RECIPE OF THE DAY! ROSEMARY AND GARLIC LEG OF LAMB

Leg of Lamb is a wonderful meat when it's tender and not over cooked. This recipe is my mother's. I memory eating this delicious roast as a child. You can server it with potatoes and vegetables. This is a great all year round dish. ENJOY!

Active Time: 10 minutes
Total Time: 1 hour and 40 mins

Ingredients

4 1/2-lb shank half leg of lamb, trimmed of excess fat

4 cloves garlic, minced, plus 3 whole heads garlic

2 Tbsp chopped fresh rosemary

Preparation

1. Heat oven to 375ºF. Place lamb in a large roasting pan.

2. Mix minced garlic, rosemary, 1 tsp salt and 1/2 tsp pepper in a small bowl; rub all over lamb. Cut about 1/4 in. off tops of heads of garlic; place heads around lamb. Drizzle garlic with 1 Tbsp oil, rolling heads in oil to coat.

3. Roast 1 to 1 1/2 hours or until instant-read thermometer registers 135ºF for rare or 145º for medium. Let rest 15 minutes. Carve and serve with roasted garlic to squeeze from skins onto lamb.

COOKING TIP: Lamb is best when it's not over cooked. Best server when it's slightly pink in the center, the lamb will be very tender and juicy when it's on the pinks side..

266 Calories Per Serving

RECIPE OF THE DAY! VEGETABLE & TILAPIA PACKETS

This healthy low calorie easy to make dish is so full of so many wonderful flavors. Here is a great way to make your taste buds happy. This Vegetable and tilapia Packet has every thing to do that, I love this dish. Am sure you will too... ENJOY!

Makes 4 packets

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

4 cups baby spinach

4 tilapia fillets (6 to 7 oz each)

8 tsp extra-virgin olive oil

8 oz thin asparagus, trimmed and cut into lengths about 2 in. long

4 tsp each capers and minced shallots

2 tsp fresh thyme leaves

1 tsp salt

1/2 tsp pepper

8 to 12 thin slices lemon

Preparation

1. Place oven rack in center of oven. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).

2. To make each packet: Place 1 cup spinach in center of parchment. Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.

3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.

4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.

284 Calories Per Serving

RECIPE OF THE DAY! CANNELLINI BEANS & GREEK-STYLE SHRIMP

When you take a taste of this dish your mouth will be hit with a wonderful burst of flavors. Easy healthy recipe including low-fat, fat-free, low-sodium and low-calorie dish. Your family will love this recipe. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

1 lb (16 to 20 per lb) peeled and deveined shrimp

1 can (about 15 oz) cannellini beans, rinsed and drained

1 pint cherry tomatoes, halved

6 oz fresh green beans, halved

1/4 cup Kalamata olives, sliced

2 Tbsp olive oil

2 tsp grated lemon zest

1 tsp minced garlic

1/4 tsp each pepper and dried oregano

Garnish: crumbled feta cheese, lemon wedges

Preparation

1. Place oven rack in center of oven. Heat oven to 500ºF. You’ll need a rimmed baking pan and 4 pieces of nonstick foil (each about 16 in. long).

2. Put all ingredients in a large bowl and toss to mix. Lay the 4 sheets of foil on counter top. Place 1/4 of the shrimp mixture in center of each piece.

3. Bring one side of opposite ends together. Double-fold to seal, then seal other sides. Place packets sealed side up on baking pan.

4. Bake 15 minutes. Open one packet to check doneness of shrimp. If shrimp aren’t cooked through, reseal packet and bake another 5 minutes or until cooked through.

5. Transfer contents of each packet to serving plates. Sprinkle with feta cheese and serve with lemon wedges.

311 Calories Per Serving

RECIPE OF THE DAY! VEGGIES WITH EDAMAME HUMMUS

Hummus is a great low calorie side dish or makes a nice dip. When I have dinner party's my friends and family always ask me to make Veggies with Edamame Hummus. A healthy appetizer that many will want the recipe to. ENJOY!

