Tag Archives: Food

Weekly Tips for September 17, 2012

Posted on 17. Sep, 2012 in Uncategorized

Some of you may know, I had to have back surgery this summer, when a disc fragment broke off and decided to do a full crunch around my L3 & L4 nerves. I am told it happens commonly, except when mine was so big the only way for relief and living again was surgery. The disc fragment happened in late March and after months of PT, shots, rest and terrible (more…)

Weekly Tips for September 3, 2012

Posted on 03. Sep, 2012 in Uncategorized

Here it is September ALREADY! Ready for fall, cool weather, sweaters, pumpkin lattes and football! On the West Coast it is still hot, hot, hot. It finally broke 91 degrees at our house for the first time in over three weeks. How are you getting ready for Fall? (more…)

Weekly Tips for May 21, 2012

Posted on 20. May, 2012 in Uncategorized

Where does the time go? It seems like last week we were just talking about our New Year’s Resolutions, candy or not for Valentine’s Day! Now it is time to get ready for SUMMER! The most (2nd) wonderful time of the year! Working on the annual SUMMERTIME FUN FOR FAMILIES. It should be ready first of June, check back. There will also be a Mom’s Camp list that a friend put together that is phenomenal! Stay tuned…  (more…)

Edamame Succotash with Chicken, Zucchini and Avocado

Posted on 20. May, 2012 in Food

This is a great recipe for family dinner, left over lunch or let it chill and serve cold!

• 3 large tomatoes, cut into 1″ wedges

• 2 T Italian blend olive oil

• Course salt and ground pepper

• 2 small zucchini, diced

• 2 cups corn kernels (about 3 ears)

• 2 cups frozen edamame

• 1 rotisserie chicken (remove skin and bones; shred meat)

• 1 avocado (halved, pitted, peeled and sliced thin)

• 3 oz crumbled cheese (goat cheese or feta)

In a large bowl, toss tomatoes with one tablespoon of Italian blend olive oil. Season with salt and pepper.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper. Cook – stirring frequently until slightly soft, about 4 minutes. Add corn and edamame and cook until corn is cooked through and edamame are soft, about 3 minutes. Season with salt and pepper to taste. Add chicken and cook until warmed through, about 2 minutes. Divide the mixture among four plates. Top with avocado and cheese; garnish with tomatoes. Serves four.

 

Tips to Help with Household Chores

Posted on 26. Mar, 2012 in Uncategorized

GREAT TIPS:

Reheat Pizza

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works. (more…)

Weekly Tips for March 19, 2012

Posted on 18. Mar, 2012 in Uncategorized

How do you go from Mach 7 to doing nothing? Easy, just tell yourself you are going to do it and plan it!  It took some doing but after two very long weeks, this body did nothing today and feel fabulous for it. There was lots of laying in bed until noon, watching brainless television (Does anyone really believe the Housewives of Orange County are real?), napping and listening to the rain and wind.  It is not easy to take time for yourself, but this is your homework for the next week. It may not be a whole day, but find some time at least an hour and take it!  Report back and share your new outlook. (more…)

Meatless Monday – Enchilada Casserole in the Slow Cooker

Posted on 18. Mar, 2012 in Food

Whip together this vegetarian enchilada casserole, put it in your slow-cooker and come home to an easy dinner.

Ingredients

3 tablespoons diced green chiles, divided

1/2 cup salsa

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn with red and green peppers, drained

1 (10-ounce) can enchilada sauce

1/2 cup egg substitute

1 (8 1/2 ounce) package corn muffin mix

2 tablespoons chopped bottled roasted red bell peppers

1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese

6 tablespoons low-fat sour cream or fat free greek yogurt

1 1/2 teaspoons thinly sliced fresh cilantro

Preparation

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.

2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.

 

Weekly Tips for March 12, 2012

Posted on 11. Mar, 2012 in Uncategorized

After two long weeks of change around our launchpad, it is exactly what we needed to really look at how lucky and fortunate we are in our lives.  There are lots of tangible things we “could” have or “want” to have, but when it all comes down to it, what we really “need” is our family, friends and health. This has lead to lots of spring cleaning and clearing out the useless stuff around the rocket.

Here are this week’s tips to get you cleaning out the clutter, physically and mentally. (more…)

More Snacks to Get In Gear This Year…Thanks Dr. Oz.

Posted on 08. Mar, 2012 in Food

Dr. Oz has done it again.  A new list of TOP 100 items to buy at the grocery store.  You will be surprised how many you already buy.  (more…)

Weekly Tips for Febrary 20, 2012

Posted on 20. Feb, 2012 in Uncategorized

How many of the 100+ snacks have you tried during our Month of Lifestyle Changes (of Snacks)? A new favorite is the cucumber slices with Laughing Cow spreadable cheese. Yum, Yum.

Now with Valentine’s over, the flowers have wilted and the chocolate is either all gone (guilt, guilt, guilt) or thrown out and time to focus or re-focus on our goals to Get In Gear for 2012. (more…)