Category Archives: Food

Veggie Velveeta Soup

There’s a Weight Watchers recipe that’s made it around the block here a couple times and it’s pretty good.  And since Sunday always seems like a soup day to me, I thought I’d whip some up since I had most of the ingredients on hand.

I decided to spice it up a bit (cuz beginning of the week is all about cleaning out what’s been in the fridge a little too long soooo…) here’s what I came up with for a delicious and souper (ha) satisfying bowl!

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Veggie Velveeta Soup

1 32 oz. Swanson low sodium chicken broth
12 oz. Velveeta (would have used 2% had I had some, could have sworn I picked some up)
12 oz. frozen broccoli florets
2 10 oz. cans Rotel mild tomatoes and chilis
1 medium onion, chopped
2 carrots, chopped
2 T. minced garlic
1 bunch bok choy

Cooked until cheese was melted and veggies were tender!

If you like Velveeta cheese, I highly recommend this recipe.  Neither daughter would eat it, had too many vegetables in it, but the oldest dipped her chips into it saying it was “pretty good”.

Have a great rest of your weekend everyone!!

Menu Monday

Just a word of advice for March, you can go ahead and cut the crap and start following suit with February.  She behaved herself and showed mercy; weather in the 60’s and 70’s, warm enough to play outdoors, ride bikes and to actually enjoy “winter”.  You can take your wind and the rest of your 20 degree days and stick ’em!  I’m really over you and we’re only a few days in…

Anyway, enough about controlling Mother Nature, let’s talk strategy.  I have approximately 20 lbs. to lose by June, to do so, I need to strategize something that’s actually going to work with my out of control eating – well, it’s not really out of control.  It’s more like, not consistent.  I go a couple days doing SO well and then – it’s on.  Sweets, wine, fast food even, just overeating in general, exercise slacks off, don’t drink my water, ya know…just fall back into the old habits which ensure that I do not lose a pound – ever.  Not really working for me.  The last week or so I’ve done fairly well, only 2 days of not eating properly and both coincide with my BMA* (baby making’ abilities).  Reality is, I do great for about two weeks out of the month and then I bomb the other two weeks, all because of my BMA.  I figured that out a while back and haven’t quelled it yet.

To stop making rushed decisions when I’m starving, I’ve decided to food prep.  I have tried it, but of course, follow through is needed and I’m very short on that.  I make it and then wind up eating something else.  I’m going give it another try and see if I’m successful at losing weight and eating what I make!  I’m working on making homemade chicken salad now, I’m going to boil some eggs, cut up some fruit and veggies and have it with some chicken broth.  I can and will do this!  I’ll take some photos as I go today and post them here later.

This is my dinner menu this week for the family.  Thought I’d share this as well, sometimes I wind up eating something different than I plan for them depending on the fat/carb content and especially if I chose to have a glass of wine while I cook dinner!

Beef Sunday: Tomato Beef Country Casserole

Fish/Seafood Monday: 20 Minute Honey Garlic Shrimp & Miso Wonton Soup

Pork Tuesday:  Low Carb Pork Loin Piccata

Chicken Wednesday: Jalepeno Popper Chicken

Ethnic Thursday: Thai Inspired Hot Dogs

Soup/Salad/Sandwich Friday: Baked Mustard, Ham & Cheese Sliders & Tomato Basil Soup

Eat Out or Kids Choice Saturday: No decisions or ideas yet!

This morning I’m taking the youngest to the clinic.  Last night she “fell” off the bed and hit the top of her foot on the nightstand hard enough to make it swell and give her a limp.  Just want to make sure it’s nothing serious.  Hope you all have a wonderful Monday!

xoxo

 

Chicken Salad Casserole

I’m making a classic chicken dish and I wanted to share it with you since I couldn’t find this particular version of the recipe online.  Although I’m almost positive it’s around here somewhere!  The versions I came across are mixed with more fattening options, such as condensed soups, sour cream, buttery crackers and potato chips!

So far I have done really well in 2017, cooking for the family and losing some unwanted Christmas poundage.  And I’m continuing on…

Tonight’s dinner is Chicken Salad Casserole from the American Heart Association Cookbook.  I have doubled the recipe since we have a family of 5 and not everyone’s on a diet!

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Chicken Salad Casserole
Makes 8 servings (about 7 cups)

1/2 c. mayonnaise
1/2 c. skim milk
4 c. cubed cooked chicken
1 large green pepper, chopped
1 8 oz. can mushrooms, drained
1 c. water chestnuts, chopped
1 c. onion, chopped
1 4 oz. jar sliced pimento, drained
1 T. lemon juice
1 t. thyme
Freshly ground pepper

Salt
1/2 c. fat free cheddar cheese
(I am adding to this recipe: salt, of course and some fat free cheddar cheese.  I know people don’t care for the taste of low fat or fat free “fake cheese” and that’s fine.  You can use full fat, it just ups the calories and fat content.)

