Vegetable Rice Dip made with (You Guessed it!) Leftovers!

The late evenings isn't a time we usually eat calorie items or make dishes consisting of calories, but we do have a protein before bed and probably hot tea or sugar free apple cider. However, this particular night, we all wanted something sassy, cheesy and a bit of salt. So, I saved the salt for corn tortilla chips and made a hot dip baked in the oven.

 This dip had vegetables from a neighbor's garden and leftovers from the fridge. I took leftover refried beans and spread it evenly in a 8" baking dish. Then I sprinkled Parmesan cheese on top of the beans. Laying over ripped tomatoes on top of the beans and cheese. Next I took leftover brown rice, mixed vegetables, and chopped peppers and spread over the top of the tomatoes. Finally, I baked the whole thing at 350 degrees until it was warm through the dish, topped it with shredded cheese and backed until cheese was melted and bubbly. Served warm with corn tortilla chips. Amazing!

Evenings at home are the best for us. We come together, regardless where we have been in our day, and knowing that we can relax, live in such remarkable peace that is only found in the love, hope and serenity God has to offer.  Although food isn't to fill any emptiness or void, nor are we to let it be the comfort we seek, it can give us the substance Seeking to eat healthy can lead to healthy snacks. Seeking to be grateful can lead to a peace and happy life. What will you make tonight to create a relaxed happy home to begin your family's journey to sleep and dreams.

Hugs, Rita

This Leftover Chicken Pot Pie Warmed our Wednesday

 When you want something to sooth the soul, warm the heart and heal from the mid-week slid from Sunday, you want the comfort from a soup, salad or something like a chicken pot pie, or a chicken salad, which we are having tomorrow night. My traditional chicken pot pie recipe, I have made for years and years; however, tonight's version was one that I threw leftovers in and added a surprise in the bottom. It takes maybe twenty-minutes to pull things from the fridge and pop this baby together, then bake for one-hour. In that wait time, you can make the next day's lunches, put the coffee on or water for bedtime relaxing tea.

For this Leftover Chicken Pot Pie Recipe, I took 2 cans, 16oz each, of mixed vegetables, rinsed, 2 cans of gluten free cream of chicken soup, chopped up leftovers of baked chicken breast plus the vegetables of steamed squash, onion, broccoli, cauliflower and added them all together. Then 1 teaspoon of cilantro, Italian seasoning, 1/2 teaspoon black pepper, and 1/4 cup of finely shredded Parmasan cheese.

Spread the crust in a 9" pie plate, sprinkle the bottom of crust...then, ready for it? I took leftover fried okra, which was the bottom of the bowl (somebody in our family leaves a cup maybe of crumbs which is perfect for this) and laid a single layer of fried green tomatoes before pouring the mixture in the crust. I added the top crust, trimming the edge, then baked at 400 degrees for one hour. Simple. You can also add a bit of butter slivers to the mixture if you are too concerned for drying out.

The blessings of friends and neighbors this summer has been so tremendous. One of our newest friends at Starbucks has kept us in unique fun vegetables like lemon cucumbers to homemade vegetable soup. Our neighbors have left on the front porch okra, tomatoes, and corn. A class member has given us homemade bread, watermelon, peppers and cucumbers as well. I have been so thankful because, as you know, every bit of us cultivating and helping each others makes grateful hearts, helping hands and loving others. I for one am so very thankful because after putting things together, we had an amazing pot pie.

My challenge to you is to open your refrigerator and pantry, see what you already have that you can create something fun and nourishing for your family. Instead of making supper a dread and the midweek hard, take a deep breath and take three items from your fridge and see what you can create from those main ingredients. I bet the main seasoning will be love. Stir, y'all, stir!

Hugs from the #KitchenWithAHouseAttached! Rita

A Southern Sunday Supper unfolds...

 A typical Sunday for our family begins with worship, lunch at Target and then home. The evening depends on what our church hosts, but during the summer, we usually are home and that means I have the opportunity to cook a few things in the "kitchen with a house attached" to get us through the mid week hump that keeps us pretty busy with Special Olympic activities and fitness coaching. Today, I had a bit of fun making a large batch of bbq chicken, brown rice and vegetables, but not just anything typical about these as just another typical Sunday might bring...

 A neighbor had brought us some fresh okra, so I added the cornmeal, egg, black pepper but then popped in some Parmesan cheese along with fresh rosemary to the mix. Spraying the iron skillet with cooking spray, I brown the okra and fry it up. Delicious, golden brown and low fat.

 Of all the vegetables in the backyard, I had one, only one, green tomato! I made another egg and batch of cornmeal with cilantro, black pepper and a bit of tarragon then with cooking spray, fried that baby up to a golden brown. Low fat, something to add to a sandwich and top the brown rice I was making to go with the Sunday supper...

 I should have told you about the chicken breast first, but the brown rice is mouthwatering because it is actually made from the beer soaked mushrooms finely chopped, mixed with bbq sauce and cooked all day over the chicken breast in the iron kettle at 250 degrees in the over. Then I remove the chicken, add equal parts of liquid drippings from the chicken and brown rice with crushed pineapple and cook for thirty-minutes at 350 degrees or until the rice is tender. You may want to eat the rice all by itself.

