tag:blogger.com,1999:blog-74226396178631013982024-03-13T06:49:46.754-07:00ANOTHER DIABETIC FOODIENot only are these recipes diabetic friendly, but they are delicious for the whole family.
Keep in mind that I am not a professional cook or chef,
but a diabetic (type 2) that after being diagnosed found a renewed interest in cooking with a new approach, healthy. These recipes are family friendly to give everyone a healthier diet. I hope you enjoy the recipes as they are added to this blog. Please feel free to comment, ask questions or contribute to this blog.Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-7422639617863101398.post-44708922837079774672012-04-22T16:13:00.000-07:002012-04-22T16:13:16.668-07:00Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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One of my coworkers brought this salad for a pot luck. With a couple of quick changes I made it just a little more diabetic friendly. Thanks Marilyn!<br />
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<br />
3 cups Raw Broccoli Florets<br />
1 1/2 cup chopped celery<br />
1 cup seedless grapes cut in half<br />
1 can mandarin oranges (drained)<br />
1 large or 2 small shallots small diced<br />
1 cup quinoa cook as directed ..then cooled<br />
1/2 cup chopped pecans<br />
<br />
Dressing:<br />
1 cup Mayonaise (made with canola or olive oil)<br />
1/3 cup Agave syrup (can use 1/4 cup splenda if you prefer)<br />
3 tablespoons Apple Cider Vinegar<br />
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I added all ingredients (except the mandarin oranges which will break up if not careful), then tossed lightly to blend in dressing. It is delicious right away, but even better if chilled and allow the flavors to marry.<br />
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Easy Peasy healthy summer salad!</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-9733759623253274502011-06-02T19:36:00.001-07:002011-06-02T19:37:30.310-07:00Zesty Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LsyE4t7LKwE/TehHD4poIII/AAAAAAAAAUc/Dfmk6IO5O4Y/s1600/IMG_1645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://2.bp.blogspot.com/-LsyE4t7LKwE/TehHD4poIII/AAAAAAAAAUc/Dfmk6IO5O4Y/s320/IMG_1645.JPG" width="320" /></a></div>Or is it Salsa?<br />
<br />
You can make half of this recipe or triple it easily. It is a great side dish with BBQ Chicken or as a lunch salad. I often talk about eating bright colors to make food less boring, this is like confetti to your eyes and mouth! Oh yes, it <i>IS</i> Easy Peasy!<br />
<a href="http://1.bp.blogspot.com/-JcllOjBS0qk/TehGqzsU-aI/AAAAAAAAAUM/B0Ain3cS2ow/s1600/IMG_1643.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-JcllOjBS0qk/TehGqzsU-aI/AAAAAAAAAUM/B0Ain3cS2ow/s200/IMG_1643.JPG" width="171" /></a><br />
Ingredients:<br />
<br />
Fresh: Roma Tomatoes, 4 nice red ones, diced<br />
A Bunch of green onions sliced (scallions if you will)<br />
Fresh Lime: juiced<br />
A bunch of cilantro, snip off leaves with scissors to use.<br />
<br />
Other: 2 cans of Black beans (or you can use your favorite beans kidney, white northern, garbanzo etc.) Today I used one can of black beans and one of dark kidney beans.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m4tJJavSRB4/TehG6N6hFeI/AAAAAAAAAUY/EF5oYk_JPBc/s1600/IMG_1641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-m4tJJavSRB4/TehG6N6hFeI/AAAAAAAAAUY/EF5oYk_JPBc/s320/IMG_1641.JPG" width="320" /></a></div>Frozen corn equal to one can of beans (I used fire roasted frozen corn) <br />
1/3 cup rice wine vinegar<br />
1 Tablespoon minced garlic<br />
1/4 cup olive oil<br />
1 teaspoon chili powder<br />
1 teaspoon cumin (I use slightly more)<br />
Black pepper to taste<br />
1 Tablespoon Spenda or sweetener of your choice<br />
<br />
Rinse and drain the beans (this is an important step!)<br />
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In a small bowl mix all of the liquid and spices: lime juice, vinegar, olive oil, garlic, chili powder, cumin, black pepper, and Splenda (sweetener) and set aside.<br />
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In large bowl, mix all the rest of the ingredients: Beans, tomatoes, green onions, corn and cilantro.<br />
Pour over liquid ingredients and mix well.<br />
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It is ready to eat! But...oh my, The next day it is even better and the next if it stays around that long.<br />
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</div>If you don't tolerate corn or are on a low glycemic diet omit the corn it is still yummy!<br />
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</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com5tag:blogger.com,1999:blog-7422639617863101398.post-14811869463309894202011-04-09T19:36:00.000-07:002011-04-09T19:36:05.340-07:00Fish Taco Quick!<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EzTvdNbvZ40/TaEUholqfGI/AAAAAAAAAT4/cSmja8ghbSs/s1600/IMG_1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-EzTvdNbvZ40/TaEUholqfGI/AAAAAAAAAT4/cSmja8ghbSs/s200/IMG_1513.JPG" width="200" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://4.bp.blogspot.com/-tywaAOa4QO0/TaEUtChQ_mI/AAAAAAAAAT8/-8rS-tYbfIE/s1600/IMG_1505.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-tywaAOa4QO0/TaEUtChQ_mI/AAAAAAAAAT8/-8rS-tYbfIE/s200/IMG_1505.JPG" width="128" /></a>Ingredients:</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 pieces of cod (tilapia, haddock or other mild fish)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Garlic minced ( I used <a href="http://www.thehappydiabeticchef.blogspot.com/">Happy Diabetic Garlic Happiness</a>)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 T Olive oil<o:p></o:p></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">Shredded cabbage or fresh Cole slaw mix<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Fresh Mango peeled and sliced</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 fresh lime squeezed or True Lime crystals</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p> </o:p>Whole Wheat Low Carb tortillas (small fajita size)</div><div class="MsoNormal"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-61UpmKMuZ40/TaEUAUdonuI/AAAAAAAAAT0/p35sWpYFbtc/s1600/IMG_1501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-61UpmKMuZ40/TaEUAUdonuI/AAAAAAAAAT0/p35sWpYFbtc/s200/IMG_1501.JPG" width="200" /></a></div><br />
<div class="MsoNormal"><a href="http://4.bp.blogspot.com/-3HXf6AWNT2U/TaER1P8nvNI/AAAAAAAAATo/6Tp-cSCj-hQ/s1600/IMG_1507.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-3HXf6AWNT2U/TaER1P8nvNI/AAAAAAAAATo/6Tp-cSCj-hQ/s200/IMG_1507.JPG" width="200" /></a><o:p> </o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal">In a non stick skillet place garlic and olive oil and heat to medium heat.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://4.bp.blogspot.com/-Y5aWUt8tnPg/TaER5stFlrI/AAAAAAAAATw/zQETqoAqRew/s1600/IMG_1511.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Y5aWUt8tnPg/TaER5stFlrI/AAAAAAAAATw/zQETqoAqRew/s200/IMG_1511.JPG" width="200" /></a>Place fish fillets into pan and cook about 4 minutes a side depending on the thickness of the fish pieces. When almost done I break up the fillets in the skillet and sprinkle with juice of the lime. Today I didn’t have a fresh lime so I used True Lime. (great to have on hand)<o:p></o:p><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">I peeled and sliced a sweet juicy fresh mango such a brilliant yellow color.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ige7VRokcn8/TaEWd53G2sI/AAAAAAAAAUA/ztaCVHsuJXQ/s1600/IMG_1512.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="178" src="http://3.bp.blogspot.com/-ige7VRokcn8/TaEWd53G2sI/AAAAAAAAAUA/ztaCVHsuJXQ/s200/IMG_1512.JPG" width="200" /></a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-miMcKcbdzjs/TaERnFbyhGI/AAAAAAAAATk/F2EB4osgr0M/s1600/IMG_1509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-miMcKcbdzjs/TaERnFbyhGI/AAAAAAAAATk/F2EB4osgr0M/s200/IMG_1509.JPG" width="200" /></a></div><div class="MsoNormal">The addition of shredded cabbage (use purple or green or both for color) is traditional addition to fish tacos. I love the crunch!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Use your imagination! Add pico de gallo, black beans, green sauce, scallions as examples.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">These fish tacos were delicious and so Easy Peasy!! <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment-->Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-91466083093598115762011-04-02T19:36:00.001-07:002011-04-15T08:03:07.575-07:00Inspired!I usually don't post other than recipes on this blog; this will be the exception. I was honored today to meet in person Chef Robert Lewis, the Happy Diabetic Chef at a TCOYD Conference in Tucson today.<br />
Chef Robert is truly an inspiration. I recommend you going to his website: <a href="http://thehappydiabeticchef.blogspot.com/">thehappydiabeticchef.blogspot.com</a>. <br />
<br />
If you have the opportunity to attend a TCOYD Conference in your area do! Sometimes we just need a little boost to carry on, this was just what I needed!<br />
<br />
