FIRST FRUITS/DANIEL FAST DAY 14 -PERSISTANCE

We are in day 14 of our Fast. Woo hoo! We had a MAJOR prayer answered yesterday. I can't stop praising God! We found out a few months ago that our health insurance was going up over $500 in 2014. We have been very concerned and praying hard. There's no way we could afford $500 a month on top of all of our other bills. Our prayers were answered yesterday. God provided a way that most of it is going to be covered. Praise God! I feel like I got one elephant off my chest.

Don't give up! Persistence pays off.

From the Fasting Edge - "When you pray and fast, your persistence breaks resistance. It brings you to a place where you can feel God move powerfully in your life - but it also causes Him to feel your need. Whatever forces have been resisting what God had coming in your life, your persistence will break resistance. Fasting not only positions you to feel God - but it also positions God to hear your heart's cry as well.

You may have heard of the PUSH prayer model:  Pray Until Something Happens. It's a good reminder to be persistent in prayer. You may have other areas that need persistent prayer in your life, but today, if there is sickness in your body or mind, or in the body or mind of a loved one, begin to speak forth health and healing in Jesus' name. Begin to declare what His word says about healing. Your persistence will break resistance, just like the woman with the issue of blood. Her healing came about because she persisted and positioned herself where she could touch the Master. By your prayers today, position yourself to touch the Master. Speak words that release health and healing for your body, your family, your church, and others."

"Continue earnestly in prayer, being vigilant in it with thanksgiving." Colossians 4:2

FOOD - My family's favorite way to eat veggies is to take potatoes, onions, zuchini, yellow squash, carrots, bell peppers & whatever other veggies we've got handy. Slice them or dice them where they are even in size so they cook evenly. Place parchment paper on a cookie sheet. Spread veggies out on parchment paper. Drizzle with olive oil and I use my hands and make sure all the veggies are coated in olive oil. Sprinkle with salt and pepper and whatever your favorite herbs are (we love basil). Place in 400 degree oven and cook for about 20-30 minutes. Roasting the veggies this way really makes them tastes delicious. We love it. You can also do this with sweet potatoes. YUMMY!

Have a blessed day!
Lori

FIRST FRUITS/DANIEL FAST DAY 12 - HOW HE LOVES US

Good morning! Here we are at day 12 of our annual Fast. How are you doing? I'm hearing some great reports from some people that are fasting. Like I told you before, the first week I was discouraged about some things, but God showed up last week. He caused some things to happen that we've been praying about for a long time. I know it's not easy, but hang in there, you will be so glad you did.

FOOD - Again, Daniel Fast is no meat, no breads and no sweets, BUT it is all between you and God. We allow ourselves tortillas because we are so busy and it is easy for us to wrap something up in a tortilla and eat it on the go. Yesterday I made burritos for us to eat on for a few days. These were super fast and easy. Here's what I did:

2 cups brown rice, cooked
1 can chili beans
1 can Rotel tomatoes
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons chili powder (more if you want)
2 teaspoons garlic salt
1-2 teaspoons pepper
cheese (your favorite, we like cheddar with this)
ALL SPICES CAN BE ADJUSTED TO YOUR TASTE

I cooked rice in microwave according to directions. When rice is done, add all other ingredients and mix together thoroughly. I wanted to add corn to this also but Kevin didn't want me to. I think corn would be good in it. Heat coconut oil in skillet or spray a griddle with non stick spray. Put some of the mixture and cheese in middle of tortilla, wrap up like a burrito, place in hot oil or on hot griddle and cook until outside becomes golden brown on both sides. I put in individual ziplock bags so we can take to work for our lunches this week.

The last few days I have been completely overwhelmed by how much God loves me. Then yesterday morning, my Pastor preached on that as well. Pastor Phil said "If He gave His son, what would He withhold from us?" Can you imagine giving up your child. Knowing that you are sending him to be persecuted and tortured, to die a horrible death. I love my boys so much. I don't think I could do it. But God loves us so much and Jesus loves us so much that they did it just for me and just for you. Jesus didn't have to come. He could have said "no". The David Crowder song "Oh, How He Loves Us" keeps playing in my head. Here's a link to the video for you. Listen closely to the words and meditate on how much God loves you. There is absolutely nothing that you could ever do to make Him stop loving you. I am so thankful for His amazing grace, His mercy and that He loves me unconditionally.

http://www.youtube.com/watch?v=TCunuL58odQ

Have a blessed week!

Lori

SCALLOPED POTATOES

My husband's birthday was a couple of weeks ago. All he wanted for his birthday was scalloped potatoes, pork chops and red velvet cake (I make Non-Red Velvet Cake because I don't use red food coloring, but it doesn't change the taste of the cake). He LOVES potatoes and he loves cheese, so scalloped potatoes are his favorite. Through the years I have tried several different recipes and they were all okay, but a few years ago I used Pioneer Woman's recipe and now that is the ONLY recipe I use. I don't even like potatoes very much, but these are amazing! WARNING - THEY ARE NOT CALORIE FREE! But they are so worth splurging on for special occasions. I don't know what the difference is between scalloped and au gratin, but we just call them scalloped.

Here is a link to Pioneer Woman's recipe

http://thepioneerwoman.com/cooking/2010/01/perfect-potatoes-au-gratin/

Of course, I change it up a little to add the flavors that my family likes so here's how I do it:

SCALLOPED POTATOES

2 tablespoons butter, softened
4 large russet OR 8 red potatoes
1/2 cup 2% milk
1 1/2 cups heavy cream
2 tablespoons flour
3 tablespoons minced garlic
1 onion, diced
1 teaspoon salt
2 tablespoons McCormick Hot Shot or pepper
1 tablespoon chopped basil
1 cup shredded sharp cheddar
1 cup shredded monterey jack
Option - cooked & chopped ham or bacon are great additions

Preheat oven to 400 degrees.

Slice potatoes into circles or diced cubes. I use red potatoes because they are less starchy and have lots of iron, so since they are smaller, I just slice them in circles.

Combine milk and cream in bowl.

Add the flour, garlic, salt, pepper (Hot Shot), basil and onion.  Whisk together well so that the flour is incorporated into the mixture.

Grease square baking dish with the softened butter.  Pour potatoes into dish. Pour mixture over potatoes.

Cover the dish with foil and bake it for 30 minutes.  Remove the foil and bake for 20 minutes more.  Sprinkle the cheese all over the top and bake 5-10 minutes more or until cheese is bubbly.

