Monday, November 30, 2015

8-Step Daily Diabetes Checklist

By Mikel Theobald Reviewed by Farrokh Sohrabi, MD
Juggling the daily tasks necessary to manage type 2 diabetes can be overwhelming. But this daily diabetes checklist can help simplify your routine.
Managing type 2 diabetes can seem like an endless to-do list of eating healthy, exercising, testing your blood sugar, and taking medications. But by taking some simple steps to control diabetes, you can help prevent or delay serious diabetes-related complications including nerve damage, vision loss, kidney disease, and stroke.
Streamlining your daily checklist will help you stick to it more easily. Here are the essentials:

1. Test your blood sugar and record it in a logbook :
Monitoring your blood sugar levels is an important part of managing diabetes. Daily monitoring provides ongoing feedback about your blood sugar levels and diabetes management . Use this information to guide your decisions about what to eat and when and how to exercise, and to provide insight into proper medication dosing if you’re on insulin /

Recording the information in a logbook is vital, according to the American Diabetes Association (ADA). Your logbook becomes a tool that can be used during visits with your doctor to see how well your diabetes management plan is working and to make changes if necessary.

2. Take your medication.
When diet and exercise alone are not able to keep diabetes under control, your doctor may prescribe medication to help with blood sugar management , “It’s important to understand how your diabetes medications work to control blood sugar levels, how to treat low blood sugar if that happens, and how and when to take your medication" Your doctor or a diabetes educator can provide medication scheduling recommendations best suited to you based on your health history.

3. Inspect your feet.
Diabetes can cause a variety of foot problems, such as calluses that can turn into ulcers, poor circulation that can affect your ability to fight infection, and nerve damage, which can cause diminished sensation. Check your feet daily to make sure that there are no wounds, blisters, or other issues. Ordinary problems can turn far more serious if left untreated. And if you have poor circulation or nerve damage, it’s possible to have an injury or infection on your foot without feeling it. Daily inspection allows you to spot problems early and get treatment.  

4. Brush and floss your teeth.
High blood sugar levels can impact oral health — uncontrolled blood sugar levels may lead to more plaque buildup and increase the risk for gingivitis and even advanced gum disease. The ADA recommends brushing your teeth for three minutes at least twice a day and flossing at least once a day.

5. Be physically active.
Exercise is great for overall health and helps lower blood sugar levels. “The general recommendation is for 30 minutes at least five times per week." In addition to lowering blood sugar levels, exercise helps improve blood flow, increase energy, reduce the impact of stress, and helps you sleep better, making it essential to put it on your schedule.

6. Eat healthy meals and snacks.
Your blood sugar levels can be directly impacted by what you eat and by the scheduling of meals and snacks. Planning your meals each day, rather than just winging it, can make a difference in your blood sugar readings.

There are several approaches to diabetes meal planning that you can use as a guide to help you eat healthy, including carb counting and using the glycemic index.  Alison Massey  recommends working with a registered dietitian to get on the right track with food choices and setting up a daily meal and snack schedule.

7. Protect your skin.
Diabetes can wreak havoc on your skin, causing bacterial or fungal infections. Check your body for skin concerns on a daily basis, especially in skin folds such as underarms, between toes, and the groin area. Help protect your skin by keeping it clean and dry. If you notice an injury, even a minor cut, clean it with soap and water. Talk to your doctor if you notice serious injuries to your skin or have a condition you can’t treat on your own.  

8. Get a good night’s sleep.
Poor sleep patterns can negatively impact glucose metabolism, according to a study published in April 2014 in the Annals of the New York Academy of Sciences. Practicing healthy sleep habits can help you get the sleep your body needs. The National Sleep Foundation recommends going to bed at the same time each evening and waking up at the same time every morning, even on the weekends. Also, engage in a nightly sleep ritual that prepares your body for sleep, such as reading a book or another calming activity that allows your body to wind down. Another way to sleep more soundly is to turn on a white noise machine and close room-darkening curtains. You want to make your bedroom environment as conducive to sleep as possible. 

