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.

1154 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
    • Yum!!
      Reply
    • Hi Okay!
      I hope you find some recipes that interest you!
      Please feel free to post your recipes and kitchen tips here. Or, you can contact me through a private message, and I can post them for you.
      Thanks,
      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
    • I have never used an insta-pot. My mom had one, made roast with it and it turned out like shoe leather.
      I never bought one. Rethinking this now that I see you can make a cheesecake with one!
      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 cut my leftover peppers into strips and put in my "veggie freezer bag". I add peppers, onions, last bits of celery or asparagus. I pull them out when I do a stir-fry, etc. I love your ideas as well!


      Reply
    • Thank you for your great ideas, klhenderson! 🙂
      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
  • 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
  • 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
  • HONEY NUT SQUASH
    Line a glass baking dish with foil. Spray it with non-stick cooking spray. Cut the squash in half, lengthwise. Scoop out the seeds and strings with a spoon. Place the halves in the baking dish, cut-side-up. Spoon 1 tablespoon brown sugar into each half, where the seeds were removed. Place a dollop of plant butter on top of each. Cover baking dish with foil. Place in a 400° oven. Remove from the oven a few times to baste with plant butter. As the squash bakes, check for doneness by slashing with a paring knife. Squash is done when it is completely soft. After removing from the oven, allow the squash to cool long enough to handle. Remove the squash from the skin and place in a bowl. Mash it up with a fork.
    TIPS: Always clean and scrub the outer skin of squash before preparing. You can make one squash, or several for a family get together. Winter squash is abundant this time of year. It is very affordable, so take advantage! 🍂🍁
    Reply
    • Ooooh, Debbie. This is one of my favorite ways to make squash! I usually put a little bit of garlic and some cayenne pepper on it, too. I love it! Sometimes, if I want to get *really* fancy I will make them Hasselback style. For any reader who isn't sure what that means, it is a really pretty way to cook and serve squash or potatoes. You slice them thinly, almost all the way through to the bottom so you end up with these beautiful, crispy, flavorful, delicious layers of vegetable. It looks hard, but it is really simple to do. I was going to post a picture, but I don't think it will do that on this post.
      Just thinking about it makes my mouth water :)
      Thanks for the post, Debbie!
      Reply
    • Thank you, Stephanie. I have a friend who enjoys preparing her squash by sprinkling it with curry powder! So many different ways to enjoy! The Hasselback style is very appealing! You can even do that with chicken or turkey breast, and pork tenderloin!
      Reply
    • It's that time of year!! 🍁🍂🎃
      I'll miss the fresh summer vegetables, but I do love many of the different types of squash. Shifting from summer meals to fall and winter can be challenging. Thanks for the ideas, DebbieB and Stephanie!!
      ps... I've never heard of Hasselback style, so... I looked it up. Looks yummy!

      Reply
    • Serving a Hasselback potato lends an air of class to a meal!
      Thanks, Jean! 😀
      Reply
  • CRANBERRY~GOLDEN RAISIN RELISH
    1 pound fresh or frozen, thawed cranberries
    1 two-inch piece ginger, peeled and finely grated
    1 1/4 cups golden raisins ( about 8 ounces )
    3/4 cup sugar
    3 tbsp. fresh orange juice ( you can use a lemon reamer)
    2 tbsp. unsalted butter
    1/2 tsp. ground allspice
    Big pinch salt
    Place all ingredients in a large saucepan. Bring to a boil. Reduce heat to medium. Cook and stir occasionally, reducing heat as needed to prevent scorching, until cranberries have burst, and relish is thick and like jam, 10 to 12 minutes. Allow to cool before serving. Relish can be made up to 3 days ahead. Cover and refrigerate.
    Makes 2 3/4 cups
    Reply
  • DebbieB.'s Roasted Garlic Smashed Potatoes
    I head garlic
    Olive Oil
    Salt
    Black pepper
    6 medium red skinned potatoes
    Plant butter
    Milk
    Parsley flakes
    Paprika, if desired
    Cut off the top quarter of the head of garlic. Leave the skin on. Place the garlic on a foil lined small rimmed baking sheet, such as the kind used in a toaster oven. Drizzle the garlic with olive oil. Sprinkle with salt and pepper. Cover the garlic loosely with foil. Roast in a 250° oven, checking after a while for doneness. Garlic will be done when it is squishy-soft, which may take a while. Allow to cool. Squeeze the garlic cloves out of the skin; place in a small glass bowl; mash with a fork. Roasted garlic is sweet and can be spread on bread instead of using butter.
    Meanwhile, clean the potatoes. Leaving the skins on, cut into medium sized chunks. Place in a large saucepan; cover with water; add a small amount of salt. Bring to a boil over high heat; reduce heat to medium-high; cook until potatoes are fork tender. Drain well. Return potatoes to saucepan. Add some plant butter and a splash of milk. Over low heat, start to smash potatoes with a hand-held masher. Remove from heat. Add more plant butter and milk until you reach desired consistency. Smash the potatoes, but leave alot of chunks. Stir in the roasted garlic, a good shake of parsley flakes, some paprika if desired, and a sprinkle of salt and pepper. Mix well, leaving the chunks intact.
    Reply
  • The star of the show today is: the pistachio nut! Pistachios are rich in vitamin B6, which can help regulate blood sugar. They are a good source of lutein and zeaxanthin, which are both important for eye health. They are full of fiber. They contain a good amount of protein. Today the pistachio nut is starring in a snack recipe.
    PISTACHIO ENERGY BALLS
    1 heaping cup shelled raw pistachios
    1 1/2 tsp. vegetable oil
    Salt
    1/3 cup rolled oats
    1/3 cup finely chopped pitted dates ( 4 to 6 dates )
    1/4 cup sweetened shredded coconut
    1/4 cup honey
    Preheat oven to 375°. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tbsp. of the chopped pistachios for coating.
    Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
    Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
    Roll the mixture into 3/4- to 1- inch balls. You should get 12 to 15 balls. Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.
    Makes 12 to 15 balls
    Reply
  • 🎃PUMPKIN SPICE SMOOTHIE🎃
    1 cup non-fat vanilla Greek yogurt
    1/2 cup pumpkin puree
    1/4 cup old-fashioned rolled oats
    1 banana
    3/4 cup ice
    3/4 cup low-fat milk
    1/2 tsp. vanilla extract
    1/2 tsp. pumpkin pie spice, plus more for garnish
    Place all ingredients in blender container. Puree until very smooth. Pour into 2 glasses and garnish with a sprinkle of pumpkin pie spice.
    Serves 2
    TIP::: Freeze the banana ahead of time for a thicker, colder smoothie.
    Reply
  • It's Cans N Cartons Day!
    Here is a recipe that uses things you have on hand. Better yet, it's done in your slow cooker.
    BEAN AND PASTA STEW
    One 28- ounce can Italian seasoned diced tomatoes
    2 cups vegetable broth
    1 green bell pepper, cut into small squares
    1 cup uncooked elbow or ditalini pasta
    One 15-ounce can cannellini or Great Northern beans, rinsed and drained
    1/4 cup prepared basil pesto
    1/3 cup grated Parmesan cheese
    Coat the inside of your slow cooker with non-stick cooking spray. Add the tomatoes, broth, bell pepper and pasta. Cover and cook on LOW 4 to 5 hours, or on HIGH 2 to 3 hours.
    Stir in beans and pesto. Cover and cook on HIGH 10 to 15 minutes, until heated through. Ladle into shallow bowls and sprinkle with cheese.
    Serves 6

    Reply
  • 🎃PUMPKIN PIE SPICE 🎃
    3 tbsp. cinnamon
    2 tsp. ground ginger
    2 tsp. nutmeg
    1 1/2 tsp. ground allspice
    1 1/2 tsp. ground cloves
    In a small bowl, whisk together all ingredients until well combined. Store in a small jar or container. Makes a lovely gift! 🎁
    Reply
  • Are YOU ready for the question of the day? It's a biggie! 😉
    For those of you feasting on turkey this Thanksgiving, what will you do with the leftovers?

    Reply
  • Here's a nice seasonal dessert you can serve and share. And don't forget to save some for yourself! 😊
    CRANBERRY PUMPKIN COOKIES
    1/2 cup butter, softened
    3/4 cup sugar
    1 teaspoon vanilla extract
    1 egg
    1 cup canned pumpkin
    2 1/4 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup fresh cranberries, halved
    1 teaspoon cinnamon
    1 tbsp. orange zest
    1/2 cup chopped walnuts
    Preheat oven to 375°. Spray cookie sheet with non-stick cooking spray. In a large bowl, cream together the butter and sugar. Add vanilla extract, egg and pumpkin. In a separate bowl, blend together the flour, baking powder, baking soda and salt. Stir into pumpkin mixture until well blended. Fold in the cranberries, orange zest and walnuts. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes, until golden brown.
    Makes 3 dozen
    NOTE***** To make these cookies special, allow to cool slightly; then dip tops of cookies into glaze. For glaze, stir together 1 cup powdered sugar, 2 to 3 tbsp. milk, and 1 or 2 drops coconut or almond extract.
    Reply
  • MASHED TURNIPS
    When you pick out TURNIPS, try not to buy the really large ones! They can be difficult to cut! It's better to buy several smaller TURNIPS.
    Using a good chef's knife, carefully cut the turnips into medium size pieces. Remove the waxy peel with a potato peeler, then cut the turnip pieces into chunks. Place the chunks in a large saucepan. Cover with water. Add a pinch of salt. Cover the pan 3/4 of the way. Bring to a boil; reduce heat to medium; cook until turnips are fork-tender. Drain in a colander. Return turnips to the pan. Add some plant butter and a tiny amount of milk. Start mashing the turnips with a handheld masher. Add more butter as needed; add a tiny bit of milk at a time, until you reach the desired consistency. Keep mashing until there are no more large chunks remaining. Add a sprinkle of nutmeg, a pinch of salt, and a sprinkle of ground white pepper. Stir well to mix. The mashed turnips reheat very well.
    Reply
  • Hey everyone! What are your Thanksgiving dinner plans? Turkey, ham, lasagne? Let us know what you are planning on having for your feast!
    I am going to serve roast pork tenderloin with garlic slivers and rosemary, red skinned roasted garlic smashed potatoes, steamed green beans, crescent rolls, and homemade carrot cake with buttercream icing for dessert.
    Reply
    • Hi Debbie and all...
      We are having nine people here for dinner. Pretty traditional menu: Turkey, stuffing, mashed potatoes with homemade gravy, two family-favorite vegetable casseroles, corn (for the kids), and a creamy cranberry jello in memory of my mother-in-law. She always referred to the jello, simply, as "pink stuff," so we continue to call it just that. I will also be making a homemade cranberry sauce. And if all that's not enough, for dessert we'll have two fruit pies, brownies, and ice cream. We always, say to our family, "If you go home hungry, it's not my fault!" :-)
      Reply
  • SIMPLEST EVER MUSTARD ORANGE HAM GLAZE
    Mix together in a bowl, 1 cup light brown sugar, 3/4 cup Dijon mustard, and the grated zest and juice of 1 orange. That simple! 🙂
    Reply
  • FROZEN PEPPERMINT DELIGHT
    One 14.3-ounce package Oreo cookies, crushed
    1/4 cup butter, melted
    Two 1 1/2 quart containers peppermint ice cream, slightly softened
    One 12-ounce carton frozen whipped topping, thawed
    Hot fudge ice cream topping, warmed
    Crushed peppermint hard candies
    In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13-x 9- inch dish. Spread ice cream over the crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months.
    Just before serving, drizzle with hot fudge topping, and sprinkle with peppermint candy.
    Serves 15
    Reply
  • EASY PISTACHIO COOKIES
    1 cup butter, softened
    1/2 cup powdered sugar, plus extra for sprinkling
    One 3.4-ounce package instant pistachio pudding mix
    1 2/3 cups flour
    1 1/2 tsp. almond extract
    1/2 cup red and green maraschino cherries, finely chopped and drained and patted dry with paper towels
    Optional--green food coloring
    Beat butter in mixer bowl until fluffy. Add powdered sugar, almond extract, and pudding mix. Beat until well combined. Add green food coloring now if you are using. Add in the flour; mix until well combined.
    Gently mix In the cherries. Wrap dough in plastic wrap. Place in the freezer for 10 minutes, until slightly firm.
    Preheat oven to 350°. Line a cookie sheet with parchment paper. Using 1 1/2 tbsp. of dough, roll into a ball. Gently flatten dough with the palm of your hand. Place on the cookie sheet. Repeat with remaining dough.
    Bake for 9 to 11 minutes. Remove from the oven; allow to cool on cookie sheet for 3 to 5 minutes. When completely cool, sprinkle cookies with powdered sugar.
    Makes 24 cookies
    Reply
  • 🎄PEANUT BUTTER COOKIES 🎄
    1 1/4 cups flour
    3/4 tsp. baking soda
    1/4 tsp. salt
    1/2 cup butter, softened
    1/2 cup creamy peanut butter
    1/2 cup sugar
    1/2 cup packed light brown sugar
    1 egg
    1/2 tsp. vanilla extract
    Red and green decorating sugar
    Preheat oven to 375°. Stir together flour, baking soda, and salt. In a mixer bowl, beat butter for 30 seconds. Add peanut butter, sugar, and brown sugar. Beat until fluffy. Add egg and vanilla extract. Beat well. Gradually add the dry ingredients. Beat until well combined. Shape dough into 1-inch balls. Pour equal amounts of red and green sugars into a bowl. Mix together. Roll the dough balls in the sugar until completely coated. Place two inches apart on an ungreased cookie sheet. Make a criss-cross on each dough ball with the tines of a fork. Bake at 375° for 10 minutes. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely. A guaranteed favorite! I've been baking these for over 30 years. I add them to my cookie gift platters every year.
    Makes 4 dozen
    P.S. Don't forget to save some for Santa! 🎅
    Reply
  • HOT CURRIED FRUIT
    An accompaniment for ham, pork or poultry. Great for the upcoming holiday season!
    One 16-ounce can apricot halves
    One 16-ounce can pear slices
    One 8 1/4- ounce can pineapple chunks
    2 tbsp. brown sugar
    1 tbsp. butter, melted
    1 tsp. curry powder
    Preheat oven to 350°. Drain all fruits. Combine the fruits in a 1 1/2- quart casserole dish. Stir together the brown sugar, melted butter, and curry powder; dot over the fruits. Cover and bake at 350° for about 25 minutes, until heated through, stirring gently once.
    Makes 3 1/2 cups
    Reply
  • Here is a lovely holiday side dish!
    ROASTED CARROTS WITH CILANTRO-WALNUT PESTO
    2 tbsp. chopped walnuts
    2 tbsp. fresh cilantro leaves
    1 tbsp. grated Parmesan cheese
    1 clove garlic, chopped
    1 tsp. fresh parsley leaves
    1 tsp. chopped fresh basil
    1/4 cup olive oil
    1 pound medium-size carrots, peeled and halved lengthwise
    Preheat oven to 400°. Place the first 6 ingredients in a small food processor. Pulse until finely chopped. Continue processing, gradually adding the olive oil in a steady stream. Place carrots in a greased 15 x 10 x 1-inch baking dish. Drizzle with pesto; toss to coat. Roast at 400 ° for 20 to 25 minutes, until tender, stirring occasionally.
    Serves 4
    Reply
  • 🤶WHITE CANDY BARK🤶

    1 tbsp. butter, melted
    Two 10- to 12-ounce packages white baking chips
    1 1/2 cups walnut halves
    1 cup dried cranberries
    1/4 teaspoon nutmeg
    Line a 15 x 10 x 1-inch baking dish with foil. Brush with melted butter. Microwave the baking chips on HIGH until melted; stir until smooth. Stir in walnut halves, cranberries, and nutmeg. Spread into the prepared baking dish. Chill until firm. Break into pieces.
    Makes 2 pounds bark
    Reply
  • 🍬CREAM CHEESE MINTS🍬
    One 3-ounce package cream cheese, softened
    1/2 teaspoon peppermint extract
    3 cups sifted powdered sugar
    Few drops food coloring of your choice
    Sugar
    In a small mixer bowl combine the cream cheese and peppermint extract. Gradually beat in the powdered sugar with an electric mixer until mixture is smooth. Knead in the last of the powdered sugar with your hands. Knead in the food coloring until evenly distributed.
    Sprinkle small candy molds with sugar. Press about 1/2 to 3/4 teaspoon cream cheese mixture into each mold. Remove from mold. Or, form mixture into 3/4-inch balls. Dip each ball in sugar; place on waxed paper. Flatten each with the tines of a fork. Let dry overnight.
    Makes 6 to 8 dozen molded mints, or about 4 dozen patties.
    Reply
  • 🔴🟢MOON BAUBLES🟢🔴

    1 stick butter, softened
    1 cup sugar
    1 egg
    1 teaspoon vanilla extract
    1 cup flour
    1 teaspoon baking powder
    2 1/2 cups Cheerios cereal
    1/2 cup plain M &M candies
    Preheat oven to 350°. Beat together the butter and sugar until creamy. Add egg and vanilla extract; beat until fluffy. Stir together the flour and baking powder; add to mixture. Stir in the Cheerios and M &M candies. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 350°for 9 to 11 minutes, until lightly browned. Let cool for 1 minute before removing to rack to cool completely.
    Makes 4 dozen
    Reply
  • SLOW COOKER BAKED BEANS

    These baked beans can be cooking while you are baking and wrapping gifts. Nice side dish for baked ham!
    1 pound dried navy beans
    Non-stick cooking spray
    6 strips uncooked bacon, chopped
    1/2 cup packed light brown sugar
    1/2 cup ketchup
    1/3 cup molasses
    2 tbsp. dried mustard
    1 tsp. smoked paprika
    1/2 tsp. freshly ground black pepper
    1/8 tsp. ground cloves
    1 tbsp. Worcestershire sauce
    1 small sweet onion, chopped
    2 cups water
    Salt
    Soak beans in 3 quarts cold water for 8 hours, or overnight. Drain and rinse. Lightly spray a 6-quart slow cooker with non-stick cooking spray. Place beans and half of the bacon in slow cooker. Stir together the brown sugar, ketchup, molasses, mustard, paprika, pepper, cloves, Worcestershire, onion and water in a bowl. Pour over beans. Top with remaining bacon. Cover and cook on low until beans are tender, and liquid has thickened, 8 to 10 hours. Season with salt.
    Serves 12
    Reply
  • Here is a very simple cookie recipe!
    M & M QUICKIES

    1 package white pudding-in-the-mix cake mix
    1/3 cup vegetable oil
    2 eggs
    4 ounces plain M &M candies
    Preheat oven to 375°. Combine cake mix, oil and eggs. Mix well. Stir in candies. Drop dough by teaspoonfuls onto ungreased cookie sheets, 2 inches apart. Bake for 6 to 8 minutes, until edges of cookies are golden brown. Allow to cool thoroughly before removing from cookie sheets.
    Makes 3 dozen
    Reply
  • EASY CHOCOLATE COOKIES
    Here is a simple cookie recipe, using ingredients you have on hand!
    One 15-to 16-ounce package devil's food cake mix
    1 tsp. baking powder
    2 eggs
    1/3 cup vegetable oil
    2 tsp. vanilla extract
    3/4 cup red and green sprinkles
    Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Whisk together the cake mix and baking powder in a large bowl, breaking up any lumps. Add the eggs, oil, and vanilla extract. Mix well to combine. Cover and refrigerate until dough begins to firm up, about 30 minutes. Spread the sprinkles in a shallow bowl. Roll teaspoonfuls of dough into balls, then roll each ball in the sprinkles. Place on baking sheets, 2 inches apart. Bake until the tops of cookies are slightly puffed and cracked and the edges are set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes; remove to racks to cool completely.
    Makes 18 cookies
    Reply
  • 🍊ORANGE DREAM COOKIES🍊
    2 1/4 cups flour
    3/4 tsp. baking soda
    1/2 tsp. salt
    2 sticks butter, softened
    1/2 cup sugar
    1/2 cup packed light brown sugar
    1 egg
    3 tsp. grated orange peel
    One 12-ounce package white Tollhouse morsels
    Preheat oven to 350°. Combine flour, baking soda, and salt in a bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes, until edges are light golden brown. Let stand for 2 minutes; remove to racks to cool completely.
    Makes 3 1/4 dozen cookies
    Reply
  • 🍍PINEAPPLE SMOKIES🍍
    Here's a nice and easy appetizer idea! You can serve these from a small slow cooker to keep them warm.
    1 cup packed brown sugar
    3 tbsp. flour
    2 tsp. dry mustard
    1 cup pineapple juice
    1/2 cup white vinegar
    1 1/2 tsp. soy sauce
    2 pounds miniature smoked sausages
    In a large saucepan, combine brown sugar, flour, and dry mustard. Gradually stir in pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Add sausages; stir to coat. Cook for 5 minutes, until heated through. Serve warm.
    Reply
  • ☕COMFY-COZY COFFEE MIX☕
    Enjoy this at home, cuddled under a blanket, or place it in fancy canning jars to give as gifts!
    2 cups powdered coffee creamer
    1 1/2 cups instant hot cocoa mix
    1 1/2 cups instant coffee granules
    1 1/2 cups sugar
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    Mix together all ingredients. Store in an airtight container. Add two spoonfuls mix to one cup boiling water for one serving.

    Reply
    • This sounds amazing! I wish I had thought of this to give as teacher gifts this year! I will write this down and have it ready for next year. OR... maybe I can have it ready for when the kids go back after the winter break as a "get prepared for the second semester" kind of gift. Goodness knows teachers need all the encouragement they can get these days!

      Reply
    • Right, Stephanie! Teachers can use all the encouragement we can give them! I keep some cute, small ornaments on hand. I tie some pretty ribbon on a jar, or wrap it around the lid, and add an ornament to the ribbon, as an extra gift. During the Summer, Walmart had spools of red and green ribbon on clearance for 17 cents, in the craft section. I bought 6 of each color.
      Reply
  • SEVEN LAYER BARS

    1/2 cup butter
    1 1/2 cups graham cracker crumbs
    1 cup semisweet chocolate chips
    1 cup butterscotch chips
    1 1/3 cups flaked coconut
    1/2 cup chopped walnuts
    1 1/3 cups sweetened condensed milk

    Preheat oven to 350°. Melt butter; stir in graham cracker crumbs. Pat crumb mixture evenly on the bottom of an ungreased 13 x 9 x 2-inch baking dish. Layer, in order, the chocolate chips, butterscotch chips, coconut, and walnuts. Pour sweetened condensed milk evenly over all. Bake at 350° for 30 minutes. Allow to cool; cut into 36 bars.
    Reply
  • 🧀 CHEESE STRAWS 🧀

    1 1/2 cups flour
    1/2 tsp. salt
    1/2 tsp. ground red pepper ( optional )
    2 cups shredded sharp Cheddar cheese
    1/2 cup butter, at room temperature

    Preheat oven to 350°. Have baking sheets ready. Mix together the flour, salt, and red pepper, if using. In a large mixer bowl, beat the cheese and butter until blended. Gradually beat in the flour mixture. Shape heaping teaspoonfuls of dough into 1/2- inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with the tines of a fork to 1/4- inch thickness. Bake at 350° for 12 to 15 minutes, until bottoms are lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks to cool completely. Store in airtight containers for up to 2 weeks.
    Makes 48
    Reply
  • 🍄 MARINATED MUSHROOMS 🍄

    1/3 cup red wine vinegar
    1/3 cup olive oil
    1 small onion, thinly sliced
    1 tsp. salt
    2 tbsp. chopped parsley
    1 tsp. dry mustard
    1 tbsp. brown sugar
    2 cloves garlic, crushed
    1 pound small fresh mushrooms

    In a medium saucepan, combine all ingredients except the mushrooms. Bring to a boil; reduce heat; stir in the mushrooms. Sinmer for 10 to 12 minutes, stirring occasionally. Transfer to a glass bowl. Cover and refrigerate.
    Reply
  • 🍊 ORANGE BREAKFAST DRINK 🍊

    Grate 1/4 teaspoon orange zest. Peel and halve 2 oranges; remove seeds and pith. Place fruit in a blender container along with 1 cup ice, 1/2 cup milk, 1 teaspoon vanilla extract, and the orange zest. Puree until smooth and frothy. Serve immediately. Not only does this provide calcium, but also vitamins C and D.
    Serves 2
    Reply
  • 😁RECIPE FOR SUCCESS!😁

    2 cups common sense
    1 cup compassion
    1 cup tender loving care
    1 cup wisdom
    1 cup honesty
    1 cup truth
    1 cup understanding
    3 tablespoons hugs
    3 tablespoons smiles
    3 tablespoons generosity

    Place all ingredients in a large stockpot. Simmer, partially covered, until all of the components for success are well blended, stirring often!
    Store in airtight jars. Keep some at home, some in the car, and some in your pocket or purse. 😇


    Reply
  • Last month we talked a lot about setting goals. One of my goals for this year is to be more mindful about what I eat. Specifically, I intend to eat more fruits and vegetables. One way to do that is by having a smoothie every day, but honestly, the smoothie making process has always been more of a hassle than it is worth.

    This time I am trying something different. I have a plan to help me be successful. I am making up zipper bags of fruit, spinach, and yogurt ahead of time and storing them in the freezer all ready to go. All I have to do is grab a bag, pour it in my blender, add liquid and before you know it my smoothie is ready to drink. (I’m making ice cubes out of the yogurt to make it even easier. We can talk about that later if you are interested.)

    I have been doing this a little over a week and I must say, it is going well. As I mixed my smoothie up today, I thought you might like to know the recipe to my favorite smoothie so far. It is a delicious treat!

    Here you go:
    • 6 or 7 chunks of pineapple (frozen)
    • Half of a banana (sliced and frozen)
    • ½ cup of frozen spinach
    • ¼ c of vanilla or plain Greek yogurt
    • 1 teaspoon of peanut butter (I actually use more because I love it)
    • 1 Tablespoon of raw honey
    • ~ 1 cup of liquid (you can use milk, almond milk, water – whatever you like)

    Blend this up until it is smooth and creamy. This is by far the best smoothie I have had so far! I hope you enjoy it. Oh, and if you have a smoothie recipe to send my way, I would love to try it out 😊

    Reply
    • This is a GREAT idea, Stephanie!! I hope alot of people post some more smoothie recipes! A smoothie is tasty, healthy, and refreshing! 😋
      Thanks for posting this brilliant brainstorm!!!
      Reply
    • Thanks, Debbie. I do think it is refreshing! I can almost hear the cells in my body thanking me for giving them such glorious nutrients. AND it is something that is easy to do. It's a win/win!
      Reply
    • My cousin and her boyfriend have a green drink for lunch every day. They've completely cut out cookies, candy, salty snacks, etc. They love this lifestyle. I have 2 smoothie recipes that I came across. Of course, make any modifications as you see fit.
      TRIPLE BERRY SMOOTHIE
      1 banana
      1 cup frozen strawberries
      1 cup frozen blackberries
      1 cup frozen raspberries
      1 1/4 cups almond milk
      1/2 cup Greek yogurt
      Combine all in a blender container. Blend until smooth.
      Serves 2

      PEANUT BUTTER BANANA SMOOTHIE
      2 bananas, broken into chunks
      2 cups milk
      1/2 cup peanut butter
      2 tbsp. honey
      2 cups ice cubes
      Place all in a blender container. Blend until smooth, about 30 seconds.
      Serves 4
      Reply
  • HEALTHY SNACK ALERT
    YOGURT-DIPPED MANDARINS

    Peel 2 Mandarin oranges; pull apart into segments; remove any pith. Whisk 1/4 cup plain Greek yogurt, then dip each segment halfway into yogurt. Freeze on a parchment paper-lined baking sheet for 10 minutes. Sprinkle with cinnamon and serve.
    Serves 2
    Reply
  • PECAN-CHERRY TOASTED MUESLI YOGURT CUPS

    1 cup old fashioned rolled oats
    1/2 cup silvered almonds
    1/2 cup pecans, coarsely chopped
    1/2 cup unsweetened large coconut flakes
    1/4 cup wheat germ or wheat bran
    1/2 teaspoon cinnamon
    1/8 teaspoon salt
    1/2 cup unsweetened dried tart cherries
    4 cups low-fat vanilla yogurt

    Preheat oven to 350°. Combine oats, almonds, pecans, coconut, wheat germ or bran, and cinnamon in a large bowl. Mix well. Spread in an even layer on a rimmed baking sheet. Bake, stirring halfway through, until the edges are toasty and golden, about 15 minutes. Sprinkle the muesli with salt; transfer the baking sheet to a wire rack. Let cool completely, about 10 minutes. Transfer to a large bowl; stir in cherries. Place 1/4 cup muesli in each of 8 small bowls or ramekins. Top each with 1/2 cup yogurt, then sprinkle each with 2 tablespoons of the remaining muesli.
    Makes eight 3/4 cup servings
    Muesli can be stored in an airtight container at room temperature for up to 1 week. Can be frozen for up to 2 months.
    Reply
  • MINI FROZEN PARFAIT BARS

    Stir 1 tablespoon pure maple syrup into 1 cup low-fat plain Greek yogurt. Divide among the wells of a 14-well ice cube tray. Sprinkle with 1/2 cup granola, then press a berry onto each. Freeze until solid, at least 4 hours.
    Makes 14
    Reply
  • I made this bean salad yesterday and it was delicious. A good vegetarian dish with a light dressing to it. I would suggest halving the red onion as it is potent in this mix!

    Hope you enjoy: https://pointedkitchen.com/three-bean-salad-weight-watchers/
    Reply
  • Are you stuck indoors due to the cold, snow and ice? If you have just three ingredients, you can make the SIMPLEST MEAL ever!
    All you need are a box of ziti, penne, or rigatoni, a jar of pasta sauce, and a package of shredded mozzarella cheese! You know where this is going, I bet!
    BAKED ZITI

    Cook one package of ziti; drain. Pour some warmed pasta sauce on top of the ziti and mix together. Add enough sauce to cover the pasta. Add half of the cheese and mix together. Place in a rectangular glass baking dish. Top with remaining cheese. Cover loosely with foil. Place on a preheated 400 degree oven until cheese is starting to melt. Turn the oven down to 375 degrees; remove the foil. Return to the oven; bake until the cheese is completely melted. You can freeze the leftovers and reheat them in the microwave. This is a budget-friendly meal.
    **TIP-- I always keep some shredded mozzarella and shredded Cheddar on hand. You never know what kind of hot or cold meal you might make!
    Reply
  • SUPER EASY HUMMUS

    One 15-ounce can garbanzo beans, drained and liquid reserved
    1 tbsp. lemon juice
    1 tbsp. olive oil
    1 cloves garlic, crushed
    1/2 tsp. ground cumin
    1/2 tsp. salt
    2 drops sesame oil ( optional )

    Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt and sesame oil, if using, in a food processor. Stream the bean liquid into the mixture as it blends, until desired consistency is achieved. Chill for several hours to allow flavors to blend.
    Serves 4
    Reply
  • Valentine's Day is coming up soon! Here is a recipe for a treat to serve alongside your morning coffee.

    🍒 CHERRY MINI MUFFINS 🍒

    3/4 cup butter, softened
    3/4 cup sugar
    1 egg, at room temperature
    1/2 cup plain yogurt
    1/2 tsp. almond extract
    1 cup flour
    1/4 tsp. baking soda
    1/4 tsp. salt
    1/2 cup red candied cherries, chopped

    Preheat oven to 350°. In a small bowl, cream the butter and sugar. Beat in the egg, yogurt, and almond extract. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just moistened. Fold in the cherries.
    Fill greased or paper-lined miniature muffin cups 2/3 full. Bake at 350° until toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in pan for 5 minutes before removing to wire rack to cool completely.
    Makes about 2 dozen
    Reply
  • SPECIAL ROASTED SWEET POTATOES

    4 sweet potatoes, peeled and cut into 1-inch cubes
    1/4 cup olive oil, plus more for drizzling
    1/4 cup honey
    2 tsp. cinnamon
    Salt
    Freshly ground black pepper

    Preheat the oven to 375 degrees. Arrange the sweet potato cubes in a single layer on a sheet pan. Drizzle with the olive oil and honey; sprinkle with cinnamon and salt; add a good grind of black pepper. Roast for 25 to 30 minutes, until tender. Remove from the oven; transfer to a serving platter; drizzle with olive oil, if desired.
    Serves 4
    Reply
  • BROWNIE PUDDING

    1 cup flour
    1/2 cup sugar
    2 tbsp. unsweetened cocoa powder
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 cup milk
    2 tbsp. vegetable oil
    1 tsp. vanilla extract
    1/2 cup chopped walnuts
    3/4 cup sugar
    1/4 cup unsweetened cocoa powder
    1 1/2 cups boiling water

    Preheat oven to 350°. In a large mixing bowl, stir together flour, 1/2 cup sugar, 2 tbsp. cocoa powder, baking powder, and salt. Add milk, oil, and vanilla extract; stir until smooth. Stir in walnuts. Turn into an ungreased 8 × 8- inch glass baking dish. Combine 3/4 cup sugar and 1/4 cup cocoa powder; gradually stir in the boiling water. Pour liquid mixture evenly over batter in baking dish. Bake at 350° for about 30 minutes, until cake tests done. You can test the cake by sticking a toothpick into it, an inch from the edge of the baking dish. Cake is done when toothpick comes out clean. Serve warm, or chilled in individual dessert dishes.
    Serves 8
    Reply
  • PEANUT BUTTER AND BANANA ENERGY BITES

    2 1/2 cups quick or old fashioned oats
    1 tsp. cinnamon
    2 large ripe bananas, mashed
    1/4 cup creamy or chunky peanut butter
    2 tbsp. honey

    Place oats and cinnamon in a large bowl; stir to blend well. Add mashed banana, peanut butter, and honey. Stir until ingredients are well blended. Shape into 24 one-inch diameter balls. Cover and refrigerate.
    Makes 24
    Reply
  • TURKEY-PUMPKIN CHILI

    2 tbsp. olive oil
    1 small onion, chopped
    1 pound 93% lean ground turkey
    1 tbsp. plus 1 tsp. ground coriander
    2 1/2 tsp. smoked paprika
    1 1/2 tsp. salt
    2 15-ounce cans cannellini beans, drained and rinsed
    1 15-ounce can pumpkin
    1 3/4 cups water
    1 1/2 cups low-sodium chicken broth
    Toppers: hot sauce, sour cream, and sliced scallions

    Heat olive oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until tender. Stir in turkey, coriander, paprika, and salt. Cook, stirring occasionally, until turkey is browned. Stir cannellini beans, pumpkin, 1 3/4 cups water, and chicken broth into turkey mixture. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring often, until heated through, about 15 minutes. Garnish with the toppings of your choice.
    Makes 4 gluten-free servings
    Reply
  • CREAMY SPINACH ORZO

    1 tbsp. olive oil
    1/2 cup chopped onion
    3 cloves garlic, minced
    4 cups vegetable broth
    1 1/2 cups orzo
    1/2 tsp. salt
    1/4 tsp. pepper
    2 ounces reduced-fat cream cheese, softened
    3 cups coarsely chopped fresh spinach
    1/4 cup chopped fresh basil, plus more for garnish
    1/4 cup grated Parmesan cheese, plus more for garnish

    Heat olive oil in a high-sided skillet over medium-high heat. Add onion and garlic; cook, stirring often, until onion is slightly softened. Add vegetable broth; bring to a boil over medium-high heat; stir in orzo, salt, and pepper. Reduce heat to medium; simmer, uncovered, stirring occasionally, until broth is almost absorbed, and orzo is al dente, about 10 minutes. Add cream cheese; stir until melted. Add spinach, basil, and Parmesan. Cook, stirring constantly, until spinach is wilted. Let stand for 5 minutes. Garnish with additional basil and Parmesan.
    Serves 4
    Reply
  • COUSCOUS, CORN, AND TOMATO SALAD
    Everybody goes cuckoo for couscous!