TIPS FOR A BUSY WEEKNIGHT - I got these all ready in the morning before I left for work, covered with foil and put in refrigerator.  Kevin gets home an hour before I do, so he took the dish and set it on the counter to get to room temperature and turned the oven on.  Then all I had to do when I got home from work was pop the dish in the oven and let them bake while I cooked the pork chops. I think these could be cooked in a rectangular slow cooker also. I haven't tried it yet.

Merry Christmas to you all!

Lori

WHOLE GRAIN PINEAPPLE UPSIDE DOWN CAKE WITH COCONUT SUGAR

My husband's appetite is back! The last 4 years he has not had much of an appetite. He said nothing tasted good to him and of course, being on dialysis, he didn't feel real good most of the time. Before he got sick, he had a huge appetite. And he has always had an enormous sweet tooth. One of his favorite cakes is Pineapple Upside Down Cake. I used to make it with Bisquick and lots of brown sugar. So, since we have cut back on processed foods and are trying to eat more nutritiously, I decided to try to make a more nutritious Pineapple Upside Down Cake.

First step was NO Bisquick. Then had to replace the brown sugar for a more nutritious option. I've posted several recipes using coconut palm sugar. My family loves it! And it is a good feeling to know that I am feeding them a sweet treat that is actually nutritious and not going to harm them. Coconut sugar has a low glycemic index so it is safe for diabetics. It is high in several minerals including potassium, magnesium, iron and zinc. Here is a link to a couple of good articles on coconut sugar.  http://www.naturalnews.com/030120_coconut_sugar_sweetener.html

http://www.livestrong.com/article/280219-healing-benefits-of-coconut-palm-sugar/

WHOLE GRAIN PINEAPPLE UPSIDE DOWN CAKE

1/4 cup butter
1/2 cup organic coconut palm sugar
pinch of nutmeg
pinch of cinnamon
1 - 15 1/4 ounce can crushed or sliced pineapple, drained

BATTER
1/4 cup butter, softened
1 cup organic coconut palm sugar
2 eggs
1 tsp vanilla
1 tsp pineapple juice (from the crushed pineapple)

1 cup organic oat flour
1/2 cup organic whole wheat pastry flour
2 tsp baking powder
1/4 tsp salt
1/3 cup milk

1.   Preheat oven to 375 degrees.  Place 1/4 cup butter in a 9 inch round baking pan; heat in oven until melted.  Remove pan from oven and tilt pan to coat bottom and sides with butter.

2.   Mix coconut sugar, nutmeg & cinnamon together and sprinkle onto bottom of buttered pan.

3.    Spread pineapple over sugar mixture.

4.   For batter - in a large bowl, beat butter and coconut sugar until blended.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla and pineapple juice.

5.   In another bowl, whisk flours, baking powder and salt together. Add to creamed mixture alternately with milk.  I do it in thirds.

6.   Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

7.   Cool 10 minutes before inverting onto a serving plate.

I put 4 maraschino cherries on the cake for Kevin. He loves them, but he doesn't get them very often anymore. Now that we know about HFCS and red dye! Scary!
I know I don't take good pictures. Sorry. You can tell it doesn't look like your traditional pineapple upside down cake which is yellow or white. We have to get past that idea that white food is pretty. Most white food is not healthy. Whole grains have color and texture.

Pineapple upside down cake

VARIATIONS:
You can replace one of the flours for white flour if you don't like the texture of whole grain flours. But, please, use organic unbleached white flour.  At least it isn't loaded with chemicals like regular flour.

I hope you enjoy it as much as my husband did!

Blessings to you all,

Lori 

WHOLE GRAIN BANANA MUFFINS

 I made these banana muffins a couple of weeks ago and they were a huge hit in my house and my office. This recipe can be made into muffins or bread.

TIP - Whole grain flours are not as moist as overly processed bleached white flour, so adding Greek yogurt to the mixture helps make baked goods moist and delicious. The original recipe called for 1/2 cup of oil or butter which I changed to 1/4 cup melted butter and 1/2 cup Greek yogurt.

WHOLE GRAIN BANANA MUFFINS
1 cup whole wheat pastry flour
1 cup oat flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

3 eggs, beaten
1 teaspoon vanilla
5-6 bananas, mashed
1 cup coconut sugar (or 1/2 cup Truvia or 1 cup brown sugar)
1/4 cup melted butter
1/2 cup plain or vanilla Greek yogurt
1/4 cup honey

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.  Grease muffin cups or use paper liners.

In a large bowl, combine flours, oats, baking powder, baking soda, salt, cinnamon and nutmeg.  Make a well in center of flour mixture and set aside.

In a medium bowl, combine remaining ingredients.  Add egg mixture to flour mixture.  Stir just until moistened (batter should be lumpy).  Spoon into muffin cups. Bake at 350 degrees 25-30 minutes.

I hope your friends and family enjoy them as much as mine did.

I saw this on Facebook the other day and loved it -
"You are what you eat, so your food should not be fast, cheap, easy and fake."
Pretty much sums it up. Remember to try to eat more of the foods that God made and less of the junk that man made. Your body will thank you for it.

Blessings to you all,
Lori

FISH TACOS & CABBAGE

I LOVE FISH!! I love to catch fish. I love to eat fish. I don't love to clean fish. And I love to eat just about any kind of fish. I could eat fish almost every day. My new obsession is fish tacos. They are delicious & healthy. What more could you ask for? Kevin does not share my love of fish tacos. He also does not share my love...well, obsession with fish. He LIKES to fish and he LIKES to eat fish, he just does not LOVE it the way that I do. The last few months, I have made fish tacos at least once a week.

I usually use tilapia. You can use any kind of fish you want. My family prefers the mild flavor of tilapia. Tilapia is known as "The Bible Fish" or "St. Peter's Fish". It is the main fish eaten in Biblical times. Tilapia feed on algae and plants. They are not scavengers. It is a very clean fish. Tilapia has very low levels of mercury. The only drawback is that it is low in Omega 3's.

We love spicy food, so for Kevin & I, I coat ours in cayenne pepper. When I cook fish for people that don't like spicy, I usually just use garlic & paprika and of course, always salt.

I try to eat cabbage at least 2-3 times a week. Cabbage is very anti inflammatory and my body feels good when I eat it. As a matter of fact, after I have had my weekly "splurge" meal, I almost always follow it up with a bowl of cabbage to help clean my body out. Cabbage is a cruciferous vegetable. It is high in fiber, manganese, calcium, potassium, magnesium, chlorophyll and has small amounts of iron and zinc. It is also high in vitamins C, K, A, B6, B1 & B2. Some studies have shown that eating cabbage on a regular basis significantly lowers the risk of breast cancer. It is also proven to help fight anemia & colon cancer. It detoxes & heals the colon & boosts the immune system. Doesn't that make you want to eat more cabbage?

