Tuesday, June 10, 2008

SUMMER TIME SMOOTHIES

I haven't posted on this board in a while. Partly because I don't know that anyone even reads it cause I rarely get comments and the other reason is because I have just been busy!! But I thought that since the weather here, in the St. Louis area, has warmed up dramatically I needed to post some things to drink to quench your summer thirst! So here are a few smoothie recipes that I've found but if you don't want to make your own you can always go to Panera Bread Co and get a Strawberry or Mango Smoothie. They even have a frozen Lemonade that is great! Well, enjoy and happy spring/summer.

Tropical Juice
1-1/2 c unsweetened pineapple juice
1 ripe banana
2 t honey
juice of 1/2 lime
garnish with sprigs of mint

Mix all ingredients together in a blender and you have a wonderful smooth juice to drink!!
4 servings

Iced Fruit Smoothie
1/2c strawberries
1/2c bananas
1/2c cantaloupe
1/2c honeydew melon
ice to taste
1c yogurt (any kind you like)

Chop up fruit into small bits. Mix strawberries, bananas, cantaloupe, and honeydew in blender for at least 1-2 minutes. Then blend in ice and serve.
4 servings

Breakfast Smoothie
1c strawberry yogurt, non-fat, no sugar
2c frozen strawberries
2 bananas
2c juicy juice, berry flavor

Put all ingredients in a blender and blend until smooth. A very refreshing and simple drink for any time! Healthy too!!!
4 servings

Strawberry Smoothie
1c frozen strawberries
1 large banana
1c strawberry-banana yogurt
1/2c milk
1-1/2c apple juice

Put all ingredients into blender and mix until smoothie reaches preferred consistency. Now it's ready to serve.
4 servings

These are very simple and kids love them. Well some kids. I can actually get Kyle to try these and he likes them and that's a miracle!

Wednesday, May 14, 2008

Spinach #2

Okay so it took me more than a week to try this but I have now! I have finally done it though! I finished them today and they really are great. They take time to make but they are worth it. Except now I have to figure out what type of possibly dipping sauce to put it up with. I don't know what Emeril teamed it with but it could go with or without something else! I'll let you know! And if you live close by maybe I might share with you!!!


SPINACH EMPANADITAS








Monday, April 28, 2008

I'm Going to Try this One this Week

SPINACH EMPANADITAS








For the dough:

1 (8-ounce) package cream cheese, room temperature

6 tablespoons butter, room temperature

1 1/4 cups all-purpose flour

1/4 teaspoon salt

For the filling:

2 slices bacon, cooked until crisp, drained and crumbled (drippings reserved)

1/2 pound fresh spinach leaves, washed

2 tablespoons minced onion

2 cloves garlic, minced

1/2 cup cottage cheese, farmer's cheese, or ricotta cheese

Salt

Freshly ground black pepper

Pinch ground nutmeg

1 egg, lightly beaten

In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl as necessary. Reduce the mixer speed to low and add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a lightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.

Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, pepper, nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.

Preheat the oven to 450 degrees F and lightly grease a baking sheet.

Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch. Using a biscuit cutter or a small glass as a guide, cut the dough into as many 3-inch circles as possible. Place a teaspoonful of the spinach filling in the center of each dough circle. Using your fingers, lightly moisten the edges with some of the beaten egg-water mixture, then fold 1 side over so that the edges meat, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanaditas are assembled. Brush the tops of each empanadita with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.

Serve either warm or at room temperature.

Tuesday, April 8, 2008

Two Recipes in One ~ Enjoy!









2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.












1 store bought pizza crust
6 tablespoons BBQ sauce
1 cup cooked BBQ pork, diced or shredded
1/2 cup frozen corn, defrosted
2 tablespoons pickled jalapeno rings
1 1/2 cups shredded Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves
Preheat oven to 450 degrees F. Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese.

Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro.

Serve with a simple green salad.

Monday, April 7, 2008

Spicy Southern-Style BBQ Chicken

Ingredients:
5 tablespoon tomato paste
1 teaspoon ketchup
2 teaspoon honey
1 teaspoon molasses
1 teaspoon Worcestershire sauce
4 teaspoon vinegar, white
3/4 teaspoon pepper, cayenne
1/8 teaspoon pepper, black
1/4 teaspoon onion powder
2 clove(s) garlic, minced
1 1/2 pounds chicken, pieces (breast halves, thighs, and drumsticks), skinless

Preparation:
1. Combine all ingredients except chicken in saucepan.
2. Simmer for 15 minutes.
3. Wash chicken and pat dry. Place it on large platter and brush with half of sauce mixture.
4. Cover with plastic wrap and marinate in refrigerator for one hour.
5. Place chicken on baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
6. Turn oven to 350 degrees F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.

Wednesday, April 2, 2008

Five Layer Mexican Dip












2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:
Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Nutrition Information
Nutritional Analysis per Serving
Calories 140
Total fat 8g
Saturated fat 2g
Monounsaturated fat 3g
Polyunsaturated fat 0.7g
Protein 5g
Carbohydrates 15g
Fiber 5g
Cholesterol 6mg
Sodium 245mg

Friday, March 28, 2008

My Southwestern Flair!!!!

For those who know me, and if you don't know me you really should cause I'm lots of fun. Anyway, for those who know me you know how much I LOVE Mexican Cuisine!! I absolutely can not get enough. But I really love the more authentic stuff. I was born and lived the first 14 and a half years of my life in California. So the Mexican food that comes from the Southwest is the best. Anyway, I am ALWAYS looking for good mexican recipes and I write them down. This doesn't mean, however, that I always get around to trying them So here is the latest one I have found and thought I'd share with you. If anyone every tries this, or is I do, please share!!! Thanks and enjoy!




Tortilla Tower
Recipe courtesy Ingrid Hoffman, 2008
See this recipe on air Saturday Apr. 19 at 1:30 PM ET/PT.
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Farmer's Market



2 split chicken breasts
1 celery stalk
1/2 yellow onion peeled plus 1 medium yellow onion, sliced
White Salsa, recipe follows
1 tablespoon corn oil
1 medium red bell pepper, sliced
1/2 cup broccoli florets
1 ear corn or 1 cup frozen corn
Salt and freshly ground black pepper
Roasted Red Salsa, recipe follows
1/4 cup vegetable oil
12 corn tortillas
1 cup Mexican 4-cheese blend
Cilantro leaves, for garnish

In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes.
Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.

Combine chicken meat with half of the White Salsa and set aside.

In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red
Salsa.


To prepare tortillas:
Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.


To Assemble Tortilla Tower:
Preheat oven to 400 degrees F.

Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa.


Roasted Red Salsa:
1 large tomato
1 medium yellow onion, peeled
1 head garlic, sliced in 1/2 lengthwise
1 large poblano pepper
2 tablespoons corn oil
1 teaspoon chopped oregano leaves
1 teaspoon sugar
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken.

Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper. Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.


Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside.


