Stir-Fried Broccoli with Garlic and Chili

No picture for this, but it really just looked like broccoli with some flecks of red pepper flakes -- quite tasty though! It made about four servings for me. Leftovers got a bit soggy overnight, but it was still good.

Stir-Fried Broccoli with Garlic and Chili
1 T canola oil
3 garlic cloves, chopped
1/4 tsp red pepper flakes
1 lb broccoli florets
3/4 c chicken broth
1 1/2 T soy sauce
1/2 tsp ground black pepper
Heat the oil over med-low heat in a large skillet. Add the garlic and red pepper flakes and heat for 3-4 min. Increase heat to medium and add the broccoli. Stir-fry for 3-4 min, then add the broth, soy sauce, and pepper. Cook uncovered about 5 min, til almost all of the liquid has evaporated and the broccoli is as done as you like.

Peanut Butter Granola...mmmmmmmmmmmmm

I've made this yummy Peanut Butter Granola three times now.

Ingredients
4 1/2 cups old fashioned oats (uncooked)
1 cup wheat germ
1 cup sunflower seeds
1/2 cup nonfat dry milk powder
2 teaspoons cinnamon
1/3 cup dark brown sugar, packed
3 tablespoons apple juice (OJ is good too, as is cranberry juice)
2 tablespoons unsulphured molasses
2 tablespoons honey
3/4 cup peanut butter
1 cup raisins (I've also tried "Simply Raspberries", which are sort of freeze dried raspberries, dried cranberries, and goji berries -- all yummy)
1 cup almonds, chopped (I've also used walnuts, peanuts, and pecans - or a mix of all)

Directions
Position the racks in the top and bottom thirds of the oven; preheat the oven to 300 degrees.
Mix the oats, wheat germ, sunflower seeds, powdered nonfat dry milk, and cinnamon in a large bowl and set aside.
Whisk the brown sugar, apple juice, molasses, and honey in a medium saucepan until the sugar dissolves.
Whisk in the peanut butter until creamy.
Pour the mixture over the dry ingredients and toss well with a wooden spoon. This takes quite a while because the mixture is a bit stiff and there's no added oil.
Spread the granola onto two large, lipped baking sheets over parchment paper and bake for 20 minutes, stirring twice at seven minute intervals.
Stir in the nuts and reverse the sheets top to bottom and back to front.
Continue baking until dry, lightly browned, and very aromatic, about 25 more minutes, stirring often.
Remove from the oven and place on wire racks for 5 minutes, and then stir 1/2 cup of raisins into the mixture on each sheet.
Cool completely, about two hours.
Transfer to covered bowl and store at room temperature for up to 1 month
Makes about 9 cups.

So, it's Super Bowl Sunday. Day of overeating snacks. Our day started with breakfast out, which is tradition. My dh and his buddies have played a football game every Super Bowl Sunday for 21 years, which starts with breakfast at Denny's and a ceremonial handing out of the sweatshirts. Yes, they have sweatshirts made for the occasion. I perused the menu and there wasn't a single thing that sounded good to me. I just pictured a lot of trans fats. I think I am ruined for cheapo restaurant food. I ended up ordered half an egg and ham sandwich with some hash brown cubes. I was full after half of the hash browns, and left the rest on my plate.

After grocery shopping I came home and made three dips for tonight. I've given up on making healthy dishes for this crowd. I end up throwing everything I didn't eat away because no one else wants to eat it. So I plan to go, fill my plate once with food I really, truly want, eat mindfully, and stop when I'm 80% full. I didn't exercise this morning because I got up late, so I really don't want to stuff myself with a bunch of snacks. That's my plan anyway.