Thank you Chef Robert! Keep on doing what you do...spreading the love! <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KTZYuL5xSQQ/TZfcpxq95DI/AAAAAAAAATg/uwP_rOofvYA/s1600/0402011125+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="124" src="http://3.bp.blogspot.com/-KTZYuL5xSQQ/TZfcpxq95DI/AAAAAAAAATg/uwP_rOofvYA/s200/0402011125+-+Version+2.jpg" width="200" /></a></div>Oh yes, garlic chicken for dinner tomorrow!!Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-78688436492286632172010-10-23T19:01:00.003-07:002010-10-24T13:01:25.737-07:00Italian Turkey Sausage Pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMOQ6zTCHdI/AAAAAAAAATI/Eq6UXScIOEM/s1600/IMG_1291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMOQ6zTCHdI/AAAAAAAAATI/Eq6UXScIOEM/s320/IMG_1291.JPG" width="320" /></a></div>This is one of those "what do I fix for dinner?" ideas, when you feel like hearty comfort food in a healthier way.<br />
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<br />
Ingredients: 1 lb box Dreamfields Penne Pasta (or whole wheat pasta)<br />
1 lb Sweet (or Hot) Italian Turkey (or Chicken) sausage<br />
1 yellow pepper sliced<br />
1 red pepper sliced<br />
2-3 fresh tomatoes cubed<br />
1 shallot chopped (or onion if you wish)<br />
<a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMOReiPJdtI/AAAAAAAAATQ/UuEGNHEUTXA/s1600/IMG_1288.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMOReiPJdtI/AAAAAAAAATQ/UuEGNHEUTXA/s320/IMG_1288.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMORPZubL1I/AAAAAAAAATM/yY0QASh8dHE/s1600/IMG_1286.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/TMORPZubL1I/AAAAAAAAATM/yY0QASh8dHE/s320/IMG_1286.JPG" width="200" /></a>Cook turkey as per package, I usually start off poaching it in water, then browning on all sides.<br />
Bring pasta water to boil and cook to al dente or the tenderness you and your family enjoy.<br />
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In another skillet saute peppers, shallot, and tomatoes until soft.<br />
Drain Pasta and put in large serving bowl, top with cooked vegetable mixture and then the sausages.<br />
As a recipe is just a guide, you can add mushrooms, broccoli, zucchini, or other ingredients of your liking!<br />
Serve with a salad, this one has olive oil, dash of vinegar dressing. EASY PEASY!Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com7tag:blogger.com,1999:blog-7422639617863101398.post-81127956916278425302010-09-28T18:04:00.002-07:002010-09-28T21:33:30.660-07:00Healthy Whole Wheat Banana Nut Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TKKPbpODJPI/AAAAAAAAATA/yx_-K0tJdqI/s1600/IMG_1293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TKKPbpODJPI/AAAAAAAAATA/yx_-K0tJdqI/s320/IMG_1293.JPG" width="320" /></a></div><br />
OR is it Pumpkin Bread?<br />
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I have made this bread three times now with a couple of "tweaks". Once using butter, once with canola oil and once with unsweetened apple sauce in place of the fat. All three were delicious and moist. Of course we know which is the healthier choice, don't we?<br />
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Ingredients:<br />
<br />
1 1/2 cup whole wheat pastry flour<br />
1 cup of Splenda or sweetener of your choice to equal 1 cup sugar<br />
1/4 cup canola oil or apple sauce<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1 egg<br />
1 teaspoon vanilla<br />
3 ripe bananas or 1 1/3 cups pumpkin (if using pumpkin add 1 tsp pumpkin pie spice)<br />
3/4 cups chopped pecans (small pieces)<br />
<br />
Mash Bananas in a small mixing bowl (this is where you would use pumpkin instead)<br />
Add Splenda, Baking Powder, Baking Soda, egg and vanilla (optional pumpkin spice here)<br />
Mix by hand until well blended. Stir in whole wheat flour and pecans<br />
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Pour into a greased and floured bread pan.<br />
Bake 45 minutes or until a toothpick comes out clean. Bake at 350 degrees F.<br />
Remove from pan immediately and cool on a cookie rack.<br />
<i><b>Cut 12 slices so you don't over indulge. </b></i> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TKKPlTF8jRI/AAAAAAAAATE/rrCXXXFQJu8/s1600/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TKKPlTF8jRI/AAAAAAAAATE/rrCXXXFQJu8/s320/IMG_1297.JPG" width="320" /></a></div>One slice is 1 carb serving. Perfect mid afternoon snack and so EASY PEASY!Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com4tag:blogger.com,1999:blog-7422639617863101398.post-34591877980123283292010-09-06T09:49:00.002-07:002010-09-06T09:54:19.271-07:00Fresh Marinara Sauce for Freezer<span class="Apple-style-span" style="font-family: 'Lucida Grande';">Don't you just love the taste of fresh tomatoes, basil and garlic (optional)? Making your own Marinara Sauce is easy, and you can enjoy that fresh flavor year round. A few simple ingredients, food processor and freezer bags will be needed. The bonus</span> <span class="Apple-style-span" style="font-family: 'Lucida Grande';">is you know exactly what is in your sauce for your creations long past the season.</span><br />
<div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';">Oh yes, it's so easy peasy!</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TIUPu8BWW4I/AAAAAAAAASg/48eAVeeZCJI/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TIUPu8BWW4I/AAAAAAAAASg/48eAVeeZCJI/s320/IMG_1264.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only 3 ingredients needed.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span">1) Wash your tomatoes and basil.</span></span><br />
<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/TIURZv4asEI/AAAAAAAAASk/wfyJ3BVjv3U/s1600/IMG_1265.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/TIURZv4asEI/AAAAAAAAASk/wfyJ3BVjv3U/s200/IMG_1265.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Basil</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">2) In a large pot, boil water about half way full</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">3) Make an ice water bath in a large bowl</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span">4) cut basil into ribbons ( I find using scissors the easiest method)</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';">Once the water comes to a boil, drop in the tomatoes and leave about 1 minute. You may see the skin split open at this point.</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span">Remove the tomatoes and plunge into the ice water bath for another 1-2 minutes. The skin will now peel off very easily. I find this step somehow therapeutic. Slice the tomatoes in half, remove the core and </span></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">put into food processor with basil, minced garlic (optinal) and pulse just two or three pulses. Too much processing and you will be left with tomato juice. Pour into freezer bags and place in freezer for use later.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUSZ_nzVBI/AAAAAAAAASs/paXjJG_2b8M/s1600/IMG_1268.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUSZ_nzVBI/AAAAAAAAASs/paXjJG_2b8M/s200/IMG_1268.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot water bath</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUUIw_9WuI/AAAAAAAAAS0/lUgIx-lDeKs/s1600/IMG_1269.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUUIw_9WuI/AAAAAAAAAS0/lUgIx-lDeKs/s200/IMG_1269.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peeled orbs of mouth watering deliciousness !</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUXCwgPCDI/AAAAAAAAAS4/Tuo5YosGYdc/s1600/IMG_1270_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TIUXCwgPCDI/AAAAAAAAAS4/Tuo5YosGYdc/s200/IMG_1270_2.JPG" width="178" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"></span></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">I will use the marinara sauce in recipes long after the tomato vines are just a memory, but the flavor will be as fresh as the day it was made.</span><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"></span></span></div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-5325579124908064382010-09-05T09:31:00.005-07:002010-09-05T23:02:13.995-07:00Fresh Chicken Pasta With a Twist and a Kick<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><b><i>FLAVORFUL, COLORFUL, OH SO HEALTHY AND BEST OF ALL</i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i>IT IS EASY PEASY!</i></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/TIO54ObKqhI/AAAAAAAAASY/R_YPTEB4d9I/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/TIO54ObKqhI/AAAAAAAAASY/R_YPTEB4d9I/s320/IMG_1260.JPG" width="320" /></a></div><br />
Ingredients for 4 servings (with some leftover)<br />
<br />
1/2 pound <a href="http://www.purityfoods.com/">Spelt Pasta</a> or other 100% whole grain pasta<br />
1/2 pound <a href="http://www.dreamfieldsfoods.com/index.php">Dreamfields Pasta</a><br />
1/4 cup flat leaf parsley (Italian Parsley)<br />
6 Tablespoons grated <i><b>fresh</b></i> Parmigiano-Reggiano cheese<br />
1/4-1/2 teaspoon red pepper flakes<br />
1/2 Lemon (you will zest the lemon and use juice.<br />
6-8 grape or cherry tomatoes cut in half<br />
1/2 diced red bell pepper<br />
2-3 baked or poached chicken breasts seasoned with Italian seasoning (or 4-5 chicken tenders)<br />
2 Tablespoons Olive oil<br />
1-2 cloves garlic minced<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TIO_8FY2QNI/AAAAAAAAASc/JkFZ0O9BBgk/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TIO_8FY2QNI/AAAAAAAAASc/JkFZ0O9BBgk/s320/IMG_1253.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You can bake or poach your chicken in advance. I like to bake my chicken with added chicken stock to keep it moist. Cut then in 1" cubes.<br />