Makes 2 cups
Servings 2

Active Time: 8 minutes
Total Time: 8 minutes

Ingredients

2 cups frozen shelled edamame

1 clove garlic

1/3 cup tahini

3 Tbsp lemon juice

1 tsp salt

1/4 tsp ground cumin

6 Tbsp water

2 Tbsp extra-virgin olive oil

Serve with: assorted cut vegetables

Preparation

1. Place edamame in medium glass bowl; cover with plastic wrap. Microwave on high 2 to 3 minutes.

2. Place edamame and garlic in food processor; process until puréed. Add tahini, lemon juice, salt and cumin. Process until smooth. With motor running, drizzle in water and olive oil until absorbed.

3. Serve immediately or cover and refrigerate up to a week. Drizzle with additional olive oil if desired.

31 Calories Per Serving

RECIPE OF THE DAY! CRANBERRY-APRICOT GINGER SAUCE

Apricots are rich in Potassium, and very good for our daily intake of Potassium. I love this sauce, I use this at Thanksgiving time a lot. And all year round great for dipping and over a lot of meats. ENJOY!

Makes 22 ounces
Servings 22

Active Time: 5 minutes
Total Time: 20 minutes

Ingredients

1 can (15.25 oz) apricot halves

1 bag (12 oz) fresh cranberries

3/4 cup sugar

2 tsp minced fresh ginger

Preparation

1. Drain apricots, reserving syrup. Add water to syrup to make 1 cup. Coarsely chop apricots; set aside.

2. Place syrup, cranberries, sugar and ginger in medium saucepan and bring to boil. Reduce heat and simmer, uncovered, 15 to 20 minutes until most of the cranberries have burst.

3. Remove from heat; stir in apricots. Cool slightly, then refrigerate, covered.

Planning Tip: Can be made up to 2 weeks ahead.

94 Calories Amount Per Serving

RECIPE OF THE DAY! POTATOES TWICE-BAKED

After finding out that my Potassium levels where very low, I will be doing a few Potassium rich Foods this week. And I have been doing a lot of reading on this, and potatoes are one of the high potassium rich foods. This recipe is delicious and so full of flavors. ENJOY!

Makes 6 servings

Twice-Baked Potatoes
Active Time: 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

6 medium (5 oz each) Yukon Gold potatoes

6 large shallots, sliced 1/8 in. thick

Nonstick spray

1/2 cup milk

1 tsp salt

1/2 cup reduced-fat garlic and herb cheese spread

1 cup shredded Colby or Cheddar cheese

Garnish: finely chopped parsley and red bell pepper

Preparation

1. Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.

2. Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.

3. When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.

4. Decrease oven temperature to 375°F; return potatoes
to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.

255 Calories Per Serving

MORE ABOUT POTASSIUM!

In my last blog today I mention that I had a very low level of Potassium and was put into the hospital thinking I was having a heart attack. Come to find out it was Potassium Deficiency. So I did some reading on this and this is what I found out about it.

What is Potassium Deficiency (Hypokalemia)?
A medical condition in which our body fails to retain minimum necessary amount of Potassium required for its day to day functioning is called as Potassium deficiency or hypokalemia. Potassium deficiency (hypokalemia) can be fatal at times if not taken care of. A person may also develop Potassium deficiency due to extra excretion of Potassium or lower quantity of Potassium in daily diet.

Here is a link to find out what foods has some or a lot of Potassium in them.
High Potassium Foods Summary Table

From the USDA Nutrient Database

http://www.vaughns-1-pagers.com/food/potassium-foods.htm

To read more about this subject, go to my earlier blog today entitled "Low Potassium Danger!"

RECIPE OF THE DAY! MEXIACN FISH BAJA TACOS

Delicious Mexican Fish Baja Tacos. A Easy Mexican Recipe for your next party. Share them with your friends and family they will thank you.. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 cups shredded cabbage

3 Tbsp lime juice

1/3 cup chopped cilantro

2 tsp olive oil

1 tsp chili powder

1 1/4 lb halibut or mahi-mahi fillets (about 3/4 in. thick)

8 corn tortillas, warmed as package directs

1 avocado, diced

1/4 cup sliced radishes

Preparation

1. Toss cabbage and 1 Tbsp of lime juice in a bowl. Mix remaining lime juice, 1 Tbsp of cilantro, the oil and chili powder in a pie plate. Add fish, turn; marinate 10 minutes.

