tag:blogger.com,1999:blog-84502737948936357492024-03-12T00:20:44.186-07:00Moore Low Carb For YouTime for a new way of eating in my household and I would love to share it with you all.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8450273794893635749.post-92119034390352305212012-08-09T16:59:00.000-07:002012-08-09T16:59:06.935-07:00House Vinaigrette Salad DressingI adore this blog I came across called, Fluffy Chix Cook Fluff To Fit One Meal At A Time.<br />
<br />
How can you not like a blog with a title like that.<br />
<br />
So many Low Carb recipes, where do I start.<br />
<br />
I thought I would share one of their salad dressing recipes with you so you can travel on over to their blog to view all their recipes and find many of your favorites.<br />
<br />
Here is part of the recipe for the Vinaigrette, to see the full recipe, click on the link to view their blog.<br />
<br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><strong>Ingredients</strong></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">2 cloves Garlic, pressed</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">1 Rounded Tbsp Country Style Dijon (you can sub regular Dijon)</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">4 Dashes Tabasco Sauce</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">4 Dashes Lea & Perrins Worcestershire Sauce</span>
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<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><a href="http://www.fluffychixcook.blogspot.com/2012/02/house-vinaigrette-salad-dressing.html" target="_blank">www.fluffychixcook.blogspot.com</a></span>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com15tag:blogger.com,1999:blog-8450273794893635749.post-61745752773124164502012-08-02T14:47:00.003-07:002012-08-02T14:47:58.354-07:00Dusting off my blog<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thebestdietplansforwomen.com/wp-content/uploads/2012/03/12345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.thebestdietplansforwomen.com/wp-content/uploads/2012/03/12345.jpg" /></a></div>
It has been such a long time since I've updated my blog and when I look back at the recipes I would post, it makes me realize how far I have come.<br />
<br />
I didn't know then, how many delish recipes for low carbers that were out there.<br />
<br />
I've purchased a few cookbooks, saved a gazillion blogs and websites that offer amazing low carb recipes.<br />
<br />
I'm now being faced with having to have my Gallbladder out, which is no biggy to me.<br />
<br />
I feel that it will make me be more aware of what is going into my body because if it's bad, my body is sure going to tell me, now that my gallbladder will be removed. Well so I've read on some blogs but each body is different.<br />
<br />
This will give me a fresh start. I'm going to do this for my self. I'm going to eat real food, real clean food. Why dirty my body with dirty food full of chemicals?<br />
<br />
I see how sad my youngest son is knowing I'm going in for surgery. I keep telling him that it isn't anything big and I'll be fine but the fear is still there that he might not have a mommy.<br />
<br />
Why would I treat my body with bad food to maybe lesson the time I have with my children family and friends,?<br />
<br />
So this day forward, it's all clean eating machine :)<br />
<br />
Stay tuned, I'll be posting delish recipes your whole family will love.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-66175337252165821972011-10-11T08:23:00.000-07:002012-07-16T14:32:27.824-07:00Chicken Cordon Bleu<div class="separator" style="clear: both; text-align: center;">
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I love this dish and love that I can make it Low Carb.<br />
<br />
4 Boneless skinless chicken breast pounded thin<br />
4 thin slices deli ham<br />
4 slices swiss cheese<br />
1 large bag pork rinds (ground to look like bread crumbs)<br />
3 eggs (whisked with some water to thin out)<br />
1 cup parmessan cheese<br />
<br />
Layer chicken breast, ham and then cheese. Start at on end and roll to the other and pin together with two toothpicks. Set aside until all breast have been rolled.<br />
<br />
Whisk eggs with some water. I used my Ninja blender, it works great! Set aside.<br />
<br />
