Homemade Flour Tortillas

Homemade Flour Tortillas

12 6-inch tortillas

Ingredients

• 2 cups all purpose flour
• 3/4 tsp salt
• 1/2 tsp baking powder
• 3 Tbls shortening
• 3/4 cup water

Instructions

1. Mix flour, salt, and baking powder together with a fork.
2. Add shortening and continue mixing with fork until mixture resembles coarse crumbs.
3. Make a well in the center of the mixture and add the water.
4. Slowly incorporate the dry and wet ingredients until dough starts to form.
5. Place dough on a floured surface and knead for several minutes until dough is nice and smooth.
6. Cover and let rest for 30 minutes.
7. Divide dough into quarters and then each quarter into thirds for a total of 12 portions.
8. Roll out each portion into a 6-7 inch circle.
9. Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
10. Remove to a plate and cover with a towel to keep warm.
11. Serve immediately.

http://www.momontimeout.com/2013/04/easy-homemade-flour-tortillas-recipe/

Aloha Fruity Pudding and Weighing in

That dreaded day has arrived.  What was I thinking of having a weigh in on Mondays?  Mondays are bad enough on their own but to do a weigh in?  Actually I know what I was doing.  I was trying to control my eating on the weekends with a threat of weighing in on Mondays.  It might have worked too.  I lost another 4 pounds.  This means I'm down 15 pounds now.

You'll be seeing more recipes since I am finding some that I want to keep track of so what better place than to put them here?  There is a summer salad from a free e-book from Mr. Food for Diabetic cooking.  I love the idea that all the recipes have nutritional information.  I might make this one next week to bring to the Office Birthday Party on the 31st.  The theme is Easter and with all the fruit it reminds me of the summer and Easter.

Aloha Fruity Pudding

Set sail for Hawaii with our Aloha Fruity Pudding. A base of banana pudding and lots of fresh fruit
add body and flavor to this tropical delight! Plus, it comes together so quickly that it is
definitely one of our favorites easy diabetic dessert recipes for a potluck.
Serves: 6

What You’ll Need:

1 package (4-serving) package sugar-free instant vanilla pudding mix

1 cup skim milk

1/2 teaspoon vanilla extract

1-1/2 cups frozen fat-free whipped topping, thawed, divided

1 (8-ounce) can pineapple chunks, unsweetened, drained

1 (11-ounce) can mandarin oranges, packed in juiced, drained

1 cup fresh strawberries, sliced 1 banana, sliced
1 tablespoon shredded unsweetened coconut

What To Do:

1. In a large bowl, combine pudding mix, milk, and vanilla until thickened.

2. Stir in 1-1/4 cups whipped topping. Gently fold in the pineapple, mandarin oranges,
strawberries, and banana.

3. Spoon mixture into six individual serving dishes and top with remaining whipped topping and
coconut. Serve immediately or refrigerate until ready to serve.

Balsamic Tomato and Cauliflower Salad from everydaydiabeticrecipes.com

Balsamic Tomato & Cauliflower Salad

Serves 5

Ingredients:

In

• 4 cups assorted baby greens
• 8 cherry tomatoes, halved
• 1 cup small cauliflower florets
• 2 tablespoons Basil-Dijon Balsamic Vinaigrette (see Note)

What To Do:

1. In a large bowl, combine greens, tomatoes, and cauliflower. Drizzle with dressing and toss lightly.

Notes

To make your own Basil-Dijon Balsamic Vinaigrette, in a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/4 teaspoon dried basil, and 1/4 teaspoon Dijon-style mustard. Makes 1/2 cup.

Nutritional InformationServings Per Recipe: 5

• Amount Per Serving% Daily Value *
• Calories26
• Calories from Fat1.0
• Total Fat0.1g0 %
• Saturated Fat0.0g0 %
• Trans Fat0.0g0 %
• Protein2.2g4 %

• Amount Per Serving% Daily Value *
• Cholesterol0.0mg0 %
• Sodium47mg2 %
• Total Carbohydrates4.5g1 %
• Dietary Fiber1.5g6 %
• Sugars1.1g0 %

* Percent Daily Values are based on a 2,000 calorie diet.

The following ingredients or measurements are not included:

• Basil-Dijon Balsamic Vinaigrette (see Note)

Read more at http://www.everydaydiabeticrecipes.com/Green-Salads/Balsamic-Tomato--Cauliflower-Salad-7142#uligmdpDEWMXCmlx.99

7 layer salad from everydaydiabeticrecipes

Special Seven-Layer Salad

Serves: 8

Preparation Time: 5 min

What You'll Need:

• 1 head romaine lettuce, washed, dried, and chopped
• 3 tomatoes, chopped and seeded
• 3 carrots, chopped
• 2 ribs celery, chopped
• 1 (10-ounce) package frozen green peas, thawed
• 3/4 cup fat-free Ranch Dressing, divided
• 1/2 pound low-fat turkey bacon, cooked and crumbled
• 6 hard-boiled eggs, peeled and chopped
• 1 cup (4 ounces) shredded Italian cheese blend

What To Do:

1. In a large glass salad or trifle bowl, combine the romaine lettuce and tomatoes. In a medium-sized bowl, combine the carrots and celery, then layer over the lettuce and tomato mixture. In the same medium-sized bowl, combine the peas with 1/4 cup dressing; mix well and layer over the carrots and celery.
   
2. Sprinkle with the crumbled turkey bacon, then layer with the hard-boiled eggs, followed by the shredded cheese. Drizzle with the remaining 3/4 cup dressing and serve, or cover and chill until ready to serve.
   

Read more at http://www.everydaydiabeticrecipes.com/Green-Salads/Special-Seven-Layer-Salad-6632#wT8c4thCXBL1FMRY.99

Garlic Rubbed Roasted Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Apricot Honey Chicken - low in sodium - from Taste of Home

Apricot Honey Chicken

Apricot Honey Chicken is a sheer delight with its sweet, fruity sauce. There's no need to heat up the oven for this flavorful entree, so you can even enjoy it during the summer…or any time of year. —Kathy Hawkins, Ingleside, Illinois

4 ServingsPrep/Total Time: 25 min.

Ingredients

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon canola oil
• 3 tablespoons apricot preserves
• 2 tablespoons orange juice
• 4 teaspoons honey

Directions

• In a large skillet, cook chicken in oil over medium heat for 7-9
• minutes on each side or until a meat thermometer reads 170°.
• Combine the preserves, orange juice and honey; pour over chicken.
• Cook for 2 minutes or until heated through. Yield: 4 servings.

Nutritional Facts: 1 chicken breast half equals 243 calories, 7 g fat (1 g saturated fat), 78 mg cholesterol, 74 mg sodium, 16 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Tortilla Pinwheel Appetizer from Taste of Home

A friend gave me this recipe, and whenever I serve these pretty and delicious appetizers, people ask me for the recipe, too! Besides being attractive and tasty, the pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

16 ServingsPrep: 20 min. + chilling

Ingredients

• 1 cup (8 ounces) sour cream
• 1 package (8 ounces) cream cheese, softened
• 1 can (4-1/4 ounces) chopped ripe olives
• 1 can (4 ounces) chopped green chilies, well drained
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped green onions
• Garlic powder to taste
• Seasoned salt to taste
• 5 flour tortillas (10 inches), room temperature
• Fresh parsley for garnish
• Salsa

Directions

• In a large bowl, beat the first eight ingredients until blended.
• Spread over the tortillas; roll up tightly. Wrap each with plastic
• wrap, twisting ends; refrigerate for several hours.
• Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works
• best.) Discard ends. Garnish with parsley. Serve with salsa if
• desired. Yield: about 4 dozen.

Nutritional Facts: 1 serving (3 each) equals 180 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 305 mg sodium, 12 g carbohydrate, 2 g fiber, 5 g protein.

New Picture

Hmmm.  I have a long way to go yet but these are my new jeans which I just got into.  They are 1 to 2 sizes smaller than what I used to wear and SUPER comfy.

I need one of those magic markers to trim off the stomach area now and under the chin.  They will come down eventually (although in this picture I'm not standing totally straight so that makes a difference) so onward to my the next size.

Baked Veggie Rolls

Baked Veggie Egg Rolls
Servings: 1
Serving Size: 1 egg roll
Nutritional Information: 91 calories, 1.3g of fat, 20.9g of carbohydrates, 1.2g of fiber,3.7g of protein, 1g of sugar
Weight Watchers^® PointsPlus^®: 1 *

Ingredients

·         2 tsp. sesame oil

·         1/2 cup red onion, minced

·         1 clove of garlic, minced

·         1 tbsp. fresh ginger

·         1 carrot, grated

·         2 cups cabbage, shredded

·         1 cup mushrooms, sliced very thin (julienned)

·         1 tbsp oyster sauce

·         1 tbsp soy sauce

·         12 egg roll wrappers

Instructions

1.        Preheat the oven to 400 degrees.

2.        Heat 1 tsp. of sesame oil in a skillet over medium high heat. Add the onion and cook for 3-5 minutes until it begins to become translucent. Add the garlic and ginger and cook for 1 minute. Stir in the cabbage, carrots, and mushroom. Cook for an additional 3-5 minutes until they begin to soften.

3.        Stir in the oyster sauce and soy sauce cook for 2-3 minutes to let flavors combine. If the mixture appears watery, add a touch of cornstarch.

4.        To assemble the egg rolls, place about 1/3 of a cup of the mixture in the center of the egg roll wrapper. Fold according to the directions on the package – basically pulling one corner over the filling, folding in the sides, and then rolling. Moisten the corner with water to close the egg roll. Spray with cooking spray.

5.        Bake for 12-15 minutes until they begin to brown, flipping them once. Then, to crisp up the outside more, place under the broiler for 1-2 minutes per side to get a nice crunchy exterior.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

Roasted Cauliflower & Brussels Sprouts with Bacon Recipe photo by Taste of Home

Roasted Cauliflower & Brussels Sprouts with Bacon Recipe

 Read Reviews (6)

This is a deeply delicious and sure-fire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida

TOTAL TIME: Prep: 30 min. Bake: 20 min.

