* ORMG *

Cheese Bread

noreply@blogger.com (Kim) — Mon, 13 Feb 2012 00:37:00 +0000

While I was posting on a Choco Bars recipe on Treats of Sweets tonite, I kept thumbing through "Off the Shelf Baking" and saw this recipe for cheese bread. I decided to post this here because I guess I was thinking of that soup in the book and how cheese bread would taste so good to dip in any soup. It's rather cold this week in North Florida, at least today...supposed to get to 24 degrees tonite so a nice hot bowl of soup with cheese bread would be delightful and even romantic!

I think cheese can make just about anything taste good, to me it's a lot like ketchup! LOL...if cheese can't make something better, then there's no hope for that recipe! :D I do enjoy sopping up my bowl with a crunch slice of bread while watching an old Bette Davis movie wrapped up in a thick quilt next to hubby!

Ingredients:
2 tbsp. sesame seeds
1/2 c. sliced green onion (4)
1 tbsp. butter or margarine
1 c. shredded cheddar cheese (4 ounces)
1 egg, slightly beaten
1/4 c. snipped fresh parsley
2 tbsp. fine dry bread crumbs
1/2 tsp. dried dill
1/8 tsp. salt
Few drops of bottled hot pepper sauce
2 16-oz. loaves frozen white bread dough, thawed

Grease a 10-inch fluted tube pan. Sprinkle sesame seeds into plan to cover bottom and hallway up the side; set pan aside.

For filling, in a small saucepan cook the green onion in hot butter over medium heat for 2 to 3 minutes or until tender. Transfer to a small bowl. Stir in the cheddar cheese, egg, parsley, bread crumbs, dill, salt, and bottled hot pepper sauce, set aside.

Knead together both portions of dough and shape all the dough into one large ball. Place on a lightly floured surface; flatten slightly. Roll dough into an 18x12-inch rectangle. (Let dough rest for 5 to 10 minutes if it is difficult to roll.) Spread the filling over the dough. Roll up in a spiral, starting from a long side. Seal seam; pinch ends together lightly to seal. Place roll, seam side up, in prepared pan. Cover and let rise in a warm place until nearly double (about 1 hour). After 50 minutes, preheat oven to 375 degrees F.

Bake in the preheated oven about 35 minutes or until golden brown and bread sounds hollow when lightly tapped. Remove bread from pan and let cool about 1 hour on a wire rack. Serve warm.

My Spruced-Up Bush's Baked Beans on my Monday OFF

noreply@blogger.com (Kim) — Tue, 10 Jan 2012 00:14:00 +0000

One thing I love about being self-employed is that I'm in control over my time. However, you have to be careful not to go overboard working so many long hours. After awhile, you wonder what happened to your life! So, I asked my Facebook friends and hubby if I should work four days a week, instead of the six I was doing, and it was unanimous that I should not work on Mondays. So, this is my first Monday off! If you follow me a lot, you know how hard I work and for the most part I like it. I like to feel useful and I love to contribute to my household helping hubby. But the downside to all that is I push myself way too hard. I've known for a long time that I need to cut myself some slack.

I come from such a strict background that I think it's still in my blood. I make out daily goals, weekly initiatives, monthly strategies, all with individual deadlines and timelines for completion. I sound like a corporate big whig huh? And, of course if I missed any deadline or to-do task, I was mad at myself which made me feel like a failure and then here comes the increased stress level. Well, working for myself does mean that I don't report to an actual boss so I have to be self-starter, but it doesn't mean I have to put myself through burnouts and anxiety attacks either!

So, I'm stopping the madness! I talked long and hard with hubby, my friends, and to the Lord about all this and it feels good to downsize so to speak. I'm not used to this new work schedule, but my hope is that it will help calm my nerves and get me on a better more balanced track. Wish me luck!

One of the things that I know I'd like to do more with the extra time off is cook in the evenings and so for today, I decided to make my Spruced-up Bush's Baked Beans. I love their baked beans and most of the time they come perfect for me. I just like to add some embellishments to them like: grilled chopped turkey dogs, balsamic vinegar, green onions, brown sugar, ketchup, maple syrup, garlic pepper, chili powder and for garnish any herb on hand. YEAH, that's a lot of embellishments, but it's worth it!

This is my method so before you try this, I recommend reading through this post and then you can tailor any of my preparation to your own liking. And, after adding each layer of flavor, taste it to see if you like it because you may not like your beans as sweet as I do.

So here's what I do:

I start off with Bush's Original, Seasoned with Bacon and Brown Sugar. I chop up the green onions and saute them in EVOO. Add a little balsamic vinegar (not too much) until the onions are translucent. Meanwhile, I grill four turkey dogs.

Then I add the beans to the onions, stir, then add 2 tablespoons of brown sugar. I use the light brown kind. Now the beans come with brown sugar, but I like mine a little more sweeter. And all of these additives are to my taste so I don't measure much for this recipe.

I squeeze the ketchup bottle about twice, sprinkle some garlic pepper, and then mix again. The ketchup gives the beans so much more flavor. Bring to a boil. Then squeeze about 2 turns of the pan with the maple syrup and stir again. Continue cooking and then add some chili powder. I taste it at this point to see if I need to add anymore ingredients and usually I'm satisfied and I just lower the heat and let the beans continue cooking.

The turkey dogs are normal done on my grill in about 10 to 15 minutes so after that, I let them cool off and then chop them up and stir them in the beans. Then I let them simmer and get all nice and gooey ooey and then I sprinkle some dried parsley or you can use fresh - whatever you have on hand. That's it and it's ready to serve. Delicious as a side dish, and it serves 2. If you want to make these for 4, I would buy 2 cans of beans and just double up on the brown sugar and maple syrup. ENJOY!

