This weekend I made the BEST potato salad I've ever made. I hate to say this but it even beats the kind I usually make which comes from a recipe handed down to me by my grandmother. Maybe I just enjoyed this potato salad so much because it had been a long time since I'd had a white potato! Who knows? But it sure was good. Here's the recipe and keep in mind, I've only made it once and I used my ever special "pour and dump" technique so you may need to tweek it.
2 to 3 lbs of small red potatoes (cut into quarters)
1 c chopped black olives
1/2 c diced red onion
1/2 c chopped chives (fresh)
1/4 c fresh parsley (chopped)
3/4 c feta cheese (crumbled)
2 stalks celery (chopped)
2 T fat free plain yogurt
2 T light sour cream
2 T mayonnaise
S & P to taste
Cook potatoes in water until well done (very soft). Drain well. Add olives, chives, parsley, feta cheese and celery and combine well. Mix together yogurt, sour cream, and mayo. Add S & P to mayo mixture. Gently combine with potato mixture. Serve warm or cool.
Tuesday, June 28, 2011
Wednesday, June 22, 2011
Necessity is the Mutha of Invention!
I have to admit, I'm enjoying the challenge of creating healthy meals. This one is, as my title suggests, the Mutha of healthy! It's full of tomatoes (vitamin C), spinach (vitamins K, A, & C and minerals like iron and magnesium), and mushrooms (a good source of minerals). The olive oil is a cholesteral fighter and the mozzarella cheese is low in fat. This is dish is pretty, tasty, and really good for you. In fact, it was so satisfying I didn't miss the bad stuff that isn't in it!
Chicken Mozzarella
3 to 4 boneless, skinless chicken breasts
2 cans diced or crushed tomatoes
3 cloves garlic (minced)
1 T oregano
1 T basil
1 cup whole small mushrooms
1 16 oz bag of baby spinach
2 T olive oil
1 c part skim mozzarella cheese
Salt and Pepper to taste
Grill chicken in grill pan or on grill until juices run clear. Sautee garlic in olive oil, add oregano, basil and mushrooms. Sautee for a few more minutes being careful not to burn the garlic. Add tomatoes, followed by spinach, salt and pepper and cook until well heated. Place chicken in a baking pan and put a heaping tablespoon of the tomato mixture on top of the chicken. Sprinkle with mozzarella and put remainder of tomato mixture around chicken . Place under broiler until cheese melts.
Enjoy!
Chicken Mozzarella
3 to 4 boneless, skinless chicken breasts
2 cans diced or crushed tomatoes
3 cloves garlic (minced)
1 T oregano
1 T basil
1 cup whole small mushrooms
1 16 oz bag of baby spinach
2 T olive oil
1 c part skim mozzarella cheese
Salt and Pepper to taste
Grill chicken in grill pan or on grill until juices run clear. Sautee garlic in olive oil, add oregano, basil and mushrooms. Sautee for a few more minutes being careful not to burn the garlic. Add tomatoes, followed by spinach, salt and pepper and cook until well heated. Place chicken in a baking pan and put a heaping tablespoon of the tomato mixture on top of the chicken. Sprinkle with mozzarella and put remainder of tomato mixture around chicken . Place under broiler until cheese melts.
Enjoy!
Monday, June 20, 2011
Fat Women Can't Jump!
If I dare to be brutally honest, I have to admit there are parts of my multifaceted life that I don't want to give over to God. Things I hang on to like a someone clutching a life preserver in the middle of the ocean. I suppose if I sat still long enough and really began to clean the corners of my heart, I might be surprised by what I find hiding in there.
Now, I'll be the first to tell anyone who will listen that God can be trusted. In fact, I can give numerous examples of how He can be trusted and if you want to sit with me for a while, I can tell you stories of how He has always been found faithful in my life. So why? Why would I keep some of the "stuff" of my life hidden away from a loving, trustworthy God? Why would I conveniently loose "things" in my life that really need to be given to the one who made me for Himself? Pride, selfishness, arrogance? Most assuredly.
It's no surprise that one such area of my life I've kept for myself is my passion for food. I love food. I love to smell the many smells of the savory and sweet things of life. I love to savor the taste of sauce cooked to perfection. I love to sit at my table and watch my friends and family delight in what I've prepared for them. One of the most beautiful pleasures of life is to taste, to be satisfied and full. I've known for quite a while that God has been prodding me to give Him this area of my life but I've resisted. After all, do I really need to get God involved in EVERYTHING? Well, yes, I do. Left to my own will, my own passions, my own desires, I've found my life gets horribly out of kilter. From weight to cholesterol, I've become a bit of a mess and the truth of the matter is, I need God to bring this area of Jane under His love control. If I'm not careful, I'll "diet" and then binge and then fail again...I need a Savior to bring balance to my life. I need Him to teach me moderation. I've heard this before but didn't know it was actually written in the Bible, "You know the old saying, "First you eat to live, and then you live to eat"? Well, it may be true that the body is only a temporary thing, but that's no excuse for stuffing your body with food..."1 Corinthians 6:13.