    2 cups pearl couscous
    3 tsp. grated lemon zest plus 6 tbsp. lemon juice, from 2 lemons
    1/3 cup olive oil
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    1 shallot, finely chopped
    2 scallions, whites finely chopped, greens thinly sliced
    1 1/2 cups fresh corn kernels, or frozen, thawed corn kernels
    2 pints mixed color cherry tomatoes, halved
    2 cups roughly chopped herbs, such as basil, dill and parsley
    6 ounces fresh mozzarella, torn
    1/4 cup grated Parmesan cheese

    Prepare the couscous per package directions. Drain and run under cold water to cool; toss with 1 tsp. lemon zest and 3 tbsp. lemon juice. In a large glass bowl, whisk together the olive oil, remaining lemon zest and lemon juice, salt, and pepper. Stir in the shallot and scallion whites. Add the corn and tomatoes; toss to combine. Toss the tomato mixture with the couscous, then fold in the scallions greens, herbs, mozzarella, and Parmesan cheese. Cover and chill.
    Makes a great side dish or a nice lunch!
    Reply
  • Sound like great recipes, Debbie! When I go to my son's house, he always makes us smoothies for a mid-morning snack. I will have to try this one...
    Reply
  • If rotisserie chicken is on sale, you can pick one up, and make a nice pot of soup!
    CURRIED CHICKEN SOUP

    1 tbsp. olive oil
    1 small onion, chopped
    2 tsp. curry powder
    5 cups low-sodium chicken broth
    8 ounces carrots, halved lengthwise and sliced
    1 cup ditalini pasta
    3 cups shredded rotisserie chicken
    2 cups baby spinach
    2 tbsp. lemon juice
    1 tsp. salt
    1/2 tsp. freshly ground black pepper

    Heat olive oil in a Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until softened. Add curry powder and cook, stirring constantly, for 30 seconds. Stir in broth and carrots; bring to a simmer over medium-high heat, stirring occasionally. Continue simmering, stirring often, for 10 minutes. Stir in pasta. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes. Stir in chicken, spinach, lemon juice, salt and pepper. Cook until spinach is wilted, about 1 minute.
    Serves 4
    Reply
  • PEANUT BUTTER-OATMEAL SMOOTHIE

    1/4 cup old fashioned oats
    2 tbsp. peanut butter
    1 banana, sliced
    1/2 cup soy milk
    1 tsp. chia seeds, optional

    Place all ingredients in a blender container. Blend for 30 seconds, until creamy and lump-free.
    Pour into a glass and serve immediately, or refrigerate to enjoy later on.
    Makes 1 smoothie
    Reply
  • Feel a snack attack coming on? Here's a healthy snack idea!
    AVOCADO CHIPS

    Preheat oven to 325°. Line a large baking sheet with parchment paper. In a medium bowl, mash 2 large avocados with a fork until smooth. Add 1 cup grated Parmesan cheese to the bowl. Add 2 tsp. fresh lime juice to the bowl. Add 3/4 tsp. garlic powder to the bowl. Add 3/4 tsp. chili powder; stir to combine. Drop the mixture by heaping teaspoonfuls, 3 inches apart onto the lined baking sheet. Flatten slightly. Bake for 30 minutes, until crisp and golden. Allow to cool completely.
    Reply
  • YOGURT PARFAITS

    3 cups vanilla non-fat yogurt
    1 cup fresh or frozen, thawed strawberries in juice
    1 pint blackberries, raspberries, or blueberries
    1 cup granola

    Layer 1/3 cup yogurt into the bottom of 4 medium size drinking glasses. Combine strawberries with other berries. Alternate layers of berries and granola with yogurt until glasses are filled to the top. Serve immediately.
    Serves 4
    Reply
  • Here is an idea for a healthy breakfast for one!
    EGG AND SPINACH TACOS

    Smash 1/4 of an avocado with a pinch of salt and 1 teaspoon lime juice. Mix in 2 chopped hard boiled eggs. Divide between 2 warmed tortillas. Top each with 1/2 cup chopped fresh spinach and 1 tablespoon each shredded Cheddar cheese and salsa. 😋
    Reply
  • Looking for a way to use a roasted sweet potato? Tired of the same thing for breakfast? This just might be what you've been looking for!

    SWEET POTATO PUDDING

    Remove the skin from one large roasted sweet potato. Transfer flesh to a food processor. Blend with 3 tbsp. almond milk, 2 tbsp. almond butter, a generous pinch of cinnamon, and a pinch of salt, until smooth. Serve immediately, or refrigerate in an airtight container up to 5 days.
    Topping options: pomegranate arils, sliced almonds, toasted unsweetened coconut flakes.
    Serves 2
    Reply
  • WILTED GREENS WITH WARM APPLE VINAIGRETTE

    4 cups coarsely chopped kale
    2 cups thinly sliced curly endive
    2 cups thinly sliced trimmed Brussels sprouts
    4 tbsp. olive oil, divided
    2 medium apples, coarsely chopped
    1/2 cup cider vinegar, plus 1 tbsp., divided
    1 tbsp. honey
    2 tsp. Dijon mustard
    3 tbsp. unsalted sunflower seeds, toasted
    3 tbsp. chopped walnuts, toasted
    2/3 cup crumbled blue cheese

    Place kale, endive and,Brussels sprouts in a large bowl and knead the greens until they are soft, 2 to 3 minutes. Heat 2 tbsp. olive oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey, and Dijon mustard. Cook until slightly reduced, about 1 minute. Pour the mixture over the greens; toss to combine. Add the remaining 2 tbsp. olive oil and 1 tbsp. vinegar; toss again. Add sunflower seeds, walnuts, and blue cheese; toss once more.
    Serves 6
    Reply
  • 🍎 APPLE SQUARES 🍏

    1 1/2 cups flour
    1 cup old-fashioned oats
    1 cup packed light brown sugar
    1 tsp. grated lemon zest
    3/4 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    3 tbsp. canola oil
    1/4 cup frozen apple juice concentrate, thawed
    2 medium tart apples, such as Granny Smith, peeled and thinly sliced
    1/4 cup coarsely chopped walnuts

    Preheat oven to 350 degrees. Coat a 9-inch square baking pan with non-stick cooking spray. Combine flour, oats, salt, cinnamon, and nutmeg in a large bowl. Work in the oil and apple juice concentrate with your fingers until coarse crumbs form. Firmly press 2 cups of the oat mixture into the prepared pan. Arrange apple slices over the crust in three rows. Mix walnuts into the remaining oat mixture. Sprinkle the walnut mixture evenly over the apple slices, and pat firmly into an even layer. Bake at 350 degrees until top is golden brown, and apple slices are tender when pierced with a sharp knife, 30 to 35 minutes. Cool completely on a wire rack. Cut into squares.
    Reply
  • Is there a way to download the actual apple squares. Sounds yummy!
    Reply
  • It's a wrap.....in a good way!
    BEANS AND GREENS WRAPS WITH CILANTRO VINAIGRETTE

    1 cup chopped cilantro
    3 tbsp. white wine vinegar
    2 cloves garlic, peeled
    1 tsp. ground cumin, divided
    1/2 tsp. salt, divided
    1/4 cup olive oil
    3 cups chopped romaine lettuce
    1 cup chopped radicchio
    1 cup sliced radishes
    One 15-ounce can no salt added black beans, rinsed and drained
    1/2 tsp. chili powder
    1/2 tsp. garlic powder
    1 ripe avocado
    1 tbsp. lime juice
    Four 8-inch whole wheat tortillas

    Combine cilantro, vinegar, garlic, 1/2 tsp. cumin, and salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in olive oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio, and radishes; toss to coat. In a medium bowl, mash beans, chili powder, garlic powder, the remaining 1/2 tsp. cumin and 1/4 tsp. salt. Mash avocado with lime juice in a small bowl. Spread some of the mashed bean mixture and avocado over each tortilla. Top with the salad, and roll up.
    Makes 4 wraps
    Let's wrap this up, knowing what a healthy meal idea we have here! 😋
    Reply
  • QUINOA WITH PEAS AND LEMON

    In a large skillet, saute one chopped shallot in one tablespoon olive oil. Stir in a ten-ounce package frozen peas and two cups cooked quinoa. Heat through. Stir in the zest of one lemon, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
    Easy peasy!
    Serves six
    Reply
  • Cabbage is on sale this week! Do you have bacon that you want to use? Grab some egg noodles, and you're all set.

    CABBAGE, NOODLES AND BACON

    Cook 12 ounces bacon; drain well between paper towels. Remove core from a medium head of green cabbage; cut cabbage into wedges; shred or cut into small pieces. Place in a Dutch oven; cover with water. Add a few whole peppercorns. Cover with a lid, 3/4 of the way. Bring to a boil; reduce heat to medium-high; cook until cabbage is fork-tender, stirring occasionally. Meanwhile, cook 12 ounces wide egg noodles in boiling salted water until tender. Drain the cabbage well. Shake out any excess water. Drain the egg noodles. Crumble the cooked bacon.
    Place the cabbage and egg noodles in the Dutch oven. Add enough butter to moisten. Mix together over very low heat. Add the crumbled bacon, along with a dash of salt, a grind of black pepper, and a shake of dried parsley flakes. Mix together. It's ready to serve! Rye bread goes well with this!
    Reply
  • 🍍PINEAPPLE SMOOTHIE🍍

    3 cups frozen pineapple chunks
    Half of a banana
    3/4 cup water
    5 ice cubes
    1 1/2 tablespoons fresh lime juice

    Place 2 cups pineapple chunks in blender. Add banana, water, ice cubes and lime juice. Blend until smooth, stopping and stirring as necessary. Add remaining cup pineapple chunks; blend again. Enjoy immediately, or store in a sealed jar in refrigerator up to 1 day.
    Reply
  • 🍊 ORANGE BANANA SMOOTHIE 🍌

    Juice from 4 freshly squeezed oranges
    1 tablespoon fresh lime juice
    1 cup strawberries, tops removed, then halved
    1 1/2 ripe bananas

    Combine all ingredients in a blender. Process until smooth. Refrigerate until cold.
    Reply
  • Since today is a GREEN day, here is a simple recipe for lunch or dinner!

    🍀LUCKY LEPRECHAUN SPINACH AND PASTA🍀
    Steam a bag of fresh spinach leaves, or steam a bag of frozen spinach. Be sure to drain it well!
    Saute some minced garlic in olive oil. Add the drained spinach; stir until heated through. Add one tablespoon fresh lemon juice, a dash of salt, and a grind of black pepper; stir.
    Meanwhile, cook 12 ounces of your favorite pasta or gnocchi as package directs; drain well.
    Stir the drained pasta into the spinach mixture.
    Serves 4


    Reply
  • APPLE, WALNUT, AND DATE SALAD

    3 tbsp. red wine vinegar
    1/4 cup honey
    2 tsp. Dijon mustard
    1/4 tsp. cinnamon
    Salt and pepper to taste
    5 tbsp. olive oil
    1 5-ounce package baby spinach and spring mix
    1 golden delicious, and 1 red delicious apple, each cored and thinly sliced
    1/2 cup pitted, copped dates
    1/2 cup chopped walnuts

    In a medium bowl, whisk together the vinegar, honey, mustard, and cinnamon. Season with salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly to emulsify.
    To a large serving bowl, add the spinach and spring mix. Add half the dressing; toss to coat. Season with salt and pepper.
    To the bowl with remaining dressing, add the apple slices, dates, and walnuts. Toss to combine. Spoon the apple mixture over the dressed salad mix. Serve immediately.
    Serves 6
    Reply
  • THREE BEAN SALAD

    1 cup Italian salad dressing
    1 15-ounce can cut green beans, drained
    1 15-ounce can wax beans, drained
    1 15-ounce can light red kidney beans, rinsed and drained
    1/4 cup chopped scallions
    1/4 cup chopped parsley
    1 tbsp. sugar
    2 cloves garlic, crushed

    Mix together the beans, scallions, and parsley in a medium bowl. Mix together the Italian salad dressing, sugar and garlic. Pour over the salad; toss. Cover and refrigerate at least 3 hours, to allow flavors to blend. Stir occasionally. Use a slotted spoon to transfer the salad into serving bowl.
    Serves 6
    Reply
  • ZUCCHINI STRATA

    3 cups sliced zucchini
    4 slices cracked wheat bread
    8 ounces shredded Cheddar cheese
    2 tbsp. plant butter, melted
    3 eggs, beaten
    1/4 cup minced onion
    1/2 tsp. salt
    1/2 tsp. dry mustard
    Pinch cayenne pepper, optional
    1 1/2 cups milk

    Steam the zucchini until it is just tender. Drain and pat dry. Line a well-greased 9 x 9-inch glass baking dish with bread slices. In a large bowl, combine zucchini with Cheddar cheese and plant butter. Spread over bread slices. In a large bowl, beat together the remaining ingredients. Pour over zucchini mixture. Refrigerate for 1 hour.
    Preheat oven to 350°. Take the baking dish out of the refrigerator. Bake until puffed, set, and browned, about 40 to 50 minutes.
    Serves 4
    Reply
  • ☕🍌COFFEE SMOOTHIE 🍌☕

    1 banana, sliced and frozen
    1/2 cup strong brewed coffee
    1/2 cup milk, any variety
    1/4 cup rolled oats
    1 tbsp. peanut butter

    Combine all ingredients in a blender; blend until smooth. You can add more milk to reach desired consistency. Serve immediately.
    Serves one
    Reply
  • 🍋 LEMON SPAGHETTI 🍋


    12 ounces spaghetti
    2 tbsp. olive oil
    Juice of 2 lemons
    Finely grated zest of 1 lemon
    6 tbsp. unsalted butter, cut into small pieces
    1/2 cup grated Parmesan cheese, plus more for serving
    Salt
    Coarsely ground black pepper

    Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for "al dente".
    Meanwhile, combine the olive oil, lemon juice, and lemon zest in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup of the pasta-cooking water, then drain the spaghetti, and transfer to the skillet. Add 3/4 cup of the reserved pasta-cooking water; toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds. Add more pasta-cooking water a few tablespoons at a time if the spaghetti seems dry. Add the Parmesan cheese and toss to melt. Season to taste with salt.
    Divide the spaghetti among 4 bowls. Top generously with more Parmesan cheese and coarse black pepper.
    Serves 4
    Reply
  • For those of you who love green drinks, and for those who have never tried one...This one goes out to you!

    THE GREEN MACHINE

    2 cups fresh spinach or kale
    1 cup chopped pineapple
    1 cup milk
    1 tbsp. honey
    1/2 tsp. turmeric
    1 banana, sliced and frozen
    1 one quarter inch slice peeled fresh ginger

    Place all ingredients in a high-powered blender. Blend on HIGH until smooth.
    Serves 2
    Reply
  • ROASTED BEET SALAD WITH ORANGES

    4 small beets
    4 tbsp. olive oil, divided
    2 medium oranges, divided
    Salt and pepper to taste
    2 tbsp. red wine vinegar
    1 tbsp. Dijon mustard
    1 English cucumber
    4 cups packed arugula

    Preheat oven to 400 degrees. Line a large baking sheet with foil. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 1 tbsp. olive oil. Season to taste with salt and pepper. Roast 20 to 25 minutes, until tender. Let cool slightly.
    Meanwhile, into a wide serving bowl, grate 2 tsp. zest from 1 orange, and squeeze 3 tbsp. juice. Whisk in the vinegar, mustard, and remaining 3 tbsp. olive oil. Season to taste with salt and pepper.
    Cut the peel and pith from the remaining orange. Thinly slice. Cut the cucumber in half lengthwise, then thinly sliced into half-moons. Add to bowl, tossing to coat with dressing.
    Add beets to bowl and gently toss with mixture. When ready to serve, add the arugula, and toss to combine.
    Serves 4
    Reply
    • I have probably never given beets a fair chance. We had them occasionally when I was a child, but they were not exactly my kind of thing. My aunt used to do a lot of canning and sent me a jar of pickled beets last year. They are still on the shelf in the cupboard waiting on me to feel adventurous and try them.
      I wonder if, with the spiciness of the arugula in this salad, it might be something I would like now that my palate is more mature...
      You quite often post recipes with ingredients I might not have otherwise considered, thanks for posting, Debbie!
      Reply
    • Thanks for reading, Stephanie! Beets are healthy. Trying them in a different way, combined with other flavors may change your outlook on them! 😛
      Reply
    • Thank you for this recipe, Debbie. When I was growing up, my mom would sometimes put a small dish of pickled beets on the table. I ate them. They weren't my most favorite thing... but I ate them. A friend of mine who grew up in Lancaster, Pennsylvania (an area with a significant Amish population) used to put hard-boiled eggs - shells peeled off - in a great big jar of pickled beet juice. They kept in the refrigerator for a long time this way and when you took an egg out, it was pink! I wonder if any of our friends in this community are from around there and remember pickled eggs?
      Reply
    • This one goes out to you, Jane!
      PICKLED BEETS AND EGGS

      In a medium pot, heat 2 1/2 cups white vinegar, 1 1/2 cups water, 1/2 cup sugar, and 1 tbsp. kosher salt to boiling, stirring to dissolve sugar and salt. Add 2 large beets, peeled and cut into 1/2-inch chunks. Reduce heat to a simmer, and cook until beets are tender, 20 to 25 minutes. Remove from heat and add 1 tsp. whole cloves. Let cool completely, then transfer to jars. Seal and refrigerate at least 4 hours, and up to 1 week.
      For beet-pickl
      ed eggs, save brine from pickled beets in jars, and add 6 hard boiled eggs, peeled , to brine, making sure they are fully covered. Seal and refrigerate at least 2 days, and up to 4 days before removing from brine. You can use these eggs to make deviled eggs!
      When I see that anyone has made and eaten these eggs, they shall receive the DebbieB Red Badge of Courage!
      Reply
  • I also might have a beet phobia. Though beet powder mixed with yogurt or hummus isn't too bad. Supposed to be good for circulation.
    Reply
    • You can't BEET the facts!
      Beets are high in nitrates, which may help lower blood pressure and help the body use oxygen more efficiently. Beets are packed with potassium, iron and vitamin C.
      It wouldn't hurt to try them one time! Be brave!
      My husband loves my pickled beets!
      I also add beets to my roasted Winter vegetables.

      Reply
  • CILANTRO CHICKEN WITH AVOCADO SALAD 🥑

    1 1/2 pounds boneless, skinless chicken breasts
    1 cup packed fresh cilantro
    1/2 cup olive oil
    1/4 cup lime juice, from 2 to 3 limes
    1 tsp. cumin
    1 clove garlic
    1/2 tsp. salt
    2 ripe avocados
    1 large ripe tomato

    Place chicken in a glass baking dish. In a blender, purèe the cilantro, olive oil, lime juice, cumin, garlic, and salt until smooth. Reserve 1/3 cup of the mixture. Pour remaining mixture over chicken, tossing to coat. Cover baking dish with plastic wrap and refrigerate 1 to 2 hours.
    Preheat oven to 375°. Uncover chicken and drain off any excess liquid. Place chicken in the oven and bake for 30 to 35 minutes, until cooked through.
    Meanwhile, peel, pit, and dice the avocados and place in a bowl. Dice the tomato and add to avocado. Add reserved cilantro mixture and toss to coat. Serve chicken with avocado salad. Drizzle any excess dressing from avocado salad bowl on top of chicken.
    Serves 4

    Reply
  • COCO-NANA SMOOTHIE

    1/2 cup low-fat plain yogurt
    1 cup milk
    1/4:cup peanut butter
    1 tbsp. cocoa powder
    1 tsp. honey
    1/4 tsp. vanilla extract
    2 bananas, sliced and frozen

    Place all ingredients in a high-powered blender. Blend on HIGH until smooth.
    Serves 2
    Reply
  • EASY FETTUCCINE ALFREDO WITH CHICKEN AND BROCCOLI

    1 1/2 pounds fresh chicken breast tenders
    1 large broccoli crown, steamed and separated into florets, stems removed
    2 scallions, thinly sliced
    1 jar Alfredo sauce
    1 package fresh fettuccine
    1 8-ounce package shredded 5-cheese blend
    Grated Parmesan cheese
    1 tsp. thyme leaves
    Freshly ground black pepper

    Brown the chicken in a non-stick skillet that has been coated with non-stick cooking spray. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the Alfredo sauce and broccoli florets to the chicken. Cook and stir to mix over medium heat. Add the fettuccine to the pot and cook as label directs. Drain and set aside. Add half of the shredded cheese to the chicken and stir to mix. Reduce heat to low. Sprinkle with Parmesan cheese. Add a good grind of black pepper. Add the thyme. Sprinkle with scallions. Add the fettuccine; stir; add remaining shredded cheese; stir until cheese is melted. Serve right away!
    Serves 4
    Reply
  • A word about spinach. Spinach delivers a boost of vitamin K, so you can add some to a green smoothie, an omelet, sandwich, wrap, salad or pasta dish! Why not keep a bag of spinach in your freezer? You can grab a handful here and there, as you need it!

    CHEESY SPINACH FRITTERS

    Thaw a 16-ounce bag of frozen spinach. Squeeze out as much water as possible to drain well. Combine the spinach with 1 chopped shallot, 3/4 cup plain breadcrumbs, 3/4 cup shredded sharp Cheddar cheese, 1 large egg, and 1/4 teaspoon each salt and pepper. Form into six 3-inch patties. Heat 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add patties to the skillet and cook until lightly browned on both sides, 3 to 4 minutes.
    Serves 6
    Reply
    • Spinach is awesome! (Popeye the Sailor laugh and muscle flex.)
      Reply
    • I agree - Spinach is awesome!
      I have fresh spinach nearly everyday, mostly at breakfast but often with salads or on sandwiches later in the day.
      Reply
  • RICE PUDDING WITH PISTACHIOS

    1 1/2 cups water
    3/4 cup arborio rice
    3 cups low-fat milk
    1/4 cup sugar
    1 cinnamon stick
    1 three-inch by one-inch strip lemon zest
    1/8 tsp. salt
    2 large egg yolks
    1/4 tsp. vanilla extract
    1/4 cup chopped salted pistachios
    1/4 tsp. cinnamon

    Combine water and rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the rice is not quite tender, and the water is absorbed, about 10 minutes.
    Add milk, sugar, cinnamon stick, lemon zest and salt to the rice. Bring to a boil over medium heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the rice is very soft, 12 to 15 minutes. Remove from heat.
    Whisk egg yolks in a medium bowl until smooth. Whisk 1 cup of the rice mixture into the egg yolks. Scrape mixture into the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in vanilla extract. Cover and let stand for 15 minutes. Discard cinnamon stick and lemon zest.
    Serve the rice pudding warm or chilled, topped with pistachios and cinnamon.
    Makes eight 1/2 cup servings
    Reply
  • OATMEAL BREAKFAST BARS

    4 cups quick cooking oats
    1 cup packed light brown sugar
    1 tsp. salt
    1 1/2 cups chopped walnuts
    1 cup sweetened shredded coconut
    3/4 cup butter, melted
    3/4 cup orange marmalade

    Preheat oven to 425°. In a large bowl, combine oats, brown sugar, and salt. Stir in the remaining ingredients. Press into a greased 15" x 10" x 1" baking dish. Bake at 425° until golden brown, 15 to 17 minutes. Cool on a wire rack before cutting into bars.
    Reply
  • HIGH OCTANE PANCAKES

    1/3 cup plus 1 tbsp. flour
    1/4 cup quick cooking oats
    3 tbsp. toasted wheat germ
    2 tsp. sugar
    1 1/4 tsp. baking powder
    1/8 tsp. salt
    2/3 cup fat-free milk
    1/4 cup fat-free plain yogurt
    1 tbsp. vegetable oil

    In a small bowl, mix together the first 6 ingredients. In another bowl, whisk together the milk, yogurt and oil until blended. Add to flour mixture, stirring until just moistened.
    Lightly coat a non-stick griddle with non-stick cooking spray. Heat griddle over medium heat. Pour batter by 1/3 cupful onto griddle. Cook until bubbles form on top of pancake; turn; cook until second side is golden brown.
    **FREEZER OPTION**
    Freeze the cooled pancakes between layers of waxed paper in an airtight container. To use, place a stack of 2 pancakes on a microwave-safe plate; microwave on HIGH for 1 minute, or until heated through. ☆☆TIP☆☆
    Good to go! Grab some pancakes from the freezer as you leave the house. Reheat in the microwave at work.
    Makes 4 pancakes
    Reply
  • Here's a nice splurge for an Easter brunch!

    BACON BREAKFAST COOKIES

    1/2 cup butter, softened
    3/4 cup sugar
    1 large egg
    1 cup flour
    1/4 tsp. baking soda
    10 bacon strips, cooked, drained, and crumbled
    2 cups cornflakes cereal
    1/2 cup raisins

    Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in egg. Combine flour and baking soda in a small bowl. Gradually add to creamed mixture. Stir in bacon, cornflakes and raisins.
    Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Bake at 350° until lightly browned, 15 to 18 minutes. Cool for 2 minutes before removing to wire racks. Store in an airtight container in refrigerator.
    Makes 24 cookies
    Reply
  • 🍍 PINEAPPLE UPSIDE-DOWN BISCUITS 🍍

    One 10-ounce can crushed pineapple, drained and juice reserved
    1/2 cup packed light brown sugar
    1/2 stick butter, at room temperature
    10 maraschino cherries, drained
    One 12-ounce package refrigerated buttermilk biscuits ( 10 count )

    Preheat the oven to 400°. Grease 10 cups of a 12-cup muffin tin. Combine the pineapple, brown sugar and butter; mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of the pineapple mixture. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit. Bake at 400° for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a platter to release the biscuits. Serve warm.
    Makes 10
    Reply
  • ****AIR FRYER RECIPE!****

    ZUCCHINI PIZZA FRITTERS

    2 medium zucchini
    1 medium potato, peeled
    1/2 small onion
    1 large egg, lightly beaten
    2 tbsp. flour
    1/2 cup shredded Parmesan cheese
    1 tsp. garlic powder
    1 tsp. onion powder
    1/2 tsp. parsley flakes
    1/2 tsp. salt
    1/4 tsp. pepper
    Marinara sauce for dipping

    Preheat an air fryer to 400°. Coarsely grate zucchini, potato, and onion. Place grated vegetables on a clean linen towel; bring up the corners, and squeeze out any liquid. Transfer to a large bowl. Stir in the egg, flour, Parmesan, garlic powder, onion powder, parsley, salt and pepper. Form the mixture into 1/4 cup patties.
    In batches, place patties in a single layer on a greased tray in an air fryer basket. Cook until lightly browned, 15 to 20 minutes. Serve with Marinara sauce.
    Makes 12 fritters
    Reply
  • Here we have a pleasant springtime treat. Perfect for Mother's Day!
    🍋🍋LEMON BARS🍋🍋

    2 1/3 cups flour, divided
    1 cup butter, softened
    2 cups sugar, divided
    4 eggs
    2/3 cups lemon juice
    Powdered sugar, for garnish

    Preheat oven to 350°. Beat together 2 cups flour, butter, and 1/2 cup sugar in a bowl with an electric mixer. Press the mixture into the bottom of an ungreased 9 x13-inch baking pan. Bake until firm and golden, 15 to 20 minutes.
    Whisk together the remaining flour and sugar in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust.
    Bake at 350° until filling is set around edges, and center is soft, about 25 minutes. Let cool completely in pan, about one hour. It will firm up as it cools. Dust with powdered sugar. Cut into 24 bars. Chill in an airtight container for up to 3 days.
    Makes 24 bars 🍋
    Reply
  • HOT ARTICHOKE AND SPINACH DIP

    One 8-ounce package cream cheese, softened
    1/4 cup mayonnaise
    1/2"cup grated Parmesan cheese
    1 clove garlic, minced
    1/2 tsp. dried basil
    1/4 tsp. garlic salt
    1/4 tsp. salt
    1/4 tsp. pepper
    One 14-ounce can artichoke hearts, drained and chopped
    1/2 cup frozen chopped spinach, thawed and drained
    1/4 cup shredded mozzarella cheese

    Preheat oven to 350°. Lightly grease a small baking dish. Stir together the cream cheese, mayonnaise, Parmesan, garlic, basil, garlic salt, salt and pepper in a bowl. Gently stir in artichoke hearts and spinach. Spread mixture in prepared baking dish. Sprinkle with mozzarella.
    Bake at 350° until bubbly and lightly browned, about 25 minutes.
    Serves 12
    Reply
  • PEANUT BUTTER BREAD

    2 cups flour
    1/3 cup sugar
    1 tsp. salt
    4 tsp. baking powder
    1 1/2 cups milk
    1/2 cup peanut butter

    Preheat oven to 375°. Combine dry ingredients. Add milk and peanut butter. Mix well to combine. Pour into a greased 8 x 4 x 3- inch loaf pan. Bake at 375° for about 50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
    Makes 1 loaf
    Reply
    • Peanut Butter bread sounds yummy. Any topping suggestions? Some kind of mashed bananas and honey concoction, maybe?
      Reply
    • Some folks like Nutella spread. Some like jelly or jam. You can actually spread some peanut butter and mashed banana, then make a grilled or toasted sammie!
      The mashed bananas and honey would be really good!
      Reply
  • WATERMELON-CUCUMBER COOLER
    🍉🥒🧊🍉🥒🧊🍉🥒🧊🍉🥒🧊

    2 1/4 pounds watermelon, rind removed and cut into large chunks
    1/2 of a medium cucumber, peeled and cut into large chunks
    1 1/2 cups water
    1/4 cup sugar
    Juice of 2 limes
    2 tbsp. packed fresh mint leaves
    Seltzer

    In a blender, combine everything except the seltzer. Blend on high speed until the mixture is very smooth and liquid. To serve, fill a glass 3/4 full of the mixture, then top with a splash of seltzer.
    Serves 6
    Reply
  • APPLE PIE ENERGY BITES

    3/4 cup walnuts, toasted
    1 1/2 tsp. cinnamon
    1 1/2 cups packed dried apple rings
    1 cup crispy rice cereal
    1/2 cup old fashioned oats, toasted
    1/2 cup maple syrup
    1 tbsp. plus 1 1/2 tsp. peanut butter
    1/4 tsp. nutmeg

    In a food processor, pulse 1/2 cup of the walnuts until finely ground. Do not make a paste. Transfer to a small bowl and mix in 1/2 tsp. of the cinnamon.
    In a food processor, pulse the remaining 1/4 cup walnuts and 1 tsp. cinnamon with the remaining ingredients until finely chopped and blended. Using damp hands, roll rounded tablespoonfuls of the mixture into balls. Roll the balls in the ground walnuts, pressing so walnuts adhere.
    Refrigerate in an airtight container for up to one week.
    Makes 18
    Reply
  • ROTISSERIE CHICKEN, KALE, AND WHITE BEAN SALAD

    For the salad:
    1/4 cup chopped walnuts
    4 cups baby kale
    1 1/2 cups chopped rotisserie chicken
    One 14-to 19-ounce can cannellini beans, rinsed and drained
    For the dressing:
    1 tsp. grated lemon zest
    Juice of 3 lemons
    2 cloves garlic, minced
    2 tsp. light brown sugar
    1 tsp. dried parsley
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/2 cup olive oil

    Heat the walnuts in a small non-stick skillet over medium-low heat. Cook and stir until walnuts are lightly toasted, about 3 minutes. Remove from heat and let cool.
    Make the dressing: In a small bowl, whisk together all but the olive oil. While whisking continously, slowly drizzle in the olive oil until combined.
    In a large bowl, combine the kale, chicken and toasted walnuts. Drizzle with the dressing; toss evenly to coat.
    Serves 4
    Reply
  • ORANGE-GINGER SALMON SALAD

    1 tbsp. peeled, grated fresh ginger
    2 cloves garlic, minced
    2 tbsp. minced shallots
    1/4 cup freshly squeezed orange juice
    1 tbsp. freshly squeezed lemon juice
    2 tbsp. honey
    2/3 cup olive oil
    4 salmon fillets
    4 cups mixed salad greens
    1/4 cup chopped red onion

    Preheat oven to 400°. In a small bowl, combine ginger, garlic, shallots, orange juice, lemon juice and honey; mix well. Slowly whisk in the olive oil. Reserve half in a separate bowl; set aside.
    Place salmon fillets on a parchment paper-lined baking sheet. Coat the tops with half of the ginger mixture.
    Bake at 400° for 12 minutes, or until thermometer registers internal temperature of 145°.
    Divide mixed greens and red onion among 4 serving plates. Top with the salmon. Drizzle with the reserved ginger mixture.
    Serves 4
    Reply
  • This is a splurge recipe, perfect for Mother's Day! You may find some of the ingredients on sale! Please modify the ingredients as needed.
    ASPARAGUS QUICHE

    1 pound fresh asparagus, trimmed
    10 slices bacon
    1 unbaked refrigerated pie crust, store bought crust, or homemade crust
    1 egg white, lightly beaten
    2 cups shredded Swiss cheese
    1 1/2 cups half and half
    4 eggs
    1/4 tsp. nutmeg
    1/4 tsp. salt
    1/4 tsp. black pepper

    Cut half of the asparagus into 1/2-inch pieces; leave remaining asparagus spears whole. Set the pieces and whole spears in a steamer over 1 inch of boiling water. Cover and cook until crisp tender, about 4 minutes. Drain and cool.
    Meanwhile, cook bacon until crisp. Drain and crumble. Position oven rack to lower third of the oven and preheat to 400°.
    Transfer pie crust to a 9-inch pie plate. Trim edges and flute or crimp as desired. Brush with beaten egg white. Sprinkle bacon and asparagus pieces into pie crust; top with cheese. Whisk together the half and half, eggs, nutmeg, salt, and pepper in a bowl. Pour over cheese in crust. Arrange asparagus spears on top.
    Bake at 400° until a knife inserted in the center comes out clean, about 40 minutes. Transfer to a wire rack. Cool to room temperature before cutting into 8 wedges and serving.
    Serves 8
    Reply
  • FROZEN FRUIT SMOOTHIE 🍌🍓🍒

    1 banana, peeled, sliced and frozen
    2 cups frozen strawberries, raspberries or cherries
    1 cup milk
    1/2 cup plain or vanilla yogurt
    1/2 cup freshly squeezed orange juice
    2 tbsp. honey

    Place all ingredients in a blender; blend until smooth.
    Serves 2
    Reply
  • Get ready for Cinco de Mayo!
    FRESH TOMATO SALSA

    4 medium tomatoes, seeded and chopped
    1 medium onion, chopped
    1/2 of a medium green bell pepper, chopped
    1/2 cup chopped fresh cilantro
    2 tbsp. lemon juice
    1 tbsp. lime juice
    1 large jalapeño pepper, seeded and finely chopped (optional)

    Combine all ingredients in a medium glass bowl; mix well. Cover and refrigerate up to 2 hours, to blend flavors, before serving.
    Store, covered, in the refrigerator for up to 5 days.
    Reply
  • ¡Mañana es Cinco de Mayo!
    BLACK BEANS AND RICE

    1 tbsp. olive oil
    3/4 cup finely chopped onion
    1/2 cup finely chopped green pepper
    1 cup diced tomato
    One 15-ounce can black beans, drained with liquid reserved
    1/2 tsp. thyme
    1 tsp. garlic salt
    3 tbsp. cider vinegar
    1/2 tsp. hot pepper sauce
    2 cups hot cooked white rice
    Lime wedges for garnish

    In a large skillet, heat olive oil. Cook onion and green pepper until crisp-tender. Stir in tomato, beans, thyme, and garlic salt. Cook for 3 minutes. Add vinegar, hot pepper sauce, and reserved bean liquid. Continue cooking 5 minutes more. Serve black beans over white rice. Garnish with lime wedges.
    Serves 6
    ¡Disfruta!
    Reply
  • Looking for a Mother's Day dessert idea? No time to bake? Thinking maybe she'll be too full to eat dessert? Here's an idea! How about a dessert drink!
    🍑 PEACHES ~N~ CREAM FIZZ 🍑

    3 medium PEACHES, pitted
    1/3 cup chilled ginger ale
    2 tbsp. honey
    1 quart vanilla ice cream
    Whipped cream and peach slices for garnish

    Place the peaches, ginger ale and honey in a blender. Cover and blend until smooth. Add ice cream; cover and blend until combined. Pour into serving glasses. Top with whipped cream and garnish with peach slices.
    Serves 6
    Reply
  • Here's a recipe I hope you'll enjoy, just in time for Mother's Day!
    🍓🍓STRAWBERRY MUFFINS🍓🍓

    1/2 cup milk
    1/4 cup vegetable oil
    1 egg
    1 tsp. vanilla extract
    1 3/4 cups flour
    1/2 cup sugar, plus 1 1/2 tsp. for sprinkling
    2 tsp. baking powder
    1/2 tsp. salt
    1 cup chopped ripe strawberries

    Preheat oven to 375°. Line a 6-cup muffin pan with 6 paper liners.
    Lightly beat together the milk, oil, egg, and vanilla extract in a small bowl. In a large bowl, mix together the flour, 1/2 cup sugar, baking powder, and salt. Add strawberries and toss to coat. Fold milk mixture into the flour mixture until just combined. Fill each muffin cup with a heaping 1/3 cup batter. Sprinkle tops with remaining 1 1/2 tsp. sugar.
    Bake at 375° until toothpick inserted in the center comes out clean, about 25 minutes. Cool for 10 minutes in pan; transfer to a wire rack to cool completely.
    Makes 6
    Reply
  • Here's a really simple breakfast idea, whether you're eating at home, or taking it with you.

    Toast 2 of your favorite healthy waffles.
    In the meantime, fry one egg in a non-stick skillet; mash one ripe avocado.
    Spread the mashed avocado on both toasted waffles; place egg on one waffle; place the other waffle on top of egg, avocado facing the egg.
    Serves one
    🍳🥑 🧇
    Reply
  • I'm making this one up as I go along. I will be making this for tonight's supper.
    🌞SUNSHINE CHICKEN🌞

    In a large skillet, brown bite-size pieces of boneless chicken breast in plant butter, until cooked thoroughly. Place chicken in a bowl; cover; set aside. Add to the skillet: 1 small onion, cut into small chunks, 1 small yellow bell pepper, cut into thin strips, 1 peeled and pitted mango, cut into bite-size pieces, and 1 single serving size cup pineapple chunks in juice. Cook over medium-high heat until peppers are starting to soften, stirring often. Return the chicken to the skillet. Stir to mix well. Season to taste with salt and pepper. Add some fresh thyme and chopped parsley. Serve with your favorite rice.
    🍗🍍🥭🧅🫑
    Reply
  • ***ICE CREAM MAKER RECIPE***
    🍍🍍PINEAPPLE AND BASIL SORBET🍍🍍

    4 cups fresh pineapple ( about one 3 1/2 pound pineapple )
    1/2 cup sugar
    3 tbsp. chopped basil leaves

    Purée pineapple, sugar and basil in a blender until smooth; chill for 1 hour.
    Pour mixture into an ice cream maker; freeze according to manufacturer's directions, until thick and pale in color, 15 to 20 minutes. Transfer to an airtight container; freeze for 8 hours or overnight.

    Reply
  • This one goes out to all the pickle lovers!
    DILL PICKLE DIP

    One 8-ounce package cream cheese, at room temperature
    1 cup chopped dill pickles
    1/4 cup finely chopped sweet onion
    2 tbsp. pickle juice
    1 tsp. salt
    Pinch freshly ground black pepper

    Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in pickles, onion, pickle juice, dill, salt and pepper until evenly distributed. Chill for at least 1 hour before serving.

