What I Eat

Leftovers Salad

Serves: 1

Ingredients:
1 serving of a Caesar salad kit with chopped Romaine lettuce, Caesar dressing, shredded Parmesan, and croutons (Even though the croutons are usually made with an enriched flour.)
4 oz. cooked chicken (I used the leftover chicken from my ‘Slow Cooker Chicken, Corn, and Ants on a Log’ recipe.)
1 hard boiled egg, chopped
1/2 cup seedless cucumber, chopped
1 mini box raisins

Directions:
Lightly drizzle lettuce with dressing. and toss with remaining ingredients. Have with a glass of water.

What I Eat

Potato Bake

Serves: 3

Ingredients:
3 medium Russet potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons unsalted butter, softened
1/2 cup shredded mild cheddar cheese, divided
1/2 cup whole milk
1/4 cup sour cream
2 pieces cooked bacon, crumbled
6 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees.

For a mashed potato consistency, peel and cube potatoes. Cook potatoes in boiling water for 20 minutes or until soft. Drain.

For a twice baked potato consistency, prick the potatoes with a fork. Cook the potatoes on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Cut the potatoes in half and carefully scoop out the insides.

With an electric mixer, beat cooked potatoes, salt, pepper, onion powder, butter, 1/4 cup cheese, milk, and sour cream together until creamy. Spread potato mixture in a greased casserole dish and top with remaining 1/4 cup cheese. Bake for 15 minutes. Top with chives and bacon. Have with a glass of water.

What I Eat

Potato Wedges

Serves: 3

Ingredients:
1/2 cup vegetable oil
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
9 red potatoes

Directions:
Preheat oven to 425 degrees. In a large bowl, whisk together first five ingredients. Cut each red potato into six wedges. Add potatoes to the bowl with the oil mixture and toss to coat. Place potatoes on a baking dish lined with aluminum foil. Bake for 45 minutes flipping potatoes halfway through cooking time. Have with a good source of protein.


What I Eat

Carrots with Honey Butter

Serves: 3

Ingredients:
3 carrots
1 tablespoon honey
1 tablespoon unsalted butter

Directions:
Wash, peel, and cut carrots into coin shapes. Fill a saucepan with enough water to completely cover carrots. Bring water to a rolling boil. Cook carrots for 15 minutes or until desired tenderness. Drain. Microwave butter in a microwave safe dish for 30 seconds or until melted. Add honey and stir until well combined. Pour honey butter mixture over carrots and toss to coat. Serve with a good source of protein, such as: beef, pork, or chicken.

What I Eat

Beef Quesadillas

Serves: 4

Ingredients:
1 lb. lean ground beef (I buy 93% lean/7% fat.)
1 packet taco seasoning mix* and the ingredients to make it
8-10 inch organic tortillas that are not made with an enriched flour
1 cup canned traditional refried beans, divided
1 1/3 cup shredded Chihauhau cheese, divided
4 tablespoons unsalted butter, melted

*I like to buy a popular restaurant brand of dry seasoning mix that starts with the first three letters of Chicago. If I buy one that makes a sauce, the tortillas get soggy. I also take 1 teaspoon of seasoning out of the packet before mixing it into the meat with 1/2 cup water so it is not too spicy.

Ingredients:
In a large skillet over medium-high heat, crumble ground beef while browning it until it’s no longer pink. Follow the directions on the packet to add the seasoning mix. Spread 1/4 cup refried beans on 4 tortillas. Top refried beans with approximately 1/2 cup seasoned meat. Put 1/3 cup cheese over the meat and beans and top with a tortilla. Brush the top of the tortilla and the bottom of an electric skillet with butter. Set electric skillet to 300 degrees. Being careful not to burn the quesadilla, cook and flip it until both sides are golden brown. Before cooking another quesadilla, carefully wipe out the hot skillet with a clean paper towel and brush the bottom of the skillet with butter again. When the quesadilla has cooled enough to handle, cut with a pizza cutter. Have with a glass of water.