A Cookout to Welcome Aunts Owney and Debbie

Another successfull cookout came to a close on Saturday night.  Chris's Aunts Owney and Debbie came in town from Tennessee so, of course, we had to get together to celebrate.  

Everyone contributed a dish and all the items to die for!  Dad smoked two HUGE Boston Butts on the Big Green Egg, my Mother-in-law Les brought her world famous spicy corn dip, fresh veggies and dip, Jim brought the BBQ beans and I had Mojo-marinated grilled veggies, grilled corn on the cob, Eating Well Creamy Red Potato Salad and Malibu Rum cakes (recipes to follow) and ice cream.

Here's Dad cutting up the Boston Butts he smoked on the Big Green Egg.

I LIKE BIG BUTTS and I cannot lie.

Oh baby was it GOOD.

Mom and (my sis-in-law) Kathryn.

Jim!

Beer, Grilled Corn and Mojo Marinated-Grilled Veggies.

Doesn't get much better than that!

Vanilla Rum Cake.

To the left a tub of delicious BBQ Baked beans from a local restaurant called Crackers BBQ as well as Leslie's veggies and dip.

To the left in the light blue is Matt, Kathryn's other half.
(And Chris peeking in the middle there.)

Hi Paul! (My father-in-law)

Hubby gets his close-up

 My Mom-in-law Les!

Aunt Owney (one of the guests of honor)

Both she and Debbie are Leslie's sisters.

 

Aunt Debbie (other guest of honor)

(Having a great time blowing all my lit candles out as I went behind her and relit them. 

Only to find them later blown out again.

She likes to keep me busy)

Everyone seems to be enjoying themselves. Even Baby Girl! (Sorry no close-ups of her....

I'm still a bit nervous to post photos of my little one on the internet.)

The end to another successful cookout.

Smooches!

Giveaway!

Go to Chocolate Covered Katie for a chance to win the following!
One big jar of Artisana Organic Coconut Oil, One big jar of Artisana Organic Coconut Butter, and one small jar of Artisana Organic Cacao Bliss

Mediterranean Tuna Flatbread Sandwich

I am so ready for the long weekend!  End of month is always the busiest time for me at work so I'm running on fumes as far as energy goes.  On top of that, for some reason I haven't been sleeping well.  Hopefully that passes soon.

Last night I enjoyed a much needed pedicure after work and when I pulled in the driveway I eyed the fresh herbs in my garden.  They were begging for me to pick a few.

The past few days I have been thinking about this cafe across from the old building I worked in called the Lunch Table Cafe.  It is run by a Greek man and his parents who make the most amazing pita/tuna/hummus/feta sandwiches.  Man that is a good sandwich.  Alas, I know the calorie content has to be through the roof so last night I decided to recreate it with a few fresh, light twists (and my fresh herbs).

First I omitted the mayonnaise and replaced it with a high protein nonfat Greek yogurt.  Then I broke down the hummus into components and added the main elements.  Chickpeas, tahini, extra-virgin olive oil, salt and pepper, some Greek seasoning, fresh herbs.  I didn't add any lemon but I felt the dill gave it that bit of kick I was looking for. 

Mediterranean Tuna Flatbread Sandwich

Printable Recipe

Serves 5

** 5 WW pts

Ingredients

5 wheat flat breads, I used Flat Out 100 calorie

Salad:

1 14 oz can of quartered artichokes, drained

1 6.4 oz pouch of chunk light tuna in water, I used Star-Kist

1 15.5 oz can of chickpeas, rinsed and drained

5 Campari or plum tomatoes seeded and chopped

2 ribs of celery, diced

1/4 cup diced red onion

Handful fresh herbs, chopped

Lots of fresh ground pepper

Kosher salt, to taste

Dressing:

1 6 oz container of non fat Greek Yogurt

1 tsp Extra-virgin olive oil

1/2 Tbsp Tahini

1/4 tsp Greek seasoning

1/4 tsp minced garlic

Directions

1. Toss the salad ingredients together gently; artichokes through salt and pepper.

2. Whisk the dressing ingredients together in a small bowl.

3. Pour the dressing over the salad mixture.

4. Top each of the flatbreads evenly with 1/5 of the salad mixture.

Dijon Curry Grilled Chicken Legs

It’s the Thursday before a long weekend and I can’t wait to have an extra day. We are staying in town this weekend and having a big family cookout on Saturday as my husband Chris has two aunts coming in town from Tennessee to see the baby.

