I use taco seasoning on lean (97%) ground beef and chicken, but I recently found an old packet of El Paso Taco Seasoning when I was cleaning out the pantry and remembered the old days of buying things instead of home making them!

I know that homemaking things takes more time and that’s why I don’t homemake everything. And, there are certain things on my list of recipes I want to try to make myself like….nut butters [the ingredients on my Maranatha Peanut Butter are simply peanuts...how hard could it be?!] and BBQ sauce for starters.

I encourage you to think about ANYTHING you can make from scratch that will eliminate the dreaded preservatives and additives!!

I also encourage you to read the ingredients of EVERYTHING you eat!!! You’ll be amazed if you’ve never done this before!!

Two great general rule s[if you're in doubt] …

• if it has MORE THAN 5 ingredients, put it back!
• if you don’t recognize or can’t pronounce it, put it back!

Check out the ingredients on this El Paso Taco Seasoning…yuck!

Let’s dissect these ingredients:  #1 ingredient is maltodextrin. um, what? the #1 ingredient isn’t a spice but an “additive”. Yuck. Let’s read on….. preservative = bad.  partially hydrogenated = trans fat = bad. natural flavor = what is that? spice = which ones? sugar = why?

If you were able to read the nutrition facts, you’d see that there are 90 calories (multiply the 15 cal per serving by 6 in the whole packet) and 18 grams of carbs. Not that those are horrible numbers when you think about this one packet per pound of ground beef, BUT when you read my recipe I think you’ll see 0 calories and 0 carbs due to the ingredients simply being spices.

I just picked a recipe off the internet. I didn’t search for the best one. It’s spicy. Not sugary. It probably has more salt than necessary but I don’t get too crazy about salt that I add myself….just the sodium that is in our restaurant and packaged foods!

I doubled my recipe, used what I needed and then saved the extra for later.

Ingredients:

• 2 tsp chili powder
• 1 1/2 tsp paprika
• 1 1/2 tsp cumin (love cumin!)
• 1 tsp onion powder (used Onion Onion)
• 3/4 tsp garlic salt
• 1/2 tsp salt
• Dash cayenne
• (I added red pepper)

Combine all ingredients.

Use instead of 1 package taco seasoning mix which is usually good for 1 lb of meat.

Add 1/4 cup water (approx) per pound of meat, after cooking and draining when you add the seasonings.

Recipe courtesy of cooks.com

What do you homemake that most people buy prepackaged?

Any crazy discoveries to share when you started reading ingredients?

[photo above added using Christmas M&Ms in 2012!]

 Remember when I posted about different “levels” of healthy eating?  Check it out here if you missed it. This is a family recipe and I have not adapted it…yet.  I plan to someday when I have some time to experiment. Right now, my aversions to food are fierce and I’m sticking with known favorites….things I know I can eat. I don’t want to waste ingredients on something I’ll try and not be able to eat…especially dinners! NO new recipes for me for a while

Disclaimers: So, this family recipe is not even moderately healthy. It’s not Taco Bell BAD or anything (tee hee!) w/ lard (Crisco) BUT it has a LOT more sugar than is necessary.  If you are a sugar addict, don’t make these. If you are trying to lose weight, don’t make these. If your kids or husband are trying to lose weight, don’t make these. I’m just sayin’! I made some of these for myself the other day and have enjoyed eating them in moderation. If you try the recipe, you’ll see that it makes A TON of cookies so I’ve been giving them away. I gave some to a fellow preggo friend the other day and she asked for the recipe so I thought I’d share.

Monster Cookie Recipe [Don't try to double in a 5 quarte Kitchenaid!]

Ingredients

• 1/2 c butter softened
• 1 c sugar
• 1 c + 2 T brown sugar (packed)
• 3 eggs
• 2 c PB (16 oz)
• 1/4 t pure vanilla extract
• 3/4 t light Karo corn syrup
• 4 1/2 c reg. oatmeal uncooked
• 2 t baking soda
• 1/4 t salt
• 1 c M&Ms
• 1 (6 0z) package Toll House semi-sweet choco chips

Directions

• Preheat oven to 350 degrees.
• Cream the butter with mixer.
• Gradually add sugar, beating well until fluffy.
• Add eggs, PB, vanilla & corn syrup. Beat well.
• On lowest mixer setting, add oatmeal, baking soda, salt. Stir well.
• Add M&Ms and chocolate chips.
• Mix by hand before putting on pans.
• Drop dough 1/4 c at a time on lightly greased cookie sheets.
• Bake 350 deg for 12 min. Centers will be slightly soft but will “harden”

test

What’s your favorite not-so-healthy recipe that you make occasionally? Post a link below if it’s online!

