Tuna salad with egg

Ok, I didn't get to post this earlier. I "passed" my three hour glucose test that I took earlier however I still have to test/monitor myself because I was spilling it at the doctor's office. So, 3 numbers in and only my fasting one was normal so far. Hopefully my lunch number is good because I am starving beyond belief right now.


TUNA SALAD WITH EGG

1 small can of Albacore tuna drained well
3 hard boiled eggs chopped coarsely
1/2 large onion chopped fine
3 tbsp mayo (heaping, I just eyeball the wet ingredients and add more to suit my tastes... I know some people like their salads runnier, just fix to suit your tastes)
4 tbsp yellow mustard
1 tbsp spicy brown mustard
1/2 tsp garlic salt, pepper, dill weed, paprika, onion powder (again adjust to your tastes after giving it small taste once mixed)


Mix all ingredients together in a bowl. I usually mix them all together when they're cold because I don't like warm salad. Serve on whatever bread you like or even scoop some onto lettuce and tomato and eat. There should be about 3-4 servings here on regular size bread. And it keeps well in the fridge for about 3-4 days and tends to get better overnight because the flavors really meld together. I will try to post a pic later when I can grab the camera.

It's been a long week

I've been going non-stop with running errands. I took my one hour glucose test and failed so I have to do the three hour tomorrow. I don't foresee passing because I had Gestational Diabetes (henceforth to be known as GD) when I was pregnant last time. So, this puts me at a huge conundrum for the holidays because I always associate it like most others with great food. I am not baking this year though just because I'm getting too tired to stand over a hot oven. And if I do fail the test tomorrow I am at an even bigger problem in terms of eating. There's a problem if my body acts the same as last time I had it (most veggies made my numbers high so I avoided them as did most carbs which I also avoided). And with this pregnancy I am usually unable to tolerate meat and especially can't cook it. So, that will leave me with very few options of things to eat. I'm pretty much set to eggs and cheese and possibly tuna or non-offensive fish if I can keep that down. And lettuce. Lots and lots of lettuce. Not a great menu when you get down to it. Plus, starvation comes in leaps and bounds with that kind of diet. And no amount of extra calories can help the hunger go away with a protein laden diet. Note: I could never do Atkins or Sugar Busters or any of those kinds of diets that tell you all carbs are bad!


On another note of things going on I will be getting to sit down at the serger this week which I'm looking forward. And I've been able to do some productive things at home just in cleaning up the mess that gets made daily with a toddler. And Christmast gifts are in the starting stages of progress. I just need to sit down and think of some other gifts that will be appreciated for the rest of the family. The husband and toddler will enjoy everything I have planned I am sure. That is all for tonight I guess. I will try to post my tuna salad recipe tomorrow since I plan on making it for lunch. It may sound funny, but I promise that it is very good. Try it once. If you hate it you at least tried something new and if you like it then it can always be added into lunch rotations when you have a craving for it. :-) Good night all!

One of my versions of crock pot chili

Today is a throw it in the crock day. And it's vegetarian (probably vegan but I didn't look closely at the ingredients in the cans)

Here it is:

3/4 pound of dried kidney beans (these were already prepped and in the freezer ready to go. So, it's probably about 5 cups of beans prepped)
1 14 oz. can black beans
1 14 oz. can garbanzo beans
4 14 oz. cans zesty chili seasoned tomatoes
4 tbsp chili powder
2 tbsp cumin
2 tsp onion powder
1 large onion chopped
9 oz. green chilis
1/2 tsp. fresh ground black pepper, garlic salt, paprika

Throw it all in the crock pot and let simmer for 8 hours. Top with shredded cheddar and serve with brown rice or whatever floats your boat.

**Warning, if you're not going to be home during the day to stir this one add some olive oil (about 2 tbsp to the crock to help prevent some overcooking). I usually make this when I know I'm going to be home and able to stir throughout the day so the tomatoes don't burn. Nothing like burnt chili to turn you off!
And one more thing.... I go by smell usually when cooking so I know if it needs to be reseasoned. I also like my seasonings on the heavier side. If you don't adjust as needed. And since this is vegetarian this is one of those things that if you are giving an occasional stir throughout the day to also give a quick taste to make sure it suits your desires.

Another Egg Salad Variation

This is for 2 people.

I have a hard time choking down anything with mayonnaise in it without something to block the taste. It may look weird but the flavor is really good.

4 hard boiled eggs chopped to whatever size you like
1/4 small onion diced fine
1.5 TBSP mayo
1 tbsp yellow mustard
1 tsp brown mustard or a spicy mustard
salt and pepper to taste
1/8 tsp garlic powder and dill weed and paprika

Sometimes I add a 3 or 4 chopped fine green olives for a little more zing. Mix all ingredients together and let chill for a little bit if you can. If not still good just mixed. I serve on a kaiser roll with a tomato slice or pickle slices and chips or cheesy tortillas on the side. Great lunch.

Halloweeen is over...

Thankfully. We didn't do anything because it was rainy and we were just flat out tired. So, we did relax for the most part. But, now with the cold weather approaching that means crock-potting should really kick into full gear. Especially before the new baby arrives so I can cook without too much stress. Throw it in the pot and let it do it's thing! So, stay tuned. I will run the gamut of some of our past favorites. Most are meat recipes because I hadn't really gone towards vegetarian leanings yet, but as I concoct something that is tasty I will be sure to post that recipe as well for any who might appreciate it. Here's the first: Not making today so I don't have a picture, but my very picky in-laws who think my cooking is generally weird (even though you'd pay out the nose at a restaurant for it) like this...

Crock pot roast beef (6qt)

2.5 lbs bottom round roast
4 potatoes peeled and cubed
1 large onion diced
3 large carrots peeled and julienned
1 can of golden mushroom soup (if you have home made, even better!)
1/2 cup of water
1 tsp each of the following: garlic powder, paprika, parsley
1/4 tsp rosemary
1/2 tsp each of salt and fresh cracked pepper
Variations tried: add 10 oz. sliced mushrooms (love)
can also just use 1 cup beef broth in crock in lieu of mushroom soup and the water, but it will be more juice than gravy. Still good to sop up with bread though.


Place beef in pot fat side up! Add rest of ingredients and put on low for at least 8 hours. 10 is better to be honest. When it's ready pull beef out carefully and pull off fat layer. Put back in pot and shred the meat which is what it will want to do anyway. Serve with warm crusty bread and small side salad. Great on rainy, chilly nights!