Fat Frog Diary

Breakfast Migas Crock Pot Ingredients     Plastic slow cooker liner 1   pound  bulk breakfast sausage, browned and drained 1   4.5-ounce package  tostada shells, coarsely broken 3/4   cup  chopped red sweet pepper (1 medium) 1/2   cup  chopped onion (1 medium) 1   4-ounce can  diced green chiles 12     eggs, or 3-1/2 cups refrigerated or frozen egg product 1   10.75-ounce can  conde...

Easy Chicken Rarebit Prep: 20 minutes Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high) omg - this sounds soooooo good - for summer crockpot users: cook on back porch to keep heat out of kitchen and house cooler!   Ingredients 1-3/4   pounds  skinless, boneless chicken breast halves (Yeah, I'll just use cheap thighs, thanks) 1   14- to 16-ounce jar  cheddar cheese pasta sauce 1   tablespoon  Worcestershire sauce 1   large  onion, halved crosswise and thinly sliced 6     pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally Lower the carb count by skipping the bread. Serve on romaine lettuce rollers. 4     slices bacon, crisp-cooked, drained, and crumbled (optional) 1     tomato, chopped (optional)     Kosher dill pickles (optional) Directions 1. Cut chicken diagonally into 1/2-...

Okay, so this one's not a low carb. Let's face it. Once in awhile, you need something that is a bit "naughty" for a variety of reasons. My band hates popcorn, and those soft pretzels sold in theaters turn to glue in my pouch. Painful! However, I can do these homemade versions if I eat one very, very slowly. DH is happy because he gets his favorite treat again. Fair trade! Soft Pretzels Ingredients 1   package  (8) refrigerated breadsticks 1     beaten egg white 1   tablespoon  water     Poppy seed Directions Unroll breadsticks so they lay flat. Gently pull each breadstick into a 16-inch rope. Shape each rope into a pretzel by crossing one end over the other to form a circle, overlapping about 4 inches from each end. Take one end of dough in each hand and twist once at point where dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make pretzel shape. Moisten ends; press to seal. Place...

Crock Pot Chicken and Sweet Potato Stew 4 boneless skinless chicken breasts, cut into bite-sized pieces 2 medium sweet potatoes, peeled and cubed 2 medium Yukon Gold potatoes, peeled and cubed 2 medium carrots, peeled and cut into 1/2-inch pieces 1 can (28 oz) stewed tomatoes 1 tsp salt 1/2 tsp black pepper 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp paprika 1 tsp celery seed 1 cup chicken broth 1/4 cup chopped fresh basil Combine all but the basil in the crock pot. Cover and cook on Low 6-8 hours until done. Sprinkle with basil just before serving.   Coming Soon! A Haunted Halloween Blog Tour Lena Austin http://www.LenaAustin.com http://depravedduchess.blogspot.com

Well, ol' Lena needs to get ready for the menfolks to come home. Starting about 4:30 PM, they stumble in the door, pitifully hungry. I think I'll treat them with some cheese biscuits to go with their Spicy Cheese Soup Spicy Cheese Soup 1 lb processed cheese, cubed (like Velveeta) 1 lb ground beef, cooked and drained 1 can (8-3/4 oz) whole kernel corn, undrained 1 can (4-oz) green chiles, chopped 1 can (14 oz) diced tomatoes with green chiles 1 can (14 oz) stewed tomatoes 1 envelope taco seasoning Corn chips for garnish, optional Combine all ingredients in slow cooker, and cook on Low 4-5 hours. Serve with corn chips if desired. Original recipe in Rival Crock Pot 3-in-1 Cookbook. ISBN: 978-1-4127-2584-2   Coming Soon! A Haunted Halloween Blog Tour Lena Austin http://www.LenaAustin.com http://depravedduchess.blogspot.com  

  Call me spoiled. I deserve it. I've ridden a bus once in all my fifty-one years of life.   That time about eight years ago, I paid my change, rode down the street to the shopping center, got what I wanted, got back on the bus, and rode home. One stop, no changes, no major hubs. Dante held my proverbial hand like a baby and led me the entire way. Yeah, I was that clueless.   Frankly, I still am that clueless. Well, I'll fix that as soon as possible. There's no reason that I should be this ignorant of how to ride a bus, especially when I'm well aware of how to use the Trip Planner feature on the bus company's website.   What I need is practice. A simple ride down to the bank and back, just to get familiar with the procedure, and then continue to expand my horizons a bit. Perhaps even meet Tuesday at Regency Mall or perhaps make my way to the library for a peaceful day of typing in quiet. That does have a certain appeal.   Lena Austin http://www.L...

Yes, for Dieters. Really. Sure, it's a little high in carbs, but compared to a graham cracker crust cheesecake, the carbs are negligible. You do know to use Splenda instead, right?

Tangy Beef and Vegetable Stew   6 cups cubed potatoes (peel if desired.) 8 medium carrots, cut into ½ inch pieces 2 medium onions, cubed or chopped 4 lbs beef stew meat, cut into 1" pieces 1/3 cup canola oil 1/3 cup all-purpose flour 4 tsp beef bouillon granules 3 cups boiling water 1/3 cup white vinegar 1/3 cup ketchup 3 T prepared horseradish 3 T prepared mustard 2 T sugar (I used Splenda) 2 cups each frozen peas and corn 2 cups sliced mushrooms   Do all the cutting and slicing of the vegetables first. Place the potatoes, carrots, and onions in the bottom of the crock.   In a large skillet, brown the meat in the canola oil in a skillet. Place it in the crock and sprinkle the meat with the flour. Use the boiling water to scrape up any brown bits in the skillet. Add in the bouillon and stir. Stir in the vinegar, ketchup, horseradish, mustard and sugar. Stir it all together in the skillet, and then pour over the meat. Cover and cook on Low for at leas...

