IT'S TOO HOT TO COOK!

What's for dinner when it's too hot to cook? And I am leaving for a week and there is a full head of Romaine lettuce, cucumber, green pepper, and tomatoes on hand? Which the husband won't touch while I'm gone.

Since we ate at Five Guys for the Fourth of July--I had to have a burger and no one invited us to a cookout, and Saturday night we tried a new pizza place, because we ALWAYS go out Saturday night, I announced at breakfast Sunday that we were having SALAD FOR DINNER:

Your favorite veggies, extra yummy touches like black olives, red onions, nuts, raisins, and a good amount of a protein or two.

What I had on hand: Canned Pink Salmon, Canned Smoked Oysters, a can of black olives, and all the veggies. I usually make my own dressing but was out and am leaving so the G Hughes Sugar Free Honey Dijon Mustard bottled dressing works for me. Hubby likes Hidden Valley Ranch so that is always on hand.

Add a nice glass of wine and this meal is done! 

If I needed some dessert, I would have a cup of berries and a big dollop of low sugar Greek Yogurt--Too Good Low Sugar Vanilla Yogurt is my favorite--I have it every day in my oatmeal with frozen berries. With a trip coming up I back off on dessert or extras the week before.

What do you like to make when it's too hot to cook?

Now, let's quilt.

Barbara

CRANBERRY CHUTNEY TIME!

Each year I make a double batch of my CRANBERRY CHUTNEY, we love it! It is easy to freeze so I pack it in small batches, easy to share with others as well. And the kitchen smells SO GOOD while it is being made!

Every time I share this recipe someone finds it and declares it a "NEW FAMILY FAVORITE".

Find the post with FULL RECIPE HERE: CRANBERRY CHUTNEY

The most important thing to remember: when I DOUBLE THE RECIPE, I DON'T DOUBLE THE SUGARS!  The first time I doubled the recipe I accidentally did not double the SUGARS and it was BETTER!  

This is a relish, not super-sweet like canned cranberry sauce.

You can find lots of my favorite RECIPES up there on the RECIPES TAB: RECIPES TAB

Happy Thanksgiving to ALL!

Let's quilt.

Barbara

GUACAMOLE!

 I recently learned to make excellent guacamole. It's not something I ever made before this summer but it is now a staple for me. If you invite me to a cookout, I'll bring the guac--and maybe a blackberry cobbler.

Here is one batch. I got the recipe from an awesome Texas friend so I call it Guacamole ATX:

small bowl is one serving, large bowl is 5 servings

RECIPE FOR AWESOME GUACAMOLE ATX 6 servings, more or less:

3 ripe avocados--save the pits

1 jalapeno, cored and diced small

1/2 cup diced red onion, diced small

1 Roma tomato, cored and chopped small, remove the juicy part--eat it while you make the guac

1 Tablespoon fresh lime juice, approximately 1 small lime

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

Smash the avocados in a bowl, add remaining ingredients, combine well.  

Put the pits in the serving/storage bowl then put the guacamole in the bowl. The pits help keep the guac from turning brown in the refrigerator over several days. 

Mangia!

WHAT I LEARNED:

1. Knowing when avocados are ripe enough is a skill that takes time to learn. Rock hard from the store, I let them sit on the counter for 2-4 days until they are "sort of" soft. Buying 3 at a time, it is not unusual two will be ready in 2 days and the third takes longer. Crunchy avocado is not what you want. The soft two can be kept in the refrigerator while the slowpoke takes another day or two on the counter.

2. My friend neglected to tell me the pit trick, incorrectly assuming everyone KNOWS THIS.  As a Yankee who didn't eat guacamole until 5 years ago, I did not know the trick. It REALLY WORKS. My first batch was brown the second day, still tasted fine but was less appealing in appearance. That's when I learned the trick. Each batch since has stayed nice and bright green for up to the full week it takes me to eat this entire batch. If you make it for a gathering there will not be any left so you could leave the pits out of the bowl. 

3. Experiment with the ingredients. I use 1 teaspoon of cumin because I love that flavor. I use the juice of two small limes because I love the flavor. This latest batch I used two jalapenos because I had two. Add cilantro if you like that flavor. Cilantro is one of those things: you either love it or think it tastes like soap. I love it but my friend is in the soap camp so no cilantro in this batch. 

4. This is easy to double. If making it for a gathering I recommend you do. Everyone is going to want the recipe so send them here to find this post. They will thank you!

