ALL ABOARD!!...............

All Aboard!

     Because of some health concerns, my husband has decided to join me on my journey to healthier living! Woohooo! This is awesome for a couple of reasons. First, the obvious; we all need to live healthier and prepare for our older years. Secondly, it will be so much easier and nicer to have a partner on my journey!

     The doc gave him a strong tongue lashing at his last visit to lose some weight and get in shape or some bad things could happen in the near future. :/ It was good for me to hear again too and was added motivation.

     So today, we started again, together and made a pact to support, and encourage each other to meet our goals. We  had oatmeal, fruit and string cheese for breakfast. A salad and apple for lunch and I am going to try a new recipe tonight for dinner. Baked Chicken and Spinach Flautas with refried black beans and a Mexican side salad. Here is the recipe:

Baked Chicken and Spinach Flautas

flautas

Recipe type: Appetizer

Author: healthy-delicious.com

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 10 flautas

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Instructions

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Brought to you by: Healthy. Delicious.


     We are still up in the air on our move to AZ but I'm trying to let things fall where they may and take one day at a time. There will be many new opportunities if we move, along with new temptations. Easier access to a fitness center, support groups, etc, but also more of our favorite restaurants as well. It will take some major motivation and will power, but I have faith that we can do it! Keep us in your thoughts and prayers through this transitional period:)

     Here is a great article that I found on keeping motivated!

http://www.womenshealthmag.com/weight-loss/weight-loss-motivation

Their first tip is to have as much sex as you want! (GASP) Read the article to find out more...hehe.


     I have also been reading up on QUINOA. Pronounced [keen-wah]. Quinoa is actually a seed, instead of a grain. Small, round, and a good source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter. It has been suggested that this seed can be better for diabetics as it disburses the carbohydrates more slowly. I recently purchased the ingredients for this recipe:

Quinoa and Black Beans

Rated: Submitted By: 3LIONCUBS Photo By: Dianne Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

Directions:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutrition Information Servings Per Recipe: 10 Calories: 153

Amount Per Serving Total Fat: 1.7g Cholesterol: 0mg Sodium: 517mg

Amount Per Serving Total Carbs: 27.8g Dietary Fiber: 7.8g Protein: 7.7g

ALL RIGHTS RESERVED © 2012 Allrecipes.com Give these recipes a try! Believe in yourself! Have faith in your abilities! Without a humble but reasonable confidence in your own powers you cannot be successful or happy. Norman Vincent Peale





New beginnings....Again.

 

 

     Once again, some major changes are happening in my life.  My family and I are moving yet again, to a south-eastern suburb of Phoenix. (The face of the sun)......in less than 3 weeks! My mind is so filled with plans, questions, doubts, that my brain is buzzing and won't shut off. However, Ive been here before and made it through, so surely I can do it again.

     So I had my follow-up doctor's appointment today. I did lose a little bit of weight but not as much as I had hoped:/ There were concerns from the doctor regarding my diabetes, so I need to step up my healthy eating, stick to my meal plans and get moving!

     My coping skills are pathetic so I'm struggling with all that's going on. When I get overwhelmed and over-stressed, I just want to shut down and not think about anything. Unfortunately, that does not make anything better. I need to focus on the positive aspects that change can bring. New beginnings can be restorative! Until I can make a list of the positive things, I'll just share more recipes with you....these are low carb and from the blog of a woman who is post weight-loss surgery. Check out her site!

 

http://theworldaccordingtoeggface.blogspot.com/2010/11/weight-loss-surgery-friendly-party.html

 

She has recipes that include roasted vegetable mini quiches and pepperoni-ricotta muffin cups! Yum! 

 

 Check out these great Baked Zucchini Chips!

 

 



 

Source: tablefortwoblog.com via Darcy on Pinterest

Zucchini Chips

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
Ingredients:

1 large zucchini

2 tbsp. olive oil

Kosher salt

Instructions:

1. Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
8. Let cool before removing and serving.
9. Keep in an airtight container for no more than 3 days.

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This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/

It's a Green Chilepalooza! Recipes included!