    ***TIP*** For a healthier dip, use neufchatel cheese in place of cream cheese. It has 1/3 less fat than cream cheese.
    Reply
  • JUBILATION SALAD

    2 tbsp. honey
    1/4 cup plain nonfat yogurt
    1/2 tsp. cinnamon
    1/4 cup freshly squeezed orange juice
    1/8 tsp. salt
    1/8 tsp. pepper
    1 large ripe avocado, sliced
    2 cups blueberries, rinsed and drained
    2 cups peeled, diced apple
    2 cups diced mango
    One 5-ounce package salad greens
    2 tbsp. chopped chives or scallions
    2 tbsp. toasted coarsely chopped walnuts

    Whisk together the honey, yogurt, cinnamon, orange juice, salt and pepper. Set the dressing aside.
    Place avocado, blueberries, apple and mango in a medium bowl; toss with 4 tbsp. of the dressing. Toss salad greens in a large bowl with remaining dressing. Distribute evenly among 6 salad plates. Place equal portions of the avocado mixture on top of each serving of greens. Sprinkle with chives or scallions and walnuts before serving.
    Serves 6

    Reply
  • FRUIT AND NUT QUINOA

    1 cup uncooked quinoa
    2 cups water
    2 tbsp. finely grated orange peel, plus more for garnish
    1/4 cup freshly squeezed orange juice
    2 tsp. olive oil
    1/2 tsp. salt
    1/4 tsp. tsp. cinnamon
    1/3 cup dried cranberries
    1/3 cup toasted pistachio nuts

    Place quinoa in a fine mesh strainer; rinse well under cold running water. Bring the 2 cups water to a boil in a small saucepan; stir in quinoa. Reduce heat to low; cover and simmer 10 to 15 minutes, until quinoa is tender and water is absorbed. Stir in the 2 tbsp. orange peel.
    Whisk together the orange juice, olive oil, salt and cinnamon in a small bowl. Pour over the quinoa; gently toss to coat. Fold in the cranberries and pistachios. Serve warm or at room temperature. Garnish with orange peel.
    Serves 6
    *** NOTE*** To toast pistachios, spread in a single layer in a heavy skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until pistachios are lightly browned.

    Reply
  • 🥗 ARUGULA SALAD 🥗

    1/4 cup sundried tomatoes ( not packed in oil )
    2 tbsp. olive oil
    1 tbsp. balsamic vinegar
    1/4 tsp. salt
    1/4 tsp. pepper
    One 5-ounce package baby arugula
    1 cup halved grape tomatoes
    1/4 cup shaved Parmesan cheese

    Combine sundried tomatoes, olive oil, vinegar, salt and pepper in a blender, blend until smooth.
    Combine arugula and grape tomatoes in a large bowl. Add the dressing; toss to coat. Top with Parmesan cheese.
    Serves 4

    Reply
  • BLACK BEAN WRAPS

    3 ounces fresh baby spinach, stems removed
    Eight 8-inch tortillas
    1 can black beans, rinsed and drained
    2 plum tomatoes, chopped
    2 avocados, pitted and sliced
    1/2 cup salsa
    Shredded Cheddar cheese

    Divide and layer the spinach among tortillas. Combine black beans, tomatoes, avocados, salsa, and some shredded Cheddar cheese in a bowl. Divide the mixture among the tortillas. Fold in the ends, then roll to close. Microwave on HIGH for 1 minute.
    Serves 4
    Reply
  • Looking for a quick snack idea? Here's an easy snack recipe...

    1 stick string cheese
    1/2 cup apple slices
    2 tbsp. walnut pieces
    Pinch cinnamon

    Arrange the cheese, apple slices and walnut pieces on a plate. Sprinkle cinnamon on apple slices.
    Serves 1


    Reply
  • FRUIT SALSA

    1 ripe mango, or 1 1/2 cups chopped nectarines, peaches, papaya or pineapple
    1/3 cup chopped red bell pepper
    1/4 cup chopped red onion
    1/4 cup olive oil
    3 tbsp. lime juice
    2 tbsp. chopped cilantro
    1 clove garlic, minced

    Combine everything; cover and chill.
    🥭🍑🍍
    Reply
  • CHEDDAR AND BLACK BEAN SPREAD

    One 15-ounce can black beans, drained
    2 tbsp. olive oil
    1 1/2 tsp. lime juice
    1 1/2 tsp. cumin
    1 cup shredded Cheddar cheese
    Salt to taste

    In a medium bowl, combine beans, olive oil, lime juice, and cumin. Mash coarsely with a potato masher. Mixture should hold together, but some beans should still be visible. Gently stir in cheese; season to taste with salt.
    Makes 2 cups
    Reply
  • Here's a little something you might like to have on hand for Memorial Day weekend! 🇺🇸
    BREAD AND BUTTER PICKLES

    2 cups Kirby cucumber slices, 1/4- to 1/2- inch thick
    3/4 cup sliced onion
    3/4 cup sugar
    1/2 cup white vinegar
    1/2 tsp. celery seed
    1/2 tsp. dry mustard
    1/4 tsp. turmeric
    1 tsp. salt

    In a large saucepan, mix together all ingredients. Bring to a boil. Lower heat; simmer for 4 minutes. Stir and simmer for 4 minutes more. Allow to cool; refrigerate.
    Reply
  • Need an easy red, white and blue dessert for Memorial Day weekend? Here's an idea...
    You will need custard cups or mini trifle bowls.
    Take shortcake shells or mini graham cracker tart shells, and fill them three quarters of the way with either vanilla, banana, or lemon pudding. Top with raspberries, blackberries, and /or blueberries; top with whipped cream.
    🔴⚪🔵❤🤍💙
    Reply
  • BANANA RASPBERRY SMOOTHIE

    1 banana, sliced and frozen
    1/2 cup raspberries ( fresh or frozen )
    1 cup unsweetened original almond milk
    1/4 cup vanilla Greek yogurt
    1/4 cup rolled oats
    1/2 tbsp. honey

    Place all ingredients into a blender. Blend until completely smooth. Serve immediately.
    Serves one
    Reply
  • Healthy Snack Alert! 🗣
    SPICY AVOCADO CUCUMBER CUPS

    Cut the ends off of 1 English cucumber. Cut crosswise into 1-inch pieces. Using a spoon, hollow out each piece about halfway to make a cup. Pureé the scooped-out flesh in a food processor with 1 small avocado, 1 tbsp. lime juice, 1 tbsp. chopped cilantro, 1 1/2 tsp. green hot sauce, and 1 tsp. salt. Spoon into the cucumber cups. Top with sliced scallions and chopped cilantro.
    Reply
  • RED CABBAGE WITH APPLES

    1 head red cabbage, shredded
    2 apples, peeled and thinly sliced
    1/2 cup sliced onion
    1/2 cup unsweetened apple juice
    1/4 cup lemon juice
    2 tbsp. raisins
    2 tbsp. packed brown sugar
    Salt and pepper ( optional )

    Combine all but the salt and pepper in a large non-stick saucepan. Cover and simmer over medium-low heat for 30 minutes, or until tender. Season with salt and pepper, if desired.
    Serves 8
    Reply
  • BEETS WITH HORSERADISH CREAM

    4 medium fresh beets
    1/3 cup low-fat sour cream
    1 1/4 tsp. prepared white horseradish
    1/4 tsp. salt
    Pinch black pepper

    Trim beets, leaving root and 1 inch of stem. Scrub beets. Place in a large saucepan; cover with water. Cover pan with lid 3/4 of the way. Bring to a boil; reduce heat; boil for 45 minutes, until beets are fork-tender.
    Combine sour cream, horseradish, salt, and pepper in a small bowl.
    Remove beets from heat; drain well. When beets have cooled, peel and cut into wedges. Transfer to plates. Top with horseradish cream.
    Serves 4

    Reply
  • BLACK-EYED PEA SALAD

    Two 15.5-ounce cans black-eyed peas, drained and rinsed
    2 stalks celery, finely diced
    1/4 of a small onion, finely diced
    2 plum tomatoes, diced
    1/4 cup plus 2 tbsp. olive oil
    3 tbsp. Red wine vinegar
    1 clove garlic, minced
    Salt and black pepper

    Place the black-eyed peas, celery, onion and tomatoes in a large bowl.
    In a separate bowl, whisk together the olive oil, vinegar, and garlic. Season to taste with salt and pepper. Pour vinaigrette into black-eyed pea mixture; toss. Serve at room temperature.
    Serves 6
    ***TIP*** You can use 3 1/2 cups cooked, dried black-eyed peas instead of the canned.
    Reply
  • KALE AND ESCAROLE WITH SHALLOTS

    Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots; cook until lightly browned, about 3 minutes. Add one head torn Tuscan kale and one head torn escarole, along with 1/2 teaspoon salt. Cook, stirring, until the greens are wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes, if desired. Season with salt, if desired.
    Reply
  • Craving that take-out food you used to love? Here's a version of a popular take-out side dish...
    CREAMED SPINACH

    One 10-ounce can cream of celery soup
    1 tbsp. flour
    1 tbsp. butter
    20 ounces cooked and well-drained spinach
    1 small onion, diced
    1 tsp. black pepper
    1/2 tsp. garlic powder
    Salt to taste

    In a saucepan over medium heat, whisk together the soup, flour, butter, black pepper, garlic powder and salt until smooth and piping hot. Combine with the spinach and onion.
    Reply
  • SUMMERTIME CORN SALAD

    1/4 cup apple cider vinegar
    2 tbsp. sugar
    3 tsp. olive oil
    1/2 tsp. smoked paprika
    1/4 tsp. salt
    1/4 tsp. black pepper
    3 cups cooked corn kernels
    1 small orange tomato, chopped
    1 small yellow tomato, chopped
    1 cup chopped orange bell pepper
    1 cup chopped yellow bell pepper
    2/3 cup chopped onion

    For dressing, whisk together the vinegar, sugar, olive oil, paprika, salt, and pepper in a large bowl.
    Add corn to bowl with dressing; toss to coat. Add tomato, peppers, and onion; gently toss. Cover and chill for at least 20 minutes, or up to 3 days.
    Serves 8
    Reply
  • RAMEN SLAW
    Here's a unique twist on Summertime side dishes!

    One 12-ounce package broccoli coleslaw mix
    4 scallions, chopped
    1/2 cup roasted, salted sunflower kernels
    1/2 cup toasted slivered almonds
    One 3-ounce package soy sauce flavored ramen noodles
    1/2 cup vegetable oil
    1/4 cup sugar
    1/4 cup white wine vinegar

    Place broccoli coleslaw mix, scallions, sunflower kernels, and almonds in a large bowl. Break ramen noodles into small pieces and add to bowl. Reserve seasoning packet.
    Whisk together oil, sugar, vinegar, and reserved seasoning packet in a small bowl. Pour over coleslaw mixture; toss to coat. Chill for at least 1 1/2 hours, or up to 3 hours before serving.
    Serves 8

    Reply
  • CUCUMBER AND AVOCADO CROSTINI
    🥒🥑🥒🥑🥒🥑

    2 medium cucumbers, diced
    2 avocados, diced
    1/4 cup chopped cilantro
    3 tbsp. lime juice
    1 clove garlic, minced
    2 tbsp. minced scallion
    1/4 tsp. salt
    1/8 tsp. black pepper
    24 slices French baguette bread, toasted

    Gently stir together the cucumbers, avocados, cilantro, lime juice, garlic, scallion, salt and black pepper. Cover and chill for at least 30 minutes, and up to 4 hours. To serve, spoon mixture over toasted baguette slices.
    Serves 8

    Reply
  • QUICK AND HEALTHY CARROT SLAW

    Stir together one 10-ounce package matchstick carrots and one 8-ounce can pineapple tidbits, drained, in a large bowl. ( You can save the pineapple juice for another recipe. ) Add 1/4 cup plain yogurt, 2 tbsp. light mayonnaise, 2 tbsp. chopped basil, 1 tbsp. poppy seeds, 1 1/2 tsp. ground mustard, and 1/8 tsp. salt. Stir until combined.
    Serves 4
    🥕🍍🥕🍍🥕🍍
    ***TIP*** You can use the pineapple juice in drinks, in ham glaze, salad dressing....or just drink it!!
    Reply
  • Here's something different...
    STONE FRUIT AND TOMATO SALAD

    Stir together 1 chopped peach, 2 chopped plums, 1 heaping cup chopped tomato, 1 cup halved cherries, 2 tbsp. coarsely chopped parsley, 1 tbsp. lemon juice, 1 minced garlic clove, 1/4 tsp. salt, and 1/8 tsp. black pepper in a large bowl until combined. Let stand for at least 5 minutes to allow flavors to blend. Drizzle with 1 tbsp. olive oil; stir to combine.
    Serves 4
    🍑 🍅🍒
    Reply
  • Fourth of July is coming up soon! Have you thought about your big day menu? 🤔 Today we have a quick tip for the grill. You can also use this idea for indoor cooking.

    Take one envelope of dry ranch salad dressing mix and empty it into a gallon-size zipper bag. Pour in a 16-ounce bottle of Italian salad dressing. Add to the bag 4 boneless, skinless chicken breasts, or 4 boneless, thin pork chops. Close the bag, and knead the mixture along with the meat, coating all of the meat. Place the bag in a glass baking dish; refrigerate. Allow to marinate for at least 2 to 3 hours, turning the bag over and kneading, several times before cooking time.
    Cook on the grill, or indoors.
    Reply
  • Hey, everyone!!!! You are welcome to post your favorite barbecue recipes! Meats, salads, desserts...
    We hope to see some great recipe ideas!
    🍗🥩 🥗🥬 🍉🍓
    Reply
  • ***ICE CREAM MAKER RECIPE***

    CANTALOUPE SORBET

    7 cups cubed cantaloupe
    1 cup sugar
    2 tsp. lime zest
    Fresh mint leaves for garnish

    Process cantaloupe and sugar in a food processor until very smooth, about 2 minutes. Stir in lime zest. Freeze in an ice cream maker, following manufacturer's instructions for sorbet. Transfer to a freezer container. Freeze for at least 4 hours, and up to 2 weeks. Garnish with mint leaves.
    Serves 6
    Reply
  • 🥗 TASTY SALAD🥗

    1/2 cup cornbread croutons
    6 cups chopped romaine lettuce
    1 1/2 cups thinly sliced red cabbage
    1/2 cup canned black-eyed peas, drained and rinsed
    1/3 cup frozen roasted corn kernels, thawed
    1/2 cup cherry tomato halves
    1/4 cup diced pimientos, rinsed
    1/2 cup ranch dressing
    1/2 cup thinly sliced red onion

    Combine lettuce, cabbage, black-eyed peas, corn, tomatoes, and pimientos in a large bowl. Add the dressing; toss to coat. Serve topped with the onion and croutons.
    Serves 8

    Reply
  • 👊 CRANBERRY CHERRY PUNCH 👊

    Place 2 or 3 cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze.
    In a punch bowl, dissolve a 3-ounce package of cherry gelatin in 1 cup boiling water. Stir in 3 cups cold water, 6 cups chilled cranberry juice, and 3/4 cup thawed lemonade concentrate. Just before serving, stir in 1 liter ginger ale. Serve over the cranberry-lemon ice cubes.
    Makes 3 1/2 quarts
    Reply
  • 🍍PINEAPPLE-ORANGE ICE🍊

    3/4 cup water
    1/4 cup sugar
    1 1/2 cups unsweetened pineapple juice
    3/4 cup orange juice

    In a small saucepan, combine water and sugar. Bring to a boil; reduce heat; simmer for 5 minutes. Allow to cool slightly. Stir in the pineapple and orange juices. Pour into an 8-inch square container. Cover; freeze until mixture is firm, about 5 hours. To serve, break up mixture with a spoon until mushy. Spoon into dessert dishes.
    Serves 6
    Reply
  • Here's an idea for a light meal on a Summer day...
    Get a small platter ready. Place your choices on the platter.
    Cubed, cooked ham
    Cubed Cheddar cheese
    Low-fat cottage cheese
    Hard boiled egg halves
    Cucumber spears
    Grape or cherry tomato halves
    Assorted olives
    Baby carrots
    Crispbreads
    Multi-grain crackers
    Breadsticks
    Pineapple chunks
    Assorted melon chunks
    Grapes
    And don't forget a nice, tall glass of ice water to go along!

    Reply
  • Here's a unique addition to your Fourth of July food lineup...
    🍉WATERMELON-TOMATO SALAD🍅

    2 cups cubed watermelon
    1 cup quartered cherry or grape tomatoes
    1 tbsp. olive oil
    1 tbsp. balsamic vinegar
    Pinch salt
    1/4 cup basil leaves, roughly torn

    Place watermelon and tomatoes in a large bowl. Drizzle with olive oil and balsamic vinegar. Add basil leaves; toss.
    Serves 2
    Reply
  • Today is a lesson about cranberries.

    THEY BOOST DIGESTION. They naturally aid digestion, thanks to their prebiotic fiber. They provide a longer lasting nutrition hit that helps healthy gut bacteria thrive. This keeps food moving through your gastrointestinal tract to prevent bloating and constipation. It also helps boost your gut microbiome.
    THEY BANISH BACTERIA. The flavanoids in cranberries help run interference with E, coli by preventing bacteria from sticking to the urinary tract wall. They can slash your risk of getting a urinary tract infection.
    THEY STRENGTHEN YOUR SMILE. The compounds in cranberries weaken decay causing bacteria and make it harder for them to stick to teeth and gums. They can help fight cavities, reduce oral infections and prevent gum disease.

    Reply
    • Great info! And delicious.
      This info is brought to you by DebbieB and the cranberry growers of Wisconsin!! 😁
      Does anyone know the other 3 top cranberry growing States?
      Reply
    • I can name one! Massachusetts! Who else has an answer? 😊
      Reply
  • 🔨🥒SMASHED CUCUMBERS🥒🔨

    Two 12- ounce packages mini cucumbers
    2 cloves garlic, minced
    1 tbsp. lower sodium soy sauce
    2 tbsp. rice vinegar
    2 tsp. sesame oil
    Salt

    Rinse the cucumbers and pat dry. Cut them into 1-inch chunks. Place them on a cutting board and cover with plastic wrap. Pound the cucumbers with a mallet or rolling pin until they are cracked and slightly flattened. Remove plastic wrap. Transfer cucumbers to a colander set over a bowl. Sprinkle with salt and toss. Let drain for 15 to 30 minutes.
    In a large bowl, whisk together the garlic, soy sauce, vinegar, sesame oil, and a sprinkle of salt. Transfer the drained cucumbers to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes.
    Serves 4
    Reply
  • FRUIT SALAD

    2 tbsp. instant vanilla pudding mix
    One 20-ounce can pineapple chunks
    One 15-ounce can mandarin oranges, drained
    2 cups sliced strawberries
    2 sliced bananas
    1 cup halved red grapes
    1 cup blueberries

    Drain the canned pineapple juice into a small bowl. Whisk in the pudding mix.
    Combine all of the fruit in a large bowl. Pour the pudding mixture on top. Stir gently to combine.
    Cover and chill for at least 30 minutes.
    Serves 4
    🍍🍊🍓🍌🍇🫐
    Reply
  • 🍋🌱 LEMON HERB ORZO 🍋🌱

    1 1/2 cups orzo
    1/4 cup cooking water
    3 tbsp. plant butter
    1 cup chopped chives
    1 cup chopped dill
    1 cup chopped parsley
    Zest of 1 lemon
    Salt and freshly ground pepper to taste

    Cook orzo in boiling, salted water until it is of "al dente" consistency. Reserve 1/4 cup cooking water, then drain. Toss orzo with the plant butter, herbs, and lemon zest. Add reserved cooking water. Toss again. Season to taste with salt and pepper.
    Serves 6

    Reply
  • 🥗POWER SALAD🥗

    1/4 cup olive oil
    3 tbsp. lemon juice
    1 clove garlic, grated
    1/2 tsp. oregano
    1/2 tsp. sugar
    1/4 tsp salt
    1/4 tsp. pepper
    4 cups torn green leaf lettuce
    4 cups baby spinach
    2 cups shredded cooked chicken
    1 cup halved grape tomatoes
    1 cup halved and sliced cucumber
    1/2 cup slivered red onion
    1/3 cup sliced pepperoncini
    1/3 cup crumbled feta cheese
    2 tbsp. toasted unsalted sunflower kernels

    Whisk olive oil, lemon juice, garlic, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, red onion and pepperoncini; toss to coat. Serve sprinkled with feta cheese and sunflower kernels.
    Serves 4
    Reply
  • Here is a recipe that is a true multitasker. You can use this sauce for pasta, meat and veggie dishes...
    🧄GARLIC TOMATO SAUCE 🍅

    1/3 cup olive oil
    8 cloves garlic, peeled and left whole
    2 shallots, thinly sliced
    One 28-ounce can whole peeled plum tomatoes
    1 tsp. salt
    3/4 tsp. oregano

    In a large saucepan, heat the olive oil with the garlic cloves over medium-low heat. Once the garlic starts to sizzle, reduce heat to low. Cook, stirring occasionally, until garlic is golden in spots, about 10 to 12 minutes. Add the shallots, along with 1/4 tsp. salt. Cook, stirring often and lightly mashing most garlic cloves with a fork, until shallots are very tender, about 10 minutes.
    Drain tomatoes over a medium bowl or liquid measuring cup, reserving 1/2 cup of the liquid. Place drained tomatoes in a large bowl and gently crush with your hands. Stir tomatoes into garlic mixture. Bring to a simmer over medium-low heat. Partially cover saucepan; cook, stirring occasionally and mashing tomatoes lightly with a wooden spoon, until sauce has thickened slightly, 15 to 20 minutes. Add reserved tomato liquid; cook partially covered,stirring occasionally, for 10 minutes. Stir in oregano and 3/4 tsp. salt.
    Serves 4
    Reply
  • Here is an easy recipe. Clean up is a snap because you use just one pan! This is one of those sheet pan meals!

    ROASTED SALMON AND TOMATOES WITH GARLIC AND OLIVES

    1 pint cherry tomatoes, halved
    1/4 cup Kalamata olives, quartered
    2 tbsp. olive oil
    4 tsp. minced garlic
    1 tbsp. chopped fresh thyme
    1/2 tsp. salt, divided
    1/2 ysp. pepper, divided
    1 1/4 pounds salmon fillet, cut into 4 portions

    Preheat oven to 400°. Stir tomatoes, olives, 1 tbsp. olive oil, garlic, thyme, 1/4 tsp. salt, and 1/4:tsp. pepper together in a medium bowl. Spread mixture on half of a large rimmed sheet pan. Brush remaining olive oil all over the salmon pieces; sprinkle with remaining salt and pepper. Place on the empty side of the sheet pan. Bake at 400 ° until tomatoes have broken down and salmon is just cooked through, 12 to 15 minutes. Serve tomato mixture atop the salmon.
    Serves 4

    Reply
  • Too hot to leave the house? If you are serving cold platters for supper, here is a very simple addition, using items you have on hand.
    🍄EASY MARINATED MUSHROOMS🍄

    1 1/2 tsp. garlic salt
    1 1/2 tsp. seasoned salt
    1/4 cup white vinegar
    1/2 cup olive oil
    Two 8-ounce cans mushrooms, drained

    Whisk together all but the drained mushrooms. Pour the mixture over the mushrooms. Marinate in the refrigerator for at least 6 hours.
    Serves 8
    ***TIP*** A few other cold platter ideas are pickled beets and onions, three bean salad, cottage cheese, deviled eggs, and cheese, cut into cubes.
    Reply
  • 🍋LEMONY CHICKEN PASTA TOSS🍋

    2 tbsp. cornstarch
    1 3/4 cups chicken broth
    2 tbsp. lemon juice
    1 tbsp. Dijon mustard
    1 pound boneless, skinless chicken breast, cut into strips
    2 cloves garlic, minced
    3 tbsp. chopped fresh parsley
    4 cups hot cooked thin spaghetti, cooked without salt

    Mix together cornstarch, chicken broth, lemon juice and mustard in a bowl. Set aside. Cook chicken and garlic in a non-stick skillet until browned, stirring often. Remove chicken. Add cornstarch mixture to skillet. Cook and stir until mixture boils and thickens. Return chicken to skillet; heat through. Stir in parsley. Toss with spaghetti.
    Serves 4

    Reply
  • Here are a few healthy snack ideas for a hot summer day. What are your favorite snacks?

    Cubes of watermelon, cantaloupe or honeydew melon
    Pineapple chunks
    Green, red or black grapes
    Cucumber spears
    Grape or cherry tomatoes
    Tall glass of ice water with lemon or lime wedges, pineapple chunks or cucumber slices
    🍉🍍🍇🥒🍅

    Reply
  • EASY BLUEBERRY SMOOTHIE

    1 1/4 cups blueberries, fresh or frozen
    1 medium ripe banana, sliced
    Half of a medium orange, peeled and quartered
    3/4 to 1 cup milk or non-dairy alternative

    Add blueberries, banana, orange, and 3/4 cup of the milk to a blender. Blend until creamy and smooth, adding more milk if smoothie is too thick.
    Serves 1


    Reply
  • 🌺TROPICAL INSTANT OATMEAL MIX🌺

    1 1/2 cups unsweetened flaked coconut
    6 cups old fashioned rolled oats, divided
    1 1/2 cups dried mango, chopped ( 7 ounces )
    1 cup roasted unsalted pumpkin seeds ( pepitas )
    1 /3 cup chia seeds
    4 tsp. light brown sugar
    1/2 tsp. salt

    Preheat oven to 350°. Spread coconut evenly on a baking sheet. Bake until golden, about 3 minutes. Let cool to room temperature.
    Meanwhile, process 2 cups of the oats in a food processor until finely ground, about 1 minute. Transfer to a large bowl. Stir in coconut, mango, pepitas, chia seeds, sugar, salt, and remaining 4 cups oats. Store in an airtight container at room temperature for up to 3 months.
    To serve:: Scoop 1/2 cup of the mixing a large cereal bowl. Stir in 3/4 cup boiling water. Let sit until thickened, about 5 minutes. For a creamier version, combine 1/2 cup of the mix with 3/4 cup water in a microwave-safe bowl. Cover with a paper towel. Microwave on HIGH for 2 minutes.
    Serves 20
    ***POINT OF INTEREST***
    Pumpkin seeds are also known as pepitas. They are basically what we scoop from a jack o' lantern, but without the rough white hulls. The green seeds are delicate in flavor with a gentle crunch. They are rich in inflammation-reducing antioxidants and magnesium, a mineral that supports bone health. They are great blended into a smoothie or a pesto. Also great as a salad topper.

    Reply
  • You've heard it before, but have you actually tried one? The ever-so-popular...
    🟩GREEN DRINK🟩

    1 cup water
    2 medium apples, cut into chunks
    3 cups baby spinach leaves or baby kale
    2 celery ribs, roughly chopped
    1/2 of a cucumber, peeled and roughly chopped
    1/2 tbsp. lemon juice
    1/2-inch piece ginger, peeled ( optional )
    1 cup ice

    Add water, apples, spinach or kale, celery, cucumber, lemon juice, and ginger, if using, to a blender. Blend until smooth. Add the 1 cup ice; blend again.
    Pass the mixture through a fine mesh strainer or sieve, into a bowl. Pour into a glass and serve, or refrigerate until ready to serve.
    Makes 3 cups

    Reply
  • 🥑🍳AVOCADO TOAST🥑🍳

    1 slice multigrain toast
    1 avocado, flesh removed and mashed
    1 egg, cooked sunny side up, or over easy
    Pinch of salt
    Grind of black pepper

    Spread the mashed avocado on the toast. Top with the egg. Top the egg with the salt and pepper. 🍴
    Serves 1

    Reply
  • Today's Nifty Thrifty Tip of the Day from THE PIE BROTHERS KITCHEN:

    Have you ever asked yourself what to do with the peanut butter that's left in the jar? This is what I did today- I sliced a banana and placed the slices in the jar. I used a fork to coat the slices with peanut butter, fished them out, had a healthy snack! You can also slice an apple and do the same. A celery stalk would also work. You could use it as a scraper. With today's food prices skyrocketing by the week, learning not to waste food is a GOOD thing! 😊
    This Nifty Thrifty tip brought to you by Punkie and Pottie. 😺😺
    Reply
    • 👍👍👍 Thank you Punkie and Pottie!!
      Peanut butter is one of my favorite foods. It's on my list of foods I wouldn't want to live with out. Very thankful I don't have a nut allergy!! I've never tried it with bananas, but apples and PB is one of my go-to snacks. Never leave any of it left in the jar.

      Reply
    • Aha! Another peanut butter lover! 👍 I always buy it when it's on sale two for four dollars. I always have a backup jar! 🤭
      Reply
    • In my quest to lower my cholestrol, I found a peanut butter that is lower fat and zero saturated fat version of peanut butter. It's not as tasty as other peanut butters, but it's much healthier. 🙄
      Reply
    • Jean, I bet my Mom and Step-dad would greatly benefit from using that peanut butter. They eat alot of it!
      Reply
  • BERRY BONANZA SMOOTHIE

    1 cup apple juice
    1 frozen sliced banana
    3/4 cup frozen strawberries
    3/4 cup frozen raspberries
    3/4 cup vanilla Greek yogurt
    1 tbsp. honey
    1 to 2 cups ice

    Add all ingredients to a blender. Blend until smooth. If the mixture seems too thick, add more apple juice.
    Reply
  • ROASTED KOHLRABI

    4 kohlrabi bulbs, peeled
    1 tbsp. olive oil
    1 clove garlic, minced
    Salt and pepper to taste
    1/3 cup grated Parmesan cheese

    Preheat oven to 450°. Cut kohlrabi into 1/2-inch thick slices, then cut each slice in half.
    Combine olive oil, garlic,
    salt and pepper in a large bowl. Toss kohlrabi slices in the mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
    Bake at 450°until browned, 15 to 20 minutes, stirring occasionally. Remove from oven; sprinkle with Parmesan cheese. Return to oven for about 5 minutes, until Parmesan cheese has browned. Serve immediately.
    Serves 4
    Reply
  • Time to take that Cosco step stool out of the pantry, climb up, and take that copper gelatin mold off the wall and WASH it well!!! We're going back in time!!
    🌞 GRANDMA'S SUNSHINE SALAD🌞

    Two 3-ounce packages lemon gelatin mix
    2 cups boiling water
    1 cup ice water
    One 9-ounce can crushed pineapple with juice
    1 tsp. lemon juice
    Pinch salt
    2 cups grated carrots

    Empty gelatin mix into a small bowl. Stir in boiling water. Stir thoroughly to dissolve. Stir in ice water, pineapple with its juice, lemon juice and a pinch of salt.
    Chill in refrigerator until gelatin starts to thicken. Gently fold in grated carrots until well mixed.
    Add mixture to a gelatin mold. Set in refrigerator for several hours.
    To unmold, dip bottom of mold in hot water for 5 seconds. Invert onto a serving platter; shake firmly to release. Slice to serve.
    Serves 8 🍋🍍🥕
    Reply
  • Looking for a way to use that leftover cooked rice? How about using it to make dessert! 😀😃
    OLD FASHIONED CREAMY RICE
    PUDDING

    1 1/2 cups cooked white rice
    2 cups milk, divided
    1/4 tsp. salt
    2/3 cup golden raisins ( optional )
    1 egg, beaten
    1/3 cup sugar
    1 tbsp. butter
    1/2 tsp. vanilla extract
    Cinnamon

    Combine rice, 1 1/2 cups milk, and salt in a saucepan. Cook and stir over medium-low heat until thick and creamy, 15 to 20 minutes. Stir in 1/2 cup milk, raisins if using, egg and sugar. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir in butter and vanilla extract. Spoon into dessert dishes. Cover with plastic wrap and refrigerate. Sprinkle with cinnamon before serving.
    Serves 4 🍧
    Reply
  • SUMMERTIME FRUIT DRINK

    1 1/2 cups orange juice
    1 cup halved strawberries
    1 medium mango, peeled, pitted and cut into chunks
    2 medium kiwi fruit, peeled and quartered
    1 tbsp. honey
    14 ice cubes
    1/2"cup chilled club soda

    In a blender, combine first 5 ingredients; cover and blend until smooth. Add ice cubes; cover and blend until smooth. Stir in club soda. Pour into chilled glasses. Serve immediately.
    Serves 4. 🍊🍓🥭🥝
    Reply
  • Ty Debbie for the recipes
    Reply
  • MIXED BERRY OVERNIGHT OATS

    3/4 cup old fashioned rolled oats
    1 1/4 cups vanilla Greek yogurt
    1 tbsp. wheat germ
    1/4 tsp. vanilla extract
    Pinch of salt
    1/3 cup chopped strawberries, divided
    1/3 cup blueberries, divided
    1/4 tsp. lemon zest

    In a Mason jar or glass bowl, place oats, yogurt, wheat germ, vanilla extract, and salt. Stir to combine. Stir in 1/4 cup each of the strawberries and blueberries. Top with remaining strawberries and blueberries. Top with lemon zest.
    Cover and refrigerate overnight.
    Serves 1

    Reply
  • DEBBIE B.'S ZUCCHINI

    1 large, or 2 medium zucchini, cut into chunks
    1/2 of a small onion, finely chopped
    1 small green bell pepper, finely chopped
    1 celery rib with leaves, finely chopped
    2 large garlic cloves, minced
    Olive oil
    One 28-ounce can crushed tomatoes, with liquid
    One 8-ounce can tomato sauce
    One 6-ounce cam tomato paste
    Dash salt and grind pepper
    Assorted chopped fresh herbs, such as basil, oregano, marjoram, thyme, rosemary, parsley, sage...
    One medium bay leaf

    In a Dutch oven, sauté the zucchini, onion, green pepper, celery and garlic in olive oil until just tender, stirring often.
    Add the tomatoes, tomato sauce, and tomato paste, stirring well to mix in. Add a splash of olive oil, salt, pepper, herbs, and bay leaf. Simmer over low heat, stirring occasionally, until the sauce starts to smell really good! 😄 This could be from an hour to an hour and a half.
    Serve by itself, or serve it over cooked pasta.
    Mangia bene! 🍽
    Reply
  • CHICK PEA AND SUN-DRIED TOMATO SALAD

    Whisk together 2 tablespoons lime juice, 1/2 teaspoon lime zest, 1 tablespoon each olive oil, and oil from a jar of sun-dried tomatoes, and a pinch of salt. Add one 14-ounce can chickpeas, drained and rinsed, 1 chopped red bell pepper, 3/4 cup sliced sun-dried tomatoes, and 1/2 cup chopped cilantro. Season to taste with salt. Refrigerate for at least 15 minutes before serving.
    Reply
  • 🍅🧄PORK CHOPS WITH TOMATOES AND GARLIC 🍅🧄

    2 tbsp. olive oil
    6 large 1-inch thick bone-in center cut pork chops
    1 medium onion, thinly sliced
    2 cloves garlic, minced
    Two 14.5-ounce cans diced tomatoes
    1 1/4 cups chicken broth
    1 tbsp. thyme
    Salt to taste
    Freshly ground black pepper to taste

    Heat olive oil in a large skillet over medium-high heat; brown pork chops on both sides. Drain off excess fat; remove pork chops and set aside.
    Add onion to skillet. Cook over medium-low heat for 2 to 3 minutes, until soft. Return pork chops to skillet, along with garlic, tomatoes, chicken broth, thyme, salt and pepper. Reduce heat to low. Cover and simmer for 30 minutes.
    Goes well with rice or mashed potatoes.
    Serves 6 🍽

    Reply
  • ROASTED VEGETABLE MEDLEY

    Peeled beets, cut into chunks
    Peeled sweet potatoes, cut into chunks
    Peeled carrots, cut diagonally into chunks
    Red onion, cut into wedges
    Olive oil
    Herbs of your choice, chopped
    Bay leaf
    Salt and freshly ground black pepper, to taste

    Place the veggies in a large roasting pan. Drizzle with olive oil to cover. Sprinkle with herbs. Add bay leaf, salt and pepper.
    Cover pan loosely with foil. Place in a preheated 400 degree oven. Stir occasionally. Add a bit more olive oil if needed. Remove foil when veggies start to become tender, after about 30 minutes. Reduce oven to 375 degrees. Continue roasting, uncovered, for about 10 minutes, until veggies start to brown.
    Reply
  • Let's talk about hydration. Did you know that you can eat to hydrate? Let's go over a few hydrating foods...you may be surprised! 😃
    Apples are 84 percent water.
    Bell peppers are 92 percent water.
    Peaches are 88 percent water.
    Strawberries are 92 percent water.
    Tomatoes are 94 percent water.
    Zucchini is 94 percent water.
    What does this actually mean? It means that you are getting an extra boost from water when you eat these foods. You are also reaping the benefits these foods offer, such as nutrients, and a large variety to choose from.
    Eat healthy~~Be happy!
    Reply
    • I've been eating a lot of grapes the past few months. Very tasty and great as a dessert or any time snack. I'm surprised they don't have a higher percentage; only 80-84% .
      And I always have Tomatoes and Zucchini on hand. My sister recently shared a simple Zucchini Patty recipe that I'm looking forward to tasting, however I am hoping to find a better way to prepare than frying in vegetable oil. Any ideas?
      Reply
    • Olive oil and avocado oil are healthy oils.
      Of course, using an air fryer is an option.
      Then you have the option of baking the patties in the oven.
      Zucchini parties sound delicious! I would love to make them sometime!
      Reply
  • BLACK BEAN AND CORN SALAD

    2 cans black beans, rinsed and drained
    1 1/2 cups corn kernels
    1/4 cup minced red onion
    1 medium red bell pepper, diced
    1 avocado, peeled, pitted and diced
    1/3 cup cilantro leaves, chopped
    1/2 cup olive oil
    1/4 cup lime juice
    2 tsp. honey
    1 tsp. chili powder
    1 tsp. cumin
    Salt and pepper to taste

    Place beans, corn, red onion, red pepper and avocado in a large bowl.
    In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper.
    Pour the dressing over the bean mixture; toss gently to coat. Serve right away, or cover and refrigerate.
    Serves 6

    Reply
  • Today's recipe is a real treat! Really easy to prepare, too!
    🍫CHOCOLATE CHERRY MILKSHAKE 🍒

    4 scoops vanilla ice cream or frozen yogurt
    3/4 cup cold milk
    1/4 cup chocolate syrup
    8 maraschino cherries, stems removed
    Whipped cream
    2 maraschino cherries

    Place first 4 ingredients in a blender. Blend until smooth. Pour into 2 glasses. Top each with whipped cream and a cherry. 😋
    Serves 2
    Reply
  • 🍊🍌🥭🍍 TROPICAL SMOOTHIE

    1 orange, peeled and quartered
    1 ripe banana, peeled and sliced
    1 cup coconut water
    1 cup frozen mango chunks
    1 cup frozen pineapple chunks

    Add all ingredients to a blender. Blend until smooth. Serve immediately.
    Serves 2
    Reply
  • 🥒CUCUMBER TOMATO SALAD🍅

    4 mini cucumbers, or 2 medium cucumbers, peeled and thinly sliced
    1 large tomato, cut in thin wedges
    1/4 of a red or yellow onion, thinly sliced
    1 tbsp. olive oil
    2 tbsp. white wine vinegar
    1 tbsp. chopped fresh dill
    Salt and freshly ground black pepper, to taste

    In a large bowl, toss together the cucumbers, tomato and onion.
    In a separate bowl, whisk together the olive oil, vinegar, and dill. Pour over the veggies. Season with salt and pepper. Gently toss to coat. Cover and refrigerate for at least 15 minutes, or up to several hours.
    Serves 4
    Reply
    • I can almost taste this - it's one of my favorite summer salads. I think I will weep openly when summer fades and we get our first cold snap!
      Reply
    • And when you weep, I will send you boxes of tissues!!! It will be time to bring out the sweaters, quilts, and bathrobes...
      Reply
    • One of my favorites! Tomato and cucumber salad is one of my go-to-salads throughout the summer. I usually add some feta and occasionally a few black olives
      Reply
    • Sounds good, Jean! I love black olives!!!
      Reply
  • 🔅🔅QUICKIE PASTA🔅🔅

    Maybe you're picking an overabundance of cherry/grape tomatoes...Here's an easy light lunch or dinner idea!

