Black-Eyed Pea Salad

Hurricane Gustav is looming in the gulf, we have already begun experiencing some of his outer bands. I am NOT looking forward to losing power and water in the days ahead, and am still praying that we will be spared.

Right now, though, I am choosing to ignore the looming disaster, and instead have decided to share with you one of my new favorite recipes. It makes a great lunch, or side dish for supper. I got the recipe from someone who posts on the MOPS forums with me, Cheryl, you should really check out her blog, she's got some great recipes (vegan). Doesn't it just look delish? And the best part, It is completely low GI diet friendly!

Black-Eyed Pea Salad:

1 can black-eyed peas, drained and rinsed

1 can chickpeas, drained and rinsed

1 small red bell pepper, diced

1 small green bell pepper, diced

1-2 jalapeno pepper, diced small (I can't take too much heat, so I use 1 jalapeno pepper, and scape the seed out of 1/2 of it. It still has spice, but not too much to handle.)

1 small red onion, diced

Dressing:

1/4 cup of olive oil

4 tbsp red wine vinegar

2 tsp sugar (I use splenda to make it low GI friendly)

salt and pepper

dash of cayenne pepper

dash of pepper sauce or tabasco

Toss the vegetables and beans together in a large bowl. Pour Dressing over top, stir to combine, and allow to marinate in refrigerator for several hours before serving. Serve over a bed of baby spinach.

Waiting for Gustav. . .

While sitting here, contemplating hurricane Gustav (which seems to be bound and determined to make his mark somewhere on the gulf coast) I was looking through old pics on my camera card and came across this one that I took last week, of Fay before she really started pouring on us.

I actually went to walmart today, less than a week before the hurricane. BIG MISTAKE! On a Friday morning, the place was PACKED. People were pushing their buggies through the store like madmen, grabbing the last of the bottled water, canned tuna, and peanut butter off the shelves. Okay, not really. It was busy, there were more than usual people there, but not quite what I just described. (Although I'm sure that by late Sunday, or Monday it will be that hectic there.)

In all actuality, they were out of individually bottled water, only had the gallon jugs left, so we bought 3. They still had plenty of tuna, but their ramen noodles section was running less than half full. Well, I bought a few cans of soup, some ramen noodles, an extra loaf of bread, and a few flashlights. Thankfully, we already have pretty much everything we need. There's just something about a hurricane looming in the gulf, though that makes me want to go to Walmart and stock up on stuff.

And, just because they are so adorable, I'm going to post another pic of my boys. "Return to Neverland" is playing on TV now, so Skywalker dressed up in his Peter Pan costume to watch the movie. Isn't he adorable!

Not to be outdone, Stonewall had to go put on his Black Spiderman costume. Hs is pretty upset, though, because he can't find is mask. He seems to be hiding it well in this pic, doesn't he?

Menu Plan Monday

Well, here is it once again, Menu Plan Monday, hosted by Laura over at I'm an Organizing Junkie. You really need to check out her website if you haven't seen it before.

Last week, we strayed from our menu plan twice, Monday and Sunday. My goal for this week is to not stray at all! I hope we can do it. For those of you who haven't read my blog before, I am following the low GI diet. Basically, I am eating lots of fresh fruits and vegetables, lean meats, and whole grains. I have given up cokes, sugar, and starchy foods for this healthful way of eating(though I must admit that I have cheated several times over the past 5 weeks). I am happy to report that I've lost 9.5 pounds in 5 weeks! I am so excited over that! I would encourage everyone to check out this book!

Here's our Menu Plan (for suppers):

Monday ~ Crockpot Stuffed Bell Peppers , salad (yes, we were supposed to eat this last Monday, but as I said before, we we offered free supper, so we put this off until this week)

Tuesday ~ 15 bean soup, I would LOVE to make these cheesy muffins to go with the soup, but I will resist this temptation for two reasons: 1. I am working, and cannot bake these fresh cheesy muffins while at work; 2. These are NOT low GI diet friendly. TOO BAD, because they look delishious! So instead, we'll have a nice, green salad on the side, and if I'm feeling really generous,some low carb bread toasted with garlic and smart balance light buttery spread.

Wednesday ~ Spinach & Squash Chicken Bake, Boiled New Potatoes

Thursday ~ Leftovers

Friday ~ Spinach Walnut Pesto Salmon with Whole Wheat Penne, Spinach Salad (I made this Spinach Walnut Pesto 2 weeks ago, and need to use it up, so I thought I'd try it on Salmon, Sounds yummy, doesn't it!)