5. I eat this as a side dish with my CHARRO BEANS RECIPE:

                                          

 Costco had some great Veggie Crisp crackers recently that were wonderful with the guacamole. Veggie Crisps, Sea Salt and Black Pepper, Off the Eaten Path brand:

One morning I had it for breakfast on high fiber bread. This was so filling I only ate one of the eggs:

Enjoy this healthy snack while avocados are plentiful and yummy.

Now, let's quilt!

Barbara

My Favorite Recipes and Meals

 In my previous blog, I told my story of How I Lost 100 Pounds. I mentioned some of my go-to MEALS.

This post will provide my go-to Recipes. Some are links to recipes I've saved on PINTEREST. Some are recipes I've developed.  I don't like to cook or spend hours planning meals so these are simple and taste good. Enjoy!

BREAKFAST:

My Oatmeal Breakfast includes one cup skim milk for my coffee

Most mornings this is my breakfast. I made the FULL size portion until I got under 200 pounds and found the MEDIUM portion was sufficient

1. MY OATMEAL

                               FULL                    MEDIUM

Whole Oats                                      1/2 cup                1/3 cup

Water                                                 1 cup                  2/3 cup

Frozen Fruit                                       1 cup                   3/4 cup

Muscle Milk Protein Powder         1 scoop              1 scoop

Two Good Greek Yogurt             1/2  container         1/2 container

 

Put oats/water in large bowl. I put a saucer under in case it overflows

Microwave 2 minutes at Full Power

Add Frozen Fruit, stir, microwave 2 more minutes

Add Protein Powder

Add 1/2 container Greek Yogurt for sweetness and more protein

My preferred ingredients for my oatmeal

 2. EGGS 

Two large eggs, 1 Tblspn Extra Virgin Olive Oil

Scramble or fry, add veggies/cheese if you like. 

Enjoy with Thomas' Multi-Grain English Muffin, butter and preserves

UPDATE: I made this 5 Minute Egg Breakfast Tortilla this morning and it was very good. Can’t find it on Pinterest or on a website but if you use Instagram  here it is:

https://www.instagram.com/reel/Cvi1bNjvIDl/?igshid=MzRlODBiNWFlZA==

LUNCH:

3. BANANA AND PEANUT BUTTER

My go-to lunch or can be hotel/quick breakfast if there are no eggs. My preferred Peanut Butter is Jif Reduced Fat PB but it has added sugar. Natural PB is best but usually needs to be refrigerated and is hard to stir when cold. 1 Banana, 1 big Scoop PB--about 2 Tablespoons which is one serving.

4. SALAD WITH ADDED PROTEIN    In the Summer, this is a fast dinner too:

Salads are made with Romaine, Spring Mix, Spinach--dark, leafy greens. Additions are what's on hand: black olives, peppers, cucumber, cherry Tomatoes, Salad Toppings like Cranberry/Pecan--just 1 Tblspn for extra enjoyment. Protein add-ins can be: Rotisserie chicken, canned Salmon, Hard Boiled Eggs, Canned Kipper Snacks, Canned Smoked Oysters, leftover Salmon filet from a previous dinner

Salad with leftover rotisserie chicken

5. MY GO-TO HOMEMADE SALAD DRESSING:

Tara's Balsamic Vinaigrette--I double this and store in a jar. Add more or less mustard/garlic as you prefer:

2 Tblspn Dijon Mustard, 1 Tblspn Honey, 1/3 cup Balsamic Vinegar, 1/4 cup Extra Virgin Olive Oil, 3-6 cloves garlic, minced, Pinch oregano/salt/pepper.  Whisk well, store in a jar in the refrigerator. 

6. COTTAGE CHEESE "FLUFF"  I think I got this from Weight Watchers 35 years ago

In a large bowl, mix 24 oz Cottage Cheese with 4 serving size box of sugar-free gelatin, any flavor. Add 1/4 can no sugar added Fruit Cocktail. Mix well, put most of the mixture back into the Cottage Cheese container. The remainder fits in a small dish with lid--that's about a half serving. Chill for several hours.

 I store the remaining Fruit Cocktail in 3 of those small dishes and keep them in the freezer until the next time I am making a batch of this. 

I love that it is sweet, loaded with protein, and so easy to have on hand. It makes a great breakfast too. Cottage Cheese tends to have lots of sodium so watch that as you are reading labels.

