Sharing Autumn Bounty!

I made this lovely salad for dinner this evening!  It came out so well, that I wanted to share it with all of my regulars!

WARM FALL SALAD


Ingredients:
1/2 cup pine nuts, roasted
1/2 of a spaghetti squash
2 cups chopped fingerling potatoes (I chose mixed ones)
8 leaves red leaf lettuce, chopped
2 Pears, cored and thinly sliced
2 cups cubed rotisserie chicken (already cooked)
1/2 red onion, diced
Olive oil (for spaghetti squash and potatoes)
Garlic powder
Salt and pepper to taste

Dressing:
Juice of 1/2 Lemon (or lime)
1/3 cup apple cider vinegar
1 Tablespoon Mustard powder (or yellow mustard)
1/2 cup olive oil
Salt and Pepper to Taste

PREPARATION:

PREHEAT OVEN TO 375 DEGREES    Line a baking sheet and spread out pine nuts over it.  When oven is ready, place baking sheet on center rack and roast pine nuts for 7-10 minutes stirring twice.  Remove from oven when done.  Up the heat to 450 degrees.  Slice spaghetti squash in half and remove the seeds from one of the halves.  Brush a little olive oil over the squash flesh and season with salt and pepper.  Place on a lined baking sheet and roast for 30 minutes on center rack.  Meanwhile wash and dice fingerling potatoes.  Toss lightly with olive oil.  Season potatoes with salt, pepper and a little garlic powder.  After the spaghetti squash has roasted for 30 minutes add diced potatoes to the same baking sheet along with the spaghetti squash, and place back in oven to roast for another 10 minutes.  Wash and slice red leaf lettuce.  Slice pears.  Cube 1/2 the meat from the rotisserie chicken that is hot.  Dice 1/2 of a red onion.  When the spaghetti squash is out of the oven, fluff the squash with a fork and place the squash flesh into a large salad bowl.  Add all other ingredients.  Mix up dressing in a small bowl with a whisk to emulsify well.  Pour dressing over salad and toss well to coat evenly.  Serve immediately.

This is a really unique and delicious recipe!  Try it!  It's a little work, but it is really worth it!


PEACE - LOVE & JOY

Linda

Great Stuff from Peach Country

So I started the day with water aerobics, but after a HEALTHY lo cal lunch, I was reading this recipe for peach cobbler.

Sounded easy and I live in Peach Country, and I have peaches. Out comes the pan, the bowls and the measuring cups...yep gotta do it!

Now, this recipe called for "canned" peaches. But, I used frozen ones which I got out of my freezer last night. I always use light syrup, so that was no problem.
So whether you use canned frozen or fresh, go for it! It is simple and simply delicious.

*
1/4 cup butter or
1/2 cup sugar
*
2 tablespoons cornstarch
*
2 teaspoons ground cinnamon
*
1/2 teaspoon ground nutmeg
*
2 teaspoons vanilla
*
1/2 teaspoon lemon extract
*
2 jars (24.5 oz each) sliced peaches in light syrup, drained, 1 1/2 cups syrup reserved



Topping
*
2 cups Bisquick Heart Smart® mix
*
3 tablespoons sugar
*
1/4 teaspoon ground cinnamon
*
1/2 cup milk
*
1 tablespoon butter, melted


Directions
1
Heat oven to 400 degrees F. In 4-quart saucepan, heat 1/4 cup butter, 1/2 cup sugar and the cornstarch over medium heat 1 minute, stirring constantly, until butter is melted. Stir in 2 teaspoons cinnamon, the nutmeg, vanilla, lemon extract and peaches with reserved syrup. Heat to boiling; boil 1 minute, stirring occasionally. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
2
In medium bowl, stir Bisquick mix, 2 tablespoons of the sugar, 1/4 teaspoon cinnamon, the milk and 1 tablespoon melted butter until soft dough forms. Drop dough by heaping tablespoonfuls over hot peach mixture. Sprinkle with remaining 1 tablespoon sugar.
3
Bake 20 to 25 minutes or until peach mixture is bubbly around edges and topping is golden brown. Serve warm.