Since Chris and I have small families we tend to gather both my parents and his together along with Chris’s sister Kathryn and our friend Jim. My dad is going to smoke two Boston Butts on the Big Green Egg and I’m thinking Eating Well potato salad, grilled corn and veggie kebabs so far. Not sure what to do about dessert yet. Decisions, decisions. 

As for these delicious grilled chicken legs? Read on…

Is there one versatile recipe you tend to use over and over? A few years ago I had found this simple mixture of ¼ cup each honey and Dijon mustard (I always use coarse ground Grey Poupon) plus 1 Tbsp curry powder, 2 Tbsp soy sauce and a dash of Cayenne pepper on Closet Cooking. It’s so versatile I have used it on chicken, pork, steak and salmon. I have resisted the urge to add a dash of this or that because it’s just a perfect recipe as is.  Thanks again to Kevin.

Since we got the new grill I decided to try it out on some skinless chicken legs. I simply added the mix to a baggie and marinated four legs over night. The results on the grill were spectacular as usual. You will love this sweet/salty/spicy mixture on anything. Next up I will try it on some pressed light tofu!

Summer-Berry Salad with Hand Picked Fresh Mint

I confess I love the warm weather.  I'm a Northeastern native (Massachusetts) but Florida has definitely become my home.  I miss the fall up north but the fact that summer seems to last and last down here is what is so amazing.  This summer berry salad incorporates everything I love about it getting warmer; grilling every day, fresh berries, an herb garden bursting with fresh, fragrant mint.  Add a crisp, cool glass of white wine and there isn't much that could make me happier.

In the  interest of making this salad lighter I decided to forgo cheese and/or nuts but the addition of some creamy goat cheese, feta, walnuts or pecans would be divine.

Summer-Berry Salad with Hand Picked Fresh Mint

Serves 1 (But can easily be multiplied to make plenty more.)

Printable Recipe

*4.5 WW Pts

Ingredients

1 small (4 oz) grilled chicken breast, sliced (I used Springer Mountain Farms Organic)
3/4 cup chopped mixed berries of choice (I used organic blueberries and strawberries) 
1/8 cup thin red onion slices
2 cups fresh organic spinach
1/4 cup chopped fresh mint
2 Tbsp Annie's Naturals "Lite" Raspberry Vinaigrette or other fruity dressing

Directions

1. Layer spinach, onion, berries, chicken and mint on a small salad plate.

2. Top with Raspberry Vinaigrette

Pumpkin Vanilla Oatmeal

Here is the recipe I was telling you about from my previous post.  If you love pumpkin you will love this breakfast!

Pumpkin Vanilla Oatmeal

Printable Recipe

Serves 1

*3 WW Pts

Ingredients

1/2 cup cooked rolled oats

1/3 cup French vanilla yogurt, I used Stonyfield Organic

2 Tbsp Pumpkin Butter

1 packet Stevia, I used Truvia

Sprinkle of cinnamon

Directions

1. Layer oats, yogurt, cinnamon, Truvia and pumpkin butter.

2. Swirl to mix.

Food Find! Grandma Hoerner's All Natural Pumpkin Butter

Monday came to a close after my daughter's uneventful ENT checkup. I got home early and took her and my two Labradors for a nice long walk.

I started this morning off right with coffee in my new mug along with a little oatmeal and Pumpkin Butter. (Recipe in next post).

 I'll admit...I bought a jar of Grandma Hoerner's All Natural Pumpkin Butter last fall and have just broken into it and I can't believe I waited for so long. It brought memories of my favorite season, fall, rushing back. Pumpkins and turkeys and cranberries, oh my!

For all you weight watchers out there, two tablespoons is 1 point. 
Per Tablespoon
Cals: 25
Fat: 0
Fiber: 0

Here is the description from the website.

"Grandma Hoerner’s unique Pumpkin Butter was created by combining fresh orange zest, citrus juices, spices, and pumpkin. The result is a beautiful product with a unique flavor twist. Great right out of the jar, simply delicious on toast, muffins, scones, and quick breads. Fabulous in recipes. For a quick dessert, layer in parfait glasses with whipped cream and top with ginger snaps.


A healthy alternative to butter or cream cheese
All Natural
No Preservatives
Naturally Fat Free


All Natural Ingredients: Pumpkin, Sugar, Brown Sugar, Water, Orange Peel, Lemon Juice, Spices, Orange Juice Concentrate, Xantham Gum, Citric Acid."

Here are some of the ideas I found on chow hound for "What to do with Pumpkin Butter" and a few of my own thrown in.

