Simple Healthy Lunch on a Snowy Day

Hi All,

I’m not sure what the weather is like in your part of the world, but here in Alabama we are at a standstill. Northerners, please don’t laugh at us, but we are at a standstill because we have about an inch of snow on the ground! Our schools are closed and roads are hazardous. It is a very good day here to stay home, work on pictures and cook a nice lunch.

I hope you enjoy this easy meal.  I really don’t have a name for it. I’ll just call it Easy Snowy Day Lunch.

  1. Use enough ground beef or ground check to make 3 or 4 patties, or the amount you need.
  2. Hide a chunk of cheese inside each patty. I have used cheddar and monterey jack before. I guess most any type you enjoy would work. Today I used monterey jack.
  3. Place patties in a hot iron skillet on medium heat and brown slowly on one side. Then turn burner down to medium low and brown the other side. Be careful NOT to “squish” the patty down with a spatula.
  4. You can also add a little of your favorite steak sauce to the patty if you like.  I usually just add salt and pepper.
  5. Cook until they reach the desired doneness. Some cheese may ooze out during cooking.

The green I paired this with was fresh green beans and brocolli.

Wash beans and brocolli. Break off the ends of the beans before you steam them. I didn’t have enough green beans, so I put what I had in the steamer and added brocolli to make enough green for 3 servings. Seam for 4-5 minutes–no more than 5 minutes. I added the green beans first, because they might need around 30 seconds longer to cook than brocolli. After steaming pour beans and brocolli into a bowl, dry with a paper towel and drizzle with olive oil. Salt and pepper to taste.

A nice naval orange is a good side with this meal!

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Saturday Brunch

2018 chicken brunch plate

This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.

Today was a lazy Saturday morning, with a delayed breakfast until around noon.  I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.

Two things about  sautéing that chef Todd has drilled into us during our cooking classes:

  1.  The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
  2. The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.

Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.

2018 chicken sauted            2018 chicken sauteed 2

I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.

2018 ch and arugula     2018 chi,arugula,eggs        2018 chicken brunch plate

This was a very tasty meal—-SIMPLE and very healthy.

I hope you try it! If you do let me know how you liked it! If you think others would

like it, please click the share button!

What is Your Favorite Way to Use Ham Leftovers?

What is your favorite way to use ham leftovers? Ham Corn Chowder has become ours, and it is so SIMPLE!

HAM CORN CHOWDER

1 can cream of chicken soup

2 cups chopped ham

1 can (11 oz.)whole kernal corn-drained

8 oz. sour cream

5 medium red potatoes cubed

2-2 1/2 cups chicken broth

1 Tbsp. butter (optional)

 

1. Peel and cube potatoes

2. Cover them with the chicken broth and cook about 10 minutes, with the lid on the      pot.

3. Add other ingredients and simmer 5 to 10 minutes. DELICIOUS         Ham Corn chwd

Turkey in Overtime-using leftover turkey

Planning a big turkey meal for Christmas? If so you may be ready for something lighter the next meal or two. Just about every time I cook a turkey I enjoy this light leftover dish. It is super easy to make and balances out the “heavy” foods that we usually have with a turkey meal. I hope you enjoy it as much as we do!

Hawaiian Turkey or Chicken Salad

    1. 3 cups cooked chicken or turkey

     2.  1- 8oz. can crushed pineapple (drained)

     3.  ¾ cups chopped celery

     4.  ½ cup chopped sweet onions

     5.  ¾ cups toasted sliced almonds—To toast,

           put the almonds in an iron skillet (no oil)

           and

            toast on medium heat, turning with 

            spatula until many of them are brown.     

             You want that slightly burned taste. 

      6.  1/3 to 1/2 cup mayonnaise OR a little olive

           oil instead. One of my daughters likes it

           best this way.

7.  Mix all ingredients and salt and pepper to taste.

This dish can be eaten alone, with crackers, or I have cut the center out of a Hawaiian Bread Loaf, put the salad in a clear bowl and placed in the center of the bread loaf. I  arrange pieces of cut bread around the loaf. This makes a pretty dish, and if you keep the salad contained in the clear bowl you won’t have salad on your bread and can store leftover bread and salad separately. I hope you enjoy this dish as much as our family has! 

MERRY CHRISTMAS!

Luke 2:26-31 “. . .Gabriel was sent by God to a city of Galilee named Nazareth, to a virgin betrothed to a man whose name was Joseph, of the house of David. The virgin’s name was Mary. And having come in, the angel said to her, “Rejoice, highly favored one, the Lord is with you; blessed are you among women. . .and behold, you will conceive in your womb and bring forth a Son, and shall call His name Jesus.”

 

 

 

Easy Honey Sweet Potatoes

sweet potatoes cooked

We had these with our supper (dinner for many of you) tonight.  They are so so easy and delicious.  We often eat them for dessert.