My favorite way to eat fish tacos is on corn tortillas heated in coconut oil with cabbage, sour cream & salsa. So here is how I make fish tacos. It is super easy and only takes about 15 minutes from start to finish. As always, play around with it. Change the flavors to suit your own taste.

NOTE: I use frozen tilapia fillets. I live in Oklahoma. I don't live by an ocean or sea. And I'm pretty sure the tilapia in my grocery store was not caught the same day it was placed in the window and labeled "fresh". Frozen fish is frozen the same day it is caught. That "fresh" fish behind the glass around here has probably been frozen and thawed more than once. I put the package in a bowl of hot water & it thaws out very quickly. Usually by the time I get my cabbage slaw & everything else ready, the fish is thawed.

FISH TACOS

Tilapia fillets
olive oil or coconut oil (I bet grapeseed oil would be good also)
cayenne pepper
garlic salt or garlic powder & salt
paprika
tortillas - your favorite

Fish taco slaw
1 cup shredded cabbage
1-2 tablespoons sour cream or plain Greek yogurt
1-3 tablespoons salsa

1)  In a small bowl mix cabbage, sour cream & salsa together. Set aside.
2)  Heat oil in a skillet. FYI - cooking in cast iron adds more iron to the food you eat.
3)  Sprinkle or coat fish with garlic salt, cayenne & paprika. Or whatever other flavors you like. Just garlic and basil is yummy also. I very liberally coat ours in cayenne.
4)  Carefully place fish in HOT oil. (If your oil is not hot enough the fish will stick) Cook about 4-6 minutes on each side.
5) Heat a couple teaspoons of coconut oil in skillet. Cook tortillas in oil a couple of minutes on each side. Drain on paper towels. Adds such great flavor to tortillas plus tons of health benefits from the coconut oil.
6) Place fish in center of tortilla, spread slaw over fish & eat.

This is one of the fastest, easiest and healthiest meals you can make. I hope you enjoy. If you love fish as much as I do, give me a shout out.

EAT TO LIVE, DON'T LIVE TO EAT

Blessings to you all,
Lori

VEGETABLE BEEF STEW

It is the end of February and Oklahoma is expecting a winter storm to hit tonight or tomorrow. February in Oklahoma can be 80 degrees or it can be 8 degrees, you just never know. We never put away shorts and flip flops because sometimes we can wear them all year long.

There is nothing better on a cold winter day than the smell of good food simmering in a crockpot. I love crockpots. They are a working Mom's friend. Throw some meat & veggies in, go to work and when you get home dinner is ready. Today I've got vegetable beef stew simmering away. The house smells fantastic and all my guys are ready to dig in. My husband says that is the smell of love.

Beef stew is another one of those dishes that everyone makes different. Some people like a beef broth based stew, but I'm not a big fan of beef broth. I make a tomato sauce based stew and all of my family loves it. Remember to read your labels when purchasing tomato sauces and other canned tomato products. Most manufacturers sneak sugar and/or high fructose corn syrup in there and we don't need that extra sugar and chemicals. 

When using the crockpot, I use a lot of frozen veggies. They are fast and easy to throw in and a lot of frozen veggies actually have more vitamins than fresh. Veggies and fruit begin losing their nutritive value the moment they are picked, so if they sit around your grocery store for days or weeks, you are not going to get a lot of nutrients out of them. However, frozen veggies and fruits are usually frozen the same day they are picked so they retain most of their vitamins. 

You can use whatever veggies your family likes in this stew. I usually use okra instead of green beans because we like okra better and okra is more anti inflammatory, but my grocer was out of okra, so I used green beans today. I make a big pot full because we like to eat on it for a few days. It is one of those dishes that tastes better the next day. My family likes to eat it with cornbread or hoe cakes. If you don't know what a hoe cake is, it is cornbread batter fried in oil into the shape of pancakes. You spread butter all over the fried cornbread and then moan at how delicious it is. These days I fry them in coconut oil so at least they are a little healthier. 

VEGETABLE BEEF STEW

4 pounds of stew meat or chuck roast cut into chunks

roast covered in worcestershire & garlic salt

Garlic salt

Worcestershire sauce (Lea & Perrins has no HFCS & fewer chemicals)

2 - 15 ounce cans tomato sauce (read your labels, no sugar or HFCS)

1 can Rotel tomatoes

1 onion, sliced

2-4 potatoes, cut in chunks

1 bag frozen carrots

1 bag frozen cut okra or green beans

2 cups frozen corn

Coat meat in worcestershire sauce and sprinkle liberally with garlic salt. 

searing 

Option 1 - drizzle olive oil in a skillet on medium high heat. Get oil very hot. Add meat and sear 3-4 minutes on each side. Put meat into crockpot. You don't want to cook it, just get a good crust on it. This is not necessary, but it does add another layer of flavor. 

Option 2 - Put the meat in the crockpot without searing. It will still taste fine and cook thoroughly. I do this when I am in a hurry and don't have the time to sear it. 

Add veggies, Rotel and tomato sauce. You can add a couple of shots of hot sauce if you want. Fill your tomato sauce can with water and add to pot. You may need to add another can or two of water depending on how liquidy you want it. Just make sure you have enough liquid to keep everything moist. 

Cook on High 3-4 hours or on Low 6-8 hours. Of course, if you are cooking for one or two people, you can halve this recipe very easily. 

Stay safe and warm. And as always, try to eat more of the foods that God made and less of the "foods" that man made. 

Wishing you all good health, lots of love and happy eating!

Lori 

BAKED BEANS WITH COCONUT SUGAR

I fully intended to post this before Christmas, but failed to do so. I hope you all had a blessed Christmas. Ours was different this year. My oldest son didn't make it home due to ice and snow. He offered to brave the storm, but it is not worth the risk. So, hopefully we will see him next weekend. There a lot of pros and cons to having grown children. The worst thing for me is that I don't get to spend enough time with him. We have always been very close and so this is very hard on me.

When I was growing up, my Dad's family would all gather at my grandparents' house on Christmas Eve. Grandma always made ham, potato salad and baked beans. This is one of my favorite meals. At Thanksgiving, the only thing I would eat was sweet potatoes and a roll until I was in my twenties. I didn't like turkey or dressing or mashed potatoes or cranberry sauce or pecan pie or pumpkin pie, etc. Yes, I was a picky eater. But, I always looked forward to Christmas Eve dinner. My dad always liked ham, potato salad and baked beans as well. So, after Grandma passed away, we carried on the tradition. The last Christmas Eve that my Dad was with us, he ate 3 helpings of my baked beans. He said they got better every year and now they were perfect. I cherish that memory. He died 2 weeks later. So now every time I make baked beans, I think of my Dad and my Grandma and wish they were sitting there eating them with me. 

