Eating Well: From Debbie B’s Kitchen to Yours

Posted on March 11, 2021   |   

This article was written by Stephanie Williams, BS, RRT.


Debbie B. - Connecticut State Captain This week our focus has been on nutrition. For some people living with COPD, it can be challenging to eat right and get the calories and nutrients you need, either because you don’t feel confident in your cooking skills or maybe because you don’t have much energy to cook.

If you have been on COPD360social for a while, you have probably seen posts from DebbieB.-Connecticut State Captain where she posts pictures of her yummy meals. She usually posts a food that can be made ahead of time and eaten for several meals to come. What a great idea! Cook once and have plenty for a few days – it sounds good to me!

A few months ago, I asked Debbie B. if she would help me by sharing some of her recipes with us. She was happy to help, and she sent over dozens of recipes. I am sharing a few of them here, and hope that maybe you will have some to add in the comments section.

Before we get started, here are a few notes from Debbie B.:

"We all want to eat healthy, satisfying meals. Sometimes we have to substitute canned or frozen foods for fresh. It is ok to substitute other proteins in place of meat. When reading recipes, it is important to realize that you can substitute ingredients if there are things you cannot eat or don’t like. Think of the recipe as a basic guideline. You can make adjustments to suit your needs.

On days that you feel good, you might cook a one-time meal, or you might take that opportunity to make a little extra or a large meal and plan other meals using the leftovers. You might even freeze portions to eat at a later date.

Enjoy preparing your meals as much as you enjoy eating them!"

We hope you will try some of these recipes and let us know what you think!

Remember to share your own recipes here – we love to hear your ideas!

A Few Breakfast Ideas:

Smoothie:

Place in a blender –
8 oz orange juice
1 cup of low-fat yogurt of your choice
½ cup of berries of your choice OR ½ cup of peach slices
1 small banana, sliced
1 tsp vanilla extract
*Blend until smooth, then add 3 ice cubes. Blend until frothy.

Breakfast Burrito: (these can be made ahead of time)

Flour tortillas
6 eggs, scrambled – egg substitute
Half of a package of breakfast sausage browned, or vegetarian alternative
1 cup of shredded cheese
Onions, tomatoes, and peppers if you desire

*Crumble and brown the breakfast sausage. When it is cooked through, add the eggs, and scramble them in the same skillet. When eggs are cooked, add the shredded cheese and combine to melt. Add salt and pepper to taste. Remove from heat.

Lay out the tortillas, and scoop the sausage, egg, and cheese mixture down the center of the tortilla. Roll the tortilla up, carefully place in an airtight container, or gallon size zip lock bag. Repeat for each tortilla. When you are ready to eat, just place one on a microwave safe plate and warm them through. You can also top them with onions, tomatoes, and peppers if you like. Serves six.

Open Face Tomato Tortillas

Top a flour tortilla with tomato slices, ½ of a sliced avocado, and 2 TBSP of shredded cheese. Broil in the toaster oven until the cheese melts. Serve with a hard-boiled egg. Serves one.

181 Comments



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  • Good morning, everyone! I hope we can add some "food for thought" into your lives! Please feel welcome to add your food and kitchen tips, and if you have any questions, feel free to ask!
    DebbieB.
    Reply
  • Thank you for these recipes, Debbie! The breakfast recipes are perfect and making my mouth water. My favorite is the open face tomato tortilla, however, because it is so simple, includes my favorite ingredients, and comes with an egg. I'm going to try it. YUMYUM!
    Reply
  • I need to try that smoothie. Will need to skip the banana...or wait until I buy some.

    I have made other smoothies with banana, but instead of ice cubes I cut and froze the banana slices the night before. Seemed to work well.

    Reply
  • Debbie, the morning burrito sounds yummy.
    Reply
  • Thank you @debbieB and Stephanie for the wonderful tips and thank for offering recipes that include options to substitute with plant-based alternatives.🌱

    The Burrito seems like a real Sunday treat if I can make it with with Beyond Meat, scrambled Just Egg and Myoko's shredded cheese... it will be be a nice break from my daily breakfast of oat groats with berries and almonds
    Reply
  • I started making smoothies over 10 years ago. I'm on my 5th blender. I started with Magic Bullet, lots of pieces in drink. I graduated to a Ninja, blender & 16 oz cup. On occasion the cup would leak, and broke it. Next I got a complete Ninja system, cups, blender, food processor. That still works, but I was worried about ruining the motor. An aside, these cups the blade screws on to the bottom, if not sealed, it leaks on the motor assembly switches. I'm now using full size blender. Generally the cup made enough for 2 smoothies. Now that I’m using a blender I usually get 4 – 5 cups. I store the extra in a seal-able container, in the fridge. A little shake, pour into a cup and enjoy my midnight drink; then take my meds.

    Most tasty ingredients can go into the blender, to enhance the nutritional value:
    I use apple juice, it’s cheap and good. But any juice, milk or water would work.
    Protein powder, with flax flour & chia seeds
    Frozen fruit {I prefer triple berry, but any will work}
    Banana {2 tips, after a few days, as they ripen put in fridge; to peel, squeeze the tip and peel}
    Spinach or kale {wash, blanch and freeze OR my new method – blanch, blend w/apple juice, pour into ice cube trays, and bag for later.}
    Pineapple I prepare a fresh pineapple, cutting out all the good meat for immediate consumption. Then I take all the scrapes; core and whats left on the skin – toss in blender with juice, all into ice cube trays and freeze}
    Walnuts – your preference
    I add Ice cream as a thickener {besides Lucky anxiously awaits his couple spoons when I make them.}

    Combined, this concoction makes for both a healthful and tasty drink. To your good health! Enjoy /ed
    Reply
  • Here are a couple of her lunch ideas:. Notice that the Pot Pie would be great to make once, and eat another day, or even freeze portions to have ready to go! And the sweet potato? I love baked sweet potatoes with a little plant based butter, cinnamon, and brown sugar.
    Give these a try 😀

    Lunch Ideas
    Easy Chicken Pot Pie
    1 2/3 c. frozen mixed vegetables, thawed
    1 c. diced cooked chicken (can use canned chicken, or fully cooked chicken strips)
    1 can of Cream of Chicken soup
    1 c. baking mix
    1 egg

    *Preheat oven to 400°. Mix together vegetables, chicken and soup in an ungreased 9-inch pie plate. Stir together remaining ingredients with a fork, until blended pour into the pie plate. Bake 30 minutes until golden brown. Serves six.

    Easy Sweet Potato
    Wash and pierce with a fork, a medium sweet potato. Place on a glass plate, microwave until soft. Top with butter or margarine and a sprinkle of nutmeg or cinnamon. Serves one.

    Reply
    • Easy Couscous Salad
      2 cups cooked, cooled couscous
      6 scallions, thinly sliced
      2 medium tomatoes, chopped
      1 cup chopped cucumber
      1/2 cup chick peas. rinsed and drained
      1 cup chopped fresh parsley
      3/4 cup olive oil
      1/2 cup fresh lemon juice
      2 cloves garlic, minced
      1 tsp. Dijon mustard
      1 tsp. ground coriander
      Optional- Scant amount of salt and pepper
      Combine couscous, scallions, tomatoes, cucumber, chick peas and parsley in a large glass bowl. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, coriander, and salt and pepper, if using. Pour over the couscous mixture and toss gently to coat. Cover bowl with plastic wrap and chill.
      Serves 4.
      Reply
  • Instant pot cheesecake - why use a pressure cooker to bake a cheesecake, you ask? Well if you're going to do it in the oven, you need a pan of water too. The link below has an excellent set of step by step instruction for making delicious cheesecakes. Just ask my daughter. I've only had one failure, I think I forget the cornstarch. As I always have frozen fruit on hand, for my smoothies, making the compote is easy to. Put some berries in a pan, some water and sugar. Cook it down. You can add cornstarch to thicken. While somewhat involved, it really straight forward. My biggest problem is will I be up to it when all the ingredients have attained room temp. //enjoy //ed