Mix in to oatmeal.
Mix 2 Tbsp with 2 Tbsp of your favorite nut butter and spread on an apple or whatever.
Mix it with cream cheese for a pumpkin cream cheese spread.
Use in place of oil in recipes.
Mix with Fage or other yogurt.
Toast brioche with Roasted peppers, grilled eggplant, pumpkin butter feta, and optional avocado, greens.
Fettuccine tossed with pumpkin butter and cream, pine nuts, sundried tomato, spinach.
Baked into a sheet of phyllo with 1 apple, shredded.

While looking for other ideas I found the Pioneer Woman's recipe for Pumpkin Butter and it's very healthy.  I might add some Stevia instead of sugar but what a great recipe!

Spicy Broccoli Salad

It's a new week and it sure is warm here in Jacksonville.  Yesterday turned out to be a nice day.  I got my food shopping done in the morning and went shopping with my mom in the afternoon.  We hit World Market they have these great ceramic non-paper coffee cups. They are dishwasher safe and have a silicone lid and sleeve; great at breakfast and to take along to work!  They also have really cute patterns at the store.  I bought one and used it this morning and loved it so much I'm going to get a whole set and send some of my old coffee mugs to the Goodwill.

Do you drink coffee? Do you like it hot or cold? What brand do you like? I love trying different brands. I usually drink organic but this week I was going back to my Northern roots. Dunkin' Donuts Cinnamon Spice Coffee.

Today I am taking half day from work to bring my little one to the ENT.  She had tubes put in last year and hasn't had any more ear issues so this is just a follow up appointment.

I also have a new salad for you.  I'm all about cool summer salads with spicy dressing.  It's weird I would want anything spicy with it being so hot but it really is a great combo.  You must try!

This Spicy Broccoli Salad I found is fresh, delicious and light.  I made a few alterations that, if I do say so, rock. 

I didn't steam the broccoli like the original recipe called for as I like mine extra crunchy. If you just can't do it raw then throw it in the steamer for a few minutes and then dip it in a bowl of ice water to stop the cooking.

Spicy Broccoli Salad

Altered from Eating Well Magazine

5 servings
Printable Recipe

(Calculated as 1 pt on WW)

Ingredients

Salad:
12 ounces broccoli florets (I used the precut 12 ounce package)
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped

Dressing:
3 Tbsp rice-wine vinegar, or distilled white vinegar
1 Tbsp extra-virgin olive oil
2 tsp honey
1 tsp crushed red pepper
1 tsp minced garlic
1 tsp coarse ground mustard
Salt, to taste


Directions

1. Toss the broccoli and peppers in a large bowl.

2. Whisk the dressing together in a separate small bowl.

3. Pour the dressing over the broccoli mix and stir well to combine.

Nutrition care of Eating Well Magazine


"Per serving : 109 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 5 g Protein; 5 g Fiber; 264 mg Sodium; 569 mg Potassium"

Already a Successful Weekend

Friday night was date night and what a great time! 

First we hit the Cheesecake Factory.  I'll admit, secretly I wasn't expecting much.  It's a large chain and their menu is like a book. I always wonder, if there are that many items and no real specialty, how it's possible to make anything well or if it's more of making a lot of items ok.  

I wanted something really light so I chose the Weight Management Spicy Chicken Salad at the suggestion of our cute, perky, blonde waitress.  When it came out I was pleasantly surprised...they did this really well!  I ordered it without rice and dressing on the side and it came out perfectly.  The grilled chicken was tender, it had tons of fresh spring mix, cilantro, grilled corn and black beans on top and the home made dressing was spicy/smoky with Chipotle chili flavor.  My only regret is I didn't get a photo.  Chris got the Cuban sandwich and was very happy with it as well.  Or at least I think he was as he polished the whole thing off! 

After that we hit Whiskey River, a new bar right near the Cheesecake Factory.  At first glance it was busy, live music outside on the patio and happy patrons.  We walked inside and wow!  Quite a place!  (The hubby perked right up, he he).  The wait staff was of all the same demographic, young, very cute girls and, shall we say, very, ahem, well endowed.  They were fun and attentive though so I got us drinks and we checked out the rest of the place.

There were several various bars and behind one was a mechanical bull.  This provided us quite a bit of amusement as a line of girls on various girls nights out were lined up to tip a Willie Nelson look alike (who operates the bull joystick controls) and hop on.  With one flick of the wrist the ladies would go flying.  After a few cocktails this is really entertaining.  We lasted just long enough to see the bar go from restaurant with bar food to full on nightclub when a large retractable wall was removed to reveal a beer girl on a raised platform and a dance floor beyond.  At this point we decided to head out.  I had yoga in the morning after all and downward facing dog with the room spinning from a hangover is not fun.

