Why The 'About Face'?

I recently received an email regarding this blog [I want to thank those of you who read this blog regularly - I am not a statistics person, so when I saw my "Followers" list was not growing, I was a bit concerned if this site was actually reaching anyone or not. The emails I have been receiving lately let me know that there are those of you who are reading on a regular basis, and I appreciate your kind words more than I can say!]

One faithful reader sent this email:
"Texicanwife, while I do appreciate your 'healthy' approach to posting recipes, what happened to your whole working through the recipe books premise that you first started out with? Why the about-face?- AK in Florida"

Well, AK, I know it was truly an 'about-face'. And for those of you who began reading this blog thinking that you were going to get some hints on how to properly make a croquette, or the best way to stuff a goose, I do apologize.

My health is what happened. And yes, I really do know I should re-write the header of this blog so that I am no longer misleading those who stumble upon our pages [but where do I find the time???].

Anyway, I ballooned up to 305 pounds. My blood pressure was through the roof! I had developed Type II Diabetes. I couldn't walk across the floor without getting out of breath! My doctor was threatening me with oxygen full-time! And at the time, I was only 49 years old.

I was old before my time. A "Real Age" test showed me to be 72 years old physically, with a 49 year old chronological age. I had cut 23 years off my life!!!

And then, one night I couldn't sleep. I turned on the telly and saw Robert Ferguson touting the claims of his healthy living program, Food Lovers Fat Loss. I won't say more about the program [proprietary you know], except that I did join the program and it has forever changed my life! That was last August. I began the program on September 7th. And to date, I've lost 77 pounds of what will eventually be 150 pounds of obesity. [By the way, I recently re-took that Real Age test...I am now physically 46 years old, and my chronological age is 50! I've re-gained those 23 years I had stolen from myself, plus 3 more!!! If I keep losing, do you think I can turn back the clock and be 20 again??? Just wondering!!!]

The program taught me how to eat. Not just what to eat. And now I eat only those foods that are wholesome and good for me. I eat 3 balanced meals a day, with snacks every two hours a day. [I personally only eat fresh fruit for snacks, unless I am planning a dinner party, when I will serve something like my last post, Peppermint Ice-Cream Sundaes.]

And so, the posts I now make are healthy, nutritious, and are all foods that not only "sound good" to me, but are foods that I have personally tried. Each of the recipes I post here have been "kitchen-tested" right here in my little home. And no... I don't have a super gourmet kitchen [I actually live in a  14'x70' mobile home. I have a galley kitchen. About 6 feet total of counter space. And NO special equipment - unless you count a blender and a crock-pot as special equipment!] I like simple, non-complex recipes. Made with wholesome, natural foods. I seldom make anything from products that are "pre-made". But on occasion you will find I do go all out and offer you something fast. Like the sundaes.

I will get around to changing the site soon. I promise. Until then, just know that the ol' Texicanwife is looking out for those carbs, cholesterol and sodium counts!!!

HAPPY EATING!!!

Peppermint Ice-Cream Sundae

PEPPERMINT ICE-CREAM SUNDAES


MAKES 4 SERVINGS



INGREDIENTS
* 2-2/3 cups no-sugar added light ice-cream
* 10 finelsy crushed sugar-free peppermint candies
* 8 teaspoons light chocolate syrup
* 8-tablespoons reduced-fat whipped topping (I used Cool-Whip Sugar Free Light)



DIRECTIONS
1. Place ice cream in medium bowl and let soften slightly. [Takes about a half-hour.] Add crushed peppermint. Use a large spoon to stir until peppermint candy is uniformly dispersed. Place in freezer until firm (at least 30 minutes).

2. To assenble each sundae, place 1/2 cup ice cream in small bowl [I used these wonderful glass mini compote cups I got at Walmart; you could also use the low old fashioned champagne glasses - not the flutes - or a wine glass for a really elegant way to serve to guests!] Drizzle with 2 teaspoons chocolate syrup each and top with 2 tablespoons whipped topping.

This is just yummy! And couldn't be easier! No cooking!!!



NUTRITIONAL INFORMATION:
Calories: 197
Total Fat: 6g
Saturated Fat: 4g
Protein: 3g
Carbohydrate: 35g
Cholesterol: 14mg
Dietary Fiber: 1g
Sodium: 99mg
FLFL: Equals one FLFL Snack




ENJOY!!!

HAPPY EATING!!!

Sweet and Sour Glazed Chicken

Sweet and Sour Glazed Chicken

Ingredients

5 TYSON ® boneless , skinless chicken breasts
1 can (20oz) DOLE ® Pineapple Chunks
3 Tbls packed brown sugar
3 Tbls ketchup
3 Tbls low sodium soy sauce
2 Tbls white or cider vinegar
1 Tbl cornstarch
1 tsp ground ginger



Directions
Grill or broil chicken 5 minutes on each side or until chicken is no longer pink in center.
Combine pineapple chunks, brown sugar, ketchup, soy sauce, vinegar, cornstarch and ginger in saucepan.
Cook until sauce boils and thickens.
Spoon sauce over broiled or grilled chicken before serving.

Makes 8 servings. .