2. Coat outdoor grill or stove top grill pan with nonstick spray; heat. fish; cook 5 to 7 minutes, turning once, until just cooked through. Remove to plate and break into chunks.

3. Fill tortillas with cabbage, fish, avocado, radishes and remaining cilantro. Top with salsa as desired.

Note: Recipe serving size is two tacos per person.

382 Calories Per Serving (382 for 2 tacos)

LOW POTASSIUM DANGER!

I have been doing very well with my weight loss - lost 102 pounds so far. I am working out - exercising so I can decrease the amount of extra skin sagging - so I try very hard to stay on track. However, for a few days, now I have been feeling a little weak and not quite myself.

Friday morning, I was into my usual routine - I had just gotten dressed for the day, and I was going to walk my dog.Then I began to get some pains in my chest - at first I did not think much about it, until it started radiating down my left arm - my arm and fingers began to get numb. I sat down to relax, but the pain stayed with me for 10-15 minutes. After the pain passed, I took my dog out for a walk, but I still did not feel quite like myself so I came back home.

About an hour later I went to the store, but the pain started again and I drove myself to the hospital emergency room - I thought I was having a heart attack. I was examined, and they admitted me to the hospital for tests. They found that my potassium level was way too low. It should have been 3.5 - mine was 2.5. So they gave me some potassium - I could not take the pills, of course, because they were too big for my LAP-BAND to permit. The other choice was by IV, but I was told by both the doctors and the nurses that this would be very uncomfortable because it would burn. So I asked them if there were a 3rd choice, liquid, and they said yes.

So I started taking this liquid potassium, which also burned going down and tasted terrible. I asked my doctor why the potassium level was so low, and what caused the problem that brought me into the hospital. He does not believe I had a heart attack, and he began telling me why potassium levels go down. As he was talking, a light bulb went off, and I realized what was happening. He mentioned that not enough food as well as vomiting could cause this potassium deficiency and numbness in the arm.

I have been throwing up when I eat something that does not agree with my band, so this seems to be the problem. Also, I'm not eating enough food. All the tests I took in the hospital came back negative for a heart problem, fortunately. The answer for me is to increase my potassium intake - unfortunately, I hate bananas and orange juice does not agree with me because of the acid. So, I started my first banana in the hospital - making that face that children make when eating something they hate, and I ate 1/2! YEA! LOL. I ate 1/2 not because that was all I could eat, but because it was all I could stand! YUK.

So what I am trying to say here is if anyone out there is throwing up a lot, and also not eating enough, have your potassium level checked. Potassium is called Natural Diuretic as it easily gets absorbed by our body and almost 85-90% of it is excreted from our bowels and kidneys (urine). Because of its alkaline property, it is a very important mineral which helps our body system to maintain of pH level balanced and also to maintain proper level of water inside body. The most important function of Potassium in human body is to keep blood pressure under control and help in intra-cellular nutrient transfer. It also helps in keeping acne, some type of allergies, fatigue, kidney stones etc. problems at bay.

It is very important to take healthy and Potassium rich diet everyday in order to keep our body functioning properly and feel healthy.



I'm ok - this is something I will have to deal with - I will start eating yucky banannas and drink diluted orange juice. Maybe one day bananas will grow on me and I will be able to tell you I love them.

RECIPE OF THE DAY! SAUSAGE AND WHITE BEAN CASSOULET

Cassoulet (from Occitan caçolet) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck ... Full of robust flavors, surprise your friends and family with this Delicious Cassoulet. ENJOY!

Makes 8 servings

Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

2 tsp oil

3 links (10 oz) Italian Turkey sausage

2 medium carrots, thinly sliced

2 stalks celery, sliced

1 large onion, chopped

2 tsp minced garlic

3 cans (15.5 oz each) Great Northern beans, rinsed

2 cans (14.5 oz each) fire-roasted diced tomatoes

1/2 cup water

1 tsp dried thyme leaves

Seasoned Crumb Topping

2 tsp oil

1 tsp minced garlic

2 cups coarse fresh bread crumbs from a baguette

2 Tbsp each grated Parmesan and chopped parsley

Preparation

1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.

2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.

3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.

4. Cut sausages into 1/4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.

5. Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.