If you try this recipe with your natural peanut butters and sugars or cutting the corn syrup, PLEASE let me know what you think!!!!

On my quest to try new things, I’ve started adding in beans and other protein-rich, veggie/carb sources into my meals.  It’s “better” for fertility and over-all heart health to eat less animal protein/fats.  It’s also better for your waist to eat more protein. Dilemma! So,  I added lentils and as I learned about them, I shared what I learned with you here. I’ve also added in QUINOA in place of rice in some of our recipes. I really should post more about it, but it’s higher in protein. TRY IT! This recipe is a great place to start….

Ingredients

• 1 Tbsp. olive oil
• 1 small red onion, finely diced
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 2 stalks celery, thinly sliced
• 3 garlic cloves, minced
• 3/4 cup dry quinoa
• 1 Tbsp dried oregano
• 1 tsp dried thyme
• 2 boneless chicken breasts, chopped
• 1/2 cup red lentils
• 2-1/2 cups low-sodium chicken/vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp freshly ground black pepper
• Pine nuts and hot sauce (optional)

Directions

1. In a large pot, heat oil over medium heat.
2. Add onion, bell pepper, zucchini, celery and garlic and saute for two minutes.
3. Add quinoa, oregano and thyme and continue heating for four minutes.
4. Add chicken and saute for another 4-5 minutes or until chicken is fully cooked, stirring regularly.
5. Stir in lentils and cover with broth.
6. Bring to a gentle boil, then reduce heat and simmer for 30-40 minutes or until lentils and quinoa are tender, stirring occasionally.
7. Add more broth during cooking if needed.
8. Garnish with pine nuts and hot sauce if desired.

Nutrition Facts. 420 calories | 42 g protein | 45 g carbs | 8 g fat | 11 g fiber | 4 g sugar | 163 mg sodium

source. muscle and fitness HERS magazine | may/june 2008

WARNING:  These cookies are dangerous!!! And, this recipe makes a LOT of them [48 to be exact]. They disappeared in my house way too quickly!!!  At first, I wasn’t too sure about the coconut oil flavor, but it “grew” on me and once I had one bite, I had to have at least 2 cookies!

You can make these vegan or NOT. You can do it any way you’d like!  It’s totally up to you!  [We did not make them vegan and they are still delicious!]

Ingredients

• 2 1/2 cups whole wheat pastry flour
• 1/2 tablespoon baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups evaporated cane sugar
• 1 1/4 cups refined coconut oil
• 1/4 cup ice water
• 1 tablespoon molasses
• 1/2 tablespoon pure vanilla extract
• 1 (10- to 12-ounce) package vegan chocolate chips
• 1 cup chopped walnuts (optional…but grand)

Directions

• Preheat oven to 375 F.  Line baking sheets with parchment.
• In a medium bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar and coconut oil, mixing on medium-high speed until creamy, about 3 minutes.
• Add the water, molasses, and vanilla, mixing until well combined.
• With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each additional until almost fully incorporated.
• Add in the chocolate chips and the walnuts, if using, mixing until just combined.
• Arrange 2 Tablespoon sized balls of cookie dough 2 inches apart on prepared baking sheets.
• Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set.
• Thoroughly cool on a cooling rack.

source:  Skinny Bitch in the Kitch

These cookies are best cold. They’re more like a granola bar or a breakfast cookie than a “cookie” per-say!  Just have to warn you before you taste them right out of the oven and hate them!!  These are definitely on the healthier end of the spectrum of cookies!

What did this post teach me? That I need better papers for my food photography!  I don’t like that purple. :-/  I’ll have to add that to my list and get some new papers to take my photos!!

