If there was a show called, "The Worst Thing I Ever Ate," the soup I made today would have been in it. I was walking by the meat section and thinking about making a pot of soup for lunches this week, when I came across some smoked turkey wings. They were right beside the smoked ham hocks....which I SHOULD have bought.... but I was thinking that I could save a few fat points if the wing thing turned out. I carmelized the onions, carrots and celery, and added in the teeniest potato and 2 cloves of garlic. Then I put in the wings, chicken stock and dollop of basalmic vinegar and the dried peas, and let it go. YUK it was disgusting!! Sometimes a good idea goes horribly wrong.
Heard round our house yesterday. Paul: Hmmm...cornish game hens and a side of carrots. If you put in some noodles, this would have been a "deconstructed chicken soup." Robin: Ok, maybe we're watching too much food network.
Today I decided to turn over a new leaf so to speak... and save my egg shells and coffee grounds for the compost. Only problem was, I came to a sliding stop half way out because the whole compost bin is buried under about 3 feet of snow. Apparently, Paul ran out of room to put it. Next time.
We had baked porkchops for dinner, a good choice when you're busy because even the thickest ones only have to bake for 35 minutes after you get a good sear. But the star of the meal was the Swiss chard salad. I don't think we eat enough greens in this country because we don't know how to use them. Like spinach, chard requires a light sautee, and also like spinach, they are water-soluble so require just a touch of olive oil to bring out their great color and taste. The saute included a little bell pepper and small amount of onion, and then refrigeration until we were ready to use it. I added a chopped avocado and some raw red pepper and just a touch of basalmic. It was really good.
Dark greens like chard and spinach have phytonutrients (besides vitamins K, C, E and B) that ease the bodily inflammation that causes diseases such as diabetes. Greens are a natural way to fight osteoarthritis, and the beta carotene, lutein and zeaxanthin that greens contain keeps our eyes healthy as we age. So... if you have a good greens recipe please share it with us! Oh...and if you have a decent recipe for pea soup...that DOESN'T CALL FOR SMOKED TURKEY WINGS...please share that too. Happy eating!!
Showing posts with label eating healthy. Show all posts
Showing posts with label eating healthy. Show all posts
Sunday, January 22, 2012
Sunday, October 16, 2011
Don't Skip the Tex-Mex!
Tex-Mex is one of my favorite styles of cuisine. Yesterday at Shop and Stop (yes dear readers, we have no Wegman's here) I found Mission soft-flour tacos.... carb-balanced. For folks on weight watchers, that's 2 pts. per flour taco. The numbers are: 3 g. fat; 19 carbs, 5 protein...and get this... 13 g. of fiber. That's 6 net carbs. I don't know where they are hiding the fiber, I can't see it and I can't taste it.
Yesterday we had shrimp stir-fry but while I had everything out, I got chicken strips ready using a skillet, pam butter spray and seasoning. Today I will shred the chicken, and mix it with salsa, and a can of Old ElPaso refried spicy beans, which have no fat whatsoever. The number for the spicy beans for a half cup are: 5 g. protein, 16 g. carbs, 5 fiber, which comes out to 2 WW plus points. That's 4 for an entire cup. You can also add other left over veggies to the mixture, and I usually use a tablespoon of taco spices.
Now my housemate prefers this made "enchilada" style, with the tacos rolled up, more salsa on top, covered in cheese, and placed in a hot oven (covered with foil) for 20 minutes. I may eat one soft taco with lettuce/tomato, or sometimes I just eat the bean mixture on top of a salad. You can also use this mixture on nachos for other folks while using it in a more healthy way for yourself. Actually, some of those multi-grain taco chips aren't horrible in content, I just choose not to go there with the salty snacks. I find a regimen works better for me.
If you have a great Mexican style recipe to share with us that promotes health, you can either add it to the comments, or you can attach it to an email to me (robinsbooks@aol.com) and be a guest blogger. Happy Sunday!
Yesterday we had shrimp stir-fry but while I had everything out, I got chicken strips ready using a skillet, pam butter spray and seasoning. Today I will shred the chicken, and mix it with salsa, and a can of Old ElPaso refried spicy beans, which have no fat whatsoever. The number for the spicy beans for a half cup are: 5 g. protein, 16 g. carbs, 5 fiber, which comes out to 2 WW plus points. That's 4 for an entire cup. You can also add other left over veggies to the mixture, and I usually use a tablespoon of taco spices.
Now my housemate prefers this made "enchilada" style, with the tacos rolled up, more salsa on top, covered in cheese, and placed in a hot oven (covered with foil) for 20 minutes. I may eat one soft taco with lettuce/tomato, or sometimes I just eat the bean mixture on top of a salad. You can also use this mixture on nachos for other folks while using it in a more healthy way for yourself. Actually, some of those multi-grain taco chips aren't horrible in content, I just choose not to go there with the salty snacks. I find a regimen works better for me.
If you have a great Mexican style recipe to share with us that promotes health, you can either add it to the comments, or you can attach it to an email to me (robinsbooks@aol.com) and be a guest blogger. Happy Sunday!
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