316 Calories Per Serving

RECIPE OF THE DAY! GINGER-SOY SALMON WITH BOK CHOY

This Asian inspire dish is a favorite in my home, make it a favorite in yours too. So rich in flavor and taste. I some times leave out the Bok Choy and substitute it for rice. ( Bok Choy may not work with everyones band so becareful pick around it or just leave it out and use Rice.) ENJOY!

Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 tsp canola oil

2 Tbsp minced fresh ginger

2 tsp minced garlic

1 1/2 lbs bok choy, halved

lengthwise, then sliced crosswise in 1-in. strips

4 oz shiitake mushrooms, stems discarded, caps sliced

1 cup shredded carrots

4 salmon fillets
(5 to 6 oz each)

3 reduced-sodium soy sauce

3 Tbsp orange marmalade

Garnish: toasted sesame seeds

Serve with: 90-second microwavable brown rice

Preparation

1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant.

2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. to a serving bowl; cover to keep warm.

3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 Tbsp ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.

4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. with sesame seeds, if desired.

363 Calories Per Serving

RECIPE OF THE DAY! BLT IN A-SALAD

Want a new way to have a BLT. This healthy salad has it all taste, flavor, and low in calories and easy to make. ENJOY!

Makes 4 servings
Active Time: 5 minutes
Total Time: 10 minutes

Ingredients

10 slices turkey bacon

1/4 cup each light buttermilk salad dressing and fat-free plain yogurt

2 Tbsp water

1 bag (5 oz) baby arugula blend

1 pint grape tomatoes, halved

1/2 cup thinly sliced red onion

4 slices whole-grain bread, toasted, cut or torn into bite-size pieces

Preparation

1. Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.

2. In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.

3. Transfer to salad plates; top with remaining bacon and croutons.

218 Calories Per Serving

RECIPE OF THE DAY! STRAWBERRY CHEESECAKE NO-BAKING

Another guilt free dessert only 164 calories per slice. Looking for a nice dessert on a hot summer's day,I have just the one for you. Strawberry Cheesecake No-Baking will help keep your kitchen cool-no oven is needed. This cheesecake will be a big hit for your dinner partys,or outdoor Bar-BQ's. I am sure your friends and family will love it too. ENJOY!


Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes

Ingredients

Crust

6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs

2 Tbsp butter, melted, and mixed with 1 Tbsp honey

Filling

1 box (3 oz) strawberry-kiwi flavor gelatin

2/3 cup boiling water

1 tub (16 oz) 1% fat cottage cheese

2 bricks (8 oz each) fat-free cream cheese, softened

2 Tbsp sugar

2 tsp strawberry extract or 1 tsp vanilla extract

Topping

1 pt (about 12 oz) fresh strawberries

2 Tbsp strawberry jelly, melted

Garnish: small mint leaves

Preparation

1. Coat an 8 x 3-in. springform pan with nonstick spray.

2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.

3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.

4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.

Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

164 Calories Per Serving

RECIPE OF THE DAY! SMOKE TURKEY SAUSAGE AND BLACK BEANS FIESTA

This is one of the most easiest and fastest recipe I have. Do not blink or you will miss it. That's how quick it is. I love this recipe a lot for it's taste and flavors and great for a fast meal.
ENJOY!

Makes 4 servings
Prep Time: 2 mins
Total Time: 12 mins
290 calories per 4 oz of sausage and 1/2 cup of beans

Ingredients

1 can of Bushs Grillin Black beans Fiesta

1 Hillshire Fram Turkey Smoked Sausage

pam nonsick spray

Directions

1. Open Bush beans cook in a small pot for 3 mins or until they are hot.

2. Slice on a angle about 3 or 4 oz pertion of the Smoked Sausage.

3. Spray frying pan with pam, place smoke sausage in a frying pan. Brown on both sides do not cook them to long only about 3 mins on each side.

4. Place turkey smoked sausage on a plate along with the beans.

The turkey sausage was 90 calories and 9 grams of protein for 2 oz.

The beans were 110 calories and 5 grams for 1/2 cup serving.

I ate 4 oz of sausage and 1/2 cup of beans for 290 calories and 23 grams of protein.

And it only took 12 mins to cook...
BON APPETITE!