Ingredients

• 2 1/4 cups all-purpose flour
  • I used 2 cups whole wheat!!!
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup molasses
• 1/4 cup low-fat plain Greek yogurt
• 1 Tablespoon freshly grated ginger
• 2 teaspoons finely grated lemon zest (about 1 lemon)
• 1/2 cup old-fashioned oats
• 1 1/4 cups golden raisins
• 1 1/4 cups dried cranberries
• 1 1/4 cups roughly chopped walnuts, toasted

Directions

• Line 2 large baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes.
• Beat in the eggs one at a time, fully incorporating each before adding the next.
• Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed.
• Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix).
• Fold in the oats and half of the raisins, cranberries and walnuts.
• Mix the remaining dried fruit and nuts in a small bowl and set aside.
• Drop heaping tablespoonfuls of batter onto the prepared baking sheets.
• Top each with some of the reserved dried-fruit-and-nut-mixture and chill for 30 minutes.
  • (oops forgot the topping part, just mixed it all in and they turned out great!)
• Meanwhile, preheat the oven to 375 F.
• Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack.
• Store in a airtight container for up to 1 week.

Nutrition Facts (per cookie)

• 174 calories  |  7 g Fat  [2 g saturated fat]  |  22 mg cholesterol  |  84 mg sodium  |  28 g carbohydrate  |  1 g Fiber  |  3 g Protein

source:  Food Network Magazine

I tried two recipes for a recent appetizer “coffee” with our wives’ group.  One sucked. One didn’t.  I’m sharing the good one!  The one that sucked was from an old Oxygen Magazine.  It was just sweet with vanilla and cinnamon and it had no kick!  This sweet and spicy recipe is the perfect combo!!!

I have to differentiate this recipe and let you know that this is not a recipe for healthy, daily eating.  This is for a special occasion, to entertain or for a holiday.  It is not unhealthy per-say (sp?) but raw nuts are best for healthy eating and it’s always best to limit sugar!

Ingredients

• 2 cups lightly salted roasted mixed nuts (an 11.5 ounce can)
  • I used my raw nuts and added some salt and they are fabulous!
  • They get roasted in the oven during this recipe so they don’t need to be pre-roasted
• 1 large egg white
• 1/4 cup packed brown sugar (I used organic)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper

Directions

• In a medium bowl, whisk together the egg white, sugar, paprika, and cayenne.
• Add the nuts and toss to coat.
• Bake at 350 F on a parchment-lined baking sheet until the coating is set, 12 – 15 minutes.
• Let cool on the baking sheet.  Makes 2 1/2 cups.

source:  Real Simple Magazine  |  November 2010

This recipe is FULL OF FLAVOR!  I’m actually making it AGAIN this week (made it last week).  We doubled the chicken and sauce and it only lasted 2 dinners and 1 lunch for the hubby. So, it went FAST!  I think I’ll triple it…all of it…including the veggies next time b/c we were fighting over the veggies!

Check out this post and the comments section for tips on handling chili peppers!  And check out the recipe below….

Ingredients

• 2 Tablespoons Olive Oil (divided)
• 1 Pound boneless, skinless chicken breasts, cut into 1/2 inch squares
• 2 Tablespoons freshed minced
• 1 fresh Serrano chili, seeded and sliced into strips
• 1 medium onion, halved lengthwise and sliced into strips
• 1 small red bell pepper, seeded and julienned
• 1 small green bell pepper, seeded and julienned
• 1 small yellow bell pepper, seeded and julienned
• SAUCE
• 1/4 cup reduced-sodium soy sauce
• 2 Tablespoons water
• 2 cloves garlic, minced
• 2 teaspoon cornstarch (I used 3 tsp whole wheat flour)
• 1 teaspoon sugar
• get brown rice!

Directions

• Heat 1 Tbsp oil in a wok or large skillet over medium high heat.
• Add chicken and stir fry until almost cooked through.
• Remove chicken to a plate; cover to keep warm.
• Heat remaining oil in wok.
• Add ginger, chili, onion and bell peppers.
• Stir fry five minutes or until peppers are crisp tender.
• Return chicken to wok.
• Mix sauce ingredients together in a small bowl.
• Pour into wok and cook until sauce is thick and bubbly about two minutes.
• Serve over rice

Nutrition Facts (per serving, serves 4)

• 234 calories  |  27 g protein  |  22.5 g carbs  |  7 g fat  |  2 g fiber  |  4 g sugar  |  608 mg sodium

source:  Muscle & Fitness HERS Magazine | September/October 2007

This is a new favorite. I have a bowl beside me now while I write this post!  I have gone back for seconds and thirds of this every time I start!

Sorry for the slacking on posting these last few days. We’ve been getting  LOT done in the kitchen….almost done!  And, I’ve been studying for an exam that started 2 minutes ago!  Only a month left of my Masters! So close I can taste it!

Check out the recipe….

