Important Wordy Bits

Mini Cheeseburger Salad...yum!

Hi everyone!!!

Thought that I would share a favorite recipe of mine courtesy of Rachel Ray. This recipe, MIni Cheeseburger Salad, is simple, kind of summery and just yummy. Now, this has a Yellow Mustard Vinaigrette, but I add ketchup to the mixture so it REALLY tastes like a hamburger. This is also a good way for your child to maybe get some greens into their diet. Yeah, my son still doesn't like rabbit food :).

 

Rachel Ray's Mini Cheese Burger Salad

• 1 1/2 pounds ground sirloin
• 1/4 cup finely chopped onion, eyeball it
• 1 tablespoon Worcestershire sauce
• 2 teaspoons steak seasoning blend or coarsesalt and ground black pepper
• Extra-virgin olive oil, for drizzling
• 3/4 pound brick sharp Cheddar (regular cheddar works fine too)
• 3 large hearts romaine lettuce or a bag of spinach leaves
• 1 cup cherry or grape tomatoes
• 1/2 cup shredded cheese
• 1/2 cup scallions

Dressing:

• 3 tablespoons yellow mustard 
• 2 tablespoons apple cider vinegar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons finely chopped chives
• ***can add 2 TBSP ketchup which makes it taste super yummy
• 
  
• Directions

Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.

Coarsely chop romaine and add any other salad add on's that you like. 

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine. (Add ketchup if you like too)

Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

(from Food Network/Rachel Ray) ***adapted

Girl(s Day) Friday recipe - Peaches and Cream Pie

Happy Friday! This recipe is to die for. Seriously one of my favorites.

Peaches and Cream Pie

3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 (3.5 oz) package vanilla pudding
3 tbsp butter, softened
1 egg
1/2 cup milk
1 (29  oz) can  sliced peaches, keep the syrup
1 (8 oz) package cream cheese
1/2 cup sugar
1 tbsp sugar
1/2 tsp ground cinnamon

1.  Preheat oven to 350.  Grease sides and bottom of a 10" deep dish pie plate.
2.  Mix flour, salt, baking powder, and pudding.  Mix in butter, egg and milk.  Beat for 2 minutes and pour into pie pan.  top with peaches.
3.  Beat cream cheese until fluffy.  Add 1/2 cup sugar and 3 tbsp peach syrup.  Beat for 2 minutes.  Spoon over peaches, within 1" of pan edge.  Sprinkle sugar and cinnamon on top.
4.  Bake 30-35 minutes or until golden brown.

Lemony Orzo and Tomato

Hello my pals! Tonight we had a super yummy dinner. I made my Lemony Orzo and Tomato for dinner and it reminds me of summer time with this bit of tastiness. Here's the recipe:

Lemony Orzo and Tomato

2 c. dried orzo (boil in water or chicken/vegetable broth and salt to taste)

1 crushed garlic clove

1 pint of grape tomatoes, cut in half or thirds

1 c. FF feta cheese

1 lemon, grated rind and juice

1/4 to 1/2 c. olive oil

1 tsp or so, garlic salt

(can add anything else you like to it i.e. olives, chicken, avocado, capers, sun dried tomatoes, etc. whatever your taste buds like)

Cook orzo in water or chicken broth until done. Rinse under cold water. Put in bowl. Add garlic, tomatoes, feta, lemon rind and juice, olive oil and garlic salt. Stir. Chill in refrigerator for about a half hour. Taste to see if you need more salt. I serve this with a green salad. 

Girl(s Day) Friday recipe - White Jello

Hey everyone! This recipe comes from my pal Gretchen. This sounds super yummy.

White Jello

 

1 - 8 oz pkg cream cheese

½ C sugar

1 tsp vanilla

1 pkg knox gelatin

1/3 cup boiling water

1 Tbsp lemon juice

1 Cup milk

1 ½ cups cool whip

 

Beat sugar and cream cheese until smooth. Dissolve gelatin in boiling water. Add to cream cheese. Mix. Add vanilla lemon juice and milk. Mix well. Blend in cool whip. Put in mold refrigerate until firm. Serve with strawberries to spoon over. Note: Aunt Winnie always doubles or triples.  

 

Making a list and not gonna do it twice

Hey everyone!

So how's everyone doing? I'm going pretty good I have to say. I've been a bit proud of the fact that I have been eating when hungry and eating until I am full....not stuffed. Not easy to get to, but I feel better. As much as I love all that wonderful food out there is it really worth it to be so full you are completely uncomfortable? Not worth it anymore. Eating when hungry and until full have been on my list. It's a little list of things I'm trying to do. It seems that if I write it down I stick to it more. My list has small goals, long term goals, things I'm striving for etc. 

My List

-get to 30 lbs. lost

-lose a total of 85 lbs. (gah......very long term goal)

-reach 50 lbs. lost in one year

-eat less processed food

-eat more fruits and vegetables

-drink more water

-be caffeine free (hopefully in about 2 mos. I'm weaning myself)

-exercise 3 times a week

-don't give up

-gaining a couple pounds is not a defeat; it's normal

-every loss is a loss even if it's half a pound

Sit down and write your own list. Write it once and do it once. Stick with it...you can do it.

