tag:blogger.com,1999:blog-21233224089993470302024-03-20T15:37:29.950-07:00Eat to Live not Live to Eat!Choosing to eat healthy foods will enhance your life. In many cases it can save your life! Many health challenges can be prevented, eliminated, or managed by making healthy choices when dining. My intention is to use this blog to give tips, recipes and menus to help you “eat to live, not live to eat”. The format of this blog is find a recipe, make it for our dinner, and if we like it - post it on this blog.Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2123322408999347030.post-73885816914619319882011-09-25T16:43:00.006-07:002012-04-02T15:40:17.518-07:00Crustless Pumpkin Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serves 6. Our grandaughter Giorgi helped me make this pumpkin pie last week. We made two of them. If you leave out the flour, it is still good, but more like pudding pie. Hmm! Wonder how I know that?!!!</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Just saying...the first pie was good....the second pie was delicious!:)</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For weight Watchers - Add 1/2 cup low fat ice cream to 1/6th of the pie and only count it all for 3 points.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGzSeuTLvT5x9DSJt4I61hEvGnc3ovu8GR5jJC_cGCeyNZ52i4jbrB3loMq1XDsDy3POppNejIhGUOTEgDM-pgQBykaw2ZIZCUYIqidt-bR9zfprbjlAZE0P3ju6jHmTsE5zRlTmuGLU/s1600/IMG_0659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGzSeuTLvT5x9DSJt4I61hEvGnc3ovu8GR5jJC_cGCeyNZ52i4jbrB3loMq1XDsDy3POppNejIhGUOTEgDM-pgQBykaw2ZIZCUYIqidt-bR9zfprbjlAZE0P3ju6jHmTsE5zRlTmuGLU/s200/IMG_0659.JPG" width="200" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> 1 1/2 cups nonfat milk <br />
2 eggs - <i style="mso-bidi-font-style: normal;">Or you can substitute eggs with 1 tbsp. Ener-G egg replacer & 1/4 cup water</i><br />
1 tbsp. cornstarch<br />
1 tsp. vanilla<br />
2 cups cooked pumpkin <br />
1/2 cup rice flour <br />
2 tsp. baking powder<br />
3/4 cup sugar <i>(I used a substitute sugar - Whey Low) </i> <br />
1/4 tsp. ginger powder<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/4 tsp. ground cloves<br />
1/2 tsp. salt</span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise during cooking but will fall back down as it cools.</span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Put the first four ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides to make sure everything is thoroughly blended. Pour into a pie pan and bake for 55 to 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is like a custard pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be undercooked.)</span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove from the oven and allow to cool. For best results, chill before eating.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div></div></div><a href="http://pinterest.com/mmcarlisle/"><img alt="Follow Me on Pinterest" height="26" src="http://passets-cdn.pinterest.com/images/follow-on-pinterest-button.png" width="156" /></a></div>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com0tag:blogger.com,1999:blog-2123322408999347030.post-80280140251042212202011-02-09T11:14:00.000-08:002011-02-09T11:44:31.972-08:00Marilynn's Southwest Chicken<div class="MsoNormal"><b><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Sometimes I create a recipe out of need! This was one of those times! I wanted a “ready to eat” casserole prepared in the crockpot for our company at dinner time. I added a bowl of corn chips, green salad, and steamed asparagus; we had an easy delicious meal. </span></u></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">(Serves 8)<br />
