Sunday, February 19, 2012

Scrambled Egg White With Veggies, Bread, & Potato

1 Skillet
1 TBSP Canola Oil
1 Diced Onion
3 Diced Mini Bell Peppers (Red, Orange, Yellow)
1 TBSP Freeze Dried Chives
1/4 TSP Ground Black Pepper
1 TSP Garlic Granules
4 Slices of Hormel Smoked Turkey Breast Cut Into Cubes
1 Sliced of Leftover French Toast Cut Into Cubes
1 Leftover Roasted Yukon Potato Cut Into Cubes
Egg Whites To Fill In Spaces in the Pan

Heat Oil On Medium
Add In Everything Except Egg Whites And Saute For a Few Minutes
Then Add In Egg Whites In Empty Space in Pan And Scramble Everything Together


Ready to Eat

Seven On State

Top Restaurateurs With Outposts on the Seventh Floor At Macy's On State Street in Downtown Chicago

Rick Bayless Counter is Frontera Fresco
Steak Piazza

Noodles by Takashi

Another Dish From Noodles by Takashi

Everything Omelete

This is from December before I gave up eating egg whites for good in January, I am sorry to say that I only have a few more pics of recipes made with egg whites. My Immunologist said when it comes to food intolerances and allergies many people crave the very food or foods that make them sick.

1 TBSP Canola Oil
1 Diced Yellow Onion
1-2 Diced Green Onions (Scallions)
8 Ounces Sliced Fresh Mushrooms
8 Ounces Chopped Spinach Cooked & Drained
6 Ounces Frozen Chopped Broccoli Cooked & Drained
5 Ounces Chopped Cooked Kale
1 TBSP Minced Garlic
1 TSP Garlic Granules
1/4 TSP Ground Black Pepper
Egg Whites
1 Bowl

Heat Oil on Medium
Add in All Vegetables
Cook Until Done,
Remove Cooked Vegetables And Put In Bowl
Add a Little More Oil and Add in Enough Egg Whites To Fill Pan
Cook Egg Whites Till Just Set
Add In Cooked Vegetables
Fold Egg White Over Vegetables And Cook Until Done

Lime Steak Saute

Really love this frozen flame broiled steak, just take some down, add it to a pan and make a very fast healthy meal.

1 Skillet
1 TBSP Canola Oil
1 Diced Onion
1 Mini Yellow Bell Pepper Diced
1 Mini Red Bell Pepper Diced
1 Mini Orange Bell Pepper Diced
1 Package John Soules Flame Broiled Steak Cubed
1 TSP Ground Corriander
1 TSP Ground Cumin
1 TSP Smoked Paprika
1 TSP Garlic Granules
1 TBSP Mexican Oregano
1 TBSP Freeze Dried Cilantro
1/4 TSP Janes Crazy Mixed Up Lime Seasoning
1 Fresh Squeezed Lime

Heat Oil On Medium in Skillet
Add in All Large Items
Add In All Seasonings
Cook Until Done

Grilled Steak Teriyaki Stirfy

With my hands and forearms having a severe burning flare-up it has made it very difficult to cook full meals totally from scratch so I have been buying some pre-cut vegetables fresh and using frozen vegetables on sale to save myself the increasing pain from the prepwork with my arthritic hands not working well lately.

1 Package Stirfy Vegetables (With Carrots, Broccoli, Peapods)
8 Ounces Sliced Mushrooms Cut Into Cubes
1 Diced Onion
1 Package of John Soule Frozen Grilled Steak Strips
1 TBSP Kikoman Takumi Collection Green Onion & Garlic Teriyaki Sauce
1 TBSP Frank's Red Hot Sweet Chili Sauce
1 TBSP Canola Oil
1 Wok or Deep Skillet or 1 Dutch Oven

Heat Oil on Medium High
Add in Everything except for sauce
Saute Until Tender To Your Desired Taste Add in Sauce for the Last 2-3 Minutes

If you can't find these get a brand without MSG & Medium Amount of Sodium.

Used My Dutch Oven As I was Too Lazy To Take Out All My Pans To Get to My Wok.