White Salsa:
4 ounces cream cheese, softened
8 ounces heavy whipping cream
Salt and freshly ground black pepper


Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.

Sunday, March 23, 2008

Chicken Fajita Pizza

Savory pizza with a taste of smoked swiss.

Pizza dough
2 Tbs Olive oil
1 lb boneless, skinless Chicken cut into strips
1 large Onion, cut in half, then into strips
1 cup Smoked swiss cheese, grated
1/2 cup grated mozzarella cheese
5 Tbs. grated Parmesan cheese
1 cup Marinara, pizza, or even Spaghetti sauce seasoned
salt to taste
1/4 tps crushed black pepper
1 garlic clove, minced
2 Tbs fresh chopped parsely
Garlic butter (melted butter combined w/ some extra minced garlic) for crust

Oven temp: 475
Add 2 Tbs Olive oil into large sauté pan, bring up to temp then add in onions and sauté for 5 minutes, add in minced garlic and 1 Tbs of the Chopped Parsley, chicken strips and seasonings, Cook until chicken is done, about 10-15 minutes. Stir in sauce and simmer 5/10 minutes. Turn off heat, stir in parmesan cheese.

Prepare pizza dough for crust while chicken mixture cools. Once dough is spread to desired shape and thickness, brush whole thing, including edges, with garlic butter, reserving some for later. Place chicken mixture onto the crust, sprinkle evenly with mozzarella cheese, and then sprinkle on grated smoked swiss. Bake for 20/30 minutes. Take out of oven and brush outside edges of crust with remaining garlic butter mixture. Allow to cool for 10 minutes for easy slicing. Garnish with remaining chopped parsley and Enjoy!!

Prep Time: 20
MinCook Time: 30
MinTotal Time: 50
MinServings: 4

Saturday, March 22, 2008

Edamame Lo Mein



Okay, I got a lot of posts on this one on my other blog so maybe I will try it here and see what happenes. I hope someone has made this because I would love to hear about it. I just haven;t had time yet! I am SURE it is as good as it looks. And thanks to Laurel for introducing me to this wonderful ingredient "Edamame" cause it's great and fun to eat and I always have some in my freezer now! ENJOY!!!!







This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.

8 ounces whole-wheat spaghetti
2 cups frozen edamame (shelled soybeans)
4 scallions, thinly sliced
1/4 cup oyster sauce or vegetarian "oyster" sauce
1/4 cup rice-wine vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Thursday, March 20, 2008

QUESTION?! AND PICKY EATERS

I've often wondered if anyone even looks at this blog because no one has responded to any information I provide here in a very long time. I wonder if that is because it's not relevant to anyone or if no one is really interested. Who knows and actually I don't care too much. It would be nice to hear from someone once in a while but at least I am putting information on this blog that is helpful or interesting for me just hoping that it reaches someone! I hope, if you do see this blog that the information is worth it to you too! Have a lovely day! And here is some info I've come across and wanted to share! I have a very picky eater so I thought I'd look for info to help me with that. I don't know if these things will help but I'm willing to try anything! Good luck to you too!















Ever feel as if your daughter pushes away more than she actually eats? Tired of watching your son move food around his plate in an intricate vegetable shuffle? If your child suffers from picky-eater syndrome, here are eight ways to help him broaden his culinary horizons.

1. Ask your child to try just one biteThe threat of having to eat an entire portion of any food is daunting. Promise your child that all you require is a single taste. If, after trying a new food, she still insists that it’s not going to be on her menu, you should accept that statement with a nod.

2. Reintroduce foods on a periodic basis Many kids have to try a food several times before developing a taste for it. Continue to offer those quesadillas without forcing your child to eat it. Eventually, she might just acquire a taste for Mexican cuisine.

Menu to Try:
Black Bean Soup
Chicken Enchiladas
Mexican Hot Chocolate

3. Serve as a role modelLet your children see you enjoy a wide variety of foods. Even if you don’t push them to try it, they will see that sauteed broccoli or sweet potato fries can be delicious. Scheduling family meals helps kids watch the adults in their family enjoying lots of different types of foods.

4. Try foods in different formsYour daughter turns her nose up at potassium-rich bananas? Try a chilled fruit soup or a smoothie milkshake with bananas and yogurt. Often, foods that aren’t so appealing in their natural state can take on a whole new appeal when "repackaged" to suit kids’ tastes.

Recipes to try:
Summer Fruit Soup
Frozen Fruit Smoothies

5. Don’t allow kids to eat snacks right before mealsIf you want your picky eater to eat the dinner you’ve prepared, don’t give in to requests for graham crackers and milk late in the afternoon. If kids are hungry, there’s a far better chance that they will eat the baked chicken or hamburgers you place in front of them.

6. Use dinner as a special family-focus timeThink of dinner as an opportunity for quality time rather than a chance to focus on the food your selective son eats. This way, there is less pressure on him to please you and more on sharing the details of his day.

7. Give your child a role in mealtime preparationsAllow your daughter to help prepare dinner and your son to set the table – and let her help to choose the menu. If children have buy-in for the meal, there’s a greater chance that they will eat it.

8. Become familiar with the amount of food your child really needsOften, we think our children require more than they truly do – and when they say that they’re finished, they really are. Kids don’t need to eat as much as adults – often, we should take our cues from them and stop eating when we feel full. Being aware of nutritional guidelines can help curb the need to push second helpings.

Tuesday, March 18, 2008

Chipotle Cashew Chicken with Brown Rice



I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute
1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles 1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.

Top rice with cashew chicken and serve.
Recipe SummaryDifficulty:
Easy Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 to 6 servings

Monday, March 17, 2008

Healthy Easter Eating


BRISTO BEEF TENDERLOIN
Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

1 3-pound beef tenderloin, trimmed of fat
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
2 tablespoons Dijon mustard

Preheat oven to 400 degrees F. Tie kitchen string around tenderloin in three places so it doesn't flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.


TOMATO-BASIL SKEWERS

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil to drizzle
Coarse salt & freshly ground pepper to taste

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.



CARROT CAKE


An old favorite with an updated nutritional profile, but still as moist and delicious as ever.

1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract

To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

*Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Find more recipes at: www.eatingwell.com

Saturday, March 15, 2008

4th and Final Week (actually 9 days)

Day 22

Breakfast
1/2 serving Applegurt
1 scrambled egg cooked in 1 teaspoon olive oil, topped with 1 teaspoon chopped chives

Lunch:
Raspberry Chicken Salad
1/2 whole wheat bagel spread with 2 teaspoons reduced-fat cream cheese
1 orange

Dinner:
4 ounces grilled beef tenderloin
Oven Baked Parmesan French Fries
5 grilled asparagus spears
Mixed Tomato Salad: (1/2 cup cubed red tomatoes, 1/4 cup halved cherry tomatoes, 2 tablespoons chopped Vidalia onion, 2 teaspoons minced fresh basil drizzled with 2 teaspoons balsamic vinegar)
10 red grapes

Snacks:
1 ounce roasted unsalted cashews
1/2 cup Edamame

*Today's Takeaway Tip: Instead of frying, try baking. Oven Baked Parmesan French Fries are a perfect example of how to enjoy the crunch of fried foods without all the excess fat and calories.

