Greens

Since being pregnant, for some reason I've not been able to stomach cooked vegetables.  Anyone who knows me knows that practically every night I eat some source of protein along with vegetables.  Knowing that my baby needs all the best nutrients, I turned to greens!  I mix 3 tsp with a large glass of cold water and CHUG IT.  It's not the greatest tasting stuff, but soooooo worth all the heath benefits! 

I urge you to get some and take it daily.  Especially if you don't eat enough vegetables.  (PS the berry flavor isn't so bad.....)

Purchase at your local health supplement store.

Veggie Wrap

Since I can no longer eat deli meat (during the pregnancy), this has been my go-to lunch!  I get all my raw veggies, it fills me up, and its easy and delicious!  Feel free to alter the veggies to your liking.  This is just how I like it!

Makes 1 Wrap

Ingredients:

1 Tofuyan Low-Carb Wrap (from Publix)

1 Slice Lacey-Swiss (Lowfat swiss from Publix deli)

2 Tbsp yellow mustard

1/2 Cup mixed greens

1 Tbsp chopped green onions

2 Tbsp chopped mixed bell peppers

2 Tbsp chopped cucumber

2 Tbsp shredded carrots

1 Tbsp chopped hot banana peppers

1 Small tomato, chopped

2 Tbsp deli dressing (or Italian dressing)

Layer all ingredients on the wrap and wrap it up!  I purchase packages of already chopped mixed bell peppers, green onions, and the bag of shredded carrots to save time.  You can find them in the produce section at Publix.

Almost Completely Sugar-Free Lemon Pound Cake

The original recipe for this came from my mom, and was always one of my favorite desserts.  Well, if you know me, you know I always try to "healthify" stuff.  Mostly so I can eat more of it.  I made this 90% sugar free, and it was fantastic!  I even sampled it on some friends and they all loved it!  It is such an easy recipe, and is a great item to have for company.  I love to have a slice with my morning coffee.  Yum!

Ingredients:

1 package sugar-free yellow cake mix
1 3.5oz package sugar-free lemon jello pudding
3/4 Cup vegetable oil
3/4 Cup water
5 eggs
2 large lemons
1 Cup powdered sugar
Strawberries or Raspberries * optional, for garnish

Method:

Mix together cake mix, pudding, water, oil and eggs with a beater for several minutes, until smooth and blended.  Pour into a greased bundt pan.

Bake at 350 for one hour.  Let cool; invert cake. 

Mix juice of 2 lemons with 1 cup powdered sugar.  Pour over cake.  Keep covered.  (Note - in this picture, I muddled some fresh raspberries and added them in the lemon/powdered sugar glaze).

Mama's Taco Salad

My mom used to make this when my brother Donny and I were kids.  We loved it then, and I love it now!  It came from her old Dayton cookbook, but I added a few ingredients, and of course tried to make it a bit healthier.  This makes a HUGE bowl!

Serves 4 - 6

Ingredients:

1.5 Lbs lean ground round
16 oz can crushed tomatoes
1 packet taco seasoning
dash of garlic salt
dash of salt
dash of pepper
dash of tabasco
1 4oz can drained chopped green chilis

1/2 head of romaine lettuce
1/2 head of iceberg lettuce
1 jalepeno, chopped and seeds removed

1/2 Cup corn
1/2 Cup rinsed and drained black beans
3/4 Cup shredded reduced fat 2% cheddar cheese
3/4 Cup shredded pepperjack cheese
1/2 Cup chopped green onions
2 Medium tomatoes, chopped
Fritos chips (about 2 cups)

Method:

Brown meat in pan over medium-high heat.  Add taco seasoning.  Add crushed tomatoes, chopped green chilis, garlic salt, S&P and tabasco.  Let simmer for 20 minutes, then remove from heat.

Chop iceberg and romaine, rinse and dry.  Layer the following: lettuce, jalepeno, corn, blackbeans, green onions and cheese. 

Pour the meat mixture evenly on top, then top with chopped tomatoes and fritos chips. 

Toss and serve!