The Wonder of the Veggetti...yes that is it's name!

Oh my goodness. I have discovered a new favorite utensil... The veggetti! It turns any vegetable into a "pasta".

So last night I made a dish with zucchini noodles, or "zoodles". It was awesome. The zucchini noodles were easy to make with this little device I picked up at Bed, Bath, and Beyond for $20. They were quick and so easy to make. They were ready in less than 10 minutes! The "zoodles" still taste like zucchini, but that didn't bother either of us because we both love the green veggie!

Greek Chicken with "Zoodles"

3 chicken breasts, sliced into tender size pieces
Greek dressing of your choice
3 Tbsp hummus, any flavor
2 Tbsp feta cheese
1/2 cup sliced cherry tomatoes
1/2 cup kalamata olives
1/2 cup sliced red onions, in rings
1 Tbsp Olive Oil
2 Tbsp Lemon Juice

Preheat oven to 450.

In a ziploc bag, place sliced chicken and Greek dressing, just enough to marinate. Place in fridge and prepare other ingredients.

Slice up your "zoodles" with your veggetti. Set aside in bowl.

Slice up tomatoes, olives, and onions. Place tomatoes, olives, and red onions in a bowl. Toss with olive oil and lemon juice. Place on the bottom of a 13x9 baking dish. Place chicken on top. Cover each piece of chicken with hummus and feta cheese. Bake about 20 minutes, or until chicken is done.

Bring a pot of water to boil. Boil "zoodles" for less than 2 minutes! Then blanch in cold water to keep them from getting mushy.

Put the zoodles on the plate, and top with all of the yummy Greek chicken goodness!

Thankful

So the past week or so have been a little rough.  Vulnerablity can be scary being honest with yourself and others can lead to doubt, fear and regret.  I'm reminded again tonight that we must always have thankful heart. No matter where you are in your life- there is always something to be thankful for.   That’s what will keep you going in the midst of your ‘bad day’s.'

So I find it fitting to dedicate this blog about what my heart is THANKFUL for.


1.  I'm thankful for God. He shows me everyday how wonderful my life is with Him.... If there's anything in this life that I'm eternally grateful for, it's that I am one of God's children, and I get to live my life as a glorification of Him. He is wonderful, and loving me more than I can handle. Everything I am, I am because of God.

2.  I'm thankful for love.

3.  I'm thankful for my dad.  Although my time with him on this earth was super short I cherish everything he taught me. I sure do miss him.

4.  I'm thankful I was adopted, even though my journey has been rough..... I wouldn't change it for anything.

5.  I'm thankful for ALL my second Mom‘s and Dad’s, who taught me how to love and be loved!

6.  I'm thankful for true friends in my life that strengthen and call me up to higher place of love, courage, & peace.  Friends who help me realize who I am, who push me. Who love me when I’m loveable and most importantly when I’m not loveable.  Your hugs and support, and willingness to be a part of me, will never be taken for granted. Thank you. For everything you do. You are my family and I love you Big.

7.  I'm thankful for "NEW FRIENDS" that the Lord has recently blessed me with, I know that they will be a part of my true friend statement in only a matter of time.

8.  I'm thankful for all the wrong ones. All the wrong relationships, friendships, and even minor connections made with all the wrong people in my life allow me to be able to appreciate all the right ones. You all have helped shape me, and by testing me, have made me a better person. You give me the freedom to be a stronger person.... I'm sure there are more of you waiting around the corner, so to those: I can't wait to meet you.

9.  I'm thankful for blessings. They continue to come my way.

10.  I'm thankful for hardships. For not knowing everything.  For being humbled, day-by-day.  And still being able to hold on, because I can have faith enough to pull me through anything.


11.  I'm thankful for slow drivers when I'm running late. For strangers who loudly speak Spanish in public. For aggressive people who push their way through crowds. For disgustingly wet public restrooms. And most of all,for food smackers. I don't like any of you, but I'm still thankful...

12.  I'm thankful for all of the shallow things in my life, like goodwilling, pedicures, text messages, dramatic tv shows (NETFLIX), and sno cone stands and cheese balls. Oh yes, how I love a well made cheese balls.

13.  I'm thankful for ALL my nieces. They SERIOUSLY melt my heart in BIG BIG WAY and I love being a part of their lives.   They bring such sweet joy to my life.

14.  I'm thankful for good taste. If it wasn't for the amazing-ness of Johnny Cash, Patty Griffin, Chicago, the Oldies, Dolly Parton, Sugarland, Patsy Cline, Barbara Streisand, Kari Jobe, Kim walker, Barlowgirls, the Frozen Soundtrack and soooo much more great music I listen to, I wouldn't love life as much as I do. Without music there would be no sappy love songs.... And I don't want to live in a world where love and love songs don't exist. And I can’t forget the HAPPY SONG a song I hated at first but now it always brings a smile to my face.


So there you have it, a list of things I'm currently thanking. There are more things, for sure, but for now I'm going to take some time for reading in bed, listening to the quietness that surrounds me of my house.

Strength Doesn't Reside in Never Having Been Broken

Some days I wake up and my body is working against my mind. As a nurse, I understand the importance of medicine, surgery, treatments, diagnostic testing, etc BUT as a person that has put her body through countless different unknown trials...I appreciate going back to the basics. What you put into your body matters, and it affects the way that you feel. Lately I have been putting off surgery for my Endometriosis, because I just hit 1 year post op this March. Last year, I was out of work for 6 weeks, and I just got feeling back in my abdomen from the nerve damage. So obviously I am not jumping back on the surgery bandwagon just yet. So research it is...and diet changes it is. This morning, as I go for my usual run I am struck with an intense pain in my abdomen that makes me want to vomit and cry at the same time. Great way to wake up, huh? Such is the life of an Endo girl. I often visit a website that talks a lot about diet changes for Endo. So this morning I went to the site to revisit what I should and should not be eating. Just to make sure I am doing all that I can.

AVOID: wheat, red meat, refined and concentrated carbohydrates, refined sugars and honey, caffeine, chocolate, dairy, eggs, fried foods, saturated fats and oils, soy and soy products, additives and preservatives, and alcohol.


So what can I eat? GRASS? Insert defeated face. OR take a deep breath and realize it will be OK.

I found this book on one of the Endo support sites. I love that Amazon let's you Look Inside. It looks like the recipes contain most of the ingredients I already use. Lots and lots of fresh vegetables. Lots of fish. Nuts. Oils. Almond milk instead of dairy. Fruits. Thank goodness I live in Miami, where I have access to fresh produce year round!

Here is a great quick salad recipe! And it is ENDO friendly which translates to being a great Anti-inflammatory Recipe!

As Frances puts it...now let's feed our bellies...

Spinach Salad

Ingredients:
-1 bag of spinach
-craisins
-thinly sliced strawberries
-almonds
-mandarin oranges
-blueberries
-poppy seed dressing


Directions:
1. Pour spinach onto a bowl.  Top it with the rest of the ingredients according to preference, mix, and enjoy.

Mind. Body. Soul.

We are all familiar with a few of these quotes: 

“Be the change you wish to see in the world”

“If you can’t say anything nice don't say anything at all”

“Be the kind of person you would want to be friends with.”

 But do we ever really do it? Are we the change? Are we nice when we don't want to be? Are we the friend we always wish we had? I want to speak one today that has encouraged myself and to DO and can BE.

(Be the change you wish to see)  This such a BIG and BOLD statement.  Do you know what gets you there: COURAGE?  Taking a step out of our comfort zone: acting, speaking, teaching, believing and standing up for you.