I put, in batches, the pork rinds in my food processor, to grind to look like bread crumbs. I mixed the ground pork rinds with the parm cheese and set aside.<br />
<br />
Dip the chicken in the egg and let most of the egg drip off then press the chicken into the breading mixture. Set aside until all chicken is breaded.<br />
<br />
I used my baking stone to bake the chicken on and didn't have to grease it first and they didn't stick at all.<br />
<br />
I baked the chicken at 375 for 40 minutes<br />
<br />
It's a must try and you'll never taste the pork rinds if your not a fan.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-89655623523005179252011-09-24T21:48:00.000-07:002012-07-16T14:34:17.845-07:00How Do You Cook.com: White Sangria Punch<a href="http://www.howdoyoucook.com/2010/03/white-sangria-punch.html?spref=bl">How Do You Cook.com: White Sangria Punch</a>: This lovely summer sangria floats white peaches and grapes in white wine and peach vodka. 1 (750 milliliter) Bottle Dry White Wine 3/4 cu...Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com2tag:blogger.com,1999:blog-8450273794893635749.post-18047315335940728262011-09-20T11:27:00.000-07:002011-09-20T13:56:53.231-07:00VELVET CHICKEN with BABY BOK CHOY<div class="separator" style="clear: both; text-align: center;"><a href="http://www.eatingwell.com/sites/default/files/imagecache/standard/recipes/MP7763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.eatingwell.com/sites/default/files/imagecache/standard/recipes/MP7763.JPG" /></a></div><div style="text-align: center;"><b>I ran across this recipe in the Eating Well magazine and thought I would share it with you. </b><br />
<b>Looks like a meal for me to make to take for my lunch. <br />
</b></div><div style="text-align: left;"></div><div class="span-16 headinggroup2"><div class="span-9 border"><h3>Ingredients</h3><ul><li itemprop="ingredients">1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices</li>
<li itemprop="ingredients">1 egg white, lightly beaten</li>
<li itemprop="ingredients">1 tablespoon plus 1/2 teaspoon cornstarch, divided</li>
<li itemprop="ingredients">2 teaspoons plus 2 tablespoons dry sherry, divided</li>
<li itemprop="ingredients">1/2 teaspoon salt, divided</li>
<li itemprop="ingredients">3 tablespoons peanut oil or canola oil, divided</li>
<li itemprop="ingredients">1/3 cup reduced-sodium chicken broth</li>
<li itemprop="ingredients">2 teaspoons reduced-sodium soy sauce</li>
<li itemprop="ingredients">1/4 teaspoon ground white pepper</li>
<li itemprop="ingredients">6 cups water</li>
<li itemprop="ingredients">2/3 cup chopped scallions, divided</li>
<li itemprop="ingredients">1 tablespoon finely julienned or minced fresh ginger </li>
<li itemprop="ingredients">1/4 teaspoon crushed red pepper</li>
<li itemprop="ingredients">8 cups trimmed and halved baby bok choy (about 12 ounces)</li>
</ul></div></div><h3>Preparation</h3><ol itemprop="recipeInstructions"><li>Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the <span style="color: black; font-family: inherit; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="font-family: inherit; font-size: inherit ! important; font-weight: inherit ! important; position: static;">refrigerator</span></span>, uncovered, for 30 minutes.</li>
<li>Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.</li>
<li>When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.</li>
<li>Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.</li>
</ol><h3>Nutrition</h3><span itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"> <b>Per serving:</b> <span itemprop="calories"> 251</span> calories; <span itemprop="fatContent"> 13 g</span> fat ( <span itemprop="saturatedFatContent"> 2 g</span> sat , <span itemprop="unsaturatedFatContent"> 6 g</span> mono ); <span itemprop="cholesterolContent"> 63 mg cholesterol; <span itemprop="carbohydrateContent"> 6 g</span> carbohydrates; <span itemprop="sugarContent">0 g</span> added sugars; <span itemprop="proteinContent">26 g</span> protein; <span itemprop="fiberContent">1 g</span> fiber; <span itemprop="sodiumContent">526 mg</span> sodium; 597 mg potassium.</span><br />
