Archive for June, 2009

Sweet Chicken Salad

Half a left over sweet potato with chicken salad on top!!!! Amazing this is one of the most delicious flavor combinations I have ever enjoyed. By the way my chicken salad was just what the doctor ordered. It totally hit the spot.

Speaking of just what the doctor ordered remember how I was sick? Well, I am sure this is what healed me.
Hannah Note
My little niece Hannah missed me at church so she wrote me a letter. How great is that? She is so cute. As my mother-in-law says, “She is very satisfactory.”


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Pork Finally!!!

Pork 1 If you remember our impromptu vegetarianism a few weeks ago you know I was planning on making pork tenderloin but the pork was bad. So I tried again. One of the best recipes I have ever used for pork is from Cooking Light. It is their Pork Tenderloin with Paprika Spice Rub. The recipe is simple once you make the Paprika Spice blend. You just pop the tenderloin in a very hot oven for 20 minutes and then let it rest. But, I live in Southern California and heating an oven to 500F is rarely a fun thing unless you want the AC to work overtime and the paprika tends to smoke like crazy in the oven so I usually do it on the grill. The pork gets this wonderful blackened crust from the paprika burning and the heat from the grill keeps the meat pink in the middle. Yum! Pork 2 I love pork I think is probably my favorite protein. There are so many things that come from this wonderful animal. I also think pigs are kind of cool looking.

Free Photo of Mama and Baby Pig. Click Here to Get Free Images at Clipart Guide.com
Thank you Clipart Guide.

I served the pork with peas and sweet potatoes cooked in the Crockpot. Thank you Gina! Her most recent post was for baked potatoes in the Crockpot and I thought it would work the same for sweet potato. Boy was I right I washed and dried the little beauties then wrapped them in aluminum foil and put them in the pot. Turned it on high for 4 hours and presto! David raved that these were the best sweet potatoes. They were so tender from being cooked slowly and basically steamed in the foil wrappers. Again a wonderful thing when turning the oven on sounds like a fate worse than death. Pork Meal Late Friday night we made my famous oatmeal cookies for David to take to his Kung Fu picnic. They turned out great but I want to tweak the recipe a little before I post it. I am considering making them vegan. Any thoughts? Look out they are on the way. Kung Fu Cookies

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All week I have been craving chicken salad. That is strange for me because I can’t ever remember having or liking chicken salad. I don’t know what came over me. I was thinking cranberries, celery, and mayo. So I started searching online…nothing. I ended up having a veggie burger for lunch.

After dinner tonight I still wanted my chicken salad.


So I made my own recipe.
Chicken Salad
Looks good, right? I think so. I am looking forward to lunch tomorrow. I need to bring it to work so I can take a yoga class at my break. I think this will be just the thing to fill my belly without weighing me down. I was also shocked by the low points calculation. You can have half of the recipe for just 4 points!!

Cranberry Chicken Salad

2 Servings
4 Points/Serving

12.5 oz TJ’s canned chicken
3 stalks celery, chopped
¼ cucumber, cubed
2 Tbsp dried cranberries
3 green onions, sliced
¼ cup Fage 0% Greek yogurt
1 Tbsp reduced fat mayonnaise
½ tsp kosher salt
pepper to taste
1 Tbsp fresh dill
1 Tbsp fresh mint, chopped
1 Tbsp apple cider vinegar

Put all ingredients in a bowl and mix. It turns out to be a little more than 1 cup per serving. I am going to have it with watercress. Yum.

TEASER: Coming soon 1 point oatmeal-antioxidant cookies.

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Dinner for One

David officially started Law School today. It was so cool to get up early together. (Usually I am alone at that hour.) I went for a run while he was in the shower then…
First Day of School
Yep I made him pose for a picture before he left. Ha! I am so annoying.

Well David is now upstairs reading and I am realizing that we will be having most of our meals separately for then next few years. I am looking forward to seeing him at Thanksgiving.

Tonight I made my favorite solo meal…Breakfast!

Erica’s Egg White Omelette

1 Serving
2 Points/Serving

butter flavored Pam
¼ bell pepper, diced
1 Trader Joe’s Canadian bacon round, diced
2 green onions, sliced
1 cup spinach
3 egg whites plus 1 drop of a yoke
1 pinch of salt
½ oz soy pepper jack cheese, shredded
¼ cup tomatoes, chopped

  1. Spray a nonstick pan with Pam and heat over medium-low heat.
  2. Don’t wait for the pan to get hot! Just start adding the bell pepper, onion, bacon, and pepper.
  3. Cook until the bacon begins to color and the onion is soft.
  4. Add the spinach and wilt.
  5. The trick with egg white omelets is to whisk the eggs until they get nice and frothy and adding a pinch of salt before you start to whisk.
  6. Spread the ingredients out evenly in the pan and add the eggs.
  7. Move the egg around in the pan a little until it starts to set then sprinkle the cheese over the top.
  8. When the cheese melts carefully fold the eggs over and cook a little longer.
  9. Slide the eggs on to the plate and top with a few leftover green onions, tomatoes, and more salt and pepper.

The amazing thing about the Trader Joe’s Canadian bacon is that three slices = 1 point!! That means I can have the other two slices on the side. Served with an English muffin spread with Smart Balance this is the perfect 4 point meal.

Breakfast for Dinner

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I know this blog is intended to be about food and fitness but being as I’m sick I thought I would take the opportunity to introduce you to my little family.

I live with my husband, David.
And our two cats, Fred and Ginger.
Fred and Ginger
Don’t mess with my man. He will take you down.
Kung Fu
Fred is also very fierce.
And don’t under estimate Ginger.Ginger

The kittens spend most of the day sleeping and then in the evening they…sleep some more. They are older cats that we accidently adopted about two years ago. David is allergic but he loves them. He loves them and me so much he is getting allergy shots. (They seem to be working quite well.)

Well that is our family. I hope this distracts from the fact that I have no recipes to share. I will be well soon. That or I’ll jump off something high. Let’s hope for the former. Type soon.

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I’m Sick!!

I am sorry I have been absent the last few days. I have been sick and therefore not cooking. My meals have looked like this…
..and this.
Chicken Soup
Don’t judge me it makes me feel better when I’m under the weather. I promise I will have some great recipes as soon I feel like eating again

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Shrimp and Quinoa 2
As many of you know David is starting Law School next week!! So, we have been taking advantage of having him home as much as possible. We live in beautiful Southern California and our home is just over the canyon from Malibu. How did we get so lucky?

Beach 1
This salad was the star of our beach picnic this Thursday. It packed nicely in Ziploc containers and was just what my body wanted to eat at the beach. The flavors were light and refreshing and the shrimp and quinoa filled me up without weighing me down. I think this would be a perfect recipe to take to a potluck. Let me know what you think.
Shrimp and Quinoa 1

Shrimp and Quinoa Salad

Servings 6
3 Points/Serving

1 cup quinoa, uncooked
2 cups water
½ tsp salt
½ pound shrimp, pealed, deveined and cooked
½ cup mint, chopped
1 cup parsley, chopped
2 Tbsp red onion, minced
1 medium tomato, diced
2 tsp extra virgin olive oil
juice and zest of one lemon
salt and pepper to taste

  1. Bring water, quinoa, and salt to boil in a saucepan. Reduce to a simmer and cover. Cook about 15 min. until water is absorbed and the look of the grain changes.
  2. Drain into a fine colander.
  3. Add the quinoa and rest of ingredients to a large bowl and mix well to combine.

Each serving is just under a cup but only 3 points. I liked it for lunch with carrots and hummus. You could also double the serving and have it as a whole meal in a bowl.

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