<br />
While your pasta is cooking (per box directions) : zest the lemon set aside, squeeze the juice set aside.<br />
In the bottom of a large serving bowl mix olive oil, pepper flakes and lemon juice and garlic.<br />
<br />
Drain Hot pasta into bowl with olive oil mixture and toss in cut chicken, parsley, red bell pepper, fresh lemon zest and last the tomatoes.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TIO_8FY2QNI/AAAAAAAAASc/JkFZ0O9BBgk/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><i>Top with fresh grated Parmigiano-Reggiano cheese and ENJOY!</i></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<a href="https://docs.google.com/document/edit?id=1EwR_PtZJjEcla9WZElSM47jfkHwH2y_tDaH-NIxOO40&hl=en&authkey=COP3yEk">Click HERE for Printable Version</a></div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-20704655600997535862010-05-29T16:28:00.006-07:002010-05-30T07:48:22.230-07:00BERRY CRISP<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGpkZFEyuI/AAAAAAAAASA/yPt7XaxXktk/s1600/IMG_1239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGpkZFEyuI/AAAAAAAAASA/yPt7XaxXktk/s200/IMG_1239.JPG" width="197" /></a></div><span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;">Choices of Blueberries, Blackberries, Raspberries and Strawberries, are abundant at the markets. It just makes my mouth water naming them. This is a healthier option for a early summer dessert that will make the whole family happy. The ease of preparation helps too!</span></span></span></span><br />
<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGh_PPxS_I/AAAAAAAAARg/I3Ah5AX2kI4/s1600/IMG_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGh_PPxS_I/AAAAAAAAARg/I3Ah5AX2kI4/s320/IMG_1229.JPG" /></a></div><br />
4-5 Cups Berries of your choice. Today I used all blackberries. You also can mix varieties for a delicious crisp.<br />
1 1/2 Cups Splenda<br />
2 Cups Whole Wheat Pastry Flour (if you have just whole wheat flour it will do just fine)<br />
2 whole eggs beaten or equivalent amount of egg beaters<br />
1 tsp. baking powder<br />
Cinnamon (if desired)<br />
2 T margarine made with canola oil, melted<br />
<br />
Wash and drain berries, place in 4 qt baking dish<br />
If desired, sprinkle with cinnamon<br />
<br />
Mix Splenda, flour and baking powder together.<br />
Add beaten eggs and mix until eggs are incorporated and mixture looks like large crumbs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/TAGiLJmXCwI/AAAAAAAAARo/KjLP6KBrxrw/s1600/IMG_1231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/TAGiLJmXCwI/AAAAAAAAARo/KjLP6KBrxrw/s200/IMG_1231.JPG" width="200" /></a></div><br />
Sprinkle mixture evenly on top of the berries. Drizzle the melted margarine over the top.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGi9EO1X9I/AAAAAAAAAR4/V-2weRcqwr4/s1600/IMG_1232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGi9EO1X9I/AAAAAAAAAR4/V-2weRcqwr4/s200/IMG_1232.JPG" width="200" /></a></div><br />
Bake at 375 F for 40 minutes or until top is deep golden brown. The berry crisp is delicious warm or completely cooled.<br />
<a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGqJ1Y61sI/AAAAAAAAASI/CK1908qaVR4/s1600/IMG_1233.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/TAGqJ1Y61sI/AAAAAAAAASI/CK1908qaVR4/s200/IMG_1233.JPG" width="200" /></a><br />
Practice portion control! 1 cup per serving.Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-79852039996120311422010-05-16T13:49:00.001-07:002010-05-16T13:51:34.510-07:00Quinoa Pilaf<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/S_BWDUZSmGI/AAAAAAAAAQ4/RthncGqzkQU/s1600/IMG_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/S_BWDUZSmGI/AAAAAAAAAQ4/RthncGqzkQU/s320/IMG_1211.JPG" width="320" /></a></div>If you are not familiar with <a href="http://en.wikipedia.org/wiki/quinoa">Quinoa</a> (click here for information), it is worth your time to investigate. Very low on the glycemic index (35), and very high in protein, 6 gm per 1/2 cup. Quinoa can be red, white or black in color. Most grocery stores carry it now in the same area as rice. It can also be ordered online. If you purchase Quinoa that has not been pre-rinsed, you must rinse it first as it has a natural bitter coating. I will be experimenting with quinoa frequently. It is a very healthy option for the diabetic diet and can be used in breads, as cereal, and instead of meat protein. As with any new foods that you try, be sure to test to see how quinoa effects <i>your</i> blood glucose level. Below is dry uncooked quinoa, called a grain but it is actually a seed, from a plant which grows in Peru (among other South American countries).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/S_BWR2AbVBI/AAAAAAAAARA/J4MHJKQfkFk/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/S_BWR2AbVBI/AAAAAAAAARA/J4MHJKQfkFk/s320/IMG_1215.JPG" width="320" /></a></div><br />
<br />
Cook Quinoa as directed on box- 1 Cup Quinoa to 2 cups of water, bring to boil then turn heat down and simmer 10-15 minutes. You will see a transformation of the quinoa as it cooks. This is what it looks<br />
like after it is prepared.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/S_BWc1LbTjI/AAAAAAAAARI/g996mcpkq5Q/s1600/IMG_1216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/S_BWc1LbTjI/AAAAAAAAARI/g996mcpkq5Q/s320/IMG_1216.JPG" width="320" /></a></div><br />
Gently sauté mushrooms, yellow pepper and red pepper in 2 tsp. olive oil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S_BW53XBfkI/AAAAAAAAARQ/AtRpFaEiqdc/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S_BW53XBfkI/AAAAAAAAARQ/AtRpFaEiqdc/s320/IMG_1209.JPG" width="320" /></a></div><br />
Toss the sautéed vegetables into the quinoa. Grate peel of one lemon into the mixture and add salt and pepper to taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/S_BXOHsv3YI/AAAAAAAAARY/jnp9LXf9JO8/s1600/IMG_1221_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/S_BXOHsv3YI/AAAAAAAAARY/jnp9LXf9JO8/s400/IMG_1221_2.JPG" width="250" /></a></div>Serve with grilled fish or chicken.<br />
<br />
**Refrigerate the leftovers and serve cold on a bed of lettuce the next day, drizzle one teaspoon olive oil and 1 teaspoon lemon juice for dressing. It is as good cold as it is warm.<br />
<br />
Enjoy in good health!Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-79188412561612648232010-03-23T18:45:00.005-07:002010-03-23T23:04:24.074-07:00Bran Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/S6lseiTeKZI/AAAAAAAAAP4/GN1MjrvyyMM/s1600-h/IMG_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/S6lseiTeKZI/AAAAAAAAAP4/GN1MjrvyyMM/s320/IMG_1084.JPG" /></a></div><div><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A GREAT START OF THE DAY OR A GRAB AND GO FOR BREAKFAST ON THE RUN, HEALTHY, HIGH FIBER BRAN MUFFINS. </span></i></b><br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/S6lvO6u6TQI/AAAAAAAAAQo/_SzJnAiEekI/s1600-h/IMG_1072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/S6lvO6u6TQI/AAAAAAAAAQo/_SzJnAiEekI/s320/IMG_1072.JPG" /></a></div><b>1 1/2 cups Bran Flakes Cereal or Raisin Bran</b><br />
<b>1/2 Cup Wheat Bran</b><br />
<b>1/3 Cup Boiling water</b><br />
<b>1 Cup Whole Wheat Flour</b><br />
<b>1 tsp. baking soda</b><br />
<b>1 tsp. baking powder</b><br />
<b>1/2 tsp. sea salt</b><br />
<b>1 cup brown sugar twin or 1/2 cup brown sugar splenda</b><br />
<b>1/3 cup unsweetened applesauce (no sugar added)</b><br />
<b>1 egg or egg substitute equal to one egg</b><br />
<b>1 cup low fat buttermilk</b><br />
<b>1/3 cup chopped walnuts or pecans (optional)</b><br />
<br />
<b>Combine the cereal, wheat bran and boiling water, stir well and set aside</b>. <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S6lunVC2AbI/AAAAAAAAAQg/fMppG7NUQV0/s1600-h/IMG_1077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S6lunVC2AbI/AAAAAAAAAQg/fMppG7NUQV0/s200/IMG_1077.JPG" width="200" /></a></div><b>Mix the whole wheat flour, baking soda, baking powder and salt together, set aside.</b><br />
<b><br />
</b><br />
<b>In a larger bowl, beat the brown sugar twin or splenda, applesauce, and egg in a mixing bowl until creamy.</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><b>Add the dry ingredients, cereal mixture and buttermilk. Mix just until moistened together. Fold in nuts.</b><br />
<br />
<b>Fill</b><b> muffin tins that have been sprayed with cooking spray (PAM) or lined with paper cups.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/S6luRZQb2II/AAAAAAAAAQY/zvDOsatoVY4/s1600-h/IMG_1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/S6luRZQb2II/AAAAAAAAAQY/zvDOsatoVY4/s320/IMG_1080.JPG" width="320" /></a></div><br />
<b>Bake @ 375 degrees for 18-20 minutes. Test with toothpick inserted in the center, if it comes out clean the muffins are done.</b><br />
<b><br />
</b><br />