I always used pork and beans to make baked beans. However, pork and beans have high fructose corn syrup in them! I know, CRAZY! Isn't it! So, I've been trying to come up with a recipe for baked beans that is healthier and lower in sugar. 

Of course, everyone knows that beans are good for you. They are high in fiber and protein and also have significant amounts of folate, iron, magnesium, calcium, zinc and Vitamin B6. 

I've been doing research on coconut sugar and using it in place of brown sugar in recipes with great results. I live in a small town of 25,000 and the only place in my town that carries it is our small health food store. However, all of the larger health food stores carry it and you can buy it online at Amazon or Vitacost. 

Coconut sugar is much better for you than refined sugar for many reasons. Here are a few: 

*   It does not spike your blood sugar and is safe for diabetics; 

*   It is unrefined so it retains all of its natural minerals and vitamins; 

*   Contains Vitamin C, Iron, Magnesium and Zinc.

Coconut sugar is a great substitute for white sugar or brown sugar. Because it is unrefined, it has a grainy texture. If you want it "finer" just pulse it in a food processor a few times. 

   

So, here is a recipe for healthier baked beans. No HFCS, low glycemic, high in fiber, protein, vitamins and minerals. And since we've upped the nutrition factor in so many ways, a little bit of bacon isn't going to hurt you, but it sure does make these beans YUMMY. FYI - bacon doesn't scare me near as much as HFCS, aspartame, and all those other chemicals that are labeled as "food". 

BAKED BEANS

1 large onion, diced

5-7 strips of bacon, chopped

2 - 16 ounce cans pinto beans, navy beans or 1 of each 

3 tablespoons yellow mustard

1/4 cup ketchup (NO HFCS)

1 tsp Lea & Perrin's Worcestershire sauce (NO HFCS)

1/4 cup honey

1/4 cup coconut sugar (or brown sugar, but coconut is healthier)

Saute bacon and onion in a skillet until onion is tender and bacon is crisp. 

Drain the liquid from one can of beans, but use the liquid in the other can. In a large bowl, mix all ingredients together including bacon and onion. 

Place in square casserole dish and bake at 350 degrees 30 minutes or until hot and bubbly. 

NOTE: Before putting in the casserole dish, taste to see if any of the ingredients need to be adjusted. If you like them sweeter add a little more sugar or honey. If you like them spicier, add a teaspoon of cayenne pepper or a shot of hot sauce. The great thing about cooking is that you can adjust ingredients to your liking. In my opinion, recipes are only suggestions and ideas. I very rarely go by a recipe as it is written. 

I pray that 2013 brings you many blessings including love, good health and prosperity. 

Lori 

CRANBERRY CHUTNEY

I've been playing around with different cranberry recipes the last few years and the one I made last year was the biggest hit with my family. I was shocked that it became my teenage son's favorite Thanksgiving food, except for chocolate pie. Nothing will ever replace chocolate as his favorite food.

I'm not sure what to call it. It's not really a salad, maybe more of a chutney or relish. Adding a little jalapeno and serving it over a block of cream cheese really put it over the top. The tartness of the cranberries combined with the sweetness of the orange and pineapple plus the little kick from the jalapeno is delicious.

CRANBERRY CHUTNEY

1 - 12 ounce pkg of fresh or frozen cranberries
1/2 cup sugar or 1/4 cup Stevia or Ideal
1/2 cup orange juice (or zest & juice of one orange)
1/2 cup crushed pineapple
2 teaspoons cinnamon
1 teaspoon nutmeg

OPTIONAL - chopped pecans or walnuts

                       1 jalapeno (seeded & chopped)

Place cranberries, sugar and orange juice in medium saucepan and cook over medium heat until it begins to thicken. The cranberries will burst open and will spit at you, so be careful and keep little ones away.

Once it thickens, stir in crushed pineapple, cinnamon, nutmeg and nuts or jalapeno, if using. Stir for a few minutes until thoroughly combined.

It will be chunky. If you want to leave it chunky, that is fine. Or, ONCE IT HAS COOLED, you can take an immersion blender and blend it up a little. You could also put it in a blender. This does help break up the tiny seeds that you get from the fresh cranberries.

Let it chill for a few hours or overnight. Can serve alone or over a block of cream cheese with crackers. If you love cream cheese as much I do, you are definitely going to want to try this.

NOTE: If you want to thicken it up a little more, add a little Wondra or cornstarch mixed with water. I found a great thickener online at King Arthur Flour Company. It thickens without clumping.

P.S. I just looked up chutney in the dictionary and it says chutney is a mixture of sweet and sour flavors, such as fruits, combined with spices. So, Cranberry Chutney it is!

Wishing you all a very blessed Thanksgiving,

Lori

QUINOA CHICKEN SPAGHETTI (GLUTEN FREE)

I'm really excited about sharing this recipe with you. This is a gluten free, high fiber, high protein, no processed foods, casserole dish. My husband, teenage son and his friends can't get enough of it. I'm going to have to start making two pans at a time. It also makes great leftovers.

I used to be the Queen of cooking with canned soups. I bought cream of chicken and cream of mushroom soup 5 cans at a time. It was so easy to mix in a can of soup into some rice or pasta or pour over some meat, sprinkle with cheese and everybody loved it. Fast & easy. But, those canned soups are loaded with sodium, preservatives and lots of chemicals that apparently my liver didn't like too well and now I also know aggravates my arthritis. So trying to cook meals my guys enjoy eating without using the canned soups has been very challenging.

Also, since throwing out most of the processed foods, Kevin's blood tests have improved greatly. We have to draw blood once or twice a month and mail it to a lab for testing. The lab sends the results to his nephrologist that he sees once a month. The doctor and nurses are just amazed that his numbers have improved so much (i.e., calcium, phosphorus, potassium, magnesium, etc.). If that's what eating REAL food can do for someone whose kidneys don't work, just imagine what it can do for a normal person! All of those chemicals and preservatives put so much stress on all of your organs.

Since I can't eat regular pasta because of diabetes and arthritis, finding good pasta alternatives has been a challenge as well. I like whole wheat pasta and can tolerate it in small amounts, but have noticed my body feels better when I use brown rice pasta or quinoa pasta.

