Today I am very thankful for my family. I have a very loving and supportive husband that I love very much. (Happy Anniversary (yestrerday) Honey!)
I have a family that is simply the best.
2 very loving furbabies that came into our lives quite quickly and are wonderful.
and I have some pretty great friends too. What more could a girl want or need?
We are going to Chris' moms today for dinner.
I spent yesterday cooking.. was supposed to make potato salad and bring rolls.
Well I made the potato salad and then made homemade yeast rolls, a sugar free coconut cake (well more like no sugar added as the coconut is sweetened) and also some sugar free cookies.
I was extreamly pleased with the rolls, pretty easy although very time consuming. The cake is pretty flat and dense.. but when you take the sugar out and use splenda there isn't anything to help with the rising of the batter.. so I'll have to do some more research and figure out how to fix that. And the cookies were surprisingly easy and pretty tasty.
Cream Cheese Cookies - http://www.bariatriceating.com/BEhealthnutrition/recipes/creamcheesecookies.php
I used SF Orange Marmilade and SF Peach Perserves.
The other two recipes (Rolls and Cake) came from a wedding present cookbook. Thank you Tina and family :)
http://www.amazon.com/Naomis-Home-Companion-Treasury-Favorite/dp/1577192710
It's a great book, not just a cookbook.
Weight Loss Since Surgery
Thursday, November 26, 2009
Sunday, November 15, 2009
A few pictures...
At hotel in Asheville the day before Mama's surgery.
I'm standing beside "little bit" Mama and Paul's SMART Car.
I'm standing beside "little bit" Mama and Paul's SMART Car.
Mom the day after surgery.
She doesn't look like she just had a knee replacement does she?
I have one beautiful Mama!!!
She doesn't look like she just had a knee replacement does she?
I have one beautiful Mama!!!
I think my furbabies missed me, what do you think?
They very rarely will sit together in someone's lap.
(Marice doesn't like to share her attention.)
They very rarely will sit together in someone's lap.
(Marice doesn't like to share her attention.)
Saturday, November 7, 2009
Another really enjoyable turkey burger, however the sauce is REALLY good. Chris used the left over sauce and topped a meatloaf with it. YUM!!!
Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce
Recipe courtesy Rachael Ray, 2008 (30 min meals)
Serves: 4 servings
Ingredients
Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices turkey bacon
2 1/2 pounds ground turkey breast (used 1.25 lbs and still made 4 servings)
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes (didn't use the zest)
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted (used normal soft hamburger rolls)
Directions
Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.
While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm
While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.
Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.
Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.
Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce
Recipe courtesy Rachael Ray, 2008 (30 min meals)
Serves: 4 servings
Ingredients
Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices turkey bacon
2 1/2 pounds ground turkey breast (used 1.25 lbs and still made 4 servings)
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes (didn't use the zest)
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted (used normal soft hamburger rolls)
Directions
Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.
While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm
While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.
Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.
Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.
Aztec Bread
Enjoyed this last night for dinner.. well one small piece and it was very tasty. Yes, it really does take 45 min to bake.
Aztec Bread
From Cast Iron Classics Cookbook
½ cup butter, melted
1 jar (4oz) chopped pimentos
2 eggs, slightly beaten
¼ cup buttermilk
1 cup white self rising cornmeal
1 can cream style corn
6 oz sharp cheddar cheese, cubed
1 can (4 oz) green chilies, diced
Put butter in deep skillet and place in oven while preheating to 400*
Beat eggs and buttermilk together.
Add remaining ingredients and mix well.
Remove skillet from oven and pour putter into batter and stir.
Pour batter into heated skillet.
Bake 45 minutes or until done.
Enjoy while hot.
Aztec Bread
From Cast Iron Classics Cookbook
½ cup butter, melted
1 jar (4oz) chopped pimentos
2 eggs, slightly beaten
¼ cup buttermilk
1 cup white self rising cornmeal
1 can cream style corn
6 oz sharp cheddar cheese, cubed
1 can (4 oz) green chilies, diced
Put butter in deep skillet and place in oven while preheating to 400*
Beat eggs and buttermilk together.
Add remaining ingredients and mix well.
Remove skillet from oven and pour putter into batter and stir.
Pour batter into heated skillet.
Bake 45 minutes or until done.
Enjoy while hot.
Big Batch Baked Beans
We really enjoyed these baked beans. The flavor is amazing and deffinately something we'll make again. I highly recommend the Taste of Home TAILGATE Cookbook. We have made several things from it and everything has been very good.
