This spicy roasted corn salad recipe comes from Trader Joe's. I've made something similar, but the feta cheese is a new addition for me.  I add beaten eggs to my corn mixture and it's quite yummy. I'm going to try it with feta. This is the perfect quick veggie to have with a nice piece of meat for dinner or with cold chicken at lunch.
Spicy Roasted Corn & Feta Salad

Ingredients:
  • 1 Tbsp TJ's Unsalted Butter
  • 1/2 cup diced TJ's Red Onion
  • 1 package TJ's Frozen Roasted Corn
  • 1/2 package Pastures of Eden Feta (green & yellow bag)
  • 1/4 cup chopped TJ's Organic Cilantro
  • 1/4 tsp TJ's Red Cayenne Pepper
  • 2 TJ's Limes
  • TJ's Pepper, to taste
Directions
  1. Melt butter in a large frying pan. 
  2. Saute diced onion for 2-3 minutes until it softens. 
  3. Add frozen corn and heat 6-7 minutes, until warm. 
  4. Chop half of the package of feta into small crumbles, it should be about 1 cup. 
  5. Add feta, cilantro, cayenne pepper and the juice of two limes, to the corn and stir. 
  6. Add pepper to taste. 
  7. Serve warm. 
Recipe and photo source: Trader Joe's
December 09, 2013
While organizing photos on my new iMac last week, I found photos from a conference I went to this past October. As I looked at the photos, I realized how much more fun this year's conference was vs the one I went to in 2010. For starters, I'm half the size I was in 2010. I'm also far more mobile than I was in 2010. I remember how exhausted I was walking from my hotel room to the conference in 2010. At this year's conference, I went to Niagara Falls twice and walked for hours both times.
2013 vs 2010
Three years ago when I went to this conference, I ate EVERYTHING they served. Everything at the buffet table. Every snack. Every dessert. Let me be clear here: I didn't eat just one snack and one dessert, I ate one of each snack and one of every dessert. Plus I stuffed my purse with snacks and ate them when I was alone in my hotel room each night. Every night I was so full my stomach ached.

Looking back, I'm so embarrassed at how obsessed I was with food, how I had no shame about the quantities of food I ate in public (and alone), or that I was stuffing my purse with treats for later. I thought everyone else was nuts because they weren't indulging this way too.

At this year's conference I had a blast. Mind you, I really enjoyed myself in 2010, but I was exhausted all the time because I was constantly loading up on sugar. This year I walked between the hotel and the conference with great enthusiasm because each step added to my FitBit goals. I went to the gym 3 of the 5 mornings I was there and I walked rather than taking the bus to our nightly excursions.

Before I left for this year's conference I debated about whether to bring food with me. I was going to be there for a full week, so it seemed a bit much to pack my own food. My final decision was not to bring food. I decided this would be a great opportunity for me to continue to learn how to work the program outside my home. Plus, if I needed to, I could leave the conference and buy food nearby.

The conference meals were full of key friendly-foods. There were a lot of foods that were not on program, including snacks and desserts. I focused on foods I can eat. And guess what - there were 2-3 meat dishes served at every meal. When snacks were served, I had coffee or water and spent time talking to others rather than indulging in sugar.

One shortcoming was that I didn't think about the trip home. I joined co-workers in a van and after the morning breakfast stop we didn't stop except for gas all the way back. I was pretty hungry by the time I got home, because I didn't eat breakfast with the others (I wasn't hungry) and I refused to pay $9.99 for a $4.99 bag of beef jerky at the rest stops. Next time, I will pack a bag of jerky for the road.  But I made it home and I did not starve to death.

We always have choices. When you go to your next conference or vacation, think about how you want your life to be: full of sugar and empty on energy, or full of energy and eating on program. You have free will, so you get to choose. I'm happy I chose to stay on program.