Day 23
Breakfast
Pumpkin Muffins
1 cup fat-free milk

Lunch:
Crab Salad Sandwich: (mix 3 ounces cooked crabmeat with 1 tablespoon low-fat mayonnaise, 1/4 cup chopped red pepper, 1/4 cup chopped celery, 1/2 teaspoon capers; place in a whole wheat pita pocket with spinach or lettuce leaves.)
1/2 cup reduced-sodium, low-fat tomato soup
1/2 cup sugar-free, fat-free vanilla pudding

Dinner:
Garlic Lime Chicken with Olives
1/2 cup cooked whole wheat orzo
1/2 cooked artichoke dipped in 1 tablespoon low-fat mayonnaise mixed with 1/4 teaspoon lemon zest
2 plums

Snack:
1/2 banana spread with 1 teaspoon almond butter
6 ounces sugar-free, fat-free blueberry yogurt

*Today's Takeaway Tip: Pumpkin boasts an impressive amount of beta carotene, a healthy antioxidant that may help prevent disease. Canned pumpkin, used in Pumpkin Muffins, is just as nutritious as raw.

Day 24
Breakfast
1 egg fried in 1 teaspoon olive oil
1 (one-ounce) slice rye bread
1/2 cup sliced strawberries mixed with 1/2 cup plain yogurt

Lunch:
Pumpernickel Ham and Watercress Sandwich
1/2 cup each blanched broccoli and cauliflower dipped in 2 tablespoons non-fat blue cheese dressing
1 small orange

Dinner:
Pork Au Poivre
1/2 cup sautéed spinach
1 cup tossed salad with 2 tablespoons non-fat Thousand Island dressing
Ginger Tea Cake

Snacks:
1/2 cup pomegranate seeds
1 ounce whole wheat pretzels

*Today's Takeaway Tip: Pomegranates are very high in vitamin C, potassium and fiber and low in calories. They also contain tannins, anthocyanins and ellagic acids, three important antioxidants that may help prevent heart disease. Look for pomegranates from September through February.

Day 25
Breakfast
1/2 cup hot seven-grain cereal
1/4 cup chopped dried apples
1 cup fat-free milk

Lunch:
Chicken Kebabs
1 small whole wheat pita bread, warmed
1/2 cup sautéed portobello mushrooms (cook in 1 teaspoon olive oil)
10 green grapes

Dinner:
3 ounces grilled salmon
Grilled Salad with Herbed Vinaigrette
1/2 cup brown rice cooked in reduced-sodium chicken broth
1 serving Banana Cream Pie

Snacks:
1 hard-boiled egg
6 ounces low-sodium tomato juice

*Today's Takeaway Tip: It’s important to keep all kinds of textures in your food plan. This low-calorie, low-fat Banana Cream Pie’s smooth creamy texture and crisp crust will make your taste buds happy, but keep your waistline trim.

Day 26
Breakfast
Strawberry and Tofu Smoothie
1 rice cake with 2 teaspoons cashew butter

Lunch:
Spicy Bean Soup
1/2 cup sliced English cucumber and1/2 cup halved grape tomatoes drizzled with 2 teaspoons balsamic vinegar
3 whole wheat sesame breadsticks
4 dried plums

Dinner:
3 ounces baked tilapia
Seared Greens with Red Onion and Vinegar
1/2 cup barley cooked in reduced-sodium chicken broth
1 cup tossed salad drizzled with 1 teaspoon walnut oil and 2 teaspoons herb vinegar
1/2 cup sliced bananas topped with 1 tablespoon lite whipped topping

Snacks:
1/2 cup water-packed mixed fruit salad
1/2 cup low-fat cottage cheese with 1 tablespoon toasted slivered almonds

*Today's Takeaway Tip: Think dark when it comes to choosing your greens. Light colored greens like iceberg lettuce provide little nutrition. The chard used in Seared Greens with Red Onion and Vinegar is full of fiber, beta carotene and iron.

Day 27
Breakfast
1/2 whole wheat bagel with 1 ounce melted reduced-fat Jarlsberg cheese
1/2 cup sliced star fruit (also known as carambola)

Lunch:
3 ounces grilled shrimp
Beet and Mandarin Orange Salad with Mint
1 small whole grain roll
1 teaspoon canola margarine

Dinner:
Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
Sautéed Green Beans and Pimento
1/2 cup sugar-free, fat-free frozen vanilla yogurt

Snacks:
2 cups air-popped popcorn
1 ounce lean turkey breast

*Today's Takeaway Tip: Beets are low in calories and provide significant amounts of folate (helpful in the prevention of heart disease), vitamin C and potassium. The carbohydrate count of beets is higher than many other vegetables, but beets are perfectly acceptable for a person with diabetes. Go ahead and enjoy the Beet and Mandarin Orange Salad with Mint, guilt-free.

Day 28
Breakfast
3 scrambled egg whites (scramble in 1 teaspoon olive oil, top with 1 tablespoon reduced-fat Cheddar cheese and 1 teaspoon chopped basil)
Blueberry Compote
1 cup fat-free milk

Lunch:
Open Face Lean Roast Beef Sandwich: (3 ounces lean roast beef, 1 romaine lettuce leaf, 1 slice tomato, 2 teaspoons Dijon honey mustard, 1 slice whole grain bread)
Carrot, Green Apple and Mint Salad

Dinner:
Wok-Sautéed Mushrooms and Tofu
1/2 cup cooked soba noodles
1/2 cup honeydew chunks sprinkled with 1 teaspoon lemon juice and 1 teaspoon minced crystallized ginger

Snacks:
2 tablespoons low-fat bean dip with 1 ounce baked tortilla chips
6 ounces sugar-free, non-fat raspberry yogurt

*Today's Takeaway Tip: Tofu adds a wonderful vegetarian option for your meal plan that's low in saturated fat and high in protein. One of the great things about tofu is its ability to absorb whatever flavors you add — in Wok-Sautéed Mushrooms and Tofu, the tofu takes on an Asian flavor.

Day 29
Breakfast
Grape Nut Parfait: (1 cup plain non-fat yogurt layered between 1/4 cup Grape Nut cereal and 1/2 sliced banana)
1 reduced-fat turkey sausage link

Lunch:
Picante Roast Beef Sandwich with Lime, Garlic and Chili
1/2 cup carrot sticks dipped into 2 tablespoons non-fat French dressing
1/4 papaya

Dinner:
Balsamic Chicken with Baby Spinach
1/2 cup steamed broccoli florets
1/2 cup pineapple chunks

Snacks:
6 ounces carrot juice
3 sugar-free chocolate crème sandwich cookies

*Today's Takeaway Tip: If you need help now and then getting in your daily allotment of vegetables, try a pure vegetable juice, like tomato juice. Vegetable juices will not raise your blood sugar as much as fruit juices and are lower in calories, too.