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 lb rump roast, cut in 1″ cubes
• 2 cups hearty red wine
• 1/2 tbsp salt
• 1/8 tsp freshly ground pepper
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 2 cloves garlic
• 2 cups beef stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• I will add more veggies [incl carrots] next time!

Directions

• In a saucepan:
• Over medium heat, add olive oil and braise the beef until browned on all sides.
• Remove beef to the slowcooker and pour in 1/2 cup of red wine to deglaze the pan.
• Once all the beef bits have been lifted from the pan, pour contents into a slow cooker.
• In a slow cooker:
• Add salt, pepper, onion, carrots, garlic, stock, remaining wine (in recipe), bay leaf, thyme and cayenne.
• Cover and set temperature to low.  Let cook for about 8 hours.
• Lift the lid and allow the liquid to cook down a bit.  You will need to sample the juices and season with salt and pepper to taste, before serving.

Nutrition Facts (Serves 14 to 16)  |  Ready in 8 hours 30 minutes

• 202 calories  |   11 g fat  |  3 g carbs  |  17 g protein

source:  oxygenmag.com |  March 2007

I posted this morning on “What the heck is a LENTIL?” because I didn’t know and the info on the bag scared me!  So, I figured if it was new to me, it might be new to you and I’d share. I also put in that post that my PICKY hubby said “I like lentils” after eating this stew. *grin-from-ear-to-ear* And, he said “thanks for keeping me healthy.”  *heart melting*  That’s what the woman of the house is supposed to do, right?!  So, check it out.  It worked. As I type this my Beef Stew made w/ red wine (I know, right?!) is ready and the timer is beeping…must run!

I doubled this recipe. Maybe not my smartest moment after choosing the pot I did. BUT, it worked out!! [I definitely had a vision of having to transfer it half-way through into a larger pot....what a disaster! crisis averted!]

Ingredients

• 1/2 pound extra-lean ground beef or turkey
• 46-oz can low-sodium tomato or V8 juice
• 4 cups water
• 1 cup brown lentils, rinsed and picked over
• 1 cup diced carrots
• 1 cup chopped celery
• 1 cup chopped cabbage
• 1 medium onion, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper (I used WAY more than this!)
• 1 bay leaf
• 1/2 cup shredded cheddar cheese

Directions

• Brown ground beef in a large soup kettle, then drain.
• Add tomato juice and water; bring to boil.
• Add lentils, carrots, celery, cabbage, onion, salt, black and cayenne peppers, and bay leaf.
• Return to boil; reduce heat and simmer 1.5 – 2 hours or until lentils are just tender, stirring occasionally.
• Remove bay leaf and discard.  Serve in individual bowls with cheese sprinkled on top.

Nutrition Facts (Serves 6)

• 256 calories  |  19 g protein  |  32 g carbs  |  2.3 g fat  |  12 g fiber  |  25 mg cholesterol  |  660 mg sodium  |  11 g sugar

source:  Muscle & Fitness HERS  |  Mar/Apr 2008

This is our grill. It gets used…a LOT!  Can you tell?!

When we are too tired to cook. We grill.  When we are trying to lose weight. We grill.  When we don’t realize that the freezer in our garage was off for 2 days and we have to cook POUNDS of meat at once. We grill.  :)

A few people have mentioned to me lately (and for years) that they are too busy to eat healthy and find new healthy recipes.  BOLOGNA!!! (No, don’t eat it!)

All you need is…

• a grill. [ an indoor Foreman will work if you don't have outdoor space]
• seasonings. [there are hundreds to choose from! experiment!]
• meat. [preferrably lean...chicken or fish!]
• sides. [try a salad, or pop in the microwave: a yam, brown rice or frozen veggies]

It’s sooo easy!  And, it really is tastey when you find the seasonings you like. During contest prep, I made batches at a time. I grilled fish and chicken and then ate them for DAYS!  You can make these breakfast muffins [rather than stopping at Starbucks or a fast food joint].  That reminds me. I have orange roughy in the fridge that I am going to grill for my lunches for the next few days. I add my Mrs. Dash Fiesta Lime (a.ma.zing.) to it, put it on foil, spray the foil with my cooking spray, grill it for a couple minutes, flip it, sprinkle the Mrs. Dash on the other side, a couple more minutes.  Voila!

[GRILLING TIP] Indirect grilling is the BEST!  Heat up the grill.  Turn down the burners on the side that you are using.  Keep the others up on HIGH.  Try it and let me know!