Slowly but surely I have felt the moment for a "lifestyle change" moving closer and closer. BAM! It hit me some time last week that it was time to stop being lazy and take control of my health and body. I am lucky to have a husband who has already done this - now it's my turn.
I found the easiest way to reach my goal of a healthy lifestyle - The Biggest Loser. I know the very basics but I just need a refresher coarse on meal planning and exercise. The Biggest Loser actually provides both. They have an insane amount of options that any sane person could find more than a few things yummy. They also give you a place to start with your work out. It is a little light for me, which I plan on changing for myself, but if you aren't use to how things work in the gym it is really a great start.
My goal is to use The Biggest Loser solely to help re-educate myself on the basics of eating healthy. From there I know I can find new recipes to try that will fit into our new life style.
Listed below is my meal plan for tomorrow (I also plan on using this for Wednesday & Friday - it is easier for me to repetition in my meals when I start something new.)
Breakfast:
- Whole Wheat English Muffin with 1/3 Less Fat Cream Cheese
- 1/2 Medium Banana
Snack:
- 1/3 Cup Crushed Pineapple
- 6 Ounces Light Yoplait Strawberry Yogurt
Lunch:
- BBQ Lentils With Brown Rice
- 1 Medium Tomato with Light Ranch
Snack:
- 1 Cup Cauliflower & Light Ranch
Dinner:
- Chicken Breast W Jalapeno Tabasco & Green Salad
- 1/2 Baked Potato With Butter
Snack:
- 1 Cup Strawberries
- 6 Ounces Light Yoplait White Chocolate & Strawberry Yogurt
My entire day (with ALL this FOOD) is around 1100 calories. Not too shabby!
Sunday, March 6, 2011
Tuesday, February 15, 2011
INSPIRATION
I have to say here lately I am having a hard time finding the inspiration I need in the the kitchen. I am embarrassed to say we had a Kroger rotisserie chicken and a bag of frozen corn for Valentines Day. UGH - for someone who is so into food, that was not my finest moment. Today I was looking through a Cuisine at Home cooking magazine, and finally found a recipe I'm excited to make.
Chicken & Shrimp in a Tomato-Coconut Sauce
1 1/2 Cups Long Grain Rice
2 Boneless Skinless Chicken Breasts - Seasoned W Salt/Pepper
1 Cup Onion, Diced
1 Cup Green Bell Pepper, Diced
1 Tablespoon Garlic, Minced
1 Teaspoon Red Pepper Flakes
2 Cups Tomatoes, Chopped
1 Cup Coconut Milk
6 Medium Shrimp - Peeled/Deveined/Halved Lengthwise
1/4 Cups Scallions, Sliced
1/4 Cup Fresh Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
Kosher Salt to Taste
Chopped Fresh Cilantro
Lime Wedges
Cook rice according to package directions; keep warm.
Saute seasoned chicken in oil in a large saute pan over medium high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic, and red pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add shrimp, scallions, cilantro, and lime juice; cover and simmer until shrimp are cooked, 2-3 minutes. Season with salt. Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.
I plan on making a few changes to the recipe. Instead of 2 cups of diced tomatoes, I plan on using 1 can of rotel tomatoes drained. I would pound the chicken out a touch and then saute on each side for about 3 minutes; remove it from the skillet. I would then saute the onions and bell pepper until soft and translucent. Then add the garlic and red pepper flakes and saute for 1 minute. I would add the chicken back to the pan when I poured in the coconut milk. After that, I would follow the recipe accordingly.
This will be dinner tomorrow night - I will post the link when I'm done!
Chicken & Shrimp in a Tomato-Coconut Sauce
1 1/2 Cups Long Grain Rice
2 Boneless Skinless Chicken Breasts - Seasoned W Salt/Pepper
1 Cup Onion, Diced
1 Cup Green Bell Pepper, Diced
1 Tablespoon Garlic, Minced
1 Teaspoon Red Pepper Flakes
2 Cups Tomatoes, Chopped
1 Cup Coconut Milk
6 Medium Shrimp - Peeled/Deveined/Halved Lengthwise
1/4 Cups Scallions, Sliced
1/4 Cup Fresh Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
Kosher Salt to Taste
Chopped Fresh Cilantro
Lime Wedges
Cook rice according to package directions; keep warm.
