Walking is good for your health. The doctor told me that’s why I’m so healthy. The only thing that hurts me is my left knee from all the walking I do.
If I’d lose some of my excess poundage it would help a lot.
It’s so hard at my age to lose weight. I truly don’t overdo it, but somehow my chemistry is having a hard time with me. I don’t eat a lot when I am living alone. I don’t buy any snacks. I usually eat cereal or soup or a sandwich of some kind. I hardly ever eat breakfast but they say you have to eat to lose. I need to stop being so lazy. When I come home from my job, I don’t feel like going anywhere, especially if my knees hurt.
I see all these commercials for exercise equipment. They say how much weight you can lose by using them. Do you ever read the underlines? They say you have to be on a good diet plan. You can’t just exercise as it just build up hard muscles. If you want to lose your weight; you have to cut down on your portions of the food you eat.
I’m still asked to put in recipes that serve just one or two people. I’ll put some in this column for you to try. As I have mentioned before, you can cut your recipe in half for a smaller amount or freeze the rest for a later date. Cook the food you are preparing in two casserole dishes. Then you can freeze the one for a meal another day.
I’ll make my zucchini bread this week when I get some walnuts. I love it with butter spread and a cup of coffee. I also like my banana bread. It brings back memories of my teen years when my neighbor, May Derrick, would call me over to her house for banana bread and coffee. I have her recipe and make it when I have really ripen bananas. I also put extra bananas and zucchini in my breads. They are more moist and tastier, I think.
Keep a smile on your face and enjoy life. Until next time, please enjoy these recipes.
• 1/2 cup melted butter or margarine
• 2/3 cup butter flavored cracker crumbs
• 2 tbsp. grated parmesan cheese
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. garlic powder
• 1 pound cod fillets
Place butter in a shallow bowl. In another bowl combine the next six ingredients. Dip fillets in butter then coat with crumbs. Place in a greased 9x12x2-inch baking dish. Bake uncovered at 400 degrees for 15-20 minutes or until fish fillets flake easily with a fork.
Yield: Four servings
Microwave Potato Wedges
• 1 tsp. vegetable oil
• 1/4 tsp. Italian seasoning
• 1/4 tsp. paprika
• 1/8 tsp. salt or salt-free seasoning blend
• 1 unpeeled medium baking potato
• 1 tsp. grated parmesan cheese
Combine the first four ingredients on a microwave safe plate. Cut potato lengthwise into eight wedges. Coat wedges in the seasoning mixture; arrange on the same plate. Cover and cook on high for six to eight minutes or until tender, turning wedges once. Sprinkle with parmesan cheese.
Yield: One serving
Sweet Potato Pork Chops
• 2 boneless pork chops (1/2 inch thick)
• 1 tsp. vegetable oil
• 2 slices onion (1/2 inch thick)
• 2 slices each tart apple and peeled sweet potato (1/2 inch thick)
• 2 tbsp. brown sugar
• 2 tbsp. water
• 2 tbsp. raisins
• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
In a skillet, brown pork chops in oil; place in a one-quart baking dish. Top with onion, apple, and sweet potato. Combine the remaining ingredients and spoon over top. Cover and bake at 350 degrees for 35-40 minutes.
Yield: Two servings
Quick Chocolate Cream
• 2/3 cup hot fudge sauce
• 1/2 cup sour cream
• 1/4 tsp. almond extract (optional)
• 1 cup whipped cream
• Additional fudge sauce and sliced almonds (optional)
In a bowl, combine fudge sauce, sour cream, and extract if desired. Fold in whipped cream. Spoon into dessert dishes. Drizzle with fudge sauce and sprinkle with almonds if desired.
Yield: 4 servings
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at email@example.com.
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