WORDS TO LIVE BY
“The only time to eat diet food is while you're waiting for the steak to cook” ~ Julia Child
Kris's Chicken Salad
One of the few foods Charlie eats is chicken. He loves chicken! But he only likes it roasted, fresh out of the oven, or grilled, warm, but slightly cooled. Somehow he has radar for leftovers or chicken made any other way, there's no way he'll eat it! So needless to say, I end up with a lot of leftover chicken! Here's my chicken salad. It's pretty popular. I like to eat it on a slice of Swedish crispbread.
Ingredients:
Leftover chicken, light and dark meat, cut into chunks
Apple, I like Gala, chopped, skin on
Raisins
Mayo, all natural of course
Cumin
Corriander
Cardamom
Salt/Pepper
- Mix it all together, and don't go too heavy on the mayo.
The Flat Belly Diet
Lisa is trying this out. Here are a few of her first recipes!
The recipes are the truly best part! The book comes with a full menu of choices that are interchangeable and so easy to make. Here are a few of my favorites.
Here are the basics:
- you can eat 1600 calories a day
- the plan is divide into 4 meals a day equaling 400 per serving
- each meal and snack contains a MUFA (monounsaturated fatty acid)
rich food plus other wholesome foods
- MUFAs are: oils, nuts & seeds, avocados, olives and dark chocolate
Strawberry Chocolate Waffle:
1 Frozen whole grain waffle (100 cals)
1/4 cup semisweet or dark chocolate chips (207)
and place in a toaster oven or oven set to 350 degree's F for 2 minutes
Top with 1 cup of fresh or thawed frozen unsweetened strawberries (52)
Total calories: 359
Waldorf Pita:
Split 1 whole wheat pita (140)
Spread with 2 Laughing Cow Light Garlic & Herb Cheese Wedges (70)
And fill with 1 medium chopped apple (95)
2 tablespoons walnuts (82)
And 1 cup shredded romaine lettuce (8)
Total calories: 395
Avocado and Salmon Salad:
Mix 3 cups of shredded romaine lettuce (24)
2 ounces canned wild salmon (90)
1 grapefruit, sectioned and sliced (120)
1/4 cup chopped Hass avocado (96)
1 tablespoon rice vinegar (0)
2 teaspoons olive oil (79)
Total calories: 409
Kris's Multi-Tasking Chili
Just add to a pot (a big one) in this order
1/2 onion, chopped, sautéed some olive oil
1 clove garlic
ground beef - 2 small rolls from Ralph's
2 large carrots, shredded
corriander
cumin
paprika
chili powder
cajun spice
white pepper
salt/ground pepper
cinnamon
diced tomatoes, 1 large can
tomato paste, 1 small-medium can
black beans, 3 cans
red beans, 1 can
spicy beans in chili sauce, drained
black beans, 3 cans
corn, 2 cans
Yield: Serves a lot
Calories: Really? I hate calorie counting! It has a lot of protein from the meat and beans, fiber from the beans, beta-carotene, and lycopene from the tomatoes! Just enjoy it!
Irish Nachos
Serves 4-6
Serves 4-6
INGREDIENTS
1 bag waffle fries (20-24-ounces)
2 tablespoons extra virgin olive oil (EVOO)
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small head green cabbage, thinly sliced (about 2 cups)
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup light beer
1 cup chicken stock
1 cup shredded white cheddar cheese
PREPARATION
Pre-heat oven to 450ºF.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.
Hot Reuben Dip
Serves 6-8
INGREDIENTS
1 cup Swiss cheese, shredded or chopped, divided
1/2 pound corned beef, chopped
1 package cream cheese (8 ounces), at room temperature
1 cup sour cream
2 tablespoons ketchup
2 tablespoons spicy brown mustard
1/2 cup sauerkraut, drained
1 package of rye cocktail bread squares
PREPARATION
Pre-heat oven 350°F.
In a large mixing bowl, mix half of the Swiss cheese with all the ingredients except the bread squares.
Place the mixture into an ovenproof dish and sprinkle the top with remaining cheese. Heat in the oven until bubbly, about 20 minutes. Turn on the broiler and brown the top.
Serve the dip with the bread squares alongside.
Mother's Day is a nice day to make a great brunch and invite my friends and family over for a beautiful relaxing morning and afternoon. I was going through my recipes but then saw this on the Today Show. It looks delicious, I'm definitely going to be trying this out!
Pat and Gina Neely, hosts of Food Network’s “Down Home With the Neelys,” prepare delicious
French toast paninis with grilled bananas and mimosas
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