Saute seasoned chicken in oil in a large saute pan over medium high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic, and red pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add shrimp, scallions, cilantro, and lime juice; cover and simmer until shrimp are cooked, 2-3 minutes. Season with salt. Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.
I plan on making a few changes to the recipe. Instead of 2 cups of diced tomatoes, I plan on using 1 can of rotel tomatoes drained. I would pound the chicken out a touch and then saute on each side for about 3 minutes; remove it from the skillet. I would then saute the onions and bell pepper until soft and translucent. Then add the garlic and red pepper flakes and saute for 1 minute. I would add the chicken back to the pan when I poured in the coconut milk. After that, I would follow the recipe accordingly.
This will be dinner tomorrow night - I will post the link when I'm done!
Monday, February 7, 2011
ALMOND MILK
I was watching the "Hungry Girl" on the cooking channel and she mentioned Almond Milk. It only took for 2 weeks to actually find it in our grocery store, yes I'm a little slow. In my grocery store, it is located by the soy milk (which in my defense have never purchased). The calorie count difference between regular milk and almond milk is crazy! I found sweetened almond milk for 60 calories per cup and unsweetened almond milk for 35 calories per cup. I am very picky when it comes to protein shakes, coffee, and hot chocolate. I refuse to make it with regular milk and I don't like it with water because it is too thin. I tried it with the almond milk and LOVED it!! Almond milk also has a longer shelf life than regular milk.
I pulled some information from the "Wikipedia" online about almond milk:
Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose. It can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors. They are often enriched with vitamins. Regular, unsweetened almond milk can replace dairy milk in most recipes. It can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added. However, users should be cautious not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.
Saturday, February 5, 2011
30 HEALTHIEST FOODS
(Information taken from Real Simple February 2011 Issue)
1. Skim Milk - Has 9 essential nutrients, including calcium, B vitamins, and vitamin D.
2. Mushrooms - Meaty and filling, as a stand in for beef they can slash up to 400 calories from a meal. They also help fight against breast cancer by helping to regulate a woman's estrogen levels..
3. Whole Grain Pasta - Contains 3 times the amount of fiber per serving as the typical semolina variety. Make sure the pasta says "whole grain" not "multi grain". They might be made with a number of grains, but they aren't necessarily whole ones.
4. Walnuts - A surprisingly good source of omega-3 fatty acids. Those the fats that lower the bad-for-you cholesterol, and raise the good-for-you kind.
5. Peanut & Almond Butters (All Natural) - Heart healthy monounsaturated fats abound in these protein-rich spreads. Opt for those with just two ingredients - nuts and salt.
6. Oatmeal (Steel Cut or Old Fashioned) - Holds cholesterol in check, helps fight against heart disease, and keeps you full until lunch, thanks to its soluble fiber.
7. Barley - Another high-fiber cholesterol fighter. On weeknights use the pearl or quick-cooking variety. More time? Give hulled barley, with its extra layer of bran, a go.
8. Quinoa - A complete plant-based protein (meaning it contains all 9 essential amino acids), this offers the same energy and satiety you would get from meat, sans the fat or cholesterol.
9. Lentils - A protein powerhouse, these are flush with folate, a nutrient that may prevent certain birth defects.
10. Bulgur - Made from wheat that has been steamed, dried, and cracked, this delivers more fiber than brown rice, plus you get a boost of potassium, B vitamins, and calcium.
11. Almonds - Packed with monounsaturated fatty acids, which keep blood vessels healthy. The plant fibers help lower cholesterol.
12. Eggs - The whites offer up protein with minimal calories (and 0 fat or cholesterol). The yolks are awash with vitamin B12 and vitamin A.
13. Nonfat Greek Yogurt - Right in probiotics (bacteria that may improve digestion and increase your immunity), this extra-thick yogurt can contain 8 grams more protein per serving than conventional yogurt.
14. Chicken Breasts (Boneless/Skinless) - A dinner staple from the leanest part of the bird. Half a breast has just 2.5 grams of fat and more than 22 grams of protein.