    https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/#wprm-recipe-container-42819
    Reply
    • Thanks, Ed! This method of making cheesecake is something we don't usually see!
      Reply
    • Good morning! Today I am going to share two dessert recipes. Easter is coming up soon! Now, we will call these splurge recipes, because we shouldn't eat too many sweets!
      These treats are my Mom's favorite!
      Oatmeal Raspberry Bars
      Remember, you can use plant butter, and substitute ingredients. I am posting the original recipe.
      1/2 cup butter, at room temperature
      1/2 cup packed light brown sugar
      1 cup flour
      1/4 tsp. baking soda
      1/8 tsp. salt
      1 cup old-fashioned oats
      3/4 cup raspberry jam
      Preheat oven to 350°. Butter an 8 inch square baking dish; line it with foil; butter the foil. Mix together all but the jam. Press 2 cups of the mixture onto bottom of dish. Spread jam to within 1/4 inch of the edge. Sprinkle remaining mixture over the top and press lightly into the jam. Bake for 35 to 40 minutes. Cool on a rack. Cut into 24 bars.
      Reply
    • This recipe is my sister's favorite! You can experiment with different flavors and fruits. Remember that dairy products can cause problems with mucus. You can enjoy this in the afternoon! This way, it won't cause mucus build-up at night.
      Fruited Ice Cream Dessert
      In a large glass bowl, dissolve a 4-serving size package peach Jell-o in 1 cup boiling water. Add 1 pint vanilla ice cream by spoonfuls, stirring until ice cream is melted. Add 2/3 cup diced peaches. Refrigerate until set, about 30 minutes. Garnish with 1 cup diced peaches. Don't forget the whipped cream!
      Serves 6.
      Reply
    • @edpe77 - I just got an instant pot!!! I am so excited to try this cheesecake. We are having a small gathering of vaccinated family members in a couple of weeks and would love to take this for all to enjoy. I'm thinking I *may* want to do a trial run...you know, just for quality control purposes 😉😂 Thanks for sharing this!!!

      Reply
    • Stephanie, let us know how you do! Hope the cheesecake turns out well! 🙂
      Reply
    • Steph, Here's an InstantPot tip - when googling a recipe add the suffix "Instant Pot" to get settings. For example: "rice instant pot" yields various results, most important, time & NATURAL or QUICK release.
      Cheesecake tips - You need a spring form pan {mine came w/50 rounds}, ideally a long handle trivet {for easy removal}, parchment paper. For months I struggled with getting the side paper to stay in place as I'm adding crust - dab the strip in a couple places from your melted butter dish {needed for crust}, pour in the crust. Also, I measured the length necessary {had been using 2 pieces} cut 2" strips, set extras aside for the next ones {yes there will be more}. As they say size matters, when searching recipes, instant pot uses 2 bricks of cheese others call for 3. In the morning I unwrap the cheese and put into mixing bowl, easier when hard, put sour cream in a measure. Let all set on counter till ready to mix. //enjoy ed
      Reply
  • Happy Monday!
    As we know, St. Patrick's Day is almost here. This year, I decided to skip the corned beef. Why? Because of the sodium content, and the high prices!
    I just happen to have a pork tenderloin in the freezer. I will cut teeny slits in the pork. I will slice very thin slivers of garlic, and insert them into the slits I have cut. I will embellish the pork with fresh rosemary. It won't take long to roast this nice cut of pork.
    I got some green cabbage on sale for 19 cents per pound, and a 2 pound bag of carrots for 46 cents. Alongside the pork, I'll serve some steamed cabbage, some steamed carrots, and steamed red- skinned potatoes. I'll make a parsley-plant butter for the carrots and potatoes. I like a little white vinegar on my cabbage.
    I plan on shredding the remaining uncooked cabbage. I will have some uncooked carrots leftover. Perfect starter for homemade coleslaw. I also plan on steaming a few extra potatoes. Perfect for making potato salad!
    Reply
  • MM4
    I love this idea! I could use some easy ideas to keep hungry teen boys fed. Lol If it was me and hubby, it wouldn't be so bad, but keeping up with them is another thing entirely. And I've been thinking about making some breakfast burritos to freeze.
    Reply
  • There's a really easy egg sandwich idea. Crack an egg into a cup, add a little water, stir and nuke for 1 min covered. Dump on to slices of bread, or English muffin. //ed
    This week is corned beef week. I have all the ingredients, just need to make. My son and I can enjoy many meals. Probably will make in the instant Pot. //ed
    Reply
  • Boiled dinner {aka corned beef & cabbage tonight!
    I tried a new approach, based on the instant pot. To reduce salt, I cooked a brisket for 10 min of pressure. Poured out that water, then started again with fresh water for 85 min. Since I was doing 6#, or 2 briskets, there was no room for vegetables. I'm making enough for 2 people. So I set the briskets aside, and cooked the vegetables in 2 batches of 10 min each {about 20 min each cycle}. Traditionally, this would have simmered most of the day on the stove, and considering the quantity I was making, may have taken 2 pots any ways. //ed
    Reply
  • What's leftover corned beef? Generally there's not enough meat to use up all the veggies. But, the corned beef reheats easily in the microwave, and melts in your mouth, on a sandwich etc. //ed
    Reply
    • I love a corned beef sandwich with brown mustard on rye.
      Reply
    • Hey folks! Time to take that Easter Bunny platter down from the top shelf of your kitchen cabinet! Here is a quick and easy appetizer idea!
      What you'll need:
      Melba Rounds crackers
      Celery stalks, cut into 3 inch long pieces
      Grape tomatoes, halved lengthwise
      Spreadable cream cheese- plain, with chives, or onion.
      Simply spread some cream cheese on the Melba Rounds. Fill the celery pieces and tomato halves with cream cheese. Arrange nicely on your platter. If you'd like, sprinkle some paprika, dill, or parsley flakes on top of the cream cheese.
      Not much clean up to do here!
      Reply
    • Thinking of what you'll do for Easter dinner if you live alone? Want to make a quick, no-fuss meal for yourself? Here is an easy idea...
      Make a rub using 2 tbsp. brown sugar, 1/2 tsp. ground cloves, and 1/8 tsp. ground ginger. Spray a non-stick skillet with cooking spray. Place 2 petite ham steaks in the skillet. Brown lightly on both sides. Mix your rub ingredients together, and sprinkle half on top of ham steaks. After a few minutes, turn the ham steaks, and sprinkle remaining rub on top. Cook for a few minutes more.
      Very easy to do- Prepare a pouch of instant mashed potatoes as package directs. Idahoan Baby Reds is a good choice!
      Grab a can of green beans from your shelf, and heat them up!
      If you enjoy pineapple with your ham, simply add 2 canned pineapple rings to the skillet with the ham steaks. Cook them until lightly browned, turning with the ham steaks.
      Leftovers? Enjoy them for lunch the next day!
      Reply
    • Howdy, folks! Here's a quick meal idea! Cut some boneless chicken breast into strips. Place in a glass baking dish. Cut up some peppers- red, green, yellow, orange- whichever you have on hand, into thin strips. Cut an onion into wedges. Cut 2 cloves garlic into small pieces. Toss all of the veggies into the baking dish. Sprinkle with a teeny bit of salt, if you'd like, and a grind of black pepper. Add some fresh herbs, such as thyme, basil and oregano. Pour some olive oil over all. Cover the dish with foil. Place dish in a 400 degree oven. Stir every now and then. This will be done when the chicken is cooked through, and peppers are tender. If you'd like your meal browned, remove the foil during the last 5 to 10 minutes of cooking. You can serve this with couscous, or a fresh garden salad.
      Reply
  • Hello - I have a few more recipes from Debbie that I wanted to share with you today. These are her dinner ideas, and they also follow that plan of cooking once and having plenty to reheat for a couple of days.
    Here they are - try them out and let us know what you think!

    Dinner Ideas (Cook once, have meals for later)
    Bean and Carrot Soup
    2 c. dry Great Northern Beans
    6 c water
    1- 15oz can tomato sauce
    1 medium onion, chopped
    4 c. sliced carrots

    *Soak beans overnight. Rinse and drain beans. Place in a large soup pot. Add water. Cook for one hour on medium low heat. Add onion and carrots. Simmer for one hour, stirring occasionally. Add tomato sauce. Continue simmering until beans and carrots are tender. Serves four.

    Italian Pasta and Bean Salad

    1-16 oz pkg rotini pasta
    Garlic vinaigrette (see below)
    1-14 oz can cannellini beans, drained
    1-14 oz can chickpeas, drained
    1-12 oz jar roasted red peppers, drained and chopped
    1 c. large black olives, halved lengthwise
    ½ c. sliced scallions
    *Cook rotini, drain, and rinse with cool water, drain again. While the rotini is cooking, prepare vinaigrette (recipe below). Stir in the pasta and remaining ingredients. Season to taste with salt and pepper. Serve immediately or cover and refrigerate.
    Adding cooked diced chicken would make this a very filling meal. Serves four.

