Thursday, November 10, 2011
For the first time in longer than I care to remember, I am beginning to feel that I am actually losing my mind. Not that it is that a very large entity, but there are times when it is useful in helping with focus, memory, and daily activities. This brings me to the purpose of today's ramblings.
There are so many individuals who I am blessed to consider friends who have played a major role in helping me to stay the course. I have received such support in the form of thoughtful comments, goodies, and visits to my page.
I have been remiss in my responses and for that I am truly regretful. My days are brightened greatly, and if I am remiss in responding know that it means more than you realize
I value each and every one of you as the unique individuals you are. It is my preference to acknowledge that in some way. However, I wanted to be certain that this reached all.
Saturday, November 05, 2011
Nutritional Info (Per serving):
Calories: 113, Saturated Fat: 3g, Sodium: 119mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 13g, Sugars: 11g, Cholesterol: 14mg, Protein: 5g
Exchanges: Other Carb: 1, Lean Meat: 0.5, Fat: 1
Carb Choices: 1
More Diabetic Recipes
Total Time: 20 mins
4 teaspoon egg white(s), dried
1/4 cup(s) water
1 teaspoon vanilla extract
1/4 cup(s) sugar
1/2 package(s) tofu, silken-style firm, light, (6.15 ounces) cut into 1/2-inch-thick slices and well drained in white paper towels
4 ounce(s) cream cheese, reduced-fat
2 teaspoon lemon peel
1 tablespoon lemon juice
3 tablespoon preserves, strawberry, reduced-sugar
sprig(s) mint, fresh, (optional)
1. In a medium bowl, combine dried egg whites, the water, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (tips curl). Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. In a blender or food processor, combine tofu, cream cheese, lemon peel, and lemon juice. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain.
3. To serve, spoon mousse into 6 dessert dishes. Top with fresh strawberries. If desired, garnish with mint sprigs.
Wednesday, November 02, 2011
I believe that one of the areas I neglect most is telling the people I am closest to just how much they mean to me. I get so caught up in the "small stuff" that the important things are often left undone. Life is not truly lived if we are constantly in the past or the future.
As you all know I am quite verbose, and it takes me longer than it probably should to get to the heart of the matter. The truth is, I allow myself to become overwhelmed by details. Lately, I have had issues which challenge my stamina. I am now taking daily activities in increments.
Now to the point. I have been encouraged, and inspired by my Spark friends. They are a major part of each day. I don't communicate as quickly as I would like these days, but I would like each and every one to know how important you are, and the difference you make as you are a part of my journey.
Saturday, October 29, 2011
It has once been said "the best laid plans..." Flexibility, however, is vital. This is a difficult balance for me. Sometimes my attitude has been why bother, every time I plan something it doesn't seem to happen. Today, was one of those days.
I had been looking forward all week to a quiet afternoon, taking the time necessary to complete some tasks ahead of me. I simply wanted to relax, and spend some time with my cat. However, it was not to be.
My significant other, who had planned a fishing trip, had it fall through. Naturally, he was disappointed, and as usual, I seem to be the preferred distraction. I had several annoying phone calls consecutively. I was then invited to a gathering to celebrate my mother's birthday. Of course, I didn't want to miss that. Yet as I wasn't feeling as well as I would like. I really missed having that "me" time. It was an enjoyable day, but changing in mid stream isn't easy.
I am still facing so many things. Yet, that is all they are. Eventually, they will get done. And someday, my plans may actually become a reality.
Thursday, October 27, 2011
Hearty Stew with meatballs, spinach, fennel, and orzo pasta
Prep time: 30 minutes
Cook time: 8 hours
1 large onion
1 egg, slightly beaten
NaN cup whole wheat breadcrumbs, ground fine
3 piece Tomatoes, sun dried, oil pack, drained piece, finely chopped (optional)
2 tsp Italian seasoning
1lb lean ground beef (10% fat)
2 tsp olive oil
1 fennel bulb
8 cup low sodium chicken broth
NaN tsp white pepper
6 medium garlic cloves, thinly sliced
NaN cup orzo pasta, dry
5 cups fresh chopped spinach, shredded
1. Chop one-third of onion very finely, and thinly slice remaining onion.
2. In medium bowl, combine, chopped onion, egg, bread crumbs dried tomatoes, 1 teaspoon Italian seasoning and ground beef. Mix well.
3. Shape into 12 meatballs.
4. In large skillet add oil, and heat over medium. Brown meatballs and discard fat.
5. Transfer meatballs to 4-1/2 to5-1/2 quart slow-cooker. Add sliced onion.
6. Cut off and discard upper stalks of fennel. Save some of the feathery leaves for garnish.
7.Remove wilted outer layers, remove thin slice from fennel base. Cut fennel into thin slices.
8. Stir fennel, chicken broth, white pepper, garlic and remaining Italian seasoning into mixture
9.Cover and cook on low heat setting 8-10 hours or on high heat setting 4-5 hours.
10. If using low-heat setting, turn to high-heat setting. Gently stir in orzo. Cover
10 minutes or until orzo is tender. Stir in spinach. Transfer to serving bowls and garnish with fennel leaves, if desired.
Makes 8 servings
Amount per serving
Total Carbs 10.2
Dietary Fiber 2g
Total Fat 8.9 g
Sat Fat 3 g
Unsaturated Fat 5.9 g
Potassium 485.5 mg
1/2 Fat, 2 Meat, 1 Vegetable
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