Onemonth closer to spring

Some pics I was finally able to down load. :-)

the first is from a magic of books night at bryce's school...it was on his bday and we took his bday presents (the book and the pirate hat w/and we made a tent w/a blanket and a couple chairs and read by flashlight and then we sat around the campfire w/a bunch of other students and their parents and the teachers read interactive stories.

the second is the cabin we stayed in down in so. IL ...Pope County over new years.

wahoo chili chicken

So I took a chopped onion, chopped red bell pepper and 3 chopped stalks of celery and sauteed that in a big pot. then I poured in 2 cans of diced tomatoes and a can of beans and added 3 boneless chicken breasts and 2 tbsps wahoo chili and mixed that together and then I added in 1/2 a jar of the TS Corn and Black Bean Salsa and simmered all that until everything was cooked and tender..took out the chickent shreded it, added it back in and Wah-Lah...a low fat good source of fiber and protein dinner.

I have no idea what I will be making tomorrow I have a party w/a big group coming so that is going to be lots of fun...so tomorrow will not be an experimenting w/a new recipe day.

I have a pork roast to defrost, but the man likes that cooked as is...it comes w/flavors added...it's a hormel tender roast--so I'll get that defrosting 2morrow and roast it on thurs w/ahhh a nice green salad and roasted red and sweet potatoes...that sounds delish!

I like Swiss Chard

Every other week a box of fresh organic fruits and veggies along w/organic eggs and milk shows up at my front door. It's my little luxury and I tell you organic red potatoes taste a ton sweeter than conventional..and there is a big difference w/oranges as well. The box of food we get is called a goodie box because it is a random assortment of seasonal fruits and vegetables. I am really looking forward to the cherry season for example.

This week our box contained a few stalks of swiss chard, which I've not had before. It looks like a cross btwn rhurbarb and kale--but fortunately it tastes like a mild spinach. With each delivery comes the bill--and more importantly a sheet of recipes. This sheet had a recipe for Chard and Cheddar Omlettes. So I revised it to make it healthy and had it as an under 200 calorie lunch.

Chard and Cheaddar Omlette:

6 egg whites
1 cup chopped swiss chard
1 oz 75% reduced fat Cabot Cheddar Cheese grated
1 tbsp Onion Onion (dry)

In a small bowl whisk the Onion Onion into the egg whites. Spray skillet w/Pam, w/pan on med. heat add swiss chard and saute until the chard is wilted. Then add the egg/onion onion mixture into the pan and do the omlette thing, and if the eggs sticke to the pan cause you used an iron skillet like me, then adjust and make scrambled chard and cheddar. When cooked, finish by sprinkling the cheese on top, yum! http://tcforganics.net

The window is open and it's January

I am sure this time next week it will be -6 vrs. the 60 degree F reading we are seeing today--so I opened a couple windows to get a bit of fresh air in the house.

I spent a bit of time today cooking and chopping and I"ll share what we are having for dinner:

1. Pork Roast w/this to accompany it...
I substituted the zuchinni and used fennel root and I used Yukon Gold Potatoes.

Ciambotta (Southern Italian Vegetable Stew)

Description
This vegetable-laden stew makes a delicious dinner with crusty bread. When reduced just a bit, it could also make a hearty pasta sauce.

Ingredients
1/2 lb. eggplant, unpeeled and cut into 1-inch cubes
1 tablespoons good, fruity extra-virgin olive oil
1 large onion, thinly sliced
2.5 tsp Garlic Garlic
1 stalk celery, thinly sliced
a large handful of fresh basil, stems removed, chopped
1 lb. ripe plum tomatoes, passed through a manual food mill, or peeled and chopped finely in the food processor (or use a 14-oz. can Italian plum tomatoes, drained and processed)
3/4 lb. new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
1/2 lb. zucchini, cut into 1/2-inch rounds
1 large or 2 small sweet red or yellow peppers, seeded and cut into 1x2-inch strips
Salt and freshly-ground black pepper

Instructions
1. Toss the eggplant cubes in a colander with 2 teaspoons salt. Let it sit in the sink until it starts to sweat out the bitter juices.Rinse them, drain, them and pat dry, squeezing a little.

2. In a large pot, heat the oil. Add the onion, garlic, and celery. Stir-cook over high heat for about 5 minutes, adding a little water as necessary to prevent sticking and burning. Add the basil and stir-cook for a minutes, then add the tomatoes. When it comes to a simmer, add the eggplant, potatoes and 1/2 teaspoon salt. Stir, bring to a boil, then turn down and simmer, covered, for 15 minutes. Add the zucchini and peppers and simmer 15 minutes more, or until all of the vegetables are tender.

