Ground Beef Patties Cooked in Mushroom Soup Gravy

4-6 Ground Chuck Patties
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup + 1 can of Water + more if needed.
2  Low -Sodium Beef Bouillon Cubes.
1 small Onion chopped.
1-2 cloves of Garlic chopped.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Season Patties well on both sides.
Put the Patties in a large skillet.
Cook over medium-high heat until well-browned.
Add Onion and Garlic. Brown lightly.
Drain any excess fat.
Add Bouillon Cubes and Cream of Mushroom Soup.
Add 1 can of Water or as much as is needed.
Bring to boil, stirring constantly to blend Soup, Bouillon Cubes and Water.
Cover, reduce heat and simmer for about 20-30 minutes, until done and tender.
Serve with Potatoes and Cauliflower mashed together and Vegetable of your choice. Or the vegetables, in the picture. Add a salad, if you like.
Serves 4-6.

This recipe is yummy, economical, and made to be lower, in calories than the original. So far eating like this is working well for us. I'm not sure about my husband, but I'm holding my own. No more than I've eaten today, so far, I might even lose a little. I will find out in a day or so.






                                                                                                                                           

Here is my menu for today:

Breakfast:
1 Bowl of Oats cooked with Raisins;
A few frozen Blueberries.

Lunch:
Peanut Butter with Honey blend.
2 pieces of Toast made into a sandwich with the Honey Peanut Butter.
1 Apple.
A few Baby Carrots.

Dinner:
Scrambled Eggs.
Fried Potatoes. ( fried in Canola Oil).
Cooked Baby Carrots.

Here are a few more pictures that I selected to display on here. It's a variety of Pictures mostly of our grandkids. Some of their friends and some sports and school activities that they have participated in. We have quite a collection of these kind of pictures. I hope you enjoy them.

                                                            Chicken Vegetable Soup

2-3 Boneless Skinless Chicken Breasts
3 Low-Sodium Chicken Bouillon Cubes.
11 Package Frozen Soup Mix.
5 Carrots cut in slices.
5  Large Potatoes cut in small cubes.
1 small Onion chopped.
1 clove Garlic chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Chicken in a large pot.
Add the Bouillon Cubes.
Cover with cold Water.
Add Seasoned Salt or Seasoned Salt Substitute and Pepper.
Add the Onion and Garlic.
Bring to a boil, reduce heat, cover and simmer for about an hour or until done and tender.
Remove Chicken from the pot, put on a plate and allow to cool enough to touch.
Place the  Carrots and Potatoes in the pot.
Simmer for a few minutes.
While the Vegetables are cooking cut up the Chicken into small chunks.
Add the Chicken back into the pot.
Bring to a boil.
Add the frozen Vegetables.
Bring back to a boil.
Cover, reduce heat and continue cooking until done.

This is a very hearty low-fat, low-calorie healthy soup. You can actually eat a fairly large serving and still not get a lot of calories. It's yummy too!

                                                         Vegetable Beef and Barley Soup

1 1/2 pounds Beef Stew Meat.
1 Onion chopped.
6 Large Carrots cut in half lengthwise, and half again; then cut in small pieces cutting the long pieces across      
   into small pieces.
6 Medium Potatoes cut in pieces about the size of the Carrot pieces.
1 package frozen Vegetable Soup blend.
4 low-sodium Beef Bouillon cubes.
1/2 cup Barley.
Water to fill the pot about 2/3 full.

Place the Stew Meat, Onion, and Bouillon Cubes in a large pot.
Add the Water.
Bring to a boil.
Reduce heat and cook at low boil for about 2 hours.
Add the Carrots and Potatoes and continue cooking about 1 hour.
Add the frozen Soup Mix and bring back to a boil.
Add the Barley.
Cook until done.
Serve with Crackers.
About 8-10 servings.

                                                       
                                                                Chicken Noodle Soup

2-3 Boneless Skinless Chicken Breasts.
5-6 Large Carrots cut in slices.
2-3 Stalks of Celery cut in slices.
1 small Onion chopped.
3-4 Low-Sodium Chicken Bouillon Cubes.
Enough Water to cover everything well plus some.
Egg Noodles 12-16 ounce package or use Light Noodles, No Yolks.
Salt if needed.
Pepper to taste.

Put everything, but the Noodles in a large pot.
Bring to a boil, and reduce heat to a low boil.
Cook for about an hour.
Remove Chicken and allow to sit to cool enough to touch.
Cut the Chicken into chunky pieces and return to pot.
Bring to a rolling boil.
Add the Noodles and cook until they are done.

Best I remember this is what I had to eat yesterday:
Breakfast:
1 Piece of Whole Wheat Toast with Honey Peanut Butter on it.

Lunch:
Honey Peanut Butter.
Crackers.
Apple.

Snack:
A few unsalted tops Saltine Crackers.

Dinner:
Ground Beef with Tomato Soup and Egg Noodles.Garlic Texas Toast.

Now I will post some Recipes. Soup seems to be a very good cold weather food as well as healthy diet food, too. So I'm posting some yummy soup recipes today.

                                                        Vegetable Beef Soup

1 1/2 lbs Beef Stew Meat.
Water to cover.
3-4 Low-Sodium Bouillon Cubes.
1 can of diced Tomatoes.
1 can V-8 Juice.
Water to make the pot about half full.
6 Medium-Large Potatoes.
6 Large Carrots.
1 package frozen Vegetable Soup Mix or
1 package frozen Mixed Vegetables.