Cooked in beer, the chicken is so tender you can cut it with a fork. It is easier for my family to handle and it is so delicious. I serve the chicken as is on top of the rice with a bit of cheese sometimes, but with the leftover chicken and a bit of rice, I will make a chicken pot pie on Wednesday. Sometimes, there is no chicken leftover so we will have vegetable potpie, because I also made green beans, broccoli, cauliflower and homemade biscuits to go with the supper.

A meal like this doesn't take an hour to prep and cook. The time sitting down together over a meal is worth ever how long it takes to eat. I love spending time with my family and listening to them talk about anything and everything. We look out the window by the dining room table, watching the wildlife that we see right in our own backyard. I love our life and the peace we share over such a simple meal. Food can be healthy in nutrition and in mind of soul.

Hugs, Rita

Easy Peazy Potato Salad Recipe

#RitaHutchesonCobbs from the #KitchenWithAHouseAttached

Potatoes. They are a staple in a lot of homes. When I was growing up, fried potatoes was on our supper table almost every night. It use to frustrate my mother that she could cook or bake almost anything better than anyone else, in my opinion, but fried potatoes. My grandmother made the best fried potatoes ever. I don't know what she did different, but when she saw us coming, I got two things, her fried potatoes and a huge vase of flowers. I loved her so much and sitting on their porch swing with her, talking about everything was always the best. 

When I make anything that requires boiled diced potatoes, I boil my potatoes whole, skin and all. The pealing slides right off easily once the potatoes cool. Then I can cut them any way I want. This is a great way to make twice baked potatoes too. Once you have boiled the potatoes and peeled them then you can make the potato salad...told you that this would be easy!

Easy Peazy Potato Salad

4 cups of boiled potatoes, diced

1 medium onion, chopped finely

1/2 cup celery, chopped finely

1/4 cup dill pickle relish

1 tablespoon mustard (I like the honey flavored)

1 container of fat-free sour cream

1 package Hidden Valley Ranch Mix

1/8 teaspoon black pepper

Mix all the ingredients together and serve cold. My son, Garrett, likes to warm the potato salad. It is an individual preference I suppose. Regardless, it is "supper" easy to make. If you have extra potatoes, they freeze easily. 

Left-over BBQ Chicken and Dressing Recipe with a bit of Cheese

#KitchenWithAHouseAttached

Once again, finding yourself standing at the fridge thinking, "What am I going to feed them tonight?" I can't tell you the last time I had this happen. Due to whatever circumstance or situation I was living in, I had to adapt to that and the menus and supplies had to be on hand to prepare the food for every meal. Now, I plan, but it may be three to four days in advance with tons of flexibility. Then, like last Saturday, I made food for the football half-time and didn't have to cook until Wednesday! It was fabulous! I made bread...that was it!

So, when I had left over BBQ chicken, I made a couple of casseroles. This was one of them, a dressing that was creamy as well as hosting a crisp topping. I even had cranberries on hand to have with it. Using left-overs is a great opportunity to make casseroles, soups, stews, and even dips. Did you know you can make your own bread crumbs from day old bread? What about chips? You can use them too in your bread crumbs or you can make your own chips! I love making our tortilla chips. I can't say that Kale Chips are my favorite, I would rather have kale in my salads or with my greens.

So, let's make a dressing...

Left-over BBQ Chicken and Dressing

with a bit of Cheese

2 cups of BBQ Chicken, cooked, chopped or pulled

1 large onion, chopped finely

1 green bell pepper, chopped finely

2 large eggs, beaten slightly

5 cups vegetarian broth

1/2 a pan prepared cornbread, crumbled 

(I make a large iron skillet size)

1 cup of shredded cheese (fat-free)

1/2 teaspoon each parsley, black pepper 

(Garrett loves it, use less if desired), cilantro, Italian seasoning

1/8 teaspoon garlic

* sage, optional...I don't use sage because it has been known to enhance seizures.

Directions:

Preheat oven to 375 degrees.

Mix the ingredients together, yup, with your hands! Get messy!

The mixture should be slightly moist. If not, add a bit of broth or milk.

Pour into a baking dish sprayed with cooking spray.

Bake for 35 minutes or until top is slightly brown.

Serve hot.

This is great served with sour cream, cranberries, mashed cauliflower (love them), greens or a large salad. If you freeze this dressing, bake 3/4 the way done, then when you are ready to enjoy, thaw and finish baking the remaining time. 

Enjoy, Hugs,

Rita

Swedish Meatball Recipe with a bit of help...

Football season brings food, fun and...well, Garrett, and his love for Alabama Football Games!

Halftime is probably my favorite part because I love to cook.

About three-years ago, I made a first game feast for my son and from that day forward,

it became a Saturday tradition...

It has become comical how during the football week, various people have made

suggestions as to what to make "Garrett" for Football Saturday!

For the second game, Diane suggested Swedish Meatballs, something I had never made.

Diane and her husband Don, who is one of the "let's talk sports" regular coffee buddies 

to Garrett's tea at Starbucks...are fabulous friends.

A sampling of the second game halftime buffet...recipes have been posted throughout the week...

Sweet Macaroni Salad and Andrea's Fat-Free Tex Mex Dip, another friend recipe with a twist...

Now, Diane's suggestion...

Swedish Meatball Recipe

(my sauce came out thick this time, so I will change it a bit next time!)

