Mediterranean Quinoa and Black Bean Salad

A crisp, tangy and surprisingly filling lunch. The quinoa and black beans provide plenty of protein to keep you satisfied until dinner. I have been obsessed with this salad for a while so, I am glad it fit well into my new gluten-free lifestyle:-)

Mediterranean Quinoa and Black Bean Salad
Ingredients:
1 cup quinoa
1 can Black beans
2 Organic tomato, seeded and diced
1 cup cucumber, seeded and diced
1/4 cup chopped scallions
1/4 cup olives, chopped
1/4 cup coarsely chopped fresh parsley
2 Tbs extra-virgin olive oil
1 Tbs white-wine vinegar
Freshly ground pepper, to taste

Directions:
1. Boil 2 cups of water. Add quinoa and reduce heat to low. Simmer for 15 minutes. Cool in a medium bowl.

2. Once cool, drain and rinse black beans and add them and the tomatoes, cucumbers, scallions, olives and parsley.

3. Whisk the remaining ingredients in a small bowl. Toss with the salad and serve.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (7.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 305.12
Calories From Fat (30%) 91.55
% Daily Value
Total Fat 10.55g 18%
Saturated Fat 1.38g 13%
Cholesterol 0mg 0%
Sodium 191.35mg 8%
Potassium 715.32mg 20%
Total Carbohydrates 44.29g 21%
Fiber 7.85g 26%
Sugar 2.41g
Protein 10.45g 16%

Recipe Type: Gluten-free, Main Course, Organic, Salad, Vegetables

Source
Author: Susan Ewing

Organic Apple Blue Berry Waffles Gluten-Free and Dairy-Free

A new lifestyle requires new tweaks to a family favorite. This one features all of the changes that I have made in my silence over the last couple months. I have lost 50 pounds so far however, my medical issues still plague me. So, the next step was giving up dairy and gluten and I have gone organic. I feel fantastic and the weight is melting off! Not to mention, the organic ingredients to help with my system toxicity. And, they are still yummy!

G-F/D-F Apple Blue Berry Waffles
Ingredients:
3 cup GF flour (see recipe below)
1/2 cup Ground Flax Seed
2 tbs baking powder
1/2 tsp salt
4 organic, anti-biotic-free eggs, separated
3 1/2 cup Soy Milk (non-genetically modified)
1 cup unsweetened organic apple sauce
8 oz Organic Frozen Blueberries

Directions:
1. In a medium mixing bowl, whisk together the grains, baking powder and salt. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl, beat egg yolks. Stir in milk and applesauce. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter will seem thin...resist the urge to add more grains).

3. In a small mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into grains and yolk mixture, leaving a few fluffs of egg white. Do not overmix.

4. Pour 1 to 1 1/4 cups onto grids of a preheated, lightly sprayed waffle iron. Add 6 blueberries per waffle. Close lid and do not open until done. Bake according to manufacturer's instructions.

5. When done, use a fork to left waffle off the grid. Repeat with the remaining batter and blueberries. Serve warm.

Servings: 20

Cooking Times
Preparation Time: 10 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (5.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 205.28
Calories From Fat (23%) 47.83
% Daily Value
Total Fat 5.63g 10%
Saturated Fat 0.83g 8%
Cholesterol 42.3mg 21%
Sodium 247.38mg 10%
Potassium 272.9mg 8%
Total Carbohydrates 33.97g 16%
Fiber 3.74g 12%
Sugar 1.66g
Protein 8.81g 14%

Recipe Type: Breakfast, Brunch, Gluten-free, Healthy, Organic

Source
Author: Susan Ewing


Basic Gluten-Free Flour Mix
1 cup sorghum flour
1 cup potato starch (not potato flour)
1/3 cup buckwheat flour
1 tsp xanthan gum

Yield: 1 pound

Blueberry Steel Cut Oatmeal

It has been really hard to find a good slow breakfast for busy fast weekday mornings. But, I think I may have done it. I make it on the weekend and it lasts all week long. Here is what I do:

To ensure easy clean up later, start by spraying your crock pot with non-stick spray:

Mix 1 cup of Steel Cut Oats: 

Add 4 cups of water: 

Then add the spices: 

Add blueberries:

Turn crockpot on low for 3 hours and enjoy: 

Here are the stats:

Blueberry Steel Cut Oatmeal
Ingredients:
1 cup Steel-Cut Oats
4 cups water
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp Turmeric
1/8 tsp Allspice
1/8 tsp Cardamom
4 oz blueberries
6 tsp almonds

Directions:
1. Spray slow cooker with non-stick spray.