Day 30
Breakfast
Take to Work Scrambled Egg Breakfast Tortilla
1 small apple
1 cup fat-free milk

Lunch:
Honey Mustard Ham and Swiss: (2 ounces lean sliced ham, 1 ounce reduced-fat Swiss cheese, 2 slices tomato, 2 teaspoons honey mustard, 1 romaine lettuce leaf and 2 {one-ounce} slices whole wheat bread)
6 ounces low-sodium tomato juice
10 red grapes

Dinner:
Spaghetti alla Ceci
1 cup spinach leaves with 1/4 cup chopped radicchio, 1 small chopped tomato, 1/4 cup diced red onion and 2 tablespoons fat-free Italian dressing
1/2 cup sautéed zucchini (cooked with 1 teaspoon olive oil)
1/2 cup applesauce sprinkled with 1/4 teaspoon ground ginger

Snack:
Watermelon Snack
2 whole wheat unsalted pretzel rods

*Today's Takeaway Tip: 1 cup watermelon supplies almost one quarter of your daily vitamin C needs. But keep in mind that watermelons lose vitamin C when cut, so prepare just prior to eating.

Friday, March 14, 2008

Week #3

Day 15
Breakfast
Cheese and Tomato Omelet: (3 egg whites, 1/4 cup chopped tomato, 1/4 cup chopped mushrooms, 1 ounce reduced-fat Swiss cheese cooked in 1 teaspoon canola margarine or olive oil)
1 (one-ounce) slice pumpernickel bread
1/2 cup fresh blackberries

Lunch:
Poached Salmon with Lemon Mint Tzatziki
3 whole wheat sesame breadsticks
1/2 cup sliced peaches with mint sprig

Dinner:
Edamame Garden Burger
1 small (2-ounce) whole wheat toasted bun
1 cup red leaf lettuce salad tossed with 1/2 cup diced cucumber, 1/2 sliced tomato and 1/4 cup shredded carrots with 2 tablespoons non-fat French dressing

Snacks:
2 small fresh apricots
1 cup fat-free milk

*Today's Takeaway Tip: You’ll see yogurt throughout this 30-day menu planner. It’s a wonderful source of calcium, high in protein and can substitute for cream and other high-fat ingredients. Used in the Poached Salmon with Lemon Tzatziki, it makes a creamy, satisfying sauce to the salmon without all the fat of other sauces.

Day 16
Breakfast
Apple Muffins
1/2 cup fat-free cottage cheese sprinkled with 1/4 teaspoon cinnamon

Lunch:
Vegetarian Sandwich: (3 tablespoons hummus, 2 slices tomato, 1/4 cup shredded carrots, 2 thin slices cucumber, 2 slices whole wheat bread)
1/2 cup reduced-sodium, low-fat vegetable soup
1/2 cup cantaloupe cubes with lime wedge

Dinner:
Baked Mahi Mahi with Wine and Herbs
1/2 cup roasted red potatoes
1/2 cup broiled eggplant
1/2 cup sliced papaya

Snacks:
Grilled Pita Triangles
1 ounce part-skim string cheese

*Today's Takeaway Tip: Go vegetarian! By eating naturally low-in-fat vegetarian foods like beans and grains, you can slash your saturated fat content while adding tons of fiber to your diet. Foods like hummus provide a rich taste without guilt.

Day 17
Breakfast
1/2 cup cooked oatmeal sprinkled with 1/4 teaspoon each cinnamon and nutmeg
1/2 sliced banana
1 cup fat-free milk

Lunch:
Minestrone Soup with Pasta, Beans and Vegetables
1 cup romaine lettuce, 1 teaspoon Parmesan cheese, 1/2 cup halved cherry tomatoes tossed with 2 tablespoons non-fat Caesar dressing
1 (one-ounce) sliced whole wheat Italian bread
3 dried apricot halves

Dinner:
Crispy Chicken Fingers
Coleslaw: (1/2 cup shredded green cabbage, 1/4 cup shredded carrots, 2 tablespoons minced red onion, 1/2 teaspoon poppy seeds tossed with 2 teaspoons olive oil and 2 teaspoons apple cider vinegar)
1/2 small baked potato topped with 1 tablespoon tomato salsa
1/2 cup sugar-free, fat-free frozen peach yogurt

Snack:
1 ounce shelled walnuts
1 rice cake spread with 2 teaspoons sugar-free raspberry jam

*Today's Takeaway Tip: If you love the taste of fried foods, but can’t afford the calories and fat, learn the art of substitution. Crispy Chicken Fingers, which is cereal-coated and baked, gives the texture of fried chicken without the risk of added pounds!

Day 18
Breakfast
1 small whole wheat muffin
1 teaspoon canola margarine
1/2 cup sugar-free, fat-free lemon yogurt topped with 1/2 cup raspberries

Lunch:
Slow-Roasted Salmon with Cucumber Dill Salad
1/2 toasted English muffin
1 peeled and sliced kiwi

Dinner:
Thai Style Shrimp Stir-Fry with Tomatoes and Basil
1/2 cup cooked brown rice (cook in low-sodium chicken broth)
1 all-fruit frozen juice bar

Snacks:
1/2 apple spread with 2 teaspoons reduced-fat peanut butter
1 ounce baked low-fat tortilla chips with 2 tablespoons salsa

*Today's Takeaway Tip: Kiwi is an excellent source of vitamin C (an important antioxidant that may prevent heart disease), fiber and potassium. In fact, kiwis supply more potassium than a medium banana!

Day 19
Breakfast
Open Faced Egg and Tomato Sandwich: (1 poached egg, 1 slice tomato, 1 slice cooked Canadian bacon or 1 {one-ounce} slice turkey)
1/2 toasted whole wheat English muffin
1/2 cup fresh poached figs (simmer figs in equal parts apple juice and water, seasoned with a cinnamon stick and clove or two until soft, serve with poaching liquid)
1 cup fat-free milk

Lunch:
1 cup low-fat, low-sodium black bean soup topped with 1 tablespoon low-fat sour cream
4 baked tortilla chips
1/2 cup carrot sticks dipped in 1 tablespoon non-fat Ranch dressing
1/2 cup water-packed mandarin oranges

Dinner:
Snapper with Roasted Grape Tomatoes, Garlic and Basil
1/2 cup cooked whole wheat couscous
Spinach salad: (1 cup spinach leaves, 2 slices red onion, 1/4 cup sliced mushrooms, 1 tablespoon sliced toasted almonds and 2 tablespoons non-fat Italian salad dressing)
3 sugar-free vanilla sandwich crème cookies

Snack:
2 tablespoons Chunky Guacamole with 1 ounce whole wheat crackers
1 cup plain non-fat yogurt mixed with 2 teaspoons sugar-free strawberry jam

*Today's Takeaway Tip: While watching your quantity of fat is important, it is equally important to look at the quality. The avocados in the Chunky Guacamole are an excellent source of monounsaturated fat, the type that is good for your cholesterol. Moreover, the avocado is a source of lutein, a phytochemical that seems to help prevent age-related macular degeneration. This may be important for people with diabetes who may have eye problems associated with the disease.

