Food Lion Recipe Portal Allows You To Add Your Own Recipes To Share!


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Did you know that Food Lion has a great recipe collection on their website? I just found out about it myself. I have already used several of the recipes I found there. The best part about the recipe feature at FoodLion.com is that  you can add your own recipes there, too! It’s a great way to save your own recipes right on the same website where you will be shopping for groceries. You can check out the specials each week, then look for recipes using the things that are on sale! How neat is that?

Just four ingredients (lettuce is not shown)

Just four ingredients (lettuce is not shown)

 

My mother used to make this easy salad all the time. It was one of my favorite things that she made. It doesn’t matter that it was such an easy thing to make, it was still good. I made it for my own kids when they were growing up, and I am sure they make it for their kids now. It is amazing to me how a quick, easy to prepare recipe can be filled with so much love and so many memories.

Drain the pears

Drain the pears

I added my Cheesey Pear Salad recipe to the Food Lion Recipe Portal. It was easy as one, two, three! You just enter the ingredients, one on each line provided. Then, you type in the directions or instructions on how to put your recipe together. Then, the website asks for a preparation time and a cook time. You add a picture of the finished dish, and tag the recipe with any of the choices they have listed, and submit. In a day or two,  your famous recipe will show up for everyone to share and make it for their own family! You can search for my recipe on the Food Lion site using tags I used when I create the recipe: gluten free, diabetic, low calorie, southern, salad. Or, look for recipes using pears.

Cheesey Pear Salad

Cheesey Pear Salad

If you’re looking for recipes to make for your family, you have so many different ways to search for them. You can search for pork, chicken, beef; search by occasion; search by course such as breakfast or appetizers; search by ingredients; or by region. I think it is just great that if you check the online sales flier and see that chicken breasts are on sale,  you can then search by chicken breast as the ingredient to find dozens of recipes to try. You can add ingredients you see in the recipe to  your shopping list so that when  you get ready to cook, you have everything on hand. I’ve been cooking for over 40 years, and still have times when I forget things at the store, so I think this is so cool!

Do you have recipes you want to share? Head on over and add them to the Food Lion Recipe Portal!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

My Garden This Week

This week was pretty good for the garden, until Friday. The tomato plant and the cumber plant by the steps just withered up, and Fabgrandpa said they were rootbound. The tomatoes were good while they lasted. I’m going to plant some beans in those two pots this week.

This tomato plant just died.

This tomato plant just died.

The green beans are doing good. We had some for dinner the other night, and I must say, they were some of the best I have eaten in a while. I picked them just before cooking, so they were so fresh!

Green beans ready to pick.

Green beans ready to pick.

The poblano peppers are finally making some peppers. These will be so good in a pork and chile stew, or as Chile Rellleno. Mmmmmmm.

Poblano peppers

Poblano peppers

My eggplant produced one fruit so far. Since I picked that one, though, it is flowering again so there is hope that there will be some more before fall.

Eggplant

Eggplant

I have one red bell pepper that is turning, and a couple more smaller ones that are still dark green. It will probably be ready to pick next week.

Red Bell Pepper

Red Bell Pepper

The Green Bell Pepper plant is also producing some more since I picked the first one. It has several little peppers on it now.

Green Bell Pepper

Green Bell Pepper

This tomato plant is supposed to make yellow tomatoes. It has not had any get ripe yet, so I am hoping they will start turning soon. There are quite a few little tomatoes on this vine.

Yellow Tomatoes

Yellow Tomatoes

This  what is left of my heirloom tomato plant. It had two very nice size tomatoes on it, both just starting to turn. But, on Sunday, it was attacked by three big fat ugly tomato hornworms, and in ONE DAY, those ugly little buggers ate both tomatoes and all the leaves off this plant. I will have to pull it out and plant some beans in the pot.

This tomato plant was attacked by the ugly tomato hornworms.

This tomato plant was attacked by the ugly tomato hornworms.