<b>Delicious warm, or cool. Refrigerate the leftover muffins. Makes about 15-18 muffins. Serving is one muffin 2 carb choices.</b></div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com2tag:blogger.com,1999:blog-7422639617863101398.post-80321666312375421072010-03-14T11:53:00.007-07:002010-05-12T14:51:33.679-07:00Lamb Stuffed Peppers <span class="Apple-style-span" style="font-size: x-large;"><b> BEAUTIFUL, HEALTHY, DELICIOUS AND QUICK!</b></span><br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50v7OD7G0I/AAAAAAAAAPg/ht3Ey0Q4iVE/s1600-h/IMG_1064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50v7OD7G0I/AAAAAAAAAPg/ht3Ey0Q4iVE/s320/IMG_1064.JPG" /></a></div><div> <br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"> </span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><b>Ingredients</b><span class="Apple-style-span" style="font-size: 12px;">:</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50wmYiqWhI/AAAAAAAAAPw/QyIuPYbFuIs/s1600-h/IMG_1057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50wmYiqWhI/AAAAAAAAAPw/QyIuPYbFuIs/s320/IMG_1057.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>1 pound Ground Lamb (may use any ground meat, buffalo and turkey are great healthy options)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>3 Brilliant colored bell peppers (red, yellow, green)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>1 medium yellow onion chopped</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>1 cup partially cooked brown rice (or left over brown rice)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>1 small can tomato sauce </b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>salt and pepper to taste</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>1 tsp. garlic powder</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50wcE5_3UI/AAAAAAAAAPo/Jj5PS2r6rPo/s1600-h/IMG_1062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S50wcE5_3UI/AAAAAAAAAPo/Jj5PS2r6rPo/s320/IMG_1062.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>Clean and Cut peppers in half lengthwise, carefully remove seeds and pithy parts. Set aside.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>Add remaining ingredients together in a bowl and mix well. Fill peppers generously with mixture.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>Place pepper side down in baking pan, in preheated oven.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>Please check out other <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-51110/">Slightly-indulgent-Tuesday</a>-recipes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>Bake at 350 degrees for 30 minutes.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><a href="http://docs.google.com/View?id=dhc3cq7j_17gcr7wpdv">Click Here for Printable Version</a></span></div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com2tag:blogger.com,1999:blog-7422639617863101398.post-42487172056651878972010-02-11T21:13:00.003-07:002010-02-11T22:00:41.751-07:00Spicy Sweet Potatoes<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If you like your taste buds to get a mouth watering kiss of sweet and then a tiny zing of heat, you will love this recipe year-round. </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TNs_QRIDI/AAAAAAAAAO4/ZVUr-sDfUd8/s1600-h/IMG_1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TNs_QRIDI/AAAAAAAAAO4/ZVUr-sDfUd8/s320/IMG_1043.JPG" width="320" /></a></div><br />
<b>You can easily make this for a large group or just yourself. Average 1/2 sweet potato per person as a guide.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TN6Y7z-9I/AAAAAAAAAPA/6z3r_BbtDko/s1600-h/IMG_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TN6Y7z-9I/AAAAAAAAAPA/6z3r_BbtDko/s200/IMG_1018.JPG" width="200" /></a></div> <br />
<b>Peel the potatoes, slice in 3/4 inch slices, then cube approximately 1" cubes. Place in a bowl and</b><br />
<b>toss with 1 teaspoon olive oil per potato. Place in single layer on cookie sheet and sprinkle with </b><br />
<b>Mrs. Dash's Extra Spicy seasoning mix. The amount of heat is regulated by you, but 1/8th teaspoon sprinkled over <span class="Apple-style-span" style="font-weight: normal;"><b>one potato cubed is just right. </b> </span></b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/S3TOJX9YtII/AAAAAAAAAPI/lXRLgkxkGCg/s1600-h/IMG_1020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/S3TOJX9YtII/AAAAAAAAAPI/lXRLgkxkGCg/s200/IMG_1020.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TOjIvcrVI/AAAAAAAAAPQ/f9GQpKQUo7M/s1600-h/IMG_1023.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TOjIvcrVI/AAAAAAAAAPQ/f9GQpKQUo7M/s200/IMG_1023.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><b>Place in middle of the oven, bake at 400 degrees for 30 minutes, tossing/turning the potatoes a couple of times. Some will caramelize on the edges during baking, don't let the dark color worry you they are yummy!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TPXJewWZI/AAAAAAAAAPY/8pAZukjDmcU/s1600-h/IMG_1026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/S3TPXJewWZI/AAAAAAAAAPY/8pAZukjDmcU/s320/IMG_1026.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif;"><span style="font-size: 14px;">(</span><span class="Apple-style-span" style="font-size: x-small;">for 1/2 medium size sweet potato)<br />
Calories 52<br />
Fat 0<br />
Protein 1.75g<br />
Net Carbs 12g<br />
Dietary Fiber 2.0g<br />
Calcium 14.3g<br />
Sodium 10mg </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Sugars 3.5g<br />
Potassium 132.1 mg<br />
Folate 9.1 mcg<br />
Vitamin C 15 mg<br />
Vitamin A 13040.5 IU </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><a href="http://docs.google.com/Doc?docid=0AYacpdwLzY0AZGhjM2NxN2pfMTZyN21wZzljYg&hl=en">CLICK HERE FOR PRINTABLE VERSION</a></span></span>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com2tag:blogger.com,1999:blog-7422639617863101398.post-6627204600612932252009-09-26T17:36:00.003-07:002009-09-26T17:47:47.095-07:00Curry Chicken ( 3 easy steps)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sr6y78mSw7I/AAAAAAAAAOg/NKqyTMS78As/s1600-h/IMG_0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sr6y78mSw7I/AAAAAAAAAOg/NKqyTMS78As/s320/IMG_0886.JPG" width="320" /></a><br />
</div><span style="color: #0d0d0d; font-family: 'Century Gothic'; font-style: italic; font-weight: bold;">ingredients:</span><br />
<div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 lb. chicken breast, bite sizes<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 onion, chopped<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">½ teaspoon ground ginger<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">4 garlic cloves minced<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">2 chicken bouillon cubes dissolved in 1 cup of water or 1 cup chicken stock.<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">2 tbs.Garam Masala <o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">2 tsp. whole coriander seed <o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 1/2 tbs. ground cumin<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 tsp. Turmeric powder <o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 tsp. salt<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 tsp. cayenne powder <o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 can 14 oz stewed tomatoes <o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1 can low fat evaporated milk<o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/Sr6zMR8KsgI/AAAAAAAAAOo/rkcdj3w9KV8/s1600-h/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/Sr6zMR8KsgI/AAAAAAAAAOo/rkcdj3w9KV8/s320/IMG_0881.JPG" width="320" /></a><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">1. In a large pan add a couple of spoonfuls of vegetable oil, once it's warm add the chicken and sauté until it's cooked. Next add onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. <o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">2. Add all of the <a href="http://www.diabetesselfmanagement.com/Articles/Nutrition-And-Meal-Planning/cooking_with_herbs_and_spices/">spices</a> to the pan, and stir continuously for about 3 minutes, the spices will release their aroma. Make sure the stewed tomatoes are in small pieces, then add them to the pan, combine thoroughly. Add the bouillon cube and water mixture to the chicken and spices. <o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">3. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the milk. Under low heat cover and let it cook for another 10 minutes. At this point, taste it for heat factor, if you prefer more spice, add it now, then simmer additional 10 minutes.<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/Sr6zdo4tj6I/AAAAAAAAAOw/d-y4nU5y_8I/s1600-h/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/Sr6zdo4tj6I/AAAAAAAAAOw/d-y4nU5y_8I/s320/IMG_0883.JPG" width="320" /></a><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #0d0d0d; font-family: 'Century Gothic';">Very easy and is ready to eat in about 30 minutes. Serve with brown rice and a vegetable of choice. </span><br />
</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com5tag:blogger.com,1999:blog-7422639617863101398.post-52259813410791070132009-09-06T12:25:00.000-07:002009-09-06T12:25:42.662-07:00Orange Chicken- Easy Peasy<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SqQLIF56j4I/AAAAAAAAAOQ/HGKkRTyZVS8/s1600-h/IMG_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SqQLIF56j4I/AAAAAAAAAOQ/HGKkRTyZVS8/s320/IMG_0907.JPG" /></a></div><br />
<span style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><br />
</span></span>Chicken has become a staple in our family diet. Being low in fat, cholesterol and calories yet a good source of protein, makes chicken a healthy option. Oh my, it can be boring without changing it up a bit. With a busy schedule yesterday and making a vow that I would have somewhat of a relaxing weekend I opened the fridge and this idea popped into my head. It was a hit that required very little effort on my part!<br />
<span style="font-family: 'Lucida Grande';"><br />
</span><br />