Act on the things that you want to see a change in, whatever it might be.   What are your passions?  Speak UP.  Don’t be afraid to tell people about what grabs your heart, what matters to your soul, what you can't go a day without thinking about, what you’re struggle with, what you would like to see change. Speak to people about where you are trying to make a change and how God is leading you through it, this could be personal within yourself or maybe a cause you want to be a part of. You never know what could come from it.  The point is it’s about be COURAGOUS and taking a leap no matter the outcome or giant knot in your stomach.  Now be aware that it may not go how you want it to go but you have done your part and you have taken a step. Just think your thoughts and passions could inspire someone, to not give up and give them courage to take a leap at something they want to change. Speaking up can take some guts and while at times seems gut wrenching it is also is rewarding!  (It just may take you a while to see it)  Believing in ourselves that we can make a change can be the most challenging thing for us to achieve. To BELIEVE means to accept something is true and real. Believing is what keeps our hearts beating, having FAITH and believing that we can do something.  All we have to do is understand that our cares, matter. By you just stepping up and doing something about it CAN and will make a CHANGE. It will also, inspire, empower, and encourage others to have the same kind of faith and belief you do. “Be the Change you wish to see in this world”. 

Challenge yourselves to quit talking about it and DO IT! :)

1. Find out what really matters to your hearts. Spend time in prayer, meditation; however it is that you connect. Find out what is on your heart.

2. Find out a way to make a change, (whether this internally or externally.  If it’s externally GET INVOLVED. Im sure there is an organization for your cause.

3. Tell a friend about it.

 These 3 things aren't hard to do, just take a little time and effort but if they matter we will find a way and time out of our busy days to start ACTING. 

Now let's feed our bellies.

Jerk Tilapia with Mango Chutney and Sweet Potatoes

Ingredients:

2 fillet of fish, any white fish will work
1 large sweet potato, peeled
1 large mango, peeled and diced
1/2 cup of pre-made mango chutney or make your own *see below*
Smart balance cooking spray
1 tsp celery salt
2 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
2 tsp black pepper

Instructions:
Preheat oven to 350.

Wash fish and season with celery salt, paprika, cumin, cayenne pepper, and black pepper. Place in lightly greased baking dish. Bake until flaky, about 10 minutes.

Slice sweet potato in medallion sized pieces. Place in a pot of water and bring to a boil. Cook until just barely tender. Set aside.

Mix chutney and sliced mango together in a bowl.

Place sweet potatoes on plate, top with fish, and then cover with mango chutney mixture.
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Homemade Mango Chutney Recipe

• Prep time: 15 minutes
• Cook time: 1 hour

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins or craisins
• 1/4 cup ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Italian Stuffed Chicken Breasts

 Original Recipe:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese (or low fat cottage cheese)
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• I added sage, thyme
• 2 chicken breasts
• Italian seasoned panko crumbs (I did not use, I just dusted with Parmesan Cheese)
• 2 tsp olive oil (Smart Balance Cooking Spray)

Preheat the oven to 400 degrees. I did 350
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, favorite spices, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.

Place the chicken breasts in an oven safe dish, and dust with Parmesan cheese.Bake for about 15 minutes.

http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html
 

Friendship and Spur of the Moment Dinner Parties.

I love friendship.  I love cooking. I love entertaining. I love serving.  So when you get to mix them all together... hold onto your horses. It's super fun. This Sunday I decided I wanted to cook and have some friends over. Not only was I cooking for the week I decided to throw in a dinner party. It's always fun when friends get together. And it brings JOY to my heart when I can cook for them. I made my first homemade cake. Lemon Blueberry. Pretty much anything LEMON is AWESOME.  Totally not healthy but DELICIOUS.

INGREDIENTS

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3.5 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

 Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/

Spicy Chipotle Bowl with Brown Sugar Chicken

Brown Sugar Chicken

• 2 1/2 tablespoons light brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin I used about 2 tsps
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 2-3 chicken breasts

I put all of the spices in a gallon size ziploc bag, and shook with chicken breasts. I let sit in the refrigerator for about 30 minutes.