No Words Wednesday: Roasted Chicken and Potatoes

noreply@blogger.com (Kim) — Wed, 21 Dec 2011 17:31:00 +0000

Get the Recipe >>

Oven Roasted Chicken and Potatoes
adapted from Betty Crocker recipe

Ingredients:
2 tsp. dried herbs such as parsley
2 or 3 chives, chopped thinly
1 tsp. salt
1/2 tsp. pepper
3 tbsp. EVOO
1 (3-1/2 to 4-lb.) whole roasting chicken
1-1/2 to 2 lb. small red potatoes, unpeeled, halved

Heat oven to 450°F. In small bowl, combine herbs, chives, salt, pepper and oil; mix well. Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.

Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.

Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are all tender. Then take out and turn chicken breast side down for pretty presentation and serve.

Makes 4 servings.

Going Healthy with Zucchini

noreply@blogger.com (Kim) — Fri, 09 Dec 2011 01:51:00 +0000

I'm going vegetarian lately...well I still have to have that fish and chicken but I can definitely say that I've heightened my intake of veggies. After I dropped a little weight and my skirts aren't so tight, that gave me a boost in my attitude! So, I just feel this burst of energy and joy that I want to stay on track really bad.

Two of my best friends are vegetarian and every time I'm researching recipes or even rewriting some of my old ones, I think of them. My mom was a big veggie lover too. I wasn't when I was little. I began to really crave them after I grew up. And of course when I started cooking for just myself, I experimented a lot more with different spices and sauces to spruce them up. Topping pizzas with veggies in one of my go to ways of having pizza, which I can't live without, but still get my healthy dose of vegetables too. Tonite when I was thinking of what to post, I was reading my Greenwise catalog from Publix and it's really weird sometimes where you get inspiration from, but I was looking at their recipe for grilled halibut with zucchini and peppers and my eyes weren't glued to the fish, I was thinking about the zucchini! So, I decided to do some reading on them and then onto a couple of recipes that I'm sure you'll want to try.

I do love to do research because I learn so much, it makes me almost jealous that the technology we have today wasn't around when I was in school cause I think I would have learned my subjects so much easier. I'm a very visual person and so learning off textbooks just doesn't work for me, but that's another story...anyways I was studying about zucchini and I wanted to share some of what I was reading:

"Zucchini, when used for food, is usually picked when under 20 cm (8 in.) in length, when the seeds are still soft and immature. Mature zucchini can be as much as three feet long, but the larger ones are often fibrous and with the flowers attached are a sign of a truly fresh and immature fruit.

Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes. Mature (larger sized) zucchini, while not often eaten by themselves, are well suited for cooking in breads. Zucchini typically should be stored no longer than three days. They are prone to chilling damage which shows as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage." - excerpt from Wikipedia.org.

And of course I couldn't leave you with just one recipe, you have two today! Aren't I nice? hee heee! I hope you try either or both of these cause they're delicious!

Grilled Zucchini Rolls with Bacon and Cheese

Grilled Zucchini Bacon and Cheese Rolls

from The Budding Gourmet

Ingredients:

1 very large or 3 small zucchini

8-10 bacon rashes

olive oil

kosher salt, to taste

freshly ground black pepper

3-1/2 oz herbed goat cheese

Preheat grill to high heat.

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips.

Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.

In a pan, cook the bacon rashes for a few minutes. Place goat cheese in a medium bowl and stir it. Add a strip of bacon over the zucchini, spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve. Makes 8 to 10 rolls.

Zucchini Cranberry Bread

Zucchini Cranberry Bread

adapted from Pillsbury

Ingredients:

1/2 c. sugar

1/2 c. shredded unpeeled zucchini (1 small)

1/3 c. skim milk

1 tbsp. oil

1 egg or 2 egg whites

1 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. cloves

1/2 c. sweetened dried cranberries

1 tbsp. sugar, if desired

Heat oven to 400°F. Spray a loaf pan with nonstick cooking spray. In a large bowl, combine 1/2 cup sugar, zucchini, milk, oil and egg and mix well.

Add flour, baking powder, cinnamon, cloves, and dried cranberries. Mix just until combined. Pour into sprayed pan; sprinkle with 1 tablespoon sugar. Bake at 400°F. for 12 to 19 minutes or until light golden brown. Cool 5 minutes before serving. Cut into slices. Serve warm.

Roasting Garlic

noreply@blogger.com (Kim) — Sat, 03 Dec 2011 06:49:00 +0000

Thanks to Bobby Flay, I love to roast garlic. I was looking at Boy Meets Grill, one of my favorite grilling cooking shows on Food Network and he roasted some garlic. I can't even remember what he was making that day...all I could think of was how good that roasted garlic must taste like so I remember that I immediately downloaded the recipe, ran to the grocery store to buy some fresh garlic. There's so many dishes that you can make with it and the aroma from the kitchen while they're in the oven! Oh Mama! I use it in soups, dips, on bread, just about everything I cook has garlic in it.

There's a lot of ingredients and spices that I love to keep in my kitchen and one of them is definitely garlic. It just has such a way of spicing up any dish. Just rubbing it on french bread and toasting it is so good. So I've got a few recipes here using roasted garlic.

If I don't have fresh garlic in the frig, I always keep garlic pepper around. My favorite is the McCormick California Style. To me, if I'm using dried garlic, I want something that I can really taste the garlic flavor. I've even drizzled some EVOO on some day old bread and then rubbed some of the dried garlic pepper on it and then grilled it...YUMMO! Roasted garlic bread is even better.

Even Purple garlic is great for roasting and has an even more sweeter taste.

My Easy Roasted Garlic Recipe:

Ingredients:

fresh garlic gloves

kosher salt

EVOO

There's different ways to roast garlic so here's mine: I preheat my oven to 400 degrees F. Then I remove the outer leaves of the garlic and cut off the heads. Then I put them in aluminum foil in a pan, drizzle them with EVOO to coat and sprinkle salt on them. I wrap the foil around the garlic and roast in the oven for 30 to 35 minutes or until the cloves feel soft when pressed. Then I let them cool off before I handle them. Once cooled, I use my fingers to squeeze the cloves out, they're very soft at this point and so good. I refrigerate what I don't use.

