Monday, September 30, 2013

Thursday, September 26, 2013

Decrease Childhood Obesity by Eating as a Family

A few weeks ago I was contacted by Tammy, from She proposed reaching out to my readers as a guest blogger. After reading up about her organization, I had to say yes! Healthline Networks has realized the importance of delivering rich, easy-to-understand health information to help people make better decisions about their health. 

The following post is close to my heart.  My whole life's mission is about getting families back to the kitchen and eating together as a family.  I believe that it is one of the keys to ending childhood obesity.  It all starts in the home.

In recent years, childhood obesity has turned into a national health care crisis. There is an increased risk of obesity in adolescents and adults when they are overweight as preschoolers. There is also an increased risk for chronic conditions such as high cholesterol (hyperlipidemia), hypertension, sleep apnea, asthma and emotional problems including depression and low self-esteem.

Tuesday, September 24, 2013

Hot German Potato Salad

Who said salads have to be cold? This tangy, hot salad is high in flavor and surprisingly low in fat. Just in time for Oktoberfest!

Makes 4 servings 

15    ounces red-skinned potatoes 
2      tablespoons very finely minced onion 
1      tablespoon dried chives 
2      teaspoons imitation bacon bits 
1      teaspoon dry mustard 
¼     teaspoon salt 
Pepper to taste 
Dash celery seed 
¼     cup vinegar 
2      tablespoons water 
1      teaspoon sugar

Thursday, September 19, 2013

5 Veggie Taste Tips

Low in fat, high in fiber, and loaded with vitamins and minerals, vegetables are virtual powerhouses of nutrition. With health professionals recommending that vegetables play a major role in our daily meals. It is wise to include a wide variety of vegetables in your diet. Here are 5 veggie taste tips to help your veggies taste even better!

Tuesday, September 17, 2013

Mexican Pinto Spread

This spicy spread is not only delicious on crackers, but it also makes a wonderful sandwich. Either way, its flavor is enhanced by the addition of fresh, sliced tomatoes.

Makes 8 servings (3 tablespoons each serving) 
¼      cup chopped onion 
2       cloves garlic, coarsely chopped
1       1-pound can pinto beans, rinsed and drained (This will yield approximately 9 ounces of cooked beans.)
1       teaspoon vinegar
1       teaspoon chili powder
½      teaspoon ground cumin
½      teaspoon dried oregano

Monday, September 16, 2013

Happiness relies on what you think!

Happiness does not depend on what you have or who you are; it solely relies on what you think. Happy Monday!

Thursday, September 12, 2013

5 Lean and Luscious Dressings and Sauces

Sauces and dressings can enhance even the simplest of foods. But all too often, these tasty additions add lots of unwanted calories and fat. Not for my recipes! Here are 5 of my Lean & Luscious sauces and dressings.

Tuesday, September 10, 2013

Apple Crisp

Few can resist my apple crisp. The milk baked right into the topping adds a delectable flavor. This is a comfort food they'll love.

Makes 6 servings

6     small, sweet apples, peeled, cored, and very thinly sliced
1     cup water
3     tablespoons sugar
2     teaspoons lemon juice
1     teaspoon vanilla extract
1     teaspoon ground cinnamon
⅛    teaspoon ground nutmeg
2     teaspoons cornstarch dissolved in 1 tablespoon water 

1     cup nonfat dry milk
1     cup Grape Nuts cereal (4½ ounces)
3     tablespoons sugar
1     teaspoon ground cinnamon
Dash ground nutmeg
3     tablespoons reduced-calorie margarine
2     tablespoons water 

Thursday, September 5, 2013

12 Spices to Keep on Hand

The following are some hints for my most commonly used spices and extracts. Always have these on had in your cupboard, so you can use them in a pinch. Also, use these as a guideline and remember when trying a new spice to go easy. You can always add more.

Tuesday, September 3, 2013

Spinach Cheese Balls

Great for parties, these cheesy cornmeal balls can be made a day ahead and refrigerated until it's time to bake them.

Makes 12 serving (3 cheese balls each serving) 

2      teaspoons canola oil
½     cup chopped onion
1      10-ounces package frozen chopped spinach, thawed and drained well
½     cup liquid egg substitute
1½   ounces shredded reduced-fat Cheddar cheese (⅓ cup)
¼     cup grated Parmesan cheese
¼     cup bottled fat-free Italian dressing
¼     teaspoon garlic powder
2      teaspoons baking powder
¾     cup yellow cornmeal (4½ ounces)