Monday, October 20, 2014

Breaking News!!! Philly Steak Salad and Low Carb Cream Cheese Pancakes

Baby JellyBean #4 Due June 3, 2015
OK, I know it's been a while since I've updated this blog. I apologize, I have been under the weather and sick. I found out a year ago I was a diabetic and have been trying to get my blood sugars under control. That being said, I also just found out that I'm pregnant with baby #4... It's my 5th pregnancy but 4th baby (so far). I am still diabetic, with crazy blood sugar. My Dr. said I need to get it below 95 fasting and 140 when I eat or I'll be put on insulin. I am doing everything I can NOT to go on insulin. I have made a dramatic change since last night. After I realized that the "diabetic diet" I got from my Dr was still putting my blood sugars way out of whack! I am going to do a no carb or low carb eating from now on. I plan on cutting out all processed carbs like rice, bread, pasta, and even potatoes (except sweet potatoes). It will be a lot like a mixture of Atkins (r) and Paleo. I plan on eating lots of veggies and meats, while limiting several fruits and carbs. I am hoping this will help my body to work better and lower my blood sugar. I have already seen a drastic change since last night and this morning. That is saying something.

My average after meal BS level was between 250 and 350 with medication. My fasting BS average was between 150 and 220 depending on what I had for dinner the night before and if I had any snacks between dinner and bedtime.  Those numbers will make me have to be on insulin. I decided last night to try something... This was not what I wanted... I wanted to lower my BS numbers, not raise them.

Last night, I made Philly Steak subs for my hubby and kids. I emphasize Steak as I had cut up actual steaks and not those thin pieces from the freezer section. While they had it on hoagie buns, I had mine on a bed of lettuce, with extra bell peppers, onion and mushrooms.  It was delicious and filling. I did crave something sweet after dinner, but I think in time that will go away. I didn't have my after dinner snack either. My BS level an hour after eating was 165. That was a good start to being around where it needed to be. This morning my fasting BS was 121... that is a HUGE difference then the day before. So for breakfast I decided NO carbs or very low carb intake.  So I made low carb pancakes. OMGoodness! They were so delicious and easy to make, plus... I could eat every one I made! :) They were very crepe like and sweet enough without syrup on top, or anything extra added. Talk about delicious! I may need to make those again, later today or tomorrow for breakfast just because they are so good! I've posted the recipe and a pic or two of the dinner and breakfast.

I am planning on adding more recipes, reviews and updates to this pregnancy and diabetes as it affects me as the months progress. Thanks for stopping in and leave a message to say HI!

Philly Steak and Cheese Salad

Ingredients:
4 oz steak, sliced thin
1/2 cup diced bell peppers
1/2 cup sliced mushrooms (bella)
1/4 to 1/2 cup diced onion
1 Tsp dried Italian seasoning (the kind for spaghetti)
1 Tsp seasoning salt
1-2 Tbsp oil
1 slice swiss cheese
1 slice yellow american cheese

Directions:

Sauté bell pepper, onion, and mushrooms in the oil and season with Italian seasoning; until onions are translucent and bell peppers are softened. Add thinly sliced steak and season with seasoning salt. continue to sauté until beef is cooked all the way through. Add the cheese slices to the top of piled beef and veggies. Add about 1-2 Tbsp water and cover once cheese is placed on top, and let heat and melt cheese for about 1 min or 30 sec. depending on how thick the cheese slices are. Remove and place on bed of lettuce. No dressing needed. Enjoy! 


Low Carb Cream Cheese Pancakes

Ingredients:
2 eggs
2 oz cream cheese
1-2 Tbsp Agave Nectar
1/4 tsp Cinnamon

Directions:

Blend all ingredients together. I used a cup attachment to my Ninja blender. Heat griddle or pan sprayed with non stick spray until hot. Pour batter on heated griddle in (4) 4-6 inch size pancakes. Flip after about 1-2 min when sides are dull looking and bubbly. Make entire amount of batter. Enjoy when all cooked. * These are very thin and crepe in texture. They will cook quickly and spread fast. 

** These pancakes are so delicious and are only 2 grams of Carbs per 4-6 in pancake. If you are allowed 15-20 grams of carbs for breakfast. Then you get the whole stack of pancakes, with no guilt! Even if they look like mine and fall apart because they are so thin, that's ok!  :) they still taste delicious!