</span></u></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">(This is <u>oh soooo</u> good!) This was adapted from my granddaughter Tiffany’s Sante Fe Chicken – I will have her recipe on the Blog another time) </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4 boneless, skinless chicken breasts (2 1/2 lbs.) </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 - 14.4 oz can diced tomatoes with mild green chilies </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 – 14.4 can diced tomatoes with onion and green pepper</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 – 15 oz cans pinto beans </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaXKD4Osf8fXTVhHYZ1OiXorpR6yo4OK2aDMx3_K1tEaOML-rC2eNGzcWlC0TkrmqoG_9BSngEdf_zwiGQ0j8qtVo8Mc6zWMweQ5dSEZzoJw9j83LeCaMbL-UeH8blMUB16OIkO_89Yw/s1600/SOUTHWEST+CHICKEN2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaXKD4Osf8fXTVhHYZ1OiXorpR6yo4OK2aDMx3_K1tEaOML-rC2eNGzcWlC0TkrmqoG_9BSngEdf_zwiGQ0j8qtVo8Mc6zWMweQ5dSEZzoJw9j83LeCaMbL-UeH8blMUB16OIkO_89Yw/s320/SOUTHWEST+CHICKEN2.jpg" width="320" /></a><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 – 15.25 can corn </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 cup chopped fresh cilantro </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 - 14.4 oz can fat free chicken broth </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 bunch of scallions, chopped </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp garlic powder </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp onion powder </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*Salt free Szechwan seasoning (to taste)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup Basmati (Texmati white rice)</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp Garlic pepper</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, and Szechwan seasoning in the <u><a href="http://www.amazon.com/Cuisinart-PSC-350-2-Quart-Programmable-Cooker/dp/B001E5CWVU?ie=UTF8&tag=ginsweiwatrec-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span style="color: black;"></span></a></u>crockpot. Stir in basmati rice. Season chicken breast with garlic pepper and lay on top. Cook on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust seasoning. </span></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*The brand is the Spice Hunter, a spicy blend of sesame seed, garlic, inger, red pepper, brown mustard seed, coriander, green bell pepper, lemon grass, cilantro</span></div>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com0tag:blogger.com,1999:blog-2123322408999347030.post-85053104146870363772010-11-18T18:03:00.000-08:002011-02-09T18:00:43.704-08:00CROCKPOT CHICKEN & MAGNIFACENT RICE MEDLEY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal"><i> If you "like" chicken and rice dishes, you are going to <b>"love"</b> this recipe!!!</i> <br />
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Serves 6<br />
<br />
4 chicken breasts</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzkL43kUq_n5aO7tQSPa77PZZ8LguluEwpG-Mjp1yFF2HPdy8qevXIROZAth5-ECUAfjb1hUQ98rdKFZxFFTR3uElMmwiaOlDuXgc6SVLcHty_E7aCw536cuMLgev9LvYsebZuIGKgDY/s1600/chicken+and+rice3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzkL43kUq_n5aO7tQSPa77PZZ8LguluEwpG-Mjp1yFF2HPdy8qevXIROZAth5-ECUAfjb1hUQ98rdKFZxFFTR3uElMmwiaOlDuXgc6SVLcHty_E7aCw536cuMLgev9LvYsebZuIGKgDY/s320/chicken+and+rice3.jpg" width="320" /></a></div><div class="MsoNormal">4 cups chicken broth</div><div class="MsoNormal">1 can mushroom soup</div><div class="MsoNormal">1 ½ cups rice medley*</div><div class="MsoNormal">1 medium onion</div><div class="MsoNormal">2 teas. Garlic pepper</div><div class="MsoNormal">½ teas. Dehydrated garlic</div><div class="MsoNormal">½ teas. Basil</div><div class="MsoNormal">½ teas. Oregano</div><div class="MsoListParagraph" style="text-indent: -0.25in;"><cite><span style="font-family: Symbol; font-style: normal;">·<span style="font: 7pt "Times New Roman";"> </span></span></cite><b><i> </i></b><br />
<b><i>*NOTE: I used an Organic Harvest Medley of rice from SunWest, a 3.2 LB JAR: A gourmet blend of four uniquely aromatic California </i><i><span style="font-family: "Calibri","sans-serif"; font-style: normal;">rices</span></i><i>: CalMati Brown </i><i><span style="font-family: "Calibri","sans-serif"; font-style: normal;">Rice</span></i><i>, Wild </i><i><span style="font-family: "Calibri","sans-serif"; font-style: normal;">Rice</span></i><i>, sweet brown rice, and heirloom red rice. I bought it from Costco , but you can order it online from <cite><span style="font-family: "Calibri","sans-serif";"><a href="http://www.nextgenfoods.com/"><span style="font-style: normal;">www.nextgenfoods.com</span></a> On their website it is called Organic Basmati Rice Medley. </span></cite></i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u><cite><b><span style="font-family: "Calibri","sans-serif"; font-size: 12pt;">Directions</span></b></cite></u></div><div class="MsoNormal"> Place chicken in bottom of crockpot. </div><div class="MsoNormal">Add broth, mushroom soup, rice, and the rest of the ingredients. (mix lightly in crockpot with spoon)</div><div class="MsoNormal">Cook in crockpot 5 hours on High or until rice is done. Break up chicken in smaller pieces.