POPCORNERS Popcorn Chips

 

Posted by Jennifer (the RD) on April 30, 2013

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My mom actually came across these popcorn chips that are awesome.  I have found them at Fresh and Easy and some Ralph’s.  They’re really tasty and crispy…same appeal as popcorn but in a chip form.  My favorite is jalapeno.  They are not quite low fat, but much better than potato chips.  Give them a try!  🙂

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The Biggest Loser Casting Call

Posted by Jennifer (the student) on April 27, 2013

Southern California residents here is a casting call for Biggest Loser show, check it out:

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WIAW #54

Posted by Jennifer (the student) on April 17, 2013


 

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals last Friday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (9:30am)

I started the day with a coffee with Starbucks and  homemade scrambled eggs with spinach and cheese.

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Lunch (1:30pm)

Lunch at the Gypsy Den again, my husband and I shared a Mediterranean Plate. The Mediterranean Plate has whole wheat pita, hummus, roasted peppers, olives, artichoke hearts and veggies. Then I had stuffed avocado with chicken salad. 🙂

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Dinner (6:00pm)

For dinner, we had a crockpot pot roast with roasted asparagus. (Recipe here)

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Dessert (8:00pm)

A couple of Sea Salt Carmel Macarons from Merely Sweets.

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Thank you for stopping by. I hope your day was full of healthy meals!

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Chicken Arrabiata Pasta

Posted by Jennifer (the RD) on April 24, 2013

I usually make this when I am running short on time.

INGREDIENTS:

  • 1 lb boneless, skinless chicken breast, diced into 1 inch pieces
  • 2 tsp.  plus 1 TB olive oil
  • 1 jar Fresh and Easy Arrabiata pasta sauce
  • 3 cups  veggies (I used onions, zucchini, red bell pepper, asparagus, and carrots)
  • 1 package bowtie pasta, cooked according to package directions1/2 tsp. garlic salt
  • 1/8 tsp. fresh ground pepper

-Cook the chicken over medium meat in a medium saucepan until no pink areas are visible

-Add the Arrabiata sauce and simmer on low to medium heat for 30 minutes.  Go to the next step while the chicken is simmering.

-In a medium  pan, sautee veggies  over medium heat in aproximately 2-3 tsp. of olive oil, 1/2 tsp. garlic  salt and 1/8 tsp. pepper for approximately 10 minutes or until barely tender

-Cook pasta according to package directions.  When the pasta is done, drain and add back to the original pot.  Add the veggies and combine thoroughly.

-Top each 1 cup serving of the pasta with aproximately 1/2 cup of the chicken arrabiata sauce.  Enjoy.

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Surprise Recipe Swap – Darn Good Pot Roast

Posted by Jennifer (the student) on March 20, 2013
HungryLittleGirl

I am so excited to be participating in Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap,  participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Cheese Curd in Paradise blog, Ashley has a large selection of all types of recipes. After studying her blog for many days, I finally decided to try her Darn Good Pot Roast 2 because it is a crockpot recipe. I do not use my crockpot enough so maybe armed this tasty and easy recipe I will use it more often. 🙂 Be sure to stop by Ashley’s lovely blog and explore her recipe collection.

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Darn Good Pot Roast 2 from Ashley at Cheese Curd in Paradise

Ingredients
  • 3 lb rump roast
  • 1 16 oz bottle of light italian salad dressing
  • 1 packet of ranch dressing mix
  • 1 packet of brown gravy mix
  • 1/2 cup water
  • black pepper
Instructions
  1. Mix italian dressing, ranch packet, and gravy mix together.
  2. Season roast with black pepper.
  3. Place roast in crockpot.
  4. Pour italian dressing mixture over roast.
  5. Set crockpot to low and cook 7-9 hours.
  6. Enjoy!

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This recipe was a real crowd pleaser at my house and it was so simple. Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

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Book Review – Cooking For David (for dialysis patients)

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Posted by Jennifer (the RD) on April 19, 2013

“Cooking for David” is a book I use as a dietitian all the time.  It is a very unique, and essential book for patients or families of patients on dialysis.  The recipes ALL have Renal and diabetic specific nutrition information.  It takes the guess work out of planning meals for dialysis patients.  There are plenty of comfort food recipes along with a chapter for sauces, gravies, and seasonings so you can do some experimenting on your own!

It is written by a dear friend, Sara Colman, RD, CDE and a nurse she collaborated with,  Dorothy Gordon, BS, RN.  For all of you RDs out there…buy a copy as a reference and make sure  you keep this handy.  There’s a great introductory chapter that includes really simple educational material for the renal diet.  It’s super helpful.