Day 20
Breakfast
1 ounce Shredded Wheat Cereal
1 ounce cooked turkey bacon
1/2 cup blueberries
1/2 cup fat-free milk

Lunch:
Chopped Nicoise Salad
1 small whole grain roll with 1 teaspoon canola oil margarine
1/2 cup (no sugar added) applesauce with 1/4 teaspoon ground ginger, served warm

Dinner:
Chicken Cacciatore
1/2 cup whole wheat fusilli pasta
1/2 cup sautéed broccolini topped with 1 tablespoon toasted pine nuts
1/2 peach sprinkled with 2 teaspoons unsweetened toasted coconut

Snacks:
Hot Chocolate
1 ounce whole wheat pretzels dipped in Dijon mustard

*Today's Takeaway Tip: Decadent foods like chocolate are not off limits. The creamy Hot Chocolate is a perfect example of a how to enjoy a small amount of a rich food that is normally taboo. When combined with low-fat milk and bolstered with spices, chocolate is just a sip away.

Tuesday, March 11, 2008

2nd Week

Day 8
Breakfast
1/2 recipe Blueberry Blast Smoothie
1 slice (one-ounce) oatmeal bread
1 teaspoon canola margarine

Lunch
Lentil and Rice Salad
Cherry Tomato and Zucchini Salad (1/2 cup each halved cherry tomatoes and zucchini cubes, drizzled with 2 teaspoons olive oil and 2 teaspoons balsamic vinegar)
1/2 cup fresh pineapple chunks

Dinner
4 ounces grilled scallops
1/2 cup cooked quinoa
1/2 cup sautéed red and yellow peppers with onion (sauté red and yellow bell pepper strips with thinly sliced red onion in 1 teaspoon olive oil, sprinkle with ½ teaspoon dried basil)
1/2 cup sliced grapes tossed with 1/2 cup sugar-free, fat-free vanilla yogurt

Snacks
1 ounce reduced-fat string cheese with 1 ounce whole grain crackers
1 cup low-fat, low-sodium vegetable soup

*Today's Takeaway Tip: Berry nice! Blueberries are loaded with antioxidants — more than most other fruits. In addition, blueberries rank low on the glycemic index, an indicator on how carbohydrates effect blood sugar levels. Foods with lower scores raise blood sugar less.

Day 9
Breakfast
1 small whole wheat waffle
1 tablespoon sugar-free maple syrup
1 ounce reduced-fat turkey sausage link
1/2 banana

Lunch
3 ounces lean low-sodium ham slices
Waldorf Salad
1/2 toasted English muffin with 1 teaspoon canola margarine

Dinner
Turkey Burgers with Tomato Corn Salsa
1/2 cup sautéed spinach
1 cup cabbage salad (3/4 cup green or red cabbage with 1/4 cup shredded carrots, 2 tablespoons chopped onion and 1 tablespoon low-calorie dressing)

Snacks
1/2 small whole wheat toasted bagel with 2 teaspoons sugar-free jam
1 sugar-free, fat-free chocolate pudding

*Today's Takeaway Tip: The apples in Waldorf Salad are high in a fiber called pectin. This "soluble" fiber contributes to reduced cholesterol levels and helps you to feel full longer. Choosing low-calorie foods that keep you satisfied contribute to good weight control, an issue for many people with diabetes.

Day 10
Breakfast
1/2 cup hot wheat cereal mixed with:
1/4 cup grated apple
2 tablespoons raisins
1 tablespoon sliced toasted almonds
1 cup fat-free milk

Lunch
Tabbouleh (with chicken)
1 cup tossed salad (butter lettuce, carrots and cherry tomatoes, tossed with 2 tablespoons reduced-fat Thousand Island dressing)
1 nectarine

Dinner
4 ounces baked halibut fillet
Garlicky Broccolini
1 small (three-ounces) baked potato with 2 tablespoons reduced-fat sour cream and chopped chives
1/2 cup sugar-free, fat-free frozen chocolate yogurt

Snacks
Salsa
1 ounce fat-free tortilla chips
1 ounce unsalted cashews

*Today's Takeaway Tip: Shake up your diet! Eating the same foods repeatedly not only causes boredom (one of the top reasons people abandon their healthy diets), but may also make it harder to lose weight. Trying broccolini, in the Garlicky Broccolini recipe, rather than the more familiar broccoli, makes your food plan that much more interesting!

Day 11
Breakfast
1 serving Mixed Berry Salad
1 (one-ounce) whole wheat roll
1 teaspoon canola margarine
1 cup fat-free milk

Lunch
Manhattan Clam Chowder
1 cup mixed field greens salad with 2 tablespoons fat-free blue cheese dressing
1 (one-ounce) slice seven-grain bread

Dinner
Grilled Chicken with Tomato Cucumber Salad
1/2 cup brown rice (cooked in low-fat, reduced-sodium chicken broth)
1/2 cup steamed snow peas
1/2 baked pear (halve and core unpeeled pear, place cut-side down in baking dish, pour low-cal cranberry juice 1/2 way up the sides, bake in 375 degree oven for 30 to 40 minutes)

Snacks
1/2 cup mango chunks
1/2 cup low-fat cottage cheese mixed with 1/2 teaspoon cinnamon and 1 teaspoon sugar-free jam

*Today's Takeaway Tip: Great tasting food does not always require tons of salt, fat and sugar. Manhattan Clam Chowder is a good example of this - it tastes just as good as the cream-based version, but without the excess fat and calories.

Day 12
Breakfast
Healthy Carrot Muffin
1 ounce reduced-fat turkey sausage patty
1 cup fat-free milk

Lunch
Tuna Pocket: (3 ounces canned tuna mixed with 2 tablespoons reduced-fat mayonnaise, 2 tablespoons each minced onion, celery and grated carrot), 1 romaine lettuce leaf, 1 ounce reduced-fat Swiss cheese, 1 small whole wheat pita bread
1/2 cup applesauce sprinkled with 1/2 teaspoon pumpkin pie spice

Dinner
Sicilian-Style Cauliflower with Whole Wheat Pasta
3 ounces grilled chicken
1 cup romaine lettuce tossed with tomatoes, zucchini and 2 tablespoons fat-free Caesar dressing
2 small plums

Snacks
1/2 apple with 1 tablespoon reduced-fat peanut butter
1 ounce whole wheat pretzels
*Today's Takeaway Tip: Pasta took quite a beating during the low-carb craze. Truth is, a reasonable portion of whole wheat pasta, as prepared in Sicilian-Style Cauliflower with Whole Wheat Pasta, is high-fiber and filling; two pluses for people with diabetes. The key, as always, is portion size!