DINNER:

7. CRACK CHICKEN IN THE CROCKPOT  We LOVE this! Just made it the other day and am having it again tonight.

In the crockpot before serving

My plate--served over a large serving of steamed Broccoli

Slow Cooker Crack Chicken

You can make as is or use only 8 oz of Cream Cheese and less Bacon to reduce fat and calories. I used 4 strips of bacon and 1 packet of Ranch dressing mix. I didn't have any cheddar cheese so I used mozzarella. You can serve this on a bun as a sandwich, over rice or noodles. Mine is always served on Broccoli. It freezes well so the six servings becomes 3 dinners, two now and one sometime later when I don't want to cook. I start with frozen chicken breasts and cook on LOW 8-10 hours. So yummy!

8. BLACK BEAN AND CORN ENCHILADAS

I came up with this pretty simple recipe after seeing similar on Pinterest--they had more steps. 

These tortillas are favorites. High in Fiber, 13 g, and Protein, 9 g, low carb. 

In a medium mixing bowl combine 1 can Black Beans, drained--I buy no salt added beans, 1 cup frozen corn--you could use canned, 1/2 cup salsa. Place a quarter of this mixture into 1 tortilla, roll and place seam side down in a baking dish. Do the same with the remaining 3 tortillas. 

Spread one can of Enchilada Sauce on top. Bake at 350 for 30 minutes, until heated through. Remove from oven, add 1 cup shredded cheese, more or less as you like, return to oven for a few minutes to melt the cheese.  I serve this with a salad and add a dollop of Sour Cream on top of my Enchilada--makes 4 servings. Very filling and I get two dinners for the week--a win for me!

9. CHARRO BEANS  A new Favorite--love this!

Charro Beans

My husband read an article about how good Beans are for you. Which I knew. They are an especially good source of Protein, and not overly expensive as Proteins go. So I started searching Pinterest for Bean Recipes that appealed to me. This was a hit from the beginning:

Charro Beans  I used half the Bacon and no Ham, it was still great. Improvise as  you like. I served it with a dollop of Sour Cream and sprinkle of Cilantro. And a Corn Muffin with butter. In the Winter this will be a weekly meal and I'll add a salad to round out the meal. During the Summer I eat lots of Salads so don't feel the need to always have salad at dinner. Next Winter I'll experiment making this with dry Pinto Beans in the Slow Cooker or Instant Pot. 

10. BAKED SALMON  Salmon is particularly good for me and I love it so we eat it at least two to three times a month. And I often order it at restaurants. Leftovers make a great lunch for me. Here is a very easy way to bake Salmon filets. 

4 Salmon filets, defrosted.  I take them out of the freezer and remove the wrappings in the morning. They defrost in the refrigerator during the day. When ready to cook, preheat oven to 400. Pat salmon dry. Use Mayonnaise or Yum Yum sauce, spread a Tablespoon or so on each filet. Put a couple Tablespoons of Panko Bread crumbs on each filet. I sprinkle Old Bay Seasoning on each. Bake 15-20 minutes, until desired doneness. 

Here is a similar recipe with Tilapia, Butter and Parmesan cheese. This would work with Salmon too:

Photo from linked website

Parmesan Crusted Tilapia

11. TORTILLA PIZZA    Another go-to here, at least twice a month, Friday is "Pizza Night"

1 Extreme Wellness Tortilla--see photo above. Spread with jarred sauce: Pizza, Marinara, Spaghetti, whatever you like. I read labels and select those lowest in Sodium. Top with cheese--Mozzarella is my favorite. I add raw peppers, onions, and a Protein. Husband gets Pepperoni. I will use leftover Rotisserie chicken if I have it, or Sausage or Pepperoni.  Bake at 375 for 8-10 minutes. These are very filling thanks to the low carb, high fiber Tortilla, one is plenty. Along with a salad. Occasionally we get Dominoes Thin Crust Pizza but this is good most Pizza Nights.

12. CHICKEN BURRITO BOWL   My version is similar to recipes I found on Pinterest, just easier.

Photo from linked website, mine is similar

For ONE serving: Start with a bed of greens in a bowl, I use Romaine. On a small plate put: 1/4 cup Black Beans, drained--I buy no salt added beans. 1/4 cup frozen corn, 2 oz rotisserie chicken, 1/4 cup brown rice if it's cold. If I am making it fresh the rice will be hot from cooking. Warm these ingredients in the Microwave, it doesn't take long. Place the warmed items and rice on top of the Romaine. Add Pico De Gallo or Cherry Tomatoes and 1/2 Avocado. Add a dollop of Sour Cream. Use Salsa for a "dressing". Easy to assemble and you can tweak it with what you have on hand and like. 

