ooops....now what?

A few weeks ago I hosted a dinner party for lifelong friends. These are my college buddies. These are the girls and their hubbies who know my secrets and dreams. They are there for me during times of sadness and times of joy. We call ourselves "The Goddesses"...but that's another story for another time. You get the picture....they are special. So I wanted to make a special dinner for no reason....just to get together and have a great time.

I planned. I shopped. I set the table.  I cooked.  I chopped. And.... I baked.  This is not something I do any more. I gave up baking anything fancy a long, long time ago. So when it was time to make a dessert, I wanted something fast and easy.  Where was I to find a good, lo fat recipe? I went to my blog! I decided to make "So Easy Even A Caveman Can Make It Cupcakes" from an earlier post. (Saturday, October 24, 2009-  2 ingredients! see archive)  But, something possessed me to make it in a bundt pan instead of cupcakes. Yes, a bundt. June Cleaver would be proud. 

I mixed the recipe. So easy! I poured it into a greased and floured bundt pan. So easy! I baked it according to directions. So easy! And when I took it out of the oven, it looked beautifully browned and scrumptious. Great! Such a great cake and it was so easy! I let it cool and then inverted it on a plate. With a lift of the plate and a little shake of the bundt pan....out came the cake. Well, half of the cake came out and the other half stuck in the pan. Turns out it was not so easy! I scooped out the remainder of the cake and plopped it on top of the half that came out. This is what I was left with...a mound of delicious Lemon Cake chunks and crumbs.

Now what? They were coming in a few hours and I needed some dessert. When life hands your lemon cake crumbs...improvise. I checked my pantry for some ideas. Ah! Vanilla Pudding! Ah, blueberries! I quickly made some instant pudding.  Then I took out some pretty wine glasses and layered cake chunks, pudding and blueberries into a delicious  trifle dessert. June Cleaver would be proud!

Cooking is all about improvisation. No, I am not talking about an annoying mime! I am talking about taking the wonderful ingredients in your home and using them to full potential. In order to do this, my friends, you must HAVE the ingredients in your home. Go to the market...buy some fresh organic and local produce.  Buy some whole grains. Purchase a rainbow of colors to put on your plate. And then, if you are having a craving for something "from a box" mix it all up together.  

And, when life hands you lemon crumbs....enjoy them!

Here is another easy recipe I made recently. No big story. No long post. Just an easy, yummy recipe more in tune with the way I usually eat.  No preservatives, no chemicals...just good "real" food..

Shrimp and Pineapple Saute

1 lb peeled and deveined large shrimp

1/2 teaspoon salt

1/4 freshly ground pepper

1 tablespoon canola oil

3 garlic cloves, minced

1 tablespoon grated fresh ginger (I prefer powdered from a spice jar. A few sprinkles)

2 cups cut up fresh pineapple chunks

1 large red pepper, seeded and sliced

3 scallions, cut into 1" pieces

2 teaspoons fresh lime juice

Sprinkle shrsimp with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.  Heat 1 teaspoon of the oil in a large skillet (or wok). Add the shrimp and cook just until opaque in the center, about 1 1/2 minutes on each side. Transfer to a plate and set aside.

Heat the remaining 2 teaspoons of oil in skillet. Add the garlic and ginger, cook, stirring constantly, just until fragrant...about 30 seconds.  Add the pineapple and cook, stirriing occasionally, until softened, about 2 minutes.  Add the bell pepper and cook until it is crisp-tender and the pineapple is lightly brownded, 3-4 minutes.  Add the shrimp, scallions, lime juice, and the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the ground pepper.  Cook, stirring occasionally, until heated through, about 2 minutes. Serve with brown rice.

Serving: 1 cup. 174 calories, 5 ggram fat, 14 gram carbs, 2 gram fiber

Enjoy! Happy Eating!

When life gets crazy....just K.I.S.S.

Life gets crazy. Our plates get full with work and social commitments. Carpools and meetings. Gym memberships and organization memberships. Family and friends, kids and parents, neighbors and coworkers. The list can go on and on. When life gets crazy and you are totally stressed...I say...just K.I.S.S.

There is a direct mind/body connection between kissing and stress. As a known stress reliever, kissing relieves tension, creates positive energy and produces a feeling of well being by lowering your cortisol "stress" hormone. A good kiss is good for your heart as it creates an adrenaline flow which causes your blood to star a-pumpin'! And...when you are kissing you are not thinking of anything else. You experience increased levels of oxytocin, an extremely calming hormone that produces a feeling of peace.

