Recipes!
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Okay, so I love Mexican food, but don't get it too often. I do that Mexican omelette or omelette sandwich to suffice that I posted above, but I love refried beans and crunchy corn tortillas. I had never noticed until last night that you can buy a stack of crispy corn tortillas for tostadas prepackaged (We 5'1" shorties miss a lot of stuff when displayed on top shelves). I see other possibilities, but here is what I did in my microwave at work for lunch today:
Tostada -- 242 Calories
1 Olé Corn Tostada -- 54 calories
1/4 C. Old El Paso - Refried Beans - 55 calories
1 slice Sargento Ultra Thin Sliced Pepper Jack Cheese - 40 calories
Dole Shredded Lettuce (1 oz. or probably less) - 3 calories
2 Tbl. Chi-Chi's Medium Thick & Chunky Salsa - 10 calories
1/2 Mini Cup Wholly Guacamole - 50 calories
1 Tbl. Kroger All Natural Sour Cream -- 30 calories
Put the tostada on a plate. Spread it with the refried beans and top with the pepper jack slice. Microwave on high for 30 seconds. Cover with lettuce, salsa, guac and sour cream. A yummy, satisfying 242 calorie tostada!
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Charlie, I love those things, but not gmo free, sigh (as if I could afford to really and consistently avoid gm food). I just put the mexican cheese blend on the tostada and nuke it for 20 seconds. Heaven! So here's one "test". See if you notice more joint pain the day after you eat these.0
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I have no joint pain. Actually my rheumatologist always finds this difficult to believe with the sjogrehns and RA. But I am asymptomatic with the sjogrehns and the RA is in remission. I seldom feel badly in anyway. On the rare occasion I overcarb, I will get a headache. I haven't missed a day of work in over 3 years. I'm lucky I don't even have any allergies.
I feel for people with sensitivities and allergies. Must be difficult.0 -
You are a lucky duck Charlie, and I know you work hard on your health. Yep it is a drag to have food sensitivities but think that they may lessen as I get healthier (one can hope). The Chinese Medicine has made me optimistic.0
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Here is my new favorite breakfast/anytime meal. Didn't think I would like the fennel but it works well. I love cardamon. It makes four servings. Add some water when I microwave it the next day. There is no sweetener it the porriage. I top it with 1/4-1/2 C. vanilla greek yogurt and berries (yesterday it was red raspberries, today blackberries).
relish.com/recipes/bengali-breakfast-grains/0 -
Pam: Yum. Sounds more like dessert than breakfast!0
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Okay, let's play a game. As you know, I keep a small fridge and pantry at work. I like to mix it up and have new menus. (When I cooked, I was the same way -- seldom used recipes and would try something new depending on what I had in the pantry or in my hand). Since most days, I have to be somewhere after work (gym or tai chi) and want to eat dinner before 8 p.m. with no snacks after and still get in an outdoor walk, I have been packing dinner, too. So, your challenge ladies: Come up with some ideas for me that will switch it up with the items in my pantry/fridge!
Here is my current stash in the office:
Granny Smith Apple
Anjou Pear
Roma Tomato
Tostados
Sour Cream
Refried Beans
French Dressing
Deli Honey Ham
Deli Roast Beef
Whole Grain Wheat Bread
Blue Cheese Crumbles
Muenster Slices
Pepper Jack Slices
Laughing Cow Swiss
Horseradish
Sugar-free Red Raspberry Preserves
Miracle Whip
Horseradish Mustard
Fig Spread
Fig and Olive Crackers
Beef Veggie Soup
Pumpernickel Pretzels
Thin Pretzel Sticks
Can't Believe it's not Butter Light
Ready to Eat Bacon
Salsa (Medium)
ketchup
Cranberry Balsamic Dressing
Tomato Basil Soup
Pam
A couple of Frozen Lean Cuisines for lunches!
(I usually have guacomole and greens of some kind, but I'm out right now).
I have a refrigerator, microwave, and those toaster bags that make a "grilled" sandwich.
Last night I made a delicious sandwich with the roast beef, fig spread, and blue cheese. (I sprayed the sandwich and used my grilling bag) to toast the sandwich and melt the cheese. It was delicious!
