Fall decor through the years

 

 

 

 

Lots of Fall decor

 

A healthy reminder

As 2025 is winding down. I have a difficult time believing these spring and summer months have gone so quickly.

Here are a few Fall reminders I hope you find to be useful.

Positive thoughts, positive actions= positive reactions.

This week since summer is wrapping up and there won’t be as many fresh fruit and vegetables to select I have decided to work at eating healthy meals.

I use these for a healthy snack.

I’ will try posting one healthy meal

as often as I can.

It’s just a suggestion to help anyone who wants to work on their health and lose a few unwanted pounds.

I don’t plan on being strict. I’m going to count calories. I did it before and I CAN do it again. I’m not giving up going out to eat either.

I occasionally like to do that but will avoid fast food restaurants if possible unless I can see something worthwhile and tasty.

I will continue to focus on portion control and no eating in between meals.

***This is tough one for me because I’m not a big meal eater and I snack in between. Of course my snacking is not healthy snacks so that has to change. No snacks at all is my goal. To eat More protein to fill me is.

By no means am I suggesting you join me but I welcome everyone. It’s about me and it can be about YOU.

I recently had my second knee replaced and am starting to feel better.

I belong to Silver sneakers and do my workout at home. It’s about 1/2 hour 5 days a week.

I also walk most days (weather permitting).

I will still post all of my YUMMY RECIPES because I intend on still making them but I will DEFINITELY be exercising portion control. I think most know what an average size meal should look like.

Note: ON TO EXERCISE. No pricey gyms are in my plan. Simple at home exercises(even chair exercise) will work. If you try to do too much you’ll get frustrated and lose interest. A good paced walk is a start. Weather permitting. A mall too is a good place to walk! (No shopping allowed) lol. Leave the shopping until you lose a few pounds.😃

****Also most IMPORTANT tell your DOCTOR/physician you are planning on doing the above and for obvious health reasons make sure he or she is ok with it.

PLEASE NOTE!!!! This is not a diet! THIS IS A LIFESTYLE CHANGE. Rome wasn’t built in a day to coin a phrase so take it slow. Inch by inch you and I will do it.

I know the first week will be the most difficult so allow for slip ups and look to me or anyone that will encourage and inspire you to reach your goal. Nay sayers are everywhere... avoid them!!! I have had people I am with say to my face when they see me eating healthy “what diet are you on”? It annoys me but I respond “I am not on a diet”! I’m Just trying to eat healthy .

If you have suggestions please comment . I appreciate a good piece of advice or suggestions and PLEASE post your pictures and or recipes.

Support is important so let’s support each other with this hopefully fun and not too serious getting “back on track “with good food choices.

Good luck and positive vibes being sent to you.

Soda Cracker (Saltines) Dessert! MAKE IT COLORFUL!!!!!

This delicious dessert recipe can be made anytime of the year because who doesn't like an easy as well as a light tasteful dessert.  Having an evening with friends or family and you need to supply dessert?  This is a very good recommendation...Enjoy!



Just in time for your 4th of July picnic or Labor Day dessert this easy recipe I adapted to my liking for a easy dessert.  Similar to other recipes I have made but this one uses unsalted saltines for a flaky like crust. It may be just what your family/friends would enjoy.  I substituted fresh blackberries/strawberries cut in pieces for a more festive look.  Bummer that my strawberries were not as colorful as I would have liked. :). I thinking next time I may use a strawberry drizzle for the top or mixed fresh fruit cut in small pieces. My artwork is a bit shaky but I think you get the gist. 

The credit for this recipe goes to the link below.  Thanks Quick German Recipes :) 

Fresh blackberries, strawberries and any other fruit you would like!

Happy Dessert time from my kitchen to yours,

 

Here is the easy recipe!


Original recipe 6/30/13 

 

"Soda Cracker Dessert"

Note: To make this dessert having less fat and calories I would substitute whole milk with 1% milk and sugar free instant pudding and sugar free cool whip.

For those not cutting back use recipe as instructed.

Ingredients

• 1 package Soda Crackers/Saltines (unsalted tops)
• **1 package instant vanilla pudding mix
• **2 cups milk (to make pudding)
• **I tub Cool Whip (large - 1 liter)
• 1 can crushed pineapple, drained or 1 pkg frozen berries

Instructions

• Line bottom of 9 X 13 inch baking dish with soda crackers.
• Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.
• Gently spread 1/2 carton of Cool Whip over pudding
• Cover Cool Whip layer with another layer of soda crackers.
• Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.
• Cover with crushed, drained pineapple or frozen berries
• Cover with clear wrap and refrigerate at least 6 hours, preferably overnight.

Hints: For my Rosebud Followers

• Use low-fat Cool Whip and pudding if desired.
• Use any mixture of berries or even pie filling.

From my kitchen to yours, 

• 
  

adapted from : http://www.quick-german-recipes.com/easy-flaky-dessert-recipe.html>

This easy flaky dessert recipe is similar to the German Blätterteig or a French Puff Pastry. But, it's so much simpler to make. AND, it tastes so-o-o good!

This simple dessert is just layers of unsalted soda crackers (saltines), pudding, and Cool Whip. Top with fruit, canned or fresh, or pie filling. It sounds strange, but this quick, easy dessert recipe always brings rave reviews.



6/30/16
1/8/17

4/25/18

Chicken schnitzel

 

I pretty much followed this recipe but used regular garlic powder and added salt to my eggs when beating. I didn’t add any at the point where it’s said to salt at the very end.

I haven’t had Fresh cauliflower in a while and I think I enjoyed that more than the chicken… It was delicious!

• 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Extra light olive oil, or canola oil, or any high-heat cooking oil
• Coarse salt, to sprinkle on fried chicken
• Lemon wedges, for serving

• Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
• Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.

  • Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
  • Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
  • Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.

  Sprinkle a 1/4 of lemon wedge on top and salt and fresh parsley I had.
  
  Adapted from Natasha's kitchen

Roasted sweet potatoes

• 1 pound sweet potatoes (about 2 medium), scrubbed

• 1 ½ teaspoons olive oil

• ¼ teaspoon kosher salt

• ⅛ teaspoon ground pepper

Preheat oven to 425°F. Line a large rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Cut unpeeled sweet potatoes into 1-inch cubes.

Toss 1 pound of sweet potatoes with 1 1/2 teaspoons oil, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper in a large bowl. Arrange sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes or until lightly browned and crispy on cut sides and tender inside, turning once.