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.