RECIPE OF THE DAY! CROCK POT JAMBALAYA

I made this for a pot luck party this weekend. All my friends gobbled it up and asked for the recipe! Instead of using chicken, I used turkey sausage. You can use both chicken and sausage if you like. I also doubled the Cayenne pepper and the tabasco sauce depends on your family's taste. So easy to make and easy to throw together... PERFECTO! ENJOY!


Makes 6 servings Serving Size: 1 (434 g)
Prep Time: 10 mins
Total Time: 6 hours

Ingredients

1 (12 ounce) boneless skinless chicken breasts

1 1/2 cups green peppers, chopped

1 medium onions, chopped

2 stalks celery, sliced

4 garlic cloves, minced

1 (14 ounce) can whole tomatoes

1/2 cup tomato paste

1 (10 1/2 ounce) can beef broth

1 tablespoon parsley

1 1/2 teaspoons basil

1/2 teaspoon oregano

1 teaspoon Tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 lb of turkey sausage

1 1/2 lb shelled shrimp

3 cups cooked rice

Directions

1. Cut chicken into 1 inch pieces.

2. Put all ingredients (EXCEPT shrimp and rice) in rock pot.

3. Cover; cook on low for 8 hours.

4. Add shrimp the last 20 minutes of cooking.

5. Stir in rice before serving.

325 Calories Per Serving

RECIPE OF THE DAY! HERBED MASHED POTATOES WITH MUSHROOMS

Looking for a side dish, this is the one. Are you in the mushy stage of your band, or just want a great taste for your potatoes you can get that with this 142 calorie dish.. ENJOY!

Makes 5 cups

Active Time: 10 minutes
Total Time: 35 minutes
142 Calories Per Serving

Ingredients

MUSHROOMS

1 tablespoon olive oil, preferably extra-virgin

1 tablespoon minced garlic

1/8 teaspoon dried thyme, crumbled

1/8 teaspoon each salt and freshly ground pepper

8 ounces small white button mushrooms, quartered (2 cups)

4 ounces fresh shiitake mushrooms, stems removed, caps halved and cut in 1/2-inch-wide strips (2 cups)

1/3 cup chicken broth

POTATOES

11/2 pounds baking potatoes (3 large), peeled and cut in 1-inch chunks

3/4 cup buttermilk

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons snipped fresh chives or thinly sliced scallion greens

Preparation

1. Mushrooms: Heat oil in a large, heavy nonstick skillet over medium-high heat. Add garlic, thyme, salt and pepper and stir 30 seconds until garlic is fragrant but not browned. Add mushrooms and cook 1 minute, turning and stirring.

2. Add chicken broth, bring to a boil, reduce heat and simmer 5 to 6 minutes, stirring often, until mushrooms are tender and liquid has nearly evaporated. Remove from heat; cover to keep warm.

3. Potatoes: Meanwhile cook potatoes in water to cover 13 to 15 minutes until very tender. Drain in a colander.

4. Return to pot and stir over medium heat 1 to 2 minutes until dry and floury.

5. Mash, adding buttermilk. Beat in salt and pepper with a wooden spoon, then transfer to a warmed serving dish. Spoon mushrooms over potatoes, sprinkle with chives and serve.

142 Calories Per Serving

RECIPE OF THE DAY! CHILI-ORANGE CHICKEN DRUMSTICKS

This juicy and tender Chili-Orange Drumsticks dish is full of robust flavors, and low in calories. A great meal all year round. ENJOY!


Makes 4 servings

Active Time: 10 minutes
Total Time: 6 minutes

Ingredients

3/4 cup mild enchilada sauce

1/4 cup barbecue sauce (we used Sweet Baby Ray’s Honey Chipotle)

1 Tbsp salt-free chili powder

1 tsp ground cumin

4 bone-in 8 chicken drumsticks (about 2 1/2 lb), skin removed

3 Tbsp orange marmalade

1/2 cup chopped cilantro

2 tsp grated orange zest

Preparation

1. Mix enchilada sauce and barbecue sauce in a 6-qt or larger slow cooker.

2. Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.

3. Cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through.

4. Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in cilantro and orange zest, then pour over chicken.

Tip: Want to spice things up? Add 1/4 tsp or more crushed chipotle chile pepper to the sauce in Step 1.