15. Wild Salmon - Its omega-3 fatty acids may improve your mood and keep your skin glowing. Why wild? It's exposed to fewer toxins than the farmed Atlantic variety.
16. Sardines - This protein-rich winner is an acquired taste for some, but totally worth it. Chockablock with vitamins D and B12, it is also an excellent source of calcium and omega-3 fatty acids.
17. Kale - The payoff from this leafy green: loads of vitamin C, beta-carotene, calcium, and antioxidants.
18. Kiwi - Ounce for ounce, this fuzzy fruit contains twice the amount of vitamin C as an orange and almost as much potassium as a banana.
19. Blueberries - Packed with fiber, this super fruit was one of the top antioxidant-rich picks in a US Department of Agriculture study.
20. Broccoli - A vitamin C gold mine - 1/2 cup of cooked broccoli satisfies 80% of the US Food & Drug Administration's recommended daily dose. It's also a key source of vitamin K, which helps blood clot properly.
21. Avocados - You'll get nearly 20% of your daily dose of fiber in one 1/2 cup serving, plus cholesterol-lowering monounsaturated fats.
22. Black Beans - These burrito mainstays boast antioxidants and magnesium, which helps maintain nerve and muscle function.
23. Sweet Potatoes - The darker the color, the richer these tubers are in the antioxidant beta-carotene.
24. Extra Virgin Olive Oil - An outstanding source of monounsaturated fats. When used in moderation, this tasty Mediterranean staple may even cut the risk of heart disease.
25. Edamame - These young soybeans pack more fiber per serving than shredded-wheat cereal and have the same amount of protein as roasted turkey.
26. Chard - Supercharged with nutrients - think calcium, B vitamins, and beta-carotene - this leafy green fuels your body with fiber, too.
27. Kidney Beans - A chili essential, these are found to be one of the most antioxidant-rich foods in a USDA study.
28. Oranges - Your go-to source for vitamin C, which, among other useful traits, can help the body burn fat.
29. Spinach - You'll get iron (for healthy hair), plus folate and at least a dozen flavonoids - compounds that are loaded with antioxidants.
30. Pumpkin - The antioxidants in this winter squash keep skin healthy; its potassium helps lower blood pressure.
Sunday, January 30, 2011
OILS
(Information taken from Cuisine at Home Magazine: February 2010)
Olive Oil:
Olive oil is made from pressed olives. The highest-grade olive, extra-virgin, is the type we use most often at Cuisine because it's healthier and tastier than lower-grade olive oils. Just like olives, olive oil contains healthful monounsaturated fat, considered good for the heart. Because it can burn at high temperatures, use olive oil for dressings, marinades, drizzling over finished foods, and low-heat cooking.
Canola Oil:
Canola oil is produced from the tiny black seeds of the flowering canola plant. It has the highest percentage of healthful unsaturated fats and the lowest amount of unhealthful saturated fat - just 7%. Canola is a good all-purpose cooking oil. It doesn't impart flavor to food and has a relatively high smoke point, the point where oil begins to break down.
Vegetable Oil:
Vegetable oil often is made entirely from soybeans. The oil is refined to remove any impurities and to extend the oil's shelf life. About half of the fats in 100% soybean oil are linoleic acid, a healthful omega-6 fatty acid. Most vegetable oil oils have a very high smoke point. They are good, cheap frying oils.
Peanut Oil:
Peanut oil is made from pressed or ground peanuts. It's often used in Asian cuisine, largely because its higher smoke point makes it popular for stir-frying. While it does make a good frying oil, peanut oil can be costly and it contains almost 20% saturated fat, the highest among commonly used oils.
Sunflower Oil:
Sunflower oil is made by crushing small black sunflower seeds that have a high oil content - the same type of seeds used for bird feed. Sunflower oil labeled "high-heat" contains more linoleic acid and vitamin E (an important antioxidant) than any other oil. Its "good fat" ratio makes sunflower oil a healthful choice for a frying oil, but it can be expensive.
Corn Oil:
Corn oil is a chemically extracted oil with a very high smoke point. Darker yellow corn oils are made from the whole kernel, while lighter versions are pressed from the seed germ. Corn oil contains about 13% saturated fat, and its an inexpensive, all-purpose oil.
