A healthy reminder plus a recipe

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.

Porcupine meatballs

https://iliketobakeandcook.blogspot.com/2019/12/porcupine-meatballs.html

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

Gnocchi , broccoli and beans

Here’s a great imo meatless meal.

I eye balled this recipe to my liking. I really enjoyed it.  I may add some rotisserie chicken for hubby!

NOTE:  Steamed broccoli instead of roasted. And par boiled gnocchi.

Note: The dressing is a great addition. Delicious!

It cuts time and unless you must have roasted I was very pleased with my outcome.

This was the first time I used garlic paste and it was perfect!

• 2 (8-ounce) packages fresh broccoli florets

• 7 tablespoons extra-virgin olive oil, divided

• 2 1/2 teaspoons Dijon mustard

• 1 teaspoon garlic paste

• 1/2 teaspoon crushed red pepper

• 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed

• 1 (12-ounce) package refrigerated potato gnocchi

• 1 1/2 tablespoons lemon juice

• 1/4 teaspoon salt

• 3 tablespoons shaved Parmesan chees

Position oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.

On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.


Place the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.


Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan.

Eating well recipe 

Oats and stuff cookies

A good day to bake!

1 cup oats 

Pinch salt

1/2 tsp. Cinnamon

1 T soft peanut butter

2 ripe bananas smashed

1/4 cup semi sweet chocolate chips

1/4 cup dried cranberries 

Bake 400° for 20 minutes 

Mine were dark on the bottom which I don’t mind.  If you do adjust oven by about 5 minutes,

Placed smashed bananas in a deep bowl. Add softened peanut butter. Stir with a large spoon to blend.  Add oats and cinnamon. Stir. Add semi sweet chocolate chips and dried cranberries.  Stir to combine. Using a meatball type scooper place each scoop on parchment paper as illustrated below. 

Bake as directed.  Yummy!

A great snack !

Enjoy!

Healthy Cheesy stuffed peppers and white beans

Two days of pasta meals and I think it's time for something with lots of protein.  This meatless meal appealed to me.  I  try to post appealing recipes for those of us who love to eat good food but at the same time try very hard to make good choices to stay healthy.  This recipe appealed to me because I love all the ingredients.  It caught my eye in a Woman's Day magazine.  I think it would work really well with small variegated bell peppers but today I'm using some green ones because that's what's in the frige~~~~

7/9/12

4 bell peppers
2 T. olive oil
salt and pepper
1 large onion
3 cloves garlic minced
1 -10 oz. fresh spinach, chopped
1 -15 oz. can small white beans
2 T. fresh lemon juice
4 oz. shredded mozzarella cheese (part skim)
1/4 cup grated cheese
1 cup Marinara sauce

Left half pepper uncleaned, right pepper half cleaned of seeds.

Stuffing for peppers!  Yummy! I would be able to eat this mixture alone and did eat a small amount before stuffing the peppers. Really tasty combo!

Cut pepper in half and clean and discard seeds.  Toss the peppers with 1 T. olive oil.  Arrange cut side down and broil for approximately 3 minutes to soften. Turn and broil a bit more. Reduce oven temperature to 425.

Meanwhile heat remaining olive oil in skillet over medium heat, add onion and cook covered until tender.  Stir in garlic and cook 1 minute.

Add spinach and salt and pepper to the skillet and cook tossing for spinach to wilt.  Remove from heat fold in beans and lemon juice (I drain beans and rinse), then mozzarella and grated cheese.  Spread marinara sauce in 13 x9 inch baking dish.  Fill peppers evenly with bean mixture.  Place on top of sauce and bake until peppers are tender and cheese has melted approx. 10 min. or more.

Happy Baking and Cooking from my kitchen to yours,

5/6/2019 original 

Tuna boats

Lunch today was tuna boats .

An easy recipe that I’m sure avocado would have made those who enjoy it even better.  Unfortunately I do not like avocado but I have listed it in the ingredients. 

I am substituting green and black halved olives in this recipe for the Avocado.

This was so good and I served with some mini naan bread.  Enjoy!

• ***¼ avocado
• ***4 green olives
• 3 black olives
• 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• ***1 tablespoon fresh cilantro, chopped
• Pinch black pepper
• Pinch sea salt
• ½ tablespoon water
• ***3 ounces chunk light tuna, canned in water(I used albacore white tuna in water)
• 8 grape tomatoes, quartered
• ¼ cup finely minced yellow onion
• ***½ cup instant brown rice or frozen, precooked, thawed brown rice***I substituted cooked barley because that was all I had.
• 4 outer romaine leaves or other greens

What to do: In a small food processor, puree avocado with garlic, vinegar, lime juice, cilantro, black pepper, sea salt, and water until smooth.

Toss with tuna, tomatoes, onion, and brown rice.

Fill romaine leaves or other greens with mixture, roll up, and enjoy.

Note:  ***my changes o this recipe

I did not use avocado 

I used cooked barley instead of rice 
I used albacore tuna in water and drained the tuna

 I added I/2  tsp. Parsley 

Olives instead of avocado 

Eggplant Veggie Balls

I made eggplant veggie balls today.

These two recipes are from foodies who are excellent cooks.

My recipe uses a combination of both Rose and Barbara’s recipes to create mine.

I will say I thought Barbara’s recipe was simpler.

I removed skin on eggplant before baking/roasting .  Then cut the eggplant in small pieces.  Bake on greased cookie sheet about 25 minutes turning occasionally. Cool before adding egg, basil, parsley, 1/2 tsp. Salt, 1/2 cup of breadcrumbs, and 1/2 cup grated pecorino Romano cheese and 1 can drained and rinsed cannellini beans.

This recipe was easier since my eggplant I was using  (medium eggplant and I wanted a more simplified version. Added my ingredients and in meatball size balls place on greased cookie sheet.

I baked for 20 minutes at 375°.  Cool before storing .  I served with marinara.

You decide which one you would prefer.  Good Luck and enjoy!

Either way I know delicious would be the word of the day,  

 

Barbara’s recipe

 You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 

Rose 

 

Chop eggplant and boil in some salted water for just a few minutes.  Drain and let cool completely.  Squeeze to remove excess water.  Mix eggs, grated parmigiano reggiano, plain breadcrumbs, chopped fresh basil and chopped parsley.  Form into rounds and fry in canola oil.  Mine were a little too wet so I rolled them in some breadcrumbs before frying to hold them together.  They came out nice and crunchy on the outside.

These are Roses specific ingredients 

• ▢ 2 medium eggplants
• ▢ 1 1/2 cups breadcrumbs
• ▢ 3/4 cup Pecorino Romano cheese
• ▢ 2 large eggs
• ▢ 1/2 cup basil leaves
• ▢ 3 cloves garlic
• ▢ 1/4 cup olive oil
• ▢ 1 tsp black pepper
• ▢ 3 ounces water

• Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces. 
• Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
• In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes. 
• After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
• With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
  Barbara’s from our We like to bake and cook groups recipe.
  You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce.