Sylvia's Scenario

I got this recipe from the Seattle Times which came from the Washington Post's food writer and registered dietitian, Ellie Krieger.  Her latest book Whole in One:  Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in 2019.  My favorite meals are the ones that are cooked in one big pot or skillet.  You just set the pot down in the middle of the table and let everyone dig in.  That's how this meal was and it was so good.  Chicken Scarpariello is an American Italian dish and the author adds artichokes to it for a flavorful variation and we all loved it.  I'm not cooking family dinners much anymore since Nick & family moved to Spain, so now when Lauren says she coming over, I try to fix a special meal and last night it was this recipe.   This dish is braised chicken with peppers and sausage.  Artichokes are not traditionally used in the braise, but they fit in beautifully, simmered until tender with all the other ing...

We had another delicious dinner tonight from  Cooking Light Diet Plan  that won over our taste buds.  This recipe is really filling so you don't need to eat much before you are completely satisfied. I love greens like Swiss chard, spinach, mustard greens, collard greens, etc. with a little vinegar sprinkled on it.  If you like this then you will love this recipe. Tonight, I used Swiss chard for this recipe.  It's a very simple recipe just like yesterday's recipe so you can whip up dinner in less than an hour.  It's a low carb. recipe so once again, Bruce made rice to go with his but I ate mine without rice and was totally satisfied.  The black-eyed peas go really well with the greens and the vinegar making a good combination.  I also love Southern cooking so this is one to add to my list.  It's a Southern tradition to eat black-eyed peas and collard greens in the New Year so now is the time to try this recipe.  Happy New Year...

This week I signed up for an online menu plan by Cooking Light and tonight I made our first dinner with it and it was great! I subscribed to their cooking magazine years ago, back in the day when we would clip out recipes and save them, before the internet. I got a lot of good recipes that way. When I saw their ad promoting their Cooking Light Diet Plan, I remembered how good their recipes were so I signed up for 3 months for around $22. They email me everyday with the day's menu plan. You can also look ahead at all their menu choices, too, and save good ones you like in your "cookbook". You can choose between vegetarian, gluten free or the one I chose called SmartCarb. SmartCarb is minimally processed foods and refined sugar and is overall lower in carbohydrates. That one seemed closest to the way I eat. Bruce does not eat low carbs. and also eats much more than me so then I get tempted to overeat. For example, he wanted more of that granola  I made for our ...

It's been over a week since Nick returned to Japan and I've been fasting...not really. (ha ha)  After all the eating we did, I should be fasting.  I have been conscientious of my eating, however, and last night I made this delicious Weight Watchers recipe.  Lauren and Ari came over for dinner and this time they were not full and bloated afterwards. (Like we have been lately)   We just ate so much when Nick was here with decadent desserts, etc. that this time I wanted to stay more on the healthful side.  This recipe is actually pretty filling without eating that much.  The sausage gives it a bit of zing, along with the funnel seed and there are lots of vegetables in it. I used whole wheat pasta, again more filling, plus the extra fiber.  On Weight Watchers, it is 8 points.  I've made enough of these Weight Watchers recipes to know that their portions are small, but I believe this recipe is pretty close to a normal size.  For...

Last night, I made this cajun dish that we had in New Orleans  since I still have the Big Easy on my mind. After the wonderful  trip  that we had, it's hard to just forget about it, even if tomorrow is Easter.  We stayed in a vacation rental in the Garden District that slept all eight of us very comfortably and it also had a pretty decent kitchen. On the first night, we picked up some take-out from a neighborhood restaurant and my niece, Claire, made this dish to go along with it that she found on Pintrest.  The recipe is from the blog The Hungry Bluebird  which has lots of great recipes.  Everyone loved this dish and I knew I wanted to make it when I got home.   The good thing about this recipe is that it tastes even better leftover the next day when all the seasonings have had time to soak in.  So, don't be afraid to make the full recipe even if it's only for two people because you'll want to eat it tomorrow, too. ...

Here is a lightened up version of Shepherd's Pie from Weight Watcher's, another appropriate recipe after over-indulging during the holiday season. Lauren came over for dinner tonight and the three of us ate nearly the whole pan; the recipe says "Serves 6". Really?  I've already changed the original version of the Weight Watcher's version so I can't even tell you how many points this recipe is now.  With our cold weather, we want hardy meals yet we want to eat light. I guess if we eat twice as much as we suppose to then we're really not eating light. But this recipe was that good. It was hard to stop going back for more so that is why I'm posting this recipe. It's not the most picturesque recipe but it tastes a lot better than it looks. Serves 4 4 large uncooked potatoes, peeled and cut into 2-inch pieces 1/2 cup lite sour cream 1/8 tsp. salt or to taste 2 tsp. olive oil 1 cup chopped onion 3 medium carrots, diced...

I must be a true Seattlite now because I was thrilled when it rained today.  The weather has taken a turn toward cooler weather after less than a week ago the air conditioner was blasting away!  What a difference a few days makes.  I'm thrilled because now I can make meals that are more hardy and fall-ish like this skillet lasagna I made tonight.  It was a recipe from our local  Puget Consumers Coop  fall publication that I got in the mail yesterday and it was just what I felt like.  This version has lots of good veggies in it along with the usual lasagna ingredients and Lauren and Bruce loved it - it other words, it passed the taste test.  Yesterday, I made  split pea soup  for dinner so you can see how we are all eager to start eating fall food again.  On Sunday, we barbecued a chuck roast (pot roast) which was always a favorite of mine growing up and I've never made this before so I wanted to try it. My da...

Returning from a  trip   always makes me want to stay home, cook, take naps and eat homemade food so that's pretty much what I did all week.  We've had some rainy days this week, too, which is where the naps come in.  Rain and naps go together... Once the nap is over and I look out my kitchen window and see this, then I need to cook something.  Of all the things I made this week, this recipe was the favorite and the leftovers went fast.  It fit the urge for pasta and a casserole and turned out prefect.  With Lauren living here now and coming and going constantly with her hectic schedule, this is the type of leftover that is easily  re-heatable for a quick meal.   8 ounces fettuccine 2 boneless skinless chicken breasts 4 Tbsp. olive oil 2 cups broccoli florets, roasted 3 cloves garlic, minced 4 Tbsp flour 2 cups chicken broth 1/2 cup sour cream 1/2 cup milk salt and pepper to taste 1-1/2 cup parmesan c...