I've decided to do something new for the revive my soul segment. Since revive my soul is a devotional to start our week out on a positive note, I'm going to link with another blog I have called letters to jesus which is a prayer blog. Click the following link below:
Monday, June 14, 2010
Saturday, June 12, 2010
Wednesday, June 9, 2010
What's Weighing You Down?
Ok it's confession time! I haven't been sticking to my once a week free day. It's more like every other day. I need to be more balanced in this area. Knowing what you need to do and actually doing it is an another thing. My biggest problems are eating too much fast food, drinking soda pop and eating chips. One thing that would help me is to start preparing meals for the week ahead and freezing them because let's be honest after I get home from work I don't feel like cooking. So I need to be more proactive. And as far as the junk food if I don't keep it in the house I can't be tempted right? Lol So starting next week no more chips or pop in the house. I will allow myself to have it but only on my free day. I will buy only a grab bag of chips or one 20 oz bottle of pop if I want on my free day. I don't need any leftovers. (smile) Pray my strength you guys. Will give you report next week on how I do.
Healthy Recipes
From:Food Network
Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
For the Chicken:
1 3-to-4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground pepper
1 lemon, halved
1 head garlic, halved crosswise
1/2 bunch fresh thyme
4 to 6 bay leaves
Extra-virgin olive oil, for drizzling
For the Lettuce and Peas:
1 cup dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
Kosher salt
4 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1 cup frozen peas
1 large head butter lettuce, leaves separated
Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.
Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
For the Chicken:
1 3-to-4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground pepper
1 lemon, halved
1 head garlic, halved crosswise
1/2 bunch fresh thyme
4 to 6 bay leaves
Extra-virgin olive oil, for drizzling
For the Lettuce and Peas:
1 cup dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
Kosher salt
4 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1 cup frozen peas
1 large head butter lettuce, leaves separated
Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.
Tuesday, June 8, 2010
Healthy Tips
Watch out for hidden calories. Sometimes food you consider healthy can be loaded with calories. This week while at the grocery store I notice a new product advertised call thin bagels. It said it only had 110 calories per serving. I had no idea a regular bagel has 276 per serving. I usually have a bagel sandwich and fruit for breakfast which I thought was healthy. I didn't realize a bagel is high in calories. So needless to say I brought the new thin bagels which means I will save half the calories I would had normally be eating. I will give you a review next week on how they taste. So be sure to read the labels on the packaging of food. You never know there may be hidden calories or fat lurking.
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