Vegetables Anyone?

Hello Everyone!  A bit of news first.....  My husband and I just attended a class on pre-diabetes.  He has to change the way he eats in order to prevent full-blown diabetes, which could show up in 2 to 10 years if he doesn't follow his new diet.  One of the things that the speaker recommended was a homemade vegetable soup, which he can partake of wheneve he wants to during the day.  That's not all he can have of course, and I am going to post here, how to go about making this life-safer soup.
I can recall when I was in elementary school back in the hills of West Virginia, during the winter months the cafeteria would make a delicious vegetable soup and peanut butter and honey sandwiches, with apples for desert and milk.  It always smelled so good and I know it was healthy.  The schools back in West Virginia made very nutritious and tasty food and I know because I attended a total of 15 schools before I graduated from high school.  In all fairness, I attended school there until I was in 7th grade then we started moving because my Father went back in the Navy to provide for us.  So, here is my idea of a wonderful vegetable soup, and I recommend adding a nice peanut-butter and honey sandwich on the side.  It is hearty and healthy and I hope you enjoy it!

Ingredients:    6 Potatoes, scrubbed and cut into quarters
                        2 Cans of whole kernel corn
                        1/2 Bag of frozen peas
                        1 Can butter beans
                        1 Can Lima Beans
                        2 Cans diced tomatoes
                        1 Large Can V-8 Juice
                        2-3 Cans tomato sauce
                        3 or 4 Stalks of celery diced small
                           with strings removed
                        1 Large Sweet Vidalia Onion diced
                        Season pot with as much Mrs. Dash Seasoning
                        as you prefer, there are several varities to choose from.

Bring V-8 juice, diced tomatoes, and the cans of tomato sauce to a slight boil, add one cup of water,  stir to mix and lower heat.  (This can also be made in a crock pot of you have one.  Preferably a large one.)  Scrub potatoes and  cut into quarters.  Dice celery and onion and add all 3 ingredients to the pot.  Put on a med heat and check back every so often and check the potatoes by inserting fork into potatoes to see if they are soft.  When potatoes are soft, not mushy, add all the canned ingredients, stir well, turn to low heat and stir frequently to keep vegetables from sticking to bottom of pan and burning.  Cook for about 30 min after potatoes are done to your liking.  Serve with sandwiches, milk and fruit for a satisfying and delicious lunch. 

There will be many more recipes for your perusal as I plan to keep Jack around for many years!  I have to begin reading labels, checking for carbohydrates and fat's and I will be busy cooking up good recipes for him and I am more than happy to share.  He helped me when I had a heart attack, as a matter of fact the whole family ate what was good for me.  We will do the same for him.  These recipes aren't only for diabetics or even pre-diabetics.  We all need to eat less carbs and fat's and the food doesn't have to be bland and uninteresting.  I love to cook up new recipes, so stand by with your computers, and check often for new ideas and hopefully delicious meals for you to try.

I will post a recipe for Swai, which is a very good fish for those who don't like a realy fishy taste.  They are mild and meaty, and are really delicious.  I used a Fish Fry breading, which is available at your local WALMART.  But I'll post that next, along with another recipe for Jack's health.  Happy cooking and happy eating!


                     
                       
 

Healthy Eating

I apologize for not posting for so long.  I have been busy with grandchildren and just feeling lazy.  I made something over the weekend for the grandchildren to enjoy and so I thought I'd post it here.  It is easy and very simple and oh so tasty. 

             Ingredients

      6 baking potatoes slided lengthwise
      4 large chicken breasts
      Mrs. Dash (as much as you like)
      1 can cream of chicken soup
      Pam

Preheat oven to 400 degrees.  Spray large caserole dish with Pam Non-Stick  Cooking Spray.  Clean potatoes and slice lengthwise.  Rinse chicken breasts, trim off fat and slice into strips.  Place slices of potato in caserole.  (I used a glass caserole instead of metal)  Layer chicken on top of poratoes.
Sprinkle with Mrs. Dash generously and a little lemon pepper seasining.  Warm up cream of chicken soup and add 1/2 can milk.  Pour over chicken and potatoes, and cover with tin foil.
Bake on top shelf of oven for 1 hour.  I also made a pan of biscuits, I used the premade frozen ones that only require baking to enjoy.  No muss, no fuss.  You will enjoy the hot buttered biscuits along with the creamy potatoes and chicken.  My grand children are rather fussy about what they will and will not eat, so I didn't wax inventive with them.  If you desired, you could add onions and carrots and maybe even a healthy helping of frozen peas.  But that would be something they wouldn't eat so I just made it simple and tasty!

Enjoy!

Regards, Bonnie