2 lbs of ground turkey

2 large eggs, slightly beaten

1/4 cup fat-free milk

1 cup Italian bread crumbs (gluten free if desired)

1/2 cup onion, chopped finely

(I saute mine so the family don't know they are there)

black pepper and kosher salt

1/8 teaspoon cilantro

Sauce

1/2 cup 1-for-1 gluten free flour

3 cups of vegetable broth

1/2 cup heavy cream

Directions:

Preheat oven at 375 degrees.

Form meatballs into desired sizes, I make them about 2" round.

Place individually into a baking pain or broiler pan so any grease will drain off.

(Have used a muffin pan.)

Bake 30 minutes or until done.

Place in a baking dish and pour sauce over meatballs.

While meatballs are baking:

Spray skillet with cooking spray.

Pour flour into skillet and brown slightly.

Slowly add broth whisk while doing so until it thickens.

Add heavy cream and continue whisk until sauce thickens but is still creamy.

It will be a gravy consistency.

I hope you have a great fall season

and that your team spirit will flow.

Do remember that regardless that in Christ,

we are united regardless of sports, seasons or peoples...

our ultimate attitude is a witness to all every moment of everyday.

May He find us faithful, true and pleasing always.

Hugs, Rita

Andrea's Fat-Free Tex Mex Dip Recipe

From the #KitchenWithAHouseAttached

Do you have those friends in your life that prove themselves the definition of a friend? I realized the definition of friend in reality when it was shared through a scripture perspective during a study of 2 Corinthians in the Bible. Paul is writing a letter to the church at Corinth telling them about unity, forgiveness and so forth. However, through references elsewhere, the passages ties together the depth of what a person is to do...listen, encourage, support, no gossip, be unified, grounded in what is righteous and godly, balancing all on what God says...what God says in His Word. I experienced that, but it was after my life-experience when I realized there were four people, all women, in my life that did just those things. They stood strong with me the last two-years of my marriage, knowing all that I was going through. I removed the veil of reality I was living in and followed their advice even when my marriage ended with my husband walking away. After that these same women were there and have been. It was said in just a few words, "A friend stands closer than a brother," but that friend needs to be standing firm on the Word of God and, to be honest, if they are, they won't be any room for the enemy to take advantage of the situation because these same friends will call account again based on the Word of God. 

So, now, this one of the four ladies, is Andrea. She is fantastic! Although we are on different sides of the fence when it comes to football teams, she Auburn and Mr. Garrett's house, Alabama, as Garrett says, "We have to love them anyway," lol. I was having coffee with Andrea, making my grocery list for the week, when she suggested this Tex Mex Dip to go with Tortilla Chips. She texted me the recipe and I had to make it. I sent her the photo of the results and have no idea if that was what it was suppose to look like, but it certainly is delicious. I have some other ideas for this dip so keep watching! So, get some tortilla chips warmed and let's dip!

Andrea's Fat Free Tex Mex Dip Recipe

(The original recipe wasn't fat-free, so I adapted)

2 cans fat-free refried beans

1 cup fat-free mayo

1 cup fat-free sour cream

1 package gluten free taco seasoning

1 small can chopped black olives (only fat, so optional)

1/2 cup onion, chopped finely

1/2 cup tomatoes, diced super small

2 cups fat-free cheddar cheese

Directions:

Using a 9x13 glass dish, spread refried beans evenly in the bottom. 

Mix mayo, sour cream, and taco seasoning together well, then spread on top of refried beans.

Top the taco mix spread with half of the olives, onions, and tomatoes.

Add the cheese on top of the pretty veggies.

Place the remaining veggies on top of the cheese.

Serve at room temperature with warmed tortilla chips. 

I am thinking this will be great on top of bake potatoes too! Maybe I am leaving the fat-free zone lol. How about on top of steamed cauliflower? I am thinking pasta too! Maybe I am just ready for more dip...loving the fall and football season.

Hugs and thankful for friends God has placed in my life!

Rita

The first Alabama Football Halftime Buffet is planned!

#RitaHutchesonCobbs at the #KitchenWithAHouseAttached 

This week, I heard one of my lovely ladies from one of my group fitness classes ask another lady regarding Alabama football, “You have never heard of people devoted to football like us?? Where are you from?” The conversation went on, but it was all in good nature humor and we were seriously laughing, but it was the truth. In Hartselle, Alabama, I will be bold enough to write it, come Friday night, it is where everyone is at…the Hartselle Football stadium! If the hometown high school is playing locally, then that is where the people go. Most have seasonal tickets and will be standing in line when the booth opens pre-season as early as six in the morning to get theirs. We love to support our team and we go crazy about it more than any other sport at times.

Then there’s college football, pardon the pun, but that is a whole nother game! Alabama and Auburn! Not from here? Indeed, that is something that should be at the top of your check-list in moving to Alabama…pick a team before heading this way. When a high school student picks a college, they will stay true to their family’s devotion regardless if one or the other offers the better school for the degree they need. See, each college in the state offers a focal point for education regardless if they say they do or not. For example, here is a simple list: UAH offers Engineering while UAB is medical, UA at Tuscaloosa is Athletic and Law, Athens State is Education, Auburn is Agriculture, Music, Pharmaceutical and one of our local community colleges is Nursing while one in South Alabama is well known for offering scholarships for track and golf. It is like this in other states I am sure, but I haven’t heard where most things shut down for college football like the state of Alabama.