<span style="font-family: 'Lucida Grande';">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">chicken breasts/or tenders</span><br />
<span style="font-family: 'Lucida Grande';">salt </span><br />
<span style="font-family: 'Lucida Grande';">pepper</span><br />
<span style="font-family: 'Lucida Grande';">paprika (I used <a href="http://www.penzeys.com/">Hungarian Sweet Paprika</a>)</span><br />
<span style="font-family: 'Lucida Grande';">Sugar Free orange marmalade</span><br />
<span style="font-family: 'Lucida Grande';"><br />
</span><br />
<span style="font-family: 'Lucida Grande';">Place chicken on shallow baking pan. I like to cover pan with foil for quick clean-up.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqQLmICsIYI/AAAAAAAAAOY/JLNUf1pSsWo/s1600-h/IMG_0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqQLmICsIYI/AAAAAAAAAOY/JLNUf1pSsWo/s320/IMG_0904.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande';">Season the chicken to taste with salt, pepper and paprika.</span><br />
<span style="font-family: 'Lucida Grande';">Coat each piece of chicken with a heaping teaspoon of marmalade.</span><br />
<span style="font-family: 'Lucida Grande';">Bake at 350 F for 50 minutes (for large breasts as in photo)</span><br />
<span style="font-family: 'Lucida Grande';"><br />
</span><br />
<span style="font-family: 'Lucida Grande';">A touch of the warm, tangy sauce created in the pan was delicious over the brown rice.</span>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com2tag:blogger.com,1999:blog-7422639617863101398.post-74773524564575935052009-09-04T22:05:00.006-07:002009-11-01T10:36:49.242-07:00Cornish Pasty with Whole Wheat Crust<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SqHqmZSLmAI/AAAAAAAAANg/A8OHmZ-bHE8/s1600-h/IMG_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SqHqmZSLmAI/AAAAAAAAANg/A8OHmZ-bHE8/s320/IMG_0878.JPG" /></a><br />
</div><span style="font-family: Verdana, sans-serif; font-size: 13px;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span style="font-size: medium;"><br />
</span></b><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Filling: 1 finely chopped onion</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> 1 pound extra lean ground beef or ground turkey</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> 1 teaspoon Allspice</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> salt and pepper to taste</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> 1 clove garlic, minced</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqHq6Dx_C9I/AAAAAAAAANo/CXu0qEgMvxQ/s1600-h/IMG_0872.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqHq6Dx_C9I/AAAAAAAAANo/CXu0qEgMvxQ/s320/IMG_0872.JPG" /></span></a><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/SqHrxW1puCI/AAAAAAAAANw/VG-aX9YBTJc/s1600-h/IMG_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/SqHrxW1puCI/AAAAAAAAANw/VG-aX9YBTJc/s320/IMG_0874.JPG" /></span></a><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> </span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> </span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> 1 small potato diced </span><b><i><span style="font-size: medium;">very</span></i></b><span style="font-size: medium;"> small/skins on</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> </span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> 1 1/2 Cups cooked Lentils:</span><span style="color: #333333;"><span style="font-size: medium;">To cook 1 1/2 cups. lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with 1 cup water or broth and boil for 2 to 3 minutes (to aid indigestion) Reduce heat and simmer until tender. Depending on the variety and age,cooking time may take anywhere from 10 minutes to 1 hour. </span></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> </span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> Brown ground beef with onion and seasoning cook well. Mix the meat mixture with the raw diced potato and cooked lentils. (I don't add the potato to my pasty, as I avoid them, the rest of the family gets to enjoy the potato in their pasty. Toss gently to mix. Set this aside.</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"> </span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"><br />
</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;"><br />
</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Whole Wheat Crust: This recipe can be used for pies/quiche as well.</span><br />
</div><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="margin-left: 0px; margin-right: 0px;"><span style="font-size: medium;">2 1/2 cups whole wheat pastry flour</span></span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="margin-left: 0px; margin-right: 0px;"><span style="font-size: medium;">1/2 tsp salt</span></span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="margin-left: 0px; margin-right: 0px;"><span style="font-size: medium;">1/2 cup + 2 Tbls Canola oil</span></span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="margin-left: 0px; margin-right: 0px;"><span style="font-size: medium;">1/4 cup + 1 Tbls milk</span></span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="margin-left: 0px; margin-right: 0px;"><span style="font-size: medium;">***Place oil in freezer to get cold (this takes the place of cold butter and ice water.</span></span></li>
<div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-size: small;"> </span>
</div>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqHscy9gqEI/AAAAAAAAAN4/YiNQAzPQcUg/s1600-h/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SqHscy9gqEI/AAAAAAAAAN4/YiNQAzPQcUg/s320/IMG_0876.JPG" /></a><br />
</div><ol style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Place flour, salt into food processor. Run pulse three to four times. </span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">With processor running, add cold oil and milk slowly until it forms a ball around blade of processor.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Dump out dough, form into two balls and compress into disc shapes. Wrap in plastic wrap and refrigerate for 30 minutes (can leave overnight).</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Remove dough from fridge and let sit for a few minutes before rolling out. Lightly dust surface (where you will roll out the dough) and rolling pin with flour and roll into a large circle.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">With a 5-6 inch tea saucer as a guide cut out small circles. Repeat until all of the dough is used.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Place a small amount of the meat/lentil filling in the center of the small circles of dough and fold over. You will now have a half moon shape. Crimp the edges of the half circles well to seal.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: medium;">Place on parchment paper lined cookie sheet and bake at 375 F for approximately 30 minutes or until golden brown.</span></li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SqHsqvkzswI/AAAAAAAAAOA/2jMVXad641A/s1600-h/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SqHsqvkzswI/AAAAAAAAAOA/2jMVXad641A/s320/IMG_0880.JPG" /></a>
</div><div><span style="font-size: medium;">Delicious for lunch or dinner these little packages of complex carbohydrates are high in fiber and protein.</span>
</div><div><span style="font-size: medium;"> </span>
</div><div><span style="font-size: medium;">The pasty will keep well for lunches the next day. The Cornish Pasty was originally made by the wives of Cornwall Tin Miners in the U.K. to take down in the mines for meals.</span>
</div>
</ol><br />
<a href="http://docs.google.com/View?id=dhc3cq7j_15hcwmkndf"> Click Here for Printable Recipe</a>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-57514712404705525642009-09-02T22:06:00.011-07:002009-09-04T22:21:37.645-07:00100 % Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sp9LMcyTFTI/AAAAAAAAANQ/W6IhujRYu18/s1600-h/IMG_0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sp9LMcyTFTI/AAAAAAAAANQ/W6IhujRYu18/s320/IMG_0568.JPG" /></span></a></div><span style="font-family: Verdana, sans-serif;">100% WHOLE WHEAT BREAD (Makes 5 - 2 pound loaves)</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">I can make 5 loaves from grinding the wheat/grains to taking the hot bread out of the oven in 1 1/2 hours. The aroma of fresh baked bread seems to escape the walls of the kitchen into the neighborhood. It is a mystery how many family members seem to pop in just at the moment I am placing the loaves onto their cooling racks!</span><br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Lucida Grande'; font-size: small;"></span><br />
<span style="font-family: 'Lucida Grande'; font-size: small;"><div style="margin-bottom: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">6 Cups warm water (approx. 115 degrees)</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">2/3 Cup Canola Oil</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">2/3 Cup Honey</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">3 Tbs. Dough enhancer (I use </span><a href="http://honeyvillegrain.com/"><span style="font-family: Verdana, sans-serif;">Honeyville</span></a><span style="font-family: Verdana, sans-serif;"> brand) Makes bread lighter and fluffy. </span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">2 Tbs. sea salt</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">1/3 Cup Vital Wheat Gluten (makes </span><b><span style="font-family: Verdana, sans-serif;">lower </span></b><span style="font-family: Verdana, sans-serif;">carb bread)</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">3 Tbs. Instant Yeast (I use SAF brand)</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">6-8 Cups fresh (if you have a </span><a href="http://sharskitchen.com/"><span style="font-family: Verdana, sans-serif;">grinder</span></a><span style="font-family: Verdana, sans-serif;">) ground wheat flour to begin with, You will use a total of 10-11 cups for total recipe.</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">(Flour amount varies depending on humidity) </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">Directions:</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Verdana, sans-serif;">I use a </span><span style="font-family: Verdana, sans-serif;"> </span><a href="http://www.sharskitchen.com/" id="sng0" style="color: #551a8b;" title="Bosch Mixer"><span style="font-family: Verdana, sans-serif;">Bosch Mixer</span></a><span style="font-family: Verdana, sans-serif;"> which makes 5-6 loaves at a time with no problem. You can use a high power Kitchen Aid, or knead yourself if you choose. </span><br />
<div style="margin-bottom: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">I would divide this recipe in half for using a Kitchen Aid or self kneading.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Add the first 7 ingredients to mixer bowl and pulse mix or slow speed just to blend.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">The next step is important: Add quickly the flour and mix on low speed. When the dough pulls away from the bottom and sides of the bowl, </span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">set a timer for 8-10 minutes on speed 1 to develop the gluten. If using a kitchen aid (must be a powerful mixer to handle this dough), or by hand </span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">knead until you can feel the elasticity in the dough.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Test the dough by oiling your hands well, take a small piece of dough and slowly stretch it between your fingers. You should be able to do this</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">to a thin "window" without the dough tearing apart. (It will have elasticity).</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Shape dough into oblong shape and place into bread pans. With a very sharp knife or single edge razor blade, make 3 cuts diagonal across the loaf.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">This will keep the loaf from forming too high of a dome while baking. Cover with dry tea towel and let rise for 30-35 minutes.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Bake at 350 for 30-35 minutes. The internal temperature of the bread should be 200 degrees F. When completely cool on racks, put into bread bags.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">This baked bread can be frozen for 45 days without freezer burn. It is important to keep the bread in the refrigerator after the first few hours as there is no preservatives in the bread.</span></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: small;">Whole grains can become rancid very quickly and black mold will appear if not stored properly in the fridge or freezer.</span></span></div></div><div style="margin-bottom: 0px; margin-top: 0px;">For variations you can add: any seeds, whole grains, oats etc.</div><div style="margin-bottom: 0px; margin-top: 0px;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sp9LccVKnDI/AAAAAAAAANY/pnl5-JlxRZA/s1600-h/IMG_0567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sp9LccVKnDI/AAAAAAAAANY/pnl5-JlxRZA/s320/IMG_0567.JPG" /></a></div><div style="margin-bottom: 0px; margin-top: 0px;">For cinnamon bread: roll the dough to a rectangle, coat with margarine or butter. Top with a mixture of brown sugar Splenda and lots of cinnamon. Roll into a log and bake as directed.<br />
<br />
<a href="http://docs.google.com/View?id=dhc3cq7j_14df63gpfw">Click Here for Printable Recipe</a></div></div></span>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-72585583415526310392009-08-30T08:55:00.006-07:002009-08-30T21:07:50.402-07:00Fresh Peach Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SptL6nn55KI/AAAAAAAAANI/gvbKh8WTOTA/s1600-h/IMG_0897.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SptL6nn55KI/AAAAAAAAANI/gvbKh8WTOTA/s200/IMG_0897.JPG" /></a><a href="http://2.bp.blogspot.com/_yVZcaXBfdZo/SpqkXR_YpMI/AAAAAAAAANA/iHmmuaKWdZc/s1600/IMG_0890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5375789825093313730" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/SpqkXR_YpMI/AAAAAAAAANA/iHmmuaKWdZc/s200/IMG_0890.JPG" style="display: block; height: 150px; margin-top: 0px; text-align: center; width: 200px;" /></a></div><br />
INGREDIENTS: <br />
<br />
4 cups chopped fresh peaches<br />
1/2 cup sweet red or orange pepper<br />
1/2 cup chopped red onion<br />
1 jalapeno pepper, remove seeds & veins then chop <span style="font-style: italic;">finely</span><br />
Zest of 1 Lime<br />
Juice of 2 limes<br />
1-2 Tablespoons minced fresh cilantro (leaves only)<br />
1/2 tsp. salt<br />
<br />
Mix all ingredients, place in sealed refrigerator container until ready to use/serve.<br />
I will use this on grilled fish or chicken. It has a light fresh flavor with just a slight kick, for more heat use a few of the seeds and veins of the jalapeno.<br />
<a href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SpqjQuPmxoI/AAAAAAAAAMw/xQek2j8_fKc/s1600-h/IMG_0895.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5375788612906829442" src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SpqjQuPmxoI/AAAAAAAAAMw/xQek2j8_fKc/s200/IMG_0895.JPG" style="cursor: hand; cursor: pointer; display: block; height: 128px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<br />
<a href="http://docs.google.com/Doc?docid=0AYacpdwLzY0AZGhjM2NxN2pfMTFtbnQzeGdjOQ&hl=en">Click here for Printable recipe.</a>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-10535141262651562582009-08-16T11:11:00.013-07:002009-08-16T12:12:21.537-07:00High Protein Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohSplI-OrI/AAAAAAAAAME/jTYVt1ecz7o/s1600-h/IMG_0865.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohSplI-OrI/AAAAAAAAAME/jTYVt1ecz7o/s200/IMG_0865.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370633429937175218" /></a><br />My favorite meal on weekends is breakfast. Pancakes are not usually on the best food list for diabetics, but these pancakes are packed with whole grains, protein and fiber. They are delicious and the whole family loves them! Kids don't even realize how healthy they are! The fresh blueberries burst with their juicy flavor and color while cooking. <br /><br />Blender pancakes are simple and quick to make, everything goes into the blender including the whole grains. Today I used a mixture of soft white wheat berries, spelt berries, brown rice, barley, and rye berries. You can use just soft white wheat berries or mix them up. The blender does all of the work for these healthy and scrumptious disks.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohS2DRoTGI/AAAAAAAAAMM/djDGEbOE91E/s1600-h/IMG_0854.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohS2DRoTGI/AAAAAAAAAMM/djDGEbOE91E/s200/IMG_0854.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370633644184980578" /></a><br />Ingredients:<br />1-cup whole grains not ground grains (ie. Wheat, buckwheat, brown rice, spelt, rye or a mixture of all)<br />1 cup 1% milk <br /><br />1 cup 1% milk (2nd cup of milk) <br />2 eggs or egg substitute equal to 2 eggs<br />1/3 cup canola oil<br />1 tsp. salt<br />1 tsp cinnamon<br />1 tsp vanilla<br />1 TBS Honey<br />! TBS. baking powder<br />1 Scoop Whey or Vegetable Protein powder (most health food/ or whole foods stores carry this/ minimum 20g protein)<br />¼ cup almond slivers<br />½ cup fresh blueberries<br />¼ cup old fashioned oats<br /><br />In a blender combine the grains and 1 cup of the milk, blend for 2 minutes<br />Add: 1 cup of milk (this is the 2nd cup of milk) and blend 2 more minutes<br /><br />Add: 2 eggs<br /> 1/3 cup canola oil<br /> honey, vanilla, salt, cinnamon and protein powder<br /><br />Blend well then add 1TBS baking powder<br /><br />After pouring on the griddle, sprinkle top with:<br />Blueberries (you could also use raspberries, blackberries or chopped peaches)<br />Almond slivers ( chopped pecans or walnuts would be nice too)<br />Old fashioned oats<br /><br />Pre-heat the griddle or frying pan to low/medium to medium (not too hot)<br />The whole grains take a bit longer to cook, high heat will burn them before they are cooked through.<br /><br />Pour the batter to the size desired, ( a serving of 2/ 6" pancakes)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SohTbXtICHI/AAAAAAAAAMU/rzX2qRuM_BI/s1600-h/IMG_0860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SohTbXtICHI/AAAAAAAAAMU/rzX2qRuM_BI/s200/IMG_0860.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370634285324175474" /></a><br />Cook, flipping over when top is bubbly and edges appear cooked.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SohT0caIlrI/AAAAAAAAAMc/Ph3OfBfCJ9M/s1600-h/IMG_0863.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SohT0caIlrI/AAAAAAAAAMc/Ph3OfBfCJ9M/s200/IMG_0863.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370634716083426994" /></a><br />Serve with sugar free syrup, or sugar free jam if desired, but they are good without too!