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Dissolve 3 Tablespoons cornstarch in ½ cup of water and stir into rice mixture.</b> Cook for another ½ hour on high until mixture thickens. Add more broth if it is too thick.</div></div>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com1tag:blogger.com,1999:blog-2123322408999347030.post-46683119705361352272010-10-24T21:36:00.000-07:002010-10-24T21:36:55.919-07:00Italian Crock Pot Chicken and Potatoes<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">If someone asks<i> "Hey, what's for dinner!</i>" and your answer is<i> "Italian crock pot chicken and potatoes"</i>, you will have a happy person! This easy recipe is absolutely delicious!</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRSWZfxf0zrsJFDu-_EFUdZOtWKKDwycVPSsOpjeWwAA4r1Fz1hBAA1EdHiU4UQq_YchlcdbAjWZDihKAfJEFqpnTAJRXUu8oJsOXoKAyOPM5i7lZxMjDXxs2T8xHjEeXx4Fc5Qa44kc/s1600/Italian+crock+pot+chicken+and+potatoes+in+pot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRSWZfxf0zrsJFDu-_EFUdZOtWKKDwycVPSsOpjeWwAA4r1Fz1hBAA1EdHiU4UQq_YchlcdbAjWZDihKAfJEFqpnTAJRXUu8oJsOXoKAyOPM5i7lZxMjDXxs2T8xHjEeXx4Fc5Qa44kc/s320/Italian+crock+pot+chicken+and+potatoes+in+pot.jpg" width="320" /></a></div><ul type="disc"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaREuftzgJkaWschq2BOFJvjyyyeMjdrM1awnJldovRLPQe8jYHhZvTy6TO8MbUQYIjwdOzDMaLN8y0IlgcKiJUgA2sZzuXcc3AXdUaNJx2pWtLmavpWNQcYW4JVHqg0f2FKI-dPe39lU/s1600/italian+on+plate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaREuftzgJkaWschq2BOFJvjyyyeMjdrM1awnJldovRLPQe8jYHhZvTy6TO8MbUQYIjwdOzDMaLN8y0IlgcKiJUgA2sZzuXcc3AXdUaNJx2pWtLmavpWNQcYW4JVHqg0f2FKI-dPe39lU/s320/italian+on+plate.jpg" width="213" /></a>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">10 boneless, skinless chicken thighs </span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1cup Italian salad dressing </span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ teas marjoram</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ teas rosemary</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ teas basil</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ teas oregano</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ teas dehydrated garlic</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 teas garlic pepper</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 ½ cups grated Parmesan or Romano cheese (I used a pkg. of shredded Parmesan, mozzarella and provolone</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6 large red potatoes, (scrub and cut out the eyes) cut into wedges</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ C water</span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 T cornstarch</span></li>
</ul><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place chicken in bottom of slow cooker. Sprinkle with half of the Italian dressing, half of the spices and half of the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on low for 6-8 hours. (When I made it, it was done in about 6 ½ hours.) Remove chicken & potatoes. To thicken sauce: Dissolve the cornstarch into ½ cup water and stir into the sauce in crock pot. Cook on high for 15 minutes to thicken - stirring occasionally. Pour over the top of chicken & potatoes or serve separately. Enjoy!</span></div>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com0tag:blogger.com,1999:blog-2123322408999347030.post-88160372747048370472010-10-18T20:23:00.000-07:002010-10-19T20:19:22.478-07:00Crock Pot Lasagna or Not?<div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This Lasagna is easy and versatile! Not just a crock pot recipe! I had no idea! The other Mrs. C fixed it in a 2 quart casserole in her convection oven. Our daughter Mrs. K fixed it in a 9 x 13 dish in her oven. </span><span style="font-size: 14pt;"> Live and learn!!! </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">See NOTE. </span></div><div class="MsoNormal"><br />
