Morton Macaroni and Tomato Soup

Get This:
- 2 28 oz cans of peeled tomatoes
- 1/3 cup oil
- 2 Tbsp Sugar
- 1/2 Tbsp Salt
- 16 oz Pasta

Do This:
- Combine all ingredients in a pot
- Fill the cans with water and add to the pot
- Cook until pasta is tender and enjoy!

Crockpot Buffalo Chicken

I found this recipe in a free cookbook for my Nook Color, and have made it three times now. Josh LOVES it and it's super simple to make. We like to use the chicken for sandwiches, roll it into a burrito, eat it with chips, or just dig in with a fork. Mmmmmm...

Get This:
- 4 Boneless, skinless chicken breasts
- 1/4 cup hot sauce (I use Cholula and add a little more than this because I love spice)
- 2 Tbsp Vinegar
- 2 Tbsp melted butter
- Paprika to taste (optional)

Do This:
- Place chicken in slow cooker.
- Mix the remaining ingredients and pour over chicken.
- Sprinkle with Paprika (optional)
- Cook on low for 6-8 hours.

Cajun Chicken

Get This:

- 2 Cups Vegetable Oil... I didn't have any, so I used EVOO instead
- 2 Tbsp Cajun Seasoning
- 2 Tbsp Italian-style seasoning... again, I didn't exactly have this so I used Italian dressing mix.
- Garlic powder to taste
- 2 Tbsp lemon pepper... I didn't have this either, so I just used some pepper and lemon juice.
- 10 skinless, boneless chicken breast halves pounded to 1/2 inch thickness... I didn't pound it or cut it in half, and it didn't make a difference to me!


Do This:

- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. (Since I didn't pound the chicken, I poked with a fork a couple of times so that the marinade could soak through the chicken.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6-8 minutes on each side, or until juices run clear.


After tasting this dish... I think Cajun seasoning is now my favorite seasoning! It was fantastic and super juicy. I only have a small camping grill, so tonight I am trying this again, but I'm baking the chicken at 375 F for 25-30 minutes. I hope that it turns out, because it's a lot more simple with my current situation!

What A Life.

To say the least, I have had a rough couple of years. It all started last May when I began having flank pain. My doctor thought it was a kidney infection and kept treating me with antibiotics until I finally went to a Urologist in August. After some tests and an ultrasound, they discovered a giant gallstone. Yay. I couldn't afford the surgery right then, so I changed my diet and dealt with the discomfort. The beginning of January the pain once again became unbearable.

On February 9th, 2012 I had my gallbladder removed. The surgery went seemingly well, even though the morphine they gave me did not work. So moving from the gurney to my hospital bed was excruciatingly painful. I cried. A lot. I made them give me a different kind of pain medication after that so the pain was significantly reduced. I was able to go home around 6:30pm. Over the next couple of days I was still really doped up on pain meds so I felt pretty dang good for just having surgery. But after I stopped taking so many meds, I discovered something wasn't right. I'm not sure what they did to my back, it could have been how I was laying on the operating table, or they could have wrenched my back funny when moving me onto or off of the table... I don't know. But for the next month I was unable to sit up for more than an hour, and I couldn't walk very well because of the pain.

I had weekly doctor visits and tried to go back to work... with no luck. After nearly two months I was finally released to work no more than 4 hours per day. But... Since I had missed so much work, my place of employment gave me two options. Either have no missed days, days off, or any sort of attendance issues for the rest of the year... Or resign and take a severance package. I feel like I was backed into a corner, because despite doctors notes I was being penalized for missing work. Way to rub salt into a wound.

After that my back slowly healed, but I was experiencing other health issues and we were concerned that I had a form of diabetes. Off I went to have more tests run, and they all came back negative. All except a test that we weren't even originally considering. The results lead to a full abdominal ultrasound where they discovered that I have fatty liver disease. Now that I have no job, I also have no insurance. Which means, despite my new diagnosis... I can't go to a specialist because I can't afford it. I just hope that the research I have done, and the changes I have made will be enough to make a difference until I can meet with a professional.

I am writing this blog post as a reminder to myself of what I have gone through, and what I am facing in the future. Liver disease is a serious thing, and it could lead to cirrhosis or liver cancer. The good news is that the condition is reversible. And I hope that I am able to stay strong and make the changes necessary to stay healthy and stay alive.

I am planning to blog new recipes that I have found with healthy changes, as well as updates as to how my diet and exercise regimen are going.

I welcome any comments or recipe suggestions.

Pineapple Glaze

Pineapple Glaze

Get This:

• 1.5 cups Brown Sugar (packed)
• 1 Tbsp. Corn Starch (Be careful, mix it with a little of the pineapple juice before putting it in or else it will clump.
• 1/4 tsp. Salt 
• 1 - 8oz. can of Pineapple with Syrup 
• 2 Tbsp. Lemon Juice
• 3 Tbsp. Prepared Mustard

Do This:

• Mix Brown Sugar, Corn Starch, and salt in small sauce pan. Stir in pineapple with syrup, lemon juice, and prepared mustard. Cook over medium heat, stirring occasionally until mixture thickens and boils. Boil and stir one minute.
• Serve over ham. 

Hot Artichoke Dip

Get This:

- 1 (8 ounce) package cream cheese, softened

- 1/4 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1/4 cup grated Romano cheese

- 1 clove garlic, peeled and minced

- 1/2 teaspoon dried basil

- 1/4 teaspoon garlic salt salt and pepper to taste

- 1 (14 ounce) can artichoke hearts, drained and chopped

- 1/2 cup frozen chopped spinach, thawed and drained

- 1/4 cup shredded mozzarella cheese

Do This:

- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.
- Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish.
- Top with mozzarella cheese.
- Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

*** If you don't like a lot of spinach, you can chop it as finely as you would like to and it's much less noticeable. 

Gina's Chicken Enchiladas

Get This:

- 1 Whole Chicken

- Olive Oil: about 1.5 Tbsp

- One Onion chopped

- .5 Tbsp Minced Garlic

- 1 Can Mexican Stewed Tomatoes

- 1 28oz. Can Tomato Sauce

- 2 or 3 Large Cans of Mild Enchilada Sauce

- 1 - 16oz. Container Sour Cream

- Large bag of Mexican Cheese

- Flour Tortillas

Do This:

- Clean and boil chicken

- Pull all chicken off bones and place in a bowl.

- Put a little olive oil in pan with minced garlic and onion and saute for a little while.

- Add Mexican stewed tomatoes to onion mixture and saute a bit more.

- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)

- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.

- Add a little sauce to the chicken mixture and stir.

- Get flour tortillas and spoon mixture in a roll them up.

- Place them in a greased pan.

- Pour sauce on top and top off with Mexican cheese.

- Bake on 350 for about 45 minutes or until cheese is slightly toasted.

Crab Rangoon

Get This:

- 8 oz. Cream Cheese - softened

- 6 oz. Canned Crab Meat - drained, minced

- 1/2 tsp. Soy Sauce (I use a little more, about 3/4tsp)

- 1/4 tsp. Garlic Powder

- 12 oz. Package Wonton Wrappers

- 1 egg yolk - beaten *optional

Do This:

- Cream together cream cheese, crab, soy sauce, and garlic powder.

- Place a scant tablespoonful of filling onto the center of each wonton wrapper.

- Brush egg yolk (I prefer to use water, not as messy and seems to work better) on the edges of the wrappers, fold over in a triangle shape, and seal edges.

- Place filled rangoons in a single layer on a baking sheet lined with waxed paper.

- Freeze rangoons completely, takes approximately 1 hour. If you do not have time to freeze the rangoons, they still taste fine.

- Deep-Fry rangoons in 375 degree oil, turning once, until golden brown.

- Drain on cooling racks.

*I like to serve it with simple cocktail sauce. It would also be good with sweet and sour sauce.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Creamy Italian Chicken and Orzo Skillet

Get This:

- 1 pound Boneless, Skinless Chicken Breasts Cut in Bite size pieces

- 1 Small Zucchini

- 1 10oz. Tub Philadelphia Italian Cheese and Herb Flavored Cooking Creme

- 1/2 Cup Chopped Tomatoes

- 2 Cups Hot Cooked Orzo Pasta (You can substitute rice)

Do This:

- Cook chicken and zucchini in large non-stick skillet on medium heat 6-7 minutes until chicken is done.

- Add cooking creme and tomatoes, cook and stir 2 minutes.

- Serve over pasta or rice.

Shrimp Dip

Get This:

- 1 8oz package of cream cheese

- 2 Tbsp Lemon Juice

- 2 Tbsp Finely Chopped Celery

- 1/2 Cup Salad Dressing

- 1 Tbsp finely chopped onions

- 1 Small can shrimp (drained and rinsed)

Do This:

Mix all ingredients together and put in the fridge for 6-8 hours before servings. Serve with plain potato chips. I prefer Ruffles!