Here's a couple more great recipes to use roasted garlic in.

Roasted Garlic and Almond Spread Recipe

Ingredients:

16 cloves garlic, peeled

1/4 c. unblanched sliced almonds, chopped

3 tbsp. olive oil

8 oz. cream cheese, room temperature

1/4 c. sour cream

2 tsp. Dijon mustard

1 tsp. Worchestershire sauce

2 tbsp. chopped fresh parsley

1 tsp. dried rosemary leaves, crushed

2 shallots, chopped

3 tbsp. whipping cream

1/4 tsp. Tabasco sauce (or any hot sauce)

Preheat oven to 275 degrees F.

Place garlic in a shallow, oven-proof casserole, drizzle with olive oil, and toss to coat. Bake in preheated oven for about 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes. Place almonds in a heavy frypan over high heat and toast the almonds until they are lightly browned. Let cool.

Scrape garlic and oil into a food processor and puree until smooth. Add cream cheese, sour cream, mustard and Worcestershire sauce. Process until well-blended. Add the almonds, parsley, rosemary, shallots, whipping cream and Tabasco sauce. Pulse until incorporated, but not completely smooth.

Scrape spread into a glass serving dish and chill for 4 hours. Serve with melba toast, butter crackers, matzoh crackers, or saltines. May be made up to a day in advance. Refrigerate leftovers in a covered container and use within 1 day.

Roasted Garlic Soup with Thyme Croutons

Ingredients:

4 heads garlic

3 c. milk

1 c. cream

Fresh thyme

Kosher Salt

Pepper

EVOO

Coat the garlic with olive oil, salt and pepper and roast in a 350-degree oven till cloves are golden brown, about 45 minutes. Once the garlic is roasted, cut the head in half, from side to side, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Pick out any fiber from the skin.

Bring the roasted garlic, milk, cream and thyme to a simmer. Allow simmering for 10 minutes. Puree in a blender, then strain through a very fine mesh sieve. Season with salt and pepper. Serve with Thyme

Croutons, and a light drizzle of Extra-virgin olive oil. Serves: 4.

For the Croutons

Ingredients:

1 small loaf French bread

Olive oil

Fresh thyme

Kosher Salt

Pepper

Preheat the oven to 350 degrees. Remove the crust from the bread with a knife. Cut the loaf into very small cubes. Toss the cubes with a small amount of olive oil, fresh chopped thyme, salt and pepper. Place the cubes on a tray and bake until golden brown, stirring occasionally. Serve while warm.

You also need to check out The Hungry Mouse's post on Garlic Three Ways cause she has a step-by-step method of roasting garlic and using it in three ways...it's an awesome post!

Eating Healthy with Spinach Mushroom Pizza

noreply@blogger.com (Kim) — Wed, 30 Nov 2011 19:05:00 +0000

I've got a lot of pizza recipes on here, I counted them all and had to admit that I wasn't sure if I should post another one but oh well...eating healthy shouldn't mean I give up everything I love. Pizza is one of those meals that like salads, I can top it with anything I want and how much I want too. What do I like about pizza? I think that in my mind, it's a cross between a casserole and a pie. A casserole to me is having a bunch of main ingredients mixed together cohesively that marry each other and taste better the next day. A pie because of biting into and tasting a crisp crust. There's no way I could ever stop eating pizza! No way...

Also, pizza is easy to make and takes little time. Everytime I make it, it turns out differently. I like that it's not predictable. Coming from Chicago, I've eaten tons and tons of great pizza, even the next day I've eaten it for breakfast. I'll never get enough of it!

This topping is healthy, easy, quick, and delicious! Thinking about cheese melting makes my mouth do a happy dance!

Love Spinach especially with melted cheese!

Ingredients:

1 12-inch pre-baked pizza crust
or you can buy refrigerated pizza dough and bake it. I like Pillsubry pizza crust the best or you can

buy pizza dough from your favorite pizza place or grocer.*

3 tbsp. EVOO
1 tsp. sesame oil
1 c. fresh spinach, rinsed and dried
8 oz. shredded mozzarella cheese
1 c. sliced fresh mushrooms

Preheat oven to 400 degrees F. Place pizza crust on pizza stone.

In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips and scatter evenly over crust. Cover pizza with shredded mozzarell and top with sliced mushrooms.

Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

*If you opt to bake the pizza dough, I just roll it on the stone and sprinkle a bit of EVOO on it then take a fork and poke holes throughout the dough (you don't have to poke too hard, just enough to keep the dough from rising in the oven). Then bake in a pre-heated 400 degree oven until it is golden brown, I would say about 7 minutes but your oven temps may vary. Then take out and follow the directions above.

The Perfect Side Dish - Roasted Brussels Sprouts

noreply@blogger.com (Kim) — Sat, 26 Nov 2011 00:22:00 +0000

I love cabbage for Thanksgiving and my mom used to fix it all the time with bacon and sometimes ham hocks, occasionally she would mix it with black eyed peas. But, however I never thought about using brussels sprouts until this year. I was already cooking a big menu and I didn't want to mess with a big cabbage so I opted for brussels sprouts instead and glad I did!

This recipe is for roasting them but I kept some extras and sauteed the rest of them in leeks and green onions and of course balsamic vinegar and garlic. YUM YUM YUM is all I gots to say! But roasting them is just as good too!

Ingredients:

2- 3 c. brussels sprouts, sliced in half
dash of kosher salt & lemon pepper, to taste

3 tbsp. balsamic vinegar
3 tbsp. EVOO

Pre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. I like to top them with fresh herbs or dried herbs.