MAKES: 10 servings

Ingredients

• 2 pounds fresh Brussels sprouts, thinly sliced

• 1 pound fresh cauliflowerets (about 7 cups), thinly sliced

• 1/4 cup olive oil

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon salt

• 1 pound bacon strips, cooked and crumbled

• 1/3 to 1/2 cup balsamic vinaigrette

Cream Cheese Omelet from Taste of Home

The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

2 ServingsPrep/Total Time: 15 min.

Ingredients

• 1 tablespoon olive oil
• 4 eggs
• 2 tablespoons minced chives
• 2 tablespoons water
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces cream cheese, cubed
• Salsa

Directions

• In a large nonstick skillet, heat oil over medium-high heat. Whisk
• the eggs, chives, water, salt and pepper. Add egg mixture to skillet
• (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked
• portion flow underneath. When the eggs are set, sprinkle cream
• cheese on one side; fold other side over filling. Slide omelet onto
• a plate; cut in half. Serve with salsa. Yield: 2 servings.

Nutritional Facts: 1/2 omelet (calculated without salsa) equals 305 calories, 27 g fat (10 g saturated fat), 455 mg cholesterol, 374 mg sodium, 2 g carbohydrate, trace fiber, 15 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.

Tale of the Tape

This is working for me so far.  I've lost 13 pounds and clothes are starting to fit a little better.  Actually baggie in some things but I don't have the money to get new clothes so it will have to be baggy for a bit.

I'll keep at it and see how it goes.  One day at a time, one pound (or half) at a time.  This is also a good time for me to be more productive on other things so that my hands are idle and not picking up food without conscious thought to what I eat.

There is a recipe that I might try.  It's from Taste of Home and it's a cream cheese omelet.  Not mixing the cream cheese into the omelet batter but to put it as your ingredient inside the omelet.  I'll be posting that next.

Sunday March 16, 2014

I've just finished lunch and wondered what I would have today.  Mom is in the hospital and my brother and I decided to eat in their cafeteria.  I tried my best and journaled it and think I did pretty good.  I had half a cup of oatmeal with a little half and half on it, 2 pieces of bacon, and a hash brown patty.  

 When I got home I put some cabbage and carrots in the crock pot for tomorrow.  Cooking them in chicken broth.  I'll have to figure out how to count that but so far it's not been bad keeping track of things.

 I then made lunch.  Lunch was a combination of leftovers and some new experiments.  Still cooked the tortilla shell too long but didn't taste bad.  The chicken salad in it helped.  Then I toasted three small mini bell peppers and split a wedge of laughing cow cream cheese amongst them and toasted it a little longer.  Left over butternut squash and cauliflower finished the veggies and I added a sugar free jello parfair cup.  Overall not bad at all.

  

So tonight I started dinner with 3 cups of Romaine salad.  Believe it or not 3 cups is a single serving size.  It said so on the package.  (grins).

 

Then I made the rest of the dinner.  It is a cup of quinoa, 5 oz. of boneless pork chop, and three mini bell peppers.  

 

Now time to refill my coke zero bottle with water for the evening 20 oz.

MyFitnessPal

Has anybody heard of MyFitnessPal.com?  A good friend (thanks Theresa) showed it to me.  She has started to use it to keep track of what she eats.  It's easy to use and WOW!  It really shows the nutritional information.  As you put in your food for each meal, etc. it subtracts out how much sodium, carbs, calories, fat, and protein that you have used.  At the beginning you just answer some easy questions (height, weight, how much each week you would like to use, what do you want your idea weight to be).    Here is what I had for dinner.  You can see how it breaks it down here.
The total shown is for what I have planned for the whole day but I didn't think that you would be interested in seeing it for the whole day.  :)

Dinner
Generic - Large Sweet Potato - Raw, 1 potato	162	37	0	4	65	12
Dole - Crushed Pineapple In 100% Juice, 1/2 cup, 122 g	70	18	0	1	0	16
I Can't Believe It's Not Butter 25 Sprays - 25 Sprays, 25 sprays	20	0	2	0	75	0
Mccormick - Perfect Pinch Garlic & Herb Natural Salt Free No Msg Seasoning, 1/4 tsp (0.6g)	0	0	0	0	0	0
Generic - 5 oz Pork Chops or Roasts (Center Rib, Boneless), 1 pc	299	0	20	29	0	0
Add Food  Quick Tools	551	55	22	34	140	28
Snacks
Dannon Light N Fit - Greek Strawberry Yogurt , 1 container 150g	80	8	0	12	55	6
Add Food  Quick Tools	80	8	0	12	55	6
Totals	1,371	149	54	78	1,815	43
Your Daily Goal	1,740	218	58	87	2,300	65
Remaining	369	69	4	9	485	22
	Calories	Carbs	Fat	Protein	Sodium	Sugar

I still get to eat a 1/2 cup of crushed pineapple.  Thought I'd think of it as dessert so am having it after the pork chop and sweet potato.  I used my Mandolin to cup up the sweet potato and it made it look a lot more than what I had.  It's still the same amount of potato but looks like a lot more.