Sesame Oil:
Sesame oil is made from hulled white sesame seeds or dark, toasted sesame seeds. The lighter variety makes a mild cooking or frying oil, while the darker variety has nutty taste and aroma, making it an excellent flavor-enhancing oil for dressings and marinades. Like other nut and seed oils, sesame oil is a good source of vitamin E, which can lower cholesterol.
Olive Oil:
Olive oil is made from pressed olives. The highest-grade olive, extra-virgin, is the type we use most often at Cuisine because it's healthier and tastier than lower-grade olive oils. Just like olives, olive oil contains healthful monounsaturated fat, considered good for the heart. Because it can burn at high temperatures, use olive oil for dressings, marinades, drizzling over finished foods, and low-heat cooking.
Canola Oil:
Canola oil is produced from the tiny black seeds of the flowering canola plant. It has the highest percentage of healthful unsaturated fats and the lowest amount of unhealthful saturated fat - just 7%. Canola is a good all-purpose cooking oil. It doesn't impart flavor to food and has a relatively high smoke point, the point where oil begins to break down.
Vegetable Oil:
Vegetable oil often is made entirely from soybeans. The oil is refined to remove any impurities and to extend the oil's shelf life. About half of the fats in 100% soybean oil are linoleic acid, a healthful omega-6 fatty acid. Most vegetable oil oils have a very high smoke point. They are good, cheap frying oils.
Peanut Oil:
Peanut oil is made from pressed or ground peanuts. It's often used in Asian cuisine, largely because its higher smoke point makes it popular for stir-frying. While it does make a good frying oil, peanut oil can be costly and it contains almost 20% saturated fat, the highest among commonly used oils.
Sunflower Oil:
Sunflower oil is made by crushing small black sunflower seeds that have a high oil content - the same type of seeds used for bird feed. Sunflower oil labeled "high-heat" contains more linoleic acid and vitamin E (an important antioxidant) than any other oil. Its "good fat" ratio makes sunflower oil a healthful choice for a frying oil, but it can be expensive.
Corn Oil:
Corn oil is a chemically extracted oil with a very high smoke point. Darker yellow corn oils are made from the whole kernel, while lighter versions are pressed from the seed germ. Corn oil contains about 13% saturated fat, and its an inexpensive, all-purpose oil.
Sesame Oil:
Sesame oil is made from hulled white sesame seeds or dark, toasted sesame seeds. The lighter variety makes a mild cooking or frying oil, while the darker variety has nutty taste and aroma, making it an excellent flavor-enhancing oil for dressings and marinades. Like other nut and seed oils, sesame oil is a good source of vitamin E, which can lower cholesterol.
Sunday, January 23, 2011
SALT
(Article was taken from the Cuisine at Home cooking magazine.)
Salt to Taste
Don't think for a moment that salt is salt. If you're into cooking, here's the information you need to know to make all your food taste even better!
Salt just might be one of the most important commodities in our world - thank goodness there is plenty of it. I'm frequently asked why food in restaurants tastes so much better than food prepared at home. The secret? Besides years of training, chefs use plenty of butter and salt. What's not to love? Real butter makes everything better, but salt is a different story. The proper amount of salt is even more important. Top chefs know this and have been using specialty salts for years.
Salt has always played a role in society. The ancient Greeks traded salt for slaves resulting in the phrase "not worth his salt." Roman soldiers were partially paid in salt - the word "salt" comes from the Latin word salarium, meaning salary. Today, salt has over 40,000 applications from manufacturing to medicine, but to most of us, its main function is in the kitchen.
Like so many things, salts have become trendy - red salt from Hawaii, Jurassic salt from Utah, and the multitude of sea salts from Europe. Is the salt trend overrated, or are some of those Mediterranean sea salts really worth $30 a pound? Well, maybe, but you need to know the basics before deciding.
Table salt (granular salt) is what most of us know. It is mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Most table salt is mined like coal or extracted by forcing water down into subterranean salt deposits. The resulting brine is pumped out and processed to form tiny, dense, cube shapes that don't dissolve very well.
