Learning to Eat Healthy with my Crazy Life

CHICKEN, CHICKPEA, and PESTO salad

2010-06-18T10:57:00.004-04:00

A Family Favorite
Boil the chicken with a little salt and pepper.

In a mixing bowl mix together 2 shredded cooked chicken breast halves. 1/2 large English cucumber, thinly sliced, 2 celery stalks, thinly sliced, and 1 can (15 ounces) chickpeas, rinsed and drained. Add 1/3 cub Basic Basil Pesto and a squeeze of lemon. Season with coarse salt and ground pepper.

358 cal, 18.5 g fat (2.9g sat fat); 21g protein: 27.5g carb; 6.2g fiber.

Pesto

Coarse Salt and Pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves
(2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Roughly chop the garlic. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with Salt and pepper.

Per Tablespoon. 113cal; 11.8g fat (1.7 g sat fat); 1.3g protein; 1g carb; 0.5g fiber.

NOTE: I have done it adding pasta and omitting the cucumber and celery, yummy also.

Grilled Caponata

2010-06-04T12:48:00.003-04:00

Oh This one is absolutely delicious. I make it over the weekend and have enough in the fridge to eat during the week. It's yummy hope you give it a try.

Recipe courtesy Bobby Flay

Serves:
4 servings

Ingredients

* 1 medium eggplant, cut in rounds
* 1 large red onion, cut into 1/4-inch thick slices
* 4 plum tomatoes, cut in rounds
* Olive oil
* Salt and freshly ground black pepper
* 1/4 cup pitted kalamata olives
* 2 tablespoons capers, drained
* 2 tablespoons golden raisins/gran-raisins
* 2 tablespoons pine nuts, toasted/pistachios
* 1 tablespoon chopped garlic
* 1/4 teaspoon red pepper flakes
* 1/4 cup red wine vinegar
* 2 teaspoons honey
* 1/4 cup finely chopped flat-leaf parsley

Directions

Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.

Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.

Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.

Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.

Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Tomato, Spinach and Feta Omelet

2010-05-20T11:13:00.001-04:00

Per Serving: Calories 176

Fat 10g (56.2% calories from fat)

Protein 14g

Carbohydrate 4g

Dietary Fiber 1g

Cholesterol 358mg

Sodium 512mg

Ingredients

Makes 2 servings

4 large eggs

1 cup baby spinach, chopped

1/2 tsp dried oregano

1/4 tsp salt

1 plum tomato, sliced

2 tbsp feta cheese, crumbled

1/4 red onion, thinly sliced (optional)

Directions

Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.

Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. With a spatula, flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.

Let stand 1 minute to warm tomatoes and cheese. Cut in half.

This recipe is courtesy of Eggland's Best.

I make it for one, use 1/2 the ingredients, use 2 egg whites and one egg instead of 2 eggs.

Dave Lieberman’s Fettuccine Alfredo

2010-05-20T10:34:00.003-04:00

This is absolutely delicious, no one will ever know it's not the real thing.

Ingredients

Serves 4

1 lb cooked whole wheat pasta

1 head cauliflower, cored removed and broken into small florets

2 tbsp olive oil

3 shallots, minced / 1/2 a large onion (Vadalia/sweet)

2 garlic cloves.

1 cup chicken stock

1 1/2 cup grated parmesan cheese, plus more for garnish

Salt and black pepper to taste

Directions

Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. add the garlic and cook about 2 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.

In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated Parmesan cheese.

I added the garlic you can take it out if you like

Season to taste with salt and pepper and divide between 4serving bowls. Top with more Parmesan cheese.

You can easily cut this recipe in half. Left overs are great also. ENJOY.

I Would love to hear from you if you make it.

Pecan Crusted Chicken Tenders

2010-02-19T17:27:00.002-05:00

Recipe was inspired by Rachel Ray, but I twinged it a bit.

Ingredients

* 1/4 cup Olive oil, for frying.
* 1 1/3 to 2 pounds chicken tenders
* Salt, garlic powder and freshly ground black pepper
* 1 cup all-purpose flour
* 2 egg whites and one whole egg beaten with a splash of milk or water
* 1 cup Homemade bread crumbs. (Wheat English Muffins or WhiteWheat)
* 1 cup walnuts, processed in food processor to finely chop
* 1/2 teaspoon nutmeg, freshly grated or ground
* 1 lemon, zested

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt, garlic powder and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground walnuts, nutmeg and lemon zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

(I place them on a cookie rack to drain, also the oil may get brown if you feel there are too many bread crumbs and the oil is burning just trow away that oil a put new one in, this only happens when you make large badges)

Cheesy Sloppy Joes

2010-02-09T10:48:00.008-05:00

1/2 lb. lean ground beef/ground turkey
1 (10oz) Package frozen mixed Vegetables.
1 (6oz) can tomato paste
1 (1.3 or 1.5 oz) Package sloppy joe seasoning mix.
3 Whole Wheat Hamburger Buns/or whole-wheat English Muffins
6 (3/4oz) Slice Fat-Free Cheddar Cheese.