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<span itemprop="cholesterolContent">Recipe found in Eating Well magazine </span></span>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-33434890493091941232011-09-17T18:23:00.000-07:002011-09-17T20:12:17.366-07:00Portobello Pizza<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://t1.gstatic.com/images?q=tbn:ANd9GcQMcad6xWzK_RLeDN58-MQn9rHQbTor7Whii9oer6tc6hrphBefGA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQMcad6xWzK_RLeDN58-MQn9rHQbTor7Whii9oer6tc6hrphBefGA" /></a></div>My husband and two sons are pizza-aholics BIG TIME.. They eat it so often that if I ate it with them, I would be 200 lbs heavier then I am now.<br />
<br />
My husband and I were sitting here wondering where we should go to dinner. After thinking about where we should go and just how expensive it would be, we decided to just stay in and make our own family dinner and that way we would have left overs.<br />
<br />
So we headed to the store. Guess what they chose to make, yep, Pizza!!! WHAT?? Are you kidding me? How about something low carb so mom can have something with ya'll?<br />
<br />
So as we were strolling the produce isle for the veggie toppings I found the portobello mushrooms were on sale so I snagged one for my pizza crust.<br />
<br />
As we were looking for the sauce, I noticed the carb count was very high, around 6g per serving ouch!!! Ding, the light bulb above my head went on, duh Stace use salsa!!! So I turned my big booty around and there was three rows of salsa to chose from. So many, but I did take the time to look at the carb count and found one that was 2g per serving so I grabbed it.<br />
<br />
As the boys were making a HUGE mess in my kitchen, I was in my corner making my pretty little pizza. I was so excited I totally forgot to take pictures :( I borrowed a photo of what it looked like from <a href="http://www.familyspice.com/recipe_html/portabella_pizzas.html">http://www.familyspice.com/recipe_html/portabella_pizzas.html</a>. My pizza looked just like this.<br />
<br />
I made it in this order:<br />
<br />
1 portobello mushroom (clean out the blackish web from underneath the shroom & cut off the stem)<br />
2 T. salsa or enough to just cover the mushroom just as you would a pizza<br />
1/4 cup shredded mozzerella cheese<br />
2 slices hard salami<br />
<br />
I placed it right on the oven rack and baked it at 380 until golden brown and bubbly. I would say about 20 minutes<br />
<br />
Feel free to add more toppings if you like.<br />
The mushroom itself was 5g of carbs and the salsa was 3g Carbs for a total of 8 Carbs not bad.<br />
<br />
I'm totally stuffed as well.<br />
<br />
The boys are eating like 4 or more pieces of pizza and I don't have to eat more hahahahaha sucka's<br />
<br />
Try it, you'll love it.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com1tag:blogger.com,1999:blog-8450273794893635749.post-61526887091158429692011-09-16T20:18:00.000-07:002011-09-16T20:56:41.396-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://t0.gstatic.com/images?q=tbn:ANd9GcSuzoIHgSU_yT_nT0ZrQtgccKCbK56ELLOwhznughus_xwe7E1T" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://t0.gstatic.com/images?q=tbn:ANd9GcSuzoIHgSU_yT_nT0ZrQtgccKCbK56ELLOwhznughus_xwe7E1T" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b>Latte anyone?</b><br />
<br />
It's that time of year where I start to drink hot latte's, yep Autumn is in the air. I'm usually an iced coffee type of gall. Now that I'm into this low carb eating habit, I've been watching my carb intake. Man oh man are some of my favorite drinks filled with over 30g of carbs alone!!! Yikes.<br />
<br />
With this recipe use as much as you want and save the rest for another cup.<br />
<br />
I've found a few recipes for a low carb coffee latte and thought I would share. <br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
1 cup brewed coffee (Any flavor you like)<br />
1/4 cup coconut milk (Unsweetened) I make sure it's less then 2g in carbs<br />
1/4 cup unsweetened vanilla almond milk (I use the brand that is in the refrigerator section) Make sure its 2g of carbs or under<br />
Dash cinnamon or pumpkin spice *Optional<br />
3 T sugar free vanilla syrup or any other sugar free syrup you like. Chocolate or caramel is good too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<b>Directions:</b> <br />
Using a small blender (or just a jar with a lid) blend the coconut milk and almond milk. I will then heat this milk mixture on the stove just till steaming hot..<br />
<br />
