Oatmeal Raspberry Bars

Have you ever had an obsession with food? I am not a huge sweets fan, but I get around these little guys and oh, boy! I had to send the leftover ones (I can't believe I made it through the night without eating them all) with my husband to work so I wouldn't take it upon myself to finish them off today. And good thing, cause the Saints got beat this morning and the Broncos are as we speak. I guess I'm kind of an emotional eater. That and there is something about watching football that makes me want to snack all day. That raspberry jam just calls out to me.Or perhaps it's the stick AND a half of butter in it! ANYWAY! Just make these-they're good! You won't be sorry you did. My mom agrees. She showed me the way with this one.

Oatmeal Raspberry Bars

• 1 1/2 C flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 C brown sugar
• 1 1/2 C old fashioned rolled oats
• 3/4 C unsalted butter
• 1 C raspberry jam
• 1 tsp lemon juice

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Add brown sugar and oats. Cut in butter and mix with your hands. Reserve one cup of oat mixture for the topping. Firmly press remaining oat mixture into 8x8 greased pan. Spread with jam mixed with lemon juice. Top with reserved crumb mixture. Bake for 28-32 minutes or until lightly browned. Cut into small squares when completely cooled. Enjoy!

Ranch Cheeseball

This one is a crowd pleaser! Who doesn't love a good cheeseball, and this one is definately the best I've had. My step-mom Mo is famous for making it and it never disappoints. The best part is-you cannot mess it up.

Cheeseball

• 1 pkg. Hidden Valley Ranch mix, dry
• 1/2 C mayo
• 1/2 C milk
• 8 oz. shredded cheddar cheese*
• 6 oz. cream cheese* (I may have used 8. I used a whole block-whatever that is)
• 5 oz. toasted almonds

*leave cheeses at room temperature for one hour.

Mix together 1st 3 ingredients. Add cream cheese. Beat well with electric mixer. Add cheddar cheese and blend. Cover and freeze 30-45 minutes. Shape into a ball and roll in toasted almonds. Serve with any crackers or veggies of your choice. Enjoy!

No Bake Cookies

I love football season! I love baking and making all kinds of things that call for a whole stick of butter, but I don't need to eat that whole stick of butter by myself, so when we have family dinners with the football coaches I make all these devilish little treats and everyone else eats the rest. It's a win-win for everyone! These little doozies are a sure hit!

No Bake Cookies

• 1 3/4 C white sugar
• 1/2 C milk
• 1/2 C butter
• 4 T unsweetened cocoa powder
• 1/2 C peanut butter
• 3 C quick cooking oats
• 1 t vanilla extract

Lay out wax paper or parchment paper-about 2 cookie sheet size sheets. In a large pot, combine sugar, milk, butter, and cocoa. Bring just to a boil on medium heat and cook for 1 1/2 minutes. Remove from heat and stir in peanut butter, oats and vanilla. Drop by spoon onto wax paper. Let cool until hardened. Enjoy!

Pumpkin Cookies

These are the perfect cake-like cookie for any fall party or festival! Everyone loves them. A few things: little t is teaspoon, big T is Tablespoon. I am not questioning your intelligence BELIEVE me! Just putting it out there for ya. I also didn't have nutmeg on hand and instead of loading up all the Applewhites for some spice I just went with Allspice-cause-well-it has nutmeg in it and it was justifiable for me and we need no more spice...or sass for the matter. No one noticed. Not even me. So there. Improv at it's finest. Take the bull by the horns once in a while! Live on the edge-but don't go overboard.

Pumpkin Cookies

Dry Ingredients

• 2 cups flour
• 1 t baking powder
• 1 t ground cinammon
• 1/2 t baking soda
• 1/2 t ground nutmeg

Other Ingredients

• 1/2 C butter, softened
• 1 C brown sugar
• 1 egg
• 1 C canned pumpkin
• 1 t vanilla
• 1 C chocolate chips (or raisins or neither)
• cream cheese frosting

**Grease cookie sheets and preheat oven to 375 degrees. Stir together all the dry ingredients. in a bowl. In a seperate bowl (if you have a Kitchen Aid, use that bowl for this part) beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla-beat well. Add dry ingredients to beaten mixture until combined. Fold in chocolate chips. Or don't-whatever.

Drop from a spoon 2 inches apart onto greased cookie sheet. Bake at 375 for 8-10 minutes. Let cool completely. Cover with cream cheese frosting. Enjoy!

Tortellini Soup

This is one of those throw together, don't need a recipe kind of meals and that's what is so great about it. You can chop and dunk and you are done! Super easy from start to finish and something in there for everyone! You can add chicken to this too. These measurements are VERY approximate. Just adjust to your liking and crowd. I used the refrigerated tortellini for this one, but I have used the dry as well and they are just as good.

Chicken Tortellini Soup

• 6 cups chicken broth
• 20 ounce package of tortellini
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 yellow onion, chopped
• 3 cloves garlic
• pepper to taste
• 1t-1T italian seasoning
• Parmessan Cheese, shredded

In a large pot brown all the veggies, about 8-10 minutes. Dump in chicken broth and seasonings and bring to a boil. Cover and simmer on low until veggies are al dente, about 20 minutes. Dump in tortellini and cook for as long as the package says. Serve in bowls (with crusty bread-yum) and top with parmessan cheese.

ENJOY!

Black Bean Soup

I think fall is right around the corner. This is hard for me to say because it is 88 degrees outside. I am not used to these temperatures in the south, but I think that is a mild temperature for Louisiana this time of year. I even saw a few yellow leaves of the trees in our backyard. Hard to believe, but I suppose it's true. Anyway, I thought I would celebrate this sudden drop in temperature by making SOUP! It speaks to me. It says autumn and rain and leaves changing colors and putting on a sweatshirt and all kinds of other things, but yesturday it said, "Im easy!"

Black Bean Soup

• 1 Cup jarred fresh tomato salsa (plus extra for garnish)-I make my own pico de gallo. Well worth a little extra effort.
• 2 15 oz. cans of black beans (I stick with my low sodium), drained and rinsed
• 3 cups chicken broth
• sour cream for garnish
• 1 lime
• Dry sherry (optional but a nice flavor if you have it in the pantry)
• tortillas (optional)

Heat the salsa in a large saucepan over medium heat, stirring frequently, about 3-4 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Mash up the beans with a potato masher or a hand blender that you have just stick right in the pot. Dish out into bowls and add a splash of sherry and give it a stir. Top with sour cream, salsa and a squeeze of lime. Add a tortilla for dipping if that's what you're into. Enjoy!

Black Bean Tacos

Never mind that I was half way through this taco before I realized I hadn't snapped a picture of it. Oh, YES! They are that good-and even easier to make! They were in our weekly menu, but we have had to pump the brakes a bit-hubby says, "too much of a good thing isn't always a good thing." Lucky for him I was away for 2 weeks in Colorado so he didn't have to eat it...but my good friend Shannon got a taste and she likey too!

Black Bean Soft Tacos-serves 4

• Spray of Olive Oil
• 1 can fire-roasted tomatoes
• 1 can black beans (I go low sodium here, but do as you wish), drained and rinsed
• 1 cup frozen corn kernels
• 4 scallions, sliced
• 2 cloves garlic, minced
• 1/2 tsp. ground cumin
• couple shakes of red pepper flakes
• 1/2 cup fresh cilantro
• 1/4 red onion finely chopped (optional)
• 1 avocado, sliced (optional)
• lettuce (optional)
• 8 corn/flour tortillas (I go whole wheat flour)

Heat oil in a large skillet. Throw in the scallions and give them a quick minute to release their yummyness then add garlic. When that is heated dump in tomatoes, black beans, corn, red pepper flakes and cumin. Bring to a boil and reduce heat. Let simmer about 5 minutes, or if you can't wait another second grab a tortilla and get your eat on! Top it off with cilantro, red onion, avocado and lettuce. Or if you're plain then just eat it without all those fixins. It's your taco. I'm not the boss of you. Enjoy!

Tuna Melt

Tuna Salad-serves 4

• 1-12 oz. can white albacore tuna in water, drained


• 2 Tbs. vegetable/chicken broth


• 1 Tbs. light mayonnaise


• 1 Tbs. dill pikle relish (or sweet)


• dash red pepper flakes


• dash salt and pepper


• dash garlic


• dash all purpose seasoning

Mix all ingredients together in a large bowl and chill. You can chill and so can your tuna. When you are ready you can either make yourself and yummy tuna melt with the works-I used reduced fat cheddar, avocado, tomato, lettuce, and red onionon an Orowheat sandwich thin-or you can make a yummy tuna blossom. I will get a picture uploaded soon, but you just slice a tomato into wedges, just not all the way down so it opens up like a flower and you scoop the tuna right into the center. It's delicious! And you can add carrot sticks, sugar snap peas, crackers, or whatever to it to make it dip-able. YUM!

***Here she is! Isn't she a beauty? I also put some cucumber slices in between the tomato wedges cause I was extra hungry and well, it just sounded yummy. I also put it on a bed of lettuce, which if you add these veggies feel free to drizzle a touch of salad dressing over it. Make it a real salad. Enjoy!

I Did it!

It has been a REALLY REALLY long time. I probably have no more followers (not that people were crashing the system on here to get a good look at what I was cooking), but I wanted to share a few things with you. The bet is over. I made it a full year without eating any meat, okay, well, except fish. And I won! In so many more ways than the satisfaction of proving my husband wrong. I lost 100 pounds in the process, I inspired so many people to do the same, and I have learned an all together new way of living my life. It is amazing! I am so happy to be able to say that I did it and even happier to hear that I have helped or inspired someone else to do the same for themselves. That is what it is all about. Passing on the powerful things that make our lives better. I am going to be better about sharing my menus with you. I really like to do it, but fell off the wagon for a while.

I also want to share a picture with you. A before and after, if you will.

So many words that run through my head when I look at this, but mostly I am just proud. Thank you to all of you that have helped me be successful in my journey. It takes a village to be successful and I definately had the support that I needed along the way!

Another Milestone!!

Okay, so yesturday I ordered a new pair of running shoes! Yeah, that's right-RUNNING shoes. Cause I am gonna start running again. I haven't "gone for a run" in like, oh I don't know, probably 8 years-at least 6! I hit my 60 pound mark! I have lost 60 pounds, so now I am going to start running. I have a 50 mile challenge. Not sure how long it is going to take me to accomplish-especially when the snow starts falling (cause this mama has no time for a gym), but that is my goal. I am going to log in my mileage and see how long it takes to get to 50 miles. I am already at 11 since Thursday. Wish me luck!
And if I get the courage to do it, when I hit my goal weight I will post before and after pictures. HAHA! Oh dear!

Roasted Butternut Squash and Onions

This is a great fall recipe with a great flavor!Roasted Butternut Squash with Onions-serves 2

• 10 oz. butternut squash, peeled and cubed
• 1/2 onion, sliced in rings-doesn't matter what type of onion-use your fav
• 2-3 Tablespoons olive oil
• dash of thyme, or italian seasoning
• 2-3 Tablespoons cilantro, chopped

Preheat oven to 375. Lay butternut squash, and onion on a cookie sheet. Drizzle with olive oil and seasoning and toss lightly to coat. Roast in oven 20 minutes, checking and tossing occassionally. When onions and squash begin to brown take them out and toss with chopped cilantro. Eat up!

I Double Dog Dare Ya!

Ok, I am really not sure why brussel sprouts get such a bad rap, but veggie mama likes 'em! I have challenged myself to try a new vegetable every so often, and the other day at the store I saw these little guys:They looked innocent enough sitting in their little bucket all small and cute, so I did it. I bought about 5 of them and brought them home to cook them. I was scared. I will admit that. All I have ever heard is they are the armpit of vegetables and you are nuts and lying if you like them. Well, I am nuts, but I am not liar! I like 'em! The first time I had them I cut the end off and sliced them, then browned them in a fry pan then added a little veggie broth to it to get them nice and soft. Cause that is one thing I will say. If you don't cook them long enough they can definately put up a fight in your mouth and be a little hard to swallow.
After that the next time I went to the store and I bought 8. This time I just cut the little end off, which gets all of the outer leaves off, then quartered them and steamed them about 10 minutes and just salt and peppered them. They turn a really bright beautiful green and are quite tasty.
So, go forth my friends and pop them into your cart next time you are at the store. I double dog dare ya!

Chick Pea Soup

This is a new cold weather staple for me. I plan to make a double batch and freeze half next time! This is so good and so worth the (small) effort. It has a fabulous base flavor and the chickpeas are packed with nutty yummy goodness. And this is a healthy addition to your week. Sorry for the picture. This was after I added the feta on top, which really adds even that much more flavor to it.Chickpea Soup

• 2 Cups dried chickpeas (do not used canned!)
• 3 T olive oil
• 2 celery stalks with leaves, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 12 fresh sage leaves, finely chopped
• 8-10 garlic cloves, crushed
• 1 15 ounce can diced tomatoes
• juice of 1/2 lemon
• salt and pepper to taste
• broth (vegetable or chicken)

Soak Chickpeas overnight. Pick through them discarding any funky ones, rocks, etc and put in a large bowl. Cover with water by at least 2 inches and cover overnight. Rinse and drain chickpeas. Place them in a large pot and cover by 2 inches with water and bring to a boil. Skim the white froth that rises until clear. With the lid tilted cook on med/low at least 1 1/2-2 hours or until chickpeas are soft.