  1.   Wash and peel a couple of big sweet potatoes.  Cut in slices/chunks as shown.
  2.  Heat an iron skillet over medium heat, add a couple Tablespoonfuls of coconut oil or olive oil.
  3.  Add potaotes and drizzle honey on top.  I may use 1/4 cup honey.  Adjust this amount for the sweetness you like.
  4.  Pour about 1/2 cup water over the honey.
  5. Cover and cook about 15 minutes or until potaotes are soft as you like and liquid is absorbed.

We had these potatoes with meatloaf (which was frozen earlier and baked a short while before starting the remainder of the meal), cornbread, beans (canned ones tonight), and roasted cabbage.  cabbage cooked plate I like the slight burned taste when I cook this cabbage under the broiler.

Roasted Cabbage—-

  1.  Cut 1/2 cabbage head in small pieces.  See photo.  Toss with a couple tablespoonfuls of sesmae oil.  You can also use olive oil, but I think the sesmae oil gives it a nice taste.
  2. Put cabbage in a single layer and put under the broiler.  Broil about 5 minutes.  Turn/toss the cabbage with a spatula and broil about 4 or 5 more minutes.
  3. Watch closely, however, I like a little charring around the edges.dabbage raw in bowl        .cabbage raw on sheet

 

A MUST SEE–AWAKENING FROM ALZHEIMER’S

As many of you know my husband is having symptoms of Dementia/Alzheimer’s, therefore I have been learning everything I can  on the subject. In the past 12 days I have viewed webinars sponsored by Dr. David Perlmutter, a 30 year practicing neurologist whose father died with Alzheimer’s disease.  These webinars show interviews with 14 specialists in the field and describe the most recent studies and successes. This is so encouraging since there seems to be nothing yet in the pharmaceutical field that can help.

I cannot reccommend these webinars highly enough. They are free and are running again this weekend.  You can access them  by clicking here.

Even if you are not dealing with someone with these problems, it would be wise to learn what you can about the preventative measures you should take.

 

Toasted Almonds and That’s All

I had almost forgotten how good plain toasted almonds were-no salt, no oil, nothing else.  In fact, I am munching on some and drinking my herb tea as I type this post.  Of course, I like the raw ones also, but there is something special about the taste and crunch of toasted ones.

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1,  Preheat oven to 300 degrees.

2.  Spread the almonds out in a single layer on a rimmed baking sheet.

3.  Toast until golden brown and aromatic, about 15-20 minutes.

4.  I then store mine in a jar with a tight-fitting lid on the countertop for quick snacking.

I don’t know if you are able to tell clearly or not, but the second picture is after the almonds are toasted.  Also, you can always dip them in melted chocolate and let cool for a sweet treat.

 

Pesto from Basil

I want to be specific that this pesto is made from basil, after discovering that one can make pesto from so many different things. I had a bumper crop of basil in my raised bed this year and decided to use most of it to make pesto. This is a recipe a good friend shared with me five years ago.
I also dried some basil by hanging the stems upside down in the attic (see picture).

PESTO
4 cups coarsely chopped sweet basil leaves
1 cup pine nuts
1/2 cup extra virgin olive oil
1 cup Parmesan cheese
1/4 cup unsalted butter (optional)
2 cloves garlic, crushed
a dash of salt and pepper

Puree all ingredients in a food processor or blender.
Use immediately, freeze or put the pesto in a glass jar and put in the refrigerator. If you put in in the refrigerator, pour a thin layer of olive oil on top of the pesto in the jar and screw the lid on. This will keep for up to 10 days in the refrigerator.
This recipe makes about 1 1/2-2 cups.
basil and noodlesbasil plantsdried basil

Orange Spice Waffles

waffles
These are great to serve fresh for breakfast or freeze and do a quick warm up in the toaster.  I have also had them as a quick snack or dessert.   You will need:
2 cups SIFTED all-purpose flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 cups whole milk
2  large eggs
Juice and zest of one large orange
Olive oil
  1. Preheat waffle iron and mix all the dry ingredients together in a bowl

waffles 1              waffles 2

Orange zest is the top layer of an oranges’ peel.  Take off only the rind and not the white pith.  The rind contains the fruit’s oils and adds a bright citrus flavor.  I think it is easier to leave the orange whole and rotate slightly after each scrape.  Don’t scrape any section of the orange more than once.  From a large orange you can get about 1 Tbsp. zest.
2.  Whisk together the remaining ingredients except the olive oil.  You will use the olive oil to brush or spray on the waffle iron.  You will notice that I put nuts in this batch.  I think nuts makes anything taste better, but these are optional.
These freeze well for up to 6 months.  To reheat: pop in the toaster and toast lightly until warmed through and serve with a pat of butter and pure maple syrup or honey.

waffles 3            waffles 4

I hope you enjoy these and that directly out of the freezer, they will make your rushed mornings a little less hectic!