Add whipped coconut milk mixture to brewed coffee along with the sugar free vanilla syrup and top with a dash of cinnamon.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-40914478463734468192011-09-13T11:41:00.000-07:002011-09-13T11:41:35.489-07:00Atkins Recipe - Mini Mexican Pizza SquaresWhat child doesn't like pizza right? I'm trying to get my youngest son to eat a low carb lifestyle along with the rest of the gang.<br /><br />Everyone in the house loves pizza. With the high carb count in regular pizza, I find it to risky.<br /><br />I found this recipe today and think my kids and husband will love it.<br /><br />Give it a try and let me know what you think<br /><br /><a href="http://www.atkins.com/Recipes/ShowRecipe322/Mini-Mexican-Pizza-Squares.aspx#.Tm-jc9NeMNg.blogger">Atkins Recipe - Mini Mexican Pizza Squares</a>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-90643353424528281342011-09-13T11:39:00.000-07:002011-09-13T11:39:07.606-07:00Atkins Recipe - Maple Chicken StripsWhat child doesn't like to eat anything off of a stick? LOL<br /><br />This recipe link below will give you dinner idea your child will love.<br /><br />Add some trees (aka broccoli) to go along with it<br /><br /><a href="http://www.atkins.com/Recipes/ShowRecipe332/Maple-Chicken-Strips.aspx#.Tm-i5447Wj0.blogger">Atkins Recipe - Maple Chicken Strips</a>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-46423628573533118042011-09-12T13:57:00.000-07:002012-07-16T14:35:40.089-07:00Low Carb Chicken Marinade<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Creamy Italian Low Carb Marinade for Chicken</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup Grey Poupon Mustard</div>
<div style="text-align: center;">
1/2 cup Mayonnaise</div>
<div style="text-align: center;">
1 bottle Newmans Italian Salad Dressing</div>
<div style="text-align: center;">
1 minced Garlic clove </div>
<div style="text-align: center;">
1 Tablespoon Oregano</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place all ingredients into a zip lock bag or large bowl.</div>
<div style="text-align: center;">
Place raw chicken pieces into bag/bowl and make sure chicken is covered in marinade</div>
<div style="text-align: center;">
let sit covered in refrigerator for at least one hour prior to bbq'ing or baking</div>
<div style="text-align: center;">
<br /></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-29710915486731849332011-09-11T09:53:00.000-07:002012-07-16T14:36:14.256-07:00Low Carb Pancakes/Crepe<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I am a Low Carb blog stalker LOL<br />
<br />
I have found so many blogs I can't even remember them all.<br />
<br />
I ran across a forum that had so many different types to this one recipe, I thought I would try it my self.<br />
<br />
<br />
What you will need:<br />
<br />
4oz soften cream cheese<br />
4 eggs<br />
2 packets or more to taste of Stevia or any artificial sweetener<br />
Cinnamon or any other flavoring you like. I used coconut flavoring the first batch.<br />
<br />
I placed all the above in my Ninja blender and pulsed till all blended together. You will have a thin batter<br />
<br />
Heat a skillet and spary Pam or use butter.<br />
<br />
Pour batter to make a small to medium pancake. I made them small so it would be easier to flip.<br />
They cook fast so stay near the stove.<br />
<br />
As with normal pancakes, you will see bubbles. Once you see them, flip.<br />
<br />
It won't take much longer once you flip them.<br />
<br />
After a few were made, placed them on a plate with some butter and sugar free syrup I had. I am going to look for another syrup because the one I have is 8 carbs per serving which is a tad high for my count.<br />
<br />
I think the next batch I will put some pumpkin puree and cinnamon.<br />
<br />
You can also make them savory by omitting the sugar substitute and add some green onion or what ever you like.<br />
<br />
Let's enjoy and explore this recipe together. Please share you experiments with me.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-80555529013444219752011-09-07T18:40:00.000-07:002012-07-16T14:36:44.561-07:00<div style="margin: 0px auto 10px; text-align: center;">
<br />
ROASTED CAULIFLOWER AGRATIN<br />
<br />
Tonight is our family dinner night at my mother and father in laws house. My husbands sister, husband and two sons also attend.<br />
My inlaws use to cook weight watcher recipes but lately they have not been so weight watcher friendly.<br />