Drain, reserving the liquid (if you don't have much don't worry-that is what the broth is for). Take 3 cupfuls of chickpeas and puree them with 2 cups of reserved liquid (or broth). Set pureed and non pureed aside.

I pureed the celery and herbs together in my cuisinart. Helps bunches. Heat oil in same pot and add celery and herbs. A minute later add the garlic. As soon as the garlic becomes aromatic add the chopped tomatoes and saute together for a few minutes. Add the remianing whole chickpeas and stir to coat them in the sauce for 3-4 minutes. Add at least 1 1/4 cups reserved liquid (or broth). Cover and simmer for 20 minutes.

Stir in the pureed chickpeas with their liquid, cover, and simmer for 15 more minutes, stirring often. Add the lemon juice and if you need, dilute the soup with more broth until you reach your desired consistency. Enjoy!

Fall Vegetable Pasta

Well, I don't know that these are all fall vegetables, but they were all in my fridge...and it's fall! How's that for faking it?!? So here we go!Fall Vegetable Pasta

• 2 Tbs. olive oil
• 1 yellow squash
• 3/4-1 portobello mushroom
• 1 can stewed tomatoes
• 1/2-1 red onion
• 2-3 cloves garlic
• salt and pepper
• 8 oz. whole wheat pasta, cooked
• parmesan cheese

In a skillet over medium high heat add 2 Tbs. olive oil, garlic, and onion. Just before "browned" add in mushrooms. Cook about 1-2 minutes then add in yellow squash. I pretty much will gag if my squash is over cooked, so I don't add it in right away. Cook 2 minutes then add in stewed tomatoes, seasonings and cook 3-5 minutes bringing just back to a boil. Serve over cooked pastaand top with parmesean cheese. Serves about 2. Yum-ola!

The big 4-0!!

Um, no-I am not 40! And if you thought I was then shame on you! I have officially lost 40 pounds! I am loving the way I feel, the way I look, the energy I have and the work that I am putting into it. I have done lots of exercise and along with changing my diet I am closer and closer to my ultimate goal! Thanks to everyone for all of your support in keeping me motivated to reach my goal!

Flat Bread Sammie

While we were in Colorado I tried the new Sara Lee Sandwich thins and fell in love! They are yummy and soft, but not chewy and really healthy. Well, here in Montana they do not carry them. They have their own line of local breads, which is cool, but that means they do not carry any national brands. So I am pretty much bummed. I should have stocked up on them before we came home, but time flies when you are having fun and it slipped right past me on our way home. Well, while we were at the store today I did find some little flatbreads that looked pretty yummy, so I bought those and made a yummy veggie wrap sammie with them.

You could put whatever you want on these, but I just layered a little low fat vegetable cream cheese spread, cucumbers, red onion, avocado, tomato, salt and pepper, and balsamic vinegar.

roll it up and eat it up! Delicious!!

Soba and Cabbage

Okay, so the other night the girls and I hit up the local farmer's market to see what the locals had to offer. Well, I am impressed. I picked up some great produce and even a few things I have never used/heard of before, so this should be interesting! One of the things I got was carrots. Well, I was just warming up so I just sauted them for a bit with some garlic and then baked them for about 45 minutes until they were tender. Yummy, but not worthy of a photo. Too boring. I can do better than that, right!!??

So, I cut the cabbage I got right in half and felt inspired to whip it up with some yakisoba noodles I had gotten from the grocery the day before. Now, don't get your hopes up. It isn't totally interesting, but not something I would normally do, so hang in.