    Garlic Vinaigrette
    ¾ c olive oil
    1/3 c. red or balsamic vinegar
    ¼ c chopped parsley
    2 cloves minced garlic
    1 tsp pepper
    *In a large bowl, whisk all ingredients together. Set aside and add the pasta and bean mixture from above.

    Reply
    • Good morning! Having kids over for Easter? Here's a way to get them to eat mushrooms!
      PIZZA STUFFED MUSHROOMS
      Remove the stems and gills from whole white mushrooms. Cover the bottom of a glass baking dish with foil. Spray the foil with non-stick cooking spray. Place the mushroom caps, upside down,in the baking dish. Place one small slice of turkey pepperoni in each cap. Top each with a bit of Marinara sauce. Top each with a basil leaf. Finally, top each with grated Parmesan cheese, and then with reduced-fat shredded Mozzarella cheese. Loosely cover the baking dish with foil. Place in 400 degree oven for up to 10 minutes, until mushrooms are cooked, and cheese is melted.
      Reply
    • I bet alot of you will be making a ham for Easter. What do you like to do with your leftover ham?
      Split Pea and Ham soup
      Ham and cheese omelet
      Ham salad served in tomato cups
      Scalloped Potatoes and Ham
      Grilled Cheddar and Ham Sandwiches
      These are just a few ideas!
      Reply
    • For the leftover ham, we make ham and cabbage soup,
      Reply
    • I bet I know what you've been dreaming of!
      Asparagus!
      Just so happens that I have some in the oven as I write this. It's a good time to buy fresh asparagus, because it often goes on sale this time of the year.
      ROASTED ASPARAGUS
      Wash the asparagus. Snap off the woody stalks. (When you start snapping, the stalks will give way on their own, so you'll know where to snap.) Place in a glass baking dish. Sprinkle a large clove garlic that has been finely minced over the asparagus. Pour the juice of one lemon over all. Drizzle some olive oil over all. Sprinkle a teeny bit of salt over all, if desired. Grind a bit of black pepper over all. Cover the dish with foil. Place in a 400 degree oven. Turn the asparagus a few times during roasting. When the asparagus is tender, it is ready to come out of the oven!
      TIP: This goes well with leftover ham!
      Reply
    • Here's a blast from the past!!! 🚀 I had this recipe published in a recipe magazine, and a cookbook. This was way back in the Spring of 2002- you know, when I was just a kid. 🤫
      I will post the recipe as it was published, but certainly, we should lower the amount of salt, or omit it, if desired.
      ROUND STEAK
      This is a slow cooker recipe.
      One 1&1/2 pound round steak, trimmed of fat, and cut into 4 equal pieces
      1/4 cup flour
      1/2 tsp. salt
      1 tsp. black pepper
      1 tbsp. vegetable oil
      1 can condensed cream of mushroom soup
      One 1-ounce envelope dried onion soup mix
      One 4-ounce can mushroom stems and pieces, with liquid
      1/4 cup milk
      1 medium onion, quartered
      Salt and black pepper to taste
      Ground sage
      Dried thyme
      1 bay leaf
      3/4 cup water
      Place steak in a large zipper bag. Close bag and pound with a meat mallet to tenderize. Combine flour, salt and pepper; add to the bag. Shake to coat steak evenly.
      Pour oil into a slow cooker. Turn cooker to HIGH and heat oil.
      Remove steak from bag. Shake off excess flour. Brown steak on both sides. Add remaining ingredients to slow cooker. Use your best judgment on how much sage and thyme you'd like to add.
      Cover and cook on LOW 5 to 6 hours, until steak is tender.
      Serves Four
      Mashed potatoes or egg noodles go well with this. Also, a nice side
      dish of green beans!

      Reply
  • Stupidly simple & quick shrimp from frozen raw, uncooked shrimp. Two methods. 1 - bring a pan of water to boil, remove from heat, add shrimp, stir - let set covered 5 - 7 min. ready to eat, or chill in ice water. Use as part of a dish, or just dip in cocktail sauce. #2 - Stove top in oil. First toss the shrimp in a bag of spices {your choice}, bring a pan of oil/butter to temp {pre-smoke}. Add shrimp, cook 2-3min on each side, serve immediately. For simple cocktail sauce, mix ketchup and horseradish. //ed
    Reply
  • Ever wonder what to do with half of a leftover bell pepper? Here are some ideas!
    Chop to use for making pasta sauce, chili, chicken or tuna salad. Finely chop to use as an omelet ingredient. Use in a garden salad. You can make sautéed mushrooms, onions, peppers and garlic. How about home fried potatoes with peppers and onions? Don't forget about the classic fried egg and pepper grinder! And for a lunchtime snack, they are great on their own!
    Reply
    • Why didn't I think of that. I have found when I cut into a large pepper, a coupl days later the cut edges are "glossy." I've had several peppers shrivel up in the fridge for that reason.
      I had a very simple meal tonight. Bottled pasta sauce, frozen meat balls and spaghetti. A hand full of frozen peppers would have add many nutrients to the meal. T he prep: Cook pasta, pour sauce over meat balls, nuke 1-min, plate pasta, cover w/cheese, pour sauce/balls over, nuke till cheese melts - quick and easy "baked spaghetti." //ed
      Reply
    • Ed- that sure is an easy meal! 🍝
      Reply
  • I forget to mention my simple garlic toast recipe. Grab a slice of bread {I keep my bread in freezer, hence spreading real butter is easier} butter it, sprinkle w/garlic powder put in {toaster} oven until slightly browned. Quick and easy - not to mention pairs nicely with pasta! //ed
    Reply
  • Good morning! Mother's Day is fast approaching! Here's an easy breakfast or brunch idea!
    FRENCH TOAST
    You will need 4 slices of swirl bread, your choice of flavor. Beat 2 eggs, or use egg substitute, with a good splash of milk. Whisk in 1 tbsp. vanilla extract. Add a dash of cinnamon. Spray a non-stick griddle pan with non-stick cooking spray. Heat the griddle pan over medium-low heat. Dip and coat each bread slice in the egg mixture. Place each bread slice on the griddle pan. As the pieces start to brown, turn them, using a spatula. Sprinkle with cinnamon. As the other side browns, turn each piece, and sprinkle with cinnamon. The French Toast is done when both sides are browned, but still soft. Serve with warm maple syrup and butter, or plant butter. You can also sift some powdered sugar on top!
    Reply
  • It's grilling season! Here's an idea for folks who enjoy the taste of Teriyaki!
    4 boneless chicken breast halves, or 4 medium-thick boneless pork chops.
    1 large green pepper, cut into strips
    1 medium red onion, cut into wedges
    8 pineapple rings
    Large bottle of Teriyaki marinade
    Cooked rice
    Sesame seeds
    4 scallions, thinly sliced, diagonally
    In a large plastic zipper bag, place the meat, veggies, pineapple, and 3/4 of the Teriyaki marinade. Close the bag. Toss and knead until all is coated. Place the bag in a glass baking dish. Refrigerate for at least 4 hours. Move the food around in the bag a few times during refrigeration time. Preheat your grill. Grill over medium-high heat, turning as needed, until meat is cooked through, and veggies are tender. If pineapple is done first, remove it from grill. Place all on a platter. Serve with extra Teriyaki marinade. Top each serving with sesame seeds and scallions. Serve with cooked rice.
    Serves 4
    Reply
  • Let me count the ways rotisserie chicken can be made into quick and easy meals. When all said & done, chicken soup. First meals each leg, next warmed chicken w/any side. Chicken Quesadillas - something new for me, mix chopped chicken, sour cream, shredded cheese, spices, veggies - put on tortilla cook, I use my iron skillet. That's 7 meals plus a couple bowls of hearty soup! //ed
    Reply
    • I get an excellent rotisserie chicken from a market near me. I get 2 dinners--chicken salad--chicken soup--and just pulling it out of the fridge and slicing nice pieces for snacking!!! Love the rotisserie chicken!!
      Reply
    • You sure can get alot out of a rotisserie chicken. Big Y sells a Superbird size as well, for big families. I always make soup and chicken salad. Big Y has whole chickens on sale for 88 cents per pound in their meat department this week. I am going to buy one.
      Reply
  • I've been experimenting lately with lean ground turkey and came across a recipe for a Turkey Zucchini Burger. Delicious, smells wonderful and better for cholesterol. Combine the following ingredients in a bowl
    - 1lb lean ground turkey
    - 1 medium zucchini (grated)
    - 1/2 medium sweet onion (grated)
    - 1/4 cup breadcrumbs
    - 1 clove garlic (minced)
    - 1 tsp olive oil
    - Salt & pepper

