Recipe – Schmecipe

Or “Finding Yourself” in the Kitchen

I’m not going to say I’m a lazy cook, so much as that I am short on time every Sunday. I start my day with a mile long swim at 8 when the pool opens. I then shower, and meet my husband at our favorite deli for breakfast. THEN I go shopping. Today was 2 markets, Trader Joe’s and Ralph’s. I don’t rush through my shopping. Even though I have my list in my head, pretty much, and my base recipes on my phone, I don’t go up and down every aisle, but I look at all aisles, and decide if I need anything there. And surprise! Today, I found that my Ralph’s completely changed around all of their aisles! That was annoying. Anyway, I also do take the time to read labels and to use my handy point scanner on my WW app. I hope you take time to do the same.

The reason for the explanation is that I have had critiques by loving and well meaning friends about my recipe writing. Hello – I don’t write recipes, nor do I test what I do before I publish them here. I have been scouring the internet for years to find the best “skinny” cooking blogs, and have been collecting recipes on my Pinterest boards. I am also signed up to receive e mails from my favorite bloggers. Meal prep has been an essential part of my WW journey from the beginning. When I started, I did follow all of the recipes to the T. And I started to learn. I learned about flavor profiles, and watched cooking techniques carefully on Food TV. Then I started to experiment, and hack the recipes, if you will, to cut down on time. Fast forward to today – I use convenience foods for at least 3/4 of my meal prep: frozen vegetables and canned vegetables, many already seasoned, as well as precut and bagged produce. You won’t see me taking the time to sprialize a zucchini for this blog. That’s just not me. My goal here is to expose you to the products that are available, and to give you ideas and inspiration for your own meal prep. If you want to teach yourself how to cook healthily for yourself and your family, and find recipes that work for you and your personal palette, I am providing a list below of links to my favorite “skinny” food bloggers.

List of food bloggers: , and the link to my Pinterest boards is:

All that said, I will attempt to include more of the detail of the food I am prepping today for you, and will do so going forward. Also, this is a conversation, after all. PLEASE write to me here at the website any questions or comments you have. I will address everything! I want to take a moment to mention here that I finally do now have a Facebook page. Please go on and “LIKE” it, so you see all my new content first. And feel free to comment there as well. Here is that link:

Today I am hacking my favorite baked chicken breast recipe into a slow cooker recipe. I found this on Pinterest originally, and it is my absolute favorite. I just love these Middle Eastern flavors. It is Chicken Shawarma from Jo Cooks:

Chicken breast cooks best in water or broth, so I replaced the oil in the recipe with chicken bone broth (I wanted that richness that bone broth delivers, not to mention the health benefits. Here is a link to an article that speaks to this: ). Because the bone broth does have salt, I omitted it from my prep today. When I am ready to eat this, the chicken will be shredded, and I will garnish it with Tzatiki, and hummus. There is a good chance I’ll wrap it in an Ole Whole Wheat Tortilla wrap, but I don’t have to. It will be great on it’s own. I’ll have it with an easy salad.

Chicken Shawarma ingredients and garnishes
Chicken Shawarma Prep
Chicken Shawarma mid cook
Finished Chicken Shawarma
photo courtesy of
Salad Accompaniment

For breakfast I made an egg white fritatta using the vegetables I had on hand in my house – frozen spinach, jarred roasted red peppers, chopped up red onion, and a few cherry tomatoes I had left over from last week. My new surprise ingredient this week is vegetarian sausage patties, which cooked in the microwave, and cut up into small pieces. I used 2 for the hole recipe. They are 70 calories each. I’m excited. Because the sausages are already salty, I omitted the salt in my prep today. I seasoned this with just some fresh ground pepper. I also added a teaspoon each of ground flax seeds and chia seeds.

Egg White Fritatta Ingredients
The finished fritatta

In case you are not aware – Strawberry’s are back! I wash, hull, and cut mine so they are ready to add to yogurt or top with whipped cream for dessert at a moment’s notice.

Strawberry Celebration

That’s it for this week! Again, please “like” my Facebook page: and join the conversation. I hope to hear from you!

Have a great week! And Happy Passover or Happy Easter! I’ll see you here in a couple weeks!

3 thoughts on “Recipe – Schmecipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s