Saturday, November 28, 2015

Turkey Chili ---- less than an hour -- Diabetic / Heart

TOTAL TIME: Prep: 10 minutes    Cook: 35 minutes     Makes: 6 servings

2     cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1     can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2     cups cubed cooked turkey breast
1-1/3    cups fat-free milk
1       can (4 ounces) chopped green chilies, drained
1      tablespoon minced fresh cilantro
1      tablespoon dried minced onion
1      teaspoon garlic powder
1      teaspoon ground cumin
1      teaspoon dried oregano
6      tablespoons fat-free sour cream

1 .  In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream. 

Nutritional Facts :
1 cup with 1 tablespoon sour cream equals 250 calories, 2 g fat (1 g saturated fat), 47 mg cholesterol, 510 mg sodium, 31 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Thursday, November 26, 2015

Food for Thought : Last minute Thanksgiving Check

Most of us are finishing our last minute check off list for thanksgiving holiday . No matter  if you are traveling  across town or the host of your own family festivities , chances are  you still have  a few things  left to do . This is a time of year where we should  be relaxing  and enjoying  our time with  family , but for some of us , the next few days  will entail a few hectic moments . While the hard part of preparing  the menu  and shopping  should  already  be done , there are  a few  things you can do to make things  go as smoothly as possible .Here are a few tips  for your Holiday  last minute to do list .
    Put together  a few snack size portions  of healthier options  , such as  pretzels , popcorn , trail mix , or yogurt . These are great for  little ones  who just can not seem to wait  those extra  20 minutes  before dinner . They are also great  to have on hand in case  you get struck in traffic .
    If you are bringing a dish , don't  forget a hot pad  and a serving utensil . And do your best  to bring items  that need  little or no additional preparation in the  host's kitchen .
    If you are hosting , make  sure that all chemicals  are stored away , that knives  and  other hazardous utensils are out of reach of  young children . Watch handles  on the stove  to make sure  they are turned  inward.
    If you are traveling  , make sure  you are properly  refrigerating  foods  by storing  them in  an ice chest  or insulated bag with a cold source .

T is for Turkey on Thanksgiving Day,
H is for “Hurry, I’m hungry!” we say.
A is for Auntie, she works and she mends,
N is for Native American friends.
K is for Kitchen, the oven’s on low,
S is for Silverware, set in a row.
G is for Grandma, the one we love most,
I is for Inside, where we’re warm as toast.
V is for Vegetables, eat them we try,
I is for Ice Cream on top of the pie.
N is for Never do we have enough dressing,
G is for Grandpa, who gives thanks for our blessings.

Author : Maude M. Grant

Happy Thanksgiving every one .

A proud Gran-poppa          G.

Wednesday, November 25, 2015

For Jenny....... Tyger Stafford calls herself a Climate Crusader...How about that?

For most 11-year-olds, travelling to the "City of Light" would be a dream vacation.
But for Tyger Stafford, it's not for pleasure. "I am focusing on climate change now," she said. Self-proclaimed "climate crusader" Tyger Stafford is preparing to head to the United Nations Climate Change Conference in Paris, which runs from Nov. 30 to Dec. 11.
The self-proclaimed "climate crusader"  from Vancouver, wants to be on hand to see world leaders hammer out what she hopes is an ambitious and transformative agreement to tackle climate change.
But attempting to realize that goal hasn't been easy. Stafford's parent only had enough money for two tickets, and originally planned to take her little sister Macey instead.
But Tyger was determined to make it to Paris, and her mother, Tarah, says that's when her daughter suggested she could find a way to pay for her own ticket.
To raise the money needed for the flight, Tyger sold homemade dog biscuits and worked as a babysitter.
And after three months, Stafford had collected more than $2,000.
"I think it is probably one of the most accomplished things I have done," she said.
The family plans to head to Paris on Dec. 3, and hopes to participate in the events in any way they can.
Despite her young age, this won't be Stafford's first time at major climate talks
Three years ago she attended the United Nations Conference on Sustainable Development in Rio.
"I think that when I went to Rio I did not quite understand everything, so I mean, I think I am going to get more from Paris this year," she said.
And this summer, Tyger shared the stage with actress and activist Jane Fonda at a Greenpeace event.
For as long as she can remember, Tyger has wanted to help save the world from climate change.
"When I get older, and I have kids, I want them to have a nice future," she said.
"I want them to be able to live the life I get to have now."
And maybe she'll get a chance to help them secure that future in Paris.

