Thursday, December 8, 2011

Leftover Turkey Soup

Trying to think of a way to use your leftover turkey? I love this turkey soup recipe. Make sure you save the drippings from the turkey pan. I pour it into a bowl, let it cool. Place the lid on it and put it in the refrigerator until I am ready to use it. When I take it out there is usually a thick portion of fat on the top. I skim it off and then use the gelled portion left on the bottom.

Leftover turkey deboned, skinned and chopped into bite size pieces
Drippings from turkey pan
1 Package of Shirataki Linguine (rinsed well)
1 Butternut squash chopped
1 Vidalia onion diced
5 carrots peeled and diced (you can use baby carrots if you prefer)
1 whole stock of celery diced
1 clove diced garlic
1 TBS Poultry seasoning
Salt and Pepper to taste

Start by putting the gelled drippings in a large pot and water so the pot is filled about ¾ full. Now add all other ingredients. Cook on low until all veggies are done. Keep an eye on it because mine tried to boil over at times. Stir as needed.

MMMmmmm It makes the house smell like Grandma's!

Really easy and really good! FYI the Shirataki Linguini tasted like egg noodles to me. Pete didn’t even know they were not regular noodles!;-D

Friday, November 25, 2011

Carrot Cake (No Four and No Sugar Added)


4 eggs
1 1/4 cups vegetable oil
2 cups splenda
1 cups almond flour
(Almonds that have been ground down to a flour texture. You can get it at health food stores or order on line)
1 cup ground oats (I ground up instant oatmeal in the blender)
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups finely grated carrots
¾ cup raisins
2 TBS club soda (help to recipe rise)

Beat eggs, mix with oil, then splenda. Combine dry ingredients then mix all together. Add grated carrots and raisins.
Bake in greased loaf pan or 9" at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.


1 cup splenda
1/4 lb. butter, softened (or butter substitute)
1 8-oz. pkg. low fat cream cheese, softened
2 tsps vanilla
1/2 cup chopped pecans

Combine butter and cream cheese. Stir in splenda, add vanilla and pecans. Ice cake

I think this was my favorite desert for Thanksgiving!!! IT was SOOOO GOOD!!

Wednesday, November 23, 2011

Black Bean Brownies

1 (15 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons canola oil
1/3 cup cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup splenda
1 teaspoon instant coffee (optional)
1/2 cup coarsely chopped walnuts (optional)

Preheat oven 350F degrees.

Lightly grease an 8-inch square baking pan and set aside.

Combine black beans, eggs, oil, cocoa powder, salt, vanilla, splenda, and instant coffee in a blender or food processor until smooth.

If you are using walnuts stir in now.

Pour the mixture evenly into the prepared pan.

Bake in the preheated oven until the top is dry and the edges start to pull
away from the sides of the pan, about 25 to 30 minutes.

Cool completely on a wire rack and then cut brownies.


New York-Style Cheesecake (Low Fat and Sugar Free)

Healthy but really YUMMY!!


To taste unsalted butter for the pan
3 8 oz. packages of low fat cream cheese at room temp
1 cup Splenda
3 large eggs at room temp.
1 cup low fat sour cream
1 1/2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1 tsp. vanilla

Preheat oven 350 degrees.

Butter the sides and bottom of a 9-inch springform pan. Line the bottom with a double thickness of waxed paper. Lay two 24”-long pieces of aluminum foil on a work surface to make an “X”.

Place the springform pan in the center of the foil and fold up around the sides to form a waterproof jacket.
In a large mixing bowl, beat the cream cheese and splenda. Add the eggs one at a time, beating well for each addition. Add sour cream, lemon juice, lemon zest and vanilla.

Mix until smooth.

Pour batter into the prepared pan and place in a large roasting pan.

At the door of the oven, pour enough hot water into the roasting pan to surround the cheesecake with one inch of water. (This is a water bath, which helps keep the cheesecake from cracking and

Bake for 1 hour.

Turn off the oven and let cool for an additional hour without opening the door.


Thursday, October 20, 2011

Spicy Thai Stir Fried Bamboo shoots with Chicken

So what do I do with the leftover rotisserie chicken....
There's always chicken soup, chicken salad, etc.
But what about turning it into something different?

I love this recipe and it is so easy!!!


