Recipe Save: Salad Bar Night

Origin:  My kitchen/Internet

Ingredients

  • 2-4 hard boiled eggs, finely chopped
  • 1-2 cups of pulled chicken
  • 1 head lettuce or 1 bag of prepared salad
  • 1 bunch green onions
  • 1 roma tomato or cherry/grape tomatoes
  • sliced or ribboned carrots
  • black olives
  • green olives
  • sliced avocado
  • 1 cucumber
  • bacon bits
  • french fried onions
  • shredded swiss cheese
  • preferred dressing

 

A new day is dawning..

…or at least I’m hoping that is the case.  Once again folks I’m back on the wagon.  My focus has shifted though.  In the past I’ve always focused on the calories and the food and not so much the exercise.  You see, I hate exercise.  I don’t like to be sweaty.  I also become very self conscious.  I’m an obese woman in a fitness center.  It isn’t pretty.  For reference all you skinny folks out there…don’t ever look at an obese woman and think, “Doesn’t she know what she looks like?  Doesn’t it bother her?  Doesn’t she want to be healthier?” because the answer is yes, yes and yes.

But I digress.  This time I’m really trying to embrace the need to be physical and make physical changes.  That doesn’t mean I’m eating like hell and then going to the gym.  I’m watching the food too but focusing more on the exercise.  I know several woman who weren’t fitness fiends but somehow managed to find their inner fitness goddess along the way.  I want to find my inner fitness goddess.  I want to not hate doing it.  I would actually like to look forward to it.

It hasn’t been easy.  I’m on a medication, that impacts my digestive system.  Whenever I change my diet, either for the good or for the bad it seems to have a very difficult time adjusting.  The result is some serious bouts of nausea.  This morning, I hadn’t eaten anything.  I couldn’t.  My stomach was rolling.  Then, it finally stopped but not for long.  A co-worker stopped by with muffins for everyone.  I ate half of a blueberry muffin thinking I was over it and drank some water and within an hour I was heaving my guts out in the bathroom.  This isn’t the first time for me vomiting at work because of my meds and I’m sure it won’t be my last.  I always worry about getting caught though.  What if someone thinks I’m actually ill and spreading my stomach flu around the office?  What if they think I’m bulimic?  So far it has gone unnoticed but it is a matter of time, I guess.

Again, I digress…my point is that it is especially hard to make it to the gym when I feel like puking.  For the past 3 days though, I’ve made it to the fitness center every day and done some additional fitness activities at home and probably about 50% of those activities were accomplished while I was feeling physically ill.  I feel good about that.  I feel like if I can do this then maybe I won’t let all the stupid excuses keep me from doing what I need to do.

At any rate, wish me luck.  This is only day 3 but it is off to a good start.

Recipe – Dill Pickle Tuna Salad

Origin:  My kitchen/Internet

Total Preparation Time: 15 minutes
Number of Servings: 4

Ingredients

  • 1 (12-ounce) can tuna, packed in water, drained
  • 2 hard boiled eggs, finely chopped
  • 1 teaspoon lemon or lime juice
  • 2 Tablespoons finely chopped dill pickles (usually one whole pickle)
  • 2 finely sliced green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon parsley flakes (or 2 Tablespoons minced fresh parsley leaves)
  • 1/4  tcup mayonnaise (start with 1/4 cup and add more if you want it creamier)

Preparations:

  1. Mix all ingredients, serve on bread, pita, wraps, etc.

Recipe – Tacos

Origin:  My kitchen

Total Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 4-6

Ingredients

  • 1 lb lean ground beef
  • 1 small onion, minced
  • 3 T taco seasoning (see my bulk seasoning recipe)
  • Taco shells
  • Large flour tortillas
  • 1 bag shredded Cheddar cheese
  • Shredded lettuce
  • sour cream

Preparations:

  1. Cook ground beef, onion and taco seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
  2.  

    Serve with taco shells or tortillas and desired toppings.

 

Recipe: Chili Nachos

Origin:  My kitchen

Total Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 4-6

Ingredients

  • tortilla chips
  • leftover chili
  • shredded cheddar cheese
  • pickled jalapeno slices
  • sour cream
  • guacamole
  • shredded lettuce

Preparations:

  1. Spread even layer of chips onto a plate.
  2. Spoon out chili on top of chips, amount varies on preference but you really want just enough to add flavor but not enough to make all of your chips soggy.
  3. Cover with cheese & jalapenos and microwave or bake until cheese is melted.
  4. Top with shredded lettuce, sour cream and guacamole.