    Makes 5 patties; easily stretched to 6.. I cook them on a Foreman grill medium heat for about 6 minutes or until no longer pink in the center. If pan frying or grilling, think about 5 minutes per side

    The recipe can also work for baked meatballs - Add an egg, switch to Panko bread crumbs, and add Italian seasoning. After baking, simmer in pasta sauce and serve over pasta, zoodles or spaghetti squash.
    Reply
    • Thanks, Jean! 😀
      I am going to save this!
      DebbieB.
      Reply
    • Found another ground turkey recipe.
      I made a Turkey Zucchini & Feta meatloaf this weekend. It was really quite good.
      Very similar recipe to the ones above with the addition of crumbled feta and worcestershire sauce.
      Ate it with pasta and a red sauce on Sunday. Had a plain slice for lunch this afternoon. Delicious both times.
      Reply
    • Hi Jean! Your meatloaf idea sounds really good! I make turkey meatloaf every now and then. Smells really good while it's in the oven!
      Reply
  • BLACK BEAN SALAD
    1/2 cup thinly sliced red onion
    1 medium avocado, roughly chopped
    1/4 cup cilantro leaves
    1/4 cup fresh lime juice
    2 tbsp. olive oil
    1 clove garlic, minced
    1/2 tsp. salt
    8 cups mixed salad greens
    2 medium ears corn, kernels removed OR 2 cups frozen corn, thawed and patted dry
    1 pint grape tomatoes, halved
    One 15-ounce can black beans, rinsed and drained
    Place onion in a medium size bowl and cover with cold water; set aside. Combine avocado, cilantro, lime juice, olive oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy. Just before serving, combine salad greens, corn, tomatoes and black beans in a large bowl. Drain onion and add to bowl. Add the avocado dressing and toss to coat. Refrigerate.
    Serves 4
    Reply
  • ¡Buenos dias, amigos y amigas! ¿Como estan?
    Today we have an easy to prepare Cinco de Mayo snack. Could even be a light lunch or supper!
    FOOLPROOF MEXICAN PIZZAS
    Spread some vegetarian refried beans on top of yellow corn tostada shells. Spread some guacamole dip on top of the refried beans. Top with sliced scallions, sliced black olives, chopped tomatoes and shredded Cheddar cheese. Place the pizzas on large plates. Microwave until heated through, and the cheese is melted. You can top with salsa, if you'd like.
    🍴😀

    Reply
  • Have not had a blender in years but thinking it might be a good idea to make smoothies.
    Any suggestions? I'm confused by Ninja vs traditional blender?
    Reply
    • LeslieS - I've had many. The "upside down-cup" designs have a common flaw, when they leak, and they will, that sticky goo gets on the switches and cause irreparable damage to the motor unit. I started with a Magic Bullet, nice unit, grainy results, many particles. Moved to a Ninja cup which killed the motor. The Nija blender is too bulky for making smoothies. Tried a Ninja cup unit, frequently leaked - returned before it broke. Then bought a common blender, did not thoroughly chop, running suds to clean - every thing came pouring out.

      Currently I'm using a IKICH Vacuum Blender {Amazon - $100}. I don't use the vacuum features. What's nice is the lid seals completely, you can put some hot water, and dish soap, run it to self clean {it even has a cycle for this!} It makes nice smooth smoothies in either it's cup or jar.

      My procedures have evolved. I now make a batch, pour out a cup, and store the rest in fridge. When I'm ready for my next one, mount on motor - pulse & pour my next serving. One problem I'm working in is cleanup. There's something in the mix that doesn't come off in the dishwasher - the serving cups need to be rinsed immediately. As for my storing the blender in the fridge, the spout needs to be wiped after each serving.

      My recipe includes frozen fruit {I prefer "triple Berry}, several bananas, protein powder {probably what won't clean up after dry} coconut. If using fresh pineapple, I blend scraps {core, scrapings from skin etc} with AJ, pour into ice cube trays freeze for later use. The same procedure works for bananas, spinach/kale {blanch first} etc. These cubes add additional nutrients, and Ice cream with juice of your choice. Typically a batch lasts 5-7 days. Now aren't you glad you asked. //ed
      Reply
  • HEALTHIER CABBAGE, NOODLES AND BACON
    Using half a head of green cabbage, shred the cabbage into large pieces with a knife. Place in a Dutch oven and cover with water. Partially cover the pot. Bring to a boil; lower heat to medium-high. Cook until cabbage is tender. Drain well, and set aside. Meanwhile, cook half of a package of wide egg noodles until tender. Drain well, and set aside. In the Dutch oven, place 3 tbsp. plant butter. Over medium heat, soften the butter. Add the cabbage and noodles. Add 8 strips of crumbled turkey bacon, which have been cooked until crisp, and well drained. Stir to mix. Add some parsley flakes and a pinch of salt, and a grind of black pepper. Remove from heat after all is heated through.
    TIP:: You can use healthier egg noodles such as No Yolks brand, if you prefer.
    Reply
  • "NEW DAY" STUFFED MUSHROOMS
    Cover the bottom of a glass baking dish with foil. Spray the foil with non-stick cooking spray. Place mushroom caps, open-side-up in the baking dish. Place a grape tomato half(seeds removed) in the opening of each mushroom cap. Sprinkle with a teeny bit of salt, and a dash of pepper. Top each tomato half with a thin black olive slice. Stick a very thin sliver of garlic next to the tomato half,in each mushroom cap. Finely chop a mixture of your choice of fresh herbs. Sprinkle on top of each mushroom cap. Sprinkle some shredded Cheddar cheese on top of each mushroom cap. Loosely cover baking dish with foil. Place in a 400 degree oven, and keep an eye on them. They are ready to come out of the oven when mushrooms are tender, and cheese is melted.
    Reply
  • GREAT NORTHERN BEAN AND CARROT SOUP
    2 cups dry Great Northern beans
    6 cups water
    1 1/3 cups chopped onion
    4 cups sliced carrots
    One 15-ounce can tomato sauce
    1 large bay leaf
    Salt and freshly ground pepper to taste
    Soak beans in water, in a covered glass bowl, overnight. Rinse and drain beans. Place beans in a large soup pot. Add water. Partially cover pot; cook for one hour. Place the bay leaf in the pot. Add onion and carrots; cook for one more hour, stirring once in a while. Add tomato sauce, and salt and pepper to taste; stir well. Simmer until beans are tender.
    Great served with a slice of crusty bread, or a rustic roll!
    Reply
  • Pink Salmon Fillet done in less than 15 min - freezer to plate! Gotta love my Instant Pot! I have a freezer full of fish {salmon, tilapia, shrimp etc.} that I have been hesitant to make. Frying is smoky, baking {toaster oven} is slow, and no I don't get the fish out the night before. Plus, while the salmon is my healthiest catch, I haven't enjoyed the taste. So today I spiced up the fillet w/s&p, dill, garlic et el topped w/butter, and hit start. The fish was 140F, nicely seasoned and ready to eat. I don't like home made tartar sauce, so I mixed ketchup w/horseradish & Worcestershire sauce for dipping. Added a cuke & tomato for a quick healthy meal. //ed
    Reply
  • Happy Monday! Today I'd like to talk about spinach. I bet that Popeye wasn't aware of it's health benefits! "I'm gonna finish me whole can o' spinach!" 💪 Did you know that spinach contains Vitamins A, C and K1? Also, folic acid, iron and calcium. Spinach is also known for its anti-inflammatory properties.
    What are some of your favorite ways to prepare and enjoy spinach? I have some growing out on my patio.
    I love steamed spinach, sautéed with garlic in olive oil, mixed together with pasta.
    Reply
    • I love spinach!! The fresh kind. Very versatile - breakfast, lunch or dinner.
      I grew up with canned spinach... ugh. 😝

      Reply
    • Hey, Jean! Spinach is a great addition to an omelet!
      One thing to remember, when using spinach in a recipe, always be sure to drain well!
      Reply
    • Hey DebbieB! Yes in omelets! Plus a little crumbled feta.
      I also use it in sandwich wraps instead of lettuce. I'm thinking tuna & spinach on a sea salt Flatout Carb down wrap for lunch today with hummus chips on the side.
      Reply
    • Can I make it on time for lunch, Jean? 😉 That sounds really good!
      Reply
    • You might be on time for lunch... tomorrow. 😁
      Reply
    • I just might. See ya then! 😄
      Reply
    • I make a copycat of Olive Garden Zuppa Tuscany soup. I use spinach in place of the Kale. I LOVE that soup!