2. Put the rest of ingredients (except almonds) in a slow cooker and set on low for 3 hours.

3. Top with almonds.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 3 hours
Total Time: 3:05 hours

Nutrition Facts
Serving size: 1/6 of a recipe (7.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 146.78
Calories From Fat (55%) 81.34
% Daily Value
Total Fat 4.76g 8%
Saturated Fat 0.58g 5%
Cholesterol 0mg 0%
Sodium 3.6mg <1 p="p">Potassium 63.58mg 2%
Total Carbohydrates 22.36g 10%
Fiber 4.07g 14%
Sugar 2.85g
Protein 4.77g 7%

Recipe Type: Breakfast, Healthy

Source
Author: Susan Ewing

Chickpea Popcorn

There is nothing like a big bowl of buttery salty popcorn...unless you are like me, and carb sensitive and it gives you a headache. I found the perfect substitute on Dr. Oz's website. Instead of using salt and butter, this snack derives its flavor from spices and olive oil. It isn't exactly the same but you get the same crunch payoff:-) Here is how you do it:

First, preheat your oven to 350 degrees:

Then, rinse the chickpeas and spread them on a baking pan: 

Add a teaspoon each of garlic powder, cumin and oregano and drizzle with olive oil: 

Put it all in the oven:

Bake for 50 minutes: 

And here's what you get:-)

And here is the recipe and the stats: 

Chickpea Popcorn
Ingredients:
1 (15 oz) can chick peas, drained
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp olive oil

Directions:
1. Preheat oven to 350° F.

2. Mix chickpeas with all ingredients. Spread on a baking sheet and bake for 45 minutes or a bit longer until they’re extra crispy.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (3.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 161.79
Calories From Fat (26%) 41.34
% Daily Value
Total Fat 4.75g 8%
Saturated Fat 0.6g 5%
Cholesterol 0mg 0%
Sodium 319.1mg 13%
Potassium 206.24mg 6%
Total Carbohydrates 25.03g 12%
Fiber 4.96g 17%
Sugar 0.2g
Protein 5.51g 9%

Recipe Type: Bean, Healthy, Snack

Source
Source: Dr. Oz
Web Page: http://www.doctoroz.com/videos/italian-chickpea-popcorn

Recipe Cost: $1.52

Serving Cost: $0.38

Kale Chips

Ok. I have to admit, I resisted the kale. I feared the kale. I know that it is the new in vogue super food. It is rich in calcium, vitamins A, B1, B2, B3, C and K, manganese, fiber, folate, iron and potassium. You can use it to boost your metabolism, raise your energy, detox your body, slow the aging process, and help you to leap tall buildings in a single bound but, I still feared it. 

And just like any fear, you have to face it and I did: face first. I planted this in March and then put myself through a crash-course in Kale 101.

First, the harvest. Get close to the stalk and snap.

Then, rinse it in a basin of water:

Then, strip the leaves off of the tough stem because it is not good to eat:

It should look like this:

Take them for a spin:

Preheat the oven at 350:

Put the leaves on a baking tray and season them with olive oil and a little bit of salt (you can try other seasons like red pepper flakes, cumin, chili powder, etc. but I just like the salt) :

Put it in the oven:

For 15 minutes:

What you get is Kale Chips which are a GREAT replacement for potato chips or fries:

I have waaaaaaaay too much left over. So, as with all my veggies, I wrap it up in a paper towel.

And store it in a zip bag until I figure out what the heck else I am going to do with it!