Skinned rotisserie chicken (diced)
(I usually have at least 1/2 the chicken left)

1 Vidalia Onion (cut in half then length wise)
2 Garlic Cloves (diced)
1 Can Bamboo Shoots (drained)
2 Tbs Peanut Oil
1/4 Cup Hoisen Sauce
4 Tbs Soy Sauce
2 Tbs Huy Fong Sriracha Chili Sauce (I like it hot, you can use less if you like)
2 Tbs Thia Peanut Sauce
(I didn't have it today so I substituted 1 Tbs. creamy peanut butter).


Green Onions
Water Chestnuts
Red Bell Pepper (diced)

Start by putting your peanut oil in skillet and add onions, red bell pepper, bamboo shoots and diced garlic cook for a couple of minutes then add chicken and cook until veggies are tender (I like my veggies Al dente).

Add all the other ingredients and cook until hot throughout.

I like to add extra Sriracha chili sauce to mine.

This recipe heats up well after being refrigerated.


Wednesday, October 19, 2011

Southwestern Stuffed Red Pepper

I don't eat rice and wanted to make a stuffed Red Pepper and thought....hhhhmmmmm...why not make it southwestern and add black beans instead of rice.

It turned out great! The picture of the completed recipes didn't turn out very good, but it was very yummy!


Hamburger meat (you can use turkey or chicken if you prefer)
2 shallots diced
1 vidalia onion diced
1 bunch of green onions chopped separating the green and white
1 can black beans (drained and rinsed)
2 Large Red Bell Peppers
1/2 Red Bell Pepper diced
Olive oil
Taco Seasoning
Chili Seasoning
Garlic Powder

First I sauteed the shallots, onion, white part green onion, and 1/2 diced red bell pepper in a little olive oil, and then let it cool.

In a large bowl I mixed my hamburger meat and seasonings (I really didn't measure the seasoning) then added the drained black beans, and the green part of the green onions and the ingredients I sauteed.

I sprayed a glass baking dish with PAM and put the Red Pepper in and stuffed them. To get them to sit up I had extra hamburger stuffing so I made little meatballs and positioned them around the red bell peppers.

Baked them at 350 degrees until the hamburger meat was done.

They were really good! I topped mine with hot sauce and Pete topped his with sour cream.


Monday, October 17, 2011

Yummy protein smoothies in just minutes!!!

Ok, when I try something and it is good I just have to share!!!
I like the Premier Protein Shakes (I get them at Costco, but you can order on line). They come in Chocolate, Vanilla and Strawberry.

30g Protein
160 Calories
1g Sugar
3g Fat

I am loving these protein drinks, but I make them even better by putting them in a blender and adding frozen fruit!!

I take 1 vanilla protein shake put in the blender add about 1 to 1 1/2 cup of frozen fruit (I like peaches and strawberries, add a little splenda if you like) and blend blend into an amazing smoothie.

It is just as good as what I get at "Planet Smoothie" or "Smoothie King" and it has so much less calories! When you go to the smoothie chains they add fruit that has added sugar most of the time. Also it is so much less expensive that what you get at those chains.

If you like you can add extra frozen fruit and it turns into the consistency of frozen yogurt!

It is soooo good!


Wednesday, September 21, 2011

Thai Cucumber Salad

Try this refreshing recipe!

4 Servings, Prep Time: 15 Minutes, Cook Time:


This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!


• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
• 1 tablespoon salt
• 1/2 cup Splenda
• 1/2 cup rice wine vinegar
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup chopped cilantro
• 1/2 cup chopped peanuts


Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Tuesday, September 20, 2011

Black-Eyed Pea Stew

Note substitutions to make the dish a little more healthy.


1 large Ham hock ham shank, or ham bone (substitute with smoked turkey necks)
2 tablespoons Vegetable oil
1 pound Smoked sausage hot sausage, andouille, bacon, ham, or other smoked pork (substitute with turkey sausage)
1 large Yellow onion chopped
1 large Green bell pepper chopped
1 Jalapeno peppers finely chopped (or 2) (optional)
2 tablespoons Garlic minced
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Cayenne
2 Bay Leaves
1 pound Dried black-eyed peas rinsed and picked over
2 quarts Ham stock low-sodium chicken stock, or water
1/2 cup Fresh flat-leaf parsley chopped


Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes. (I used dried black-eyed peas, soaked them over night and rinsed the next morning and prepared it in the crockpot).