3. Taste for salt and pepper, transfer to a warm serving bowl, and allow to stand 15 minutes before serving. Variations: Use Yukon Gold potatoes instead of the waxy potatoes. Instead of zucchini, you can use any summer squash, or try using cauliflower or fennel root. Instead of eggplant, you can use mushrooms.

Healthy Reflection Emails I just started getting

Here is today's email and then my thoughts on the question asked....

It is very easy to complain about the state of the world and point fingers, especially when you're having a bad day. What is not so easy--and yet desperately needed at times--is for people to step up and make a difference. Don't be intimidated by others, wallow in your own negative feelings, or sit back and assume someone will do it when you are capable yourself! Relating to others around you isn't always easy, but lending a helping hand, extending a hand in friendship, or expressing a word of encouragement can make a big difference to someone. The fate of many has been changed by the actions of just one person who has grown tired of "how it's always been done" and instead turns and does something more positive. The world does not demand of you to give your entire life, but we can all be instruments of positive change. What can you do to make this world better?

****************

so far I am loving these Healthy Reflections! What a great reminder of the difference each one of us can make if we make the effort. I believe in my ability to be instruments of positive chance through raising good kids (a complete work in progress) by being a role model of integrity (which is something I've been focusing on since being involving in a teleconference coaching group on the book The Energy of Money. And lastly through my business--in my business I have so much potential to give kind words to strangers, help groups raise money, donate $, and applaude others work be it as memebers of my team --or clients who have fun or important things happening in their lives. Wow I feel like I have just wound up writing in my gratitute book as I am grateful for all these ways I can make a positive change!

Another Recipe

This is another recipe that was emailed to me from the Hungry Girl Newsletter. It looks yummy and I like eggs, so I am in the midst of making it. I also joined a fun site yesterday called spark people --seems like it's my space meets blogger meets weight watchers!

I have a TS party tonight, first one of the year and what an early start to the year! This is a great portent for great things to come in 2008! A solid business and plenty of work days is just what the budget ordered!

HG's Ginormous Oven-Baked Omelette
PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*

Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...
Ingredients: 2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper

Optional topping s: ketchup, salsa, hot sauce Directions: Preheat oven to 375 degrees. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.

Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!). MAK ES 4 SERVINGS

I love Soup

So here are some very low cal and I am betting super delish recipes from the daily email Hungry Girl--I'll be expirementing w/these recipes soon. Today is an extra holiday day for me since Tom is home sick from work and I need to reorganize the house now that we are back from our camping trip to Pope County IL--pictures to come!:


Inspired by the now-famous 0-Point Garden Vegetable Soup, here are THREE insanely delicious, all-new soup recipes that are Point-free...Weeeeee!
Plum Tomato Cabbage Soup
(1/5th recipe: 36 calories/ 0g fat/ 480mg sodium/ 7.5g carbs/ 1.5g fiber/ 5g sugars/ 1.5g protein = 0 Points!)

With our optional ingredients, you can customize this soup to satisfy your taste buds. Make it hot ‘n sweet (with SPLENDA & FRANK'S RedHot), garlicky (TABASCO Garlic and/or garlic salt), or sweet ‘n mild (SPLENDA). Any way you serve this soup, it’s zero Points per serving!

Ingredients:
6 plum tomatoes; chopped
4 cups fat-free vegetable broth
2 cups chopped green cabbage
*Optional ingredients: salt, pepper, SPLENDA, FRANK'S RedHot, TABASCO Pepper Sauce (Garlic or original), garlic salt

Directions:
In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients. Enjoy! Makes 5 generous 1-cup servings.

Be creative… Adding an ounce of raisins or a package of (drained, rinsed, & cut) Tofu Shirataki noodles to the recipe only bumps it up to 1 Point! Mmmmmm…1/5th recipe with raisins: 53 calories/ 0g fat/ 480mg sodium/ 12g carbs/ 2g fiber/ 8g sugars/ 1.75g protein = 1 Point

1/5th recipe with noodles: 44 calories/ 0.4g fat/ 485mg sodium/ 9g carbs/ 3g fiber/ 5g sugars/ 2g protein = 1 Point
Chinese Shoestring Soup
(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)

This beauteous bowl of soup is almost as much fun to make and look at as it is to slurp!

Ingredients:
4 cups fat-free broth; vegetable, chicken, or beef
3 medium-sized scallions
1 small carrot
1 small zucchini
1/2 medium-sized red pepper
1 tsp. light/ low-sodium soy sauce
*Optional: 4 lemon wedges

Directions:
Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.
Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!

1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point
Pumpkinlicious Veggie Soup
(1/5th recipe: 35 calories/ 0g fat/ 400mg sodium/ 6.5g carbs/ 2g fiber/ 3.5g sugars/ 2g protein = 0 Points!)

With chunks of fresh veggies and a creamy pumpkin kick, this 0-Point soup ROCKS!