Chicken Salad

Get This:

- 5 Chicken Breasts

- 3 Cups Red Grapes

- 3 Tbsp Onion

- 1.5 Tbsp Pimento

- 1 Tbsp Lemon Juice

- Dash Curry Powder

- 1 Tsp Salad Supreme

- 1/2 Tsp Salt

- Pepper to Taste

- 1 1/3 Cup Mayo

- 2 Cups Celery

- Almonds (optional)

Do This:

- Boil Chicken with celery stock and 1tsp salt. Cut cooked chicken into cubes.

- Slice grapes in half, chop onion and celery finely and add to chicken.

- Add Pimento, lemon juice, curry powder, salad supreme, salt, mayo, and pepper and mix well with a spoon.

- Refrigerate for a couple of hours (or overnight) and enjoy!

Baked Garlic Parmesan

Get This:

2 tablespoons Olive Oil

1 Clove Garlic, minced

1 cup Dry Bread Crumbs

2/3 cup Grated Parmesan Cheese

1 teaspoon Dried Basil Leaves

1/4 teaspoon Ground Black Pepper

6 Skinless, boneless chicken breast halves

Do This:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish

2. In a bowl,blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Broccoli Salad

Get This:

2-3 sm. bunches fresh broccoli - cut in bite-size pieces
10 slices bacon - cooked, crumbled
2/3 cup raisins
1 sm. red onion - chopped
1 cup real mayonnaise
1/3 cup granulated sugar
2 Tbls. red wine vinegar

Do This:

-Toss together broccoli, bacon, raisins, and onion in a large bowl; set aside.

-In a separate bowl, beat together mayonnaise, sugar, and vinegar.

-Pour prepared dressing over salad and toss to coat.

-Refrigerate at least 2 hours before serving, tossing occasionally.

Variations:

- Substitute 6oz. grated mozzarella cheese for raisins.

- Substitute 1/2 - 3/4 cup sliced almonds for onion

- Add 1 cup frozen peas and 1 cup sunflower seeds.

Chicken Quesadilla

Get This:

1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12" flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun Seasoning
sour cream - for dipping
salsa - for dipping

Do This:

-Sprinkle taco seasoning over both sides of chicken.
-Fry chicken until cooked through in a lightly oiled pan.
-Cut chicken into 3/4" pieces; set aside.
-Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
-Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
-Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
-Using 2 spatulas, flip entire quesadilla.
-Cook until all cheese has melted and tortilla is lightly browned.
-Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
-Serve sour cream and salsa in a small bowl on the side.

Fresh Pomegranate Salsa

Get This:

2 c. Pomegranate seeds (I use a full pomegranate)
3 Roma Tomatoes (I use 2-3)
2-3 Avocados ( I use around 1)
2 T Onion (I use White onion)
1/2 t. Coriander
1/4 t. Ceyenne Pepper
pinch Cumin
1 t. Salt (sometimes I use a little less--I usually start out w/ 3/4)
juice of lemon (=1.5 T Lemon Juice Concentrate--sometimes I use a little more depending on the taste)

Do This:
Cut up small and throw together!

Chicken Enchiladas

This is my aunt's recipe, and it's one of my favorite dishes. It's usually the first dish I make when I move into a new place. Partly so I can have tasty leftovers while I'm busy unpacking. With the amounts listed below it makes a LOT of enchiladas. They keep really well, so I like to have extras to take to work throughout the week. You can cut the recipe in half and still have enough to feed 4-6 people.

Chicken Enchiladas
Get This:
-6 Boneless Skinless Chicken Breasts
-3 bricks of cream cheese
-One yellow onion
-1 large can of Old El Paso Enchilada Sauce (I use Medium)
-1 tsp. Cummin or Garlic (optional)
-1 tsp. Chili Powder (optional)
-Cheese (amount varies depending on how much, if any cheese you want to use)
-2 packages Soft Flour Tortilla Shells

Do This:
- Cook/cube chicken (I usually shred the chicken using a fork, I don't like chicken chunks!)
- Saute in pan once diced onion
- Add 1 tsp. cummin or garlic/1tsp. Chili powder
- Add chicken
- In microwave soften cream cheese
- Add to chicken mixture
- Add 2-3Tbsp enchilada sauce
- Grease Fry pan; Warm both sides of the tortilla in oil (You can skip this step if you like, it doesn't make much of a difference to me)
- Spoon chicken mixture in shells
- Top with cheese
- Roll up (I leave the ends open, or you can roll them burrito style)
- In a pan spread 2-3Tbsp. each sauce in bottom
- Put rolls in, top with sauce
- Top with cheese
- Bake at 350 for 15 minutes

Classic Cheesecake

Get This!

For Crust:

- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan

- 12 graham crackers (3-by-5 inch)

- 1/4 cup sugar

- 1/4 teaspoon coarse salt

For Filling:

- 2.5 pounds bar cream cheese, room temperature

- 1.5 cups sugar

- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

- 1/2 teaspoon coarse salt

- 4 large eggs

- 1 cup sour cream

Do This!