Monday, November 4, 2013

Award Winning Apple Crumb Pie

Award Winning Apple Crumb Pie

My oldest said he wanted to not have a Birthday cake but to have pie. Which pie you might ask, well, he wanted an apple crumb pie. He has been asking me for a recipe for one for a few months now. He wanted a recipe to give to his HomeEc Teacher, he was bragging about my cooking. I told him I didn't really have a recipe. I just throw things together. So, I got out my recipe book, the Better Homes and Gardens red and white checkered book. Looked up apple crumb pie. I liked the sound of the filling. I used the filling recipe, changing it to Gala apples. Which for me are super sweet and perfect for this recipe. The topping was all made up. Using ingredients I already had on hand. The crumb topping is HEAVENLY! Even if I am tooting my own horn.. toot toot!!! So tasty!

Here's the recipe :)

Preheat oven 375 Degrees F.

Crumb Topping

1/2 c packed brown sugar
1 1/2 c old fashioned oats
1/2 cup unsweetened coconut
1/2 cup cinnamon drops
1/2 cup chopped pecan pieces

Mix together in med size bowl. Add 1/2 cup melted butter. Stir/mix together until it's like a crumble. Set aside. 

In a separate bowl.

Filling

Peel and slice 6 apples into diced pieces (I used Gala Apples)
3/4 cup sugar
1 tsp cinnamon
1/8 teaspoon cloves
2 Tbsp flour

Toss together to coat filling. 

In prepared, uncooked, pie crust, add apple mixture. Add crumb mixture to the top of the apple mixture in pie crust. 

Should look like this before placing in oven.
Bake @375 for 50 Min. If worried about crust place foil around crust for first 25 min. then remove and continue baking an additional 25 min. Till golden brown on top.

Should look like this when taken out. Let cool. 1 hour. Slice and enjoy! 

Verdict! Best Apple Crumb Pie EVER! So tasty! My children and husband are requesting several of these for Thanksgiving and Christmas, even for Dessert during the week. Easy and delicious. If you enjoy this recipe, please leave me a message. I would love to hear from my readers. Thanks,

Sunday, September 8, 2013

Crockpot Chicken Sloppy Jo's


Crockpot Chicken Sloppy Jo's

I had been going through my Pinterest board looking for ideas for todays dinner.  I knew I wanted something easy and that could be put in the crockpot. I had found a recipe for crockpot sloppy jo's and I was pretty sure I had most of the ingredients for the recipe. I was excited. I had never made sloppy jo's in the crock pot before. As I was going through the ingredient list I realized I didn't have any Worcestershire sauce. I was worried that I would need to scrap the whole idea. But luckily for me, I am creative and not afraid of a little challenge. I decided that I would try to make it with what I had around and what I could try to concoct for a delicious alternative for those of us who don't have exacting ingredients when we find recipes that look and sound delicious but are missing one or two ingredients. We get the joy of substitutions, praying they work. Luckily for me this time it worked splendidly. My husband raved about these, and said they were the best sloppy jo's he's ever had. I thought they were good, too. My children all ate theirs I put on their plates but they didn't eat seconds. Which is fine with me. They snacked all afternoon when I was napping. I am glad I took a nap. 
A side note I even forgot to plug the crockpot in before I took my nap. I woke up and checked dinner at 5pm. Realized I didn't have it plugged in... I set it on high, making sure I plugged it in. And 2 hours later it was heaven. So this is not something you necessarily need to make in the crockpot. It can be heated and cooked on the stove. The chicken or beef is precooked, you just heat the rest of the ingredients so they meld together. The leftovers will be frozen for a future meal when I don't have the energy to make anything or will throw in the crockpot to reheat for a busy school night. I love dual purpose dinners. They make life so much easier. In my opinion.
Ingredients:

2 lb ground chicken or beef (precooked, browned)
1 lg green pepper, diced
1 lg or 2 med onions, diced
2 8oz cans tomato sauce with green chili's
1 1/2 cup ketsup
1/2 cup BBQ sauce (I used sweet baby ray's)
1/2 cup soy sauce
5-6 dashes red wine vinegar
1 Tbsp dry mustard
1/2 Tbsp garlic powder
Directions:
Brown chicken (cook), Add all ingredients to crockpot, set on high for 2-3 hours or low for 4 or all day. Enjoy on hotdog, hamburger buns or on baked potatoes. 

Verdict,

My husband said the sauce part would be delicious on any thing such as pork, ribs, or any kind of meat. I think he really liked it, he had 3 helpings. This makes a lot to feed a crowd or to freeze part for a later meal. 