      Reply
  • Good afternoon, or shall I say great afternoon! I😀
    Today's big question is: What do you like to do with a package of corn muffin mix? It's always sitting there on the shelf. It's ever-so-convenient. It doesn't cost very much.
    Here's one idea! If you have some leftover chili, you can place it in a glass baking dish, after warming it up in the microwave. Prepare a package of corn muffin mix as directed. Cover the chili with the corn muffin batter. Place in a 400 degree oven until the batter is light golden brown. It's like a chili pot pie!
    TIP: Add drained, sliced jalapeños to the batter. Or, add shredded Cheddar cheese to the chili before warming up, and/or the corn muffin batter.
    Reply
    • Corn Muffin Mix, absolutely nothing. Corn bread from scratch or perhaps corn meal mix (no sugar). Sugar is for cakes..... :)
      Reply
    • Mobal, do you use the batter in creative ways?
      Reply
    • Usually just preheat cast iron skillet with some bacon grease in an oven, pour in batter and bake. Sometimes I may add corn or/or jalapenos and/or bacon
      .
      Reply
  • I am at this moment smoking a Sirloin Tip Roast..... or getting ready to add it to the smoker. Its a small one so should only need about 2 hours at 220.
    Reply
  • Good morning!
    Are you burned out on burgers? Want to try something new? How about EGGPLANT SLIDERS! 😮
    Cut eggplant into 1/2 inch slices. Marinate them in an herb-vinaigrette dressing. After at least two hours, grill the slices over medium heat, turning several times, until lightly grilled and soft. Or, cook them indoors on a grill pan. If desired, place a thin slice of Cheddar cheese on top, and continue grilling until cheese starts to melt. Serve on toasted slider buns. You can add additional toppings, such as pickle slices, thinly sliced red onion, etc., if you'd like. 🍆
    Reply
  • An update! My hunger pangs over came me at 2:25 this afternoon. Didn't really feel like cooking, so I didn't Put some frozen frries in my toaster oven, steakin the instant pot, and gave Lucky my plate 3 pm - fully refreshed with a healthy bite! //ed

    Instant Pot Salmon (Fresh or Frozen - Instructions
    • Pour a cup of water into the Instant Pot and arrange the metal trivet on top. Place the salmon fillets into a single layer on the trivet and sprinkle them generously with salt and pepper.  And other seasoings to taste, the more the better
    • Secure the lid and turn the pressure release valve to sealing. Use the manual setting to cook on high pressure for 3 minutes. (If using frozen fish fillets, cook them on high pressure for 5 minutes instead. Salmon steak – 8 min. No need to thaw.)
    Reply
  • Hello! 😄
    Here's an idea for a topper you can use on hot dogs, sausages, kielbasa, bratwurst, etc. I call it KRAUT ~N~ ONIONS
    Saute a large white onion, sliced into thin rings, in plant butter, with pan covered 3/4 of the way, until soft. Add one 15-ounce can sauerkraut with the liquid, and stir. Add a few drops Worcestershire sauce, some torn fresh tarragon, some fresh thyme, some chopped fresh parsley, and a good grind of black pepper. Partially cover pan. Cook over medium-low heat for about 10 minutes to blend flavors, stirring occasionally. My husband loves this. He even eats it on its own! 🌭
    Reply
  • 🍋🍋🍋
    WHEN LIFE GIVES YOU LEMONS, MAKE LEMONADE!! 😄
    Oh, the pleasant aroma from a freshly squeezed lemon! I would never consider using that bottled lemon juice. After I am finished juicing a lemon, I can save the rind by grating it off, using a lemon zester. The lemon zest is useful in cooking and baking recipes. Whatever is left of that lemon can be cut into pieces, and ground up in the garbage disposal. This will freshen your drain.
    Fresh lemon juice can be used in recipes for drinks, desserts, dressings, main dishes, soups, dips, hummus...you name it!
    If you haven't used fresh lemon juice, give it a try! You'll see the difference! 🌞
    Reply
  • Hello! I have a nice, fresh idea to add a Summery twist to your meat!
    Peaches are starting to show up in stores now. They even have white-flesh peaches! I have also seen UFO peaches! 🛸 🍑
    You can use boneless,skinless chicken bresst, ham steak or thin boneless pork chops. Brown your meat on both sides, in a skillet. Continue cooking and turning until meat in mostly done. Add some fresh sliced peaches, a bit of maple syrup, 2 tablespoons brown sugar, and a bit of plant butter. Cook over low heat, stirring often, until the meat is done. 🍴
    Reply
    • Sounds delicious!! I have never heard of a UFO peach! That is interesting!

      Just throwing this out there since you bought up peaches... Have you ever grilled them? I had them grilled and they are delicious. I just recently bought a cast iron grill for my stovetop and I think I am going to try grilling them myself.
      Reply
    • Good afternoon, Stephanie! Sure! I grill peach halves! Very tasty, indeed!
      Thank you. I hope your day is just peachy-keen! ☺😉
      Reply
  • SAUSAGE AND PEPPER BOATS
    You can use red, orange, yellow and green bell peppers,in any combination. Remove the stem and seeds from the peppers. Cut each pepper in half, lengthwise. Place pepper halves in a large pot, and fill most of the way with water. Bring to a boil. Cook peppers over medium-high heat until they start to become soft. Drain, turn pepper halves upside-down, allow to cool.
    Meanwhile, remove the casings from sausage links. You can use Italian, chicken or turkey sausage. Place the sausage in a skillet with two tablespoons olive oil. Add one small diced onion and two large cloves of minced garlic. Cook until sausage is done, breaking it up with a large cooking spoon. Add your favorite tomato sauce, just enough to moisten the mixture. At this point, you can add some chopped fresh herbs, such as basil, rosemary, oregano,, sage and thyme. Then, add up to one and one half cups of cooked white rice. Stir to mix well. Add enough of the tomato sauce to moisten the mixture. Cook over low heat for a few minutes. (I prefer to use homemade tomato sauce.)
    Cover the bottom and sides of a large glass baking dish with foil. Pour in a bit of olive oil, and rub it into the foil with a paper towel. Place the pepper halves, right-side-up, in the dish. Spoon the sausage mixture into each pepper half, filling to the top, and pressing down to flatten. Spoon some tomato sauce on top of each pepper half. Sprinkle with grated Parmesan cheese. Cover each pepper half with shredded Mozzarella cheese. Cover the dish with foil, making a tent, so the cheese does not stick to the foil. Bake at 400 degrees until the cheese is completely melted. You can make as many pepper halves as you'd like.
    I am serving these boats tonight, along with a garden salad and some nice Portuguese rolls. I created this recipe as I went along-today! 🙂
    Reply
    • I love sausage, but it does not like me. Ground beef would probably also be good. I am making crockpot meatloaf. I will let you know how it turns out. It smells very good.
      Reply
    • Hi Caroline! 👋 Please do let us know how your meatloaf turns out! Secretly, I know it will be magnificent! 🌟
      Reply
  • QUICK MEALS FOR ONE
    Here are a few ideas for quick meals to throw together on hot Summer days.
    1. 2 eggs, cooked your way, 1/2 cup blueberries, toasted English muffin topped with your favorite jam.
    2. Petite ham slice, cooked in a skillet, 1/2 cup cooked couscous, 1/2 cup frozen mixed vegetables, cooked in the microwave
    3. 1 fully cooked fresh breaded chicken cutlet, cooked as package directs, 1/2 cup brown rice, from a microwave pouch or cup, 1/2 cup canned lima beans
    4. 1 serving frozen pancakes, cooked in the microwave, 2 strips cooked turkey bacon, 1/2 cup cantaloupe chunks
    5. 1 frozen veggie burger, cooked in a skillet, served on a toasted bun topped with lettuce, sliced tomato and a slice of your favorite cheese, 1/2 cup baked beans, a pickle and a few assorted olives
    6. 1 large ripe tomato, core and innards removed, stuffed with chicken salad made with drained canned chicken breast, thinly sliced celery and mayonnaise
    7. 1 large potato, pierced with a fork, and cooked in the microwave. Split the potato in half. Sprinkle with a teeny amount of salt and pepper. Top with plant butter, shredded Cheddar cheese, bacon bits, chives, and if you'd like, lowfat sour cream
    Reply
  • Here's a fun idea for your 4th of July weekend! 🇺🇲
    Take some large 🍉 watermelon 🍉 slices that are flat, and cut out shapes with cookie cutters. A 🌟 star shaped cutter would be ideal!
    And don't forget about those Jell-O Jigglers! If you make your Jell-O in a baking dish, you can cut out shapes.
    Wishing everyone a happy, healthy and safe holiday! 😄
    Reply
  • SIMPLE VEGGIE RELISH
    Use a mini food chopper or food processor...
    Cut into small pieces--- cucumbers, peppers, celery, onion, fresh parsley and cilantro. Little by little, process until pieces are the size of relish. If desired, add a teeny bit of salt and black pepper; process quickly. Makes a good extra side dish. Serve with a slotted spoon.
    Reply
  • Here's a recipe for: EASY BANANA COOKIES
    2 cups flour
    1 cup sugar
    1/2 tsp. cinnamon
    1/2 cup (1 stick) butter, softened
    2 eggs
    1/2 tsp. vanilla extract
    1 cup mashed, ripe bananas
    Preheat oven to 350°. Combine flour, sugar and cinnamon in a large glass bowl. Combine butter, eggs, vanilla extract and bananas. Add to the dry mixture; mix well by hand. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes, until edges start to brown.
    Makes about 24 cookies.
    You'll go bananas over these! 🍌🍌🍌