I miss this recipe. The "Frog Eye" part comes from a tiny pasta not available around here. (sniffle) I miss it. The kids, however, think it's a cool recipe since it sounds gross.

Ever have a recipe demand you have fresh lemon or orange zest, but you end up throwing away the rest days later? Don't!! There's an easier way. Juice the fruit into a plastic freezer jar and save it too!

While this does have more carbs than usually allowed, when compared with a "normal" pie, the differences can save your shrinking butt. Just don't eat the crust! The DH or the dog will thank you.

This recipe has saved me several times for going down that evil path. Is it worth the extra trouble? Yes! I've used just about every flavor of sugar free pudding I could find. It works just as well.

For the next few days, I'll post some delectable alternatives to naughtiness. If you're crazy with need for a treat, this may be just what keeps you from a trip to the bakery.

Gravy helps it slide down...

Man, this is gooooood!

    Chilled Espresso Custard (Phase 1) Description Complement your meal with coffee at its best – a simply lovely baked custard of rich-tasting espresso. Makes 4 servings Ingredients 1 1/2 cups 1% milk 2 eggs, beaten 3 tablespoons sugar substitute (like Splenda) 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract Ground cinnamon, for garnish Lemon twists, for garnish Instructions In a medium bowl, whisk together the milk, eggs, sugar substitute, espr esso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Redu ce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the ...

TENDER AND TANGY RIBS   1 cup white vinegar 1/2-cup ketchup 2 tablespoons splendor 2 tbsp. Worcestershire sauce 1 garlic clove, minced 1-teaspoon ground mustard 1-teaspoon paprika 1/2 tsp. salt 1/8-teaspoon pepper Two pounds pork spare ribs 1 tbsp. canola oil   Combine the first nine ingredients into three-quart slow cooker.   Cut ribs into serving size pieces; Brown in a skillet in oil.   Transfer to slow cooker.   Cover and go on low for 4-6 hours or until tender.   " It's easy to write. Just sit at your keyboard and bleed." Ernest Hemingway Lena Austin

Yesterday was One of Those Days. You know the kind I mean, where it seemed the whole world conspired to ensure you couldn't get anything done? Many of you know I'm an ardent fan of FlyLady.net. (Go on, go look. It's okay. I'll wait.) Thank goodness for those lessons on management. I'd already done my 5 Minute Room Rescue, done my Mission, and had shined my sinks. I'd even managed a little control of a large Hot Spot. (Yes, I'm deliberately using the jargon to make you look it up.) You see, this isn't all about cooking and recipes. Occasionally, it's about stopping to take stock and overcome a challenge. My weight loss challenge lately has been about learning new coping mechanisms. Before, when I was morbidly obese, I coped by consoling myself with food. I lied to myself and said I was providing comfort and love via food to my family like a good GRITS (Girls Raised In The South) do. Liar, Liar! Now that I'm much thinner and healthier, I still ...

Yield 6-8 servings (if you're a child. Double this) 1-2 lbs beef top round steak, cut in strips 2 T canola oil --- 1/4 cup soy sauce 1 cup chopped onion 1 garlic clove, minced 1 tsp Splenda or equivalent 1/2 tsp salt 1/4 tsp pepper 1/4 tsp ginger 1 can (16 z) diced tomatoes with liquid 1 lg green pepper, cut into strips or about 1 cup of the bag of frozen pepper strips (use the whole bag if you double) --- 1/2 cup cold water 1 T corn starch --- Rice, noodles, or steamed cauliflower "riced" 1. Cut the beef into small, bite-sized strips or whirl up in the food processor into small chunks. Brown in the oil in a skillet. Pour the browned beef into a large lined crock pot. 2. Mix the rest of the ingredients in the skillet with no heat on. Stir up to catch those tasty brown bits. When thoroughly mixed, pour this into the crock pot on top of the beef. Lid it up, turn on low, and walk away for about 6 hours. 3. Use a small jar to mix the water and cornstarch into a slurry. Give ...

Crock Southwest Chicken Yield 6 servings. 1 can (15 oz) whole kernel corn, drained 1 can (15 oz) black beans, rinsed and drained 1 jar (16 oz) mild salsa 4 boneless skinless chicken breast halves (5 oz each) *** Optional garnishes (highly recommended) Sweet red and yellow pepper strips Sour cream shredded cheddar cheese sliced green onions *** Cooked Rice 1. In a 4-qt slow cooker, layer chicken in the bottom, then the corn, beans, and salsa. 2. Cover and cook on Low 4-6 hours or until chicken is tender. 3. Shred the chicken with a fork, or stir with a spoon until chicken comes apart. If you removed the chicken, return it to the crock to rewarm while you prepare the garnishes and make the rice, if necessary. 4. Set the garnishes out in their own bowls. 5. To serve, place rice in a bowl. Ladle the Southwest Chicken over the rice, and garnish as desired. Capsicum ratio is very low. You may wish to add hot sauce, jalapenos, or use a spicier salsa. Note from Lena-- I used chicken thighs, s...