Tosca Reno's Sugar Strike

I tried to do Tosca Reno's StrikeSugar program last year and the timing just wasn't right with my surgery.  I didn't want to ask my family to help me cook all this new food.  Although I have a wonderful family and they would have done it.  It's an ebook for sale on Tosca Reno's website.

Ironically, I had to have a scar revision from last years surgery and it hit right around when this years StrikeSugar challenge began.  I was in the regaining my energy to exercise phase when it began.  I was afraid I couldn't get my cardio up where it needed to be, but thought there is never a perfect time in my life to StrikeSugar.  I love it too much.  Don't get me wrong I've gotten a lot of sugar out of my life, but as you can see from my previous 3 posts it's not out completely not even close.

So, I joined the StrikeSugar challenge on FB.  Still have my lesson plan all printed out and ready to go from last year.  The first week was not too difficult since I already really watch my sugar and simple carb intake.  Cutting it even lower didn't cause me headaches, or mood swings, but for a few in the group they were having such a hard time.  They were cutting cold turkey.  Brave brave women!  I had to gradually get my diet worked around to Eating Clean then try the Strike Sugar program.  It's been a 3 year learning lesson for me.  The other gals a 4 week learning lesson.  Now the Strike Sugar program didn't come up until last year.  I could have done it at the 2 year mark if I'd have been healthy enough to do it.  I am now.

Buckwheat porridge with mixed berries.  I froze a couple servings of this.  It was very good cooked with spices that really added a lot of flavor to the porridge.  It is a bit gummy, so I eat it with a dollop of Greek yogurt.  Perfection.

Protein pancakes with a quick blueberry reduction syrup.  Again very good and again I froze some for future breakfasts.  The protein comes from Almond meal.  That I like.

I've eaten more eggs during the Strike Sugar Challenge than I probably all of last year.  Not my favorite until I turn it into a frittata.  That I love.

The recipe for the Roasted Tomato and Chickpea Soup is something I'll probably make forever.  My hubs even loved it.  The seed crackers were very good and for that reason I may never make them again.  High in calories and good fats and something I want to pick at and eat all day long.  When you know you can't control yourself why set yourself up for failure.

This is the Vegetable Chili con Carne (not!) and the flavors in this chili make one not miss meat.  It called for a lot of fresh basil and I thought it would overwhelm the flavors, but it didn't.  Again I froze some of this for feature lunches and dinners.  I almost didn't have enough to freeze as my family was scarfing it down.

This was a strange one.  Cauliflower pizza crust.  My husband already love cauliflower mashed potatoes, so we were willing to try this.  Do to several people saying their crust was very soggy I precooked my cauliflower and rolled it in a towel.  No sogginess for me.  No sure I'd go to this much trouble again I don't have a huge craving for pizza.  It was good.  I had enough for dinner that night and lunch the next day.  Everyone ate it and liked it.

I think what's been fun about this Strike Sugar Program is seeing all of the creative ways to get simple sugars out of ones life.  I've lost 8 pounds to boot.

Where Has November Gone?

It occurred to me on Friday that Thanksgiving is a week away.  I've bought nothing!  Not even a turkey.  I like to get a turkey some where between 23-25 pounds and if I don't get it pronto it won't be defrosted in time.  So, out I went on Friday to get at least a turkey.

When I found out that DH's family weren't coming to Thanksgiving this year (due to health issues of their matriarch) this cut my cooking and planning in half.  I was disappointed they weren't coming, but tickled that Thanksgiving isn't going to be a 3 ring cooking circus.  It's going to be my extend family and I cook a meal for them about every month.  No biggie there.

I got so relaxed about it all I completely forgot that a little planning and prep was needed.

Hot Cranberry Cider
Turkey
Mashed Potatoes
Gravy
Dressing
Brussel Sprouts
Homemade Dinner rolls
Cranberry Sauce, Jellied
Pumpkin Pie
Pecan Pie
Whipped Cream

Every thing will be made by me except for the canned jellied cranberry sauce.  I just love it for some strange reason.

I don't like sweet potatoes and nobody has ever complained that there aren't any.  I also don't like the green bean casserole frequently pushed this time of year.  Sometimes I'll make a wild rice mushroom dish if I'm feeling ambitious.  Frequently, we'll have a green salad too.  It's a big meal and I plan for leftovers.  That's why I get a big turkey.  Everyone can take some home for sandwiches the next day.

On another topic I crocheted a hat to test a pattern for a designer this week.  Here is a picture of the hat.  This Jester doesn't like to be called a fool. :)

FYI:  This pattern is sold on Ravelry (free site to join).  It is located here Silly Court Jester/ Elf hat.  I found the pattern easy to follow and crocheted up fairly quickly.

