Why Haven't I Done This Sooner?

I roasted veggies for the first time Sunday night. Oh my God. So simple. And SOOOO tasty. And even better reheated tonight for dinner. This is going to become a Sunday night staple for me and I plan to make an even bigger batch to keep me in veggies for all my meals throughout the week.

This mixture includes red potatoes, red bell peppers, onions, and zuchini. I seasoned it with salt, pepper, cumin, and chili pepper. Very yummy. And I'm anxious to try other combinations.

Anyone care to share their favorite roasted veggie combos?

What's Cooking? - Black Bean Salad

Are you sick of turkey and sick of cooking in general? Here's a tasty dish I created myself that contains no turkey and required no cooking at all....well, except for nuking my Steamfresh brown rice (the greatest invention known to man).

I had been buying a black bean salad at Whole Foods and decided it didn't look all that complicated so I decided to try to replicate it at home. I adore the combination of black beans and corn. I literally just threw this together by eye, so I don't have measurements:

• Canned black beans, drained and rinsed


• Frozen corn


• Chopped bell pepper - red, yellow, and green


• Chopped onions


• One chopped jalepeno (seeded)


• Garlic powder


• Fresh cilanto


• Juice of one lime

I served it with a side of brown rice and, my friends, this was delicious. Light, easy, and healthy. Next time I will probably add an extra jalepeno, chopped tomatoes, and maybe red onions instead of white.

It was best served the second day after the flavors had time to meld in the refrigerator. Yummo!

Giveaway: PriorFatGirl E-Cookbook 2009

If you haven't heard, Jen at A Prior Fat Girl has compiled a collection of healthy recipes and is sharing them in an E-Cookbook. If you follow Jen, you know she posts some pretty yummy-looking food AND she's a very successful loser. If you don't follow Jen, you should!

I love getting new ideas and recipes so I ordered 2 copies - one for me and one to give away. In order to be eligible for the giveaway, please share a healthy recipe on your blog. Leave me a comment letting me know you have done so. The winner will be chosen randomly and I will post links to all participant recipe postings so we can all benefit from some new and tasty ideas! The E-Cookbook will be emailed to the winner by Jen so you will need to provide your email address.

Deadline for entry is Saturday, November 28.

What's Cooking? - Buffalo Chicken Breasts

In trying to come up with something to do with chicken breasts that wasn't boring, I decided to try to make Buffalo Chicken Breasts. When I was in my 20's there was a little neighborhood bar I used to go to with my friends on Thursday nights to drink beer and eat Buffalo wings (shout out - Pat and Mike's at 93rd and Maple in Omaha!)

They were mighty tasty but mighty fatty too. I think my Buffalo Chicken Breasts were just as tasty and alot healthier. My lips were on fire and my sinuses were cleared....just like Pat and Mike's wings! And the flavor brought bake lots of memories...mostly of all the cute softball boys who would come in for beers on Thursday nights after their games. ;-)

I don't have a recipe. I just kinda made this one up. I sprinkled the chicken with salt, pepper, and a little paprika, and cooked them in a skillet with a bit of olive oil. For the sauce I just heated a 2 oz. bottle of hot sauce and a tablespoon of light butter. Once the chicken breasts were done cooking I smothered them in the hot sauce mixture and served them up with some carrots, celery, and light ranch dressing.

Recipe: Crustless Pumpkin Pie

Thanksgiving is coming up so I thought I would share this recipe. I got this one a few years ago in a Weight Watchers meeting and have made it every year since. It is very good and a great way to have your Thanksgiving dessert without totally blowing it out.

Crustless Pumpkin Pie
1-15 ounce can pumpkin (plain pumpkin, not pumpkin pie filling)
1/2 c. Egg Beaters (or 4 egg whites)
1 1/2 c. skim milk
3/4 c. Splenda
1/2 tsp. salt
1 tsp. pumpkin pie spice (or to taste, I like more spice than this)

Mix all ingredients together and pour into a pie plate than has been sprayed with Pam. Bake 15 minutes at 400, then 45 minutes at 375.

If you try the recipe, I'd love to hear what you think!