Place the Stew Meat in a large pot.
Add enough Water to cover a little above the Meat.
Add the Bouillon Cubes.
Bring to a boil, reduce heat and boil gently, about 2 hours.
Add the V-8 Juice and Tomatoes.
Can add more Water, if needed.
Continue cooking about 30 minutes.
Add the Carrots and Potatoes.
Cook another 30 minutes.
Add the frozen Vegetables.
Cook another 30 minutes or until everything is done and tender.
Serve with Crackers.

Here are some more recipes I decided to go ahead and post today. These are all my own creations, that I have lightened up to help me and my husband lose weight. They are still delicious, but have less calories, fat, and sodium. Give them a try, If you like the full-fat version I'm sure you'll like these.

Recipe # 1

                       Pork loin Chops with Reduced-Fat and Salt Cream of Mushroom Soup Gravy

4-6 Loin Pork Chops.
1 small Onion chopped.
2 cloves of Garlic chopped.
1 can Reduced Fat and Sodium Cream of  Mushroom Soup.
1 can of Water or 1 cup of Reduced Sodium Chicken or Beef Broth.
Seasoned Salt or Seasoned Salt Substitute.
Olive Oil to cover the bottom of the skillet lightly, but evenly.

Put the Oil in the skillet.
Preheat over medium-high heat.
Add the Pork Chops seasoned on both sides.
Start browning.
Add the Onion and Garlic.
Finish browning.
Pour the Cream of Mushroom Soup on top of the Chops.
Add about a can of Water.
Stir to blend soup.
Bring to a boil, reduce heat,cover and continue cooking until Chops are tender and completely cooked.
Serve with mashed potatoes( or you can cook 1/2 Potatoes and another Vegetable, like Cauliflower together and mash them together),  and a vegetable of your choice or Salad.4-6 Servings.


Recipe # 2

                            Round Steak with Reduced Fat and Sodium Cream of Mushroom Soup

1 Round Steak
Olive Oil for cooking.
1 Onion chopped.
2-3 cloves of Garlic chopped.
1 can Reduced Fat and Sodium Cream of Mushroom Soup or Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1 can of Water or Reduced Sodium Beef Broth.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Season and brown Round Steak on both sides in a small amount of Olive Oil.
Add Onion and brown.
Add Garlic and brown lightly.
Add Soup and 1 can of Water or Beef Broth.
Simmer for about an hour or until done and tender.
Serve with mashed Potatoes or Potatoes mashed with another Vegetable, like Cauliflower or Turnips, and a Vegetable of your choice or a Salad.
4-5 Servings.

                                  Skroodle Noodle Ground Beef and Cheese Casserole

1 pound Ground Chuck.
1/2 Onion chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
1 Box Skroodle noodles or any Corkscrew Noodles.
Enough Water to prepare.
1 cup Shredded Cheese of choice.
1 cup Reduced Fat Sour Cream.
Preheat oven to 350 degrees.

Brown the Ground Chuck, Onion, Garlic and Seasoned Salt together in a skillet.
Drain, if necessary.
Stir in the Sour Cream.
While the meat mixture is cooking bring a large saucepan of Water to a boil and add the Noodles.
Cook until Aldente.
Spray a large Casserole Dish with cooking spray.
Layer the Meat mixture, Cheese, and noodles in the dish.
Bake until hot and bubbly. About 20-30 minutes.

This is what I had to eat yesterday. I probably could have done a lot better, but I could have done worse, too. So I guess it's kind of middle of the road. Not bad, but not good either. Today I hope to do better. This whole journey, so far, seems to be about learning, and improving my eating. It has been a real challenge. I hope to eventually get my diet, on a good track, and stay on track. At least most of the time. Here are a few weight-loss tips to start your week with:

1.Relax a little and don't be too hard on yourself.
2.If you have a lot of weight to lose realize it's going to take time. Make allowance for a little off-track time.
3.Make a grocery list and stick with the list. If the food you shouldn't eat isn't there you won't eat it.
4.Put more effort into changing your eating habits and lifestyle than in dieting. I had to do this because of  
   Diabetes and Kidney Disease, but you can do it to avoid health problems, if you don't already have any.
5.The main tip for today: Don't give up! Remember if you really get off-track you don't need to quit. Just get
    back on track and move forward to success!

Breakfast:
1 Bowl of Oats with Raisins.
1 Piece of Toast and a small amount of Margarine.
1 cup of 1% Milk.

Lunch:
1 Serving leftover Whole Wheat Shell Macaroni and Cheese Casserole.

Snack:
Crackers and Honey Peanut Butter.

Dinner:
Ground Beef with Onion, Garlic and Tomato Soup and Egg Noodles.
1 piece of Texas Toast Garlic bread.

So there it is. I didn't really overeat, but I didn't eat enough fruit and veggies. Now that I see my mistakes I can try to correct them starting today. I will try to post the recipe for Skroodle Noodle Ground Beef and Cheese Casserole in a little while. Check back a little later on.

                                                        Baseball under the lights.

                            Baked Whole Chicken with Lemons, Oranges, Onions and Vegetables

1 Whole Chicken 3-5 pounds.
1 Lemon cut in fourths.
1 Orange cut in fourths.
1 Onion cut in fourths.
6-8 Large Carrots cut in chunks or several Baby Carrots.
6-8 Potatoes cut in chunks.
1 pound Green Beans.
Butter or Olive Oil.
Seasoned Salt or Seasoned Salt substitute.
Pepper.

