Whole wheat pasta broken in half
Can of mushroom soup
Big block of Velveeta 2%
Can of petite diced tomatoes
Can of Ro-Tel
Garlic to taste
4 Baked Shredded Chicken Breast
About a cup of shredded Mozzarella
Bake some chicken. I baked the chicken breast covered with some lemon pepper, woo, and some other spices I found in my cabinet. I put it on 450 for about 50 minutes. After I pulled it out of the oven, I shredded while it was still hot.
Boil some spaghetti. I like the whole wheat pasta, myself. Drain. Put back in the pot.
Add in cut up Velveeta, a can of cream of mushroom soup, chicken, can of Rotel, and a can of diced tomatoes. If you like additional spices, you can add garlic and pepper, too. Stir this up until the Velveeta is melty. I had to keep the burner on low to help with the melting.
Put all of this in a big pyrex pan. Add Mozzarella cheese on top.
Put in the oven and cook at 375 for about 35 minutes, or until your cheese gets a little burnt looking.
Serve and enjoy!!
Going out to eat can be a little difficult when you are doing low carb! Luckily, I’ve found a restaurant that seems to “get” that!! We stumbled upon Becks as a low carb option when my dad wanted to go there for his birthday. When we went, we all got burgers, but we noticed someone eating chicken and vegetables. At the time, we weren’t doing low carb, but it stuck in the back of our minds. Fast forward a couple of months and we remembered Becks for a low carb meal. I got the Dreamland, which turned out to be delicious. I thought I would attempt to create the recipe at home:
1 Sliced onion
Sliced mushrooms (I bought them pre-cut)
Hickory BBQ sauce
Cook the chicken any way you want, but I baked mine. I marinated mine with a little bit of lemon pepper and a little bit of Worcestershire sauce. Once the chicken is cooked through, put some swiss cheese on top of it and put it back in the oven for a minute or two or until the cheese starts to melt.
Put the chicken on a plate and add the mushrooms/onion mix.
Cover the chicken, mushrooms, and onions with hickory BBQ sauce.
Happy New Years!! My mom always would make us Black Eyed Peas for the New Year. It’s about the only thing she cooks all year and it gets the year off to a good start!! My mom is the only person I know that puts lentils in her Black Eyed Peas. I looked it up and Lentils on New Years is an Italian custom and since she is Italian, that makes sense!! Both Black Eyed Peas and Lentils are eaten as a symbol for good luck and prosperity! I really want both, so this year I decided I was going to make my own Black Eyed Peas!
8 ounces Hog Jowls
2 cups of Black Eyed Peas
1/2 cup of Lentils
Pico De Gallo (I got this pre-made from Krogers)
1 can of Rotel
Pinch of salt and pepper
Tsp of sugar
1st step: Pick through the Black Eyed Peas and then soak them over night.
Using the same water, add in the black eyed peas, lentils, and rest of the ingredients and simmer with the lid on for 2.5 hours or until the peas are tender
One thing I will tell you about a cruise is that you WILL gain weight. I had so much fun on the cruise, but I gained about 6 lbs. YIKES! I’d already gained about 15 since I moved back to Dallas, so 6 more is totally not acceptable to me!! PLUS, my 30 year reunion is in 2 more weeks. So, what is one to do in this situation? Get back on track. Start eating healthy.
I went to the book store and got a couple of South Beach Diet books. I’m not going to do the full diet. I don’t want anything that is restrictive, but they have some really good recipes in those books. I’ve already done grocery shopping and plan to eat my own cooking for lunch and dinner rather than eat a lean cuisine at lunch and go to a restaurant for dinner.
This one I kind of made up on my own, but it was really good!!
Baked Italian Chicken:
1 chicken breast
1/4 bottle of Zesty Italian Dressing Lite
Lemon pepper to taste
Put the chicken breast in a pan and cover it with the italian dressing, it doesn’t have to be all the way full of the dressing, just enough so there is a little at the bottom. Shake as much lemon pepper on top of the chicken as you like. Put in the oven at 400 degrees for about an hour or until cooked thoroughly.