CTV News and Yahoo

Sunday, November 22, 2015

Cheeseburger Soup ---in less than an hour

A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. 
TOTAL TIME: Prep: 45 minutes       Cook: 10 minutes       MAKES: 8 servings

1/2             pound ground beef
3/4             cup chopped onion
3/4            cup shredded carrots
3/4             cup diced celery
1               teaspoon dried basil
1               teaspoon dried parsley flakes
4               tablespoons butter, divided
3               cups chicken broth
4               cups diced peeled potatoes (1-3/4 pounds)
1/4            cup all-purpose flour
2               cups (8 ounces) process cheese (Velveeta), cubed
1-1/2        cups milk
3/4           teaspoon salt
1/2           teaspoon pepper
1/4           cup sour cream

1 .     In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2 .     Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. 
Heart healthy

Thursday, November 19, 2015

Food for Thought : Creole Thanksgiving meal

Hello viewers that love good food  and  a follower  of Poppa's  'Food for Thought,' I have a confession. Although I love a good meal shared with family and friends, I've never been a fan of the traditional Thanksgiving dinner.
Dry turkey, jellied cranberries and mushy vegetables? Pass. 

 Louisiana take on a traditional turkey dinner, I couldn't be more thankful.
Juicy, seasoned turkey? Cranberries that don't wobble? Vegetables that aren't in casserole form?
Tell me more. Fill my plate.
Here are all the recipes you'll need to prepare your own impressive, Creole Thanksgiving spread. This was last years'  I was  informed  we will have it  again this year with some  added  attractions 

Oven-roasted turkey injected with Creole butter marinade
Serves: 15-20          Cook time: 2 hours
1 young turkey, 15 to 20 pounds 
1 bottle Tony Chachere's Butter Injectable Marinade 
4 tablespoons Tony Chachere's More Spice Seasoning 
2 large onions, cut into 2-inch pieces 
4 stalks celery, cut into 2-inch pieces 
4 large carrots, cut into 2-inch pieces 
1/2 gallon water or chicken stock 

Heat oven to 325 degrees
1 .   Using a large cutting board or work surface, separate the major muscles from the turkey. Remove wings. Remove legs and thighs. Then cut breast away from the backbone. Reserve backbone, cutting into 4 equal pieces with the neck, tail, liver, gizzard and heart. These will be used for stock and/or gravy.
2 .  In a large roasting pan, add onions, celery and carrots.
Carefully inject turkey wings, legs and thighs, and breast with marinade. Inject into meat without going through the skin. Inject in as many places as possible without getting too close to the bones.
3 .  Season the outside of each piece of turkey with Tony's seasoning and place the pieces on top of the onions, celery and carrots in the roasting pan.
4 .  Add water or stock to the roasting pan. Cover pan with foil and place in oven. Cook covered for 90 minutes. Roast uncovered for another 60 minutes to brown and crisp skin. Remove from oven and let cool for 15 minutes.
Place wings, legs and thighs on a serving dish. Remove breast from bone and carefully slice. Reserve drippings to make turkey stock and/or gravy.
                    Turkey stock and gravy:
Reserved drippings from roasted turkey pan 
Reserved turkey backbone, cut into four equal pieces and seasoned liberally with Tony's 
Reserved turkey neck, tail, liver, gizzard and heart 
1 onion, diced 
1 yellow bell pepper, diced 
2 stalks celery, diced 
3 cloves garlic, minced 
1/2 cup white wine or water 
2 quarts water 
2 tablespoons olive oil 
Tony Chachere's Brown Gravy Mix
1 .  Heat olive oil in large saute pan over medium-high heat. Place reserved and seasoned turkey backbone and innards into the pan and caramelize for about 15 to 20 minutes or until all pieces are browned.
2 .  Deglaze with white wine or water. Add in onion, bell pepper, celery and garlic. Continue to saute until onions are translucent.
3 .  Add two quarts of water and bring to a boil. Reduce heat to low and continue to cook for an hour. Water can be added in as the liquid reduces if necessary.
4 .  Use the stock after cooking for an hour in the cornbread dressing and stuffing recipes or use the stock to make a gravy.
For gravy, strain the stock, add liquid to pan and thicken to desired consistency with Tony Chachere's Brown Gravy Mix.
                                            Creole cornbread dressing :
Serves: 12      Cook time: 45 minutes
2  packages cornbread mix (prepare your favorite kind ahead)
2 tablespoons olive oil 
1 pound ground pork 
1/2 pound chicken livers, pureed 
2 cups turkey or chicken stock 
1 sweet onion, diced 
1 stalk celery, diced 
1/2 yellow bell pepper, diced 
2 garlic cloves, minced 
1 tablespoon Tony Chachere's More Spice Seasoning 
3 tablespoons Tony Chachere's Brown Gravy Mix 
1/4 cup parsley, finely chopped 
1/4 cup green onions, chopped 