Original recipe:
http://spoonful.com/recipes/brown-sugar-spiced-baked-chicken

Chipotle Sauce

• 1/2 cup plain greek
• 1 chipotle in adobo sauce
• 1/2 tsp. adobo sauce I used about 3 tbsp adobo sauce
• 1-2 cloves garlic
• 1 Tbsp. fresh lime juice
• 1/8 tsp. cumin

Other Ingredients

• 1 cup cooked quinoa (you can use rice)
• 1 can low sodium black beans
• 1 can low sodium corn
• Jalepenos, to taste
• Cilantro
• 1/2 cup diced cherry tomatoes
• 3 tbsp lime juice

In bowl, mix corn through lime juice and let sit as you prepare the other ingredients.

Bake chicken at 350 degrees for about 15 minutes. Dice chicken and set aside.

In a small food processor, mix all the ingredients for the chipotle sauce. Blend well. Use more or less adobo sauce to your taste preference.

To assemble bowls, place quinoa in the bottom. Top with the black bean and corn salsa mixutre. Top with diced chicken, and then drizzle with the chipotle sauce. Serve immediately.

Other topping options: Avocado (so good on anything), onions, fresh cilantro, cheese, lettuce, red peppers...

Original recipe:
http://www.thegardengrazer.com/2013/11/burrito-bowl-with-creamy-chipotle-sauce.html

Baked Tilapia with Black Bean Salsa

Ingredients:

1 can low sodium black beans, rinsed
1 can low sodium corn, rinsed
1/3 cup purple onion, diced
1 avocado, diced
1/2 cherry tomatoes, diced
Diced jalapenos, to taste
Cilantro
2 Tbsp lime juice
2 tilapia filets, or other white fish
1/2 cup white wine
Black Pepper, to taste

Method:

Preheat oven to 350.

Mix first 8 ingredients (black beans through lime juice) in a medium bowl, place in refrigerator to chill.

Rinse tilapia and place in an oven safe dish. Cover fish with white wine, and season with black pepper.

Bake fish in oven until white and flaky, about 10 minutes. Discard liquid after cooking.

Place fish on plate and top with black bean salsa.
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I made this dish last night. I was just playing around with ingredients. I only had about 20 minutes to throw dinner together and this is what I had available in the kitchen. It turned out to be so good - that I had to post it for everyone. The salsa can be used to top fish, chicken, or even alone if you want. Also sometimes instead of tomatoes, I use mango, oranges, or pineapple. It makes for that sweet-spicy flavor explosion!

Happy Thursday - the week is almost over!!

Calm in the Midst of Chaos

Today I woke up and felt kind of defeated and broken. I felt unmotivated because of the actions of others. I always tell myself I am not responsible for the actions of others, but I am responsible for my reactions to others. So this morning I turned to my little book of positive thoughts for a little pick me up...and started my day with this:

It is the nature of the mind to constantly change. You should learn how to surf on the waves of the mind, rather than being tossed and beaten by them. Always affirm that you are not going to be a slave of the mind; you are going to be the master. Exercise your mastery. If something terrible comes, and you think - I can't stand it another minute - stand still. If you just hold on a little longer, it passes. Sometimes white clouds come, sometimes black clouds come. Don't give up. When a restless cloud passes, you can be peaceful again. If you give up and run somewhere else, there will be a difficult situation to face there too. Wherever you go, your mind goes with you. If you can keep control over the mind, wherever you go you will be in peace.

 "Determination gives you the resolve to keep going in spite of the roadblocks that lay before you."

 So be responsible for your reactions. Do not let those black clouds affect you in a negative way. Turn them into a learning opportunity, an opportunity for growth. Be true to yourself, do the right thing, be you, be honest.

