Salad consists of tomato slices, avocado and a little cilantro sprinkled on top. I topped mine with a little salsa ranch dressing, but the chipotle ranch made for the tacos is good, too.
Thursday, August 12, 2010
Fish Tacos and Tomato Avocado Salad
I originally posted this back in February, but it's one of our favorites, so here it is again with a little tomato avocado salad on the side. Follow the link to the recipe.
Salad consists of tomato slices, avocado and a little cilantro sprinkled on top. I topped mine with a little salsa ranch dressing, but the chipotle ranch made for the tacos is good, too.
Salad consists of tomato slices, avocado and a little cilantro sprinkled on top. I topped mine with a little salsa ranch dressing, but the chipotle ranch made for the tacos is good, too.
Tuesday, August 10, 2010
Chipotle Orange Shrimp
A yummy recipe from the people at KraftFoods. Only 6 ingredients!! Less than 30 minutes to complete!
Monday, August 9, 2010
Strawberry Salad
I'm trying to make my lunches a little more interesting and healthy at the same time.
This salad included iceberg lettuce, sliced cucumbers, sliced sweet onion, sliced strawberries, crumbled feta cheese and cracked black pepper. It was topped with a lite creamy balsamic vinaigrette (Private Selection brand from Kroger).
Delicious!
This salad included iceberg lettuce, sliced cucumbers, sliced sweet onion, sliced strawberries, crumbled feta cheese and cracked black pepper. It was topped with a lite creamy balsamic vinaigrette (Private Selection brand from Kroger).
Delicious!
Sunday, August 8, 2010
Weight Watchers
I'm trying to do Weight Watchers again and lose some weight..... again... some of the same weight that I lost a year and a half ago.
I know WW works, I just have to get in the right mindset.
I already lost two pounds last week!
Thursday, August 5, 2010
An Excellent Fruit Salad
Isn't that pretty?
My favorite fruit salad combination... Fresh strawberries, fresh kiwi, canned pineapple tidbits and canned mandarin oranges.
I like the canned fruit, not only for convenience, but because you can count on it to be sweet. It will offset any tartness you may have with the fresh fruits.
I like to pour a little poppyseed dressing on it, too. I use Marzetti Citrus Poppyseed dressing.
Sunday, August 1, 2010
The Best Carrot Cake Ever
Eddie had a birthday a couple of weeks ago... I suggested we deviate from his usual birthday cake choice. I made a carrot cake this time, a great Southern Living recipe from several years ago.
BEST CARROT CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients. Set aside.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 (9-inch) cake
Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Cream Cheese Frosting:
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted confectioner’s sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add confectioner’s sugar and vanilla; beat until smooth.
BEST CARROT CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients. Set aside.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 (9-inch) cake
Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Cream Cheese Frosting:
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted confectioner’s sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add confectioner’s sugar and vanilla; beat until smooth.
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