    Sauté some halved cherry or grape tomatoes. Using multicolored tomatoes is great, if you have them. I often make this using black cherry tomatoes. When the tomato halves just start to soften, add some finely minced garlic, and some sliced black olives. Use olive oil, adding a bit more as needed. You can season this with salt, pepper, and fresh chopped herbs, if you like.
    Cook and drain your favorite pasta, whether it be dried or fresh pasta. Add the pasta to the mixture and gently toss. Serve immediately!
    Reply
  • 😃BREAKFAST COOKIES😃

    2 medium bananas
    1 cup peanut butter
    1/2 cup milk
    1/4 cup honey
    1 tsp. vanilla extract
    1 tsp. cinnamon
    1/2 tsp. salt
    2 cups rolled oats
    1 cup chopped walnuts
    1 cup unsweetened shredded coconut
    1 cup raisins or dried cranberries
    1/2 cup dark chocolate chips or chunks, if desired

    Preheat oven to 350 degrees. In a large bowl, mash bananas. Add peanut butter, milk, honey, vanilla extract, cinnamon and salt; mix well.
    Stir in oats, walnuts, coconut, raisins or cranberries, and chocolate, if using. Batter will be thick and sticky.
    Line a baking sheet with parchment paper. Drop dough by 1/4 cup mounds onto baking sheet. Press tops down lightly.
    Bake at 350 degrees for 14 to 16 minutes. Cool completely.
    Makes 18

    Reply
  • 〰️FOLDOVERS〰️

    Here is an idea for a quick lunch or light supper!
    Warm large flour tortillas in the microwave. Spread refried beans on half of each tortilla. Sprinkle with shredded Mexican, taco, or Cheddar cheese. Top with chopped avocado, sliced black olives and sliced scallions. Spoon a little salsa on top, if desired. Fold the empty side of the tortilla over; press down lightly to seal. Microwave until the cheese is melted.

    Reply
  • 🍎GRILLED APPLE OF MY EYE SANDWICHES🍎

    4 large slices crusty bread, such as sourdough
    1 1/2 tbsp. butter, softened
    2 tsp. honey mustard
    2 slices deli ham
    1/2 of a large apple, very thinly sliced
    6 ounces sharp Cheddar cheese, thinly sliced
    6 fresh safe leaves

    Take one large and one medium heavy-bottomed skillet and set them both on the stove over medium heat.
    Butter one side of each slice of bread, then lay them butter side down on a cutting board. Spread 1 tsp. honey mustard over each piece, followed by a slice of ham, then half the apple slices, then half the Cheddar. Top with the remaining slices of bread; butter their tops and press three sage leaves into each.
    Place the sandwiches, sage side down, into the large skillet. Set the smaller skillet on top. Remove the smaller skillet after two minutes; flip sandwiches and cook until bottoms are nicely browned, 2 to 3 minutes. Cook until sandwiches are golden brown and the cheese is melted, 4 to 6 minutes.
    Makes 2 sandwiches
    Reply
  • 🍎GINGERSNAP APPLE CRISP🍏

    9 large apples, preferably both sweet and tart varieties, peeled, cored, and cut into 1/2-inch slices
    20 gingersnap cookies
    1/2 cup packed light brown sugar
    1 tsp. cinnamon
    1/2 tsp. salt
    10 tbsp. cold butter, cut into small pieces
    3/4 cup rolled oats
    1/2 cup pecan or walnut halves
    Vanilla ice cream for serving, if desired

    Preheat oven to 375°. Place oven rack in center position. Arrange apple slices in an even layer in a 13 x 9-inch baking dish.
    In a food processor, pulse the gingersnaps, brown sugar, cinnamon and salt until the mixture has a sandy texture. Add the butter, oats and nuts; pulse until the nuts are the size of small peas and the mixture looks like wet sand.
    Spread the mixture over the apples. Bake at 375° until the topping is golden brown and the juices are bubbling, 50 to 60 minutes. Let cool for 20 minutes, then serve warm with a scoop of vanilla ice cream, if desired.
    Serves 8
    Reply
  • 🍑DOWN HOME PEACH PUDDIN'🍑

    1 cup flour
    1 cup sugar
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/2 cup milk
    3 cups sliced peeled fresh or frozen peaches
    TOPPING: 1 1/2 cups water
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 tbsp. butter
    1/4 tsp. nutmeg
    Vanilla ice cream, if desired

    Preheat oven to 400°. Combine flour, sugar, baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peach slices. Spread into a greased 8-inch square baking dish.
    For topping, combine water, sugar, brown sugar, butter and nutmeg in a large saucepan. Bring to a boil, stirring until the sugars are dissolved. Pour over peach mixture.
    Bake at 400° until filling is bubbly and toothpick inserted in center comes out clean, 40 to 50 minutes. Serve warm or cold, with vanilla ice cream, if desired.
    Serves 8

    Reply
  • Labor Day Weekend is here! Looking for a way to throw something together with what you have on hand?

    TOSS-IN-WHAT-YOU-GOT-PASTA-SALAD

    You will need one 16-ounce package tri-color or regular pasta that is cooked, drained, rinsed under cold water, and drained once more.
    You can use any bottled Italian style dressing.
    Finely chopped some veggies such as, carrots, celery, bell peppers. Thinly sliced add-ins, such as scallions and black olives. Cut some tomatoes into bite size pieces. You can add broccoli and/or cauliflower florets.
    You can also finely chop any fresh herbs you are growing. Parsley, dill and lemon verbena work well!
    Any kind of canned beans, rinsed and drained. Any kind of shredded cheese...
    You can season with salt and freshly ground black pepper, if you like.
    So-place the pasta in a large bowl. Add your choice of veggies. Pour in a small amount of dressing and gently toss. Next, the add-ins, beans and cheese. Add some more dressing to coat. Season with salt and pepper, if you like. Gently toss one more time. Cover bowl with plastic wrap and refrigerate.
    This is an excellent way to use up leftovers and veggie scraps!
    TIP***You can also add well drained roasted red peppers, banana pepper rings, and/or artichoke hearts.
    Reply
  • 🍎GLAZED APPLE CAKE🍏

    3 apples
    3 eggs, at room temperature
    1 cup sugar
    1/2 cup chopped walnuts, and/ or pecans
    3/4 cup vegetable oil
    2 tsp. vanilla extract
    3 cups flour, plus more for dusting
    2 1/2 tsp. cinnamon
    2 tsp. baking soda
    1/2 tsp. salt
    3/4 cup confectioner's sugar
    2 tbsp. honey
    1 tbsp. milk

    Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Peel the apples. Using a box grater, grate the apples into a large bowl for around 4 cups of grated apple. Add the eggs, sugar, nuts, oil and vanilla extract. Mix well to combine.
    To the bowl, add the flour, 2 tsp. of the cinnamon, baking soda and salt. Stir to combine. Pour into prepared pan. Bake for 40 to 50 minutes, until toothpick inserted into center comes out clean. Let cool 15 minutes before glazing.
    To make the glaze, in a medium bowl, whisk together the confectioner's sugar, honey, remaining 1/2 tsp. cinnamon and milk until smooth. Drizzle glaze over top of cake.
    Serves 12

    Reply
  • Don't throw those teeny tiny scraps away! You can add them to scrambled eggs or omelets!
    Bell pepper strips, sliced mushrooms, chopped onion, spinach leaves, diced tomato, shredded carrot, chopped fresh herbs, shredded cheese, diced ham, chopped, cooked bacon....the choices are endless!!!
    Reply
  • SWEET POTATO CAULIFLOWER MASH

    4 medium sweet potatoes, peeled and cut into 2-inch pieces
    1 head cauliflower, cored and cut into large florets
    2/3 cup milk
    1 stick butter
    Pinch nutmeg
    Salt and freshly ground black pepper to taste

    Bring a large pot of salted water to a boil. Add sweet potatoes. Return to boiling. Reduce heat to a simmer; cook for 8 minutes. Add cauliflower. Return to boiling. Reduce heat to a simmer. Cook until sweet potatoes and cauliflower are very tender, 10 to 12 minutes. Drain and return to pot. Over medium heat, cook and stir until a firm film forms on bottom of pot, 1 to 2 minutes.
    Combine milk, butter, and nutmeg in a small saucepan. Bring to a simmer. Add to vegetable mixture. Mash the mixture. Season to taste with salt and pepper.
    Serves 8
    ***NOTE*** It's your choice of which kind of healthy milk and butter you use to prepare this recipe.
    Reply
  • 🍌 BANANA BLUEBERRY MUFFINS🫐

    2/3 cup milk
    1/4 cup vegetable oil
    1/2 cup mashed very ripe banana
    1 egg
    2 cups flour
    2/3 cup sugar
    2 1/2 tsp. baking powder
    1/4 tsp. nutmeg
    1 cup blueberries

    Preheat oven to 400 degrees. Line 12 muffin tin cups with paper baking cups. Beat milk, oil, banana and egg in a large bowl with a fork. Stir in remaining ingredients except blueberries, just until moistened. Fold in blueberries. Divide batter evenly among the muffin tin cups. Cups will be almost full. Optional...Sprinkle tops with coarse decorating sugar.
    Bake at 400 degrees for 18 to 20 minutes, until golden brown. Remove from muffin tin immediately.
    Makes 12 muffins

    Reply
  • 🍑🍞PEACH BREAD🍑🍞

    1 cup peaches, peeled and chopped
    1/2 cup vegetable oil
    1/2 cup sugar
    2 eggs
    1/2 cup sour cream
    1 tsp. vanilla extract
    1 1/2 cups flour
    1/2 tsp. salt
    1 tsp. baking soda

    Preheat oven to 350 degrees. In a large bowl, combine peaches, oil, sugar, sour cream, eggs and vanilla extract. Add in the flour, baking soda,
    and salt. Mix until just combined.
    Pour evenly into 1 large, or 4 mini greased loaf pans. Bake at 350 degrees for 50 to 55 minutes for large pan, or 25 to 30 minutes for mini. Bread should be a light golden brown.
    Reply
  • PEANUT BUTTER BANANA OATMEAL

    4 1/2 cups water
    2 cups rolled oats
    Pinch salt
    2 bananas, sliced
    2 tbsp. peanut butter
    1/4 cup chopped almonds
    2 tbsp. agave syrup

    In a medium saucepan, bring water to a boil. Reduce heat to low; add oats and salt. Cook, stirring occasionally, for about 5 minutes, until oats are tender and most of the liquid is absorbed. Add bananas, peanut butter, almonds and agave syrup. Stir to evenly mix.
    Serves 4
    ***NOTE*** If oatmeal is too thick, add a splash of milk.
    Reply
  • 🌱FARRO SALAD🌱

    32 ounces chicken stock
    2 cups farro, rinsed
    2 cups torn arugula
    1 1/2 cups chopped dried apricots
    2 cups diced cooked chicken breast
    2 tbsp. butter, softened
    1/2 cup chopped pistachios
    1/2 cup dried cranberries
    1/2 cup crumbled feta cheese
    Salt and black pepper to taste

    Add chicken stock to a medium saucepan. Bring to a boil. Add farro; return to a boil. Reduce heat to low. Cover and simmer for 30 minutes. Add remaining ingredients and stir to mix well. Serve.
    Serves 6

    Reply
  • CHOCOLATE ENERGY BITES

    To a small bowl, add 3/4 cup chopped Medjool dates and enough hot water to cover. Let sit for 5 to 10 minute, until dates are softened; drain well. Line a baking sheet with parchment paper. To a food processor, add the dates, along with 1/2 cup rolled oats, 1/4 cup peanut butter, and 2 tbsp. cocoa powder. Pulse until smooth. Transfer mixture to a medium bowl. Stir in 2 tbsp. mini chocolate chips. Divide mixture into tablespoon-size balls and place on baking sheet. Roll into smooth balls. Refrigerate for 30 minutes before serving.
    Serves 18
    Reply
  • 🧋ICED MOCHA TREAT🧋

    1 1/2 cups cold coffee
    2 cups milk
    1/4 cup chocolate syrup
    1/4 cup sugar

    Pour coffee into an ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve. For an extra special treat, top drinks with whipped cream and additional chocolate syrup. 😋
    Reply
  • CUTS LIKE BUTTER PORK

    The amounts of ingredients used in this recipe will depend on how much you want to make.
    Served on its own, or with a green vegetable alongside, it is a tasty meal idea!

    You'll need boneless country style pork ribs. Place them in a Dutch oven. Pour a large amount of fresh or canned sauerkraut, with its liquid, over the pork. Add some peeled chunks of white potato to the pot. Add a peeled apple, cut into chunks. Next, add some warm water to the pot-- enough to cover all. Add a bay leaf, a few caraway seeds, some dried parsley flakes, and some salt and freshly ground black pepper.
    Cover the Dutch oven three quarters of the way with a lid. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low; simmer until the pork is fork tender, and potatoes are done. You'll want to do slow on low, so your pork will be very tender. Don't forget to stir and rearrange the pork every once in a while. Remove bay leaf before serving. This goes very well with a slice of rye bread!
    Reply
  • CRANBERRY ALMOND WEDGES

    One 17.5-ounce package sugar cookie mix
    1/4 tsp. almond extract
    1/2 cup butter
    1 cup dried cranberries
    1 tbsp. milk
    3/4 cup slivered almonds
    Coarse or granulated sugar

    Preheat oven to 350 degrees. Line two 9-inch x 1 1/2-inch round cake pans with foil, extending the foil over pan edges. Set aside.
    Place cookie mix in a large bowl. Sprinkle almond extract over the mix. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. The dough will be crumbly.
    Divide the mixture between the two prepared pans. Press firmly onto bottoms of pans. Brush the tops lightly with milk. Top with almonds. Sprinkle with sugar.
    Bake at 350 degrees for 18 to 20 minutes, until the centers are set and tops are lightly browned. Cool in pans on wire racks. Using edges of foil, lift cookie rounds out of pans. Cut each round into 16 wedges.
    ***TIP*** Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days, or freeze for up to 3 months.
    Makes 32 wedges
    Reply
  • QUICK BUTTERNUT SQUASH SOUP

    1 tsp. olive oil
    1 clove garlic, minced
    1/2 cup finely chopped onion
    1 tsp. chopped sage
    1/2 tsp. salt
    1/8 tsp. black pepper
    3 cups fat-free chicken broth (from carton)
    1 pound butternut squash, peeled, seeded, and cubed

    Add olive oil, garlic, and onion to a large stockpot. Sauté over medium heat for 3 to 4 minutes. Add sage, salt, pepper, broth, and squash. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes, until squash is tender.
    Use a stick blender to lightly pureé, leaving some chunks. Or, pure half of the soup at a time in a food processor or blender.
    Return soup to pot. Garnish with grated Parmesan cheese, or sage leaves if desired.
    Serves 6
    Reply
  • 🍊SLOW COOKER ORANGE CHICKEN🍊

    8 boneless, skinless chicken thighs
    3 tbsp. flour
    1/3 cup orange marmalade
    1/3 cup barbecue sauce
    2 tbsp. soy sauce
    1 tbsp. grated fresh ginger root

    Toss chicken thighs with flour in slow cooker. Stir in remaining ingredients. Cover with lid. Cook on LOW for 6 to 8 hours, or cook on HIGH for 3 to 4 hours.
    Suggested side dishes are rice and green beans.
    Serves 4
    Reply
  • 🍋LEMON CHICKEN ORZO SOUP🍋

    3 tbsp. olive oil
    4 medium carrots, peeled and thinly sliced
    3 celery stalks, cut into small pieces
    2 leeks, halved lengthwise and sliced into half moons. Use white and light green parts only.
    1/4 tsp. salt, plus more to taste
    1 tbsp. chopped thyme
    4 wide strips lemon zest
    1/4 cup lemon juice
    2 bay leaves
    4 bone in, skin on chicken breasts
    Two 32-ounce cartons low sodium chicken broth
    2 cups water
    1 cup orzo
    1/4 cup chopped dill

    Heat olive oil in a Dutch oven over medium heat. Add carrots, celery, and leeks. Sprinkle with salt. Cook, stirring occasionally, until leeks soften, about 5 minutes. Add thyme, lemon zest, bay leaves and chicken to the pot. Pour in the broth and water. Bring to a simmer and cook until chicken is cooked through and tender, about 20 to 25 minutes. Remove chicken to a cutting board. Let cool slightly. Shred or cut into bite-size pieces. Discard skin and bones. Return soup to a simmer. Add orzo. Cook until orzo is just tender, 8 to 10 minutes. Return chicken to the pot the last few minutes of cooking. Remove soup from heat. Discard lemon zest and bay leaves. Season to taste with salt. Stir in lemon juice and dill.
    Serves 4
    Reply
  • ⚡ZINGY CRANBERRY SAUCE⚡

    1 large orange
    1 one-inch piece ginger
    4 cups whole-berry cranberry sauce
    1 cinnamon stick

    With a vegetable peeler, peel 4 large strips of zest from orange. Squeeze all the juice from orange and place into a medium bowl with the zest.
    Peel the ginger and finely grate the ginger into the orange juice. Stir together to combine. Stir into the cranberry sauce, along with the cinnamon stick. Refrigerate for one day. Before serving, remove the zest strips and the cinnamon stick.
    Enjoy this festive side dish anytime! It makes a lovely holiday side dish to accompany any meal!
    Serves 8
    Reply
  • BLACK-EYED PEA SALAD

    Two 15.5-ounce cans black-eyed peas, drained and rinsed
    2 stalks celery, finely diced
    1/4 of a yellow onion, finely diced
    2 plum tomatoes, diced
    1/4 cup plus 2 tbsp. olive oil
    3 tbsp. red wine vinegar
    1 clove garlic, minced

    In a large glass bowl, combine the black-eyed peas, celery, onion, and tomatoes.
    In a small bowl, whisk together the olive oil, vinegar, and garlic. Pour over the salad and stir to mix well.
    Serve at room temperature. Cover and refrigerate the leftovers; bring to room temperature to serve.
    Serves 6
    Reply
  • 🍊BUSY DAY ORANGE CHICKEN🍊

    One 21-ounce package frozen chicken breast nuggets
    1/2 cup orange marmalade
    4 tsp. low sodium soy sauce
    2 tsp. minced garlic
    1 tsp. ginger paste
    Cooked whole grain brown rice
    Thinly sliced scallions for garnish

    Preheat oven according to package directions for chicken. Prepare the chicken as directed.
    In a 12-inch non-stick skillet, whisk together the marmalade, soy sauce, garlic, and ginger paste. Heat on medium until hot, stirring occasionally. Add the chicken to the sauce and toss to coat.
    Serve the chicken over the brown rice. Top with scallions.
    Serves 4

    Reply
  • WHOLE WHEAT ORZO AND TUNA SALAD

    2 cups whole wheat orzo
    Zest and juice of 1 large lemon
    1/4 cup olive oil
    1/2 tsp. freshly ground black pepper
    1/4 tsp salt
    4 cups finely chopped fresh broccoli
    Two 5-ounce cans tuna in olive oil, drained and flaked
    1 cup sliced, pitted Kalamata olives
    I tbsp. chopped fresh oregano

    Bring a large saucepan of water to a boil over high heat. Add orzo and cook, stirring occasionally, until just al dente, 5 to 7 minutes. Drain and rinse under cold water until cool.
    Meanwhile, whisk lemon zest and juice, olive oil, pepper and salt in a large bowl.
    Add the orzo, broccoli, tuna, olives, and oregano to the dressing. Stir to combine.
    Serves 8

    Reply
  • ✳✴ZOODLE SALAD✴✳

    Stir together 2 tbsp. mayonnaise, 2 tbsp. plain yogurt, and 1 tbsp. buttermilk in a large bowl. Stir in 2 tsp. chopped fresh parsley, 1/2 tsp. lemon zest, and 1 minced clove garlic. Add 2 spiralized zucchini, and 1/4 cup chopped Kalamata olives. Stir in 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper.
    Serves 4
    ***TIP*** Don't have any buttermilk? You can make a substitute. Place 1 tbsp. white vinegar in a one-cup glass measure. Add milk to equal one cup. Stir, and let stand at room temperature for 15 minutes.
    Reply
  • Let's talk about almonds!
    Almonds contain anti-inflammatory properties, which boost heart health by lowering bad LDL cholesterol.
    Almonds contain melatonin, which is a hormone that regulates sleep. They also contain tryptophan, which is an amino acid that regulates mood and sleep. Almonds also contain magnesium, which is a mineral that calms the nervous system. Try spreading some almond butter on a banana for a sleep inducing nighttime snack!
    If you are dairy sensitive, you can opt for almond milk and almond yogurt.
    Vegetarian? Almonds serve as a terrific source of protein, minus the meat!!
    Almonds contain fiber, which is a fill-you-up food. Almonds keep you feeling energized and satisfied.
    Almonds are rich in antioxidants, including vitamins A and E. They promote supple, glowing skin. You can slather almond oil directly on your skin for a moisture boost!
    What are you favorite ways to enjoy almonds? I'd love to hear from you! 🙂
    Reply
  • ✳ EASY RICE AND SPINACH✳

    2 cups chicken broth
    1 tsp. Italian seasoning, crushed
    3/4 cup uncooked long grain white rice
    1 cup chopped fresh spinach
    1/2 cup grated Parmesan cheese

    Heat broth and Italian seasoning in a 2-quart saucepan over medium-high heat; bring to a boil.
    Stir in the rice. Reduce heat to a simmer. Cover and cook for 20 minutes, until rice is tender. Stir in spinach and Parmesan.
    Serves 4
    Reply
  • CHICKEN PUMPKIN PAPRIKASH
    Here's a new twist on an old time Hungarian recipe. I'm Hungarian, and I would love to make this!

    1 1/2 pounds boneless, skinless chicken thighs
    1 tbsp. olive oil
    2 cloves garlic, minced
    1 medium onion, chopped
    1 medium carrot, chopped
    2 tbsp. Hungarian or smoked paprika
    15 ounces pure pumpkin pureé
    2 cups chicken stock
    1 cup sour cream
    Salt and pepper to taste

    Preheat oven to 375°. Heat an oven-safe skillet over medium-high heat. Add olive oil. Sear the chicken on both sides until browned. Remove from skillet and set aside. Add garlic, onion, carrot and paprika to skillet. Sauté until veggies are softened, 5 to 7 minutes. Add pumpkin and stock to skillet. Stir to combine. Add the browned chicken.
    Bake at 375° until the chicken juices run cleat. Remove chicken and arrange on a platter. Add sour cream to the pumpkin mixture. Season to taste with salt and pepper. Stir to combine. Spoon sauce over chicken. Serve immediately. This dish goes well with a side dish of egg noodles.
    Serves 4

    Reply
  • 🫐BLUEBERRY YOGURT PROTEIN BITES🫐

    1 cup plain yogurt
    2 tbsp. honey
    1 cup blueberries
    1/2 cup slivered almonds

    Mix together the yogurt and honey. Stir in the blueberries and almonds. Drop by spoonfuls onto a waxed paper lined baking sheet. Freeze for at least 2 hours, until solid. Keep frozen until ready to enjoy.
    Makes 18 to 25 protein bites
    Reply
  • MORNING OVERHAUL SMOOTHIE

    1 banana, sliced and frozen
    1/2 cup cold coffee
    1/2 cup milk of your choice
    1/4 cup rolled oats
    Optional ~~spoonful of nut butter

    Combine all except the nut butter, if using, in a blender. Blend until smooth, adding more milk if needed to reach desired consistency. Top with a dollop of nut butter, if using. Serve immediately.
    Serves 1
    Reply
  • CRANBERRY ORANGE SCONES

    2 cups flour
    1/4 cup sugar, plus more for sprinkling
    1 tbsp. baking powder
    1/2 tsp. salt
    Zest of 1 orange
    6 tbsp. unsalted butter, chilled
    2/3 cup unsweetened almond milk, plus more for brushing
    Juice of 1 orange
    1 cup cranberries, fresh or frozen

    Preheat oven to 425°. In a bowl, whisk together the flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes; cut into the mixture until coarse and crumbly. Stir in almond milk and orange juice. Fold in cranberries.
    On a floured surface, knead the dough until it just comes together. Pat into a 1-inch round. Cut into 8 wedges; place on a baking sheet. Brush tops with almond milk. Sprinkle with sugar.
    Bake at 425° until golden brown, 12 to 15 minutes.
    Serves 8

    Reply
  • 🥑AVOCADO SALSA🥑

    1 2/3 cups frozen corn kernels, thawed
    Two 2 1/4-ounce cans sliced black olives, drained
    1 medium red bell pepper, chopped
    1 small onion, chopped
    5 garlic cloves, minced
    1/3 cup olive oil
    1/4 cup lemon juice
    3 tbsp. apple cider vinegar
    1 tsp. oregano
    1/2 tsp. salt
    1/2 tsp. pepper
    4 medium avocados, peeled
    Tortilla chips

    Combine corn, olives, red pepper, and onion in a large bowl. In a separate bowl, mix together the next 7 ingredients. Pour over the corn mixture; toss to coat. Cover bowl and refrigerate overnight.
    Just before serving, pit and chop the avocados; stir into salsa. Serve with tortilla chips.
    Makes about 7 cups
    Reply
  • 🍋BAKED LEMON CHICKEN 🍋

    3 tbsp. flour
    1/4 tsp. pepper
    4 boneless, skinless chicken breast halves
    2 tbsp. vegetable oil
    1 medium onion, chopped
    1 tbsp. butter
    1 cup chicken broth
    3 tbsp. lemon juice
    2 tsp. basil
    1/2 tsp. thyme
    4 lemon slices
    2 tbsp. minced fresh parsley

    In a shallow bowl, combine flour and pepper. Dredge the chicken. Set remaining flour mixture aside.
    In a large skillet, brown the chicken in vegetable oil. Transfer to an ungreased 9-inch square baking dish. Preheat oven to 350°.
    Sauté onion in butter. Add reserved flour mixture. Stir to form a thick paste. Gradually add the broth, lemon juice, basil and thyme; mix well. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Pour over the chicken. Top each breast half with a lemon slice; sprinkle with parsley.
    Cover the baking dish with foil. Bake at 350° for 25 to 30 minutes, until juices run clear.
    May I suggest serving this chicken over a bed of rice, along with steamed spinach with fresh lemon juice on the side...
    Serves 4
    Reply
  • 🍓STRAWBERRY FETA SALAD🥗

    6 cups torn mixed salad greens
    2 cups fresh strawberries, sliced
    One 4-ounce package crumbled feta cheese
    1/4 cup sunflower kernels
    Balsamic Vinaigrette dressing

    Place the first 4 ingredients in a large bowl. Drizzle with Vinaigrette and gently toss.
    Serves 6
    Reply
  • BLOOD ORANGE AND BEET SMOOTHIE

    This is an immune boosting, cleansing smoothie.

    1 small pre-cooked beet, which you can find in the produce section
    1 blood orange, peeled
    1 tsp. grated fresh ginger
    6 ounces freshly squeezed orange juice
    1/2 cup ice

    Combine all ingredients in a blender. Blend on LOW, then finish on HIGH for 1 to 2 minutes, until smooth.
    Serves one
    Reply
  • 🌯LOW CARB TURKEY WRAP🌯

    1 spinach or spinach herb tortilla wrap
    Light mayonnaise
    Dijon mustard
    2 ounces thinly sliced deli turkey
    2 thin tomato slices
    1 small avocado, peeled, pitted, and sliced
    Baby spinach leaves

    Spread a layer of mayonnaise and Dijon mustard on the tortilla. Top with spinach, turkey, tomato, and avocado.
    Roll and fold, burrito style, wrapping tightly to secure filling. Cut in half and serve.
    Serves one
    Reply
  • 🍂FARRO PILAF WITH AUTUMN VEGETABLES 🍂

    In a saucepan, cook 1/2 cup diced onion in 2 tablespoons butter for 4 minutes. Season to taste with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover; reduce heat to medium-low; cook for 15 minutes.
    Scatter 2 cups shredded brussels sprouts on top; cover and cook until the farro is tender, 10 to 15 minutes.
    Stir in 1/2 cup chopped walnuts, 1/4 cup raisins, and some chopped parsley.
    Serves 4
    Reply
  • 🍊WILD RICE WITH CITRUS🍊

    Bring 2 1/2 cups water and 1/2 cup freshly squeezed orange juice to a boil. Add 1 1/2 cups wild rice blend, 1 tablespoon olive oil, and 1 teaspoon salt. Simmer, covered, until the rice is tender, 20 to 25 minutes. Remove from heat and allow to cool. Add 1/3 cup chopped mint leaves, and 1/3 cup chopped pistachios. Slice the peel off 2 oranges and cut out the segments; add to the rice, and squeeze in the juice from the membranes. Toss; season with salt to taste.
    Reply
  • 🍐ROASTED PEARS WITH BALSAMIC AND HONEY🍯

    2 large slightly under ripe pears
    2 tsp. unsalted butter
    3 tbsp. balsamic vinegar
    4 tsp. honey

    Preheat oven to 400 degrees. Halve and core the pears, but do not peel them.
    Melt butter in an oven-safe heavy-bottomed skillet. Add the pears, cut sides facing down, and sauté for 2 minutes.
    Place skillet in the oven. Roast for 20 minutes. Turn the pears over and drizzle them with balsamic vinegar. Return to oven for 5 minutes.
    Remove from oven. Drizzle pears with honey. Let stand for a few minutes.
    Serve warm with pan juices.
    Serves 2
    Reply
  • 🥕CARROT~APPLE SMOOTHIE🍎

    2 large carrots, sliced
    1 medium ripe banana
    1 large Honeycrisp apple, cored and quartered
    1 cup light coconut milk
    2 tbsp. lemon juice
    2 tsp. minced fresh ginger
    2 tsp. ground turmeric
    1/2 cup ice cubes

    Combine all but the ice in a blender. Process until smooth. Add ice cubes and process until smooth. Serve immediately.
    Serves 2
    Reply
  • How do you cook? I am on oxygen and can’t use my stove. Please advise, and thank you!
    Reply
  • CARROT AND RUTABAGA MASH

    One pound carrots
    One 2-pound rutabaga
    2 bay leaves
    1/2 tsp. thyme
    3 1/2 tbsp. butter
    Dash nutmeg
    1/4 tsp. salt, plus a pinch more for cooking
    1/8 tsp. pepper
    Minced fresh parsley

    Peel and cut carrots and rutabaga into uniform-size cubes. Place in a large saucepan, along with bay leaves, thyme, and pinch of salt; cover with water. Bring to a boil; reduce heat to medium-low; cover pan 3/4 of the way, and cook for 20 to 30 minutes, until fork tender.
    Drain well. Remove and discard bay leaves. Return to saucepan. Add butter, nutmeg, salt, and pepper. Mash to desired consistency. Sprinkle with parsley.
    Serves 4

    Reply
  • BUFFALO-STYLE CHOPPED SALAD

    Pureé half of an avocado with 1/2 cup buttermilk, 1 tablespoon cider vinegar, 1 tablespoon water, 1 scallion, 2 tablespoons chopped dill, and 2 tablespoons chopped parsley until smooth. Season to taste with salt and pepper.
    Combine 1 small head chopped iceberg lettuce, 1/2 cup halved grape tomatoes, 1/2 cup sliced celery, and 1/2 cup shredded carrots in a large bowl. Drizzle with the dressing, and 1 tablespoon cayenne pepper hot sauce. Top with crumbled blue cheese.
    Reply
  • 🥑AVOCADO EGG SALAD🥚

    Half of a ripe avocado
    1 1/2 tsp. lemon juice
    1 tsp. avocado oil
    3 hard boiled eggs, chopped
    1 stalk celery, finely chopped
    1 tbsp. minced fresh chives
    1/4 tsp. salt
    1/8 tsp. pepper

    Scoop the avocado flesh into a medium bowl. Add lemon juice and avocado oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper; stir to combine.
    Serves 2
    Reply
  • STRAWBERRY PINEAPPLE SMOOTHIE
    🍓🍍🍓🍍🍓🍍🍓🍍🍓🍍🍓🍍🍓🍍

    2 1/2 cups frozen strawberries
    1 1/2 cups frozen pineapple chunks
    1 1/2 cups milk of your choice
    1 tbsp. honey

    Place all ingredients in a blender. Process until smooth. Pour into glasses and serve immediately.
    Serves 2
    Reply
  • EASY CHICKEN AND WHITE BEAN SOUP

    2 tsp. olive oil
    2 leeks, white and light green parts only, cut into 1/4-inch rounds
    1 tbsp. chopped fresh sage
    Two 14-ounce cans lower sodium chicken broth
    2 cups water
    One 15-ounce can cannellini beans, rinsed and drained
    4 cups shredded cooked chicken

    Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage; continue cooking until aromatic, about 30 seconds. Stir in broth and water. Increase heat to high. Cover; bring to a boil. Add beans and chicken. Reduce heat to medium. Cook, stirring occasionally, until heated through, about 3 minutes.
    Serves 6
    Reply
  • SHEET PAN CHICKEN AND VEGGIES

    1/4 cup low sodium soy sauce
    2 tbsp. packed brown sugar
    3 cloves, garlic, grated
    2 tsp. canola oil
    2 tsp. grated fresh ginger
    1/4 tsp. crushed red pepper flakes
    1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
    2 cups sugar snap peas, trimmed
    1 red or orange bell pepper, cut into 1-inch strips
    1 bunch scallions, trimmed and cut into 1-inch pieces
    1 tsp. sesame oil

    Preheat oven to 400°. Combine soy sauce, brown sugar, garlic, and red pepper flakes in a small skillet. Bring to a simmer over medium-high heat. Cook and stir until brown sugar has dissolved.
    Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy sauce mixture. Stir to coat.
    Remove baking sheet from oven. Coat with non-stick cooking spray. Spread the chicken and veggie mixture in an even layer on the hot baking sheet.
    Bake at 400 ° until the chicken is cooked through and the veggies are tender, about 20 minutes.
    Remove from oven. Drizzle with sesame oil and stir to coat.
    Serves 4
    Reply
  • 🎃TAKE THE CHILL OUT CHILI🎃

    1 medium onion, chopped
    1 small green bell pepper, chopped
    1 small yellow pepper, chopped
    1 tbsp. canola oil
    1 clove garlic, minced
    1 pound ground turkey
    One 15-ounce can solid pack pumpkin
    One 14 1/2-ounce can diced tomatoes and liquid
    4 1/2 tsp. chili powder
    1/4 tsp. salt
    1/4 tsp. pepper
    Optional garnishes: shredded Cheddar, sour cream, corn chips, sliced scallions

    In a large skillet, sauté onion, green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until turkey is no longer pink.
    Transfer to a 3-quart slow cooker. Stir in pumpkin, tomatoes and liquid, chili powder, salt and pepper. Cover. Cook on LOW for 7 to 9 hours.
    If desired, top with garnishes of your choice.
    Serves 4
    Reply
  • FROSTED CRANBERRY DROP COOKIES

    1/2 cup butter, softened
    1 cup sugar
    3/4 cup packed light brown sugar
    1/4 cup milk
    1 egg
    2 tbsp. orange juice
    3 cups flour
    1 tsp. baking powder
    1/2 tsp. salt
    1/4 tsp. baking soda
    2 1/2 cups chopped fresh or frozen cranberries
    1 cup chopped walnuts
    FROSTING:
    1/3 cup butter
    2 cups powdered sugar
    1 1/2 tsp. vanilla extract
    2 to 4 tbsp. hot water

    Preheat oven to 350°. In a bowl, cream together the butter, sugar, and brown sugar. Add milk, egg, and orange juice; mix well. Combine flour, baking powder, salt, and baking soda. Add to creamed mixture; mix well. Stir in cranberries and walnuts.
    Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets. Bake at 350° for 12 to 15 minutes, until golden brown. Remove to wire racks to cool.
    For frosting, heat butter in a saucepan over low heat until golden brown, about 5 minutes. Allow to cool for 2 minutes.
    Transfer to a small bowl. Add powdered sugar and vanilla extract. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost cookies.
    Makes 5 dozen

    Reply
  • 🍋LEMON-HERB QUINOA 🍋

    2 tbsp. butter
    2 cups uncooked tri-color quinoa
    1 cup chopped onion
    1 tbsp. minced garlic
    4 cups low sodium vegetable broth
    1/4 tsp. salt
    2/3 cup chopped roasted red peppers, drained well
    1/4 cup chopped parsley
    1 tbsp. chopped thyme
    2 tsp. lemon zest
    2 tbsp. lemon juice

    Melt butter in a large saucepan over medium heat. Add quinoa and onion; cook, stirring occasionally, until quinoa is fragrant and onion is lightly browned, about 5 minutes. Stir in garlic and cook 1 minute more. Add broth and salt; bring to a boil. Reduce heat and simmer, covered, until quinoa is tender and broth is absorbed, about 20 minutes
    Gently toss together the quinoa, roasted red peppers, parsley, thyme, lemon zest and lemon juice in a large bowl. Cover and refrigerate up to 3 days.
    Serves 8

    Reply
  • PASTA & VEGGIES IN GARLIC SAUCE

    12 ounces penne pasta
    6 garlic cloves, minced
    1/4 tsp. crushed red pepper flakes
    2 tbsp. olive oil
    One 15-ounce can chick peas, rinsed and drained
    2 medium tomatoes, seeded and cut into 1/2-inch pieces
    One 9-ounce package fresh baby spinach
    1/4 tsp. salt
    1/4 cup grated Parmesan cheese

    Cook pasta according to package directions. Meanwhile, in a large skillet, sauté garlic and pepper flakes in olive oil for 1 minute. Add chick peas and tomatoes. Cook and stir for 2 minutes. Add spinach and salt. Cook and stir until spinach is wilted
    Drain pasta; Add to vegetable mixture. Sprinkle with Parmesan; toss to coat
    Serves 6
    Reply
  • GERMAN RED CABBAGE

    5 cups shredded red cabbage
    1 cup sliced green apples
    1/4 cup sugar
    2 tbsp. butter
    1/3 cup cider vinegar
    3 tbsp. water
    2 1/4 tsp. salt
    1/4 tsp. pepper
    1/4:tsp. ground cloves

    Place cabbage, apples, sugar and butter in a Dutch oven. Pour in vinegar and water. Add salt, pepper and cloves.
    Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer until cabbage is tender, 1 1/2 to 2 hours.
    Serves 4

    Reply
  • A bit about beets...
    This root vegetable is loaded with fiber. In a one cup serving, you'll get about 15 percent of your daily fiber. Betalains, which are the pigments in beets, are major sources of antioxidants, which can help maintain healthy cells while also reducing inflammation.
    Beets are brimming with plant based nitrates. They help dilate blood vessels to reduce blood pressure. Beet greens are also a source of nitrates. Speaking of greens, they are a good source of vitamin A, which promotes healthy eyes and a strong immune system.

