Determined To Succeed

My friends, good morning and Happy Eaters. Er, I mean, Happy Easter.

So sorry for the Freudian slip there. Even as us Christians celebrate the holiest day of the year, as always, it’s food that’s on my mind. While I have to say I didn’t do well eating yesterday at all, for the weekend I think I will end up doing OK. That means today is critical in my eating (especially since yesterday I mentioned how anyone – including yours truly – can successfully lose at least a pound a week).

As I said, for me and my mom it was always ham at the center of the Easter dinner. Nowadays we recognize it to be a higher-fat food, but you can still have it. If you’re trying to be good just choose extra-lean ham, which typically weighs in (ha, I’m punny today) at just over 100 calories and 4 grams of fat per 3-ounce serving. Or, you can try a tasty and low-calorie alternative – like a wonderful Low-Calorie Honey Glazed Salmon. It may surprise you how easy it is to prepare a healthy fish dinner! Pair that with steamed vegetables and a garden salad for a colorful and flavorful low calorie meal. Mmmmmmm, tasty.

Low-Calorie Honey Glazed Salmon

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 4 5 oz. salmon fillets
• 1 Tbsp canola oil
• 1 Tbsp honey
• 2 garlic cloves, chopped fine
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Preparation:

1. Preheat the oven to 375°F

2. Place the salmon fillets, skin side down, on a baking sheet coated with cooking spray. In a small dish, whisk together the oil, honey, and garlic and set aside. Sprinkle the salmon fillets evenly with the salt and black pepper. Using a basting brush, spread the honey mixture evenly over the salmon fillets.

3. Bake the salmon for 20 minutes, or until the fish flakes easily with a fork.

Serves 4

Per Serving Calories 244

Mom and I loved loading up our plates with side dishes. And the more the merrier. If her friend Rosalyn made dinner (which she almost always did) it was sure to be the best greens, corn bread, potatoes, both mashed and candied sweet, green beans – ok, I have to stop as my drool went into overdrive. These days, I try to stay away from tons of side dishes. It doesn’t always work but I do try. If you and your families are trying to be healthier focus on fresh, colorful vegetables to brighten your meal. Now, my mom and I were meat and potatoes people (being from Chicago it’s almost a necessity). So, below are two choices. One is Parsley Smashed Potatoes and the other is Honey Roasted Asparagus.

Parsley Smashed Potatoes

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 1 1/2 lb. peeled, cubed yukon gold potatoes (about 3 cups)
• 1/2 cup 1% low-fat milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 Tbsp chopped fresh parsley

Preparation:

1. Place the potatoes in a large pot, and add enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until they are tender. Drain off the cooking liquid, and return the potatoes to the pot.

2. Add the milk, salt, and pepper. With a potato masher, mash the potatoes until they are smooth and free of lumps (you may use an electric hand mixer on medium speed for this step, if preferred). Stir in the parsley.

Serves 6

Per Serving Calories 65

Honey Roasted Asparagus

Prep Time: 5 minutes

Cook Time: 12 minutes

Ingredients:

• 1 pound asparagus, trimmed
• 1 Tbsp canola oil
• 1 Tbsp honey
• 1 Tbsp apple juice
• 1/4 tsp garlic powder
• 1/4 tsp salt

Preparation:

1. Preheat the oven to 350°F.

2. Whisk together the canola oil, honey, apple juice, garlic powder and salt in a dish. Add the asparagus, and toss together until the asparagus is coated. Lay the asparagus in a shallow baking dish coated with cooking spray.

3. Bake for 10-12 minutes, or until the asparagus is fork-tender.

Serves 4

Per Serving Calories 66

Finally, mom and I were big (I MEAN BIG) on desserts. It really didn’t matter what kind of dessert as long as it was sweet, good and there was lots of it. Since I can’t ever say we made a homemade dessert of any kind except for the poor man’s version of strawberry shortcake (made with, you know, with the store bought round short cakes in a package, fresh strawberries and a small tub of Cool Whip). So I dug up a recipe that sounded good to me (and one I think she would have enjoyed) – a Milk Chocolate Chip Pudding:

Milk Chocolate Chip Pudding

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

• 1/3 cup sugar
• 2 Tbsp corn starch
• 1 Tbsp unsweetened cocoa powder
• 2 cups non-fat milk
• 1 large egg, beaten
• 1 oz. milk chocolate chips (2 Tbsp)
• 1 tsp vanilla extract

Preparation:

1. Combine sugar, cornstarch, and cocoa powder in a medium-sized saucepan. Gradually whisk in the milk until well-blended.

2. Over medium-high heat, cook the pudding, stirring constantly, until it starts to become thick and small bubbles begin to break the surface, about 4 minutes.

3. Have the egg beaten in a medium-sized bowl. Gradually add the pudding mixture into the egg, and whisk until well-blended.

4. Return pudding to the saucepan, over medium-high heat, and stir in the chocolate chips until they are melted and the pudding is smooth.

5. Remove the pudding from the heat, and stir in the vanilla.

6. Divide pudding among 4 small ramekins, cover with plastic wrap, and chill in the refrigerator.

Per Serving Calories 174, Calories from Fat 30, Total Fat 3.5g, Cholesterol 56mg, Sodium 78mg, Pro 6g, CHO 30g, Fib 0g

So there you have it. Some light recipes I hope will get you through your day watching calories AND wanting to eat and enjoy with family. I have to say writing this today brought back some cool memories of my mother which I love sharing with you guys. She meant the world to me, as I am sure your families, loved ones and friends mean to you. We may not have had a lot, but sometimes all you need is love and a few morsels to keep you going. So hold family tight today, tell them you love them and celebrate the day. And thanks for sharing at least a part of this Easter Sunday with me and my mom.

Mom, I love you and miss you very, very much.