Saturday morning rolled around and I was off to yoga and to pick up our little one from Nana and Papa's.    We reconvened at the house and walked out to the boat for a little relaxation.

I brought my new book of salsas that my mom brought me back from her trip to Sedona, AZ.

Great reading.  Thanks mom!

Ahhh...relaxing

We came back in around four and then last night was cookout night!  Our best friends Justine and Kerry were coming over with their son Carson for burgers and Justine provided the best potato salad ever (info to follow below).

While we were waiting I had a glass of my favorite Steele Chardonnay and took a few photos.  I love this photo of the two of us from our first trip to the Keys.  We usually go to Islamorada over Memorial Day weekend but since Chris just went back to work fairly recently we are waiting till next year to head down.  Sigh. Meeeeemories......

Burgers all ready to go!

I had my usual grilled veggies as well.

And now for the potato salad!

Creamy Red Potato Salad

from Eating Well

Ingredient List from Eating Well Website

3 pounds red potatoes, scrubbed and cut into 1-inch pieces

1 teaspoon salt

1 tablespoon cider vinegar

Freshly ground pepper, to taste

1/2 cup nonfat plain yogurt

1/4 cup reduced-fat mayonnaise

2 tablespoons Dijon mustard

2/3 cup chopped celery

1/2 cup chopped scallions

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill

For Directions and Nutrition Information go to Eating Well website.
 
I hope you all are having a great weekend.  Happy Sunday!

Breakfast Salad

Sorry for the short posts recently.  I've been out of it that past few days!  Since the fish fry I went to on Saturday I have been under the weather.  I finally went to the doctor on Wednesday and she said I had caught a virus so to just eat bland foods and stay hydrated.  I feel much better today and on the plus side I lost over 2 pounds which would have taken me about two months on weight watchers so I'm ahead of the game.  Woohoo! 

I started out the day with about 20 minutes of P90X Core and a breakfast of probiotic yogurt along with this breakfast salad and will follow that up with 40 minutes of fitness yoga at lunch.  After work I think hubby and I are heading out to dinner since Nana and Papa (my parents) are watching our little one.  We have a fairly new shopping center nearby called the St. Johns Town Center.  This is where the Bite Club event was at the Grape a few weeks ago.  There are tons of great restaurants and shops.  I can't wait!

I'm so glad it's the weekend as things have been really crazy at work.  A new department has been created so I have a new supervisor, a new seat location and a new team.  A lot of changes but so far so good.  Plans for my weekend?  Saturday will be 90 minutes of power yoga and after that who knows?

Do you have any great plans for the weekend?
_______________________________
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Now for the salad.

Cilantro.  Do you love it or hate it? 

I loooooove it.  But the funny thing is I used to really dislike it.  This is the one ingredient that really made me realize that tastes can change.

Since I haven't been eating a lot of veggies this week I had tons of unused fresh cilantro and salsa.  A while ago I created this breakfast salad over an egg white and cheese omelet and thought now would be a great time to make it. Perfection!

It is even great for dinner! 

Breakfast Salad

Serves 1

Printable Recipe

*2 WW Pts

Ingredients

1/3 cup egg whites, beaten

1 slice 2% American cheese

Tony Chachere's seasoning, or seasoning of choice

1/4 cup grilled onion-corn and black bean salsa, or salsa of choice

1/2 cup fresh cilantro

Directions

1. Spray a small skillet with cooking spray and heat over medium high heat.

2. Pour the egg whites into the skillet and season with Cajun seasoning.  Once the center begins to firm and you can slide your spatula under the edge flip the eggs once and top with cheese.  Cook until that side is set and cheese begins to melt.  Fold eggs in half and slide onto a plate.

3. Top omelet with salsa and cilantro. 

Maple Tahini Fu Wraps

Morning all.  Remember those tofu sticks I made yesterday?  Here is the wrap I came up with using some of them.  It's got a little sweetness from fresh mango, a little spice from jalapeno and some saltiness from the tahini.  The Annie's dressing pulls the whole thing together.  For the sake of making it lighter I only used a teaspoon of dressing but feel free to use more as it's delicious! 

 Open faced to show you all the goodies inside.

