Pumpkin Roll and Recipe Link Up Party

Okay, I thought that it was time to add another festive recipe to the mix..nothing earth shattering, just a pumpkin roll.  But technically I have had this recipe for 9 years, and I think I have only made it once ( I got it at a church activity)  So I thought it was time to give it another go!

image source

Pumpkin Roll
3 eggs
1 cup sugar
2/3 c pumpkin
1 tsp lemon juice

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

1 cup nuts (optional)

Filling:
1 cup Powdered Sugar
4 oz softened cream cheese
4 Tbsp Butter
1/2 tsp vanilla or lemon extract

Preheat oven to 375.  Prepare a 15 x 10 cookie sheet, by lining with wax or parchment paper, spray with cooking spray.  Prepare a thin kitchen towel by sprinkling powered sugar over the top.

Beat eggs for several minutes.  Slowly add 1 cup sugar.  Add pumpkin, combine,  add lemon juice and combine.

In another bowl combine dry ingredients flour, baking powder, salt cinnamon, ginger and nutmeg.  Fold dry ingredient into wet, until just combined  Pour onto waved paper on cookie sheet spread evenly over sheet.  Sprinkle with nuts if desired.

Bake for 15 minutes or until done.

Turn cake out onto sugared towel and roll up like a jelly roll.  Allow to cool.

Prepare filling mixture.  Un-roll cake spread mixture over it and re-roll.  Place in fridge and cool.

ALSO, I had to try and change it up a bit!  Chocolate Ganache I thought would do the trick?  Yes, because any excuse to add chocolate to a desert is probably valid... at least in my mind.

An hour or so before you are ready to serve, place roll on serving dish and top with chocolate ganache.  Allow chocolate to harden a bit before serving!

image source

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

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Easy Baked Potato Soup and Recipe Link Up

I had some potatoes to use up, so I made my favorite baked potato soup this week.  It is so good, and so warming and just seems to welcome the fall.  And a bread bowl... is the ultimate addition!

image source

Easy Baked Potato Soup

2 large baking potatoes (or 4 medium to small)
Bake your potatoes in the oven, don't forget scrub and then pierce them with a fork a few times.  375 for about an hour or until they are soft when you pierce them with another fork.  (If I am in a hurry I will bake them in the microwave!)  Scrape out the insides and place into a bowl.  (you can break up the insides or leave them chunky, but what ever you choose will be their texture in the soup... I like medium sized and smaller chunks!  Reserve until called for!

In a large saucepan, over medium heat saute:
3 Tbsp chopped green onions
4 Tbsp butter

While the green onions are cooking, in a separate bowl combine:
1/2 cup flour
2 tsp dill (fresh if available... I've never had it though!)
1/2 tsp salt
1/2 tsp pepper

When the onions have sauteed and are nice an soft, add the flour mixture, stir until combined.  Then, while whisking add:
4 cups milk

Continue stirring until it is thickened and bubbling.  Continue to cook one more minute (keep stirring the whole time!, or pretty often you don't wan tit to scald!)  Then add:
3/4 cup Cheddar Cheese
1/2 cup sour cream
Baked potato insides reserved from above.

Allow cheese to melt.  Serve hot in bread bowls or regular bowls.  Garnish with shredded cheddar, crumbled bacon, chopped green onions and sour cream.

I promise (really hope) you'll love it!

P.S.  Left overs are good too.  If the next day the soup seems a little thicker than you want I have added milk to thin it out and make it last for a whole 'nother meal!

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

If this recipe looks good please consider sharing it!  

via a Pin, Facebook or Twitter!

Thanks!!

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Chocolate Carrot Cake and Recipe Link Up

Okay well "weigh" back when I had Lydia, I was freaking out about my weight.  And to be honest, I just keep struggling.  I am good for a while, and then deadlines (along with stress) pile up, my time is gone and I make awful choices, and increase my sugar intake.  So, my weight has been up and down 5 lbs or so for the last few months and I am still not dropping the final 8-10 lbs.