Sunday, February 5, 2012

Carob Oatmeal

1 Microwave Bowl
1/2 Cup Rolled Oats
1 TBSP Ground Flaxseed
1 TBSP Ground Cinnamon
1 TBSP Carob Powder
1 Sliced Banana

Add Oats to Bowl
Add in Flaxseed, Cinnamon & Carob
Add in Milk for the Type of texture you like your oatmeal, I like mine thick
Microwave till done, top with sliced Banana & mix

Smoked Salmon Spinach Scramble

1 Skillet
1 TBSP Canola Oil
1 Diced Onion
1 TBSP Minced Garlic
8 Ounces Diced Portebella Mushrooms
6 Diced Mini Yellow, Red, & Orange Bell Peppers
8 Ounces Chopped Frozen Spinach Nuked & Patted Dry
4 Ounces Chopped Smoked Salmon
Egg Whites

Heat Oil on Medium
Saute Onion, Peppers, Garlic, Mushrooms & Spinach for 5-7 Minutes
Add In Egg White & Scramble With Vegetables Till Cooked

Paprika Potatoes

1 Oven Safe Casserole Dish
1 TBSP Extra Virgin Olive Oil
1/4 - 1/2 TSP Sea Salt
2 TBSP Crushed Rosemary Leaves
1 - 2 TBSP Smoked Paprika
10 Yukon Gold Potatoes Cubed
1 Bowl

Make Rub In Bowl, Add In Oil, Add In Potatoes & Mix
Pour Into Casserole Dish

Bake 400 Degree Oven Until Potatoes Are Done

Ready To Bake


Gluten Free Grilled Turkey & Cheese

2 Slices Gluten Free Bread
3 Slices Nitrate Free Smoked Turkey Breast
2 Slices American or Cheddar Soy Cheese
Very Thin Onion Slice
Smart Balance or Earth Balance Butter Blend
1 Skillet

Melt Butter In Skillet
Add In Sandwich
Grill On One Side, Flip & Grill On Other Side

Banana Almond Cinnamon Tortilla

For years I lived a completely Gluten & Dairy Free life as I had chronic issues with Candida. In 2007 my new doctor said people who follow these types of diets miss important nutrients and vitamins. He tested me and said I did not have Celiac Disease so I should go back to eating Gluten. So I started adding Gluten back into my life over the last 5 years. No one told me that if you are not eating Gluten that the test would always be negative. In 2009 and again in 2011 after being back on all types of Gluten  my numbers did go up but I still did not test positive for Celiac Disease.  In 2011 I was sick with all types of infections and spent a lot of time at the Immediate Care Center, the Dermatologist, & my Immunologists office. So in 2012 I have decided to get off Gluten once again. This time I will not go of Oats as my problem seems to be directly focused with Wheat & like grains. My recipes going forward will all be made with Gluten Free Flours. Corn Tortillas will  be my new daily bread.

1 Plate
1 Small Corn Torttila
2 TBSP Almond Butter
1 Sliced Banana
1 TBSP Ground Cinnamon Powder

Place tortilla on plate, Spread with Almond Butter, Top with Banana Slices, Sprinkle Cinnamon on Top.

Grilled Chicken Paprika Soup

1 Dutch Oven
10 Ounces Tyson Grilled Chicken Breast Chunks
12 Ounces Frozen Chopped Okra
14.5 Ounce Can No Salt Added Petite Diced Tomatoes
1 Diced Onion
1 TBSP Minced Garlic
8 Ounces Diced Portebella Mushrooms
1 Box of Very Low Sodium Chicken Broth
1 TBSP Canola Oil
1/4 TSP White Pepper
1/4 TSP Sea Salt
1 TBSP Cilantro
1/4 Cup Smoked Paprika

Heat Oil on Medium In Dutch Oven
Brown Onion, Garlic & Mushrooms
Add in Broth
Add In Seasonings, Chicken & Tomatoes & Okra
Bring to a Boil
Reduce Heat, Cover & Simmer for 40 Minutes

