Ground Venison Patty & Veggies

We had a great supper tonight consisting of a 3 oz venison patty and veggies.  This year I had our processor make some of the ground venison into patties.  It holds together better if you make patties out of it before it is frozen.  I sprayed my pan with a light coating of olive oil then cooked the patties on med-high until done.  I cheated and used Green Giant Steamers  for the veggies.  The meal was finished in less than thirty minutes.  A 3 oz patty is 132 calories and the  veggies are 45 calories per half cup.  It was great!

Lemon Pepper BBQ Chicken

4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Lemon Pepper Marinade                                            1/4 cup Your favorite BBQ Sauce

Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking

Pour marinate  into a large resealable plastic bag.
Place chicken in bag with , marinate. Seal bag and refrigrate 30 min. to 1 hour to
.
Preheat grill to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.

Prep: 5 min. total 1 hour 21 minutes (incl. marinating).

Makes 4 Servings.

Eggs and Veggies

Pop likes omelets but I am not very good at making them!  So I do scrambled eggs with a twist!  I take and scramble my eggs and then saute my veggies and pour on top.  Eggs alone are not very filling, but by adding the veggies they are not only more filling but more healthy. We have managed to cut our calorie count almost in half by making minor adjustments in what we eat.  I also keep a journal of what we eat and drink everyday.  It seems to make a difference if you are writing down everything that goes in your mouth.  I hope you have success if you are trying to lose a little weight also.

Cutting Back

Boy, sometimes you don't realize how much you are eating, until you try to cut back.  Pop got so hungry yesterday.  I tried to be creative and give him some low calorie snacks between meals, but it was hard for him.  He had back surgery in September and had lost down to 218.  Then his back and legs started to bother him again, so he stopped walking and is now up to 238.  We've got to get his weight back down, so it doesn't put so much pressure on his back.  His left side is not fusing properly and they may have to go back in and redo the graft.  I would hate that, because back surgery is tough!  He was a real trouper yesterday though and today will be hard.  We have got to shrink our stomachs back to eating smaller portions.  I think that portion size is the key! Reducing  portion size is just common knowledge, but sometimes we forget, and it becomes a hassle to measure out everything you eat.  However if you want to lose weight you must stay vigilant about, portion size, calories, fat content, and some form of exercise.  Thank you for stopping by my blog and have a blessed day.

Chicken Stir Fry

Since my husband and I are trying to lose a little weight I thought I would add some of the ways that we cut down on what we eat.  This is one of my quick and easy stir fry recipes.  If you have a rice cooker start your rice first then prepare your veggies.  One of the ways we cut calories is to us brown rice.  If I am in a hurry I use quick rice fixed in the microwave.  I also sometimes use a frozen stir fry veggie mix.

1 bell pepper (any color)
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 tablespoon of Yoshida's gourmet sauce or you favorite sauce
1 cup onion cut into strips.

When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.
Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done!

My husband

and I really love to eat!  As you can tell by my post that we love sweets.  We have both gained some weight since deer season started so it's back to watching what we eat.  I've got to get back to walking!! I lost almost 20 pounds last summer, walking and watching what I ate.  I would like to lose the 10 pounds I've gained back plus about 20 more.  I'm going to keep track of it here.  I'll include some of the new recipes that I try and maybe you'll take this trip with me and lose some weight for yourself.  First thing is to set a calorie goal and work up a menu that I think will keep me on the right track.  I hope you have a great day and thanks for stopping by my blog.

Georgia Cornbread Cake

  This is another one of Mama Hazel's favorite's.  I hope you enjoy !!

1 CUP SUGAR

1 CUP BROWN SUGAR

4 EGGS BEATEN

1 CUP VEGETABLE OIL

1 ½ CUP SELF-RISING FLOUR

1 TSP VANILLA

2 CUPS PECANS CHOPPED FINE

Preheat oven at 350 degrees. Lightly grease and flour a 9 x 13 baking dish or pan.  Stir together sugar,

Brown sugar, eggs, and oil in a bowl till smooth.  Stir in flour and vanilla.  Add pecans and stir until

Evenly mixed.  Spoon into prepared pan and bake for 30 to 35 min.

Mama Hazel's Peanut Candy

As you all know I have a thing for chocolate!  My best friend, who is more like my sister send me a recipe this Christmas that I just love.  Mama Hazel uses peanuts in this recipe but you can also use pecans!  You can do this with almond bark but this is the old fashion way to make chocolate covered peanuts.

1 cup sugar
1/3 cup milk
2 tbs cocoa powder
pinch of salt
3/4 to 1 cup raw or unsalted dry roasted peanuts

Cook about 5 minutes....drop a bit into cold water to see if it sets up. Spoon onto wax paper and let cool.
This is so good!  Hope you enjoy!

Chocolate Covered Crackers

Have you ever wanted something a little sweet but just a little salty?  This is perfect!  Everybody loves ritz crackers, peanut butter and chocolate!  I had never tried this until a friend brought them to an office party years ago.  I fell in love with them and so did my kids.  I haven't made them in a while but thought you and yours might like them.  Enjoy!

Ritz Crackers
peanut butter
chocolate almond bark

Sandwich 1 teaspoon peanut butter between two Ritz crackers. Make as many as you want and set aside.Melt chocolate bark in a double boiler. Dip the sandwiched crackers in the chocolate with tongs.
Place on wax paper until cool. White Chocolate Almond Bark may also be used).

Cat Head Biscuits

My Mom could make the best biscuits!!  She called them cat heads, I never ask why.  When we were growing up she always made us biscuits and saw mill gravy for breakfast.  Then on Sunday she would add eggs and maybe some kind of meat if we had it. 

2 cups flour
2 table spoons crisco

blend the flour and crisco then add enough milk to make a stiff dough.  Then you can roll them out and cut with a cutter or mama would tear off some and then roll it from one hand to the other tucking in the edges with her thumb.  You can also make it a little thinner and put it in a muffin pan.

Butter and jelly go real good with a hot cat head biscuit.

Turkey Fingers

1 turkey breast cut in strips

2 eggs

1 cup milk

2 cups flour

1 tablespoon salt

1 tablespoon pepper

1 gallon size zip lock bag

Beat the two eggs and combine them with the mix in a mixing bowl(like you would for frying chicken).  Combine the dry ingredients in the zip lock bag and shake.  Then dip your strips of turkey in the liquid  then shake them up in the bag and fry in a pan or deep fryer for approximately four minutes.  They are great!!!

BBQ Ribs Made Easy

I love to discover ways to make things quicker or easier.  I got up this morning wanting bbq ribs for dinner tonight.  We had some country cut spare ribs in the freezer, just what I was looking for!!! I thawed them out in the microwave then put them in a broil in bag with 1 cup of water.  I cooked them at 325 degrees for two hours.  Then I poured off the excess juice and covered them with my favorite bbq sauce. Closed the bag and cooked for 20 more minutes.  I then opened the bag and cooked for 10 minutes.  They were some of the best ribs I have ever cooked. When you are using the cooking bags, remember to be careful when opening them because of the steam.