Tuesday, July 20, 2010

Smothered Chicken Breasts

This week weight loss dinner give it a try fast and yummy

Smothered Chicken Breasts

4 boneless, skinless chicken breast halves
1 (10 ounce) can French onion soup
2 teaspoons chicken seasoning
1 (4 ounce jar sliced mushrooms, drained
1 cup shredded mozzarella cheese
Chopped green onions
• Brown chicken breast in skillet. Sprayed an oval slow cooker with Pam placed breast in cooker.
• Pour onion soup over chicken and sprinkle black pepper and chicken seasoning over chicken beasts.
• Place mushrooms and cheese over chicken breasts.
• Cover and cook on LOW for 4 to 5 hours. To give this chicken a really nice touch when ready to serve, sprinkle some chopped green onions over each serving. Serves 4.

Friday, July 9, 2010


It doesn’t have to be the same old things. The sky is the limit to the many different ways you can blend the juices, this week I will share just a few.

Mixture #1

Mix 1 cup apple juice
¾ cup spinach juice
¼ cup water
2 (8 oz) servings

Mixture #2
Mix 1 cup apple juice
1 cup carrot juice
1 cup celery juice

Mixture #3
Mix 1 cup asparagus juice
1 cup tomato juice
1 teaspoon honey

Adding ice cubes turns juice into smoothies.
Like some sweetness, try extract flavoring or honey. Mineral water instead on regular water. You can add extra fiber with flax seed or wheat germ. Trying cutting the sweet with lemon or lime.
You can spice up your drinks with Tabasco, Teriyaki or Worcestershire sauce, garlic or other spices you like. Its might be the same old drink but it will have a different taste.

Wednesday, July 7, 2010


Strawberry shortcake is one of the simplest low fat desserts to make. Angel food cake's light texture and sweet taste is the best choice in this recipe.


1 container strawberries, rinsed and sliced
1 angel food cake (purchased in rectangular shape is the best)
1 low fat container of vanilla ice
1 container low fat cool

For final preparation, cut 1/2 inch of angel food cake and place on saucer. Put a scoop of low fat vanilla ice cream on top. Add 1/2 cup of strawberries, on top of ice cream. Put a dollop of low fat whipping cream and this tasty dessert is ready to serve! This recipe serves 4 but can easily be doubled, or tripled. Enjoy!


Strawberry shortcake, which originated from the Native Americans who baked
crushed strawberries into a cornmeal cake. strawberry shortcake is a dessert
to round out light summer meal.

Strawberry shortcake

* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt.
With a pastry blender cut in the shortening until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20
minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on layer and top with the other layer. Top with remaining strawberries and cover with the

Shortcake though it's most commonly a rich biscuit, shortcake can also refer simply to a The classic American shortcake is a large, sweet biscuit that is split in half, then filled and with sliced or chopped fruit (traditionally strawberries) and softly whipped cream.
If it's to hot to bake, you can buy some shortcake, but it's hard to fine, try angle food cake or pound cake. It's not shortcake but it's makes a taste dessert.


July's birthstone is the ruby which symbolizes contentment.
The flower is Larkspur or the Water Lily.
The horoscopes are Cancer and Leo.
The dessert of choice for my family is Strawberry shortcake
and homemade strawberry ice cream. This year I add a low fat strawberry shortcake recipe, give it a try everyone said it was yummy.

Sunday, July 4, 2010

Happy Fourth of July

Everyone have a great and safe HOLIDAY
I know everyone loves Ribs for the 4th, but I always BBQ some chicken give my Lemon Chicken a try, you will need to double the recipe I found everyone loves Chicken.


1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves


Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on preheated grill about 4 inches from heat source for about 6 to 8 minutes on each side Cook until chicken is no longer pink and juices run clear,

Friday, July 2, 2010


There's more to this fruit than its sweet, red center.
One of the tastiest ways to keep cool in summer is to munch on ice cold watermelon. No summer picnic is complete without watermelon. I will share some of my watermelon recipes and a quick History of THE WATERMELON

Watermelons are in nature an excellent source of vitamins A, C, and B6. They are also a great source of potassium, and extremely low in sodium. Watermelons are a great snack for both children and adults, for the reason that they contain
practically no fat. Historians say watermelons first grew in the middle of the Kalahari Desert. They were a source of water for thirsty traders, who began to sell the seeds in cities along the ancient Mediterranean trade routes.
Cultivation of watermelon spread throughout Africa and, by the 1600s, watermelon made its way to Great Britain, Spain, China and beyond. Watermelon arrived in North America courtesy of European colonists from African slaves.
During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses.