CornDog Muffins
Posted on October 16, 2011I got this great idea from a blogger friend and had to try it immediately, because last time I thought one of her ideas was great, it was FANTABULOUS!!!! 
Now, I tweaked the recipe because my family eats gluten and (refined)sugar free. When the girl is at school or away from the house, she eats what she wants, but at home, she mostly eats the way the hubs and I eat, which is gluten and (refined)sugar free.
The hubs had to go out and get hot dogs, though because I don’t usually buy them. He bought turkey hot dogs that don’t have any preservatives or artificial flavors and junk in them, cause that’s how we roll, but you can use whatever your favorite is. My friend says you you can use ham, too if you want!! I used hot dogs, because the idea is that they are supposed to taste like a corn dog!!
Don’t they look AMAZING??
CornDog Muffins (Source)
What you’ll need:
- 1 1/2 cups white cornmeal
- 1/2 cup soy flour
- 1/4 cup splenda
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 hot dogs, chopped
- 1 1/2 -2 cups shredded cheddar cheese
- 1 cup buttermilk (if you do not have buttermilk substitute 1 tablespoon vinegar + enough milk to make one cup liquid)
- 1 large egg
- 5 tablespoons butter, melted, cooled slightly
What to do:
- Preheat oven to 375°. Spray a 12-cup muffin tin with non-stick spray.
- In large bowl mix together cornmeal, flour, splenda, baking powder, salt, hot dogs and cheese.
- In medium bowl whisk together buttermilk, honey and egg. Whisk in melted butter. Pour into flour mixture and stir just until incorporated.
- Using an ice cream scoop, divide batter evenly among the twelve muffin tin cups.
- Bake for 12-15 minutes or until a tooth pick inserted into the center comes out clean.
- Allow to cool slightly, then serve with ketchup, mustard, or honey.
- Store leftovers in the refrigerator and warm in the microwave for a quick lunch, dinner or afternoon snack.
We loved these and I will definitely be making them again! If you try them, please make sure you come by and let me know (you can click on the source link to see the original recipe to try it out) how you like them!!!
As always friends…
Yum-Yum!
Posted on October 13, 2011I was looking for a really good recipe to share with y’all today and I came across this:
Doesn’t it look divine? Yeah,I though so, too!! It’s called Quick and Easy Cilantro-Lime Broccoli Slaw. It’s bright and Light and Oh so Yummy!!
Quick and Easy Cilantro-Lime Broccoli Slaw
What You’ll Need:
- 1 bag broccoli cold slaw mix
- fresh cilantro, chopped
- lime juice, fresh or bottled
- a generous amount extra virgin olive oil
- ground coriander, to taste
- cumin, to taste
- agave to taste, or honey
What to do:
- Mix all ingredients in a large bowl.
- Taste and adjust seasonings.
- Allow to sit overnight before serving, for optimal flavor.
- Can stay in refrigerator for several days.
If you try this, make sure you come back and let me know how you like it, or if you tweaked it to your liking!! And as always…
On the Fly Chicken Chili…
Posted on October 11, 2011Yesterday I needed something quick and easy to throw together for lunch. I wasn’t feeling the greatest and I didn’t have a lot of time either. I did happen to have everything on hand that I thought would make a good recipe…
The fact that I didn’t have a of fresh items on hand made for an interesting lunch prep. So, in a rush I came up with this recipe. It’s similar to a recipe I have for white chili, only simplified. I hope this will be a simple recipe you can enjoy on the fly like I did!
On The Fly Chicken Chili
What you’ll need:
- 1 lb chicken breast cut into bite size pieces (I happened to have already cut up chicken in the freezer I had bought at Meijer, it comes already cut up in a bag, a nice to thing to keep in the freezer, no?!?)
- 1 medium onion, chopped
- app. 4 cloves garlic, minced (I used the kind already minced in a jar, I keep it in the fridge at all times)
- 2 cans white northern beans, drained
- app. 4 cups chicken broth
- 1 can corn
- 1 can green chiles
- pepper to taste
- app. 2 teaspoons cumin
- shredded Mexican style cheese
- sour cream
- olive oil for cooking
What to do:
- Warm your olive oil in a pan over medium heat; once warm add onion, garlic and chicken; season and then cook meat until done and onion is tender.
- Add beans, corn and green chiles; stir.
- Add chicken broth; stir again
- Bring everything to heat.
- Serve hot, with shredded cheese and sour cream. Could serve with tortilla chips as well, if desired.
I’m linking up with Lisa for Tempt My Tummy Tuesday!! Cause It Makes Me Happy!!
Please, if you try this, come on back and let me know if you liked it or not, or how you tweaked it to improve it!! And as always…
Fiesta Chicken
Posted on October 10, 2011This is a super easy chicken recipe that can be thrown together in a matter of minutes that is so good, you’ll think it took hours to make!