    ROASTED BEET WEDGES

    Preheat oven to 400°. Cut one pound fresh, peeled beets into wedges. Place in a shallow dish. Add 4 teaspoons olive oil and 1/2 teaspoon salt; toss gently to coat.
    Place a piece of heavy duty foil about 12 inches long in a 15 x 10x 1-inch baking pan. Arrange beets on the foil. Top with 3 to 5 fresh rosemary sprigs. Fold the foil around the beets and seal tightly. Bake at 400° until tender, about one hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
    Serves 4
    Reply
    • I dislike the taste of cooked beets, but I do sprinkle beet powder on granola and yogurt, for the health benefits you mentioned. When it comes to nutrition, it's tough to beat a beet.
      Reply
    • I'm sorry that you don't care for beets, but I'm glad you're still reaping the benefits! Hey....it's less dishes for you to wash! 🤭
      Reply
  • WARM THREE-BEAN SALAD

    Cook one 12-ounce package frozen green beans as label directs. Whisk together 3 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. grainy mustard, 1 minced garlic clove, 1/2 tsp. salt and 1/2 tsp. pepper in a large bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat for 2 minutes. Add one 15-ounce can cannellini beans, drained and rinsed, one 10-ounce package frozen edamame, thawed, and the green beans. Heat through. Add to the dressing; toss; sprinkle with chopped parsley.
    Reply
  • 🥗KALE SALAD WITH STRAWBERRIES 🍓

    Whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and a few grinds black pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups sliced strawberries, 1 small thinly sliced fennel bulb, 1/4 cup sunflower kernels, 2 tablespoons chopped chives and 2 tablespoons chopped fennel fronds. Toss in 8 cups baby kale.
    Reply
  • ROMAINE SALAD WITH CHEESE AND CHIPS
    Beet chips can be found in the natural foods section, near the snack foods.

    Whisk together 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1/4 tsp. salt and a few grinds of black pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 cucumber, halved and thinly sliced, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.
    This salad would be perfect to serve for Christmas due to its holiday colors! 🔴🟢⚪
    Reply
    • When I first read this, I thought it said "beer" chips. I wondered what they were. Being from Wisconsin in a city that has a long history of having breweries, I thought I should have heard of them by now.
      😂🤣 hahahaha... Then I read it again. I'll have to check out the "beet" chips next time I'm at the store.
      Reply
    • Jean, there probably ARE beer chips somewhere! Remember Beer Nuts? My father used to eat them.
      My pet birds like beet chips...
      Reply
  • CILANTRO CHICKEN WITH AVOCADO SALAD

    1 1/2 pounds boneless, skinless chicken breasts
    1 cup packed fresh cilantro
    1/2 cup olive oil
    1/4 cup freshly squeezed lime juice
    1 tsp. ground cumin
    1 clove garlic, minced
    1/2 tsp. salt
    2 ripe avocados
    1 large tomato

    Place chicken in a baking dish. In a blender, purée the cilantro, olive oil, lime juice, cumin, garlic and salt until smooth. Reserve 1/3 cup of the mixture. Pour remaining cilantro mixture over the chicken; toss to coat. Cover with plastic wrap; refrigerate 1 to 2 hours.
    Preheat oven to 375 degrees. Uncover the chicken; drain off any excess liquid. Place chicken in the oven. Bake for 30 to 35 minutes, until cooked through.
    Meanwhile, pit, peel and dice the avocados and place in a bowl. Dice the tomato and add to the avocado. Add reserved cilantro mixture; toss to coat.
    Serve the chicken with the avocado salad. Drizzle any excess dressing from the bowl with avocado salad on top of chicken.
    Serves 4

    Reply
  • SEARED ROSEMARY CHICKEN WITH PESTO

    2 tsp. dried rosemary
    2 tsp. garlic powder
    1/4 tsp. salt
    1/4 tsp. pepper
    1 1/2 pounds boneless, skinless chicken breast
    1 tbsp. olive oil
    1 pint grape tomatoes
    2 tbsp. pesto, divided

    Preheat oven to 425°. In a small bowl, combine the rosemary, garlic powder, salt and pepper. Rub the mixture all over the chicken.
    In a 12-inch oven safe skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook 4 to 5 minutes, until golden brown on bottom. Turn chicken over. Add tomatoes to skillet. Cook 4 to 5 minutes, until chicken is golden brown on second side.
    Transfer skillet to oven. Bake at 425° for 12 minutes. Brush chicken with 1 tbsp. of the pesto. Bake another 10 to 15 minutes, until chicken is cooked through. Brush chicken with remaining 1 tbsp. of the pesto before serving.
    Serves 4
    Reply
  • Here is a different kind of side dish to serve with your Thanksgiving meal. If you are buying celery and leeks anyway, this is the side dish for you!

    SAUTÉED CELERY AND LEEKS

    Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 1/2 cups sliced leeks ( white and light green parts only ). Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until just tender, about 3 minutes. Add 3 1/2 cups sliced celery to skillet. Cover and cook, stirring occasionally, until celery is tender, about 5 minutes. Add 1/2 teaspoon lemon zest and 1 minced garlic clove. Cook, stirring, 1 minute more. Garnish with chopped celery leaves, if desired.
    Serves 4
    Reply
  • Have some leftover carrots? Here's a new twist on an old favorite!

    🥕🧄ROASTED CARROTS WITH GARLIC BREAD CRUMBS 🥕🧄

    Preheat oven to 450°. Cut 6 peeled carrots on an extreme bias into long 3/8-inch slices. Arrange in a 13 x 9- inch baking dish. Add 1/3 cup orange juice, 2 tablespoons water, 1/2 teaspoon ground coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Roast at 450° until tender, 30 to 35 minutes, turning halfway through roasting time, and drizzling with 1 tablespoon melted butter. Add additional water if juices begin to scorch. Meanwhile, stir together 1/4 cup Panko bread crumbs, 1 tablespoon melted butter, 1 teaspoon orange zest and 2 minced garlic cloves in a small bowl. Sprinkle over carrots. Roast until bread crumbs are lightly browned, about 5 minutes. Garnish with chopped parsley leaves.
    Serves 4
    Reply
  • Are you making a ham on Thanksgiving for those who don't care for turkey? Here's an easy recipe!
    Also....be on the lookout for free Thanksgiving meat deals at your local grocery stores! If you spend a certain amount of money, you can choose a free meat item!!!

    APRICOT BROWN SUGAR HAM

    One 10-pound cooked spiral-sliced ham
    2/3 cup packed brown sugar
    1/3 cup apricot jam or preserves
    2 tsp. dry mustard

    Preheat oven to 325 degrees. Place ham, cut side down, on a large sheet of heavy duty foil. Stir together the brown sugar, jam and mustard in a small bowl. Brush half of the glaze onto ham. Wrap foil around the ham; set it in a roasting pan.
    Roast at 325 degrees for 2 hours and 10 minutes. Unwrap ham; brush with remaining glaze. Rewrap ham and continue roasting, covered, until heated through, about 20 minutes more. Remove from oven.. Let stand, covered, 20 minutes more. Spoon juices over ham. Done!
    Serves 16
    Reply
  • Will you be needing a few good cookies? Feel like baking? Here's a splurge recipe, just waiting for holiday baking time! 🍪

    LOADED PEANUT BUTTER COOKIES

    1 1/2 cups rolled oats
    1 cup peanut butter--not natural
    4 tbsp. unsalted butter, at room temperature
    2/3 cup packed light brown sugar
    1/3 cup sugar
    1/2 tsp. salt
    1/4 tsp. baking powder
    1/4 tsp. baking soda
    2 large eggs
    1 cup semisweet chocolate chips
    2/3 cup sweetened shredded coconut
    1/2 cup chopped mini peanut butter cups

    Preheat oven to 350°. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
    Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, sugar, salt, baking powder and baking soda. Beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
    Scoop 12 mounds of dough, about 1/3 cup each, packing the dough together. Arrange about 12 inches apart on the baking sheets. Lightly flatten with your fingers.
    Bake at 350°, switching the baking sheets halfway through, until the edges of the cookies are set, but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will hold together best when fully cooled.
    Makes 12


    Reply
  • EGG- IN- A- HOLE GRILLED CHEESE

    Cut out a 2-inch round from the center of 1 slice white bread with a cookie cutter or drinking glass. Place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice Cheddar cheese. Add another bread slice to the skillet. Top with 1 slice Cheddar cheese and 3 strips crisp-cooked bacon. Sandwich the 2 bread slices and cook until golden.
    Serves 1 🍞🥚🧀🥓
    Reply
    • Thanks for the recipe, my mom made something similar. Television eggs same concept however I could never duplicate it. I gave up on them. I'm going to try your Recipe Saturday if I'm off 🧡
      Reply
    • Great! Let us know how it turns out!!! 😊
      Reply
  • LOADED VEGGIE QUICHE

    One 9-inch frozen unbaked deep dish pie crust
    2 tbsp. olive oil
    1 cup chopped or sliced mushrooms
    1/2 cup thinly sliced onion
    1/2 cup chopped green pepper
    1/2 cup chopped zucchini
    2 medium plum tomatoes, sliced
    2 tbsp. flour
    2 tbsp. chopped basil
    3 eggs, beaten
    1/2 cup milk
    1/2 tsp. salt
    1/4 tsp. pepper
    1 1/2 cups shredded sharp Cheddar cheese

    Preheat oven to 400°. Bake pie crust until lightly golden, about 8 minutes. Remove from oven. Reduce oven temperature to 350°.
    Heat 1 tbsp. of the olive oil in a large skillet over medium heat. Add mushrooms and onion. Cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Add green pepper and zucchini. Cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
    Sprinkle tomato slices with flour and basil. Add remaining 1 tbsp. olive oil to skillet. Swirl to coat pan. Arrange tomato slices in a single layer in skillet; cook until lightly browned, about 2 minutes per side. Remove from heat.
    Whisk together the eggs, milk, salt and pepper in a bowl.
    Sprinkle 1 cup of the cheese over the bottom of the pie crust. Layer cooked vegetables over the cheese. Pour in egg mixture; top with tomato slices; sprinkle with remaining 1/2 cup cheese.
    Bake at 350° until quiche is set, and a knife inserted into the center comes out clean, about 40 minutes. Let stand for at least 5 minutes before serving.
    Serves 8
    Reply
  • EASY BREAD STUFFING
    The big debate continues...Is it stuffing or is it dressing? Technically, stuffing is what you'll use to stuff the turkey, while dressing is baked in a separate baking dish. We're calling it stuffing here because it is easy to recognize. This recipe is great for beginners! Of course you can add in other ingredients of your choice.

    1/2 cup chopped celery
    1/3 cup chopped onion
    1 stick butter
    12 cups dry bread cubes
    1/2 tsp. pepper
    1 tsp. ground sage
    1 1/2 cups chicken broth

    Preheat oven to 375 degrees. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray.
    Sauté the celery and onion in butter until onion is transparent.
    In a large bowl, combine the bread cubes, celery and onion, pepper and sage. Add chicken broth to the mixture slowly, tossing until evenly and thoroughly moistened.
    Place in prepared baking dish. Bake at 375 degrees until heated through and lightly browned, about 30 minutes.
    Serves 12
    Reply
  • Uh oh! Neighbors called and said that they'd like to stop by on Christmas Eve. And you're saying Gosh...what will I feed them? Say no more. With a little bit of organization, you CAN do this!
    EASY SNACK PLATTER
    The key to being organized is to plan ahead.
    Buy some celery. Clean it, cut it into 3- or 4-inch pieces. Store them in a zippered plastic bag or an airtight container in the refrigerator.
    Buy a tub of hummus, a tub of cream cheese, and a tub of Cheddar cheese spread. Also, be sure to have a jar of creamy peanut butter and some raisins.
    Take out a nice big platter. Spread each piece of celery with hummus, cream cheese or Cheddar cheese spread. If you want to be fancy, you can top each piece with a few pomegranate arils.
    Also, save some pieces of celery and spread them with peanut butter. Top each piece with a few raisins. This is a great snack for children! You can tell them you've got ants on a log for them!! 😅
    Don't forget to pay a visit to the dollar store, where you can pick up some festive plates, napkins, cutlery and cups.
    You can even give each guest a mini gift to take home. Buy several mini Christmas stockings. Fill each one with individually wrapped peppermint candies, chocolate covered mints and chocolate kisses.
    No stress....You got this! 🎄 Ho ho ho holidays are for fun! 🎅
    Reply
  • With Thanksgiving fast approaching, we would love to hear what your holiday meal plans are. Will you be eating at home, or visiting family or friends? What types of foods will you be eating?
    Also, it would be great if you would post one of your favorite Thanksgiving recipes!
    Can't wait to hear from you!
    Reply
  • CRANBERRY QUINOA SALAD

    1 cup uncooked quinoa
    1 1/4:cups vegetable broth
    1/2 cup fresh cranberries
    3/4 cup fresh broccoli florets
    Pinch salt
    Pinch pepper
    2 tbsp. chopped scallions
    1 cup chopped walnuts
    DRESSING:
    2 tbsp. light olive oil
    1 clove garlic, smashed and minced
    1 tbsp. lime juice
    1 tbsp. orange juice
    1/8 tsp. salt
    1/8 tsp. pepper

    Rinse and drain quinoa, using a mesh strainer. Heat a medium saucepan to medium heat; toast quinoa, stirring, to remove excess water.
    Add the broth; bring to a boil. Reduce heat to low. Cover pan 3/4 of the way and simmer for 12 to 13 minutes. Add the cranberries when there are 10 minutes left in cooking time. When cranberries are done, remove pan from heat.
    Season with salt and pepper. Fluff gently with a fork. Set aside.
    While the quinoa cools, Add a little water to the cooking pan. Bring to a boil. Gently blanch broccoli florets until bright green, about 3 minutes.
    Drain broccoli florets and chop into bite size bits. Add to the quinoa, along with the chopped scallions.
    Place quinoa in the refrigerator.
    Make the dressing. Mash the garlic into a paste. Combine with remaining dressing ingredients; whisk well.
    To serve, top quinoa with the chopped walnuts. Drizzle with the dressing.
    Serves 2 for a meal portion, or 4 for a side dish portion.

    Reply
  • Here is a simple dressing that is sure to please!

    LEMON SHALLOT DRESSING

    6 tbsp. olive oil
    3 tbsp. lemon juice
    2 tbsp. minced shallot
    1 tsp. honey
    1/2 tsp. salt
    1/4 tsp. pepper

    Whisk together all ingredients.
    Serves 6
    Reply
  • CARROT- GINGER SOUP

    2 tbsp. olive oil
    1 medium yellow onion, chopped
    3 cloves garlic, minced
    4 large carrots, scrubbed clean and chopped
    1 1/2 tsp. fresh ginger root, grated
    1 tbsp. cider vinegar
    4 cups vegetable broth
    1 tsp. honey
    Salt and pepper to taste
    Fresh chopped chives

    Heat olive oil in a Dutch oven over medium heat. Add onion; cook until onion is translucent and fragrant, 7 to 8 minutes. Add carrots; cook 8 to 10 minutes more. Add garlic and ginger; cook 2 minutes more. Add vinegar and vegetable broth. Reduce heat to medium-low. Cook 25 to 30 minutes, until carrots are fork-tender. Remove pan from heat and allow to cool.
    When mixture has cooled, working in batches, blend mixture in a blender until smooth. Place the soup back into the pan. Stir in honey. Season with salt and pepper. Bring to a simmer.
    To serve, ladle soup into bowls. Garnish with chopped chives.
    Serves 3

    Reply
  • 🐾NINA LILY AND FRECKLES JOY'S KITCHEN CORNER 🐾
    The girls have a pup-safe recipe to share with you this morning!

    PEANUT BUTTER BARK POPPERS

    One 13-ounce jar natural peanut butter, made with 100 % peanuts
    1/2"cup plus 1 tbsp. honey
    2 tbsp. ground flaxseed
    3 cups rolled oats
    Unsweetened shredded coconut for rolling
    Miniature dog biscuits for topping

    Reserve 1 tbsp. of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats. Mix until well incorporated.
    Scoop tablespoonfuls of the peanut butter-oat mixture using a small cookie scoop, and roll into balls. Soak the balls in a bowl of water for a few minutes, then roll in the coconut.
    Mix together the remaining peanut butter and honey in a small bowl. Use it to glue a dog biscuit on top of each treat.
    Store in the refrigerator for up to 2 weeks.
    Makes 24 bark poppers
    Reply
  • Here is a hearty and healthy meal idea that'll be sure to warm your heart! 🧡🖤

    SWEET POTATO AND BLACK BEAN CHILI

    1 tbsp. plus 2 tsp. olive oil
    1 medium-large sweet potato, peeled and diced
    1 large onion, diced
    4 cloves garlic, minced
    2 tbsp. chili powder
    2 tsp. cumin
    1/4 tsp. salt
    2 1/2 cups water
    Two 15-ounce cans black beans, rinsed and drained
    One 14-ounce can diced tomatoes and their liquid
    4 tsp. lime juice
    1/2:cup chopped cilantro

    Heat olive oil in a Dutch oven over medium-high heat. Add sweet potato and onion. Cook, stirring often, until onion begins to soften, about 4 minutes. Add garlic, chili powder, cumin and salt. Cook, stirring constantly, for 30 seconds. Add water. Bring to a simmer. Cover; reduce heat to maintain a gentle simmer, and cook until sweet potato is tender, 10 to 12 minutes.
    Add black beans, tomatoes and their liquid and lime juice. Increase heat to high. Return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat; stir in cilantro.
    TIP*** Thinly sliced scallions and diced avocado make great chili toppers!
    Serves 4


    Reply
  • 🔴🟢HAPPY HOLIDAY DRINK🔴🟢

    1 cup fresh or frozen cranberries
    1/2 tsp. ground ginger
    1 tbsp. honey
    2 cups coconut water
    Handful of ice

    Place all ingredients in a blender. Blend until smooth.
    Serves 2
    Reply
  • CRANBERRY APPLE OATMEAL

    1 cup old fashioned rolled oats
    1 1/4 cup water
    3/4 cup milk
    1 tbsp. brown sugar
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1 medium apple, cored, seeded and diced
    1/2 cup cranberries, fresh or frozen

    To a medium saucepan, add the oats, water, milk, brown sugar, cinnamon, nutmeg, and apple. Stir together well. Bring to a slow boil over medium heat. Add cranberries and stir. Reduce heat and simmer for about 10 minutes, stirring occasionally, until oatmeal is thick and creamy, and apple is cooked. You should be able to hear the cranberries popping as they get hot.
    If the oatmeal becomes too thick, add a little water, 1 tablespoon at a time, until desired consistency is reached.
    Serves 2
    Reply
  • EASY DOES IT MORNING SMOOTHIE

    1/4 cup old fashioned oats
    2 tbsp. peanut butter
    1 banana, sliced
    1/2 cup soy milk
    1 tsp. chia seeds

    Place all ingredients in a blender. Blend for about 30 seconds, until smoothie is creamy and lump-free. Pour into a glass and serve immediately.
    Serves 1
    Reply
  • HOLIDAY ROASTED SWEET POTATOES

    4 medium sweet potatoes, peeled and cut into 1-inch cubes
    5 tbsp. butter, melted
    4 cloves garlic, minced
    3 tbsp. honey
    1 tbsp. dried rosemary
    Salt and freshly ground black pepper to taste

    Preheat oven to 375°. Place sweet potatoes on a large rimmed baking sheet; set aside.
    Whisk garlic and honey into the melted butter. Drizzle over the sweet potatoes. Season with rosemary, salt and black pepper. Toss evenly to coat.
    Roast at 375° for 25 to 30 minutes, until tender.
    Serves 6
    Reply
  • 🍊ORANGE SHERBET JELLO MOLD 🍊

    One 6-ounce package orange Jello
    1 cup boiling water
    One 15-ounce can mandarin orange segments, drained and liquid reserved
    1 pint orange sherbet, softened

    In a medium bowl, stir boiling water into Jello powder until completely dissolved. Add mandarin orange liquid and sherbet. Continue to mix until sherbet is melted.
    Spray a gelatin mold or an 8 x 8-inch square glass baking dish with non-stick cooking spray. Pour Jello mixture in, and gently scatter orange segments into mixture.
    Refrigerate for several hours or overnight, until well set.
    Carefully turn out of gelatin mold onto a decorative plate. Or, if using a glass baking dish, scoop out to serve. Keep refrigerated until ready to serve.
    Serves 8
    Reply
  • SQUASH BUTTER WITH WALNUTS

    2 pounds butternut squash, peeled, seeded and cubed
    1 cup packed light brown sugar
    1 cinnamon stick
    Juice of 1 orange, plus 2 strips rind
    1 cup water
    1 tsp. pumpkin pie spice
    1/2 tsp. salt
    1/2 cup chopped walnuts

    In a heavy saucepan, place all ingredients but the walnuts. Simmer over medium-low heat, stirring occasionally, until squash is tender, about one hour.
    Meanwhile, in a non-stick skillet, toast walnuts over medium-low heat, until fragrant, about 2 to 3 minutes. Remove from heat and transfer to a plate to cool.
    Once most of the liquid has evaporated, and squash has softened, remove saucepan from heat. Discard cinnamon stick and orange rind
    Pureé mixture in a blender, or use an immersion blender, until smooth.
    Store in an airtight container in the refrigerator for up to 3 months, or in the freezer for up to 1 year.
    Spread on bread, pancakes, or waffles. Stir into yogurt or oatmeal.
    Reply
  • 🍎🍏SLOW COOKER APPLESAUCE 🍎🍏

    6 pounds apples, peeled and sliced
    1 cup sugar
    1 cup water
    1 tsp. salt
    1 tsp. cinnamon
    1/4 cup, butter, cubed
    2 teaspoons vanilla extract

    In a 5-quart slow cooker, combine apples, sugar, water, salt and cinnamon. Cover and cook on LOW for 6 to 8 hours, until apples are tender. Turn the temperature control to OFF. Stir in butter and vanilla extract. Mash to desired consistency. Serve warm or cold.
    Makes 12 cups
    Reply
  • VEGETABLE ORZO SOUP

    1 tbsp. olive oil
    1 cup diced onion
    1/2 cup diced carrot
    1/2 cup diced celery
    2 cloves garlic, minced
    3 cups vegetable stock 1 cup canned diced tomatoes
    3/4 cup orzo pasta
    1 /4 tsp. thyme
    1/8 tsp. oregano
    1/8 tsp. rosemary
    2 cups fresh spinach
    Salt and pepper to taste

    Heat olive oil over medium-high heat. Add onion. Sauté until tender, 4 to 5 minutes. Add carrot, celery and garlic. Sauté 3 to 4 minutes. Add vegetable stock, tomatoes, orzo, thyme, oregano and rosemary. Stir to combine. Bring to a simmer, stirring occasionally, to prevent sticking. Reduce heat to medium-low and simmer for about 10 minutes, until orzo is al dente and vegetables are tender. Stir in the spinach. It will wilt. Season to taste with salt and pepper.
    Serves 4
    SOUP'S ON!!! 🔔🥣


    Reply
  • POMEGRANATE AND PEAR SALAD

    3 tbsp. olive oil
    3 tbsp. cider vinegar
    1 1/2 tsp. honey mustard
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    12 cups freshly baby kale or mixed greens
    4 pears, cored and thinly sliced
    1 cup thinly shaved fennel bulb
    1/2 cup pomegranate arils
    Honey

    Whisk together the olive oil, vinegar, mustard, salt and pepper in an extra large bowl. Add greens; toss to coat. Arrange greens in a shallow serving bowl. Top with pears, fennel and arils. Lightly drizzle with honey.
    Serves 8
    This salad would be ideal to serve on Christmas!
    Reply
  • 🥕🍊 FORTIFYING DRINK🥕🍊

    8 medium carrots, peeled and cut up
    4 oranges, peeled and cut up
    One 1-inch piece fresh ginger, peeled

    Carefully add all ingredients to a high-power juicer. Juice into a pitcher. If desired, skim foam from top of juice and discard. Serve immediately.
    Serves 2
    Reply
  • ❤🤍🤎PEPPERMINT FUDGE❤🤍🤎

    Butter, softened
    4 cups sugar
    One 12-ounce can evaporated milk
    3/4 cup butter
    12 ounces semisweet chocolate chips
    12 ounces bittersweet chocolate chips
    One 7-ounce jar marshmallow creme
    1/2 teaspoon peppermint extract
    1 cup crushed peppermint candies

    Line a 13 x 9-inch pan with foil, allowing foil to hang over the edges of pan. Butter the foil with the softened butter.
    Combine sugar, milk and the 3/4 cup butter in a large heavy saucepan. Cook and stir over medium-high heat until boiling; reduce heat to medium. Continue cooking and stirring for 10 minutes. Remove from heat. Add the 2 chocolate chips, marshmallow creme, and peppermint extract, stirring until melted and smooth. Beat by hand for 1 minute.
    Pour fudge into prepared pan. Sprinkle with crushed candies. Cover and chill for at least 4 hours. Use foil to lift fudge from pan. Cut into 45 squares. Store in an airtight container in the refrigerator for up to 3 days.
    Makes 45 squares
    Reply
  • ANTI INFLAMMATORY JUICE DRINK

    4 celery stalks, cut up
    1/2 of a medium cucumber, peeled and cut in half
    1 cup pineapple chunks
    1/2 of a medium green apple
    1 cup spinach leaves
    1 lemon, rind and seeds removed, cut in half
    1 knob ginger

    Add all ingredients to a power juicer and juice until smooth. Gently stir and serve immediately.
    Serves 1
    🥒🍍🍏🍋

    Reply
  • Sometimes you just want to make supper using the ingredients you have on hand. This is what we had for our main dish last night...

    KIELBASA WITH APPLES AND SAUERKRAUT

    Using one package of your favorite kielbasa, cut it into 3-inch lengths. Peel and core 2 red apples; slice them. Place the kielbasa and apple slices in a Dutch oven, along with 3 tablespoons of your choice of butter. Sauté over medium heat, stirring occasionally, until the kielbasa has browned slightly and the apple slices begin to soften. Add one 15-to 16-ounce can sauerkraut, undrained. Stir the mixture gently to combine. I added some fresh thyme and fresh parsley, chopped. I also added a pinch of salt and a grind of black pepper. Cook over low heat, stirring occasionally, until the sauerkraut softens.
    Goes well with rye bread, a side dish of parsley-butter egg noodles, and a steamed green vegetable.
    Reply
  • FRUIT -N- YOGURT
    🍓🫐🍌🍓🫐🍌🍓🫐🍌🍓🫐🍌

    In a bowl, whisk together 3/4 cup plain yogurt, 1 teaspoon honey, 1/4 teaspoon cinnamon, and a pinch of salt. Toss with 1 cup halved strawberries, 1/2 cup blueberries, and 1 sliced banana. Serve sprinkled with more cinnamon, if desired.
    Serves 2
    Reply
  • 🫐BREAKFAST CAKES🫐

    3 cups old fashioned rolled oats
    1 1/4 cups low fat milk
    1/2 cup unsweetened applesauce
    1/3 cup packed light brown sugar
    1 tbsp. grated lemon zest
    1/4 cup lemon juice
    2 large eggs, lightly beaten
    1 tsp. baking powder
    1 tsp. vanilla extract
    1/2 tsp. salt
    1 cup frozen blueberries

    Preheat oven to 375°. Spray a 12-cup muffin pan with non-stick cooking spray.
    Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla extract , and salt in a large bowl. Fold in frozen blueberries.
    Divide mixture among prepared muffin cups, about 1/3 cup each.
    Bake at 375° until a toothpick inserted in the center comes out clean, about 25 minutes.
    Cool in pan 10 to 15 minutes. Turn out onto a wire rack to cool completely. Serve warm or at room temperature.
    Makes 12
    Reply
  • 🥥MACAROONS 🥥

    4 eggs
    1 1/2 cups sugar
    2/3 cup flour
    1/2 tsp. baking powder
    1/ 4 tsp. salt
    2 tbsp. butter, melted and cooled
    1 tsp. vanilla extract
    5 cups flaked coconut
    One 10-ounce jar maraschino cherries, drained well and halved

    Preheat oven to 325°. In a mixing bowl, beat eggs until foamy. Gradually add sugar, beating constantly, until thick and pale yellow. Stir together the dry ingredients; fold into the egg mixture. Stir in butter, vanilla extract and coconut. Drop by teaspoonfuls onto greased and floured baking sheets. Top each with a cherry half. Bake at 325° for 10 to 13 minutes.
    Makes 6 dozen
    ***TIPS***
    You can tint the coconut with liquid food coloring.
    You can save the liquid from the cherries. Great poured over whipped cream on a sundae. Can also use it to flavor batters made with chocolate.
    You can use Baker's Joy or Pam spray that contains both flour and oil. It's a time saver!
    Reply
  • SUGAR ~N~ SPICE SHORTBREAD

    1 1/4 cups flour
    3 tbsp. brown sugar
    1 tbsp. sugar
    1/2 tsp. cinnamon
    1/2 cup butter

    Preheat oven to 325°. In a medium bowl, stir together the flour, brown sugar, sugar, and cinnamon. Cut in the butter until mixture resembles fine crumbs. Pack crumbs into a ball; knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8-inch circle. Place the circle on a baking sheet; slice it into 16 wedges, making sure to leave the circle intact.
    Bake at 325° for 25 minutes, until the center has set.
    Remove from oven. Cut the circle into wedges again while still warm. Transfer to a wire rack to cool.
    Makes 16
    Reply
  • ❄DECADENT WHITE HOT CHOCOLATE ❄

    3 cups half and half OR light cream
    3/4 cup white chocolate baking pieces
    One 3-inch cinnamon stick
    1/8 tsp. nutmeg
    1 teaspoon vanilla extract
    1/4 tsp. almond extract

    Combine 1/4 cup of the half and half or cream, the white chocolate, cinnamon stick, and nutmeg in a medium saucepan. Whisk over low heat until white chocolate is melted. Remove and discard the cinnamon stick. Add remaining half and half or cream. Continue to whisk over low heat until heated through. Remove from heat. Stir in vanilla extract and almond extract. Ladle into mugs!
    Serves 5
    Reply
  • 🟤🔴⚪PEPPERMINT PATTIES🟤🔴⚪

    2 1/2 cups powdered sugar
    2 tbsp. plus 1 tsp. vegetable shortening
    2 tbsp. light corn syrup
    2 tsp. peppermint extract
    2 tsp. water
    12 ounces bittersweet chocolate chips

    Combine powdered sugar, 2 tbsp. shortening, corn syrup, peppermint extract and the water in a bowl. Beat on low until combined. Mixture will be crumbly. Lightly knead dough in a bowl until smooth.
    Shape dough into a 1 1/2-inch diameter log that is about 7 inches long. Wrap in plastic wrap; chill for 1 hour. Use a serrated knife to cut the log into 1/4-inch thick slices. Arrange on a waxed paper lined tray. Freeze for 15 minutes.
    Meanwhile, combine chocolate chips and the remaining 1 tsp. shortening in a small bowl. Microwave in 30 second intervals until melted and smooth, stirring in between intervals.
    Use a fork to dip each slice into melted chocolate, allowing excess to drip off. Place dipped patties on the tray. Store in an airtight container in the refrigerator for up to 5 days.
    Makes 28 to 30 patties
    Reply
  • 🟢🔴CORNFLAKE WREATHS🟢🔴

    1 stick butter
    4 cups miniature marshmallows
    Non-stick cooking spray
    2 tsp. pumpkin pie spice
    1 tsp. green food coloring
    8 cups cornflakes cereal
    1/4 cup small red cinnamon candies

    In a large saucepan over medium heat, melt butter. Cook marshmallows, stirring often, until melted. Remove from heat. Spray a silicone spatula with non-stick cooking spray. Stir in pumpkin pie spice and food coloring with spatula until well combined. Add cornflakes; mix until color is distributed and cornflakes are coated. Let sit until cool enough to handle but still malleable, about 30 seconds.
    Spray your hands with non-stick cooking spray. Roll sixteen 3 tablespoon portions of cornflakes mixture into ropes. Bring ends of rope together to form a three-inch circle in diameter. Arrange on a parchment paper lined baking sheet. Top wreaths with candies.
    Makes 16 wreaths 🎄

    Reply
  • 🍋LEMON COCONUT SQUARES🥥

    1 1/2 cups flour
    1/2 cup powdered sugar
    3/4 cup cold butter
    4 eggs
    1 1/2 cups sugar
    1/2 cup freshly squeezed lemon juice
    1 tsp. baking powder
    3/4 cup flaked coconut

    Preheat oven to 350°. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press mixture onto the bottom of a lightly greased 13 x 9-inch baking dish. Bake at 350° for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice, and baking powder until well blended. Pour over the crust. Sprinkle coconut evenly over the top. Bake at 350° for 20 to 25 minutes, until golden brown. Cool on a wire rack. Cut into 48 squares.
    Makes 48 squares
    Reply
  • ✳✳HEALTHY GREEN DRINK✳✳

    8 ounces fresh kale, chopped
    1 Granny Smith apple, cored, seeded, and cut into chunks
    3 stalks celery, cut into pieces
    1 small lemon, peeled, seeded, and cut into pieces
    1 bunch parsley

    Carefully add all ingredients to a high-power juicer. Juice into a pitcher. Serve immediately.
    Serves 2

    This is the ideal drink if you've overindulged on rich food during the holiday season! ✅
    Reply
  • ✴ NUTTY CHICKS✴

    Looking for a New Year's Eve snack? Here is a unique and tasty snack to try! Who knows...it could end up on your favorites list! 😃

    2 cans chick peas, rinsed, drained, and patted dry
    1/4 cup olive oil
    1 tsp. salt
    1 tsp. pepper
    1 tsp. cumin
    2 tsp. thyme
    1 cup shelled pistachio nuts

    Preheat oven to 400°. Place chick peas in a medium bowl and discard any loose skins. Toss with the olive oil, salt, pepper and cumin until evenly coated. Spread on a large rimmed baking sheet. Bake at 400° for 25 minutes, until crisp and golden, stirring occasionally. Remove from oven and quickly stir in thyme and pistachio nuts. Return to oven for 10 minutes, until crunchy.
    Let cool and serve at room temperature.
    Makes 2 3/4 cups
    Reply
  • Feeling under the weather due to the weather? This drink will soothe the soul...

    THE WEATHERBEATER

    3 medium apples, cored, seeded, and cut up
    One 1-inch piece fresh ginger, peeled
    1 medium lemon, peeled, seeded, and cut up
    1/4 to 1/2 cup honey
    Boiling water

    Carefully add apples, ginger, and lemon to a high power juicer. Juice into a pitcher.
    For each 8-ounce mug, combine 1/4 to 1/2 cup of the mixture and 1 tbsp. honey. Top with boiling water; stir.
    Refrigerate remaining juice mixture in an airtight container for up to 1 week, or freeze for up to 3 months.
    Serves 4 to 8



    Reply
  • SIMPLE SAVORY SATISFYING SOUP!

