Tuesday, August 31, 2010

A Fall Inspired Recipe

Hello everyone. So for here in Augusta school starts tomorrow and even though its hotter than a firecracker out there, we know that its not going to last much longer. So I have a recipe that I am sure most of you have on hand this is just the way I do it.
We are making roasted chicken the mishmawsh way lol.

Ingredients:

A roasting chicken 4-5 pounds depending on how many people your feeding. (cleaned rinsed out and dried off with paper towels)
A lemon or an orange
Poultry herbs like rosemary, sage and tyme
4 cloves of garlic
1 large onion
extra virgin olive oil
salt and pepper
4 carrots
4 stalks of celery
A Large roasting pan
Italian seasoning
onion and garlic powder

Instructions:

After you clean and rinse and dry your bird put him on a plate and layer your roasting pan with the carrots and celery. Your creating a rack to put your chicken on or if you have a rack you can use that too.
Then you want to rub the chicken with extra virgin olive oil be very generous with this. Next you want to salt and pepper your chicken liberally, inside and out and then stuff the chicken with the lemon or orange and the herbs, garlic and onions.
Next you want to mix your onion and garlic powder and italian seasoning together and rub it generously all over the chicken. Pre heat your oven to 350 and bake for about 3-4 hours . I use a meat thermometer, I stick it in between the breast and the leg of the chicken and when it reads 180 degrees its done.

Sure it may be easier to go to the grocery store and get a all ready made roasted chicken but sometimes to make it ourselves and be creative with it is a lot more fun. Its a lot less expensive too. I hope you and your family enjoy this recipe and have fun with it in the process. Until we chat tomorrow I hope you all live, laugh and love today.

Monday, August 30, 2010

update and Mishmawsh chicken tender recipe

Hi everyone, I am sorry I am late putting this blog up today, I have been pretty busy with some other things. Anyway I want to say before I get started that I am in no way a chef or a trained cook of any sorts. I just love to cook and I love making new things for my family all the time. That alone does not make me an expert by any stretch of the imagination. If that is what your looking for then I guess you have come to the wrong place lol. On the other hand I want to thank you all for your wonderful comments on facebook, feel free to leave a comment here as well.
Now on to my update, as most of you know I have been counting my calories and remaining active. As a result of my new lifestyle I have lost 20 pounds. This isnt a diet, this is going to be long term for me so that is why I call it a lifestyle, diets are for people who are just not ready for long term and go on a diet for a while and then stop. I am not planning on stopping, my plan is to do this until I am pushing up daises.
Now on to the recipe segment of this blog. Either friday or saturday night I had some boneless skinless chicken breast I needed to cook, I wanted to make something yummy but healthy at the same time and so I came up with mishmawsh chicken tenders.

Ingredients:

4-6 chicken breasts
1 cup of greek plain yogurt
1/4 cup of skim milk
salt and pepper
Garlic Herb seasoning about a teaspoon I dont measure anything
1 cup of grated Parmesan cheese
Extra virgin olive oil
A cookie sheet lined with tin foil, I had to use two but it depends on how much chicken you have
about a cup and half to two cups of crushed cashews

Instructions:

Cut your chicken breasts down the length of the meat, you want them to be long like chicken tenders or you could cut them in bite sized pieces for chicken nuggets.
Season the meat with salt and pepper.
In a bowl mix together the greek yogurt and skim milk and add your chicken to it.
Let the chicken sit for about 1-2 hours in your refrigerator, over night would be best but an hour is good if you dont have the time to wait.
In a separate bowl mix Parmesan cheese, garlic and herb seasoning and the crushed cashews together.
You need a dry hand and a wet hand, with your dry hand take one piece of your chicken out and with your dry hand coat it front and back with your dry mixture of cheese and cashews, shake off the excess and place on your cookie sheet. Continue to do this until all of your chicken is coated. Pre heat your oven to 400 and bake for about 15-20 minutes.
You can serve this with couscous, rice, sweet potato fries, Cole slaw whatever you like. My family really enjoyed this and are begging me to make this again. My husband told me I had to share this with you all lol those were my plans anyway. By the end of the year we are looking into getting a video recorder and I will have video to go along with this blog so you can follow along. That may help some of you who want to try these recipes.
Until tomorrow I hope you all live, laugh and love take care everyone.

