What are we teaching our kids?

Believe it or not everything we say or do has an impact on those around us. I still remember when I was babysitting once and the 9year old girl commented that she was fat. I said oh no you are not. But I am. It made me stop and think. How can I impose good body image when I don't have it myself. I am working hard to love my self more and treat myself the way I would treat others. This link I thought was very powerful. Reminds me what I really want to teach my daughter. 

http://www.rolereboot.org/life/details/2013-06-when-your-mother-says-shes-fat?fb_action_ids=10201620693225594&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%5B460281804067371%5D&action_type_map=%5B%22og.likes%22%5D&action_ref_map=%5B%5D

Zonya's breakfast casserole

Here is my favorite breakfast casserole recipe.  It is from Zonya Foco's cookbook.

Preheat oven to 375
spray 9x13 pan with cooking spray
Makes 8 servings
1 bag (24oz) frozen ore ida potatoes o'brien (hash browns with onions and peppers)
1 c reduced-fat shredded cheddar cheese
4 oz lean ham or canadian bacon or lowfat smoked sausage
4 whole eggs
8 egg whites
1/4 c skim milk
1/4 c dijon mustard
1/2 tsp thyme
40 grinds fresh ground pepper

Place the frozen potatoes in the bottom of the baking dish.  Break up large chunks.  Cut the meat into small chunks.  Sprinkle the meat and cheese over the potatoes.  In a small bowl, whip eggs, egg whites, milk, mustard and thyme with a fork.  Pour evenly over the potato mixture.  Top casserole with pepper.   Place in oven uncovered and set timer for 45 minutes.
Serve with toasted english muffins and fresh fruit.

1 cup casserole has 165 calories, 4.5 grms fat and 2 grms fiber.

I like to make some and eat the leftovers the rest of the week, at that calorie amount I can have two servings with no remorse.   It is fantastic with just a little bit of ketchup.

Spinach and egg sandwich

Cashew Chicken

A favorite chicken recipe of ours.  So easy!  It is from Leanne Ely's book Saving Dinner.  A great book if you want recipes, side dishes, menus and shopping lists all in one!  She also has a website.  check it out!  I found her through the Flylady website, if you are anything like me, uh, not so organized!!  You will like the flylady! 

I hope you enjoy this recipe.

3/4 cup orange juice
1/3 cup honey
1/4 cup soy sauce
1 T cornstarch
1 t ground ginger
1 t garlic powder
1/2 t pepper
2 T vegetable oil, divided
2 large carrots, chopped
1 celery stalk, chopped
4 boneless skinless chicken breast halves, cut into 1-inch strips
1 cup cashews

Combine juice, honey, soysauce, cornstarch and seasonings. 
In a large skilet, heat 1 T oil until it begins to smoke.  Stir-fry vegtables for several minutes until the vegetables become bright.  Set aside and keep warm.

In the same skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mixture.  Continue cooking until sauce bubbles and thickens.

You can add 4 green onions, chopped--I left it out due to my hubby's extreme dislike 

Serve with brown rice and spinach salad

Serves 6

265 calories
15 g fat
5 g Protein
31 g carb
3 g fiber

Veggie sketti

I got inspired today and decided to create something for lunch. Yum! All veggies and so hearty I couldn't finish it! Let me know what you think.

1 onion chopped
Put into skillet with 1 T olive oil. Sauté until almost soft. Add
2 large tomatoes chopped
2 portobello mushrooms cleaned and chopped
2 large handfuls of spinach roughly chopped
1 tsp Italian seasoning
Salt and pepper to taste.

Sauté all ingredients until soft pour over bed of spaghetti squash. Top with Parmesan cheese if desired.