1. This year I am on a Journey to Wellness and healthy living, my goal is to lose 40+ pounds 2010, by eating healthy, exercise and walking. I have lost about 15 pounds and don't plan on finding them. I started off walking under 600 steps a day, today I am walking 6500+ steps a day my goal is 10,000 steps a day, and exercising three times a week.
2. I have a diplomatic personality very easy going. I go-with-the-flow and refuse to sweat the small stuff.
3. I am competitive, I enjoy competition it give me incentives for self-improvement. Engaging in any contest improve my skill, strength and stimulate the old brain cell, especially when presenting me with difficult task and I don't have to win all the time
4. I never follow all the instructions or direction, I love to work out of the box and come up with something that hasn't been done previously, that is way I love crafting and cooking because you are not bound by rules and the way things have always been done.
5. I hate to write, but love to blog. I don’t see blogging as writing, it’s the free flow of ideas between people, it is a conversation and I love to talk.
6. I am a bargain shopper and love senior day at Thrift Stores.
7. I set my car clock 10 minutes ahead and I am still all ways late.
8. I love science fiction and cheesy horror movies.
9. I planned to write a cook book one day, been working on it for over a year.
10. I love to laugh and have a good time, and just enjoying the wonderful life that God has given me.
Friday, April 9, 2010
Friday, March 12, 2010
There are six cheeses you can easily incorporate into a healthy diet today let's look at Gouda Cheese 6 of 6.
Gouda Cheese is a creamy cheese it has a rich, buttery flavor, so you may not have thought about Gouda being a healthy cheese. An excellent source of calcium, it's slightly lower in fat and calories than Cheddar, but higher in sodium
Smoked Gouda Chicken
1 teaspoon olive oil
4 boneless, skinless chicken breasts
1/4 cup butter
1 clove garlic, minced
1/2 cup *flour
1/2 cup *sour cream
1 cup plain yogurt
1/4 cup chopped scallions
1 wheel smoked Gouda cheese, sliced in 1/8-inch
thick slices, divided
Heat olive oil in large nonstick skillet. Sear chicken in skillet to brown on each side. Remove chicken from skillet and set aside.
In same skillet melt butter. Add garlic and brown. Add flour and brown. Add sour cream and yogurt. Mix to make sauce. Add scallions and all except 4 slices of the gouda cheese. Simmer until cheese melts. Return chicken to skillet and simmer about 30 minutes until chicken is cooked through.
To serve, place over cooked *pasta. Add pasta to plate, Spoon sauce over pasta, then place a chicken breast on top. Just before serving place the last 4 slices of gouda on the 4 breasts and allow to melt slightly.
*I used low fat sour cream, whole wheat pasta and whole wheat flour.
Gouda Cheese is a creamy cheese it has a rich, buttery flavor, so you may not have thought about Gouda being a healthy cheese. An excellent source of calcium, it's slightly lower in fat and calories than Cheddar, but higher in sodium
Smoked Gouda Chicken
1 teaspoon olive oil
4 boneless, skinless chicken breasts
1/4 cup butter
1 clove garlic, minced
1/2 cup *flour
1/2 cup *sour cream
1 cup plain yogurt
1/4 cup chopped scallions
1 wheel smoked Gouda cheese, sliced in 1/8-inch
thick slices, divided
Heat olive oil in large nonstick skillet. Sear chicken in skillet to brown on each side. Remove chicken from skillet and set aside.
In same skillet melt butter. Add garlic and brown. Add flour and brown. Add sour cream and yogurt. Mix to make sauce. Add scallions and all except 4 slices of the gouda cheese. Simmer until cheese melts. Return chicken to skillet and simmer about 30 minutes until chicken is cooked through.
To serve, place over cooked *pasta. Add pasta to plate, Spoon sauce over pasta, then place a chicken breast on top. Just before serving place the last 4 slices of gouda on the 4 breasts and allow to melt slightly.
*I used low fat sour cream, whole wheat pasta and whole wheat flour.
Thursday, March 11, 2010
There are six cheeses you can easily incorporate into a healthy diet today let's look at Goat Cheese 5 of 6.
Goat Cheese
Also called chèvre, goat cheese can be creamy, crumbly, or semi-firm. It has a mild aroma and a strong, tangy taste. Lower in fat and calories than cheese made from cow's milk, goat cheese is high in protein. It's easily digestible, too, making it a good choice if you have lactose intolerance or dairy allergies. Avoid goat cheese if you're pregnant, as it may have bacteria that can be harmful to the baby.
Goat Cheese Salmon
Ingredients
4 salmon fillets
1/2 cup herb goat cheese
1/4 cup (naturally low calorie) honey/dijon salad dressing
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts honey/dijon salad dressing over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a
fork.
