•May 14, 2013 • 7 Comments
My husband, Gerry, is playing tennis tonight and requested HARVEST TURKEY SALAD WITH CRANBERRIES, Gorgonzola Cheese, pecans, pears on field greens. We use Wishbone’s balsamic spray. Eating a light dinner before playing has advantages, but he usually has ice cream after he gets home! I don’t eat anything after six, but I do enjoy a cup of tea.
•May 6, 2013 • 5 Comments
Tuscany Chicken combines tomatoes, zucchini, onion, and snow peas with chicken and a sprinkle of Parmesan cheese. Preparation is made more easy with Italian salad dressing. 260 calories per serving is ideal for anyone losing a pound or two a week on the GOLD STANDARD OF THIN plan. Serve with a field greens salad.
Ingredients serve 4
4 small boneless, skinless chicken breast halves (1 lb)
1/4 cup olive oil base Italian salad dressing
1 zucchini, coarsely chopped
1/2 cup thinly sliced red onions
1 cup halved cherry tomatoes
1 cup snow peas
1/4 cup grated Parmesan cheese
1. Heat a large nonstick skillet over medium-high heat. Add chicken; cover with lid.
Cook 5 to 7 minutes on each side or until done (165º F). Transfer to platter and cover
to keep warm.
2. Add the salad dressing, zucchini and onions to skillet; cook on medium heat 4 minutes or until vegetables are crisp tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 minutes or until heated through.
3. Top chicken with vegetable mixture and cheese.
•May 2, 2013 • 6 Comments
When a room is decorated in blue, the atmosphere is like a comfy pair of jeans. Denim and other blues add an easy relaxed feel. Research shows that being exposed to this soulful hue slows our heart rate and calms our breathing.
Multiple shades of blue work together, and durable fabrics such as chambray and denim are perfect for high-traffic areas.
•April 23, 2013 • Leave a Comment
Popular Quinoa-cauliflower-tofu Curry has many variations.
Ingredients serve 4
- 1/2 cup quinoa
- 1 cup water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into bite-size pieces
- 250 g extra-firm tofu
- 1/3 cup raisins
- 1.5 tsp cumin
- 1 tsp curry powder
- 1/4 tsp cayenne
- 1/2 tbsp sea salt
- 1/2 tsp pepper
- 1 cup vegetable broth
- 1/4 cup roasted pumpkin/sunflower seeds
In a small saucepan, bring 1 cup water and salt to boil and stir in quinoa. Cover and reduce heat to simmer until all water is absorbed (10 minutes or so). Remove from heat, fluff, cover and set aside.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tofu, raisins, spices, salt, pepper, and vegetable broth.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about three minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat, stir in seeds reserving a few.
Calories from Fat: 52
Total Fat: 6 g
Total Carbs: 44 g
Fiber: 8 g
Protein: 16 g
Sodium: 395 mg
Cholesterol: 0 mg
•April 14, 2013 • 4 Comments
My homemade squash soup is light and delicious at 70 calories per serving. It’s easy to prepare.
Photo by is courtesy of Rickaholic.
Ingredients serve 6:
- 1 teaspoon olive oil
- 1 clove minced garlic (My husband doesn’t like garlic which means I omit it.)
- 1/2 cup chopped onion
- 1 teaspoon fresh or ground sage
- dash of salt/pepper or Mrs. Dash’s seasoning
- 3 cups lower sodium chicken broth
- 1 1/2 lbs butternut squash (peeled, seeded, cubed)
- Parmesan cheese (Garnish)
Add oil, garlic and onion to large stockpot over medium heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
Garnish with Parmesan cheese and more fresh sage (if desired).