Conversely, the negative effect of stress produces high levels of hormones that bring us so "up" that we can not relax. Then when these levels subside we come crashing down and experience physical effects such as headaches, tiredness and a weakened immune system that no longer can guard us against colds and flus.

So, when life gets crazy...slow down...take a breath...and K.I.S.S. Keep It Simple Stupid! A good nourishing, wholesome meal does not have to be fancy. Sometimes the best meals are the simple ones. So, put away the fancy schmancy cookbooks, utensils and tools. Grab a nice bottle of wine, your honey and K.I.S.S. with this simple meal.

Orange Roughy with Kasha and Grilled Zuccini

3/4 lb. orange roughy (or any favorite mild fish)

Marinade:

(Tastes To Good To Be Healthy Cookbook, Juliette Haynes)

1/2 cup water or broth (I used vegetable broth)

3-4 tablespoons olive oil

1 tespoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon tamari or soy sauce

1 tablespoon lemon juice

1 teaspoon Old Bay seasoning (I omitted this..your choice)

Pour marinade over the fish, making sure that all sides of the fish come into contact with the liquid. Cover and marinade for 20 minutes. Remove the fish from the marinade and broil for about 20 minutes. Fish can be marinated overnight in the fridge for a deeper flavor. If marinating over 20 minutes, omit the lemon until 20 minutes before cooking. Lemon has strong acid qualitites and will begin to break down the fish if they are in contact for a long time.

The kasha is a simple grain to prepare. Not only is it full of protein, but it has a nice nutty flavor that compliments a mild fish. Follow the directions on the box making sure to coat the kasha with a beaten egg and then dry roast in a pan before adding the liquid. This will enhance the flavor of the kasha and separate the kernals for a great texture. The grilled zuccini was easy as well. Cut lengthwise into nice long pieces. Coat with just a tiny bit of olive oil, freshly gound sea salt and pepper, and cook on a well heated grill pan.

For more stress relieving recipes and tips on how to de-stress your life visit http://www.eatyourselfzen.com/

Celebrate Valentine's Day this month by K.I.S.S.ing. Not only will your honey, family and friends appreciate it...but your body will love you too!  

MUMMERific Day of Nothing

I don't know how to relax. I am always on the go. I get up early every morning and either jump in the shower or run off to the gym. On snowy days when the world stands still, I am checking email, clearing off my desk, doing laundry, or cooking elaborate healthy meals. (ok, so the last one is relaxing...but still keeps me busy) If I ever find myself with a few extra minutes I do not usually sit down and enjoy them. I usually find some project to start or another errand to run. I exhaust my wonderful husband, H, who relishes a day to do absolutely nothing. I acknowledge the fact that there is probably something wrong with me. haha

Except on New Years Day. That is the one day in the entire year that the normal Debbie takes a step back and does....nothing. I force myself to stay in bed late. I get up, brush my teeth and wash my face. Then I make myself a cup of coffee and sit on the sofa for the whole day doing....nothing!! No shower, no hair styling, no makeup, no dressing with matching earrings, shoes and handbag. No cleaning, no email, no projects. Nothing. Except my sofa and my beloved Mummers Parade.  I have a Mummerific Day of Nothing.

The Mummers  Parade is a Philadelphia tradition that true Philadelphians either love or hate. I love them. The parade is held each New Year's Day in Philadelphia, Pennsylvania. Local neighborhood clubs compete in   categories ranging  from comics and clowns to talented string bands. With their fancy schmancy costumes made from elaborate feathers and sequins they strut their stuff up Broad Street while performing  wonderfully choreographed musical numbers. These hometown folks prepare the elaborate costumes and moveable scenery themselves, which take months to complete. It is the perfect combination of all things that I love...music, theatrics and glitz! It is a wonderful Philly tradition that my father adored and instilled as an important part of holiday cheer. I suppose the importance in watching this event every year is my way of paying honor to the memory of my father. Thanks Dad!

Since I did nothing except sit on the sofa and watch the Mummers on New Year's Day it was a good thing that I had incredible left overs in the fridge for dinner! I happened to make two delicious meals this week that my wonderful husband, H, deemed "restaurant good!". They were just as good the second time around as the first time I served them during the week.

Parmesan Scallops with Spinach Alfredo

(Dinner Tonight! Weight Watchers Special Edition Magazine 2002)

Serve crusty bread or hot pasta with this rich and saucy dish. Yes, it IS low fat...can you believe it??

