APPLE PIE CRISP

frozen pie crust ( check labels!)
canned apple pie filling (2)
oatmeal
white flour
brown sugar
earth balance
cinnamon


preheat oven to 375 degrees
put cans of apple in  mixing bowl and add 1T cinnamon ( I may add a bit more) and 1T brown sugar ( or white) mix well.
place mixture in frozen crust


topping; 1cup oatmeal 
1/2 cu flour
1/2 cu brown sugar 
1T cinnamon
place in cuisinart or blender and mix well


drop in 1T of earth balance ( or 2T)
mix til crumbly...
pour over apple mixture in pie crust


place on baking sheet ~ bake 50 mins
SO YUMMY! 
not fat free though.. 

BROWN RICE AND MUSHROOMS

cooked rice
mushrooms of your choice
onions


saute onions and mushrooms in a non stick frying pan 
add as much rice as you like into mixture, stir fry a bit


enjoy! ( I add a touch of salt sometimes, or parm sprinkles)

SALTY BAKED POTATOES

6-8 russet potatoes
earth balance butter
coarse salt


scrub and clean potatoes, place on dinner plate, poke with a fork, cover in a papertowel, place in microwave, cook on "potato" ...


put 1-2 teaspoons ( I use 1)EB in a mixing bowl, dump cooked potatoes into the bowl and shake it around til they are coated with the butter, then shake T salt into bowl, mix up again, place back on dinner plate... anytime you get hungry just grab one and eat it! they are great room temperature too, or cold!

PAR-ME-SIAN CHEEZE sprinkles

2 cups Red Mill Almond flour
2 cups nutritional yeast
2T dried minced onion
1T or a bit more coarse kosher or sea salt


blend all together in cuisinart til mixed well
( don't make it into almond butter!)


sprinkle on anything you would sprinkle parm cheese on, it's addictive! 

CORN CHOWDER UPDATED

I make corn chowder once a week, a huge pot of it so we can have it several times. 


I put a pot on a high burner, cut up one large onion, saute it in 1/2 cup or so of veggie broth ( Swanson is my favorite). Then add at least 2 more cups of water, then 2 cups or 3 depends on how you like your soup, unsweetened organic soy milk, 1 bag of frozen oreida russet potatoes( the plain ones), 2cups frozen corn, 2 cans creamed corn, 1T paprika, 1T dried chopped chives, 2t dried minced garlic, cook about 30 mins on medium low...blend up a bunch of the soup ( I use one of those hand held blenders) til it is kinda thickish... then I add 1 bag of frozen carrots, any shape you want. Cook another hour or so to marry flavors.. YUMMMY! eat til you drop! you can add more water or soy milk if you need to to thin it.. 

YUMMY SALTY POTATOES

TAKE as many potatoes as will fit on a dinner plate, scrub them then pierce them with a fork. Cover with a paper towel, not sure why but it's just what I do...
place in microwave on potato, cook...


take out, put cooked potatoes in a large mixing bowl that has 2T of earth balance in there, shake the bowl around to get them coated with the "butter" place them back on the dinner plate and salt them with coarse kosher or sea salt.. enjoy all day long.. hot or room temperature...I eat mine off a fork if it is too hot.. yum! 

BREAD~ if you must, rye or pumpernickel (love brownberry ovens)

I sometimes have peanut butter ( natural of course with no added sugar or oils), and smuckers simply fruit jellies and jams...


or I use one of these to have with my rice/corn pasta.. yummm

PEANUT BUTTER COOKIES~ yum

Recipe courtesy of:
Fatfree Vegan Kitchen
This is a printer-friendly version of the recipe.  For complete article with photos, please click here.

Lower-Fat Peanut Butter Banana Cookies

One of the great things about this recipe is that you probably have all the ingredients in your pantry. Use chunky peanut butter if you like pieces of peanut in your cookies (I do!)

1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips (optional)

Preheat oven to 375. Line 2 baking sheets with parchment paper or a silicon baking mat.

Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.

In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.

Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.) Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.

Makes 20 cookies. Each without chocolate chips contains: 102 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 63mg Sodium; 1g Fiber. Weight Watchers 2 Points.

With chocolate chips: 116 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium; 1g Fiber. Weight Watchers 2 Points.

 

DINNER TONIGHT; CORN CHOWDER

JUST LOVE this soup... 


saute half an onion in water til soft,  add 1 small can of veggie broth,then two more cups of water, add  two  cups of unsweetened almond milk or soy, add at least 1 cup of frozen corn,  two cans of creamed corn and maybe 2 cups of cut up potatoes, parsley,paprika and minced  garlic flakes, maybe 1-2 tsp of each... to taste?


cook it 20 mins, take out  2 cups of  the mixture and  put it in your blender to liquify it.. then add back to soup.. 


yummy... eat til you are stuffed!! 

