Productive and Postive Food Choices: Rosebud

Fall is around the corner and as much as I'll miss summer I do love fall. I have enjoyed the summer and much to my dismay gained a few extra pounds.  I'm not worrying about it but I am on track to shed them before I have to get into last years clothes.  It's not fun squeezing into those so tight pants. lol lol

 I posted this several years ago and I hope it's an inspiration to you if you like me slipped but are determined to get back with sensible eating.

I work hard at making conscious decisions about what I eat.  Sometimes I slip but I pick myself up and continue on the journey to stay healthy....while possibly shedding a few pounds.  :)


Yesterday was a very productive day in the kitchen as well as my starting to make some conscious health efforts. I started the day by thinking what I was going to do to make exercise and good eating a part of everyday. 

Rosebud!! to all those who will join me on this adventure.:). 

 I will still be posting recipes and photos as per usual but will incorporate some sort of exercise for me.  You may want to try something easy at the beginning.   Maybe I'll dance a bit in the kitchen while cooking lol. I think you know what I mean :) 

I'll leave you with this bit of advise I am going to work hard at accomplishing:

****Before I chose to put something in my mouth I'll either not do it or take a bite and give it to my hubby lol or discard it.  I don't know it that would work for you but I am going to try. I have been told the best taste and enjoyment is in the first bite. 

I'm off for a brief walk (starting slowly) and I bought 3# arm weights to do a few arm exercises.  Strength training is important for our bones... My personal choice is walking.  Short walks and increasing as time goes on.  Fall is a great time to walk.  Nature in progress..

p.s. These are only my "PERSONAL" suggestions.  I'm starting slowly and I still plan on baking and cooking per usual.  I'll just be conscious of what and how much I am eating.  

No diet products for me!   

Rosebud!

2/25/13
4/11/18
 
original 

Honey of a Bread Pudding!

What to do, what to do??  I hate to waste so this recipe was conceived out of leftover honey wheat bread and dried apricots...It's as simple as that.  I cut down on sugar and used 1% milk to make it Rosebud friendly...(Healthy option)

Note:  you too can create so many meals using ingredients you have in your refrigerator or freezer.  All you need to do it stop, think what you would like to make, bake or cook.  Is it a meal or is it dessert?  You can do it!  You just may surprise yourself how creative you can be too! 

1/2 loaf of honey wheat bread torn in pieces
3 eggs
pinch salt
1 heaping tsp. cinnamon
2 cups 1% milk
1/3 cup sugar or use Splenda's conversion chart
1/3 cup or *less chopped dried apricots ( I sliced them in thin strips)
1/3 or *less cup dried cranberries
1/4 chopped walnuts
1 T honey (optional) for topping or
light cream (optional)

**you can add whatever dried fruit you would like and adjust the amount to your desire.

Bake 350 for approximately 45 to 50 minutes.

Place eggs, cinnamon, salt and milk in large bowl. Whisk well.  Add broken honey wheat bread and toss well as to coat all bread. When bread is completely submerged with milk mixture add apricots and cranberries.Stir....  Place in lightly buttered or spray with cooking spray oven proof dish, top with chopped nuts.    Bake 350 for approximately 50 minutes or until center is almost set.  Take out of oven and cool slightly and serve.  Drizzle with honey while warm  if desired.

Note:   I didn't have any honey but I think it would be really good with a light drizzle..

Refrigerate any remaining bread pudding..

Be creative...Basic ingredients win with recipes all the time..

Happy Baking from my kitchen to yours,

2/26/16
 

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2/25/13
1/21/14
 

ROSEBUD!! Healthy Spicy Chicken Soup!!

I've been thinking about something other than food and photography that would motivate me to exercise in some way.  You with me??  I came up with a special word that I'm going to associate with exercise and healthy eating and it's "Rosebud"!  Corny, cute or absolutely ridiculous..You can choose!

My blog is going to be the same food loving, recipe sharing blog but I'm adding this word "ROSEBUD" just written in at times as an inspiration to help us eat well and to remember to do some form of exercise..It can be as little as standing and walking in step for a few minutes or doing a few stretch movements.  I know I am going to splurge at times(I LOVE FOOD) too but I would like to stay focused on being in control of what I (we) eat and how often I (we) eat it and some form of exercise fits into the picture.   Does that make sense to you? 