Amount Per Serving Calories: 247 | Total Fat: 16.3g | Cholesterol: 68mg
Waldorf Goat Cheese Salad
Ingredients
2 cups red leaf lettuce - rinsed, dried and torn
2 tablespoons raspberry walnut vinaigrette
1/2 cup seedless red grapes, halved
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans
Directions
1. Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top.
Calories: 266 | Total Fat: 15.4g | Cholesterol: 11mg
Goat Cheese
Also called chèvre, goat cheese can be creamy, crumbly, or semi-firm. It has a mild aroma and a strong, tangy taste. Lower in fat and calories than cheese made from cow's milk, goat cheese is high in protein. It's easily digestible, too, making it a good choice if you have lactose intolerance or dairy allergies. Avoid goat cheese if you're pregnant, as it may have bacteria that can be harmful to the baby.
Goat Cheese Salmon
Ingredients
4 salmon fillets
1/2 cup herb goat cheese
1/4 cup (naturally low calorie) honey/dijon salad dressing
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts honey/dijon salad dressing over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a
fork.
Amount Per Serving Calories: 247 | Total Fat: 16.3g | Cholesterol: 68mg
Waldorf Goat Cheese Salad
Ingredients
2 cups red leaf lettuce - rinsed, dried and torn
2 tablespoons raspberry walnut vinaigrette
1/2 cup seedless red grapes, halved
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans
Directions
1. Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top.
Calories: 266 | Total Fat: 15.4g | Cholesterol: 11mg
Thursday, February 25, 2010
There are six cheeses you can easily incorporate into a healthy diet today let's look at Cottage Cheese 4 of 6.
Cottage Cheese is one percent, two percent, non-fat, creamy or dry-cottage cheese comes in lots of varieties, yet they all share that bright white color, bumpy texture, and classic flavor. A dieter's standby, cottage cheese is low in fat and carbs but soaring in protein and calcium. The downside: it's high in sodium.
Sweet Cottage Cheese and Bananas
Ingredients
1/2 cup cottage cheese
2 teaspoons honey
1 banana, sliced
Directions
1. In a small serving bowl, stir together the
cottage cheese, honey, and banana slices. Serve or eat immediately
Cottage Cheese Chicken Enchiladas
Ingredients
1 tablespoon vegetable oil
2 lb ground tukey
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup fat free sour cream
2 cups fat free cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) whole wheat corn tortillas
2 cups shredded 2% Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Directions
1. To Make Meat Mixture: Heat oil in medium skillet over medium heat, add turkey, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Cottage Cheese is one percent, two percent, non-fat, creamy or dry-cottage cheese comes in lots of varieties, yet they all share that bright white color, bumpy texture, and classic flavor. A dieter's standby, cottage cheese is low in fat and carbs but soaring in protein and calcium. The downside: it's high in sodium.
Sweet Cottage Cheese and Bananas
Ingredients
1/2 cup cottage cheese
2 teaspoons honey
1 banana, sliced
Directions
1. In a small serving bowl, stir together the
cottage cheese, honey, and banana slices. Serve or eat immediately
Cottage Cheese Chicken Enchiladas
Ingredients
1 tablespoon vegetable oil
2 lb ground tukey
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup fat free sour cream
2 cups fat free cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) whole wheat corn tortillas
2 cups shredded 2% Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Directions
1. To Make Meat Mixture: Heat oil in medium skillet over medium heat, add turkey, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Thursday, February 18, 2010
There are six cheeses you can easily incorporate into a healthy diet today let's look at Feta Cheese 3 of 6
In Greece it was first made from sheep's or goat's milk; in the U.S. it's usually made with cow's milk. Either way, it has a salty, tangy flavor that comes from curing the cheese in brine, which makes it high in sodium. But it's still a good source of protein, riboflavin, calcium, and phosphorous-and at 74 calories per 1-ounce serving, it's diet friendly, too. Avoid feta if you're pregnant. Soft cheeses such as feta can become contaminated with listeria, a bacteria that can be transferred to the baby
Chicken, Feta Cheese, and Sun-Dried Tomato Wraps
Ingredients
2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)
* try roasted red pepper dressing it is great
Directions
1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
In Greece it was first made from sheep's or goat's milk; in the U.S. it's usually made with cow's milk. Either way, it has a salty, tangy flavor that comes from curing the cheese in brine, which makes it high in sodium. But it's still a good source of protein, riboflavin, calcium, and phosphorous-and at 74 calories per 1-ounce serving, it's diet friendly, too. Avoid feta if you're pregnant. Soft cheeses such as feta can become contaminated with listeria, a bacteria that can be transferred to the baby
Chicken, Feta Cheese, and Sun-Dried Tomato Wraps
Ingredients
2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)
* try roasted red pepper dressing it is great
Directions
1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
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