Mindset

How do you start each day? Each morning when I drive to work I try to listen to a Podcast to help get my mind ready to have a great day. I also love music so I have a few songs that helps put a 'pep in my step' and get me in mood to tackle whatever may be thrown my way. (Don’t worry I have to constantly tackle my thoughts and whether or not I let things get to me or not).

Podcast:

Pastor Brady Body

Christine Caine

 Pastor Casey Treat 

Songs (of the week, it changes quite often) :

Happy by Pharrell

Beautiful Ending by Barlowgirl

The Blues Have Been Blown Away by Connie Britton and the Stella Sister’s.

Let it Go by Idina Menzel

Each Monday I send my goals to my accountability friend. Could be anything from weight loss to my own personal things I want to accomplish, could be something I’m working on from the inside or something more tangible like “clean out my closet”.  So this week I came up with a few things that I am trying to implement each day. My goal is not only to lose weight and keep it off but to be the best version of myself and to never stop growing as a person. To be the best “ME” I can be.  Did you know if you daily strive to be the best you, you help others be the best them.

So here are few things that I have been trying to implement into each day:

1.  Perspective.  (Remember it changes everything in a moment of crazy and emotions and WORRY!) To focus on what can be done in that moment, don't let my mind wander to the worst case scenario.

2.  TJ's" (tiny joys)  LOOK for them. What are Tiny Joys or God Moments I also like to call them?  (Something that brings you into to the moment, make you feel a sense of satisfaction and joy, look for something small — Especially in moments where you are challenged and self doubt comes in!)

3.  Regroup. (When frustration try's to creep:  to stop, take a deep breath, count to ten, list things I’m thankful for….. whatever I need to do)  Then start again.

4.  Confidence.  BELIEVE in myself and each role that I will partake in that day! “You have a specific purpose, a calling that only you are qualified to fulfill.”  To not second guess myself.

5. And since I am OBSESSED with FROZEN the soundtrack, the movie pretty much every part.   In the words of Elsa. LET it go!  Each night let go of the things that I can't control and that are holding me back. And look at it fresh in the morning!

My RECIPE for week is this.

OLIVE GARDEN inspired MINESTRONE SOUP

Ingredients

2 Tbsp olive oil (I used spray Olive Oil)

1 small onion, chopped 

1/4 cup zucchini, chopped 

1/2 cup frozen cut green beans 

1/4 cup celery

2 cloves garlic minced 

4 cups vegetable broth 

1 (15 oz) can red kidney beans, drained 

1 (15 oz) can small white beans, drained 

1/2 (14 oz) can diced tomatoes 

1/2 cup carrots, julienned 

2 Tbsp fresh parsley minced 

1 tsp. dried oregano 

1 tsp. salt 

1/2 tsp. black pepper 

1/2 tsp. dried basil 

1/4 tsp. dried thyme 

1 1/2 cups hot water 

3 cups fresh baby spinach 

1/3 cup small pasta shells

Instructions

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Tidbit: I did play around with the spices and added to my taste preference)

Nutritional Information

Serving Size: 1 1/4 cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g • WW Points+: 4 pts - See more at: http://www.eat-yourself-skinny.com/2012/12/olive-garden-inspired-minestrone-soup.html#sthash.piCKUN8L.dpuf

Greek Chicken Burgers

Yield: 6-8 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

For Greek yogurt sauce:
1 (6 ounce) plain Greek yogurt
1 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon finely minced parsley
1 tablespoon finely minced mint
1/2 teaspoon kosher salt

For chicken burgers:
1 pound ground chicken
1/4 cup crumbled feta cheese
1 tablespoon finely minced mint
1 tablespoon finely minced parsley
1/4 cup finely diced red bell pepper
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Baby spinach
6-8 slider buns I did not use

Directions:

For Greek yogurt sauce:
In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.
(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)
For chicken burgers:
I sauteed the red peppers and a handful of baby spinach just to soften up the red pepper. Plus I like having the spinach in the actual burger.
In a large bowl add ground chicken, feta cheese, mint, parsley, red bell pepper, salt and black pepper.
Using your hands mix together until thoroughly combined. Divide meat mixture into 6 - 8 slider sized burgers.
Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.} I just pan fried them with a spray of Smart Balance cooking spray.
To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach. I served them on top of a bed of spinach and sliced some avocado on top as well. It was yummy!!

Original Recipe:
http://www.nutmegnanny.com/2013/06/03/greek-chicken-burgers/

Soy Balsamic Slow Cooker Chicken

Ingredients

• 2-3 lbs bone in chicken, I used a combination of drumsticks and breasts I used chicken breasts, I don't like messing with pulling chicken off the bone
• 1 whole onion, sliced into rings I used diced
• 3/4 cup low sodium soy sauce
• 1/3 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 5 cloves garlic, smashed
• 1-2 tablespoons peppercorn, cracked (or just use 1/2 teaspoon ground pepper if you are in a rush)
• 1 tablespoon brown sugar I used about 1/4 cup
• 2 tablespoons cornstarch I did not use
• 1/3 cup chicken broth
• chives
• rice I did not use

Directions

1. Place chicken and onion in slow cooker.
2. Pour soy sauce, balsamic vinegar, Worcestershire sauce, bay leaves, garlic, and peppercorn into into slow cooker and stir around, coating chicken.
3. Add brown sugar, cornstarch, and chicken broth and stir again.
4. Cook on low for 5-6 hours, break and shred chicken up a bit (a potato masher works really well for this).
5. Serve over rice and garnish with chives.

Original Recipe: http://eezyrecipes.com/soy-balsamic-slow-cooker-chicken/

I made this yesterday morning, and left it on low for about 7 hours. We just ate it alone with a side of veggies. It was really tender and flavorful. I used a little more brown sugar because even low sodium soy sauce is extremely salty in my opinion. Maybe next time I would use 3/4 cup balsamic vinegar and 1/3 cup of soy sauce to cut out all of that sodium.

Overall, a keeper. I'm always happy to have more crock pot recipes - SO easy!

HAPPY MONDAY!

No More Excuses

Today I decided to make a Goals/Excuses wall on the back of my office door. I am going to post all of my common excuses - and once they are up there - I CANNOT use them anymore. It really forces me to look at the reasons WHY I am not meeting my goals. So my first excuse that went on the wall "I Don't Know" - and really when you think about it - it's a LAME excuse. Also the famous, "I don't have time." - there is always something that I can give up - like watching TV, or I can get up 15 minutes earlier to fit something important into my day. Now I find myself being able to list several excuses I want to give up. But what about my goals for this year? Professionally? Personally? In my relationship? In my friendships? In my family? My health? I want to put some serious thought into this. Like Frances always says - IT'S ABOUT ACCOUNTABILITY! When I shut my door to my office, I will have to look at those goals and remind myself they are attainable.

Lime Quinoa Stuffed Sweet Potatoes

Seriously, this is my new favorite thing.

Lime Quinoa Stuffed Sweet Potatoes

Yield: 8 servings

1/3 Quinoa Mixture was 2 WW points.

Ingredients

·         4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork (I used microwave wrapped Sweet Potato’s)

·         1 cup uncooked quinoa

·         1 3/4 cup low-sodium chicken broth

·         1 Tbsp olive oil (I used spray Olive Oil)

·         1 cup chopped yellow onion

·         1 clove garlic

·         1 (15 oz) can black beans, drained and rinsed

·         1 1/2 cups grilled or frozen corn

·         1/2 tsp ground cumin

·         1/2 tsp ground paprika

·         1/4 tsp ground coriander

·         1/8 tsp cayenne pepper

·         3 1/2 Tbsp fresh lime juice

·         Salt and freshly ground black pepper

·         3 Tbsp chopped cilantro, plus more for garnish

·         2 oz shredded Monterey Jack cheese (1/2 cup) (I used reduced fat cheese)

·         Sour cream for serving, optional (I use Fage 0% Yogurt)

Directions

·         Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.