Rub the Butter or Olive oil on the inside and out of the Chicken, and under the skin.
Season inside and outside of the Chicken. Also under the skin.
Season inside and outside with Seasoned Salt or Seasoned Salt Substitute and Pepper.
Place the Vegetables in the bottom of an 11"x13" baking dish.
Stuff the Chicken with the Lemon, Orange, and Onion.
Place the stuffed Chicken on top of the Vegetables.
Cover and bake for 30 minutes.
Uncover and bake for another 30 minutes or until golden brown and the juices run clear.

This was originally a recipe for baking or roasting a Turkey. I adapted it for Chicken and it turned out great! It makes a nice Friday or Saturday night dinner. Or even a good Sunday meal. The Orange, Lemon and Onion inside help make it moist and add a lot of flavor. so this flavorful, nutritious, comfort food meal ranks high on my list of favorites. Give it a try. It's sure to please!

                                                     Marion's youngest Firefighter.

                                         Graduated with a degree in Early Childhood Education
                                          with high honors from John A. Logan College.
                                         Rachel continued with on-line courses to a Bachelors
                                         degree.
                                         Mom and Dad are so proud of you.

                                                     Do you really have to ask?

I weighed this morning and seem to be on a plateau still. I suppose that is better than gaining weight regularly, but I really want to lose weight consistently. I guess this week I will make more of a concerted effort to lose weight. My goal this week is to lose at least 2 pounds. Hopefully more than 2, but that would at least be something. I've been watching The Biggest Loser and it makes me think I need to work a lot harder at at getting in shape. I know from what I've already accomplished, it can be done. I intend to prove it! So for now I will post, what I had to eat yesterday, and starting today, be a little, or a lot more determined to succeed.

Breakfast:
2 Pieces of French Toast.
Sugar-Free Syrup.
2 pats of Margarine.
1/2 cup of 1% Milk.

Lunch:
1 piece of Papa Murphy's Pizza.
1 Hamburger on a Whole Wheat Bun.

Dinner:
1 1/2 Bowls of Ground Beef Vegetable Soup.
Unsalted Crackers.

Snack:
Honey Peanut Butter on a spoon.
Unsalted Crackers.

                                                          Micah's First Birthday Party

When Micah was born things looked pretty bleak. Now, a year latter, he is doing so good. To be sure Micah is going to have some challenges. but he's going to be just fine. Like Rachel says, He's our miracle baby. Just watch him grow!

I babysat Micah, our youngest grandson, yesterday. So I didn't have a lot of extra time, for blogging or anything else, while I was taking care of him. He's adorable and I love him dearly; but he requires my undivided attention. When he's here I try to do my blogging before he gets here or in the evening, but last night I was exhausted. So here is what I had to eat yesterday.

2/22/2013
Breakfast:
2 pieces of Wheat toast with Honey Peanut Butter made into a sandwich.
1 can Diet Cola.

Snack:
A few Crackers (about 5).
A very small amount of Honey Peanut Butter.

Lunch:
1 slice of American Cheese.
A few Crackers (about 8).
1 Apple.

Dinner:
2 pieces of Papa Murphy's Sausage Pizza.
1 piece of Cinnamon Toast.
1 cup of 1% Milk.

I didn't get what I had to eat posted yesterday. So here it is:

2/21/2013

Breakfast:
Whole Wheat cracker.
Small bowl of Cottage Cheese.
About 1/2 cup frozen Blueberries.

Lunch:
3/4 Homemade Hamburger patty on a bun, with Pickles, Mustard and Ketchup.
A few Potato Chips.

Dinner:
1 1/2 Bowls of Homemade Ground Beef Vegetable Soup.
Saltine Crackers with unsalted tops.

Snack:
A spoon of Peanut Butter and Honey.
A few Saltine Crackers with unsalted tops.

                                       

                                                             Ground Beef Vegetable Soup

1 pound Lean Ground Beef.

2 Garlic Cloves, chopped.

5-6 Large Carrots, sliced.

5-6 large Potatoes, cut-up.

1 can V-8 Juice.

1 can diced Tomatoes.

1 16 ounce package frozen Soup Mix.

1 16 ounce package frozen Mixed Vegetables.

1/2 cup macaroni (optional).

3 Low Sodium Beef Bouillon Cubes.

Seasoned Salt or Seasoned Salt Substitute, (to taste).

Brown the Ground Beef in a skillet.

Add the Garlic and continue cooking a few minutes.

While the Meat and Garlic are cooking; put the Carrots, Potatoes, Tomatoes and V-8 Juice in a large pot.

Add the Water to about 2/3 full.

Bring to a boil.

Add the cooked Meat mixture and Bouillon Cubes to the pot with a slotted spoon, or drain it first.

Add the Bouillon Cubes. 

Cook on a low boil until the vegetables are almost done. About 30 minutes.

Bring to a rolling boil and add the frozen Vegetables.

Bring back to a boil, reduce heat to a low boil and cover.

Cook until all the Vegetables are done.

Serve with crackers.

Starting today I want to keep a log of what I eat. I may take a day off now and then, but I want to show, what I eat generally, to lose the weight I need to lose. So for today, this is what I had:

Breakfast:
1 Cup of 1% Milk.
1 Piece of Whole-Grain Toast with Peanut Butter on it.
A few Multi-Grain Tortilla Chips.

