Monday- Arroz Con Pollo (Rice with Chicken)
Tuesday- Homemade Light Cheeseburgers (Made with 97% fat free ground beef & 2% american cheese, and light hamburger roll) Baked French Fries, Salad
Wednesday-Crockpot Turkey w/Cream of Chicken sauce, rice, green beans
Thursday-Steak, baked potato, Corn
Friday-Homemade Pizza (Light Pita bread, pizza sauce, mozarella cheese and toppings) Salad
Saturday- Eat out
Sunday-Chicken sauce, rice, bean gravy
To see more dinner plans click here.
Monday- Crockpot Beef Stew, Rice
Tuesday- Spaghetti, Spinach Salad, Garlic Bread Sticks
Wednesday-Leftovers
Thursday-Chicken and Sauce Rice and Red beans (Diri et pois coles)
Friday-Leftovers (Prep for Girls Birthday Party)
Saturday- Cook for Girls Party(Lots of food)
Sunday-Leftovers from Party
To see more dinner plans click here.
Monday- Meatloaf Muffins, Mashed Potatoes, Corn
Tuesday- Lasagna, Spinach Salad, Garlic Bread Sticks
Wednesday-Leftovers
Thursday-Kalalou (Haitian Beef and Okra), Bean Gravy, Rice
Friday-Pasta Salad, Grilled Chicken
Saturday- Grandmother’s 85th Birthday Dinner (Cooking Day Off)
Sunday-Crockpot Golden Mushroom Chicken, Rice, Cabbage
To see more dinner plans click here.
You save: 153 calories, 11 g fat, 1 g saturated fat
Ingredients
1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
Butter-flavored cooking spray
3/4 cup coarsely chopped frozen cranberries
2 teaspoons granulated sugar
3/4 cup + 2 tablespoons whole grain oat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites, lightly beaten
1/2 cup firmly packed light brown sugar
1/4 cup light butter (from a stick), softened
1/4 cup fat free, artificially sweetened vanilla yogurt
2 teaspoons turbinado sugar (aka: raw sugar)
In a medium bowl, stir together the oats and buttermilk. Let the mixture stand for about 20-30 minutes until the milk is absorbed.
Preheat the oven to 400 degrees. Line the 12 cups of a standard muffin tin with silicone or foil (not paper) cupcake liners. If using the foil liners, lightly mist them with spray.
In a small bowl, mix the cranberries with the granulated sugar.
Add the flour to the bowl of a food processor or mini-food processor fitted with a chopping blade. Process it for 1 minute. Transfer the flour to a sifter. Add the cinnamon, baking powder, baking soda and salt and sift them into a small mixing bowl.
Add the egg whites, brown sugar, butter and yogurt to a medium mixing bowl. Using a sturdy whisk or spatula, mix them together until they are well combined and all lumps are removed. Then stir in the oat mixture, until just combined.
Stir in the flour mixture until just combined then fold in the cranberries. Divide the batter evenly among prepared muffin tins. Sprinkle the turbinado sugar evenly over the tops. Bake the muffins on a middle oven rack a toothpick inserted in the center comes out dry (a few crumbs are okay), about 28-33 minutes. Makes 12 muffins.
Each muffin has: 125 calories, 4 g protein, 21 g carbohydrates, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 2 g fiber, 256 mg sodium
Traditional muffins have: 278 calories, 5 g protein, 34 g carbohydrates, 14 g fat, 2 g saturated fat, 19 mg cholesterol, 2 g fiber, 171 mg sodium
Fall is here and I absolutely LOVE it! All of my children were born in the fall and it is my favorite season (so much so that my daughters names are Amber and Autumn). I love everything about fall the colors of the leaves the crisp cool air, and the harvest season. We have a tradition in my family and that is to go to the local farm to pick apples and pumpkins with the kids and have them enjoy the hayrids and the barn animals. Now I’m not a big pumpkin pie eater but with the right ingredients I can appreciate the taste of warm pumpkin muffins.
While searching on the internet to find a pumpkin muffin recipe that I can make for my kids Sunday morning for breakfast (since we are going to the pumpkin patch this Saturday) that will be both delicious and healthy I came across this recipe. Now I haven’t tried it yet but I’m the kinda person that can look at the ingredients to see if it “makes sense” then I will try the recipe. I will let you know how they came out along next week. I will also post some pictures of our trip to the pumpkin patch.
I would probably make two batches. The other batch would have to be modified to fit my son’s gluten free diet. If you make the muffins before I do, feel free to comment about them.
| 1 large | egg |
| 2 Tbsp | light spread (like Promise Buttery Spread Light or Smart Balance) |
| 1/2 cup | canned pumpkin |
| 1/2 tsp | pure vanilla extract |
| 1/2 cup | Splenda |
| 1/4 cup | dried pumpkin seeds |
| 2 Tbsp | golden seedless raisins |
| 1 cup | all purpose white flour |
| 1/2 cup | whole wheat flour |
| 2 Tbsp | wheat germ |
| 1/4 tsp | salt |
| 1 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 tsp | ground nutmeg |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground allspice |
| 1/3 cup | non-fat buttermilk |
| 2 tsp | light brown sugar |
Preheat oven to 375°F.