1 pkg. alfredo sauce mix (such as Knorr)

2 cups fat free milk

cooking spray

3 cups sliced fresh mushrooms

1 (10 oz) pkg fresh spinach

3/4 cup grated parmesan cheese

3/4 teaspoon dried Italian seasoning

1 pound sea scallops (recipe called for 1 1/2 lbs...1 lb was plenty)

Prepare sauce mix according to package directions using 2 cups fat free mik.  Set aside and keep warm.  Coat a Dutch oven with cooking spray; place over medium high heat until hot.  Add mushrooms; saute 5 minutes or until tender.  Reduce heat to medium.  Add spinach, and saute just until spinach wilts.  Remove pan from heat and stir in alfredo sauce.  Combine parmesan cheese and italian seasonings in a pie plate or shallow dish.  Dredge scallops in cheese mixture.  Place a nonstsick skillet over medium high heat and heat until very hot.  Coat 1 side of scallops with cooking spray.  Add scallops to hot skillet with cooking spray side down; cook 3 minutes or until golden.  Coat top of scallops with cooking spray; turn scallops over and cook 2 minutes or until done. (the secret to the scallops coming out crisp on the outside and delicious on the inside is the hot pan) Remove scallops from skillet and set aside and keep warm.  Spoon spinach mixture into shallow bowls and top evenly with scallops.

Yield: 4 servings. (about 4 ounces of scallops and 3/4 cup spinach alfredo) 354 cal, 9g fat, 21g carb

Cranberry Pear Chicken

(Ultimate Flex and Core Cookbook, Weight Watchers)

1 1/2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3/4 pound boneless, skinless chicken breasts cut in 1 inch pieces

2 teaspoons canola oil

1 ripe pear (peeled, cored and chopped)

3 scallions (sliced)

3/4 cup pear nectar

1/4 cup dried cranberries

2 teaspoons coarse-grain mustard

Combine the flour, 1/4 teasppon of the salt, and 1/4 teaspoon of the pepper in a plastic ziplock bag. Add the chicken and toss around to coat.  Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium high heat.  Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes.  Transfer the chicken to a plate.  Add the remaining 1/2 teaspoon oil to the same skillet, then add the pear nectar, cranberries and the remaining 1/4 teaspoon salt and the 1/4 teaspoon pepper.  Increase the heat to high and cook, stirring occasionally, until the sauce bubbles and thickens slightly, about 3 minutes.  Stir in the mustard; return the chicken to the skillet and heat through, about 1 minute.

Serves 4. Serving size 1 cup. 217 cal, 5g fat, 3gram fiber, 23 gram carb

And so my Mummerific Day of Nothing came to a close. And although there was no shower, no makeup, no dressing for success...I somehow felt completely refreshed. I have come to realize the importance of taking time for myself. Slowing down my lifestyle creates balance and I feel healthy, calm and rejuvenated. As I toast the new year of 2010, I will raise my champagne glass and resolve to have more days of nothingness.

Happy New Year! Enjoy! Happy Eating!!

You are what you eat. Recipes from my friends.

You have heard the adage, "You are what you eat". Most times it means that if we eat healthy food, we will be healthy. If we gorge ourselves on Big Macs...well, it is not a pretty picture! However, this week I realized that the food we eat can reflect our personality.  Today I am posting 3 recipes... from 3 friends... with 3 distinct personalities. I laughed when I realized how similar my friends were to the recipes they submitted.

For instance, let's start with my friend, C. She sent me a delicious salmon recipe. No, there is nothing fishy about C. She is charming, sophisticated and classy. She is always dressed and ready for a photo shoot. She is a classic beauty with style. Her salmon dish reflects the same characteristics. You can't go wrong with C. She and her salmon will never disappoint you!

Salmon with Horseradish and Apricot Sauce

2  5oz salmon fillets

1/4 cup apricot jam or preserves

1/8 cup horseradish (white from a jar)

salt, pepper, garlic powder

Place salmon in pan or on cookie sheet and sprinkle with salt, pepper and garlic powder.  Mix preserves and horseradish together and spread over fish.  Back in 350 degree oven for 15 minutes. Switch oven to broil and broil fish about 5 minutes or until the top gets browned and bubbly. (Feel free to increase this recipe...the sauce is basically 2/3 preserves, 1/3 horseradish) This recipe would be equally good with peach preserves!

The next recipe describes my other friend, C (not to be confused with the first friend, C) so well it is scary! She calls it "C,s Kick Ass Bowtie and Spinach Salad".  You KNOW when C is in the room. She is full of kick-ass personality. She is vibrant, full of color and freshness. This salad explodes with personality and goodness with just a touch of nuttiness...just like my friend, C

Kick Ass Bowtie and Spinach Salad

1/2 pkg (6 oz) bow ties

2 cups torn fresh spinach

1 cup grape or cherry tomatoes, halved

1/4 cup sliced scallions

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon-style  mustard

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/2 teaspoon sugar

toasted pine nuts (toasting brings out the oils and flavor of the nuts)

Cook pasta, according to package directions.  In large bowl, combine pasta, spinach, tomatoes and scallions.  In small bowl, combine all remaining ingredients except pine nuts; mix well.  Pour dressing over spinach mixture and toss well. Top with pine nuts. Serve immediately.

