Cooking from the heart :)

Healthier Meal Options:

Spicy, 3 Bean Turkey Chili with Cheesy Mexican Cornbread.... YUM!!

 

I don't have an exact recipe or measurements for my chili or cornbread BUT here's what's in it... its lengthy but simple. I basically browned my turkey in a separate pan and threw it in the crockpot with crushed and whole tomatoes, sauce, chili powder (you can also use a chili package by McCormick and add whatever else you'd like), onions, garlic, cayenne pepper, green chili's, a little sugar (to take away some heat) and whatever else I had in my spice cabinet.... added a little water, stirred it .... added in corn (frozen), washed and cooked black beans, pinto beans, chili beans (u can use kidney beans too)... canned beans work just fine if your pressed for time or frozen beans. I put a lid on it and left it alone. Made my rice and homemade cornbread (1 egg, cornmeal (about 1 1/2 cups), diced green chili's, tomatoes and onions, a pinch of salt and sugar, oil and 2% milk (1 cup), a handful of shredded low fat cheese both in the mixture and on top).. baked at 425 for 15-20 minutes and that was it. I may have left out something but u get what I'm saying. Have fun with it and make it your own :-)

Baked Chicken & Spinach Sandwich on Wheat Berry Toast... Potato Salad (made with fat free mayo)

 

Wheat Berry French Toast w/ Turkey Sausage (agave nectar in place of syrup)

 

Cranberry Walnut Salad, Mixed Salad, Canteloupe & Watermelon

(all organic)

    

Dinner a few days ago.... keeping it light but ohhh so good!
~The weather was nice so we grilled some Marinated Lemon & Garlic Chicken Breast and paired it with a side pasta salad (with light balsamic vinegarette) and a sweet potato (with cinnamon & a little agave nectar)

Apple Pie (quick and easy)

Apple Pie Recipe

1 cup of sugar

¼ cup of brown sugar

1 tbsp of cinnamon

1 tsp of lemon juice (freshly squeezed)

6-8 cups of apples (a variety of apples works great… mcintosh,  granny smith and etc…)

1 tsp of corn starch

1 tsp of vanilla (optional)

1 egg (for egg wash)

Butter (2-4 pads)

Pre made pie crusts or you can make your own

After peeling and slicing your apples add the lemon juice (toss apples)

Add all of the dry ingredients and mix them with the apples until it dissolves

Put it into your pie shell and add a few pads of butter, cover the filling with another pie crust

Mix an egg in a bowl and brush it over the pie crust

Sprinkle a cinnamon sugar mixture of the top… put in 4 slits at the top

Bake for 35 minutes on 375

*cover the edges with foil to keep the crust from burning… remove the foil after 35 minutes and cook for an extra 5 minutes without the foil so that the edges can cook*

Serve it up with vanilla ice cream and enjoy!!!!

Salmon Crab Cakes, Organic Salad and Zucchini/Sweet Potato Hash

Salmon Crab Cakes

Ingredients

¼ Cup LOW FAT Mayonnaise Dressing (I use Hellman’s ~15 cals)

¼  Cup Reduced Fat Cracker Crumbles (I use Ritz)

 ½ -1 cup of Onions, Green, Red & Yellow Peppers (I buy mine frozen in a bag already cut)

½ Egg (or 1 whole egg depending on how much meat you’re using)

4 oz of Crab meat

4 oz of Salmon (or 4 oz of Canned Salmon)

1 tsp of Old Bay Seasoning

Salt & Pepper (as little as possible with the salt…I use Salt Balance by McCormick)

A splash of hot sauce or Red Pepper Flakes

A splash of Worcestershire sauce

1-2 tbsp of mustard (Dijon or regular)

Add to Bowl Mayo, Onion & Peppers, Egg, Worcestershire Sauce, Seasonings (mix together)

Fold in your Crab Meat, Salmon and crushed crackers (add more crackers if you want a firmer hold). Mix well