Which brings me to, Garrett Cobbs! My fabulous and wonderful rockin’ awesome number one Alabama fan! You may love football, consider yourself devoted to football, but, I am sorry, this guy is sold out to the team, every coach they have had in his lifetime, and ready for every sport Alabama has to offer. He once asked a guy, “Are you an Alabama fan?” The guy swore he was, until Garrett found out that he only watched Alabama football. Garrett quickly told him that he was just an Alabama football fan and since he didn’t watch all their sports he wasn’t a true Alabama fan. Bless him!

Each Alabama football game, however, I make Garrett a half-time buffet. The great part is the food lasts through Monday. I have my motives. Sometimes, friends come over and join us for the game and spend time with us. With today being the first game, here is the menu thanks to the suggestions of some amazing friends:

Swedish Meatballs (the sauce came out a bit thick, but delicious)

Sweet Macaroni Salad with Sour Cream

Andrea’s Fat Free Tex Mex Dip

Also, planning to make chicken salad and banana pudding which I have made several times, but the pudding will be fat free, but added the not-so-fat-free recipe link. I am excited about the dip. Andrea is an amazing friend and entertained often. She has so many great ideas and recipes!

Hope you have a fabulous football season filled with hot chocolate, warm blankets, total wins (for Alabama lol cause I have to live with Garrett for the next year!) and great memories!  I will post the recipes for the three other dishes this week! Enjoy the game!

Hugs and...RTR!

Rita

Football, Menus, Clothing, Fun...

#RitaHutchesonCobbs and I think #RalphLauren

This time of year is one of my favorite seasons. Fall brings hot chocolate, popcorn balls, chili, soups, the county fair, outdoor concerts, campfires and football. I never was much into football until last October. Garrett and I were gifted tickets to the first college football game we had been to together. We had a bit of experience attending and got to be on the sidelines. However, standing there with thousands of people surrounding the whole stadium was energizing and such an amazing experience. I fell in love with football. Garrett made sure I had Alabama shirts, even too big, but I had them. Friends brought me shirts and a ball cap. 

However, the most fun I have had began about two-years ago, when the first Alabama football game of the season, I treated Garrett to a half-time buffet full of fun foods from egg rolls, sausage balls to chips and salsa. It was suppose to be a one-time thing when the next Friday rolled around that he came up to me and politely said, "Momma, tomorrow is an Alabama game, what are we going to have at half-time this week?" It was then the tradition began. It became fun to go to the gym and ask the front desk, what is Garrett having this week for his half-time party?  This year, I am still trying to find the Burrito Bowl recipe?!

So, when I saw these outfit and accessory items in a magazine yesterday, I flipped with rockin' awesome excitement! I think Garrett would be impressed with his momma rocking these hounds-tooth items, of course, maybe not all together at the same time, but oh my goodness...can you imagine? It is so much fun to watch his excitement over football, from Alabama to the Falcons then hit the baseball season with the Braves. 

Now, to think about shopping ((gulp)) something this momma doesn't do...maybe I will just consider the menu instead and skip the clothes shopping... Send me your ideas for half-time buffets... I am "game" to try most anything! Recipes to come...

Hugs, Rita

Sometimes it is Breakfast for Supper! Gluten-free Peach Buttermilk Pancakes Recipe...

#RitaHutchesonCobbs from the #KitchenWithAHouseAttached 

Thursday night, I had plans to attend a women's worship service and already planned the egg breakfast casserole, but I also had peaches I needed to use as well. As I went through my day, I thought about peach pancakes and how I could make them. Of course, I could have looked up a recipe, but I needed a gluten-free recipe with a low fat as possible. They turned out light and fluffy. I added maple syrup warmed in a bit of boiled water. Then I fried some homegrown eggs using cooking spray rather than butter or oil. Delicious!

Peach Buttermilk Pancake Recipes

2 cups of 1-for-1 gluten free flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon honey

2 eggs, beaten well (or use egg substitues)

2 cups of fat-free buttermilk

1 teaspoon real vanilla

2 large peaches, peeled, seeded, diced

Directions:

Spray a large skillet with cooking spray generously.
Using an electric mixer, put all the liquid ingredients in the mixing bowl and blend well on low.
Add the remaining ingredients and mix well including the peaches.
* If the batter is not thick but dripping from the spoon, add a bit more buttermilk to the batter and mix for one minute.
Heat the skillet to medium heat and test a tiny dot of the batter to see if it fluffs up. If so, you are ready to make each pancakes!! Pour about 1/4 cup of batter for each pancake. Depending on how large your skillet is will depend on how many you can make at a time. It takes about a minute on each side until they are golden brown for them to be completely done all the way through. Transfer each on to a plate to cool and serve warm.

Enjoy...

As my children were growing up, we had pancakes at least once a week and varied them from chocolate chip to blueberry. The toppings might be whip cream or warmed maple syrup. Each morning, we had a grand breakfast and the favorite was always eggs and bacon. Today, Christmas Eve is the traditional southern breakfast with all the trimmings of ham, biscuits, gravy and other fun items on the menu that due to living healthy the rest of the year, we normally don't have.

Cooking spray, fat-free milks, egg substitutes, fresh fruits are just a few ways to change the way we eat breakfast, such as pancakes, to create less calories.

Hugs, Rita

Gluten-Free Fat-Free Tomato Pie Recipe! Oh so good!

