My Food Diary, Just Saying

Lunch today. Slow cooker spaghetti, baked chicken slices, spinach, and fresh strawberries. Easy, healthy, and fast.

*I realize my choices of food or method of cooking may not be suitable for everyone. I keep this food diary for my own medical reasons, my choice and for encouragement to other people that may not feel like long, drawn out cooking but need to eat. :)

05-24-2013

Oh, wow! How quickly things change! Didn’t post to Twitter as it usually does. I wonder why???? :( Everything is always changing and usually not for the best, IN MY OPINION!

Cream of Chicken and Veggie Soup and Cornbread Muffins
In slow cooker add:
1 can mixed veggies (tomatoes were included in this can)
1 can cream of chicken soup
Leftover baked chicken, amount up to you
Water, amount up to you
Cook on slow until thoroughly heated and can be left on longer, of course which is one of the good things about using a slow cooker. I just make sure I have enough water to assure it can be left for amount of time I think it will be before mealtime.
I made regular cornbread batch. Instead of making a pone of bread, I placed in muffin pans. I baked this in toaster oven on 350 for about 25 minutes. I baked on lower rack and moved to top rack to brown for just the last few minutes.
Easy, healthy (to me), and delicious.
* My choice of food and/or method of cooking may not be suitable for everyone. I keep this food diary for medical purposes, my choice. If any of my posts inspire someone that may not like to cook the long, drawn out way or just don’t feel like cooking due to health problems, etc. then I am glad I helped. 
Thank you for reading my blog and feel free to share.
05052013

Cream of Chicken and Veggie Soup and Cornbread Muffins

In slow cooker add:

1 can mixed veggies (tomatoes were included in this can)

1 can cream of chicken soup

Leftover baked chicken, amount up to you

Water, amount up to you

Cook on slow until thoroughly heated and can be left on longer, of course which is one of the good things about using a slow cooker. I just make sure I have enough water to assure it can be left for amount of time I think it will be before mealtime.

I made regular cornbread batch. Instead of making a pone of bread, I placed in muffin pans. I baked this in toaster oven on 350 for about 25 minutes. I baked on lower rack and moved to top rack to brown for just the last few minutes.

Easy, healthy (to me), and delicious.

* My choice of food and/or method of cooking may not be suitable for everyone. I keep this food diary for medical purposes, my choice. If any of my posts inspire someone that may not like to cook the long, drawn out way or just don’t feel like cooking due to health problems, etc. then I am glad I helped.

Thank you for reading my blog and feel free to share.

05052013

 Chicken Gumbo, Rice, and Crackers  01-15-2013
I combined a light roux (water and browned flour) with the BAKED chicken breast and BAKED chicken sausage in the slow cooker. Turned on high for about 2 hours. I don’t make roux with oil and I don’t make it as dark as most Southern people do.
I baked the FROZEN chicken breast, FROZEN chicken sausage,  chopped celery, and chopped onion in the Nuwave oven. I placed everything in one drip pan and placed on bottom rack in Nuwave. Baked at 350 for 10 minutes, turned everything over and continued to bake for 10 to 15 minutes more. Then, added all to slow cooker.
I placed a cup of rice with 2 cups water in rice cooker. Done in about 20 minutes. 
Very informal with whole wheat crackers on the side.  Delicious on a cold Louisiana day.
 I cook light compared to the really great cooks. I also cook easy! If this blog encourages someone that may not be cooking often or is eating very little—then that is great. You will never see my meals in Food Beautiful (LOL) that’s not my intent. I realize my choice of food or cooking methods are not for everyone. LOL

 Chicken Gumbo, Rice, and Crackers  01-15-2013

I combined a light roux (water and browned flour) with the BAKED chicken breast and BAKED chicken sausage in the slow cooker. Turned on high for about 2 hours. I don’t make roux with oil and I don’t make it as dark as most Southern people do.

I baked the FROZEN chicken breast, FROZEN chicken sausage,  chopped celery, and chopped onion in the Nuwave oven. I placed everything in one drip pan and placed on bottom rack in Nuwave. Baked at 350 for 10 minutes, turned everything over and continued to bake for 10 to 15 minutes more. Then, added all to slow cooker.