Mid-Morning Snack:
A few more of the Tortilla Chips.

Lunch:
Wheat Crackers.
1 slice of American Cheese.
2 1/2 Celery Stalks.
A teaspoon of Peanut Butter.
1 Apple.

Afternoon Snack:
Whole Wheat Crackers.

Dinner:
Ground Beef with Whole-Grain Macaroni, Cheese, Low-Fat Sour Cream, Onion, and Garlic.
Seasoned Salt and Pepper.
Green Beans.

Snack:
1 cup of 1% Milk.
1 piece of Toast and Peanut Butter.

I weighed again this morning and it looks like I'm about where I was after losing the 19 pounds. I may be up 1 or 2 pounds, but that's about it. I will try to remember to weigh, in the morning, before I eat or drink anything. I didn't even remember to check my blood sugar today before eating or drinking anything. I guess I woke up before my brain did. LOL! Anyway I am still moving forward. Not as quickly as I would like to, but at least I am moving, in the right direction, for the most part. So far today I haven't done bad, in my eating. I have started a log of what I eat. I plan on posting it, in the evening, sometime after dinner. This should be another thing, to help me, stay on track. It will also help in showing how to eat to lose weight and help control or overcome Diabetes and Kidney Disease. So check back this evening to see my log.

     

                                                               

                                                                   

                                                                 Mackerel Patties

This recipe is very similar to Salmon Patties, but a little less expensive to make.

1 can Mackerel (drained).

1 egg.

3/4 c. Oats.

1/2 small Onion; chopped.

1/4 teaspoon Pepper.

Oil for pan.

Preheat skillet with enough oil to cover the bottom.

Mix all of the ingredients together.

Shape into patties and place, in the skillet, one at a time.

Brown on first side.

Turn over and cook, on the other side, until light brown and cooked through.

Serve with sides of your choice of sides and ketchup or tarter sauce.

Well I tried to talk to my husband about our diet. Even though he is overweight and has more than one ailment, that could most likely benefit from the change in diet, he isn't real interested in it. Oh well, I am still planning on changing our shopping habits.Though he did go to the store, before I could talk to him about it, and bought bologna and processed  cheese. Ugh! I guess I have some work to do. It's a good thing this is a Grace diet; otherwise we might be in serious trouble by now. Even with all of this I have managed to keep most of the weight, that I've already lost, off.I may have gained back about 2-3 pounds, but I'm pretty much on a plateau. I think what it will take is to exercise regularly, along with being diligent to eat right. I plan on trying to have more fruit and vegetables around to eat. also, concentrating on lean protein and some whole grain foods, too. If this is what we have, this is what we will eat.

Brendan playing basketball on 1- 17- 2013, at The Church of God, on Rt. 13. This is a great shot! Brendan loves all sports, and does very well playing them. Although I believe his first love is baseball and he excells at that!

                                                           
                                                                Spaghetti and Meatballs

Meatballs
1 pound Gr. Chuck or Gr. Turkey or 1/2 pound each.
3/4 cups Oats.
1 Egg.
1/2 Onion chopped.
2 Garlic cloves chopped.
1/4 cup Ketchup.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Sauce
1/2 Onion chopped.
1-2 Garlic Cloves chopped.
2 Large cans Tomato Sauce.
1 Small can Tomato Paste.
2-3 Bay leaves.
A few Basil Leaves chopped.
Can add a Spaghetti Sauce Seasoning packet if desired or use a Jar Sauce.
Enough Water to make the sauce the right consistency.
1-2 pounds Spaghetti (good quality or Whole Wheat)

Mix the meatball ingredients together and shape into medium-size Meatballs.
Brown in a large skillet, in a small amount of Olive Oil or, on a tray, in the oven at 350 degrees, until brown , on all sides.

Put all the sauces ingredients, in a large pot.
Bring to a boil stirring frequently
Add the Meatballs.
Reduce heat and continue cooking, at a low boil, for about 30 minutes.
In the meantime cook the spaghetti according to the directions, on the package.
Serve Meatballs and sauce over the cooked spaghetti.
Serve with Garlic Bread and a Salad.
Delicious!

I thought I would add a recipe for the day to add to the post I made earlier. After all the only real way to lose weight is to change the way you ate to gain weight. It may not be easy, but it only takes one day at a time; one step at a time. So here it is:


                                                                   Salmon Patties


1 can Salmon, drained.
3/4 cup Oats.
1/2 small Onion, chopped.
1 Egg.
1/2 tsp. Seasoned salt or Seasoned salt Substitute.
1/4 tsp. Pepper.

Preheat a skillet with some Olive or Canola Oil in it.
Put the Salmon in a mixing bowl.
Add the other ingredients.
Mix together well.
Shape the mixture into patties.
Place them in the skillet.
Cook on medium to medium-high heat until light brown and done.
Make 4-6 Patties.

This is a very healthy way of making Salmon Patties. The Oats make them a lot healthier, in more than one way. And the other ingredients add to the nutrition, too. Especially the Salmon, which is a very healthy, cold-water fish. Try this recipe. It's very Yummy!

