My Food Diary, Just Saying



April 5, 2012
Cheesy Grits, Scrambled egg, Toast, and Apples

1/4 cup grits
3/4 cup water
1/4 cup shredded cheddar cheese (or amount you desire)
Place grits and water in container, place in microwave, cook for 1 1/2 minutes, stir
Cook 30 seconds, stir (do this in 30 second intervals until done)
Add cheese and stir.

1 egg
1 teaspoon water
seasonings of your choice

Place egg in micro egg cooker, add water, mix with wire whisk
Cook 1 minute in microwave.
Sprinkle with black pepper and Italian seasoning

2 pieces whole wheat bread
small amount of coconut oil

Place bread in pop-up toaster when done, spread small amount of coconut oil on each piece. Slice bread in half, diagonally.

Wash apple, cut into slices or pieces. Add to plate with grits, egg, and toast.

Delicious! Not fancy but easy, quick, and good!

Chicken Sausage and Veggie Soup with Rice

3 links chicken sausage (mine was frozen)

1 can mixed veggies, drained

Water

Black pepper

Italian Seasonings (and or other seasonings of your choice)

Couple of tablespoons browned flour (browned as for roux for a gumbo—I do mine in microwave, without grease,  and store for things like this)

Bake chicken sausage in Nuwave Oven for about 15 or so minutes, in drip pan so grease can drip out. (or boil it to get grease out)

Remove the skin from sausage and slice. Put in slow cooker.  Add can of mixed veggies, drained.  Add water to cover. Add browned flour that’s mixed with water—enough water to make sure it’s not lumpy. (whisk the flour and water to keep it from lumping). Cook for as long as you want to just so long as meat and veggies are thoroughly heated since the meat is already cooked.

1 cup rice

2 cups water

Cook in rice cooker.  Should be done in about 20 minutes.

Easy, fast, healthy, delicious. I have leftovers, too!

April 2, 2012

Baked fish, oven fried okra, and fresh strawberries.

I am trying to use up some frozen items so I can more or less start over when I buy, package in a more organized way, and know what I have. I basically know already but I just need to do this.  LOL 

I had a package of frozen okra that my daughter gave to me and was saving it for a day that I could truly enjoy it to the fullest.  Well, today was the day. I don’t get fresh/frozen okra often (even though I buy canned, which is good—but not quite the same as fried okra)  I watch what I eat, as usual.  I do have some medical problems that requires me to be careful of a few things and of course, the food conflicts each other.  What helps one thing is not good for another!  This is one reason I enjoy the Nuwave Oven.  I don’t have to fry things and to be honest, I don’t usually even add the small amount of oil Nuwave recipes say to use. Any thing I do in Nuwave Oven can be done in conventional oven but the timing may be different.

1 fish fillet

Black pepper

Small amount of Italian Dressing, smeared on fish

Couple of squirts of Creole mustard, smeared on fish

Place fish in drip pan,  on 1 inch rack in Nuwave Oven

Add 4 inch rack on top of that.  Prepare okra.

1 package frozen okra, thawed

1 egg

1/2-3/4 cup water, depending on amount of okra you need to coat

Add thawed okra and allow to soak for 3 minutes

Prepare a container with amount of cornmeal you need to coat the okra

Add black pepper

Add okra, coat with cornmeal mixture

Place coated okra in 8 or 9 inch cake pan

1/2 cup mixed onion, bell pepper, seasoning I used mixture that was frozen and thawed.

Place on 4 inch rack in Nuwave oven.

Bake 10 minutes, stir okra and flip fish

Bake for 10 additional minutes.

Add fresh strawberries to plate with fish and okra.

It was delicious.

I do a food diary so I can keep up with what I really did eat and how I prepared it.  If this food diary helps anyone else struggling with the healthy foods issues, I’m glad.  I do simple and easy foods that will certainly never make it to Gourmet cooking magazines but that is not why I do this anyway.  LOL