WIAW #59

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


Hello Everyone. I am sharing my meals from Saturday, a busy day of running errands. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with coffee with scramble eggs with spinach, cheese and avocado with a small steak.

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Lunch (11:30am)

At XA Cafe, a very tasty, savory ham, potato and cheese pie.

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PM Snacks (2:30pm)

I am loving my Dirty Diet Colas. 🙂 (Recipe here)

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Dinner (5:00pm)

We tried Tony’s Deli-Hofbrau, a old restaurant that has been recently been updated. My husband had the Sheepherder with turkey and salami and I had the French Dip. We enjoyed our very large and tasty sandwiches.

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Dessert (7:00pm)

Corn flake, peanut butter chews. 🙂

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

♥ ♥

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Fiesta Roll Ups

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Posted by Jennifer (the RD) on July 17, 2013

This is a recipe that I tried out for the dialysis patients that I work with.  This was taken directly from the davita website, www.davita.com   It is lower in phosphorus than a quesadilla and is also a lower potassium choice.  It’s really simple to make.  You could also use tomato or spinach tortillas for yourself (I did not due to their higher potassium content which would not be appropriate for this specific patient population).

INGREDIENTS:

  • 4 oz. canned chopped green chiles
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 4 TB green  onion, thinly sliced
  • 8 oz. cream cheese, softened
  • 6 flour tortillas, 8″ size

PREPARATION:

  1. Combine green chiles, spices and green onions in a bowl.
  2. Blend in softened cream cheese.
  3. Spread thin layer of cream cheese mixture on each tortilla, leaving 1/4″ edge uncovered.
  4. Roll tortillas up like a jelly roll.  Use toothpick to secure rolls.
  5. Cover and refrigerate for at least one hour.
  6. Slice rolls into 1″ pieces and serve as a snack or appetizer

 ♥ ♥

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Dirty Diet Cola

Posted by Jennifer (the student) on July 7, 2013

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I usually never drink soft drinks but it has been so hot lately and I was getting tried of my usually water, coffee and tea. So I have been trying some sodas sweetened with Stevia to see if I liked them and I did find a cola I liked. Once I came across this recipe and I had to try it. I really like it; it reminds me of a coke float just not as rich.

Adapted from Our Best Bite

Ingredients: 

For 1 large serving or divided into 2 servings

  • 2 tsp vanilla syrup
  • crushed ice
  • ½ lime
  • 12 oz diet cola
  • 1-2 TBSP half and half

Instructions:

  1. Pour vanilla syrup into the bottom of a 24-ounce glass.
  2. Fill glass with crushed ice, about halfway.
  3. Squeeze the lime over the ice.
  4. Pour the diet cola over the ice.
  5. Top with half and half.
  6. Stir and enjoy.

What beverages have you been enjoying this summer?

♥ ♥

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WIAW #58 – Jenmi Jenmi Goes to Las Vegas

Posted by Jennifer (the student) on July 3, 2013


Hello Everyone. The Jenmi Jenmi Team hit the road last weekend and headed to Las Vegas for a girl’s weekend of shopping and dining, these are our meals over the weekend. Hope you enjoy our trip. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what we ate:

Friday Dinner (7:30pm)

We had a lot of good food over the weekend but we all agreed that this was our favorite meal. At Bouchon in the Venetian Hotel and the meal started with their wonderful Bread. Jennifer (the RD) had Watercress and Endive Salad and we all helped her with it. I had the Roasted Chicken, Denise (Jennifer’s sister) had the Special Pork Chop with Lentils and Jennifer (the RD) had the Hanger Steak. After dinner we had Coffee a couple desserts to share, Creme Burlee and Profiteroles. 🙂

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Saturday Lunch (1:00pm)

At Tommy Bahama’s in the Las Vegas Town Square, we started Plantation Iced Tea and warm Bread with Whipped Butter with Cinnamon, Nutmeg and Ginger. Jennifer (the RD) and Denise both had the Burger with Mushroom and Onions and I had the Grilled Steak Salad.

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Saturday Dinner (9:00pm)

We had a late dinner at Diego in the MGM Grand Hotel. We started with Chips and Salsa with Mango and Watermelon-Pineapple Margaritas. Denise had Tortilla Soup and a Chopped Salad, Jennifer (the RD) Carnitas Tacos and I had a Chicken Burrito.

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Sunday Breakfast (10:00am)

On our way heading out of town, we stopped at Bread and Butter for breakfast. Lattes and Pastries to take home and a Cherry Filled Cronut shared three ways. 🙂 I had the Waffle Sandwich with Scrambled Eggs and Ham, Denise had a Breakfast Burrito and Jennifer (the RD) had a Pizza topped with a salad. All in all, we had a wonderful time.

