Category Archives: Weight Loss Journey

Corned Beef Hash: Breakfast of Champions (At Least My Champion)

Do you have an all-time favorite breakfast? If you’re married, do you know what your spouse’s favorite breakfast is? Your kids’? My husband goes out once a month with two of his closest friends, and he always orders the same thing: Corned beef hash with eggs and toast.  I always thought his favorite breakfast was eggs and bacon with hash browns, and that may be true, but now I’m not so sure! Maybe that’s just his favorite breakfast that I make! It struck me that I should learn how to make corned beef hash and add it to our menu. It’s so simple, I don’t know why I never thought of it before!

Corned Beef Hash for Champions
(per serving)

Fry together:
1 tablespoon butter
1 potato sliced and chopped into bit-sized pieces
2 tablespoons finely diced onion
Dash of garlic powder

Salt and pepper to taste

After the potato and onions are tender add:
2 oz. chopped corned beef (which you can buy from almost any deli). Mix and fry until heated through and starting to brown.

Serve immediately, offering ketchup, salsa, and hot sauce as condiments. (Got to keep up with the restaurant Jones, right?!)

PS—Do you have any favorite recipes for breakfast that you especially love or are family favorites at your house? I’d love for you to share them!

And there went out a champion out of the camp…” (1 Samuel 17:4). I wonder if Goliath had forgotten to eat his Wheaties for breakfast before challenging the Israelites?! “They” say breakfast is our most important meal of the day, so I hope you’re eating a breakfast for champions before taking off to conquer the challenges in your life each morning!

 

Simple but Savory Zucchini Pizza Sticks

Now is the time that American gardens overflow with zucchinis and everybody is pulling out their favorite recipes for zucchini bread.  Always on the lookout for an idea that cuts starches, I tried making pizzas out of zucchini. First I  tried cutting them into rounds, but slicing them sideways works better and saves time. Next time you’re looking for a quick, healthy way to incorporate some zucchini into your menu plans, try this one:

Savory Zucchini Pizza Sticks
(makes enough for 2-4 for lunch, depending on how hungry your hippos are
and what else you’re serving)Wash, cut off the ends, and slice 4 young zucchinis lengthwise.  Place them skin-side down in a frying pan with 1 tablespoon melted butter.
Add salt, pepper, onion powder, and garlic powder to taste.
Fry for two minutes on medium heat. Flip over and fry for two minutes more minutes, skin-side up.Flip again. They should be getting tender and starting to brown a little. Drizzle each stick with some of your favorite pizza (or spaghetti) sauce. Cover with slices of pepperoni
and top each with half a mozzarella cheese stick.Cover the pan and cook for 1-2 more minutes, until the cheese starts to melt.

Serve them immediately. They can also be cut into three chunks each and served as hors d’oeuvres, but if that’s what you want, then I think you’re better off to start with just one or two larger zucchinis and slice them into individual rounds, bake them on a buttered cookie sheet at 350°F. for about 6 minutes (with spices on top), and then add the sauce, pepperoni, and thin cut slices of mozzarella, baking them another 2-3 minutes. I tried this method first, but they end up drier and not as tender. I also found that it’s hard to keep the cheese from melting too much before the pepperoni is heated through.

And when he had brought them into his house, he set meat before them,
and rejoiced, believing in God with all his house
” (Acts 16:32).

 

Salmon with Spinach and Artichokes

Last Saturday I mentioned Chuck’s trick of combining favorites from your fridge for a new twist, and here’s what happened when I followed my own advice! If you love grilled salmon and guacamole as much as I do, try this sometime:

  1. Prepare some wonderful, homemade guacamole. (If you don’t have a a recipe, you can try mine, found here: https://kathrynwarmstrong.wordpress.com/2017/02/04/an-avocado-boat-of-ideas-especially-fantastic-guacamole-with-an-orange-twist/
  2. Grill your salmon (about 4-8 oz per serving, grilled 2-3 minutes per side) with your favorite spices. (I like fresh-squeezed lemon juice, Italian dressing, sea salt, Lawry’s seasoning salt, and lots of pepper, but that’s just me.)
  3. Prepare your veggies while the fish is grilling. (You’ll probably need to assemble all the items so the cooking time is just 5-6 minutes.) This includes:
    1. 1 chopped onion (this recipe will serve 4-6) sauteed in 2 tablespoons of butter until nicely browned. Add
    2. 6 oz fried, chopped bacon (optional but good if you eat pork; you can also fry this with the onion and cut the bacon in pieces after it’s crisp, but that takes an additional 5+ minutes, so cook it before you start the fish)
    3. 1 can quartered artichoke hearts (drained)
    4. 8 oz. cherry tomatoes (sliced in half)
    5. Add 1 tablespoon of fresh, pressed garlic, 2 tablespoons of balsamic vinegar, 1 tablespoon fresh, chopped basil, 1 teaspoon dried (or fresh) oregano
    6. 1 large bag (about 16 oz) spinach, added last and cooked just until tender and starting to deepen in color
    7. Add salt and pepper to taste (and do taste it to make sure it has enough sparkle!)
  4. Arrange the veggies evenly on the plates, add the salmon, and crown with a scoop of guacamole. Serve immediately. It’s especially good with fresh fruit and rolls, although I didn’t remember to take a photo of the entire ensemble. Pretty much guaranteed to please anyone who likes the individual ingredients.  🙂

But ask now the beasts, and they shall teach thee; and the fowls of the air, and they shall tell thee: Or speak to the earth, and it shall teach thee: and the fishes of the sea shall declare unto thee. Who knoweth not in all these that the hand of the Lord hath wrought this? In whose hand is the soul of every living thing, and the breath of all mankind. Doth not the ear try words? and the mouth taste his meat? With the ancient is wisdom; and in length of days understanding. With him is wisdom and strength, he hath counsel and understanding. (Job 12:6-13)

Anybody for a Watermelon Cake? How About a Wedge Salad?

My grandson Reid asked his mother for a watermelon cake for his birthday. Apparently they’d seen a picture on Pinterest. Carlie says it tastes like a cold wedge of fruit salad, and everybody who tried it liked it, although there was some dissension over whether or not it really qualified as a “cake.” So, I think this might make the perfect “wedge salad” to serve for the Fourth of July. If you bill it that way, don’t you think the kids will love it? Think how (relatively) healthy it is as a dessert, too…just watermelon frosted with sweetened whipped cream. I’m definitely going to try it on my grand kids. If you try it, let me know what you think, and I’ll  do the same!BTW, here’s an earlier fruit extravaganza that Carlie made some years ago to help feed our youth group! Talk about talent and good taste!  🙂  Thanks for being such a stellar daughter-in-law, Carlie! You’re a doll. (Actually, I have to say, I’ve got five of the best son and daughter-in-laws in the world!!! No prejudice!!!)

Summery Fish Tortillas

         Fish tacos have pretty much taken the world by storm in the last decade, but so far, I don’t know of anybody (besides me) who’s serving fish tortillas.
I think they’re a perfect summer dish—and pretty scrumptious to boot—
so if you’re looking for something a little different, try this:

Summery Fish Tortillas
(Makes 4 large tortillas)

Make cold slaw:
2 cups shredded cabbage and carrots (or cold slaw mix from store)
1 tablespoons Italian dressing (Wishbone or your favorite)
2 tablespoons mayonnaise  or aioli sauce (made by adding 1/2 teaspoon sesame oil and 1/2 teaspoon soy sauce to the mayonnaise and stirring)
2 tablespoons sugar (optional, but I think it really adds)
1/8 teaspoon Lawry’s (or your favorite) seasoning salt
Additional spices to taste: onion powder, garlic powder, salt, and pepper  Add:
8 oz. diced, cooked Ahi tuna (could substitute tuna fish or chicken breast)
8 oz. halved grapes (could use 1 chopped mango or black cherries instead)                                                       Mix thoroughly.

