Chicken Lo Mein

IMG_5107I had chicken in the freezer and not a clue what to make for dinner.  I needed to run to the store on my lunch break today so I decided to make some Lo Mein.  Now I took a chance with the vegetable thing but they can also pick it out.

I’m a fan of any kind of vegetable so I love what I added to this.  I know my family doesn’t like carrots or broccoli but most mixed bags of vegetables have both of those in them.  I LOVE the little baby corn!  I saw this in the frozen section and knew that was going in the Lo Mein!!

I have a little one that I have to pick up from daycare every day.  When she gets home, she wants to eat.  And if the food isn’t done, she is following me all over the place!  So I got dinner started on my last work break today (I have the pleasure of working from home)!  I baked the chicken instead of frying it in a pan.  Once it was done I put it on the microwave to sit for a bit.  Once I was done with work I added the ingredients to a big skillet and covered it until I got the kids all home.

Ingredients

2lb bag of Boneless, Skinless Chicken Breasts (Garlic and Herb seasoned)

80z uncooked thin spaghetti, broken in half

1pkg frozen Asian blend vegetables (or your choice of what you’d like to add)

2 and 1/4 cups Chicken Broth

1 tbs soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

How to:

Heat oven to 400 degrees.  Place chicken breasts on a flat cookie sheet and bake until cooked through (about 25 minutes).

Put the chicken in a large skillet and add the remaining ingredients.  Heat to boiling.  Reduce heat and partially cover.  Simmer 12-15 minutes, stirring occasionally, until pasta is tender.

As you can see Mr. Clyde likes this meal too!!

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I guess it it’s Clyde approved it’s  good meal!!  😉

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Home made dinner is better to me than any take out meal.  Ok, unless you count my Sunday lunch at Zantigo!

Have a great week!

Two Girls Cooking – Patricia 😉

Cheesy Chicken Casserole

This week is going to be a busy week for us.  On some days we have more than 3 things going on for the night.  Kids meeting their teacher for reading/math skills, soccer, and football.  Of course the sports fall on the same day within at least 1/2 hour of each other at different locations.  So I’m not only trying to reduce my weekly food budget but trying to find super simple meals to get us through the week without much effort.  I get the emails from Betty Crocker and went on a search and found this cheesy dinner.  Did I say cheesy!!!!

Caleb is not a fan of broccoli and did not want to eat this.  But since I had two other types of vegetables in it I didn’t mind so much that he picked it out.  I could have made the cheese sauce home made but, again, I was looking for something easy and quick.  I liked it.  I liked the flavor it the sauce with the topping.  Fall dinners are happening in our house!

Here’s what you need:

2 cups cut-up cooked chicken

1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten (I used egg yolk only)
Here’s what you do:
  • 1 Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • 2 In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • 3 Bake 20 to 22 minutes or until topping is light golden brown.
Have a good rest of the day.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

20 Low Sugar Snacks

I subscribed to Every Day Health and get daily emails.  Some are about exercises, oral hygiene habits, healthy eating habits, etc.  When this email came to me I thought I’d share it in case there are others out there that are trying to watch your sugar intake.  Whether you’re diabetic, have cholesterol issues or what not, these sounded pretty good.   I know that I’ll give quite a few of them a try.

I realized that when I was put on a low fat/low cholesterol diet I removed those foods that were high in fat (or tried to do the best I could).  But what I also learned from watching a recent 60 minutes program “Is Sugar Toxic”? I had to make some changes.  When I took the fat out of the food, I was replacing more sugar in my body.  The show states that when food takes the fat out, it’s replaced with sugar to make it taste better.  So for those that are diabetic and also trying to watch your fat intake, this could be helpful.  I’m sure not a doctor by any means, I’m just speaking on what I’ve seen happen to my own body by removing those fatty foods.  My blood glucose numbers got higher!

That means the dang Easter candy is out!  Though I believe that all things are in moderation, I also believe that what I saw on the show to be eye opening.  No I’m not getting anything by promoting 60 Minutes or Every Day Living, I’m just trying to pass on a good word when I see it.  If you don’t have time to watch the video, let me share one important thing that surprised me the most.  These doctors did a study with healthy adults.  They put them in a room, where they were observed 24/7 on their eating habits.  The first month they were given food that was good for them, it was weighed out for size control.  They would monitor their blood levels for any changes.

The next month they gave foods full of sugar, kool aid, fatty foods, etc.  They monitored they blood levels every 30 minutes.  There was a noticeable change in their blood sugar levels within 2 weeks.  Just an eye opening thought.  Again, when I came across this site with the low sugar snacks, I had to post.

Here you go..

Low-Sugar Snacking
The best snacks for type 2 diabetes have no added sugar and combine protein and healthy fats with high–quality carbohydrates — an ideal mix for keeping hunger at bay and blood–sugar levels on an even keel. Choose one or two of the following snacks per day; I’ve also provided the total meal breakdowns for people who use the food-exchange system, and the total calories and grams of carbs for those who opt for carb–counting.