     It's green chile season and as promised, I am going to list some lighter recipes using my favorite pepper! I know a lot of you do not have access to fresh Hatch chile, but most of these recipes can be altered by using whole green chile peppers in a can. Check your local grocery store in the Hispanic aisle for availability.

     Original Chile Rellenos (cheese stuffed chiles) can be a challenge to make (but OMG delicious). This is a lighter recipe for a chile relleno casserole that can be further reduced in fat content by using a low-fat cheese. It is still delicious!

Chili Rellenos Casserole

Rated: Submitted By: CLARISSA2 Photo By: *Sherri* Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6

"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."

Ingredients:

2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterrey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded

2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2.	Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.	Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition Information Servings Per Recipe: 6 Calories: 387

Amount Per Serving Total Fat: 27.6g Cholesterol: 148mg Sodium: 1449mg

Amount Per Serving Total Carbs: 12g Dietary Fiber: 1.4g Protein: 23.9g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

     This easy taco recipe can be modified as well. Instead of jalapenos, incorporate green chile, fry the corn tortillas with cooking spray instead of oil and add your favorite low-cal toppings. In a lot of Mexican restaurants, tacos are made with the soft corn tortilla instead of hard shells.

Oaxacan Tacos

Rated: Submitted By: Lola Photo By: bhague Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

"I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make."

Ingredients:

2 pounds top sirloin steak, cut into thin strips salt and pepper to taste 1/4 cup vegetable oil 18 (6 inch) corn tortillas

1 medium onion, diced 4 fresh jalapeno peppers, seeded and chopped 4 limes, cut into wedges 1 bunch fresh cilantro, chopped

Directions:

1.	Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2.	Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3.	Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Nutrition Information Servings Per Recipe: 9 Calories: 379

Amount Per Serving Total Fat: 21.4g Cholesterol: 59mg Sodium: 69mg

Amount Per Serving Total Carbs: 28.1g Dietary Fiber: 4.7g Protein: 20.3g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

      With Fall right around the corner, it's nice to have a hearty, filling soup that is healthy as well as tasty! Try this recipe for Chicken Tortilla Soup:

Chicken Tortilla Soup I

Rated: Submitted By: Star Pooley Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 8

"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!"

Ingredients:

1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 1/4 cups water 1 cup whole corn kernels, cooked 1 cup white hominy

1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions

Directions:

1.	In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2.	Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.	Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Information Servings Per Recipe: 8 Calories: 377

Amount Per Serving Total Fat: 19.1g Cholesterol: 46mg Sodium: 943mg

Amount Per Serving Total Carbs: 30.9g Dietary Fiber: 8.7g Protein: 23.1g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

'Cause that's how I roll.........literally!

     Friday is my first weigh-in! How time flies when you're not doing as well as you should be! LOL But that's just me, I tend to wait until the last minute to do just about everything.
     I haven't actually attempted the "D" word for quite sometime, so weighing in may bring me a shock. I know the older you get, the harder it is to lose, so I'm praying that I wont be too disappointed with my results. I haven't been HORRIBLE but I haven't been as good as I have wanted either.



     I positively frightened the dog today by switching on some dance music and bouncing (literally) around the house, in an attempt to start getting active. I would dance as long as I could before I would get tired and then I would sit and still try to move as much as possible from the seated position. I figure it cant hurt; unless you had to watch me. I imagine I looked a little like a hippo having a seizure:/
     Why, oh why, do I have so little motivation?? Also, I can do really well with my eating for breakfast and lunch but for dinner and afterwards, I'm a train wreck. I feel like I cant get no...satisfaction. hehe.
     After my freakish workout, I did have a healthy lunch, consisting of romaine lettuce, artichoke hearts, turkey breast, cherry tomatoes, Parmesan cheese, sunflower seeds and croutons. Tasty, if I do say so myself but I realize that I will need a snack before dinner. So what would be a good mid-afternoon snack to keep away the hunger? Protein is good for that. I have a small bag of shelled pistachios in the cabinet.  It's good protein, takes time to shell so you don't scarf all the nuts at once, and they are yummy!