So, I need to make some easy changes.  One of these is easy dinners, that I don't buy out.  That is where my new menu plan helps a lot, cuz i don't have time to think about what I want to make and honestly that is my least favorite part- thinking of what to make! (which happens too often when I am stressed, and the dishes haven't been done for 4 days!)  So while dinners are getting under control, I still LOVE sugar.

But the hard truth, is I don't really want give up desserts.  I don't have the desire, I really enjoy making treats. That is the kicker... so, this week I decided to just try a little harder to avoid unnecessary sugar, or should I say too much unnecessary sugar.  While still allowing myself to have a few treats every now and then, with limits.

Toward that goal, I messed around with yet another recipe and came up with a pretty decent chocolate carrot cupcake (maybe a little closer to a muffin, but really good!)  I plan on a few tweaks next time, but this recipe was great even without those tweaks!

image source

Chocolate Carrot Cake Cupcakes

Makes 26 (24 plus a small loaf pan)

Mix all dry ingredients together first:

1 cup sugar

1/2 cup cocoa (**next time I will add 1 cup)

2 1/2 cups white whole wheat flour

2 tsp. baking soda

1 tsp salt

2 tsp cinnamon

Add in the wet ingredients:

1 cup natural applesauce

1/4 cup oil

4 eggs (or egg substitute)

2 ripe smashed bananas

3 cups raw finely shredded carrots! (WHOOPS!)

1/2 cup milk

I baked them as cupcakes, about 3/4 full.   Bake at 350 for approx 20 minutes.

(I froze half... for emergencies!)  ** The cupcakes were not as chocolatey as the picture above, 

it just needs to have more to really taste like chocolate to me... I know!!  It would be good as a cake too, 

but you will need to bake it for approx 1 hour, if you do a large 9 x 13 pan.

Easy Cream Cheese Frosting:

4 oz low fat cream cheese

1/2 tsp vanilla

1/4 cup butter

2 cups powdered sugar

Just beat together for frosting!   Optional: After frosting the cupcakes, sprinkle with chopped toasted pecans.

image source

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.


Don't forget about our Mood Board Blog Hop!  Please be sure to visit:

6. Stefanie of Brooklyn Limestone

7. Beckie of Infarrantly Creative
8. Allison of House of Hepworths

If this recipe looks good please consider sharing it!  

via a Pin, Facebook or Twitter!

Thanks!!

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Spinach Quiche and Recipe Link Up Party!

One of the meals this week from my menu (you really need to sign up!) was a quiche.  Technically it would have been a new recipe to try, but the thing is I already have two killer quiche recipes.  A spinach quiche and then just a simple bacon, onion and cheese.

So, when I was getting ready to make dinner this afternoon (during nap time...the easiest time to get anything done) I decided that I would just make my favorite quiche - the Spinach Quiche.

The recipe is my sister Tiffany's and it is one of those things that I always have all ingredients on hand, I have been making it our whole marriage... so, for 10 years!  And I am not going to stop- it is always just really good and is great as left overs too!  Hopefully you will try it out, I promise it is worth it!

(image source)

Spinach Quiche

(even a Real Man will eat this quiche...btw)

4 beaten eggs
1 1/2 cup milk
1 cup shredded Swiss** cheese
1 pkg Knorr Vegetable soup mix
1 10oz package of frozen chopped spinach, thawed and squeezed dry
1 unbaked pie crust

Preheat the oven to 375.  In a large bowl combine the first 5 ingredients.  Pour into pie crust, spreading until distributed.  Bake on a cookie sheet for about 45-60 minutes or until knife inserted halfway between center and edge comes out clean.  Serve for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, supper... (name that movie, ah, good times...)

**When it comes to the cheese the truth is that I just don't like Swiss, sorry!  So, I always use whatever I want or have on hand.  This time I used 3/4 of a cup of a Fiesta mix that I had left over from another meal, AND 1/2 cup of FETA I will definitely be adding the Feta every time from now on out, I loved it!

PIN this!  Then you can remember to make it!  