Fast Grilled Chicken Stir-Fry

1 Skillet or Wok
1 TBSP Canola Oil
10 Ounces Tyson Frozen Grilled Chicken Strips (Cube Using Kitchen Sheers)
1/4 Cup Diced Carrots
6-8 Ounces Broccoli Florets
1 TBSP Minced Garlic
6-8 Ounces Pea Pods
1 TBSP Franks Red Hot Sweet Chili Sauce
1 TBSP Kikoman Takumi Collection Garlic & Green Onion Terriyaki Sauce
1 Container Minute Maid Ready Brown Rice

Heat Oil In Skillet or Wok Medium High Heat
Add In Cubed Chicken
Add In Veggies
Stir Everything Till Almost Done 10-12 Minutes
Add In Sauce & Finish
Nuke Brown Rice in Microwave Per Package Instructions

Triple Tomato Sauce

1 Dutch Oven
1 TBSP Extra Virgin Olive Oil
8 Ounces Diced Portebella Mushrooms
1 Diced Onion
14.5 Ounce Can No alt Added Petite Diced Tomatoes
1 TBSP Minced Garlic
8 Ounces Chopped Black Olives
4 Ounces Sun Dried Julianne Tomatoes
1-2 TBSP Amore Tomato Paste

Heat Oil on Medium
Add In Veggies And Cook Thoroughly

Chicken Sauce For Pasta

1 Dutch Oven
1 TBSP Extra Virgin Olive Oil
1 LB Isernio Italian Chicken Sausage
8 Ounces Diced Portebella Mushrooms
1 Diced Onion
8 Ounces Frozen Broccoli (Nuked In Microwave)
14.5 Ounce Can No alt Added Petite Diced Tomatoes
1 TBSP Minced Garlic
8 Ounces Chopped Black Olives
4 Ounces Sun Dried Julianne Tomatoes

Heat Oil on Medium
Brown Chicken for a Few Minutes
Add In Veggies And Cook Thoroughly

Triple Protein Breakfast Scramble

1 Skillet
1 TBSP Canola Oil
1 Diced Onion
6 Ounces Frozen Broccoli Florets
8 Ounces Diced Mushrooms
1 Diced Onion
3 Diced Mini Red, Yellow & Orange Bell Peppers
4-5 Diced Grape Tomatoes
3-4 Sliced Cubed Smoked Hormel Nitrate Free Turkey Breast
Egg Whites

Saute All Items in Skillet except for Egg Whites
Once All Items Are semi-set add in egg whites and scramble everything until Egg Whites are cooked through.

Chili, Apple & Pineapple Cornbread

Now that the holidays and my friends and families January birthdays are over I have finally found some downtime to get back to posting my recipes again. In addition to all my friends and family having January birthdays I had my own 49th myself. I went out quite a bit for free meals for my birthday both with family, friends, and myself using coupons for free emails from various restaurant e-clubs. It is very sobering to know that next year I will hit the big 50 and so many of my contemporaries will not be making the journey with me as they have all passed away from Cancer. So far my prior Cancer is still in remission, and my 2 current tumors on my Left Kidney & my Right Adrenal Gland do not appear to be Cancerous. It will also be a somber time for me as my late Aunt Leah died in 1997 when she was 50.

Another recipe in my never ending quest for my favorite gluten-free type of bread (Cornbread).

1 Cup Cornmeal
1 Cup Rice Flour
1/4 Cup Splenda
4 TSP Baking Powder
1 TSP Baking Soda
1/4 TSP Xanthan Gum
2 Egg Whites
1 Cup Unsweetened Soy or Coconut Milk
1/4 Cup Unsweetened Applesauce
1-2 TBSP Frank's Red Hot Sweet Chili Sauce
1/4 TSP Smart Balance Olive Oil Blend Butter Stick
1/4 - 1/2 Cup Pineapples Pureed
1 Bread Loaf Pan
Parchment Paper
Non Stick Baking Spray
Mixing Bowl

Preheat Oven to 425 Degrees
Add All Dry Items To Bowl
Add All Wet Items & Mix
Cut Parchment Paper To Fit Bread Pan
Spray Paper

Bake 425 25-40 Minutes