#RitaHutchesonCobbs Tomato Pie Recipe

 from the #KitchenWithAHouseAttached

Oh sweet goodness! I am being trained by one of the absolutely, hands down, very best group fitness instructors ever...Ms Robin at the Hartselle Gym. Each week, she is amazing because she can count, instruct, lead and share a recipe! Week before last, it was a corn salad, this past week it was a tomato pie, both leaving my mouth watering and my mind craving. I had to try this one too. However, I had to tweak it a bit.

My neighbors, brought me fresh tomatoes, one brought green tomatoes so 

I baked "fried" Cajun tomatoes and the ripe red tomatoes, I made tomato pies. 

This has to be the most simple recipe ever.

The biggest thing is getting the cheeses and peeling the tomatoes.

With the original recipe, you can purchase pre-made pie crusts,

but I made my own crusts (stop rolling your eyes! lol)

Had to post a close up of the delicious ripe red sweet tomatoes...

yup, all one complete without commas sentence lol...

mouthwatering! 

Two pies ready for the oven! 

One pie will be for home, but the other is to share with my neighbors.

Now for the recipe I created and then I will post the ingredients for the original recipe...

Tomato Pie Filling  Recipe 

Gluten-free and Fat-free

4 tomatoes, peeled and sliced

1 teaspoon Italian seasoning

1 teaspoon cilantro

black pepper

1/2 cup green onion, chopped finely

2 cups fat-free shredded cheese (Kraft melts)

1 cup fat-free sour cream 

1 package Hidden Valley Ranch Mix

Preheat oven at 350 degrees. Once you have the pie crust in the 9 inch pie plate, lay the tomato slices around the bottom of the pie crust. Then sprinkle on top of the tomatoes the Italian seasoning, cilantro, and black pepper. In a bowl mix the remaining ingredients and spread evenly over the top of the tomatoes. I think next time I will use 2 cups of fat-free sour cream for more fluff on top...just thinking. I loved the seasoning popping through this pie. Crumbled turkey bacon would be great in on top of the tomatoes too. Bake at 350 degrees until top is lightly brown and crust is done, approx. 30 minutes.

Pie Crust Recipe

Gluten-free and Fat-free

1 1/2 cups 1-to-1 baking flour

1/2 sea salt, optional

2 tablespoons sugar

4 tablespoons fat-free margarine 

1 tablespoon cold water

1/8 teaspoon real vanilla

Mix the ingredients together. The dough will be a tiny bit sticky. If not, add a bit of flour. If it is too wet, add a bit of flour. Then pour it on wax paper dusted with flour. then roll out the dough thin to 10" to fit in the pie crust. Trim the excess dough off the plate.

I don't bake my pie crusts first, but my mother likes to. When baking both gluten-free and fat-free takes some playing with. I love to substitute any oils or butters with applesauce. The only time I have used fat-free margarine is here. I use fat-free spray butter, but it to me it seems better to use real butter or none at all. Apple sauce is a great replacement for oils of any kind. Then soy butter is another replacement for shortening in recipes, even here for the fat-free margarine.

This recipe is super easy with ready made crusts. However, saving the calories and fat in the filling is a rockin' awesome advantage to any dessert. Workout, take a family powerwalk to make up the difference. A friend of mine got a dog the other day to make her start walking! Imagine that. I think it will be great companionship too! Double fold. Hey, the dog might eat the pie crust dough if it's bad...((I'm kidding about that but ya know...)) Let's get moving and think about what we are eating and doing!

Hugs, Rita

Original Tomato Pie Recipe by Paula Deen

Rita's Iron Skillet Gluten Free Banana Bread Recipe...Add the vanilla ice cream please!

Have you ever come home on a Friday afternoon, got a few chores done and then thought, "Something warm and a bit chocolaty would be every so good!" Well, I looked in the pantry and saw three bananas and some rice flour that would be perfect to make some delicious banana bread. Using my iron skillet collection that came from my mother and her mother is my favorite items to use, so here is the recipe.

Rita's Iron Skillet Gluten Free Banana Bread

Cooking Spray (flour free)

2/3 cup sugar or sugar substitute

2/3 cup butter, melted or apple sauce

3 eggs, beaten

3 ripe bananas, mashed well

1 1/4 cups fat-free buttermilk

1 teaspoon real vanilla

2 1/4 cups gluten free rice flour

1/4 brown sugar blend

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup coffee, prepared 

1/4 cup chocolate chips, optional

Heat oven to 450 degrees. Spray iron skillet generously with cooking spray. Put all ingredients into an electric mixer and mix together well. Pour into iron skillet and bake until knife inserted in center comes out clean. I put chips on one side because believe it or not, not everyone in my home likes chocolate. However, for those curious why I don't add nuts, I am allergic, but also they are high in fat, good or bad for you, I don't want the calories...I would rather have the chocolate calories lol!

Enjoy!

Hugs, Rita

High Five for Rockin' it Healthy with Portions...

Meal portions was the topic of conversation at our Rockin' it Healthy workout this week! Try these tips when serving a meal: 

(1) Grab a smaller plate, 8", and a smaller bowl, 1-1 1/2 cup, next time you eat a meal! 
(2) Don't put the serving bowls on the table, leave them on the stove/counter OR better yet, serve up the meal and put away the food. 

