I Love Stepping On Those Scales (Continued) - MetaSpiritualMichael's Mealtime Musings Blog at Allrecipes.com - 328103

MetaSpiritualMichael's Mealtime Musings

Jun. 3, 2014 5:34 am 
Updated: Jun. 7, 2014 9:12 am
Anyway, to continue, since I ran out of room, yes I'm sure there's a better way to do it - I  think I have to get an external keyboard for my iPad (not sure)...

Today's meals will be fairly basic because I've got errands to run. Breakfast was the usual omelet of ham and swiss with Vidalia onions, green, red, and yellow bell pepper sautéed in butter atop it then with chilled diced tomato over the whole thing. It's one of my favorite breakfasts and my mom loves how beautiful and colorful the dish comes together. Lunch will be the soup I made a day or two ago. Did I mention that? Maybe not.  One staple that makes it easy for me to follow my plan is to make a large batch of  soup to keep in the fridge. That way something's always ready to go. This time I made chicken vegetable and it's delicious but you can make your favorite. Just use your preferred meat and a whole lot the lowest carb veggies - NOT STARCHY VEGGIES LIKE CORN, POTATOES AND PEAS. NO PASTA OR RICE OR THICKENER LIKE FLOUR OR CORNSTARCH EITHER! For dinner it's back to the grill for the recipe I'm most famous for, Island Broiled Chicken. I'm sure I'll grill some veggies while I'm at it. I'll figure that out later. 

  Chime in with your meal ideas. As soon as I'm not so busy I'll start trying new recipes and 
posting pics and results about how they turned out.  Everyone have a great day!