Quinoa is now considered a superfood. It is gluten free, anti inflammatory, high in fiber, high in protein, loaded with heart healthy fats, magnesium, Vitamin E, calcium and many other "good for you" things too numerous to list. Quinoa is great for diabetics and of course, anyone with celiac disease or gluten intolerance. This quinoa pasta can be found at any natural food store or in the organic section of the grocery store.

QUINOA CHICKEN SPAGHETTI

16 ounces quinoa spaghetti

3-4 cups chicken, cooked & shredded

 

½ stick butter or olive oil

2 shallots, chopped

1 bell pepper, chopped (green or red)

1 cup mushrooms, sliced or chopped

3 tbsp flour (all purpose or gluten free) 

2 cups chicken broth

2 cups milk

2 tsp minced garlic

Salt & pepper

2 cups of shredded cheese (cheddar, Italian, your favorite)

Cook quinoa according to package directions MINUS 1-2 minutes, pasta will finish cooking in the oven. Drain & place in large bowl with shredded chicken.

Melt butter or heat olive oil over medium to medium high heat. Add chopped veggies and cook until veggies are soft.

Add flour to veggies in skillet and sauté until flour is incorporated into mixture. Whisk in chicken broth. Whisk a couple of minutes, then add milk. Continue to whisk until it reaches gravy like consistency. Add garlic, salt & pepper and mix in well.

Add sauce to pasta and chicken and stir together until thoroughly combined. Transfer to greased 13x9 casserole dish.  Top with your favorite shredded cheese.  Bake at 375 degrees 25-35 minutes or until cheese is melted. 

NOTE:  My husband loves cheddar cheese and I love white cheeses (provolone, mozzarella, etc.), so I put cheddar on half and shredded Italian cheese blend on the other half. My son's friend scooped out of the middle because he wanted both. Ha ha!

I hope your family enjoys this as much as mine does.

Blessings to you all,

Lori  

CHILI FOR A CROWD

The annual Red River Rivalry is this weekend. Oklahoma and Texas football fans will be glued to their television screens. It is supposed to be cool and rainy. All of these things add up to perfect chili weather. Here is my family's favorite chili recipe. Enjoy!    BOOMER SOONER! 

LORI'S CHILI FOR A CROWD

6 pounds of ground beef, ground turkey or ½ of each

3 packages Williams original chili seasoning unsalted

2 cans Rotel tomatoes

1 small can tomato paste

3-4 cans tomato sauce (depending on how moist you want it)

1 large onion – chopped

Minced garlic (to taste, I use about 3 teaspoons)

Salt

Paprika

McCormick Hot Shot (Black & Red Pepper blend)

McCormick Mexican Chili Powder

Louisiana Hot Sauce (OPTIONAL – a few shots or more if you like it hot)

Shaved or chopped dark chocolate (OPTIONAL – 1-2 ounces at the end – adds great depth)

Brown beef and/or turkey with chopped onion in a family size skillet or 2 regular skillets.  Salt meat and add 3-4 shakes of Hot Shot (depending on how spicy you want it) while browning.

In a large saucepan, Dutch oven or crockpot, add browned meat, Rotel tomatoes and chili seasoning packets. Thoroughly mix together.  Add 2 cans of tomato sauce and 1 can tomato paste and mix thoroughly. If you need more moisture, add more tomato sauce.  After it reaches desired consistency, add minced garlic and a few shakes of Mexican Chili Powder.  You can also add the dark chocolate at this time. Mix thoroughly and let simmer for at least an hour, stirring every 10 minutes or so.

All ingredients can be adjusted to your specific tastes. If you don’t like it too spicy, leave out the McCormick Hot Shot and Rotel tomatoes.   

NOTE: I use a meat mixture of 80-90% ground round or ground chuck and ground turkey. It cuts down on the fat content, but when allowed to simmer so spices can meld together, you can’t tell it has turkey meat in it. I've also used 1/2 beef and 1/2 deer meat and it was just as good. Deer meat is extremely lean and good quality protein. 

Using low fat meat in this recipe makes it really healthy. Lots of lean protein, very low fat and loaded with antioxidants and vitamins. 

Blessings to you all,

Lori 

CHICKEN FAJITA RICE

People are always asking me how I have time to cook every night. Well, the truth is that I don't cook big meals every night. It really is just a matter of planning ahead. If your meat already cooked then it takes only a few minutes to whip up a healthy dinner. And at least one night a week we have turkey or chicken smoked sausage with sauerkraut which takes no more than 10 minutes. We also eat lots of salad and popcorn for dinner.

I buy meat in family packs. For instance, cook a family pack of ground beef, put 1/3 or 1/2 in a container for later and use 1/3 or 1/2 now. First night can be used for spaghetti, the next night or a few nights later, use the other 1/3 or 1/2 for fast & easy tacos, burritos, sloppy joes or pizza. I buy chicken breasts in the family pack, bake them all in the oven, then put 2-3 in Ziploc bags & freeze. When I cook roast beef, I always cook two. We eat one with potatoes, carrots and gravy, then later in the week I shred the other one and simmer with our favorite barbecue sauce. Or send one home with Cole. Before he got married, I sent lots of food home with him every weekend. And, of course, I enjoyed doing it.

Kevin has made great progress in eating healthier, but Grant is a whole different story. He is very picky, so coming up with something healthy that he likes is very challenging. Grant loves fajitas and he loves rice so a couple of months ago I had some leftover fajitas, cooked some brown rice, mixed them together and Grant ate it up. This has become a new family favorite and a regular in our dinner routine. I hope your family loves it as much as mine does.

CHICKEN FAJITA RICE

2   cups brown rice, cooked

2   cups (more or less) chicken fajitas, cut into bite size pieces

     (SEE PREVIOUS POST FOR FAJITA RECIPE)

1    can Ro Tel tomatoes

1/2  cup cheddar or Monterey jack cheese, shredded

1/2  onion, chopped

Veggies – your choice (corn, peas, chopped zucchini, etc.)

Cook rice in microwave according to package directions.  While waiting for rice to cook, heat a little olive oil or coconut oil in skillet, add onion and your choice of veggies and sauté until veggies are soft.

Add chicken fajitas, rice, tomatoes and cheese to skillet with veggies. Mix together and heat until cheese is melted.

NOTE:  See previous post for chicken fajita recipe. This is a great way to use leftover chicken. You could also use a rotisserie chicken from your grocery store or buy the pre-cooked chicken fajita meat for a super fast & easy meal. But, making your own fajitas only takes about 20 minutes, you have control over the ingredients & it tastes sooooo much better.