<i><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">HINT: You may assemble the lasagna 24 hrs. ahead and refrigerate it until cooking time. No need to cook the the lasagna noodles before assembling the recipe! They cook while in the crock pot or oven!</span></i><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">CROCK POT LASAGNA or Not – serves 6-8 <i>Any leftovers are delicious!</i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 pound uncooked lean ground beef (with 7% fat) </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 small onion, chopped </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbubkxi4EXumzU3OmpVq8rmFTF0rQsjlAadg0uOlBI27dHq_VkTU6XDBGSBOk7H9ePcwKIgyeKgtrbXqe8a5sRherH3xLyawRdlXv2ZMw9mAZQzsdsNWYGq7-_u56NVP9TntsYs-jJeNk/s1600/crock+pot+lasange.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbubkxi4EXumzU3OmpVq8rmFTF0rQsjlAadg0uOlBI27dHq_VkTU6XDBGSBOk7H9ePcwKIgyeKgtrbXqe8a5sRherH3xLyawRdlXv2ZMw9mAZQzsdsNWYGq7-_u56NVP9TntsYs-jJeNk/s320/crock+pot+lasange.jpg" width="320" /></a><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 medium garlic clove, minced OR ½tsp Dehydrated garlic</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp garlic pepper</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">28 oz. can of crushed tomatoes</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 </span><span style="font-size: 14pt;">½</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> 15 oz. canned tomato sauce</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 tsp table salt </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp dried oregano </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 tsp dried basil </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4 tsp crushed red pepper flakes, or to taste </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 ½ cups nonfat cottage cheese</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 cups shredded parmesan cheese, divided </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6 dry lasagna noodles, no-cook </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3 cups fresh chopped spinach (chopped coarsely)</span></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Instructions</span></b></div><ul type="disc"><li class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Heat a large skillet over medium-high heat. Spray with non stick cooking spray<b>. Add</b> 1 Tablespoon olive oil. <b>Add</b> onion and garlic and sauté until slightly translucent, then <b>Add</b> ground beef; sprinkle with garlic pepper; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.</span></li>
<li class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Meanwhile, in a medium bowl, stir together cottage cheese and 1 cup of parmesan cheese. </span></li>
<li class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of cottage cheese mixture, then <b>Add</b> 1 ½ cups of chopped spinach. Repeat with another layer and finish with remaining 1/3 of beef mixture.</span></li>
<li class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cover slow cooker and cook on low setting for 2 ½ hours. Remove cover; turn off heat. </span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Sprinkle 1cup cheese over lasagna. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. </span></li>
</ul><div class="MsoNormal"><b><i><span style="font-size: 14pt;">NOTE: If you need to cook the lasagna quicker, spray a 9 x 13 pan with non stick spray. Fill with ingredients, following the recipe directions. Cover and bake in 375 degree oven for 1 hr. Sprinkle 1 cup parmesan cheese over the top and put under the broiler until cheese melts. Let set for 10 minutes to let lasagna firm up.</span></i></b><br />
<br />
<br />
<div class="MsoNormal"><b><i><span style="font-size: 14pt;">OR IN CONVECTION OVEN: Spray a 2 quart casserole with non stick spray. Fill with ingredients, following the recipe directions. Cover and bake in 350 degree convection oven for 45 minutes. Sprinkle 1 cup parmesan cheese over the top and put under the broiler until cheese melts. Let set for 10 minutes to let lasagna firm up. Picture below.</span></i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ickz34V-2CZkHRrfcw18F98iytDzyWl5uIbDt6-eVp2lAHd5UWTwP9QnvC-naDAiJ-2U-D5f72Q_9A3CCCZ7CEXAIoJMXseAEtTJ5dYxvSPrkVSA-6QzeFXTSwkApgrQPV-I-wJT1YU/s1600/best+crockpot+lasagna+by+K.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ickz34V-2CZkHRrfcw18F98iytDzyWl5uIbDt6-eVp2lAHd5UWTwP9QnvC-naDAiJ-2U-D5f72Q_9A3CCCZ7CEXAIoJMXseAEtTJ5dYxvSPrkVSA-6QzeFXTSwkApgrQPV-I-wJT1YU/s320/best+crockpot+lasagna+by+K.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div></div></div><ul type="disc"></ul>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com2tag:blogger.com,1999:blog-2123322408999347030.post-4910473308901841552010-10-07T19:59:00.000-07:002011-03-24T17:00:44.254-07:00Roast Chicken - yum! While it is cooking you will enjoy the aroma!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal"><span style="font-size: 14pt;">Roast Chicken with Gravy</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;">After seeing a recipe for roast chicken in a cookbook, I had to roast a chicken!!! I told Mr. G that I had to go to the store and get a whole chicken to roast for our dinner! It must have sounded good to him too, as we were on on our way within minutes!</span></div><div class="MsoNormal"><br />
<span style="font-size: 14pt;">This will become a dinner favorite; it was delicious.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;">Following is the recipe: </span></div><div class="MsoNormal"><span style="font-size: 14pt;">1 5 1/2 lb. chicken</span></div><div class="MsoNormal"><span style="font-size: 14pt;">½ onion cut in quarters</span></div><div class="MsoNormal"><span style="font-size: 14pt;">1 teaspoon dried rosemary leaves (crushed)</span></div><div class="MsoNormal"><span style="font-size: 14pt;">1 teaspoon dried thyme leaves (crushed)</span></div><div class="MsoNormal"><span style="font-size: 14pt;">6 garlic cloves, peeled</span></div><div class="MsoNormal"><span style="font-size: 14pt;">2 cups low sodium chicken broth (divided)</span></div><div class="MsoNormal"><span style="font-size: 14pt;">Juice of 1 lemon</span></div><br />
<div class="MsoNormal"><span style="font-size: 14pt;">Preheat oven to 400 degrees</span></div><div class="MsoNormal"><span style="font-size: 14pt;">Spray roasting pan with nonstick cooking spray. Remove the giblets and neck from body cavity. Rinse the chicken under cold running water and pat dry with paper towels.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;">Crush the dried rosemary in your hands by rubbing them together and then rub them inside the chicken cavity. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO6OXA0CE4_eXkhlgTMXutNiFW1yDSfHrUIFlUgcX7QpKLz2pgij8WeqDvqeetPWkZpC4KqfLFJVsBnMCfBSImu2r1AQqeFDR5ukH8Pb2OqTYomJzFAQz6VDC3hutYb2IJdKLsJK767g/s1600/roast+turkeysep010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO6OXA0CE4_eXkhlgTMXutNiFW1yDSfHrUIFlUgcX7QpKLz2pgij8WeqDvqeetPWkZpC4KqfLFJVsBnMCfBSImu2r1AQqeFDR5ukH8Pb2OqTYomJzFAQz6VDC3hutYb2IJdKLsJK767g/s320/roast+turkeysep010.jpg" width="320" /></a><span style="font-size: 14pt;">Fill the cavity of the chicken with 6 cloves of garlic and onion. Place the chicken in the roasting pan breast side up - roast uncovered. Place a meat thermometer into thickest part of thigh before you put the chicken in the oven. Sprinkle garlic pepper liberally over top of chicken. Roast the chicken for 30 minutes; pour the broth and juice from lemon over the chicken. Reduce the oven temperature to 325 degrees. Cook about 1 to 1 1/2 hours or until thermometer registers 180 degrees.</span></div><div class="MsoNormal"><span style="font-size: 14pt;">When done - Transfer the chicken to a cutting board, remove garlic and onion. Let stand for 15 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;">GRAVY </span><br />