318 Calories Per Serving

RECIPE OF THE DAY! CHEESECAKE MOCHA BARS

What a great low calorie dessert. This will fill all the chocolate needs you may have. ENJOY! Guilt Free

Makes 1 Pan

Active Time: 18 minutes
Total Time: 4 hours

CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)

1/4 cup fat-free bottled hot fudge topping, not heated

1 envelope unflavored gelatin

1/2 cup cold strong coffee

2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened

3/4 cup sugar

1 cup (8 oz) reduced-fat sour cream

1 bar (3 oz) bittersweet chocolate, broken up and melted

Garnish: chocolate coffee beans

Preparation

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.

3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.

4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time

84 Calories Per Serving

RECIPE OF THE DAY! SOUTHWESTERN SHRIMP

This dish will wow your friends and family, with it's bold and tasty flavors. And impress them with this low calorie meal. Great for a summer meal. ENJOY!


Makes 4 Servings

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

1 lb large peeled cooked shrimp

1 cup diced jicama

1/2 cup mild salsa (preferably refrigerated fresh)

1 Tbsp olive oil

1/3 cup chopped cilantro

1/4 tsp ground cumin

1 ripe avocado, sliced

Serve with: warm chick peas or tortillas chips, lime wedges

Preparation

1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.

2. Add avocado; gently toss to mix. Serve with warm chick peas or tortillas chips garnish with lime wedges.

218 Calories Per Serving

A SATURDAY EVENING IN MANHATTAN

A Saturday evening out in Manhattan with friends after seeing a Broadway show - we decided to go to Carmine's, an Italian restaurant, to eat. I told them to choose the restaurant - no matter where I went I would not be able to eat much anyway.

Carmine's is a family-style restaurant with large portions that feed about four people. We got a cold antipasto, which came on a huge platter, and I was able to pick a few things off of there to eat - smoked salmon, yellow tomato, eggplant, red peppers, spinach and cheese, which was lovely for me. For the main dish, we had veal parmigiana with pasta, of which I had a little bit. I also remembered not to drink my raspberry lemonade until I had finished my solid food. I waited 15-20 minutes before drinking. Boy this felt so good, not making myself sick.

What was nice about this family style was that I was able to taste a little of everything, without having to order entire portions for myself, most of which I could not finish. So this worked out just great for me.

I think what I'm saying here is that I'm learning how to eat out with my lap band and still enjoy the dining experience. This only took me 9 months to figure out - LOL. So this was a new step for me and it really felt good - a Saturday evening out in Manhattan.

RECIPE OF THE DAY! RATATOUILLE

Ratatouille is a traditional French Provincial dish. Ratatouille is usually served as a side dish, but also may be served as a meal on its own accompanied by pasta or rice. It was originally an everyday dish prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça or Ratatouia Nizzarda used only zucchini, tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant (aubergine) to that mixture.

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. ENJOY! BON APPETITE!!

Makes 6 servings
Active Time: 15 minutes
Total Time: 5 hours

Ingredients

1 medium eggplant (1 1/2 lb)

3 medium zucchini (1 1/2 lb)

2 bell peppers

2 large leeks, chopped

1 can (28 oz) fire-roasted diced tomatoes, drained

1 can (8 oz) tomato sauce

1/4 cup golden raisins

2 Tbsp olive oil

1 Tbsp minced garlic

1 tsp dried oregano

1/2 tsp each salt and pepper

1 can (15 or 15.5 oz) cannellini beans, rinsed

1/4 cup sliced fresh basil leaves

2 Tbsp red wine vinegar

Garnish: additional sliced basil

Serve with: Angel hair whole wheat pasta or brown rice

Preparation

1. Cut eggplant, zucchini and peppers into 1-in. pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 Tbsp oil, garlic, oregano, salt and pepper. Toss until well mixed.

2. Cover and cook on low 6 to 8 hours or on high 4 to 5 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil and vinegar.

3. Sprinkle with additional sliced basil, if using. Serve over angel hair whole wheat pasta or brown rice.

241 Calories Per Serving

RECIPE OF THE DAY! ITALIAN BEEF STUFFED PEPPERS WITH ORZO

Put a spin on hamburger beef with this exciting ITALIAN BEEF STUFFED PEPPERS WITH ORZO Recipe. It will delight your taste buds with so much flavor.. ENJOY!


