Opted for Yogurt. The other day I bought some Vanilla flavored. Of course, after I saw a special on how flavors are created I thought, just plain, please.
Why does sleepiness, hunger and tired go together? I don't know, just happens like that. Wait! there might be an explanation. When you're sleepy you want to lie down and sleep. Perhaps it is thought, if you eat the body would be busy burning calories and keep itself awake and you.
I don't know, it's late, I'm eating my Yogurt. Thinking of losing at least 10 pounds. If I lose 20 I would have to get a new wardrobe. Not in my budget right now.
While you are on this page, if you look to the right you will see "Losing Weight Without Starving Yourself." The starving, special foods, drinks, teas approach never worked for me. If not that, keep searching for what works for you.
Tuesday, November 29, 2011
Saturday, October 1, 2011
Blondie's "One Pot" Chicken Quarters With Veggies
Trying my hand at cooking a little more. There are a hundred (100) ways to make Chicken. One day I will do a blog asking for Chicken recipes. Well, you could do that now if you want.
Anyway, back to my attempting to give my husband a break in the kitchen. My favorite meals are made in my one for all style. I’ll call this my “One Pot” special for chicken lovers.
I think my mother may have taught me the basics and I embellished upon it.
Blondie’s “One Pot” Chicken Quarters With Veggies
Ingredients:
Leg Quearters
1 Green Pepper
1 Red Pepper
1 Medium Onion
Adobe All Purpose Seasoning
Old Bay
Black Pepper
1 pack of Green Peas
Olive Oil
Wheat flour
Soy Sauce
Rice
Remove any excess fatty deposits under the skin of the leg quarters, or remove the skin entirely. Wash in warm water, place in a pan, season with a few shakes of black pepper, a few shakes of Adobe All Purpose Seasoning, a few shakes of Old Bay.
Take your naked hand or a rubber glove and spread the seasoning over the meat, just in case there were places the seasoning did not reach.
Let the meat sit for about 10 to 15 minutes while you cut up a half green and red pepper into smaller pieces, about the size of a pea. Repeat the same process for the onion, using only a half. Place the red and green peppers, and the onion, in a separate bowl, or on a saucer.
Take a quart size pot and place it on the stove top, heat it up, place three tablespoons of Olive Oil in the pot; after its hot, add peppers and onions. Stir for about 10 minutes. Pour off any excess oil, add Chicken, enough water to cover Chicken, let it boil.
Once it starts boiling, turn the heat down so it will simmer. Take a separate fry pan, add two tablespoons of Olive Oil, place three tablespoons of wheat flour into the fry pan and stir until it starts to turn brown, add three tablespoons of Soy Sauce, a few shakes of Adobe All Purpose Seasoning, a few shakes of Old Bay, and gradually add 1 cup of water.
Let the gravy come to a boil. Turn the heat down to let it simmer. As the gravy thickens, pour it into the pot with the Chicken. Chicken should cook to fork tenderness. It should cook down into the thickened gravy, peppers and onions. Taste the gravy.
Turn the heat down lower and pour in peas. They should cook with just the steam from the already cooked Chicken. You may also add other veggies of your choosing at this time.
Prepare your rice according to the instructions on the box. You may use brown or white rice.
Your “One Pot” Chicken With Veggies is ready to serve.
Looking for more quick and easy recipes for the busy moms and dads, check other recipes at this blog.
Gather your family's favorite recipes and go here.
Anyway, back to my attempting to give my husband a break in the kitchen. My favorite meals are made in my one for all style. I’ll call this my “One Pot” special for chicken lovers.
I think my mother may have taught me the basics and I embellished upon it.
Blondie’s “One Pot” Chicken Quarters With Veggies
Ingredients:
Leg Quearters
1 Green Pepper
1 Red Pepper
1 Medium Onion
Adobe All Purpose Seasoning
Old Bay
Black Pepper
1 pack of Green Peas
Olive Oil
Wheat flour
Soy Sauce
Rice
Remove any excess fatty deposits under the skin of the leg quarters, or remove the skin entirely. Wash in warm water, place in a pan, season with a few shakes of black pepper, a few shakes of Adobe All Purpose Seasoning, a few shakes of Old Bay.
Take your naked hand or a rubber glove and spread the seasoning over the meat, just in case there were places the seasoning did not reach.
Let the meat sit for about 10 to 15 minutes while you cut up a half green and red pepper into smaller pieces, about the size of a pea. Repeat the same process for the onion, using only a half. Place the red and green peppers, and the onion, in a separate bowl, or on a saucer.
Take a quart size pot and place it on the stove top, heat it up, place three tablespoons of Olive Oil in the pot; after its hot, add peppers and onions. Stir for about 10 minutes. Pour off any excess oil, add Chicken, enough water to cover Chicken, let it boil.
Once it starts boiling, turn the heat down so it will simmer. Take a separate fry pan, add two tablespoons of Olive Oil, place three tablespoons of wheat flour into the fry pan and stir until it starts to turn brown, add three tablespoons of Soy Sauce, a few shakes of Adobe All Purpose Seasoning, a few shakes of Old Bay, and gradually add 1 cup of water.
