WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 2/20 Cereal Sandwiches Lemon Chicken Frittata
Tuesday 2/21

 Toast C.O.R.N. Italian Lemon Butter Chicken
Wednesday 2/22

 Yogurt Soup Chicken Vesuvio
Thursday
2/23

Fruit Cheese & Fruit Buttermilk Ranch Chicken
Friday
2/24

Oatmeal Sandwiches C.OR.N.
Saturday 2/25

 Hash Brown Ham and Cheese Quiche Out Roast Chicken with Panzanella
Sunday
2/26

Baked Eggs C.OR.N. Tropical Lime Chicken

THE LAW OF THE GARBAGE TRUCK

This is an email that came across my desk again today and I know I’ve shared it before, 
but I thought the analogy was so well spelled out that I’d like to pass it on again.

One day I hopped into a taxi and we took off for the airport. We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car by just inches! The driver of the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy. I mean he was really friendly. So I asked, “Why did you just do that? That guy almost ruined your car and sent us to the hospital!”
This is when my taxi driver taught me what I call, “The Law of the Garbage Truck.” He explained that many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it and sometimes they’ll dump it on you.
Don’t take it personally. Just smile, wave, wish them well, and move on. Don’t take their garbage and spread it to other people at work, at home, or on the streets.
The bottom line is that successful people do not let garbage trucks take over their day. Life’s too short to wake up in the morning with regrets, so….. “Love the people who treat you right. Pray for the ones who don’t.”

Remember – Life is ten percent what you make it and ninety percent how you take it!

Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here’s what you’ll need:
  • Preheat the oven to 350 degrees.
  • Chop an onion.
  • Brown the ground turkey.
  • Cook the spaghetti according to package instructions.
  • Add the onions to the ground turkey
  • Add the spaghetti sauce to the turkey to warm. 
  • In a separate bowl, pour the Parmesan cheese. 
  • Add the eggs or egg substitute.
  • Drain the spaghetti, add to the egg/cheese, and mix.
  • Pour into a coated 9 inch pan.
  • Spread the cottage over the spaghetti.
  • Add the meat mixture on top.
  • Pop in the oven for about 20 minutes.
  • Sprinkle Parmesan cheese on top.
Here’s what you’ll end up with:
The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.  The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn’t change a thing.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

Island Peas & Rice – Fire Day Friday

I am trying to kick winter on it’s way by cooking summery dishes like Bahamian Grilled Chicken and the Caribbean classic side dish, peas and rice. 

Island Peas and Rice
adapted from Steven Raichlen’s The Barbecue Bible

  • 4 slices bacon, cut into 1/4″ slices
  • 1 medium onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 3 cloves garlic, peeled and finely minced
  • 1 tsp Gourmet Garden Basil Blend* or 1 tsp dried basil
  • 1 tsp fresh thyme, chopped
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper, fresh cracked
  • 2 Tbsp tomato paste
  • 1/2 tsp sugar
  • 3 cups uncooked long grain rice (not instant)
  • 1 Tbsp fresh lime juice
  • 15.8 oz can crowder peas, drained

Instructions

  1. Crisp the bacon in a large 3 quart pot over medium high heat.  Remove with a slotted spoon to a paper towel covered plate.  Remove all but 2 Tbsp of the grease.
  2. Saute the onion, bell pepper, garlic, basil, thyme, salt, and pepper for 5 minutes.  Stir in the tomato paste and sugar, cook another 2 minutes.
  3. Add 5 and a half cups of water and 1 Tbsp of lime juice and bring to a boil.  Add the rice, cover, and cook for 15 minutes.
  4. Stir in the crowder peas and cook covered another 3-5 minutes. 
  5. Remove from heat and let stand covered 5 minutes.  Then fluff with a fork and serve.

*I have NO affiliation with these people.  But I LOVE fresh basil in the summer when we grow it in our yard.  Dried basil just depresses me.  I tried this stuff for the first time this week and it’s the best “winter” basil option I have stumbled across.

SPRING CLEANING TIME

Are you ready for spring?  We’re starting a little spring cleaning around here for my mom.  That duster started out white! These ledges and ceiling fan are a pain in the butt.  Hubby even helped put it all back together.

FARMERS MARKET SALAD

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons thousand island dressing
2 tablespoons balsamic vinegar

  • Layer salad ingredients together.
  • Whisk together vinegar and dressing.  Pour over salad ingredients.
  • Toss & Enjoy.

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
2 cups chopped rotisserie chicken
4 green onions, sliced thin
1 stalk celery, minced
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon blood orange vinegar*
1 tablespoon canola oil
1 tablespoon sugar
salt and pepper to taste
1 avocado or tomato per person

  • Combine chicken and celery in mixing bowl.  
  • Salt and pepper generously.
  • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
  • Pour vinegar mix into mixing bowl and toss well.
  • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
  • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
  • Fill centers with chicken salad.
  • Serve with garlic toast points.