Makes 4 servings
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients

4 large bell peppers, halved lengthwise through stem, seeded

Nonstick spray

1/2 cup orzo pasta

8 oz lean ground beef

1 cup chopped onion

2 tsp each fennel seeds and oregano

1 can (14.5 oz) diced tomatoes with garlic

1/2 cup diced part-skim mozzarella
Garnish: chopped basil (optional)

Preparation

1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.

2. Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.

3. Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.

4. While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.

5. Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.

328 Calories Per Serving

RECIPE OF THE DAY! WHITE BARBECUE SAUCE GRILLED CHICKEN

A moist and juicy summertime dish.Prepare this dish for your friends and family am sure they will enjoy it. This recipe is great for those of you who can eat chicken. ENJOY!

Active Time: 15 minutes
Total Time: 1 hour 15 minutes

Makes 8 Servings

Ingredients

1 1/2 cups fat-free or light mayonnaise

1 Tbsp grated lemon zest

1/4 cup each lemon juice and water

2 Tbsp chopped fresh oregano leaves

2 Tbsp white-wine Worcestershire sauce

1 Tbsp each coarse black pepper and yellow mustard

3 large cloves garlic, crushed through a press

2 tsp each sugar and prepared horseradish

5 lb chicken parts (wings, drumsticks, thighs and quartered breasts)

Preparation

1. White Barbecue Sauce: Whisk together ingredients in a medium bowl. Place chicken in a 2-gallon ziptop bag; add 1/2 cup sauce, seal bag and toss to coat. Marinate chicken in refrigerator up to 2 days. Refrigerate remaining sauce.

2. Heat oven to 375°F. Line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once.

3. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with 1/2 cup of the reserved sauce, until cooked through, about 15 minutes.

4. Transfer to a platter; serve with remaining sauce.

359 Calories Per Serving

RECIPE OF THE DAY! BEAN AND TOMATO SALAD WITH SEAFOOD KABOOS

This is a full meal sides and all and so low in calories. Summer time, is a great time for outdoor grilling to help keep the heat out of your kitchen. This is a great dish and am sure you and your family will love it. ENJOY!


Makes 4 servings

Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

Marinade/Dressing

1/4 cup olive oil

2 tsp freshly grated lemon peel

1/4 cup fresh lemon juice

3/4 tsp salt

1/2 tsp freshly ground pepper

1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped

1 Tbsp chopped fresh sage leaves or 1 tsp dried

2 tsp chopped fresh thyme leaves or 1 tsp dried

1 tsp chopped fresh rosemary leaves or 1/2 tsp dried

16 large peeled and deveined shrimp (about 8 oz)

8-oz 1-in.-thick swordfish steak, cut in 16 chunks

16 small white mushrooms

Salad
1 can (19 oz) cannellini beans, rinsed

1 large beefsteak tomato, coarsely chopped

1/2 cup chopped parsley

1/2 cup red onion

Preparation

1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.

3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.

4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.

385 Calories Per Serving

RECIPE OF THE DAY! FISH CAKES WITH SWEET & SOUR SAUCE

I use the following fish in this recipe because it's the flakiest fish and has a great flavor and taste. Look at the ingredients part of this recipe for the ones I recommend.Fish cakes give me the feeling of being at a New England seaport. ENJOY!

Makes 12 fish cakes

Active Time: 20 minutes
Total Time: 25 minutes

Ingredients

Sweet and Sour Sauce

4 Tbsp lime juice

1 Tbsp each light soy sauce and sugar

1/4 tsp red pepper flakes


Fish cakes

1/2 medium bell pepper

1/3 cup packed fresh cilantro

1 clove garlic

1 slice (1/2 in. think) fresh ginger

2 tsp each grated lime zest and sugar

1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks

1 Tbsp vegetable oil

Preparation

1. Sauce: Stir all ingredients in a small bowl until well blended.

2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)

4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

304 Calories Per Serving

RECIPE OF THE DAY! MANGO THAI CHICKEN LETTUCE CUPS

For those of you who can eat chicken. This is a recipe that I used to love to eat before my Lap Band.(I'm one of those that can not eat chicken) This juicy and tender Thai dish is full of robust flavors, and low in calories. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

1 mango, peeled and cut into 1/2-in. chunks

1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce

1 lb skinless, boneless chicken thighs, cubed

1 head of iceberg lettuce

Preparation

1. Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.