The original recipe called for Worcestershire sauce and no tomato sauce. I think this by far is the best recipe ever for sloppy jo's. No Worcestershire sauce needed for me. But if you'd like to try the original recipe feel free. Let me know what you think, I love hearing from you. Thanks,

Shae ;)

Monday, August 12, 2013

Sausage Egg Rolls

Fried Sausage Egg Rolls

Baked Sausage Egg Rolls

Sausage Egg Rolls

These egg rolls are super yummy whether fried or baked. Someone from our church gave me this recipe and I have loved it ever since. I have made this recipe so frequently that I no longer need the recipe. I have made these egg rolls with salad shrimp as well, just exchanging the sausage for salad shrimp. This recipe is doubled. I feed 3 Huge boys, myself and husband. We love these so much I freeze some and cook later. The freezer ones are better baked. As the outer wrapper gets soggy and won't fry well. If you can tell me how to freeze them where the outer coating doesn't get soggy when thawed... I would love you forever! well, maybe not forever but would definitely give a shout out!  Anyways, I just love these. They fry up nicely and bake nicely. As you can tell from the pictures. This is another of my loves for cheap takeout at home. I love asian cuisine but don't have the money to go out to eat much. These are so perfect! 

Ingredients:
1-2 onions diced (depending on size)
1 head of cabbage diced/sliced
6-9 carrots grated, or finely jullianed (the more carrots the better)
1 bag Mung Bean sprouts, drained (Sam Sung brand)
2 Tbsp Black pepper
2 lbs ground sausage/pork (raw), or salad shrimp (thawed and drained)
2 pkg egg roll wrappers (Wei-chuan spring roll shells)
Vegetable Oil for frying or Non-stick PAM for baking

Directions:
Mix onions, cabbage, carrots, bean sprouts, black pepper, and protein (sausage or shrimp) in a large bowl. (might need to get your hands dirty) Make sure ingredients are dry ingredients. (well except for the sausage). If ingredients are wet dry in towels or in oven. When rolling these follow directions on the wrapper. Usually 2 Tbsp of filling is enough per roll. Don't over fill. Once you have wrappers filled, and ready to go...

Frying:
Heat oil to 450F, fry until golden brown on both sides. I use an electric skillet to fry and only use about 1 inch of oil. you don't want them floating, they need to rest on the bottom and oil needs to come to about half way up the side of the egg roll.  So you can easily flip them and they stay put.

Baking:
Preheat oven 450F, spray bottom or cookie sheet/jelly roll pan with non-stick spray (PAM). Place egg rolls on cookie sheet about 1 inch apart. Then once egg rolls are placed on cookie sheet, spray egg rolls with cooking spray. Then place in oven for 15-20 min until brown. (check center of largest roll to make sure sausage is completely cooked.)

Enjoy! These are tasty with some Sweet chili sauce! I also find that at my International Grocer (Food Maxx)...

My family loves these and eat them all up! I've tried freezing them so I can stretch them out. I have frozen them all put together, but in the future I may just bag the filling and then thaw when ready to use with the wrappers. But either way, these are a HIT! I hope you enjoy them. We LOVE Them!!! :)

Thai Chicken Pineapple Curry


I love me some Thai! I crave it but usually when I don't have the money to go out to eat. I made up this great recipe to help curb some of those cravings. Luckily for me there is an international grocery store about 30-45 min away. I make a monthly trip there and get what I want. This place has everything! It's called Food Maxx... I digress... oh anywho's.... This recipe is tangy and spicy, sweet and full of flavor. If you try it, please leave a message on any changes you made and/or how you liked it. I love hearing from my readers :)

Ingredients:
2-4 Tbsp Yellow curry paste (I like yellow, but many like red) The more you add the spicier it gets...
2-3 chicken boneless, skinless breasts (chopped about an inch in size or what ever your personal preference)
1 can coconut milk
1 can chunked pineapple in natural juice
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 onion (chopped)
2 Tbsp white sugar
5 leaves of Thai Basil (optional) diced
Jasmine or Basimati rice

Directions:

Make rice per package directions either on the stove or in a rice cooker.

In a stock pot mix curry paste and diced chicken breasts. with a Tbsp of butter and olive oil. Keep stirring until blended and chicken is mostly cooked. Add the bell peppers, and onions, and cook together with the chicken. Until onions are mostly translucent. Then add the remaining ingredients except the rice. Let simmer and let flavors meld together for about 15-20 min on a low simmer.