Day 13
Breakfast
Yogurt Granola Parfait: (1 cup plain non-fat yogurt, layered with 1/2 cup sliced bananas and 1/4 cup low-fat granola)

Lunch
Chicken and Pasta Soup
1 ounce whole wheat crackers
1 cup tossed salad with watercress, sliced radishes and 2 tablespoons reduced-fat Italian dressing
3 whole wheat Fig Newton cookies

Dinner
Linguine with Shrimp
1/2 cup sautéed broccoli
Mango Strawberry Snow Cones

Snacks
6 ounces carrot juice
1 ounce whole wheat pita chips

*Today's Takeaway Tip: Fill up on soup! High water content foods, such as soup, fruits and vegetables, help you feel full and satisfied and help prevent overeating. The Chicken and Pasta Soup delivers in many ways: lots of water in both broth and vegetables, low in fat and high in flavor.

Day 14
Breakfast
Peach French Toast Bake
1 slice (one-ounce) Canadian bacon
1 cup fat-free milk

Lunch
Greek Salad with Oregano Marinated Chicken
1 ounce whole wheat breadsticks
1/2 cup fresh cherries

Dinner
Crab Cakes
1 small ear corn
1/2 cup sautéed kale ( sauté in 1 teaspoon olive oil)
1/2 cup fresh raspberries topped with 2 tablespoons sugar-free, fat-free lemon yogurt

Snacks
2 ounces low-fat turkey slices rolled with 1 ounce reduced-fat Swiss cheese
1/2 cup sugar-free, fat-free tapioca pudding

*Today's Takeaway Tip: Tired of the same old breakfast? Spice it up with a treat like Peach French Toast Bake - you actually might forget that you're eating healthy! It's important to know that you can have some treats, especially if you can tailor them to your needs.

Sunday, March 9, 2008

First 7 Days

I didn't want to do one a day so I'm posting a week at a time. I hope you enjoy this information! I'd sure love to hear what you think and if you try any of the recipes!

Day 1
Breakfast
2 (four-inch) whole grain pancakes
1/2 cup mixed berries
2 teaspoons sugar-free maple syrup
1 cup fat-free milk

Lunch
Herbed Chicken Soup with Spring Vegetables
1 cup tossed salad with 2 tablespoons low-calorie dressing
1 (one-ounce) whole grain roll
1 small apple

Dinner
4 ounces grilled salmon
1/2 cup brown rice cooked with low-fat chicken broth
1/2 cup cubed cucumber mixed with 1/2 cup cubed tomatoes tossed with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar
5 roasted asparagus spears
1 (one-ounce) slice rye bread

Snacks
10 almonds
1/2 cup melon cubes tossed with 1 teaspoon lime juice

*Today's Takeaway Tip: Fiber is extremely important for keeping blood sugar stable. Since fluctuating blood sugar levels can cause feelings of hunger, irritability and low energy, high-fiber foods, such as the whole grain pancakes, whole grain roll and brown rice, will help you to have a happier and healthier day.

Day 2
Breakfast
1/2 broiled grapefruit
1 ounce ready-to-eat whole grain cereal
1/2 cup fat-free milk

Lunch
Cheese Melt: 2 ounces low-fat Cheddar cheese melted on 1 whole wheat English muffin with 2 slices tomato
1 serving Jicama Salad
1 small peach

Dinner
3 ounces lean grilled flank steak
1/2 cup baked sweet potato with 1 teaspoon canola oil margarine
1/2 cup steamed spinach
1 cup romaine lettuce tossed with carrots, red peppers and 2 tablespoons low-calorie dressing
1/2 baked pear (halve and core unpeeled pear, place cut-side down in baking dish, pour low-cal cranberry juice halfway up the sides, bake in 375 degree oven for 30 to 40 minutes)

Snacks
1 cup sugar-free, low-fat yogurt
1 ounce whole grain crackers spread with 2 teaspoons reduced-fat peanut butter

*Today's Takeaway Tip: Use non-hydrogenated spreads, like canola margarine, for your potatoes, breads and other foods instead of butter or regular margarine. Canola margarine has no trans fats, a contributing factor for heart disease of which people with diabetes are at risk for.

Day 3
Breakfast
1 slice whole wheat raisin bread spread with 1/4 cup part-skim ricotta cheese, toasted
1 slice (one-ounce) cooked Canadian bacon
1/2 cup mango slices

Lunch
3 ounces sliced turkey
Mushroom Barley and Roasted Asparagus Salad
1 small whole wheat pita bread
10 red grapes

Dinner
3 ounces baked cod
1 serving Grilled Ratatouille
1/2 cup cooked whole wheat couscous
1 cup raw spinach tossed with 2 teaspoons olive oil and 2 teaspoons champagne vinegar
1/2 cup sugar-free, low-fat frozen yogurt

Snacks
1/2 cup cooked edamame
1 cup fat-free milk

*Today's Takeaway Tip: Including more soy foods, like edamame, into your food plan may help lower cholesterol. High cholesterol plays a role in heart disease, a risk factor for people with diabetes.

Day 4
Breakfast
Tropical Fruit Compote: 1/2 cup mixed pineapple, kiwi and papaya cubes
1 small toasted whole wheat pita bread
2 teaspoons sugarless jam
1 cup fat-free milk

Lunch
Escarole and Bean Soup
1 slice multigrain bread
1 cup tossed salad with 2 teaspoons low-calorie dressing
1/2 cup (no added sugar) applesauce, sprinkled with cinnamon

Dinner
3 ounces grilled boneless pork loin chop
1/2 cup sautéed broccolini (sauté broccolini in 1 teaspoon olive oil)
1/2 cup roasted potatoes (leave peels on for extra fiber!)
Angel Food Cake with Mangoes

Snacks
1 ounce whole wheat pretzels
1 hard-boiled egg

*Today's Takeaway Tip: Who says you can’t have your cake and eat it too? For people with diabetes, desserts like Angel Food Cake can be a "yes," especially when it’s paired with healthy vitamin C rich mangoes! Work with a registered dietitian to assist you in designing a plan that includes your favorite desserts.

Day 5
Breakfast
1 small (2-ounce) toasted whole wheat bagel
2 teaspoons reduced-fat cream cheese
2 slices tomato
1/2 cup sliced fresh strawberries
1/2 cup sugar-free, fat-free yogurt

Lunch
Roast Beef Roll Up: 3 ounces lean roast beef rolled in a 10-inch whole wheat tortilla with 1/4 cup shredded carrots, 1 lettuce leaf and 1 tablespoon fat-free Ranch or Thousand Island dressing
1/2 cup red and yellow bell pepper strips
1 small peach

Dinner
Grilled Chicken with Gremolata and Arugula Salad
1/2 cup cooked whole wheat couscous
1/2 cup cooked zucchini and yellow squash (sauté in 1 teaspoon olive oil, sprinkle with 1/4 teaspoon dried oregano)
1 small orange, sliced

Snacks
1 (1/2-cup) serving sugar-free vanilla pudding
2 cups air-popped popcorn

*Today's Takeaway Tip: Choose your greens wisely - the darker the better. Arugula, for example, has nice dark leaves that provide ample amounts of antioxidants such as beta carotene and vitamin C. These antioxidants may have some heart protective values; good for people with diabetes!