I've been looking at my diet today and have decided we need to change the way we buy groceries. Although we already have been trying to get the food for my diet, we have also still been buying too many salty and sweet snacks. We have rationalized these are for the grandkids, but have been way too tempted to eat them ourselves, too. I am not supposed to be eating these foods. So what I seem to have figured out to do is buy extra food for the diet; since the kids like the fruit, and have already been eating it anyway. They also like fresh vegetables, although they like dip along with them. I suppose I can create a low-fat, low-sodium dip they will like, that I can eat, too. Also, if we even get chips at all, we need to buy a package, with small bags in it, just for them. I haven't decided for sure about this yet, because I think it might still be too tempting. The best idea is probably to just buy the food on the diet and only have that in the house to eat. My husband, Alan, has diabetes and high blood pressure, too. He also needs to lose weight. So we both really need to be on this diet, anyway. He doesn't need the Kidney disease part, of the diet, but I'm sure it will still be good for him. It will help him control his blood pressure and lose some weight, along with me. I just hope he likes this idea as much as I do, or at least enough to give it his best effort. Also to help me with it, and help himself in the process. We will see. I will discuss it with him and post how he feels about it later. Check back later to see how all of this is going. Hopefully, if I can make these changes, I will lose weight more consistently, and he will, too.

I checked my blood sugar this morning and it was 141. It still needs to come down some. I also weighed and  haven't lost anymore weight. In fact I've gained a pound or two. I guess that's not too bad, as long as it doesn't keep going up. I can probably explain what happened. We celebrated our youngest grandson's 1st birthday and our daughter's 34th birthday in 2 weeks of each other. His birthday is Feb. 5th and her's is Feb. 15th. So we had cake on the 2nd and the 16th. Both Saturdays and the days of choice for celebrating both birthdays.  And then there was Valentines Day in between there , too. We had Red Velvet mini-cupcakes then. So I have used a lot of Grace lately, in my eating. I plan on getting back on track this week, though. I'm going to have to be a little more diligent to eat right. With no sugar and very little salt. Also a lot of fresh vegetables and fruit; along with low-fat high-quality protein. It sounds a lot easier than it is. I was used to eating all the sweets I wanted as well as salt. I should have gotten that under control a long time ago, but I suppose better late than never. Hopefully learning all of this will help me stay on track better, as well as be a lesson to others, too. This is a good opportunity to exercise Grace. I know I've gotten off track a little, But instead of giving up and gaining all the weight I've lost back, I've got to get back on track and keep moving forward losing weight. I will update my progress this week, so check back.

 
                                          Chicken and Dumplings made with Flour Tortillas

2-3 Pounds Chicken Tenderloins cut-up.
3 Celery Stalks cut in pieces.
3 Carrots cut in pieces.
1/2 Medium Onion cut in chunks, but not chopped.
3-4 Chicken Bouillon Cubes. (preferably low-sodium)
Salt and Pepper to taste.
Water to cover Chicken well.

Put all of the ingredients for the chicken in a large pot.
Bring to a boil and reduce heat to a low boil.
Cook for about 1 hour or until the Chicken is done and tender.
Remove the Vegetables with a slotted spoon.
Bring back to a rolling boil.
Add the Tortilla strips a few at a time To keep the broth boiling.
Continue to cook until the Dumplings are done to taste. About 20 minutes.

                                                   Brendan! Looks like he made it home!

                                                                       5/28/2011
 

                                          Justin; Brendans BFF. He's one good baseball player!
                                                                         5/28/2011

  Today is our daughter, Rachel's 34th birthday. Yesterday was Valentines Day. 34 years ago yesterday I woke up at 6:00 A.M. in labor. So we thought she was going to be born on Valentines Day. She decided  to make us wait until 3:41 A.M. on the 15th instead. Which is fine, as that was her great-grandfathers birthday. I didn't know that at the time; as it was my husbands grandfathers birthday. My mother-in-law told me later that evening. So the 15th is actually better than the 14th for her birthday.
  I made dinner yesterday for Valentines Day and an early birthday dinner for Rachel. We will probably go out to eat later , to Red Lobster, (her choice), so it was mostly a Valentines Day dinner. We all love traditional Fried Chicken. So I made an exception yesterday and actually fried it. Here is a recipe that also, not exactly on the diet, but can be adapted. I already posted an oven-fried Chicken recipe. So this is a different recipe that includes frying or baking Chicken, whichever you choose:

                                                            Hot Wings

5 Wings Per Serving (in 2 pieces per wing).
Butter.
Hot Sauce (1/2 cup).
Unbleached Flour (2 cups).
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
Oil for frying Chicken.

Preheat the skillet, with enough Canola Oil to fry the Chicken in.
Mix the flour and seasoning together in a freezer bag or plastic container with a sea-tight lid.
Put the Chicken wing halves, in the bag or container, about 4 at a time.
Shake to coat.
Set on a tray until all pieces are coated.
Place the floured and seasoned Chicken in the skillet and fry until done.
Remove from the skillet and allow to drain.
Melt the Butter.
Add the Hot Sauce and blend together.
Put the fried Chicken in the sauce and coat on all sides.
Remove to platter.
Serve.
Delicious!
This would be a great game day treat. But it works for dinner, too.

Lighter version:

Preheat oven to 350 Deg.
Place the Chicken on a baking tray.
Season Chicken to cook, but use no flour.
Spray with Cooking Spray.
Bake in 350 Deg. oven for about 45 minutes to 1 hour or until done and a little crispy.
Use less butter in the sauce and coat the same as original recipe.

