No New Year's Resolution

Over my lifetime, I've made thousands of New Year's resolutions.

And have subsequently failed to meet them over the next 365 days.

This year will be different.

I won't make any resolutions. Instead, I'll borrow this wonderful idea from the talented author Holly Jacobs. Last year, her word was GLEE. This year, her word is RESTART.

Find one word that will be your mantra for the year.

For me, that word will be FOCUS.

It will be useful in many aspects of my life:

• losing weight
• becoming more active
• work
• and last, but not least, writing 

One word is easy to remember. Do you have one word that will allow you to make a New Year's resolution without making a resolution?

I found one word. I bet you can, too!

MAG's

Foodie Friday--Strata or Breakfast Casserole

This recipe is called Strata—no, I have no idea where the name came from—or breakfast casserole, or simply baked eggy-bready-cheesy-goodness-made-from-refrigerator-leftovers.

Whatever it’s called, it’s yummy.

The beauty of this breakfast casserole is that you can make it any way you want. If you want to go a little Italian, then brown Italian sausage (mild or spicy) and add a teaspoon of Italian seasoning. Or make it using diced ham or bacon, instead of sausage. Add browned onions, or grape tomatoes, diced poblano or jalapeno peppers, or sauté spinach, drain and chop it. If you want more smoky spice then add chipotle powder. Or if you want a herbier type of casserole, add dried sage. Use whatever you happen to have on hand, it doesn’t matter. All you need is the basic eggs, milk, bread and cheese, leave the rest to your imagination.

This recipe calls for white bread slices, but I don’t like white bread, so I used a ½ loaf of French Country bread (weighed—about 8-10 ounces), or use Italian bread, or French bread, it doesn’t really matter. The staler the better since the eggy mixture is absorbed into the bread, like soaking French Toast.

The cheese can be whatever cheese you like. If you don’t have any idea what to use, use a sharp cheddar as the flavor will be a little stronger. And no, the cheese quantity is optional. Personally, I use far more cheese in my strata recipe than recommended . . . like two or three times the amount. This recipe is the perfect way of getting rid of those little chunks of random cheese left over from other recipes. I used a white cheddar cheese and a Mexican cheese blend, but I plan to use my leftover Gruyere and Fontina cheese the next time I make this recipe, which will be Christmas day . . . er, actually, I’ll make it Christmas Eve, but it will soak overnight before I bake it on Christmas day.  

Enjoy!

 

Strata or Breakfast Casserole

8 eggs

1 tsp. salt

1 tsp. dry mustard

½ tsp. white pepper

2 cups milk

1 lb. bulk sausage, browned and degreased

6 slices of bread, cubed, about 8 cups

2 cup cheese, grated 

Fry sausage, breaking apart until cooked. Drain fat, blot excess fat with paper towels. Set aside. Cube bread. Set aside.

In large bowl, whisk eggs, salt, mustard, and pepper. Whisk in milk. Fold in grated cheese and bread.

Pour into greased 9 x 13 pan. Refrigerate overnight.

Preheat oven to 350 degrees. Bake Strata for 35 minutes until browned and set.

Serve immediately.

 

Tips & Tricks

·         Use LARGE eggs

·         I don’t drink regular milk; 2% milk works fine. I added a little cream to the milk to give it a slightly higher fat content.

·         Use spray oil for the pan. It’s easier

·         When I baked this for my work gang, I put the casserole in a cold oven and turned it on to 350 degrees while I showered and dressed. I wasn’t about to putter around while waiting for the oven to preheat.  I added 15-20 minutes to the stated baking time and kept an eye on it toward the end.

·         The dry mustard and white pepper give the casserole a little zing. Put your own spin on the basic recipe. Add whatever seasonings you feel like.  

 

Foodie Friday--Dad's Favorite Chili

I have been on the lookout for a chili recipe for over thirty years. I've tried many types of recipes, some cooked by the letter of the recipe and some made with my own twist.

 

None of them compare to this recipe.

 

Seven days later we are still eating this chili and enjoying it like we had on the first day.

Plus, this recipe makes A LOT OF CHILI.

 

I had used my regular 5 quart Calphalon pot that I use for everything . . . and it was too small.

 

Fast forward to the chili bubbling and dripping down the sides of the pot and burning on the stove to me hastily scooping the chili into my big ass crock pot--lined with a slow cooker liner because those wonderful heat resistant bags of nylon are the BEST!

 

Two hours later, and a supreme amount of elbow grease to clean the stove and pot, I had a fantastic scoop of chili poured over Fritos, a sprinkling of shredded cheese and a large pinch of bacon crumbles. I was in heaven.

 

My hubby thinks I might give his boss a run for the money when the chili cookoff rolls around.

 

Feel free to take this recipe and put your own spin on it.