Blessings to you all, 

Lori 

FABULOUS FRIENDS & FAJITAS

Since 1995, our family has camped for a week at Lake Texoma with my husband's dad, stepmom, siblings and their families. Grant was only 3 weeks old the first time he went camping. Luckily we all have RV's, so it's not roughing it too bad. It has been wonderful for our sons to spend an entire week with their cousins every year. They have made great memories. I don't like the heat, but I went every year while the boys were little. However, the last few years, the boys were old enough to take care of themselves and I only have 10 days of vacation at my current job, so I have stayed home and worked while the guys go play.

Kevin takes the dialysis machine and LOTS of bags of dialysis water and needles and gloves and all the other medical supplies with him to do dialysis in the RV. Since I was not going, his little brother, Brad, came over every weekend for a month so that I could train him to be Kevin's nurse. They would fish early in the mornings, then do dialysis in the afternoon when it was too hot to go outside anyway. I'm so thankful for Brad and glad that Kevin still got to spend time with his family.

I stayed busy every evening after work doing things that I don't have time to do because I usually have to run home as soon as I get off work and get him hooked up. I got a massage, got my hair done, spent one evening with my lovely BCF (best cousin forever) and her wonderful hubby, and spent a glorious evening with two of  my best friends celebrating a big birthday for one of them. I didn't get much rest, but I had so much fun all week long.

My friend, Fran, loves Mexican food. My other friend, Jaree, is trying to watch what she eats just like I am, so I made healthy Mexican food. We had chicken fajitas with whole grain tortillas, avocados and corn & cabbage salad. Fran's favorite dessert is coconut cream pie. I am not ashamed to admit that meringue intimidates me. I have made it and it turned out okay, but it stresses me out! However, my friend, Kathy, is one of the best pie makers in the universe!! Here is a picture of one of Kathy's incredible pies. She was nice enough to make a coconut cream pie for Fran. God has truly blessed me with the most incredible friends.

Now that you've read my ramblings, here is my recipe for fajitas. Bottled marinades can have HFCS or other sugars & lots of artificial & unnecessary ingredients. This marinade is very simple & uses ingredients that most people keep on hand. It works great with chicken, steak or shrimp. Making your own fajitas is easy, plus much healthier and less expensive than a restaurant.

FAJITA MARINADE

1/4 cup lime juice

1/2 cup Lea & Perrin's worcestershire sauce        

1 1/2 tbsp garlic powder

2 tbsp chili powder

1 tsp salt

1 tsp paprika

1 tsp onion powder

Whisk all ingredients together and pour over chicken, steak or shrimp. My favorite is a combination of all three. Place marinating meat in refrigerator and let set overnight or at least a few hours.

I make this up the night before (or in the morning before work) and when I get home from work it’s fast & easy to throw it in a skillet with a little hot oil, sliced onions, peppers, mushrooms, etc.

Serve with your favorite tortillas & toppings. Add a side salad or veggies and you’ve got a delicious healthy meal. 

NOTE:  Lea & Perrin's is the most natural worcestershire sauce I have found. All of the other brands have HFCS & artificial junk in them. I actually wrote to Lea & Perrin's thanking them for making such a great product with great ingredients and they sent me several coupons. Woo hoo!

COCONUT OIL - If you are trying to use more coconut oil for the great health benefits, fajitas is a great way to get your coconut oil. Cook your fajitas in a little coconut oil. And put a little coconut oil in a skillet, when it gets hot, put your tortillas in the hot oil for 2-4 minutes on each side. It makes the tortillas absolutely delicious!

TANGY CHICKEN & APPLE SALAD

It's too hot to cook! Using a rotisserie chicken from your supermarket makes this chicken salad fast and easy. Apples and nuts add a nice crunch, while the spicy mustard, lemon juice and hot sauce add a little kick. And the hint of cream cheese makes it tastes indulgent. 

Using mayo with olive oil cuts back on the bad fats normally found in mayo and adds good heart healthy fats.

Time saving tip - I buy family packs of boneless skinless chicken breasts and bake on the weekends, then put 2-3 in ziplock bags and place in the freezer.

TANGY CHICKEN & APPLE SALAD

3 lg or 4 small chicken breast, cooked & shredded

1/4 cup chopped pickles (your choice) or relish

1/2 small red onion, chopped

1/2 apple, peeled & chopped (any kind)

Dressing:

3/4 cup mayo with olive oil

2 tbsp cream cheese

1 tbsp spicy brown mustard

1 tbsp lemon juice

1 tsp garlic powder

1-3 dashes hot sauce (optional)

OPTIONAL: 1/4 cup chopped walnuts, pecans or almonds

In a large bowl, whisk dressing ingredients together until well blended. 

Add chicken, pickles, onions & apples and stir until well coated with the dressing. 

Can be eaten immediately, but I prefer to make this up the night before and have it for lunch the next day. Delicious on whole grain bread, croissants or a bed of romaine lettuce. 

I hope you like it! 

Lori 

WHOLE GRAIN SUGAR FREE BROWNIES

If you just can't past the idea of eating black beans as brownies, here is another recipe using oat flour and whole wheat pastry flour. Again, I have just taken out the white flour and sugar and replaced them with whole grains and NATURAL sweeteners with zero or very low glycemic index. And if you have not heard about the amazing health benefits of coconut oil, just google it and start reading. After researching coconut oil the last couple of months, I am convinced that coconuts are one of God's greatest gifts to the human race.

WHOLE GRAIN SUGAR FREE BROWNIES

1/4 cup butter
1/4 cup coconut oil (OR you can use 1/2 cup butter)
1 cup Ideal or Stevia (OR 1/2 cup Stevia + 1/2 cup coconut sugar)
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup oat flour
1/4 cup whole wheat pastry flour
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees.  Grease an 8x8 square baking dish.

Melt butter and coconut oil either in a large glass bowl in microwave or in large saucepan on stove. When butter and oil is melted, stir in sugar, eggs and vanilla.

Add cocoa, flours, salt and baking powder and mix well. Do not over stir. Batter should be a little lumpy. If you over stir brownies, they come out tough.

Bake in preheated oven for 25-30 minutes. Do not overcook.
TIP - It's always better for brownies to be undercooked, than overcooked. When you overcook them, they get hard and dry.

Have a blessed day!

Lori 

SUPER HEALTHY BROWNIES & THE EVILS OF WHITE FLOUR

My baby boy turned 17 last week. His favorite food is brownies. He also likes chocolate pudding. The last couple of years I have made him a trifle layered with brownies, chocolate pudding and crushed Butterfinger candy bars. (That recipe was shared with me by my friend, Stacy) Of course, I had to try to healthy it up a bit, so I made chocolate pudding using almond milk and Ideal. I also made 2 different recipes of brownies, both without white flour or sugar. Both were pretty good.