Everyone complains about how expensive and hard it is to eat healthy. Sure, you can get kale chips in a bag at your local market at $3 for a 4 ounce bag that is loaded with sodium and who knows what else. Or you can spend a $1 for a bunch and make your own.

You can also put Kale in a juicer with apples and other things during a detox or saute it up in some olive oil and garlic for a great side. I have also snuck it into a table salad but, my daughter found it and didn't dig it raw. So, I am on a quest for what else I can do with this nutrient dense super food.

Surrender

I am a control freak. I am useless if I a not in charge. I have a vice-grip on everything. My friends called me Bridezilla when I got married. Control is my safe place.

It wasn't until recently that I realized that my need to be in control is an issue of trust. I don't trust that anyone will do what I need them to do. So, I take over and do it myself. The problem with that is the world on my shoulders got pretty heavy and I got burned out. Heck, it is probably the source of my health problems. I need to learn how to let go and I was about to get a lesson in surrender.

Many of you know that my mother lives with us because her health is atrocious. Well, she got herself into another life threatening situation 2 weeks ago. It started off by the need to get her batteries change in her defibrillator. (Who  knew that something that is surgically implanted in your body had batteries that needed to be changed?) The doctors warned us last year that it was coming but the problem is, she is a horrible candidate for surgery and, she hasn't paid off the last time they went in there. So, needless to say, I was stressed out at this prospect. Well, a check up at the dentist is about to raise the stress level to new heights.

Mom had casually mentioned to the dentist that she had a bump that comes and goes right above two teeth that had recent root canals. Really, a bump...is she kidding? They took x-rays and found that both root canals were failing and that she needed to see a root canal specialist. And, this needed to be done soon because the little bump was an infection. Great!!

So, we go see the root canal specialist and he says not to worry about the infection because it is contained. Really? The last time she had an infection in her mouth, her heart valve got infected. So, I wasn't buying what this guy was selling.

We go see the defibrillator guy and he says not to worry about infection from the procedure but he would not touch her until the infection in her mouth was resolved. I asked why we have to get the batteries changed at all. In six years, the thing never went off. Well, turns out it is also a pacemaker which is pumping the bottom of her heart. If the batteries are not changed, she will go into congestive heart failure and die.

So, it was decided just to get the damned teeth yanked. I called the dentist back but with her declining health and the fact that the teeth are on failing root canals, he won't touch them. She needs to see an orthopedic surgeon. Really? She can't afford that! I just started to cry.

They quoted me a price of  $1500!! It may have been 15 million dollars! You see, she has no dental insurance and the worst credit on the face of the earth. No dentist would touch her with a 10-foot pole because she has screwed so many of them over. So, the procedure that will get rid of an infection that will enable a surgeon to change the batteries on a life-saving device is out of our reach. Through this entire investigation process, I was emailing my husband. Faced with the fact of having to pay this for her was just too much. She already owes us so much money and this meant, we could not go on a trip to celebrate of 10th anniversary.

"I give up", I wrote. "I cannot do this anymore. It is too much! Too much!"

Five minutes later, the phone rang. It was the dentist's receptionist (the one I was crying to). She was calling with the name and the phone number of someone who would "help us out". I called and that receptionist told me they would do the procedure for free!!! Free!! I started crying again. The woman on the other end of the phone didn't understand that she just saved my mother's life and my sanity. She just knew we needed their help and they were willing to give it.

So, the minute I surrendered, the answer to our problem presented itself. Metaphorically throwing up my arms in defeat was actually opening the door to a blessing. So, I am still a control-freak but in the future, after I have done all I can do, I am going to try to let it go so that I am open to the blessing that is knocking on my door.

Fresh Start

Things look a little different around here don't they? I spent the weekend starting to clean off of this blog. If it has sugar, salt or fat in it, it's out. If it didn't taste good. It's out. If it didn't line up with who I am now, it's out.  And, if it was a topic led by someone else, it is out.