Let the gravy come to a boil. Turn the heat down to let it simmer. As the gravy thickens, pour it into the pot with the Chicken. Chicken should cook to fork tenderness. It should cook down into the thickened gravy, peppers and onions. Taste the gravy.
Turn the heat down lower and pour in peas. They should cook with just the steam from the already cooked Chicken. You may also add other veggies of your choosing at this time.
Prepare your rice according to the instructions on the box. You may use brown or white rice.
Your “One Pot” Chicken With Veggies is ready to serve.
Looking for more quick and easy recipes for the busy moms and dads, check other recipes at this blog.
Gather your family's favorite recipes and go here.
Thursday, September 1, 2011
Don't Throw Away Those Over-ripe Bananas!
How many times have you gone into your local supermarket and spotted those beautifully ripe bananas sitting there calling your name to take them home? They look good but you know that beauty is fading, it is not lasting because as soon as you get them home within a day or so that beauty will fade into brown, or black.
I love bananas but would always end up throwing them away, thinking they were not good to eat after they started browning, and then my husband started making smoothies. Bananas are a great source of natural Potassium. I’ve known a few friends to eat bananas for their health.
Anyway, here is my husband’s smoothie recipe.
Ingredients:
Strawberries
Bananas
Pineapple Juice
Since he’s been making Banana Strawberry Smoothies he has gotten some great bargains on those browning Bananas nobody wants for as low as 10-cents a pound at the market.
Look for sales on Strawberries and Bananas at local fruit stands, or your supermarket, buy them, take off the parts you don’t eat, wash and freeze until you are ready to make your smoothie.
Got a smoothie recipe you want to share?
Saturday, August 27, 2011
The Best Weight Loss Program For Women Over 40
Choosing the best weight loss program for women over 40 can be confusing. The choices range in the thousands. Everyone has the cookie. And you probably have tried one too many already. Believe it or not, just because one didn’t work for you, it has worked for someone.
The best weight loss programs are not about cost, they are about what you can work for your benefit. Are you a person who can drink a liquid weight loss drink for a period of time without feeling starved? Is your best weight loss program a pill, a cookie, pre-packaged meals, a stomach band, herbs, or a shot?
These methods may not have worked effectively for you, but they have worked for some. Perhaps you have not given much thought to choosing the best weight loss program. You have gotten to the point you follow whatever your friends have tried.
First, determine from past experience what has worked or what hasn’t. Make a list. Whatever weight loss program you are considering now should be compared to your failures of the past in order to choose the best weight loss program for you.
Second, what was your length of success using your previous weight loss program? Did you keep the weight off or put it back on? Your choice of the best weight loss program for you may require a more natural approach, where you are able to eat naturally but within moderation. Eating naturally fulfills the body’s nutritional requirements and reduces binge snacking.
The best weight loss program is the one you can incorporate into your lifestyle long term, reaching your goal to not only lose the unwanted pounds but to look and feel healthy. Making right choices that do not endanger your health should be your priority. The best weight loss program should be considered in light of side effects. What would be the purpose to lose the weight and end up with worse health problems?
Lose weight without starving yourself (click here)
The best weight loss programs are not about cost, they are about what you can work for your benefit. Are you a person who can drink a liquid weight loss drink for a period of time without feeling starved? Is your best weight loss program a pill, a cookie, pre-packaged meals, a stomach band, herbs, or a shot?
These methods may not have worked effectively for you, but they have worked for some. Perhaps you have not given much thought to choosing the best weight loss program. You have gotten to the point you follow whatever your friends have tried.
First, determine from past experience what has worked or what hasn’t. Make a list. Whatever weight loss program you are considering now should be compared to your failures of the past in order to choose the best weight loss program for you.
Second, what was your length of success using your previous weight loss program? Did you keep the weight off or put it back on? Your choice of the best weight loss program for you may require a more natural approach, where you are able to eat naturally but within moderation. Eating naturally fulfills the body’s nutritional requirements and reduces binge snacking.
The best weight loss program is the one you can incorporate into your lifestyle long term, reaching your goal to not only lose the unwanted pounds but to look and feel healthy. Making right choices that do not endanger your health should be your priority. The best weight loss program should be considered in light of side effects. What would be the purpose to lose the weight and end up with worse health problems?
Lose weight without starving yourself (click here)
Monday, August 15, 2011
Corn Bread Anyone?
Found this recipe when I was looking for heart healthy choices for some of my favorite foods. What I liked about this one, as you can see at the end, it gives you Calorie count and other nutritional values. Interesting! Valuable.
Good-for-You Cornbread
(From CDC.gov website)
This is not only good for you, but good in you—making it a healthy comfort food.