·         Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.

·         Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.

·         Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.

http://www.cookingclassy.com/2013/10/honey-lime-quinoa-stuffed-sweet-potatoes/

SPICY Vegetarian Red Beans and Rice

So today is FAT TUESDAY!! Woo hoo! Some of the girls and I from work decided to have a New Orleans Fat Tuesday pitch in! We have a few vegetarians in the group - so for the first time - I made red beans and rice WITHOUT Cajun sausage. I know - it's against everything I have ever known. Hahaha. So I found this recipe on Food Network. I made it exactly as the recipe stated. WARNING it is SPICY! Next time I make it, I am only going to use 1 can of adobo chilies. Overall, people seemed to like it.

Ingredients

1 pound dried red beans, sorted through for stones
2 tablespoons canola oil
3 tablespoons minced garlic
2 medium carrots, peeled, 1/2-inch dice
2 celery stalks, 1/2-inch dice
1 large sweet onion, 1/2-inch dice
1 medium red bell pepper, 1/2-inch dice
Freshly ground black pepper
6 cups lightly packed torn kale leaves, ribs removed
2 canned chipotle chilies in adobo, minced
1 tablespoon adobo sauce (from canned chipotles)
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or as needed
2 bay leaves
Kosher salt
Hot sauce, such as Tabasco
4 cups steamed long-grain white rice
1/4 cup sliced green onion, for garnish
1 lemon, cut into wedges

Directions

Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.

Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.

When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.

Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html?oc=linkback

 

 

A NEW WEEK. A FRESH START. A CLEAN SLATE. mixed with a good dose of YUMMY

A NEW WEEK. A FRESH START. A CLEAN SLATE.  I remember back in the day I always used the excuse, “I’ll start my diet on Monday”.  You guessed it Monday would come around and I would already convince myself as to why ‘Monday” was not a good day to start.  So a cycle of never meeting my goals came into major play.  I truly believe that most of our battle with anything is in our mind.   "We tend to move in the direction of our focus." I can tell you this past week my focus has not been there. I could make tons of excuses, it’s cold, winter is getting to me, I just don’t feel like it, I’m to tired….. The list could seriously go on and on.  If you want to achieve your goals it takes work and commitment.  And if you mess up.... you regroup and start again. Don't allow guilt to win.

So as we start our week, ask yourself this question:

1.  What direction are you pointed? (I start my day with listing five things I am thankful for to make sure my mind is where it needs to be) (I also listen to sermons and TedTalks)

2.  Where is your focus?

3.   Is it pushing you towards something greater or is it holdings you back, keeping you from being your best version of yourself?

Let's attack each day with intensity and being intentional! In all our roles and goals! 

Tip:  To ensure I eat healthy during the week and have plenty of choices I choose to do all my cooking on Sunday. I pack lunch for the whole week at work but allow myself one day to eat out if I would like. This ensures I have plenty of choices, I save money and I always have leftovers for dinner. Below is a recipe I made for the week!

Cheesy Chicken and Wild Rice (Cauliflower) Casserole

8-10 servings

3 Tablespoons extra virgin olive oil (I used spray Olive Oil)
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (Instead of using rice I chose to use rice Cauliflower)
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

HOW TO RICE CAULIFLOWER: 1 head of cauliflower. I cut my cauliflower up and put it in a microwave safe bowl with a little water. I cooked it for about ten minuetes. I then transferred the cauliflower to my NINJA Blender (or you can use a food processor) and pulsed it untl it was the texture of rice, dont blend to long)

CHEESE SAUCE

4 Tablespoons butter (I used olive oil butter)
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese (I used reduced fat colby jack)

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

I cut mine into six servings and it was 6 WW points.

I got this recipe off http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/