Showing posts with label #recipe. Show all posts
Showing posts with label #recipe. Show all posts

Wednesday, September 28, 2016

SOUP DAY

Here in North Texas, the temperatures have run in the upper nineties through most of September. Saturday evening, God sent six inches of rain on Wichita Falls, ushering in a cold front. Yesterday, our high was 75 degrees. It felt wonderful.

For one who works at keeping my weight under control, the cooler temperature offered two special advantages.

1. It was cool enough to take a nice neighborhood walk in the afternoon.

 All summer, I only had two options for exercise: a)swimming in our backyard pool, or b) doing inside exercises such as DVDs, line dancing class, or riding my stationery bike. Those are good. Those are profitable. Those are beneficial. However, I love a nice walk in the neighborhood, or the walkway of Lucy Park (a big city park), or a hike around a small in-city lake (Sikes Lake between a museum and our university).

Thank you, Lord, for a cooler day. Though it warms back up today, I hear we're in for another cooler day this weekend. I love autumn.

2. Cool weather makes us hungry for a soup day.

Consider the ravens: for they neither sow nor reap; which neither have storehouse nor barn; and God feedeth them: how much more are ye better than the fowls? Luke 12:24


“….our sufficiency is of God.” 2 Corinthians 3:5

 When God placed man in the garden, He provided good food and great beauty. When we awake to our need to lose weight, God doesn't require we give up all good-tasting food. He supplies our sustenance and makes it desirable. When it's turning cooler, I love soup. Everywhere I go I find pumpkin-flavored ice cream, muffins, waffles, or other options. Fall is the time for pumpkin.
 
How about pumpkin in soup? Here's a pumpkin-flavored soup that is easy to make, low-calorie, and tasty. Pen-L Publishing will be releasing my Divine Dining Weight Controllers Workbook  the end of this year. This recipe is included in the upcoming workbook.
 
 
 
Chicken Tortilla Soup
Divine Dining: 365 Devotions to
Guide You to Healthier Weight and
Abundant Wellness
 
 
1 lb. chicken breast
Vegetable spray
3 cans fat free chicken broth
1 cup chopped celery
½ cup white or yellow onion
3 small cans of green enchilada sauce
1 15 oz. can pumpkin
1 can whole kernel corn
 
Spray bottom of Dutch oven or 5 qt. pot with vegetable spray
Chop chicken in small bites.
Add chopped onion.
Brown in the pan until chicken is no longer pink and onion is browned.
 
Add broth and celery and bring to a boil.
Turn down burner and simmer for 5-10 minutes.
Add enchilada sauce and pumpkin and simmer for 10-15 more minutes.
 
Optional: Serve with 1 T. shredded 2% Mexican cheese and 15 baked tortilla chips.
 
Makes 4 servings of 1 ½ cups each.
 
Watch for the release of the workbook. Plan to start your own weight loss class or work your program at home by yourself. 
 
Let me know if you try this recipe for a SOUP DAY!
 
 

Wednesday, August 17, 2016

Lettuce & A Recipe

Varieties of lettuce at the Betty Ford Alpine Gardens
How many of you really like lettuce? Do you long for the leafy green color of crunchy texture? What about the taste? What does it taste like?

I don't like or dislike it. I can truthfully say I've never craved lettuce. The taste is so mild as to be non existent. Yet, lettuce adds an important element to healthy eating.

Watching our weight would sure be difficult without lettuce. Lettuce is the basis for most salads. It fills us up, and adds needed fiber.

Last summer, while visiting my daughter and son-in-law in Aurora, Colorado, we took a day trip to Vail that included a tour of the Betty Ford Alpine Gardens. I highly recommend the trip. There, I learned some new things about lettuce.

In 1920 ranchers in Gore Creek Mountain Valley near Vail discovered that lettuce grew better above 7000 feet elevation. For years, that area produced most of our lettuce. Interesting.


Varieties of Lettuce:

1. Iceberg - the most common
2. Bibb Lettuce - extra small
3. Boston - loose leaves
4. Green leaf - no head, more perishable
5. Red Leaf
6. Romaine - the most nutritious


The greener the leaves, the more vitamins and minerals in the lettuce.


The entrance to the Betty Ford Alpine Gardens

Average nutritional make-up of lettuce:
1 cup
calories                     5
carbohydrates           1 g
fat                             0.05


No, I don't really like lettuce, but it's a food addict's best friend.

Here's a recipe you might want to try:



Summer Lunch Salad
 
 
 
3 cups red leaf lettuce
 
1 cup spinach
 
4 T. red peppers
 
6 grape tomatoes, halved
 
1 peach cut-up
 
2 Splenda or Trivia packets
 
1 T. peanuts
 
2 T. fat free ranch dressing
 
1 t. olive oil
 
to complete the above salad, add 3 oz. grilled chicken, 4 oz. lobster bites, 3 oz. lean ham, or 2 chopped up boiled egg.
 
***Trivia tip about lettuce
 
Lettuce is a member of the sunflower family. When you travel through eastern Colorado, the sunflower fields are gorgeous.
 
Thank you, God, for lettuce.
 
 

Wednesday, June 29, 2016

Need a New Recipe?

Do you need a couple of new ideas of something good but low-fat to serve at a summer meal?
 
 
 
3 Ingredient Pancakes

 
 
 
1 serving = 3 Weight Watcher Points
 
1 mashed banana
1/4 c flour
1/8 c egg whites
 
 
Mix all together and cook in a hot skillet sprayed with vegetable oil spray.
 
