Spaghetti and Meatballs

        Meatballs

1 pound Ground Chuck or Ground Turkey or 1/2 pound of each.
3/4 cup Oats.
1 Egg.
1/2 Onion, chopped.
2 Garlic Cloves, chopped.
Salt and Pepper.
Can use frozen meatballs if you prefer.
A small amount of Olive Oil, for browning.

         Sauce
1/2 Onion, chopped.
1-2 Garlic Cloves, chopped.
2 Large cans Tomato Sauce.
1 Packet Spaghetti Sauce Seasoning. (Can use Jar Sauce instead of Tomato Sauce and Seasoning Packet if you prefer)
2-3 Bay Leaves.
A few Basil Leaves, chopped.
Enough water to make the sauce the right consistency.

1-2 pounds Spaghetti (good quality or whole wheat).

Put the Olive Oil in a pan and preheat.
Mix the meatball ingredients together and shape into balls or separate the amount of frozen meatballs to equal about a pound or so.
Brown in a large skillet in a small amount of Olive Oil or brown on a tray in the oven at 350 deg. till brown on all sides.
Put all the sauce ingredients in a large pot.
Bring to a boil stirring frequently.
Add the meatballs.
Reduce the 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!

There wasn't any weight loss to report for today, so I decided to post a recipe. Give it a try! We had this for dinner last night and it was yummy!

I weighed again this morning and I'm still holding my own. I intend to work a little harder this week to actually start losing weight on a consistent basis. I also plan on getting some groceries that go along with some of my recipes. I may start cooking daily the recipe that I post for that day. This should make it a lot easier to follow along with my progress and for me to actually make more progress! So for today here is my recipe. If I make this later I will try to take a picture of my own cooking.

                           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.2-3 Lemon Slices per Pouch.
1-2 small pats of Butter per pouch.
Potato slices (about 1/2 potato per pouch; sliced very thin).
Vegetable of choice (carrot slices, green beans, squash or whatever vegetable you prefer) cut in thin, small pieces; enough for one serving.
Salt.
Pepper.
Foil or Parchment Paper.

Put a piece of foil or parchment paper, about as long as foil is wide, on the preparation area; one for each piece of Fish.
Lay 1-2 pieces of Fish on each piece of foil or parchment paper.
Place Lemon slices on top of Fish.
Add potato slices and vegetables to each piece of Fish.
Place the Seasonings and Butter on top of the Fish and Vegetables.
Fold to seal around the top and ends.
Place on a baking tray.
Bake according to directions on the Fish package and check for doneness  of Vegetables.
1-2 Pouches per serving.

                                         

I have a little time between ball games right now; so I decided to post my recipe for today before the next game.

                                                         Oven Barbecued Chicken

Preheat oven to 350 Degrees.

1 Whole Chicken, cut up or 8-10 Chicken pieces of your choice.

Seasoned Salt or Seasoned Salt Substitute.

Pepper.

Garlic Powder.

Barbecue Sauce of choice.

Place the Chicken pieces on a baking tray.

Season both sides with all the seasonings.

Bake at 350 Degrees for 45 minutes.

Coat the pieces of Chicken, 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 years ago, because I wanted an alternative to grilling Chicken outside.

It turned out great and I've been making it ever since.

I decided to go ahead and post another recipe today. Give it a try and enjoy!

                                      Roasted Rock Cornish Game Hens with Citrus and Vegetables  

Preheat oven to 450 deg.
1 Hen per serving.
1/8 cup loosely packed Parsley per hen.
1 Lemon Wedge per Hen.
1 Orange Wedge per Hen.
1 Onion Wedge per Hen.
Seasoned Salt or Seasoned salt Substitute.
Pepper or Lemon Pepper.
Butter and/or Olive Oil for coating the Hens.
2 Carrots per Hen.
2 Potatoes per Hen.
2 Red Onions cut in quarters or smaller for roasting.
Garlic cloves for roasting.
Green Beans Or Squash for roasting. (optional).