 

Tomorrow is more of Jamie Oliver's Food Revolution. A great show on food and what we should be eating. Sign Jamie's petition on his website. Even if you don't have a school cafeteria signing it will do nothing, but help other kids. 

Another milestone hit.....

Good afternoon everyone!

I have to say that today is a happy weight loss post. I am the lowest I've been, weight wise, in about 8 years. I also surpassed my last Weight Watchers low from 1996. That is just huge for me. Plus, I am at a 29 lb. loss. Yay me! Every weight loss journey is not an easy one, but this time (hopefully the last time) I have not put pressure on myself. I still eat pizza, but I'll have a salad before I have pizza so I don't fill up on it. I have McDonald's, but I have a Happy Meal or a salad and a caramel sundae. It's all about choices because let's be real....the new "sandwich" KFC is going to have is NOT necessary to eat by anyone. The "sandwich" is two breaded chicken patties with bacon and cheese in between. Seriously?!?!? WTH! That's like a heart attack in a wrapper. KFC is not all bad though. Their BBQ chicken sandwich is only 6 WW points and is super tasty. It's all about decisions. Once I hit 30 lbs. I'll be one my way to 35 lbs. 

I really have tried to listen to my body. My body is not crazy about a lot of fiber so I eat more of it, but not overload. I try to eat only when hungry. Weight Watchers has really taught me how to eat. My stomach also realizes that it does NOT need a quarter pounder, large fry and large diet coke to survive. I couldn't eat all of that now if I tried. Instead, by eating my daily points my stomach or appetite has shrunk and I don't need as much to eat. Win win situation. So now if I only eat when I'm hungry I'm satisfied.

I really haven't made any new recipes because when it gets nice out I live on grilled vegetable sandwiches. I seriously could eat those everyday and never get sick of them. For those of you who live in the Chicagoland area have most probably been to a Portillo's. If you ever visit the Chicagoland are you have to eat there just once. I have fashioned my grilled vegetable sandwich off of theirs. I changed up the veggies, bread and cheese. Where Portillo's uses focaccia I use Arnold's sandwich bread (only 1 pt.). They use full fat cheese and I use RF provolone i.e. Sargento's. I use sweet potatoes, potatoes, indian eggplant, summer squash, zucchini, red onions, leeks and red pepper.

Grilled Vegetable Sandwich

olive oil

balsamic vinegar

garlic salt or crushed garlic and salt

potato, either rounds, halved or quarters

sweet potato, same as above

red pepper, sliced

zucchini, sliced

summer squash, sliced

indian eggplant (they're little eggplants or dice regular eggplant)

leeks, cut in half, rinsed and sliced

red onion, sliced

Arnold Sandwich bread

RF provolone

I put my grill at a medium high heat. Potatoes, sweet potatoes and red pepper on a cookie sheet pan and sprinkle with olive oil, balsamic vinegar and garlic salt. Put cookie sheet on grill. Cook for 10 minutes. Do the same with the rest of the vegetables and put on 10 minutes after the other pan. Cook until veggies are tender. 

Next, assemble sandwich of veggies and a slice of provolone on the bread. If you like condiments on your sandwich, great, but definitely not needed. This is delicious and will fill you up. 

Girl(s Day) Friday Recipe - Three Cheese Baked Ziti

Happy Friday everyone! Our next Girl(s Day) Friday recipe comes from Karla. Enjoy!

Three Cheese Baked Ziti

 

1 16oz. pkg. med. tube-shaped pasta (ziti)

1 jar Prego Marinara Italian Sauce

1 c. ricotta cheese

1 c. shredded mozzarella cheese

3/4 c. parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

 

Cook pasta according to pkg. directions.  Drain pasta and return to saucepot.  Stir in sauce, ricotta, 1/2c. of mozz. cheese, 1/2 c. parmesan, powder and pepper into pasta mixture.  Spoon into 13 x 9 dish and sprinkle with remaining cheeses.  Bake at 350 degrees for 30 min.

Make Your Own Roasted Peppers

Good afternoon everyone!

As I have been participating in my own Food Revolution I have been trying to make my own stuff by scratch. I absolutely love the jarred roasted red peppers, but then I thought, "why couldn't I do that on my own??" so guess what I did? I made my own roasted peppers and it was SUPER easy. Here's what I did:

Things needed:

Grill (could use stove top or oven too)

Peppers

ziploc bag

That's it. I put my whole peppers on a hot grill. I turned the peppers so that each side could get a bit of char on it. Once they were done I put the hot peppers in a ziploc bag. Leave the peppers in there until the peppers are cool. Then peel the skin off of the peppers. Very easy to do because the hot to cold makes the skin come off easily and only need your fingers. I peel them over a plate so that I can save the juice coming from the peppers. Make sure to pull the seeds and ribs off; discard. I then pull the peppers apart into strips and put them into a ziploc bag. Make sure to take that pepper juice; strain it and ADD it to the peppers. There! Done! I made a bunch and even put some in the freezer. Enjoy!