Maple Tahini Fu Wraps

Serves 1

Printable Recipe

*4 WW Pts

Ingredients


1 whole wheat tortilla, I use La Tortilla Factory, Multigrain Soft Wrap with 12 grams of fiber!
3 Maple Marinated Fu Sticks (I used light, firm organic tofu)
4 sugar snap peas
1/2 green onion, sliced thinly
1/4 small jalapeno, sliced thinly
1/4 champagne (or other small) mango, seeded, peeled and sliced thinly
1 tsp Annie's Naturals Organic Goddess Dressing (or other dressing of choice)
Sprinkle of toasted sesame seeds
Salt and Pepper, to taste


Directions


1. Lay out the tortilla wrap and place the tofu sticks on top.


2. Top the tofu sticks with the peas, green onion, jalapeno and mango.


3. Pour the dressing over evenly.


4. Finish with a sprinkling of toasted sesame seeds.


5. Roll wrap closed and enjoy with a fresh salad.

Maple Glazed Fu

Two great things.

1) I got my handy dandy "fu" press and I love it.  So much easier and takes up a lot less space than stacking two plates with Jack Welch's book "Straight from the Gut" on top as a weight. 

2) Cara's Cravings Blog supplied me with this most excellent tofu recipe. 
Sesame Maple Ginger Tofu.  Thanks Cara!

Apparently my recipe reading skills are a little rusty.  Only after I had marinated the tofu overnight did I realize it was simply supposed to be added to the tofu towards the end of baking.  I can officially say that even with my screw up the recipe still rocked.  I love the combination of flavors and you apparently can't mess it up by marinating it too long.  I think I might try some in a tofu wrap....I'll dig around and see what I have at the house that would go well.  To be continued......

Cara's Sesame Maple Ginger Tofu turned Maple Marinated Fu (oops) Sticks

Serves 4

Ingredients

1 recipe Cara's Sesame Maple Ginger Tofu

Directions

1. Press the tofu overnight.

2. Marinate the tofu overnight.

3. Cut into sticks. 

4. Bake at 475 for 25 to 30 minutes turning half way through.

Breakfast

Remember the Grains of Paradise style apple spinach smoothie I made for breakfast?  I tried it this time with an orange and it was really good. 

Orange Almond Smoothie

Serves 1 to 2
Printable recipe

2 WW points per entire smoothie

Organic Ingredients

1 carrot, chopped

1 rib celery, chopped

1 handful baby spinach

1 handful kale, chopped

1 orange, peeled and chopped

1 cup unsweetened almond milk (the vanilla goes nicely with this)

2 packets Stevia

1/3 cup filtered water

Directions

1. Blend all ingredients until smooth.

To round this breakfast out, for some added protein, I added a hard boiled egg white with a teensy bit of yolk left for taste and a sprinkling of Tony Chachere's Cajun seasoning. 

Balsamic Roasted Eggplant Parmesan

Happy Monday to all! I had quite a busy weekend. Saturday I had my usual power yoga class and after that I ran home to make up a pasta salad (recipe to follow) and head to a fish fry/cookout at a home on the river. The weather was gorgeous, sunny and warm with a light breeze, and the food was excellent. I only wish I got some pictures but I’m so afraid to take my Canon anywhere after I accidentally hit it and it had to be fixed.

On the way home from the cookout we passed a small farm. Out front was a produce stand so of course I had to pull in. One of the items I bought was a basket of gorgeous, deep purple, banana shaped eggplants. When I got home I was trying to figure out what the heck to do with them. I was going to grill them but I had bought so many other veggies I wanted to grill and then it came to me....Eggplant Parm! I have never made it before and I was sure I could make it a little lighter. My version is roasted in a balsamic glaze then topped with a red sauce, part skim mozzarella and real Asiago cheese. What a great blend of flavors! Served over fresh spinach it almost made a sort of eggplant parm salad.

Balsamic Roasted Eggplant Parmesan

Serves 5

Printable Recipe

3 delicious WW points per serving

Ingredients

5 banana shaped eggplants (just over 1 lb), washed, ends cut and sliced lengthwise
Cooking spray
Salt and pepper, to taste
2 Tbsp balsamic vinegar
2 Tbsp fresh oregano, chopped
1 tsp extra virgin olive oil
1 tsp local honey
1 tsp minced garlic
1 tsp coarse ground mustard 
1 1/2 cup fresh or jarred pasta sauce
1/4 cup Italian breadcrumb
1 cup part skim shredded mozzarella cheese
1 Tbsp Asiago or Parmesan cheese

Directions

1. Preheat the oven to 400 degrees.

2. Spray a small baking pan with cooking spray and lay the eggplants, cut side down inside.
 Sprinkle with salt and pepper.

3. Mix the balsamic through the balsamic through mustard in a small bowl and pour evenly over the eggplant.  Turn each to coat evenly.

4. Bake for 30 minutes, turning half way through.

5. Remove pan from oven and on top of eggplant evenly layer the pasta sauce, breadcrumb, mozzarella and Asiago.

6. Bake an additional 10 minutes.  Enjoy!