You guys are probably getting tired of my rantings about the evils of white flour and sugar, but I am absolutely convinced that they are the main causes of so many diseases today. I looked up the glycemic index of white flour and saw that it is the same as sugar. People need to be aware that eating white flour is the SAME as eating sugar. It turns to sugar in your body. It is so heavily processed there is nothing to digest, so it hits your bloodstream immediately and causes your blood sugar to spike. It also creates inflammation in your body. For anyone with arthritis, lupus, MS, etc. INFLAMMATION = PAIN.

I also have good reason to believe that white flour and sugar cause cellulite. I never thought about it until after eating anti inflammatory for about 6 months and I noticed that my cellulite was going away. I have only lost 40 pounds and have come to a standstill on weight loss (I am down 2-3 sizes). I am still overweight, but I am amazed at the reduction in cellulite. I've copied a couple of links to some articles on white flour that agree with my theory.

http://www.shapemag.co.za/health-nutrition/fight-cellulite-at-every-meal/

http://thediabetesclub.com/nutrition-in-bread-the-problems-with-enriched-white-flour/

So, on to the recipes. I had heard of black bean brownies, but I do NOT like black beans, so I was hesitant to try them. I wish I liked black beans. They are a superfood! Loaded with fiber, protein, antioxidants, vitamins and minerals. So, now I found a way to eat black beans without my taste buds knowing I'm eating them. I know it sounds really weird, but you will be surprised at how good they are. Of course, the texture is a little different, kind of like eating a protein bar or other healthy bar, but these brownies are super low calorie, NO sugar, high in fiber and just really really really good for you. And they are chocolate!

BLACK BEAN BROWNIES
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
1/4 cup coconut oil (or 3 tbsp vegetable oil)
1/4 cup unsweetened cocoa powder
pinch of salt
1 tsp vanilla
3/4 cup Stevia or Ideal
1/2 tsp cinnamon
2 tbsp peanut butter (optional)

Preheat oven to 350 degrees.  Lightly grease an 8x8 square baking dish.

Place all ingredients in blender. Blend until smooth. Pour mixture into greased baking dish.

Bake in preheated oven about 30 minutes or until the top is dry and the edges start to pull away from the sides of pan.

Now, in case you like frosting on your brownies, I found this recipe on another blog, but I can't remember which one it was. (DISCLAIMER: this is NOT my original recipe) I did not have avocados so I haven't made it yet, but it sounds delicious and really healthy. I think it would be delicious on the brownies. 

AVOCADO FUDGE SPREAD
2 avocados 
1/4 cup Agave or honey
3 tbsp cocoa powder

Place all ingredients in blender and blend until smooth.

Thank you for reading. Blessings and good health to all of you.

Lori 

TURKEY SAUSAGE & POTATO CASSEROLE

It's almost Father's Day! My Dad passed away in 2002 and I still miss him everyday. I am so thankful that God blessed with me with a husband that I can be proud of. He is a country boy & a junk collector, but he is honest, dependable, hard working, loyal, trustworthy, hard working,.... did I say hard working? And a Godly man. He is a great example to our sons. A few of my husband's favorite things are potatoes, Ro Tel tomatoes, eggs & cheese.  So anytime I cook all of those things together in one dish, he is a happy man.

A friend that I used to work with shared her breakfast enchilada recipe with me several years ago and I make it regularly. It is delicious. I will share that recipe in the next post. There are possibly millions of breakfast casserole recipes. Everybody does it just a little bit different. Food Network Magazine had a "Potato Crusted Quiche" that looked like something my husband would like, so I made that a few weeks ago. He liked it, but it didn't have enough kick for him. It was meatless & basically just eggs, potatoes & cheese. But the potatoes made such a pretty presentation that I wanted to play with it some more.

Of course, I wanted to increase the nutritional value, so I added tomatoes, onions, spinach & zucchini. Then I added turkey sausage for extra flavor without the bad fat, and added one of the best fats that everyone should be eating, coconut oil.

This recipe is a little more time consuming because of lining your pan with the potatoes to make a crust, but it's Father's Day. They deserve something a little extra special. And FYI - this dish is husband, teenager and co-workers approved. I hope you enjoy!

NOTE: This can be prepared and served immediately or assembled the night before and baked the next day.

TURKEY SAUSAGE & POTATO CASSEROLE

6-8 red potatoes or 3-4 russet potatoes, peeled & thinly sliced

Olive oil

Salt

Pepper (I use McCormick Hot Shot)

1 pound turkey sausage

few tbsps coconut oil or olive oil

potatoes (I added parsley & Basil)

1 small zucchini, chopped

Handful fresh spinach, chopped

½ lg or 1 small onion, chopped

1 can Ro Tel tomatoes, drained

6 eggs

1 cup milk

2 tbsp flour

2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Peel & slice potatoes into circles.  Line cookie sheet with foil or parchment paper. Spread potatoes on cookie sheet. Sprinkle with salt & pepper. Drizzle olive oil over potatoes. Bake in 400 degree oven for 12 minutes.  Potatoes should be soft, but still firm. You need to be able to pick them up with your hands & place them in your pan.

sausage & veggies

TURN OVEN DOWN TO 350 degrees.

Get oil hot in skillet then add turkey sausage, zucchini, onion, & spinach. Cook until sausage is done and veggies are tender. Add Ro Tel tomatoes and stir into sausage mixture.

Beat eggs, milk & flour together.

Place potatoes on bottom and sides of greased or buttered 13x9 pan. Remember the potatoes are your crust.

Spread sausage mixture over potatoes. Then pour egg mixture over sausage. Top with cheddar cheese (or your favorite cheese).

Ready to eat

Fresh from oven

Bake in 350 degree oven for 35-45 minutes or until eggs are set.

OAT WHEAT PANCAKES

One of the things that I have missed most by not eating white flour is pancakes. I didn't eat them very often, but every once in awhile, I would crave pancakes. I have tried unsuccessfully several times in the past year to make healthy pancakes that were good enough that you didn't miss the white flour. Until a couple of weeks ago when I came up with this recipe. These pancakes were delicious! My husband even liked them.

As you know, typical pancakes are a nightmare for diabetics or anyone with any type of inflammatory disease. All that white flour combined with the high fructose corn syrup, which is all most pancake syrups are, instantly makes your blood sugar skyrocket and creates inflammation in your body.

But, these pancakes will not raise your blood sugar and do not create inflammation in the body. Plus, since they are whole grain they also have fiber. Eaten with honey or Agave syrup is yummy sweetness without spiking your blood sugar.