Girl(s Day) Friday Recipe - Upside Down Pizza

Hi everyone! You're probably thinking what the heck is a Girl(s Day) Friday Recipe....wellllll, first off I have a bunch of friends who get together every second Tuesday of the month and we have for over 7 years. Secondly, we are foodies. Whether we like to eat the food or make the food we are foodies. I don't think there was something we didn't like. So in honor of these fab ladies I am blogging their recipes (and I have some of my own). Every Friday I will post a recipe. Not all recipes will be healthful. Some will just be decadently delicious so enjoy!

The first recipe if from Jennifer.

Quick Meal

Upside down pizza

2 lbs. Ground chuck (I use ground turkey) 8 oz. Sour Cream

1 Cup chopped onion (use frozen time saver)    2 Cups shredded Mozzarella

1 Envelope Spaghetti sauce mix 1 Can refrigerated crescent rolls

15 oz. Can tomato sauce

Brown the meat and onion in large skillet stirring till meat crumbles.  Drain and return to skillet.  Stir in tomato sauce and spaghetti sauce mix; cook over low heat 10 minutes stirring often.

Spoon mixture into a lightly greased 9x13 pan; top with sour cream, sprinkle with cheese.  Unroll crescent rolls and place over cheese.  Bake uncovered at 350 for 20-25 minutes.  Yields 8 servings.

My Food Revolution

*looks sheepishly*

I'm back!!! It's been a while, but I'm getting back on track with my blog. So you see from my title that I am doing my own Food Revolution. I've been on the good side of eating, but I could be better and I have to admit that seeing Jamie Oliver's Food Revolution has completely spurned me on. I am on a mission to change the way I eat and the way my son eats. My son will take Wheat Thins instead of Doritos, but he loves his popsicles and m & m's. His eating could be better too.

First item I am going to change is portion control. I am going to buy snack baggies and put good portions in them. Also, using smaller plates, meat being the right serving size (size of a fist), etc. All of it starts in eating how we should eat. 

Second item I am taking control of is processed food. My family and I were going to have loaded nachos one night (WW friendly with FF refried beans, lean meat, veggies, etc.) and I was looking at the cheese sauce in the jar. How good can it be for you if it has a long shelf life? I decided then to make my own cheese sauce. FF half and half, skim milk, RF cheddar cheese, salt and Wondra flour.....I know what is in this and it's not in a jar. I'm making my own pizza sauce, spaghetti sauce, Alfredo sauce, and so much more. My son loves his popsicles so I am going to make yogurt pops for him. High fructose corn syrup won't be the first thing in it. It may take a bit more time, but isn't it worth it??? 

Third item I am taking control of is eating out. We're not huge on eating out, but the simplicity of going to a drive thru window is way to easy to get crap in your body.  Instead I have frozen single serving meals aka leftovers :), pizza dough and sauce always on hand, grilled veggies and bread for sandwiches.....all stuff that I have made, but that can be re-heated or cooked in a jiffy. What I make is infinitely better than a Quarter Pounder cheeseburger and a large fry.

Lastly, I am taking control by taking the steps to make ALL of my own stuff. This may take a bit longer because I want to make my own pasta, bread, etc. I just need to get the stuff to do it. Fresh pasta is easy to make and so much better for you. PLUS, I can easily put something like spinach or roasted red peppers in it and my son won't know. I REALLY want to make my own bread. I love bread and if I can make healthier bread yay me.

Another part of my Food Revolution is getting up and moving. I've been good about exercising and I want to make sure my son is moving too. I have to be responsible for his little 7 year old body and it staying fit and healthy. Thank goodness he is not a couch potato and loves going outside to play. For me, thank goodness for Wii. It has been my savior. 

Start your own Food Revolution! Don't use ease as an excuse. Good fresh food doesn't take long to make. If you can't cook, take a lesson or ask a friend that does know how to cook to show you how to. We take the time to watch our favorite TV shows so we need to take the time to plan our menu's. We need to take time for us to be healthy! 

I do have a good recipe for you. This is one of my favorite marinade recipes: Slightly Sweet Lime Marinade. This marinade is great for chicken, fish, pork or beef. Because it has lime as it's acid do not marinate overnight because if you do your meat will become mealy. It has a fresh taste. The protein is great on it's own or cut your protein and put on a salad, in a tortilla, etc. I usually cook my protein on the grill whenever I can....on to the recipe.

 

Slightly Sweet Lime Marinade

4 limes, juice and zest

1 TBSP brown sugar (can use honey too)

1 TBSP rice wine vinegar

2 cloves of garlic, rough chop

1 tsp salt

Mix all ingredients together. Place protein in the marinade. After a half hour turn over the protein. Marinate for about an hour. Cook your protein however you like. Super tasty!!!!