3 of the lemon/lime zest, and 1/4 teaspoon of the salt in a medium bowl. Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half the scallops and cook until golden brown and just opaque in the center, 1 -2 minutes on each side. Transfer to a plate. Repeat with the remaining 1/2 teaspoon oil and the remaining scallops.

3. Add the spinach to the skillet and cook, stirring constantly, just until it begins to wilt. Remove the skillet from the heat; stir in the remaining lemon/lime zest and 1/4 teaspoon salt. Divide the spinach and scallops among 4 plates; sprinkle with the remaining 1 tablespoon chives and drizzel with the sauce.

***Note*** I use both one lemon and one lime but you don't need to.

Enjoy.

Shrimp-and-Cheese Stuffed Potatoes

Toni this one is for you. Hope you like it.

2 (3/4)lbs) Baking Potato
1 medium Onion
1 green bell pepper ( I use red & Orange)
4 garlic cloves (minced)
1 (14 1/2oz can) diced tomato
3/4 lbs. ( 1lb for me) large peeled and deveined shrimp
2/3 cups crumbled fat-free feta cheese
1 1/2 tablespoons chopped fresh oregano


1. Prick the potatoes in several places with a fork place on a large microwavable plate. Microwave on High until fork-tender; 9-12 minutes turning once halfway through cooking.

2. Meanwhile, spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring, until crisp tender, 2 -3 minutes. Add the tomatoes and shrimp; bring the mixture to a boil. Reduce the heat and simmer; covered, stirring occasionally, until the shrimp are just opaque in the center; 4-6 minutes. Stir in 1/3 cup of the cheese and the oregano.

3. Slice each potato in half lengthwise. Top each half with about 1 cup of the shrimp mixture. Sprinkle with the remaining 1/3 cup cheese and serve at once.
ENJOY
Courtesy of Weight Watchers...those of you who care about the points is worth 5 pts.

Since I am allergic to seafood well just the good stuff like shrimp, lobster, crab, you know the shell fish stuff. I make mine with fake crab meat and it still taste good.

Pear-Oatmel Crisp

1/2 cup + 1 tablespoon all purpose flour
7 tablespoons packed brown sugar
3/4 teaspoon ground ginger
2 (16-0z) cans sliced pears in juice, drained, with
1/3 cup of the juice reserve (lite is best)
2 tablespoons butter, melted
1 (1 2/4-oz) package of cinnamon and spice instant-oatmeal mix

1. Preheat the oven to 425F.
2. Mix 1 tablespoon of the flour, 4 tablespoons of the brown sugar, and the ginger in an 8-inch square baking dish. Add the pears and the reserved pear juice, stirring until blended. Cover the dish with plastic wrap; then prick a few holes in the plastic. Microwave on high until the filling begins to bubble, 4 - 5 minutes, stirring once halfway through cooking.

3. Meanwhile, combine the butter and the remaining 3 tablespoons brown sugar in a bowl. Add the oatmeal mix and the remaining 1/2 cup flour; stir until crumbly. Sprinkle evenly over the filling. Transfer the dish to the oven and bake until the topping is golden, about 15 minutes. Serve warm

WARNING THIS IS YUMMY FOR YOUR TOMMY....

Wonder Woman

Wonder Woman, That is what my friends call me, I laugh I really think is funny since all I do is really try to organize my life so that I can do all that I want in 24 hours time. Sometimes I feel like I accomplished everything I wanted sometimes I don't. (Sometimes you fell like a nut, sometimes you don't). However since the first time I saw Linda Carter as Wonder Woman, I knew in a instant that was the BODY I wanted. In my 20s I was skinny, but not shapely, but for a brief time in my late 30s early 40s I had acquire something very close to that perfect body that Linda Carter had, so I know that with hard work and an understanding for what I eat I can accomplish it again. Or really close to it since now I am 46. This picture of Linda Carter is on my fridge. What can I say, a girl has to dream and this is my weight loss dream.

I want to share the recipes that I have tried and find very successful by successfully I mean if my kids like it I have succeeded. All the recipes here are kid tested because in order for you to succeeded the whole family has to participate, no such thing as cooking for you and cooking for the kids. Everyone has to get healthy and you will all be a healthy and since I don't want my kids to go through what I am, They need to learn early good eating habits. And it only take 12 days to create a habit, so let today be day one for you.

Have to tell you, my kids specially Daniel is setting recipes aside that he want to do when he is on Spring Break.

Learning to blog

Today was not a good day. I eat so much more than my points allowed me, but also not as healthy as I would of liked.
Is Easter so I'm going to take it as that and just continue again tomorrow. I know that in reality and thought my life I will have to continue to celebrate holidays with my family and as long as I am conscious of what I eat, I should be fine.

Oh before I forget, sorry if I do something wrong in blogging this is my first attempt in doing so.

Check back tomorrow for a new recipe.

Tilapia Escabeche

2 lemons
4 (1/4 - pounds) skinless tilapia fillets
2 different-colored bell peppers cute into 2" strips
( I used 3 different colors red, orange & yellow 1/3 from each)
3 garlic cloves, cut into thin slivers
1 (16 oz) jar fat-free salsa (I use 1/2 of the jar and make my own recipe to follow)
3/4 cups Orange Juice
3/4 teaspoon honey.

1. great 1 teaspoon of the lemon zest from 1 lemon and squeeze 2 tablespoons of juice. Cut the remaining lemon into 4 wedges. Set aside.

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the fillets and cook just until opaque in the center, 2 - 3 minutes on each side. Transfer to a plate.

3. Add the bell peppers and garlic to the skillet; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes. Stir in the salsa, orange juice, honey and reserved lemon zest and juice; bring to simmer. Cook, stirring occasionally, until the bell peppers are just tender, about 5 minutes, add the fillets and spoons the vegetables and sauce over the top. Cook until the fillets are heated through, about 2 minutes longer. Serve at once with the lemon wedges.
cortesy of Weight Watchers

My Salsa

2 ripe tomato chop
1 green tomato chop
1/2 small sweet onion (vidalia) chop
4 or 5 jalapenos chop
1/4 cup of chop cilantro
salt and pepper to tast.
1 Tlbs vinager or lime.

Mix all of the above and enjoy. use 1/2 cup for the receipe above and the reset enjoy with baked chips.

Learning to Live Healthy

Well I have been wanting to start this blog to share my progress with me new adventure of getting healthy and teaching my kids to eat healthy. Jan from twopeas accually inspired me to finally start this. I will occasionally post recipes that I believe are worthy of sharing with others. and talk about my long road ahead. I have been trying to loose weight for the last 3 years since my daughter Natalie was born. I have instead gain more and more. Now at my last doctors visit, I found that my cholesterol is high and my triglycerides are also elevated. So are the liver enzymes (I take way to many Tylenol).

I'm going to try to update my blog and use it as my urnal tool to journal what I eat and how I have change my bad eating and exercising habits.

Also, must of the time I will be typing with a 3 year old on my laps.