    Reply
  • Today around 3pm I seasoned a rack of baby back ribs, then put them in my Instant Pot for 28min, then under the broiler for bout 5min. They were fall off the bone good. 1 pot, a rack and cookie sheet to clean up. On another day, i put several bones in the toaster oven, and effortlessly enjoy them again! //ed
    Reply
  • Debbie,
    often and how many times a day do you do PLB ? I worry that I wont do it enough and have that oxygen thing happen to me.
    Reply
  • LEMON~~DILL HUMMUS
    In a food processor, combine one 15- ounce can chick peas, rinsed and drained, 2 tsp. tahini, 2 cloves garlic, 2 tbsp. water, 2 tbsp. lemon juice, 1 tsp. lemon zest, and 3 tbsp. chopped dill. Season with a dash of salt and a few grinds of black pepper. Process on high speed for 1 minute. Drizzle in 1/4 cup olive oil. Process until smooth. If mixture is too thick, add a splash of water and process.
    Great dippers are fresh veggies, pita chips, and tortilla chips. Enjoy! 🏺
    Reply
  • LEMON ORZO 🍋
    1 1/2 cups orzo
    3 tbsp. chopped parsley
    1 1/2 tsp. olive oil
    1 tsp. grated lemon zest
    Salt and black pepper to taste
    Cook orzo in a large pot of boiling, salted water until al dente, 7 to 9 minutes. Drain and transfer to a large glass bowl. Stir in parsley, olive oil and lemon zest. Season to taste with salt and a good grind of black pepper.
    Serves four
    Reply
  • 🍅ROASTED TOMATOES🍅
    12 plum tomatoes, halved lengthwise, cores and seeds removed
    4 tbsp. olive oil
    1 1/2 tbsp. balsamic vinegar
    2 large garlic cloves, minced
    2 tsp. sugar
    1 1/2 tsp. salt
    1/2 tsp. ground black pepper
    Preaheat oven to 450°. Arrange tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with olive oil and vinegar. Sprinkle the garlic, sugar, salt and pepper over the tomatoes. Roast for 25 to 30 minutes, until tomatoes are concentrated and beginning to carmelize. Serve warm or at room temperature.
    Serves Four 🍴
    Reply
  • From Freckles and Nina's Kitchen Corner....
    Our Mom is having something light to eat. She mixed 1 teaspoon peanut butter into a container of light & fit banana bliss yogurt. Not only does it taste good, but the peanut butter adds protein to the yogurt, which contains beneficial bacteria. ☑
    Reply
  • From Freckles and Nina's Kitchen Corner:
    EASY CHEESY DOG COOKIES
    2 cups flour
    1 1/4 cups shredded Cheddar cheese
    1/2 cup vegetable oil
    4 to 5 tbsp. water
    Preheat oven to 400°. Combine flour and oil in food processor. Cover and process until mixture is the consistency of coarse meal. With processor on, slowly add water until mixture forms a ball. Roll out the dough to 1/2 inch thickness. Cut cookies out with a dog bone cookie cutter. Transfer to a baking sheet. Bake for 10 to 15 minutes, until bottoms are lightly browned. Carefully transfer to a rack to cool completely. Store in an airtight container in the refrigerator.
    W00F! 🐶
    Reply
  • Freezer to plate 20 min
    While I would prefer the "grill marks" on the chops using the instant pot is a smoke free method of cooking succulent pork chops. In keeping with simplifying my meal prep, I also made a dish of instant mashed potatoes. Seasoned the chops, added some frozen veggie mix, set time for 11min, and sat down to enjoy a simple and delicious meal. Gottaa love my instant pot! //ed
    Reply
  • This is for all the folks who have an abundance of red and/ or black cherry and/ or grape tomatoes...
    Cur each tomato in half lengthwise. Do the same with a handful of black olives. Mince some garlic. Saute the tomatoes, olives and garlic in olive oil, until the tomatoes start to soften. Season with a teeny bit of salt and black pepper. Add some chopped fresh herbs, such as basil, oregano and rosemary. Mix this into your favorite cooked, drained pasta. There you have a tasty lunch or light supper!
    Reply
    • I tried a new thing in my air fryer with tomatoes. I love fried green tomatoes, but am trying to stay away from fried foods.
      I took the tomatoes (could use squash, too) and sliced them up. Drizzled them with a little canola oil and coated them with cornmeal, salt, and pepper. I layed them out in a single layer in the air fryer and in just a few minutes I had oven-fried green tomatoes.
      You could do the same thing in your oven or toaster oven if you haven't an air fryer. It would probably take a 400* oven or so to get them the right texture.
      I will make them again, for sure!

      Reply
    • Great idea, Stephanie! Thanks for the idea! 🙂
      Reply
    • Tomatoes are one of my favorite foods. Both of these recipes sound so delicious!!
      Reply
    • Thank you, Jean! I love tomatoes too. I am picking quite a few these days! 🍅
      Reply
    • The air fryer is my newest discovery for fun garden fresh veggies (carrots and zucchini) but also tempeh and tofu!

      I cannot use oil, so I experimented with a mix of tamari or liquid aminos, different vinegars and herbs. Totally crispy and delicious 🌱

      My favorite spice bled at the moment is Caribbean jerk and I mixed it with liquid aminos and apple cider vinegar

      Carrots go well with turmeric and black pepper🌱
      Reply
    • W0W! Ruth! Sounds like you're having fun with your air fryer! 😀
      Reply
  • Need a refresher course in Summer desserts? Here's an easy, refreshing dessert idea!
    Cut a cantaloupe in half, and remove the seeds with a spoon. Prepare your favorite gelatin mix, and pour some into each cantaloupe half. Chill in the fridge until gelatin is set. My favorite flavor gelatin for this dessert is peach! 🍑 🙂
    Reply
  • 🧊 ICE CUBE WISDOM 101 🧊
    What are you drinking to keep cool?Iced coffee or iced tea? Well, go ahead and fill an ice cube tray with iced coffee or iced tea. Those frozen cubes will not dilute your drink as they melt!
    You can add tiny pieces of lemon or lime, or herbs, such as lemon verbena to your ice cube trays before filling with water. This imparts flavor, plus it looks nice!
    Cucumber minus the seeds adds healthy refreshment to a glass of ice water!
    Remember, during hot weather, staying hydrated is important! 🍶🙂
    Reply
    • I have done this and it is really nice to keep from having watered-down iced tea.