I placed a cup of rice with 2 cups water in rice cooker. Done in about 20 minutes.

Very informal with whole wheat crackers on the side.  Delicious on a cold Louisiana day.

I cook light compared to the really great cooks. I also cook easy! If this blog encourages someone that may not be cooking often or is eating very little—then that is great. You will never see my meals in Food Beautiful (LOL) that’s not my intent. I realize my choice of food or cooking methods are not for everyone. LOL

 Baked Fish, Baked Potatoes, Green Beans, and Bread Pudding 01-14-2013
I baked the fish (frozen), potatoes, and onion together in Nuwave/Rapid Air oven for 20 minutes. Turn all items over after 10 minutes and continue for the remaining 10 minutes. I prefer leaving potato skins on. I wash and scrub thoroughly before baking. 
The bread pudding was cooked in a slow cooker. I used a recipe that can be done in conventional oven, toaster oven, or microwave. I adjusted the amount of bread  for a consistency that I prefer when I cook it in slow cooker (a bit more bread since less liquid is needed in a slow cooker.)
Thank you for viewing my blog. I realize my food choices and/or methods are not suitable for everyone. 
I do this blog to keep a diary of what I eat for reference, for health reasons. If I encourage other people to do fast, easy, healthy cooking, that’s an added benefit. More complete directions for cooking these things are posted in earlier posts on my blog site.

 Baked Fish, Baked Potatoes, Green Beans, and Bread Pudding 01-14-2013

I baked the fish (frozen), potatoes, and onion together in Nuwave/Rapid Air oven for 20 minutes. Turn all items over after 10 minutes and continue for the remaining 10 minutes. I prefer leaving potato skins on. I wash and scrub thoroughly before baking.

The bread pudding was cooked in a slow cooker. I used a recipe that can be done in conventional oven, toaster oven, or microwave. I adjusted the amount of bread  for a consistency that I prefer when I cook it in slow cooker (a bit more bread since less liquid is needed in a slow cooker.)

Thank you for viewing my blog. I realize my food choices and/or methods are not suitable for everyone.

I do this blog to keep a diary of what I eat for reference, for health reasons. If I encourage other people to do fast, easy, healthy cooking, that’s an added benefit. More complete directions for cooking these things are posted in earlier posts on my blog site.

July 5, 2012 My Food Diary

I cooked peas, okra, and a couple of new potatoes in slow cooker (bottom photo).

Baked corn bread in toaster oven enough to “set” the bread. I finished in in the Nuwave Oven. The reason I didn’t do it from start to finish in the Nuwave is that it tends to blow the air and cause uneven top to baked things. Also, I had other items baking in the Nuwave so the use of the toast oven came in handy to start the bread.

I baked chicken breast, okra, and potatoes in the Nuwave Oven. Bake 10 minutes, turn items over, bake 10 minutes more.

After items were done, I added sliced tomato to the plate.

*My method of cooking or food choices may not be suitable for everyone. I am eating healthier than I did. LOL

April 15, 2012

Baked Chicken, Macaroni, and Mixed Veggies

I have to watch what I eat for medical reasons. Some of the things good for one thing is not good for another and I have to try to balance between the choices so that I try to do best for both things I have to watch out for. I try to cook healthy and have for a long time though I do this blog to keep track of what I DO eat but if I can help someone else by publishing this food diary, that’s great.

4 chicken breast (mine were frozen)
black pepper and Italian seasoning

1. Place the frozen chicken breast on drip pan that comes with Nuwave Oven, I place this on a cake pan, with water added. Drip pan fits this cake pan so that the food is not exposed to the water/drippings.(You can cook this in a conventional oven but would likely need to defrost chicken first)
2. Place these pans on 1 in. rack in Nuwave.
3. Sprinkle with black pepper and Italian Seasoning (or seasonings of your choice)
4. Bake for 15 minutes, turn chicken breasts over after that. Continue to bake for 15 minutes more, or until done.