                                                                           

                           Fish with Lemon Slices and Vegetables in a Pouch Baked and Steamed

Preheat Oven to Temperature on Package directions.
1-2 pieces of Fish per pouch. Cod, Tilapia, Salmon or any cold-water Fish of choice).
Lemon slices. 2-3 per pouch.
Butter 1-2 small pats per pouch.
Potato slices (about 1/2 potato per pouch)
Vegetable of choice (Carrot slices, Green Beans, Squash or whatever you prefer) cut in thin, small pieces, enough for 1 serving.
Sea Salt or Salt Substitute.
Pepper.
Foil or Parchment Paper.

Put the number, of servings you're making, pieces of foil or paper on preparation area.
Lay 1-2 pieces of Fish on each piece of foil or paper.
Place Lemon slices on each piece of Fish.
Add Potato slices and Vegetables to each piece of Fish.
Place the Butter and Seasoning on top of the Fish and Vegetables.
Place Lemon slices on top.
Fold the foil or paper up around the Fish and other ingredients.
Fold to seal around the top and ends.
Place on a baking tray.
Bake according to directions on Fish package and check for doneness of Vegetables.

1-2 Pouches per serving.

This is a great dish to eat on a diet.  I don't know the calories, but I'm sure with the Fish and Vegetables together it has to be low.  Also, the cooking method helps.  I really like the Fish and Vegetables cooked this way.  They are very flavorful.

Oven Barbecued Chicken                                                                                                                                                                                                                                    

Preheat oven to 350 Deg.
1 Whole Chicken cut-up or 8-10 Chicken pieces of your choice.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
Garlic Powder.
Onion Powder.
Barbecue sauce of Choice.

Place the Chicken pieces on a baking tray.
Season both sides with all the seasonings.
Bake at 350 Deg. for 45 minutes.
Coat the pieces, on all sides, with the Barbecue Sauce and continue baking for 15 minutes or until juices run clear and Chicken is done.

I came up with this recipe many moons ago, because I wanted an alternative to grilling Chicken outside. It turned out great, and I've been making it ever since. We do still grill out sometimes, but in the winter, or when the weather isn't cooperating, this is great!
Again, I got the picture from Pinterest, but mine looks a lot like this.

Here's another picture of Micah. He's so cute! This picture is a lot like one of me with our daughter, when she was a baby. So sweet! I just love the look, of baby pictures, over the shoulder, like this!

Yesterday was Fat Tuesday, so we made Jambalaya with Zatarains Jambalaya Rice Mix, Turkey Sausage and Black Beans. It was delicious, but just a little spicy, for me. Although it did have a really good taste, if you like the spice. Anyway, here is the recipe, if you would like to try it.


                Jambalaya with Zatarains Jambalaya Rice Mix, Turkey Sausage and Black Beans

1 Pound Turkey Sausage sliced.
1 Box Zatarains Jambalaya Rice Mix.
1/2 Onion chopped.
1 can Black Beans.
Canola Oil.
Chicken Broth or Water.

Put small amount of oil in a skillet.
Put the Onion and Green Pepper in there too.
Saute lightly.
Add the Sausage.
Brown well.
Add the Black Beans.
Put the Rice in the skillet with the Vegetables, Sausage, and Black Beans.
Prepare according to the directions on the box using Chicken Broth or Water.

 This is a picture of Jambalaya I found on Pinterest. It looks like it has Shrimp in it, too. You can add Shrimp if you want to. I'm sure that would be yummy, too.                

                                               
                                                                        Chef Salad

1 Large Head Romaine Lettuce.
2 Large Grated Carrots.
2 English Cucumbers (Peeled and Sliced).
1 Small Container Cherry or Grape Tomatoes. (cut in half).
1 Small Bag of Radishes. (grated or sliced).
1/2 Pound Boiled Ham. (cut in small pieces).
1/2 Pound Roasted Chicken or Turkey. (cut in small pieces).
Grated Cheddar Cheese (add amount to each Salad as individual wants at time of serving.)
3-4 Hard Boiled Eggs (cut in wedges).

Combine all ingredients except Cheese and Eggs in a large Salad Bowl.
Divide evenly into individual Salad Bowls.
Add Cheese and Eggs; or allow individuals to add their own Eggs and Cheese.
Serve with Crackers.

This salad makes a complete, nutritious meal. Use Whole-Wheat or Whole Grain Crackers and make it even more nutritious. I've been having quite a few salads lately and have really enjoyed them. They are very nutritious and delicious too! If you make a salad such as this one; you get a lot of vitamins as well as protein. They make a great lunch or even a dinner once in a while. Also a very yummy and nutritious side dish. So try, like I've been doing, to add more salads to your diet. They really do cover a lot of dietary requirements; all in one dish!

It's been a little while since I've posted on this blog. I've been kind of busy with my weight-loss blog and writing recipes. I will try to post on here from time to time though. My youngest grandson just turned 1. As you might expect we took a lot of pictures. I will try to post some of them, today. I'm not sure if my husband has them downloaded yet, but I will see. If so I will put some of them on here. He's so cute! He's our little miracle baby! He was born early and small. It took about 20 minutes to get him to breathe when he was newborn. But he is progressing very well. He still has a few things to overcome, but he is overcoming one thing after another, everyday! Ok, I will now try to find some pictures to post.