      I have a tip for those who enjoy smoothies along the same line of thought. A friend of mine posted that she was using chunks of frozen zucchini or other frozen banana in her smoothies. This little trick leads to more flavor in the smoothie, makes it a bit creamier, and has the added benefit of added nutrients. Thought you guys might like that tip!
      Reply
    • Thanks for passing along that tip, Stephanie!
      Reply
  • LAST CALL FOR CORN ON THE COB! 🌽 Get some before ir's all gone!
    Here's an idea for easy grilled corn on the cob!
    Remove the husks and silk from fresh ears of corn. Place the ears in a large pot; cover with water. Add a pinch of salt and 1 teaspoon sugar. Cover with a lid 3/4 of the way. Bring to a boil. Lower heat to medium-high; cook until corn begins to get tender. Pull the corn out with tongs and place on a platter.
    Preheat your grill. Tear off as many pieces of heavy duty foil as you have ears of corn. Place each ear of corn on a piece of foil. Add 1 tbsp. plant butter, a good sprinkle of grated Parmesan cheese, 2 sage leaves, some tarragon, and a dash of salt and a good grind of black pepper. Drizzle a bit of olive oil on top. Roll up the foil to wrap each ear of corn, twisting closed at each end. Place on the grill. Grill over medium-high heat, turning often with long-handled tongs, until corn is lightly browned on all sides. You can remove an ear of corn with the tongs and open the foil to check for doneness. Open the foil, remove the corn, and serve! 🌽
    Reply
    • I like grilled corn. For the past few years I have been cooking ears in the mircowave, husk, silk and all. i trim the silk off the top and wrap ear in damp paper towel. Microwave about 2 1/2 minutes flipping corn half way through. It peels easily and silk comes right off. Its very good. Here's a link to a recipe, though I think their times are to short.

      https://www.cooks.com/recipe/1i1299ln/fresh-corn-on-the-cob-microwave.html
      Reply
  • ITALIAN PASTA SALAD 🥗
    Cook and drain one package of tri- color pasta. Rinse with cold water; drain and set aside.
    You will need a few sliced scallions, half a can black olives, cut in half lengthwise, 12 grape tomatoes, cut in half lengthwise, and fresh broccoli florets, broken into small pieces.
    You will also need 24 small pepperoni or turkey pepperoni slices, and 8 ounces shredded mozzarella cheese.
    Also, you will need your favorite zesty Italian salad dressing.
    Place the pasta in a large glass bowl. Add some dressing to coat; stir. Mix in the veggies; stir. Add the pepperoni and cheese; stir. Then add enough dressing to moisten the salad; stir well. At this point you may add freshly ground black pepper, and fresh, chopped herbs, such as oregano, marjoram, thyme, etc. Cover and refrigerate. Makes a good light meal, or a nice side dish! 😀
    Reply
  • BROCCOLI AND TOMATO FRITTATA
    🥦🍅🥚
    6 large eggs
    4 scallions, finely chopped
    1/4 cup water
    2 tbsp. olive oil
    1 medium size broccoli crown, finely chopped
    10 grape tomatoes, chopped
    Salt and black pepper
    Preheat oven to 375°. In a medium bowl, whisk together the eggs, scallions and water. Season with salt and pepper.
    In a 10-inch oven-safe non-stick skillet, heat the olive oil over medium heat. Add the broccoli and tomatoes. Season with salt. Cook for 6 to 7 minutes, until tomatoes release most of their liquid and it evaporates, stirring often.
    Stir egg mixture into skillet. Cook for one minute, without stirring. Using a spatula, gently pull edges back to let raw egg run to bottom. Continue cooking one more minute, pulling edges back again. Place skillet in the oven. Bake for ten minutes, until center is set. Season with pepper.
    Serves four
    Reply
  • 🍅🍅🍅IT'S TOMATO TIME!🍅🍅🍅
    If you are like me, you have lots of tomatoes growing on the vines. What do you like to do with an abundance of tomatoes? ( Not including leaving them on your neighbors' porches, or throwing them at an off-key singer! 😛)
    Let's see how many ideas you can come up with!
    Reply
    • I love tomatoes! I think they may be my favorite food. 🍅❤🍅😍
      During the summer, a lunchtime go-to for me is a simple tomato sandwich. Lightly toasted bread, mayonnaise, and 2 layers of thinly sliced tomatoes, seasoned with a little salt. Of course, one can always add the bacon and lettuce, but I'm perfectly happy without them.
      Reply
    • I love, love, love a tomato and mayonnaise sandwich on toast! 😍
      Reply
    • I'll one up you on a tomato treat. Years ago, probably when we got our first toaster oven, we made open face grilled cheese. I toasted a slice of bread w/cheese on top, toasted the other piece. Then placed tomato on the cheese toast, placed t in the toaster oven to eat. Sprinkled some parmigiana cheese {optional}, mated all and had a great novel grilled cheese, with an added taste delight. Haven't done this in years. /ed
      Reply
    • Hey Ed! My Dad used to do the same thing! Then came the tuna melt fad in the Toast-R-Oven!
      Reply
    • Ah... now grilled cheese is a whole other topic! Lots of variety there.
      I'm a big fan of toaster ovens! I think I've used mine more often than the microwave.
      I recently bought a new one that included an "air fryer" option. I haven't tried it out yet, but have a few zucchini recipes that I'm looking forward to.
      Reply
    • Toaster ovens come in handy! They are our countertop companions. If you don't want to use your regular oven for one thing, this is the way to go. One piece of garlic bread, one Bruschetta toast, one English muffin pizza...How else could you have your bagel with cream cheese?
      Reply
  • 🍎 Skillet Apple Side Dish 🍎
    Peel 2 medium to large apples. Cut them into wedges, excluding the seeds and cores. Place in a non-stick skillet with 2 tbsp. plant butter. Cook snd stir over medium-low heat until apples begin to soften. Add 2 tbsp. brown sugar, 1 tsp. cinnamon, and 1/4 cup maple syrup. Continue cooking and stirring until apples are soft and sauce thickens.
    Goes well with ham or French toast!
    Reply
  • TRENDY, QUICK BREAKFAST IDEA!
    Mash 1 avocado. Spread it on a piece of grainy toast. Top with a fried egg. Couldn't be any easier!
    Reply
  • 🍎🍎❤🍎🍎
    Don't forget--->It's apple season! Our local cider mills will soon be in full force!
    An apple is a great snack on its own, or cut up and dipped in peanut butter!
    Let's see...We can make applesauce, which goes very well with pork! We can make baked apples.
    What do you like to do with apples, and what are your favorite varieties? There are so many to choose from!
    Reply
    • I love apples!! My favorites are Honeycrisp and Granny Smith.
      As a snack, I like them on their own, dipped in peanut butter or with a bit of sharp cheddar cheese. I also dice them to add to my chicken salad. As the weather starts to cool, I like to add applesauce to my oatmeal. I'd love a good, simple recipe for an unsweetened chunky applesauce.
      Reply
    • Thank you, Jean! I remember you saying that you had purchased some honeycrisp apples! They are good! 🍎
      Reply
    • This one goes out to JeanO53! 🍎
      Homemade Applesauce
      3 pounds apples
      1 tsp. cinnamon
      Pinch nutmeg
      1 1/2 cups water
      2 thin lemon slices
      1/4 tsp. salt
      Peel and core apples. 🍏 Cut into 1 inch cubes. Place all ingredients in a large pot. Bring to a boil over high heat. Reduce heat to low; simmer for 20 minutes, until apples have softened significantly. Stir often to prevent apples from sticking to the pot. Add more water if necessary. Remove lemon slices. Mash with potato masher to achieve desired chunky consistency. 🍎🍏
      Reply
    • Thanks DebbieB! The looks like a pretty simple recipe. I'll have to give it a try this weekend.
      Reply
    • You're welcome, Jean! You can always make changes to suit your needs and taste! 🙂
      Reply
    • Here is an interesting recipe I spotted in a magazine last night.
      APPLE-TURKEY SLOPPY JOES
      1 pound ground turkey breast
      3/4 cup chopped onion
      3/4 cup chopped red bell pepper
      1/2 cup peeled and diced Granny Smith apple
      2 eight ounce cans tomato sauce
      1/4 cup ketchup
      2 tsp. Dijon mustard
      1 tsp. minced tarragon
      1/2 tsp. ground cloves
      8 whole wheat hamburger buns
      Place turkey, onion, red pepper and apple in a large non-stick skillet over medium heat. Cook and stir until turkey is browned, about 9 minutes. Stir in the tomato sauce, ketchup, mustard, tarragon and cloves. Bring to a boil; reduce heat to medium-low, and simmer for 10 minutes. Add a bit of water if mixture gets too thick. Serve on toasted buns.
      Serves eight.
      Reply
  • That is a interesting recipe, Debbie. The apples probably make it a bit sweeter.
    Reply
  • The applesauce sounds wonderful, Debbie! It is getting to be that time of year. Chilly and rainy here today on this second day of fall in West Michigan. I just might have to make some chili this weekend!

