Friday, March 20, 2015 | By: Rita Hutcheson-Cobbs

Momma Rita's Mustard Style Franks, Beans and Kraut Recipe!

What's for Supper? Well, that is what I often splash across twitter from time to time and add a photo like the this one above. It is almost nightly too! This recipe was inspired literally in the grocery store this very afternoon! I rarely, super rarely, get off my two-week calendar menu that I shocked myself! However, I was wanting "hotdogs!" Seriously?! Me!?

 As I was picking up the necessities I needed, I thought of the this recipe from probably twenty-five years ago that included hot dogs, bake beans and kraut. I thought through the process of how I could make it healthy, checked my budget, and set off to get the items I knew I did not have at home.

 The recipe is very simple:
1 package Gluten-Free low fat Hot Dogs, sliced 
(which came recommended by two guys working the meat counter 
because I don't buy hot dogs lol)
1 can of kraut, drained well
1 large can of Vegetarian Baked Beans, drained
1 large sweet onion, diced
1 Jalapeno pepper, chopped
1 teaspoon brown sugar blend
1/2 teaspoon of the following:
cilantro, black pepper, garlic powder, oregano, parsley, ground mustard
3 Tablespoons Honey Mustard

Saute onions in iron skillet on high until brown.
Add hot dogs and slightly brown them. 
Mix together kraut, brown sugar and spices.
Pour beans over the onions, hot dogs.
Spread the mustard evenly over the bake beans.
Spread the kraut mixture on top.
Bake at 450 degrees for 1 hour.


The meal is complete with Gluten-free Sweet Yellow Cornbread...
To make this a bit healthier, I use applesauce instead of oil!
You can do this in any dessert recipe as well. I never use oil in my baking.

 Open a small piece of cornbread and add 1 cup of the Franks, Beans and Kraut on top. Delicious! I was very pleased with the combination of spices and flavors. Much better than our usual Friday night leftovers lol.

Another Tid-Bit-Tip:  The key to weight loss and living healthy is portions. Trade your plates and bowls in for smaller ones. Go from 10" to 8" plates. Then look at your bowls, go smaller. Do things gradually for your family so you don't create stress for them...or maybe they won't even notice the change. A friend of mine even uses smaller silverware so that she takes smaller bites. Whatever works best for you.

Hugs! Rita
#MommaRita


Thursday, March 12, 2015 | By: Rita Hutcheson-Cobbs

Italian Black-eyed pea and Bean Pasta Salad Recipe

 I love to cook! I tease everyone all the time that I really don't like to cook, but, seriously...I love the organization of it all. I take recipes, the sale papers, coupons and prepare my menus for two weeks at a time. Then I know what I have the pantry to freezer as well as what we are having for the days ahead. I may tweak the recipes or plans a bit, but ninety-percent of the time, I stick to the plan. So, I would say it's the organization of it all that I love the most.

This Weight Watcher's recipes was on the calendar the other night for supper. Now, I don't eat Barley so I knew I would have to make the one substitution. I did make a few other substitutions and created a dish that could be ate cold or hot plus have a bit more "stick to your ribs" consistency to it than this recipe had in it without changing the calorie value very much.

First, I prepared gluten-free pasta.
Then I added 3 Tablespoons of fat-free Italian Dressing to the pasta.

Then I peeled, diced one sweet onion, 2 gala apples,
shreeded 1 carrot, 1 each green and red bell pepper, chopped, and sauteed them until tender.

I drained and rinsed 2 cans each of black eyed peas and great northern beans, mixed them together.
Then I added 2 diced jalapeno peppers. 

Mixed the bean mixture with the onion/apple mixer and
add 1 teaspoon each of black pepper, minced garlic, dried cilantro, dried parsley,
dried oregano.

Mix the sauteed mixture with the pasta and toss. 
Serve immediately with shredded Parmesan cheese or pop it in the fridge for later.

Ta-da! Supper is ready!

I challenge YOU to take a recipe and make it your own!
During the winter months, you may have the ingredients in the freezer or in a can...
Don't limit yourself to what a recipe calls for. Try to stay close to fat-free and gluten-free as well as low in calories...
How much fun can cooking be if we make it fun and creative...

Hugs, 
Rita

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