Posts by kristym221

Hi again!

I once had a bunch of women friends come over for a "Tea leaf and Tarot Party" where we had high tea...scones, rose petal jam, lemon curd, clotted cream, and finger sandwiches...with 3 teas: Lapsang Souchon, Earl Grey, and Shotgun. We had several decks of Taort cards and told each others fortunes, and read our tea leaves from a book of tea leaf formations and their meanings. It was really fun. I made everything homemade, and gave all a couple take away gifts: Lace Drawer Sachets and rose petal jam. They had a great time -I should do it again!

Fall screams for soup. I Heart soup too, and love creamy ones. I just made cream of mushroom using Fat Free Coffee Cream and it was great.

Saute mushrooms and onions and garlic, add a bit of parsley and a can of mushroom soup, a can of water and a can of FF cream: YUMBO.

I've always loved tuna - any way!

But this is really good:
equal amounts flaked tuna with low fat cottage cheese ( I like the chive flavor is I can find it) with lots of fresh cracked pepper. Good as sandwich filling or plain.

http://www.wholefoodsmarket.com/recipes/recip e-search.php?cx=008551912465193573474%3Ab_qvw qbssjm&cof=FORID%3A11&ie=UTF-8&q= butternut#1095

Whole Foods has hundreds of  recipes for butternut squash!

I make both yogurt and kefir using whole milk, and I use lots of these products in cooking, for example:
Leftover rice with equal amounts of either yogurt or kefir and some chopped apples baked in the oven makes a great rice pudding. I add some honey or agave for sweetener.

I also freeze some flavored with sweetened fruit puree in a long container then "scrape it with a fork" a la sorbet or Italian ice style...it is delicious as desert or throw into the blender for a cold slushie.

what's a jammy dodger sounds yummy

As for zukes, my garden gets them all at once every year, as well as green and yellow beans, for that matter.

I like to make a stewed veggie dish where I use whatever is ripe: chunks of zukes, green or yellow beans, cabbage, onions, garlic, andfresh or canned whole tomatoes with snipped oregano and thyme. Salt and pepper to taste.

I also add lentils to this and it is so delicious- both my dog and i gobble it up.

I like to make zuchini "roll-ups" too, sliced the long way into strips, I lightly steam or fry them - no oil in a skillet. Then fill with a tablespoon or two of  rice with meat, fish or cheese, place into a baking dish and top with tomato sauce or  a cheese mixture of motzarella and cheddar. Depends on my caloric intake for the day... bake at 350 for 20 minutes or you can nuke it for 2 minutes.

And...once in a blue moon I make fried zucchini as it is the ONLY way my hubby will eat it.

Oh yes, I also make terrific zuke fritatta and use the blossoms too.

I get the following "staples" every week:

Fat Free Cream & coffee, tea

Orange or cranberry juice, a couple fruits

Ezekiel Sesame Bread, oat bran pita breads 

Eggs, Lite LCow Cheese, sliced turkey breast, one GOOD cheese

Salad and colesalw "stuff" and local farmers market veggies to supplement my garden, potatoes, brown rice, soba noodles, scallions & bean sprouts, avocado, salsa

Seafood of some sort and shellfish, chicken and  ground turkey

Canned beans, tuna, broth, mandarin oranges, yogurt,butter, pickled vegies

Swiss Miss Sugar Free Cocoa does it for me. And I like pretzel sticks to fill me when I need crunch.

http://www.weightlossresources.co.uk/calories /calorie_content/french_food.htm

With rich textures and flavors—especially in desserts and sauces—these dishes are often high in fat, but are usually served in smaller portions. Lighter “Nouvelle Cuisine” options are sometimes offered.

Common Ingredients:

Lots of cheese and heavy cream sauces—bread & cheese, cheese slices, melted cheese, au gratin—it’s everywhere! Salads are often plentiful on French menus, but butter and cream are also common ingredients.