My next friend, S, was a complete surprise.....as is her recipe, Chiles Rellenos Casserole.  I met S about 2 years ago and she impresssed me as a lovely person. Sorta quiet, very pleasant and definitely nice. But really get to know her...and WOW...she is full of spice with an underlying zing! S is definitely not the quiet dish of my first impression. I truly enjoy S...as I do her recipe.  One of the main ingredients is ground turkey. Sorta quiet, very pleasant and definitely nice. Add the other ingredients and you have the gusto of S!

Chiles Rellenos Casserole

(Cooking Light, Jan/Feb 1995)

1/2 lb ground turkey

1 cup chopped onion

1 3/4 teaspoons cumin

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 (16 oz) can fat free refried beans

2 (4oz) cans green chiles, drained and cut lengthwise into quarters

4 oz (1 cup) shredded fat free colby-jack cheese

1 cup whole kernel corn

1/3 cup all purpose flour

1/4 teaspoon salt

1 1/3 cups skim milk

1/8 teaspoon hot sauce

2 eggs, slightly beaten

2 egg whites

Cook turkey and onion in a nonstick skillet over medium high heat until browned. Combine turkey mixture, cumin, oregano, garlic powder, salt, pepper and refried beans in a bowl. Stir well and set aside.  Arrange half of the green chile strips in an 11x7 baking dish; top with half of the cheese.  Spoon mounds of bean mixture onto cheese and spread gently, leaving a 1/4 inch border around the edge of dish; top with corn.  Arrange remaining chile strips over corn; top with remaining cheese. Set aside.  Combine flour and salt in bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended.  Stir in eggs and egg whites; pour over casserole.  Bake at 350 degrees for 1 hour or until set; let stand 5 minutes before serving. (I think this would be equally good with soy veggie crumbles instead of the ground turkey to give it a vegetarian flair)

Makes 6 servings. Per serving:  262 calories,6 grams fat, 4 grams fiber

Enjoy! Happy Eating!!

Do you love to eat???

I love to eat. I love to eat healthy, good, tasty food that is easy to prepare, nutritious and filling. I also know that my friends love to eat because they are always calling asking for easy recipes that they can also prepare! I have created this blog so all my friends can enjoy the easy recipes I have found and share my newly discovered passion for cooking!


I don't claim to be a fancy chef who creates magnificent meals...but I do enjoy finding recipes and trying them out on my ever so willing husband! When possible, I will post accompanying nutritional information.

Feel free to join me on my journey and pass this blog along to all your friends and my future friends. Best wishes for a balanced lifestyle of healthy cooking and joyful eating!!

This week I made two fabulous recipes I found on http://www.hungry-girl.com/

So Fancy Fish Pak

6 oz tilapia

8 thin (or 6 thick) asparagus stalks, tough ends removed

2 slices lemon

1 tsp. light whipped butter or light buttery spread

1/2 tsp. chopped fresh parsley

1/2 tsp. crushed garlic

1/8 tsp salt

Directions: Preheat oven to 375 degrees. In small bowl mix together butter, parsley, garlic and salt to form a thick paste. Set aside. Lay a large piece of aluminum foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus. Spread the butter mixture evenly over the fish, and top with the lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well sealed packet. Place packet on baking sheet and cook in the oven for about 15-20 minutes until asparagus is tender and fish is cooked through. Allow packet to cool for a few minutes, and then cut to release steam before opening completely. Makes 1 serving
205 calories, 4g fat, 412mg sodium, 6g carbs, 2.75g fiber, 3g sugars, 35g protein

Strawberry Margarita Mousse

1 large (8 serving) pkg. JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 cups frozen unsweetened strawberries, mostly thawed

1 1/2 cups Cool Whip Free, thawed

1 cup cold Sprite Zero (or any diet lemon lime soda)

1/4 cup plus 1 tsp (2 1/2 oz) tequila

3 tbsp. lime juice

Directions: In medium-large bowl, combine gelatin mix with 1 cup boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes until slightly thickened but not set. (Do not over refrigerate). Using electric mixture, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. refrigerate for a least 2 hours, until mostly firm.


Serving size- 1 cup. 107 calories, 0g fat, 107mg sodium, 13g carbs, 1g fiber, 6g sugars, 2g protein

ENJOY!!!!!