LINK TO THE SITE FOR ALL THE PACKAGED FOODS AVAILABLE AND ACCEPTABLE

http://www.drmcdougall.com/packaged.html

LUNCH TODAY;

baked potato, brussel sprouts, corn, and lite honey mustard dressing.. yummmy, oh and a touch of kosher salt.. 

having trouble getting started; here is what I do...

  Everyone has to find what will work for them with this eating plan.  I do things completely different from my brother  or even from my father, though I do cook for him now.


Breakfast;  either a glass of low sodium V8, a bowl of oatmeal with frozen fruit of ch oice mixed in after it is cooked,or banana or both and cinnamon and tsp or so of honey, OR a glass of chocolate soy or almond milk, OR a smoothie


after I eat I make up a big pot of veggie soup or chili,  most of the time...


  lunch; veggie soup and sometimes fat free premium saltines, OR  a big bowl of chili maybe with some brown rice,  OR a  plate of  steamed veggies ( I just nuke frozen ones in the wave) broccoli,corn,baked potato, carrots, and use some lite honey mustard dressing


dinner; more soup OR chili OR  maybe a corn/rice pasta spaghetti, with prego fresh mushroom sauce, or maybe a huge salad filled with leftover steamed veggies and cold baked potato...  just vary your meals back and forth...makes life easy


  I do these meals over and over,  finding a new one here and there that we like... it's really an easy day of not being hungry! and being loaded with energy


SNACKS; I do eat baked lays or tostitos chips with walmart brand white  corn and black bean salsa...  or another V8, or a chocolate soy or almond milk with some  crackers, or a smoothie... around 9pm each night ( hubby started the snack time tradition) 

YUM.. bought some pizza crusts yesterday~

  I love boboli but it has milk products in it!  so we went with another brand that was hanging next to boboli.   READ YOUR LABELS.  The crust was tasty, thick and crispy... very good.. we added Great Value ( blah to walmart but it is a good sauce with the least amount of junk in it, it is pretty natural) pizza sauce, fresh mushrooms, fresh onions, black olives,  sliced zucchini, seasonings, and bit more sauce, baked in a 425 oven for around 11mins.. very very good.. and oh so healthy! 

a growing favorite snack of ours~

chocolate  almond milk OR chocolate soy milk.. omg.. it is so good, and eat a  couple of good handfuls of baked lays with it, or some  fat free premium saltine crackers, yummy... just enough to NOT be hungry...

YUMMMMMMM... last night

we all went to Cheddar's to have dinner. Dad and I had the veggie platter, well we redid that today for lunch. I could kick myself for not taking a photo, maybe tomorrow when we do this again, probably one of my fav meals.


baked potato~microwaved
st eamed corn
steamed broccoli
steamed baby carrots
light honey mustard when  needed


YUMMY, and oh so healthy!! 

KIKKOMAN Teryaki sauce~

                    wow,   OVER brown rice and veggies, yikes so good.. just remember, IF YOU ARE TRYING TO LOSE WEIGHT,  you want to LIMIT your processed sugars and fats! that means easy on the breads, and read labels! oil ends up adding up at the end of the day! 

BAKED POTATO AND TOPPINGS

I love baked potatoes and yams, so I do that a lot, it's easy, and so filling and you can put really anything on top of it. 


We use left over chili, or steamed veggies of any kind, brown rice,  salsa , anything you like... t hen we add light honey mustard dressing (READ LABELS, just realized honey mustard has EGGS IN IT blah! so no more of that) or the light dressing of your choice.


this is always  a great alternative when you don't feel like cooking and you are hungry, I bake them in my microwave...on the potato setting...

PEANUT BUTTER COOKIES~ I had these years ago, they were yummy, I want to try them again but need to round up the ingredients

Recipe courtesy of:
Fatfree Vegan Kitchen
This is a printer-friendly version of the recipe.  For complete article with photos, please click here.

Lower-Fat Peanut Butter Banana Cookies

One of the great things about this recipe is that you probably have all the ingredients in your pantry. Use chunky peanut butter if you like pieces of peanut in your cookies (I do!)

1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips (optional)

Preheat oven to 375. Line 2 baking sheets with parchment paper or a silicon baking mat.

Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.

In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.

Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.) Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.

Makes 20 cookies. Each without chocolate chips contains: 102 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 63mg Sodium; 1g Fiber. Weight Watchers 2 Points.

With chocolate chips: 116 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium; 1g Fiber. Weight Watchers 2 Points.

 

BEAN BURRITOS~now these are soooooo yummy

Bean Burritos

I have discovered over many years that the beans have a different taste if they are cooked in a slow cooker.  This is the way I make them most of the time, and the way I serve them to guests.  I do cook them in a pressure cooker or on the stove occasionally, but they just don’t have the same long-cooked flavor.  My family has been eating this meal for about 30 years and it is my most requested dinner, by family and friends.  It is easy to serve to any number of people, because everyone makes their own burrito, adding as much or as little of the toppings as they wish. 