What's in? Fresh, whole, slow and well-planned. The closer I get to the food's original state, the better. Also, fashion is in and so is work on myself. I want to fix all the stuff on the outside and the inside. Finally, the voice you will hear is mine. No more giving the honor to someone else's blog. Now more Tackle It Tuesday or Wordless Wednesday. I am honoring my thoughts and what I have to contribute instead on relying on the coat tails of someone else's success. This is all part of my new journey now.

But, I am still a work in progress. The posts are going to come like the food. Slow. I am learning as I go along. For example, I have a garden full of kale and by golly, I don't know what to do with it all. So, I will be sharing some of my kale discoveries.

I hope you stick around and walk with my down my new path. I will share what works and sometimes, I will be looking for answers too. But, I will always be me and authentic and well.

Struggling

If you are an avid reader of Susie's Homemade, you may have noticed my frequent absences from writing this summer. That is because Susie's Homemade has always been in direct alignment with who I am. After my illness in October last year, I made a lot of life style changes. Now, my blog doesn't really reflect who I am anymore. I am not all cupcakes and baking anymore. Now, I am more like quinoa and natural cooking. So, I am going to return to this blog slowly however, just like in my life and in my heart, it will be different. It will look different. Over the next couple months, I will transform Susie's Homemade into Susie's Home Made Healthy. I hope that you will join me on this journey as I become more of myself and who I was meant to be.

EatingWell Sloppy Joes

This updated Sloppy Joe is zesty. Served on a whole-wheat bun, it's a hearty dinner sandwich.

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29 and I got it for $2.99/lb. to make my featured recipe today.

EatingWell Sloppy Joes
Ingredients:
12 oz 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms, (about 4 ounces)
5 plum tomatoes, diced
2 Tbs all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired

Directions:
1. Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

2. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 281.84
Calories From Fat (35%) 99.93
% Daily Value
Total Fat 10.94g 19%
Saturated Fat 4.05g 37%
Cholesterol 31.78mg 16%
Sodium 438.4mg 18%
Potassium 497.56mg 14%
Total Carbohydrates 32.24g 15%
Fiber 2.96g 10%
Sugar 8.69g
Protein 13.55g 21%

Recipe Type: Beef, Healthy, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/eatingwell_sloppy_joes.html

Recipe Cost: $13.61 ($10.40 on sale)
Serving Cost: $1.79 ($1.30 on sale)

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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Don't heat up your house. Heat up the grills with this sweet and spicy low-sodium soy-marinated pork tenderloin medallions.

Pick N Save is helping me out with pork tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $6.99 and I got it for $1.99/lb. to make my featured recipe today.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Ingredients:
1/4 cup reduced-sodium soy sauce
2 Tbs sugar
1 large clove garlic, peeled and finely grated or minced
1 Tbs finely grated fresh ginger
1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1 Tbs toasted sesame oil
1 1/2 lbs pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Directions:
1. Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.

2. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

3. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

TIP: 
Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4-inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon or more to taste of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, in a air-tight, for up to 3 months. 

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 299.45
Calories From Fat (35%) 104.4
% Daily Value
Total Fat 11.61g 20%
Saturated Fat 3.67g 33%
Cholesterol 106.6mg 53%
Sodium 504.35mg 21%
Potassium 615.03mg 18%
Total Carbohydrates 11.66g 5%
Fiber 0.78g 3%
Sugar 4.56g
Protein 35.62g 56%

Recipe Type: Grill, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/grilled_pork_tenderloin_marinated_in_spicy_soy_sauce.html

Recipe Cost: $12.75 ($5.25on sale)
Serving Cost: $2.13 ($0.88 on sale)

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When Was the Last Time...

...that I had time to just sit in the sun with a glass of iced tea and do a crossword puzzle? 199...what?

I love afternoon play dates that give me some time off:-) Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Balsamic Braised Short Ribs

My husband found this recipe and made it for us this weekend. Delicious!!! Totally a keeper!

Pick N Save is helping me out with pork short ribs on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.49/lb. and I got it for $2.99/lb. to make my featured recipe today.