Kosher salt is made by compacting granular salt between rollers which produces large irregular flakes. This shape allows the salt to easily draw blood when applied to freshly butchered meat (part of the koshering process). Unlike table salt, most kosher salts contain no additives.
Sea salt is created when ocean waters flood shallow beds along coastlines. During the summer months, the water evaporates leaving large salt crystals. The different waters and minerals from the surrounding land lend their flavors to these flaky salts.
WHAT TO USE:
TABLE SALT:
Except for baking, I haven't used table salt in years. It always seems to taste really salty and harsh. The reality is that it isn't any saltier than other salts, it's just that the crystals are small and don't dissolve well. Because of this, the crystals tend to linger on the surface of the tongue.
KOSHER SALT:
Kosher is granular salt that is pressed together. If you look at it microscopically, each grain resembles an ancient Egyptian pyramid - stacked cubes that have weathered. Why am I telling you this? It's the design that makes kosher salt so good. This structure dissolves easily and imparts plenty of flavor (without over salting) because of its large surface area. We use it in our test kitchen.
MALDON SEA SALT:
Besides fleur de sel, England's Maldon sea salt is worth $11 a pound price. This is a good "finishing salt" that gets its delicate flavor from a tradition of boiling the sea water to form hollow, pyramid-shaped crystals. You can actually crush the crystals between your fingers. This makes for a light taste on your tongue.
SEL GRIS:
"Gray Salt" is harvested on France's Atlantic coast where shallow basins are flooded with ocean water. Evaporation takes place between May and September when artisan harvesters rake the salt to the edge of each bed. The salt picks up its gray color and distinct flavor from minerals in the bed's clay bottom.
FLEUR DE SEL:
A finishing salt that I think is worth its high price tag. A by-product of sel gris, fleur del sel is created only when the winds are calm and the days are warm. It is on these rare few days that the gray salt "blooms" lacy, white crystals. This is the "flower of salt" and is carefully skimmed from the surface. Use sparingly on foods just before serving.
RED ALAE HAWAIIAN SEA SALT:
Hawaiian red and black sea salts are specialty finishing salts. While they look cool, their flavor is a bit strange. Red salt has an iron taste from the soil that's used to add color, while the black salt tends to have a sulfuric aroma from added purified lava.
Salt to Taste
Don't think for a moment that salt is salt. If you're into cooking, here's the information you need to know to make all your food taste even better!
Salt just might be one of the most important commodities in our world - thank goodness there is plenty of it. I'm frequently asked why food in restaurants tastes so much better than food prepared at home. The secret? Besides years of training, chefs use plenty of butter and salt. What's not to love? Real butter makes everything better, but salt is a different story. The proper amount of salt is even more important. Top chefs know this and have been using specialty salts for years.
Salt has always played a role in society. The ancient Greeks traded salt for slaves resulting in the phrase "not worth his salt." Roman soldiers were partially paid in salt - the word "salt" comes from the Latin word salarium, meaning salary. Today, salt has over 40,000 applications from manufacturing to medicine, but to most of us, its main function is in the kitchen.
Like so many things, salts have become trendy - red salt from Hawaii, Jurassic salt from Utah, and the multitude of sea salts from Europe. Is the salt trend overrated, or are some of those Mediterranean sea salts really worth $30 a pound? Well, maybe, but you need to know the basics before deciding.
Table salt (granular salt) is what most of us know. It is mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Most table salt is mined like coal or extracted by forcing water down into subterranean salt deposits. The resulting brine is pumped out and processed to form tiny, dense, cube shapes that don't dissolve very well.
Kosher salt is made by compacting granular salt between rollers which produces large irregular flakes. This shape allows the salt to easily draw blood when applied to freshly butchered meat (part of the koshering process). Unlike table salt, most kosher salts contain no additives.
Sea salt is created when ocean waters flood shallow beds along coastlines. During the summer months, the water evaporates leaving large salt crystals. The different waters and minerals from the surrounding land lend their flavors to these flaky salts.
WHAT TO USE:
TABLE SALT:
Except for baking, I haven't used table salt in years. It always seems to taste really salty and harsh. The reality is that it isn't any saltier than other salts, it's just that the crystals are small and don't dissolve well. Because of this, the crystals tend to linger on the surface of the tongue.