White Bean Carrot Soup with Ham

noreply@blogger.com (Kim) — Sun, 20 Nov 2011 02:12:00 +0000

Making my own soups especially in the wintertime is a favorite pasttime for me. I enjoy the aromas first off but also I get to put in exactly what I want and I can make as much as I want. The other thing is I can control the amount of salt I use. I think the only thing to be aware of it over seasoning it because since there's so many ingredients that you put in, if the soup has too much salt, it affects everything and ruins the whole soup. One trick I use to prevent this is I check my seasoning to taste after every layer.

The beans in this soup really fills you up so it's a great winter meal I think.

Ingredients:

1 lb. white beans (Great Northern)

1 lb. smoked ham, diced

1 c. celery, sliced

1 c. vidalia onion, chopped

1 c. carrots, chopped

2 bay leaves

1 can Hunt's diced tomatoes with basil, garlic & oregano, undrained

1 can Progresso hearty tomato soup

Kosher salt and lemon pepper to taste

Fresh basil for topping

Soak beans overnight in 4 cups water. Combine all ingredients in crock pot. Add water to cover and mix well. Cover and cook on high setting 3 hours, turn to low setting and cook for 8 to 14 hours. Can be cooked entire time on high setting for 4 to 6 hours. Remove bay leaves when done. Top with basil and serve hot. I love having a bowl with some crusty bread and use it to sop up the bowl!

Time for a Nice Bowl of Cream of Spinach Soup

noreply@blogger.com (Kim) — Sat, 12 Nov 2011 07:13:00 +0000

Though I love soups, I haven't had a bowl of any kind since last winter. In Florida, it's just too hot for soup for me and I don't like cold soups at all. But this time of the year is when it's great for a bowl of comfort food cause the temps are like in 30s at night and gets up to 70ish during the day. This is actually my favorite time of the year. I love this not too hot not too cold weather, and I try to enjoy it as long as possible as it'll be over before I know it.

Ingredients:
1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. chopped onion
4 med. potatoes, peeled & quartered, about 3 c.
2 c. chicken stock
2 c. water
Kosher Salt & freshly ground black pepper
1 c. heavy cream

Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted. Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes.

Put the soup through a sieve or place in blender until smooth. If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender. Salt and pepper to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter. Serve immediately.

No Words Wednesday: Sandwich Day

noreply@blogger.com (Kim) — Thu, 03 Nov 2011 02:38:00 +0000

photo by cyclonebill

It's a Sandwich Day! Tomatoes, Bacon, & Capers to be exact!

Kim's Needing a Change Again!

noreply@blogger.com (Kim) — Sun, 16 Oct 2011 18:08:00 +0000

Every few months I need a change. Call it the artist in me but I'll go take a look at all my blogs and determine if I want to change stuff. ORMG has had many looks over the years and most advertising people would warn me about changing so often because of branding. But since it's my personal blog and not my source of income, I beg to differ.

Even in my house, my hubby can tell you that many times he's gotten up the next day only to find the furniture rearranged. He'll ask me, "when did you do all this and why?" Mosttimes it was around 3 AM in the morning when I did it and my answer usually was, "I needed a change!"

I also look at other blogs, cooking and non-food related for inspiration. I do that a lot. And one thing I was beginning to dislike was all the sidebar widgets I had. For one, widgets can slow down the load speed depending on what its function is. That, I don't like. I'm impatient when I'm on the web. If a page doesn't open for me in about 10 to 12 seconds, I'm gone. I probably need to work on that, but a lot of times I'm looking for a quick answer and I don't have a lot of time to wait.

I figure sometimes readers may come here looking for a quick recipe and don't have the time to wait either so I removed a bunch of them. I still may remove more. I had to really look at everything to see if I really needed it or was it just cute to have. Sort of like my wardrobe...but that's a different story...

I'm trying to concentrate more on healthy foods, but still stick to my motto of ordinary recipes made gourmet so in the next few weeks, you might see me changing backgrounds, headers, sidebar widgets, and types of posts but don't panic and think you've come to the wrong place...just know "It's that Kim again and she must be needing a change!"

Original picture by Frits Ahlefeldt

Today's About the Peas

noreply@blogger.com (Kim) — Sat, 08 Oct 2011 14:49:00 +0000

I was thinking about how hard working my hubby is. And, also how grateful he is for just the small things in life. No matter if I cook dinner, he loves to eat it and if I'm too tired to cook, he doesn't mind fending for himself. That's one reason I love him so...no pressure to please him.

Peas are wonderful side dishes in addition and very easy to make

So, today when I was thinking about what to cook him tonite, I started thinking about how much he love peas. No matter where you put em in a dish, he's going to eat them with a happy smile! So, this post is devoted to him and to peas!

Peas are high in fiber, protein, vitamins, minerals, and lutein and it doesn't take much more than butter or just any sauce to spruce them up. I mix them in pastas, soups, salads, and rice dishes. Here's some of my favorite recipes.

Cheesey Tortellini with Peas

Ingredients:

1 lb. cheese Tortellini

1-1/2 tbsp. butter

1/2 c. chopped onion

1 tsp. minced garlic

1/4 c. chicken broth

1 c. frozen baby peas

1 c. heavy cream

1/4 tsp. freshly ground pepper

Romano cheese

Melt butter in skillet over medium high heat. Add onion and garlic and cook until translucent, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper and bring to boil. Boil 5 minutes. Stir occasionally. Toss cooked hot tortellini with cream sauce and sprinkle with more pepper or dried italian seasonings. Top with Romano cheese and let melt.