Today, I thought I would try to thinly slice an apple. Drizzle with a little of the cranberry vinigrette mixed with a little horseradish and microwave to just getting soft. Then I would put it with the ham and either the muenster or blue cheese on my whole grain bread. Then grill in bag like a panini! Does it sound good?
How about some other ideas!0 -
Oh, you are so, so much more creative with your food than I! I seem to eat a single item that I'm hungry for and eat it until the delicious wears off, then imagine the next thing. Really basic though. Still not sick of egg beater omelets with mozzarella, fish on a thin bun (anything on a toasted thin bun), rice, chicken breast, vegis. I did buy one of those grilling bags (love grilled cheese) and you are inspiring me to try it out. Your office is much better stocked (fig spread, really!) than any kitchen of mine has ever been.0
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LOL I saw my name and was puzzled for a second! If I was there I would bring you my own Red Raspberry Freezer Jam.
Nothing as creative as your combos - I would put some bacon in the Tomato Basil Soup and have some cheese, crackers and pear on the side. Those fig and olive crackers sound good! Where's the chocolate??0 -
Charlie's eating Trader Joe's Chocolate Crisps to get her chocolate fix. Me, it's Hershey's Nuggets.0
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I'm not a big chocolate lover, but I do like those brownie crisp from Trader Joes. Where do they keep the seafood or kimchi pancakes?0
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For the chocolate lovers, those fiber-one chocolate chip cookies are pretty good.
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Yep, I like the fiber one brownies too! They crumble in one's purse though.0
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Fall is right around the corner, and already all the fall foods are coming out. Caramels and apples are a big thing for me, and If anyone else likes caramel, At Kroger I found a fat free caramel apple dip and it is really good. Here I not only get to satisfiy my sweet tooth, but I am eating one of my fruits for the day.
Also I like hot chocolate. and I have found Nestly Fat free hot chocolate in packages. I really like it. I will admit that I have been buying tiny marshmallows to help my sweet tooth, getting better at only using a few.
I really like, pumpkin (anything) still looking for a low fat or fat free recipe on this one.0 -
I sometimes take a tablespoon of hot chocolate mix and put it in my coffee for a café mocha.
How about this, Beth? Myrecipes.com can be searched for ingredients or nutritional needs. They link with MFP. They have recipes from CookingLight magazine. There are a lot of pumpkin recipes on the site from CookingLight if you search pumpkin.
myrecipes.com/search/ingredient-chef?qt=pumpkin0 -
I just saw this "recipe" in my monthly eye health newsletter. These do look good enough to eat, but all the antioxidants and vitamins, etc. makes it great for your skin, too!
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grandmothercharlie wrote: »I sometimes take a tablespoon of hot chocolate mix and put it in my coffee for a café mocha.
How about this, Beth? Myrecipes.com can be searched for ingredients or nutritional needs. They link with MFP. They have recipes from CookingLight magazine. There are a lot of pumpkin recipes on the site from CookingLight if you search pumpkin.
myrecipes.com/search/ingredient-chef?qt=pumpkin
Charlie, Thanks for the site, I will look at it and see what kind of pumpkin recipes I can find. Also thank so much for the mask and boby scrub recipes, I will try both of these. Thanks again
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I love pumpkin! In the fall I hang this applique up in my kitchen, I made it a couple years ago.
This is one of my favorite fall recipes. I use pumpkin instead of butternut squash since we grow "eating" pumpkins.
myrecipes.com/recipe/creamy-light-macaroni-cheese
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Love the banner and the recipe. Pumpkin is very popular in Italian cuisine.0
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I love pumpkin! In the fall I hang this applique up in my kitchen, I made it a couple years ago.
This is one of my favorite fall recipes. I use pumpkin instead of butternut squash since we grow "eating" pumpkins.
myrecipes.com/recipe/creamy-light-macaroni-cheese
Love the pumpkin Pam, you did a beautiful job.
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Pam, I also love your banner! And, like you and Beth love pumpkin anything! Thanks for that mac and cheese recipe!0
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gaylebodine wrote: »Mini Egg Muffins
Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green Capsicum (or your favorite herb)
Fresh coriander (or your favorite herb)
You can add chicken or other lean meats, spinach, ricotta cheese, bacon, and lots more as per your taste.