<br />Freeze leftover pancakes for a quick breakfast on the go.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohUqUo3Y0I/AAAAAAAAAMk/A2GRb4r2-h8/s1600-h/IMG_0866.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SohUqUo3Y0I/AAAAAAAAAMk/A2GRb4r2-h8/s200/IMG_0866.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370635641710666562" /></a><br />2-6” pancakes have a net carb of 20g<br /><a href="http://docs.google.com/Doc?docid=0AYacpdwLzY0AZGhjM2NxN2pfMTBkY2Y4NWRnNg&hl=en">CLICK HERE FOR PRINTABLE RECIPE</a>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-63161177879493328502009-07-24T22:18:00.015-07:002009-07-24T23:27:32.037-07:00Summer Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SmqaoRlu-mI/AAAAAAAAALs/Y71PVqkDXw0/s1600-h/IMG_0838.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 113px;" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SmqaoRlu-mI/AAAAAAAAALs/Y71PVqkDXw0/s200/IMG_0838.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5362268323045112418" /></a><br />Arizona summers are HOT, this year has been no exception. The past couple of weeks we have been in the 112 to 115 range. Yes, most of the time it is a dry heat, but during our "monsoon" season the humidity increases too!<br />The very thought of preparing a hot meal makes me perspire! <br /><br />A few days ago my "fruit lady" received our shipment of Apricots from Utah. I came home with 27 pounds of the large, juicy, deep orange orbs. After making several batches of sugar free apricot jam (see sugar free strawberry jam recipe below and follow same directions), I found I still had many of the beauties left. From these spheres in waiting, came my idea for this deliciously satisfying cool dinner. I might add, it is a rapid fix as well after a busy day at the office!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/Smqa0qloVEI/AAAAAAAAAL0/zIvZHOyV1As/s1600-h/IMG_0848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/Smqa0qloVEI/AAAAAAAAAL0/zIvZHOyV1As/s200/IMG_0848.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5362268535913993282" /></a><br /><br />1/2 bag of baby spinach (approx. 80g)<br />2 fresh apricots washed and sliced<br />1/8 cup sliced almonds<br />drizzle of <a href="http://queencreekolivemill.com">Mexican Lime Olive Oil</a>, about 1 teaspoon ** you may substitute 2 Tablespoons of EVOO with one packet of <a href="http://truelemon.com">TrueLime</a> added. Drizzle 1 teaspoon over salad.<br />1 oz soft Goat Cheese<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SmqbSLLu6mI/AAAAAAAAAL8/SQgvP-8HvT8/s1600-h/IMG_0849.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SmqbSLLu6mI/AAAAAAAAAL8/SQgvP-8HvT8/s200/IMG_0849.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5362269042879949410" /></a><br /><br />Layer above ingredients and serve.<br /><br />Use the NutritionData widget at the bottom of my blog for further details, but this is an abridgment of the food values in this salad.<br />2 Apricots = 8 carbs and 34 Calories and a bonus of 1 g fiber very high in potassium and other nutrients.<br />80 g of Spinach = 4 carbs and 5 g fiber and mega nutrients<br />1 oz Goat Cheese = O carbs (but caution it has 4 g saturated fat. little crumbles go a long way!Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-56288181612810381552009-07-05T16:54:00.014-07:002009-07-07T22:23:17.927-07:00Sugar Free Strawberry Jam<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SlFEHjhxt_I/AAAAAAAAALM/YNpuhLFi33g/s1600-h/IMG_0799.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 82px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SlFEHjhxt_I/AAAAAAAAALM/YNpuhLFi33g/s200/IMG_0799.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355136328506914802" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SlFCeZ9C_uI/AAAAAAAAAKk/47c3HHyhMkE/s1600-h/IMG_0799.JPG">The strawberries are absolutely brilliant this year. Deep shades of red and so flavorful and juicy, and there is an abundant supply at the markets.</a></div><div><div><div><br /></div><div>This is not a new recipe, nor is it my own creation, but worthy of bringing to your attention. It is simple to make and so versatile in use as well.</div><div><br /></div><div>To begin, you will need 2 quarts of nicely ripe strawberries, washed and hulled. I then used my food processor to smooch them into a slightly chunky pulp. You can also use a potato masher to do this job.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_yVZcaXBfdZo/SlFC9buZDgI/AAAAAAAAAKs/q_h77re8C_Y/s1600-h/IMG_0830.JPG"><img src="http://2.bp.blogspot.com/_yVZcaXBfdZo/SlFC9buZDgI/AAAAAAAAAKs/q_h77re8C_Y/s200/IMG_0830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355135055102021122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div>In a large bowl, mix 1 1/2 cups zero calorie Splenda (granulated) with 1 package of Fruit Pectin. Mix these dry ingredients together well.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/SlQtE-pxk9I/AAAAAAAAALU/gpp6MQLu2F0/s1600-h/IMG_0832.JPG"><img src="http://3.bp.blogspot.com/_yVZcaXBfdZo/SlQtE-pxk9I/AAAAAAAAALU/gpp6MQLu2F0/s200/IMG_0832.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355955420411302866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><div style="text-align: center;">Add 4 cups of of the smashed strawberries to the Splenda mixture and stir well. It is important that you then stir this mixture for an additional 3 minutes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SlFDXAFJMEI/AAAAAAAAAK8/y-iLqqlqujE/s1600-h/IMG_0829.JPG" style="text-decoration: none;"><img src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SlFDXAFJMEI/AAAAAAAAAK8/y-iLqqlqujE/s200/IMG_0829.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355135494357856322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div>Ladle into freezer containers and let stand for 30 minutes while the jam thickens. This may be stored in the freezer for up to 1 year or in the refrigerator for a month.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SlFDlc9jv7I/AAAAAAAAALE/KK9Zpz0H_-k/s1600-h/IMG_0834.JPG"><img src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SlFDlc9jv7I/AAAAAAAAALE/KK9Zpz0H_-k/s200/IMG_0834.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355135742628839346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div><br /></div><div>The jam is delicious on toast, whole wheat pancakes, sugar free pudding. The taste is that of fresh strawberries, not like jar jams. You may want to try blueberries, raspberries, blackberries of a mixture of several types of berry.</div></div></div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-49890746031245954132009-05-24T13:25:00.010-07:002009-05-24T15:28:54.866-07:00Muffin Bites<div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_yVZcaXBfdZo/Shm0rZRZR5I/AAAAAAAAAIw/S3idnyiTqPg/s1600-h/IMG_0803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/Shm0rZRZR5I/AAAAAAAAAIw/S3idnyiTqPg/s320/IMG_0803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339497490835654546" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; ">These bite size muffins are a deliciously healthy fast food for breakfast on the run, or as a quick snack when you have those craving moments. Packed full of fiber, protein and "good" carbs.</span></a><div><br /></div><div>Ingredients:</div><div>1 Cup Boiling water</div><div>1 Cup of rolled oats..not instant or quick cook oatmeal</div><div>Mix these and set aside.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/Shm0a71M7lI/AAAAAAAAAIo/xKViDRfiWW8/s1600-h/IMG_0789.JPG"><img src="http://3.bp.blogspot.com/_yVZcaXBfdZo/Shm0a71M7lI/AAAAAAAAAIo/xKViDRfiWW8/s200/IMG_0789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339497208054869586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div>1 Cup Canola Oil</div><div>1 Cup Honey or <a href="http://www.xagave.com">Agave Syrup</a></div><div>2 Cups fresh buttermilk or skim milk (your choice)</div><div>5 Cups whole wheat pastry flour</div><div>1/2 Cup Oat bran </div><img src="http://3.bp.blogspot.com/_yVZcaXBfdZo/Shm2NRsqhJI/AAAAAAAAAJQ/PhmjU9mbPxI/s200/IMG_0796.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339499172429726866" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /><div>1/2 Cup ground flax seeds</div><div>1 1/2 Cup wheat bran</div><div>1 Tablespoon Baking Powder</div><div>1 Tablespoon Baking Soda</div><div>2 Teaspoons Salt</div><div>3 Teaspoons Vanilla</div><div>3 whole eggs or 6 egg whites (may use egg substitute)</div><div>1 1/2 Cups grated Zucchini</div><div>1 1/2 Tablespoons Cinnamon</div><div>1 Cup Chopped walnuts or pecans</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/Shm05WSHSvI/AAAAAAAAAI4/TAzfQRQa-KA/s1600-h/IMG_0796.JPG"><br /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/Shm1VH1oKvI/AAAAAAAAAJI/qNP8bv-6xdw/s1600-h/IMG_0788.JPG"><img src="http://4.bp.blogspot.com/_yVZcaXBfdZo/Shm1VH1oKvI/AAAAAAAAAJI/qNP8bv-6xdw/s200/IMG_0788.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339498207710292722" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></a></span></span></span></div><div>Mix all wet ingredients in a large bowl. Add all dry ingredients and hand stir together</div><div>until well blended with a whisk. Do not over mix as they will become tough.</div><div> </div><div style="text-align: center;"><br /></div><div><br /></div><div>Fill mini muffin tins 3/4 full, I used a # 40 scoop. Bake at 375 F. for 8-10 minutes, until the </div><div>muffins spring back when lightly touched or a tooth pick comes out clean.