In a 2 quart casserole, combine milk and mayonnaise; mix in all remaining ingredients except the cheese.  Cover and bake at 350* for 30 minutes.  Remove from oven sprinkle top with cheese and place back in oven uncovered until cheese melts and heated through.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 258
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 63 mg 21 %
Sodium 528 mg 22 %
Potassium 143 mg 4 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 6 %
Sugars 3 g
Protein 24 g 47 %
Vitamin A 13 %
Vitamin C 35 %
Calcium 12 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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I thought this was delicious!  My kids however, thought the vegetables were a little overwhelming, but they did like the chicken!  I would have to agree, if I were a kid, I probably wouldn’t have liked it either.  But shhhh, cuz I didn’t tell them that!

xoxo

 

 

I’d Like “Sa-moa” of Those Please

Like a lot of kids, I wasn’t a fan of nuts or coconut when I was a kid.  And of course, as my daughter states, “Mom, fruit in a dessert is NOT a dessert”, I didn’t really care for fruit filled desserts.  Although I wouldn’t turn them down, they certainly weren’t my first choice.  (I could suck down three or four Hostess fruit pies, but are those even real fruit?!?)  Well, and like a lot of things, my attitude towards many foods have changed over the years and I am now, indeed, a fan of all of those things and then some.

My favorite Girl Scout cookies were thin mints, samoas and tag-a-longs.  But as I grew older, I found myself just wanting the samoas.  The buttery, chewy caramel with just the right amount of chocolate and coconut, so yummy.  A couple weeks ago when I was searching Pinterest, a pin for Samoa truffles showed up on my feed.  I thought, hmmm, those look delicious!

A few days ago I compiled a Christmas baking list and the Samoa truffles definitely made the cut.  I mentioned I was making them and my mother said, “oh, the Girl Scouts gave away their recipe did they?”  After tasting these I’m beginning to think they may have!

Here’s the recipe: Samoa Truffles from shugarysweets

 

The only difference, I couldn’t find the dulce de leche so I used jarred Smucker’s salted caramel. The samoas did spread some and were very soft but they were still delicious and I would make them again in a heartbeat with or without it!!  I just simply kept them in the fridge.  I have since found the brand she recommends using at our local grocery store in the Mexican Food aisle.

If you like samoas, I would suggest giving these a go.  They really do taste just like a samoa.  Such buttery goodness!

xoxo

Brownies with a Twist (actually more like a sharp turn)

Good morning!!  I owe you a huge thank you if you’re still with me!  I’m not doing my part here at ALL!  Hard to fathom it’s been almost a month since I’ve posted anything.  The last three to four weeks has been filled to capacity with one thing after another.  After our trip to Shipshewana, we all proceeded to enjoy a viral infection that ran it’s course through all four of us and has really taken it’s time leaving.  The better half and I still have some congestion, but thankfully the girls are all clear.  We do believe our cat has it currently, as she’s sneezing and her eyes are squinty and watering.  We took her to the vet on Tuesday and they gave her an antibiotic injection. 

My mother flew in from Georgia the week before Thanksgiving.  She has come for the holidays as per tradition, but this time she will be gracing us with her presence for a bit longer than usual.  She has an AAA, an abdominal aortic aneurism that will need to be fixed via “open” surgery.  We have been running to and from doctor’s offices during the past couple weeks to make sure all is well.  She’s already met with the surgeon and recently took a stress test, which we are now awaiting the results.  I believe then the surgery can be scheduled.  Once the three hour surgery is complete, she will spend a week in the hospital and another 6-8 weeks recuperating.  It’s going to be a very long, long three months for me.

This Christmas the girls will head to their dad’s.  We will delay our Christmas with them until the end of the month.  It’s not the worst thing in the world, it gives me a little more time to shop for last minute gifts but I sure don’t like them not being home – no matter what time of year it is.  All a bit stressful, but so far manageable with wine.  But despite all that – the REAL news here is – I baked something AMAZING yesterday!  This is the first thing I’ve baked this holiday season (other than a poundcake that turned out to be pretty gross).

Let me introduce to you…Godiva Liqueur Brownies!  Holy Smokes, these little beauties are to DIE for!!  Godiva became my favorite chocolate a few years ago during my stressful, five year divorce I was going through.  We really bonded during one New Year’s Eve, when I broke down and spent $350 on a box of handmade Godiva chocolates and spent that night in bed watching the ball drop and all whilst marveling over every bite.  Yep – it’s a tight bond.  I’ve never forgotten her getting me through that New Year’s.  She will always hold a special place in my heart.

I don’t drink alcohol any more only wine, but that doesn’t mean I don’t like liquor, I just don’t drink it – but I will eat it on occasion!  Like when I saw this recipe and immediately said to myself, “yep, that’s gonna be in the Christmas Lineup!”  So without further ado – here’s the recipe, found in the December 2016 Taste of Home 12 Days of Christmas Cookies by Terry Rasey, Cadillac, MI.