Balsamic Braised Short Ribs

Ingredients:
2 Tbs extra virgin olive oil
8 meaty pork short ribs
1 large onion, diced
4 cloves garlic clove, minced
4 plum tomatoes, chopped
1 1/2 cups cremini mushrooms, sliced
1/2 cup balsamic vinegar
2 cups beef broth
1/2 Tbs cornstarch
1/2 Tbs cold water

Directions:
1. In a dutch oven over medium high heat, add the oil. When the oil is hot, add the beef ribs and brown on all sides. Remove from the pot and set aside.

2. In the same pot, add the onion and garlic. Saute until softened and then add the tomatoes and mushrooms. Stir to combine and return the beef short ribs to the pot.

3. Add the balsamic vinegar and beef broth and let it come to a boil. Once it comes to a boil, reduce the heat and let it simmer uncovered for 45 minutes or until the beef ribs become tender and the sauce has reduced by half.

Servings: 10

Nutrition Facts
Serving size: 1/10 of a recipe (5.1 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 274.47
Calories From Fat (65%) 178.24
% Daily Value
Total Fat 19.94g 34%
Saturated Fat 6.34g 58%
Cholesterol 62.76mg 31%
Sodium 327.89mg 14%
Potassium 417.15mg 12%
Total Carbohydrates 6.94g 3%
Fiber 0.67g 2%
Sugar 1.18g
Protein 16.86g 26%

Recipe Type: Healthy, Main Course, Pork

Source
Source: What's Cookin Chicago
Web Page: http://joelens.blogspot.com/2009/08/balsamic-braised-short-ribs.html



Recipe Cost: $14.08 ($11.08 on sale and with coupons)
Serving Cost: $1.42 ($1.11 on sale and with coupons)

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Pork & Snap Pea Lo Mein

Another yummy way to prepare pork chops:-)

Pick N Save is helping me out with pork chops on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.30/lb. and I got it for $2.49/lb. to make my featured recipe today.


Pork & Snap Pea Lo Mein
Ingrdients
8 oz whole-wheat spaghetti
1/3 cup reduced-sodium soy sauce
3 Tbs rice vinegar
2 tsp cornstarch
1 tsp sugar
2 Tbs canola oil
2 cups snap peas, trimmed
12 oz boneless pork loin chops or tenderloin, trimmed, cut into thin strips
3 cloves garlic, minced
3-4 scallions, sliced

Directions:
1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (15.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 622.87
Calories From Fat (20%) 123.73
% Daily Value
Total Fat 14.28g 24%
Saturated Fat 2.63g 24%
Cholesterol 153.45mg 77%
Sodium 1317.28mg 55%
Potassium 1887.35mg 54%
Total Carbohydrates 53.23g 25%
Fiber 6.52g 22%
Sugar 6.46g
Protein 74.15g 116%

Recipe Type: Chinese, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/pork_snap_pea_lo_mein.html


Recipe Cost: $10.32 ($7.60 on sale and with coupons)
Serving Cost: $2.58 ($1.90 on sale and with coupons)

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Oolong Tea

This is supposed to help burn fat:

Wish me luck!

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Healthy Spaghetti Dinner

Spaghetti is a family favorite however, with our new look on health, not always the best option. This recipe is easy, delicious and salt-free!! After indulging in Disney all last week, we certainly need the break from the salt mines!

Pick N Save has ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $2.49/lb. So, I grabbed a bunch to make my featured recipe today:

Healthy Spaghetti Dinner
Ingredients:
1 lb ground beef
2 tbs olive oil, divided
2 cloves garlic
1/4 tsp red pepper flakes
1 onion
1 lb mushrooms
2 can dice tomatoes
1 tbs italian seasoning
1 tsp sugar
pepper, to taste
1 lb spaghetti
1 tsp Parmesan cheese, grated

Directions:
1. Prepare pasta to package instructions. Retain one cup of the pasta water for the sauce.