2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until browned.

3. Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve over lettuce leaves or over rice sprinkled with chopped cilantro if desired.

228 Calories Per Serving

INCHES LOST - WHOO WHOO!

This morning I got up and I decided to take on of my nemeses, the measuring tape. I call it my nemesis, because we have been at war for so long, and up till now, it has always won. So I decided to challenge it today.

We both stood in front of the mirror, the measuring tape and I, and for the first time in years it was I who was the kryptonite! Wrapping my nemesis around various parts of my body, this is what I found. the "girls", previously 44DDD are now 40D!!!!!!!!! My waist is now 36" - down from 46"; hips are now 42" - down from 48"; thighs are now 24" - down from 32"; upper arms (or, as I call them, Turkey Wings") are now 13" - down from 18"; Neck size is now 13" - down from 17".

These are great numbers for me, and it was wonderful to know that I am finally able to win this Battle of the Bulge. So after this, my measuring tape is no longer my nemesis - my nemesis has been vanquished!

This is what I did to keep everything from sagging after loosing so much weight. I EXERCISED! I bought an exercise stool years ago, called "Red", but I stopped using it. I started using it again after the lap band on a daily basis - it is great for the waist. I bought an inexpensive resistance band and used it for my legs and arms.

I walk 3 miles every day (wearing my new pedometer!). The pedometer is a great walking companion because it measures steps, distance and calories burned. The walking is great cardiovascular exercise, and is good for the hips and thighs.

So I have reached another new level on my journey - INCHES LOST!

RECIPE OF THE DAY! ITALIAN TURKEY SAUSAGE & PEPPERS

This take on Sweet Italian Sausage & Peppers substitutes turkey or chicken for pork sausage. You will get the same favors and taste with less calories..ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

3 peppers, cored and cut in 1/2-in.-wide strips

2 medium red onions, cut in 1/2-in. wedges

1/4 cup balsamic vinaigrette dressing

1 lb fresh Italian chicken or turkey sausage, cut in 2-in. pieces

1 Tbsp olive oil

1/2 tsp dried oregano

1/2 cup shredded mozzarella cheese

Preparation

1. Heat oven to 500°F. Line 2 rimmed baking sheets with nonstick foil.

2. Spread peppers and onions on 1 of the baking sheets; drizzle with 3 Tbsp vinaigrette and toss to coat. Place sausage on the other sheet, drizzle with remaining vinaigrette and toss to coat.

3. Roast 10 minutes or until sausage is cooked through.

4. Remove sheets from oven. Toss peppers and onions and return to oven on 1 of the sheets;

5. Roast 5 minutes or until vegetables are tender and slightly charred.

6. Place on plate and you are ready to eat! BON APPETITE!


Related Recipes: Sandwiches/Wraps, Chicken, Turkey, Vegetables, Roast, American, Italian, Fall, Spring, Summer, Winter

384 Calories Per Serving

RECIPE OF THE DAY! RED WHITE AND BLUE Mixed Berry Parfaits

Enjoy your 4th of July! Whit this colorful Independence Day Parfaits...

Active Time: 15 minutes
Total Time: 4 hours

Makes 5 parfaits

Ingredients

1 box (3 oz) wild strawberry gelatin

1 cup each strawberries, blueberries and raspberries

5 cups Jell-O vanilla pudding -sugar free

Preparation

Planning Tip: Can be made through Step 4 up to 2 days ahead.

1. You'll need five 10-oz glass or plastic glasses.

2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.

3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.

5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

207 Calories Per Serving

HAPPY 4TH OF JULY TO ALL!

This is my first 4th of July, with my new look 93 pounds new. I have been active the whole month of June with all the warm weather we have had here in New York.

I got my fill yesterday and am back on track am tight enough again. Now feeling full once again, yeaa.. There was no way I was going into the 4th of July with not having my band tight, I have worked to heard to lose this weight..

So now I can go into INDEPENDENCE DAY Feeling great and ready for the rest of my summer actives. This weekend we are going boating to see the fireworks on the Hudson River and what ever els comes up with my friends and family for this weekend. There is know stoping me now so look out New York City here I come!