Menu Planning Continues

This is month number 2.  Decided to do it again.  It worked out fairly well.  Having nearly all ingredients readily at hand was such a time saver.  Having all the meals written out and on the fridge made for a great work sheet for the month.  No wondering what's for dinner tonight.  Check the list.  When the kids would ask what's for dinner I had have them refer to the list.  If I hadn't picked out something I'd have them choose.  Once something was made I found it handy to write the date next to it and cross it out.  This worked out well for leftover questions.  Is this still good?  Check the date next to the recipe.  "Why yes it is still good, but today's the last day for it better eat it."

As the list was getting many crossed out items I found it more handy to highlight them.  I knew what was done and what wasn't at a quick glance.  It turned into a great work sheet.  Some things added.  A thing or 2 not made.  Some meals tweaked a little different, but all in all a big help to my daily cooking duty.  Next month's list will be further down from top of page as the magnetic clip covered a few meals and for some reason it really bothered me. 

We still used the same rules as last month.  One meal veto.  Can't veto the same meal 2 months in a row.  Chicken Curry seems to be my son's least favorite meal.  He vetoed it last month and couldn't this month.  So, he paid his sister $1 dollar to veto it this month.  She took him up on the offer.  Dear Hubby laughingly said, "That's not right!"  It's his favorite meal.  I told him I'd sneak it in some night when both kids are off doing their own thing.  It will be our special "parents only" meal.  No kids allowed.

This month's menu plan as worked on by the whole family is...

Turkey and Trimmings
Hot Turkey Sandwiches
Turkey and Dumplings
Beanpot Pizza (attached)
Beanpot Enchiladas (attached)
*Beef & Barley Soup
*Chinese Simmered Chicken
*Deviled Short Ribs
Burgers & Mac Salad
*Slow Cooker Meatball Subs
*Artichoke, Spinach & Feta Shells
*Bierox Casserole
*DeAnn's Basil Sauce and Meatballs
Steak with *Cheddar Potato slices (hot links)
*Polka Dotted Macaroni and Cheese
Country Fried Steak
Eggplant Parmesan
Nachos w/Refried Crack
*Western Meal In One
*Biram Ruzz
Chicken Delish
*The Best White Chicken Chili
*Hidden Valley Ranch Chicken
Paninis and Roasted Red Pepper Tomato Soup
Tipsy Chicken with rice pilaf
Make your own pizza night
*Cheddar Waffles w/scrambled eggs & bacon

The star before the meal reminds me that I already have the recipe written down in the recipe box.

Here is one of the recipes from this month's plan.  It's been a family favorite for many years.  Please see the notes at the end as I make it slightly different for our tastes.

HIDDEN VALLEY RANCH CHICKEN

1/2 c. butter
3/4 c. corn flake crumbs
3/4 c. Parmesan cheese
1 pkg. of Hidden Valley Ranch salad dressing mix (powder)

Combine corn flake crumbs, Parmesan cheese and dressing mix, set aside. Melt butter. Dip chicken in melted butter and then coat chicken with crumb mixture. Bake uncovered at 350 degrees for 45 minutes.

Lynne's note:  I did not like the flavor of the corn flake crumbs.  They has a strong distinct flavor of their own.  I use bread crumbs, cracker crumbs, Panko crumbs anything on hand instead.  This way the great flavor of the ranch and Parmesan shines through.  I also use half as much butter.  I brush it on and then roll in dry mixture.   Otherwise... err I never thought I'd hear myself say this ... it becomes too buttery.

Western Meal-in-One

Monthly meal plan going well.  Only one hitch I was looking at the September calendar when I made my plan, so I wasn't so far behind when I made it.  Added 2 more meals to the plan to compensate for flipping calendar to new month 3 days late. :)

This meal was already on the list though.  I got this meal from my MIL's stash of recipes.  I don't know where she got it.  My MIL passed away about 6 months into our marriage.  My FIL has passed 6 month before we got married.  There was DH and I newlyweds living 2 1/2 hours away in an apartment and a whole house and garage of stuff to tend too.  I felt so bad for my husband.  He's an only child and I know he was feeling like an orphan at this time.

He put me in charge of sorting the kitchen.  I got to thinking what reminds one of home?  Mom's favorite recipes!  Only problem was DH and his family ate breakfast, lunch and dinner out everyday most of his childhood.  I know weird huh?  Or maybe I think that, because my family ate every meal in.  The amount of times I ate "out" as I child I can count on one hand. 

DMIL did start cooking when she retired, which had only been one year.  She also cooked sporadically over the years for special occasions.  It was a challenge finding recipes.  I found a few written recipes and then I looked through the few cookbooks she had for pages with splatters on them.  Always the sign of a recipe that's been used and could potentially be a good one.

Some where in there I found "Western Meal-in-One."  DH remembered liking it.  I made it a few times as newlyweds and we liked it.  The recipe however had languished in my recipe box for years when I came across it again on meal planning night.  DH and I wondered why hadn't this been made in years?  It was in a category called "Casseroles" in the recipe box.  There were only 2 recipes in that catagory and neither had been made in years.  I mostly look under the type of meat or style of cooking when needing a recipe.  So, this recipe has been refiled under "Beef."  It was very good and hope to make it again in the near future.