What about you? I'd love to hear about your conference experience and how you stayed on program!
December 07, 2013
If you're one of those people with an obsession for buffalo wings, this recipe may be just what you need to help you change your repertoire. This recipe gives a whole new twist to buffalo chicken. The zucchini are stuffed with chicken, carrots, celery, and a nice surprise - corn for a whole new way to enjoy buffalo chicken.
Buffalo Chicken Stuffed Zucchini
Ingredients
  • 1 lb chicken, cooked and shredded
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1/2 cup corn
  • 4 medium zucchini 
  • 1/2 cup Buffalo hot sauce
  • 8 strips of bacon
  • 1/4 cup blue cheese dressing*
  • 1/4 cup blue cheese*
  • 1/2 cup cheddar cheese*
  • green onion sliced thin
Adjust type and amount of cheese and dressing to suit your tastes.
Instructions
  1. Bring a large pot of water to a boil.
  2. Meanwhile, hollow out the zucchini leaving them 1/4 inch thick, reserving and chopping the insides.
  3. Cook the bacon in a pan until crispy, set aside on paper towels to drain and reserve 1 tablespoon of grease in the pan.
  4. Add the carrots and celery and cook until tender, about 5-7 minutes.
  5. Add the reserved zucchini and cook until tender, about 3-5 minutes.
  6. Mix in the chicken, corn and hot sauce and remove from heat.
  7. Place the zucchini halves in the boiling water and boil for a minute, remove from water and place in large baking dishes.
  8. Stuff the zucchini halves with the buffalo chicken mixture sprinkle on the cheese and bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
  9. Top with green onion slices
  10. Optional: drizzle blue cheese dressing over everything.
Recipe inspired from a recipe by Kevin Lynch
December 07, 2013
Oven Roasted Squash with Garlic and Parsley
Ingredients
  • 5 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley
Directions
  1. Preheat oven to 375°F.
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. 
  3. Spread evenly on a large baking sheet. 
  4. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
  5. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. 
  6. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. 
  7. Toss the roasted squash with the garlic and parsley. 
  8. Taste, adjust the seasoning and serve.
Recipe and photo source: Eating Well
December 07, 2013
Parmesan Chicken Wings
Ingredients
  • 4 lbs. uncooked chicken wings (frozen or unfrozen)
  • 5-8 cloves garlic minced (cut back if you don’t like a lot of garlic)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup of grated Parmesan cheese of choice
  • cumin
  • salt and pepper
  • 1 tablespoon dry basil
  • 1 teaspoon dry oregano
Directions
  1. Preheat oven to 400-425
  2. Cut tips off wings and separate the 2 sections and add the wings on a cookie sheet or similar and sprinkle with salt, pepper and cumin. 
  3. Bake about 35 minutes or until wings are cooked to your preference.
  4. While the wings are baking, add the butter and melt in a small saucepan. 
  5. Add the minced garlic and cook on low for about 5 min stirring frequently. 
  6. Just before the wings are ready, add 1/4 cup of Parmesan and cook about 2-3 min.
When the wings are done:
  1. Remove from cookie sheet and put them in a large bowl. 
  2. Add the butter, garlic, Parmesan mixture to the wings and mix well. 
  3. Make sure you get the mixture on all of them. 
  4. Put the wings back onto the cookie sheet and sprinkle with the remaining 1/4 cup of Parmesan cheese. 
  5. Broil for about 5 minutes about 3-4 inches from the broiler element. 
  6. Keep an eye on them so the cheese doesn’t burn. 
  7. Remove from oven and transfer to a plate. 
Recipe and photo source: Tasty Kitchen
December 07, 2013
Zucchini Spaghetti is made with veggies - not pasta. To make veggie noodles, you'll need a either a mandoline slicer or a gadget called a spirooli, which shreds or peels veggies in the shape of spaghetti noodles. I use a spirooli, which a key friend game me.
Spaghetti noodles with tomato sauce. Photo by Doreen.
This dish (above) was served at a gathering of key friends in spring of 2013 and this was my first taste of these delicious noodles.

Making the noodles is pretty easy. You simply place zucchini or squash into place on the spirooli and turn the crank. In the photo below, I used yellow squash.
Spirooli maker. Photo by Theresa
I like to steam the noodles, as it only takes one or two minutes. Be careful not to overcook them. I didn't like cooking them in the microwave as they took too long.
Steam the "noodles" for 1-2 minutes. Photo by Theresa
I made my favorite meatball recipe and served it over squash noodles. Yummy!
Spaghetti noodles with meatballs. Photo by Theresa.


December 07, 2013
Pizza with Zucchini Crust
 Ingredients
  • 4 cups shredded zucchini (about 5 small)
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tbsp. Parmesan cheese (for the crust)
  • 2 oz. mozzarella and/or cheddar cheese (for the crust)
  • 1 tsp. Italian seasoning
  • 1 lb. ground beef
  • 2 oz. sliced pepperoni
  • 1 medium chopped onion
  • 2 cups spaghetti sauce 
  • 1 medium sliced bell pepper
  • 4 oz. cheddar and/or mozzarella cheese (for topping the pizza) 
Directions
  1. Preheat oven to 400 degrees.
  2. Shred zucchini and drain well. 
  3. Mix the zucchini with 2 eggs, 2 tbsp. Parmesan cheese, 2 oz. of mozzarella and/or cheddar cheese, and Italian seasoning. 
  4. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. 
  5. Bake the crust uncovered for 20 minutes.
  6. While the crust bakes, brown the ground beef in a large pan. 
  7. Add in the onion, pepperoni, and spaghetti sauce, to the beef and cook until onion is soft, about 5 - 7 minutes. 
  8. Remove the crust from the oven. 
  9. Pour the meat mixture over the crust. 
  10. Top with peppers.
  11. Sprinkle with 4 oz. of cheese.
  12. Bake for 20 minutes or until the pizza is heated through and the cheese is melted and slightly browned. 
  13. Allow the dish to stand for 2 - 3 minutes before slicing and serving.
Recipe and photo source: My Humble Kitchen
December 07, 2013
Philly Cheesesteak Stuffed Peppers
 Ingredients
  • 1 lb thinly sliced sirloin steak (or deli roast beef)
  • 8 slices provolone cheese
  • 4 large bell peppers
  • 1 medium onion, sliced thin
  • 1 pound white mushrooms, sliced thin
  • 3 Tbs. butter
  • 3 Tbs. olive oil
  • Salt and pepper to taste
Directions
  1. Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
  2. Saute butter, oil, onions, mushrooms, and a little salt and pepper over medium heat until onions and mushrooms are nice and caramelized; about 20-25 minutes.
  3. Salt and pepper the steak and saute in a little olive oil and until it is no longer pink.
  4. Preheat over to 400*
  5. Line each pepper with 1/2 slice of provolone cheese.
  6. Layer steak and onion/mushroom mixture as follows, so your ratio of meat to veggies is equal or more steak than veggies:
    - add steak on top of the cheese
    - add onion/mushroom mixture on top of steak
    - add steak on top of onion/mushroom mixture
  7. Top each pepper with 1/2 slice of provolone cheese.
  8. Bake for 15-20 minutes until the cheese on top is golden brown. 
Recipe and photo source: Baker Lady
December 07, 2013