Party Rules:

Please grab a button for your linked blog post or your sidebar!

Please become a public follower of Remodelaholic!

 

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post.  That way people can find and join our party, and we will all benefit from some extra traffic love!  

Thank you!

Please check out these other great recipes:

Hamburger and Grape-Tomato Pizza

Skillet Lasagna

Cafe Rio Shredded Beef Tacos

Pea Soup... it's actually good!

Simple, quick healthy lunch! Cabbage Tuna Wrap

Zucchini Lasagna Recipe

Spinach and Feta Stuffed Chicken

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

Read more...

Whole Wheat Zucchini Pancakes! and Recipe Link Party

Well, I am totally wiped out from today and ready for bed (it is actually Saturday night as I write this),....SO not in the mood to post a recipe.  But with zucchini season upon us, I guess I better show you something to use up the abundant veggie before it takes of your life and refrigerator.

One thing that I have been LOVING lately is whole wheat pancakes (my wonderful sister Noelle's recipe) with yogurt- (homemade low sugar Greek yogurt!!!!) and fruit on top...okay, and some syrup!  I have been making Greek yogurt almost weekly lately, I need to update my yogurt recipe because I now have it down to an art and have simplified the steps, so look forward to that revised recipe soon)

Anyway, with pancakes on my mind, and squash taking up half of my counter, I thought I would just add a few shredded cups to my pancakes.  And guess what it turned out perfectly!  And I actually feel pretty good about eating this, I am not saying it is low calorie, but you get: 2-3 fruit, 1 veggie, whole grain, and dairy serving in one little dish!

Whole Wheat Zucchini Pancakes

Makes approximately 12 pancakes  

(I always save half some in a Ziploc bag in the fridge for the next day!)

2 cups whole grain wheat

2 Tbsp Baking Powder

1 1/2 tsp salt

1/2 cup sugar

3 Tbsp oil

2 eggs

2 tsp vanilla

1 1/2 cup milk

1 tsp cinnamon (optional)

2 cups grated zucchini 

1 cup special dark chocolate chips (optional**)

I just grate the zucchini right into the bowl, then add the rest of the ingredient and stir.  Cook over a medium/hot griddle, sprayed with cooking spray, flip when the edges start to look matte (lose their shine).  Serve HOT, and i hope you LOVE them!

**Okay, so you don't have to add the chocolate chips but there is not a lot of sugar, so they add sweetness and sorta balance out the veggie in your pancakes factor.  If you omit them you may want to consider either adding a tiny bit more sugar,  or just use a bit more syrup and call it good.  (I can't promise the pancakes will be as good without them...not only am I a Remodelaholic, but I am definitely a Chocoholic!!!) 

This recipe also works as just a simple whole wheat pancake when you leave out the zucchini, cinnamon and chocolate chips

Toppings:

Greek Yogurt or Regular Vanilla yogurt

Sliced Strawberries

Sliced bananas

Blueberries

Syrup (optional)

What have you all been making? 

 And please, if you have any yellow squash or zucchini recipes link them up for me!!!

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Please become a public follower of Remodelaholic!

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

Social Retargeting by Chango

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Stuffed Mushrooms Recipe Chili's Appetizer Party!!! and Giveaway!

Today is a special theme recipe link party!  

ALL APPETIZERS! 

and 5 lucky-linkers will win a $20 Chili's gift card each.


Chili's has a new promo going on called the Triple Dipper and they want to get the word out:

Three Appetizers, Three dips, One Happy You! 

With the addition of two types of Potato Skins, and the all-new Honey Chipotle Shrimp (SO GOOD!), Chili’s list of appetizers just got even better! The Triple Dipper promotion gives diners the chance to mix and match any three appetizers and dipping sauces of their choice for the perfect meal.

My husband and I went on a little date the other night to Chili's and tried it out.  Thank you Chili's!!  I had to get the Southwestern egg rolls- which are my favorite Chili's appetizer- that I always get when I go (along with their strawberry lemonade! have you tried it?  You must! YUM!), we tried the sliders and honey chipotle shrimp!  Seriously everything was delicious!!