Put in fridge for ½ hour (to let it set), when ready form them to make whatever size you’d like

(I made 5 the size of my palm)

You can sear these in a skillet with butter or olive oil but I sprayed an oven safe dish with fat free cooking spray and baked on 375 for about 20 minutes (set on broil for last five minutes to give it a golden brown color)

Lemon & Parsley Sauce

2-3 tbsp of low fat mayo,  fresh lemon juice (about 1 tsp), paprika, chopped parsley, salt/pepper (feel free to add more lemon juice or seasonings… flavor it according to your taste)

Sweet Potato & Zucchini Hash

·  2 large sweet potatoes, washed,  peeled and cut into cubes

·  2 Tbsp. extra-virgin olive oil (use more if you’re using a larger pan)

·  1/2 medium yellow onion, thinly sliced (or more if you’d like)

·  salt and pepper (however much you’d like)

·  1-2 medium zucchini cut into cubes

Method:

Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.

Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper and enjoy!!! This is also great for breakfast :)

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Garlic, Lemon & Herb Salmon (baked sweet potato & organic mixed salad)

~Place your salmon on a sheet of foil (large enough to cover your fish)

~Season your salmon with salt, pepper and garlic powder (I crushed a garlic clove and used fresh garlic instead of garlic powder), fresh rosemary, thyme and sage (a little goes a long way)
~add a slither of butter (a pat of butter to keep your fish juicy and moist) and a slice of lemon.
~seal your fish with the foil so that no air gets in
~place it in the oven and bake it on 350 degrees for 13 minutes!

While that is baking rinse off your sweet potato, prick it with a fork (go all around your potato). Place it is a microwaveable shallow dish and add water to cover the bottom of your dish. Place your pricked sweet potato in the dish and microwave it for 3-5 minutes (depending on how quickly your microwave heats up). I would recommend that you check it after 3 minutes and rotate it. Once it's done I added a little butter, cinnamon and splenda (use any sweetener you'd like or none at all). The organic mixed green salad was purchased in bulk from my local grocery store. I just shredded some fresh carrots and added some low fat raspberry walnut dressing (also purchased from my grocery store).

THAT'S IT!!!!! Seriously it was both delicious and healthy!

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Chicken Vegetable Soup

~Shredded Chicken, Cabbage, Onions, Carrots, Green Beans, Peas, Corn, Tomatoes, Celery, Low sodium chicken Stock/Salt/Pepper... topped with fresh chopped parsley~ Yum!!!

Zucchini & Veggie Frattata (see home page for recipe)

Veggie Scramble with orange wedges and 1/2 whole wheat english muffin

Homemade Turkey Burger Spinach Wrap with a Mixed Green Salad

Grilled Chicken & Pecan Salad

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10/24/11
Red Velvet Cake with Cream Cheese Icing...

This is one of the absolute best cakes that I seldom make. This recipe was handed down to me from my Godmother. I will not share her recipe but I found one on the web with a youtube video that closely resembles the recipe that I use. Enjoy!!!

http://www.youtube.com/watch?v=tt-AtaRkW8Y

Ingredients

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting, recipe follows
• Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Do Not put the icing on your cake until it is completely cool.
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8/8/11
Ok, I'm back on my cooking kick for now :). This is a new dish that I made a few nights ago. Spaghetti with Italian Meatballs stuffed with Provolone Cheese!!! Enjoy!!!

Ingredients

·         1 1/2 pound lean ground beef/ or Ground Turkey

·         2/3 cup of bread crumbs

·         1/2 cup water or an egg

·         1/4 cup finely chopped onion (or 1 medium sized onion)

·         1 teaspoon seasoned salt

·         1/4 teaspoon garlic powder

·         1/8 teaspoon pepper

·         2 teaspoons of Italian Seasoning

Preparation:

Directions for Italian Provolone Stuffed Meatballs

Mix ground beef with bread crumbs, 1/2 cup of water or an egg, chopped onion, Italian seasoning, seasoned salt, garlic powder, and pepper. Shape your meatballs by tablespoon into 1 1/2-inch balls or make jumbo meatballs by shaping them into a golf ball size. Once they’re shaped, make a hole in the center with your thumbs and stuff them with a ¼ piece of Provolone Cheese. Close meatball up around the cheese.

