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
Broccoli Salad
Posted on September 29, 2011Here is a twist on an old favorite of mine, Broccoli Salad. Every Time I would go to a church function or family get-together, I would see this salad and ask the person who made it, “Does this have sugar in it?” And every time, the answer was, “Yes.” So, I would not eat it, even though it’s a favorite of mine. Very frustrating, to say the least. Obviously, I was happy when I came across this recipe that uses Stevia® instead of sugar!! I am assuming you could use Splenda® as well, if you prefer.
Here is the recipe, if you try it please come back and let me know how it turned out and whether or not you liked it!!
Broccoli Salad
What you’ll need:
- 1/2 cup light mayonnaise (I use the olive oil mayonnaise)
- 2-4 packets Stevia In The Raw ® (could use 2-4 teaspoons Splenda®)
- 2 teaspoons white vinegar
- 1/3 cup red onion, diced
- 2 tablespoons real bacon bits
- 6 cups broccoli florets
- 1/4 cup walnuts, chopped (optional, I like sunflower seeds in mine!)
What to do:
- In a large bowl, combine the mayonnaise, Stevia® and vinegar.
- Add onion and bacon and mix together until well incorporated.
- Add broccoli florets, mixing well to coat broccoli completely.
- If using, sprinkle in walnuts and toss to combine.
- Refrigerate at least one hour before serving.
This recipe will serve at least 6 people. Enjoy!!
BB’s Chicken w/Marmalade
Posted on September 26, 2011This is another “LDL” recipe…I have not tried this one yet, but I am going to as soon as I get the ingredients!! Here we go…
BB’s Chicken w/Marmalade
What you’ll need:
- 4 boneless, skinless chicken breasts
- no stick spray
- 1/2 c. orange all-fruit marmalade(Polaner)
- 1/2 c. ranch dressing (not dry mix)
- 1/2 c. onion soup mix
- 1/2 c. mandarin oranges, drained
What to do:
- Place chicken in 9×9 sprayed baking dish.
- Bake @375° for about 20 minutes, drain any liquid.
- Blend marmalade, ranch dressing and onion soup mix in blender.
- Pour over chicken.
- Bake for another 20 or 30 minutes or until chicken is done.
- Add oranges during last 5 minutes of baking.
- Enjoy!!
If you try this recipe, make sure you come back and share with us how you liked it!! Thanks!!
Key Lime Chicken, Anyone?
Posted on September 23, 2011So, I’m kinda liking this recipe, it sounds exotic and yummy…
Haven’t tried it yet, but it’s on my counter right now!!
Bob’s Key Lime Chicken (LDL)
What you’ll need:
- 4 boneless, skinless chicken breasts
- 1 (6oz) can frozen lime juice (no sugar added)
- 2 T. honey
- 1/4 cup pineapple juice (no sugar added)
- 1 T. Worcestershire sauce
- 1 t. lemon pepper
- 2 T. cornstarch
- 4 pineapple slices
What to do:
- Place chicken in a shallow baking pan (sprayed with non-stick cooking spray).
- Bake @ 375° for about 20 minutes; drain any liquids.
- Blend remaining ingredients, except pineapple slices and pour over chicken.
- Bake for another 25 minutes or until chicken is completely done.
- In the last 5 minutes of baking, add pineapple slices.
Doesn’t this sound yummy?? I thought so, too!! If you try this, make sure you come back and let me know how you liked it!!
Another New Recipe…
Posted on September 22, 2011Source: Rachel Ray 30-MINUTE GET REAL MEALS
I personally have not tried this recipe, but it sounds divine. It also fits into my healthy eating lifestyle, which is awesome! I like eating foods that taste good that are also good for me!! I did change the recipe just a bit!!
So here we go!!
Ginger- Garlic Tuna Burgers on Cucumber Salad
What you need:
- 1 3/4 to 2 pounds ahi tuna, cut into cubes
- 3-inch piece fresh ginger root, peeled and grated
- 4 garlic cloves , finely chopped
- 3 to 4 tablespoons tamari (dark aged soy sauce) (eye ball it)
- 2 teaspoons coarse black pepper
-
2 scallions, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- Vegetable oil, for drizzling, plus some for the salad
- 1 romaine lettuce heart, chopped
- 2 cups fresh bean sprouts or pea shoots
- 1/2 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4 inch dice
- Juice and zest of 1 lime
Heat a grill pan or large skillet over high eat.
Place the fish in a food processor and pulse until the fish is the consistency of ground beef. Transfer the ground ahi to a bowl and mix with the ginger, garlic, tamari, black pepper, scallions and cilantro. Form 4 equal patties and drizzle them with vegetable oil. Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through. Hold the cooked patties on a plate under foil.
In a medium bowl combine lettuce , sprouts and cucumber. Dress salad with lime est and juice, salt and vegetable oil to your taste.
Pile the salad up equally onto 4 plates. Top salad with tuna patties.
ENJOY!!!
YUM!!
Posted on September 21, 2011I literally just got done making this recipe and had to get on here and share it with y’all. I couldn’t wait. Yep, it’s that good.
I am not a fan of the original Nutella, but I like this version. It is made with almonds, instead of hazelnuts. I eat a gluten/sugar free diet, so it surprised me when I read this and found out I can have it!!
Homemade “Nutella”
What you’ll need:
1 cup roasted almonds, salted or unsalted (your choice)
1/4 cup honey
2 T. cocoa powder (dark chocolate for a special treat)
3 T. hot water
What to do:
Place almonds in food processor and process until roughly chopped, about 30 seconds. Add cocoa powder, honey and water. Process til creamy.
Store in an airtight container in the fridge.
Thanks Allison!!
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…
Better Choices…
Posted on August 24, 2011Sitting in the parking lot the other day, waiting for Buster to come out of the store, I was watching these ladies eat in their truck. Stuffing their faces with burgers and fries, and gulping down huge drinks. It was actually quite disgusting. Mostly because I could see myself in them, that was me just a few short months ago. And the fact that they were eating it isn’t the disgusting part folks, the way they were eating is.
They were literally stuffing there faces. They weren’t trying to eat daintily or nicely, they weren’t trying to be lady-like, they were cramming food into their mouths like it was going to be their last meal. I actually gagged a couple times.
The sad part is that neither of these ladies were a healthy weight…in other words, they were both overweight. If I had to guess I would say both would be considered obese.
I would like to see these ladies, as well as everyone else, make healthier choices in their food consumption. I’d like it to be so that we would have no need for such extremes as weight-loss surgery and weight loss pills for women.
I’d like to see us all get back to eating whole foods, closer to the way God intended us to eat them. Fresh fruits and veggies, lean meats, a little low-fat dairy, beans, corn, popcorn …it’s a great way to eat and it’s so very healthy!
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!!!