So this linky is for appetizers only.  

(if you don't have a current one go through your archives link up an old appetizer recipe!- that is fine by me!)

It will be open until Friday the 10th and then we will select 

5 WINNERS to each receive 1 $20.00 Chili's Gift Card.

And if you don't win check out their Shout Out To Eat Out page for a chance to win even more.

Okay, now for one of my all time favorite appetizers.  This is one of my sister Tiffany's recipes.  She introduced it to me in high school and I have loved it ever since.  Super easy and totally delicious.

Stuffed Mushrooms

(this recipe is usually just a little of this and that, so don't be worried if the amounts aren't exact)

12 oz Large Mushrooms

about 6 oz light cream cheese

1/4 up bread crumbs

1 egg

1/2 cup chopped ham or cooked sausage**

2 T parsley flakes

1/2 cup grated cheddar cheese

Parmesan cheese

Clean mushrooms and remove stems.  Place caps on a large rimmed baking dish.  Dice stems finely and saute till cooked.  Slightly soften cream cheese in a microwavable bowl.  Add sauteed stems and all other ingredients except Parmesan.  (If it is too liquidy- just add some more bread crumbs but don't make it too stiff).  Fill mushroom caps with filling, and mounded on top.  Sprinkle with Parmesan.  Bake at 400 degrees till browned about 12-18 minutes, depending on size of mushrooms.  Serve HOT!  ENJOY!

(**you can also make these vegetarian by substituting spinach for meat)

This linky is for appetizers only!!

If you want the chance to win a gift certificate 

your link must be an appetizer. Thanks!

(if you don't have a current one go through your archives!- that is fine by me!)

Social Retargeting by Chango

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Cafe Rio Shredded Beef Tacos and Recipe Link Up

Justin and I recently went to the Fort Worth Arts Festival (or something like that, I can't remember the actual name) and walked around looking at lovely art and smelling the very tempting naughty foods that are available at street festivals.  

In the end we settled on some brisket tacos.  They were to DIE for people.  SO delicious, all I could think about for days was needing another brisket taco.  My life literally depended on finding a recipe for them.  So my quest began.  Quests are so much easier with the Internet around.  In less than 10 minutes I found this recipe, see the delicious picture below:

image and original recipe source

Anyway, I knew I had to try it, but as always I made changes.   I used what I had... It is just how I work, but when I was done it was the perfect Cafe Rio Shredded beef- Surprise!   That happens to be one of my favorite things on the planet too- so while it wasn't exactly Brisket tacos it fit the bill.  Especially since we don't have a Cafe Rio anywhere nearby, you better believe I will be making this as often as I can!

OH!! And on the weight loss front, I worked out 5 times this week and ate so well!  And I am officially out of the 180's!  179 to be exact.  I am really working my fanny off (quite literally!)  And I am finally feeling more committed- truly!  (...uh... forgive the use of bacon grease in the following recipe!! )

On to the recipe!

Brisket tacos-

Yield: 4-6 servings

2 lbs eye of round cut into 1 1/2 -2 inch slices

Salt and black pepper to taste

1 tablespoon  bacon grease

1 large yellow onion, cut into quarters

8 cloves garlic

1/4 cup red wine vinegar

2 cups chicken broth

1 teaspoon ground cumin

1 cup Herdez Salsa Verde

1 Tbsp dried cilantro

For the tacos:

1 cup shredded Monterey Jack cheese (4 ounces)

flour tortillas

Salsa Verde

Instructions:

To your crock pot add Chicken Broth, Salsa Verde, Cumin and dried cilantro (you could use fresh if you have it).  Stir, turn on to high.

Cut beef into 11 1/2 inch slices.  Sprinkle the beef with salt and black pepper. In a large cast iron pan,  heat up the grease on medium, and brown the brisket on both sides, about 5 minutes per side.

Remove the brisket and add it to the crock pot.  In your pan add the onions . While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.

Pour the cooked onions and drippings into the crock pot, stir a little.  Cover with lid and cook until fall apart tender. 6-8 hours.