Top with Smart Spread and sugar free syrup
 
 

 

Baked "fried" okra
 

 
2 servings = 3 WW points per serving
 
1 cup fresh or frozen plain okra
1/4 cup egg whites
1/2 cup corn meal
 
Dip okra in egg whites and then over into corn meal.
Spread across oven-safe cookie sheet.
Broil in oven until browned and crispy.
 
 
 
 
When you make them, let me know what you think?
 
 







Don't forget to journal your day. Writing helps weight loss the Divine Dining way.
 


Saturday, May 28, 2016

An Easy Summertime Meal

In North Texas, it's been hot this week. We're wetter than usual. Praise God! But, when the days reach the upper 80s and lower 90s and the humidity is high with the constant threat of thunderstorms, it's uncomfortable.

With summertime comes the need to keep the oven off if at all possible. We grill outside some, but I'm always looking for meals that cool me, don't heat the house, and that tastes good.

Salads are the perfect answer, but my husband detests salad of any kind except this one. Thank you, Jesus. Charles loves this meal almost as much as I do, and it meets the criteria.

1. Cools me to eat it
2. Doesn't heat the house much
3. Tastes wonderful
and of course,
4. My husband will eat it.
also for a recovering compulsive overeater like myself,
5. It's light and healthy.


Taco Salad
 
 
1 pound ground 93% lean white turkey
My dinner last night
Cooking oil spray
1 packet McCormick mild taco seasoning
3/4 cup water
shredded lettuce
diced tomatoes
4-5 jalapeno pepper slices
1 oz. Tostadas multi-grain chips
2 T. shredded 2% pepper jack cheese
2 T. light sour cream
salsa to taste
 
 
Spray a skillet with cooking spray.
Chop up the meat into the skillet and cook until browned.
Stir in seasoning packet and water.
Cook over low heat for 10 minutes to blend flavors.
 
Set out all the other ingredients on the table.
Each person should have a big, open bowl instead of a plate.
Now, each is free to add all or some of the ingredients as they desire.
 
Serves 4
 
If you follow the Weight Watcher plan, this recipe is 11 pointsplus.
 
Changes you can make:
McCormick has a regular and a mild seasoning packet.
 
Why McCormick? It doesn't have to be, but it was the only one I found that listed sugar as the 10th ingredient. Some have it 2nd. Read the label.
 
Lucerne, and other cheese makers, offer Mexican blend cheese, or you might find and prefer a fat free cheese to lower points.
 
Why Tostados multi-grain chips?
I like them. They're only 3 pointsplus for an ounce. If you find others tortilla chips that are comparable, super.
 
If you prefer, lean ground beef can be substituted for turkey.
 
 
Well, this is my easy, healthy, summertime meal. What's yours?



Wednesday, May 11, 2016

What's Your Favorite Healthy Recipe?

Foodies search for new recipes like an archeologist digs for history. All my adult years, I suffered from food addiction, gaining and losing weight with each season, until I reached two hundred fifty pounds and cried out to God in desperation.

The Lord healed me emotionally. My weight went down, and I learned to maintain the hundred pound loss. How? A total change of mindset.

For a food addict to maintain a loss, we must
1. change the way we look at food
2. change the way we look at ourselves
3. change the way we look at God.

During the last twenty healthy-eating years, I learned to make many new recipes that add spice to my eating.

If you're a food addict or a compulsive overeater, I wrote two books that might help.

1. a women's fiction: Worth Her Weight
2. a devotion book: Divine Dining: 365 Devotions to Guide You to Healthier Weight and Abundant Wellness.


 
The recipe below might’ve been one enjoyed by the heroine of Worth Her Weight my inspirational women’s fiction. Lacey faces a food addiction that only God can heal. A good friend brings her a casserole, a salad, and a dessert, hoping it’s something Lacey might eat and stay healthy with during a traumatic time in her life. The reader will find those recipes at the end of the book.
 

Black-Eyed Pea Casserole

 
Black-Eyed Pea Mixture:

 

1 lb. 93% lean ground beef

Onion to taste

Green pepper to taste

2 16 oz. cans black-eyed peas, drained

1 10 oz. can Rotel tomatoes

1 t. salt

1 t. sugar

½ t. pepper

¼ t. garlic powder

 

Brown ground beef in skillet.

Drain.

Stir in onion & green pepper, cook until tender

Add remaining ingredients.

Bring to a boil then reduce heat & simmer for 20 minutes

 

 

Cornbread:

 

3 / 4 c corn meal

2 heaping T. flour

1 / 2 t. salt

1t. sugar

1 t. baking powder

1/8 t soda

Mix dry ingredients

Add 1 T. canola oil

 

Put 1 egg in 1 cup measuring cup & then fill the rest of the way with buttermilk

 

Fold milk/egg mixture into dry ingredients.

Use oil spray for pan before adding mixture.

Cook at 350 degrees for 20-25 minutes

Slice into 8 pieces.

 

Pour one-sixth of black-eyed pea mixture over 1 piece of cornbread.

 

This gives you 6 servings of black-eyed pea casserole.

 

 For further help, watch for the soon release of Divine Dining Weight Controllers Workbook. Not only will this book give fourteen classes with questions to answer, memory work to do, and a suggested eating plan, but it gives extra recipes at the end for the bored food addict.

 

Now it's your turn. What's your favorite healthy recipe? Leave it in the comments section below.