Part-Skim String Cheese
Perfect for on-the-go snacking, one stick of part-skim string cheese is packed with protein and calcium — plus, there’s minimal carbohydrate so this snack hardly impacts your blood sugar.
80 calories, 0 g carbohydrates
Exchanges: 1 medium-fat meat

 

Hard-boiled Egg Whites
Snacking on four hard-boiled egg whites will give you the boost you need to keep going in between meals. Because egg whites are pure, high-quality protein, they have minimal impact on your blood sugar. Plus, boiling eggs takes only a couple minutes, and they can be stored in the fridge, making them a great grab-and-go option during the week.
70 calories, 0 g carbohydrates
Exchanges: 2 very lean meat

Turkey or Ham Lettuce Wraps
Want to put a fun “twist” on a low-calorie snack? Wrap two ounces of turkey or lean ham in fresh, crispy lettuce — it’s a tasty combo that will satisfy your hunger and boost your energy levels.
70 calories, 2 g carbohydrates
Exchanges: 2 very lean meats

Whole Nuts
Nuts are one of nature’s perfect foods, since they offer a highly nutritious package of fiber, protein, and heart-healthy unsaturated fats, plus antioxidants. Because they’re portable and don’t require refrigeration, you can stash them in your purse or car for an “emergency snack” when you’re on a tight schedule. I recommend one ounce (about a quarter-cup, and don’t go overboard since they’re high in calories) of unsalted almonds, cashews, pecans, walnuts, peanuts, macadamia nuts, or soy nuts.
180 to 200 calories, 4 to 9 g carbohydrates
Exchanges: 4 fats

Cottage Cheese with Nuts or Flaxseed
Cottage cheese is packed with energy-boosting lean protein. Sprinkle two tablespoons of ground flaxseed (high in omega-3s and fiber) or one tablespoon of nuts on a half cup of fat-free or 1 percent reduced-fat cottage cheese for a nutritious, filling snack.
130 to 140 calories, 4 to 7 g carbohydrates
Exchanges; 2 lean meats, 1–2 fats

Peanut Butter with Celery Sticks
Here’s one yummy snack that deserves its popularity! Peanut butter delivers appetite-satisfying protein, and it’s a good source of monounsaturated (healthy) fat. Enjoy crunchy, low-calorie celery sticks with one level tablespoon of peanut butter (look for an all-natural brand with no added sugar or oils) for only 100 calories.
100 calories, 4 g carbohydrates
Exchanges: 2 fats

Pistachios
I single out pistachios for a couple of reasons: Of all types of nuts, they contain the highest level of phytosterols — natural plant compounds that have been shown to lower cholesterol. They’re also my “nut of choice” when it comes to weight loss: For 100 calories you get about 25 pistachio nuts (per nut, they’re the least caloric of all nuts) and, because you have to remove the shells, they’ll slow down your eating!
100 calories, 5 g carbohydrates
Exchanges: 2 fats

Edamame
Edamame (green soybeans) contain fiber-rich, high quality carbohydrate, protein, and heart-healthyomega-3 fats, a winning trio that helps keep blood-sugar levels steady. Buy them in the pod (like pistachios, the shells will slow down your eating) and steam or microwave a cup’s worth, snap them open, and pop ’em in your mouth — yum!
150 calories, 12 g carbohydrates
Exchanges: 1 medium-fat meat, 1 starch

Veggies with Guacamole or Hummus
Guacamole (a heart-healthy pick, thanks to themonounsaturated fats in avocado) and hummus (made from nutrient-rich, high-fiber chickpeas) both make great snacking dips. Try a quarter cup of either with sliced vegetables for your next mid-afternoon pick-me-up.
120 to 150 calories, 13 g carbohydrates
Exchanges: 2 vegetables, 1 to 2 fats

Sunflower Seeds
Sunflower seeds may be tiny, but they’re big on nutrition. Like nuts, they’re high in healthy fats and protein and low in carbs — the ideal nutrient ratio for a diabetes-friendly snack. As an added bonus, the seeds are rich in magnesium, a mineral that may aid in blood sugar control. A half cup of shell-on sunflower seeds is a good snack-sized portion (and removing the shells will slow down your munching). Ideally, choose unsalted seeds to keep sodium levels down.
120 calories, 4 g carbohydrates
Exchanges: 3 fats

Celery Sticks and Cream Cheese
Though it’s not as high in protein as cottage cheese or peanut butter, cream cheese is a soft, spreadable cheese that can be a satisfying addition to a snack of celery sticks (or another crisp veggie). Regular cream cheese is very high in fat, so make sure to choose a reduced-fat brand and limit your portion to two tablespoons.
80 calories, 2 g carbohydrates
Exchanges: 1.5 fat

Sugar-Free Gelatin
Yearning for something sweet and fruity? Sugar-free gelatin will satisfy your craving for almost no calories. And, if you’re following the exchange system, it’s considered a “free food” (meaning you can eat it whenever you like)!
10 calories, 0 g carbohydrates
Exchanges: free food

(I had no clue on this one.  I will be making more sugar free jello).