Nutritional Information Per Serving


Calories 216
Carbohydrate 18g
Protein 28g
Fat 3.5g
Cholesterol 72mg
Sodium 485mg



FLFL: Because of the minimal pineapple per serving, I would say that this dish only provides a single protein serving. Per serving, the pineapple may attribute for "half" of a slow carb, but I would not count it for more than that.

Toasted Cumin Chicken Salad Pita

This is a totally awesome recipe!!! You're gonna love it!

Toasted Cumin Chicken Salad Pita
Prep Time: 25 mins

Cook Time: 2 mins
Total Time: 27 mins

Ingredients
2 3/4 cup(s) chicken, breast (cooked)
1/2 cup(s) pepper(s), red, bell
1/2 cup(s) cucumber(s)
1/3 cup(s) onion(s), green
1/2 cup(s) sour cream, reduced-fat
1/4 cup(s) mayonnaise, reduced-fat
1/2 teaspoon salt 2 tablespoon lemon juice
2 clove(s) garlic
2 teaspoon cumin seeds
3 small pita, rounds
1 1/2 cup(s) lettuce, red leaf
1 cup(s) tomato(es)

Preparation
1. Combine first 4 ingredients in a large bowl. Combine sour cream and next 4 ingredients in a small bowl.

2. Heat a small nonstick skillet over medium-high heat. Add cumin seeds; cook 1 minute or until seeds become fragrant and pop, stirring constantly. Stir toasted cumin seeds into sour cream mixture. Add dressing to chicken mixture, tossing well to coat.

3. Line each pita half evenly with lettuce and tomato; fill each with 1/2 cup chicken salad.

Yield: 6 servings (serving size: 1 pita half).

Nutritional Info (Per serving):


Calories: 248, Saturated Fat: 2.5g, Sodium: 423mg, Dietary Fiber: 1.5g, Total Fat: 6.5g, Carbs: 22.5g, Cholesterol: 62mg, Protein: 25g
 
FLFL - One serving equals a FLFL plate

Texicanwife's Super Fast Soup

Texicanwife's Super Fast Soup

Serves 2


Ingredients
1 can Progresso Hearty Tomato Soup
2 chicken breast fillet's
1/2 cup long grain, wild rice, uncooked
1/4 cup Mexican-style shredded cheese

Directions:
Cook rice according to directions on package. [This will make 1 cup of rice.] Cover and set aside.

Place chicken breast fillet's on a microwaveable plate, cover, and microwave about 4 minutes [or until no longer pink - time will vary with each microwave, so watch this closely!]. When done, place on cutting board and cube chicken into small pieces.

Pour can of soup into a medium sauce pan. Add 1/4 cup water to thin it somewhat [it will be too thick without adding the water]. Next add the chicken and rice. Heat thoroughly.

Ladle, dividing evenly, into two bowls.

Top with cheese.



Makes a complete FLFL meal.

Couscous-Stuffed Squash and Turkey Chop

The following squash recipe is taken from the November/ December 2009 Diabetic Cooking magazine, page 36. The turkey chop is one of my own recipes.

Spicy Turkey Chop

Ingredients

4 turkey cutlets or chops [about 3/4-inch thick]

1 tablespoon paprika

1 teaspoon cumin

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Place all spices in a gallon size zip-lock storage bag. Shake to mix well. Add chops, one at a time. Seal and shake well. Remove chop from bag and place on baking sheet that has been sprayed with a non-stick cooking spray. Bake at 350 degrees farenheit for 20-25 minutes.

4 servings

Nutritional Information

Calories: 168

Total Fat: 5 g

Saturated Fat: < 1g

Protein: 28g

Carbohydrate: 0g

Cholesterol: 60 mg

Dietary Fiber: 1g

Sodium: 56mg

Couscous-Stuffed Squash

Ingredients

2 small acorn squash, halved lengthwise and seeded

1 medium poblano pepper, seeded

1 small onion, thinly sliced

1-1/4 cups vegetable broth [no sodium]

1/2 cup shiitake mushrooms, chopped

3/4 cup uncooked couscous

1 medium plum tomato, diced

2 tablespoons pine nuts

Directions

1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray; place squash cut side down on baking sheet. Spread poblano pepper and onion slices on baking sheet. Cover with foil; bake until squash is tender, about 35 to 40 minutes. Remove; set aside while preparing couscous.

2. In medium saucepan bring broth and mushrooms to a boil. Sitr in couscous, tomato and pine nuts; cover and remove from heat. Let stand 5 minutes. Meanwhile, dice roasted poblano pepper and onion; add to couscous mixture, fluffing couscous lightly with fork.

3. Turn squash cut side up. Fill with 3/4 cup couscous mixture into each squash half.

4 servings

Dietary Information:

Calories: 290

Total Fat: 4g

Saturated Fat: <1 g

Protein: 9g

Carbohydrate: 57 g

Cholesterol: 0mg

Dietary Fiber: 6g

Sodium: 187 mg

Food Lovers Fat Loss Information:

The combined two dishes provide the FLFL participant with a protein, a fast carbohydrate and a slow carbohydrate. [Protein =turkey chop/ Fast Carb = Couscous/ Slow Carb = squash] This makes a complete FLFL plate for a meal.

Combined Nutritional Values:

Calories: 458

Total Fat: 9g

Saturated Fat:

Protein: <2g

Carbohydrate: 57g

Cholesterol: 60mg

Dietary Fiber: 7g

Sodium: 243mg