I am as guilty as the next person when it comes to making bad food choices.  When I overeat I get angry at myself so starting today I am going to make myself more aware of what choices I am going to make in every area. Today Feb. 18, 2013 I am going to use the word "ROSEBUD" as my keyword to let all of you know I'm working on being a healthier ME.  As I type this I'm hoping you don't think I went off the deep end. LOL  I am trying to have some fun while helping you and me achieve a goal.  Here's to you Rosebud!

Here's a recipe to help start your day!  Incorporate some exercise too!

Healthy Spicy Chicken Soup!

Original recipe makes 5 servings

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups chopped celery
• 1 cup julienned carrots
• 1 cup minced leek (optional)
• 4 cups chicken stock
• salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon soy sauce (optional)
• 6 ounces spinach, rinsed
• 1/2 cup egg noodles
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

PREP 30 mins

• COOK 45 mins
• READY IN 1 hr 15 mins

Pasted from <http://allrecipes.com/recipe/lloyds-healthy-chicken-zoopa/detail.aspx?event8=1&prop24=SR_Title&e11=healthy%20soups&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Recipe>

From my kitchen to yours,

2/26/16

 

2/18/13
Re-post 2/26/16

Healthier version of Blueberry/Banana Cake!

Today is my playing around with a recipe day.  I had all the ingredients to make the banana cream cake that  I usually make but today it's my version of that cake substituting the fat for healthier ingredients. Try it!  It's light and great for breakfast, brunch or anytime.  Enjoy!



  Here is the finished product.  Ready to eat!

Baked, slightly cooled and ready to serve

Light with a spongy like texture.  The blueberries rose to top which I didn't like.

1/2 cup natural applesauce
2 eggs
1 cup sugar (next time I'd cut down on the sugar to 1/2 cup to 3/4 cup depending on desired sweetness)
1 tsp. pure vanilla extract
1/2 cup plain Greek yogurt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cup blueberries (optional)
1/2 cup chopped walnuts (optional)

In a large mixing bowl, slowly add applesauce, eggs, sugar and vanilla.  After blended add flour baking powder, baking soda and salt.  Beat slowly adding yogurt and mashed bananas. Fold in 1/2 cup blueberries if desired.

In a well greased and floured bake 350 degrees approx. 40 to 45 minutes.  Cool for several minutes, turn onto large plate or platter.  Cool completely and dust with confectioner sugar.

Helpful hint:    After cake is baked.  I set the pan in the sink in a few inches of water for a few minutes. Take it out of the water, turn over onto cooling rack and it comes out perfectly.

Serve as is or dust with confectioner sugar!  or maybe a cream cheese icing?? 

Happy Baking from my kitchen to yours,

7/14/12
6/5/15

Low Carb Asian inspired Beef

Keeping on our low carb menu this week this dish  is another addition to some easy and tasty menu choices. I have found over the past few weeks that totally eliminating carbs has not been very enjoyable for me so I am still cutting back on them but will not totally eliminate them.  Quite frankly I like them too much to totally dis them. 

I love foods with an Asian flare so this one caught my eye for today's dinner meal.  I'm serving microwavable frozen Asian vegetables as my add in.

I adapted this recipe to my liking but make note you can also make this recipe with chicken parts which I would make in the oven.

 Enjoy!

• Beef:
• 1 1/2 pounds beef(any combination -- ideal if they are similar sizes -- Note: I used stir fry because I wanted it to cook quick and used a stove top method for this meal.
• 1-12 oz. frozen and microwaveable Asian style vegetable medley
• 1- pkg. long grain rice (90 second) if necessary
• Marinade:
• 1/3 cup soy sauce
• 1/4 cup oil, such as olive oil or peanut oil
• 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry cooking sherry

Portion Control

Make the Marinade

• In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry which will be your marinade.

Marinate Beef

• In a large plastic or ceramic container with a lid, place the beef. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.

• Bake in a 375-degree F. oven (basting once or twice), or to make it on top of the stove, use a large deep skillet where you add about 2 T peanut oil. Place marinated beef and cook for about 30 minutes add vegetables cover and cook until vegetables are tender. I added a package of 90 second microwaveable rice to my recipe.  
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6/26/16

Stir Fry Veggies, Radiatore and Chicken with Orange Ginger Dressing A nice Picnic Salad!