<span style="font-size: 14pt;">Pour drippings from chicken into a medium saucepan. Dissolve 3 tablespoons of cornstarch into one cup low sodium chicken broth. (Stir briskly with wire whisk until dissolved.) then <b>Add</b> to drippings in pan and stir with a wire whisk until gravy thickens. If it is too thick, add more broth.</span></div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YDY0pfSv5WgJa3-xjh_ZnokbYv5JgBUcdx2SCGpVFY-cxowfHCRZidk2Gv_kQcmC-ciPUrDnczFy8JQbYlW_wEc3Y0a60tkvALFGSKJm-uANOGc9DeK17StAv-fnvC6fHqUWSuQSAuY/s1600/roast+turkey+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YDY0pfSv5WgJa3-xjh_ZnokbYv5JgBUcdx2SCGpVFY-cxowfHCRZidk2Gv_kQcmC-ciPUrDnczFy8JQbYlW_wEc3Y0a60tkvALFGSKJm-uANOGc9DeK17StAv-fnvC6fHqUWSuQSAuY/s200/roast+turkey+plate.jpg" width="200" /></a></div><span style="font-family: "Calibri","sans-serif"; font-size: 14pt;">Carve the chicken and serve with gravy. This is good served with rice. Enjoy!</span></div>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com2tag:blogger.com,1999:blog-2123322408999347030.post-31108947118906336122010-10-02T15:26:00.000-07:002010-10-03T17:10:06.392-07:00Does a chilly day mean Chili? Or does it mean Chilly Day Chili?<span id="goog_551703014"></span><span id="goog_551703015"></span>When we get a fall day that has a chill in the air, I begin to think of making chili for dinner!<br />
This is a chili that is very easy to make.<br />
<br />
Chili made my way – my recipe. Serves 8-10<br />
Easy Chilly Day Chili:<br />
Saute ½ chopped onion in 1T of olive oil<br />
ADD and Brown 1 and ½ lbs. of lean ground beef or ground turkey.<br />
Sprinkle garlic pepper liberally over meat along with *2 t chili powder. <br />
*(or to your taste)<br />
<br />
Put in slow cooker (crock pot) and add the following:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DUIo92_vRhbwzwKt6HuvpWF3T4vsiITp0oV-C3EJE17pwMdOOrVUTfRhCrN3Ps7r21Q08qk2dTQAoLjbipUImMHZyN-q7sx6Ny6xAe2zHcfhLkvHFDjFFxmjq-107k7HXnHXLVWgg_g/s1600/SEP2010+chili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DUIo92_vRhbwzwKt6HuvpWF3T4vsiITp0oV-C3EJE17pwMdOOrVUTfRhCrN3Ps7r21Q08qk2dTQAoLjbipUImMHZyN-q7sx6Ny6xAe2zHcfhLkvHFDjFFxmjq-107k7HXnHXLVWgg_g/s320/SEP2010+chili.jpg" width="320" /></a>(3) 25 oz. cans of organic kidney beans<br />
(drain liquid from 1 can)<br />
(1) 14.7 can if medium organic chili<br />
(1) 16 oz. jar of mild salsa<br />
(1) 14.5 can of green beans<br />
(Sometimes I add 1 small package of frozen corn.)<br />
Cook on Low for 5 hrs.<br />
<br />
• If you want to serve it quicker, you may prepare this in a large skillet: After you have browned the meat, ADD the rest of the ingredients, stir to mix and heat on medium until heated through..<br />
<br />
4 servings<br />
• To make fewer servings, sauté 1/2 onion in 1T olive oil, ADD and brown ¾ lb. of meat, sprinkle with garlic pepper and *1 t chili powder, 3 small cans of beans (drain liquid from 1 can), 1 can of medium chili, ¾ jar of salsa and possibly leave out the green beans. No matter how I make it – it always tastes good!<br />
*(or to your taste) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_R4qKcpzr0xqihGwNYujqX7zE_XrMIR7CBib0mfA3aaL_4MyGmP4Eo9bWIMizHU9vXjPc1Yx39efZCZuY_uODweqYzmxzjo7RsMkkFBMiSxv-tMVko84G_cP0D6h2aA8L5-lchA5JNk/s1600/SEP2010+chili+on+plate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_R4qKcpzr0xqihGwNYujqX7zE_XrMIR7CBib0mfA3aaL_4MyGmP4Eo9bWIMizHU9vXjPc1Yx39efZCZuY_uODweqYzmxzjo7RsMkkFBMiSxv-tMVko84G_cP0D6h2aA8L5-lchA5JNk/s320/SEP2010+chili+on+plate.jpg" width="320" /></a></div><i>Mr. C eats his chili with the juice, but I like to take it out of the crock pot/skillet with a slotted spoon and eat it without the juice. And I always have cottage cheese with it, and of course a green salad.</i>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com0tag:blogger.com,1999:blog-2123322408999347030.post-41058892334346035782010-09-06T12:50:00.000-07:002010-09-06T16:40:50.760-07:00Vegetarian Quiche - You left out the cheese! Really? In a quiche?<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal">You left out the cheese! Really? In a quiche? How do you do that! Well, I did - and actually it was still pretty good. I made it for dinner for 3 of my granddaughters; Mr. C and I. We rated it using a scale of 1 to 5, with a 5 being the highest rating. We thought it was a little bland, but still gave it a 4 or 4.5. Thinking about it the next morning - I had a picture in my mind of a package of grated cheese! And then realized I had forgotten it! So I made it again the next night for dinner for Mr. C and I - this time I forgot the green onions, but remembered the cheese. Mr. C and I gave it a 5 anyway, but next time I will put in the green onions too.<br />
