my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Saturday, June 25, 2016

Birda Mae's Recipe Corner: Potato-Spinach Casserole


Ingredients

  • 1 onion, chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon
  • Pinch of Cayenne
  • 2 large Yukon Gold potatoes peeled and thinly sliced
  • 1 10 oz. Package spinach, thawed and squeezed dry
  • 1/4 cup shredded reduced fat  Monterey Jack
  • 2/3 cup reduced sodium vegetable broth
  1. Preheat oven to 375o F. Spray 8-inch square baking dish with nonstick spray.
  2. Spray large nonstick skillet with nonstick spray over medium heat . Add onion and garlic; cook,stirring, until onion is softened,
  3. About 5 minutes . Add jalepeno,salt ,black pepper, and cayenne; cook stirring constantly, until fragrant , about 30 seconds.
  4. Spread half of potatoes in prepared baking dish.Top with half of onion mixture, the Monterey Jack. Cover with remaining potatoes and onion mixture.  With wide spatula ,gently press down; pour broth over top.
Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned  and potatoes are tender , about 15 minutes longer.

Variations:

  • I omit the salt because I am trying to lower blood pressure
  • I omitted the jalapeƱo ,my kids won't eat it
  • I use fresh spinach just because
  • I use regular cheese so I'm sure fat content changed
  • I used no salt added Chicken Broth so the sodium for us would be lower
Nutritional Information
153 Calories
2 grams fat
338 mg Sodium

Friday, June 17, 2016

Birds Mae's Recipe Corner :Cheesy Vegetable Frittata

2 tablespoons unsalted butter or margarine
1 cup sliced mushrooms
1 small  garlic clove minced
1 small zucchini, cut 1/4 inch-thick slices
8 large eggs
1/2 cup milk
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 dash hot pepper sauce
1 cup cubed low sodium cheese
1 medium tomato diced
2 tablespoons chopped parsley

Heat oven to 350o F. In 10inch oven proof skillet, melt butter;saute mushrooms, garlic, and zucchini. Meanwhile, in mixing bowl,beat eggs,milk oregano, pepper sauce.Pour mixture over vegetables in skillet. Cover and cook,without stirring, until edges are set , about 1 to 2 minutes. Gently lift cooked portion with spatula to allow uncooked portion to flow to bottom . When eggs are lightly browned on bottom, sprinkle top with cheese , tomato,and parsley. Bake about 5 minutes, or until cheese is melted and eggs cooked through. Cut into wedges and serve immediately.

Nutrition information:
253 calories
19 g fat
5 g carbohydrate
246 mg sodium

Variations:
I used grape seed oil to saute veggies
I used regular cheese
I omitted pepper sauce
The kids loved this I was looking for a way to include more veggies so this may be in the permanent menu!
Note: I am not sure how much sodium or fact once I changed the cheese and butter but if you follow the recipe exactly then the info still applies.
This recipe is from the Essence Brings You Great Cookbook by Jonell Nash

Friday, June 10, 2016

My cookbook addiction

Hello my name is Cheryl and I'm addicted to really ,practical cookbooks! Yes I just posted on another Weight Watchers cookbook. I have no interest in the point system none whatsoever. This little factoid is how you know I just love buying, collecting and maintaining an extensive cook book collection. I only paid the $2.00 plus shipping and handling and got a real bargain! This is organized more like a traditional cookbook  soup and starters,breakfast and brunch,poultry,yeast breads,quick breads etc...I was a little disappointed with the slow cooker section.I use my slow cooker every week and was hoping for a little more to choose from. I am very pleased with vegetarian main dishes.We are not vegetarian or vegan just a busy Mama/college student trying to get my growing kids to eat more vegetables. I wish I had started with this and the One pot cookbook back in 2012 when I had the health scare this would have made eating healthy a whole lot simpler. I will be looking over both so I can plan menus. Planning menus based on my budget and/or what's on sale saves a lot of money. Well too be continued....

Wednesday, June 8, 2016


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I just got this bad boy in the mail,like many people trying to look for healthier alternatives without spending all of my free time in the kitchen. I thought this was just slow cooker,casserole and skillet. So imagine my surprise when I am flipping through and see the roasting pan,skillet etc...I am already eyeing the Coconut curry chicken and rice casserole since its 10 grams of fat,533mg sodium and something my Kidd are familiar with.If it just had prep and cooking times this would be perfect I know its hot but I still may cook the double mushroom soup in the slow cooker,and the decadent Chocolate dessert waffles sound delicious. To be honest I am not following thepoints plus system but for those of you who are I think this a nice edition to healthy cooking repertoire.Mmm Feta-topped pasta,tomato& pea salad,may have to try first.There are 300 hundred recipes breakfast, lunch and dinner the problem is where do I begin?

yum

yum

About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, ....you get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.