Saturday ~ Dijon Parmesan Chicken (a new use for Fiber One cereal, I can't wait to try it), Zucchini & Tomatoes

Sunday ~ Church's Homecoming, we will be having a HUGE potluch fellowship lunch after church. I am planning on bringing Crockpot Sweet & Sour Pork, Baked Mac & Cheese, and Something Fabulous for dessert (I just haven't decided what yet.) And no, none of this is on my diet, but I have decided that I just have to cheat this day, and I think that God approves, since it's a church function, and all.

I Stand Corrected

Fay decided to prove me wrong last night. About 18 hours later than expected, the rain came down. My yard once again is a lake, no, wait. Everyone's yard is a lake right now. Go back a few posts to the Redneck Waterpark post, and you'll get the idea, just multiply that amount of water by 10. To top it all off, Stonewall is sick and I had to work today. So, Rev is taking Stonewall to the doctors office and he's supposed to call me after they see her. I hate sitting here at work while my boys are sick. I totally would have called in today and taken him myself, but I had a couple of "unexpected" days off recently (due to low hospital census) and really need to work. I know that Rev is perfectly capable of taking my son to the doctor, but still, a Momma should be with her baby when he doesn't feel good, right? Anyway, I've got to go to work now, but I'll post Menu Plan Monday later today.

Random Thoughts

It has been a dreary day. The sky has been cloudy. The wind has been blowing. The rain has been falling. All in all, a dreary day. Fay has been roaring all over the Florida this past week, and she finally made her way here. Stonewall and Skywalker were excited for the storm, they want to play in the puddles. Unfortunately, though, there wasn't even enough rain for that. To top it all off: because the boys were stuck inside all weekend, my house now looks like a hurricane blew through the inside, instead of outside. I guess this means I'll be cleaning all week long.
To change the subject and move on to happier thoughts, tomorrow is Menu Plan Monday. Last week, we did really good following our menu, except for Monday (we were unexpectedly invited to a family friend's house for supper) and today. We were supposed to have taco salad, but instead, were invited out to lunch after church. Then, we were given a huge pot of delishious homemade chicken noodle soup, so we ate that for supper tonight. I put the meat in the freezer, and we will revisit taco salad in the weeks to come. I already have this weeks meal plan ready, but will wait to post until tomorrow.
We had an awesome church service today. I totally wish I could post Rev's sermons here, because they are sooooo good, but I guess you'll just have to take my word for it instead. He is currently preaching a series about Lorship Salvation. His main point being, that there is No Such Thing as a "carnal christian". There can be no separation between Jesus as Savior and Jesus as Lord. He is BOTH, not just one. Anyway, I just wish you could have heard it! I hope that each of you are involved in a Church that preaches the Word of God and not just self-help fluff. Until tomorrow, Mandy.

Low GI Apple Oatbran Mini Muffins

I have been experimenting with different muffin and breakfast bread recipes that fit into the low GI diet that I'm following, and so far, everything has been pretty bad. So I decided to create my own recipe. I perused the internet and combined 3 different oatbran muffin recipes, and added my own twist to them too. The final result was fabulous! Rev and the boys liked them. We plan on eating these for breakfasts and snacks. I will attempt to freeze some, too. Here's the recipe I came up with:

1 cup oat bran
1 cup old fashioned rolled oats
3 TBSP Splenda Brown Sugar blend
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup unsweetened applesauce
1 4-oz container of nonfat, sugar free or low sugar vanilla flavored yogurt (I used Walmart's GV brand Benefit vanilla yogurt)
3/4 cup skim milk
1/4 cup egg beaters original
1 small apple, chopped
1 Tbsp canola oil
Combine all ingredients. preheat oven to 375 degrees. grease mini-muffin pan or use mini muffin papers. fill 3/4 with batter, and bake for 16-18 minutes.

Variations: substitute blueberries or strawberries for the apple; substitute semi sweet chocolate chips and 1 tsp vanilla extract, and leave out cinnamon.
Hope you enjoy!

Menu Plan Monday

I have been perusing a webside http://orgjunkie.com/ each week for a little over a month, and decided to join in on the fun this week. I have only been menu planning for a few months, and it gets easier every time. I really don't know how I cooked before! I mean, I would just buy some meat that looked good, a few veggies, and wing it. I was always going back for 1 or 2 more items at the store because I didn't have what I needed to prepare the meal that I decided to cook at the last minute. If you aren't menu planning, you MUST start!
My husband and I have also recently started the low GI diet. If you aren't familiar with it, check out the book by Rick Gallop, Living the GI diet, you can purchase it here: http://www.amazon.com/Living-G-I-Glycemic-Index-Diet/dp/0761135944/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1219086246&sr=8-1 . The reason I'm telling you this, is that the meals and recipes that I'm posting are all GI friendly. I am only posting dinners this week. Hope you enjoy.