    Reply
    • Chili sounds good to me! It is extremely windy here with more rain on the way. Seems like a good homemade soup day!
      Reply
    • Chili sounds great!!

      In Southeastern Wisconsin we went from 80 degrees to 50's. Yesterday I put on long pants, socks & a turtleneck, and closed all of the windows. Brrr...
      Reply
    • And a good thing about making chili is the leftovers!
      Chili potpie, chili on nachos, chili over rice, chili topped with crushed corn chips and shredded Cheddar...
      Reply
  • Yes. You know how we usually have at least a week or so of that in between weather when you don't have to run the AC or the heat in the house? (My mom always called that "cheap weather" because both the electric and the natural gas bills were lower. ) But.... this week we went straight from AC one day to turning on the heat the next day! Wow. I wonder if summer is completely over?
    Reply
    • Looks like they're predicting in the 70's and some sunshine next week and the 1st week of October. ☀☀ Time to get outside and enjoy the warmer weather while we can!! 🌞🌞
      Reply
  • Chili always tastes better the next day! :-)
    Reply
    • Enjoy the outdoors while you can! Take a stroll through a pumpkin patch...lol! 🎃 And when you return home, reheat your chili!
      I appreciate the no A/C ~no heat time of year! Our weather is truly unpredictable these days!
      Reply
  • Here's a time-saving tip!
    If you don't have the time, or just want to make things easier, pre-cooked chicken breast strips are a big help! There are a few brands out there. They can be found in the refrigerated meat case, near the cold cuts. They come in different varieties, such as original, fajita-seasoned, and they even have turkey breast strips.
    You can use these strips to make soups, hot and cold sandwiches and wraps, casseroles, fajitas and tacos and burritos....the list is endless!
    I buy them on sale and freeze them. The packages are resealable too! They are good to have on hand!
    Reply
    • That's a great tip, Debbie! Another option is to get a rotisserie chicken and take off what you need for your recipe. They are all really moist and juicy when you get them, but I've had some that dry out within a couple days. So that's something to keep in mind.
      Reply
    • Hi Jane! Yes, a rotisserie chicken can go a long way! When you are left with the carcass, you can make some soup! There is no waste when you buy a rotisserie chicken!
      Reply
  • LEMON~ZUCCHINI MUFFINS
    1 1/2 cups shredded zucchini, drained well, and wrapped in paper towels to absorb excess moisture
    3/4 cup sugar
    1/2 cup vegetable oil
    1 egg
    1 1/2 cups flour
    2 tsp. lemon zest
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/4 tsp. baking powder
    1/2 tsp. salt
    Preheat oven to 375°. Grease 10 muffin cups. Stir together zucchini, sugar, oil and egg in a bowl. In another bowl, stir together flour, lemon zest, cinnamon, baking soda, baking powder and salt. Add flour mixture to zucchini mixture; stir just until blended. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Bake until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool.
    Makes 10 muffins
    Reply
  • 🎃👻CHEDDAR COBWEBS 👻🎃
    1 cup grated yellow Cheddar cheese (4 ounces)
    2 tsp. flour
    1/4 tsp. paprika
    1 tsp. salt
    1/8 tsp. pepper
    Preheat oven to 375°. In a medium bowl, toss the Cheddar with remaining ingredients. Drop by tablespoonfuls onto parchment paper lined baking sheets, 6 per sheet. Flatten into 3- inch rounds. Bake until golden and bubbling, 10 to 12 minutes. Transfer with a thin metal spatula to a plate to cool. Store in an airtight container between parchment paper, up to 3 days
    Makes 18
    Reply
    • This sounds very good. They would go well with my salad week. I did not start out to make this salad week, but for lunch, it has been cottage cheese and tomato, egg salad, and Waldorf salad for the past 3 days.
      Reply
    • Caroline. I love salad! I still have a few tomatoes and peppers outside. I make these "webs" for my little sister. She loves them. So do I !!
      Reply
  • Ran across this recipe in a cooking magazine. Feel free to modify ingredients to suit your dietary needs.
    OATMEAL-CHOCOLATE-COCONUT CHEWIES
    1/2 cup butter, softened
    2/3 cup packed brown sugar
    1/4 cup sugar
    1 egg
    1 tbsp. milk
    1 tsp. vanilla extract
    3/4 cup flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 1/2 cups rolled oats
    1 cup semisweet chocolate chips
    1/2 cup shredded coconut
    1/2 cup chopped walnuts (optional)
    Preheat oven to 350°. Cream together the butter, brown sugar, and sugar in a large bowl until smooth. Beat in egg; stir in milk and vanilla extract. In a small bowl, whisk together the flour, baking soda, and salt; stir into the sugar mixture until well combined. Fold in the oats, chocolate chips, coconut, and walnuts, if using, until evenly distributed. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake until lightly browned around the edges, about 12 minutes. Transer to a wire rack to cool completely.
    Makes 2 1/2 dozen
    Reply
  • Here's a recipe that you'll want to stash away. The holidays will be approaching, and this is a cozy, at home kind of food!
    EASY BACON AND CHEESE QUICHE
    1 nine-inch deep dish frozen pie crust, unshaved
    1 1/4 cups shredded Swiss cheese (5 ounces)
    3/4 cup grated Parmesan cheese (3 ounces)
    1/2 cup real bacon bits
    1/2 cup finely chopped onion
    4 eggs, lightly beaten
    1 cup half-and-half
    Chopped fresh chives, for garnish
    Preheat oven to 400°. Place pie crust on a baking sheet. Stir together the cheese, bacon bits, and onion in a bowl; spread evenly in crust. Whisk together the eggs and half-and-half in a bowl; pour over cheese mixture. Bake for 15 minutes. Reduce oven temperature to 350°. Continue baking until quiche begins to brown, top is puffed, and a knife inserted in the center comes out clean,, 12 to 15 minutes more. Garnish with chives.
    Serves 6

    Reply
    • I will be copying this down. I love a good quiche, but I haven't made one in a while. I usually add spinach or broccoli to sneak in some veggies, but I like the simplicity of this one. Thanks, Debbie!

      Reply
    • Thank you, for reading, Stephanie!! As with any recipe, you can modify it to your needs! The addition of a green veggie would look pretty, as well as add nutritional value. 🙂
      Reply
  • Here's a quick and simple Fall Vinaigrette recipe...
    1/4 cup apple juice
    2 tbsp. apple cider vinegar
    1/2 tsp. Dijon mustard
    1 tbsp. honey
    1/2 tsp. minced garlic
    1/4 tsp. salt
    1/8 tsp. ground black pepper
    1/3 cup olive oil
    Place all ingredients except the olive oil into a glass bowl; whisk together until well combined. While whisking, slowly pour olive oil into the dressing to emulsify. Once dressing is emulsified, serve right away, or cover and store in the refrigerator for up to 24 hours.
    Reply
  • LEMON-GARLIC VINAIGRETTE
    3/4 cup olive oil
    5 tbsp. red wine vinegar
    3 tbsp. lemon juice
    1 1/2 tbsp. Dijon mustard
    1 clove garlic, grated
    3/4 tsp. salt
    Good grind of black pepper
    Combine all ingredients in a jar with a tight fitting lid. Shake until well blended. You can refrigerate for up to one week. Shake well before using.
    Reply
  • I have a question for you, Debbie. Whenever I make salad dressing with olive oil, it turns solid in the fridge. Even if I leave it out for a while before using, it never really "melts" back to a normal consistency. Do you know how to fix this problem?
    Reply
  • Looking for a way to use up all of those radishes you never finished?
    ROASTED RADISHES
    Trim and clean 2 pounds radishes. Halve or quarter them, depending on their size. Toss with 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking sheet. Roast at 425°, stirring once, until golden and tender, about 30 to 35 minutes.
    Reply