Other good sources for a protein snack would be: Greek yogurt, string cheese, a small handful of nuts, 2 oz of lean meat or even a hard boiled egg. Just be sure to watch your fat intake.

    I have been looking for healthier versions of my favorite foods and came across this taco recipe that uses ground turkey:

Tex-Mex Turkey Tacos

I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. —Jodi Fleury of West Gardiner, Maine

12 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

• 1 pound lean ground turkey
• 2 medium green peppers, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 24 taco shells
• 3 cups shredded lettuce
• 1-1/2 cups diced fresh tomatoes
• 1/2 cup minced fresh cilantro

Directions

• In a large nonstick skillet coated with cooking spray, cook turkey
• over medium heat until no longer pink; remove and set aside. In the
• same skillet, saute the peppers, onion, carrots and garlic in oil
• for 8-10 minutes or until vegetables are tender.
• Add the turkey, beans, salsa, chili powder and cumin; bring to a
• boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until
• thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve
• with lettuce, tomatoes and cilantro. Yield: 12 servings.

Nutrition Facts: One serving (2 tacos) equals 297 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 634 mg sodium, 36 g carbohydrate, 9 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

© Taste of Home 2012

I would, of course, add some heat to this. I adore jalapenos and green chiles...adapt it as you wish.

Have an awesome day everyone and remember this day is just one of many. If you screw up today and don't eat like you may have wanted to.....ponder it, sleep on it, and wake up the next morning with a clean slate.......and JUST DANCE!:)



      

Christmas in August?!? Yes Ma'am!

Why is it that every year at this time, I get a strange yearning for the Christmas season?? I dream about what decorations I'm going to buy, how many varieties of cookies and candies I'm going to make, snow, sparkle, Jolly Saint Nick, and it goes on and on! Then, by the time the season actually rolls around, I feel like bursting into flames if I hear one more carol, seasons greetings, or have to wrap another stupid gift!!

For a lot of people, the holidays can be a very depressing, lonely time. Loss of a loved one, lack of close family, or little money to spend, can lead to much sorrow.

Its easy to get caught up in all of the glitz and celebration, when what we need to focus on is the true meaning of Christmas! Even for those who may not celebrate the traditional Christian meaning of Christmas, the birth of our Saviour, everyone can decide to celebrate a time of giving, kindness and love.

I am going to try and make most of my gifts this year and to do this, I am going to need to plan ahead (enter screaming here). There are so may cute ideas out there and I am on a quest to find them:) Some of them may include foods that I particularly shouldn't indulge in, but "everything in moderation", right? (I can hear my mother's voice in my head as I type...hehe)

Here is a cute S'mores gift jar that looks cute, is easy to make and could be made in bulk to give to multiple family members:

http://pinterest.com/pin/172122016979454087/

Source: pauladeen.com via Darcy on Pinterest

......and they look like they would taste absolutely delightful!

Maybe if we focus more on giving what we can, instead of giving what is expected, we would derive so much more joy from this season. People will appreciate the time and thought that went into the making of their gift, rather than something picked up at the last minute and without any thought. That being said:
Dear sister Sara, this does not mean that I do not want the Sam's club membership you said you would get me for Christmas. It will come in handy as I move back to a more populated area. Thank you. ;-)

If you want to check out more of my Christmas pins on Pinterest, along with more of my tastes and like, you can follow me at http://pinterest.com/pinosaltoslady/

One of my favorite cool weather and holiday treats is my Mom's homemade hot cocoa.....so creamy and chocolaty and delicious! I have asked her if I can share her recipe, and she has obliged:) Thank you, Mom!

photo courtesy of womansday.com

• 1 8 qt. box or 10 1/3 C. Carnation Dry Milk
• 1 lb container or 3 C. Nestle Quick Chocolate Mix
• 1 6 ounce jar or 1 1/2 C. CoffeeMate powdered creamer (any flavor but french vanilla or plain are my fav)
•  1/2 pound powdered sugar

Bring 6 oz. of water  to a boil. Add 1/3 C. of the cocoa mix to mug, pour in hot water and stir thoroughly. I know most mugs these days are larger, so you will need to adjust the amount of mix to taste. This also makes an excellent gift idea...put a portion of mix in a mason jar, with a ribbon and recipe or even in a cute Christmas tin. Be creative!