1. Heat a large non stick skillet over medium high heat. Add the beef and cook until browned, 4-5 minutes, stirring with a spoon to break it up. Discard any drippings.

2. Stir in the mixed vegetables, 1 1/3 cups water, and tomato paste, and seasoning mix; bring to a boil. Reduce the heat and simmer, stirring, until thickened, about 10 minutes.

3. Meanwhile, preheat the broiler; Place the buns, cut side up, on a broiler rack and broil 3 inches from the heat until toasted 1 - 2 minutes. (I put mine in the toaster). Top each bun half with 1 slice of cheese and broil until the cheese is melted, about 1 minute longer. Spoon 1/2 cup of the beef mixture on top of each bun half and serve at once.

Per Serving: (1 Sloppy Joe); 207 Cal, 4g Fat, 1g Sat Fat, 0g Trans Fat, 21mg Chol. 1,018 mg Sodium, 26g Carb, 5g Fiber, 19g Prot., 260mg Calc. Points 4 (this is for beef and Hamburger buns. I have not figured out the turkey and English Muffin, but it will be less if using white turkey ground

Rum Cake

2009-12-29T15:03:00.005-05:00

NOT HEALTHY BUT FESTIVE

This recipe was giving to me by one of the original Bacardi. Well she was married to him. I love making it. It may not be the healthiest of recipes but it sure taste good.

Next year I'm going to work more on bringing you everyday food that are easy to make and good for you. Stay tune.

Rum Cake

* 1 1/2 cups pecan pieces, reserve 1/4 cup
* 4 whole eggs
* 1/2 cup water
* 1/2 cup of canola oil
* 1/2 gold rum, Bacardi
* 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
* 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)

Glaze

* 1 cup granulated sugar
* 1/4 cup water
* 1 stick butter
* 1/2 cup gold rum (recommended: Bacardi)

Frostic

* 3 cups confectioners sugar
* 5 Table spoons of Rum (or you can use water.) You may need more depends the consistency that you want it.

Directions

For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Frosting

mix the sugar and rum for make the consistency you desire.

pour over the cake.

Tomorrow yes Tomorrow

2009-08-11T15:08:00.004-04:00

I'm starting WW again, but this time I'm sticking to it.
I'm going to start cooking the delicious recipes they have and sharing them with you all again. I have a new goal of loosing 50 lbs in one year, and I'm doing it now.

I'm always tired, my cholesterol is high but not high enough for medicine, my triglycerides are high also and my liver enzymes are also elevated. Everything can be made right by diet and exercise. So as I sit here today I'm drinking my last beer for a while and eating my last bunch of chips without measuring them. This time next year I will be healthy again, that is a promise I have made myself and my kids.

Today I'm making BBQ chicken and salad.

Mambo Rice

2009-06-30T19:57:00.001-04:00

This one is yummy guys. If you like garlic, lime cilantro and parsley you will love this one.
Guy Fieri's recipe.

Ingredients

* 2 cups water
* 1 1/2 cups chicken stock
* 2 cups rice
* 1 cup chopped Italian parsley
* 1/2 cup chopped cilantro leaves
* 4 tablespoons minced garlic
* 1/4 cup freshly squeezed lime juice
* 2 tablespoons extra-virgin olive oil
* Kosher salt, to taste
* 2 teaspoons freshly ground black pepper

Directions

Add water, chicken stock and rice to a rice cooker. Cook until al dente.

Combine all other ingredients in a bowl.

Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.

Rice can be served hot or cold.
Enjoy it.

Grilled Pork Tenderloin with Guava Glaze

2009-06-11T18:58:00.003-04:00

This one is for Tonya

ngredients

* 2 pork tenderloins (about 1 1/2 pounds each)
* 2 tablespoons canola oil
* Salt and freshly ground pepper
* Guava Glaze, recipe follows
* Orange-Habanero Mojo, recipe follows I used Jalapenos since my family does ot like the Habanero, I also used one lime and one lemon it taste better with the oranges but I did not have any.

Directions

Preheat a grill to high.

Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Guava Glaze:

1 cup guava jelly, or apricot jam

1/4 cup Dijon mustard

1/4 cup freshly squeezed orange juice

Salt and freshly ground pepper
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Orange-Habanero Mojo:

2 tablespoons canola oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

3 cups freshly squeezed orange juice

1/2 habanero chile, seeded and finely chopped

2 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin seeds

Salt and freshly ground pepper
Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
Try this one is absolutely delicious and fast 30 to 40 minutes.

Got Spice

2009-05-27T09:29:00.004-04:00

Yeap you name it I have it, I have Spanish, English, Italian, Thai, Indian and any other one you can think of other than scrapbooking I love to cook and collect spices. I cook most days and I cook different foods from different countries, for the vast majority of time my family is ok with the food but sometimes they beg me to please cook "regular" food.

And just for good measure I have a little extra. Can you believe that sometimes I can't find the spice I need. There are so many different spices I wish I could have them all.

I'll be back later with a new delicious recipe with only 4 ingredients.

Greek Salsa or Salad

2009-05-12T17:19:00.002-04:00

This is good either way.

2 whole ripe tomatoes
1 sweet onion (med)
1/2 green pepper
1/2 yellow pepper
1 whole cucumber
1/4 cup parsley
1 cup of Greek Calamata Olives (Black Olives)
1/2 cup feta cheese.
1 tsp Cayenne pepper.
Salt & Pepper to taste
Olive Oil Vinegar

Chop all of the above into small pieces all the same sizes putting everything into the same bow. Mix all the ingredients together add salt, pepper, cayenne, oil and vinegar and mix well. You can eat it with crackers, chips or as a side salad, no matter how you eat it you will love it.

Diana's Quick and Easy Potato Soup

2009-04-13T23:03:00.002-04:00

I made this the other night when I was in no mood to cook. I needed something quick and easy so I made this potato soup. I don't have exact measurements but go with it and try it I know you will love it, because it is yum yum yummy.

1 medium onion chop
1 tablespoon chives
1/2 to stick of butter
1 tsp of Salt
1 tsp of white pepper
32oz container of broth (Chichen or vegetables)
1 cup heavy cream (you can use low fat milk instead)
2 containers of ready made mash potato.
slurry (3 tablespoons of corn starch 1/4 cup of heavy cream/or milk.)

Melt butter and saute onions, add salt and pepper to taste. Once the onions are translucent add the container of broth 3/4 cups of heavy cream and little by little start whisking in the mash potato. once all the mash potato is whisk and you see the consistency if is too watery add the slurry if not leave it as is. let cook for about 20 minutes and serve top with chives.

quick and easy very tasty.

Tuscan Vegetable Soup, Ellie Krieger,

2009-02-05T11:48:00.003-05:00

Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired

Try this one out it is So Yummy and quick.
It's what's for dinner tonight.

VACA FRITA (Fried Cow)

2009-01-15T16:26:00.002-05:00

2 lbs Flank or Roast (I use Flank but if you want less fat use sirloin roast for less fat, You can also use chuck roast )
3 bay leaves
1 whole onion
1 whole green pepper
1 whole garlic cut in half
Salt and pepper
You can put this in your slow cooker with about 2 to 3 cups of water, and let it cook all day. Save the broth for soup.Remove the beef and let cool for a bit. Shred it all up and add the following ingredients.
1 juice of one lime
1 jice of one lemon
2 cloves garlic finely minced
4 tablespoons Olive oil
1 large onion thinly sliced
fresh parsely as desired
salt and pepper
you can leave it overnight or just 1 hour then in a large frying pan add olive oil and fry the meat and onions until slightly brown. Sprinkle parsley and squeeze more lime juice if desire.

put over white rice.

Happy New Year

2009-01-15T16:19:00.004-05:00

been gone for a while, I'm going to start posting new recipes at least once a week, they will be healthy but maybe once in a while we will have one not so healthy.
The family went to Boston, and "BABY IT WAS COLD OUTSIDE". It was the first time Natalie saw snow, and she enjoyed it a lot.

CUBAN Sandwich

2008-10-16T16:53:00.005-04:00

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

2008-10-16T16:47:00.001-04:00

Lost

2008-10-13T11:35:00.001-04:00

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

2008-09-30T11:14:00.002-04:00

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

2008-09-28T22:53:00.003-04:00

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.

2008-09-03T09:47:00.002-04:00

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

2008-08-07T20:11:00.003-04:00

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

2008-08-06T12:09:00.003-04:00

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

2008-08-05T21:26:00.002-04:00

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

2008-08-03T18:30:00.002-04:00

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

2008-07-18T16:25:00.003-04:00

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

2008-07-15T14:16:00.002-04:00

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

2008-04-15T14:00:00.002-04:00

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

2008-04-15T13:55:00.002-04:00

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.

2008-04-15T10:09:00.002-04:00

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.

2008-04-10T09:13:00.002-04:00

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

2008-04-10T09:01:00.005-04:00

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

2008-04-02T14:23:00.002-04:00

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

2008-04-02T14:13:00.002-04:00

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

2008-03-30T10:29:00.002-04:00

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

2008-03-27T12:20:00.003-04:00

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

2008-03-26T12:49:00.001-04:00

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

2008-03-25T11:33:00.002-04:00

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

2008-03-25T09:32:00.003-04:00

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

2008-03-23T22:32:00.002-04:00

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

2008-03-20T23:51:00.000-04:00

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

2008-03-20T20:33:00.000-04:00

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.