Rub the Hens inside and out with Olive Oil and/or Butter.
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 and turn the Hens over.
Continue baking until the Hens are golden brown and done.
Thermometer inserted in the thickest part of thy should read 180 deg.

I love Rock Cornish Game Hens. Not only are the delicious, but low in fat and calories. They are yummy and can be very nutritious served with roasted vegetables.
Also a cute size. One Hen per serving!

  

I made a grocery list earlier. I used my diet that I got from the dietitian as a guide. My plan is to get the food on the list and try to stay on the diet, for at least a week or two and hopefully indefinitely. I will post at least a condensed version of it today and maybe that will help in grocery shopping later.

Breakfast (2 Carb. servings):
2 oz. Protein= 2 cooked eggs, 2 Tbs. Peanut Butter, 2 oz. Cheese or 1/2 cup unsalted nuts.
1 Carb. Serving=1 slice higher-fiber toast, 1/2 cup oatmeal, 3/4 cup higher-fiber cold cereal, etc.
1 Carb. Serving= 1 c. fat-free or 1% milk or 1 cup calcium fortified soymilk, or 1 cup low-fat yogurt, etc.

Mid-Morning Snack (1 Carb):
Any non-starchy raw vegetables = broccoli, cauliflower, bell pepper, 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 Serving= 3 oz. total of protein (chicken, turkey, fish, lean pork, lean beef, cheese or unsalted nuts)
Any non-starchy veggies =(raw, steamed) = romaine lettuce, green beans, peppers, carrots, broccoli, cauliflower, cabbage, avocado.
1 Carb. Serving(ex. grain or starchy veg.) higher fiber bread or tortilla or 1/2 cup pasta or brown rice or 1/2 cup corn, peas, squash, etc.
1 Carb. Serving (ex. lower-fat dairy) = 1 cup low-fat yogurt or 1 cup fat-free or 1% milk or 1 cup 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, grapefruit, nectarines, apples, clementines & all berries.

Supper (2 Carb. Servings):
3 oz. Protein servin =3 oz. total of protein (chicken, turkey, fish, lean pork, lean beef, cheese, unsalted nuts).
Any non-starchy veggies (raw, steamed) = broccoli,cauliflower, green beans, bell peppers, carrots, cabbage, romaine lettuce, avocado.
1 Carb. Serving (ex: grain or starchy veg.) = higher-fiber bread or tortilla or 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 soymilk or 1 cup low-fat yogurt.

Here are some pictures our granddaughter sent us from her trip to Florida!

Well I didn't weigh this morning, but I'm sure it hasn't changed much since yesterday! Lol! I do plan on getting some more healthy food in this house, if not today then, soon. My granddaughter has been in Florida this week. So she wanted to know what I wanted her to get me. I said" I don't care;" then I said "a cup". She said, "How about a shirt?" I quickly agreed to that. Then I had to tell her what size. Ugh! I did tell her, but it was kind of embarrassing. I am looking forward to the day that my size will not make me feel that way. Like I said yesterday the journey of a thousand miles starts with one step. I have made progress, even though it has been slow, so far anyway. Slow doesn't bother me, if I can just be consistent. Maybe I'm about to get on the right track and stay there. Anyway since we have to eat regardless we might as well make it good and healthy. So here is another recipe to try, along the way.

                                                        Pork Loin Roast with Vegetables

3 pound Pork Loin Roast.
5-6 Carrots cut in chunky pieces or several Baby Carrots.
5-6 Potatoes peeled and cut in chunky pieces.
2 cloves Garlic, chopped.
1 medium Onion, chopped.
1 can Reduced Fat Cream of Mushroom Soup.
1 can Reduced Fat Chicken Broth or Stock.
Water for consistency.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
Season and Brown the Roast on all sides.
Add the Onion and Garlic.
Cook lightly.
Add remaining Vegetables.
Season well.
Add Cream of Mushroom Soup and spread over top.
Add Chicken Broth or Stock and enough Water to make it the right consistency.
Cook at simmer for 2-3 hours or until done and tender.
Add more liquid if needed.