This is one of the ugly rude worms that ate my tomatoes. I picked them off with tweezers and threw them across the yard, but it was too late.

Tomato Hornworm. Yuck!

Tomato Hornworm. Yuck!

it’s a good thing those worms don’t like cucumbers, because this one is almost big enough to pick. We have had a couple of cucumbers so far, and they were so good. I know I’m not getting a lot of veggies for my efforts, but it is getting me off my hiney and out the door almost every day to tend to it. And it makes me happy to see my garden plants out there.

Cucumber

Cucumber

I swear, this plant just won’t stop growing. Fabgrandpa asked me today if I was sure it wasn’t kudzu! No, it is a sweet potato plant.

My birthday plant is growing wild!

My birthday plant is growing wild!

The moss rose loves where we put it. It just blooms its little heart out every day.

Pretty pretty moss rose

Pretty pretty moss rose

I had to cut off the old dead blooms from the geranium so it would bloom again. It is already making a second round of blossoms.

Geranium is putting on the second set of blossoms

Geranium is putting on the second set of blossoms

I’ve been snipping off  bits of my herbs all season. This is the oregano. It is so pretty and smells good.

Oregano

Oregano

The parsley gets cut almost every day. It tastes good in everything. I like to put it in with greens, and snip it up and sprinkle it in other veggies.

Flat leaf parsley

Flat leaf parsley

And last, the basil. My favorite herb of all. I love the way it smells. I walk out on the porch several times a day just to get a whiff. Add a snip or two on a tomato sandwich, and I am in heaven. I’m glad nothing has eaten this one up. I would cry.

Basil. My favorite.

Basil. My favorite.

Save Your Precious Family Photos With RealTimes!

This is a Fashionista Event and a promotional item was provided to me. Hosts for this event are Still Blonde after all these Years and ModlyChic
RealNetworks-RealSimple-Cloud-Based-Photo-Several years ago I had a mission to scan and tag all of the photographs in my Mother-in-laws photo box. The box in question was a large cardboard box, and all the photos taken over the years were all just thrown in there. There were no names, dates, or places written on the back.

My Grandson, Michael, graduation day.

My Grandson, Michael, graduation day.

That mission took me all winter long. I would go over to her house on Monday or Tuesday, get a couple handfulls of photos from the box, and sit between her and my father-in-law while they discussed who was in each photo, who that baby may be, what year it was (usually based on the house in the background or the car in the photo), and other details of each one. I would write the names and dates on the back, take the pictures home with me, scan them, and painstakingly name them by year, names of people in them, and place if it was known. This was a huge project that brought me closer to my in-laws than I ever expected it would.

Granddaughter, Amelia, blowing out her candles on her 5th birthday, May 24.

Granddaughter, Amelia, blowing out her candles on her 5th birthday, May 24.

Keeping track of your photos doesn’t have to be like that. RealTimes instantly and automatically makes montages that are perfectly organized by location and date using the photos and videos on their device. Now you can spend less time trying to edit and share photos of your children and loved ones and more time enjoying the special moments.

Me and my friends on my birthday.

Me and my friends on my birthday.

RealTimes is a cloud based photo sharing service that instantly and automatically makes montages that are perfectly organized by location and date using your photos and videos. It’s great for families because they can securely store and share their precious memories, across all devices, and create amazing collages and videos, in seconds! You can subscribe to the RealTimes  free plan, which includes 2GB of storage space; or, get 30-days of their PREMIUM  RealTimes subscription for free with code COUPONSCOM15  Get 30 Days of Premium RealTimes for Free. The monthly fee after the free month is just $4.99, which is a great deal for saving such precious memories. Hurry, though, because the Discount Code is only available from July 14 –August 30! Look for RealTimes coupons  on Coupons.com.

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Disclaimer: Still Blonde after all these Years, Modly Chic, and Fashionista Events bloggers are not responsible if prize is not delivered.  We will make every attempt to help you claim your prize.

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$300 Target Gift Card Giveaway!