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Godiva Liqueur Brownies

3/4 c. butter, softened
1 c. granulated sugar
1 c. packed brown sugar
4 large eggs, room temperature
1/2 c. Godiva Chocolate Liqueur
2 T. chocolate vodka (I used 360 Double Chocolate)
2 T. creme de cacao (I used dark)
 1 1/3 c. all purpose flour
3/4 c. baking cocoa (I used Hershey’s Special Dark)
1 t. baking powder
1/2 c. semi-sweet chocolate chips (I used mini semi-sweet chocolate chips)

Glaze: (although I turned mine into icing by tripling the recipe)

1 c. confectioners’ sugar
4 t. butter, melted
2 T. Godiva Chocolate Liqueur
1 T. chocolate vodka 
1 T. creme de cacao

Preheat oven to 350*.  Beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the liqueur, vodka and creme de cacao.  In a separate bowl, whisk together flour, baking cocoa and baking powder until well mixed.  Stir in the semi-sweet chocolate chips.  Fold the flour mixture into the butter mixture just until combined.  Transfer to a 13×9″ baking dish coated with cooking spray, bake just until center is set, 24-28 minutes (do not overtake).  Cool brownies completely in the pan on a wire rack.  

For the glaze, mix all ingredients until smooth, spread over brownies.  Cut into 24 bars and store in an airtight container.  

Really, these are super delicious!  If you’re baking for adults (my kids tried them but weren’t big fans of the icing) that enjoy a little nip with their holidays, give these a try!  Have a wonderful day and I swear, I’ll post more than this one post this month!!

xoxo

Zucchini Bars…anyone?!

I’ve really been concentrating on my weight loss lately.  Trying NOT to indulge in baking all the yummy things I enjoy, but the ole Waffle Blog is suffering – it’s just too quiet over here!!

This past Thursday, we drove to Shipshewana, Indiana.  Just for a mini getaway before my mother arrives.  We didn’t really “do” much, just saw the sites and walked around the town…oh, and of course, ate.

For one early dinner, we visited the Blue Gate Restaurant and had their buffet.  It was good, I’d give it a B- as I thought it needed more vegetables but the taste was good.  It was the standard hometown fare – fried & baked chicken, mac & cheese, you know the drill.  I should have stopped at the salad and the baked chicken, but nope…I just had to try the desserts!

All that I tasted were good, but there was one in particular that I enjoyed more than the others.  It had chocolate chips sprinkled on the top and it wasn’t super sweet like the other cakes and it had green “things” in it.  My first thought was – zucchini cake although to my knowledge I’ve never had zucchini cake before.  I asked the waiter and after checking with the kitchen staff, he claimed it was zucchini bars!  They were delicious!!  Of course, ever since I ate it, I’ve been on the hunt for THIS particular recipe…chocolate chips on top, no frosting, mild spice flavor like cinnamon, zucchini bars or zucchini cake.  So far I’ve found one with the chocolate chips on top, but it was made with Bisquick.  I’m going to take a guess that that ain’t it.

This week, I WILL be baking SOMETHING with zucchini in it, so be on the look out for it!  And if anyone may have a recipe for zucchini bars that sound like the one I had in Shipshawana, please, please let me know!

In preparation for my mother’s arrival this evening, I’ll be making some creamy chicken soup and some pull apart pumpkin bread that I found on Pinterest.  Be on the lookout for an update to this post as well!

Have a great day everyone!

xoxo

Well – the layzies set in.  I cooked dinner, but I didn’t make the pull apart pumpkin bread.  Of course, as soon as my mother walked into the kitchen, “Did you make dessert?”  LOL  Uh, no…I didn’t, but here’s a pork chop.  I did make some Creamy Chicken Soup though!  I followed a recipe from @cj_losingit on Instagram!  It’s delicious and SO easy!

Here’s my version:

Creamy Chicken Soup
10 servings about 287 calories per serving

2 (32 oz.) boxes chicken broth (I use Swanson’s)
chicken bouillon
1 Family Size Healthy Request Fat Free Cream of Chicken
1 (12 oz.) can 2% or fat free evaporated milk
Chopped or sliced – onion, celery and carrots
1 (8 oz.) pkg. wide egg noodles (I started using Inn Maid)
3 trimmed chicken breasts, meat only
1/2 c. frozen peas, optional
salt, pepper, parsley

Boil the chicken in the broth.  Add bouillon if desired for a stronger chicken flavor.  Add vegetables and allow to cook until vegetables are tender and chicken is done and pull-apart-able.  Remove the chicken from the broth and pull apart, add it back to the broth.  Add the cream of chicken soup and evaporated milk, stir to combine.  Then dump in the whole bag of egg noodles.  All those to cook until done.  Add peas and any seasonings you may want and allow to cook until peas are cooked.  Serve and enjoy!  

I love this soup and so does my family!  It’s so easy!

Have a great one!

xoxo

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