I am forever mesmerized with colorful salads.  Not only are they healthy for you but you can add almost any vegetable raw or slightly steamed to a cold pasta and create a splendid dish!

If you want to keep it light in carbs I recommend using the smaller pasta size**(Radiatore, small shells) or **half the usual amount of pasta and load up on the veggies..

Here is a basic recipe. **Note: I suggest you double the veggies and use 1/2 the pasta for lower calories.  There are some light Asian dressings you can use or you can make this dressing which works out wonderful.

1 box- 16 oz. small pasta cooked, rinsed , drained and cooled
1 pkg.  16 oz. frozen stir fry veggies
1 cup cooked chicken cubed
salt and pepper to taste
Asian dressing (All recipes.com)optional
Light in calories dressing of choice (not all bottled dressing are created equal)  Check back of bottle.


Spray skillet with cooking spray, add chicken and stir fry veggies.  Stir fry until crisp and chicken is thoroughly cooked.. Add cooled pasta and toss with dressing.  Refrigerate.

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root (I use ginger powder)
• 3/4 cup olive oil
• 1/3 cup rice vinegar

• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water
  
  
  Note:  For less calories cut down to 1/4 cup soy sauce and only add 1 T honey
  
  
   In a medium bowl or  larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Whisk well,  heat bowl in the microwave for 1 minute just to dissolve the honey. Let cool, and whisk again before serving. Store covered in the refrigerator.

Happy Cooking from my kitchen to yours,

7/7/15

Accordion Potatoes with Chicken and chives!

 Repost:



Sunday was the kind of day that I didn't feel like doing anything so I cozied up with a magazine and enjoyed a few hours browsing recipes and ideas for Thanksgiving and Christmas.

Hubby was typing away on his computer so with the wind blowing and it being a very overcast kind of day I actually stayed in my pj's a good part.  Some days vegging is a good thing for the body and soul and today was one of those days for me.

Lunch was a light easy pasta fagole.  Simple recipe as I shared on facebook.  More like a hot cup of soup than a huge meal.  It was really good for all of 20 minutes to make from pan to plate.  Yum!

I've been trying to keep my mind on the prize "Thanksgiving Dinner" so I'm trying to either create or find a recipe that suits both hubby and I which is healthy as well as light.  We both don't want to add an additional pounds over the holiday's if possible!

The recipe I am posting not only satifisfed us for dinner but also was very very good.  I love potatoes (my downfall) but making these Accordion potatoes was something different which we both thought was a great addition to the meal.  

I had some Fage plain Greek yogurt and chives still hanging around in a pot in our yard so I snipped a few and added them to the yogurt along with a little salt and pepper.  Rubbed the chicken with the mixture and quite honestly it was one of our better meals.  Check out the recipes below.  I think you'll be very happy with the results.  


This potato recipe is a bit of change from ordinary baked potatoes. We're having them with some yogurt dipped baked chicken.

 

4 medium baking potatoes washed and peeled
1/4 cup (1/2 stick softened butter)
1 clove garlic minced(I used garlic powder)
1/2 tsp. coarse salt(I used Kosher Salt) lots :)
1/4 tsp. pepper

Preheat oven to 400 degrees

Combine butter, garlic and salt and pepper in a bowl.

Note:  If worrying about fat content rub olive oil on potato when baking instead of butter.

Slice potato crosswise, leaving about 1/2 inch at bottom still attached.

Smear butter mixture all over potato carefully working in between slices and coating all sides

Repeat on all potatoes.

Place potatoes on non stick baking sheet and bake 20 minutes or until golden brown.

Yogurt /chive chicken

 

2 to 4 boneless chicken breasts
2 to 4 T or more plain yogurt
fresh chives cut in small pieces
pinch salt and pepper

Preheat oven to 350 degrees.  Rub chicken with yogurt mixture all over making sure to coat well. 

Place chicken in baking dish lightly coated with oil.  I use spray olive oil.

Bake uncovered  20 to 30 minutes  depending on the number of chicken breasts you are making. Enjoy!

11/10/13 Relish 2013 adapted

1/6/14

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"

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, 

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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