Moved/Moving

I have decided to go ahead and move to a server of my own. You can find the new-same site here: www.teeseats.com.

I will be doing all new posts/recipes there. 

Fruit Cereal

I got the idea for this off of a forum somewhere, but I have no idea where. It is really yummy, feels a little like eating cereal (if you count the “granola”), and it is very good for you.  The thing that I like best, we can change it however we like. 

Ingredients:

Fresh Fruit, whatever you like

Coconut Milk, canned or fresh if you know how to make it

Flax Seed and Nut Granola, or another granola type substance that you prefer

Today, we took some cut up cantaloupe, green grapes, and blueberries. (Use whatever fruits you want/like/crave) Drizzle a little coconut milk all over the top, don’t smother it, drizzle it. Next, sprinkle some Granola on top. Lastly, eat and enjoy.

 

 

Pistachio Nut Chicken

(Original from The South Beach Dietbook)

I have made this recipe 5 or 6 times. The chicken comes out very moist each time. My entire family loves it. The leftover chicken (if you have any left overs) is great on a salad the next day. 

 
1/2 Cup shelled pistachio nuts, finely ground (kids are a great help at shelling pistachios)
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 Tbsp. Olive Oil
4 Boneless, Skinless Chicken Breast Halves

Preheat the oven to 375 degrees. Mis the nuts in a pie plate (I use a regular plate) with the salt and pepper. Press the chicken into the nuts. Heat 1 Tablespoon oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted n the thickest portion registers 160 degrees and the juices run clear. (I am realizing that I have totally forgotten to fry the chicken in the skillet first the last 5 times I have made this. I usually just bake it at 375 degrees for 30 minutes or until the juices run clear. Why dirty extra dishes?) 

 

Rainbow Fruit Salad

 1 large mango, peeled and sliced 
2 cups fresh blueberries 
2 bananas, sliced 
2 cups halved fresh strawberries 
2 cups seedless grapes (I sliced mine in half) 
2 nectarines, unpeeled and sliced 
1 kiwifruit, peeled and sliced 

For honey-orange sauce: 
1/3 Cup unsweetened orange juice 
2 tbsp. lemon juice 
1 1/2 tbsp. honey 
1/2 tsp. ground cinnamon 

Directions: 
Prepare and combine the fruit. Combine all the ingredients for the sauce in 
a separate bowl and mix. Just before serving, pour the sauce over the 
fruit. 

*I use whatever fruits I can get or have. The other night I couldn’t find 
nectarines. So, I used 2 apples instead. It was still just as good. 

*This recipe has become a favorite of mine. It is so yummy. I make it at 
night and we have about 1/3 of it for dessert. The other night I even made 
some sugarfree whipped cream to put on top of it. The next morning, the 
rest of the fruit, that’s been sitting in the juices, gets mixed together with 2 
cartons of plain yogurt and mixed well. 

 

Quick “Granola” Cookies

(Original recipe from Lucy’s Specific Carbohydrate Diet Cookbook and then taken from NoMoreCrohns.com ) 

1/2 Cup Raisins 
1 1/4 Cup Pecans 
1 Cup Unsweetened Shredded Coconut 
1 Teaspoon Vanilla (I use an equal amount vanilla powder) 
1 Tablespoon Softened Butter 
2 Tablespoons Honey (I use an equal amount of Agave Nectar) 
1/8 Teaspoon Salt 

  Place all ingredients in a food processor or blender and process until fairly smooth, but still with a little texture. Form “dough” into balls and place on a buttered 
cookie sheet. Gently flatten. Bake at 300 degrees for 10-15 minutes, or until slightly golden. 

Flax Seed and Nut Granola

 

(from www.mrbreakfast.com)

 

1 cup flax seeds

1 cup sunflower seeds

1 cup unsweetened shredded coconut

1 cup chopped pecans

1 cup chopped walnuts

1 cup chopped almonds

1 stick of butter — melted [I tried cutting the butter down in this one, it really needs the butter. It didn't turn out right.]

2 teaspoons cinnamon

2 teaspoons vanilla powder (sugar and alcohol-free)[This was a little expensive. From what I have read, you can sustitute extract for powder equally.] 

3 packets of Splenda (or other sugar alternative) [I have used 1/4 Cup Honey. I really like it with 1/4 Cup Agave Nectar. Both are really good. I like the honey a little better, but I like the less sugar effect of the Nectar]

 

In a large roasting pan, mix together flax seeds, sunflower seeds, coconut and nuts. Drizzle with melted butter. Stir in cinnamon, vanilla power and sugar substitute. Toast in the oven at 325 degees for a half hour, stiring every 5 or 10 minutes.

[I ended up roasting it all in a Wok on the stove. I melted the butter and the honey together and then added the spices. I then dumped the nuts and the coconut into the mixture and coated everything really well. I stirred constantly until everything was starting to get all golden.]