Friday, August 27, 2010

My Secret Recipe

Super Secret Recipe

PART 1

PART 2

Hello everyone, I am sorry I didn't have a blog up yesterday there was a lot of things I needed to catch up on around the house. Mainly Bailey's clothes she has a ton of them I had to go through them all. It took me four hours to complete this task, with just a lunch break in the middle.
So today I figured I would give you guys a treat, I do not share this recipe with anyone. So today you all get to have my recipe for my marinara sauce. I am part Italian on my father's side of the family but being Italian doesn't mean you know how to cook, although most Italians will admit that they all like the flavors like the garlic, the herbs and of course the many veggies that traditional Italian recipes have in them, veggies and fish are traditional Italian foods as well. I am sure the list goes on and on. With that being said this is truly my recipe I didn't look this recipe up and no one told me the recipe this is just what I like in my marinara/spaghetti sauce. I hope you all enjoy it as well.



Ingredients:

A mix of cherry tomatoes and reg. tomatoes, we usually use the ones right from our garden. You will want at least 12.
5 cloves of garlic
fresh basil about 5 leaves
plain tomato sauce ( I make my own and I will save that for another recipe in the coming weeks)
You will need 32 ounces.
1 large onion or two small onions
1 green pepper, 1 red pepper, 1 orange pepper and 1 yellow pepper
1 summer squash
1 banana pepper ( or you could use any hot pepper if you like yours hot)
1 zucchini (optional)
1 carrot
2 stalks of celery
half of a pound of mushrooms
extra virgin olive oil
salt and pepper
tin foil lined cookie sheet

Instructions:

Dice all your veggies up except for the tomatoes you will want to quarter those. Put them on the cookie sheet and sprinkle salt and pepper and extra virgin olive oil over the top. Roast at 475 for about 20-25 minutes. Take out your veggies and peel the skin from the tomatoes. Put veggies in a food processor or a blender. Blend until smooth if you like a smooth sauce if you like yours chunky just pulse until it looks like something you would like.
In a large pot add your tomato sauce, basil another clove of garlic and the veggies you just blended. Cook on a low heat for about 3 hours just until the flavors concentrate. Cool and either serve it right away or store it in your freezer for up to 6 mos.

I hope you all enjoy this recipe my family loves it when I make homemade sauces like this and I hope yours will too. Have fun with this you can use any combination of veggies you and your family likes. So everyone get in the kitchen have fun and make some memories and while your at it live, love and laugh while your at it.

Thursday, August 26, 2010

Super Secret Recipe

Hello everyone, I am sorry I didn't have a blog up yesterday there was a lot of things I needed to catch up on around the house. Mainly Bailey's clothes she has a ton of them I had to go through them all. It took me four hours to complete this task, with just a lunch break in the middle.
So today I figured I would give you guys a treat, I do not share this recipe with anyone. So today you all get to have my recipe for my marinara sauce. I am part Italian on my father's side of the family but being Italian doesn't mean you know how to cook, although most Italians will admit that they all like the flavors like the garlic, the herbs and of course the many veggies that traditional Italian recipes have in them, veggies and fish are traditional Italian foods as well. I am sure the list goes on and on. With that being said this is truly my recipe I didn't look this recipe up and no one told me the recipe this is just what I like in my marinara/spaghetti sauce. I hope you all enjoy it as well.