2. Brown meat. Remove from pan to drain off excess grease.

3. Saute garlic and red pepper flakes in olive oil. Add onions and mushrooms until soft. Add tomatoes. seasoning, sugar and pepper. Thin with pasta water, if necessary. Add meat to the sauce and simmer for 10 minutes. Serve over pasta.

Servings: 6

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (9.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 601.84
Calories From Fat (33%) 199.18
% Daily Value
Total Fat 21.9g 37%
Saturated Fat 7.18g 65%
Cholesterol 56.94mg 28%
Sodium 71.86mg 3%
Potassium 743.19mg 21%
Total Carbohydrates 73.43g 34%
Fiber 3.92g 13%
Sugar 4.9g
Protein 27.93g 44%

Recipe Type: Beef, Healthy, Italian, Main Course

Source
Author: Susan Ewing

Recipe Cost: $9.80 ($8.00 on sale)
Serving Cost: $1.63 ($1.33 on sale)

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Seared Cod with Orange Glaze

This is perfect light and tangy dish to start off the year healthy and economical. I mean, my meat and potatoes husband even liked it!

Pick N Save had cod on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally sale for $9.99/lb. and I got it for $4.99/lb. So, I grabbed a bunch of both to make my featured recipe today:

Seared Cod with Blood Orange Glaze
Ingredients:
Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup orange juice
1 orange, zested, supremed and coarsely chopped
2 Tbs sugar
2 Tbs red wine vinegar
2 sprigs fresh thyme

Directions:
1. Preheat the oven to 250 degrees F.

2. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.

3. Coat a large saute pan with olive oil and bring the pan to a high heat.

4. Pat the fish dry with paper towels and sprinkle both sides with salt.

5. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.

6. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.

7. Spoon the sauce over the seared cod and serve immediately.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 327.72
Calories From Fat (24%) 78.47
% Daily Value
Total Fat 8.88g 15%
Saturated Fat 1.32g 12%
Cholesterol 99.33mg 50%
Sodium 1537.18mg 64%
Potassium 1161.33mg 33%
Total Carbohydrates 18.95g 9%
Fiber 1.69g 6%
Sugar 14.51g
Protein 42.09g 66%

Recipe Type: Healthy, Light Meal, Main Course, Seafood

Source
Author: Ann Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html

Recipe Cost: $11.62 ($5.62 on sale)
Serving Cost: $2.91 ($1.41 on sale)



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Seasame Beef and Broccoli

When there are no good sales at the grocery store, you have to get creative with your leftovers. After making my Christmas Beef Wellington this weekend, I used the leftovers to make my featured recipes today. Use low sodium soy sauce,  low sodium beef stock and brown rice to make it even better for you!

Sesame Beef and Broccoli
Ingredients:
1 Tbs vegetable oil
1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
1/2 tsp salt
4 scallions, finely chopped (about 1/4 cup)
2 small garlic cloves, minced
1 lb broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
1 cup low-sodium beef broth
3 Tbs soy sauce
1 Tbs plus 2 teaspoons cornstarch
1 tsp dark sesame oil
2 cups Cooked rice, for serving

Directions:
1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.

2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 326.96
Calories From Fat (38%) 125.72
% Daily Value
Total Fat 13.95g 24%
Saturated Fat 4.03g 37%
Cholesterol 26.62mg 13%
Sodium 944.5mg 39%
Potassium 794.11mg 23%
Total Carbohydrates 37.94g 18%
Fiber 1.97g 7%
Sugar 1.31g
Protein 15.84g 25%

Recipe Type: Beef, Chinese, Healthy, Light Meal

Reviews
5 stars - I added red pepper flakes and ginger to the scallions and garlic for an additional layer of flavor and extra nutrition. - Susan Ewing 12/19/2011

Source
Author: Martha Stewart
Web Page: http://www.marthastewart.com/316130/sesame-beef-and-broccoli
I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Recipe Cost: $9.84 ($3.10 on sale and w/ leftovers)
Serving Cost: $2.46 ($0.78 on sale an w/ leftovers)

Can You Feel a Brand New Day?