Turkey Tetrazzini with Peas

Ingredients:

1 pkg. (9.4 oz.) Kraft Deluxe Rotini & White Cheddar Cheese Sauce with Broccoli

1 c. frozen peas

2 c. chopped cooked turkey

1 can (4 oz.) sliced mushrooms, drained

1/4 c. milk

1/2 c. Kraft Shredded Cheddar Cheese

Prepare Rotini as directed on package, adding broccoli pouch and peas during last 5 minutes of cooking time. Add remaining ingredients including cheese sauce; heat thoroughly, stirring occasionally. Makes 4 servings.

Microwave Peas and Corn

Ingredients:

2 c. frozen baby peas

2 c. white and gold frozen corn

2 tbsp. butter

1/2 tsp. garlic salt

1/2 tsp. dried thyme leaves

Place peas and corn in microwave safe casserole dish. Sprinkle with 1/4 cup water. Cover and microwave on high for 6 minutes. Stir vegetables. Microwave, uncovered, for 2 minutes longer. Drain well and add butter and seasonings to vegetables. Stir gently, then microwave, uncovered, for 1 minute longer until butter is melted and vegetables are hot. Let stand for 2 minutes, stir gently, and serve. Serves 4.

Pesto Peas

Ingredients:

1 (10 oz.) pkg. frozen baby peas

1/3 c. basil pesto

Salt and pepper to taste

Prepare peas as directed on package. When done, drain and combine with pesto, salt, and pepper. Serve immediately. Serves 4 - 5.

Feel Good, Good Food

noreply@blogger.com (Kim) — Tue, 04 Oct 2011 20:12:00 +0000

I love when I get my seasonal issues of "Greenwise" from Publix Market. It has such great info in it. In the Fall issue, I saw this article that I thought it would be good to share. "Feel-Better Foods" is the title of the article. It talks about using natural remedies for cold symptoms. This is what I've doing for awhile now on my "A Healthier Me" lifestyle - using natural ingredients not just in my cooking but also for my body in general.

Take a look at this list:

Garlic is a natural decongestant and appears to stimulate the immune system.
Honey or lemon, added to a cup of green, white, oolong or black tea can soothe a sore throat. Tea also has healthful antioxidants and its steam may help relieve congestion.
Fresh ginger aids nausea and an upset stomach. It may also help fight inflammation. Brew in tea or add to stir-fry dishes.
Chicken soup (everybody's favorite!) relieves stuffiness, provides hydration and nutrients, and may protect the body from bacteria and viruses.

Now, of course I'm no expert so I always say that seeing a specialist is a good idea too. But you know back in the olden days, when there weren't all this fancy equipment we have or different type of pills to take for this or that, the people used natural remedies and they couldn't have all been wrong.

My Healthy Journey, Part.....I Can't Remember!

noreply@blogger.com (Kim) — Fri, 02 Sep 2011 15:47:00 +0000

Yesterday was a good day for me. I walked and walked without any pain or rashes on my legs. It's because I've lost some weight. YAY! I never mentioned this because to me it was gross, but because the problem is gone I don't feel bad writing about it.
A few months ago, I couldn't walk short distances let alone long runs, because of absolute pain in my inner thighs. I had gained so much that they rubbed together causing rawness, redness, and huge rashes that took weeks to heal. Hydrocortizone couldn't help me all the time though I used it on the rash, but both thighs were red, purple and just nasty to look at. I absolutely was in excruciating discomfort. When hubby introduced me to One24's superfoods product, NatraBurst, I was hesitant at first. I'd tried so many remedies but just couldn't lose weight. NatraBurst is all natural, vegan/vegetarian-friendly he said. Now, I'm interested...I didn't want to pop a pill, I don't want surgery. I want something good for me. When I tried it with my favorite juice and tossing in some bananas, I took my first sip and it was soooo fruity and good. I now make breakfast smoothies with it and it replaced my toast, bacon, etc.

The other thing I have to mention is with the weight loss and no more thigh problems, I'm also not zoning out at 2 PM everyday. I feel more energetic to last the whole day. I can focus better too. It obviously has all the nutrients my body needs and that makes me feel good emotionally too. Thank you hubby! I think the only complaint, if you want to call it that, is that NatraBurst looks dirty in the glass! But hey if it's good for you, so what? I remember having to take that liquid antibiotic stuff when my tonsils were inflamed and that was some nasty stuff but within a couple of hours, I was better. Normally, I talk a lot about presentation but in this case I'll let NatraBurst off the hook. The only thing I'm concerned about now is that my 9-month journey may actually take longer to produce the results I want. I guess that's ok as long as I can continue to shed these pounds. I would definitely recommend trying NatraBurst, it's a terrific product.

I'm really loving how this makes me feel as well as curbing my appetite!

If you want to learn more about this and all the vegetables and fruit/vitamins it contains, go to I Love NatraBurst. You can also purchase it there too. So, what's next? Well...more walking, more 'me' time, more exercise, and more NatraBurst.

No Words Wednesday: Vegan Pumpkin-seed Topped Lentil Patties

noreply@blogger.com (Kim) — Wed, 17 Aug 2011 18:16:00 +0000

photo by rusvaplauke

Pumpkin Seed-Coated Lentil Patties
(recipe from Easy Vegan Meals)
Makes 12 patties

Ingredients:
1/2 small onion, chopped
1 small carrot, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp. sea salt (divided into two 1/2 teaspoons)
1/4 tsp. celery seed
1 tbsp. olive oil, plus more for frying
1 lb cooked lentils, drained
1/2 cup breadcrumbs
1/4 tsp freshly ground pepper
2 tbsp. cornstarch
1 tbsp. Worcestershire Sauce (Annie’s Naturals is vegan)
1/4 cup water
1/2 cup pumpkin seeds, lightly crushed (place on a flat plate)
Cheese for topping (optional)

Preparation:
In a food processor, add onion, carrot, garlic, 1/2 tsp sea salt, and celery seed and pulse until finely chopped. In a large pan over medium heat, add 1 tablespoon olive oil and carrot mixture and saute until tender, stirring occasionally, about 5 minutes.