The bottom green plate is a ten-inch plate. The blue plate is a nine-inch plate with the pretty flower shaped plate an eight-inch plate. At our house we once used the nine-inch plate most often. Now, both larger plates looks like serving platters compared to our change in eating. We no longer use larger plates and never place platters of food on the table. ((photographs were taken sitting the plates on the floor of the gym where I was leading the class...))

When considering what you are going to put in a bowl, like cereal, place your fist in the bowl. My husband, Jerry, shared this point. If you are having cereal, a fist serving, one-cup, isn't much, but that is a serving of some healthy serving. I asked those attending our Rockin' it Healthy workout group what might they add to that cup serving to fill up that smaller bowl. Their answers were creative and healthy! They said to that serving of cereal or even oatmeal they would add frozen grapes, sliced bananas, raisins, diced apples, strawberries, blueberries, raspberries, peaches, pears, and the list continued. The bowl was overflowing with goodness.

Consider this also after an evening meal...

(3) Make to-go plates of leftovers for the next days lunches or for the freezers so meals will be ready for days you just don't know what to fix. 
(4) Turn off electronics at mealtime. 
(5) Plan an after mealtime activity as a couple or as a family like a walk around the block, tennis at the park or chalk on the sidewalk. 

Try it...post pictures...

Hugs,

Rita

Gluten-Free CrockPot Tuna Casserole

2 cans tuna packed in water, drained

1 package glutenfree spaghetti pasta, cooked, drained 

2 cans mixed vegetables, drained, rinsed

1 jar mild salsa

1 clove garlic, minced

1 each green bell pepper, red, diced 

1 jalapeño peppers, minced

Salt and pepper

1 cup vegetable broth

Spray CrockPot with cooking spray then layer all the ingredients. Cook on warm for about 6 hours. 

It is fun making up recipes that are not only healthy but also delicious! 

Hugs, Rita

Totally Rockin' Awesome Chicken Salad!! NO Mayo!!! What's My Secret? Read on...

 One of our favorite things to eat regardless of the time of year is chicken salad! We love it alone, with a side of fresh fruit, on top of a mixed bed of green fresh crisp lettuce, with gluten-free seeded blackened crackers or with soup...I know, crazy, but I make rich and creamy cucumber soup that is delicious cold or hot that goes great with this salad...sharing the recipe later...but for now...My NEW revised chicken salad recipe...

Rita's Rockin' Awesome Chicken NO Mayo Chicken Salad

6 baked boneless chicken breasts (I bbq mine in the crockpot)

2 cups of halved green grapes

1 cup fresh diced pineapple

1 cup of fat-free cottage cheese

1 8 oz package of fat-free cream cheese

1/4 cup of sunflower seeds (I am allergic to nuts so I use these)

1 Tablespoon fresh chopped cilantro

fresh ground black pepper

Allow the cream cheese to soften to room temperature.

Pull all the chicken with a fork or dice it, whichever you want your salad to be.

Then mix all the ingredients together in a large mixing bowl.

Pepper to taste.

Serve with whatever you enjoy...

Delicious...AND fat-free!!!

This recipe feeds my 6 and then I make 4 more plates for the fridge...

Anytime a recipe calls for mayo, try fat free cottage cheese and see how it works for you...

I use it in tuna salad and egg salad too!!!

Cuts the calories and the fat...love it...

Enjoy... 

Hugs, Rita

Planning Weekly Menus for Supper...

Are your tired of running through the drive thru grabbing supper? Wondering what you are going to fix next for supper? Looking at your pantry as a deer caught in headlights? Planning but then never proceeding? Wait...Me, a planner? Indeed. I have always been a planner...well, of some things. I have the gift of administration, of organization, even when my house doesn't physically show it. I have always thought this subject stems from the fact I don't like to shop and never really enjoy cooking. However, I see that the truth in this is that I love to make lists and I do have the gift for being organized. Having the weekly menus for meals posted on the refrigerator, helps my family members that depend on routine for their stability, know what is coming next. If that offers them peace and happiness during their day, then I am thrilled to give that to them. This was a meal we had where I made chicken taco salad but also offered salmon as another option for those of us that enjoy fish. 

The tools for getting started in preparing a menu is fairly simple. I begin with one or two favorite cookbooks and then one or two favorite magazines. I have a nut allergy as well as gluten. So, those two things are a given in my cooking. When I was diagnosed with a nut allergy, there was no choice to create a nut free environment within our home and property.

Then I have some notebook paper and pen. I make a list of the days with the dates out beside each; for example, Sunday, 8/18. Then skip a couple of lines. between each day of the week. I make this list for two weeks since our pay days are two weeks apart. I shop for my groceries once and usually over three stores. Write down beside these days any major events that might be coming up that you will need a simple menu to save you time so that you can create a recipe quickly or for a birthday, for example.

Flip through the cookbooks and magazines and find recipes that you would enjoy making for your family. Keep in mind activities for that day to make sure you have time to make that recipe. Then write down the titles and page numbers of recipes. As you do this, have another piece of paper available to write down your shopping list, the items you will need to make the recipe. These are the items you will need to purchase or check your pantry, refrigerator or freezer to see if you have them. Something else I do, is since I do this on Sundays, I go through my coupons to see if there are any I can use based on the items I need and the sales coming up for the week. You can build on this list adding your other stock items needed, like paper products or freezer items. I keep a very good stock of staple items so that for most recipes, I already have the items. I save money this way too.