Fiesta Chicken
What you’ll need:
- 1 lb boneless, skinless chicken breasts
- 1 jar your favorite salsa
- 1 can black beans, drained and rinsed
- 1 c. light Mexican blend shredded cheese
- black olives (optional)
What to do:
- Cook chicken 4 minutes on each side til browned.
- Add salsa and beans; cover and bring to a boil.
- Turn down to med-low; cover and simmer for 5 min.
- Uncover and top with cheese; let stand about 5 min. or until cheese is melted.
- Can serve with extra salsa, tortilla chips and/or sour cream!
- Enjoy!
If you try this recipe, please stop by and let me know how you like it, if you tweaked it at all to make it better or even if you hated it!! And as always….
Six Can Soup
Posted on October 07, 2011I named this soup myself because it didn’t have a name. My hubby brought home a list of ingredients he got from someone at work and said it made good soup. It was back when he worked for the USPS. I heard it was a Weight Watcher’s recipe?? It’s really GOOD!!!
So, since it has six cans of stuff in it, I’m calling it Six Can Soup! It’s kinda catchy, no?
Six Can Soup
What you’ll need:
all my cans/jars are 16 oz (give or take)
- 1 can black beans, drained and rinsed
- 1 can chicken broth
- 1 can chicken (I like Tyson®)
- 1 can corn, not drained)
- 1 can re-fried beans
- 1 jar salsa (your favorite)
What to do:
- Combine all ingredients in medium saucepan.
- Brings to heat.
- Serve with shredded cheese, tortilla chips and sour cream.
- Can also serve with black olives if desired.
- Enjoy!!
Butterscotch Pumpkin Dessert
Posted on October 05, 2011This is a yummy dessert that is both sugar and gluten free for those who are concerned about these things, which my family is!
Without further ado, I give you…
Butterscotch Pumpkin Dessert
What you will need:
- 1 package sugar-free instant butterscotch pudding mix
- 1 1/2 cups milk
- 1 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- reddi whip whipped topping (this does contain a small amount of sugar, but is much better for you than other brands of whipped topping)
- can also use 1 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg
What to do:
- Mix pudding mix, milk, pumpkin, spices and vanilla in mixing bowl til well combined. Chill in refrigerator til ready to serve.
- Scoop into individual custard cups.
- Top with whipped topping and sprinkle with cinnamon.
- Enjoy!
There you go!! Easy Easy!! I think I will link this up later this week with Alli for Sweet Tooth Friday!! Because I can!!
Roasted Garlic & Butternut Squash Soup
Posted on October 03, 2011This is a perfect recipe for this time of year. Squash is plentiful, the weather is crisp, and who doesn’t love a cup or bowl of warm soup to warm up on a cool fall evening?
Butternut squash has always been a favorite of mine and I’m always looking for new ways to fix it, this is a new favorite…as always, after you try this, please come back and let me know how you like it!!
Roasted Garlic & Butternut Squash Soup
What you’ll need:
- 1 small butternut squash (around 2 & 1/2 lbs. in weight when it’s whole)
- 1 large onion, cut into quarters
- 6 cloves of garlic, peeled
- 1/4 cup olive oil
- 1/4 tsp. salt
- dash of pepper
- 1/4 tsp. dried rosemary
- 1 tsp. dried mixed Italian Herbs
- 2 cups chicken broth
What to do:
- Peel and dice the squash into 1″ cubes, discarding the seeds and strings. Mix the olive oil, salt, pepper and herbs together in a large mixing bowl. Add the onion, garlic, and squash, and stir until all pieces are well coated.
- Pour the contents of the bowl onto a large cookie sheet or baking tray. Place in a preheated 400° oven and roast for 40 – 45 minutes, shaking the tray or moving the pieces around with a spatula occasionally to ensure even roasting. When the squash is sweet and soft, it’s done.
- If you have a good blender, just tip the cooked veggies into the blender and add the broth + 2 cups of water. Blend until totally smooth. Alternatively, you can put the veggies into a large pot, add the broth and 2 cups of water, and blend until smooth with a hand-held immersion blender.
- Enjoy!!
GingerBread PopCorn
Posted on September 30, 2011I am loving this new recipe. I didn’t think I would because I am not a huge fan of molasses and this recipe calls for it. But, I was pleasantly surprised when I really liked this popcorn! This is similar to caramel corn, but since I don’t eat (refined)sugar, it’s a healthy option! You can even add nuts to it if you want to and make it like those fancy name brand toffee popcorns!
Here we go!
Gingerbread Popcorn
What you’ll need:
- 12 cups popcorn (1 bag of microwave popcorn yields approximately 7.5 cups of popped popcorn)
- 1/2 cup (1 stick) butter
- 2 tablespoons molasses (or 1 tablespoon molasses and 1 tablespoon honey)
- 1/2 cup splenda (can use sugar {GASP} or brown sugar {DOUBLE GASP
}) - 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
What to do:
- Preheat oven to 350°F.
- Place popcorn in a large bowl and set aside.
- Heat remaining ingredients in a small saucepan until butter melts.
- Stir mixture until well combined.