Ingredients:

A mix of cherry tomatoes and reg. tomatoes, we usually use the ones right from our garden. You will want at least 12.
5 cloves of garlic
fresh basil about 5 leaves
plain tomato sauce ( I make my own and I will save that for another recipe in the coming weeks)
You will need 32 ounces.
1 large onion or two small onions
1 green pepper, 1 red pepper, 1 orange pepper and 1 yellow pepper
1 summer squash
1 banana pepper ( or you could use any hot pepper if you like yours hot)
1 zucchini (optional)
1 carrot
2 stalks of celery
half of a pound of mushrooms
extra virgin olive oil
salt and pepper
tin foil lined cookie sheet

Instructions:

Dice all your veggies up except for the tomatoes you will want to quarter those. Put them on the cookie sheet and sprinkle salt and pepper and extra virgin olive oil over the top. Roast at 475 for about 20-25 minutes. Take out your veggies and peel the skin from the tomatoes. Put veggies in a food processor or a blender. Blend until smooth if you like a smooth sauce if you like yours chunky just pulse until it looks like something you would like.
In a large pot add your tomato sauce, basil another clove of garlic and the veggies you just blended. Cook on a low heat for about 3 hours just until the flavors concentrate. Cool and either serve it right away or store it in your freezer for up to 6 mos.

I hope you all enjoy this recipe my family loves it when I make homemade sauces like this and I hope yours will too. Have fun with this you can use any combination of veggies you and your family likes. So everyone get in the kitchen have fun and make some memories and while your at it live, love and laugh while your at it.

Tuesday, August 24, 2010

Diet Buster Pork Chops

I know this following recipe is not for the calorie counters or for the ones on a special kind of diet, but every so often we like to indulge just a little. Everything in moderation is the name of the game and I don't eat like this every single day even when I wasn't counting calories I couldn't eat this way. However my husband loves this artery clogging little jems and I hope, in moderation you do too. I call these bacon wrapped pork chops and its my recipe today on mishmawsh and other things.
Ingredients:

1.
4 to 6 pork chops (bone in) figure one chop per person
2. about a pound to a half pound of bacon depending on how many you are feeding, figure two slices of bacon per chop.
3. Seasonings of your choice, I like using salt and pepper, onion and garlic powder and Italian seasoning.
4. Cookie sheet lined with tin foil

Instructions:

Grab your pork chops and give them a rinse with cold water set on a plate with a paper towel try to dry them off as best as you can. From there you need to season them on both sides. Next take a slice of bacon and wrap it horizontal across the pork chop and then add another strip of bacon vertically making a lower case "t" shape. Continue doing the same process until you have all your pork chops seasoned and wrapped with bacon.
Set your oven to about 350 to 375 depending on your oven for about 25-30 minutes depending on how thick your pork chops are.

Suggestions:

You could serve this with white potatoes, sweet potatoes with a side salad or with some nice steamed veggies or all of the above.

I hope you enjoy this recipe and I hope you all live, laugh and love.


Here is a Video I made Using a Honey Glaze:


Monday, August 23, 2010

Homemade Hummus

Hello everyone, we had a very busy and very productive weekend. I hope you all had a joyous weekend as well. Ok so as promised to one of my friends we will be making hummus today. A lot of people make it differently because hummus is one of those things you can throw anything into and it will turn out really delicious. This blog is going to be two recipes in one simply because to have a traditional hummus you have to have tahini paste. So lets get started on the tahini paste first.






 For the tahini paste you will need the following ingredients:
1. Sesame seeds about 16 ounces or more depending on how much you want to make
2. extra virgin olive oil, I cannot tell you how much you have to eyeball it until its the consistency of peanut butter.
Instructions:
Toast your sesame seeds in the oven on 350 for about 10- 15 minutes on a cookie sheet the purpose of this is to roast the seeds just until golden brown and it doesnt take long so keep checking because they burn easy. When the seeds are finished toasting, grab your blender or food processor and put your seeds in there and add a little bit of extra virgin olive oil just to give it some liquid to blend easily. Blend until smooth and looks like peanut butter add some minced garlic if you want to and put in a storage bowl with a lid it keeps for about 6 mos in your fridge.