Using a whisk, cream together the egg yolk and light spread. Add the pumpkin and whisk into the mixture until well blended. Add the vanilla extract and Splenda and blend. Fold in the pumpkin seeds and raisins.
Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, nutmeg, cinnamon and allspice in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.
Fold in the buttermilk and when the dough is just blended together stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Place the muffins in the oven and bake for 20 minutes.
Serving size: 1 muffin | Servings 6
Calories 206 | Calories from Fat 52
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 1g (7%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 36 mg (12 %) | Sodium 288 mg (12 %)
Total Carbohydrates 32g (11%) | Sugars 5g
Dietary Fiber 3g (12%) | Protein 7g
Vitamin A 72% | Vitamin C 2 % | Calcium 8% | Iron 17%
Vitamin K 8 mcg | Potassium 237 mg | Magnesium 64 mg
First let me begin by saying, “I LOVE THE FOOD NETWORK!” My favorite show right now is Down Home With The Neelys. Although their food isn’t the healthiest and a thorn in a dieter’s side they are very entertaining and their recipes make since and are really tasty…Ask me how I know
A few years ago I use to love this show called Food Commando with Chef Juan Carlos Cruz. He literally loss weight by changing the ingredients in high calorie food to their low calorie or low fat counterpart. He took recipes like lasagna, meatloaf, cheesecake and made them healthy. It was a great show. On his show he compared the calorie and fat difference between the original unhealthy recipe and the new and improved healthier version.
Many of you know that I am on Weight Watcher (don’t ask lets just say vacationing wasn’t good for my diet but I am back on the band wagon) and I’m using the points system. So I’m trying to squeeze as much food in my day by using lowfat and fat free items such as milk. Whole milk is 4pts versus skim milk which is 2 pts. With those extra 2 points I can have an apple and a WW peanut butter bar which is only 1 pt. So do I drink that 1 cup of whole milk for 4pts or do I drink 1 cup of skim milk and still have room for two other snacks.
I really wish Chef Cruz’s show was still on because there are so many recipes out there that needs to be revamped.
Here is the recipe for his low calorie lasagna:
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| 1/2 pound turkey Italian sausage 1 cup low-fat ricotta cheese 3/4 cup shredded part-skim mozzarella, divided 1 tablespoon olive oil, divided 3 cloves garlic, minced 1 tablespoon crushed red pepper flakes 2 tablespoons chopped fresh basil leaves 2 (14-ounce) cans stewed tomatoes, diced 1 cup chopped red onion 2 tablespoons roughly chopped fresh oregano leaves 2 tablespoons roughly chopped fresh Italian parsley leaves 2 tablespoons roughly chopped fresh thyme leaves 12 medium button mushrooms (about 1 cup), store bought and pre-sliced (from produce aisle) 1 large zucchini, chopped (about 1 1/2 cups) 4 lasagna pasta noodles, cooked al dente per directions on noodle box Preheat oven to 350 degrees F.Remove the casing from turkey sausage and discard. Heat a nonstick saute pan over medium-high heat. Add the turkey sausage and brown until thoroughly cooked, about 1 1/2 minutes. Drain and discard any grease in the pan. Remove sausage from heat and add the ricotta and 1/2 cup mozzarella. Stir until well blended. Set aside.
Heat 1 teaspoon olive oil in a small, non-stick saucepan over medium-high heat. Add the garlic, crushed red pepper flakes, and chopped basil and saute until the garlic just begins to soften, about 1 minute. Add the tomatoes and bring to a simmer. Remove from heat and set aside.
Heat the remaining 2 teaspoons olive oil in a large nonstick saute pan over medium-high heat. Add onion, oregano, parsley, and thyme and saute until onions are just soft, about 2 minutes. Add the mushrooms and zucchini and continue sauteing until the vegetables are tender, about 2 minutes. Remove from heat and add half of the tomato sauce to the sauteed vegetables. To assemble, line the bottom of a lasagna pan (roughly 13 by 9 inches) with 1/4 of the tomato sauce. Top with 2 lasagna noodles. Then spread half of the sausage mixture on top of the pasta. Cover the sausage layer with about half of the vegetable mixture. Top the vegetable layer with the remaining sausage mixture. Then top that layer with the remaining lasagna noodles and add the remaining tomato sauce over top. Sprinkle with the remaining mozzarella. Bake for 25 minutes. Remove from heat and let stand for 5 minutes before cutting.
Serves 8
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Does anyone have a list of gluten free commercial food items? I desperately need suggestions, advice, etc on the gluten free diet. You see I started my son on this diet about a week ago (based on the limited knowledge that I have) and I have seen such a tremendous change in his behavior. (Oh yeah, for those of you who don’t know my son was diagnosed PDD-NOS.)
I want to keep this diet going and be as strict as possible with it because of the wonderful change that is occuring in my son. Again if you have any information, suggestions, ideas, recipes, etc to help me I will GREATLY appreciate it. Also are there any gluten free ice cream cones my son loves ice cream on cones.
