Yesterday I visited an endocrinologist to try and determine the cause of some problems I have been having. While there are still tests to be run, one thing that he wanted me to do to get my weight down quickly (whatever this problem is has caused me to gain 20+ lbs) was start the Atkins diet. I am the biggest critic of this approach to weight loss. Yes, it’s quick, but it’s not a healthy way of living your life. I’m all about balanced meals. That, and I’m a carb queen. Give me a loaf of bread and I am happy. Anyway, I’m going to be doing this for 90 days and let me tell you, I wasn’t happy when he prescribed that. But he’s my doctor and that’s what he wants me to do right now, so I’m going to try it.

This morning while I was scanning through lists of things that I can eat, preparing a grocery list for later, I thought to myself, “Hmm, I wonder if avocados are legal on this thing? I mean, they’re full of fat, so they have to be!” And sure enough, they are. Not only can I have an avocado, I can have this: an Avocado Gazpacho Smoothie. Sign me up!

In my recent attempts to take control of my health and start eating things that are tasty and good for me, I’ve been trying out some new recipes. I definitely recommend SparkRecipes.com for healthy, easy meals that everyone can enjoy (and while you’re looking around there, don’t forget to check out SparkPeople.com and use MISSWISABUS as your referrer if you sign up!). This particular recipe was submitted by TABBYKAT75 who seems to be the queen of slow cooker meals. I made it tonight and it is yummy!

Crock Pot Chicken Athena
Cook time 3-7 hours
Serves 6

Ingredients
6 boneless, skinless chicken breast halves
3 cloves garlic, minced
2 medium onions, chopped
1/4 cup freshly squeezed lemon juice
1 Tablespoon balsamic vinegar
1/3 cup Kalamata olives, pitted and chopped
1/3 cup dried tomatoes, drained and roughly chopped
1 teaspoon salt, optional
2 Tablespoons chopped fresh basil
1/3 cup crumbled Feta cheese
1/4 cup capers (optional)

Directions
Place chicken in a crock pot and add the next 7 ingredients. Cover and cook on low setting for 7-8 hours (or on high setting for 3 1/2 to 4 hours) or until chicken juices run clear and chicken is completely cooked. Place chicken on a large serving platter and sprinkle with basil, Feta cheese and capers. Serve on top of pasta.

Kevin really, really likes his mom’s mac & cheese. I like it, too, but I’m more of a creamy mac & cheese gal. This particular version of mac & cheese has a little bit of a bite to it (from the mustard and the sharp cheddar), but I’m sure that is just exactly what some of you like. This morning on Good Morning, America (which I never watch, I just happened to have the tv on ABC last night when I went to bed) they were having a taste test on four different versions of mac & cheese. The one that sounded the best to me was Carnie Wilson’s “Fall On Your Knees Mac & Cheese.” It has cream cheese. *drool* I should note that she made this recipe before her surgery and before her significant weight loss. I will be making it soon (hey Aaryn, interested?).

Without further ado, I will share Kevin’s Mom’s Mac & Cheese with you. Make it for someone you love.

1/4 cup butter
1/4 cup flour
1 tsp. salt
1 tbl. mustard
2 1/2 cups milk
1 stick of Cracker Barrel Extra Sharp Cheddar
2 cups elbow macaroni
Ham (sliced up; however much you prefer)

Boil macaroni noodles for 5 minutes (no more, no less)

Shred stick of cheese in round 2 quart casserole dish

In saucepan, melt butter. Remove from heat; blend flour, salt and
mustard. Add milk; heat stirring occasionally, until sauce thickens a
little and is smooth. Add shredded cheese, heat until melted, stirring
occasionally. Once cheese is melted completely in sauce, add sliced
ham. Pour boiled macaroni into casserole dish and then add the cheese
sauce. Bake at 375 F for 20 to 25 minutes or until top is golden
brown.

I need to make this again.

You can find the recipe for this delicious bird here. (Actually, the site is down right now. It’s the Lemon-Honey Chicken with Olives from Real Simple. Check it out sometime if you’re interested.)

The other day at work we had a surplus of apples left over from Christmas and our cook decided to cook us up some applesauce for the next day’s dessert. I was working with the older kids at the time, in the room that is as far away as you can get from the kitchen, barring being in one of the other buildings. As I sat reading Liz Curtis Higgs’ Fair is the Rose while the “little dears” napped, the scent of cooking apples wafted up the stairs and through the building. Mmm. Only my first thought was, “Who on earth gave a kid apple juice during naptime and why did they spill it all over the floor?” Because, naturally, if you smell anything at a daycare it can be blamed on a child 90% of the time. Or more. I’m bad with math and don’t have the exact statistics on such things.

Either way, that got me in the mood for applesauce. Having a bag full of apples sitting in my own house, waiting for me to pick them up and turn them into some culinary masterpiece (or chop them up for my guinea pig), I decided to make applethauthe. Here’s the recipe, just for you.

Miss Wisabus’s Cinnamon-y Applesauce

10 Granny Smith apples
1 1/2 cups sugar (or more, to taste)
2-3 tablespoons cinnamon
1 tablespoon lemon juice
3 cups water
Let the water heat in an appropriately sized pot (medium-large) while you are peeling and cutting the apples. You just want it hot, not boiling. Add the apples and let them cook for 15 minutes or until tender. Add remaining ingredients. Apples will begin to fall apart as you stir. Let cook another 15 minutes or until at desired consistency, stirring occasionally. Some recipes call for using a blender, but I have found that it isn’t necessary. If the apples don’t break down enough for you, pull out a potato masher and finish the job.

Now you’ve got yourself a nice pot full of applesauce! Enjoy it while it’s warm, that’s great.