Creamy Garlic Grits

Ingredients:

1 cu instant Quaker grits
2 cu water
1 1/2 cu 2% milk
2 Tbsp garlic powder
1 Tbsp crushed garlic (jar or tube)
1 Tbsp salted butter
Salt & Pepper to taste



Garlic grits with shrimp & salmon...repost

Cooking instructions:

I follow the cooking instructions on the grits box to begin. Bring the water and 1 cu of milk (reserve the other 1/2 cu) to a boil. Reduce to a simmer and slowly stir in grits. I constantly stir my grits to prevent sticking.

Once grits are in the pot, add butter, garlic powder, and crushed garlic. Continue to stir, grits should begin to thicken. At this point add in the reserved milk. If you'd like them even creamier, add more milk.

Grits should be soft if they are cooked properly. If they taste grainy, keep stirring and let them cook longer.



Garlic grits with cod & peppers...repost

I like to pair my garlic grits with fish and shellfish. I'm sure they'd pair well with chicken, or pork too! Or as an option for vegetarians...topped with sautéd veggies.

Enjoy!

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Veggie Pasta Sauce

After reading the mishap of Mrs. Pancakes spaghetti sauce with broccoli, I decide to post pics of my veggie pasta sauce!

First things first, you want the sauce to be chunky, you're not trying to imitate a smooth tomato sauce. Doing it the "traditional" way won't make sense!






This first photo is the base. Ground turkey, zucchini, cauliflower, roma tomato, onion, bell pepper AND broccoli! If you're going to do it...do it BIG!

I season my sauce according to taste. Typically I'll use garlic powder, onion powder, basil, Italian seasoning, black pepper and salt. It always tastes best if you season the meat while you're browning it.






To my base I add a can of tomato paste and a can of diced tomatoes. I fill the diced tomatoes can twice with water and add it to the skillet. Stir it up and let it simmer! The tomato paste will begin to thicken the sauce.

Choose the veggies you love and get to work! This dish is one of my girl's favorites!

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Recipe swap for a June menu!

Menu planning is KEY to consistent successful weight loss and maintenance. I'll admit, I've fallen completely off the wagon with my menu planning and I can see the difference with my progress.

I've had several people ask me to make a menu for them. In all honesty it takes too much time to create individual menus. So I've come up with an idea that just might work for everyone!

I'm asking my blog buddies and Facebook friends to submit 1 healthy dinner recipe! I'll compile the recipes to create a dinner menu for June (time permitting). I will then email them to everyone. If I don't have them all in time for June, I'll shoot for July!

To keep it simple and cost effective, recipes should be 6 ingredients or less, not including spices. Recipes should include nutrition information. sparkpeople.com has a recipe builder on their site that allows you to enter your ingredients and servings and it will give you the nutrition facts.

I'll need all submissions by 5/27! You can email them to me at miesharoshawn@gmail.com. Make sure to leave your name in the subject line. You don't have to stick to the menu religiously, but hopefully this can give you a guide for better eating and planning! Let's have fun with this!!

Weekend foodie...3!

Foodie, foodie, foodie!! Yup I was back at it again! If you'll notice from looking at previous dishes, I heart seafood! Typically on the weekend you'll find some kind of shellfish/fish on the menu a time or two!

Friday's dinner...


Whole wheat pita pizza with shrimp, feta, asparagus, mushrooms & scallions

I can make a mean pizza sauce, all I need is a can of tomato paste for the base!

Saturday's breakfast...



Scrambled eggs (3 egg whites, 1 whole egg), bacon & chili powder braised squash

Saturday's lunch...



Salad with veggie burger pattie, green apple, sweet potato, scallions, mushrooms, candied walnuts & Newman's Own light cranberry walnut dressing

My salads are the BOMB!! I throw together combos that you wouldn't think would go together, yet they work! I always like a warm topping on my salads too!

Saturday's dinner...



Whole grain penne with shrimp, salmon, crushed tomatoes, bell pepper, scallions, mushrooms & roma tomato

I loved the shrimp and salmon combo SO much with the cheese grits last weekend, I wanted to pair it with a tomato base and pasta this time!

Sunday's dinner...



Two bean turkey chili

What would you like to see this weekend? It's Easter weekend and I'm already planning my menu for the week! Yay!!

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Weekend foodie...2!

So I was doing my foodie again this weekend! I wanted to make a couple of things that I've never made before. Both turned out very well and I'm excited to share!

Saturday's dinner...


Feta & parmesan cheese grits with shrimp and salmon

Sunday's dinner...


Tofu parmigiana

The girls didn't eat the tofu (they opted for noodles) but they loved the salmon & shrimp with grits! Damn all my good cooking and no hubby to feed it to! I'm working on that!

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Veggie Frittata by Miesha Roshawn

Veggie Frittata
Ingredients:
4 – large egg whites
¼ cu – part skim mozzarella
½ cu – spinach (fresh or frozen)
¼ cu – tomatoes chopped
¼ cu – mushrooms chopped
¼ cu – onion chopped
¼ cu – green bell pepper chopped
3 – garlic cloves minced
1 tsp – garlic powder
Cooking spray
½ tsp - yellow curry powder (optional)
Salt & Pepper to taste

Directions: Pre heat oven to 375 degrees. Separate egg whites in a bowl and whip, set aside. Spray a coat of cooking spray in a medium non stick skillet (with an oven safe handle) over medium low to medium heat. Add tomatoes, mushrooms, onion, bell pepper, spinach, garlic powder and garlic to skillet. Sauté veggies until onion are translucent, approximately 5-7 minutes. Add desired salt and pepper at this time. Set temperature to medium low and add egg whites. Be sure to even out the egg and the veggies in the skillet. Sprinkle mozzarella cheese on top. If desired sprinkle yellow curry powder on top at this time. Put entire skillet in the oven on second to lowest rack uncovered for ten minutes. Egg should be set, if not give it a couple more minutes. Remove from oven. Let stand for 3-5 minutes. Gently lift and remove frittata from skillet onto plate…enjoy!

****This is a favorite breakfast meal of mine but it's also great at lunch and dinner****

Recipe by Miesha Roshawn