To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the juice from the crock pot or more salsa verde and any other toppings of your choice.  (sour cream, sauted onions, bell peppers and fresh tomatoes might be nice!)

Party Rules:Please grab a button for your linked blog post Please become a public follower of Remodelaholic!

<center><a href="http://www.remodelaholic.com"><img border="0" src="http://i866.photobucket.com/albums/ab229/remodelaholic/RecipeSwapSundaysRemodelaholic125x1.jpg" /></a></center>** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!
Thank you!

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Pasta with Squash & Recipe Link Up Party

HAPPY EASTER!!

The other day around dinner time I was seriously tempted to just go out to eat.  I didn't want anything we had and I seriously wasn't in the mood to cook- AT -ALL!  But the thing is, I know I will be disappointed if we eat out.  The food just really isn't that good, and I feel frustrated every time, for wasting my money and my health. (okay, unless I go to Jersey Mikes, and get a roast beef sandwich, then I am perfectly happy!)  Please Jersey mikes send me some gift certificates- I will totally talk you up!!

But anyway, my husband was set to heat up some left overs and he noticed some zucchini and yellow squash in the fridge that he decided would be good to saute.  Around that time Etta came in from a trip to the pantry carrying a box of whole wheat penne pasta asking for a cracker... and that is when inspiration hit!

I had this vision and was semi sure we would enjoy a cheesy squash and pasta something or other.  I searched really quickly online, but couldn't find anything that matched the image in my head, so we just went for it.  And I am telling you, IT WAS GOOD.

This literally only took 15 minutes to make.  And it is good for you, and creamy, and delicious and easy and....!  Like you are eating something naughty, like alfredo... but not!  Yea!

I made mine without meat, but it would only add 5 minutes to the cooking time to add grilled chicken slices.

Creamy 15 minute Pasta and Vegetables
 Serves 4-5


1 lb box Whole Wheat Penne Pasta
2- cups Cottage Cheese
1-2 cups Spinach, torn into small pieces
1/4 cup Grated Parmesan cheese
Salt and Pepper to Taste
1/2 tsp onions powder
sprinkle or two of Garlic Salt

1 Zucchini, sliced
1 Yellow Squash, sliced
1/2 yellow or white onion sliced

Optional: Sliced Grilled Chicken breast seasoned to taste with salt and pepper


Instructions:
Cook the pasta according to directions.

While the water is heating and pasta is cooking is cooking slice the zucchini, squash and onion, into 1/8 to 1/4 inch thick slices, season with salt and pepper.  Spray a frying pan with olive oil.  Heat up to high, add the veggies, and cook quickly (for about 3-4 minutes) til slightly brown on each side.  Set aside for a few minutes (you can leave them in the pan just remove from heat)

Drain the pasta, reserving a tablespoon or two of the liquid in the saucepan, return the pasta to sauce pan.  Add 2 cups cottage cheese, grated Parmesan, torn spinach, garlic salt and onion powder stir until melted, (you can put it back over the still hot unit or very low heat unit)  Add the squash, and mix completely.

Serve immediately while hot!

Party Rules:

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Pea Soup... it's actually good! And Recipe Link Up!

This week's weight loss...(cough) uh, well, I think I must have commitment issues.

Actually, let me blame it on the fact that I decided to clean out my freezers.  (I have the one attached to the fridge and an upright freezer in my garage)

I tend to let these get out of control and end up throwing stuff away with major freezer burn!  Hence my  decision to inventory, organize, use or chuck out all the frozen treasures in my freezer.  I guess I made some cookies a while ago, (I used my cookie scoop to scoop out and then freeze individual cookie dough balls for baking later- usually a nice idea if you don't want to eat all the cookies at once)  I thought, heck, I'll bake some, and they were good- wait, really good.  TOO Good.  I ate a few... dozen over about 3 days (I'm sorta exaggerating... sorta).  I know.  But at least they are gone now.  I am sure I will do better this coming week.