Monday~ Crockpot stuffed bell peppers and green salad

Tuesday~ Grilled chicken with whole wheat cous cous and steamed green beans

Wednesday ~ Cornmeal crusted tilapia with tangy coleslaw and zucchini and tomatoes

Thursday~ Crockpot spicy black beans with brown rice and spinach salad

Friday~ Free for all (This means, Momma's working, so Daddy takes care of himself and the boys, usually happy meals, and Momma eats cereal when she gets home)

Saturday~ Quesadillas with left over black beans and grilled chicken

Sunday~ Taco Salad

Recipes:

Crockpot Stuffed Bell Peppers:

4-5 bell peppers, tops cut off (and reserved) and seeds scraped out

1 lb 97% lean ground turkey

1 small red onion, diced

1 small zucchini, grated

2 cups cooked brown rice

tony's seasoning to taste

black pepper

1 jar spaghetti sauce ( I use bertoli olive oil & garlic or tomato and garlic~if you can find a low sugar or sugar free sauce, use that)

shredded parmesan cheese

Chop off any remaining bell pepper that's usable from the tops. In a large skillet, brown the ground turkey with the onion, bell pepper, and zucchini until no pink is left. stir in cooked brown rice and about 1/2 cup of spaghetti sauce (until it loose, but not runny) season to taste with black pepper and tony's. (I prepare to this point the night before). Pour 1/2 cup of spaghetti sauce in bottom of crock pot. Stuff each bell pepper shell with equal parts of turkey mixture, and place side by side on top of tomato sauce in crock pot. pour remaining spaghetti sauce over and around the peppers. Top each with a sprinkle of shredded parmesan cheese. Cover, and cook on low for 6-8 hours or high for 4 hours. serve with green salad or sauted zucchini.

Cornmeal Crusted Tilapia

4 tilapia fillets

1 cup cornmeal

2 tsp dry dill

1 tbsp grated parmesan cheese

1/4 tsp salt

1/4 tsp black pepper

pinch of cayenne pepper

1/4 cup eggbeaters

2 tbsp canola oil

combine cornmeal, dill, parmesan cheese, salt, pepper, and cayenne in pie plat and set aside. pat each tilapia fillet dry with a towl, brush with eggbeather, then dip in to cornmeal mixture, turning to coat both sides.

Heat the oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes, turn using a spatula, and cook for another 3 minutes or until fish flakes easily with a fork. remove from heat.

Tangy coleslaw:

1/2 bag coleslaw mix (green cabbage, red cabbage, carrots, shredded)

small handfull of chopped fresh parsley (optional)

1/4 cup cider vinegar

1 tbsp canola oil

2 tsp splenda

1 tsp celery seeds

1/4 tsp salt

pinch of black pepper

Make the dressing: whisk together vinegar, oil, splenda, celery seeds, salt and pepper. Pour over coleslaw mix, too to coat. place, covered in fridge for 2+ hours to allow flavors to mix.

Zucchini and tomatoes:

1 pound zucchini
1 tablespoons olive oil
1 small chopped onion
1 cloves minced garlic
1 1/2 cups coarsely chopped fresh tomatoes
1/2 teaspoon salt
Black pepper to taste
1/3 cup grated part skim mozzarella cheese

Preheat oven to 375° F. Wash zucchini and cut into 1/4-inch slices.
Heat oil in saucepan over medium heat. Add onion and garlic and cook about 5 minutes, stirring frequently.
Add zucchini and cook 5 minutes longer, stirring frequently. Add tomatoes, salt and pepper. Cook 5 minutes longer.
Turn into greased 9x12-inch baking dish. Sprinkle cheese over top and bake 20 minutes, until zucchini is just cooked through and cheese is melted.
Makes 4 servings.

Crockpot Spicy Black Beans:

1 pound black beans, soaked overnight and rinsed

1 diced jalapeno pepper
3 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
I can diced tomatoes with garlic & onion
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Serve over brown rice, with fresh spinach salad on the side.

(I will probably cook up some smoked sausage on the side for REV, since he doesn't believe in meatless meals!)