Jun. 3, 2014 5:59 am
Keep up the good work!
Jun. 3, 2014 6:16 am
Thanks, mommom, for your encouragement.
Jun. 3, 2014 11:09 am
Love your breakfast cause that is what i usually have also, i use liquid egg whites in mine also. I find it make a firmer omelet. Your doing great, keep it up..
Jun. 3, 2014 11:10 am
http://allrecipes.com/personalrecipe/64054731/easy-pork-loin-cutlets-with-bell-peppers/detail.aspx... here's something for you..
Jun. 3, 2014 11:12 am
Can you have Quinoa?..http://allrecipes.com/recipe/lemon-basil-quinoa-salad/detail.aspx
Jun. 3, 2014 12:03 pm
Hi manella, thanks for the recipe. I'll have to copy and past it with my laptop later. Can't do that with an iPad. The function doesn't work on AR site although they said they're trying to make AR iPad friendly. That would be so much more convenient! To your question, I'm not that familiar with Quinoa other than I know it's a grain. I assume it a whole grain and I have had before but I did not prepare it so I'm not sure how many carbs are in serving. I'll look into it. Thanks again.
Jun. 3, 2014 1:06 pm
yes i can manella! :) i've looked at and saved that recipe. definitely going to try it! thanks:)
Jun. 3, 2014 1:08 pm
oops! sorry meta! didn't realize this was your blog! only saw the bottom of the page when i responded.
Jun. 4, 2014 7:02 am
I'm a soup lover too, have you tried the cabbage soup? Shred cabbage and cook in chicken broth (or beef, vegetable, or plain water if you wish) with thinly sliced onion, celery and carrots. Add a can of chopped tomatoes, a little tomato sauce, seasonings to your taste, and that's your base. You can build on it from there, I always cook separately some shell pasta (cooked and kept separate until ready to eat so that the pasta won't swell from the soup liquid). You can also make a tortolini soup, substituting tortolini cooked right in the soup for the pasta, and leaving the cabbage out, substituting chopped spinach which is added at the very end, with parmesan cheese either in the soup itself or added to the individual servings. Enjoy.
Jun. 5, 2014 3:38 am
sweet cook, I'm not sure if I've tried the soup to which you refer. Are you talking about the one that they used to say "melted the fat off" or maybe they called it "miracle soup" or the Cabbage Soup Diet? So many diets over the years that they all run together after a while!! I have made soup with the ingredients the way you mentioned and you're right, it is really good. Although, when I'm dieting, I omit the pasta. I love pasta but if I find I'm loosing weight too quickly, and need to slow it down, I add carbs in the form of beans, brown rice or veggies that have more carbs than cabbage or greens. I love using a variety of greens in the soup base such as collards and turnips. I almost always use some of the tomatoes that my mother and her sister put in jars every season. I also like to roast a chicken or Boston butt in the oven with an additional 4 cups or so of store bought chicken broth to make enough of the soup stock. Then there's herbs and seasonings. I have not mastered this aspect at all. Although I own every single herb, spice and flavoring that Spice Islands makes (that may be a bit of an overstatement!). I love the quality of Spice Islands and the difference that particular brand of seasonings makes in my cooking compared to others I've tried over the years. Some of their products can be a little more expenses but they're worth it. All that to say I usually just use salt, pepper and garlic in my soup. But, I've never used much salt. I guess sometimes simpler is better. I have never thought of adding cheese to the soups. It would probably be good. I think I'd prefer to do so after cooking, at the time it is eaten. I will try that.
Jun. 5, 2014 3:57 am
sweet cook, I just saw that you live in the suburbs of Boston. Although my primary home is just outside of Tampa Florida, my secondary home is in Manchester, New Hampshire. I've usually stayed at my Florida house in the summer and my New Hampshire house in the winter. I love the mountains a little further north and I love spending the holidays in cold weather and snow. Lately I'm more comfortable in Florida year round so the New Hampshire house is for sale (I think, haven't really decided.)
Jun. 5, 2014 5:18 am
Yes, the cabbage soup originated from "the" cabbage soup diet. I tend to add pasta in some form to every soup I make, to satisfy my wanting to "fill up" (rice doesn't do it for me). Otherwise I'm grabbing one of my scones that I bake a couple of times weekly, to do the job! lol I don't as a rule add garlic, not a fan of a strong garlic taste, yet I always sprinkle some garlic powder in the pot when stewing chicken, and freeze that water to use in future soups. I agree about not adding cheese right into the cooking soup, I put it on the table for people to add, as they like - as I do the bottle of hot sauce for those with a taste for hot and spicey. Read in another posting of yours about your breakfast frittata - last night I made AR's Spinach and Mushroom Frittata - OMG, so good. I've posted a pic and my review telling exchanges I made because of what I had in the house (spinach leftover from tortolini soup). I'm putting a copy of this frittata recipe in my Christmas brunch file to be included this year. Had it for supper last night and another pie slice for breakfast this morning.
Jun. 5, 2014 5:26 am
NH is a beautiful state, the best of everything, water, mountains. We vacationed at Lake "Winnie" in Meredith yearly. Advice about selling your second home - hang onto it if you are able, until you are absolutely sure you're not going to want to spend time there - even perhaps, reversing the seasons as you presently do them. I know too many people who have sold everything they had up here, and come to regret it. The ideal solution would be if you do decide to sell, to sell it to a member of your family so that when the urge to come back north attacked, you'd have a place to visit.
Jun. 6, 2014 12:13 am