I usually end up with a plate full of salad and I'm hungry as soon as we get home. :(<br />
I love having the family time so it really doesn't matter if I'm eating what they are or not.<br />
<br />
Since my youngest son was not feeling so hot tonight, I decided to stay home with him while my older son and husband went for dinner.<br />
<br />
It's the end of the pay period so that just means my cupboards are bare at the moment until payday.<br />
Every payday I do a grocery shopping trip for 14 days worth of meals and if I didn't get enough, we are pretty much out of luck for a few days LOL.<br />
<br />
This week that was just about right... Tomorrow is pay day so that makes me happy.<br />
<br />
My son loves eating low carb. He wanted me to make something off the top of my head.<br />
<br />
I took out the 1 bag of frozen cauliflower and nuked it till it was thawed.<br />
<br />
I placed the cauliflower in my Ninja and pulsed it till it looked like rice.<br />
I placed the riced veggie into a large bowl.<br />
<br />
I seasoned it with some garlic powder, garlic salt, pepper etc. Anything you like will do.<br />
<br />
I fried up some bacon and crumbled that into the bowl with the C.flower as well.<br />
<br />
I took about 4 T. of organic butter and mixed it into a mixture.<br />
<br />
I had some small dishes for a single serving and a large one for my lunch tomorrow.<br />
<br />
I stuffed the bowls and topped with grated Swiss cheese.<br />
<br />
I placed it into the oven at 350 degrees just until the cheese was golden brown and bubbly.<br />
<br />
We couldn't wait till it cooled off just a bit and dug right in. Of course we burnt our mouth but it was so worth it.<br />
<br />
I have no idea how many net carbs are in this but I really didn't care at this point of the day.<br />
<br />
Tomorrow is a new day. Time to get my binder out, pad of paper and pen. We are going to surf the net and find great low carb breakfast, lunch and dinner ideas to make the next two weeks a breeze at staying on our low carb eating habit.<br />
<br />
Happy Hump Day everyone</div>
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-48838673506022510662011-09-04T19:07:00.000-07:002011-09-04T19:07:16.893-07:00Favorite Low Carb Blog So FarI am always on the hunt for a great blog with recipes and words of advice for my low carb way of life.<br />
<br />
I have found what I've been looking for.<br />
<br />
Please check out Lynn Terrys blog, Traveling Low Carb<br />
<br />
Here is the link <a href="http://www.travelinglowcarb.com/">http://www.travelinglowcarb.com/</a><br />
<br />
She is helping me get to the healthy me!!!!!<br />
<br />
Thank you for having a blog we all can enjoy!!<br />
<br />
StaceAnonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-39920621583722851542011-08-23T11:28:00.000-07:002011-08-23T11:28:15.322-07:00Atkins Recipe - Pumpkin Cheesecake<a href="http://www.atkins.com/Recipes/ShowRecipe857/Pumpkin-Cheesecake.aspx#.TlPxI2qNYGg.blogger">Atkins Recipe - Pumpkin Cheesecake</a>
<br />
<br />Oh my oh my... Look what I found...
<br />
<br />It is a must try. You'll enjoy it.
<br />Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-57793679830773084502011-08-23T08:51:00.000-07:002011-08-23T08:51:17.321-07:00Hear comes FallThis is my MOST FAVORITE time of the year.<br />
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With my new way of eating, low carb, I'm so excited to research new Fall recipes that my whole family can enjoy.<br />
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Please stay tuned for what is to come, you won't want to miss the yumminess!<br />
<br />
Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-24672467441444003682011-08-14T10:50:00.000-07:002011-08-14T10:50:06.521-07:00Your Lighter Side...: Chili Cheese Tots"Ohhh My Ganny" as my friend and I would say way back in the day for something wonderful. I can't wait to make this. You will be amazed at what you can make with cauliflower!! Just the other day I made faux fried rice with cauliflower and gave my friend a bite. She had no clue there was no rice in the dish!! I'll have to post that recipe later.
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<br />This blog, Your Lighter Side, is amazing and I get many recipes from there. Please check it out.