$300 Target Gift Card Giveaway!

Recipe: Crispy Fried Eggplant

todays harvest

Today’s harvest from my porch garden.

Today was a good day for my little garden. I harvested a beautiful eggplant, several tomatoes, an ugly little cucumber, some parsley, and some basil. I decided to fry up the eggplant for our dinner tonight. It was served with a caprese salad made with the tomatoes, some of the fresh basil, and some fresh mozzarella I had in the fridge; and some sweet Italian sausages. The combination made an awesome meal. Here is my recipe for the fried eggplant.

 

Crispy Fried Eggplant

1 medium eggplant

1 stem of fresh basil

1 stem of fresh parsley

1 cup of flower (this can be wheat flour or gluten free flour like Glutino Gluten Free Baking Mix)

1/2 cup of milk (cow’s milk or coconut, soy, almond, or hemp milk, unsweetened)

1/2 tsp sea salt

1/2 tsp black pepper

1/3 cup cooking oil (I used a canola-olive oil-grapeseed oil blend)

Peel the eggplant, and slice into half inch slices. Place the flour in a shallow dish, like a pie pan, add sea salt and pepper, and mix well. Pick the basil and parsley leaves off of stems, and chop them fine with a butcher knife. I usually keep chopping until the pieces are quite small. Mix the chopped basil and parsley into the flour. Pour the milk into a bowl large enough for the eggplant slices to fit into. A cereal bowl is about the right size.

Put the eggplant slices one at a time into the flour mix, and coat all sides with the flour, set aside until all of the slices are coated with the flour. Then, take the eggplant slices one at a time, and dip into the milk, making sure all sides are wet. Dredge the slice in the flour mix again, and set aside. Continue until all the slices are dipped in the milk, and then covered again with the flour mix.

Add the cooking oil to a large skillet, and heat until hot. Place the coated eggplant slices into the hot oil, and cook on one side for about three minutes. Turn the slices over, and cook another three minutes, or until golden brown. I usually turn them over once more to make sure both sides are browned. Cook on the other side about 1 or 2 minutes more. Once the slices are golden brown, take them out of the oil and place on a platter lined with paper towels to drain off excess oil. Sprinkle with sea salt if desired.

Crispy Fried Eggplant is delicious! The basil and parsley in the coating adds just the right flavor.

Crispy Fried Eggplant is delicious! The basil and parsley in the coating adds just the right flavor.

 

My Diabetes And I Visited An Endocrinologist. And A Poll For You!

My meds

My meds

Last week I had an appointment with an endocrinologist. My primary care doctor and I decided it was time for this because I have not been able to get my blood sugar down below 200 in the morning in quite a while. I had started taking a slow acting insulin before bed last summer. That worked for a couple of months, but then the morning finger prick numbers started going up again. The primary care doctor had me increase the amount of insulin injected over a period of about two months, from 10 units to 25 units, and it still wasn’t enough. That is when we talked about seeing the endocrinologist.

Dr. Vavrik was a pretty nice guy, to the point, and I liked him. I think that liking your doctor is important, because when  you have a good relationship with him or her, you feel like you can ask questions of them easier.

I asked him why, after nearly 15 years of being a diagnosed diabetic, and keeping my blood sugar under control since diagnosis  until last summer, I was having such a hard time now. He explained that most type 2 diabetic have a good ten years after their initial diagnosis, if they eat right and take their medications, before their pancreas gives out completely, and complicates things. Since I  experienced good control for more than 14 years, he said, I was lucky that my control lasted that long. He also told me it was nothing that I did right or wrong, that caused my blood sugar to suddenly go whacky. That is just the nature of the disease. After answering my questions about why and how this happened, we got down to talking about what to do now.