Chefs notes:  One of the ways we use leftover chili.

Recipe: Tater Tot Casserole

Origin:  My kitchen & the Internet
Total Preparation Time: 15 minutes
Actual Cooking Time: 40-60 minutes
Number of Servings: 4-6

Ingredients

  • 2 lbs ground beef
  • 1 onion
  • 2 cups frozen green beans, thawed
  • 2 cups frozen corn, thawed
  • 1 cans cream of something soup (your preference)
  • 1 cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 lb frozen shredded potato nuggets
  • House seasoning (to taste)

Preparations:

  1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
  2. Brown ground beef w/ onion. Season with house seasoning, while browning. Drain.
  3. Add green beans & corn and cook until vegetables are warm over medium heat.
  4. Spread ground beef and vegetable mixture in the prepared baking dish.
  5. Whisk together soup and sour cream. Spread over ground beef in an even layer.
  6. Sprinkle one cup of cheddar cheese over the soup layer.
  7. Top with tater tots.
  8. Bake 40 minutes. Sprinkle remaining cheese on top.
  9. Bake another 10 minutes until cheese is melted.

 

Recipe Save: Fajitas

Origin:  My kitchen
Total Preparation Time: ## minutes
Actual Cooking Time: ## minutes
Number of Servings: 4-6

Ingredients

  • Crockpot Liner
  • 1 lb boneless, skinless chicken breast
  • 1 cup chicken broth
  • 1 lime
  • 3 T taco seasoning (or 1 packet)
  • 2 T butter
  • 2 yellow or vidalia onions
  • 1 lemon
  • salt
  • shredded cheddar cheese
  • shredded lettuce (I prefer iceberg or romaine)
  • guacamole
  • sour cream

Preparations:

  1. Put liner in crockpot.
  2. Add chicken.
  3. Pour 1 cup of chicken broth on top.
  4. Squeeze lime juice into chicken.
  5. Cover with taco seasoning and slow cook on low for 4-6 hours.
  6. When it is done the chicken will look burnt but this is just because of the seasoning.
  7. Before the chicken is finished cooking, slice onions.
  8. Melt butter in pan, add lemon juice, onions and salt to taste.  (Use less salt if your butter is salted)
  9. Shred chicken just prior to serving.
  10. Serve with tortillas, cheese, lettuce, guacamole and sour cream.
  11. Build them the way you like them.

 

Recipe Save: Crockpot Cabbage Rolls

Origin:  Modified internet recipe
Total Preparation Time: ## minutes
Actual Cooking Time: ## minutes
Number of Servings: 4-6

Ingredients

  • 1 onion, minced or pureed (so the kids can’t see it.  :-)
  • 2 T butter
  • 1 garlic clove, crushed
  • 3/4 cup uncooked rice (I typically use brown rice)
  • 1 lb ground beef
  • 1 t salt
  • 1/4 t pepper
  • 1 cabbage (whole head)
  • boiling water
  • 1 c beef broth (or stock)
  • 1 can cream of mushroom soup
  • 1 can golden mushroom soup

Preparations:

  1. Place whole head in a large pot filled with boiling water.
  2. Cover and let cook until tender and leaves and be pulled apart. 
  3. While cabage is cooking, stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
  4. Add rice, meat, salt, and pepper.
  5. Stir just to mix well.
  6. Remove from heat and set aside.
  7. Remove softened outer leaves.
  8. Cut thick center stem from each leaf.
  9. Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
  10. Put stuffed cabbage leaves with seam down close to each other in the crockpot.
  11. Combine beef broth and soup; Pour over cabbage rolls.
  12. Cook on low 6 hour or high 4 hours.  Cooking time may vary based upon your individual crockpot.

 

Recipe Save: Taco Seasononing – Bulk

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time using microwave method: 5-10 minutes
Number of Servings: 4-6

Ingredients

  • 1 C chili powder
  • 2 T t garlic powder
  • 2 T onion powder
  • 2 t red pepper flakes
  • 2 t cayenne pepper
  • 2 T oregano
  • 2 T paprika
  • .4 C cumin
  • 3 T salt (more to taste)
  • 6.5 T finely ground pepper

Instructions

  1. In small bowl, mix all ingredients and store in airtight container.

Cook’s Note:

I typically use 3 T in place of a store bought packet of seasoning.

Meme: Unconscious Mutterings

Haven’t done this in a while.  :-)

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