Now for your hummus you will need:

1. chick peas or garbonzo beans they are the same thing, 1 can unless you are making this for a crowd then you want to adjust this to accommodate a group.
2. extra virgin olive oil
3. any kind of veggie, I use sun dried tomatoes, garlic, carrots, celery, red bell pepper , half of a jalapeno and a red onion.
4. Tahini paste about a quarter cup to a half cup you just need to eyeball it.
UPDATE:  You can use whatever flavor combination you like just make sure to keep it simple because too many flavors at once wont turn out well in this recipe so here is the video on how I made Lemon and garlic Hummas.




Instructions:
Start off by dicing up all your veggies except the sun dried tomatoes put them to one side. Put your diced veggies on a cookie sheet and drizzle with some extra virgin olive oil. Preheat your oven to 375 and roast the veggies for about 45 minutes.
Next add your chick peas to a blender or a food processor, then your roasted veggies and sun dried tomatoes. Add some extra virgin olive oil and tahini paste. Blend until smooth, pour your hummus in a food storage container or if your taking to a party pour it into a serving dish and you have a delicious and healthy dip for veggies, crackers or you can put it on sandwiches instead of mayo.

I hope you enjoy this recipe as much as I do. Until we meet back here tomorrow I hope you all live, laugh and love.

Friday, August 20, 2010

Update alert

Hi everyone, I know I said I would have a hummus recipe up for today's post, but I decided that Monday would be better to post it. We have a lot going on this weekend and it starts today. We are doing my oldest child's school shopping today, tomorrow I am going to get my tuna salad ready for tuna sandwiches for my cousin's baby shower on Sunday plus I am making Macaroni and cheese too. So in light of the busy weekend ahead of me and trying to make sure Isabella has everything she needs for school, I have laundry to do tomorrow too.
Last night I found myself missing my girls when they were babies. The time has flown by and I guess that is a good thing because that means I have been having a good time being their mom. I wouldn't trade that for anything. Everything I have ever done since my oldest child was born has been for them. Even if some in my family didn't agree with my decisions at the time, I did what I felt was right for my kids. I am not the best mother in the world and I probably wont win any awards because I know I have made my fair share of mistakes along this journey. I feel that I get rewarded for my hard work when a teacher tells me that Isabella is such a joy to have in class and when friends and neighbors tell me what sweet children I have. That is when I know my husband and I have done our very best. Sure we don't have perfect children because we are not perfect ourselves. I just hope one day when I am gone my girls have the best memories of their father and me and maybe even pass some things down to their families that we enjoyed as a family as well. Hence for this blog, I love to cook and always have. I plan on making a special cook book for the girls of all their favorite foods that I cook them as children. So that way no matter where they are in the world, how near or far they are I want them to know they will never be too far from my heart, even when I die.
I hope you all have a great safe weekend and live,laugh and love whenever you can because its such a short time we are here on this earth.

Thursday, August 19, 2010

New blog post

Hello everyone. Today I dont have a recipe because my oldest daughter is not feeling well. She was up late last night getting sick and again this morning. So I am on mommy duty today. Stay tuned for tomorrow though I will have a hummus recipe. I hope this day finds you well and I hope you live, laugh and love.

