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Showing posts from January, 2018

Slow Cooker Rosemary Chicken

I hope everyone's January is going well.  All I know is here, in Michigan's Upper Peninsula, we have been slammed with snow so far this winter; over 190 inches to date.  We are currently in the middle of a little thaw, which is a welcome blessing.  This Thursday, Ron and I are headed to Las Vegas for 5 days, 4 nights and can't wait to get out of the cold for a bit.  More to come on that mini adventure in days to come.

As you can all see from previous blog posts, I am a big fan of the slow cooker and use it often.  This recipe is so tasty; the chicken just falls off of the bone and the rosemary and garlic make it incredibly flavorful.  I used all legs (inexpensive as well!) but you can use breasts, thighs, etc. as well.

Slow Cooker Rosemary Chicken Legs
Ingredients: 12 Chicken Legs, skin removed, if desired* 2 TB jarred minced garlic or 2 cloves fresh garlic, minced 1 TB EVOO 2 t dried rosemary, or equivalent fresh rosemary Salt and Pepper to taste 1/3 C water
Directions: Wa…

Polenta - A simple change, and it's GF...

I have recently been starting to use polenta more often in my cooking.  It is an alternative to  pasta and is gluten free, which even for those of us with no issues with gluten, is a lighter option.

I made some quick sauce (recipe here in this blog) this week to use with ravioli we didn't use from Christmas Eve (it keeps for several months in the freezer in freezer bags).  The ravioli of course were fabulous, but today for lunch, I chose to fry up some polenta to use up the remaining sauce.

There is really nothing to it.  I usually buy prepared polenta, where all I have to do is cut it into slices, heat EVOO in a pan, and lightly fry it up.

You can put mozzarella, fresh basil, prosciutto, really anything you have as a topper; I went pure and just used the sauce.  Delicious and satisfying on this cold UP winter day.

Starting the Mediterranean Diet - Jan 2018

Happy 2018 to everyone!  I hope everyone has high hopes for 2018 and and I wish everyone much prosperity and happiness.

I turned 50 last year and am really trying to focus on my health and well being.  Diet and exercise need to be more automatic in my day to day activities.  The Mediterranean Diet philosophy seems to be one that I could adhere to.  It contains all of the foods I love.

I'll track my progress here and try to blog recipes leading to my weight loss goals in 2018.  Ron and I have an upcoming trip to Vegas planned in a few weeks so I'll also blog about the food adventures there.

Happy to be back - I have missed regular blogging.  Hope you enjoy my recipe for Italian cabbage coup.  Variations are really limitless, depending on your taste preferences.  This soup is low calorie, heart healthy (even healthier if you swap the sausage for chicken or even forgo meat altogether) yet so very satisfying.

Italian Cabbage and Sausage Soup
1/2 Head of Cabbage, Coarsely chopped