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Thursday, January 26, 2012

Low-Point French Toast with Fresh Berry Sauce

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Add a little heart to this french toast breakfast with a lightly sweetened fresh berry sauce. This is a fun and delicious breakfast that we just had for dinner! :) 

Low-Point French Toast with Fresh Berry Sauce
Ingredients:
- 3 eggs
- 1/4 cup 1% milk
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 6 slices of bread (I used Smart White which has 50 calories, .5 fat grams, and 2.5 grams of fiber for 1 slice)
- Pam cooking spray with butter
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 Tbs Honey
- 1 Tbs Splenda granulated sugar substitute
- 1/2 Tbs lemon juice
- 1 tsp. corn starch
Heat oven to 350 degrees. In a medium shallow bowl, whisk together eggs, milk, vanilla, and cinnamon. Spray a large skillet over medium-high heat sprayed with Pam cooking spray with butter. Dip bread into egg mixture and coat on both sides, letting excess drip off. Place in skillet and cook until bread is golden brown on both sides. Transfer toast to a baking sheet and place in oven for 5 minutes. Meanwhile place berries in a small to medium saucepan and heat over medium heat. Add honey, Splenda, and lemon juice. Cook until berries start to break up and add corn starch to thicken slightly. Serve berry sauce with french toast and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6
Serving size - 1
Points per serving - 2.6

"The journey is filled with ups and downs. Don't confuse the two as ever being everlasting. Get up everyday and apply yourself, be authentic, trust your instincts and know that the more you apply yourself the better you get day by day. The day you are waiting for is the day you want to give up, that is when you MUST keep going. That's the barrier between normal and greatness." - Jackson Kiddard





Sunday, January 22, 2012

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Would you like a cup of coffee? A muffin cup -- of coffee? These scrumptious chocolate chip coffee muffins will give you your coffee AND chocolate fix. With a dab of creamy icing to finish, this is one "muffin top" that you won't mind seeing. Easy to make and even easier to devour! Enjoy!


Low-Point Chocolate Chip Coffee Muffins
Ingredients:
- 2 Tbs Heavy Cream
- 1/2 cup 1% milk
- 4 Tbs melted butter (I used Land O Lakes Light with canola oil)
- 3 Tbs coffee grounds
- 1 egg
- 2 Tbs applesauce
- 1 Tbs cocoa
- 2 cups flour
- 2/3 cup Splenda (granulated sugar substitute)
- 1/3 cup mini chocolate chips or regular chocolate chips (semi sweet or milk chocolate)
- 2 tsp. baking powder
- 1/4 tsp. salt
- Cooking spray
- Betty Crocker whipped vanilla icing
- Chocolate Stars or Hershey Kisses
Preheat oven to 400 degrees. Spray muffin/cupcake pan with cooking spray. In a small bowl, mix heavy cream, milk, butter, coffee, egg, applesauce, and cocoa. In a separate, larger bowl, combine flour, splenda, chocolate chips, baking powder, and salt. Make a well in the center of the flour mixture. Pour milk mixture into the center of the flour mixture, stirring just until moist. Spoon mixture into cupcake pan and bake at 400 for 10 to 12 minutes (or until toothpick comes out clean when inserted into the center). Don't over bake. (The mixture will be a little thick and sticky.) Allow to cool slightly and spread 1 teaspoon of icing on top and add a piece of chocolate if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. (I trimmed a little off the top of these muffins to make them a little less round for the icing.)
Total servings - 12
Serving size - 1
Points per serving - 3 (w/out icing and chocolate piece), 4 (with icing and chocolate piece)


"Never explain yourself. Your true friends don't need you to. They already know."  - Anonymous

Thursday, January 19, 2012

Living in the Moment - My Hospice Journal

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"The capacity to love in Christian life also increases the capacity to suffer." - Thomas Keating