To serve, pour a ladle or two over prepared rice. Enjoy...

Verdict... I love it! Reminds me of a great Thai restaurant in Draper, UT I used to eat at. You can use shrimp except add shrimp at the end and only cook until shrimp turns pink. Very, very tasty! :) Even my kids will eat it.


Homemade Pizza Rolls

A friend of mine posted in Facebook her pizza rolls. She said she found the recipe on Pinterest. So I searched pinterest and found this recipe. Is was so easy. I used what I had around the house to make it work. This pan is larger than a 13X9... and part of them are just cheese rolls.

Ingredients:
1 bag turkey pepperoni
3 canisters of regular refrigerator biscuits
8-10 cheese sticks cut into 4ths
1 stick of butter (melted)
2-3 Tbsp italian seasoning

Directions:

Prepare 13X9 baking dish by spraying with non-stick spray. Preheat oven to 375F. Open the first canister of biscuits. take one of the biscuit rounds and flatten with fingers and insert 2 pepperoni, then 1/4 of a cheese stick and 2 more pepperoni's. Wrap the biscuits around the pepperoni's and cheese. place seam side down in a 13X9 baking dish. Repeat process until pan is filled. Spoon melted butter on tops of the prepared biscuit rounds. Then sprinkle with italian seasoning.

Bake in 375F oven for 15 min or until golden brown.

Serve with favorite marinara sauce.

Verdict... Now a new item on my menu. My children loved them so much there were no leftovers and the kids were asking if I had any more. Total hit here! I hope you love them too. Thanks :)

Friday, April 26, 2013

Grilled Beef Kebobs and Mixed Veggie Couscous

BBQ Grilled Beef Kebobs



With the warmer weather here this spring in West Virginia, I wanted to cook outside on the Grill. It had been so hot the last couple of days that I planned this dinner. Come to find out the day I made them, it was cold. Even though the weather didn't cooperate, this recipe did not disappoint. It was delicious and even better the next day. It does however, take a good day to prep, and the day before to marinade the beef and veggies. So I suggest getting a headstart. Unless you marinade first thing in the AM and assemble and cook that evening. I cut and marinade the beef and veggies the night before, so by afternoon the day I wanted to make them, everything was nice and marinaded. I also doubled the recipe as I was feeding 8 people. I got the marinade recipe from Pinterest. I Love Pinterest... 

Ingredients:

2 lb. lean beef steaks, cubed
1 green bell peppers, cut into cubes
1 yellow bell peppers, cut into cubes
1 red bell peppers, cut into cubes
1/2 onion cubed

Marinade:

1 cup veg oil
1 cup cooking white wine
1 cup soy sauce
4 Tbsp spicy mustard (prepared)
4 tsp garlic powder
8 teaspoons Worcestershire sauce (2 2/3 tablespoons0
2 teaspoon salt
1 teaspoon pepper

In a quart size bag or larger add the cut vegetables and 1/2 the marinade, seal and put in the fridge for 12-24 hours. In another quart size bag add the cubed beef steak and the remaining marinade, seal and set in the fridge for 12-24 hours.

Assembly is just alternating veggie and beef on a Skewer. ** Don't stick your self with the skewer... it hurts... (Reserve marinade used on veggies for basting kebobs while cooking). I used metal skewers but you can use bamboo skewers by soaking them for 30 min in water before using them.

I used a gas grill and set it at high. Once it was hot I placed prepared kebobs on the grill and basted with leftover marinade. I cooked about 5 min, per side (depending on desired doneness and thickness of meat) flipped the skewer over with tongs and basted again with reserved marinade. Cooked another 5 or so minutes and then removed from heat. Set aside for 5 min before eating. 

Served with mixed veggie couscous. So yummy!



Ingredients:

2 cups couscous (cooked per package)
4 carrots, diced
1 bell pepper, diced
1 zucchini, diced
1/2 onion, diced
1 cup cooking white wine
2 tbsp butter
2 tbsp olive oil
1/2 lemon, juiced
REAL Salt and Pepper to taste

Make couscous per package directions and set aside. In a separate skillet melt the butter with the olive oil, over med/hi heat. Once hot and butter is melted add the diced veggies to soften. sprinkle with salt and pepper. cook down until onions are translucent and veggies are slightly softened. Once the veggies are cooked, add the white wine and deglaze the pan. cook down and reduce. Once reduced add the prepared couscous and mix together. Once warmed through pour lemon Juice on top and mix again. Serve warm with Kebobs.