1 - Preheat oven to 375 degrees. Make Crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce over to 325 degrees.

2 - Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in Eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

3 - Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1.75 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Fettuccine Alfredo

This meal was SO good! I had a dinner party with a few friends and had them bring desert and beverages. I bought a loaf of pre-prepared garlic bread and a Caesar salad mix from Smith's to make it easier on myself. I made the mistake of forgetting the noodles and sent my brother to pick them up. Because of this the Alfredo sauce was a little thick, but still tasted good!

Get This:
-1 chicken breast per person you are feeding
-fettuccine noodles
-1 pkg. neufchatel cheese
-1/2 cup low fat milk
-3/4 cup Parmesan cheese
-1 tsp. garlic powder
-1/2 cup (1 stick) margarine
-salt and pepper
-Italian seasoning
-1 tbs. extra virgin olive oil

Do This:
-defrost chicken
-slice chicken against the grain in one inch strips. then season with Italian seasoning.
-in a small skillet on medium heat, heat extra virgin olive oil and drop in your chicken strips.
-boil water and drop in fettuccine noodles.
-in another small saucepan, drop in the package of cream cheese and the stick of margarine. let them melt and mix them until almost smooth. Then add in your milk and garlic powder. mix until smooth. then at the very end add in your Parmesan cheese.
-Layer noodles, chicken and sauce. Serve and enjoy!
**only flip your chicken once when cooking it. It will keep the juices in and be more tender!

Ham and Swiss Egg Roll Up

This is what I'm making tonight... After I make it I will post photos and let you know how it was! I'm excited!

*** UPDATE***
So I made this the other night, and it sure was tasty. An entire bunch of green onions was a little overpowering to my taste, so next time I will probably use half as much. Instead of buying canned mushrooms I bought fresh because why buy canned unless you don't have an option? I would also use a little bit more Dijon Mustard and cut the ham a little chunkier.

Another thing I would recommend is checking the eggs every couple of minutes to make sure that they are cooking evenly. Apparently my oven cooks unevenly so I ended up having to carve some of the egg off before rolling it up.

I HATED the reduced fat Hollandaise Sauce recipe. I'll stick to the fattening stuff.

Overall, this was really fun to make and tasted really good. I will definitely make this again!



Ham and Swiss Egg Roll Up

You Need This:
-8 ounce cream cheese, softened
-1/2 cup 1% milk
-12 eggs
-2 tablespoons flour
-1/4 teaspoon salt
-2 cups cooked lean ham
-1 can (8 ounces) mushrooms, drained
-2 tablespoons Dijon mustard
-2 cups shredded Swiss cheese, divided
-1 bunch green onions, optional
-Hollandaise sauce (Reduced fat recipe below)

Do This:
1 - Preheat oven to 375 degrees.
2 -Line the bottom and sides of a 15x10 inch jelly roll pan with parchment paper.
3 -Spray parchment paper with non-stick spray.
4 -Beat cream cheese until smooth, gradually beat in milk.
5 -Add eggs, flour and salt; beat well.
6 -Pour egg mixture into prepared pan.
7 -Bake 20-25 minutes or until eggs are set and browned.
8 -While eggs are baking finely chop ham and mushrooms. Slice green onions (bulbs and tops).
9- When eggs are baked remove from oven and immediately spread eggs with mustard
10 - Sprinkle with 1 1/2 cups shredded cheese
11 - Sprinkle with ham, mushrooms and green onions.
12 - Starting on long side, roll eggs up, jelly roll style, removing parchment paper away as you roll.
13 -Sprinkle remaining cheese on top of the egg roll
14 - Return to oven and bake 5 minutes longer to melt cheese.

Slice and serve hot with warm Hollandaise Sauce.

Reduced Fat Hollandaise Sauce

You Need This:
-1 egg, beaten
-1 cup 1% milk
-1/4-1/2 teaspoon dry mustard
-1.5 tablespoons cornstarch
-2 tablespoons butter
-2 tablespoons lemon juice
-1/8 teaspoon salt, or to taste


Do This:
1 - Beat egg in a 2-cup microwave safe bowl
2 - Whisk in milk, dry mustard and cornstarch
3 - Microwave 1 minute then stir
4 - Microwave in 20-30 second intervals whisking after 20-30 seconds (about 2 minutes total) until thick
5 - Stir in butter
6 - Stir in lemon juice

Makes 1 1/2 cups sauce

Notes: For variety, experiment with your own favorite omelet ingredients.