Day 6
Breakfast
1/2 cup cooked sugar-free oatmeal, sprinkled with cinnamon
2 tablespoons raisins
1 cup fat-free milk

Lunch
Halibut and Chickpea Salad
1 ounce whole grain crackers
2 small plums

Dinner
1/2 grilled Cornish game hen
1/2 cup cooked wild rice
1/2 cup stir-fried broccoli with red bell pepper (stir-fry in 1 teaspoon canola oil in a wok over high heat)
1/2 cup mixed honeydew and cantaloupe chunks

Snacks
3 whole wheat graham crackers
1 frozen fruit bar (all fruit, no sugar added)

*Today's Takeaway Tip: Make your diet full o’beans! The chickpeas added to the Halibut Salad are digested slowly, helping with good blood sugar control. In addition, beans offer an amazing protein value for the dollar, while lacking the artery-clogging fats and cholesterol of many other high-protein foods.

Day 7
Breakfast
1 small bran muffin
1 teaspoon canola oil margarine
1/2 cup blueberries sprinkled with 1/2 teaspoon lemon zest
1 cup fat-free milk

Lunch
Pizza Muffin: 1 small whole wheat English muffin topped with 1/2 cup marinara sauce, 1/4 cup part-skim mozzarella cheese, 1 ounce reduced-fat turkey pepperoni and 2 slices zucchini, broiled until cheese melts
1 cup tossed salad with 2 tablespoons low-calorie Italian dressing
2 tangerines

Dinner
Grilled Tuna Steaks with Black Sesame Seeds
1/2 cup cooked udon or soba noodles
1/2 cup stir-fried snow peas
1/2 cup mango sorbet

Snacks
6 ounces tomato juice
1 small whole wheat pita bread with 2 tablespoons hummus

*Today's Takeaway Tip: Tuna, with its meaty texture and steak-like quality, is ideal as a substitute for red meats. Tuna contains high levels of omega-3 fatty acids which are known to lower high blood cholesterol, a risk factor for people with diabetes.

Wednesday, March 5, 2008

Diabetes Meal Plan

30 Day Meal Plan for people with Diabetes

Planning healthy meals can be a challenge, but what if someone did all the work for you? Well ... almost all the work! Below is an entire month's worth of menus for every day of the week, including snacks. Many of the recipes are right here on the website to assist you in creating delicious meals with less effort and more flavor. The menus are designed based on the principles of diabetes management: fruits, vegetables, lean protein, whole grains with minimal use of added sugars, fats and salt. Each food is listed with a portion size -- one of the best keys to good blood sugar control. When using Food Network recipes, a portion is one serving of the recipe unless otherwise indicated. You may choose to regulate the amount of salt, sugar and fat in each recipe according your needs, or to substitute different fruits and vegetables that are in season. We suggest you work with a health professional to design the best food plan for you.

Look over the next few days to see the daily plans for what you should be eating.

Importance of Diabetes Knowledge

Okay, so this is a subject that is so important to me because my dad has Diabetes and I want to find all the information I can about how to improve his life and my own families as well. So here is the deal. I have found some stuff that I wanted to share with everyone. Here is the first listing and as I list any of the information and you might want some recipes that I list just let me know if I haven't already posted them. See my other post here.

Tuesday, March 4, 2008

Grilled Salad with Herbed Vinaigrette

From Food Network Kitchens

2 tablespoons white wine vinegar
1 fillet anchovy, minced, optional
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup roughly chopped parsley leaves
3 tablespoons chopped tarragon leaves
4 portobello mushrooms, stems removed and discarded
4 ripe plum tomatoes, halved 1 head romaine, quartered, root end attached

Preheat an outdoor grill to medium heat.

Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside.

Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.

Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Diabetes Post!

This is important to me to address because there is someone very dear to me that needs to learn how to eat better because he has diabetes. I actually think these guidelines are important for everyone whether you have diabetes or not.

Guidelines for eating well when you have Diabetes

10 tips for staying healthy:

1 ~ There are neither magic bullets nor forbidden foods in a diabetic diet--it's about making educated choices, practicing portion control and moderation and choosing nutritious foods the whole family can enjoy. Every day, include a variety of fruits and vegetables, lean proteins, healthy fats, and high-fiber whole grains and beans.

2 ~ Carbohydrates are the primary fuel for your body and brain. They also contribute most to your blood sugar and glucose levels. They're found in breads, grains, beans, fruits, vegetables and dairy products, as well as in table sugar, cakes, cookies, ice cream, and other sweets. Adults should aim for 50 to 60 grams of carbohydrates per meal, and 10 to 30 grams per snack.

3 ~ Sugar and sweets can be part of a diabetic diet, but should be combined with other foods to lessen their impact on blood sugar. If you choose to have dessert, plan ahead, substituting it for other carbohydrates in the meal (like pasta, rice, or bread). When preparing desserts, reduce the sugar, when possible, to about 1/3 to 1/2 of the original amount, or use sugar substitutes.

4 ~ High-fiber foods help stabilize blood sugar and lower cholesterol. Aim for 25 to 35 grams of fiber per day. High-fiber foods include oats and barley, whole grains, beans, nuts, fruits, and vegetables.

5 ~ For protein, select lean meats, seafood, low-fat dairy, 1 egg per day, or legumes (which includes beans, soy products, and peanut butter). Aim for 15 to 20% of your daily calories to be from protein (or 75 to 100 grams daily on a 2000 calorie per day diet). Any extra protein will be used as calories or stored as fat.

6 ~ Fats are a necessary part of any diet. With diabetes, excess weight and risk of heart disease are concerns, so managing fat intake is especially important. Avoid saturated fats, like those found in full-fat dairy, red meat, and chicken skin -- and also trans fats, found in commercially fried and processed foods. All fats, even the healthy ones, are high in calories, so use them sparingly.

7 ~ Water and other low-calorie beverages are the best ways to quench your thirst without adding excess calories and carbohydrates.

8 ~ If you drink alcohol, limit drinks to 1 per day for women and 2 per day for men, and always consume it with food.

9 ~ Weight loss and daily exercise lower blood sugar, blood pressure and cholesterol -- which in turn may lower amount of medication you need.

10 ~ Managing your diabetes is crucial. Work closely with your health care team, and if they have a Certified Diabetes Educator (CDE), sign up for classes. Schedule a session with a Registered Dietitian to work out an eating plan and to stay current on the latest research. And involve your family -- research shows that family support is one of the strongest predictors of successful management of diabetes.

I didn't want to make this into a 10 day thing because I wanted to be sure that the information was read at one time and thoroughly. I hope you enjoyed these tips. There will be more Diabetic recipes to follow!