Wednesday, August 18, 2010

Steak Tacos

Hi everyone, so continuing with the left over theme. Have you ever cooked up one of those family packs of steaks thinking that you could use it for left overs with other meals but that never turned out to be the case? Or maybe your interested in doing something different with your steak but hitting a creative block when it comes to cooking. Well I have a solution for you, when life gives you left over steak, make tacos. To start you will need about a pound of left over steak, onion, banana pepper if you don't have a banana pepper you can use a Serrano pepper or jalapeno. Chili powder, salt and pepper, extra virgin olive oil, taco seasoning, lettuce, tomato, taco shells, shredded cheese and salsa. Start off by sweating your onion and pepper in extra virgin olive oil, what sweating means is basically heating the veggies up where they release their juices but not to the point they brown. From here you want to dice up your steak in smaller than bite sided pieces put them in a bowl mix in chili powder salt and pepper, to add extra moisture I added the juices from the steak as well to give it added flavor as well as tenderness. Add your steak and chili powder seasoning to your veggies until warmed then add your taco seasoning, just follow the directions on the package. While that is thickening up dice up your tomatoes, lettuce and grab your taco shells. When the meat mixture is finished add your meat cheese and veggies, I top mine off with salsa, but if you are not watching calories like I am go ahead and add sour cream if you must, I wont look lol. Now you are ready to enjoy your steak tacos, they were a huge hit with my family and we are planning to make steak taco sandwiches too. I hope you your family enjoy them as much as mine did. I hope this gives you all some ideas on what to do with your left over steak. Until we meet tomorrow, I hope you live, laugh and love every day.

Tuesday, August 17, 2010

french bread pizza

Hello everyone, sorry this blog was coming up late this morning. Today we are going to talk about what to do with the spaghetti sauce left over from the night before. I dont know about your house but in mine I make just enough spaghetti but way too much sauce. Here is a use that is helpful quick and easy and your kids will never know its good for them. Here is what you will need: A loaf of french bread, extra virgin olive oil, any blend of shredded cheese of your choosing, oregano, onions, green peppers, mushrooms, pepperoni or any other assorted toppings your family likes. and last but not least your left over spaghetti sauce. For starters you want to crisp up your french bread, if you dont like crispy bread just skip this step. Slice your bread down the the middle of the loaf and drizzle both halves with extra virgin olive oil, you want to dice up some garlic too and sprinkle that on both halves as well. Bake in the oven for about 10 minutes on 350 when you start to smell the bread and garlic its probably done. Bring it out of the oven and slather both halves with the left over spaghetti sauce sprinkle with your cheese and put your assorted toppings on it. Next add your oregano and bake on 350 for about 15-20 minutes just until the cheese is melted. Slice it up and serve with either a side salad or some veggies and dinner is served. I hope you enjoy this recipe as my family does, its very rare we get either take out or one of those frozen french bread pizzas because we prefer this one, its quick and easy and easier on the wallet as well. Take care everyone and make sure you live, laugh and love.

Monday, August 16, 2010

Meatloaf Remake

Hello everyone, I hope you all had a great weekend. As the summer nears to a close, I have been thinking about how to make my favorite comfort meals for the colder months that wont be too loaded down in calories. I don't know the numbers or anything but I know this recipe is much healthier than how I used to make it. What is it ? you ask , meatloaf. So here is an idea that I hope you all enjoy and my family does too. You will need 90 percent lean ground beef or turkey breast make sure its all 100 percent breast meat. Some companies like to throw in the fat from the turkey which defeats the purpose of eating healthy and also watch out for the same thing chicken. Ok back to my meatloaf, you will need a cup of instant oats (not flavored), 1 cup of beef bullion low sodium dissolved in water. All these veggies you want minced, garlic, celery, carrot and onion. Mix the veggies together with the meat and oats and add an egg and the bullion, if it seems a little wet add more oats and add 2 tablespoons or more depending on if it turns dry of tomato sauce (low sodium). Add seasonings of oregano, basil, pepper and a touch of salt to your taste. After your mixture is all mixed up add it to a loaf pan top with fresh tomato slices and Parmesan cheese. Bake for an hour on 350. You can serve this with a salad and green beans or baked sweet potatoes whatever you and your family likes. My family likes baked sweet potatoes with cinnamon and green beans cooked in lemon juice. I hope you enjoy this recipe and I hope for all of those like myself that are watching calories can still enjoy a few small comforts we all enjoy in the fall and winter months. I hope you all take care and live , laugh and love along your journey.