I had an absolutely fantastic appointment with my new doctor on Friday! I have never felt so heard by a physican in my entire life! She addressed EVERY complaint that I have EVER had!!! It was A LOT of information to take in so, I don't have a match-up of sales and recipes for you today however, I do have a cholesterol recipe at the end of the post, if you can make it that far:-)

If you are a "woman of a certain age" and you are having problems that just haven't been addressed, I HIGHLY recommend seeing a doctor that practices integrated medicine or at the very least, specializs in women's health. I can feel my doctor changing my life as we speak! She took on everything: my pre-menopausal symptoms, urinary frequency, my triglycerits that are through the roof, the intolerance to cold, the perpetual perspiration, the weight retention and getting sick after working out. EVERYTHING!! My other doctors said I just had to deal with it, do Keegels, take medicine, your thyroid is fine, eat less and work out more or I don't know what that is!!! Here is what my new doctor said:

My thyroid is NOT fine! Did you know that the scale in which we as women are measured for thyroid issues are based on a study of men from the 1980's?? We weren't even included in the study!! So, if your thyroid is 3 or over, talk to your doctor because that IS considered elevated!

Having an elevated thyroid explains most of my symptoms and THAT alone is HUGE!! So, we are going to finally address that. I also have a laundry list of supplements and a change in hormones to help get me back in line. I am getting a new general practioner that specializes in cholesterol issues and a holistic dietician. I really feel that success and health are in my new future! I am NOT going to have to spend the next 10 years exhausted and nauseous and bitchy. (My poor husband, I have been horrible lately!)

So, without further adieu (and so, you guys don't think I forgot about you), I give you my cholesterol recipe. Some of the ingredients are hard to find but it just took a trip to a health food store and GNC and I got it all. I get to stir this in my yogurt every morning. I feel lighter and healthier already!!

Ground Flax Seed- 1 cup
Raw Wheat Germ- 1 cup
Lecithin Granules- 1 cup
Brewer Yeast Flakes- 1 cup

Mix all together well. Keep refrigerated in an air-tight container. Take 2 tablespoons of mix and add to juice (apricot juice, preferably) or yogurt once a day.

I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

A 41-Year-Old Woman...

...should NOT be on this much medication!!!

I found a doctor in my network that practices integrated medicine and made an appointment to see her. According to Dr. Leo Galland, director of the Foundation for Integrated Medicine, this approach "couples the latest scientific advances with the most profound insights of ancient healing systems, giving you the best ways to preserve health, increase longevity and speed recovery from illness." It treats the person not just the condition. I am very excited about this! Hopefully, she will help me get rid of some of those bottles!

Falafel and Yogurt Sauce

On the road to health, this recipe fits the bill for good nutrition and low cost....especially when you pair it wth sales and coupons like this one:

Yoplait Greek Yogurt is on sale at Pick N Save for 10/$10.00
- Click here to save $0.30/1
= Final Price: As low as 1/$0.40 w/doubled coupons on Wednesday

Falafel and Yogurt Sauce
Ingredients: 
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 Tbs all-purpose flour
1 Tbs chopped fresh oregano
1/2 tsp ground cumin
1/4 tsp salt
2 Tbs extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup low-fat plain greek yogurt
1 Tbs lemon juice
1/3 cup chopped flat-leaf parsley
1/4 tsp salt
1 Clove Garlic
1/2 cup cucumber peeled, seeded and cut into 1/4-inch cubes

Directions:
1. Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 404.21
Calories From Fat (24%) 98.1
% Daily Value
Total Fat 11.22g 17%
Saturated Fat 1.98g 10%
Cholesterol 54.71mg 18%
Sodium 883.25mg 37%
Potassium 594.71mg 17%
Total Carbohydrates 64.33g 21%
Fiber 9.87g 39%
Sugar 3.85g
Protein 15.44g 31%

Recipe Type: Bean, Healthy, Light Meal, Main Course, Quick Meals, Simple Supper, Vegetarian

Recipe Cost: $5.15 ($4.37 on sale)
Serving Cost: $1.29 ($1.09 on sale)



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