Mix all ingred. together and store in a large airtight container. This recipe makes a HUGE batch, so I included the amounts in cups as well, so you can halve the recipe if desired.

Over the next few months, I will post more crafty ideas as well as share some of the ones that I have made myself! Get ready gals.....times a ticking and I can almost hear the click, click, click of reindeer hooves.......



Truth or Consequences, NM and Setting Attainable Goals



And now it's time for Truth or Consequences.......

Truth or Consequences, NM is actually a real town! Truth or Consequences is a spa city and the county seat of Sierra County, New Mexico, United States. As of the 2010 census, the population was 6,475. It is commonly known within New Mexico as T or C.

Originally named Hot Springs, the city changed it's name to Truth or Consequences, the title of a popular NBC radio program. In 1950, Ralph Edwards, the host of the radio quiz show Truth or Consequences, announced that he would air the program from the first town that renamed itself after the show. Hot Springs won the honor. Edwards visited the town during the first weekend of May for the next fifty years. This event was called "Fiesta" and included a beauty contest, a parade, and a stage show. The city still celebrates Fiesta each year on the first weekend of May. The parade generally features area celebrities such as the Hatch Chile Queen.
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To stick with my policy of being accountable, I will sadly share my eating and vice FAILS of the last few days :(

The night of our Mastiff's passing, I tried to stick to my normal healthy eating patterns. My brain said "you know what you need to do" but my heart and stomach said "eat that Frozen Turtle Cream Pie, woman!" Damn, those hearts and stomachs are convincing!:/ I only ate one piece of pie, but the next day indulged in some chocolate Gelato and bought a pack of cigarettes. Did it make me feel any better? Honestly, it tasted good on my lips but it hit my guilt button BADLY. The thoughts going through my mind were...."See? You cant even go a few days without screwing up!" and "You have no will power!" and my favorite, "You will never reach your goal at this rate" UGH!

WHY are we so hard on ourselves?? Is it reasonable to have some slip-ups when hard times bestow us? The answer is yes. We are human, not robots and thank goodness, each new day starts blank and ready to be conquered. So I ate some things I shouldn't have....let's look at some of the positive things I have done the last few days. With better eating habits and a tweaking of my insulin, my fasting blood sugar has gone from 388 to 235 in just a little over a week. I still have a ways to go but I am tickled pink with the progress. I have also sheered many, many daily calories from my diet. I'm still using the www.loseit.com website and LOVING it!



I had a doctor's appointment on August 1st. I needed a refill on my meds. It seems like lately this is the only way I make it to the doctor:/ This time, when I stood on that scale, it made me realize that things have gotten WAY out of control. How many more times am I going to get on that scale showing a greater number each time and then ignore it? Along with my diabetes and ever growing girth, I might as well dig a hole and strap some banana peels to my shoes!

A couple of days afterwards, I made the decision to make the necessary changes to start living a new and healthier lifestyle.

My starting weight was _______. Yeah, I'm not ready to release such sensitive information. If I told you, I may have to kill you...hehe ;-)

I made an appointment to go back to the doctor in 3 weeks to go over the labs that I had taken at the first visit. I made a goal of losing at least 10 lbs by that next visit. Is this an attainable goal? For me, I say, YES! Larger people usually lose weight more quickly at first and a lot of that first weight that is lost, tends to be water. P.S. Don't forget to drink at least 64 oz. of water each day. I need to work on that myself!

“Until one has loved an animal a part of one's soul remains unawakened.” Anatole France

  "The one absolutely unselfish friend that man can have in this selfish world, the one that never deserts him, the one that never proves ungrateful or treacherous, is his dog... He will kiss the hand that has no food to offer; he will lick the wounds and sores that come in encounter with the roughness of the world...When all other friends desert, he remains." -George G. Vest-
Speech in the U.S. Senate, 1884

Today is a very difficult day for our family. Our beloved English Mastiff, Bear, has declined in health to the point where we feel that it was best to have him put to rest. I never imagined how much of a difficult thing it would be to do or how deep the sorrow would run. He was such a "larger than life" personality. You will be missed, our sweet baby boy.