<br />
<br /><a href="http://blog.yourlighterside.com/2010/03/chili-cheese-tots.html?spref=bl">Your Lighter Side...: Chili Cheese Tots</a>: "Sonic Drive Thru is a restaurant chain known to many, and in no small part thanks to their chili cheese tots. Tots slathered in chili and ch..."Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com1tag:blogger.com,1999:blog-8450273794893635749.post-53997825834724596292011-08-14T10:33:00.000-07:002011-08-14T10:33:16.378-07:00Garlic Rosemary ChickenBack in late May I decided it was time to lose some weight. I've tried this for about 8 years with no weight loss. I decided to try out the Atkins diet and after a few weeks I could tell the inches where disappearing. I've lost over 20lbs and several inches and I'm still going. I have till June 2012 to lose the weight I want. We are heading to Puerto Vallarta, Mexico and the Caribbean so I want to look great for the photos and my new bathing suit LOL<br />
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Chicken is a big staple in our meal planning and I just love Rosemary and garlic with chicken. Please try this recipe and tell me how you like it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://t0.gstatic.com/images?q=tbn:ANd9GcSDoUXV_m3W_Tc_OaYUR54AneiUqmc9shBGbxh5gxRnN5Oy7pEJ" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="251" width="201" src="http://t0.gstatic.com/images?q=tbn:ANd9GcSDoUXV_m3W_Tc_OaYUR54AneiUqmc9shBGbxh5gxRnN5Oy7pEJ" /></a></div><br />
<br />
<br />
<b>Garlic Rosemary Lemon Chicken</b><br />
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2 sprigs of rosemary (use a knife to cut Rosemary into tiny pieces)<br />
<br />
5 cloves of garlic<br />
<br />
1 large lemon squeezed for the juice<br />
<br />
2 tbsp of olive oil<br />
<br />
1 tbsp of white balsamic vinegar<br />
<br />
Place your chicken into a bowl or large zip lock bag. <br />
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Pour marinade over chicken.<br />
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Place chicken into fridge for 1 - 2 hours.<br />
<br />
We like to bbq the chicken but it would also come out great if you baked it.<br />
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EnjoyAnonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-1760480210447750702011-05-14T12:16:00.000-07:002011-05-14T12:16:31.695-07:00Posole Recipe - Every Day with Rachael Ray<a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/soup-recipes/posole">Posole Recipe - Every Day with Rachael Ray</a><br /><br />This is a must try on a gloomy day like we are having todayAnonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com7tag:blogger.com,1999:blog-8450273794893635749.post-67150952419193079082011-03-14T08:57:00.000-07:002011-03-14T08:57:31.688-07:00Hawaiian BBQ Teriyaki ChickenLast night I was prepping the steaks to be bbq'd.<br />
<br />
I was marinating them in Teriyaki sauce. <br />
<br />
I had some chicken breast out as well and thought I could toss something together and have the left overs for lunches.<br />
<br />
I pounded out two breast and placed a lean slice of deli ham, slice of low fat swiss cheese and a half slice of pineapple in the middle and rolled up the edges and secured with two toothpicks.<br />
<br />
I placed the chicken in the marinate as well.<br />
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My dear husband bbq'd them up and OMG they were so good. <br />
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I would highly recommend you trying them that way.<br />
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They were gone in a split second so I was not able to take a picture to post LOLAnonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-10509970138715365302011-03-05T13:19:00.000-08:002011-03-05T13:19:01.374-08:00Cashew Oat Milk with cinnamon and agaveI love trying new things.<br />
<br />
I'll head to trader joes to get my raw cashews and other fixins to make other goodies for some friends.<br />
<br />
Once I'm back I'll have to prep for this lovely cashew oat milk.<br />
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I'll keep you posted on how I like it, I'm sure I'll love it.<br />
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<a href="http://www.joythebaker.com/blog/2011/03/cashew-oat-milk-with-cinnamon-and-agave/?sms_ss=blogger&at_xt=4d72a81947411cbb%2C0">Cashew Oat Milk with cinnamon and agave</a>Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-37570727169300155692011-03-03T08:34:00.000-08:002011-03-03T08:36:24.400-08:00Lemon Cake w/ Butter Cream frosting drizzled with Lemon Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bYbP0dVXCLA/TW_AqepTfEI/AAAAAAAADds/hQBQj9WnEmc/s1600/mini%2Bcupcakes.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="275" src="http://2.bp.blogspot.com/-bYbP0dVXCLA/TW_AqepTfEI/AAAAAAAADds/hQBQj9WnEmc/s320/mini%2Bcupcakes.jpg" /></a></div><br />