Veggies with Cottage Cheese
Looking for another way to enjoy protein-packed cottage cheese? Use it as a dipping sauce for your favorite crudités. Slice up cucumbers, baby carrots, or pepper strips and pair with a half cup of nonfat or low-fat cottage cheese. You’ll feel full — without any guilt — in no time!
110 calories, 10 g carbohydrates
Exchanges: 2 lean meats; 1 ½ vegetables

Apple and Peanut Butter
Another high-scoring snack that can be quickly assembled by slicing a small apple and topping it with a level tablespoon of natural peanut butter. High in protein, high in fiber, and plenty of taste in every bite.
166 calories, 22 g carbohydrates
Exchanges: 1 fruit, 2 fats

Rice Cake with Cheese
Top a low-cal rice cake with a slice of reduced-fat or fat-free cheese. The cheese adds protein to keep you satisfied, and the entire snack is still pretty low in carbohydrates, making this a great choice for dieters with diabetes.
85 calories, 7 g carbohydrates
Exchanges: 1 lean meat, ½ starch

Yogurt with Flaxseed or Nuts
Yogurt is an excellent source of lean protein, which plays an important role in weight loss and managing blood sugar for type 2 diabetes. Top a six-ounce container of calcium-rich nonfat plain or artificially sweetened yogurt with two tablespoons of ground flaxseed and you’ll add a heart-healthy boost of omega-3s. For added variety, swap the flaxseed for 1 tablespoon chopped almonds, pecans, or walnuts. Note that I recommend artificially sweetened yogurt for diabetics rather than regular sweetened yogurt to keep carb intake to a minimum.
150 calories, 20 g carbohydrates
Exchanges: 1 to 2 fats, 1 fat-free milk

Oranges and Almonds
For an energy-boosting bite, this snack gets an A plus. Oranges have a high water content and more soluble fiber than most fruits, and almonds (ten make a great snack-sized portion) deliver a nutritious package of fiber, protein, and heart-healthy unsaturated fats.
150 calories, 21 g carbohydrates
Exchanges: 1 fruit, 2 fats

Soy Crisps
If you’re looking for an alternative to traditional high-fat snacks like potato chips, baked soy crisps are it. They’re full of satisfying crunch and low in calories and fat, but they still pack a nutritional punch because they contain soy protein and fiber. Check labels before you buy; some brands offer calcium-fortified or gluten-free flavors.
100 calories, 14 g carbohydrates
Exchanges: 1 lean meat, 1 starch

Sugar-free Ice Pops
Cool and refreshing, sugar-free ice pops are a delightful summer treat — but I actually recommend them to diabetics year-round as a low-calorie way to satisfy your after-dinner sweet cravings. Nutrition facts vary from brand to brand, but they’re all super low in calories and contain artificial sweeteners, and therefore have minimal impact on your blood sugar.
15 calories, 4 g carbohydrates
Exchanges: free food

You can go to www.joybauer.com and read about Food Cures for more information.  Joy has a cookbook that I may be ordering as well to help me on my way.

I’ve been doing a lot of baking lately and was asked yesterday by Craig, when we talked about sugars, how I felt about the kids eating these things as well.  And I do agree.  All things in moderation.  Will I take sugar completely from our house?  Most likely the answer is no.  But I will be more aware of what I’m using and making and giving the family.  If it’s not in the house, it can’t be eaten.  If it can’t be eaten as often, then maybe it can be forgotten.

All photos and words about the snacks came from Joy Bauer.

Will you be making wiser choices for your snacks?

Patricia – Two Girls Cooking

 

Updated Shepherd’s Pie

What to have for dinner.  What to plan for the week.  I tend to go through this as you already know every single week.  I want to try new things, I want to make sure the family will like it, and I also want to find something that is simple to make, yet has great flavor to it.

I love Pinterest because I’ve found many good recipes on there.  I also have found quite a few recipes that are healthy for you (you may get sick of that but it’s what we have to do in our house) on the Kraft foods website.  I found this Updated Shepherd’s Pie on that site.

At first the family was a bit skeptical when they saw what I was putting in a pan and then on top of it!!  (And yes we’ve had this before).

Ingredients

1-1/4 lb. red potatoes (about 4), cut into chunks (I used store bought loaded baked potatoes – saved time)

3 large cloves garlic

1 lb. ground turkey

2 Tbsp. flour

4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed (because I have picky people  I used corn and beans only)

3/4 cup fat-free reduced-sodium chicken broth

2 Tbsp. ketchup

3/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. (Or use the pre made potatoes)

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

kraft kitchens tips

MAKEOVER – HOW WE DID IT

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

SUBSTITUTE

Substitute 1 cup BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

SUBSTITUTE

Prepare using your favorite mix of frozen vegetables.

Another hearty, comfort food dinner.  This was a big hit.  No left overs tonight!!

Patricia – Two Girls Cooking

Source

Kraft Foods

Ham Alfredo Ranch Casserole


I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi