End Of Summer Almost Here

        September is no longer creeping
Into our lives, it is coming full speed ahead.
School has started, Teachers are back
To work, some Parents cry and some
Rejoice.  
   I worked at a great Day Care for five years
And when I say Parents cry, they really do.
 It honestly hurts the Parents more than
The chidrens.
   Labor Day is upon us soon.
What are your plans for that weekend?
Kids will be home, food on the grill,
Water in the pools or the sprinklers on.
Friends and family getting together to
Laugh and enjoy this special time.
    What will you be cooking?
My hubby has been asking friends over for
Since the first of August I believe.
I would love to cook out like my former
Brother in Law, lots of shrimp, lobster ,
Scallops, hot dogs, burgers,  he loved doing this.
    We will have chicken, fish, burgers, hot dogs,
And of course like my Southern Family says
" all the Fixins"
      Remember to be safe, have fun,
I have more recipes I have made just off
Of my head.  :D.      Sometimes we have
To improvise because of the ingredients
In our pantry and or fridge.
   Happy Sunday.

     I watch the chew and most of the

Foodnetwork shows.  I have gained
Quite a lot of weight with my surgeries.
     I love to eat really great tasting
Healthy recipes.  Between Menopause
Diabetes, low level excercise due to 
Surgeries, :( it is a very slow 
Process.  :)
       I came across some of my 
Favorite recipes by Daphne Oz.
Here they are:

If you love Paella but prefer to save a few shrimp, have we got a recipe for you! This dish is packed with tons of vegetables that can help boast your fiber needs for the day. Research shows that a diet high in fiber may help in the prevention of heart disease and diabetes. In addition to being high in fiber, this dish is also a great source of vitamin C (found in red pepper, tomatoes, and broccoli) and for the vegan in you, it doesn’t have a lick of animal product in it!

VEGAN PAELLA

INGREDIENTS

• 2 cups broccoli water
• 2 cups broccoli florets
• 2 tbsp vegetable base
• 1 tbsp extra virgin olive oil
• 1 cup onion – small dice
• 2 tbsp fresh garlic – minced
• 1 cup bell pepper – small dice, can use red, yellow and/or orange
• 1 1/2 cups white button mushrooms – sliced
• salt & pepper – to taste

• 1/2 cup jar roasted red pepper – julienne
• 4 threads saffron – crushed
• 1/4 tsp red pepper flakes
• 1 14.5 ounce can dice tomatoes
• 1 cup brown rice – uncooked
• 1/2 cup scallion – small dice
• 1/2 cup frozen peas – thawed
• 1 cup frozen baby lima beans – thawed

Makes 10 Servings. Serving Size: 1 cup 

DIRECTIONS

In a pot, par cook broccoli in 3 cups water – remove broccoli and set aside. Mix 2 cups of the broccoli water with the vegetable base and set aside. Heat a cook pot, add oil and sauté onion until translucent then add garlic and cook until fragrant. Add the remaining ingredients except for the cooked broccoli, scallions, peas, and lima beans. Mix well and bring to a simmer. Turn off the heat, cover and place in a 350ºF preheated oven for 20 minutes. Remove from the oven and let stand covered for 10 minutes to finish cooking. Remove the cover, add the broccoli, scallions, peas, lima beans and mix well.