Heat the oil in a large heavy stockpot over medium-high heat. Sauté the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.

In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until its crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.

Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.

May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.

Yield: 6 to 8 servings

Wednesday, September 7, 2011

Jerk Chicken with Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa

Quinoa is a fast-cooking, protein-packed whole grain.
Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
1 can diced tomatoes
4 scallions, chopped
2 shallots diced
1 Vidalia onion diced
2 cloves diced garlic
1/4 cup chopped fresh cilantro

In a skillet put olive oil and fresh garlic, heat oil to infuse garlic, add shallots, Vidalia onion and cook until tender.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. (like you would do rice) When tender add black beans and tomatoes and stir and ingredients from the skillet. Salt and pepper to taste.

Before serving add cilantro and stir.

If you like you can add jerk seasoning to the pot as well. However it will make it a little spicy. I like this that way!

Very good served with Grilled Jerk Chicken. I use boneless, skinless chicken breast that has been marinated in jerk marinate and then I sprinkle on extra jerk seasoning before grilling.


Thursday, September 1, 2011


Food is what we need to exist…
Food is the fuel for our body…

Think of your body…as if it were a car…
Your car only holds so much fuel before it starts to over flow…
Your body is the same way…if we over fill it…we have excess fat…

Why do we give “Food” so much control over us….
Why do we “Love” food so much…
Can food love us back?
Why do we “Crave” certain foods?
Why do certain foods make us feel comforted?
Only to make us feel miserable later….
Why are we so obsessed with food?

The things we could accomplish if we didn’t spend so much time obsessing about food..
Perhaps we need to start thinking of it for what it is…
Fuel to run our body…
The better quality of fuel you put in….
The better your body will run..

Makes sense doesn’t it…

Tuesday, July 26, 2011

"Wow Moments" OH Magazine, Summer 2011

What are your "Wow" Moments with your personal "Weight Loss Journey"? I am over 10 years out and I have had so many....All I can say in this body is soooooo good!!!! I feel better an have more energy than I did in my 20's!!!

Remember to create healthy eating and exercise habits for a lifetime....that means forever!!! That is the only way to lose the weight you want to lose and keep it off.

Friday, July 22, 2011

Crock Pot Leg Quarters with Veggies and Black Bean

I love using my crock pot for days when I know I will not have the time to prepare a good dinner.

This recipe is so easy to throw together and very flavorful.

5 skinless leg quarters (you can use breast if you prefer)
2 cans diced tomatoes
2 Spanish onions
1 roasted yellow pepper (you can roast your own or used roasted red peppers from a jar)
Italian seasoning
Garlic Powder
1 can black beans

Place your chicken in the bottom of the crock pot. Pour both cans of tomatoes over the top. Cut your onions and yellow pepper up in quarter and add to pot. Then sprinkle a generous amount of Italian seasoning and garlic on the top (do not stir). Add salt and pepper.

Cook on low for 6 – 7 hours.

Warm black beans and put in a ramekin.

That is it so easy and so good!

Thursday, July 14, 2011

Steak Fajita Salad with Black Beans on the side

This was super easy and really delicious! You can substitute shrimp or chicken for the steak if you like. I used the steak strips in the picture above (from costco)however you can grill your own or even used left over.

Leaf lettuce
Diced beef steak tomato
Diced vidalia onion
Roasted yellow pepper (you can use store bought red pepper if you prefer)
Guacamole (home made or store bought)
Sour cream
Can of black beans

First I roasted my yellow pepper on the grill. It is so easy to do. Just cut and clean the pepper and put on the grill directly over the fire (the shinny hard side goes on the grill). Move it around until the shinny surface is black. Then put in a zip lock bag or glass bowl with a lid. Let sit for a while then peal the black part off and dice.

Next I stir fried my diced vidalia onion in olive oil. (You will not cook it all the way leave al dente) add your already cooked steak to warm.

Then layer salad starting with lettuce, tomato, onion roasted yellow pepper. Then add steak and onions. Top with a dollop of sour cream and guacamole. (If you like you can sprinkle with shredded cheese). Then salt and pepper to taste and also add salsa and hot sauce if you like!

Serve warmed black beans on the side.

Very tasty!!!