Place in slow cooker, on high
1 cup dry macaroni
2 cups water
Cook in slow cooker, on high, until done. Mine was done in about 20 minutes.

1 can mixed veggies ( this time I used okra, tomatos, and corn mixture)
Place portion for your plate on microwave safe plate, heat about 1-1 1/2 minutes.

Add to plate with the veggie mixture: Serving of macaroni and baked chicken breast. Enjoy.

Later that evening, I mixed pineapple chunks, sliced peaches, and canned apricots to make a salad (dessert). I love honey mustard salad dressing—so—I added a little of that to the top of the individual salad of fruit. ** last photo is of salad.

I’m trying to use down things in my freezer. I think every package I take out reproduces! LOL You know how that goes. LOL I usually place one or two chicken breast to a small bag and add those filled bags to a large freezer bag. I was in a hurry, I suppose, when I brought these home and did not do this. So, I had to cook all four chicken at once this time. Guess we know what I’ll be having for a couple of days. LOL

*Any of these recipes can be done the conventional way, using stove top and oven. I simply prefer the Nuwave, slow cooker, and microwave to save time, it’s easier for me, and I simply like doing it that way. Please note third-to-last I’ve added 2 more photos since I posted this, of smoothie. Please take that into account) photo of the grease/chicken fat that collected in the water underneath the drip pan.This was skinless chicken breast, too. I was certainly surprised.

Mid-afternoon: 1 strawberry, cantaloupe, and strawberry yogurt smoothie.

I added frozen fruit, strawberry yogurt, and a little apple juice (can use water or milk) to blender container. Blended until smooth. (I had no recipe so I just added fruit, yogurt, and liquid until it seemed correct consistency to drink. LOL It was 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!

March 28, 2012

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Grilled Chicken Breasts, Spaghetti cooked in sauce, Green Beans, and Radishes

1 small portion dry spaghetti, break in half

Water to cover spaghetti, in slow cooker

Turn on high for about 1 hour

Add chopped celery, green onion, and any other things like bell pepper if you like,

Add 1 can tomato sauce

Add Black pepper and Italian seasoning

Cook about 30 minutes.

2 frozen chicken breast on drip pan, on 1 inch rack, in Nuwave Oven

Add seasonings of choice

Cook 10 minutes per side, flip chicken breast halfway through cooking time and add more seasonings to flipped side.

Heat green beans on plate in microwave.

Slice 1 radish to garnish green beans.

Add 1 chicken breast and serving of spaghetti

Sprinkle spaghetti with  Parmesan & Romano Cheese

Serve and enjoy!

I know some people do not like the idea of cooking spaghetti in the sauce and prefer sauce in different container to spoon over the spaghetti.  I just prefer the less mess and cleanup and the taste is fine with me.  This was meatless sauce since I served a piece of chicken breast for the meat.  I’ll use the other chicken breast for another meal.

I want to eat healthy, don’t want big mess, and don’t want to be in kitchen all day hovering over stuff.  I must say, it was delicious—to me! LOL

March 20, 2012

Veggie Soup, Baked Apples, and Whole Wheat Crackers

I had a leftover turkey burger that I cooked about 2 or 3 days ago.  I crumbled that up into slow cooker.  Added 1 can mixed veggies and 1 can chicken noodle soup. I turned on low and let it cook for about an hour or 1 1/2 hours.

I split 2 apples in half, cored them, added about 1/2 teaspoon brown sugar to each center (where core was cut out.) I baked them in Nuwave Oven for 10 minutes, turned pan around and baked 5 more minutes (on 1” rack).

Placed serving of soup in bowl, added whole wheat crackers to the plate, and placed 1/2 of a baked apple on dish.  I added a little caramel on top of the baked apple. 

This food today was better to help the high cholesterol rather than high potassium.  Since I’ve cut out my banana a day and not drinking orange juice every day—that will allow me to concentrate on the cholesterol a bit more. Believe me, I’m still watching the potassium, too.

You would be able to bake apples in conventional oven but I just prefer the Nuwave oven.  Also, soup could be done on top of stove but I prefer slow cooker.