Dad's Favorite Chili

2 lbs ground chuck

1 lb bulk Italian sausage

3 1-lb can Ranch-style chili beans

1 1-lb can chili beans with spicy sauce

2 28-ounce cans diced tomatoes

1 6-oz can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

2 Poblano chili peppers, chopped

1 Tbls minced garlic

1 Tbls. bacon crumbles

1 Tbls. beef Better Than Bouillon

1 12-ounce Corona beer

1/4 cup chili powder

1 Tbls Worcestershire sauce

1 Tbls oregano

2 tsp. cumin

2 tsp hot pepper sauce (Tabasco)

1 tsp basil

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

 

In large stock pot (6 quart or larger), brown beef and sausage. Drain grease. Add all ingredients.

Stir to blend. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

Adjust salt, pepper, and chili powder.

 

Tips & Tricks

 

• I didn't have Italian sausage, so I used bulk sausage. Next time, I'll try spicy bulk breakfast sausage for a different zing.
• I picked up the Ranch-style (black label) beans thinking they were just beans. They aren't. They are in a sauce. I didn't drain them and just tossed them in the pot.
• I think I used 4 14-ounce cans of diced tomatoes, but honestly, I think I might have only put in 2 cans. Oops. Do what floats your boat. 2 cans or 4 cans. It really doesn't matter, just make sure you have enough room in your stock pot!
• Recently I bought fresh paprika. It was smoked paprika, because that was all they had. I like the nuance of the flavor.
• Yes, I did have to add more salt. It will all depend on your beans, bouillon, and the sausage you use. Wait until everything cooks down a bit so you don't over season it.

Fritos and shredded Mexican cheese is handy, gooey and makes a great Frito chili pie!

 

Enjoy!

MAGolla  

 

 



Weight Loss is HARD

Losing weight is hard.

I won't lie.

And as we age it is harder to get the weight off due to a more sedentary lifestyle, menopause (men and women) and loss of calorie-burning muscle mass.

Add to the fact that humans ache for instant gratification of instant weight loss.

It's so easy to put it on, why shouldn't it come off as quickly?

This has always been the case, and as much as we want to blame it on the Internet we really can't. You can go back in time to the bizarre exercise equipment of the past, or the amphetamine craze of the 70's, or even the Romans with their vomitoriums.

Why do you think women wore corsets?

To enhance their attributes (tiny waist, pushing boobs up and out, and enhancing hips for child-bearing), along with the side effect of improved posture (I dare you to try to slouch while wearing a corset!) and a teeny-tiny appetite, "She eats like a bird, barely taking a bite."

No wonder women fainted so much. It wasn't due to their 'delicate' constitutions, but a too tight corset!

Back on topic.

Weight loss is hard.

Weight loss as an older (read: middle aged) is harder.

But I know I'll feel better when I lose the weight. I know I'll be more active. I'll be more flexible. And I'll have more energy over all.

While I will have some not so good eating days, my goal is to have more good eating days in the long run.

Until later. Have a great Weighty Wednesday!

MAG's

Losing Weight . . . again

How many of us manage to lose a huge amount of weight, but then end up regaining the aforementioned weight?

*raises hand*

I have to admit that I'm really good at losing weight. Heck, I've managed to lose a lot of weight over my 50+ years.

First it was that pesky ten pounds, which, in turn, morphed into a twenty pound gain and loss, that has now become an off-and-on thirty pound issue.

In the past, I've done well on Weight Watchers. I'm a fan of their weight-loss program. I can lose the weight, but one problem that seems to rear it's ugly head is the fact that I can't seem to MAINTAIN my weight loss.

Weight maintenance is a different mindset than weight loss and I can't seem to wrap my head around the difference. I add back the calories to maintain, but over time I become lazy with my tracking, sloppy with my quantities, and lackadaisical with my weight-ins.

Enter Real Appeal.

There are a few perks to this particular program.

• It's paid for by my insurance--BONUS #1
• Meetings are online/phone--BONUS #2
• It is a comprehensive program that includes nutrition, exercise and motivational encouragement
• Plus the huge package of goodies is a bonus: exercise DVD's, food scale, weighing scale, and assorted booklets
• The program is calorie oriented, but it breaks it down into usable information, such as fiber, protein, sugars, carbohydrates, etc.
• Oh, and did I mention, IT'S FREE?!

Before I attended my first session, I downloaded the app to my phone.

Personally, I do much better with my weight loss when I'm accountable for everything that goes into my mouth by TRACKING everything I eat. I just feel stupid documenting "large spoonful of peanut butter", so I don't eat it.

Like most tracking apps they tend to be cluttered with other people's info, but the more you use certain products, the sooner the app learns to put your foods at the top of the list.

There are a few things I need to remember when I track:

• Be honest with yourself--yes, you shoved that cookie in your mouth, it counts.
• Be truthful with your quantities. Count, weigh and measure everything. Over time, we lose the ability to "eyeball" the correct amounts.
• Be forgiving. We all have bad days. Just don't let the bad day turn into a bad week.
• Be realistic. As an older, post-menopausal woman, it is harder to lose weight than it was when I was in my twenties.

That's a start for now!

MAGs

Foodie Friday--Magic Christmas Cookies

Sometimes the best surprises happen when one is forced to substitute.
Enjoy!

Magic Christmas Cookies

Soft and sandy texture

Different combinations added to the base cookie makes it magic.