Tuna, Chick Pea, Tomato Salad

This is a quick, and nutritious recipe and best of all tastes great!
With lots of protein and fiber.

1 Can white tuna (packed in water)
1/2 can of chick peas
1 large beef steak tomato
1/2 vidalia onion
Italian seasoning
Low Fat Caesar dressing (you can use italian if you like)

Just put the chick peas on the bottom of your dish, then dice tomatoe and vidalia onion and top with plain tuna. Sprinkle with italian seasoning, salt and pepper to taste. Then drizzle a little caesar dressing on the top and I like to put a little hot sauce on. (But that is optional)


Tuesday, July 12, 2011

Black Bean, Jerk Chicken Recipe

Try this easy, nutritious and very tasty recipe.

Grilled marinated jerk chicken (home made or store bought)
Black beans
Vidalia onion
tomato (I used garden fresh beef steak tomatoes)

Put about 1/4 cup of black beans in your dish, add cooked chopped jerk chicken, diced Vidalia onion and diced tomato. Add salt and pepper to taste and your favorite hot sauce.

Let me know how you like it!!!;-D


Wednesday, April 20, 2011

"Getting to your goal"

Have you ever had a goal you wanted to reach…?

You put everything you have into reaching the goal…

You work so hard to get to the goal….

You can’t believe how hard it is and all the obstacle you have in your way…

You pray for it “Please God if you could only help me reach my goal”…

You are finally almost their…

You can actually see the light at the end of the tunnel…

It is so close…yet still so far away…..

But you never give up…..

It is taking a little longer than you expected…..

Even though people close to you are thinking you will never reach your goal…

You still pursue it with everything you have…..

Has anyone ever told you that if it was easy to achieve a goal it wouldn’t be so special to you when you reach it?

Just keep your eyes on the prize and never waver off your path and you will see…..

You will reach your goal…..

And after you do….

You will say….

It was all so worth it….


Sunday, April 3, 2011


All my life I dieted....lost a little weight....went off the diet...and gained the weight back plus more!!!!

10 years ago I promised myself I would not fail again!!!

Instead of going on a "diet" I went on a "Lifestyle" change. Altering the way I ate, exercised and even thought about food!! It didn't happen over was my best friend and I truly loved it!!!

But after days, weeks, months and even years I learned I could enjoy food...and even learned how to enjoy healthier foods!!!

It has been a real roller-coaster of a ride to get to 10 years out and I don't weigh 400 lbs. Yippee!!! In the beginning I would think....and pray...."Please God, don't let me gain the weight back"! I really wasn't sure I could do it...I never could before....why would I think I could do it this time???? That was part of the problem before.....I didn't believe in took a long time....BUT I DO BELIEVE NOW!!!! I CAN DO ANYTHING I SET MY MIND TOO!!!! (And so can you!)

The road this far out is not easy...I can eat so much more than I could in the beginning, but I AM NOW IN CONTROL!!!
I know what to do to maintain my weight!

I still do not eat bread, rice, pasta, potatoes or sugar.....but I don't even think about it any more!!!

Find what works for you! And do it for a lifetime....and BELIEVE IN YOURSELF!!!!!!

Sending you much love and success!


Monday, February 28, 2011

Fish Chowder

Cooked Salmon (your choices)
Cooked Mahi Mahi
Cooked Swordfish
Cooked Grouper
Pearl Onion (frozen)
Cauliflower cut in small pieces (frozen) this is in place of potatoes
4 – 5 cups Fat Free Milk
1 ½ cups Mashed Butternut Squash (you can buy this frozen if you like)
3 tablespoons of crushed fresh garlic (I like garlic)

In a pot put a small amount of olive oil and your crushed fresh garlic. Sautees for a few minutes and add your pearl onions, cauliflower and saut̩. Then add about 4 Р5 cups of fat free milk, heat until warm. Add your fish, I cut it into small pieces and made sure there were no bones. ( I used a variety of left over fish that I had cooked in my rotisserie the night before). Cook until hot; make sure it does not stick to the bottom of the pot.

Add mashed butternut squash, this will thicken the chowder. Cook on low until thick and hot.

Pete was skeptical about this recipe, he loves clam chowder and in his words….”I don’t like diet food” I don’t call it diet….I call it healthy and also Very, Very Yummy!!!