Wednesday, May 22, 2013

Did you get your greens today? Roasted Spinach Chips and Roasted Collard Greens Chips




Roasted Collard Green Chips


Roasted Spinach Chips

So today, I decided to try a few new different greens, made into crispy thin chip things.
The Collard Greens were crunchy and okay, You still can taste the little bitter of the greens.
The Spinach Chips were the best. They were crunchy and had a milder taste.

They actually can satisfy that crunchy, salty need in your diet. Along with that you get some great nutrients.


Roasted Spinach Chips and Roasted Collard Chips

Ingredients:

1 cup of which ever greens you would like.

2 tbs of olive oil

sea salt

Instructions:

1) Toss greens in a bowl with olive oil and a small amount of sea salt.

2) Put on a tray covered with parchment paper.

3) 350 for about 10 minutes. Keep an eye on them once they start turning dark they are almost finished.

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I am almost sure you could put them up, but we eat them all up. I actually will be making the spinach more often. I am wondering how it would taste on a salad.

I also share these with my kids. They are kinda funny tasting at the beginning, but it gets to be a bit addictive.

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This weekend is Memorial Weekend.. For all my new friends, family and friends, be safe and have a great time.

Get out there and make it yours..try something new!

Tuesday, May 7, 2013

Sausage, Egg and Cheese Stuffed Breakfast Sliders (wwpp-7 points a piece)



Okay another take on the Stuffed Sliders. We were wanting breakfast today. So we made these, the Sausage, Egg and Cheese Stuffed Sliders. Of course you could fill them with anything you want and they will turn out great. They also heat back up real well, or like my family they eat anything cold.

I calculated for the weight watcher points and they come up a little high at 7 points a piece. I found that if I flattened the biscuits and stretched them to about 5" circles and then put the filling. I found one to be satisfying. But I must tell you these are addictive and you want to grab more. The actual biscuit is 5 points to start with. I know you could fill these with veggies and a little egg beaters and cheese and maybe shave a point off.

Sausage, Egg, and Cheese Stuffed Breakfast Sliders 

Ingredients:

1 (8) of Grand Biscuits ( I used Kroger Jumbo)

1/3 of a breakfast sausage (crumbled and cooked)

1/4 of a cup of shredded low fat cheese

5 eggs ( you could use egg beaters)

Instructions:

1) brown and break up sausage

2) Scramble eggs and cook in with the sausage

3) Sprinkle with cheese.

4) Spray a non-stick spray on pan.

5) Take each biscuit (starting from the center and start to flatten it with your hand) until you get about 5 inches.

6) Take about a tablespoon of mixture and put in middle of circle and draw up edges to make a ball.

7) Put seem side down on the pan
8) Do this until you are finished. Spray the top with a bit of non-stick spray.

9) Bake at 350 for about 20 minutes until brown on bottom and top.

Be sure to let cool, they are hot coming out of the oven.
To put up, (if I get to ) I put each on in a sandwich baggie and put in fridge for leftovers.
When heating up, wrap in paper towel and zap about 40 seconds and go.


These were very good and we will make them more often, take a bit of time, but it does work with the serving portion thing and keeps everyone happy.

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Kitchen Tip

When I cook breakfast sausage, I cook it all in crumbles and add minced onion. At the point when it is done, I repackage for what I need. I usually split it into 3 containers to be used later. For sausage gravy, pizza, breakfast stuffer, or something requiring sausage.

I have taken on a great many new habits to save money on my groceries, or how to expand my meals and keep them healthy. I am going to try to share them as I go along.


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Today here in Ga. it is such weird weather. Yesterday you would have thought it was winter again. Today it isn't as cold, but chilly. On the menu for dinner tonight is Chicken Alfredo and Bacon Wrapped Green Beans. The kids love those Green Beans, if you haven't tried to make them, you really should, they also are great cold too.

So my friends and family, get out there and make the day yours...Until we talk again..

Friday, May 3, 2013

Getting back to it May 3, 2013

I know I haven't been keeping up with my blog. I guess I was thinking as long as I had a recipe, I could blog. I really didn't want cooking to define who and what I was.

I have a million thoughts running through my head at one time. I guess that is why I like the blog. So I am promising to hit it up a little more.

I am doing better with my health. I gave up diet soda. Shewwww...talk about something hard to do. It has been two week and sometimes I feel I could take a shower in soda. It just made everything better. I actually think I used it as a reward for everything. I substituted soda with teas and fruit infused water. I bought a really great pitcher from amazon.com and I use it all the time. I change the fruit every 3 days and refill every day. I am hoping it will help me to feel better. I am finding that I crave carbs and sugar alot less. I am less hungry and my mind, I know this may be crazy, seems clearer.

I have also been going to a chiropractor for the last 12 weeks, and he is thinking that my right side of my pelvis was turned in and yes, they new hip was great, but the muscle imbalance wasn't addressed. Even after all the physical therapy, no one knew what to do. The pain was always so intense and no one ever gave me more than 1 week of any kinda pain killer. I guess I should be glad, because I have no dependency problems on top of it all. This week is the first actual week that I can put weight on the right hip without pain.. whooohoo... progress is coming.

The pool is up and running. Too cold to swim, but okay to walk in with my canes, and my 4 year old loves to hear me yell when he splashes me. Hopefully I will progress enough to get all this nasty weight off. I have about 75lbs to drop. Anyone want it?

Well I just dropped in to say hello.. promise to catch up more later..

So get out there and make the day yours...until later.