Preparation Time:  15-30 minutes
Cooking Time:  all day
Servings:  variable, at least 10-12

Smashed pinto beans:
2-3 cups dry pinto beans
Water to cover at least 2-3 inches over beans
1 large onion, coarsely chopped
4-6 whole cloves fresh garlic 

Place all ingredients in a slow cooker and cook for 8-10 hours on high.  Pour off almost all of the water that remains after cooking (save for another use, if desired) and mash with an electric hand mixer or a hand held bean masher.  (The onion and garlic will be soft enough to mash with the beans.)  Season with a little salt, if desired.

Hint:  There will be beans left-over when you make this amount.  They may be refrigerated for about 5 days or put them in the freezer for later use.  I always make a lot of these and use the left-overs for Bean Enchiladas, Mexican Pizza or another meal of burritos for lunch later in the week.

Taco “meat”:  (Since this is made from processed soy protein, I use this only for a special occasion.)

1  12 ounce package ground soy “meat”
1 package Bearitos or Hain Taco Seasoning mix water as directed on package (about ¾ cup)

Place the soy “meat” in a non-stick frying pan and break up with a wooden spoon.  Add the taco seasoning and the water as directed on the package.  Mix well.  Cook over medium heat, stirring occasionally, for about 8-10 minutes. 

Guacamole:
4 avocados, mashed
1/8 cup chopped green chilies (canned)
1 tomato, chopped
squeeze of fresh lime juice
dash Tabasco sauce

Combine all ingredients in a bowl and mix well. 

Hint:  The guacamole is a high-fat treat.  If you are trying to lose weight or regain your health, it would be best to avoid this on your burrito.  It is nice to have this available for guests, though.  You only need a small amount to add a lot of flavor to your burrito.

Enchilada sauce:
1  8 ounce can tomato sauce
1 ½ cups cold water
1  to 1 ½ tablespoons chili powder
2 tablespoons cornstarch
¼ teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a small saucepan and mix with a whisk.  Cook and stir over medium heat until thickened, about 5 minutes.  Serve warm.

Toppings: chopped onion, chopped tomato, shredded lettuce, alfalfa sprouts, grated soy or rice cheese, assorted fresh salsas.

Assorted burrito shells, both flour and corn

To serve:
Place all ingredients in individual bowls and place on a serving counter or table.  Let each person take a burrito shell, warm it on a dry non-stick griddle if they wish, ( or wrap all of the shells in a kitchen tea towel and heat in the microwave) and then layer it with all the ingredients that they like.  For example:  burrito shell, beans, taco “meat”, guacamole, non-dairy cheese, onions, tomatoes, lettuce and salsa.  To make a “wet” burrito, fold over the burrito shell and ladle on some warm enchilada sauce. 

GARLIC SAUCE MADE EASY~sauce for Chinese cuisine

I surfed and googled and experimented with sauces online, and YUK.


Yesterday I played in the kitchen a bit and  YUM.


ok so here goes, yes it has sugar...but NO OIL! 


1cu water
2 tsp cornstarch
1/2 cu brown sugar
2tsp honey
1 tsp dried mince garlic
1-2 tsp oyster sauce


Mix ingredients in sauce pan, stir continuously while bringing to a boil,  take off heat when thickened...


the ingredients are sort of guessed, so you may play a bit yourself if you need to with thickening etc... when I make it again, I will pay more attention and make needed changes .. 


pour over steamed rice, stir fried veggies, etc...

EGGPLANT PARMESAN without the dairy!

 ahh.. we had this last night, it was  yummy! 


1 large eggplant
2cups unsweetened almond breeze
2cups + Italian seasoned bread crumbs
 tomato sauce ( I used prego fresh mushroom, yes it has oil in it, and I usually make my own, but not last night)
 mushrooms cut up
 salt


preheat oven to 375


pour some tomato sauce in bottom of large glass baking pan


 slice up eggplant ( I do not peel it)
dip in  almond milk
then in breadcrumbs,sprinkle with a bit of kosher  salt,then
layer eggplant on a BAKING SHEET and bake for 15 mins at  375 degrees


take eggplant after it is baked and layer on top of  tomato sauce, then mushrooms , more tomato sauce, then another layer of eggplant then more sauce


bake at 400degrees for 20 mins or so...til  bubbly


yummmmmmmmm

CHECK OUT OUR BLABBERINGS!

new black bean soup from suzie!

http://robinseeberhealthresponses.blogspot.com/

WHAT can I drink?

Well I love water, so that is what I mostly drink... but I also love low sodium V8 *bops her head* it's yummy and something different...sometimes I just use it for my breakfast if I am not very hungry...