The recipe I wanna share is some dang good pea soup. This recipe is simple and great!  Usually pea soup is not my favorite but this is light and fresh tasting, not overcooked and yucky.  (original recipe from Martha)

Kids will... okay, may eat this... mine did, and she loved it!

Fresh Pea Soup

serves 6-8

3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 leek, well cleaned and finely chopped
1 rib celery, chopped
1/2 cup flour
8 cups chicken broth ( **or vegetable broth for vegetarian recipe)
1 1/4 pounds fresh, shelled English peas (or frozen bagged peas)
Coarse salt and freshly ground pepper
1 cup whole milk (with added 1/2 cup nonfat powdered milk for extra creaminess)
Sugar

Directions:
Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add flour and stir till combined.  Slowly add broth while whisking to keep from making the soup lumpy; bring to a boil. Reduce heat and simmer, 10 to 15 minutes. Remove from heat.

(***This is the important part that keeps it tasting fresh!! The ice water bath!)
Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes- don't over cook. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.

Working in batches, puree the soup in  a blender or food processor (Warning: Use the lid and cover with a towel before starting to keep from spraying hot liquid everywhere!!)   Return to saucepan.  Add milk and place saucepan over low heat. Season with salt, pepper, and sugar.  

Serve immediately!  Enjoy!  I like to make a large batch and freeze single servings in freezer bags, laid flat to freeze for easier storing.

Also, if pea soup doesn't sound good to you, I suggest you eat this cuteness up!  (Your welcome!)

Okay then, what are you cooking people? 

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

** ALSO - I am thankful if when you try a recipe, and ask please link to my post!  That way people can find and join our party, and we will all benefit from some extra traffic love!   

Happy Eating!

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Carnitas And Recipe Link Up Party

Well this week has been frustrating for weight loss.  I haven't lost a single pound and technically that basically makes three weeks stuck at 184.  I haven't made the best of choices this week I will admit to that, but they haven't been awful either.  I am hoping I am not one of those persons who can't loose weight while breast feeding...  I remember now that I was still hanging on to about ten or fifteen pounds when I went to visit family after having Etta and she was 3 months old then, so we shall see.

I did cook quite a bit this week though and one of the meals I made was Carnitas, just pork tacos basically, but they are good and so here you go!

Carnitas Recipe

Boneless pork loin roast
(size needed depends on how many you are planning on serving, I cooked a 2lb roast)
Bon Appetit Season Salt

Preheat oven, sprinkle roast liberally with Bon Appetit Seasoning (technically we use my families own season salt but the closest thing to it is Bon Appetit...) Place the roast in a pan, fat side up and bake at 375 for 20 minutes or so per pound of meat or until you reach an internal temperature of 160.  Remove from oven when done, allow to rest about 10 minutes,  Slice or chop into small pieces, pour any juice back over the meat before serving.

Flour Tortillas (or Corn if you prefer)

Brown rice prepared according to package directions

Salsa Cruda Recipe
This is the simple salsa that we make for this meal.  I like it cause I usually have everything in my pantry, besides the fresh cilantro which is totally necessary so don't skip out on that.

1 quart home canned tomatoes, or 4 cups canned plain stewed tomatoes
1 onion, finely chopped
3/4 cup diced green chilies (I use canned)
1/2 to 3/4 cup chopped fresh cilantro
1 tsp sugar
fresh ground pepper
salt and garlic powder to taste

Pour Juice into bowl and chop or squash tomatoes to desired size (we usually do kinda chunky!)  Then just add remaining ingredients and mix together.  Best if served at room temperature.  (this is good on eggs or just with chips...

Now to serve, just assemble the meat, salsa and rice if desired over a tortilla and you are done.

Okay, now it is time for you to share!

Party Rules:

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* ALSO - I would be really thankful if when you try a recipe, and want to post about it that you please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Fresh Pineapple and Peach Crumble and Recipe Link Party

Continuing with my recent weight loss goals post, lets talk about how the week went.