sweet cook, Your frittata looks and sounds good (Except that I cannot stand mushrooms! I must be the only person I know that feels that way. Everyone I know loves them with a passion, it seems, but to me they just taste so earthy.) I think I think I would replace the mushrooms with sun dried tomatoes and bacon and leave everything else the same. Regarding the house in New Hampshire, I know, it is hard to make that final decision and let go of it. Thankfully we were able to purchase it without a monthly mortgage but there's still the reoccurring costs of electricity, heat (that's huge),lawn care in the summer and snow removal in the winter not to mention taxes (another biggie) and insurance all on a big house that sits there empty most of the year. For the moment there are tenants (friends of my sister-in-laws) in there. That helps them out and covers the expenses. If it it sold I can always stay at my brother's place when I want to go up. That's a nice option. Or, I am contemplating getting a condo up there so I don't have the exterior upkeep. we'll see...
Jun. 7, 2014 5:52 am
MSMichael: here's some info about quinoa you may find interesting~~~from Weight Watchers~~ "Quinoa is an ancient food from high in the Andes, grown by the Incas long before the Spanish arrived on the scene. Quinoa thrives in frigid, desertlike, high-altitude environments, places that would be the death of almost all other grains. ........ Although called a grain, quinoa is actually the seed of specific plants in the goosefoot family — a group of plants that includes spinach and chard. ........ Quinoa has the highest protein content of any grain. Every single PointsPlus™ value gives you 2.3 grams of protein. And ounce per ounce, it has more calcium than milk. Plus, quinoa is a great source of manganese, magnesium, iron, phosphorus and zinc. All that, and quinoa is gluten-free, too! ......... Quinoa cooks really fast, in just minutes — a great whole grain for busy weeknights. ........ You’ll most often find two types of quinoa at the store: red or white (sometimes also called “yellow” quinoa). ........ Black quinoa is a rarity, usually found only in health-food stores........ Quinoa can also be ground into a flour for use in reduced-gluten or even gluten-free baking and cooking...... At just 1 PointsPlus value for every 1 1/2 tablespoons raw quinoa (or 1/4 cup cooked quinoa), this grain’s got a lot to offer!...... And it’s economical, to boot. At 30 cents per ounce, it comes out to about 18 cents per PointsPlus value. No wonder it’s a miracle grain!" ...... By the way, I am using my iPad and I selected, copied and pasted this info. I can select, copy and paste recipes in All Recipes also. You may want to try opening the recipe and clicking on the "print" button (even though you not be printing it) and then select and copy. Then you can paste onto the notepad on your iPad. Then if you want you can email it or save it someplace else. (love my iPad, even though it's the first generation).
Jun. 7, 2014 7:03 am
Thanks, Indiana Peggy, for the information on Quinoa, I definitely find it interesting and will most certainly be purchasing it on my next visit to the store. I have never cooked it myself but I'm excited to do so soon! I've seen a lot of tasty looking recipes for it here at AR. Thank you, also, for the help with the iPad info. I will try to follow your directions. If I have problems I will contact you. Have you been using your iPad on this site very long? Are you able to drag and drop recipes in the menu planning section? I can't. AR customer service told me (at the time that they responded) that it was because this site was not yet formatted for use with an iPad but that they were working on it. Maybe they have completed their work by now. Or, as I often say, maybe I'm just technologically challenged!
Jun. 7, 2014 9:12 am
I usually use my iPad here. No problems saving recipies to my box, or copying to the notepad. If I want to upload a photo, of course I need my laptop. I don't use the menu planning section (is that for PRO members?). I do not do well with planning menus in advance! I cook as the spirit moves me. :-) Sometimes I just chop an onion and start sautéing it, and see where I go from there!....... I hope you like quinoa. It seems to be one of those foods that form a base for other flavors. Not too exciting just plain. I am not a fan of the red or the black. I usually cook quinoa with chicken broth to give it some flavor, then add in whatever veggies or meat from there.
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About Me
I am in the process of writing a cookbook depicting my family history. With input from other family members it will include pictorial progressions and personal stories about recipes as told to me over the years during times I spent with family members such as my grandmothers and great-great aunts, who were in their late 90's, and my youngest niece and nephews, ages 5 to 10, as well as other family members of all ages.
My favorite things to cook
I take after my mother when it comes to cooking in that it's not necessarily what I cook, moreover, the fact that I want whatever I cook to bring comfort and pleasure to those people that consume it. That said, I guess, in most cases, my favorite genre of cooking would be deserts.. I started baking when I was around 10 or so and have been doing so for more than 40 years now. Although I started out with baking, now I enjoy cooking the entire meal with all it's courses. I want every little detail just so...
My favorite family cooking traditions
My favorite family cooking tradition, other than the typical Christmas and Thanksgiving Holidays of my childhood, would be when my maternal Grandparents, each of my two maternal Aunts and their families and my parents,my brother and myself would all spend the summer together at the cabins on Lake Harris in Leesburgh, Fl and would have fish fries with all the trimmings including our special homemade ice cream!
My cooking triumphs
Well, I guess you would probably have to ask the opinions of the people who ate my cooking. But I would venture to say that my most requested foods have always been my Island Broiled Chicken, Broccoli Salad, Twice Baked Potatoes and my Carrot Cake. (At least, that's my most requested non-seasonal foods.)
My cooking tragedies
Well, I don't know if you call it a tragedy, but clearly one of the stupidest cooking mistakes I ever made was when I was about 16 years old and I decided to have my first dinner party. Everything went as planned except that I thought the Iceberg lettuce wasn't green enough so...not only did I add several drops of green food coloring to the lettuce, I actually tossed it and served it to the guest. We all had a good laugh at that!
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