Friday, August 13, 2010

Update

Hello everyone, today I dont have a recipe for you all but I have some news. I have lost another 3 pounds this week! So that is a total of 17 pounds! I am so excited and I am never hungry I just fill up on healthy things throughout the day and I dont deprive myself of anything, I just eat smaller portions of it along with tons of fruits and veggies. This is just encouraging me to keep doing what I am doing. Thank you all again for your support, I know I have been saying that a lot lately but you have no idea how honored and how much I appreciate you all being there. Who needs to spend the money at weight watchers when I have my own little support group on my blog. In the coming weeks look for a recipe on how to make your own hummus. My friend Doreen suggested I do one with homemade tahini, so be on the look out for that. Until Monday guys and dolls I hope you all have a wonderful weekend and live, laugh and love while your at it.

Thursday, August 12, 2010

Caprese Salad with garlic infused Extra virgin olive oil and Garlic Bread

Hi everyone, sorry there was no post yesterday I was just not feeling all too well. I am feeling much better today and I have a recipe for you that sounds difficult but is probably the easiest thing to throw together on a hot day or any day for that matter. All you need is extra virgin olive oil, two cloves of garlic, tomatoes sliced, mozzarella cheese fresh works best but you can flub a bit and use mozzarella string cheese I wont tell on you. And you will need basil and a nice Italian bread or crusty bread of your choice. Grab a large plate and layer your sliced tomatoes with your sliced mozzarella and in between the slices of cheese and tomato add a piece of basil. From there you want to grab your garlic cloves and give them a good smack to get the skin off but don't chop them add them whole to a small sauce pan and a couple of tablespoons of extra virgin olive oil depending on how many you are serving. If you are only making it for one or two people you might want to have one clove of garlic to one tablespoon of evoo. Put the oil and garlic on a medium heat and only heat through until its warmed, you don't want the oil to pop. Remove the garlic and put aside. Drizzle the evoo over the tomatoes basil and cheese. Add salt and pepper to taste and sprinkle some oregano over the top. Next slice your bread, figure one slice per person put them on a cookie sheet and spray cooking spray on the tops just so they brown in the oven, next add the garlic you used in your oil, you want to mince it though so you can sprinkle it over your bread. Preheat your oven to 350 and when you start to smell garlic bread its probably ready if not close to it, your bread is ready when its toasted. I like to sprinkle my salad and my bread with Parmesan cheese to give it an extra little yum factor. I hope you and your family enjoys this recipe as mine did. Until next time I hope you all live, laugh and love.

Wednesday, August 11, 2010

Im Lost

Hello everyone. I am not feeling too well today and I must have writers block or something because I am just lost as what I should blog about today. So if you have any requests let me know.
Im sorry I dont have anything for you today. Tune in tomorrow I should be feeling better and probably more productive. Until tomorrow, I hope you live, laugh, and love.

Tuesday, August 10, 2010

Mishmawsh Macaroni

Hello everyone, today I am going to flip the switch to a really delicious recipe I just threw together one night last week. It was hot but I was so tired of having sandwiches and salads that this was a big hit, not just with my family but with a few neighbors I shared it with too. I call it Mishmawsh macaroni because its a throw together sort of meal that works. To start you will need, macaroni, diced carrot, green onion, garlic, and summer squash. Also you will need extra virgin olive oil, 4 strips of bacon if you are feeding a family of 4 if not just figure one slice per person.And you will need one can of petite diced tomatoes, I used Italian seasoned. I started this by baking my bacon, yes you heard me right I bake my bacon its less mess and splatter proof and it doesn't leave a mess in your oven either. After the bacon is finished to your likeness drain on a paper towel and dice then put aside. Pre heat a skillet with some extra virgin olive oil, add your veggies, cook until softened and add your bacon and tomatoes. Simmer just until your macaroni is finished cooking and then mix the sauce and the macaroni together. Serve it up with some nice crusty bread and or a side salad and some sweet tea and your all set to enjoy a tasty and healthy meal. I hope you all enjoy and I hope you all make sure you live, laugh and love whenever you can.

