In case you’re like me and need the help, here’s a nice visual on what equals what in the kitchen.
Every morning I stop for coffee at the local McDonald’s. It’s a few blocks from my house, on the way to the freeway, so it’s a convenient stop. The fact that the nice people in the drive-thru window will put in the right amount of cream and sugar, instead of giving me packets so I can try to prepare it myself while pulled over, well that helps a lot.
I adore coffee. I drink it in the morning, afternoon and evening. I order it with meals at restaurants. I brew it at home and at work.
One of the big shocks I had when I started counting points was how many points my coffee was costing me. I used to order a large coffee at McDonald’s with 4 cream and 7 equal. That’s 4 points. 4 points! If I just had one a day, that wouldn’t be so bad. But I had refill after refill throughout the day. I was literally consuming all my indulgence points one sip at a time.
I had to stop.
I started to cut back on my cream and sweetener one serving at a time. Today I am down to 1 creamer and 2 equal. Woo hoo!
Next stop: black coffee!
I am very fond of parmesam-crusted chicken, though I’ve never been able to make it myself… at least not to my satisfaction. So I’m sharing this recipe for Parmesan-Crusted Chicken With Kale And Chard Greens, Since I just discovered Kale, I thought this was worth bookmarking and keeping in case I want to take another crack at the chicken… or in case I can convince someone else to make it for me.
Every once in a while I see a photo of food online and just salivate. The accompanying photo for the MARMALADE GLAZED BABY BACK RIBS recipe accomplished just that. The recipe looks simple enough, I’ve never made ribs before, but I’m giving this recipe a long thought, based on the photo.
Here’s a recipe I’m actually going to make myself: Gnocchi with Sun Dried Tomato Cream Sauce. The ingredients list was short and the instructions look simple. I love love love pasta, especially with a creamy sauce and parmesan. They’re so satisfying, and they “keep” well as leftovers.
Or maybe I’d try these Dark Chocolate Chunk Ginger Cookies.Ok, with this recipe I’d definitely need someone to make them for me. But I’m more than willing to beta test the results.
I love pumpkin pie, pumpkin pie cheesecake, etc. I found a recipe for Pumpkin Pie Oatmeal that looks good, and not too hard to make. There are a few variations, even one recipe to make with a microwave.
For dessert, if there’s some sort of cheesecake as an option, that’s usually what I’m going to choose. The Muy Bueno Cookbook site has a great-looking Mexican Chocolate Kahlua Cheesecake. Sounds a little bit involved to make, but looks delicious.
Even though the holidays are over, I thought I’d share this not-quite-traditional Tamales Dulces de Pasas, Piña, Coco y Nuez recipe (in Spanish). I love sweet tamales, and the idea of adding coconut, pecans and pineapple sounds divine.
Even though Thanksgiving is behind us, you should definitely bookmark and try out this Texas Thanksgiving Pecan Pie, from Vianney (from Sweet Life Bake). Pecan pie is one of my favorites, lightly warmed and accompanied by vanilla ice cream. And it’s good for any time.
I’ve been looking for Butternut Squash recipes, since I have some diced and frozen just waiting to be used. I came across this lovely recipe for Butternut White Chocolate Chip Bars that looks easy enough to make.
I grew up drinking aguas of all kinds. Even though Summer is winding down, this recipe for Agua de Sandía y Jamaica is one to try out. Courtesy of Nicole Presley, of Presley’s Pantry, the recipe can be found on Latina Magazine’s new food site, The Latin Kitchen.
Although I am never ever going to make it myself, I just had to share Muy Bueno Cookbook‘s recipe for Cajeta (Mexican Caramel). When I want cajeta, in particular goat’s milk caramel, I go to my neighborhood Mexican meat market and pick up a jar. However, if you’re at all tempted to make your own, let me know how it goes.
I love noodle salads, but I’ve never had one with mango. Nibbles & Feasts has a great recipe for Soba Noodles with Mango, Cucumbers & Spicy Vinaigrette. The recipe includes a vinaigrette made with rice vinegar, sugar, lime juice and japalenos. Of course, it’s tossed with mango and includes chopped cucumbers and mint. I’m bookmarking this to make the next time I want a noodle salad.
On the topic of mangoes, Vianney at Sweet Life has a recipe for a salad dressing (Mango Cumin Salad Dressing). Apparently she created the recipe on the spot while trying to figure out what to do with some of the fruit. The great thing is that the recipe looks amazingly simple to make, with ingredients you might actually have in your pantry: mango, cumin, honey, lime juice, and red wine vinegar.
- Green Tea (as a healthy coffee alternative)
- Dark chocolate (to lower stress)
- Berries (to keep you focused)
- Don’t waste money buying what you already have.
- Freeze whatever you can and mark with dates.
- Freeze items properly.
- Plan meals around items that can be used for several dishes.
- Keep favorite recipes on hand for quick reference.
- Keep your receipt on the fridge.
- Track what gets wasted.
- Have lemons? Make lemonade.
- Buy items you can mix and match.
- Think like a restaurant owner.
Lifehacker has an article that states that you can Reduce Your Grocery Budget with a Food Waste Diary. It mIght be worth a look.
Mamiverse also has a good post on 10 Healthy Snacks You´ll Love. They’re all good suggestions:
- Vegetable Plate
- Fresh Fruit
- Cottage Cheese
- Rice cakes with peanut butter
- Non-fat Greek yogurt
- Sugar-free chocolate pudding
- Hard-boiled eggs
For those who can read Spanish, Laura Termini posted a great article listing 10 natural substitutes to antobiotics (“10 Substitutos Naturales a los Antibióticos“). Among her suggestions are acacia, garlic, aloe, eucalyptus, and honey. I’m not sure about the science (are they really substitutes for antibiotics?) but I’ve heard good things.
I’m going to admit that I’ve hit my favorite salad bar for a to go box that feeds me for several meals. This is a good way of getting a tasty salad, with all the fixings, without having to buy extra ingredients that will go bad in your refrigerator. However, I’d never considered that the salad bar could also be a good place to stock up on Omelet ingredients. This article in lifehacker, Shop Salad Bars for Quick and Easy Omelet Ingredients, points out that “filling your salad container with mushrooms, diced ham, cheeses, and other ingredients that would work well in omelets, quesadillas, and other foods” is a good way to get your ingredients without the work. And then there’s Ditch the Tray at the Buffet to Keep Your Portions in Check, that gives a good tip on navigating the buffet without breaking your diet.