In a large bowl, mix together lentils, breadcrumbs, 1/2 teaspoon sea salt, pepper, and cooked carrot mixture.

In a small bowl, combine cornstarch, Worcestershire, and water. Add to lentil mixture and combine well. Form mixture into round patties. Use square pieces of parchment paper to press out each patty. It is easy to work with and remove patty without smashing. Press one side into lightly crushed pumpkin seeds. If you want to do both sides, you will need to double the amount of seeds. Heat 1 tablespoon olive oil in a large pan and cook 2 lentil patties at a time over medium-high heat, about 5 minutes each side.

Optional: Once done, add your favorite dairy-free cheese, and cover to melt.
To store: Freeze uncooked patties in between parchment paper and store in a zip-lock freezer bag.

Frantic Friday

noreply@blogger.com (Kim) — Fri, 05 Aug 2011 19:18:00 +0000

I usually deem this day, "Fantastic Fabulous Friday", but it's been anything but that today. It seems when one problem is solved, another one takes its place. I feel like I can't breathe. I'm trying not to fill up my Facebook wall with a lot of negative news cause frankly, "who wants to hear all that?!" Everybody's got problems and we need ways to take our minds off them at least for awhile. So, I spent time in my bible and devotionals today looking for something to encourage me and that's when I found this wonderful message...

"A Hunch and a Hope"
"Daughter, your faith has made you well. Go in peace, and
be healed of your affliction." - Mark 5:34 NKJV

Maybe all you have [is] a crazy hunch and a high hope. You have nothing to give. But you are hurting. And all you have to offer Him is your hurt. Maybe that has kept you from coming to God. Oh, you've taken a step or two in His direction. But then you saw the other people around Him. They seemed so clean, so neat, so trim and fit in their faith. And when you saw them, they blocked your view of Him. So you stepped back.

If that describes you, note carefully...one person [whom Christ] commended...for having faith. It wasn't a wealthy giver. It wasn't a loyal follower. It wasn't an acclaimed teacher. It was a shame-struck, penniless outcast...[a woman who had been bleeding for 12 years]...who clutched onto her hunch that He could and her hope that He would. Which by the way, isn't a bad definition of faith. A conviction that He can and a hope that He will.
- Taken from "Grace For the Moment" by Max Lucado

I think this is a wonderful devotion to remind us that no matter how long we pray over something, no matter how hurt we are, no matter how long it's been, the Lord hears every cry, sees every tear, and honors every hope in Him. All we have to do is:

It seems so hard to do, but when I look at all the times I've taken Motrin believing that two of them would cure my headache and how many times I've bought food or electronic stuff believing that it would fulfill my need either to feed my hunger or enhance my office or home equipment. I need to take that and wrap it up and believe that the Lord hears and feels my pain, He will come and answer me... AND that there's a time and place where all of it will make sense. I look forward to that day!

I think this is a good enough place to post a panini, cause they always seem to make me feel better when I'm having a tough day. I'm so in love with my panini press and I BELIEVE I'll always try to hold onto it no matter where hubby and I go. I practically use it everyday.

Even when I don't have Italian bread in the house, I use just regular wheat bread with whatever cheese and cold cuts I have and man am I'm a happy chick!

Last thought: if you're feeling blue, talk to the Lord about it and I don't think it would hurt to make a panini too! It's the comforting feeling we need and so desire that gets us through the tough times.

God Bless,

Kim

Stuffed Portabello Mushrooms

noreply@blogger.com (Kim) — Wed, 20 Jul 2011 12:25:00 +0000

photo by Stacy

Well, it's No Words Wednesday again and I'm supposed to just post with no words but I just like breaking with tradition sometimes, especially when I have a great recipe to share! I know of at least two of my great friends that would love to make this. Mushrooms had to grow on me and I still don't eat many of them much, except to use the can of mushroom soup in my gravy, but the portabello is another thing altogether. This little nugget I can eat on its own. It stands up to the grill, great on burgers and versatile enough for veggie lovers.

I also just like the way they look. Ok, I'm an artist and I like to look at beautiful things! I also love a good presentation on my plate. Stuffing these with whatever mixture you like adds a flair and elegance that'll go so well as an appetizer at a dinner party. I confess that I could take the whole plate away and sit it next to my desk so I can munch while typing. This recipe is very easy to make too. I found it while doing my normal research and I adapted it to my own taste. You can certainly do the same!

Stuffed Portabello Mushrooms

adapted from blue hen

Ingredients:

8 oz. baby bella mushrooms 

2 cloves garlic, minced

 1 scallion minced very finely

approx. 3 tbsp. minced fresh herbs (I like parsley, basil, and oregano) 

2 tbsp. Italian bread crumbs

 1-2 tbsp. EVOO, divided 

1 tbsp. butter, cold 

kosher salt
lemon pepper (McCormick' California Style)

 1 tbsp. crumbed goat cheese

Preparation:
Lightly oil a small baking sheet with olive oil. Carefully wash your mushrooms and remove the stems, I just use a damp towel to wash the mushrooms, do not douse them under running water. Use a pastry brush to oil the mushroom caps and place them gill-side up on the oiled baking sheet.

Mince mushroom stems and place them in a small bowl. Add minced garlic, scallion, and herbs. Stir. Add bread crumbs and about a teaspoon of olive oil, salt and pepper. Mix well. Spoon filling into mushroom caps, pressing gently so the stuffing stays in. Cut cold butter into small pieces and place a small piece on top of each stuffed mushroom cap.

Broil for about 3-4 minutes, then remove and place crumbled goat cheese on top of each one. Put back under the broiler for another 3-4 minutes, until cheese is lightly browned and mushrooms are fragrant. Serve immediately.