Monday, August 9, 2010

My exciting News!!!

Hi everyone, I want to thank you all for all the advice and suggestions you have given me about health and fitness. I have always had problems with my weight and I have done a lot of wrong things thinking I have been doing the right things. One example would be restricting my calories to an unhealthy amount daily. That sets your body up in starvation mode, where you do lose weight you don't lose fat you lose muscles and all the vitamins and minerals your body needs to function. So I have recently found a life style that would fit into my personality and into my life that is easy to manage and you don't starve yourself with it. I thought if this doesn't work and I gain instead of losing at least I gave it a shot. Well guess what everyone, I am so excited to share this with you all. I have lost 14 pounds in just two weeks of just simply reducing my calories to 500 less calories than what I have eaten before. So the whole myth of starving yourself is just that , a myth. I only reduced my calories to 500 less than what I ate before. I ate what I wanted within the right portions and kept my calories in check some days I went a little over and I didn't deprive myself of anything. I still drank soda, I still had chips with my sandwiches but instead of eating and drinking a ton of that stuff I kept it to maybe one can of soda or 12 pringles instead of the whole tube. I drank more water and I still lost 14 pounds in two weeks that is 1 pound a day. I am so excited and I am so happy to share this news with you all. I will check back in with you all in another two weeks to let you all know how I am doing. Oh I forgot to mention I am down one pant size as well. Thank you again everyone for all your support.
Stay tuned tomorrow for some yummy recipe ideas, until then I hope you all live, laugh and love.

Friday, August 6, 2010

Cinnamon Crisps

Hello everyone, thank you for reading my blog today and all the other days. So yesterday I wrote about back to school or work snacks. Following in that same theme here is another idea that is quick and easy and really yummy and your kids will love it.
You start off with one tortilla wrap, cinnamon and brown sugar. Spray a frying pan large enough to fit one tortilla wrap, with cooking spray, let the pan get hot and put your tortilla wrap in there browning both sides. Take it off the heat and top with with cinnamon and brown sugar on both sides. Next cut it in quarters, you can serve this with sugar free apple sauce. Pack it for work or school and you have a delicious snack that takes no time to put together. My daughter likes to dip the cinnamon crisps in her apple sauce, she says it tastes like apple pie lol. I will take her word for it. I like having them by themselves with some tea or coffee. Its a great little pick me up without a lot of fat and calories.
I hope you all enjoy my cinnamon crisps. Have a wonderful weekend guys and remember live, laugh and love.

Thursday, August 5, 2010

Back to School or work Snacks

Hello everyone, as the end of August nears we see in stores their assortments of school supplies and new clothes for the kids to go back to school in. Brings the feeling of a "I need it yesterday" mood surrounding the ever necessary back to school shopping. So to kick things off I thought of a few ideas that my daughter loves for her snack for school. In her school they must bring in healthy snacks no candies or chocolate or any of that junk is allowed. Here are a few ideas that are easy to put together and your child will love eating. To start you will need one whole wheat tortilla wrap, one teaspoon of all fruit or something that is 100 percent fruit and zero sugar and a mixture of sliced fresh strawberries and sliced kiwi. You spread your wrap with the all fruit and then add your strawberries and kiwi alternating the slices of kiwi and strawberry. When you feel there is enough fruit on there wrap it up like you were wrapping any type of other wrap and cut it down the length of the wrap where it makes little pinwheels. Instead of all fruit you can also use peanut butter and the fruit or peanut butter and all fruit, whatever mix it up a bit to make it interesting. Unless of course your child's school has not allowed peanut butter because of an allergy. I pair this with some carrot sticks and or celery sticks and some water and my daughter is on her way.
I hope this has given you all some ideas to jaz up your child's snack for school or a snack for any time. Look for more of these ideas as the school year approaches. Until we meet tomorrow I hope you all have a wonderful and joyous day and as always make sure you live, laugh and love.

