B-HOP: A Way To Serenity

Recipes

Turkey Soup with rice and vegetables - B-HOP's kitchen
1 lb ground turkey breast
1 tbsp olive oil
1 quart organic (gluten free) chicken broth
4 large carrots - diced
3 stalks celery - diced
1 onion - chopped
1/2 head green cabbage - thinly sliced and diced
1 can diced tomatoes (I used one with garlic and olive oil)
salt/pepper/parsley and basil to taste
1/2 cup uncle ben's brown rice (cooked, with water and 2 bouillion cubes) - can use white rice or substitute minute rice and just add more liquid to the pot and cook rice in soup.

Brown the turkey and onions in olive oil. Add the chicken broth, vegetables and seasonings, bring to a boil and then let simmer until vegetables are tender. Cook rice in 1 1/3 cups water with bouillion cubes. Add to soup and let simmer longer. If soup is too thick, add additional chicken broth, water or can of diced tomatoes. Serve hot, enjoy!

Not sure of weight watcher points, but if you take out the rice, it's probably 1, with rice maybe 4.

Gluten free note: Make sure canned tomatoe are free of additives such as modified food starch - organic is best choice, also be wary of the bouillion, which could include some wheat filler of some kind such as modified food starch.

Diabetic - 12 carbs per serving

1 Point Healthy Hearty Chili - contributed by CJB
Brown: 10 oz. extra lean ground Turkey & 1 med. diced Onion
Add: 2-28 oz. cans diced Tomatoes
2 each Zucchini & Yellow Squash
1-15 oz. can Black Beans (rinsed & drained)
2-15 oz. cans fat free Beef Broth
4 stalks Celery diced
1 (1.25 oz.) pkg. dry Chili or Taco Seasoning ( I used Tone's Southwest Chipotle seasoning, which is gluten free - sprinkled to taste)
Simmer: Until Veggies are tender, about 20 min.
Makes 12 servings

Try baking acorn squash in two halves and ladeling the soup in the squash to serve - DELICIOUS!

Gluten free note: make sure the canned tomatoes and beans have no added fillers such as whey or modified food starch, organic canned broth is best and the seasoning packet may have modified food starch or other filler, so you may have to season with own spices from cupboard.

Diabetic - 12 g of carbs per serving

Italian Sausage and Rice Frittata - b-hop

7 eggs
3/4 cup milk (skim)
1/2 tsp salt
1/2 lb italian sausage - loose or casing removed and broken into pieces
1 1/2 cups Uncle Ben's instant brown rice
1 can Italian stewed tomatoes
1/4 tsp italian herb seasoning
1 1/2 cups shredded italian cheese blend, divided

Whisk together eggs, milk and salt. Preheat oven to 325. Cook sausage in 11 inch skillet. Over medium heat, stir in rice, tomatoes with juices, and seasoning, sprinkle evenly with 1 cup of cheese. Pour egg mixture into skillet, stirring gently to distribute egg. Cover and cook 15 minutes. Remove from heat, sprinkle with remaining cheese. Bake for 10 minutes until puffed and cheese is melted. Remove from oven, let stand 5 minutes and cut into six wedges for serving.

Gluten free note: all should be safe, check the tomatoes, cheese and seasoning for fillers such as modified food starch. When in doubt, go organic.

Diabetic - 45 g of carb per serving

Thursday, May 29, 2008

A Way To Serenity

I have a Zen calendar this year, and one day recently, the message was "Do your work, then step back--the only path to serenity." Somehow this message resonates with me and the things I've discovered and keep discovering about myself and my way of life.

I run a rental business, and I've been teaching part-time AP English Literature at a Catholic high school down the block until this week. Between these two endeavors, many days I have many things on my plate to accomplish. My way of making sure I sleep well at night is to "do my work, then step back" and through those efforts, I find serenity. Serenity brings me peace, and peace helps me to make better choices in my eating.

Yesterday I made a trip to Michael's to purchase the yarn that you see in the photo above. I've decided to spend lots of time this summer crocheting and listening to my husband's classical music library. It's been sitting here since I married him in 1999, and we didn't make a dent in listening to all of it. I plan to spend my days doing that. Already yesterday and today, with the time I've put into this afghan I'm making for my living room, I find that eating is far from my mind as I sit and enjoy the peace and serenity of my home while making a piece that I know I'll treasure when it's done.

My high point for this week is refinding my old love of crocheting. I haven't picked up a needle in at least 15 years, and yesterday I picked one up again. I'm loving it. My low is about the seafood again. My school is celebrating the end of the year, and every meal so far has been seafood. I haven't partaken. I plan to go to the crawfish boil tomorrow and say good-bye to everybody, but I'm sticking to my plan to end my allergic reactions to seafood.

I got my filing cabinet home from St. Louis a little while ago. That particular act is a mixture of high and low. I feel good that I've done such a good job of teaching in every year of my career really, but especially this past year, but I'm kind of sad to be at an ending point. Crocheting is going to help me not go into eating mode over this.

Wish me well, Linda

B-HOP

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Thursday, May 29, 2008

A Way To Serenity

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