Part of living life on purpose is to have a lot of fun. Play time is vital, do things you enjoy. Tonight Lynda and I are going to a rock concert at the Forum in Inglewood. We will be seeing Bob Seger, who is one of Lynda’s favorites. It should be interesting to see a bunch of 50+ year olds at a concert. One of the last old rocker concerts we went to was Phil Collins and as I remember the crowd was very calm. Regardless we intend to have a great time.
The kitchen cabinets have been refaced. Still have more to be done but at least we can use the kitchen again. Still have to hang the two missing doors that are getting a glazed glass front, we are just so fancy. The pantry is being rebuilt and the microwave/hood fan will be installed over the stove. We are still looking at the counter tops hearing granite in our ears. What do you think should we do it?
If you need a great contractor Power Builders does a fantastic job.
Originally posted on Living Life On Purpose:
Meatballs by Lynda
This dish is a specialty of my wife Lynda. She has been making these fantastic meatballs for close to 30 years and I have been very happy to eat them. I may do most of the cooking but I know when to let the expert make her signature dish. I will help by doing whatever she asks me to do without putting my 2 cents in. I hope you all try these and let Lynda know what you think. This would be an off plan meal but worth it.
2 lbs. ground beef
1 cup seasoned breadcrumbs
3 tbsp. Parmesan cheese, grated (1 tbsp. reserved for the sauce)
Ground black pepper
1tsp. garlic powder
¼ cup olive oil
1 yellow onion, sliced thick and separated into rings
1 jar of your favorite pasta sauce (if you can make fresh)
Mix the ground beef…
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This is our kitchen this week. Getting a much needed face-lift and should be done by Saturday. Cooking healthy meals has been a challenge this week but with the help of a crock pot and BBQ grill we are surviving and having healthy meals. Can’t say I have been very creative but we are eating in 3’s (protein, carb, and fat) and staying on plan. If we can do it so can you. Want to find out what the plan is? Stay tuned, more coming your way.
This is an easy dish that works in the Ignite and Thrive Phase.
I serve this with sauteed red peppers and onions over lentils.
5 chicken tenders
1 cup almonds grated
Lemon pepper no salt seasoning per taste.
Season the chicken tenders with lemon pepper. Place the chicken tenders in the grated almonds turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 380 oven for 40 minutes, turning half way.
I have discovered lentils and find that they are very tasty and go well with most vegetables.
This will work in the Ignite and Thrive Phases
2 Cups chicken stock
1 Cup red lentils
1 tsp. Olive oil
½ Yellow or Red onion, sliced
½ Red Pepper, sliced
Season with no salt Lemon Pepper to taste
Prepare lentils by heating 2 cups of chicken stock to a boil in a medium sauce pan. Add the red lentils, stir and allow to boil for five minutes. Stir and reduce to a simmer until the lentils are tender. Remove from the heat.
To prepare the vegetables, heat the oil in a medium skillet over medium heat. Add the onion and red pepper cooking till soft. Season with lemon pepper to taste.
Serve with the peppers and onions over the lentils. For heat use some chilies as well.
This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on