KOSHER SALT:
Kosher is granular salt that is pressed together. If you look at it microscopically, each grain resembles an ancient Egyptian pyramid - stacked cubes that have weathered. Why am I telling you this? It's the design that makes kosher salt so good. This structure dissolves easily and imparts plenty of flavor (without over salting) because of its large surface area. We use it in our test kitchen.
MALDON SEA SALT:
Besides fleur de sel, England's Maldon sea salt is worth $11 a pound price. This is a good "finishing salt" that gets its delicate flavor from a tradition of boiling the sea water to form hollow, pyramid-shaped crystals. You can actually crush the crystals between your fingers. This makes for a light taste on your tongue.
SEL GRIS:
"Gray Salt" is harvested on France's Atlantic coast where shallow basins are flooded with ocean water. Evaporation takes place between May and September when artisan harvesters rake the salt to the edge of each bed. The salt picks up its gray color and distinct flavor from minerals in the bed's clay bottom.
FLEUR DE SEL:
A finishing salt that I think is worth its high price tag. A by-product of sel gris, fleur del sel is created only when the winds are calm and the days are warm. It is on these rare few days that the gray salt "blooms" lacy, white crystals. This is the "flower of salt" and is carefully skimmed from the surface. Use sparingly on foods just before serving.
RED ALAE HAWAIIAN SEA SALT:
Hawaiian red and black sea salts are specialty finishing salts. While they look cool, their flavor is a bit strange. Red salt has an iron taste from the soil that's used to add color, while the black salt tends to have a sulfuric aroma from added purified lava.
Saturday, January 22, 2011
Menus
I have been trying to plan my menu for the week ALL day. I am trying not to spend too much money but I am also trying to make things yummy and fresh. At this point, this is my plan for the week:
Sunday (Breakfast): Mexican Scrambled Eggs
http://www.angelarecipe.com/Mexican_Scrambled_Eggs.html
Sunday (Lunch): Grilled Chicken Salad With Lemon Curry Vinaigrette
Sunday (Dinner): Simple Perfect Enchiladas
http://www.angelarecipe.com/Simple_Perfect_Enchilada.html
Monday: Cuban Black Bean Soup With Deer Sausage (Cuisine @ Home)
Tuesday: Asian Beef & Cabbage Salad
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-beef-and-cabbage-salad-00000000027639/index.html
Wednesday: Grilled Zucchini Rolls-Ups With Herbs & Goat Cheese
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001713091
Thursday: Chili Glazed Pork With Sweet Potato Hash
http://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash-00000000050940/index.html
Saturday (Lunch): Fettuccine With Sausage & Cabbage
http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-sausage-cabbage-00000000044025/index.html
Saturday (Dinner): Roast...haven't decided on the side.
OH I ALSO HAVE TO MENTION SOMETHING SUPER COOL! I just downloaded the "Real Simple App" for the I-phone. I absolutely love it - got a few recipes for this week. Very cool and user friendly!
Sunday (Breakfast): Mexican Scrambled Eggs
http://www.angelarecipe.com/Mexican_Scrambled_Eggs.html
Sunday (Lunch): Grilled Chicken Salad With Lemon Curry Vinaigrette
Sunday (Dinner): Simple Perfect Enchiladas
http://www.angelarecipe.com/Simple_Perfect_Enchilada.html
Monday: Cuban Black Bean Soup With Deer Sausage (Cuisine @ Home)
Tuesday: Asian Beef & Cabbage Salad
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-beef-and-cabbage-salad-00000000027639/index.html
Wednesday: Grilled Zucchini Rolls-Ups With Herbs & Goat Cheese
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001713091
Thursday: Chili Glazed Pork With Sweet Potato Hash
http://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash-00000000050940/index.html
Saturday (Lunch): Fettuccine With Sausage & Cabbage
http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-sausage-cabbage-00000000044025/index.html
Saturday (Dinner): Roast...haven't decided on the side.
OH I ALSO HAVE TO MENTION SOMETHING SUPER COOL! I just downloaded the "Real Simple App" for the I-phone. I absolutely love it - got a few recipes for this week. Very cool and user friendly!
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