Hidden Dangers:

• Avoid creamy sauces like hollandaise, bernaise, béchamel, beurre blanc, veloutee and mornay, which are all very high in fat.
• Watch for these words:
  
  • Au Berre (with butter)
  • Au Gratin (with cheese)
  • En Croute (wrapped in pastry)
  • Graisse (fat or greased)
• French Onion Soup comes covered in bread and cheese and packs nearly 400 calories and 20 grams of fat. It’s also very high in sodium.
• Escargot is usually smothered in a garlic butter sauce. Just three ounces carries 450 calories and 25 grams of fat.
• Just 2 ounces of Goose or Duck Liver Pate has 260 calories and 20g fat.
• Roasted Duck Breast: 1,500 calories, 25g fat
• Quiche Lorraine: 817 calories
• Cassoulet: 640 calories
• Steak Frites: 1,546 calories, 66g fat
• Brandade de Morue (salt cod and potato puree): 1,316 calories, 75g fat
• Steak Bernaise: 1,744 calories, 132g fat

Healthy Finds:

• Cuisine Minceur (“cuisine of slimness”) dishes are made simply with health and nutrition in mind.
• Look for these words:
  • Au Fines Herbs (coated with herbs)
  • Au Jus (pan juices)
  • Au Natural (plainly cooked)
  • Poached
  • Rotisserie
  • En Papillote (steamed in paper envelope)
• Quenelles (steamed fish dumplings)
• Pot-Au-Feu (stewed chicken)
• Coq-Au-Vin (chicken in wine)
• Steamed Mussels
• 1 cup of Bouillabaisse (fish soup): 150 calories and less than 10g fat
• Coquilles St. Jacques: 264 calories, 12g fat
• Halibut Amandine: 383 calories
• Artichoke Vinaigrette: 230 calories, 18g fat

The Big Tip:

Asking for sauces on the side may offend the chef. It may be best to simply avoid the creamier sauces altogether.

Substitution Ideas

Try This
Skip That
Chicken Duck Poached Fruit  Chocolate Mousse
Red Wine Blush or White Wine
Ratatouille  Pate Ratatouille  French Bread
Croissants
Bordelaise Sauce Hollandaise Sauce Flambeed Cherries Crème Caramel

OK - I did good.

First a hakf cup of egg drop soup-70 calories.

Then I had steamed salmon and broccoli and some chicken on a stick( boneless skinless thigh).

For dessert I had some cherries, cucumbers, melon and a bite of apple pie.

Not too bad at all.

Last night I made seafood casserole using scallops, shrimo, and filet of sole rolled up. I sprayed my casserole dish with olive oil, layered in the seafood, and sprinkled homemade toasted wheat crumbs lightly on top with a tablespoon of melted butter mixed with the juice os a lemon. I added chopped parsley, salt, pepper, and garlic powder.

I made cole slaw with a vinegraitte and some oven baked "fries". Very low cal and tasted great.

hey meaow!

Try some drained tuna fish with plain or chive cottage cheese - I like it because of the protein and I'm not a breakfast food person. You can smear it on taost or melba if youneed more crunch.

This is good any time of day.

I have a glass tomato juice with lemon and pepper with it.

I use 4 cups Quaker Oats (not quick type) and 2 cups  chopped walnuts, pecans, and 1 cup chopped fine dates or figs mixed in a bowl with 2 tablespoons flax seed oil and 4 tablespoons Agave Nectar as sweetener.

I place the mixture onto wax paper top & bottom and press it 1/2 inch flat, then cut into bars.

I place the bars carefully with a spatula on a Silpad and bake at 200 degrees for 30 mionutes or so.

These are very low cal and healthy and really do taste good.

I make homemade dog food forJack, my Lab Retriever mix, and it is so tasty I often eat a bowl myself !

Ingredients: Brown rice with some olive oil, chopped apple, garlic, raw oats, chopped carrots, sweet potato, ground flaxseed, frozen peas, and ground turkey or buffalo meat.

I brown the meat in olive oil and add a small amount of salt. Then I add all the ingredients and enough water to cover, and simmer until rice is done...about 50 minutes, checking to see if more water is needed periodically.

It keeps in the fridge for 3-5 days.

I also make seasoned ground turkey with chpped oniopns and garlic init, shape it into logs and cook in oilive oil and water then rollup in lettuce leaves or oat bran pita bread...very tasty, too.