</div><div>Serving size is 3 mini muffins with 15 g Carbs and 5 g fiber.</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/Shm3Gc4HRTI/AAAAAAAAAJo/EC-kgVO4oyY/s1600-h/IMG_0798.JPG"><img src="http://4.bp.blogspot.com/_yVZcaXBfdZo/Shm3Gc4HRTI/AAAAAAAAAJo/EC-kgVO4oyY/s200/IMG_0798.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339500154683082034" style="cursor: pointer; width: 200px; height: 150px; " /></a><br /></div><div><br /></div><div>Makes about 8 dozen mini muffins. Store in your freezer for ready to go breakfast!</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com1tag:blogger.com,1999:blog-7422639617863101398.post-25874888279346452472009-03-28T23:01:00.010-07:002009-03-28T23:50:40.136-07:00Mughlai Chicken<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yVZcaXBfdZo/Sc8XbZgoruI/AAAAAAAAAHw/os8mCkBUAsc/s1600-h/IMG_0485.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 141px;" src="http://3.bp.blogspot.com/_yVZcaXBfdZo/Sc8XbZgoruI/AAAAAAAAAHw/os8mCkBUAsc/s200/IMG_0485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5318495444419522274" /></a><br />If you are a fan of Indian and Central Asian cuisine, you will enjoy this recipe. While it seems difficult, it really isn't at all. I have mentioned before that using spices can add so much flavor to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mundane</span> foods. This is a perfect example. Don't let the long list of ingredients scare you away from trying this recipe. The aroma that filled the kitchen while preparing this dish was heavenly!<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sc8Xx1Whm8I/AAAAAAAAAIA/x8ilfg1cnbk/s1600-h/IMG_0481.JPG"><img src="http://2.bp.blogspot.com/_yVZcaXBfdZo/Sc8Xx1Whm8I/AAAAAAAAAIA/x8ilfg1cnbk/s200/IMG_0481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5318495829850430402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><div>We have a local market called <a href="http://www.sprouts.com/">Sprouts</a>, there I can buy a teaspoon or a cup or more of the spices I need. The photos of the spice "bags" are what I purchased there. By buying in small quantities the spices stay fresh longer.</div><div><br /></div><div>Ingredients: </div><div>1 cube = 1" ginger</div><div>5-6 cloves of garlic, peeled</div><div>2 teaspoons ground cumin</div><div>1 teaspoon ground coriander</div><div>1/2- 3/4 teaspoon red pepper flakes (if you like it hotter...add to your liking)</div><div>1/4 cup sliced almonds</div><div>1/4 cup water</div><div>In a food processor blend the first 5 ingredients well.</div><div>Add the almonds and water and make a paste. Set this aside for later use.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sc8Xlm9Zx1I/AAAAAAAAAH4/Z_pdbmdRtKY/s1600-h/IMG_0482.JPG"><img src="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sc8Xlm9Zx1I/AAAAAAAAAH4/Z_pdbmdRtKY/s200/IMG_0482.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5318495619828533074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div>3-4 pounds boneless, skinless chicken thighs, fat trimmed off and cut in half.</div><div>1 Tablespoon Cardamom pods, slightly squeezed to open for flavor.</div><div>1-2 cinnamon sticks</div><div>3 bay leaves</div><div>5-6 whole cloves</div><div>1/4 cup canola oil</div><div>2 onions very finely chopped (they will almost dissolve in the sauce)</div><div>1 cup low fat G<span class="blsp-spelling-error" id="SPELLING_ERROR_0">reek</span> yogurt (be sure to use Greek yogurt as it is thick, I use it instead of sour cream in many recipes)</div><div>3/4 cup chicken broth </div><div>1/2 cup heavy cream or half and half</div><div>1/2 cup raisins</div><div>2 teaspoons <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">garam</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">masala</span></span></div><div>1 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">splenda</span></span></div><div>1 teaspoon salt</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sc8YAG-LrFI/AAAAAAAAAII/LuK5TEYlv8M/s1600-h/IMG_0483.JPG"><img src="http://1.bp.blogspot.com/_yVZcaXBfdZo/Sc8YAG-LrFI/AAAAAAAAAII/LuK5TEYlv8M/s200/IMG_0483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5318496075098336338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 160px; " /></a><div>In a large skillet or dutch oven add 1/4 cup vegetable oil. (I used canola oil) and heat on medium high. Brown the chicken thighs on both sides to seal in the juices, you will not fully cook them at this point. Remove from pan and keep on a dish.</div><div><br /></div><div>Add the spices to the skillet/dutch oven, with the onions and cook until the onions are soft</div><div>and browned, stir this often to prevent burning. Now add the paste from the food processor and stir well. Add the yogurt a little at a time blending well after each addition to prevent lumping. Stir in the chicken broth, cream and the raisins.</div><div><br /></div><div>Return the chicken thighs to the skillet/dutch oven, sprinkle with the <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">garam</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">splenda</span></span>, and salt. Cover and cook on a medium-low heat for 30 minutes or until the chicken is cooked completely through.</div><div><br /></div><div>I served this with brown rice, and Mediterranean salad.</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-8277730118168032652009-03-07T17:35:00.006-07:002009-03-07T18:59:21.938-07:00Cauliflower Cheese (Faux Mac n' Cheese)<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yVZcaXBfdZo/SbMZYqI8AOI/AAAAAAAAAHY/oQJXIwN8MV0/s1600-h/IMG_0464.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 90px;" src="http://4.bp.blogspot.com/_yVZcaXBfdZo/SbMZYqI8AOI/AAAAAAAAAHY/oQJXIwN8MV0/s200/IMG_0464.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5310616297019277538" /></a><br />This is a comfort food that is requested often, even by the children in the family!<br /><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SbMZi6Nwi4I/AAAAAAAAAHg/kh92XRkKApU/s1600-h/IMG_0472.JPG"><img src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SbMZi6Nwi4I/AAAAAAAAAHg/kh92XRkKApU/s200/IMG_0472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5310616473133157250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 125px; " /></a><div>Ingredients: 1 Large head cauliflower or equal amount of fresh florets.</div><div> 1/2 Cup Half and Half</div><div> 1/4 Cup 1 % milk</div><div> 2 oz low fat cream cheese (or full fat if you desire)</div><div> 2 teaspoons Dijon mustard</div><div> 2 1/2 cups shredded Sharp Cheddar Cheese</div><div> 1/4 teaspoon garlic powder</div><div> 1/4 teaspoon black pepper (no salt is needed!)</div><div><br /></div><div>Cook the cauliflower by steaming in bag or on the stovetop until slightly tender. Do not over cook or it will not keep the shape and get soggy.</div><div>Drain on paper towels, then place in a 8 x 8 baking dish or casserole.</div><div><br /></div><div>In a saucepan, bring the half and half, milk to a simmer, stir in the cream cheese and mustard until smooth. Stir in 2 cups of the shredded sharp cheese, pepper and garlic powder and whisk until everything melts together. </div><div><br /></div><div>Pour the mixture over the cauliflower and gently toss to combine evenly.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_yVZcaXBfdZo/SbMZu_LAAFI/AAAAAAAAAHo/rrIfVX4psJA/s1600-h/IMG_0453.JPG"><img src="http://1.bp.blogspot.com/_yVZcaXBfdZo/SbMZu_LAAFI/AAAAAAAAAHo/rrIfVX4psJA/s200/IMG_0453.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5310616680622194770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><div>Top with 1/2 cup shredded sharp cheddar cheese. Bake for 15-20 minutes or until the top is slightly browned. It reheats well for leftovers!</div><div><br /></div><div>You can spice this up by adding a well drained can of diced green chilies to this casserole!</div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0tag:blogger.com,1999:blog-7422639617863101398.post-7580351183355991672009-02-28T13:16:00.005-07:002009-02-28T14:29:59.929-07:00Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_yVZcaXBfdZo/SamcjqMcMpI/AAAAAAAAAHQ/dv7hu3fQuMY/s1600-h/IMG_0457.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_yVZcaXBfdZo/SamcjqMcMpI/AAAAAAAAAHQ/dv7hu3fQuMY/s200/IMG_0457.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5307945772268663442" /></a><br />I am excited that it is asparagus season again. Most all of the local markets have it on sale now.<div>Growing up I hated the stuff, I think it was because my mother didn't know that you could buy it fresh. The slimy texture of asparagus out of a can just isn't the same. It makes a wonderful side dish, a nice addition to a salad, or in stir fry as well. </div><div><br /></div><div>To make these colorful packages, I snapped the woody ends off the asparagus stalks. Blanched them in boiling water for 2 minutes. Wrapped them in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">prosciutto (3 stalks per bundle),</span></div><div>and baked them at 400 degrees for 5 minutes. The color was wonderful, they were crisp, tender and sooo good. There was no need to season as the thin slices of prosciutto added just enough salt and flavor.</div><div>Asparagus is a natural diuretic and packed full of good <a href="http://www.asparagus.com/maab/nutrition.html">nutrition</a>! </div>Jackiehttp://www.blogger.com/profile/00519696449768780088noreply@blogger.com0