 I went to the doctor on Feb. 5th and found out my blood sugar A 1 C has been consistently high. So he put me on a medication called Glimeperide. This is pretty frustrating to me. I was really hoping to be able to lose weight and control my blood sugar by diet. I have lost about 19 pounds now. I realize this is fairly good, to have lost that much weight, since August. That's about 3-4 pounds a month. I know I can do better than that though. I have to. Otherwise, according to the doctor, I'm looking at going on insulin. So I don't really have a choice to avoid that, but to lose weight and exercise, to help my Pancreas function better. I am going to start seeing the dietitian again, March 7th. Hopefully that will help me stay motivated, to eat right, more consistently. I also want to post my diet on here. That should help me be a little more accountable. But, mostly it will show what I have to eat, in order to lose the weight I need to and control the Diabetes. And maybe help some people reading this to learn how to do that, for themselves, if need be, too.
 I  mentioned earlier that I want to post my diet sometime soon. Well here it is; summed up:

Breakfast(2 Carb Servings)
2 oz. Protein = 2 cooked Eggs or 2 Tbs. Peanut Butter, or 2 oz. Cheese, or 1/2 cup Unsalted Nuts.
1 Carb.(ex: high fiber grain) = 1 slice higher- fiber Toast, or 1/2 cup Oatmeal or 3/4 cup higher-fiber cold Cereal, etc.
1 Carb.(ex: lower-fat dairy) = 1 cup fat-free or 1% milk or 1 cup low-fat Yogurt, etc.

Mid-Morning Snack (1 carb.)
Any non-starchy raw Vegetables-Broccoli, Cauliflower, Bell Peppers, Cucumbers, Celery, Onions, Raw Carrots, Avocado, etc.
1 Carb. Serving (ex: Fresh fruit) = A fresh Apple, Peach, Nectarine, or Pear is best at this time, for blood sugar balance.

Lunch(2 Carb. Servings)
3 oz. Protein = 3 oz. (Chicken, Turkey, Fish, Lean Pork, Lean Beef, Cheese, or Unsalted Nuts.)
Veggies: Any non-starchy ( raw or steamed) Romaine Lettuce, Green Beans, Peppers, Carrots, Broccoli, Cauliflower, Cabbage, Avocado.
1 carb. Serving (ex: higher-fiber Bread, or Grain or starchy Vegetable.) Tortilla, or 1/2 c. Pasta or Brown Rice or 1/2 c. or 1/2 c. Corn, Peas, Squash, etc.
1 carb. Serving (ex: low-fat Dairy) = 1 c. low-fat Yogurt or 1 c. fat-free or 1% Milk or 1c. Soymilk.

Afternoon Snack (1 Carb.)
Any non-starchy raw Vegetables- Broccoli, Cauliflower, Bell Peppers, Cucumbers, Celery, raw Carrots, etc.
1 carb. Serving (ex: piece of fresh fruit) = Best fruits for blood sugar balance: fresh Peaches, Plums, Pears, Kiwi, Nectarines, Apples, Clementines & all Berries.

Supper ( 2 Carb. Servings) :
3 oz. Protein Serving = 3 oz. total of Protein (Chicken, Turkey, Fish, Lean Pork, Lean Beef, Cheese, Unsalted Nuts.)
Any non-starchy Veggies (raw or steamed) - Broccoli, Cauliflower, Green Beans, Bell Peppers, Carrots, Cabbage, Romaine Lettuce, Avocado.
1 Carb. Serving = (ex: Grain or starchy veggie.) higher-fiber Bread or Tortilla or 1/2 c. Pasta or Brown Rice  or 1/2 c. Peas, Corn, Squash, etc.
1 Carb. Serving(ex: low-fat Dairy) = 1 cup fat-free or 1% Milk or 1 cup low-fat Yogurt.

  This is a good diet, if you have Kidney Disease or Diabetes. It's pretty strict, but doable. I have been diagnosed with both of these diseases. So this is the diet I am on. It was prepared, for me, by a dietitian.  I've been on it now, for about 5 months. Although I have waiverd some, in doing so, I have still lost about 16 pounds. (according to the Drs, scales) 19 (according to our scales).

                            Roasted Rock Cornish Game Hens with Citrus, Herbs and Vegetables

Preheat oven to 450 degrees

1 Hen Per Serving.
1 Lemon cut in Wedges. 1 Wedge per Hen.
1 Orange cut in Wedges. 1 Wedge per Hen.
1 Onion cut in Wedges. 1 Wedge per Hen.
1/2 Bunch Fresh Thyme per Hen.
1/8 cup loosely packed Flat Leaf Parsley per Hen.
Seasoned Salt or Seasoned Salt Substitute
Pepper or Lemon Pepper.
Butter and Olive Oil for coating Hens.
2 Carrots per Hen.
2 Potatoes per Hen.
Green Beans or Squash.

Rub the Hens inside and out with the Butter and Olive Oil (less Butter more Olive Oil) Season inside and out with the Seasoned Salt and Pepper.
Put the Lemon, Orange, and Onion Wedges inside the Hens.
Place the Hens breast side down, in a baking dish large enough to fit all the Hens in, with room for the Vegetables.
Add the Vegetables.
Cover and Bake for 30 minutes.
Uncover.
Turn the Hens over.
Continue Baking for another 30 minutes or until golden brown and done. Thermometer inserted in the thickest part of thigh should read 180 degrees.

I love Rock Cornish Game Hens. Not only are they delicious, but low in fat and calories. Also a cute size. One Hen is a serving! They are yummy and very nutritious served with the Roasted Vegetables.