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

♥ ♥

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Easy Fried Rice

Posted by Jennifer (The RD) on July 3,2013

I make this fried rice because it’s easy, and I can make it super fast. I know that pork products are really popular in fried rice, but I use flavored ground turkey.  🙂

INGREDIENTS:

½ lb. extra lean ground turkey

1 egg

¼ cup diced onion

1 tsp. fresh ground ginger

1 TB canola oil

2 tsp. soy sauce

1 orange bell pepper, diced

1 carrot, sliced extra thin

½ cup frozen peas

1 package frozen Jasmine and red/black rice from Fresh and Easy

Salt and pepper to taste

  • Cook rice according to package directions.
  • Add 1 ½ tsp. oil to a medium skillet and heat with ¾ tsp. ground ginger for about 20-30 seconds on medium heat.  Add the ground turkey, onion, and soy sauce and heat until thoroughly cooked.  Remove from heat and save for later.
  • Scramble the egg and set aside with the ground turkey.
  • Add another 1 ½ tsp. oil  1nd ¼ tsp. ginger to the pan and sauté the carrots and pepper until barely tender.  Add back the turkey and egg and mix together.  Then, add the rice.  When all ingredients are thoroughly mixed, add the frozen peas and incorporate until they are warmed through.
  • Add salt and pepper to taste.

 ♥ ♥

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WIAW #57

Posted by Jennifer (the student) on June 26, 2013

Hello Everyone. I am sharing my meals from Tuesday, a day working around the house mostly. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with coffee from Starbucks and a bowl of No Oats Oats.

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Lunch (11:30am)

Soy tacos from Healthy Junk. 🙂

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Dinner (5:00pm)

Spinach Pasta with Tomatoes, Roasted Peppers, Arugula and Cheese.

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Dessert (7:00pm)

A low-cal, low-fat chocolate mousse. 🙂

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

♥ ♥

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New and Exciting Doggie Treats

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

We often get excited about trying out different cuisine when we travel.  However, it’s also exciting to see what kind of interesting treats we can find for our pets on our travels.  My parents recently visited family in Hawaii.  They were taken to some really fun pet stores that carried treats that are very specific to Hawaii. Pictured above is a bone made with coconut, treats that are like arare (Japanese rice crackers), and purple Okinawan sweet potatoes.  My dog Kasper loved them.  So next time you travel, don’t forget about your pets!  🙂

 ♥ ♥

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Surprise Recipe Swap: The Texan New Yorker

Posted by Jennifer (the student) on June 20, 2013
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This is my forth time participating in Surprise Recipe Swap and each time I always have a great time learning about other blogs. Each month Jutta from Hungry Little Girl  hosts 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 Texan New Yorker blog. Julie of the Texan New Yorker  grew up in Texas and has been living in New York for the past 8 years.  This blog is Julie’s culinary journey, someone who loves food and cooking. She strives for a healthy balance and that is right up my alley. :-). After studying all the recipes I narrowed it down to three recipes Greek Salad with Chickpeas , Three Cheese Beer Bread  and Blueberry Scones with Lemon Glaze and they all looked good but in the end I choose the scones because I have never made scones before and I love them so much. This recipe is so easy and very tasty, everyone in my family loved them and they can’t wait until I make them again. Be sure to stop by Julie’s lovely blog and explore her recipe collection.

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 Blueberry Scones with Lemon Glaze

From  The Texan New Yorker

Ingredients (Scones):

  • 2 cups flour, plus more for dusting the blueberries
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs cold, unsalted butter, cut in chunks
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Ingredients (Lemon Glaze):

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 1 tbs unsalted butter

Directions:
Scones:
Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.

* I only made a small change to the recipe, I did not have lemons and I replaced them with limes. In addition, I add the zest of one lime to the scone batter. It was great this way but I am sure the original would be just as good.

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.

Thanks for stopping by!

♥ ♥

Chef In Training

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WIAW #56

Posted by Jennifer (the student) on June 19, 2013


Hello Everyone. It was so nice to hear from old friends last week. I am sharing my meals from Monday, a day a ran errands all over Orange County. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with several homemade Apple, Peanut Butter and Oatmeal Cookies. 🙂

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AM Snacks (9:30pm)

A House Special Iced Coffee with Sea Cream from 7 Leaves Cafe. My new favorite treat!!!

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Lunch (11:30am)

A sandwich box from Cream Pan Bakery, each small sandwich is different. The box includes a ham, turkey, tuna salad and egg salad.

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Dinner (5:00pm)

A bowl of strawberries with milk and my first apricot of the season.

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Dessert (7:00pm)

A Milk Cream Stick picked up from the Cream Pan Bakery early. It is a french baguette filled with sweet cream. 🙂

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

♥ ♥

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Watermelon Refresher

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

I really love watermelon and thought I would love the pure watermelon juice when I bought it, but it tasted a little one dimensional to me.  I sorta fixed up this watermelon juice, made out of a watermelon that was kinda mushy (not that it has to be mushy but I really didn’t want to eat it) by deciding to test the waters with this juice.

INGREDIENTS:

  • 3 cups watermelon chunks
  • zest of one lemon
  • 3 cups lemon lime soda

Put the watermelon chunks and lemon zest in a blender and blend completely.

Pour the liquid mixture into a strainer and reserve the juice.

Combine watermelon juice and lemon lime soda (50/50).  Makes 3 cups total

 ♥ ♥

Chef In Training

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