Wednesday, February 27, 2008

Chocolate-Mint Bars

I remember eating something similar to this when I was younger but this is even better because it comes from Cooking Light! It's found in Cooking Light Magazine, March 2008, page 178.

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead.

Bottom Layer:
1 cup all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16oz) can chocolate syrup
Cooking spray

Mint Layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preheat oven to 350.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs and chocolate syrupe in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium mcrowave-safe bowl. Microwave on HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

264 calories per piece

Monday, February 25, 2008

Winter Well-Being

I thought I'd add this since it seems that winter isn't going away any time soon! I hope you are trying to stay warm. It is suppose to snow here again! Enjoy!!!!

Stay strong and healthy during the cold season with these six simple tips.

1. Eat your fruit and veggies. Beta-carotene, an antioxidant found in yellow and orange produce like winter squash, carrots and mangoes helps your body repel infection-causing germs.

2. Include a daily dose of raw garlic in your diet to boost immunity. Try crushing and swallowing it like a vitamin pill, or chop it and add it to salad dressing . If you find the taste too strong, keep in mind that cooked garlic has benefits, too.

3. Eat yogurt to get a daily dose of probiotics, good bacteria that guard against gastrointestinal infections. Look for containers of yogurt, acidophilus milk and kefir that are labeled as including L-acidophilus.

4. Get at least eight hours of sleep per night. Studies show that a good night's sleep increases your resistance to colds and flu.

5. Keep exercising. Physically active people catch fewer colds and respiratory infections. Just be sure to dress warmly and look out for ice!

6. If a cold or flu does get past your immune system, enjoy a delicious steaming bowl of homemade chicken soup. Studies show that "Grandma's penicillin" eases cold symptoms by thinning nasal secretions and clearing congestion.

Saturday, February 23, 2008

Old-Fashioned Fudge Pie


2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

I Got Tagged!!?

I have recently been tagged and since I really don't know what this is all about I have put it off until now. I will post my tags here but will then follow up with a fun recipe!! Hope this isn't too boring for you to bare with!

10 yeas agao:
I was 30 years old, been married for almost 2 years and living in an apartment in Wildwood, MO

5 things on my To Do list today:
1- Wake up
2- Get up
3- Bush my teeth
4- Take a shower
5- Stop this headache

Snacks I enjoy:
Oreo's, ice cream (sometimes both together too), caramel (sometimes all three together), chips and salsa (especially my home made salsa)

If I were a Billionaie:
I would have no debt, I would go to Culinary School, I would have a home with a large kitchen with all stainless steel appliances, and finally I would have my Kitchen Aide that I keep asking for

3 of my bad habits:
1- Procrastinating
2- Laziness
3- Inability to not eat oreo's if they are in the house

Places I've visited:
The Arch in St. Louis
The Mall in Washington DC
Niagra Falls in NY

Jobs I've had:
KangaRoo's Inc. (the shoes with the pockets)
USA Today (the newspaper)
Panera Bread Co

5 things people don't know about me:
1- I've been to a casino
2- I could be a slot addict
3- I love animals and recently discovered Quakers!!! (oh what fun they are!)
4- I love to work with the public
5- I love teaching RS

So there! Has anyone not been tagged? If so, it's your turn now and don't forget to let me know you've done it so I can see what you're really like!!!
See my other answers at: http://hollysthoughtfulspot.blogspot.com

Wednesday, February 20, 2008

Quick Italian Eating ~ Fried Basil!!

FETTUCCINE WITH ZUCCHINI
Prep Time: 15 minutes
Total Cooking Time: 15 Minutes
Serves 4-6

1lb fettuccine
1/3 cup butter
2 cloves garlic, crushed
1lb zucchini, grated
3/4 cup freshly grated Parmesan cheese
1 cup olive oil
16 medium-sized fresh basil leaves

Cook pasta in a large pan of rapidly boiling water until just tender. Drain and return to pan.

While pasta is cooking, heat butter in a deep heavy-based pan over low heat until butter is foaming. Add garlic and cook for 1 minute. Add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.

Add zucchini sauce to pasta. Add Parmesan cheese and toss well.

To make basil leaves crisp, heat the oil in a small pan, add 2 leaves at a time and cook for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining basil leaves. Divide pasta between warmed serving bowls, garnish with crisp basil leaves and serve immediately.

*Hint: Basil leaves can be fried up to 2 hours in advance. Store in an airtight container agter cooking.

Sunday, February 17, 2008

Mexican Tortilla Pizza

4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves

Preheat the oven to 400 degrees F.

Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.

Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper

Heat the oil in a skillet over a medium heat. Add onions and sauté until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

Yield: 1 cup
Okay, now you have read about the top 10 foods that you need to have on hand always!! I hope you enjoyed the info. I picked up this stuff from healthy eating on www.foodnetwork.com so check that out if you want more. I will bee posting anything that I find on healthy eating or healthy recipes.

Please let me know what you thought about these things. I'd sure love to hear from all of you. I have another recipe yet to post for today so keep watching for more.

Day 10

OLIVE OIL

Olive oil is a staple in any kitchen. It's the base of many salad dressings and is also used as an ingredient in sauces and marinades; as a dip for bread; and for sautéing, roasting, frying and baking. Extra-virgin olive oil can be used as a condiment when drizzled over a bowl of pasta or platter of roasted vegetables.

  • Olive oil is an excellent source of heart-healthy monounsaturated fats that may lower the bad cholesterol and raise the good cholesterol.
  • It contains Vitamin E and antioxidants.
  • It's an excellent replacement for unhealthy saturated fats like butter.

Extra-virgin olive oil has the highest concentration of Vitamin E and antioxidants. Drizzle extra-virgin olive oil on uncooked dishes, where its assertive flavor will complement your finished dishes. Lighter olive oils like those labeled pure, refined or light contain lower concentrations of nutrients but withstand higher temperatures required for cooking.

Although olive oil has great health benefits, it also has a lot of calories. It’s 100 percent fat, and like all liquid oils, contains about 120 calories per tablespoon.

Saturday, February 16, 2008

Day 9

TEAS

Tea is the second most popular drink in the world (water is the top choice). Although most people think of tea as a soothing and delicious beverage, it possesses a remarkable wealth of antioxidants. All teas, whether black, green, oolong or white, are harvested from the leaves of a variety of plant known as the camellia sinensis. The primary distinction between the different teas is the amount of fermentation they undergo. Black teas are the most fermented, white teas the least. Herbal teas are not technically teas since they do not include camellia sinensis leaves.

  • All true teas contain polyphenols, powerful antioxidants believed to protect against heart disease, certain cancers and stroke.
  • The various levels of fermentation affect teas in different ways. Recent studies have shown drinking green tea might boost metabolism, oolong teas can lower blood sugar, and black teas can promote oral health.
  • Tea contains half the caffeine of coffee.

Tea is not just for drinking: it has been used for centuries in marinades and as a flavoring agent in dishes.