    1 tsp. olive oil
    2 garlic cloves, minced
    One 14 1/2-ounce can diced tomatoes and their liquid
    Three 14 1/2-ounce cans vegetable broth
    2 tsp. Italian seasoning
    One 9-ounce package refrigerated cheese tortellini
    4 cups fresh baby spinach
    Parmesan cheese
    Freshly ground black pepper

    In a large saucepan, heat olive oil over medium heat. Add garlic; cook and stir for 1 minute. Stir in tomatoes and their liquid, vegetable broth and Italian seasoning. Bring to a boil. Add tortellini; bring to a gentle boil. Cook until the tortellini is tender, 7 to 9 minutes.
    Stir in spinach. Sprinkle each serving with Parmesan cheese; add a grind of black pepper.
    Serves 6 🥣
    Reply
  • THE BOOST THAT CAN'T BE BEET

    2 medium beets, peeled and cut up
    3 medium carrots, peeled and cut up
    1 medium apple, cored, seeded, and cut up
    1 cup blueberries

    Carefully add all ingredients to a high power juicer. Juice into a pitcher. Skim foam from top of juice and discard. Serve immediately.
    Serves 2 🥕🍎🫐
    Reply
  • ⏰ WAKE ME UP COFFEE SMOOTHIE ⏰

    1 banana, sliced and frozen
    1/2 cup strong brewed coffee
    1/2 cup milk of your choice
    1/4 cup rolled oats
    1 tbsp. peanut butter

    Combine all ingredients in a blender; blend until smooth, adding more milk as necessary to reach desired consistency. Serve immediately.
    Serves 1

    Reply
    • I love it - this is pretty close to my go-to morning smoothie. I use instant coffee and sugar to sweeten the drink, it's terrific for a quick energy boost! I also add protein powder, but it can stand on its own without. Thanks for posting!
      Reply
    • Thanks for reading my recipe, Coach Brandon! 😊
      I love your idea of adding the protein powder! Have you seen the peanut butter powders for sale with the jars of peanut butter? They add an awesome burst of flavor, plus a protein boost! That's what's good about our recipes...we can customize them, then share our ideas! 😊
      Reply
    • That is a smart idea using the peanut butter powder, it packs some great protein and can give some extra calories!
      Reply
    • I love these protein drinks and smoothies!
      Reply
  • SIMPLE 'N HEARTY VEGETABLE STEW

    1 tbsp. olive oil
    1 medium onion, chopped
    2 large carrots, sliced 1/2" thick
    2 stalks celery, sliced 1/2" thick
    8 ounces fresh whole mushrooms, halved
    2 large garlic cloves, minced
    1/4 cup flour
    1 tbsp. paprika
    3 tbsp. tomato paste
    2 medium red potatoes, cut into 1" chunks
    1 cup frozen cut green beans
    2 bay leaves
    1 tsp. thyme
    1/2 tsp. rosemary
    1/2 tsp. sage
    5 cups vegetable broth
    1/3 cup frozen green peas
    1/4 cup chopped parsley
    Salt and pepper

    Heat olive oil over medium heat in a Dutch oven. Add onion, carrots and celery. Season lightly with salt and pepper. Cook for 5 minutes. Add mushrooms. Cook until most of the liquid they release is evaporated, 7 to 10 minutes. Stir in garlic; cook and stir for 30 seconds.
    Sprinkle flour and paprika over the vegetables. Stir to coat vegetables. Continue cooking and stirring for 2 minutes. Add tomato paste; stir to coat vegetables. Add potatoes, green beans, bay leaves, thyme, rosemary, sage and vegetable broth. Mix well.
    Bring to a boil over high heat. Reduce heat to a simmer. Cover pan 3/4 of the way. Simmer until vegetables are tender, 20 to 30 minutes.
    Add peas and parsley. Heat through. Season to taste with salt and pepper.
    Serves 4

    Reply
  • SPINACH-MUSHROOM CASSEROLE

    2 tbsp. olive oil
    1 medium onion, chopped
    8-ounce package fresh sliced mushrooms
    2 large cloves garlic, minced
    One 16-ounce plus one 10-ounce package frozen chopped spinach, thawed and squeezed dry
    1 1/2 cups shredded extra sharp Cheddar cheese, divided
    2 large eggs, beaten
    2 tbsp. milk
    1/4 tsp. salt
    1/4 tsp. pepper

    Preheat oven to 350 °. Coat an 8-inch square glass baking dish with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened and starting to brown. Add mushrooms and garlic; cook and stir until mushrooms have softened. Transfer to a large bowl.
    Add spinach, 1 cup of the cheese, eggs, milk, salt and pepper to the mixture. Stir until well combined. Transfer to prepared baking dish. Cover with foil.
    Bake at 350° for 40 minutes. Remove from oven; sprinkle with remaining 1/ 2 cup cheese. Bake until cheese is melted, about 5 minutes.
    Serves 8 🍄
    Reply
  • 💮CHICKPEA SMASH💮
    Great tasting on its own, or starring in a sandwich, wrap, or topping a salad. Also so very easy to pack up as a to-go lunch!

    One 15- to 16-ounce can chickpeas, drained and rinsed
    1/4 cup minced sweet or red onion
    1 stalk celery, diced
    1 large dill pickle, diced
    2 tbsp. chopped dill, OR 2 tsp. dried dill
    DRESSING:
    3 tbsp. tahini
    1 tsp. Dijon mustard
    1/4 tsp. salt
    Black pepper
    OPTIONAL add-in: 2 tbsp. sunflower kernels

    Place chickpeas in a medium bowl. Mash them with a potato masher.
    Stir in the onion, celery, pickle, dill, and sunflower kernels, if using.
    Combine the tahini, lemon juice, mustard and salt in a small bowl to make the dressing. Stir dressing into the chickpea mixture until thoroughly combined. Season with a good grind of black pepper.
    Enjoy immediately, or store in an airtight container in the refrigerator for up to 3 days.
    Makes 2 cups

    Reply
  • 🥄BASIC OATMEAL🥄

    1 cup old fashioned oats
    1 cup milk of your choice
    1 cup water
    Pinch salt
    1/4 tsp. cinnamon

    In a small saucepan bring milk and water to a boil. Reduce heat to low. Pour in oats, salt and cinnamon. Simmer for 3 to 5 minutes, until thickened, stirring occasionally.
    Remove from heat. Let cool slightly. Serve!
    Serves 2
    What are your favorite stir-ins and toppings?
    Reply
    • My daily oatmeal recipe is a great partner to fresh, frozen or dried berries (a source of antioxidants and 1 of the Daily Dozen) with a pinch of cinnamon and ground flax for omega 3 and chia for protein. 😋

      I dont use dairy, so my recipe is

      1:3 ratio of steel cut oats to water (1 cup oats to 3 cups water), I use a rice cooker or instant pot which even travel with me on road trips… on long haul trips I use packets of organic rolled oats and boil water at the hotels

      Add protein powder to make Proats ☺️



      Reply
    • Thank you, Ruth T! Your daily oatmeal recipe sounds wonderful! 😊
      Reply
  • When you want to make it a green day....
    ☘TRIPLE GREEN SMOOTHIE☘

    1/2 cup frozen cut leaf spinach
    1/4 cup plain non-fat Greek yogurt
    1/2 cup frozen pineapple chunks
    1 ripe avocado, peeled, pitted and halved
    1 1/2 cups unsweetened green iced tea

    Place all ingredients in a blender. Blend for 1 to 2 minutes, until smooth. You may add more green iced tea to adjust the consistency.
    Serves 2
    Reply
  • 🧅🥕BARLEY PILAF🧄🥄

    1 cup pearl barley
    1 cup chicken broth
    1 3/4 cup water
    1/2 tbsp. olive oil
    1 medium onion, finely diced
    1 large carrot, finely diced
    1 clove garlic, minced
    1/2 tsp. salt
    1/4 tsp. white pepper
    1/2 cup frozen green peas
    1/4 cup chopped parsley
    1/4 tsp. turmeric

    Rinse barley thoroughly under cold running water until water runs clear. Place in a medium saucepan, along with chicken broth and water. Stir once. Bring to a boil; reduce heat to a slow simmer. Cover and cook without stirring for 30 minutes, until water is absorbed. Do not remove lid during cooking. NO PEEKING! 👀 Allow barley to rest for 10 minutes.
    Meanwhile, heat olive oil in a non-stick skillet over medium heat. Add onion, carrot, garlic, salt and pepper. Cook and stir for 5 minutes. Add cooked barley, peas, parsley and turmeric. Stir gently until well combined. Turn off the heat; let the barley pilaf sit for a few minutes. Serve!
    Serves 4
    Reply
  • 🔆ROUND AND ROUND ROLL-UPS🔆

    Four 10-inch whole wheat tortillas
    3/4 cup roasted red pepper hummus
    6 ounces packaged rainbow slaw
    2 1/2 ounces fresh baby spinach
    2 tbsp. olive oil
    1 tbsp. cider vinegar
    Salt and pepper to taste
    1 cup sliced roasted red peppers

    Wrap the tortillas in a damp paper towel and microwave for 20 seconds. Onto each tortilla, spread 3 tbsp. hummus.
    In a medium bowl, combine the rainbow slaw, spinach, olive oil and vinegar. Season with salt and pepper. Top hummus with slaw mixture, leaving about a 2-inch rim. Layer the red pepper strips on top of slaw.
    Tightly roll tortillas and press down to seal. Cut into 2-inch pieces. Serve!
    Serves 4

    Reply
  • SAUERKRAUT AND ARUGULA SALAD

    If by chance you've been looking for a gut-friendly, healthy salad--you've found it right here!

    1 ripe avocado
    1/4 of a small red onion
    1 red apple
    One 5-ounce package baby arugula
    3/4 cup refrigerated sauerkraut
    2 tbsp. olive oil
    Salt and pepper to taste

    Peel, pit, and thinly sliced the avocado. Thinly slice the onion. Core, seed, and thinly slice the apple.
    To a large bowl, add the arugula, onion, apple, sauerkraut, olive oil, salt and pepper. Toss until combined. Top with avocado. Serve immediately.
    Serves 4
    ***TIP*** If you like spicy food, try substituting kimchi for the sauerkraut.

    Reply
  • 🔴🟠🟡COLORFUL PEPPER MELANGE

    Looking for a new side dish that uses beautiful bell peppers? This very simple to prepare medley is colorful and full of flavor! 🟥🟧🟨

    Sauté 2 smashed garlic cloves and 1/2 tsp. seed in olive oil in a non-stick skillet over medium-high heat for 30 seconds. Add 1 each of red bell pepper, orange bell pepper, and yellow bell pepper, cut into strips. Cook until peppers start to soften. Toss with the juice of half a lemon, 1 tsp. chopped parsley, and salt and pepper to taste.
    You can also use this as a topper for meat, or combine it with cooked pasta!


    Reply
  • 🫖SPICED CHAI TEA FOR TWO 🫖

    2 1/4 cups water
    One 3-inch cinnamon stick
    3 whole cloves
    4 green cardamom pods, cracked and seeded
    3 black peppercorns
    1/2 tsp. fennel seed-optional
    1/2-inch piece fresh ginger, peeled and thinly sliced
    3 black tea bags
    1 cup milk
    4 tsp. turbinado sugar or raw cane sugar

    Heat a medium saucepan over medium-high heat. Add water, cinnamon stick, cloves, cardamom pods, peppercorns, fennel seed if using, and ginger. Bring to a boil. Add tea bags. Reduce heat to low; simmer gently for 7 to 10 minutes, depending on how strong you like your tea. The longer, the stronger. Will turn a deep burgundy color and reduce slightly. Add milk and sugar; stir. Increase heat to high. Allow milk to come to a boil. Reduce heat to medium; simmer for 5 minutes.
    When ready to serve, increase heat to high; allow to come to a rolling boil for 1 to 2 minutes. Use a ladle to aerate the chai for a deeper flavor, and to make it creamier. Pour into cups through a strainer.
    Serves 2
    Reply
  • BLUEBERRY YOGURT PROTEIN BITES
    🫐🫐🫐🫐🫐🫐🫐🫐🫐🫐🫐🫐🫐🫐

    1 cup plain yogurt
    2 tbsp. honey
    1 cup fresh blueberries
    1/2 cup slivered almonds

    Mix together the yogurt and honey. Stir in the blueberries and almonds. Drop by heaping teaspoonfuls onto a freeser-safe tray. Freeze until solid and firm, at least 2 hours.

    Reply
  • BOUNTIFUL QUINOA SALAD
    This salad is not only tasty, but also healthy!

    1 cup uncooked quinoa, rinsed in a fine mesh strainer
    2 cups water
    One 15-ounce can chickpeas, rinsed and drained
    1 medium cucumber, seeded and chopped
    1 medium red bell pepper, chopped
    3/4 cup chopped red onion
    1 cup finely chopped parsley
    1/4 cup olive oil
    1/4 cup fresh lemon juice
    1 tbsp. red wine vinegar
    2 cloves garlic, minced
    1/2 tsp. salt
    Freshly ground black pepper

    To prepare quinoa, combine quinoa and the water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cook until the water is absorbed, about 15 minutes, reducing heat as time goes on, to maintain a gentle simmer.
    Remove from heat; cover; let rest for 5 minutes.
    In a large bowl, combine chickpeas, cucumber, red bell pepper, onion, and parsley. Set aside.
    In a small bowl, combine olive oil, lemon juice, vinegar, salt and a grind of black pepper. Whisk until blended. Set aside.
    Once the quinoa is mostly cool, add it to the large bowl. Drizzle the dressing over the top. Toss until mixture is thoroughly combined. Season with salt and pepper, if desired. Allow salad to rest for 5 to 10 minutes before serving.
    Store covered in refrigerator up to 4 days. Serve chilled or at room temperature.
    Serves 4
    Reply
  • Let's talk about pistachio nuts! They are the perfect snack, packed with healthy fats and protein!
    Let's get cracking...
    One serving of pistachios contains 13 grams of fat, almost 12 of which is the healthy, unsaturated variety. Good fats can help lower bad cholesterol levels.
    Pistachios are considered a complete protein, meaning that they contain all nine essential amino acids that your body needs. There are 6 grams of protein in a one-ounce serving.
    Pistachios are a powerful source of vitamin B6. This vitamin helps maintain a healthy immune system. It also builds oxygen carrying red blood cells. It even helps create serotonin, an important mood boosting chemical in your brain.
    So, what are you waiting for? Go ahead and grab a healthy serving of pistachios!!!
    Reply
  • 🥑AVOCADO HUMMUS🥑

    One 15-ounce can chickpeas
    1 ripe avocado, halved, peeled, and pitted
    1 cup fresh cilantro leaves
    1/4 cup tahini
    1/4 cup olive oil
    1/4 cup lemon juice
    1 tsp. cumin
    1/2 tsp. salt

    Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and liquid to a food processor. Add remaining ingredients. Pureè until very smooth.
    Serving suggestions: With pita chips, fresh raw veggies, as a spread on wraps, or as a spread for Mexican lasagne.
    Reply
  • 🥑CREAMY AVOCADO PASTA🥑

    Try serving this with salmon for an added boost of protein!

    12 ounces whole wheat linguine or spaghetti
    1 avocado, peeled, halved, and pitted
    2 cups packed fresh baby spinach leaves
    2 cups loosely packed cilantro leaves, plus a few torn leaves for garnish
    2 1/2 tbsp. lemon juice
    1 tbsp. low sodium soy sauce
    1 1/2 tsp. sesame oil
    1/2 tsp. salt
    2 small cloves garlic

    Cook pasta as package directs. Drain and reserve 1 1/4 cups of the cooking water. Return pasta to the pot.
    Process the remaining ingredients plus 3/4 cup of the reserved cooking water in a blender until smooth, about 30 seconds, stopping to scrape down sides as needed.
    Pour avocado sauce over pasta; toss to coat, adding 2 tablespoons of the cooking water at a time, until sauce reaches desired consistency. Garnish with the torn cilantro to serve.
    Serves 4

    Reply
  • Thanks for the recipes. I love smoothies and usually have one daily - the magic bullet is fantastic for smoothies. My go to ingredients are frozen or fresh fruit, whole milk yogurt (need to gain weight), a banana, shelled hemp seeds, spoonful of peanut or almond butter, coconut or almond milk and scoop of protein powder. There are seemingly endless smoothie variations so I mix it up sometimes using more greens and sometimes berries/fruits.

    Not a big breakfast person but usually, at least, have toast with almond butter and avocado slices or coarse oatmeal and orange juice. Pineapple juice has helped with thinning out mucus so try to drink it daily. Cheers, everyone.

    Reply
  • 🥊POWER PACKED ORANGE JUICE🥊

    1/4 cup orange juice
    3 tbsp. lemon juice
    1 small nectarine, pitted
    1 small apple, cored, seeded, and quartered
    1 tbsp. fresh ginger, peeled
    5 medium carrots, peeled and tops removed
    3 sprigs fresh mint, if desired

    Add all ingredients to a power juicer. Juice. You can strain the juice through a sieve before drinking if desired.
    🍊🍋🍎🥕
    Reply
  • GOING GREEN 🌱🌱🌱
    SIMPLE SAUTÉED GREENS

    1 bunch kale
    1 bunch chard
    4 tbsp. olive oil
    1 medium shallot, coarsely chopped
    3 medium garlic cloves, finely chopped
    1/2 tsp. lemon zest
    1/4 tsp. red pepper flakes--optional
    1/4 tsp. salt
    1 tbsp. lemon juice

    Trim stalks and ribs from greens. Chop them into 1/4-inch slices. Place them in a large skillet, along with 1 tbsp. of the olive oil. Sauté over medium heat for 5 minutes,stirring often. Remove from pan and set aside.
    Cut the greens into 1/4- to 1/2- inch ribbons.
    Add remaining olive oil to the skillet. Over medium-high heat, add the shallot. Sauté for 3 minutes. Add garlic and red pepper flakes, if using. Cook and stir for 1 minute. Add greens; reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes.
    Add the sautéed stems and ribs; cook and stir for 1 minute. Turn off heat. Add lemon zest, salt, and lemon juice. Stir to combine.
    Leftover greens are great topped with a poached egg.
    Makes 4 to 5 cups
    Reply
  • WINTER FRUIT SALAD

    5 clementines, peeled and separated into segments
    2 pears, cored, seeded and sliced
    2 apples, cored, seeded and sliced
    1 cup pomegranate arils
    4 kiwi fruit, peeled and sliced
    DRESSING: 3 tbsp. honey
    2 tbsp. lemon juice
    2 tbsp. lime juice

    In a large bowl, combine all of the fruit.
    In a glass measuring cup, combine the honey, lemon juice and lime juice. Stir until honey is dissolved. If it doesn't dissolve, microwave it for about 10 seconds.
    Drizzle the dressing over the fruit; gently toss to combine. Serve right away or cover and refrigerate.
    Serves 4
    🍊🍐🍎🥝🍋🍯

    Reply
  • "TOSS IT IN THE POT" VEGGIE SOUP

    Two 32-ounce cartons vegetable broth
    1 good quality chicken bouillon cube
    1 1/2 cups water
    One 15- to 16-ounce can diced tomatoes and liquid
    One 15- to 16-ounce can dark red kidney beans, rinsed and drained
    1 small onion, thinly sliced
    3 large carrots, peeled and cut into 1/2-inch discs
    2 stalks celery with leaves, celery sliced into small pieces and leaves chopped
    1 small potato, peeled and cubed
    1 cup frozen chopped spinach, thawed and squeezed
    1 good handful frozen corn kernels, thawed
    1 good handful frozen green peas, thawed
    1 good handful frozen cut green beans, thawed
    4 ounces spaghetti, broken into pieces and uncooked
    Salt and pepper to taste
    2 tbsp. chopped parsley
    1 tbsp. chopped thyme
    1 medium bay leaf

    Pour the vegetable broth into a Dutch oven. Add the bouillon cube and water. Turn stove on medium-high heat. Add tomatoes and liquid, kidney beans, onion, carrots, celery and potato. Give it a good stir. Cover the pot 3/4 of the way. When it starts to come to a boil, reduce heat to low. Add salt and pepper, and bay leaf. Simmer, stirring occasionally, until the veggies are beginning to soften. Bring to a boil over medium-high heat. Add parsley, thyme, spinach, corn, peas, green beans, and spaghetti. Cook, uncovered, until spaghetti is tender, stirring occasionally. Take a spoonful and taste...add more salt and pepper if needed. Discard bay leaf. Enjoy!!!
    🔅🍅🌽🧅🥕🥔🔅
    Reply
  • 🌽BLACK BEAN, CORN, AVOCADO AND RICE SALAD🥑

    1/2 cup uncooked white rice
    1 large avocado, peeled, pitted and diced
    One 15- to 16-ounce can black beans, rinsed and drained
    One 12-ounce can corn, drained
    1 tbsp. finely chopped red onion
    2 tbsp. chopped cilantro
    Salt and pepper to taste
    DRESSING: 1/4 cup olive oil
    2 tbsp. lime juice
    Zest of 1 lime
    1 tsp. honey
    1/2 tsp. chili powder
    1/4 tsp. garlic powder

    Prepare rice as package directs; allow to cool.
    Meanwhile, add the dressing ingredients to a small bowl; whisk together.
    Add the remaining ingredients, along with the rice, to a large bowl. Add the dressing and toss. Season with salt and pepper.
    Enjoy right away, or refrigerate for up to one hour before serving.
    Serves 4 🌰🍯
    Reply
  • 🫖MUG OF COMFORT 🫖

    2 cups water
    1/2 tsp. turmeric
    1/2 tsp. cinnamon
    1/2 tsp. grated fresh ginger
    1 tbsp. honey
    2 lemon wedges
    2 cinnamon sticks

    Bring the water to a boil in a small saucepan. Add turmeric, cinnamon and ginger. Reduce heat to medium-low. Simmer, covered, for 10 minutes. Strain, if desired. Stir in honey. Pour into 2 mugs. Serve mugs with lemon wedges and cinnamon sticks.
    Serves 2 🍯🍋
    Reply
  • Here's a good recipe for salmon. It uses frozen salmon, which makes it more affordable. This is a great recipe to use when you want to feed your family. Salmon is rich in Omega-3, so go ahead and enjoy!!

    MAPLE MUSTARD SALMON

    2 1/2 tbsp. stone ground mustard
    1 tbsp. maple syrup
    1 tsp. lemon juice
    1/2 tsp. minced garlic
    1/4 tsp. minced thyme
    Six 6-ounce frozen salmon fillets, thawed and patted dry
    1 tsp. salt
    1/2 tsp. pepper
    1 tbsp. olive oil

    Preheat oven to 400 °. Line a large baking sheet with foil.
    Whisk together the mustard, maple syrup, lemon juice, garlic and thyme in a small bowl.
    Season salmon on both sides with salt and pepper; brush with olive oil. Arrange salmon on prepared baking sheet. Arrange skin sides down if your fillets have skin. Brush with mustard mixture.
    Bake at 400° until salmon flakes easily with a fork, 8 to 10 minutes.
    Serves 6

    Reply
  • 🍓DAIRY FREE STRAWBERRY BANANA SMOOTHIE 🍌

    1 large banana, sliced
    2 cups frozen strawberries
    1 1/2 cups non-dairy milk, such as cashew, oat or almond milk
    1 tbsp. honey

    Add all ingredients to a blender. Blend on HIGH until smooth and creamy. You can add more milk if the smoothie seems too thick. Add a little at a time until desired consistency is reached.
    Serves 2
    Reply
  • 🍯 HONEY PECAN CHICKEN CUTLETS 🍯

    1 pound boneless, skinless chicken breast cutlets
    1/2 cup flour
    1/4 tsp. salt
    1/8 tsp. pepper
    3 tbsp. butter, divided
    1/4 cup honey
    1/4 cup chopped pecans

    Place the flour, salt, and pepper in a gallon size plastic zipper bag. Close the bag and give it a shake. Place the chicken in the bag and close; shake the bag and move the chicken around to coat. Shake off excess flour when removing chicken.
    Heat 2 tbsp. of the butter in a large skillet over medium heat. Add the chicken; brown on both sides, approximately 5 to 6 minutes.
    Stir together the remaining 1 tbsp. butter, honey and pecans. Add it to the skillet, stirring gently.
    Cover and simmer gently for 7 to 8 minutes. Remove chicken to a serving platter; pour sauce over. Serve!
    Serves 4
    Suggested serving: Goes well with rice and fresh steamed green beans.
    Reply
  • PROTEIN PACKED HALIBUT

    1 tsp. garlic powder
    1 tsp. oregano
    1 tsp. thyme
    1 tsp. paprika
    1/8 tsp. black pepper
    Pinch salt
    4 halibut fillets
    2 tbsp. olive oil
    Lemon wedges

    In a small bowl, combine the garlic powder, oregano, thyme, paprika, black pepper, and salt. Add the halibut fillets and turn to coat evenly in mixture.
    Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add halibut fillets; reduce heat to medium. Cook for 3 to 4 minutes per side, until it flakes with a fork.
    Serve with the lemon wedges to squeeze over the halibut.
    Serves 4


    Reply
  • 😋 YUMMY FOR THE TUMMY MEXI-MELTS😋

    Warm a large flour tortilla wrapped in a damp paper towel, in the microwave on HIGH for 20 seconds. Remove the paper towel. Place the tortilla on a large glass plate. Spread the tortilla with fat-free refried beans. Top with sliced avocado, chopped tomato, sliced black olives, sliced scallions and some shredded Cheddar cheese. You can also add some salsa if you'd like. Place the plate in the microwave. Microwave on HIGH for 45 seconds to 1 minute, until the Cheddar cheese is melted.
    Reply
  • Let's talk about healthy snack ideas!
    Here are just a few...
    Multigrain crackers spread with hummus.
    Celery stalk filled with peanut butter.
    Yogurt with blueberries.
    Applesauce with raisins.

    What are your favorite healthy snacks? Please let us know!

    Reply
    • If your stranded on a desert the 3 perfect foods you can live off of forever are Sardines: rich in vitamins! Hard boiled eggs: it's the cleanest way to eat this nutrious food! and Bananas, let's start this conversation, I'd like to hear some perfect snacks. Great Post Debbie 🧡
      Reply
    • - Hummus goes well with lots of things. I usually pair it with carrot sticks and celery. Occasionally that's lunch.
      - Apples and sugar-free chunky peanut butter
      - Pineapple chunks with yogurt on the side
      - Fruit all by itself - I especially like red seedless grapes, mandarin oranges, apple slices
      Reply
    • Thanks for the great tips, Bill! I'd like to hear more ideas, as well! 🤩
      Reply
    • I love hummus, Jean! I sometimes cut up an apple or slice a banana and dip the bits in peanut butter. To me, fruit is refreshing, and I always have different types on hand.
      Thanks for sharing with us! 😍
      Reply
    • If I'm stranded in the desert you guys better send me this stuff or I'm in trouble😎🤣
      Reply
    • Dave- your SOS will be seen and food will be sent. But, wouldn't you much rather be rescued? 😅
      Reply
  • 🌞BRIGHT AND JOYFUL SALAD⭐

    One 15-ounce can chickpeas, rinsed and drained
    12 cherry tomatoes, halved
    1/4 cup chopped chives or scallions
    1 medium red bell pepper, chopped
    2 cups baby spinach leaves
    Juice of 2 lemons
    3 tbsp. olive oil
    Salt
    Freshly ground black pepper

    Place the chickpeas, tomatoes, chives, red pepper, and spinach in a large bowl.
    Whisk together the lemon juice, olive oil, and salt and black pepper to taste in a small bowl.
    Pour the dressing over the salad and gently toss to coat.


    Reply
  • PROTEIN PACKED SMOOTHIE

    1 cup whole frozen strawberries
    1 medium ripe banana, peeled and halved
    3/4 cup plain non-fat Greek yogurt
    2 tbsp. rolled oats
    1 tbsp. peanut butter or almond butter
    1 tsp. honey
    Unsweetened almond milk, if needed

    Place all ingredients in a blender. Blend until smooth. If mixture is too thick, scrape down sides with a spatula; add a splash of almond milk; stir to move ingredients; blend again.
    Serves 1 🍓🍌
    Reply
  • ⚫BLACK BEAN SALSA⚫

    2 cups black beans, rinsed and drained
    2 cups frozen corn kernels, thawed
    2 cups diced tomatoes
    1/2 cup chopped red onion
    1/4 cup chopped scallions
    1/4 cup chopped cilantro
    2 tbsp. freshly squeezed lime juice
    Salt and pepper to taste

    In a large glass bowl, combine all ingredients except for the lime juice, salt and pepper.
    Add the lime juice, salt and pepper; mix well.
    Cover and refrigerate overnight for maximum flavor. However, you can enjoy right away, if you like.
    Serve with tortilla chips, or as a topper for tacos, salads and burrito bowls
    Serves 8
    Reply
  • 🍊✴ORANGE JELLO ✴🍊

    2 1/2 cups 100% pure orange juice
    1/4 cup honey
    1/4 cup gelatin

    In a large saucepan, bring the orange juice and honey to a simmer.
    Slowly pour in the gelatin, and whisk briskly to prevent clumping.
    Turn off the heat, and continue whisking until ingredients are combined.
    Pour mixture into an 8 x 8-inch glass dish.
    Freeze for at least 1 hour, or refrigerate for at least 3 hours before slicing and serving. Store covered in refrigerator. 🔸️
    Reply
  • 🍎SPINACH APPLE SALAD🍏

    2 cups baby spinach leaves
    2 medium apple, cored and sliced
    2 tbsp. chopped celery
    2 tbsp. toasted pecans, chopped
    2 tbsp. reduced fat Italian dressing

    In a large bowl, toss together all ingredients.
    Serves 2

    ***TIP*** To toast pecans, spread them in a single layer in a shallow baking pan. Place in a 350 degree oven for 8 to 10 minutes, until lightly toasted, stirring occasionally.

    Reply
  • EASY PEANUT BUTTER OATMEAL

    1/2 cup quick oats
    1/2 cup water
    1/2 cup almond milk
    2 tbsp. peanut butter
    1/2 tbsp. honey
    1 small banana, sliced

    Add all ingredients except the banana to a medium saucepan. Bring to a gentle boil. Let oats cook for 3 to 4 minutes over medium heat, stirring occasionally, until thickened to desired consistency.
    Top with sliced banana.
    Serves 1
    Reply
  • In honor of President's Day, we have a unique recipe for violet syrup. This is Martha Washington's very own recipe, exactly how she had recorded it.

    SYRUP OF VIOLETS

    1 pound violets
    3 pounds sugar
    1 pint water

    Boil sugar in water. Crush violets and add. Cook until they lose their color. Strain and bottle when cold.
    🟪🟣🟪🟣🟪🟣🟪🟣🟪🟣🟪🟣🟪
    Reply
  • RICE AND BEAN SALAD

    2 cups cooked brown rice
    One 15-ounce can light red kidney beans, rinsed and drained
    One 15-ounce can black beans, rinsed and drained
    One 15.25-ounce can whole kernel corn, drained
    1 small onion, diced
    1 medium green bell pepper, diced
    1 lime, zested and juiced
    1/4 cup chopped cilantro
    1 tsp. minced garlic
    1 1/2 tsp. cumin
    Salt to taste

    Combine all ingredients except the salt in a large glass bowl. Lightly toss to mix well. Add salt to taste. Refrigerate for 1 hour; toss and serve.
    Serves 6 🌽🧅🫑🧄🧂
    Reply
  • BLACK BEAN QUINOA CHILI

    1 tsp. olive oil
    1 small onion, diced
    1 medium red bell pepper, diced
    3 cloves garlic, smashed and minced
    1 tbsp. chili powder
    1 tbsp. cumin
    1/2 tsp. oregano
    1/2 tsp. paprika
    1 tsp. salt
    1/2 tsp. pepper
    Two 15-ounce cans black beans, rinsed and drained
    One 15-ounce can tomato sauce
    One 14-ounce can petite diced tomatoes and liquid
    1 cup vegetable broth
    1/3 cup uncooked quinoa

    In a Dutch oven, heat the olive oil over medium heat. Add onion and red bell pepper; sauté until tender. Add garlic and seasonings; sauté for one minute. Add black beans, tomato sauce, tomatoes and liquid, vegetable broth, and quinoa. Reduce heat to a simmer. Cook, covered, for 45 minutes, stirring occasionally.
    Serves 6. 🧅🫑🧄🍅
    Reply
  • ✳GREEN POWER REFRESHER✳

    1 large green apple, cored and seeded
    1 celery stalk
    Half of a medium cucumber, chopped
    1 cup spinach leaves, packed
    Juice of 1 key lime
    3 cups water

    Place all ingredients in a blender. Process until smooth.

    Reply
  • ALMOND BUTTER ENERGY BALLS

    1 cup raw almonds
    10 pitted Medjool dates
    1/2 cup rolled oats
    1/2 cup almond butter
    1 tbsp. maple syrup
    1 tsp. vanilla extract
    1/2 tsp. cinnamon
    1/4 tsp. salt

    Place all ingredients in a food processor. Process until a sticky dough forms. You should be able to pinch it together easily with your hands. ( Your CLEAN, washed hands! 🧴) If dough is not sticky enough to roll into balls, add a tiny bit of almond butter to make the consistency a bit thicker.
    Roll into balls. Store in an airtight container in the refrigerator for up to one week, or store in the freezer for up to two months.

    Reply
  • 🍋🍋EASY LEMON CHICKEN 🍋🍋

    4 boneless, skinless chicken breasts
    Juice of 2 lemons
    3 tbsp. olive oil
    2 tsp. lemon pepper
    1 tsp. basil
    1 tsp. oregano
    1/4 tsp. salt

    Place the chicken in a gallon size zipper bag. Pour in the lemon juice and olive oil. Add remaining ingredients. Close bag and give it a bit of a shake to coat the chicken. Allow to marinate for 30 minutes, or up to 8 hours.
    Heat a heavy skillet over medium-high heat. Place chicken in the skillet. Discard any leftover marinade. Cook 7 minutes per side, turning over once, halfway through. Continue to cook until a meat thermometer registers 165 degrees when placed in the center of the chicken.
    Serves 4 🍽
    Reply
  • 🍋🍋LEMON CAPELLINI🍋🍋

    1 pound capellini, also known as angel hair
    2 sticks unsalted butter--using plant butter is a much healthier option
    Zest and juice from 2 large lemons
    2 tsp. salt
    1 tsp. pepper
    Fresh chopped parsley for garnish

    Cook pasta until al dente, about 4 minutes.
    Heat a skillet over medium heat. Add butter and allow to melt. Add lemon zest and juice, salt and pepper. Stir to combine. Reduce heat to low.
    As soon as pasta is done cooking, lift it out of the water with a spaghetti server, transferring it to the skillet with the sauce. Toss together, adding some pasta cooking water to keep the pasta moist.
    Sprinkle with parsley. Serve immediately.
    Serves 6 🍽
    Reply
  • 🔸️PEANUT BUTTER CHIA PUDDING🔸️

    1/4 cup natural peanut butter
    3 tbsp. chia seeds
    6 dates
    3/4 cup unsweetened almond milk

    Add all ingredients to a high-power blender. Process on HIGH for 30 to 45 seconds, until mixture is completely blended.
    Divide the mixture into 4 custard cups. Refrigerate for 10 minutes, until firm. Serve cold, or at room temperature.
    Serves 4
    Reply
  • 🍉CREAMY WATERMELON SMOOTHIE🍉

    2 cups chopped watermelon, plus 2 wedges for garnish
    1 small banana
    3/4 cup strawberries, hulled and halved
    1/2 cup unsweetened coconut milk yogurt
    2 tsp. honey
    1/8 tsp. salt

    Arrange chopped watermelon evenly on a parchment paper lined baking sheet. Freeze until completely frozen, at least 2 hours, or up to 12 hours.
    Peel banana; cut in half crosswise. Place watermelon, banana, strawberries, yogurt, honey, and salt in a blender. Process until completely smooth and creamy, about 1 minute, stopping to scrape down sides as needed.
    Divide between 2 glasses. Garnish with watermelon wedges.
    Serves 2 🍉🍌🍓🍯🧂
    Reply
  • 🍍PINEAPPLE SALSA🍍

    One 8-ounce can crushed pineapple, drained (save the juice for another purpose)
    2 tbsp. orange marmalade
    1 tbsp. minced cilantro
    2 tsp. finely chopped seeded jalapeño pepper (optional)
    2 tsp. lime juice
    1/4 tsp. salt

    Mix together all ingredients in a small glass bowl. Cover and refrigerate.
    Goes well with ham!
    Makes 1 1/2 cups

    Reply
  • 🥝KIWI SALSA🥝

    Mix together 1/2 cup diced tomato, 1/3 cup diced kiwi fruit, 3 tbsp. lime juice, 1 tbsp. minced red onion, 1 tbsp. chopped cilantro, 1/8 tsp. salt, and 1/8 tsp. pepper in a small bowl.