1 cup cornmeal
1 cup flour
¼ cup sugar
1 teaspoon baking powder
1 cup low-fat (1%) buttermilk
1 egg, whole
¼ cup margarine, regular, tub
1 teaspoon vegetable oil (to grease baking pan)
1. Mix together cornmeal, flour, sugar, and baking powder.
2. In another bowl, combine buttermilk and egg. Beat lightly.
3. Slowly add buttermilk and egg mixture to dry ingredients.
4. Add margarine and mix by hand or with mixer for 1 minute.
5. Bake for 20–25 minutes in an 8 x 8-inch, greased baking dish. Cool.
Cut into 10 squares.
Heart Healthy Home Cooking
Yield: 10 servings
Serving size: 1 square
Calories 178
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 22 mg
Sodium 94 mg
Total Fiber 1 g
Protein 4 g
Carbohydrates 27 g
Potassium 132 mg
Special thanks to Wahida Karmally, Dr.P.H., R.D., CDE, CLS, and her colleagues at the Irving Center for Research at Columbia University for testing the recipes with the African American community.
Wednesday, August 10, 2011
Dessert Anyone? How About a Kool-aid Pie?
I know what you are thinking: Kool-aid Pie. . . You’re kidding, right? I thought the same way when I first heard it from my daughter-in-law. All sorts of thoughts went through my head until I learned what went into it and actually made one myself.
What made it attractive to me was the Cool Whip with few calories, plus it was quick and easy for a non-cook, non-pie maker such as myself. Since my first attempt met with rave reviews I decided to try it again and again.
Hope you enjoy. You can always add your own special tastes to the Cool Whip if the Kool-aid doesn’t float your boat.
The ingredients needed:
Two small packs of Kool-aid (your choice of flavors)
These are the flavors I have tried so far: Pineapple, Water Melon Cherry flavor,
and Mango.
Small tub of Cool Whip
A can of condensed milk
Small Graham Cracker Pie Crust
Spoon out Cool Whip, mix in condensed milk, two packs of Kool-aid until it is smooth
And all ingredients are mixed in.
Spoon the mixture into the Pie Crust and place in the refrigerator for about 2 hours
Creates a delicious desserts. The kids will love it! Your friends and family will
fall in love with it and want the recipe.
Suggestion: Kraft Honey Maid Graham Pie Crust is also delicious
What made it attractive to me was the Cool Whip with few calories, plus it was quick and easy for a non-cook, non-pie maker such as myself. Since my first attempt met with rave reviews I decided to try it again and again.
Hope you enjoy. You can always add your own special tastes to the Cool Whip if the Kool-aid doesn’t float your boat.
The ingredients needed:
Two small packs of Kool-aid (your choice of flavors)
These are the flavors I have tried so far: Pineapple, Water Melon Cherry flavor,
and Mango.
Small tub of Cool Whip
A can of condensed milk
Small Graham Cracker Pie Crust
Spoon out Cool Whip, mix in condensed milk, two packs of Kool-aid until it is smooth
And all ingredients are mixed in.
Spoon the mixture into the Pie Crust and place in the refrigerator for about 2 hours
Creates a delicious desserts. The kids will love it! Your friends and family will
fall in love with it and want the recipe.
Suggestion: Kraft Honey Maid Graham Pie Crust is also delicious
Low Cal Mac and Cheese Anyone?
Looking for a low cal of this traditional favorite? What I like about this, you know your calorie/fat count going in. Enjoy.
Classic Macaroni and Cheese
(Excerpt from heart healthy cooking at the CDC.gov website)
This recipe proves you don’t have to give up your favorite dishes to eat heart healthy meals. Here’s a lower-fat version of a true classic.
Cook macaroni according to directions—but do not add salt to the cooking water. Drain and set aside.
Spray casserole dish with nonstick cooking spray.
Lightly spray saucepan with nonstick cooking spray. Add onions to saucepan and saute for about 3 minutes.
In another bowl, combine macaroni, onions, and the rest of the ingredients and mix thoroughly.
Transfer mixture into casserole dish.
Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Yield: 8 servings
Serving size: ½ cup
Calories 200
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 34 mg
Sodium 120 mg
Total Fiber 1 g
Protein 11 g
Carbohydrates 29 g
Potassium 119 mg
What you don’t know about what you eat can put you at risk to health problems. Learn more (click here).
Classic Macaroni and Cheese
(Excerpt from heart healthy cooking at the CDC.gov website)
This recipe proves you don’t have to give up your favorite dishes to eat heart healthy meals. Here’s a lower-fat version of a true classic.
Cook macaroni according to directions—but do not add salt to the cooking water. Drain and set aside.
Spray casserole dish with nonstick cooking spray.
Lightly spray saucepan with nonstick cooking spray. Add onions to saucepan and saute for about 3 minutes.
In another bowl, combine macaroni, onions, and the rest of the ingredients and mix thoroughly.
Transfer mixture into casserole dish.
Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Yield: 8 servings
Serving size: ½ cup
Calories 200
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 34 mg
Sodium 120 mg
Total Fiber 1 g
Protein 11 g
Carbohydrates 29 g
Potassium 119 mg
What you don’t know about what you eat can put you at risk to health problems. Learn more (click here).
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