Soba Noodles and Cabbage

• Soba Noodles (the ones I picked up had a little spice pack with them)
• 1/2 head of cabbage
• 1-2 cloves garlic chopped
• 2 T sesame seed oil
• 1/4-1/2 cup veggie broth (my lids are not air tight, so I need a little extra)
• 2 T soy sauce

So, chop up your cabbage roughly. I just did rows one way then the other. Heat pan on med high and add sesame oil and garlic (I find my garlic does better heating WITH the pan rather than throwing in to the dogs). When garlic becomes fragrant add in cabbage and toss around about 1 minute. Add soy sauce and veggie broth and cover for about 12 minutes. While that is cooking away in a seperate pan cook the soba noodles. I just followed the instructions right there on the package. Throw the cabbage over the noodles and let 'r rip!

Zucchini Parmesan

I have really had a lot of fun these last few weeks. Don't get me wrong-I love my husband and I miss him so, however, it is much much easier to cook things such as this without him around. All he would do is cry about it. All he would do is protest it. And all I could do is make him something else. So, this is one of the positives that goes with being a coaches wife. FALL BABY!!Zucchini Parmesan

• 3 zucchinis from the store or 1-2 from your garden
• 1-2 Tablespoons italian seasoning
• salt and pepper
• olive oil spray
• 2 cups spaghetti sauce
• 1 cup ricotta cheese
• 1 egg
• 2 teaspoons dried basil
• 1/2 C breadcrumbs
• 1 cup mozzarella cheese (or soy or rice cheese)
• sprinkle of shredded parmesan cheese

Slice your zucchini long ways so they resemble long lasagna noodles. Lay on a cookie sheet that has been lightly sprayed with olive oil. Sprinkle with salt and pepper and italian seasonings. Roast in the oven at 425 for 15-20 minutes, flipping halfway through. While that is roasting mix together ricotta, egg and basil. When zucchini is finished layer in an 8 x 8 nonstick pan as follows: couple spoonfuls of spaghetti sauce on the bottom, 1 layer zucchini, sprinkle with breadcrumbs, ricotta, spaghetti sauce, cheese, zucchini, sprinkle of breadcrumbs, ricotta, spaghetti sauce, cheese and top with parmesan. Bake at 350 for 35-40 minutes, until cheese is melted and starting to get all brown and bubbly. Enjoy!

You can also serve this with salad and whole wheat pasta to make it a complete meal. Then maybe your husbands will eat it. Good luck!

Portobello Mushroom Sammie

Oh, this one came down from heaven to greet me at the lunch table this afternoon. It is so delicious! This is a 1 serving recipe. Just adjust if you are making for more than just you. It's football season round these parts, so it's cooking for one.

Portobello Mushroom Sammie

• 1 roll (yeah, I used a yummy cheesy roll. You can go whole grain), toasted
• 1 large portobello mushroom cap
• 1-2 Tbs. balsamic vinegar
• 1-2 Tbs. light mayo
• salt and pepper to taste
• 1/2 roma tomato, sliced
• 3-4 Tbs. fresh cilantro
• garlic powder or Mrs. Dash Garlic and Herb blend
• 1-2 leaves iceberg lettuce

So, in a small grill pan lightly spray with cooking oil, then place muchroom in cap down and grill 4-6 minutes. Turn over and drizzle with balsamic vinegar inside the cap and grill another 4 minutes. While you are grilling spread mayo on the roll. Add tomatos, salt and pepper, Mrs. Dash Garlic and Herb blend, lettuce and cilantro. When the mushroom cap is done place on the lettuce and top with the roll. Oh, man it's a good one!!

Orange Avocado Salad

It's a doozie of a salad. It actually had cubed chicken in it the first time I enjoyed it, but for the purposes of winning 500 big ones I omitted. And it had to get a new name 'cause it's really called chicken avocado salad. Oh, how I love thee, let me count the ways...

Orange Avocado Salad

• Bibb lettuce and spinach-use your judgement. You have made salad before
• 4-6 oz. sliced almonds
• 1 can mandarin oranges
• 3-5 green onions
• 1 avocado-not too ripe, not too not ripe :)
• Honey mustard dressing
• balsamic vinegarette

I like to make this bad boy on a platter and layer it in nice sections for affect and then mix it all up after everyone has ooh-ed and ahh-ed over it. I forgot to snap a picture of it before I did that, so, for that I am sorry. I could say it will never happen again, but I would probably be lying.

Okay, so lay the lettuce and the spinach across the platter. Then put the green onions right down the middle the short way, then the avocado on one side and the mandarin oranges on the other and the almonds sprinkled across the top. Set the two dressings to the side for people to choose their pleasure. I actually like a little of the two dressings together on the salad-I know, I am wierd. Whatever.