First Day of New Diet

So today is the first day of doing the South Beach Diet.  I'm doing good so far.  I am so not hungry, which is a first for me.  Had breakfast egg scramble with onions, garlic, tomatoes and cheese, turkey bacon and tomato juice.  For snack, had some string cheese, a few almonds and some more tomato juice.  Now I'm making Chock-Full-of-Veggies Chili from the South Beach Diet Supercharged book.  Good thing I like veggies.  Looks good to me.  What do you think?

Ingredients for chili:

Vegetables (except for tomatoes) cooking.

Everything simmering.  Smells very yummy!

Finished product served with a salad and yummy homemade Dijon lemon garlic dressing.

The kids were not at all interested in this, but that at least gives me more to freeze and fewer meals to make later!

Just to give you warning, I will not be posted this much detail every day.  It's just because we are snowed in.

Even the carport did not protect the cars from getting covered in snow.

I think I'm staying in side, cuz Baby, it's cold outside.

Stay warm and safe.

G

Charlotte's Cabbage Slaw Recipe

CHARLOTTE’S CABBAGE SLAW

Cabbage Mixture:

1-2 pkg. of prepared slaw plus ½ to 1 chopped green pepper and thin sliced green onions.  Chop or thin slice pepper and onion as desired. 

Add to prepared slaw-

Dressing:

1 cup   Olive oil

2/3 cup Sugar

½ cup Rice wine vinegar

1-2pkg. Seasoning mix from Raman Noodles

Mix well.

Crunchies:

2pgs.  Raman noodles (crushed)

3/4 c.   Almonds, sliced

½ cup Sesame seeds

Brown in small amount of oil.  This could be browned under the broiler.  Browns very quickly!

Combine three mixtures just before serving.

                                                        Charlotte McKey

Note:  I've made this changing the Cabbage mixture to 1 bag of prepared cabbage slaw and 1 bag of prepared broccoli slaw.  I've also added some chopped pecans in with the sliced almonds.   Very good...

G

Mexican Fried Okra Recipe

                     MEXICAN FRIED OKRA

2 lbs.               Okra, sliced

3/4 cup           Flour

                        Salt to taste

1 med.            Sweet Bell Pepper, minced

1 med.            Sweet onion, minced

1                      Jalapeno pepper, minced

3                      Fresh tomatoes, chopped

Roll sliced okra in flour and place in hot skillet with oil to fry.  Add salt.  Add bell pepper, onion, and Jalapeno

pepper.  Cover. Turn occasionally until almost done.  Add tomatoes just before okra is done.  Finish cooking.

                                                 Grandma Eleanor Lowe

Squash With Cheese Sauce

SQUASH WITH CHEESE SAUCE

1med              Onion, slivered, separated

½ med            Green Bell pepper, in chunks

½ med            Red Bel pepper, in chunks

1 sm.               Zucchini squash, sliced

2 sm.               Yellow summer squash, sliced

1can                Water chestnuts, slivered

2 tsp.               Garlic, minced (Gina likes lots of garlic)

! can                Mild Rol Tel Tomatoes or 1 chopped jalapeno pepper and  plain diced tomatoes.  If too hot use just the plain diced tomatoes.

½ lb.                Velveeta cheese

½ cup              Sour cream.

Sauté onion, peppers and squash and chestnuts in order given.  DO NOT OVERCOOK.  Vegetables still need to be crisp.  While squash is still crisp, add garlic, tomatoes, cheese and sour cream.  Simmer for a few minutes longer or until cheese is melted.  Watch carefully to keep from scorching.       Ruth Buckmaster

This recipe is one of Gina’s and many others’s favorite. I first ate this squash dish at a Lubby’s Cafeteria while dining with Mother.  We sat there until I had figured out what all was in it and the rest is history.

Candied Sweet Potatoes

CANDIED SWEET POTATOES

1-1/4 lb           Sweet Potatoes ( 2 or 3)

1 ½ c.              Water

½ cup              Brown Sugar

2 T.                  Cornstarch

½ cup              White Karo syrup

2 drps             Red food coloring

1/4 cup           Butter, melted

½  tsp.             Salt or to taste

Partially bake sweet potatoes in a conventionally oven for 15 to 25 minutes or microwave for about 5 minutes.. Cool.  Peel and slice and place in oiled baking dish.  In separate small container mix cornstarch  with the brown sugar.  Mix well.  Add water and syrup and food coloring and salt and melted butter. Mix well.  Pour over potatoes and bake uncovered in 350*F degree oven for 1 hour.

                                          Ruth Buckmaster

    

This recipe is one of BJ’s favorite.

Eggplant Parmesan Recipe

EGGPLANT PARMESAN

2 med.            Eggplants

2                      Eggs, slightly beaten

½ cup              Milk, add to egg

1½ cup           Shake or bake or bread crumbs of choice.

                        (May need more crumbs)

1 can               Hunt’s (no sugar added) Spaghetti sauce or you may want to make your own spaghetti sauce.  See the Sauce section.

1 cup               Parmesan cheese. shredded

1 cup               Mozzarella cheese, shredded

Peel and slice eggplant in half inch pieces, salt lightly and stack.  Then dip each slice in egg and milk mixture and then into crumbs.  Either fry in hot oil or bake in a 350* degree oven for 15 to 20 minutes until tender and brown, turning once.  Place eggplant slices into a  9x12 baking dish, alternating with the spaghetti sauce and Parmesan cheese and mozzarella cheese saving some of the mozzarella cheese for topping the last 10 minutes of baking.   Bake for 20 to 30 in a 350* degree oven.

                                                          Ruth Buckmaster

Fresh Corn Salad Recipe

FRESH CORN SALAD

4 cups             Fresh or frozen corn

1/4 cup           Vegetable oil or olive oil

1/3 cup           Cider vinegar

1½ tsp.           Lemon juice

1/4 c.               Minced fresh parsley

1 tsp.               Salt

2 tsp.               Sugar

½ tsp.              Basil

2 lg.                 Tomatoes, seeded and coarsely chopped

½ cup              Onion, chopped

½ cup              Green pepper

1/3 cup           Sweet red pepper

Cook fresh or frozen corn for 5-7 minutes or until tender.  Drain.  In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, if desired, and basil.  Add corn, tomatoes, onion and peppers to the oil mixture.  Mix well. Cover and chill for several hours or overnight.