No Words Wednesday: Artichoke Tapenade

noreply@blogger.com (Kim) — Thu, 30 Jun 2011 00:59:00 +0000

Delicious for a spread! Wonderful recipe from my friend Heather!
I think even my hubby would like this!

Ingredients:
2 c. marinated artichoke hearts (6.5 oz jar);

when drained, 2 x 6.5 oz jars = 1.5 cups
2 tsp. lemon juice
1 tbsp. lemon zest
2 tsp. minced (pressed) garlic
1/2 c. capers (no kidding!)
1/4 c. parsley, minced
1/2 c. shredded parmesan cheese
1 tsp. salt
1 tsp. ground white pepper
1/4 c. olive oil
6 leaves fresh green basil
chevre cheese
artisan bread or crostini

Place all ingredients except chevre cheese and bread in a food processor ("S" blade). Pulse all ingredients to coarse consistency. Drizzle in olive oil while continuing to pulse. Place in container, date and store. Refrigerated, it lasts many weeks.

To present, toast 3/8-1/2" slices of good quality artisan bread (walnut bread is great), or you can prepare crostini in advance. Spread the toasted warm bread slices or crostini with a thin layer of chevre cheese, and then a thin, complete layer of the tapenade on top. Serve with salad and Sauvignon Blanc or a Rhone white for a great light meal anytime.

An Update on my Journey

noreply@blogger.com (Kim) — Sat, 25 Jun 2011 00:41:00 +0000

I must admit I'm feeling better than I have in a long time. I think this healthier Me stuff is really working. True I can still use more exercise and I must figure out how to fit that in. But I will say that my energy level has gone way up, I would always zone out like clockwork everyday at 2 PM. Sometimes I'd actually fall asleep in my chair with my fingers on the keyboard!

I've been using a natural supplement that I drink in the mornings for breakfast and it's really helped me. All natural too, no preservatives and not pills either. Hubby's drinking it too and he's been losing weight. I think I have too because I noticed that I'm bow legged again! hee heee!! Before, I was eating huge meals, my normal 3 a day but I'd feel tired, bloated, and genuinely lazy. Now...I'm eating smaller portions of food throughout the day and only when I'm hungry so this means I can still eat the kind of dishes I want!

Oh yeah! Pizza!

I so love pizza and my favorite part of making them is what I will top em with! I also love making them for desserts too with chocolate syrup and pineapples!

Chocolate Brownie Pie

Desserts are good too, cause I can't give them up ever! Especially chocolate! I have made some concessions in my cooking. I've have cut out veggie oil and plain sugar substituting them, but also I'm using more fresh herbs and I've cut down a lot on my salt intake. It really feels good not crashing out and having enough energy for the whole day. Can't wait to see what I'll look like and feel like at the end of my 9-month journey, I'll keep you updated!

OH, have an announcement to make! Since I love desserts, I launched my new sweetie blog:
Treats of Sweets! I need followers too so please be sure to visit it, I think you'll like it!

Crab Cakes over Easy Poached Eggs

noreply@blogger.com (Kim) — Sat, 11 Jun 2011 17:04:00 +0000

I just adore crab cakes not only for their taste, but also that they make an elegant appetizer to any table. Easy to make as well. I thought I'd thought I'd kick them up a notch and top them over poached eggs served alongside herbs and tomatoes.

To pan fry the crab cakes, I like to use a large skillet and EVOO, in fact I don't use anything else except regular or light olive oil to fry my food. I haven't missed the veggie oil either and I think using olive oil makes the food taste lighter.

Ingredients:

1 lb. crab meat
1 egg, beaten
1/2 c. Panko or Italian seasoned bread crumbs
1/3 cup fresh parsley, minced
2 tbsp. mayonnaise
1/2 tsp. paprika
kosher salt
lemon pepper
cayenne pepper
onion powder for sprinkling
EVOO

Remove any shells from crab. In a medium bowl, toss together bread crumbs, egg, parsley, and mayonnaise until moistened, but do not over mix. Add salt and pepper. Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne and onion powder.

In a heavy skillet, fry crab cakes in olive oil, turning once until both sides are nicely browned for about 10 minutes. Remove and top over Easy Poached Eggs (below).

Easy Poached Eggs

I decided to do these without vinegar which you can use if you like. This is just a really simple method for this recipe.

Ingredients:
About 6 eggs
water

Pour water into a large skillet to a depth of about 2 inches. Bring to a boil. Break an egg into a cup and carefully slide it from the cup into the boiling water. Add as many as 6 eggs to the water, then immediately reduce the heat so the water barely moves.

Cook for about 4 minutes, or until the yolks are still runny but the whites are firm. To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done. Drain lightly and season with salt and pepper. Lay on plate and then top with the crab cakes.

Poaching Eggs Tips:

For perfectly round eggs, trim with scissors.
Poach eggs in advance by slipping into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.

No Words Wednesday: Light Lunch w/Chicken Nuggets

noreply@blogger.com (Kim) — Wed, 01 Jun 2011 17:04:00 +0000

Perfect light snack with baked fries rather than frying them. A honey mustard sauce on the side is optional and a quick recipe to make it! I'm thinking this post might should be Little Words Wednesday!

Ingredients:
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon

Honey Mustard Sauce:
1 tbsp. Dijon mustard
1-1/2 tsp. honey

Preheat oven to 475 degrees F.
Beat egg and mix with chicken bouillon. Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.

Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil. Bake 15 minutes. Serve with a summer salad.
Optional: combine honey with mustard and set aside to dip the nuggets into.

Pork Chop and Stuffing Bake

noreply@blogger.com (Kim) — Wed, 18 May 2011 22:38:00 +0000

Usually hubby and I don't eat a lot of pork but not because we don't like it, maybe because we just usually reach for chicken, turkey, or in my case fish. However, I do love a pork chop every once in awhile and hubby loves stuffing all year round so we combined our cravings for this dish!