I found a recipe that I wanted to try out from <a href="http://sunshineandcarousels.blogspot.com/2011/03/lemon-cupcakes-for-spring-fling.html">Sunshine and Carousels</a> She also found this recipe from the <a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html">Food Networks Ina Garten</a> Who I just adore.<br />
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The cake comes out like a pound cake which isn't too sweet. The pairing of the butter cream frosting works well. I made a white lemon butter cream and a made a yellow lemon butter cream. I pipped the two colors together and drizzled the cupakes with a lemon glaze.<br />
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Recipe for cupcakes:<br />
<br />
* 1 stick of soften butter (1/2 a cup)<br />
* 2 cups sugar<br />
* 4 extra-large eggs<br />
* 3 tablespoons cup grated lemon zest<br />
* 2 cups of flour<br />
* 1 cup of cake flower<br />
* 1/2 teaspoon baking powder<br />
* 1/2 teaspoon baking soda<br />
* 1 teaspoon salt<br />
* 3/4 cup freshly squeezed lemon juice<br />
* 3/4 cup of milk (whole) <br />
* 1 1/4 teaspoon vanilla <br />
<br />
Preheat the oven to 350 degrees Cream the butter and sugar together until smooth. <br />
<br />
Add one egg at a time and then your lemon zest. <br />
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Sift together the flour, baking powder, baking soda, and salt in a bowl. <br />
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In another bowl, mix 1/4 cup lemon juice, the milk, and vanilla. <br />
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Add the flour and milk mixture alternating each addition, beginning and ending with the flour. <br />
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Bake for 20-22 minutes. <br />
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Let cupcakes cool before icing. <br />
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For the frosting:<br />
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4 sticks of soften butter<br />
1 block of soften cream cheese<br />
1 two pound bag of powder sugar<br />
lemon juice just enough to make it as thin or thick as you like.<br />
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I mixed all this together for about 3-5 minutes until it was very creamy.<br />
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I took about two cups of frosting out into another bowl and tinted it yellow.<br />
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Placed the yellow frosting into a small pipping bag with no tip.<br />
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Placed the white frosting into a small pipping bag with no tip.<br />
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I placed a pipping tip into a large pastry bag and placed both small filled pipping bags into the large and pipped the frosting onto the cupcakes.<br />
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For the glaze:<br />
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1/4 cup powdered sugar<br />
enough lemon juice to make it thin<br />
yellow food coloring<br />
<br />
Mix well and set aside.<br />
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Once cupcakes are frosting drizzle the glaze over the cupcakes and place in fridge.<br />
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Enjoy<br />
(recipe adapted from the food network's lemon glaze cake).Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-64374014119867342462011-03-01T11:08:00.000-08:002011-03-01T11:09:32.778-08:00Cupcake Project: How to Make Grenadine and Why You Should Bother<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvXqoDU8FsPDxpox7leglREmb76Vr62NKidSXVqRkRLyaS6KasQBpJRTLsnlkLsDATguL9h7enDVorMAuOI-NPqz4BSAAs6jEHgnwHIXfeoasFHQGfs7X7zPaUrLpFqsiwYZWHBHzghJS/s400/grenadine2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvXqoDU8FsPDxpox7leglREmb76Vr62NKidSXVqRkRLyaS6KasQBpJRTLsnlkLsDATguL9h7enDVorMAuOI-NPqz4BSAAs6jEHgnwHIXfeoasFHQGfs7X7zPaUrLpFqsiwYZWHBHzghJS/s400/grenadine2.jpg" /></a></div>Picture courtesy of <a href="http://www.cupcakeproject.com/2008/01/how-to-make-grenadine-and-why-you.html?spref=bl">Cupcake Project</a><br />
<br />
<br />
I'm into baking wacky style of cupcakes. I'm not the best cake decorator or anything but I still have the love to make them.<br />
<br />
I found this wonderful website that had a recipe for homemade grenadine which I adore to bake with. Please take a moment to check it out.<br />
<br />
<a href="http://www.cupcakeproject.com/2008/01/how-to-make-grenadine-and-why-you.html?spref=bl">Cupcake Project: How to Make Grenadine and Why You Should Bother</a>: " Kristen of Bakesweet contacted me wondering if I had a recipe for a cupcake with grenadine. I did not, but immediately got excited abo..."Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-79228949096262102852011-03-01T10:32:00.000-08:002011-03-01T10:32:00.743-08:00Citrus Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V9WGRZUEkkU/TW03qG4RveI/AAAAAAAADdY/npRrvT6Ff7k/s1600/chicken%2Bsalad.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-V9WGRZUEkkU/TW03qG4RveI/AAAAAAAADdY/npRrvT6Ff7k/s320/chicken%2Bsalad.jpg" /></a></div><br />
