Category Archives: healthy

LOW CARB THURSDAYIf you’ve read my recent posts or my recent Facebook posts, you know that we are in the middle of a major change in our lives.  We are pulling up our roots here in Florida and heading back to Kentucky.  It seems like every day there’s something else that has to be done, and it’s wreaking havoc with my cooking and blogging, and more importantly, with our diet.  Last night, I decided enough was enough.  We needed some healthy homestyle food.  Always so much better!  We have eaten real food for so long that this grabbing a sandwich or fast food on the go is not something we like anymore.  We needed some fresh green veggies, and this hit the spot.

GARLIC SAUTEED KALE

1 lb kale, chopped, stems removed

3 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 C vegetable stock

pinch of Kosher salt

freshly ground black pepper, to taste

red wine vinegar, to taste

 

 

Heat olive oil over medium heat.  Add garlic and turn heat to high.  Pour stock into pan and add kale.  Cook, stirring,  until  tender.   Season  with salt, pepper, and vinegar.

Calories:                     178

Total Fat:                      11 grams

Saturated Fat:             1.5 grams

Protein:                          6 grams 

Total carbohydrates:    18 grams

Sugar:                            0 grams

Fiber:                           3.5 grams

music to cook by

Until next time, Happy Cooking!  : )

 

“Sooner or later we’ve all got to let go of our past.”  - Dan Brown 

LOW CARB CHILI

Recently, someone asked me if I had any low-carb recipes to post.  I knew that within this library of cookbooks I could find something, and if all else fails, old recipes can always be changed.  I’m going to try to start posting at least one low-carb recipe a week (key word: TRY).  It wouldn’t hurt us to eat a little healthier around here, so I welcome the challenge.  While I’m doing this, I’m going to look at going back to a lower fat menu as well.  Low carbs will help us lose weight, and because of my family’s coronary history, it would be nice if we slowed down on clogging the ol’ arteries. I’m not saying we’ll change our entire diet or my entire blog, but even the occasional change will help a bit.  Hopefully this new leaf will last longer than the time I tried vegetarianism.  I think I made it 24 hours. 

I found this recipe in a Weight Watchers cookbook left over from one of my good intentions a few years ago. As usual, I made a few changes.  Some were necessary because of what I had vs. what their recipe called for, and some were just because it suited me.  And I omitted the carrots (yes, I said carrots!) from their recipe because I believe that putting carrots in chili is culinary blasphemy.  If you want the carrots, feel free to put them back in.  Just don’t tell me about it.   : )

The changes I made didn’t make a huge difference in the calories/carbs/fat per serving, and I didn’t worry about the fiber, protein, sodium, or cholesterol count.  One change at a time…..

LOW CARB CHILI

adapted from “The Weight Watchers Complete Cookbook & Program Basics, 1994

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil
1 c onions, diced
1/4 c green bell pepper, diced
2 cloves garlic, diced
1/4 tsp jalapeno pepper, minced, no seeds
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano, dried
1 tsp Goya® Adobo con pimiento
pinch of salt
black pepper to taste
2 lean cubed steaks, chopped into small chunks
1 – 14 oz. diced tomatoes
1 – 32 oz. pinto beans
1/4 c water
1/4 c cilantro, chopped
In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.

 Each serving:  35g Carbohydrates

MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

Take care of your body. It’s the only place you have to live. – Jim Rohn

SUMMER VEGETABLE MEDLEY

Recently, one of my husband’s friends went to a farm co-op to buy produce.  There, you buy vegetables by the case.  Since he had more than he could use, he shared with us.  It was great and I appreciated it, (who doesn’t appreciate free food, especially fresh produce?), but there was so much I had to get creative to use it all before it ruined.  Every time I see food spoilage, I have a flashback to childhood:  ”Starving children in __(pick your favorite Third World country) would love to have that…..”.  So I cannot let food spoil with a serious guilt trip.  This side dish was the most recent result.

SUMMER VEGETABLE MEDLEY
2 crookneck squash, chopped (medium chunks)
1 bell pepper, chopped (I had an orange bell pepper, but it really doesn’t matter)
1 onion, chopped
1 clove garlic, minced
LAWRY’S® Seasoned Salt  
2 Tbsp. extra-virgin olive oil

Heat oil in skillet.  Add vegetables.  Season with LAWRY’S® Seasoned Salt to taste.  Saute until vegetables are tender.

Easy, right?  That’s one of the reasons I liked it.  It also tasted good and was  healthy.  Yay!

MUSIC TO COOK BY

I think I may have posted this song before, but I really like it!  Enough said….

Until next time, Happy Cooking!  : )

A friend never defends a husband who gets his wife an electric skillet for her birthday. -Erma Bombeck