- Pour mixture over popcorn.
- Toss until popcorn is well coated with sauce. Divide popcorn into 2 un-greased 9″ x 13″ x 2″ pans.
- Bake 5-8 minutes. (Ovens may vary – so watch it closely and adjust baking time as necessary with your oven, so it doesn’t burn).
- Take out of the oven and allow to cool just a few minutes before putting in a bowl and devouring enjoying!
Linking up with Alli over at Sweet Tooth Friday!! Cause it makes me Happy
Chicken and Berry Salad
Posted on September 01, 2011This salad is so good, you’ll forget it’s good for you!
- You start off with a generous portion of either Spring Mix greens or Iceberg Lettuce (actually, you can use whatever lettuce you prefer). I’d say about 2 cups or so.
- Then you top your lettuce greens with fresh blueberries and fresh, sliced strawberries. Probably 1/2- 1 cup.
- Then you add your chicken (I usually use the Tyson oven roasted chicken that’s already cooked and cubed, it’s in the freezer section of the store…I just reheat it in a pan, adding a little Nature’s Seasons and Garlic Salt. You could use whatever you want.) Another 1/2 – 1 cup.
- Next you top with your Strawberry Salad Dressing (recipe as follows) and you’re ready to dig in! A few tablespoons will do.
Strawberry Salad Dressing
1/4 c. cider vinegar
1 T. minced onion
3/4 t. paprika
3/4 t. Worcestershire sauce
3/4 c. splenda
1 c. fresh strawberries, cut up
1 – 1 1/4 c. canola oil (can also use light tasting olive oil)
In a blender combine all ingredients except oil. Once blended well, add oil slowly, a little at a time, blending well after each addition until all the oil is added. Blend well. Dressing will keep in the refrigerator for about a month, but this is so good, I doubt it will last that long…
Another New Recipe…
Posted on July 23, 2011This one I haven’t tried yet, so I cannot attest to it’s yumminess or lack thereof. I will be trying it soon, though. I didn’t have the recipe with me or the ingredient list while at the store when I went, so i couldn’t shop for what I needed.
This one is a little more labor intensive than the last and has more ingredients, but is LDL friendly, therefore I can eat as much of it as I want and not worry about controlling portions.
Strawberry Salsa
- 2 c. fresh strawberries, chopped
- 1/2 c. kiwi, chopped
- 1/2 c. seeded cucumber, chopped
- 1 T. honey
- 2 t. lime juice
- 1/2 t. ground cinnamon
- 1/4 t. ground ginger
Mix all ingredients in medium bowl until well blended. Cover. Refrigerate at least 30 minutes before serving to blend flavors.
This would be great on corn thins, by itself, with some lowfat cottage cheese, the possibilities are endless…enjoy!!!
New Recipe!
Posted on July 22, 2011As most of you already know, I am eating a gluten-free and sugar-free diet. (refined sugar, that is) I am loving the way I feel. I have more energy. I have less stomach trouble. I am losing weight. And my body is changing for the better, reshaping, if you will. It has been a good change for me.
It has been a challenge finding good recipes that I like, though, I will admit. Recipes that don’t call for exotic ingredients that cost an arm and a leg, that is. Eating healthy is a bit more costly than I thought it would be, but it is well worth it!!
This is a really good recipe that I actually ha.d all the ingredients for at home already. I was pleasantly surprised when I realized I didn’t have to buy anything special to make this recipe! And this recipe fits right in with my LDL lifestyle perfectly!!
Strawberry Salad Dressing
1/4 c. cider vinegar
1 T. minced onion
3/4 t. paprika
3/4 t. Worcestershire sauce
3/4 c. splenda
1 c. fresh strawberries, cut up
1 1/4 c. canola oil (can use light tasting olive oil)
In a blender combine all ingredients except oil. Once blended well, add oil slowly, a little at a time, blending well after each addition til all oil is added. Blend well. Will keep in refrigerator for about a month, but this is so good, I doubt it will last that long!
VOTE NOW!!
Posted on July 18, 2011I don’t ask for much from ya’ll. An opinion now and then isn’t asking too much is it?? I think not….
So here is the deal. I am 2.5 pounds from hitting a certain mark in my weight loss goal. Something we call “Onderland” in the land of weight loss is looming in my not too distant future…. Meaning that if I lose just 2.5 more pounds I will officially be under 200 pounds!!
I have not been under 200 pounds in over 5 years people!! 5 years!! This is a huge deal to me!! So here is my dilema…
We are going to the mall later this week to have our jewelry check done at Helzberg’s. When we go to the mall, we always get Chinese at the food court. I always get the orange chicken…ALWAYS!!!
Orange chicken does not fit into my eating plan because #1, I am sure it has sugar in it and #2, it is breaded chicken.
Now, since I have already lost 20#, do I splurge and enjoy myself and risk not making it to “Onderland” as soon as I would have or do I behave and get something else that would fit better into my new way of eating??
What would you do if it were you??
What do you think I should do??