 I also enjoy a glass of red wine sometimes, chocolate almond breeze or grapefruit juice no added sugar...

but water is always the best choice for the majority of your fluid intake...

remember nut or rice milks, as well as soy are considered "rich" foods if you are trying to  lose weight... hang back on those

MORNING FUEL~OATMEAL

Dad and I eat this every morning... 

 1/2 cup  original old fashioned oats

1 cup water

mix together in microwave safe bowl~cook on high   2 mins

immediately add; 1/4-1/2 frozen blueberries  and  stir, then add half a banana ( or whole whatever you want) and about T of honey,  stir and devour...

my dad likes a bit of unsweetened almond milk in his

FRUIT SMOOTHIES~yummmy!

My dad has this every day for breakfast along with his oatmeal...

1 cup unsweetened almond milk

1  banana

 any choice of frozen fruit; peaches, blueberries,strawberries,pineapple,mango

or you can even use  canned fruit, but the frozen gives it a nice icy texture...

 put milk and banana in blender, slowly add fruit of choice til thick to your liking...

 slurp  away! 

MY VERY own oh so speciality salad~yummmmmmm y!

 Ok  so I like salads, but usually have to be in the MOOD for them... well i fixed that!

I take; a large handful of that packaged salad, I think it is dole very veggie...and place it in a large mixing bowl...
then I add a large handful of fresh baby spinach, to that mix I add; chopped onions, celery, 1/2 cu. mushrooms ( I nuke em for  minute first, I like em cooked), steamed frozen corn or any leftover  veggie  you may have around, leftover brown  rice  sometimes... and one large cold baked potato always, no it's not gross, it is so good, you can't get enough...

to that I add, 2T light honey mustard dressing, Ken's Honey Mustard to be exact, is it  "allowed" on the "program" well prolly not, but   man I eat all my salad.. and  the program is still working great for me! OH AND SOMETIMES I put 1T on the lettuce, then add the veggies and the last T on the top of the salad, makes it spread out more...

 yes I eat the WHOLE THING, then I may have a  handful of baked lays.. oh yeah!

GRAMMA SEEBER's very veggie soup! ~

i hate to cook, i  try not to get in a kitchen if I  can help it, if I could drink my nourishment I would..   so this is my answer...( but now I actually love to cook)

in a pot on medium high heat, place 1/4 cu veggie broth and half a medium onion...saute it  up until it carmelizes just a bit...then add two  cans of  vegetable broth, 1  stalk celery cut up,half a yam peeled and chunked, half a medium summer squash, hand full of  baby carrots whole...maybe 1-2 cups of frozen corn,  hand full of quinoa and larger handful of basmati or brown rice...  mrs. dash original also...probably about a  teaspoon... oh then I add a bit more water , may be 2 cups

bring to a simmer and let  simmer for an  hour or so... 

WOW YUMMY!!  today I made it again, i forgot to put the carrots in but I added frozen green beans, and a bit more rice and quinoa... 

even better!!  geeze this is  easy.. and you can eat all you want.. lost weight and get that diabetes GONE!! 

CREAMY CORN CHOWDER~ another experimental concoction

2 cups yukon gold potatoes, cut in bite sized pieces

1 stalk celery

1 clove of fresh garlic

1 medium onion

2 can's  creamed corn ( make sure there is no dairy in there)

2 cups light rice or soy milk  unflavored

2 cups water

1 cup cauliflower in bite sized pieces

1/2 medium summer yellow squash  bite  sized pieces

1 cup frozen  corn kernels

1/2 cup vegetable broth

paprika to taste 

tsp of spike seasoning or mrs. dash originalI don't use pepper or salt, but you can 

bring veg broth to a boil, put in celery, onion and garlic and saute til softened.. then add rest of ingredients and simmer  til veggies are tender...  30 mins?

the photo shows added yams and asparagus, with parsley too! 

 eat all you want!                      

VEGGIE CHILI~my own concoction

everything is really estimated, I don't measure much, but it is close , you can adjust to your liking.. 

1cup veggie broth

1 medium onion chopped 

1 clove garlic or 1tsp dried garlic

1celery stalk sliced up

1 regular can of dark red kidney beans rinsed well

1reg can of black beans rinsed well

1 large can diced tomatoes

1 small can tomato sauce or paste

1cu frozen green beans

1cu frozen corn kernels

1cu cut up mushrooms ~I microwave mine for a minute

1T chili ( or to taste)

1T dried parsley

2tsp cumin powder

2tsp paprika

and a shot of nutritional yeast if you have it

bring 1/2cu veggie broth to a boil and saute onion, garlic,celery til tender, then toss in the mushrooms...

add rest of broth,and rest of ingredients... simmer 30mins or so...stir occasionally.

I like my chili a bit sweeter , so I put a tsp of brown sugar on top mix then eat! 

you can eat as much as you like, it 's low fat and healthy!