Saturday, January 28, 2012

London Broil and Asparagus for One

Since my husband went to heaven, I didn't think I'd be cooking much anymore; but, as it turns out, I've had to learn a new way of cooking ... cooking for one.

At first, I didn't really eat much at all or sleep for that matter, and, of course, that began to take its toll. People around me were grabbing an extra burger for me and bringing it to me and things like that. I wasn't eating often but I seemed to be eating anything. Next thing I know I've gained 7 pounds. I knew I had to start eating healthier. I went out and bought a new crock pot. My granddaughter calls it a little baby crock pot.





For my first meal, just to try it out, I bought a london broil and put in the crock pot for longer than it should have been (I worked late that night). To my surprise, it was tender!




I cut up about 8 spears of asparagus and sprinkled them with sea salt and a little garlic powder and put them in the microwave for 2 minutes on high (in a glass bowl, covered with a paper towel). Also came out very tender.
Since I was going to cut back on the carbs and the sweets, I decided to combine the two for added little something at the end of the meal.

I used one Alessi crispy sliced Biscotte Toast (from Publix) and sliced a large strawberry very thinly and covered the toast. I lightly drizzed a little Agave nectar over the top. It satisfied my sweet tooth
.
Within 10 days, I lost the 7 pounds.

By using my microwave and crockpot and George Foreman grill, I am maintaining my weight. Even if you are only one, it's better to cook for yourself than to eat fast food or just whatever is available. I loved my husband and I miss him terribly, but I'm not looking to join him anytime soon. I'm just learning to live differently and eat healthy.



Wednesday, January 18, 2012

Crockpot Squash Casserole & Mashed Potato Casserole

Over the Christmas holiday, I did a little cooking for family get togethers. I found this recipe on About.com. It was pretty good, but rich.

Ingredients:

  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted

Preparation:

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

Mashed Potato Casserole

I also made this mashed potato casserole I found from McCormick. It was the first bowl to be empty and I got many compliments on it. Definitely a winner.  http://www.mccormick.com/Recipes/Side-Dish/Loaded-Mashed-Potato-Casserole.aspx