My granddaughter Tiffany made this quiche for her sister Tricia's birthday breakfast. The recipe posted here is my low fat version.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqP2zas-IsGgTsq7Y33xAcqvQpOiHCSINULWtH_GlMTQC0DPWhUFIu9EcKXzhPJjtyHU9Ft_ttg9uqcWJaEhkZLG24bMuiRMLJi0R5MlDlr0fjABaDzu6XZMW9e1LO8imxSdC4DvPrn0/s1600/IMG_0062tablesettingsep610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqP2zas-IsGgTsq7Y33xAcqvQpOiHCSINULWtH_GlMTQC0DPWhUFIu9EcKXzhPJjtyHU9Ft_ttg9uqcWJaEhkZLG24bMuiRMLJi0R5MlDlr0fjABaDzu6XZMW9e1LO8imxSdC4DvPrn0/s320/IMG_0062tablesettingsep610.jpg" /></a></div><br />
<br />
<br />
Following is the recipe:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 (10oz) pkg. frozen chopped spinach, thawed</div><div class="MsoNormal">1 bunch green onions, finely chopped (use from white parts up to about half way)</div><div class="MsoNormal">2 whole eggs, 2 egg whites, beaten</div><div class="MsoNormal">1/4 t salt and 1/4 t of pepper </div><div class="MsoNormal">1 (16oz) pkg non fat cottage cheese</div><div class="MsoNormal">1 1/2 cup shredded low- fat mozzarella cheese</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 325. Spray 9 inch pie dish with Pam spray.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Stir all ingredients together. Pour mixture into prepared pan. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake, uncovered, in oven for 45 minutes. Remove from oven and sprinkle with finely crushed croutons. Then continue to bake for 15 more minutes or until eggs are set. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><br />
<br />
<br />
<br />
<br />
Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com2tag:blogger.com,1999:blog-2123322408999347030.post-813343943650297442010-09-03T20:54:00.002-07:002012-04-02T15:24:33.091-07:00We have choices to make every day about the foods we feed our body –<div dir="ltr" style="text-align: left;" trbidi="on"><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CMARILY%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><b><u><span style="font-size: 12pt;"></span></u></b><span style="font-size: 12pt;"> We have choices to make every day about the foods we feed our body – we can either eat high fat “zero” nutrition foods that tear down health or choose foods that will build health. One article I read called foods that build health “preventative nutrition”. My first experience with this concept was twenty-two years ago when I was diagnosed with Multiple Sclerosis. The Doctor suggested I go on a low saturated fat diet to control it and prevent further damage. I have followed the diet through the years. I have had a strong desire to encourage others to use preventative nutrition and possibly escape the illnesses that come with poor eating habits. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt;">If you have dealt with the ravages of illness, you may have a commitment to follow a good diet, but need some encouragement. If you are free of any health challenges right now consider yourself blessed! If you haven’t started eating a healthy diet – start now! Practice preventative nutrition.<o:p></o:p></span></div><div class="MsoNormal"><i><span style="font-size: 12pt;"> I have always enjoyed perusing through cookbooks. When I started looking for low-fat, healthy recipes, it became a game to see how many recipes I could find in a cookbook that would qualify. Usually I end up making some changes in the recipe. Many times there are only a few recipes in a cookbook that interest me. So the format of this blog is to find a recipe, make it for our dinner, and if we like it - post it on this blog. <o:p></o:p></span></i></div></div><br />
<a href="http://pinterest.com/USERNAME/"><img src="http://passets-cdn.pinterest.com/images/follow-on-pinterest-button.png" width="156" height="26" alt="Follow Me on Pinterest" /></a>Marilynnhttp://www.blogger.com/profile/13709622456723691563noreply@blogger.com2