Wednesday, August 4, 2010

Sweet Tea

Hello everyone, so as promised today we are making my sweet tea. Now for some of my east coast friends sweet tea is just iced tea sweetened. You will need a family envelope of Lipton tea bags, three of them to be exact. 1 cup of sugar and 6 cups of water and a lemon. To start off you want to dissolve 1 cup of sugar in 3 cups of water on your stove, you don't want it to boil you just want it warmed up. From there add your 3 tea bags, I let mine steep for about 30 minutes, if you like yours a little more stout go ahead and let them steep for an hour or more. Remove your tea bags and pour into a pitcher when cooled. Next add your other 3 cups of water along with your lemon and add about 3 cups of ice if you prefer that. Taste your tea and if it isn't up to your sweetness level add 1 cup of sugar to 1 cup of water on your stove and let the sugar dissolve, take off your stove and add it until its sweet enough. With the left over simple syrup (sugar and water ) in a glass jar and you can re use for coffee or tea or whatever you prefer. From here you want to chill your tea for about 2- 5 hours depending how long you want to wait for it lol.
I hope you enjoy your tea and as always make sure your days are filled with living, laughing and loveing.

Tuesday, August 3, 2010

Veggie Chicken and Rice

Hello everyone, sorry this blog is coming up late this morning. So as promised today's blog is for all those times you wind up with left over rice but have no clue what to do with it. Well I have a yummy and healthy meal for you that requires a lot of veggies a little bit of chicken and just all around goodness. You will need: Rice, onion, green pepper, summer squash, diced green beans, green onion, garlic, white meat chicken, healthy choice cream of chicken soup low sodium (or if you like the reg cream of chicken soup have at it), carrots, and seasonings of your choice, I used curry, salt and pepper.
Saute your veggies in a teaspoon of extra virgin olive oil just until soft, add your rice and heat it through just until the rice is warmed up. Add your chicken and cream of chicken soup one can with a quarter cup of milk, after the rice mixture is well blended add your seasonings. Grab a casserole dish, spray it with cooking spray, then add your rice mixture. Top it with a little bit of cheese, I used grated Parmesan and mix of mozzarella and cheddar made with skim milk. Bake at 350 for about 20-30 minutes depending on your oven. Let it set for about 15 minutes, and serve it up. I had this with my tex mex bean salad, however you could serve this with some nice crusty bread or a side salad. I hope you enjoy this dish as much as my family did. In the meantime make sure you take the time to live, laugh and love.

Monday, August 2, 2010

Texmex Bean Salad

Hello everyone, I hope you all had a wonderful weekend. Let's get right into our recipe today. Over the weekend I had a request to do a different kind of salad. We all know that salads can be boring, I have found and used a creative salad and its not boring in the least. It's a texmex bean salad and its anything but boring. The family loved it and I hope yours does too.  So let's see what goes into this thing shall we?


Ingredients:


3-4 cans of beans, you can use whatever canned bean you want or use dried
1 large bell pepper
3-4 diced fresh tomatoes
1 cup of shredded carrots
2 stalks of celery diced
1 diced jalapeno pepper
1 cup of corn I used white corn for this recipe
1-2 cups of your favorite salsa, I used a mango one but use what you like or have on hand
1 lemon or 1 lime or both (just the juice)


Instructions:


Drain and dry your beans and then add them to a large mixing bowl.  Next just add in all your ingredients, try saving the salsa for last.  At this point add salt and pepper to flavor it and maybe some lemon or lime juice to give it a kick.  Lastly add in the salsa if you see it needs more add more.  You want to do this smaller batches though because you can always add but you cannot take away.  Let this chill in the fridge for about 2-3 hours and then you are ready to serve.  We had chicken and rice to go with this but it would be fine on its own with a little garden salad on the side. Also you could just serve it with tortilla chips and some melted cheese and have a healthy version of nachos.  However you choose to serve this I hope you all enjoy this.  Live, laugh and love all