Eggs x 6 - beaten with 2 tbsp milk, black pepper to taste (substitute egg beaters 1.5 cups)
Instructions
-Preheat oven at 200 C (approx 390 F)
-Grease your mini muffin tin (I'm using muffin liners)
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
This is from a facebook friend who lives in Wales
Tried these. They are low carb and we both liked them. Thanks!0 -
grandmothercharlie wrote: »If anyone is trying to limit carbs, I used to make mock potato salad, but used cooked cauliflower in large chunks instead of potatoes. Make sure you use mayonnaise instead of miracle whip (because of the sugar). I would make it just like I would otherwise. Mayo, mustard, celery, onion, eggs. It was delicious and no discernable difference.
Like Gayle's favorite spaghetti squash, cauliflower is a great "carrier" of flavor. I haven't tried the cauliflower crust pizza, but I will vouch for the "potato" salad.
We do the cauliflower potato salad all the time. It is good. I have also done the cauliflower pizza crust. Good but I found that egg and cheese mixed and spread on parchment and baked at 400 F for 12 minutes easier and just as tasty.
I did do a cauliflower lasagna noodle last night and although quite a production with making the cauliflower noodle, making the meat sauce, making the cheese sauce and layering the lasagna then cooking. But then regular lasagna isn't that quick to make either! It was good and really similar to the original.0 -
I tried Hemp Hearts in place of rice tonight and it worked well. I added mushroom, almond slivers and a little veggie broth and just did it in a fry pan.
Hemp hearts are full of poly and mono unsaturated so high good fat and low carb. If anyone is interested, I will look up the nutritional listing for it.0 -
Marney's Zoodles: http://meljoulwan.com/2014/05/27/basic-zucchini-noodles/ Thanks Marney! I bought the vegi noodle maker (can't remember what it's called) but forgot I even had it. Now I will try it!0
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low carb recipes I just ran across: http://www.phlaunt.com/diabetes/18856280.php0
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I have just one word (which I will say more words about) ZOODLES! I will always love pasta and zoodles (zucchini noodles) means I can have pasta dishes guilt free. I just have the hand spiralizer now but will probably get one of the fancy ones when I can so I can spiralize butternut quash and carrots too. Anyway, just need to spiralize a zucchini (I like it thin) saute some mushrooms, add zoodles and stir fry for a couple of minutes, add your favorite pasta sauce and a fantastic meal in minutes, as they say. http://www.jenastreet.com/2015/01/13-yummy-zoodle-recipes.html0
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I've been wanting to try a spirolizer. You have me sold.1
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A few weeks ago I saw a Stonefire Artisan Pizza Crust in the store and I decided to try it. I decided I wanted steak and feta for sure. I usually pair steak with bleu cheese, but I have been on a feta kick lately. I decided it would need mushrooms for umami (I seldom cook that I don't add something for umami) and carmelized onion for the little sweet against the salty feta. It was about 300 calories for 1/6 of the pizza. I ate two pieces for each of two nights and left gave two to my son. Seems like a lot of work, but wasn't. Grilled steak on grill pan, sauteed mushrooms in one pan, and onions in another at the same time. Took about as long as for the oven to pre-heat. Here is what I did, although I'm guessing at the measurements:
Steak, Feta, Mushroom, Carmelized Onion Flatbread Pizza
1 Stonefire Artisan Italian Pizza Crust
8 oz. sirloin. Grilled to medium-rare and sliced thin
8 oz. package sliced cremini mushrooms, sauteed in 2 T of EVOO
1 small to medium onion thinly sliced and sauteed until carmelized in 2 T of EVOO
1/2 container of Buitoni Alfredo Sauce
1 C shredded skim-milk mozzarella
1/2 C crumbled feta cheese
Pre-heat oven to whatever the Stonefire package said. I spread the Alfredo Sauce on the crust. Then, mozzarella, steak slices, mushrooms, and onions. I put in the oven directly on rack for crispy crust. About 5 minutes before done, I scattered the feta cheese and put back in oven until finished.
Cut into 6 pieces and enjoy! Was really, really delicious!
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