Lots of wknds trying new recipes over at the kids house.  For St Patrick’s Day we had Cabbage Soup.  There’s nothing to making it:

1/2 yellow onion, diced and sauteed.

Chicken broth (1 & 1/2 cartons)

1/2 head of cabbage, roughly cut

3 carrots, peeled and diced

4 red potatoes, diced

Turkey Kielbasa, 1/2 slices

Salt / Pepper to taste.

I LOVE this soup and can see where there can be lots of variations to it.  The recipe called for additional milk and instant potatoes for thickening. We opted to forgo the extra calories.

I’ve been very inspired by my daughter’s weight loss.  She has been watching what she eats and ‘counting points’ to make sure she doesn’t go over the recommended calories. She goes to the gym when she can and attends mtgs weekly for a weigh-in and support group.

I haven’t joined Weight Watchers and really have no time to attend mtgs, but I am trying to watch what I’m eating too.  Also, trying to make an effort to reduce the sodium in my diet.

It’s one day at a time… but I feel better already.

~Kal

http://www.youtube.com/watch?v=JlaFvLCp9sw

My New Year’s Resolution is to be a happier healthier me!

I started off by joining a local gym this past week.  So far I’ve gone to Zumba class twice, and plan to make it a weekly ritual.

As well, as my physical fitness, I also am tackling my eating habits. Last Thursday I joined a Weight Watcher’s (WW) group through work.  One of my motivations with WW is,  if I miss more than 3 weigh-ins, I have to pay out of pocket.  So far I have been doing a great job of keeping track of my daily points and logging them online.

Wish me luck!

~ Amanda

We made snake bites the traditional way with jalepenos, but we wanted to make some with tiny red and yellow bell peppers too.

We filled them with cream cheese and wrapped with bacon & shrimp and baked them at 350 until the bacon and shrimp were cooked.  Because not everyone likes pork bacon, we subsituted turkey bacon.  It still tasted great!  Yum-o! ~ Kal

Ingredients:

red enchilada sauce

tomato sauce

black beans, drained

diced chicken (cooked)

pepperjack / cheddar cheese,  shredded

corn tortillas

Directions:

Combine the enchilada sauce with tomato sauce and set aside.

Combine the black beans, chicken and half of the cheese.  The other half of the shredded cheese is set aside for later.

Pour half of the enchiladas/tomato sauce over the chicken mixture.

Grease a pan. Pour a thin layer of enchilada sauce into the pan (use about 1 cup from the enchilada sauce that was  previously set aside.  The remaining sauce that was set aside is for the final step of this recipe). Now tilt the pan so the entire bottom has a thin layer of sauce.

Arrange tortillas over the bottom of the pan.  Now place half of the chicken mixture on top of the tortillas and spread out evenly.

Place another row of tortillas over mixture. Add remaining chicken mixture.

Place the last row of tortillas over top  of mixture and  pour remaining sauce over it.  Spread with spatula to ensure each tortilla is covered.  Top with the shredded cheese that was set aside.

Cover tightly with foil.  Bake in 350 degree over for about 30 minutes.  Let rest 5 minutes before cutting.

*This is so easy and can be made ahead of time and reheated.

~ Kal

Trying to stay busy finding new and healthy recipes, just haven’t had time to post them yet. Also trying to come to terms with some sort of exercise program that will fit into my daily schedule. I keep reminding myself that it is really one day at a time and that seems to give me encouragement.  “Today I will take the time to learn about and meet my physical, emotional and social needs.” ~ Kal

Ingredients:

onions, diced – 1/2 medium onion

bacon, diced (optional)

chicken broth – to season / to taste

water – to desired liquid

lentils – 1 bag

tomato (roma), diced- 3each

cilantro, chopped  leaves- 1 bunch

garlic, chopped – clove

Instructions:

1. Sautee onions and bacon. (drain fat)

2. Add broth and water.  Empty lentils into pans.  Add tomatoes.

3. Bring to boil, turn to low and cover. Continute cooking 20 minutes.

4. Add cilantro 15 mintues before serving.

~Kal

Making Pasties with Grma Evie! First we made the filling. She added ground turkey, but you can add diced chicken, cubed beef or even a vegetarian option of broccoli and cheese, dry stew. Think “Hot Pocket”.  The filling we made had sauteed diced cabbage, dill, boullion  salt & pepper to taste .

She had pre-made refridgerator dough for the base.  I will post that recipe at a later date.  It is made with yeast and needs to rise.  It is sooooo good!

Mandy rolled out the dough and used a cookie cutter for the shape and then put some of the filling inside.  Folded the dough over and crimped the edges with her finger.  After that she covered them with a kitchen cloth to let them rise a bit.

Baked for about 12 minutes (until golden brown) at 350*.

We ate these with the Mexican Lentil soup.  It’s a semi-tradition to have bean soup and pasties on New Year’s Eve every year in our family.

~Kal