Finally, write one weeks of menus on one side of a piece of paper and the second week's menu on the reverse side. I even place the page number with the book or magazine I got it from under the recipe name. That way I don't have to go to my calendar or other place to find the location of the recipe. It also reminds me during supper preparation that I need to lay-out meats or vegetables for the next night's meal.

If you need to do this for breakfast, lunch, snacks and dinner, then you can follow these guidelines but use a week-at-a-glance calendar and post it on your refrigerator. Another idea if consider painting a chalkboard wall or dry erase board. Maybe make a bulletin board for the menus. I know that at some point, I will need to begin doing this for every meal due to the level of caregiving we are getting to. I do keep homemade apple oatmeal, boiled eggs, diced turkey ham, yogurts, fresh fruits, and everything prepared for salads made on a daily basis, but there is coming a time when I will need to create a board and make all the meals I mentioned.

At the end of the two week menu list is a treat for the whole family. It is Payday Pizza Night! I will bring home three large pizzas with all the toppings that my family absolutely loves. We have made this work for many years, but the best part of it is that in the past two years we have turned the menus into something healthier and rich in goodness rather than fat, butter, and salt. We eat less breads, starch and sodas. I only buy sugar for the bees now. Life has totally change for our family. We have lost weight, gained muscle and better health. Menus just create a peace of mind for us as well. In this world of busyness, why not make a simple change that can work for all of us.

Hugs, Rita

...and remember...the truth...

Commit your actions to the Lord 

and your plans will succeed. 

Proverbs 16:3

My CrockPot Vegetarian Eggplant Lasagna Recipe...

I had said, I would never get into Instagram! Seriously! After all THESE years, I mean I am really OLD! Why wouldn't I learn to never ever say, "Never!" Well, I am in love with what that sight can do to my photographs in less than a minute. This may not be the latest and greatest forever, but it is what I am into today...that and cooking...

Just look at the difference in these two photos. However, one thing neither photograph can do is to tell you how amazingly delicious this CrockPot Vegetarian Eggplant Lasagna is! It is also fat-free and meatless! Imagine how much better that makes the whole thing AND it can be ready by the end of the day simply by cooking on warm. Nothing has to be precooked. So, let's get cooking...

Rita's CrockPot Eggplant Lasagna

1 large eggplant, peeled and sliced

2 white onions, diced thinly

1 purple onion, diced thinly

2 gala apples, diced thinly

2 yellow squash, diced thinly

1 green bell pepper, diced thinly

1 garlic clove, minced

1 large jar of your favorite fat-free spaghetti sauce

1 medium jar of fat-free mild salsa (most are fat-free)

1 large container of fat-free cottage cheese

4 cups of fat-free shredded cheese

1 cup of fat-free sour cream 

cooking spray

First, spray the crockpot with cooking spray. Mix together onions, apples, yellow squash, bell pepper and garlic in a bowl. Then pour 1/4 cup of sauce in the bottom of the crockpot, coating it well. Place a single layer of eggplant on top of the sauce. Then cover the egg plant with half of the vegetable/fruit mixture. Pour half of the cottage cheese over the mixture. Then put half the spaghetti sauce over the cottage cheese. Put one cup of shredded cheese on top of the sauce. Repeat the layers once again. Last put the jar of salsa on the top of the lasagna. Cook on warm for six hours or until a fork inserted lets you know the egg plant is tender. Use the sour cream and remaining cheese as a garnish. Serve with tortilla chips.

Fantasticly Delicious!!! 

Enjoy...Hugs, Rita

Creamy Chicken Salad that is Mayo-free!!

My family loves chicken salad especially THIS chicken salad! So, when we chose to turn our home into a healthy eating zone, I had to change many of our family's favorite recipes into healthier forms of eating while not losing the great flavors that accompanied each one. This chicken salad is one that I shared this week during our support session at Weight Watchers while our topic was on salads. Many times, when the salad is mentioned, I think of "diet", but with creativity, as many mentioned in the meeting, one can turn even greens into an amazing work of art. So, taking the salad theme a bit farther, I shared this recipe...

Creamy Chicken Salad

8 skinless boneless chicken breasts

1 bottle lemon-pepper marinade (any brand)

1 cup of sliced green grapes

1 can of diced pineapple, cut one more time in half please

1 package 8 oz fat free cream cheese

1 cup fat free cottage cheese

2 tablespoons mustard (any flavor that is zero fat)

1 teaspoon Italian Seasoning

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

salt and pepper (to taste, salt is optional)

Spray a crock pot crock with cooking spray.

Place the chicken in a crock pot and pour the marinade over it.

Cook for 6-8 hours, until chicken is done throughout.

Remove each chicken breast, using a fork, pull the chicken as if for BBQ.

Place in a large mixing bowl with the remaining ingredients.

Mix well, until creamy.

Chill in refrigerator until ready to serve.

Top on a a bed of mixed greens and spinach with arugula.

Another addition that is really good is sunflower seeds. I am allergic to nuts, but chopped cashews and dried cranberries would be delicious too. REMEMBER with every additive to this dish, points and calories add up. With this basic recipe the only calories and points is the chicken. 