Heat oven to 350 degrees.
1 .  Prepare cornbread ahead of time using directions on package. This can be done days in advance and refrigerated.
In a medium pot on medium-high heat, add oil. Once hot, add the ground pork and pureed chicken livers and brown, about 15 minutes.
2 .  Add about 1/2 cup turkey stock, onion, celery, bell pepper and garlic. Cook until onions are translucent, about 10 minutes. Add in remainder of the turkey stock and Tony Chachere's and bring to a boil. Reduce heat to low. Follow instructions on brown gravy mix (mixed with cool water first before adding to hot mixture) and add to pot. Allow pork mixture to thicken for about two minutes. Remove from heat and reserve.
3 .  In large mixing bowl, crumble cornbread and add in ground pork mixture, green onion and parsley. Mix well.
Spray a casserole dish with nonstick spray. Spoon dressing into pan. Place into heated oven and bake for 45 minutes. Remove from oven and serve hot.
Stuffing muffins:
Serves: 12            Cook time: 45 minutes
1 loaf French bread, diced 
1/2 stick butter, melted 
2 tablespoons olive oil
1/2 pound button mushrooms, quartered
2 cups turkey or chicken stock 
1/2 cup white wine
1 sweet onion, diced
4 stalks celery, diced
1 yellow bell pepper, diced
2 cloves garlic, minced 
1 tablespoon Tony Chachere's More Spice Seasoning 
2 eggs, beaten
1/4 cup parsley, finely chopped 
1/4 cup green onions, finely chopped

1 .  Heat oven to 350 degrees. Spray a muffin tin with nonstick spray. Set aside.
2 .  Place diced bread on a sheet pan, drizzle with melted butter and place pan in the oven, allowing bread to toast for about 20 minutes. Remove from oven and set aside.
3 .  In a large saute pan over medium-high heat, add in olive oil and allow to get hot. Place mushrooms in the pan and caramelize. Try not to move them around too much, letting the pan do the work. Deglaze the pan with 1 cup turkey stock and add diced vegetables, garlic and seasoning. Cook down until onions are translucent. Add in the last cup of turkey stock and remove from heat.
4 .  In a large mixing bowl, mix the sauteed vegetables and toasted bread. Add the beaten eggs, parsley and green onions and mix until well combined.
5 .  Portion bread mixture into coated muffin pan and place in heated oven. Cook 45 minutes, remove from oven and allow to cool before removing from the muffin tins to serve.
                                                 Fresh cranberry sauce :
Serves: 8-10     Cook time: 20 minutes
1 cup white granulated sugar 
1/2 cup water
1/2 cup orange juice
1 tablespoon orange zest 
1 12-ounce package cranberries 

1 .   In a medium saucepan over medium heat, heat the water, orange juice, orange zest and sugar until sugar is dissolved.
Stir in the cranberries and cook until they all start to pop, about 10 minutes.
2 .  Remove from heat and transfer to a bowl. Sauce will thicken as it cools. Serve hot or cold.
Sauteed Brussels sprouts with green beans and bacon :
Makes: 8-10 servings       Prep Time: 25 minutes
1 pound bacon, chopped, rendered and drained; reserve bacon grease 
1 pound fresh Brussels sprouts, trimmed, halved and outer leaves removed 
1 cup water or chicken stock 
1 cup fresh green beans 
1 tablespoon Tony Chachere's Creole Seasoning 
Heat large saute pan over medium-high heat.
Toss Brussels sprouts in reserved bacon grease and place cut side down in hot saute pan. Cook for 6 minutes, until caramelized, adding water as needed. Add green beans and simmer for 5 minutes or until green beans are cooked.
Remove from heat and lightly dust with seasoning. Top with crumbled bacon. Serve hot.
                                             Kale butternut squash salad :
Serves: 10 -12       Cook time: 35 minutes
1 bunch kale, washed, removed from rib and broken into bite size pieces 
2 cups butternut squash, roasted and seasoned with Tony's Original Creole Seasoning 
4 clementines, segmented 
4 ounces goat cheese, broken up into pieces
1 cup pecan pieces, toasted 
1 cup pomegranate juice 
1/4 cup Creole mustard
3 tablespoons pepper jelly 
1 tablespoon orange zest 
1-1/2 cup olive oil
Tony Chachere's Creole Seasoning to taste 
Place kale into a medium salad bowl. Top with butternut squash, clementines, goat cheese and pecans.
Mix together all ingredients for dressing.
Top salad with dressing just before serving.
In addition to easy-to-follow recipes, Tauzin also has a few tips to keep holiday entertaining fun.
Remove clutter from your kitchen and clean out your fridge before you grocery shop for your holiday meals. Be sure to read new recipes all the way through and be sure you have storage containers, foil and plastic wrap for leftovers. Clean as you prep and cook, but don't be afraid to let pans soak so you can spend time with your family. Keep a few simple snacks — a few chunks of nice cheese, smoked sausage, fresh fruit, crackers — on hand through the holiday season, so you'll always have something for unexpected guests to snack on.

Have a Happy and Safe Thanksgiving  with Family and Friends .

A proud Grand-poppa         G .

Wednesday, November 18, 2015

Beef Vegetable Stew ----------Slow Cooker

Prep : 20 minutes    Cook  5-1/2  hours      Serves  8 

1-1/2         pounds boneless beef chuck roast, cut into 1-inch cubes
3               medium potatoes, peeled and cubed
3               cups hot water
1-1/2         cups fresh baby carrots
1               can (10-3/4 ounces) condensed tomato soup, undiluted
1               medium onion, chopped
1               celery rib, chopped
2               tablespoons Worcestershire sauce
1               tablespoon browning sauce, optional
2               teaspoons beef bouillon granules
1               garlic clove, minced
1              teaspoon sugar
3/4           teaspoon salt
1/4           teaspoon pepper
1/4           cup cornstarch
3/4           cup cold water
2              cups frozen peas, thawed

Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 5-1/2  hours or until meat is tender.

Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. 
TIP : 
Leftovers  can be  frozen up to  6 weeks . The aroma will make  the  whole  house smell  good  . Enjoy 

Heart healthy

Monday, November 16, 2015


Have a wonderful day
Lots of love
Aunt Jeannie

Saturday, November 14, 2015

Smothered Chicken Casserole

Prep Time :30 minutes      Total Time :1 hour 5 minutes   Servings 4 
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!

1            tablespoon oil
4            boneless skinless chicken thighs 
1/2         teaspoon garlic salt  
1/4         teaspoon pepper 
6            ounces uncooked angel hair pasta  
1            can (10 3/4 ounces) condensed cream of chicken soup 
 1-1/4     cups half-and-half  
1/2         teaspoon smoked paprika  
2            cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces 
3            slices precooked bacon, crumbled  

1 .        Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F). 
2 .        Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli. 
3 .        Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles. 
Heart  healthy

Thursday, November 12, 2015

Food for Thought : November is National Diabetes Month

Have Type 2 Diabetes? Get Up and Get Active!
By American Association of Diabetes Educators
JBardsleyBy Joan Bardsley, MBA, BSN, RN, CDE

If you are living with type 2 diabetes, regular physical activity can help you maintain your health and manage your blood sugar (glucose) levels.

Physical activity – particularly regular, sustained exercise – causes your muscles to absorb glucose, helping your body manage its blood sugar levels. Exercise can also help improve your mood, reduce stress, and fight depression.

3 Tips for Picking Your Fitness Activity
There is no one program for people with type 

Choosing a program or creating a routine depends more on your current physical ability and health. Here are three tips to help you get started:

1 .    See your diabetes educator and discuss the types and levels of physical activity that would be most beneficial. Also, ask your diabetes educator about the types of food you should eat before and after a workout.
Choose an activity that you enjoy, begin moderately, set goals, and chart your progress.
2 .   Monitor your blood sugar levels. This is always important, but even more so before and after exercise. As your muscles absorb glucose, there is an increased risk of hypoglycemia, making monitoring more important than ever.
3 .   According the National Institutes of Health, you should aim for 30 to 60 minutes of moderate to vigorous physical activity most days of the week. Children and teens between 10 to 17 years old who have type 2 diabetes should aim for 60 minutes of moderate to vigorous activity every day.

Enjoy Yourself!
Between blood glucose monitoring, insulin injections, taking your medications, and changing your eating habits, you may feel hesitant or too burnt out to add another method of self-care to your routine. But don’t look at physical activity as a chore. Instead, look at it as universally beneficial and an opportunity to socialize with others who are want to be active.

Regular activity is one of the AADE7 core areas of self-management care that make up the basis of diabetes self-management education (DSME). The others are healthy eating, monitoring, taking medication, problem-solving, reducing risks, and healthy coping.

Physical activity can be a fun, fulfilling, and effective way to fight diabetes. For more information about the AADE7 and to find a diabetes educator who can help design the most effective physical activity program for you, visit the AADE website.

Joan Bardsley, MBA, BSN, RN, CDE, is 2014 president of the American Association of Diabetes Educators (AADE), and assistant vice-president of core scientific services for the MedStar Health Research Institute (MHRI). A registered nurse and certified diabetes educator, Bardsley has done diabetes management research; develops and implements training activities for MHRI’s clinical research coordinators throughout the MedStar Health system; and serves as a representative to MedStar’s Chief Nursing Council and Nursing Research Consortium.
Louisiana Chicken Drumsticks and  Tomatoes 
This dish  is healthy  for  people  with diabetes , heart problems  , high blood pressure  , it is  a great all around  meal .
Makes: 4 servings         Serving Size: 2 drumsticks, 1/2 cup sauce and 1/2 cup noodles

Nonstick cooking spray
8            chicken drumsticks, skinned
1            14 1/2 - ounce can no salt added stewed  tomatoes
1            cup frozen cut okra
1            teaspoon dried thyme, ground
1            1/2 tablespoons Louisiana hot sauce, such as Frank's®
1/4         teaspoon salt
1/4         teaspoon  black pepper
2            cups hot cooked whole grain noodles

1. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Brown chicken on all sides, about 6 minutes, turning occasionally. Top with stewed 1. tomatoes, okra, dried thyme, 1 tablespoon of the hot sauce, the salt and pepper. Bring to a boil over medium-high heat; reduce heat. Cover and simmer 30 minutes or until no longer pink in center. 
2. Place the chicken pieces on a serving platter. Stir the remaining hot sauce into skillet and spoon sauce over all. Serve with noodles. 

Words of Wisdom :

If you want to know the taste of a pear, you must change the pear by eating it yourself. If you want to know the theory and methods of revolution, you must take part in revolution. All genuine knowledge originates in direct experience.

One of the most beautiful qualities of  true  friendship  is to understand  and be understood .

It is  one of the blessing  of  old friends  that you  can afford  to be  stupid with them .

We  are not human beings  having  a spiritual experience . We are spiritual  beings having  a  human experience .

There was a time when men thought it was sexy to have a housewife waiting for him to come home from work in her slippers, but in modern society, I think an independent woman is even more sexy.

Thanks  Joan

A proud grand-poppa            G.

Wednesday, November 11, 2015

Corned Beef and Cabbage ------slow cooker

TOTAL TIME: Prep: 20 minutes        Cook: 5 hours 
MAKES: 8  servings

2            pounds red potatoes, quartered
1            pound carrots, cut into 3-inch pieces
2            celery ribs, cut into 3-inch pieces
1            small onion, quartered
1            corned beef brisket with spice packet (3 to 3-1/2 pounds)
8            whole cloves
6            whole peppercorns
1            bay leaf
1            bottle (12 ounces) Guinness stout or reduced-sodium beef broth
1/2         small head cabbage, thinly sliced
Prepared horseradish

In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).

Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.

Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish. Yield: 8  servings
Leftovers  can be  frozen up to  6 weeks .
Heart healthy

Saturday, November 7, 2015

Barbecued Pork Chop Supper ----- slow cooker

Prep : 10 minutes         Cook : 5 /6 hours      Makes  8 servings

6         small  red potatoes ,  cut in  quarters  
6         medium  carrots  ,   cut in 1 inch  pieces 
8         bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1        teaspoon salt
1/4     teaspoon pepper
1        bottle (28 ounces) barbecue sauce
1        cup ketchup
1        cup cola
2        tablespoons Worcestershire sauce

Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.