In Psalms, the Bible says, "[ A David Psalm ] I'm thanking you, God, from a full heart, I'm writing the book on your wonders. I'm whistling, laughing, and jumping for joy; I'm singing your song, High God. Psalm 9:1-3. Over indulging in anything gets in the way of what He has planned for me. So, yes, He does need to be involved in even my eating.
And you know I'm right because "fat women can't jump"! We really can't!
Now, I'll be the first to tell anyone who will listen that God can be trusted. In fact, I can give numerous examples of how He can be trusted and if you want to sit with me for a while, I can tell you stories of how He has always been found faithful in my life. So why? Why would I keep some of the "stuff" of my life hidden away from a loving, trustworthy God? Why would I conveniently loose "things" in my life that really need to be given to the one who made me for Himself? Pride, selfishness, arrogance? Most assuredly.
It's no surprise that one such area of my life I've kept for myself is my passion for food. I love food. I love to smell the many smells of the savory and sweet things of life. I love to savor the taste of sauce cooked to perfection. I love to sit at my table and watch my friends and family delight in what I've prepared for them. One of the most beautiful pleasures of life is to taste, to be satisfied and full. I've known for quite a while that God has been prodding me to give Him this area of my life but I've resisted. After all, do I really need to get God involved in EVERYTHING? Well, yes, I do. Left to my own will, my own passions, my own desires, I've found my life gets horribly out of kilter. From weight to cholesterol, I've become a bit of a mess and the truth of the matter is, I need God to bring this area of Jane under His love control. If I'm not careful, I'll "diet" and then binge and then fail again...I need a Savior to bring balance to my life. I need Him to teach me moderation. I've heard this before but didn't know it was actually written in the Bible, "You know the old saying, "First you eat to live, and then you live to eat"? Well, it may be true that the body is only a temporary thing, but that's no excuse for stuffing your body with food..."1 Corinthians 6:13.
In Psalms, the Bible says, "[ A David Psalm ] I'm thanking you, God, from a full heart, I'm writing the book on your wonders. I'm whistling, laughing, and jumping for joy; I'm singing your song, High God. Psalm 9:1-3. Over indulging in anything gets in the way of what He has planned for me. So, yes, He does need to be involved in even my eating.
And you know I'm right because "fat women can't jump"! We really can't!
Thursday, June 16, 2011
Healthy Italian Feast
I promise you won't miss the fat or calories in this meal. I've served it to guests with raves and just featured it on Entertain With Jane. It's wonderful and guilt free!
Chicken Piccata
4 butterflied boneless skinless chicken breasts
1/3 c plain flour
3 T olive oil
2 c low sodium chicken broth
1/2 c white wine
3 cloves garlic
1/2 c fresh parsley
1 c sliced mushrooms
1/4 c capers (drained)
juice of one lemon
2 T butter
2 T plain flour
salt and pepper to taste
8 oz whole grain pasta
Heat oil in saute pan. Dredge chicken in flour. Salt and pepper to taste. Fry chicken until golden brown. Remove from pan and drain on paper towels. Set aside and keep warm.
In same pan, add chopped garlic and white wine. Reduce by half. Add sliced mushrooms to reduction. Add flour to chicken broth and whisk until all the lumps are gone. Add broth mixture to reduction and cook until slightly thicker. Add capers and lemon juice. Add butter, salt and pepper, and chopped parsley.
Cook pasta until done, drain well.
Serve sauce over pasta, place chicken breast over sauce and pasta. Drizzle a little more sauce over chicken.
Caprese Salad
4 or 5 medium size tomatoes
2 cloves garlic
1/4 c fresh basil
1 c mozzerella cheese
1/4 c fresh parsley
Cut tomatoes into bite sized chunks. Finely dice garlic, chop basil and parsley. Mix with tomatoes. Add cubed mozzerella. Mix well. S & P to taste (go easy on the salt!)
Peach Frozen Yogurt
YOU WON'T BELIEVE HOW SIMPLE THIS IS!!!
1 16 oz bag slightly thawed frozen peaches
1/2 c plain yogurt
1/2 c sugar or other sweetener
2 T lemon juice
In a blender, pulse peaches and sugar together until well blended. Stir lemon juice into yogurt. Mix yogurt mixture into peach mixture until blended. Serve in four martini glasses with a sprig of mint for garnish.