 

1 cup butter

1 cup sugar

1 cup brown sugar, firmly packed

1 egg

1 cup salad oil

1 tsp. vanilla extract

2 cups quick oats

3 ½ cups flour

1 tsp. soda

1 tsp. salt

Preheat oven to 350 F. Line cookie sheets with parchment paper.

Cream butter and sugars until light and fluffy. Add egg, mix well, then add salad oil and vanilla, mixing well. Add oats, flour, soda, and salt.  Stir to combine. Cut dough in half.

Mix into ½ batch of dough, either:

Zest from one orange

½ cup craisins

½ cup white chocolate chips

½ cup chopped walnuts 

OR:

1 tsp. ground chipotle pepper

1/2 cup bacon crumbles, (Kirkland bacon crumbles-1 cup fried until toasty) drain on paper towels.

1/2 cup butterscotch chips

1/2 cup pine nuts, toasted 

OR: 

¾ cup toasted coconut, (1 cup unsweetened coconut, toasted in pan)

1/3 cup mini chocolate chips

1/3 cup toasted almond slices 

OR:

Zest from one orange

½ cup white chocolate chips

½ cup craisins

½ cup NaturSource salad topper mix (sunflower seeds, pumpkin seeds, craisins)

OR: 

¾ cup Heath toffee bits with milk chocolate

½ cup chopped pecans

1 Tbls. ground cinnamon 

OR: 

½ cup fried bacon crumbles

Large pinch Hickory finishing salt

2/3 cup of mixed chocolate chips (Milk, mini, semi-sweet, butterscotch, white, sea salt caramel, etc) 

Using a cookie scoop (@ 2 Tbls), place balls on parchment lined cookie sheet, lightly flatten. Bake for 12 minutes. Cool on cookie sheet for 2-4 minutes before removing to a cooling rack. 

Makes about 60 2-inch cookies.

 

Tips and Tricks:

·         Parchment paper is God’s gift to baking—no muss, no fuss, just toss it in the trash.

·         Some of the combinations were invented simply because I happened to have the ingredients on hand (bacon crumbles, salad topper seeds/craisin combination, oranges to zest).

·         To toast the bacon, coconut, almond slices, or pine nuts, just heat in skillet on the stovetop, tossing until they are as toasted as you want. Do not leave the room. It will seem like the ingredients are taking forever to toast, but as soon as you walk away they will burn. Don’t ask me how I know this…

·         When mixing in strong spice flavors (chipotle, hickory salt, and cinnamon) start with the amount suggested. Bake and taste a small sample cookie. The chipotle has a late burn, but it shouldn’t be an overpowering flavor, just unexpected. Same with the hickory salt. Don’t over do it.

·         I baked all the cookie combinations and took them to work. ALL cookies were demolished within 4 hours. Not a true taste testing, but many people liked the chipotle-bacon, hickory salt bacon and the coconut macaroon combinations the best. I’m a fan of the orange zest with seeds.

·         If you want to make smaller cookies, then go for it, but bake a few practice ones first to adjust your timing.

 

Enjoy!

Foodie Friday--Savory Meatloaf

I meant to publish this recipe a few weeks ago, but never sat down at the computer to get it accomplished. Oops...

Savory Meatloaf

 

2 lbs. ground beef

1 c. Kirkland bacon crumbles

1 onion, diced

1 Tbls. Worcestershire sauce

1 tsp. sage

1 tsp. savory

½ tsp. salt

½ tsp. ground mustard

½ tsp. pepper

1 clove garlic, minced, or ¼ tsp. garlic powder

1 cup milk

1 egg

1 cup Ciabatta bread, crumbed in Cuisinart

Preheat oven to 350◦F.

Prepare pan with parchment fitted to 9 x 5-inch loaf pan.

Fry bacon crumbles to render grease. Add onion, and sauté until onions are translucent and lightly browned. Mix spices into onion mixture, and then add milk. Stir to combine.

In large bowl, mix ground beef with egg and onion mixture. Add breadcrumbs to combine. Spread meat mixture in loaf pan.

Bake uncovered for 1 hour to 1 hour 15 minutes, or until meat thermometer reaches 160◦F.

 

Tips & Tricks:

·         My family hates raw onions, which is the reason I sautéed them.

·         Kirkland bacon crumbles were put into the recipe because I needed to use them up. BTW: they are found in the salad topper/condiment aisle.

·         Ciabatta bread because we had some mini ciabatta sandwich rolls that were getting old. Bread crumbs of any type work. If I didn’t have enough ciabatta, I had Panko bread crumbs on standby.

·         Parchment paper is AWESOME! I use it all the time for baking cookies to making fudge to reheating pizza. Just throw it away when you’re finished!

·         Fold a piece of parchment paper to fit into pan, then make a nice sharp edges and corners and staple them to keep the correct form. Keep paper long to use as “handles” when you take the meatloaf out of the pan to cut. This makes cleanup short and sweet. Take care. There is a lot of fat in this meatloaf so remove from pan near the sink in case of spillage.