Place the meatballs in an ungreased 2-quart shallow baking dish and bake at 400 degrees. Once they cook for 35 minutes (covered) take them out, uncover and pour sauce over the top Prego or Ragu work just fine… I spice my sauce up a bit with my added flavors). Return them to the oven for the remaining time (20-25 minutes).

 

While they are cooking prepare your favorite pasta I like to use Barilla with olive oil, salt and garlic powder in the boiling water…

*Make this a complete meal by adding a side salad (I love spinach salad) and Garlic Bread*

Italian Meatballs serve 4 to 6.

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3/9/11

I just had to come back to this page to update you all on a few changes I have made to my cooking.  While I enjoy cooking hearty meals, cakes and pies, I have started a healthier lifestyle.  I will still enjoy those down home meals on ocassion but for now I am eating lighter, counting my calories and exercising.  I do not have ANY health problems and prayerfully it will stay that way.  Here's a run down on a few things I am eating now:

~ I've eliminated sodas and am now drinking water, 100% juice (cranberry pomegranate, apple & orange juice) and tea (working on cutting back from the tea)
~ I am cutting back on fried foods and eating more baked entrees such as chicken, fish, seafood and ground turkey
~ I am eating more salads and fruits (oranges, apples, bananas, strawberries, pineapple)
~ I have increased my veggie intake and variety (broccoli, baked potato, beans, cabbage, green beans, corn, spinach, sweet potatoes)
~ I have eliminated white bread (now eating wheat and whole grain)
~ I am currently trying to eliminate/cut back on white sugar... i'm incorporating splenda and using natural sweeteners
~ I am now eating whole grain pasta
~ I am drinking 2% milk and will make the transition to 1% and possibly skim milk very soon
~ I have limited myself to ONLY having sweets on the weekends!!!! This includes candy, cakes, ice cream and etc... I purchased some WW ice cream bars to help me when i am craving those sweets
~ I am logging (keeping a diary) of my foods EVERY DAY!!!  My calorie limit is 1370/day and so far, so good!  I use the "my fitness pal" app on my android phone.  It can also be accessed online.
This is all for now.  There will be more changes to come.  I am hoping to begin the process of cutting back and eliminating meat from my diet.  I am doing my best to stay motivated and encouraged throughout this process.  If I could lose 50lbs by the end of this year I will consider my lifestyle changes to be a success :).  I have been empowered by these changes and i am now able to ask for substitutions when i'm ordering out.  Yesterday I asked for egg substitute/egg white and whole grain pancakes!!! I also asked that they hold the cheese, sour cream and butter from my meal.  I only ate half of what was served and cut my calories in half for that meal. My beverage of choice when dining out is now water!!! If you drink plenty of water before and during your meal it will help you feel more full a lot faster.  Take pauses when you eat.  Savor each bite and talk to someone in between.  This will cause you to slow down and listen to your body when it tells you that it is content. Please don't be afraid to ask for changes when you're ordering your meals.  You will feel great about the decisions you make and they will benefit you in the long run.  I encourage you all to begin to log your daily eating and you will see just how much you injest and how hard it is for you to burn off those calories.  This will definitely make you think twice about what foods you choose to put in your body.  I hope this was helpful for someone.

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APPLE FRITTERS!!!!

This is a quick and easy recipe when you need a sweet fix :).  You can have it with vanilla ice cream, strawberry syrup, on top of a sundae, a breakfast side and etc...  Be creative!!!

Apple Fritters

Servings: about 20 or more fritters

Prep Time: 10 min
Cook Time: 8 min

Ingredients
2 tablespoon oil with dabs of butter… use more if you’d like
1 egg, beaten
1/2 cup milk
3 teaspoon sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4 in. thick (I get 4-5 slices from each halved apple)… sliced as thin or as thick as you want
powdered sugar and cinnamon, optional
Directions
Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

They taste like apples wrapped in pancakes... or funnel cake with apples on top... YUM!!!

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Here is another variation of the bread recipe listed below...  I changed it up a bit and made an Apple Cinnamon Pecan Loaf!  DELISH!  I subsituted the banana and pineapple for apples (2 medium sized ones, peeled, sliced and diced) and chopped pecans (about 1/2 cup).  I also baked it a bit longer... about 1hr 20 min.  Here's how it turned out:

Apple Pecan Cinnamon Loaf

I also made a quick icing (confectioner's sugar, vanilla, milk) and drizzled it over each slice.  It was soooo good!
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Yesterday i made 2 loaves of banana pineapple bread.  This recipe was given to me by a good friend of mine.  When i visited her house over the Christmas Holiday she baked this bread along with a pumpkin chocolate chip bread.  It was sooooo delicious.  My kids and hubby really enjoyed it so I got the recipe and baked them up a yummy treat.  It was a hit!  Here's the recipe for you to enjoy:

Banana/Pineapple Bread

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 1/4 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups mashed ripe bananas

Directions

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

NOTE:  I usually double this recipe and it makes 6 loaves.  I use at least 8-10 banana’s depending on the size and I use a 20 oz. can of crushed pineapple (drained)…use it all girl!

The batter

The batter poured into my loaf pans

fresh out of the oven!

sliced with a little butter :)

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A quick and easy all-in-one meal....

 LASAGNA~ Large Pan

Now, this is a VERY large pan of Lasagna that i made for Thanksgiving as a *side dish* (believe it or not) for a party of 40 :).  This LARGE pan actually had 6 layers!!!

You can make a smaller pan for your immediate family that can easily serve 5-10 people with leftovers... GREAT

Lasagna~ Small Pan

Here's what you need to make this dish:

- Ground Turkey or Ground Beef (1 lb- 1 1/2lbs for a small pan... double or triple for the large pan)

- 8 or 10oz jar Tomato Sauce * i think i used the equivalent of 6 jars for the Lg pan (I use Prego or Ragu, whichever's on sale... off brand works great too). I like the garlic & onion flavored.

- 1 medium onion (chopped)... 2 or 3 for the large pan

- Garlic (fresh garlic smashed and chopped or garlic powder)

- Onion powder (optional)

- Pepper & Salt (at least a tsp... add more if you'd like)

- 1 Box of Lasagna Noodles (Mueller's or Barilla)... at least 9 noodles (3 for each layer for small pan)

- Ricotta Cheese (Borden), Sharp Cheese, Mozzarella Cheese, Parmesan Cheese

Directions

-Preheat oven to 375

-Boil Noodles (according to box... i add salt, 1tbs of olive/vegetable oil, 1 tsp of garlic powder to the boiling water)

-Brown Meat in separate pan (drain and put back into pan)

- add remaining salt, pepper, garlic, onion & onion powder to the meat

-add sauce to the meat with a tbs of sugar (optional)

-drain noodles and let them cool while sauce is heating

-add a few tbs of sauce to the bottom of your pan to prevent sticking

-began your layers (noodles, sauce, cheeses...repeat.. *add ricotta to the middle layer only*)

-your top layer should end with cheese.. sharp, mozzarella cheese, shake on parmesan cheese

-cover with foil and bake for 25-30 (when cheese is melted take the foil off and cook for another 5-10 min until brown

-LET IT COOL for at least 15 minutes before serving so that your layers don't slide apart...

-serve with a side salad and garlic cheese toast.... ENJOY!