Western Meal-in-One

(The colors in this dish were just beautiful.)

1 pound ground beef

1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon salt
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon chili powder
1 can petite cut tomatoes, undrained
1 can kidney beans, undrained
3/4 cup uncooked rice
1/4 cup chopped ripe olives
3/4 cup grated Cheddar cheese

Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saute for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8.

Lynne's note:  I worried there wouldn't be enough liquid to soften the rice, but there was.

(Recipe calls for 2 quart dish.  I only had a 3 quart (9X13).  It worked fine.)

Check out Mommy's Kitchen for some more delicious recipes.

Menu Planning not a new concept

I've tried menu planning in the past and it never works out too well for me.  Seems like a great idea.  I think I've figured out that I've been too rigid in my planning.  I found a gal who does a list of meals mainly dinner and they eat from the list.  She has a blog called "Mommy's Kitchen."  The meals are not assigned a day.  That was our problem.  We may not be in the mood for or have the time for say Chicken and Dumplings the assigned meal of the day.  Something so simple and yet it made me smack my forehead "Of course" when I was reading her description on how she creates her menu plan.

This way I can pick a meal that suits the schedule and mood of the family.  She also made the suggestion to not to plan all 30 or 31 days of the month.  (yes I know one month has 28 or 29 days)  She plans for 25 of 30 days.  Things happen.  Sometimes we eat out.  Sometimes not everyone is home.  Life of having teenagers and a husband who refs soccer.  One can grab something simple maybe even eat some leftovers rather than cook a whole meal.  Since I was getting a late start on the month I planned 17 meals for the remaining 25 days.

I quizzed the family as to what they'd like to eat this month.  I also looked through my recipes and recipes I'd like to try.  Made a list and an accompanying grocery list.

Here's what we're having...

*Uncle Brad's Spaghetti Sauce, Green Salad and garlic bread
Baked Chicken, mashed potatoes
*Chicken and Dumplings
Pot Roast
Paninis and Roasted Red Pepper Tomato Soup
Cheeseburger Casserole (Paula Deen Recipe)
*Hamhocks and Chili Beans, cornbread
*Beef & Bean Enchiladas
*Hot & Sour Soup, *BBQ Pork Buns
Nachos
Make your own pizza night
Marinated Tritip, Cheddar Potato Slices
Chicken Caesar Salad
Hot dogs and Hot Links, Coleslaw, Ranch Beans
*Western Meal In One
*Mexican Lasagna
*Fideo

Once I started making my grocery list I realized I may need to adjust the menu next month for more variety.  We are going to eat an awful lot of ground beef and cheddar cheese this month.  Not that anyone will complain, but just doesn't sound too healthy on a regular basis.  Since the family was excited to be a part of the process I decided to leave it as is this month.

As we were making suggestions we came up with a couple ideas one was the power of one veto.  I suggested one veto, because we'd never get enough recipes if we let everyone veto anything they didn't like.  I also said one can not veto the same meal 2 months in a row.  Some meals most of us love and would hate to never have them again.

This month DS vetoed Chinese Simmered Chicken (one of my personal favorites that hurt), DH vetoed One Dish Chicken and Rice, DD vetoed Curry (DH's favorite).  My son jokingly suggested BBQed poodle ribs and I vetoed it.  Not that I didn't think they wouldn't be delicious and tender, but my DPoodle looked up at me with adoring eyes and I vetoed for her. :)

Here is one of this month's recipes.  Been a family favorite for years.

Beef and Bean Enchiladas

1 1/2 lbs. ground beef
1 med. onion, chopped
1 (1 lb.) can refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce
1 c. ripe olives, quartered
2 (10 oz.) cans enchilada sauce
Salad oil for frying tortillas
12 corn tortillas
3 c. shredded cheddar cheese

Crumble ground beef in a frying pan; add onions. Saute until meat is browned and onions are tender. Drain off excess fat. Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased shallow 3 quart baking dish.

In small frying pan, heat salad oil about 1/4" deep. Dip tortillas, individually, in hot oil to soften; drain quickly. Place 1/3 cup beef filling on each tortilla; roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over the filled tortillas. Cover with shredded cheese. Bake, uncovered 350 degrees for 20 to 25 minutes.

To Serve: Top each serving with sour cream combined with green chili salsa. May garnish with sliced, pitted ripe olives. Serves 4 to 6.

Lynne's note:  I have microwaved and warmed tortillas up in the enchilada sauce in an effort to skip frying.  Both methods lead to fragile tortillas and frustration.  I stick with frying.  How often does one have enchiladas?  I have found frying them all up and draining them allows them to cool off.  Enough so as to not burn my fingers and they stay flexible enough to roll.