GREEN CHILE GREEN CHILE GREEN CHILE GREEN CHILE GREEN CHILE GREEN CHILE GREEN CHILE!!!

Did I mention that I LOVE green chile?? For the next couple of weeks, you will hear me talk a lot about the marvelous "GREEN CHILE" (insert harp sound here). What is so fabulous about the New Mexico green chile you ask? Well, just about everything!

The usual green chile season begins in early August and lasts through mid September. For those of you unfamiliar with this type of pepper, it NOT a green bell pepper, nor a jalapeno. This long, light green pepper comes in several varieties and levels of heat but what makes it special is where it is grown. All of New Mexico chile is good, but HATCH, NM Chile is to die for!

courtesy: pichippo.com

My husband introduced me to the green chile back in 1999 while we were dating. On a trip to NM from IL (my home state), we stopped outside of Socorro, NM at The Owl Cafe. He ordered us green chile cheeseburgers and green chile cheese fries.  Oh, Momma!! After the first couple of bites my mouth and lips began to burn, my nose started to run, I was weeping uncontrollably, and sweat began to appear from places that I didn't even know you could sweat!  I frantically motioned to the waitress to bring me another glass of water or hell, bring me a bucket! She obliged but also brought a glass of milk and a few saltines, which tamed the heat slightly. As she walked away I swear I heard her say "Silly Gringo" under her breath...LOL

I will be sharing some of my favorite Mexican dishes that feature the green chile while also trying to make them healthier.

Chile Relleno photo courtesy: mexicanfood.about.com







Summertime......and the livin' is eeeaaasssyy. Right!? Try this BBQ Chicken Salad!

Silver City, NM

I find that it seems to be a little easier to eat better during the summer. There is an abundance of fresh fruits and vegetables and nice weather to get out and go do the things you like to do! However, I live in the desert southwest and there are days when I feel like I am living on the face of the sun:/ It's on those days that the only thing that even sounds good is fresh fruit and cool drinks. You can still do bbq's and picnics and eat sensibly. I tried a new recipe today for lunch that would work perfectly at a BBQ as a salad, a side-dish or even as a sandwich, which is how I enjoyed it. I was really impressed at how good this was and how "summer-y" it tasted. My husband, however, looked at me with a critical eye....oh well, he ate it:)

BBQ Chicken Salad

•  4 boneless, skinless chicken breast halves
• 4 stalks of celery, chopped
• 1 large red pepper, diced
• 1/2 red onion, chopped
• 1 can sweet corn, drained well
• 1/4 C. of your fav. bbq sauce ( I used Sweet Baby Rays)
• 2 Tbsp fat-free mayo

~Grill or boil chicken until done. Let cool and then cut into cubes. 



In a large bowl, toss together chicken, celery, pepper, onion and corn.  (Look at that adorable bear cutting board my Mother-in-law brought me back from Montana....Bless her heart! I ♥ Bears!)



In a smaller bowl mix together bbq sauce and mayo and pour over chicken mixture.



Stir, chill for at least 2 hours and serve. ~allrecipes.com~

Nutritional Information

Servings Per Recipe: 4

Amount Per Serving
Calories: 168

• Total Fat: 2.2g
• Cholesterol: 34mg
• Sodium: 473mg
• Total Carbs: 23.6g
• Dietary Fiber: 2.9g
• Protein: 14.7g

Ladies, you don't always have to make recipes exactly as written.  Half of the fun of cooking is trying different things and changing up the ingredients and hopefully coming up with something even better than the original! I ate this salad on a honey wheat pita, but would be just as good, and have less carbs if served in a lettuce wrap or just by itself.

**I had a friend tell me about a site that is an excellent companion when trying to lose weight. It's called http://loseit.com/.  You create an account, state a goal weight, and it sets up an individualized plan for you. There are comprehensive food lists, exercise counters, downloadable spread sheets and even a mobile app. I love this site! Check it out!:)