*or flavor of your choice

Everything about Brussels Sprouts that you want to know, but were afraid to ask!

I thought maybe it was time for a little education for those other naysayers out there. Brussels sprouts can be GOOD!

From www.azcentral.com. Like all members of the cabbage family, Brussels sprouts are moderately low-carb and highly nutritious. A half-cup contains 7 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 5 grams. It also has 2 grams of protein, a decent amount for a green vegetable. They’re a good source of potassium (247 mgs) and vitamin A (561 International Units). They have respectable amounts of vitamin C and folate, too.

 
Season: Peak season for Brussels sprouts is October through March.
Selection: Look for firm sprouts with tight, green leaves. Avoid puffy or soft sprouts with loose leaves. Wilted or yellow leaves indicate overripe sprouts.
Storing: Place in sealed container; store in refrigerator. Do not wash until ready to use. Use as soon as possible.
Preparation: Wash, remove loose leaves, trim stems. Cut a cross in each to speed cooking. Or slice into roughly 1/4-inch slices, if sautéing.
Seasonings: basil, caraway seed, dill, mustard seed, sage, thyme, curry powder, nutmeg, garlic, onions, garlic salt, pepper, cumin, marjoram, or savory.

For more information about Brussels:

 
The following information is from www.wholehealthmd.com.

Preparation

Before cooking, drop the sprouts into a basin of lukewarm water and leave them there for 10 minutes as this step will eliminate any insects hidden in the leaves. Then rinse the sprouts in fresh water. Trim the stem ends, but not quite flush with the bottoms of the sprouts, or the outer leaves will fall off during cooking.
Many cooks cut an X in the base of each sprout. This nick helps the heat penetrate the solid core so that it cooks as quickly as the leaves.
Whichever cooking method you choose, test for doneness by inserting a knife tip into the stem end, which should be barely tender.
Boiling: Use 1 cup of water for every cup of Brussels sprouts. Bring the water to a rapid boil in a large pot, add the sprouts, and quickly return the water to a boil. Cook the sprouts uncovered just until tender. Drain them, return them to the warm pot, and shake for a few seconds until dry. A little parsley added to the cooking water can reduce the cabbage flavor. Cooking time: seven to 10 minutes.
Braising: If you cook sprouts slowly in stock, you can reduce the liquid after the vegetable is done and use it as a sauce, thereby conserving nutrients. You can braise the sprouts on the stovetop in a heavy covered skillet, or in the oven. For oven-braising, place the sprouts in a casserole or baking dish and pour in enough stock to cover them. Cover and bake in a 350°F oven. Cooking time: 25 to 35 minutes.
Microwaving: Place 1/2 to 1 pound of Brussels sprouts in a microwavable dish; add 1/4 cup of liquid, cover, and cook. Cooking times: for medium sprouts, four minutes; for large ones, eight minutes.
Steaming: Sprouts can be steamed in a vegetable steamer or steam-boiled in a small amount of water. These methods have the advantage of keeping the sprouts intact, minimizing the chemical interactions that cause the sprouts to develop a strong flavor, and maximizing the retention of nutrients. To steam-boil, add the sprouts to 1″ of already-boiling water and cover. Steam or steam-boil for one to two minutes, uncover the pot for 10 to 15 seconds to disperse the strong-tasting sulfurous compounds that form when sprouts (and other members of the cabbage family) are cooking. Cover and finish cooking. Cooking times: steam-boiling, five to 10 minutes; in a steamer, six to 12 minutes, depending on size.

Here’s one of our favorite recipes – Garlic Lemon Brussels Sprouts and a few more I’ve yet to try.

 
Microwaved Brussels Sprouts

Four servings. Quick and easy basic recipe.

1 pound Brussels sprouts (4 cups)

1/4 cup water

Wash sprouts, remove loose leaves, trim stems. Cut a cross in the core of each, if desired, to speed cooking time. Place in a 1 1/2 quart casserole. Cover and microwave at High until fork tender, from 4 to 8 minutes, stirring once. Let stand, covered, 3 minutes.

Season as desired.

 
Roasted Brussels Sprouts with Parmesan

Two servings.

2 cups small Brussels sprouts (25 to 30 sprouts)

1 tablespoon olive oil

Salt and pepper

1 tablespoon grated Parmesan cheese

Preheat oven to 400 degrees F. Wash sprouts, remove loose leaves, trim stems. Cut a cross in the core of each, if desired, to speed cooking time. Place in a medium-size roasting pan.

Sprinkle with olive oil, and season lightly with salt and pepper to taste. Roast for 20 minutes, or until tender, stirring occasionally. Sprinkle with Parmesan cheese and serve immediately.

 
Braised Brussels Sprouts with Vinegar and Dill

Twelve servings. From www.justvegetablerecipes.com.

3 lb Brussels sprouts

1/4 cup chopped fresh dill

2 tablespoons wine vinegar

Salt and pepper

Trim sprouts; cut in half if desired. In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain again.

