Countdown to Diet Disasters - #9

9. Not reading labels. The most important number you need to pay attention to is the serving size. It’s easy to eat too much if you aren’t aware of how many servings are in a bottle or box and you consume the whole package, thinking it’s a single serving.

Comment:  I made this mistake once with a package of Ramen Noodles.  I actually love them but never really READ the label.  I did notice all the salt they contained.  I noticed the calorie count.  But that was all I "read".  I didn't notice that each package contains 2 servings.  I was actually eating the WHOLE package and boy was I overdoing it.  I have actually written these off my diet after actually reading the label.

Corned Beef - 1 pot meal

This is one of the easiest meals you'll ever make and it's so good.  It is something that needs to be done when you have some time but there is actually very little work and preparation involved.

You will need:

1 Corned Beef Brisket
potatoes
cabbage

Cook your corned beef according to the package directions which normally is done by covering it with water and boiling for about 45 minutes per pound.  When the beef is done, remove it form the pan.  Add potatoes and cabbage and cook until tender.  Replace meat to heat.  Add some corn bread muffins or rolls and dinner is done.

Comments:  This meal is so easy yet so tasty.  If you cut the potatoes into chunks you can add them along with the cabbage.  If you want your cabbage with a little more texture, add it about halfway through the cooking of the potatoes.  DO NOT ADD SALT.  Due to the salt content of the beef, you will not need to add salt to the potatoes nor the cabbage.  Also, you can add carrots and onions to this dish to add more flavor and color.  Plus, the leftover beef makes a great Ruben sandwich.  This is one meat that a little bit goes a long way due to its flavor so you can create a couple meals out of this one cooking.  I almost forgot, you can finely chop the leftover meat and potatoes and make Corned Beef Hash which is delicious for breakfast with an egg on top.

Rice - Did you know?

 

Rice is the most widely eaten grain in American and has been the culinary foundation for many of the world's oldest cultures.  Rice was first grown in the American Colonies in the late seventeenth century.  The two main classifications of rice is white and brown.  White rice is less nutritious, as much of the brand, fiber, nutrients and the rice gems have been removed.  White rice is quicker to prepare and has a rather bland flavor.  Brown rice on the other hand has a nutty, rich flavor and requires longer cooking time.  Brown rice retains most of its nutritional values, which include a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids.  Rice is loaded with carbohydrates and includes nutrients, such as B Vitamins, iron, phosphorus and magnesium. 

An easy way to enhance the flavor and excitement of rice is to cook it in an assortment of liquids, such as stocks, juices, or with wine.  another easy flavor enhancer is to use different spices and herbs.  You can also add cut up fruits or vegetables, like carrots, celery, apples or pears to rice as it cooks.  You can even add slivered nuts, dried fruit or chilis for an easy yet delicious option.

Vegetable Seasons

Arugula	April through May - September through October
Asparagus	March through June
Bell Peppers	July through November
Broccoli	September through December
Brussel Sprouts	May through August
Carrots	January through December
Celery	June through October
Corn	June through September
Cucumbers	June through October
Eggplant	June through September
Green Beans	June through August
Green Onions/Scallions	January through December
Kale	August through October
Lettuce	April through September
Mushrooms	April through May - September through October
Onion	January through December
Peas	April through August
Potatoes	January through December
Spinach	April through September
Sweet Potatoes	January through December
Tomatoes	June through September
Zucchini	May through August

Say Yes to Shrimp!

Did you know that 8 jumbo shrimp have 13 grams of protein, with 63 calories and less than 1 gram of fat?  The calories and fat associated with shrimp and shrimp dishes actually come from the manner in which you fix it or the sauce that you serve with your shrimp.  (facts taken from Ted Rogers' Fit & Fast Food). 

This is good news to me because I love shrimp just about any way you can prepare it.  This gives me the green light to enjoy my shrimp as long as I work on a healthy dip or sauce.