                                                                 
                                                        Pork Loin Roast with Vegetables

3 pound Pork Loin Roast
5-6 Large Carrots cut in chunky pieces or several Baby Carrots
5-6 Large Potatoes cut in chunky pieces
1 medium Onion cut up.
2 cloves of Garlic chopped.
1 can Reduced Fat Cream of Mushroom Soup.
1 box Reduced Fat Chicken Stock or Broth.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Brown and season the Roast on all sides.
Add the Onion and Garlic.
Cook on medium heat for about an hour.
Add remaining Vegetables.
Season with Seasoned Salt and Pepper.
Add Cream of Mushroom Soup and spread over the top.
Add 1 can of low-fat Chicken Broth or Stock or
2 cups Water.
Cook at simmer for 2-3 hours or until done and tender.
Add more Water if needed.

I don't have a lot of childhood memories of Pork Roast, because we didn't eat a lot of Pork when I was a child. Occasionally we did, but not often. My husband's family did eat more pork though. So most of the memories I have of Pork Roast are of my husbands Mother and Aunt cooking one with vegetables. They were yummy and that's basically how I learned to cook them. This recipe is my own variation.

   

                                                                        

                                              Beef Pot Roast with Vegetables and Mushrooms

3 pound Chuck, Sirloin Tip, or any other lean Beef Roast of your choice.
1 Medium Onion chopped.
2 Cloves of Garlic chopped.
3 Beef Bouillon Cubes-low-sodium and
3 cups Water or,
2 Beef Bouillon Cubes low-sodium and
2 cups Water or,
1 Box or 2 Cans Beef Broth or Stock and as much Water as needed.
6 Large Potatoes.
6 Large Carrots.
1 Regular Size Can of Mushroom Stems and Pieces or Sliced Mushrooms.
1 Can Reduced Fat Cream of Mushroom Soup
1 cup Red Cooking Wine (optional).

Brown the Roast, in a large pot, in a small amount of Olive Oil, on all sides.
Add the Onion and Garlic. Brown lightly.
Add the Bouillon Cubes and Liquid.
Simmer on low-boil for about 2 Hours.
Turn the Roast over.
Add the Vegetables and Mushrooms.
Continue cooking for about another hour, or until Roast is tender.
Move the Roast to on top of  the Vegetables, and continue cooking about another half hour or until Roast is falling apart tender and Vegetables are tender, too.

This is another meal that takes me back to my childhood. When I was a child, we almost always had either Fried Chicken or Beef Roast for Sunday Dinner. There was the occasional time we went out to eat, but generally on Sunday we had one of those two meals. They were both yummy and comforting!



                                         








 

                   
 
                                                   Pan Roasted Chicken and Vegetables

1 Whole Chicken cut-up or 8 pieces of Chicken
6-8 Large Carrots cut-up
6-8 Potatoes pealed and cut-up
1/2 package frozen Green Beans
1 small Onion cut-up
Seasoned Salt or Seasoned Salt Substitute
Pepper
2 cups Water
3 Bouillon Cubes
Or 2 cans or 1 box of Chicken Broth and
2 Bouillon Cubes
Enough Canola Oil for browning                                                    

Put the oil in a large pot and preheat to medium heat.
Add the Chicken, season and brown lightly.
Add the Onion and brown lightly.
Add the Vegetables and Water and Bouillon Cubes or Chicken Broth and Bouillon Cubes.
Bring to a boil.
Reduce heat and cook on low boil for about 1 hour or until done.
Makes about 4-8 Servings.

This is a really delicious and nutritious meal. It's fairly low in fat and calories, but very satisfying at the same time. It's relatively easy to make, too. Give it a try I'm pretty sure you'll like it!

                                                   

This looks like a yummy, nutritious way to start the day! I would eat this for breakfast! Fruit and Yogurt Parfait. What could be better? Use fresh fruit of your choice and Greek Yogurt. Delicious and nutritious. A win, win situation! I will be making these soon! By the way I weighed again this morning and all together I have lost about 16 pounds! I will try to publish more specifics of my diet soon. This will make it easier for you to know how I'm losing weight and use the diet yourself, if you so choose. In the meantime remember it's all about Grace. We can lose the weight we need to and get healthier too. Just keep believing and moving forward. And remember you can mess up on your weight loss journey and still succeed, because of Grace! So, lets keep on keeping on and eventually we will reach our goals. Have a good and prosperous day in your weight loss efforts!

I forgot to mention earlier. I weighed this morning and all together now, since I started counting, I've lost 16 pounds. Getting pretty close to 20! That will be great when I get there! But for now I'm glad for the 16 I've already lost! Just Believe!

Here's a picture of deviled eggs. I make a recipe that is really yummy and hopefully not high-calorie. Here is my recipe:


                                                                       Deviled Eggs


1 Dozen Eggs
1/3 c. Miracle Whip
2-3 Tbs. Yellow Mustard
2 Tbs. Sweet Relish
Seasoned Salt
Paprika

Put the eggs gently in a large pot. Cover with enough cold water to cover well. Bring to boil and reduce heat to a low boil. Boil the eggs for about 10 minutes or till hard boiled. Remove from heat. Drain. Run cold water over the eggs, in the pot, and allow to sit, in the cold water; long enough to cool. After they are cool gently peel the eggs, and rinse off. Slice the eggs in half, lengthwise and remove the yolk to a bowl. Add all the Miracle Whip, Mustard, Relish, and Seasoned Salt.  Mash the yolk with a fork and blend the ingredients together. Fill all the egg whites with the yolk mixture. Lay them on a deviled egg dish or plate. Sprinkle them with the Paprika. Serve. Yum!