Ingredients:
4 cups fat-free broth; vegetable or chicken
1/2 cup canned pure pumpkin
1 small zucchini
1 1/2 cups chopped celery
1 medium-sized red pepper
*Optional: salt and pepper; to taste

Directions:
Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.

Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!
1/5th recipe with corn and black beans: 71 calories/ 0.5g fat/ 480mg sodium/ 14g carbs/ 3.5g fiber/ 4g sugars/ 4g protein = 1 Point

Tuscan Chicken Soup

I love love love this recipe. I think I am going to put together a set of soup recipes w/shopping lists and offer Souper TS Parties for Jan and Feb.
I love soup. So easy so filling!
A Chicken Soup So Good I dream about it:
Happy New Year to All!
Tuscan Chicken Soup
Ingredients:
2 carrots chopped
1 rib celery, chopped
2 tbsp olive oil
1 med onion chopped
4 large cloves garlic, minced--I use 2 tsp garlic garlic instead
1 large bay leaf (or 2 small)
8 c low sodium chicken broth
3 cups shredded roasted skinless chicken breast (1 lb) I used a couple of chicken breasts frozen--boiled them and shredded them
3 plum tomatoes diced
1/2 cup diced zuchinni (about 1 med)
1 can 15 oz-cannellini beans rinsed and drained
1 can 14oz artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbsp chopped fresh oregano or 1/2 tbsp dried (i didn't have this so I used a couple dashed of Tastefully Simple Italian Seasoning Salt
1 tbsp finely chopped fresh sage or 1/2 tsbp dried
1 Tbsp fresh thme or 1/2 tbsp dried
12 thin slices parm. cheese cut w/vegetable peeler (optional)
1. Place carrots and celery in small microwavable bowl. Add 1/4 cup water and cover top of the bowl loosely w/plastic wrap. Microwave on high 5 in or until veggies are almost tender.

2. Heat oil in stockpot over med. heat. Add onion and saute 5-7 minutes. Add garlic and saute another 1-2 minutes. Add steamed veggies and bay leaf. Saute 4-5 min. longer.

3. Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 min. remove and sicard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 min. Top each bowl w/ 2 slices of cheese if desired.

****1 cup 218 cals. 22 gram protein, 19 gram carb, 5 gram fiber 6.5grams fat. 503 mg sodium.

In this most wonderful foodie time of year, some Holiday Eating Tips

I have some really great recipes to share. but first...

Eating Tips
1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can and quickly. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an 'eggnog-aholic' or something. It's a treat. Enjoy it! Have one for me. Have two. It's later than you think.
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand-alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple, pumpkin and mincemeat - have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert -- Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories , but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips: Start over, but hurry, January is just around the corner.

Remember: 'Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body. But rather to skid in sideways, chocolate in hand, body thoroughly used up, totally worn out and screaming 'WOO-HOO what a ride!' Merry Christmas !

chestnuts roasting on an open fire...

Guess what I am snacking on???

Yep I made chestnuts--but not on an open fire, I made them in a stoneware pan in the oven 400 degrees for 22 minutes.

Facts about chestnuts:

Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut.Unfortunately, very few consumers are aware of this. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free. They are high in complex carbohydrates, contain high quality protein comparable to eggs, are gluten free, cholesterol free, and are very low in fat (1-2% while other nuts can be over 50% fat). Nutritionally, they are similar to brown rice and have been described as a grain that grows on a tree. Interestingly enough, they have as much ascorbic acid as an equal weight of lemons and are the only nuts approved by the Pritikin System. Listed below are some other interesting facts revealing the high nutritional value of chestnuts.

A delicious sounding recipe that I won't be making today because my left shoulder is killing me. I think I have tendonitis or something...Also let's face it, this recipe has too many ingredients and steps!

Roasted Chestnut Soup with Dumplings
Recipe courtesy Emeril Lagasse, 2000
Show:
The Essence of Emeril
Episode:
Christmas Show

1 1/2 pounds fresh chestnuts,

roasted and peeled (or 2 (10-ounce) cans whole chestnuts, drained)

1 cup chopped onions

1/2 cup chopped celery

1 tablespoon garlic

2 bay leaves

1 large Idaho potato,

peeled and coarsely chopped (about 2 cups)

2 quarts light chicken stock

1 sprig thyme

1/4 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh basil

1/2 lemon, juiced

Dash Worcestershire sauce

1 cup warmed heavy cream

Salt and freshly ground black pepper

In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper.

For the Dumplings:

1/4 pound ground pork

1/2 tablespoon chopped garlic

1 tablespoon chopped green onions

1 tablespoon chopped parsley

1 teaspoon Worcestershire sauce

1 egg yolk

2 tablespoons heavy cream

1/4 teaspoon crushed red pepper

1/4 teaspoon quatre d'epices

Salt and freshly ground black pepper

16 wonton wrappers
In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.