So, here is my new plan. I am still to take metformin 500 mg two times a day. Even though my pancreas has stopped working to produce insulin, taking insulin injections can cause weight gain. The metformin helps prevent that weight gain, so Dr. V wants me to keep taking it. Next, I had gotten up to 32 units of Lantus, the slow acting insulin that I take at night. He wants me to continue to take that as well, to keep my blood sugar lowered while I sleep. He said the trick is to keep your blood sugar lowered all the time, so taking the Lantus is good.

Then, he prescribed for me to take Novalog, a fast acting insulin, before each meal, three times a day. I now have to check my blood sugar before each meal as well. Since this is a fast acting insulin, it has to be taken 0 to 10 minutes  before a meal. So, if we go out to eat, I should not ever inject my insulin until my food is served. That is because, if I were to inject the insulin, then there was a problem with my order and my meal was delayed arriving at the table, my blood sugar could drop to a dangerous low. So, the process is like this: order my food. Check my blood sugar. If it is below 160, I take 10 units of Novalog. If my blood sugar is OVER 160, I take extra Novalog determined by a chart I was given. I keep that chart in my kit along with my other diabetes supplies. Once my food is on the table, prepare the injection, give myself the shot, then eat. Simple.

Now, I have a question for you, my dear readers. Whether or not you are diabetic, I hope that you would take this simple poll. I want to find out how you feel about diabetics giving themselves a shot in the restaurant, in a public place. If you have any objections or anything else to say, please do leave a comment. It is very important to me, as a diabetic, to  understand how others feel about this topic.

Ted's Montana Grill Now Has Gluten Free Buns!

This post is sponsored by Ted’s Montana Grill

Ted's Montana Grill

Ted’s Montana Grill

Even though we just went to try out Ted’s Montana Grill last month, we decided to go again after we found out that they have now included gluten free buns on their menu. There are not many  places in the Atlanta suburban area where you can get a delicious hamburger on a gluten free bun, and only one place where you can get a bison burger on a gluten free bun. Ted’s Montana Grill is that place.

Fabgrandpa waiting for our meal to be served.

Fabgrandpa waiting for our meal to be served.

Fabgrandpa doesn’t have to eat a gluten free diet. He is a lucky guy who can eat just about anything on the menu every where we go. He ordered the bison pot roast with mashed potatoes and roasted carrots. It is slow cooked to perfection and has a brown gravy that looked soooo good. It’s a good choice if you don’t have to keep gluten out of your diet.

Bison pot roast with mashed potatoes and roasted carrots.

Bison pot roast with mashed potatoes and roasted carrots.

I, however, am gluten intolerant, and have to make sure what I eat does not contain gluten. That is what makes it so special for me to get a burger at Ted’s Montana Grill now. The gluten free bun on my Ted’s Bacon Cheeseburger made with bison, swiss cheese, bacon, and avocado, tasted to good. It was soft, and springy, just like a regular bun would be. Now THIS is what a burger should be like:

Bison burger with swiss cheese, bacon, and avocado.

Bison burger with swiss cheese, bacon, and avocado.

I ordered two sides: roasted asparagus and sliced tomatoes. The roasted asparagus was cooked to perfection! So often restaurants don’t do so well with the vegetable sides, but I can tell you I would order the asparagus again.

I thoroughly enjoyed my gluten free bison burger!

I thoroughly enjoyed my gluten free bison burger!

Here is one more look at that burger. I can’t tell you just how good it was, you  really have to go to Ted’s and experience it for yourself. If you eat a gluten free diet for whatever reason, you owe it to  yourself to get one of these gluten free burgers. Whether you get the beef or the bison version, the same great tasting gluten free bun will hold it all together.

The avocado is an extra, but worth the cost. Great tasting burger at Ted's Montana Grill

The avocado is an extra, but worth the cost. Great tasting burger at Ted’s Montana Grill

Ted’s Montana Grill gets their gluten free buns from Pure Knead Bakery in Decatur, Georgia. Find a location near  you at the Ted’s Montana Grill website.

In addition to gluten free hamburger buns, Pure Knead also bakes up Classic Sandwich Bread and a variety of sweets available in bakeries around the area.