    Makes a great topper for pork, chicken, tacos or burritos! 🌮 🌯
    Reply
  • QUICKETY-QUICK TOMATO SALAD

    4 cups multicolor cherry tomatoes, halved
    2 tbsp. olive oil
    2 tbsp. rice vinegar
    2 cloves garlic, minced
    2 tsp. chopped fresh oregano
    1/4 tsp. salt
    Good grind of black pepper

    Toss together all ingredients in a glass bowl. Let stand for 15 minutes, or chill for up to 1 hour.
    Serves 8 🍅🧄🧄🍅

    Reply
  • VEGETABLE JAMBALAYA

    2 tbsp. olive oil
    3 stalks celery, cut into chunks, plus 2 tbsp. chopped leaves (reserve the leaves)
    3 carrots, cut into chunks
    1 red onion, halved and cut into wedges
    1 red bell pepper, cut into strips
    1 tbsp. chopped fresh thyme
    1 tsp. hot smoked paprika
    Salt and freshly ground black pepper
    1 1/4 cups converted white rice
    One 15-ounce can diced fire-roasted tomatoes
    1 1/2 cups frozen black-eyed peas
    1 1/2 cups water
    8 ounces okra, trimmed and thinly sliced

    Heat olive oil on a large skillet over medium-high heat. Add celery, carrots and red onion. Cook, stirring occasionally, until slightly softened, about 2 minutes. Add bell pepper, thyme, paprika, 1/2 tsp. salt and a few grinds of pepper. Cook and stir until paprika is toasted, about 1 minute.
    Add rice to the skillet and stir to coat. Add tomatoes, black-eyed peas and water. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, about 15 minutes.
    Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from heat and let stand, covered, for 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season to taste with salt and pepper.
    Serves 4 🍽

    Reply
  • 🫐BLUEBERRY BREAKFAST SMOOTHIE🫐

    1 cup blueberries
    1/2 cup vanilla Greek yogurt
    1/4 cup orange juice
    1 tbsp. honey
    1/4 tsp. vanilla extract
    Pinch cinnamon
    3 ice cubes 🧊🧊🧊

    Add all ingredients, except the ice, to a blender. Blend on low speed for 30 seconds. Increase speed to high; blend until smooth, about 2 minutes. Add ice cubes. Blend on high until smooth, about 1 minute more.
    Serves 1
    Reply
  • ROASTED RED PEPPER HUMMUS

    One 12-ounce jar roasted red peppers, drained and patted dry
    One 15-ounce can chickpeas, rinsed and drained
    1 small clove garlic, minced
    1/4 cup tahini
    2 tbsp. lemon juice
    1/2 tsp. smoked paprika
    1/4 tsp. cumin
    1/4 tsp. salt
    1/4 tsp. pepper

    Add all ingredients to a food processor. Pureé until smooth.
    Makes 2 cups
    Serve with raw vegetables, crackers, or use as a spread on wraps or sandwiches.
    Reply
  • CILANTRO~LIME CHICKEN

    1/4 cup chopped cilantro
    Juice of 2 limes
    2 cloves garlic, minced
    1/2 tsp. cumin
    4 tbsp. olive oil, divided
    4 bone-in, skin-on chicken thighs
    Salt and pepper
    Cooked white rice and lime wedges for serving

    In a large bowl, whisk together cilantro, lime juice, garlic, cumin, and 2 tbsp. of the olive oil. Add chicken and toss to coat. Cover bowl with plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours.
    Preheat oven to 425 degrees. In a large oven-proof skillet over medium-high heat, heat remaining 2 tbsp. olive oil. Season the chicken with salt and pepper. Add chicken to skillet, skin side down; pour in the marinade. Cook until the skin is golden brown and crispy, about 6 minutes. Turn chicken over and cook until second side is golden, about 2 minutes more.
    Transfer skillet to the oven. Bake at 425 degrees until the chicken is cooked through, 10 to 12 minutes.
    Serve chicken on plates, alongside the rice. Drizzle with pan drippings. Place lime wedges on plates.
    Serves 4 🍽

    Reply
  • 🌟SUPERFOOD SWAPS🌟

    Can you tell us what you've swapped for a healthier alternative? We would love to hear your ideas!

    Instead of mayonnaise, try smashed avocado.
    Instead of croutons, try toasted pecans
    Instead of brown rice, try farro
    Instead of sour cream, try Greek yogurt
    Instead of canned tuna, try canned salmon



    Reply
  • Let's talk about BANANAS!!! Not only do monkeys love them, but so does my cat Anthony Rizzo. 🍌🐒🐈‍⬛ There's no snack as easy as a banana. Just peel and eat! What are some of your favorite ways to enjoy bananas?

    Bananas contain fiber. They are a healthy source of potassium, vitamin B6, vitamin C, antioxidants, and phytonutrients.
    A very good snack for folks who have Type II Diabetes. Bananas are a quick pick-me-up. Tote one along with you wherever you go! A whole bunch of bananas is very affordable.
    Going bananas is a good thing! 😄🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌
    Reply
  • 🍌BANANA OATMEAL BREAKFAST BITES🍌

    2 medium ripe bananas
    1 cup quick oats
    1/4 cup mini chocolate chips
    2 tbsp. oat milk
    2 tbsp. flax seed and/or chia seeds
    1 tbsp. maple syrup
    1/4 tsp. cinnamon

    Preheat oven to 350 degrees. In a large bowl, mash bananas.
    Add remaining ingredients to form a moist mixture.
    Drop by heaping tablespoonfuls onto a parchment paper lined baking sheet. Press each mound with the heel of your clean hand to form a round shape.
    Bake at 350 degrees for 10 minutes. Let cool slightly before eating. Store on an airtight container at room temperature, or in the refrigerator for up to 3 days.
    Makes 12

    ***TIP*** You may add or substitute ingredients.
    Try dates, raisins, dried cranberries, chopped pecans, shredded coconut, or pumpkin pie spice!


    Reply
  • 🍿ROSEMARY PARMESAN POPCORN🍿

    3 cups popcorn (popped)
    2 tbsp. olive oil
    2 tsp. finely chopped fresh rosemary
    1/2 tsp. salt
    Quick grind black pepper
    1 tbsp. finely grated Parmesan cheese
    Finely grated zest of 1 lemon

    Combine olive oil, rosemary, salt, and pepper in a small glass bowl. Pour popcorn into a large bowl. Drizzle with olive oil mixture. Sprinkle the grated Parmesan and lemon zest over the top.
    Using a Microplane or other fine zester results in a finer zest that adheres well to popcorn. 🍿

    Reply
  • 🌱RADISH SALAD🌱

    2 cups sliced radishes
    1/2 tsp. salt
    1 cup sliced red onion
    1 cups seeded, sliced cucumber
    1/2 cup olive oil
    2 tbsp. white wine vinegar
    1 tsp. chopped fresh dill
    1 clove garlic, minced
    1/2 tsp. sugar

    Toss radishes with salt. Let stand for 10 minutes. Drain any liquid. Transfer to a large bowl. Add red onion and cucumber.
    Whisk together the remaining ingredients in a small bowl until well mixed. Pour over vegetables; toss to combine. Cover and refrigerate for wt least 1 hour before serving.
    Serves 6

    Reply
  • CUCUMBER, TOMATO AND AVOCADO SALAD

    2 tbsp. olive oil
    1 tbsp. white wine vinegar
    1 tsp. orange zest
    1/2 tsp. salt
    1/2 tsp. honey
    1/2 tsp. chili powder
    1 large English cucumber, chopped
    1 cup cherry tomatoes, halved
    1 ripe avocado, halved, pitted, peeled and chopped

    Whisk together the olive oil, vinegar, orange zest, salt, honey, and chili powder in a large bowl. Add cucumber; toss gently. Cover bowl; allow to marinate for 15 minutes. Fold in tomato halves. Gently fold in the avocado. Serve immediately.
    Serves 4 🥒🍅🥑🍊🧂🍯
    Reply
  • 🟠SWEET POTATO SMOOTHIE🟠

    1 cup unsweetened plant based milk
    I baked sweet potato, skin removed
    2 pitted Medjool dates
    1/ 2 tsp. cinnamon
    1 tbsp. sunflower, peanut, or almond butter
    1 1/2 frozen bananas, broken into chunks

    Add all ingredients to a high speed blender. Proceess on HIGH for 30 seconds, until smoothie is fully blended and creamy. Serve immediately.
    Serves 2
    Reply
  • Let's talk about carrots! 🥕🥕🥕🥕 Carrots are not just for the Easter Bunny, or to make a nose for your snowman! Carrots are for people!
    The first carrots were white and purple. Yellow carrots followed in the 1500's, and orange carrots in the 1600's. Eating different colored carrots will give you a range of protective antioxidants. Orange carrots contain beta-carotene. Yellow have lutein, and purple have anthocyanins. The carotenoids turn carrots orange. They convert to vitamin A when consumed. Carrots are low in calories, and high in fiber. Carrots contain potassium and one serving has 204 percent of your daily allowance of vitamin A! The beta-carotene helps keep your eyes and skin healthy.
    You can make carrot juice. You can steam them. You can roast them. You can enjoy them raw. My dogs love baby carrots. My birds love shredded carrots. I hope you'll try making a new recipe using carrots very soon! 🥕🥕🥕🥕
    Reply
    • I'm a big fan of fresh carrot juice, sometimes blended with ginger. I often buy carrots and forget to eat them before they shrivel up. Some kind of mental block, I guess.
      Reply
    • EOE, we'll have to find out how to do a carrot unblock!
      Carrots and ginger go well together. So do carrots and orange juice. Also, carrots and dill.
      Reply
  • 🥕🥕🥕CARROT JUICE🥕🥕🥕
    Everybody say"C"!!! This juice is packed with vitamin C!

    1 pound carrots, scrubbed and rinsed
    2 navel oranges, peeled, pith and seeds removed, cut into slices
    1 lemon, peeled, pith and seeds removed, cut into quarters
    1 one-inch piece ginger, skin removed

    Feed all ingredients into a power juicer, alternating hard and soft ingredients for optimal efficiency. Serve immediately.
    Serves 2. 🥕🍊🍋
    Reply
  • 🥭MANGO SMOOTHIE🥭

    1/4 cup plain or vanilla Greek yogurt
    3/4 cup milk of your choice
    1/2 of a medium banana, frozen and broken into chunks
    1 1/2 cups frozen mango chunks
    1/4 tsp. vanilla extract

    Place all ingredients in a blender. Process until smooth, adding a bit more milk as needed if smoothie is too thick. Serve immediately.
    Serves 2 🥭🥭
    Reply
  • Looking for a new Springtime salad dressing? Well, look no further, because we have a unique recipe that is dee-licious poured over dark leafy salad greens! 🥗

    LEMON BASIL-STRAWBERRY DRESSING

    1/2 cup red wine vinegar
    4 large basil leaves, chopped
    Zest and juice of 1 lemon
    3 large, ripe strawberries, chopped
    1 tsp. honey
    Salt and black pepper to taste
    1 cup avocado oil

    Place all ingredients, except the avocado oil in a blender. Blend for a few seconds. Add the avocado oil slowly with the blender on, to emulsify.
    Makes approximately 1 1/2 cups
    🍋🍓🍯🥑
    Reply
  • QUINOA, BEET, AND ARUGULA SALAD

    8 ounces sliced, cooked beets, chilled
    3/4 cup red quinoa
    2 cups water
    1/2 cup olive oil
    1/2 cup red wine vinegar
    1 1/2 tsp. sugar
    1 clove garlic, crushed
    1/2 tsp. salt
    1/4 tsp. pepper
    2 scallions, sliced
    1 five-ounce package baby arugula
    1/2 cup shelled pistachio nuts

    In a large saucepan, bring quinoa and water to a boil over high heat. Reduce heat to medium-low; cover; cook until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat.
    For dressing, whisk together the olive oil, vinegar, sugar, garlic, salt, and pepper in a small bowl.
    Stir half of the dressing into the cooked quinoa. Fluff with a fork. Cover and chill for at least 1 hour. Reserve the remaining dressing..
    Add scallions, arugula, pistachios, and beets to the cooled quinoa mixture. Toss to combine. Serve with reserved dressing.
    Serves 6 🌱

    Reply
  • 🥗SIMPLE SPRING SALAD🥗

    Make the vinaigrette: In a Mason jar, shake together 3 tbsp. olive oil, 2 tbsp. white wine vinegar, 2 tbsp. minced shallot, 1/2 tbsp. Dijon mustard, 1/2 tbsp. chopped fresh tarragon, and 1/2 tsp. each salt and black pepper. Shake until emulsified, about 30 seconds. Place a 5- to 6-ounce package torn or chopped butter lettuce, 1 cup sugar snap peas, halved on the bias, and 4 thinly sliced radishes in a serving bowl. Add the vinaigrette; toss to coat.
    Serves 6 🥬🍽
    Reply
  • 🔸️HEALTHY SLAW🔸️

    Whisk together 1/3 cup plain yogurt, 1/3 cup light mayonnaise, 1 1 1/2 tbsp. cider vinegar, 1 tbsp. poppy seeds, 1 tsp. Dijon mustard, and 1/2 tsp. each salt and black pepper in a large bowl. Stir in 5 cups shredded cabbage, 1/3 cup shredded carrot, 2 cups unpeeled diced red apple, and 1/2 cup golden raisins. Garnish with chopped fresh parsley.
    Serves 8 🙂
    Reply
  • 🍑PEACH BALSAMIC GRILLED CHICKEN🍑

    Is everybody ready for the warmer weather? It's time to get your grill on!!! 🌞

    4 boneless, skinless chicken breasts
    Salt
    Freshly ground black pepper
    1/4 cup balsamic vinegar
    Juice of 1 lemon
    2 tbsp. peach preserves
    1 tbsp. Dijon mustard
    1/4 tsp. cayenne pepper---optional
    5 tbsp. olive oil, divided
    4 ripe peaches, pitted and quartered
    Chopped fresh basil

    Season chicken with salt and pepper. In a large bowl, combine vinegar, lemon juice, peach preserves, mustard, cayenne, if using, and 3 tbsp. of the olive oil. Add chicken; turn to coat. Cover and let marinate in the refrigerator for up to 2 hours.
    Prepare a grill for medium-high heat; heat for 5 minutes. Grill chicken, turning halfway through, until charred, and the internal temperature reaches 165 °, about 6 minutes per side. Transfer to a platter.
    Reduce grill to medium heat. Brush cut sides of chicken with remaining 1 tbsp. olive oil. Grill, turning occasionally, until charred, about 3 minutes per side.
    Arrange peaches around chicken on platter. Top with basil.
    Serves 4 🍑🌞🍑🌞🍑🌞🍑
    Reply
  • 🍍PINEAPPLE HAM GLAZE🍍

    1/2 cup pineapple juice
    1/2 cup honey
    2 tbsp. butter
    2 tbsp. packed brown sugar
    1 tbsp. Dijon mustard
    2 whole star anise
    15 whole cloves
    1/8 tsp. salt

    Place all ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the brown sugar. Reduce heat to medium-low; simmer, stirring occasionally, until the glaze becomes thick and glossy, 8 to 10 minutes.
    Strain to remove the star anise and cloves.
    Can be refrigerated in an airtight container for up to 1 week.
    Makes 1 cup 🍍
    Reply
  • PECAN-CRUSTED TROUT

    Trout is an excellent source of protein, niacin, vitamin B12, and omega 3 fatty acids.

    2/3 cup finely chopped pecans
    1 tsp. dried rosemary, crushed
    1/2 tsp. salt
    1 tbsp. flour
    1 egg
    4 four-ounce trout fillets, skinned if desired
    2 tbsp. pure maple syrup
    Lemon wedges Chopped fresh parsley

    Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray.
    Stir together the pecans, rosemary and salt in a shallow dish. Add flour to a second shallow dish. Lightly beat the egg in a third shallow dish. Dredge the top of each fillet in flour, shaking off excess; dip tops into beaten egg, allowing excess to drip off, then dip into the pecan mixture, pressing lightly to adhere. Arrange fillets on prepared baking sheet, coated sides up.
    Bake at 400 degrees for 5 to 7 minutes per 1/2-inch thickness of trout, or until trout flakes easily with a fork, and an instant-read thermometer registers 145 degrees F.
    Serve fillets with a drizzle of maple syrup and lemon wedges. Garnish with parsley.
    Serves 4 🍽
    Reply
  • HAM AND EGG BREAKFAST BAKE

    This is ideal for an Easter brunch! As always, you can modify the ingredients to suit your dietary needs.

    12 eggs
    1/2 cup milk
    1/2 cup sour cream
    1 3/4 cups chopped cooked ham
    1 cup shredded Cheddar cheese
    1 cup spinach
    3/4 cup finely chopped red bell pepper
    3/4 cup sliced white mushrooms
    3/4 cup sliced scallions

    Preheat oven to 325°. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
    Whisk together the eggs, milk, and sour cream in a large bowl until well blended. Stir in the ham, cheese, spinach, bell pepper, mushrooms, and scallions. Pour mixture into prepared baking dish.
    Bake at 325° until knife inserted in center comes out clean, about 50 minutes. Cut into 6 squares to serve.
    Serves 6
    ***TIP*** You can make this ahead of time. Simply assemble, and chill, covered, up to 12 hours before baking.
    Reply
  • This is a great smoothie recipe. If you're having guests for brunch, it's ideal!

    BANANA GREEN SMOOTHIES

    4 cups baby spinach
    3 bananas, sliced
    4 medium carrots, peeled and cut into chunks
    One 16-ounce container plain Greek yogurt
    2 cups ice
    4 tbsp. honey

    Place all ingredients in a 2-quart blender. If you have a smaller blender, work in batches. Blend until smooth, adding a bit of water as needed If smoothie becomes too thick.
    Serves 6 🍌🥕🍯
    Reply
  • 🔍FYI:::FACT FINDER🔎

    Are you aware of the fact that some foods contain natural probiotics? Here are a few...

    1. Sauerkraut
    2. Kefir
    3. Kimchi
    4. Miso
    5. Yogurt
    6. Tempeh
    7. Kombucha
    8. Pickles
    9. Raw cheese
    10. Natto
    Reply
  • 🍌FROZEN BANANA BITES🍌

    1 medium banana, peeled and sliced into fifteen 1/4- inch pieces
    2 tbsp. berry Greek yogurt
    1 tbsp. peanut butter, melted in the microwave for 30 seconds

    Line a baking sheet or large plate with parchment paper. Place banana slices on paper. Spread yogurt on the top of each banana slice. Using a spoon, create zigzag drizzles over the yogurt
    Place in the freezer for at least 2 hours. Transfer to a freezer bag or container.
    Enjoy whenever you have a sweet craving!
    Makes 15
    Reply
  • GERMAN-STYLE RED CABBAGE

    Place in a Dutch oven, 5 cups red cabbage, sliced 1/4-inch thick, 1 cup sliced green apples, 1/4 cup sugar, 1/3 cup cider vinegar, 3 tbsp. water, 2 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. ground cloves. Stir ro combine. Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until cabbage is tender, 1 1/2 to 2 hours. Garnish with fresh dill before serving.
    Serves 6
    Reply
  • 🍉WATERMELON SMOOTHIE🍉

    3 cups watermelon cubes, cut in 1-inch dice, frozen
    1 cup frozen strawberries
    1/2 cup vanilla Greek yogurt
    1/2 tbsp. honey
    1/2 cup unsweetened almond milk
    1/4 cup packed fresh mint leaves

    Place all ingredients in a high power blender. Blend until smooth, adding more almond milk as needed if smoothie is too thick. Serve immediately.
    Serves 2 🍉🍓🍯
    Reply
  • 🥦BOWTIES & BROCCOLI 🥦

    1/4 cup olive oil
    3 cloves garlic, minced
    3 tbsp. lemon juice
    1/2 tsp. salt
    1/8 tsp. pepper
    8 ounces bowtie pasta
    1 broccoli crown, cut into florets
    1/4 cup grated Parmesan cheese

    Heat olive oil in a small skillet over low heat. Slowly cook garlic until golden, being careful not to burn the garlic. Stir in lemon juice, salt, and pepper.
    Meanwhile, cook bowties in a large pot of boiling, salted water. Five minutes before pasta is done, drop the broccoli florets into the pasta water. Continue to cook until pasta is done and broccoli is crisp-tender.
    Toss pasta and broccoli and lemon sauce together in a large bowl. Sprinkle with Parmesan cheese.
    Serves 4 🧄🍋🧂🥦
    Reply
  • BALSAMIC-PARMESAN SPINACH

    2 tbsp. olive oil
    3 cloves garlic, minced
    1 pound fresh spinach
    1/4 tsp. salt
    1/4 tsp. black pepper
    2 tbsp. grated Parmesan cheese
    4 tsp. balsamic vinegar or glaze

    Heat olive oil in a large saucepan over medium heat. Add garlic. Cook and stir until fragrant, 30 seconds to 1 minute. Add spinach, salt, and black pepper; toss to coat. Cook and stir until just wilted, 3 to 5 minutes. Remove from heat. Stir in Parmesan cheese. Drizzle with balsamic vinegar or glaze. Serve immediately.
    Serves 4


    Reply
  • 🥒LOADED CUCUMBER AND AVOCADO SANDWICH🥑

    3 tbsp. shredded extra sharp Cheddar cheese
    2 tbsp. ricotta cheese
    4 tsp. finely sliced chives
    2 tsp. lemon juice
    Salt and pepper to taste
    2 slices whole wheat sandwich bread, lightly toasted
    1/3 cup thinly sliced cucumber
    1/4 cup thinly sliced red bell pepper
    1/3 of an avocado, sliced

    Stir together the Cheddar, ricotta, chives, lemon juice, salt and pepper in a small bowl. Spread the mixture on each slice of toast. Layer one slice with cucumber, pepper and avocado, then top with the other slice, spread-side down
    Serves one 🥪
    Reply
  • 🍍PINEAPPLE SMOOTHIE🍍

    3 cups frozen pineapple chunks, divided
    1/2 of a medium banana, sliced
    3/4 cup water
    1/2 cup almond milk
    5 ice cubes
    1 1/2 tbsp. lime juice

    Place 2 cups of the pineapple and the remaining ingredients in a blender. Blend until smooth, scraping down the sides as needed. Add remaining pineapple; blend again. If smoothie is too thick, add a bit of water. Serve immediately.
    Makes two small or one large smoothie 🍍🍌🧊
    Reply
  • 🌝CILANTRO LIME SLAW🌝

    1 1/2 cups finely shredded cabbage. Use green, red, or a combination of the two
    2 tbsp. cider vinegar
    2 tbsp. honey
    1/2 of a lime, juiced
    1/8 tsp. salt
    1/8 tsp. black pepper
    Fresh cilantro, chopped...as much as you like

    Place cabbage in a medium glass bowl. Mix together in a small bowl, the vinegar, honey, lime juice, salt, and pepper. Pour over cabbage. Add cilantro; mix well. Allow to sit for 5 minutes. Taste it. Adjust ingredients to suit your taste. Add more honey, lime juice, salt, pepper, or cilantro if you'd like. Allow slaw to marinate at room temperature for 30 minutes; serve.
    Serves 6
    ***TIP*** You can prepare the rest of your meal while the slaw marinates. Grilled chicken would be a great voice! Also, veggie burgers would be wonderful!

    Reply
  • Are you looking to promote gut health? Today we have some suggestions for you. Where supplements are mentioned, please do not take them until you speak with your doctor!

    1. Bone broth. If making your own, when simmering bones in water, add some vinegar. It draws the nutrients from the bones into the water.
    2. Bitter greens
    3. Probiotic foods or supplements Fatty fish is a good example, including salmon, sardines, Atlantic mackerel, herring, and albacore tuna. Or, you can take Omega 3 supplements.
    4. Coconut milk
    5. Prebiotic foods, such as onions, leeks, legumes, bananas, garlic, leafy greens, and kiwi fruit.
    6. Pineapple

    You can plan meals using the suggestions above.

    Reply
  • 🔆 CRUNCHY RAMEN SALAD🔆

    2 tbsp. sesame seeds, toasted
    4 cups shredded cabbage
    2 carrots, shredded
    1 three-ounce package soy sauce flavor ramen noodles crushed, seasoning packet set aside
    1/3 cup olive oil
    1/2 tsp. salt
    1/4 tsp. pepper

    Toss together the cabbage, carrots and ramen in a large bowl. Whisk together the olive oil, salt, pepper and ramen seasoning packet until combined. Pour over cabbage mixture; toss to coat. Top with sesame seeds.
    Serves 6
    Reply
  • ⚜PROTEIN PACKED COFFEE SMOOTHIE⚜

    1/4 cup strong brewed coffee
    1/2 cup almond milk
    1/4 cup vanilla protein powder
    1 large banana, cut in half and frozen
    2 tbsp. almond butter
    1 tsp. vanilla extract

    Add all ingredients to a high power blender. Blend until smooth and creamy. Add a bit more almond milk, if needed.
    Serves two ☕🍌
    Reply
  • 🍅HEIRLOOM TOMATO SALAD🍅

    Whisk together 2 tbsp. cider vinegar, 2 tsp. Dijon mustard, 1 tsp. Kosher salt, 1/2 tsp. black pepper, and 1/2 tsp. honey in a small bowl. Gradually whisk in 2 tbsp. olive oil. Stir in 1 finely chopped shallot.
    Cut 4 small heirloom tomatoes into wedges. Arrange wedges on a serving platter. Spoon the dressing over tomato wedges. Top with fresh basil leaves.
    Serves four. 🍅🧂🍯
    Reply
  • 🔨🥒SMASHED CUCUMBER SALAD🔨🥒

    Cut 6 Kirby cucumbers in half lengthwise. Place cucumber halves, cut side down. Smash with a rolling pin until slightly flattened, but still intact. Cut into 1-inch pieces. Place in a large bowl, along with 1/4 cup thinly sliced red onion, 1 tsp. salt, and 1/2 tsp. sugar. Toss to coat. Let stand for 15 minutes. Pour off any liquid and discard. Add 2 tsp. each olive oil and whole grain mustard, and 1 tbsp. red wine vinegar. Toss to coat.
    Serves four
    Reply
  • 🌽CORN AND TOMATO SALAD 🍅

    Whisk together 1 tbsp. each olive oil, lime juice, and mayonnaise, and 3/4 tsp. Kosher salt in a medium bowl. Remove kernels from 4 ears yellow corn. Add to the bowl with dressing. Add 1 cup halved cherry tomatoes, 3/4 cup shredded white Cheddar cheese, and 2 tbsp. chopped fresh cilantro. Toss to combine.
    Serves four.
    Reply
  • PEANUT BUTTER SMOOTHIE

    This one goes out to Stephanie Williams, who would prefer her smoothie without the banana.

    1 cup rolled oats
    1/3 cup peanut butter
    1 cup plain Greek yogurt
    1 tbsp. honey
    1 cup unsweetened almond milk
    12 ice cubes of unsweetened almond milk
    1/2 cup vanilla protein powder

    Place the oats in a blender. Blend until oats have a flour-like texture. Add remaining ingredients to blender. Blend until smooth.
    Serves two
    Reply
  • 🍋EASY LEMON MARINADE FOR CHICKEN🍋

    This delicious marinade works well with boneless, skinless chicken breast. Great for grilling or cooking indoors!

    Zest of 1 lemon, finely grated
    1/4 cup lemon juice
    2 tbsp. olive oil
    2 tbsp. Dijon mustard
    1/2 tsp. salt
    1/8 tsp. pepper
    3 cloves garlic, smashed and minced
    1/4 cup chopped dill, or parsley, or cilantro, or any combination

    In a small bowl, whisk together the lemon juice, olive oil, mustard, salt and pepper until salt is dissolved. Stir in the lemon zest and herbs. Refrigerate and use within 1 to 2 hours. Do not marinate chicken for more than 1 day.
    Makes 1/2 cup.

    Reply
  • 🥄INSTANT POT OATMEAL AND FRUIT🥄

    3 cups water
    1 cup steel cut oats
    1/2 cup dried apricots, sliced
    1/2 cup dried cranberries
    1/2 cup fresh blueberries
    1/4 cup toasted pecan pieces

    Place water and oats into an Instant Pot; seal the lid. Use the porridge function and set the timer for 6 minutes. After the timer sounds, release the pressure and stir, adding more water if necessary. Divide oatmeal among serving bowls. Top with the fruit and pecans.
    Serves four
    Reply
  • ⚫EASY BLACK BEAN DIP⚫

    If you're looking for an easy recipe for Cinco de Mayo, then you're in the right place!

    Two 14-ounce cans black beans, rinsed and drained
    3/4 cup prepared salsa
    4 cloves garlic, minced
    2 tsp. lime juice
    1 tsp. cumin
    1 tsp. water
    1/8 tsp. salt
    1/4 cup minced fresh cilantro

    In a food processor, pureé all ingredients except the cilantro, until smooth. Add cilantro. Pulse until just combined.
    Makes two cups
    Reply
  • 🧅🧄🍅SALSA🧄🧅🍅

    Looking for a simple, classic Cinco de Mayo recipe? Look no further. We have something right here!

    1/4 of a white onion, coarsely chopped
    1 clove garlic, chopped
    1 pound Roma tomatoes, cut into large chunks
    1 jalapeño pepper, chopped, seeds removed --OPTIONAL
    1/4 cup chopped cilantro
    Juice and zest of 1 lime
    1/2 tsp. salt
    1/4 tsp. cumin
    Pinch sugar

    In a food processor, combine onion and garlic. Pulse until well chopped. Add remaining ingredients. Pulse until combined, but still chunky. You can strain the mixture if it seems watery due to the tomato liquid.
    Serves four
    Reply
  • 🔴🟠🟡FESTIVE FRUIT SALAD 🔴🟠🟡

    ~~A delightful addition to any Mother's Day brunch!~~

    1 cup green grapes
    1 cup red grapes
    1 cup blueberries
    2 cups quartered strawberries
    3 tbsp. sugar
    1/2 cup white grape juice

    Combine the fruit in a large bowl. Sprinkle sugar on top. Gently stir in the grape juice. Stir until the sugar is dissolved. Cover and refrigerate for at least 2 hours.
    Serves six. 🍇🫐🍓
    Reply
  • KICK START YOUR DAY SMOOTHIE

    1 banana, sliced and frozen
    1/2 cup strong brewed coffee, chilled
    1/2 cup almond milk
    1/4 cup rolled oats
    1 teaspoon almond butter

    Combine all ingredients in a blender. Blend until smooth. If smoothie is too thick, add a bit more almond milk until desired consistency is reached.
    Serves one
    Reply
  • 🏵DREAMY FRUIT SALAD🏵

    This fruit salad is easy to make, and is ideal to serve for dessert on a warm evening.

    1 tbsp. orange juice
    2 tbsp. honey
    2 oranges, peeled, seeded and sliced
    2 cups strawberries, sliced
    1 cup green grapes, halved
    2 kiwi fruit, peeled and sliced
    2 tbsp. mint leaves, chopped

    In a large glass bowl, combine orange juice and honey. Add fruit; toss to coat. Cover and refrigerate for at least one hour. Sprinkle with mint before serving.
    Serves 4 🍊🍓🍇🥝
    Reply
  • SPINACH AND AVOCADO GRILLED CHEESE SANDWICH

    2 slices bread
    3 thin slices American or mild white Cheddar cheese
    1 ripe avocado, mashed
    10 fresh baby spinach leaves

    Spray a non-stick skillet with non-stick cooking spray.
    Top 1 slice of bread with the mashed avocado. Spread evenly to cover bread. Top with spinach leaves, then cheese slices. Top with remaining slice of bread.
    Heat skillet over medium heat. Add sandwich to skillet and grill, flipping a few times, until sandwich is golden brown and cheese is melted. Slice in half while still hot.
    Serves one


    Reply
  • 🍅🍅MARINATED TOMATOES 🍅🍅

    3 large tomatoes
    1/4 cup white vinegar
    1/3 cup olive oil
    2 tsp. sugar
    1 tsp. salt
    1/8 tsp. pepper
    1/4 cup chopped parsley

    Slice tomatoes into thick slices, between 1/4 to 1/2 inch thick. Place in a single layer in a 13- by 9-inch baking dish. Set aside.
    In a small bowl, whisk together the vinegar, olive oil, sugar, salt and pepper until well combined and fully dissolved. Whisk in the parsley.
    Pour the mixture evenly over the tomato slices. Cover and refrigerate for 3 to 4 hours before serving.
    Serves six
    Reply
  • 🍍PRONTO PINEAPPLE CHICKEN 🍍

    3 tbsp. soy sauce
    3 tbsp. olive oil, divided
    1/2 tsp. paprika
    Salt to taste
    1 pound boneless, skinless chicken breast, cut into strips
    1 red bell pepper, cubed
    1 bunch scallions, trimmed and sliced into 1/2-inch lengths
    1 twelve-ounce can pineapple chunks, drained and juice reserved
    1 tbsp. cornstarch
    Sesame seeds

    Combine soy sauce, 2 tbsp. olive oil, paprika and salt in a medium bowl. Add chicken strips. Allow to marinate while preparing the remaining ingredients.
    Heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat. Add red bell pepper; cook and stir for 3 minutes. Add scallions; cook 2 minutes more. Remove chicken strips from marinade. Add to skillet. [Discard marinade.] Cook, stirring occasionally, until cooked through and no longer pink in the center, 10 to 15 minutes.
    Combine the reserved pineapple juice and cornstarch in a small bowl; mix together well.
    Add pineapple chunks to skillet. Cook for 3 minutes. Pour in pineapple juice mixture. Bring to a boil. Simmer for about 3 minutes, until the sauce has thickened.
    To serve, Sprinkle with sesame seeds.
    ***TIP*** This dish goes well with hot cooked rice.
    Serves four 🌝



    Reply
  • 🍑🥭PEACH MANGO SMOOTHIE🍑🥭

    1 1/2 cups almond milk
    1 cup diced fresh ot frozen peaches
    1 cup chopped fresh or frozen mango
    1/2 tsp. vanilla extract
    1 cup ice cubes

    Combine the almond milk, peaches, mango, and vanilla extract in a blender. Blend well. Add the ice cubes. Continue to blend until smooth. If smoothie is too thick, add a bit more almond milk and blend until desired consistency is reached.
    Serves two. 🍑🥭🧊🧊
    Reply
  • Today we're going to focus on food waste, and a good way to eliminate it! We're going to make English Muffin Pizzas!!!

    SPECIALTY OF THE HOUSE PIZZA

    What you'll need:
    English Muffins, near the sell-by date
    Leftover veggies
    Leftover cheese
    Leftover pasta sauce
    Leftover meat, if desired

    Some ideas: Bell pepper strips, chopped or thinly sliced onion, sliced black olives, tomato slices
    A strip of cooked bacon, a slice of deli ham
    Shredded cheese, a slice of delicious cheese, a think slab of mozzarella cheese

    Toast the English Muffins. Place them on a baking sheet that fits in your toaster oven. Place the toasted English Muffin halves on the baking sheet. Ladle some pasta sauce on top of each half. Top with the cheese. Add your choice of toppings. Place baking sheet in the toaster oven. Bake at 425 degrees, or broil until cheese is melted. Remove from baking sheet with a spatula.
    ***TIP*** You can Sprinkle a wee bit of olive oil on top of each pizza. You can also top with fresh, chopped or dried herbs.
    Enjoy your very own Pizza With The Works!
    You can feel good because you used leftover bits of food instead of throwing it all away. You get the DebbieB. Golden Spatula Award for creating your own pizza! 🌟
    Reply
  • 🍉WATERMELON POPSICLES🍉

    1 pound watermelon, cut into cubes
    Juice of 1 lime
    2 tbsp. honey

    Place all ingredients in a blender. Blend until smooth. Funnel the mixture into popsicle molds. Place the tops on. Place in the freezer until set and frozen, which takes 4 to 8 hours.
    Reply
  • CANNELLINI BEAN AND TOMATO SALAD

    This is a very simple salad to make!