FYI - Agave is a natural sweetener with a low glycemic index, so it is safe for diabetics or anyone trying to limit their sugar intake. I love the "Ohgave Amaretto Maple Flavor Agave Syrup".




So, for Father's Day, if you have a special Dad in your life that loves pancakes, but has to watch his blood sugar or just wants to eat healthier, make these for him. All of the sweetness, but none of the sickness, pain or guilt.


 I'm working on another Father's Day recipe, but haven't got it perfected yet. My husband loves eggs, omelets & quiche. So he still has to eat a few more samples before I'm ready to share the final product. I will hopefully have that for you in a few days.
 

Thank you for reading. I appreciate the ones that have shared their ideas & recipes with me.
I love sharing recipes and healthy information with people. We are all in this together until God calls us
home.


Blessings to all,

Lori 

OAT WHEAT PANCAKES

1 cup whole wheat pastry flour

¾ cup oat flour

2 tbsp sucanat or brown sugar or honey

2 tsps baking powder

½ tsp baking soda
¼ tsp salt

1 egg, beaten

1 ½ cups buttermilk

3 tbsps oil (I used coconut oil)

1)               In a large bowl, stir together flours, sugar, baking powder, baking soda and salt.

2)               In another bowl, combine egg, milk & oil. 

3)               Add egg mixture to flour mixture. Stir just until moistened. Batter should be slightly lumpy.

4)               Scoop onto hot griddle coated with cooking spray. I

5)               Pancakes are ready to flip over when the top side has little bubbles on it.

6)               Spread butter on hot pancakes and serve with pure maple syrup, honey or Agave syrup. 

 

BROCCOLI CAULIFLOWER SALAD

It's Memorial Day weekend. Time to get the grills ready and begin the cookout season. Salads are always good for any cookout. One of my favorites is broccoli and cauliflower salad. I love broccoli and cauliflower raw, cooked, roasted... it doesn't matter. I just love it! A local restaurant, Cattle Rustler's, has a great salad bar and my favorite item in the whole restaurant is their broccoli cauliflower salad. It is delicious.

Here is my version of broccoli cauliflower salad. I hope you enjoy it as much as I do.

Nutrition facts: Anti inflammatory properties in broccoli, cauliflower, onion, olive oil, apple cider vinegar & pepper.

Protein & calcium in Greek Yogurt. 

Fiber & antioxidants in broccoli, cauliflower & raisins. 

Broccoli helps lower cholesterol, has Vitamins C, D, A & K.

Cauliflower has beta carotene, Vitamins C, K & B6.

Onions are rich in polyphenols, flavonoids & quercetin which make them very heart healthy. Help lower cholesterol & blood sugar, helps prevent blood clots & increases bone density. Also has Vitamins C & B6. 

Raisins have boron for strong bones and help protect eyes from macular degeneration.

BROCCOLI CAULIFLOWER SALAD

1 head of broccoli, cut into bite size pieces  (or 2 bags of precut broccoli & cauliflower)

1 head of cauliflower, cut into bit size pieces

½ red onion, chopped

½ cup raisins

DRESSING

¾ cup Mayo with Olive Oil

¼ cup Plain Greek Yogurt

1 tbsp apple cider vinegar

1 tsp lime juice

1 tbsp orange juice

¾ cup Stevia or Ideal

1 tsp salt

1 tsp cayenne pepper or Louisiana Hot Sauce

Add all dressing ingredients to small bowl & whisk together until completely smooth. If dressing is a little thick, add a couple of teaspoons of milk to thin it out.

Place broccoli, cauliflower, onion & raisins in a large bowl. Pour dressing over veggies & mix until thoroughly coated.

Refrigerate at least a few hours before serving, preferably overnight. Taste better the longer it sits.

OPTIONS – For extra flavor you can add a few pieces of crispy crumbled bacon, dried cranberries, sunflower seeds, walnuts or pecans.

 Have a wonderful and safe Memorial Day weekend. 

EATING TO LIVE, NOT LIVING TO EAT

Lori 

TIFFANY'S GRADUATION & SCRUMPTIOUS SPINACH DIP

I am an introvert. I really don't like parties or being around a lot of people. But, God has blessed me with an abundance of wonderful friends and the best church family that anyone could ever dream of. So, I go to lots of parties, dinners & fellowships. Party food is my favorite kind of food. Little bite size nibbles of deliciousness. One of my favorite go-to recipes for any get-together is Spinach Dip. I always keep the ingredients on hand in case something comes up at the last minute.

Last Saturday, my daughter in love graduated from college. She is not only beautiful, but she is incredibly smart. She made straight A's in college which is a great accomplishment, but an even greater accomplishment since English is not her native language & she has only lived in the United States for a few years. I am so proud of her and so blessed to have her in our lives & as part of our family.

Tiffany's brother, Kevin, is graduating from High School this year also. So, their parents threw a party for the both of them after Tiffany's graduation. I made my Spinach Dip, but instead of serving it with crackers decided to serve it in wonton cups. I took wonton wrappers, put them in mini muffin tins & baked at 350 degrees for 10 minutes. They made cute crunchy little bowls to put the spinach dip in. I did not put the spinach dip in the bowls until right before serving so the bowls would not get soggy.

The only "bad" ingredient in this recipe is the sour cream and you can use light sour cream to make it less fat. Spinach is loaded with good nutrition. Did you know that spinach has protein? I didn't until I was looking up the nutritional data for this post. It is really low in calories, high in fiber, iron and Vitamins A, C & K. Also has Vitamin E, B6, folate, beta carotene, calcium & magnesium. And is very beneficial for colon & liver health, as well as being anti inflammatory. No wonder Popeye got super powers when he ate spinach!

Most people make spinach dip with vegetable soup mix, which is good, but not quite flavorful enough for me. I LOVE garlic! Using the Savory Herb & Garlic Soup Mix makes this spinach dip so much tastier. 
 

SPINACH DIP

1 box frozen chopped spinach (thawed & drained)

1 – 16oz container of sour cream
1 small can of water chestnuts (chopped)

1 package Lipton Savory Herb & Garlic soup mix

 

When spinach has thawed, squeeze out excess water.  Mix all ingredients together in a medium bowl and refrigerate for several hours before serving.  Letting it sit in the refrigerator for awhile allows all of the flavors to blend together better.

Serve with your favorite crackers. Delicious served in a bread bowl. The round Hawaiian bread is our favorite. Or you can skip the crackers & bread & just serve in wonton bowls.

For the wonton bowls - I used a package of 60 wonton wrappers and doubled the spinach dip recipe. It was exactly enough dip for 60 little bowls.

Eat your spinach. You will be glad you did.

Lori