Make the tortillas:
Divide the filling evenly onto 4 large flour tortilla wraps
Sprinkle each liberally with your favorite shredded cheeseMicrowave each tortilla open-faced for 40 seconds (until cheese is melting)  Fold into the traditional tortilla wrap and serve. In a way, it’s a quick, healthy meal in one, complete with protein, fruit, carbs, and veggies, but you can also serve it with sides, or eat two, (or save room for a little dessert…) depending on how hungry you are! When I consider thy heavens, the work of thy fingers, the moon and the stars, which thou hast ordained; What is man, that thou art mindful of him? and the son of man, that thou visitest him? For thou hast made him a little lower than the angels, and hast crowned him with glory and honour. Thou madest him to have dominion over the works of thy hands; thou hast put all things under his feet: All sheep and oxen, yea, and the beasts of the field; The fowl of the air, and the fish of the sea, and whatsoever passeth through the paths of the seas. O Lord our Lord, how excellent is thy name in all the earth!” (Psalm 8:3-9)        (Thank you, Bob Hardee, for this last photo, which he took in Florida.)

 

Summer Chicken Pasta Salad

Joel made us such a yummy pasta the other day that I asked him what recipe he used. He said he just made it up, and that he used to make it every once in a while when he lived in Boston and it was too hot to cook. So, if you’re looking for a cool dish for a hot night this summer, try this one:

Joel’s Chilled Chicken Pasta
(Serves 4-6)

Marinade:
1 pound boneless chicken (Joel used thighs, but breast meat or whatever works fine) in a dressing made of:
 lemon squeezed
1 tablespoon fresh, chopped thyme (can use crushed; fresh herbs are great if you have them, but if you have dried herbs from the seasoning rack, that works too)
1 pressed clove of garlic (not the whole bulb, just one section of it)
2 tablespoons olive oil

If you’re really ahead of the game, marinade the chicken in this mixture (covered) in the refrigerator overnight. If not, at least give it a few hours. Then, grill the chicken (or pan-fry).

Meanwhile:
Boil 1/2 pound radiatore (or other) pasta al dente with salt to taste.
Drain and chill.

Cube (or chop):
2 tomatoes
1 cucumber
1 yellow pepper
1 small onion
1/4 cup chopped olives (green or black)
8 oz sharp cheddar cheese (or some type of hard, Italian cheese)

Mix these veggies with the cooled pasta and toss with:
1/4 c. olive oil
1/4 cup white wine vinegar
1/3 cup fresh basil chopped
1/4 c. fresh Rosemary chopped
Salt and pepper to taste

To finish:
Cut grilled chicken into thinnish slices. Salt and pepper to taste. Place on top of salad. Drizzle with balsamic vinegar.

I hope you enjoy this as much as we did!  🙂Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength, and not for drunkenness!” (Ecclesiastes 10:17).

 

Easy Caramel Sauce for Dipping Fruit

Serving fresh fruit for dessert in the summer is one of the best ways I can think of to promote healthy nutrition while still catering to the sweet teeth most of us inherited through no fault of our own but as part of our DNA. (Okay, so it’s really a learned behavior, but most of us have learned very well.) One way to dress up fruit for a special occasion is by serving dipping sauce. Melted chocolate or caramel are probably the two favorites.  A simple way to make caramel sauce is to boil together 1/4 cup milk, 1/2 cup butter, and 1 cup brown sugar (packed) for just a few minutes until the sugar completely dissolves and the sauce thickens. (This serves 4-8.)        An even easier way to serve one person is to place 9 caramels in a bowl with 2 tablespoons of milk or cream, and pop it in the microwave for a 45 seconds. Stir vigorously until smooth, and serve immediately! It goes great with apples, pears, and bananas…and probably any other type of fruit you like! Did I mention ice cream? No? That’s good, because even though it’s great on ice cream, that’s probably too fattening!

 My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste: So shall the knowledge of wisdom be unto thy soul: when thou hast found it, then there shall be a reward, and thy expectation shall not be cut off” (Proverbs 24:13-14).