Similar Chicken Burrito Bowl recipe from Pinterest

13. GUACAMOLE, recipe from a great Texas friend  Find detailed recipe here: GUACAMOLE ATX

3 ripe avocados

1 jalapeno – cored and diced

½ cup diced red onion

1 tablespoon fresh lime juice

½ teaspoon sea salt

¼ teaspoon ground cumin

Optional – 1 roma tomato, cored and chopped

Mangia!

SNACKS:

I try not to get ravenously hungry so often have a snack in the afternoon. Go-Tos include Unsalted Cashews 1/4 cup, Whole Almonds, 11-22, an Apple goes well with the almonds--especially good for traveling.

Muscle Milk Protein Drink--I like Strawberry 25 g Protein or Muscle Milk Pro Knockout Chocolate 32 g Protein. On a day when I have Banana and Peanut Butter for Lunch I almost always have one of these Milkshakes--so good. They are also non-dairy so I take them when I travel--chilled overnight they are yummy. 

For travel I also like Think Thin Protein Bars and/or individual packets of nuts--easy to keep handy on the plane:

That's enough RECIPES for now. I have saved MANY recipes to my PINTEREST account. My Pinterest account is bbquiltmaker. Use the FOLLOW ME ON PINTEREST link over there on the right sidebar to take you there.

I got smart and created different files for Recipes: SIDES, SAVORY MAIN DISHES, SEAFOOD, BREADS/BREAKFAST, SALADS, BEANS, SLOW COOKER, SWEETS--you get the idea.

And just so you know I splurge from time to time, when eating out I enjoy one glass of sweet wine, usually Moscato or Blackberry Sangria. 

1/3-1/2 Dessert if it's really good like Key Lime Pie, Tiramisu, or Carrot Cake. 

A really good Cheeseburger, like 5 Guys Little Cheeseburger (600 calories before toppings)  or Steak Out Cheeseburger (755 calories before toppings).  5 Guys small Fries split with someone are worth the calories in my opinion (530 for the small size so 265 split), once in a while.

And when in TEXAS: BRISKET!

There is a world of good food out there. Find a few things you really like and enjoy your meals.

This took 5 hours to write and now I'm hungry so it's time for a snack.

Next week it's back to QUILTING. 

Barbara

RECIPES

This is the only time of year I do much baking. But, boy, have I been busy!

This year I tried a new recipe--CRANBERRY WALNUT ARTISAN BREAD, here is mine:

My friend Kim Brunner posted the recipe on her Facebook page and I thought "this looks easy and yummy". It was both. But it did cost me about $100 to make because I didn't have a Dutch Oven. So now I do and I will use it for lots more things in the future, bringing the "cost/loaf" down considerably. There are several recipes for this method using different ingredients--ROSEMARY is up next at my house.

Another of my favorite things to make are Cranberry Pistachio Biscotti cookies. Find my post with the recipe here: CRANBERRY PISTACHIO BISCOTTI. I ran out of pistachios this time so used some walnuts too and that was just fine: 

An easy recipe that I love is for 'FORGET 'EMS". Made from egg whites and sugar, they are basically meringue that has chocolate chips and nuts added. You can add food coloring for red and green ones or pink and blue for a baby shower. They are called "forget 'ems" because once you put them on the cookie sheet while the oven preheats you TURN OFF THE OVEN and FORGET 'EM overnight in the oven. Easy and so good. 

The recipe is in that same earlier post: HOLIDAY BAKING:

All of these go directly into the freezer to keep for the next few weeks. And I usually ship some off to friends in need of a sweet gift. 

Still yet to be made this week are Toffee and Butter Cookies. And the week before Christmas I will have Stella here for a cookie baking sleepover so we will make a few other types of holiday goodies.

We might even work on a quilt.

I save LOTS of recipes on my PINTEREST boards--they are saved  in categories like SWEETS, BREAD, SAVORY ENTREES, INSTANT POT, etc. You can easily find my Boards by using the FOLLOW ME ON PINTEREST link right over there on the right side of this blog.

Happy baking!

Barbara