July 4th BBQ TIME!

As you know, I grew up on Long Island, NY back in the 50's and60"s, and good deli salads were available everywhere. When I came to Florida over 20 years ago, I went into food shock over the lack of " good" deli foods, Pizza, and other "ethnic" foods we had readily available anywhere. I had to learn to make so many things! I have shared with you my main stay potato salad , Cole slaw, and macaroni salads on another day's blog, but, recently found and tried this one, which definitely sounded like my favorite from NY Deli days, and oh so glad  I did. Nothing like the real thing baby, it is different from mine, will not replace mine except when I crave it, but it is very, very good! NY German Potato Salad 2 lbs potatoes boiled in their skin and cooled. Quarter them before cooking, and cook until fork tender. Peel when cool enough to handle, if desired. ( I do for this recipe) Brine: 1 cup white vinegar 1 1/3 cup water 3/4 cup sugar 1 onion chopped Salt & pepper to taste Combine brine ingredients and boil for 5 min. Slice potatoes thin (I slice about 1/4" but you can go thinner) and pour hot brine over them. Let them marinate in the frig for 24 hours. Drain in a colander but do not drain dry. Do this over a pot so if they are too dry you have extra marinade to add back into the salad. ( I did not need the extra, there is plenty of brine clinging to the potatoes) Add Hellman's Mayo,( OK, I LOVE Hellman's mayo)  enough to make it as creamy as you like, and salt & pepper to taste. You can also crumble cooked bacon into the potatoes too.( I add parsley and shredded carrot, as you will see below, for color and crunch). Chill for about an hour or more. Will keep for several days in the refrigerator. After brining Ready to eat! I consider myself blessed to have been born in the USA, as it was not something anyone can choose for themselves. It clearly was an act of God. I pray every day for all of our brothers and sisters around the world, that we all know peace, safety, security, love, freedom, and of course, plenty of good food to eat! Slow-Cooker Barbecue Beef Brisket Prep Time 10 min Total Time 6 hr 10 min Servings 10 Ingredients 3 tablespoons packed brown sugar 1 tablespoon plus 1 1/2 teaspoons chipotle chili powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper 4 to 5 lb fresh beef brisket (not corned beef) 1 1/2 cups ketchup 1/4 cup apple cider vinegar 1/4 cup finely chopped yellow onion 1 tablespoon Worcestershire sauce 3/4 cup low-sodium beef, chicken or vegetable broth or water Directions Directions In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper. Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket. In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F. Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine. Thinly slice brisket; transfer to serving plate. Spoon sauce over top.  Use a Brisket flat for this recipe. Grilled Mediterranean Chicken Vegetable Kabobs Prep Time 55 min Total Time 55 min Servings 4 Ingredients Rosemary-Lemon Marinade 1/4 cup lemon juice 3 tablespoons olive or vegetable oil 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped Chicken and Vegetables 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1 medium zucchini or yellow summer squash , cut into 1-inch pieces 1 medium red onion, cut into wedges 1 lb fresh asparagus spears 1/4 cup crumbled feta cheese (1 oz) Directions Directions In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus. ( or vegetable of choice. Also goes well with rice or rice pilaf).  Milwaukee Dogs Prep Time 20 min Total Time 45 min Servings 6 Ingredients 1 tablespoon vegetable oil 1 medium onion, sliced 1 package (16 oz) beer bratwurst (6 count) 6 slices Swiss cheese 6 rye or whole wheat hot dog buns, split, toasted 1/2 cup sauerkraut 2 tablespoons coarse-grained mustard Directions Directions In 10-inch nonstick skillet, heat oil over medium-low heat until hot. Cook onion in oil 20 to 25 minutes, stirring occasionally, until brown and softened. Heat gas or charcoal grill. Place bratwurst on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. Wrap each bratwurst with slice of cheese; place on buns. Top with sauerkraut, onion and mustard. Make any ( or all ) of these for a great tasting celebration any time, and serve with any of the salad recipes I have shared, and some great tasting baked beans. This will satisfy all the hungry appetites you celebrate with! God bless us all!

Healthy Versions- Foods We Love Slimmed Down

Count on good Ole Betty Crocker, again. I found some delicious looking recipes to share with you today.

Skinny Stuffed Chicken Parmesan

• Prep Time 20 min
• Total Time 55 min
• Servings 6

Ingredients

6

boneless skinless chicken breasts (about 5 oz each)

1

box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained

2

oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4

cup shredded Parmesan cheese

1/2

teaspoon dried basil leaves

1

clove garlic, finely chopped

1/4

cup fat-free egg product

12

stone-ground wheat crackers, crushed (about 1/2 cup)

1

teaspoon dried basil leaves

1/2

teaspoon pepper

1

cup Muir Glen™ organic Italian herb pasta sauce

1/4

cup shredded mozzarella cheese (1 oz)

Directions

Directions

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
• In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
• Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutrition Information

Serving Size: 1 Serving

Calories

290

Calories from Fat

100

Total Fat

11g

Saturated Fat

4 1/2g

Trans Fat

0g

Cholesterol

100mg

Sodium

450mg

Total Carbohydrate

10g

Dietary Fiber

2g

Sugars

3g

Protein

38g

% Daily Value*:

Vitamin A

80%

Vitamin C

2%

Calcium

15%

Iron

15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips: 

Use the sauce of your choice, as long as it is not overly fat or sugar laden. Watch for those " trick" words, as sugar is hidden in many forms, such as fructose and high fructose corn syrup, among many others.  See: http://www.sugarscience.org/hidden-in-plain-sight/#.V2M78aJTLYg

Use the spinach of your choice. 

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Skinny Skillet Lasagna

• Prep Time 30 min
• Total Time 30 min
• Servings 6

Ingredients

1

lb extra-lean (at least 93%) ground beef

1

small onion, chopped (1/3 cup)

2

cloves garlic, finely chopped

1

jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce

1 1/2

cups water

1

tablespoon ketchup

3

cups (6 oz) uncooked mini-lasagna noodles (mafalda)

1/2

cup chopped green bell pepper

1

teaspoon dried basil leaves

1

cup shredded reduced-fat Italian cheese blend (4 oz)

Directions

Directions

• In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.

©2016 ®/TM General Mills All Rights Reserved

 

Serving Size: 1 Serving

Calories

330

Calories from Fat

70

Total Fat

8g

Saturated Fat

3 1/2g

Trans Fat

0g

Cholesterol

50mg

Sodium

530mg

Total Carbohydrate

38g

Dietary Fiber

4g

Sugars

7g

Protein

27g

% Daily Value*:

Vitamin A

20%

Vitamin C

15%

Calcium

15%

Iron

25%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

 

Skinny Sweet and Sour Chicken

• Prep Time 25 min
• Total Time 25 min
• Servings 5

Ingredients

2

teaspoons canola or olive oil

1

lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4

teaspoon salt

1

green bell pepper, cut into 1-inch pieces

1

red bell pepper, cut into 1-inch pieces

1

small onion, sliced into thin wedges

1

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1

can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved

1/4

cup rice vinegar

1/4

cup brown sugar

4

teaspoons cornstarch

1/8

teaspoon crushed red pepper flakes

4

cups hot cooked instant brown rice

Directions

Directions

• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
• In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
• In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.

Nutrition Information

©2016 ®/TM General Mills All Rights Reserved

Serving Size: 1 Serving

Calories

350

Calories from Fat

50

Total Fat

6g

Saturated Fat

1g

Trans Fat

0g

Cholesterol

55mg

Sodium

300mg

Total Carbohydrate

50g

Dietary Fiber

3g

Sugars

16g

Protein

25g

% Daily Value*:

Vitamin A

20%

Vitamin C

45%

Calcium

4%

Iron

10%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

Skinny Garlic Shrimp Pasta

• Prep Time 30 min
• Total Time 30 min
• Servings 6

Ingredients

8

oz uncooked multigrain angel hair (capellini) pasta or spaghetti

4

cups fresh baby spinach leaves

1 1/2

cups halved cherry tomatoes

3

teaspoons olive oil

1

medium onion, finely chopped (1/2 cup)

1 1/2

lb fresh medium shrimp, peeled, deveined and tail shells removed

3

cloves garlic, finely chopped

1/4

teaspoon crushed red pepper flakes

1/2

cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1/4

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1/4

teaspoon salt

1/8

teaspoon pepper

3

tablespoons chopped fresh parsley

2

tablespoons butter

Directions

Directions

• In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
• While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
• Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutrition Information

Serving Size: 1 Serving

Calories

300

Calories from Fat

80

Total Fat

9g

Saturated Fat

3 1/2g

Trans Fat

0g

Cholesterol

170mg

Sodium

370mg

Total Carbohydrate

30g

Dietary Fiber

4g

Sugars

3g

Protein

25g

% Daily Value*:

Vitamin A

50%

Vitamin C

15%

Calcium

8%

Iron

30%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

 

©2016 ®/TM General Mills All Rights Reserved

Tips:

I copied these recipes from the Betty Crocker Website. They promote certain brands, I do not. Use what you have available, just make sure you check the ingredients , as obviously it can make a difference in the nutrition/ calorie counts.

 
How about dessert?

Skinny Peach Cobbler

• Prep Time 15 min
• Total Time 1 hr 30 min
• Servings 6

Ingredients

1

cup Bisquick Heart Smart® mix

1/4

teaspoon ground cinnamon

1

cup fat-free (skim) milk

3

tablespoons canola oil

3/4

cup sugar

1

can (29 oz) peach slices in light syrup, drained

1

teaspoon lemon juice

Vanilla reduced-fat ice cream, if desired

Directions

Directions

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
• In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
• Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream. 

• Nutrition Information

  Serving Size: 1 Serving

  Calories

  280

  Calories from Fat

  70

  Total Fat

  8g

  Saturated Fat

  1/2g

  Trans Fat

  0g

  Cholesterol

  0mg

  Sodium

  190mg

  Total Carbohydrate

  49g

  Dietary Fiber

  2g

  Sugars

  35g

  Protein

  3g

  % Daily Value*:

  Vitamin A

  15%

  Vitamin C

  4%

  Calcium

  15%

  Iron

  6%

  Exchanges:

  1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

  Carbohydrate Choice

  3
  *Percent Daily Values are based on a 2,000 calorie diet. 

©2016 ®/TM General Mills All Rights Reserved

Skinny Chocolate-Almond Pudding Cake

• Prep Time 20 min
• Total Time 1 hr 30 min
• Servings 9

Ingredients

1

cup Gold Medal™ all-purpose flour

1/2

cup granulated sugar

1/4

cup chopped almonds, toasted*

1/4

cup unsweetened baking cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup fat-free (skim) milk

2

tablespoons canola oil

2

teaspoons vanilla

1/4

teaspoon almond extract

3/4

cup packed brown sugar

1/4

cup unsweetened baking cocoa

1 3/4

cups water

Vanilla reduced-fat ice cream, if desired

Directions

Directions

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
• In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
• Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
• To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Nutrition Information

 

Serving Size: 1 Serving

Calories

240

Calories from Fat

50

Total Fat

6g

Saturated Fat

1g

Trans Fat

0g

Cholesterol

0mg

Sodium

190mg

Total Carbohydrate

44g

Dietary Fiber

2g

Sugars

30g

Protein

3g

% Daily Value*:

Vitamin A

0%

Vitamin C

0%

Calcium

10%

Iron

10%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

©2016 ®/TM General Mills All Rights Reserved

Moderation is the key in any healthy living diet. Some of these foods are not really LOW CALORIE, but, they are slimmed down versions of foods we love. So, obviously, this does not mean all you can eat. Add salads to your dinners, or more vegetables. Have one dessert occasionally, not after each meal. Common sense is the word.