I do want to invite you to follow me on Twitter with my personal page and my Rockin' it Healthy page. Then follow me on Facebook with my personal page as well as my Rockin' it Healthy link. I am loving the experience and look forward to hearing how you like this recipe, but don't tell anyone that cottage cheese is the secret ingredient and see if they notice!!! =)

Enjoy, Rita

Gluten-free Fat-fat Strawberry Cake with Easy Topping...

 Our son, Garrett, will not eat dessert icing of any kind! Even as a small boy, we had to either make a cake without icing or get a chocolate chip cookie with a string print of icing for his birthday. He wouldn't eat anything with visible chocolate or any icing on his slice. So desserts, like strawberry cakes or my mother's Green Cake, became his favorite desserts.

 This one is easy to do and certainly one that can be made quickly for anyone with a busy life or just wanting something sweet without all the guilt...

Ingredients you will need...

1 Gluten-free vanilla cake mix 

1 can of diet lemon lime soda

1/2 cup of natural apple sauce

1 teaspoon real vanilla

1 teaspoon of ground cinnamon

1 - 15oz jar of natural strawberry jam

4 cups fresh strawberries, diced small

fat free whip topping if desired (I have a gluten allergy and have a reaction to this)

Directions...

Preheat oven to 375 degrees.

Spray two square baking pans with cooking spray.

With an electric mixer, mix well the cake mix, soda, apple sauce, vanilla, and cinnamon.

*Check for sweetness. Some gluten-free cake mixes and baking mixes don't have enough sweetness, 

so I will add some Splenda brown sugar or another sweetner to help.)

Pour the batter into the cake pans, half into each.

Bake until a knife inserted comes out clean, approx 35 minutes.

While cake is baking, mix jam and strawberries together and chill.

After cake is done, allow to cool 10 minutes before removing first cake layer from pan.

Place first cake layer on serving dish.

Pour half of strawberry mixture over the layer.

Place the second layer of the cake on top of the berry mixture.

Then repeat with the remaining of the berry mixture on top of the second layer of the cake.

Top with whip topping.

** I am planning to frost the next one I make with strawberry icing and then add the jam.

** Another idea is to add other berries to the fresh strawberries and the strawberry jam,

 like fresh blueberries or pineapple.

**The cake alone is 4 Weight Watchers Points for 1/8th so try it with just the fresh berries and 

the fat-free whip topping.

So many possibilities...so much fun...

Hugs, Rita

Gluten-Free Bean Ragout with Cilantro-Cornmeal Dumplings and Recipe

For Mother's Day this year, Madison, my sweet BFF, gave me this wonderful cookbook...

Each week I make out 2 weeks worth of menus of supper, ending with Payday Friday Pizza Night!

This is one of the recipes I made from this cookbook,

but with a few changes...

Someday, I hope to have my spices in pretty organized containers;

maybe something vintage...

Loving the fresh peppers...

I chopped some yellow with the red the recipe called for...

The "thank you for coming bowl" is always handy...

Please don't stand on you head for this photo lol...

I also added some baby arugula to the recipe...

Let's get started with the recipe.

2 large onions, chopped

1 teaspoon chili powder

2 teaspoons cumin, ground

1 teaspoon Italian seasoning 

3 cloves of garlic, minced finely

2 small zucchini, cut into 1/4 cubes (cut in half and then in half again, diced)

2 cups chopped red bell pepper

1 large portebello mushroom, diced

Place in a dutch oven on medium if you have a stove or 

high if you have a 2-eye burner lol.

Add 1 can 29 ounce'ish can of pinto beans, rinsed and drained

1 can 15 ounce'ish black beans, rinsed and drained

8 fresh radishes, sliced thinely

Set these aside.

These were pulled fresh from my father-in-law's garden!

Have you ever cooked with radishes!? They are so good... 

Stir all the vegetables well, cooking until tender.

Open two 15 ounce'ish cans of diced tomatoes, seasoned if you wish.

The flavors are fantastic...

Pour them in a bowl and set aside...

Stir vegetables...

Add salt and pepper to taste...

It's ok to taste them too!!! Yummmm  

Add the beans and radishes...

Stir, mixing well but gently...

Cover and cook for 3 minutes...Then add tomatoes.

Cook for 5 minutes...

Time to make the dumplings...you will need...

1 cup Gluten Free White Rice Flour

1 cup gluten free cornmeal

1/2 teaspoon xanthan gum (important for binding in baking gluten free)

1/2 cup fat free Kraft cheddar cheese

1 tablespoon minced fresh cilantro

1 cup fat free milk 

Mix all ingredients well with a mixer or by hand until the batter is creamy.

Drop by the spoon fulls on top of the bean ragout.

The Bean Ragout is bubbling around the dumplings...

It smells amazing...

Cover and allow to cook for 10 minutes or until a toothpick 

inserted into the dumplings comes out clean.

I baked the rest of the dough and it was cute and great for the freezer...

Cheese corn muffins...

Ready to serve...

one dumpling and a bowl of wonderful goodness... 

My family obviously loved it!!!

They even said so and had more than one serving...

With this recipe, it was ok that they did even without the dumpling

because it was loaded with vegetables, healthy and good for you...

I love finding recipes that I can change around to fit our healthy living lifestyle. 

I never liked cooking until I took this on as a challenge...

take any recipe and see if I can make it rockin' awesome healthy!!!

Rockin it Healthy!!

Hugs, 

Rita