I came across this recipe and I can't remember for the life of me where I found it.<br />
<br />
I made some grilled chicken last night and saved a grilled chicken breast for this recipe.<br />
<br />
I diced it up into bite size pieces.<br />
Juice from 3 limes but I used lemons because that is what I had handy.<br />
1/2 cup coleslaw mix<br />
1/4 cup chopped cilantro<br />
2 kiwi's cut into bite size pieces<br />
1/4 cup chopped red onion<br />
3 Tablespoons olive oil<br />
Lemon pepper to taste. You can use salt and pepper if you like.<br />
<br />
Mix all together and chill til you are ready to eat. My container I brought to work was too small LOL I had the kiwi's here in my office so I diced them here and topped the salad.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-47757973297443014272011-02-27T15:11:00.000-08:002011-02-27T15:11:01.043-08:00Kitchen Karate - a food blog with kick: Mini Low Carb Chocolate and Orange Cheesecakes and...<a href="http://kitchenkarate.blogspot.com/2011/02/mini-low-carb-chocolate-and-orange.html?spref=bl">Kitchen Karate - a food blog with kick: Mini Low Carb Chocolate and Orange Cheesecakes and...</a>: "Remember when you were a kid and you had all these dreams about what you wanted to be when you grew up? Like, how you wanted to be a dentis..."<br /><br />You know, life is just too short. Eat what you want but just in moderation.<br /><br />I've been following this blog <a href="http://kitchenkarate.blogspot.com/">Kitchen Karate</a> and just love everything they make.<br /><br />I ran across this dessert they posted and just had to give a shout out to them for a job well done!!<br /><br />Take some time and make this for your next dessert.Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0tag:blogger.com,1999:blog-8450273794893635749.post-1626402225467136402011-02-27T10:07:00.000-08:002011-02-27T10:07:53.450-08:00Jenny Craigs Beef Veggie Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdd_84RIxZoIyIRgxzRxNiELcENztEHXJz0kYED-PHkcWpra_o3Ixg189-IdQm7gL05YbD6MZMML9YtFAKaDGz8_7KPUYAKQ86FXvdPverA9m1iaoTqrmqh-sqhLdJhze4BDsgAYZI2W0/s640/3101434866_3625c5ea83%255B1%255D.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="500" width="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdd_84RIxZoIyIRgxzRxNiELcENztEHXJz0kYED-PHkcWpra_o3Ixg189-IdQm7gL05YbD6MZMML9YtFAKaDGz8_7KPUYAKQ86FXvdPverA9m1iaoTqrmqh-sqhLdJhze4BDsgAYZI2W0/s640/3101434866_3625c5ea83%255B1%255D.jpg" /></a></div><br />
I love searching the recipes on <a href="http://jennycraig.com/athome/">Jenny Craig</a> website. I'm not a member of J.C. but love the recipes I find. I made a batch of this wonderful soup and have put it in containers for a single serving and froze them. Along with other healthy dishes like bbq beans, healthy style of course, are all ready for me to pop into my bag to take to work. When ever I'm hungry and really not a good time to eat something large, I'll pop one of them in the microwave and enjoy. <br />
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1/2 lb lean boneless top round steak<br />
nonstick vegetable spray<br />
1 tsp olive oil<br />
1 1/2 cups onion, thinly sliced<br />
3/4 tsp salt (I'm trying to not use salt so I'll use Lemon Pepper)<br />
1 tsp garlic, minced<br />
1 1/2 cups water<br />
2 cans (14.75 oz) no-salt-added beef broth<br />
1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped<br />
1/2 tsp dried thyme<br />
1/2 tsp pepper<br />
1 bay leaf<br />
1 1/2 cups cabbage, coarsely chopped<br />
1 cup celery, chopped<br />
1 cup carrot, sliced<br />
1 medium-size yellow squash, cut into 1-inch chunks<br />
1 small zucchini, cut into 1-inch chunks<br />
<br />
1. Trim fat from steak; cut steak into 1-inch pieces.<br />
<br />
2. Remove steak from Dutch oven, and set aside.<br />
<br />
3. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; sauté 5 minutes or until tender.<br />
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4. Reduce heat to medium-low; add lemon pepper. Cook 15 minutes or until golden, stirring occasionally.<br />
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5. Add garlic; cook 1 minute.<br />
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6. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour.<br />
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7. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender.<br />
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8. Remove and discard bay leaf.<br />
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Makes 10 servings<br />
Calories 79<br />
Carbohydrate 9g<br />
Protein 6.8g<br />
Fat 1.6g<br />
Cholesterol 13mg<br />
Sodium 216mg (Will be less if you use lemon pepper instead of salt)Anonymoushttp://www.blogger.com/profile/05982309988883265619noreply@blogger.com0