In well-greased 13×9 inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in 350-degree oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings. 

 
Brussels Sprouts for People Who Think They Hate Brussels Sprouts

From Healthy Cooking with Dr. Andrew Weil.

1 pound Brussels sprouts

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 teaspoon hot red pepper flakes, or to taste

5 cloves garlic, finely minced (or equivalent minced garlic in jar)

1/4 to 1/2 teaspoon nutmeg, or to taste (preferably freshly grated)

½ cup freshly grated Parmesan cheese

Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.

Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.

Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts. 

 
Sautéed Brussels Sprouts

12 fresh Brussels sprouts, sliced 1/4-inch thick (do NOT use frozen)

1/2 of a large yellow onion, thinly sliced (about 1/2 cup or or 3 to 4 ounces)

1 tablespoon canola oil

1/4 to 1/2 cup chicken broth (or chicken-flavored vegetarian broth)

1 teaspoon dried parsley (or 1 tablespoon fresh)

Freshly ground pepper to taste

Heat oil in a large, nonstick skillet; add Brussels sprouts and onion, and stir-fry 3 to 5 minutes. Add 1/4 cup broth and simmer about 5 minutes, or until Brussels sprouts are done, adding more broth if necessary.

 
Nutty Brussels Sprouts

Four servings. Source: Light & Easy Diabetes Cuisine by Betty Marks

1 lb Brussels sprouts

1 teaspoon virgin olive oil

8 toasted hazelnuts or toasted almonds

1/8 teaspoon ground cardamom

Wash Brussels sprouts and trim off bottoms of stems and loose leaves. Steam sprouts over boiling water until tender, 7 to 10 minutes. Remove sprouts to a serving bowl and stir in olive oil, nuts, and cardamon.

 
Shredded Brussels Sprouts

Six servings. Source: McCall’s Magazine, November 1992

1 1/2 lb Brussels sprouts

1/4 cup trans fat free margarine (Brummel & Brown is good)

1/2 teaspoon salt

1/4 teaspoon ground white pepper

2 teaspoons water

1 tablespoon fresh lime juice

In large bowl of cold, salted water, soak Brussels sprouts for 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise.

In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat; sauté 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice.

 
Brussels Sprouts Casserole

1 1/2 lb Brussels sprouts

1 medium onion, sliced

Olive oil

5 medium tomatoes, sliced

1/2 cup water

1 cup shredded soy cheese

Sauté onion in olive oil until transparent. Arrange Brussels sprouts in casserole with onions and tomatoes. Cover with water. Cover and bake at 325 degrees F for about 45 minutes. When sprouts are tender, remove from oven, sprinkle with the cheese, and brown under the broiler. 

 
Browned Brussels Sprouts

Adjust amounts as desired. Very tasty.

1 lb Brussels sprouts

1/4 cup olive oil (or more)

2 garlic cloves, crushed

Prepare sprouts: wash, remove loose leaves, trim stems. Heat oil in a heavy-bottomed skillet (iron skillet is good). Add Brussels sprouts and “fry” them until they are dark brown all over. At the last moment, just before serving, stir in 2 crushed garlic cloves (or use 1 teaspoon crushed garlic from jar, or more to taste).

Lift them out with a slotted spoon, drain well (can put on paper towels to absorb excess oil). Salt lightly.

 

Stir-fried Brussels Sprouts with Carrots and Fresh Ginger

Four servings. From chef Maria Scanlon.

1 tablespoon oil (canola, light olive, or other on the approved SBD list)

1 large onion, thinly sliced

1 large carrot, grated

1 large clove garlic, chopped

1 teaspoon fresh ginger, chopped

12 medium-sized fresh Brussels sprouts, sliced

1 to 2 tablespoons reduced salt soy sauce

1/4 to 1/2 cup water

Heat the oil in a large nonstick pan, add the onion and cook over a high heat until the onion begins to soften and turn golden.

Add the carrot, garlic, and ginger and cook a further few minutes. Add the Brussels sprouts and continue stir-frying until they soften a little. Add the soy sauce and the water and mix well.

Cover the pan, reduce the heat to low and allow the vegetables to steam until they are cooked to your liking.

Sunny Brussels Sprouts

Four servings. This recipe uses frozen Brussels sprouts. From http://www.cooks.com.
1/2 cup sliced celery
1/2 cup thinly sliced carrots
1 (10 oz.) pkg. frozen Brussels sprouts
1/2 tsp. salt
1/2 cup boiling water
1 teaspoon prepared mustard
2 tablespoons trans-fat-free margarine (I use Brummel & Brown)
Salt
Freshly ground pepper
Dash of cayenne pepper
Cook celery, carrots, and Brussels sprouts, and salt in boiling water in saucepan until crisp-tender. Drain. Combine mustard and butter. Spoon mixture over vegetables. Season with salt, pepper, and cayenne pepper.