Thanks again,
Tree
Sometimes I don’t have enough time in the day to cook elaborate meals that take hours. I believe it is advantageous for all stay at home moms to have a few meals up their sleeves that are both nutritious and quick. Here are a few suggestions:
Crockpot Meals
1. Chicken and Campbells’ Golden Mushroom Soup- Simply put 3boneless skinless chicken breast in crock pot with frozen diced onions and green peppers, salt and pepper, and can of golden mushroom. Cook on low for 6 hours. Extremely tasty! Serve over rice and a veggie or salad. You can also use Campbell’s Cream of Chicken Soup also. A favorite in my household.
2. Roast Beef- Put Roast in crockpot, add frozen onions & green peppers, handful of baby carrots, cut up 2 potatoes or throw in a few red potatoes, add packet of Roast beef seasonings from McCormick or any roast beef seasoning packet in crockpot add a 1/2 cup of water. Cook on low for 6-8 hours.
3. Roast Chicken- Whole Chicken in crockpot stuff it with an onion and celery, season it with paprika, adobo, black pepper. Cook on low for 6-8 hours. Serve with rice. You can also add carrots and potatoes if you want.
Stove Top
1. Spaghetti- The best and quickest meal to make on a busy day. Boil water for pasta while browning beef. I add Worcestershire sauce, salt, pepper, my good ol’faithful frozen onions and green peppers, can of diced tomatoes, tomato sauce. Once pasta is done combine with sauce. Serve with bread and salad
2. Homemade burgers or Sloppy Joes-lean ground beef, salt pepper, Worcestershire sauce, garlic or garlic powder, make patties and put on George Forman Grill while precut fries are in the oven. Pack burger with romaine lettuce, tomatoe, pickles, and slice of low fat cheese.
3.Taco- I usually follow directions on box
4. Grilled Chicken Salad- Marinate chicken in italian dressing for a hour and salt. Grill on George forman while making basic salad (romaine lettuce, tomato, carrots, cucumbers). Place chicken on top of salad
5.Pasta Salad and Eggs- Boil eggs with pasta, drain pasta and egg, run cold water on both. Take pasta and add italian dressing diced tomatoes and cucumbers, some salad supreme by mccormick and slice eggs on top of salad.
I have a few more ideas for quick stove top cooking but I’m going to move on to oven cooking.
Oven Cooking
1. Easy bbq chicken- preheat oven 325 degrees. Clean wingettes and put them in a baking dish. Add a little Lawry’s season salt and cover chicken with bbq sauce and cook for about an hour. We usually eat Easy Mac with this and some can green beans. Again remember these are quick/easy meals that don’t require being in front of the stove all day or alot of prep work.
2. Easy Macaroni N Cheese- Preheat oven 350 degrees. Boil noodles and drain. Put noodles in oven safe dish add pinch of salt and pepper, already shredded sharp or mild cheddar cheese. In a small bowl mix 2eggs and milk. Should be enough to almost cover noodles. If not add more milk to pasta.
I can go on and on about quick meals. I might just do a part 2 to this post but for now I must say so long:)
4 Boneless Skinless Chicken Breast
1/4c frozen diced onions
1/4c frozen diced green bell peppers
1 family size can of Cream of Chicken
1cup water
Dash of salt, black pepper, paprika
1. Clean chicken
2. Put all ingredients in Crockpot.
3. Set crockpot on low cook for 6-8 hours OR high for 4-6 hours
Serve over rice.
My family absolutely loves this meal and I’m positive your will too!
Today I thought I could share the recipe to my favorite vegetable in the world. It is quite simple to make I just really don’t care for cutting greens but thank God there is bagged collard greens that are already cut up. Enjoy!
1 1/2 quarts water
1 teaspoon crushed red pepper
1 1/2 pounds smoked turkey meat
8 pounds collards
2 teaspoons sugar
1/2 cup cider or white vinegar
Salt and pepper
Serving Suggestion: diced raw onions and vinegar
Place water in a large pot. Add red pepper and smoked turkey and simmer for about 1 hour while preparing greens.
To prepare greens, discard damaged or yellow parts of leaves. Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt or grit. Collard leaves are large and usually require cutting before cooking. To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or knife. Add remaining ingredients to bones in boiling water, then add greens. Cover and cook rapidly for about 30 minutes or until greens are tender but firm. Best served with diced raw onions and vinegar.
My nickname is Tree. Its a weird name but it really does grow on you (no pun intended).
I am a mother, wife, daughter, friend, but I am nothing without Christ. I don't claim to be perfect but I do serve a perfect God.
This blog is about my life (all aspects of it). My life consists of being a mom to a special needs child and two toddler girls, a homemaker, and a loving and supportive wife to my husband.
Some of my goals are to eat healthier, exercise more, go to school for natural health, and most of all develop a stronger relationship with God through reading His Word (Bible) and praying sincerely. I hope you enjoy my musings and hopefully it will be a blessing to you:)
Grace and Peace