Big Batch Baked Beans
From Taste of Home TAILGATE Cookbook
½ pound ground beef
½ cup chopped onion
1 can (55oz) pork and beans (we used 16oz can)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) black eyed peas, rinsed and drained
½ cup catsup
5 bacon strips, cooked and crumbled
1/3 cup splenda (or sugar)
1/3 cup packed brown sugar
1/3 cup barbecue sauce (hickory smoked is a great choice)
2 tablespoons molasses
2 tablespoons prepared mustard
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Transfer to a greased 3qt baking dish. Cover and bake at 350* for 1 hour or until beans reach desired thickness.
Yield: 14 servings
NOTE: I used smoked ground beef and did not put into oven. Used cast iron Dutch oven and kept on top of stove on low for the hour. I also only used 16oz can of pork and beans.
(Chris made the smoked ground beef - break up ground beef in a cast iron skillet and put on smoker for about 2 hours (or less depending on amt of smoke flavor you want)
Big Batch Baked Beans
From Taste of Home TAILGATE Cookbook
½ pound ground beef
½ cup chopped onion
1 can (55oz) pork and beans (we used 16oz can)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) black eyed peas, rinsed and drained
½ cup catsup
5 bacon strips, cooked and crumbled
1/3 cup splenda (or sugar)
1/3 cup packed brown sugar
1/3 cup barbecue sauce (hickory smoked is a great choice)
2 tablespoons molasses
2 tablespoons prepared mustard
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Transfer to a greased 3qt baking dish. Cover and bake at 350* for 1 hour or until beans reach desired thickness.
Yield: 14 servings
NOTE: I used smoked ground beef and did not put into oven. Used cast iron Dutch oven and kept on top of stove on low for the hour. I also only used 16oz can of pork and beans.
(Chris made the smoked ground beef - break up ground beef in a cast iron skillet and put on smoker for about 2 hours (or less depending on amt of smoke flavor you want)
Wednesday, November 4, 2009
Mushroom Stuffed Turkey Burger
This is a wonderful burger. I got it from the yahoo group 'BariatricRecipes '
I added a tablespoon of steak seasoning. The fennel seed really adds a great flavor.
Enjoy
Mushroom Stuffed Turkey Burger
* 1/2 lb ground turkey
* 1/2 cup pieces mushrooms
* 1/2 cup chopped onion
* 2 cloves garlic
* 1 tbsp fennel seed
* 1 sprig parsley
Directions
1. Preheat broiler (or oven to broil). Thaw meat if necessary. Chop
onions and mushrooms, mince garlic cloves, and mix together in a bowl.
2. Add ground turkey to bowl, using your hand or spoon and mix
ingredients. Add fennel seeds last (optional depending on your taste; cayenne
pepper works well for a spicier spice).
3. Take half the mixed ingredients and shape into burger patties; do
the same with the other half. Then place the patties on an oven pan lined
with aluminum foil (for easy clean up).
4. Place pan into oven and broil for 10-13 minutes, then turn over and
broil another 10 minutes.
5. After burgers are cooked, take them out of the broiler and allow
some time to cool; 2-3 minutes (optional, add a slice of cheese while hot so
it melts).
6. Sprinkle some fresh or ground parsley and serve.
I added a tablespoon of steak seasoning. The fennel seed really adds a great flavor.
Enjoy
Mushroom Stuffed Turkey Burger
* 1/2 lb ground turkey
* 1/2 cup pieces mushrooms
* 1/2 cup chopped onion
* 2 cloves garlic
* 1 tbsp fennel seed
* 1 sprig parsley
Directions
1. Preheat broiler (or oven to broil). Thaw meat if necessary. Chop
onions and mushrooms, mince garlic cloves, and mix together in a bowl.
2. Add ground turkey to bowl, using your hand or spoon and mix
ingredients. Add fennel seeds last (optional depending on your taste; cayenne
pepper works well for a spicier spice).
3. Take half the mixed ingredients and shape into burger patties; do
the same with the other half. Then place the patties on an oven pan lined
with aluminum foil (for easy clean up).
4. Place pan into oven and broil for 10-13 minutes, then turn over and
broil another 10 minutes.
5. After burgers are cooked, take them out of the broiler and allow
some time to cool; 2-3 minutes (optional, add a slice of cheese while hot so
it melts).
6. Sprinkle some fresh or ground parsley and serve.
Subscribe to:
Posts (Atom)
Posts