50/50 Spring Mix
Zesty Italian Dressing, Lite
Baked italian dressing
(you can also add tomatoes, onions, etc on top)
Make a bed of lettuce. Put mozzarella cheese on top of the lettuce. Put chicken strips on top of the cheese. Cover with Italian Dressing.
You now have a healthy salad to eat that will fill you up!!
The best thing about my loft is the roof. I feel like I have my own personal oasis to wonder over all the hopes and dreams in Downtown Dallas. What a view I have!!
What better way to enjoy my view than to have a Moscow Mule on the Roof. The Moscow Mule is the “IN” drink of the season! In fact, I’ve read that the copper cups are the most stolen cup at the restaurants and bars that have them. I didn’t steal mine, of course, I got mine from Sears. I chose to get the 20 ounce cups so I don’t have to make more than one.
Moscow Mule Recipe:
2 shots of vodka
Half of a ginger beer
Squeeze half a lime in the drink
It’s pretty important to serve the Moscow Mule in a copper cup. It makes all the difference in the world!!
Be careful though. This is a STRONG drink. Drink responsibly!
Dallas ISD had the best cafeteria food in the 80’s. Almost everything was made from scratch. Even with the good food, I used to get a chocolate bar from Mr. Lancaster’s class and get two $.10 rolls with butter for lunch. Some of my favorite school cafeteria food, (when I ventured off from my lunch of champions), were Fiesta Salad, Rectangular Pizza, and Chicken Fried Steak!!! I even liked those fried fish squares with tartar sauce.
I think DISD was most famous for Chess Pie, but when everyone started to worry about childhood obesity, pies were off the menu. My friend, Flo, has been trying to recreate the recipe, and he thinks he has it!! Since this is a little more than my skills will allow, someone has to try to make this and let me know how it turns out!!!
Photo by The Merry Gourmet!
DISD Chess Pie
1 1/2 Cups Sugar
1 1/2 Tablespoons Cornmeal
1/2 Cup Melted Margarine
3 Whole Eggs
1 Teaspoon Vinegar
1 Teaspoon Vanilla
1/4 Cup of Milk
Mix sugar and cornmeal. Add melted margarine and mix thoroughly. Add eggs, one at a time, mixing after each. Add liquids and mix well. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes or until done.
I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog. I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!
This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.
Chicken (I bought a pre cooked chicken from Krogers)
Sour Cream (I used sour cream light)
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)
Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish. Put ripped up chicken on the tortillas. Spread chopped onions on top of the chicken. Cover with tortillas.
In a bowl mix sour cream and chiles. Cover tortillas with mixture. Top with cheeses. Place in the oven for 30 minutes at 350.
My mom’s idea of cooking for the holidays is ordering all the food, picking it up, then bringing it to the party. That can get really expensive, so my sister and I said we would make the food ourselves this year and she could pay us. We were only (half) joking about the pay us part… We did manage to make my corn casserole, green bean casserole, stove top stuffing, and these rolo bites on our own and everyone seemed to love it all! My sister also made a turkey and a ham, but I can’t claim that I helped with that at all.
It was extra exciting this year because it SNOWED on Christmas in Dallas. The weatherman said that it hadn’t snowed in Dallas on Christmas for 83 years. I’m so glad my niece and nephew got to have that experience, even though they probably won’t remember it since they are so young.
Pretzels (the waffle looking ones work best)
Put in the fridge for about twenty minutes or so to cool them off. Put on a plate and enjoy!!
I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once. I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it. I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole
Spray the pan with pam, then put tortillas down for the bottom layer
Put a layer of cheese on the tortillas
I finished making my strawberries and I had WAY too much chocolate left over. I started grabbing anything I could think of to coat with white chocolate. I even added some sprinkles on the Lay’s Potato Chips. The pretzels were good too. I could have added sprinkles on them, but I was really ready to be done with this whole project. I still want to try chocolate covered bacon, but that will have to hold for another day!