Cover and cook on low for  5 / 6  hours or until meat and vegetables are tender.
Heart Healthy

Thursday, November 5, 2015

Food for Thought : Louisiana State Fair

 You  have  a few days  left  to  go and check out  the State Fair  of  Louisiana . Each year we  flock to the fair  for many reasons  , such as  the rides , the livestock , and  music , but the one thing  we most of us look forward is the food . Although  we don't  necessarily  think of the fair as a place  to get healthy foods , a trip  to the fair doesn't  have to wreck your  healthy eating  plans . Hear are  a few  tips  to help  you to navigate  the fairgrounds  in a healthy way .
1 .  Avoid  impulse  buys  by planning  what you are  going to eat . Take a walk  up and  down  the fairway  a few times  before making  a purchase  . Make  a point to look  at all the  the  menus  and see  what each  vendor  has  to offer . This will help you make a better  selections   and may save  you some  money .

2 .   Watch what you  drink . Liquid  calories  can add  up  quickly  if you are  not  paying  close attention  . Avoid alcohol , soda  and other beverages  that are  full of  sugar  are  also full of  calories . Opt for water  , choose  a small size  to share .

3 .  If  you  look for  healthier options , you are  likely  to find them . Grilled  meats  and  vegetables  are  common  place  on most  midways  these  days . Don't  go to the  fair  super  hungry  , as  you may  be  more  likely  to over eat .  Remember  that  sharing  can be  a good  thing .

Words of  Wisdom :

Vulnerability is the essence of romance. It's the art of being inculcated, the willingness to look foolish, the courage to say, 'This is me, and I'm interested in you enough to show you my flaws with the hope that you may embrace me for all that I am but, more important, all that I am not.'

The real lover is the man who can thrill you just by touching your head or smiling into your eyes - or just by staring into space.

Be peaceful, be courteous, obey the law, respect everyone; but if someone puts his hand on you, send him to the cemetery.

I'm not concerned with your liking or disliking me... All I ask is that you respect me as a human being.

I'll never stop dreaming that one day we can be a real family, together, all of us laughing and talking, loving and understanding, not looking at the past but only to the future.

In my deepest, darkest moments, what really got me through was a prayer. Sometimes my prayer was 'Help me.' Sometimes a prayer was 'Thank you.' What I've discovered is that intimate connection and communication with my creator will always get me through because I know my support, my help, is just a prayer away.

Many times, the decisions we make affect and hurt your closest friends and family the most. I have a lot of regrets in that regard. But God has forgiven me, which I am very thankful for. It has enabled me to forgive myself and move forward one day at a time.

A Proud Grand-poppa     G.

Tuesday, November 3, 2015

Quick Tasty Green Bean Casserole ---- Ready in 1 hour 10 minutes

TOTAL TIME: Prep: 20 minutes           Bake: 50 minutes     MAKES: 6  servings
1          can (8 ounces) sliced water chestnuts, drained
1          small onion, chopped
1          jar (4-1/2 ounces) sliced mushrooms, drained
6          tablespoons butter, divided
1/4       cup all-purpose flour
1         cup 2% milk (chicken broth)
1/2      cup chicken broth
1         teaspoon reduced-sodium soy sauce
1/8      teaspoon hot pepper sauce
Dash salt
1         package (16 ounces) frozen French-style green beans, thawed
1/2     cup shredded cheddar cheese
1       cup crushed French-fried onions

Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter 4-5 minutes or until crisp-tender; set aside.

In large skillet, melt remaining butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt.  Bring to a boil; cook and stir 2 minutes or until thickened.  Remove from heat; stir in green beans and cheese.

Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture.

Bake, uncovered, 45 minutes. Top with French-fried onions. Bake 5 minutes or until heated through. 
Heart healthy

Monday, November 2, 2015

Italian Tortellini Soup (Dinner in less than an hour )

Prep: 15 minutes Cook: 30 minutes MAKES: 6 servings

3        Italian turkey sausage links (4 ounces each), casings removed
1        medium onion, chopped
6        garlic cloves, minced
2        cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4     cups water
1        can (14-1/2 ounces) diced tomatoes, undrained
1       package (9 ounces) refrigerated cheese tortellini
1       package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4     teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4     teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

1 . Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

2 . Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

TIP :  Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Heart healthy