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WIAW #53

 
Posted by Jennifer (the student) on April 17, 2013


 

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals Sunday, a day with only restaurant meals. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (9:30am)

Like most Sundays, I started the day with a six mile trail walk with a group of friends. After our walk, we usually end up a Panera because it is close by. I had coffee with the Power Breakfast Egg White Bowl with Turkey Breast, off the hidden menu. Also, we usually get assorted pastries and sweets that we all share. 🙂

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Lunch (1:30pm)

At the Gypsy Den, my husband and I shared a spinach scramble and a order of “Have you tried the Toast?”, which is whole grain bread with almond butter, greek yogurt, honey comb, banana slices and strawberry jam. And I washed it all down with a Cafe Francais.

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Dinner (6:00pm)

At Honda-Ya, we started dinner with pickles, green salad and miso soup. This was our first time eating here and I forgot my reading glasses, so we order a few small dishes to share. For the main course, I ordered a  Japanese Dinner which includes choice of meat, I have Ponzu Beef. Also, it includes rice, potato salad, and a couple sides, I choose spinach and pumpkin. It was a fun experience.

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

 

 

Keeping Our Priorities Straight

Posted by Jennifer (the RD) on Aptil 15, 2013

I was just talking to friends this weekend about how I am prioritizing my life.  I have been killing myself trying to work my 2 jobs lately and I haven’t had much time for myself.  I’m always exhausted and have even left simple errands like a car wash or a trip to the bank ’til the last possible moment.  Then, there’s poor Kasper (pictured above).  He always has a babysitter, but I know I should spend more time with him.  Above is a picture of him begging me for attention.  Then today, when I heard news of the Boston Marathon, it made me think, life’s too short!    I am definitely cutting down my work hours soon.  My priorities have definitely been a little askew.  Is anyone going through something similar?

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WIAW #52

Posted by Jennifer (the student) on April 10,2013

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals Monday, I started a new job last week and I am packing most of my meals for the day. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (5:00am)

I started the day with instant coffee for the road and over-night oats with peanut butter, apricot jam and slivered almonds.

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AM Snacks (8:30pm)

A bag of cashews.

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Lunch (11:30am)

Egg salad sandwich on a yummy bun.

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PM Snacks (2:30pm)

I am loving Dark Chocolate Hazelnut bars from Zing.

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Dinner (5:00pm)

A little steak with roasted cabbage, brussel sprouts and carrots.

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Dessert (7:00pm)

A Chobani Greek yogurt in coffee with dark chocolate chips. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Low Fat Chicken Tinga Tostadas

Posted by Jennifer (the RD) on April 10, 2013

 

This is another recipe I did a makeover on.  My co-worker Saulo contributed the original version.   I hope you like it.  🙂

Ingredients:

  • 6 Bone in chicken breast halves
  • 4 tsp. canola oil
  • 7 medium onions, thinly sliced
  • 6 medium tomatoes
  • 1 clove garlic, chopped
  • 1 seven oz. can chipotle peppers in adobo sauce
  • 1 TBSP chicken bouillon granules
  • 16 tostada shells (baked – see instructions)
  • 1 cup Lite sour cream
  • Salt and pepper to taste
  1. Get a small oven safe bowl (or the tostada shell baking bowls I used) and press a flour tortilla into it.  Bake at 375 degrees for about 10 minutes and remove from oven to cool.
  2. Place the chicken into a large pot along with ¼ cup of sliced onion, garlic, and enough water to cover.  Bring to a boil, and cook until no longer pink, about 25 minutes.  Remove chicken, cool, and shred meat. Discard skin and bones.
  3. Heat oil in a large skillet over medium heat.  Add the remaining onion slices, and cook until transparent.  Place tomatoes into a pan of boiling  water You could use the leftover water you used for cooking the chicken) and boil until split open
  4. Place the tomatoes, whole can of peppers, chicken bouillon into a blender or large food processor.  Process until smooth. Season with salt and pepper.  Pour this mixture into a large pan, and add the shredded chicken and cooked onions.  Heat through.
  5. To serve, each person spreads some sour cream (2 TBSP) on their tostada shell, and tops with a spoonful of the chicken (about ½ cup)

Nutritional info per tostada :  Calories 251 (original recipe had 670 calories), Fat 7.2 g, 26% of calories (original recipe had 48 grams, 64% of calories), Sodium 352 mg (original recipe had 855 mg), carbohydrate, 20 grams (original recipe has 31 grams)

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