Chicken Piccata
4 butterflied boneless skinless chicken breasts
1/3 c plain flour
3 T olive oil
2 c low sodium chicken broth
1/2 c white wine
3 cloves garlic
1/2 c fresh parsley
1 c sliced mushrooms
1/4 c capers (drained)
juice of one lemon
2 T butter
2 T plain flour
salt and pepper to taste
8 oz whole grain pasta
Heat oil in saute pan. Dredge chicken in flour. Salt and pepper to taste. Fry chicken until golden brown. Remove from pan and drain on paper towels. Set aside and keep warm.
In same pan, add chopped garlic and white wine. Reduce by half. Add sliced mushrooms to reduction. Add flour to chicken broth and whisk until all the lumps are gone. Add broth mixture to reduction and cook until slightly thicker. Add capers and lemon juice. Add butter, salt and pepper, and chopped parsley.
Cook pasta until done, drain well.
Serve sauce over pasta, place chicken breast over sauce and pasta. Drizzle a little more sauce over chicken.
Caprese Salad
4 or 5 medium size tomatoes
2 cloves garlic
1/4 c fresh basil
1 c mozzerella cheese
1/4 c fresh parsley
Cut tomatoes into bite sized chunks. Finely dice garlic, chop basil and parsley. Mix with tomatoes. Add cubed mozzerella. Mix well. S & P to taste (go easy on the salt!)
Peach Frozen Yogurt
YOU WON'T BELIEVE HOW SIMPLE THIS IS!!!
1 16 oz bag slightly thawed frozen peaches
1/2 c plain yogurt
1/2 c sugar or other sweetener
2 T lemon juice
In a blender, pulse peaches and sugar together until well blended. Stir lemon juice into yogurt. Mix yogurt mixture into peach mixture until blended. Serve in four martini glasses with a sprig of mint for garnish.
Friday, June 10, 2011
Last Night's Recipe and exercise routine...sort of
Here's my concoction from last night's supper...
2 salmon filets
4 cups baby spinach greens
1 can whole kernal corn (rinsed)
1 can black beans (rinsed)
2 long green oinions
1 med tomato
1 avocado
1 lemon
1/4 c tarragon vinegar
1/8 c olive oil
1 T dried tarragon
1 t cayenne pepper
1 t garlic powder
salt and pepper to taste
Grill the salmon (add s & p and a squirt of lemon on each side) about 4 minutes on each sides (depends on thickness). Place washed baby spinach on two plates.
In a mixing bowl, mix drained and washed black beans and corn. Add peeled and cubed avocado. Thinly slice onion (include green tops) and mix in with diced tomato. Mix together.
In a small mixing bowl mix olive olive, tarragon vinegar, and spices together well. Add to salad mixture.
Heap about 1 cup of the salad onto spinach, place salmon on mixture and top with a spoonful of the salad. Cut a slice of lemon and squirt it over the spinach.
This was really good and while I wasn't as full as I usually am after a meal, I was quite satisfied with the flavors, texture and look of the dish. I went to bed a little bit empty but guess what??? It didn't kill me!
And by the way, after supper, I went upstairs and danced away to some jazzy latin music. I wouldn't exactly call it zumba or even pretty but it was fun!
Know what? Fat people CAN move!
2 salmon filets
4 cups baby spinach greens
1 can whole kernal corn (rinsed)
1 can black beans (rinsed)
2 long green oinions
1 med tomato
1 avocado
1 lemon
1/4 c tarragon vinegar
1/8 c olive oil
1 T dried tarragon
1 t cayenne pepper
1 t garlic powder
salt and pepper to taste
Grill the salmon (add s & p and a squirt of lemon on each side) about 4 minutes on each sides (depends on thickness). Place washed baby spinach on two plates.
In a mixing bowl, mix drained and washed black beans and corn. Add peeled and cubed avocado. Thinly slice onion (include green tops) and mix in with diced tomato. Mix together.
In a small mixing bowl mix olive olive, tarragon vinegar, and spices together well. Add to salad mixture.
Heap about 1 cup of the salad onto spinach, place salmon on mixture and top with a spoonful of the salad. Cut a slice of lemon and squirt it over the spinach.
This was really good and while I wasn't as full as I usually am after a meal, I was quite satisfied with the flavors, texture and look of the dish. I went to bed a little bit empty but guess what??? It didn't kill me!
And by the way, after supper, I went upstairs and danced away to some jazzy latin music. I wouldn't exactly call it zumba or even pretty but it was fun!
Know what? Fat people CAN move!
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