I knew it would be difficult watching my hospice patient start to decline. I understood, through my training, what I would be witnessing as my patient's Alzheimer's progressively worsened. That's why I haven't been surprised by these past few visits with his memory failing more and his inability to find the right words to express himself. But I am surprised at how I've been feeling about this, especially since I'm pretty aware of the stages ahead. 
It suits me just fine to sit down with my patient and realize 30 minutes have gone by and the only topic we've discussed was "boiling fish." You'd think in 30 minutes I would know a lot about boiling fish, but the truth is, with Alzheimer patients, that's pretty much all I know... is that he boiled fish, at some point. Not being able to remember when he did this, for how long he boiled it, or even what kind of fish it was, made for a very uneventful half hour for me; but not for him. He couldn't wait to talk about it (the same 2 sentences) over and over again, like it was the first time he spoke about it, each time he brought it up. But the smile on his face the entire time made it a fun topic to listen to because you were just so happy that he was happy. 
Today's visit wasn't quite the same. I came in right at his lunch time. He was quite hungry and nearly cleaned his plate. After he was done and his plate was removed, I told him he must have been very hungry because he ate very well. His look was more blank this time than in the past and he asked me if he just ate. Then he wanted to know what he ate. After I listed for him the things on his plate, his eyebrows raised out of amazement and he replied, "Wow!" 
I started bringing up subjects we had already spoken about in his past, but today, none of those subjects sparked any memory. He asked me if he worked and I told him he did and what line of work he was in when he was younger. His only question was, "Was I a good worker?" As I sat there watching him put his hand on his forehead, squinting his eyes, trying to concentrate on what I was saying, my heart wasn't ready for words like "This is embarrassing." or "I don't remember things." He didn't need to remember any words at that moment because the expression on his face said it all. This once, hard-working man, full of smiles, was struggling to find himself. And all I could do was assure him he was one of the smartest and best workers around. And then I added, "and the most handsome too." (This was the first smile I got from my visit today.) His eyebrows raised, he sat up straight, and stared straight out the window smiling real big... before asking if that was his truck parked outside. 
Today really made me reflect on my own life, where I am, what I hope to accomplish, and mainly, why I would ever take for granted the blessings God has given me today. For us to want more, to wonder sometimes if life could be better if you stayed where you are, or moved somewhere else, or if you had a better car, or expensive clothes, etc. It is time for a reality check. Life passes us by so quickly -- we don't have time to sit around and want for more. As it is, we barely have time to thank God for everything He has given us today.
With each visit I find myself realizing that my patient is an incredible teacher, even with very few words; allowing me to leave with a little more knowledge and a lot more heart. As I was getting up to leave, an elderly woman with Alzheimer's got up out of her chair, walked over to me, and said, "Go! Just go now! And don't come back until you called his wife first because I have NOTHING to do with this. Bye bye." and walked away. :) I just love these patients!!!

Saturday, January 14, 2012

Low-Point Barramundi with Red Pepper Corn Relish

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This red pepper corn relish is excellent when eaten as a cold side dish. Very low in points and one of those tasty sides that lasts for quite awhile in the refrigerator. Heated up and placed on top of a delicious 4 oz. piece of white flaky Barramundi fish? Exquisite!!! A taste you're sure to enjoy!

Low-Point Barramundi with Red Pepper Corn Relish
Ingredients:
- 1/2 Tbs olive oil
- 3, 4 oz. boneless Barramundi (fish)
- salt and pepper
- Goya Adobo seasoning
Red Pepper Corn Relish Ingredients:
- 1, 16 oz. package frozen corn, thawed
- 1 red pepper, chopped small
- 1 green pepper, chopped small
- 1 green onion, chopped small
- 1/4 cup rice vinegar or cider vinegar
- 1 tsp. tabasco sauce or hot sauce
- salt to taste
- 1 tsp. turmeric
- 1 tsp. cayenne pepper
- 1 tsp. Splenda granulated sugar substitute
- 3 Tbs vegetable oil
- 3 Tbs pure maple syrup
Combine all ingredients for red pepper corn relish and refrigerate. (This relish gets better and better after being in the refrigerator for a day or two.) In a large skillet, heat 1/2 Tbs olive oil over medium-high heat. Sprinkle Barramundi with salt, pepper, and a little Adobo seasoning. Place in skillet and cook (sear) on each side for approximately 5 minutes. Remove. Retrieve red pepper corn relish from the refrigerator and have as a side dish or heat it up and spoon on top of Barramundi. Enjoy this excellent entre'! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 4 (for 4 oz. fish plus 1/2 cup relish)

Total servings of relish - 10 (1/2 cups)
Serving size - 1
Points per serving - 2

"When Mother Teresa was asked, 'What can we do to promote world peace?' She replied, 'Go home and love your family.'"


Thursday, January 12, 2012

Pineapple Upside Down Cupcakes

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One of my favorite cakes, transformed into cupcakes! Just one of these perfectly moist and divine cupcakes, especially with a cup of coffee, makes for a one very happy me! :)

Ingredients:

- 1 box of yellow cake mix
- 2 Tbs vegetable oil
- 3 eggs
- 1/3 cup crushed pineapple, not completely drained
- 1/4 cup butter
- 1/4 cup brown sugar
- 8 oz. crushed pineapple, drained
- 1/4 cup chopped pecans


Preheat oven to 350 degrees. Combine cake mix, oil, eggs, 1/3 cup pineapple and mix well. In a small saucepan, heat butter over low to medium heat and stir in brown sugar, pecans, and 8 oz. pineapple. Line cupcake pan with paper cupcake liners. Place a small spoonful of the butter and pineapple mixture into the bottom of the cupcake liners. Add a spoonful of the cake batter on top and repeat until all 12 cupcakes are filled. (NOTE: I had leftover cake batter that I poured into mini cupcake pans, sprinkled a little brown sugar on top and placed one pecan in the center. I baked those for about 10 minutes or until a toothpick inserted into the middle came out clean.) For the larger cupcakes, bake for 15 to 18 minutes or until a toothpick inserted into the middle comes out clean. Remove paper lining and place cupcakes on serving plate upside down with the pineapple mixture on top. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.



"The greatest gift you can ever gift another person is your happiness." - Esther Hicks