The 17 Day Diet

This picture was taken about 6 years ago, when I was weighing i at about what I would like to weigh now. I am working on it!

Still sticking like glue to the 17 Day Diet Plan...37 pounds gone and about 27 to go.
If you haven't gotten this book yet, you need to have a look see. I actually went to Barnes & Noble and read part of it before I bought it that day. I was so impressed with the science in it. It isn't a "fad" diet. It is nutritionally sound and easy to follow.

I am enjoying delicious meals, not feeling hungry and feeling well and healthy. Exercise is not "pushed" but encouraged. 17 minutes twice a day. Anyone can do this diet, and anyone can lose weight this way.

I enjoy the protein I am allowed, but it is not really a "low carb" diet....nothing like Adkins, which I felt was terribly unhealthy.
Fat is limited, but not eliminated. You will not feel hungry or deprived on this plan.

So come and join me in this quest to lose weight and be healthy. I will keep you posted as to my progress, and you can contact me with questions and your progress too!

Good Health and Happy Eating!

Cooking Up A New Opportunity

I am a grandma of seven, and great grandma of two. A fact which is a bit daunting at times. I can't believe that I have lived that many years! But, I wouldn't trade my grandma status for anything!

This morning I got a telephone call from Grandparents.com about a new TV Cooking show which will feature Mo Rocca. They are considering me as a guest on this show.

So, my blogging followers, I am hoping you will soon see me on the small screen. It should be a hoot! Nothing is for sure yet, but at least I know it is a possibility.

So, here's the recipe of the day!

For all those "colds" your kids are gonna pick up now that they are back in school.
Believe me this soup will make you a believer, it can chase away a cold faster than any cold remedy you can buy! And kids love it!!

CARROT SOUP

2 pounds carrots cut in 1/2 pieces(I prefer organic, which tend to be sweeter) Bunny Love, for example
1 Large onion, finely chopped
8 or MORE cloves of finely minced Garlic - this is a key ingredient!
1/4 Cup Butter (optional but makes a more decadent soup)
1 - 1 1/2 cups milk, half n half or cream (you can use soy or Almond Milk also)
1 quart chicken stock, or enough to cover the carrots in your pan

Combine carrots, chicken broth, onion and garlic in large saucepan and cook until TENDER.

Puree carrot mixture and return to saucepan with broth.

Add Butter and milk, salt and pepper to taste and heat just to boil.

Remove from heat.

This actually makes a great appetizer also. To dress it up you may add a dollop of sour cream and a chive sprig.


Hope you try this...it is quick, easy and delicious and HEALTHY!

Simple Summer Appetizers

Tomato Mozzarella Tartlets

1 Minced Garlic Clove
1 TBSP Olive Oil
1 1/2 cups seeded chopped tomatoes
3/4 cup shredded part skim mozzarella cheese
1/2 tsp. Basil
Pepper to taste

24 Phyllo Tartlets (available in frozen food section of grocery store)
6 pitted ripe olives
grated Parmesan Cheese

In small frying pan saute garlic in olive oil for one minute
Add tomatoes and cook until liquid has evaporated.
Remove from heat, stir in mozzarella Basil and Pepper

Spoon 1 teaspoonful into each tartlet and top with sprinkle of Parmesan cheese and a piece of olive. Bake in 450 degree oven 5 to 8 minutes or until bubbly!

Makes two dozen.


For a Simple, Quick and Tasty Summer Appetizer

Combine one 8 ounce package of Cream Cheese (can use lot fat if you like) with one package of Hidden Valley Ranch Dressing Mix and spread on large flour tortillas. Add thinly sliced ham, turkey, or pastrami and roll up jellyroll style. Chill until firm and slice into 1/2 inch pieces. Yummy, simple and low fat! Enjoy!