It doesn't take long to cook up, close to an hour for me and then make a tossed salad and we have a wonderful dinner that fills us up and we're all ready to nap afterwards. I usually have leftover gravy too that I just refrigerate and use later over some rice or mashed potatoes. Hope you try this!

Ingredients:

6 pork chops or 1 pkg.

1 pkg. 6 oz. Stove Top Stuffing Mix for Pork

1 c. chopped vidalia onions

(use only 1/2 and reserve the other half for the gravy)

EVOO

kosher salt

fresh parsley (for garnish)

For the gravy:

1 can of Campbell's Cream of Mushroom soup

kosher salt

garlic pepper

1 tsp. flour

1 c. water

Preheat oven to 350 degrees F. Sprinkle some salt over the chops and cook them in a skillet on medium heat for about 5 minutes on both sides or until they are browned on both sides. Meanwhile, saute onions in EVOO and then add the stuffing mix and prepare it according to the package directions.

Add most of the stuffing to the bottom of a 13 x 9-inch baking dish lined with sprayed (Canola oil cooking spray is my favorite) aluminum foil and top with the pork chops, then spoon the rest on top. Bake 30 minutes or until chops are cooked through and tender. My stove takes a little longer!

While the pork chops are in the oven, it's time to prepare the gravy. In a medium pot, saute the other half of the vidalias with some EVOO, then mix it with the soup and water. Stir. Salt and pepper to taste. Once gravy begins to boil, add the flour to thicken, be sure to stir with a whisk to ensure all the flour is cooked through. You can add more if you like thick gravy, but continue to season to be sure it's to your liking. Let simmer for about 15 minutes and then set aside.

Once the pork chops are done, plate them and pour the gravy on top. Sprinkle parsley over it and serve up with a tossed salad if you like! Scrumptious meal!

Double-Cheese, Double-Baked Potatoes

noreply@blogger.com (Kim) — Sat, 14 May 2011 21:23:00 +0000

I've been doing good on my new....hmmm...can't call it a diet, because I think it's more of a lifestyle change in the way I eat and how much I eat. I've even been drinking a meal substitute that's all natural and contains all the vegetables and fruits nutrients and you mix with your favorite juice and drink it. Hubby and I are have been drinking this for about two months as our breakfast substitute. I've been feeling a difference since. I'm not eating and munching all the time as I was before and I feel more energetic. Hopefully, I'll feel some weight loss soon, but it may take another month or two. Still, I have not stopped eating what I want. It's important to make the point of moderation and not starvation.

So, every now and again I've got a taste for a baked potato. But this time I wanted something a bit different and I decided on double baking it which I've done before and loved it. But not only double bake it, double cheese it too! I left off a lot of the other stuff that I'd top it with that are probably very bad for me so I stuck with just two cheeses, and parsley for this. So yummy and all baked in the oven, no microwave. It takes a while to bake but you just can't get the crunchiness that you get in the conventional oven, a lot like the potato skins we eat at our favorite restaurant.

Ingredients:

1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup fresh parsley
1/2 cup milk
paprika to taste
1 cup crumbled blue cheese

Preheat oven to 400 degrees F.
Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.

Remove potatoes from oven and allow them to cool before touching. Then, slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter, and half of the parsley. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining parsley and paprika. Bake for an additional 15 minutes, or until golden brown. Then add blue cheese on top and return for another 10-15 minutes or until cheese is melted.

Oh and I have a little announcement to make! Look for a new blog coming soon...Desserts!!!!! I can't say more but it should knock your socks off! And Yes, Desserts are allowed. :) Stay tuned!

I'm Still Here.

noreply@blogger.com (Kim) — Tue, 03 May 2011 07:20:00 +0000

I haven't forgotten you. I've just been so busy I can hardly see straight. I'm working on several new projects at the same time. You'll get announcements soon. It's taking a lot of my time away, but I take you everywhere I go. And over this past weekend when I had a little time on my hands in between my deadlines, I visited some of my fellow bloggers and a few of them hadn't posted anything in months and in some cases years.

I had to admit I was sad and I wondered if they've lost their fervor or inspiration. I can understand that, it's hard coming up with new, exciting things to keep your audiences engaged. There were times I have struggled with that too. But, then I think of all those months and years of work I did with the look and feel and then the content research for starting ORMG and it would be hard to abandon all that now. You want to share your craft and you hope that someone will appreciate your efforts and that's all you can hope for. So, here I am at 3:00 AM writing this because I didn't want you to feel I've left you forever. I'm still here.

It's getting pretty hot here in Florida and it's the time where I don't cook as much. I just don't like standing over my hot stove for long hours in the summertime here. It's exhausting. So, I look for easy and quick dishes. I was thinking of how much I enjoy sandwiches and appetizer platters. Even though we eat lighter around this time, I still love to play with combinations, presentations, and hubby appreciates this so here's some ideas of for this week:

In my house this is called a gourmet sandwich, haa haaa with chicken, tomatoes, lettuce on grilled bread with a toothpick to keep it all together! This will fill us up!

A lunch meat platter that we can eat alongside some veggies

Add in some fruit and veggies, lettuce for salad or making sandwiches and you've got a feast! We have a breakfast bar in our kitchen that overlaps into the living room, so I have all this counter space. I can lay out platters just like at a buffet and hubby and I eat off this the whole day.

More lunch meat, but a cheese platter with fruits too. I like the idea of eating smaller meals throughout the day than three BIG meals, that's actually been helping me with my healthier me project.

Instead of french fries and white or wheat bread, mix it up a bit. Onion rings make a great substitute. I like using vidalias a lot and they turn out really good and sweet tasting too.

Now...what's for dessert?

No Words Wednesday: Just "A Healthier Me"

noreply@blogger.com (Kim) — Wed, 13 Apr 2011 15:16:00 +0000

Not a bad idea for lunch, side dish, or healthy snack!