I lost 9 pounds so that is awesome (it's probably mostly fluids, but heck I'll take it!).  I still have a lot to go, and can only really fit into two pairs of pants...urgh, it was so much easier with the first!

I still have some thoughts about how I plan on losing the weight.  I don't want to "diet"  I am planning instead on changing the way I eat and think about food... for good!  See, normally when it comes to diets, I am ALWAYS trying to cheat.  I try to figure out ways to get stuff I want that I am not supposed to have by tweaking recipes, sometimes this is a way to get great, not so horrible recipes, other times it just leads to me eating a lot of stuff that is not as bad for but but also not satisfying.  I realize cheating diets is the wrong way to go about things... but I also sorta hate to be told what to do... hard headed I guess!  (and maybe, if you try todays recipe you can thank me for always trying to make decently non offensive desserts)

While I was pregnant and eating nothing but junk, I realized that when I was done- (and ready) I needed to make some serious changes.  Starting with the way I plan and eat my meals.  I am hoping this strategy works, we will have to see over the next few weeks. 

In the past, I had been totally focused on grains/fiber.  My thought has been if there is enough fiber then it is okay.  Fiber is good, but basing my eating choices solely on the amount of fiber(eating mostly breads) and thinking that would make it okay, is not.

What I have decided I am going to do is switch my focus.  My new goal is eating vegetables.  When it comes to meals, I eat veggies first!  What I want to do is basically switch out the base of my "Food Guide Pyramid" from grains to Fruits and Vegetables- mostly vegetables.  Then grains, whole grains only, then the rest can stay intact.

When it comes to lunch and dinner, I am going to eat my veggies and some fruit servings first, to start filling me up, then I can eat the rest, be it left overs from the main course at dinner or what not.

Okay, so that is the basic daily eating plan, but I still have these cravings... for desserts.  In fact it usually happens daily.  I know that if I deny myself desserts it will backfire.  But I need to find some decent dessert alternatives in the mean time.  I think I've come up with one option, and that is what I am sharing with you today!  Yes it has a lot of natural sugar, but is made up almost exclusively of fruit and whole grains (I 'm stretching aren't I) Oh well, I ate this during this week and I still lost weight.

Fresh Pineapple and Peach Crumble

1 fresh pineapple cored and peeled and chopped into bite size pieces 

2 cans of sugar free (no splenda added) peaches, drained of juice

2 Tbsp white flour

1/2 cup semi-sweet chocolate chips (optional)

1 cup oatmeal

1 cup coconut (optional- but dang good!)

1 cup whole wheat flour ( I used white whole wheat)

1/3 cup brown sugar

3 Tbsp butter

Cut pineapple into small pieces, the size of a nickel would be perfect(I cut mine into pieces that were a bit big, and would have liked them a little smaller- they don't cook down quite as much as the peaches!) and peaches into bite size pieces and mix in flour.  Place in 9 x 13 baking dish.  Sprinkle lightly with chocolate chips (if you are a chocoholic like me)

In a separate bowl add oatmeal, whole wheat four, brown sugar and small cut up cubes of cold butter.  Work these together with a pastry knife, your fingers or forks, until well combined (because of the small amount of butter, it will not be as crumbly as you might expect!) add coconut, mix and sprinkle evenly over the top of the fruit.

Bake 350 for 30-35 minutes.

Since my husband didn't want chocolate chips we only did them on half.

It helps to have a young child asking for chocolate chips working with you!

(someone also asked for a picture of my chubs, so here you go)

I forgot to photograph when serving sorry.  

It is good with ice cream, the slow-churned or double churned vanilla is good.

Also, I left a few chocolate chips on top of the chocolate side so we would know... cuz you don't want any surprises... like no chocolate on your dessert!

What cooking have you been up to?

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

** ALSO - I would be really thankful if when you try a recipe, and want to post about it that you not copy the actual recipe into your post from my blog.  Instead, please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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**EDIT I tried a different version of the linky (above), that I do NOT love- I didn't realize you wouldn't see the links on my site!  So, I am adding this linky below, link up to that and I will use it from now on!  SORRY!

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