    Rinse and drain one can of cannellini beans. Halve lengthwise one half pint of grape tomatoes. Slice scallions to equal two tablespoons. Smash and mince one very small garlic clove. Place them in a glass bowl and stir together.
    In a small glass bowl, whisk together the juice of one lemon, three tablespoons olive oil, salt and pepper to taste, and fresh minced herbs of your choice.
    Pour the mixture over the beans and tomatoes. Stir to mix together. Cover the bowl with plastic wrap. Refrigerate for at least three hours, stirring occasionally to mix.
    This is something I threw together at the last minute. Serving alongside chicken breast strips with peppers, and pastina.
    Would make a great salad to bring to an outdoor event!
    Reply
  • CANTALOUPE SMOOTHIE

    1/2 cup ice cubes
    1 cup frozen cantaloupe chunks. If using fresh, cut it into chunks to equal 1 cup, and freeze for at least 4 hours
    1/2 cup sliced banana, frozen
    1/2 cup plain unsweetened Greek yogurt
    1/2 cup pineapple juice

    Add all ingredients to a blender. Cover and blend on medium speed for 15 to 30 seconds, using a tamper as needed. Increase speed to high. Blend for 15 to 30 seconds, until smoothie is thick and smooth. Add pineapple juice as needed if the smoothie is too thick.
    Serves one
    Reply
  • PEANUT BUTTER OATMEAL

    1/2 cup oats
    1/2 cup water
    1/2 cup almond milk
    2 tbsp. peanut butter
    1/2 tbsp. honey

    Place all ingredients in a saucepan. Stir to combine. Bring to a gentle boil over medium heat, stirring occasionally, and allow to cook for 3 to 4 minutes, until oatmeal has thickened to desired consistency. The longer it cooks, the thicker it will be.
    Serves one
    ***TIP*** If you'd like, you can top your oatmeal with sliced banana.
    Reply
  • BLUEBERRY WHOLE GRAIN SALAD

    1 1/2 cups uncooked whole grain, such as hard winter wheat, wheat berries, quinoa, or brown rice
    1/2 cup finely chopped celery
    1/2 cup finely chopped flat leaf parsley
    1/4 cup finely chopped scallions
    3 tbsp. lemon juice
    2 tbsp. vegetable oil
    3/4 tsp. salt
    1/4 tsp. white pepper
    2 cups fresh blueberries
    1/2 cup chopped walnuts

    Cook your whole grain of choice as package directs. Drain, rinse; spread out on a sheet pan. Place cooled whole grains in the refrigerator to cool completely. Transfer to a large glass bowl. Stir in the celery, parsley, scallions, lemon juice, vegetable oil, salt, and pepper. Add blueberries and walnuts. Toss just until combined. Refrigerate until ready to serve.
    Serves four
    🫐🍋🫐🍋🫐🍋🫐🍋🫐

    Reply
  • 🥗LEMON PARMESAN SALAD🥗

    1 bunch Romaine lettuce, chopped
    1/4 cup olive oil
    1 cup grated Parmesan cheese
    Juice of 3 lemons
    Salt and freshly ground black pepper

    Place Romaine lettuce in a large bowl. Drizzle with olive oil; toss to combine.
    Sprinkle with the Parmesan cheese; toss until evenly combined.
    Pour lemon juice over the top. Season to taste with salt and pepper. Toss to combine. Serve!
    Serves four. 🥬🧀🍋🧂
    Reply
  • 🌱SUMMERTIME BARLEY AND TUNA SALAD🌱

    SALAD: 2 cups cooked barley
    2/3 cup diced celery
    1/3 cup diced, seeded plum tomato
    2/3 cup peeled, seeded, chopped cucumber
    1/3 cup chopped red onion
    2 cans tuna in water, drained
    DRESSING: 4 tbsp. lemon juice
    2 tbsp. minced fresh dill
    1 tbsp. olive oil
    1/4 tsp. salt
    1/4 tsp. pepper

    Combine the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Pour over salad; toss to coat. Refrigerate for at least 2 hours, to blend flavors.
    Serves five 🍅🥒🌰🍋

    Reply
  • PINEAPPLE BANANA SMOOTHIE

    1 cup coconut water
    3/4 cup plain yogurt
    1 cup cubed pineapple
    1 frozen banana, broken into chunks
    1 tbsp. chia seeds
    Place all ingredients in a blender. Blend on HIGH until thick and creamy. Serve immediately. Enjoy!
    Serves two 🍍🍌🍍🍌🍍🍌
    Reply
  • If you're going to a cookout for Memorial Day weekend, this is an easy recipe to prepare and take with you! You can top burgers and hot dogs, sandwiches...or use it in a relish tray as an accompaniment. 🥒🧅FRESH CUCUMBER RELISH🥒🧅

    3 medium cucumbers
    1/2 of a medium onion
    1/4 cup white vinegar
    1 tbsp. sugar
    1/2 tsp. salt
    1/4 tsp. dill

    Slice cucumbers in half lengthwise; scoop out seeds and discard. Then cut the cucumbers into large pieces. Cut the onion into quarters. Grind cucumbers and onion using a mini food chopper until they resemble relish. Drain well. Transfer to a glass bowl. Add the vinegar, sugar, salt, and dill. Refrigerate for at least 8 hours, or overnight.
    Makes about four cups 🥒🧅🥒🧅
    Reply
  • 🟢SNAP PEA AND CHICKEN SALAD🟢

    In a large bowl, whisk together 1/4 cup olive oil, 1 tsp. lemon zest, 3 tbsp. lemon juice, 3/4 tsp. salt, and 1/4 tsp. pepper.
    Remove and discard strings from 12 ounces fresh snap peas, then thinly slice lengthwise. Add them to the dressing, along with 3 cups shredded cooked chicken and 1/4 cup thinly sliced onion. Toss to combine.
    Fold in 1/2 cup each finely chopped mint leaves and parsley, and 1/4 cup grated Parmesan cheese. Serve immediately.
    Serves four 🌱
    Reply
  • SHEET PAN ASPARAGUS FRITTATA

    Olive oil, for greasing pan
    1 pound fresh asparagus, trimmed
    12 large eggs
    1 cup milk
    2 tsp. DIjon mustard
    1 tsp. salt
    1/2 tsp. pepper
    2 cups baby spinach leaves, chopped
    1/2 cup crumbled goat cheese

    Preheat oven to 375°. Lightly oil a rimmed baking sheet. Slice asparagus ends on bias, 1/4 inch thick, leaving top 4 inches of each spear intact, then halve each lengthwise, or quarter if thick.
    In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper. Stir in spinach and bias cut asparagus, then pour into baking sheet. Scatter top with asparagus spears and goat cheese.
    Bake at 375°, rotating pan halfway through, until eggs are puffed and middle no longer jiggles, 20 to 22 minutes. Let rest for 5 minutes before slicing.
    Serves 12 🥚🥚🥚
    ***TIP*** To store frittata slices, stack between pieces of parchment paper, then freeze in an airtight container or zipper bag for up to 2 months. To reheat from frozen, remove parchment paper and wrap 1 frittata slice in a damp paper towel; microwave on HIGH until warmed through, 1 minute and 30 seconds. 🥚

    Reply
  • 🔸️OVEN PORK CUTLETS🔸️

    Preheat oven to 450 degrees. Set a wire rack in a rimmed baking sheet.
    On a separate baking sheet, toss 2 cups panko bread crumbs with 3 tbsp. olive oil. Bake until golden brown, 3 to 4 minutes. Transfer to a shallow bowl. In a second shallow , beat 2 large eggs.
    Cut a one-pound trimmed pork tenderloin crosswise into 8 pieces, then pound each to 1/4 inch thickness. Season lightly with salt. Dip 1 piece at a time in beaten eggs, letting excess drip off, then in toasted panko bread crumbs, pressing gently to help adhere. Transfer to prepared wire rack.
    Bake at 450 degrees until golden brown and cooked through, 10 to 12 minutes.
    Serves four. 🍽
    Reply
  • ✴BUTTERNUT HUMMUS✴

    1 1/4 pound roasted fresh or frozen butternut squash, cut in 1-inch dice. 《Roast the squash tossed in olive oil, seasoned to taste with salt and pepper.》
    One 15-ounce can chickpeas, drained
    1/4 cup olive oil
    2 tbsp. tahini (sesame paste)
    1 tsp. paprika
    1/4 tsp. salt
    3 cloves garlic, minced
    Juice of 1 lemon

    Set aside 1/4 cup roasted squash. Place the remaining squash in a food processor. Add remaining ingredients to food processor. Purée until smooth.
    Spoon the hummus into a serving bowl. Sprinkle top with paprika. Drizzle with olive oil. Garnish with the 1/4 cup squash.
    Serve with raw veggie dippers, tortilla chips, and/or pita chips.
    Serves ten.
    Reply
  • 🥭MANGO-GINGER SMOOTHIE🥭

    1 1/2 cups cold water
    One 16-ounce package frozen mango chunks
    2 medium ripe bananas, cut into chunks and frozen
    1 tbsp. honey
    1 tsp. finely minced fresh gingerroot

    Place all ingredients in a blender. Blend until smooth. Pour into chilled glasses and enjoy immediately!
    Serves four 🥭 🍌🍯
    Reply
  • Here's something we don't see every day. A bit on the side of nostalgia, this is lip-smacking good!

    🟤ROOT BEER B-B-Q SAUCE🟤

    1 cup root beer
    1 cup ketchup
    1/4 cup orange juice
    1/4 cup Worcestershire sauce
    1 tbsp. brown sugar
    1 tbsp. unsulphered molasses
    1 tbsp. yellow mustard
    1 tsp. minced garlic
    1/2 tsp. liquid smoke
    1/2 tsp. onion powder
    1/4 tsp. freshly ground pepper
    Salt to taste

    Combine all ingredients except the pepper and salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer for 8 to 10 minutes to blend flavors and reduce sauce slightly. Season with black pepper and salt.
    Allow to cool slightly. Transfer to a Mason jar or other airtight container. Cover and refrigerate until ready to use. Store in the refrigerator for up to one week.
    Makes 2 1/2 cups sauce 🟫

    Reply
  • I entered this recipe in a contest yesterday. I needed to think of a quick to make snack, using few ingredients. So, I made this one up as I typed!

    ▶️Scoops Bean Bundles◀️

    1 10-ounce bag corn chip scoops
    1 can vegetarian refried beans
    Sliced black olives
    Thinly sliced scallions
    1 16-ounce package Mexican blend shredded cheese
    Salsa of your choice

    Preheat oven to 375 degrees. Cover a baking sheet with foil. Place corn chip scoops on the baking sheet, as many as you'd like. Fill each scoop 3/4 of the way with refried beans. Top each scoop with sliced olives and scallions. Top each with shredded cheese. Place baking sheet in the oven. Remove from the oven when cheese is melted, about 2 to 3 minutes. Spoon your favorite salsa on top of each scoop. 😋

    Reply
  • 🌱PICKLED VEGGIES🌱

    1 cup white wine vinegar
    1/2 cup water
    1/2 cup shredded carrots
    1/2 cup shredded radish
    1/3 of an English cucumber, sliced into thin strips
    1/2 of a small red onion, thinly sliced
    1 clove garlic, minced
    1 tbsp. chopped scallion
    1/2 tsp. salt
    1/2 tsp. sugar
    1/4 tsp. dried oregano

    Have a large clean, dry mason jar ready.
    Bring vinegar and water to a boil in a medium saucepan. Add garlic, scallion, salt, sugar, and oregano. Stir until sugar dissolves. Remove from heat. Allow to cool for 10 minutes.
    Place the veggies in the mason jar. Slowly pour the vinegar mixture over the veggies.
    Allow to cool to room temperature. Place lid on mason jar. Place mason jar in the fridge!
    Serves four
    ***TIP*** For spicy pickled veggies, add sliced jalapeño peppers in with the veggies. 🔥
    Reply
  • Here is a smoothie recipe that's vibrant and quite the pick-me-up...

    GINGER-KALE SMOOTHIE

    1 1/4 cups orange juice
    1 tsp. lemon juice
    2 cups torn fresh kale
    1 medium apple, peeled, seeded, and coarsely chopped
    1 tbsp. minced fresh gingerroot
    4 ice cubes
    1/8 tsp. cinnamon
    1/8 tsp. turmeric

    Place all ingredients in a blender. Blend until smooth. Serve immediately.
    Serves two 🍊🍋🍏🧊
    Reply
  • GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE 🫐

    2 boneless, skinless chicken breast halves
    1 tbsp. olive oil
    1 clove garlic, finely minced
    1/4 tsp. salt
    1/4 tsp. pepper
    Vinaigrette: 1/4 cup olive oil
    1/4 cup blueberry preserves
    2 tbsp. balsamic vinegar
    2 tbsp. maple syrup
    1/4 tsp. dry mustard
    1/8 tsp. salt
    Dash pepper
    Salad: One 10-ounce package salad greens
    1 cup blueberries
    1/2 cup canned mandarin oranges
    1 cup crumbled goat cheese

    Toss chicken with olive oil, garlic, salt, and pepper. Cover and refrigerate for 30 minutes.
    In a small bowl, whisk together the Vinaigrette ingredients. Cover and refrigerate until serving.
    Grill chicken indoors or outdoors. Let stand for 5 minutes. Slice into bite-sized pieces.
    Place greens on a salad plate. Top with the chicken, blueberries, and mandarin oranges. Whisk the Vinaigrette again; drizzle over salad. Top with goat cheese.
    Serves four 🍽
    Reply
  • 🍍PINEAPPLE-BROWN SUGAR BAKED CHICKEN🍍

    2 tbsp. brown sugar
    1 tbsp. cornstarch
    Two 8-ounce cans crushed pineapple, undrained
    1/4 cup reduced sodium soy sauce
    1/4 tsp. garlic salt
    1/4 tsp. ground ginger
    Minced chives

    Preheat oven to 350 degrees. In a small saucepan, combine brown sugar and cornstarch. Stir in pineapple and juice, soy sauce, garlic salt and ginger. Bring to a boil over medium heat. Cook and stir until thickened, about 1 minute.
    Spray a 9-inch square glass baking dish with non-stick cooking spray. Place chicken in baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350 degrees for 15 minutes. Baste with remaining sauce. Continue baking until chicken is cooked through.
    Sprinkle with chives.
    Serves four
    ***TIP*** This is great served with white rice and a steamed green vegetable. 🍽
    Reply
    • My mom used to make this dish - almost the same exact recipe. I haven't thought of it in ages. It brings back wonderful memories. Thanks, Debbie!! And now, I'll make it soon myself :-)
      Reply
    • Thank you, Karen. I'm so happy this brings back wonderful memories!!! 🥰
      I plan on making this soon. Let us know how yours turns out! I bet you'll have people knocking on your door asking "What's cooking?" 😄
      Reply
  • 🟩CUCUMBER LIMEADE WITH CHIA SEEDS🟩

    Half of a seedless cucumber, peeled and cut into large pieces
    1/2 cup baby spinach leaves
    Juice of 2 large limes
    2 tbsp. honey
    2 cups water
    2 tbsp. chia seeds
    Ice cubes, if desired

    Add to a blender the cucumber, spinach, lime juice, honey, and water. Blend until well combined.
    Sprinkle 1 tbsp. chia seeds into each of 2 glasses.
    Pour contents of blender through a strainer over the chia seeds into the 2 glasses, dividing evenly between both glasses.
    Refrigerate for 30 minutes so the chia seeds have a chance to plump up. You can add ice cubes if you'd like. Using tall glasses will give you more room to add the ice cubes.
    Serves two. 🥒🍯🧊
    Reply
  • BALSAMIC VINAIGRETTE

    1/2 cup olive oil
    1/2 cup balsamic vinegar
    2 tsp. Dijon mustard
    1 clove garlic, finely minced
    1 tbsp. honey
    1/2 tsp. salt
    1/4 tsp. pepper

    Combine all ingredients in a jar with a tight fitting lid. Shake until well combined.
    Refrigerate for at least 2 hours before serving.
    Serves 8
    Reply
  • MELON SALAD WITH HONEY-LIME DRESSING

    1 small cantaloupe, cut into bite size pieces
    Half of a large watermelon, cut into bite size pieces
    1 large English cucumber, cut into bite size pieces
    Honey-Lime Dressing: 2 tbsp. honey
    3 tbsp. lime juice
    2 tbsp. finely chopped mint leaves, plus more for garnish

    Place the cantaloupe, watermelon, and cucumber in a large bowl.
    Place the dressing ingredients in a small bowl. Whisk to combine.
    Pour the dressing over the contents of the large bowl. Toss to combine.
    Serve immediately. Garnish each serving with mint leaves.
    Serves four. 🍉🥒🍯



    Reply
  • 🏺GREEK CUCUMBER SALAD🏺

    Dressing:
    2 tbsp. olive oil
    1 tbsp. red wine vinegar
    1 tbsp. lemon juice
    1 tsp. Dijon mustard
    1 clove garlic, finely minced
    1/4 tsp. salt
    Few grinds black pepper
    1 tbsp. fresh oregano, finely minced
    1 tbsp. fresh dill, finely minced
    Salad:
    1 large English cucumber, cut into bite size pieces
    1 cup cherry tomatoes, halved
    1/2 cup thinly sliced red onion
    1/3 cup Kalamata olives, halved
    3 ounces crumbled Feta cheese

    Whisk together the olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Stir in the oregano and dill.
    Place remaining ingredients in a large bowl. Pour the dressing over all. Toss until all is coated and combined.
    Serves four. 🍋🧄🧂🥒🍅 🌰

    Reply
  • 🔅YOGURT DIP FOR FRESH FRUIT🔅

    1 cup vanilla Greek yogurt
    2 tbsp. honey, OR maple syrup OR orange juice
    Optional add-ins:
    1/4 tsp. cinnamon
    1 tsp. finely chopped fresh mint leaves

    In a medium bowl, whisk together all ingredients until well blended.
    Serve with any fresh fruit!
    Serves four
    🍇🍈🍉🍊🍌🍍🥭🍎🍏🍐🍑🍒🍓🫐🥝
    Reply
  • 💪DARK CHOCOLATE SUPER SMOOTHIE 💪

    1 heaping tbsp. dark chocolate cocoa powder
    1 cup unsweetened vanilla almond milk
    1/2 cup vanilla Greek yogurt
    1/2 cup blueberries
    1 banana, cut into chunks and frozen. 1 large handful baby spinach leaves
    1 tbsp. honey
    Ice cubes

    Place all ingredients in a blender. Purèe until smooth. Serve immediately.
    Serves two. 🍫🫐🍌🍯🧊
    Reply
  • CUCUMBER AND AVOCADO SALAD

    1 medium shallot, thinly sliced crosswise and separated into rings
    3 tbsp. lime juice
    3 tbsp. olive oil
    1 tbsp. very thinly sliced fresh mint
    1 tbsp. very thinly sliced fresh basil
    1/2 tsp. salt
    1 English cucumber, thinly sliced
    1 ripe avocado, halved, pitted, peeled and sliced crosswise

    Toss shallot rings with lime juice in a large bowl; let stand until softened, about 10 minutes. Whisk in olive oil, mint, basil, and salt. Add cucumber,; toss to coat. Let cucumber marinate in the dressing, tossing occasionally, until softened, about 10 minutes.
    Using a slotted spoon, transfer cucumber to a platter. Top with avocado. Drizzle the dressing over the salad. Serve immediately.
    Serves four. 🧅🧂🥒🥑🍽
    Reply
  • Today's recipe was submitted by Pumpkin Pie and Sweet Potato Pie's Down Home Bake Shop. This is a splurge recipe. Such a treat!

    🍑PEACH COBBLER COOKIES🍑

    1 cup butter, softened
    1 cup sugar
    1/3 cup packed brown sugar
    1 large egg, at room temperature
    1 tsp. vanilla extract
    1/4 tsp. almond extract
    3 cups flour
    1 1/2 tsp. cinnamon
    1 tsp. cream of tartar
    1 tsp. baking soda
    1/2 tsp. salt
    1/4 tsp. nutmeg
    1 cup peeled, chopped fresh peaches

    Preheat oven to 350°. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy, 5 to 7 minutes. Beat in the egg and extracts.
    In another bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, salt, and nutmeg. Gradually beat into the creamed mixture. Stir in peaches.
    Drop dough by tablespoonfuls, 2 inches apart, onto parchment paper baking sheets. Bake at 350° until set, 14 to 16 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.
    Makes about 4 1/2 dozen cookies

    ***TIP*** Put some vanilla ice cream in between 2 cookies to make some awesome ice cream sandwiches! 😍


    Reply
  • ➡️ROASTED KOHLRABI ⬅️

    Preheat oven to 450°. Peel 6 kohlrabi. Cut into one-inch wedges. Toss with 2 tbsp. olive oil, 3/4 tsp. salt, and 1/8 tsp. paprika on a rimmed baking sheet.
    Roast at 450°, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tbsp. grated Parmesan cheese and 1 tbsp. chopped fresh parsley.
    Serves four 🍴
    Reply
  • 🌽CORN, FETA AND BASIL SALAD🌽

    4 cups corn kernels
    1/4 of a small red onion, finely chopped
    1 cup halved cherry tomatoes
    1/3 cup crumbled feta cheese
    1/4 cup fresh basil leaves, thinly sliced
    3 tbsp. olive oil
    Juice of 1 lime
    Salt and pepper to taste

    Place all ingredients in a large bowl. Toss to combine.
    Serves six. 🌽 🌰 🍅🧂 🍽
    Reply
  • ✴THREE BEAN SALAD✴

    Looking for a way to use canned goods? Well, look no further! We have something for you...

    1/3 cup red wine vinegar
    2 tsp. sugar
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/3 cup olive oil
    1/2 cup finely chopped red onion
    One 15-ounce can cannellini beans, rinsed and drained
    One 15-ounce can kidney beans, rinsed and drained
    One 14,5-ounce can cut green beans, drained
    1 cup loosely packed fresh parsley, finely chopped

    In a large glass bowl, whisk together the vinegar, sugar, salt and pepper until the sugar is dissolved. While whisking, slowly add olive oil until emulsified and combined. Stir in the red onion; let sit for 5 minutes.
    Fold in the cannellini, kidney, and green beans, and the parsley.
    Serve or cover and refrigerate for at least 1 hour, or up to overnight. Gently stir before serving.
    Serves six 🧂🌰🍽

    Reply
  • We all know how important it is to stay hydrated, especially in the heat of the summer. Watermelon and strawberries are more than 90 percent water, and today we incorporate them into a frozen treat!

    🍉WATERMELON-STRAWBERRY MINT ICE POPS🍓

    In a blender, place 2 cups cubed seedless watermelon, 1 cup halved strawberries, 2 tbsp. honey, and 5 fresh mint leaves. Blend until smooth and mint is completely incorporated.
    Pour mixture into ice pop molds- 3-ounce size, 6 pops. Freeze.
    Serves six 🍉🍓😋
    Reply
  • 🔴🔵SUMMER BERRY SALAD🔵🔴

    1 1/2 cups sliced strawberries
    3/4 cup blueberries
    3/4 cup raspberries
    1 1/3 tbsp. lemon juice
    2/3 tbsp. honey
    7 fresh basil leaves, finely chopped

    Place the fruit in a medium glass bowl. Stir together the lemon juice and honey. Drizzle over the fruit. Gently toss to coat. Sprinkle with basil before serving.
    Serves two 🍓🫐🍋🍯
    Reply
  • ⚪WHITE BEAN DIP⚪

    3/4 cup olive oil
    2 cups canned cannellini beans, rinsed, drained, patted dry
    3 tbsp. lemon juice
    2 tsp. finely minced garlic
    1/2 tsp. finely minced fresh thyme
    1/2 tsp. salt
    Good grind black pepper

    Place all ingredients in a food processor; cover. Process until smooth. Transfer to a small bowl.
    Makes about 1 1/2 cups
    ***TIP*** Pita bread wedges and fresh veggies make great dippers!
    You can also use this dip as a spread on sandwiches and wraps.
    Worried about double dipping guests? You can place the dip in smaller containers and cover with plastic wrap. Each guest can have their own dip. 🌾

    Reply
  • 🌱GREEN GODDESS DRESSING🌱

    In a food processor or blender, blend 1 large avocado, 1/4 cup finely chopped onion, 3 chopped scallions, 1 clove garlic, minced, 1/4 cup olive oil, 1/4 cup water, 3 tbsp. lemon juice, and 2 tbsp. cider vinegar until smooth. Add 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh parsley leaves, and 2 tbsp. sliced chives; continue to blend until well combined, adding more water if needed to thin the dressing to a pourable consistency. Season to taste with salt and freshly ground black pepper. 🌿
    Reply
  • RED🔴WHITE⚪BLUE🔵SALAD

    8 ounces baby spinach leaves
    1/2 cup blueberries
    1/2 cup quartered strawberries
    1/4 cup crumbled feta cheese
    4 tbsp. Poppy Seed Dressing

    In a large bowl, toss together the spinach and dressing until evenly coated.
    Toss in the berries. Transfer to a serving bowl. Top with feta cheese. Serve immediately.
    Serves 4 🫐🍓
    POPPY SEED DRESSING:
    1/3 cup sugar
    3 tbsp. cider vinegar
    2 tsp. grated onion
    1 1/2 tsp. dry mustard
    1/2 tsp. poppy seeds
    1/4 tsp. salt
    1/2 cup olive oil

    Whisk together all but the olive oil. Whisk the olive oil in gradually until emulsified and combined. Refrigerate until ready to serve.
    Makes 1 cup


    Reply
  • ↪NIÇOISE SALAD↩

    1/4 cup olive oil
    3 tbsp. lemon juice
    1 tsp. Dijon mustard
    2 cloves garlic, minced
    2 tbsp. chopped parsley
    Salt and pepper to taste
    1 pound new potatoes
    8 ounces green beans, trimmed and cut in half
    4 hard boiled eggs, sliced
    1 orange bell pepper, chopped
    16 ounces canned Albacore tuna packed in water, drained well
    1 cup chopped grape tomatoes
    4 cups Boston or Butter lettuce, torn into bite-size pieces
    Croutons

    In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, parsley, and salt and pepper. Set aside.
    Place potatoes in a large saucepan. Cover with cold water; add a pinch of salt. Bring to a boil over medium-high heat. Cook until tender, about 8 minutes. Add green beans during the last 5 minutes of cooking. Drain and set aside to cool completely. Once cool, cut potatoes into slices.
    Divide and layer the salad ingredients evenly between 4 glass bowls. Layer in this order: dressing, potatoes, green beans, eggs, orange pepper, tuna, tomatoes, then lettuce. Refrigerate until ready to enjoy. Serve with croutons.
    Serves four ⚜
    Reply
  • ☕CREAMY COFFEE SMOOTHIE☕

    1/4 cup brewed strong coffee
    1/2 cup almond milk
    1/3 cup vanilla protein powder
    1 large frozen banana, broken into chunks
    2 tbsp. almond butter
    1 tsp. vanilla extract

    Place all ingredients in a high power blender. Blend until smooth. Add more almond milk as needed to reach desired consistency.
    Serves two 🤎
    Reply
  • 🥑🌽AVOCADO CORN SALAD🥑🌽

    1/4 cup olive oil
    Juice of 1 lemon
    1/4 tsp. cumin
    Salt and pepper to taste
    3 avocados, cut into 1/2-inch pieces
    2 English cucumbers, sliced into half-moons
    2 1/2 cups halved cherry tomatoes
    1/2 cup corn kernels
    2 tbsp. chopped fresh cilantro

    In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
    In a large bowl, combine avocados, cucumbers, tomatoes, corn, and cilantro. Add the dressing and gently toss to combine.
    Serves four. 🍋🧂🥑🥒🍅🌽
    Reply
  • PEACH BANANA SMOOTHIE
    🍑🍌🍑🍌🍑🍌🍑🍌🍑🍌🍑🍌

    1/2 cup milk of your choice
    1/2 cup plain Greek yogurt
    1 small banana, frozen
    1 cup sliced peaches
    1 tbsp. chia seeds

    Place all ingredients in a high power blender, adding the milk and yogurt first. Blend on high speed until smooth and creamy. If you would like your smoothie to be colder, simply add a few ice cubes to the blender, along with the other ingredients.
    Serves one 🌝

    Reply
  • CHICKEN CAESAR PASTA SALAD

    Salt
    One 16-ounce package penne pasta
    1 tbsp. olive oil
    2 boneless, skinless chicken breasrs
    1 tsp. garlic powder
    1 tsp. Italian seasoning
    2 cups chopped Romaine lettuce
    1 cup halved grape tomatoes
    1/2 cup croutons
    1/2 cup shaved Parmesan cheese
    2/3 cup Caesar dressing
    Juice of 1 lemon
    1 tbsp. chopped parsley
    Freshly ground black pepper

    In a large pot of boiling salted water, cook penne according to package directions until al dente. Drain and transfer to a large bowl.
    Meanwhile, in a large skillet over medium heat, heat olive oil. Season chicken on both sides with garlic powder, Italian seasoning, and salt to taste. Cook, turning occasionally, until golden brown, about 8 minutes per side. Transfer to a cutting board; let rest for 10 minutes. Cut into 1-inch pieces.
    Add Romaine, tomatoes, croutons, Parmesan, and chicken to the bowl with pasta; toss to combine.
    In a small bowl, whisk together the Caesar dressing, lemon juice, and parsley until combined. Season to taste with salt and pepper; whisk again.
    Pour the dressing over the pasta mixture; toss to combine.
    Makes 4 meal-size servings 🍽
    Reply
  • 🫐CREAMY BLUEBERRY FROZEN POPS🫐

    2 cups vanilla Greek yogurt
    1 1/2 tsp. lemon juice
    1 tsp. grated lemon rind
    2 tsp. sugar
    1 cup blueberries
    1 tbsp. fresh mint leaves, minced
    Six 5-ounce paper cups
    6 popsicle sticks

    In a blender, combine the yogurt, lemon juice, lemon rind, sugar, blueberries, and mint. Blend until combined, and blueberries are finely chopped.
    Evenly divide the mixture between the paper cups. Cover each cup with foil. Insert a popsicle stick into each cup. Place in the freezer until frozen, at least 4 hours.
    Makes six 🫐🫐🫐
    A fun and refreshing treat to have on hand when children are visiting! A great afternoon pick-me-up for you! 😀



    Reply
  • 🌺REFRESHING FRUIT SALAD🌺

    16 ounces strawberries, chopped
    16 ounces fresh pineapple, cut into chunks
    12 ounces blueberries
    12 ounces red grapes, halved
    4 kiwi fruit, peeled and chopped
    3 mandarin oranges or tangerines, separated into segments
    2 bananas, sliced
    DRESSING: 1/4 cup honey
    1 1/2 tbsp. lime juice
    2 tsp. grated lime zest

    Place all fruit into a large bowl.
    In a small bowl, whisk together the dressing ingredients. Pour over fruit and toss to evenly coat. Serve immediately.
    Serves 8. 🍓🍍🫐🍇🥝🍊🍌🍯
    Reply
  • 🌝SUPER SIMPLE SUMMER SALSA🌝

    Two 10-ounce cans sweet white corn, drained
    One 14.5-ounce can black beans, rinsed and drained
    Half of a small red onion, finely chopped
    1 red bell pepper, finely chopped
    2 tbsp. sugar
    1/2 cup rice wine vinegar
    Pinch salt

    In a large bowl, stir together the corn, onion, pepper, and sugar. Stir in the vinegar and salt. Enjoy immediately, or cover and refrigerate.
    Serves six
    Use as a dip with tortilla chips. Or, goes well as a side dish with grilled chicken. Also makes a nice burrito filling.
    Reply
  • 🍓STRAWBERRY ARUGULA SALAD🍓

    DRESSING: 1/3 cup olive oil
    1/4 cup red wine vinegar
    1/2 tsp. salt
    1/4 tsp. pepper
    1/4 tsp. garlic powder
    1 tbsp. sugar
    SALAD: 6 ounces arugula
    2 cups cooked farro
    1 cup sliced strawberries
    2 ounces crumbled goat cheese
    1/3 cup slices almonds, plus more for garnish

    In a small bowl, whisk together the olive oil, vinegar, salt, pepper, and sugar until well combined and sugar is dissolved.
    In a large bowl, toss together the arugula, farro, half the strawberries the almonds, and the dressing.
    Place salad in a serving bowl. Arrange remaining strawberries, goat cheese, and sliced almonds on top. Serve immediately.
    Serves six 🍽

    Reply
  • EASY AS PIE, BUT IT'S PUDDING!

    1/4 cup chia seeds
    1 cup milk of your choice
    1/2 tbsp. honey
    1/4 tsp. vanilla extract
    OPTIONAL TOPPINGS:
    strawberries
    blueberries
    coconut
    almonds

    Combine the chia seeds, milk, honey, and vanilla extract in a bowl. Stir until well combined. Let stand for 10 minutes. Mix gently. Pour into 3 dessert dishes or custard cups.
    Refrigerate for at least 1 to 2 hours, or overnight. Garnish with desired toppings when serving.
    Serves 3
    This can be served as a dessert, a snack, or even breakfast! 🙂
    Reply
  • That breakfast burrito sounds so good. I am so not a. Breakfast peson. Never was , even a child. Drove my Mom crazy.
    Reply
  • 🔸️SAUCY, SASSY PORK CHOPS🔸️

    6 boneless pork loin chops
    1/4 tsp. salt
    1/4 tsp. pepper
    3 tbsp. olive oil
    2 shallots, minced
    1 cup pineapple preserves
    1/4 cup lower sodium soy sauce
    1 tbsp. Dijon mustard
    1 bunch scallions, thinly sliced

    Season the pork chops with salt and pepper. In a large non-stick skillet, heat the olive oil over medium heat. Add pork chops and cook until done, about 8 minutes per side. Remove from skillet. Reserve drippings.
    In the same skillet, sauté the shallot in the drippings until lightly browned. Whisk together the pineapple preserves, soy sauce, and mustard; add to skillet. Bring to a boil. Reduce heat; simmer until slightly thickened, about 5 minutes. Add the pork chops to the skillet, turning to coat. Sprinkle with scallions
    Serves six
    ***TIP*** To go alongside, try serving some white rice and a green vegetable! 🍽
    Reply
  • 🍅EASY TOMATO RELISH🍅

    1 1/2 cups finely diced ripe, but firm tomatoes. (any kind)
    1/2 cup finely diced onion
    1/3 cup finely diced green bell pepper
    2 tbsp. finely minced parsley
    2 tsp. finely minced oregano or basil
    2 tbsp. red wine vinegar
    2 tbsp. sugar
    1 tsp. salt

    Place tomatoes, onion, green pepper, parsley, and oregano or basil in a large bowl. Add the vinegar, sugar, and salt. Stir to combine.
    Transfer to a container and seal. Refrigerate for at least 1 to 2 hours before serving.
    Serves 6 🍅🧅🫑🧂
    Reply
  • 🔶️PEANUT BUTTER-OATMEAL SMOOTHIE🔶️

    1/4 cup old fashioned oats
    2 tbsp. peanut butter
    1 banana, sliced
    1/2 cup soy milk
    1 tsp. chia seeds

    Place all ingredients in a blender. Blend for 30 seconds, until creamy and smooth. Pour into a glass and enjoy immediately.
    Serves one 🔶️
    Reply
  • 🌺LOVIN' THAT FRUIT PUNCH!🌺

    4 cups cranberry juice
    1 1/2 cups pineapple juice
    1 1/2 cups orange juice
    1/4 cup lime juice
    3 cups ginger ale, chilled
    Sliced pineapple, orange, and lime for serving

    In a large pitcher stir together the cranberry, pineapple, orange, and lime juices. Refrigerate for at least 4 hours, or up to overnight.
    Add sliced fruit and ginger ale right before serving.
    If you would like to add ice cubes, add them to your glass, not the pitcher. You can make extra punch and freeze it in ice cube trays. These ice cubes will not dilute the punch as they melt.
    Makes 10 cups 🔴🟡🟠🟢
    Reply
  • 🥒CUCUMBER YOGURT DIP🥒

    3/4 cup nonfat plain Greek yogurt
    1/4 cup shredded cucumber
    1 tbsp. chopped cilantro
    1/4 tsp. cumin
    Pinch black pepper
    Pinch garlic powder
    For serving:
    1 cucumber, cut into spears
    4 stalks celery, cut into sticks

    Gently mix the dip ingredients until well combined. Serve with the cucumber spears and celery sticks
    Serves 2. 🌿
    Reply
  • 🔴🟠COLORFUL PASTA SALAD🔴🟠

    3 cups uncooked tri-color pasta
    1 red bell pepper, finely chopped
    1 orange bell pepper, finely chopped
    1/2 cup corn kernels
    1/2 cup crumbled feta cheese
    1/4 cup finely chopped parsley
    One 15-ounce can chickpeas, rinsed and drained
    DRESSING:
    2 tbsp. olive oil
    1 tsp. lemon juice
    Pinch salt
    Grind black pepper

    Cook pasta as package directs. Meanwhile in a non-stick skillet that has been sprayed with non-stick cooking spray, sauté red and orange peppers until soft.
    Drain the pasta. Rinse with cold water; allow to drain.
    Place pasta in a large bowl. Add the corn, chickpeas, and peppers. Add the Dressing ingredients. Mix well to coat evenly. Add 3/4 of the feta cheese, and 3/4 of the parsley. Mix again. Garnish with remaining feta cheese and parsley.
    Serves 4. 🌱
    Reply
  • Good morning! 🌞 Since we're in the middle of a very hot Summer, it's time to take a refresher course in refreshment! 😄

    Cut into small pieces some orange, lemon, and lime. Place the fruit pieces into the compartments of ice cube trays. Fill with water. Freeze. You can also do this with fresh mint leaves, pineapple sage leaves, and lemon verbena leaves. These ice cubes not only add a burst of flavor to your Summer drinks...they add color!
    Don't forget to fill some ice cube trays with cold brewed coffee and tea, and lemonade! As these cubes melt, they won't dilute your drink!!!
    Whether you're sipping or slurping, you are staying hydrated! That is extremely important!
    🧊🧊🧊🧊🧊🧊
    Reply
  • 🌽RAW CORN SALAD🌽

    2 ears corn, kernels cut from cob
    1 pint cherry tomatoes, halved
    1 cucumber, halved lengthwise and sliced
    1 avocado, sliced
    1 small red onion, finely chopped
    1/4 bunch cilantro, chopped
    1 scallion, thinly sliced
    1 good drizzle olive oil
    Juice of 1 lime
    Salt and freshly ground black pepper to taste

    Mix together in a large bowl, the corn, tomatoes, cucumber, avocado, red onion, cilantro, and scallion.
    Drizzle with olive oil. Add the lime juice, salt and pepper. Gently toss to coat.
    Serves four. 🌽🍅🥒🥑🌰
    Reply
  • ✳ZUCCHINI COOKIES✳

    A treat that's easy to make, without all the guilt!

    2 cups rolled oats
    1/2 cup peanut butter
    1 1/4 cups mashed banana
    1/4 cup shredded zucchini, drained well and patted dry

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    Place all ingredients in a large bowl. Stir together until well combined.
    Form the dough into 16 balls. Place on the baking sheet. Flatten each dough ball with the palm of your hand.
    Bake at 350 degrees for 12 to 15 minutes, until edges are golden.
    Allow to cool for 10 minutes on baking sheet. Transfer to a wire rack to cool completely.
    Store in a sealed container in the refrigerator for up to one week.
    Makes 16 cookies 😋

    Reply
  • Our shining star today, and every day, is our basket full of fresh vegetables from the farmers market! Raw or cooked, you just can't go wrong with fresh vegetables!!!

    BELL PEPPERS Are all good for you, but the red ones are loaded with vitamin A.
    OKRA is a good source of protein.
    EGGPLANT has purple skin that is chock full of antioxidants.
    FENNEL can help with digestion.
    ASPARAGUS is low in calories and high in fiber..
    CUCUMBERS are about 96 percent water. They help to keep you hydrated.
    ZUCCHINI helps build a healthy gut, plus can help keep blood sugar levels in check. It boasts fiber and vitamin B6.
    TOMATOES give you tons of lyocopene, which helps protect your skin from the sun.
    ROMAINE LETTUCE provides vitamins C and K, folate, and a whole host of minerals.
    CAULIFLOWER is a cruciferous vegetable that has anti-inflammatory properties.
    CORN is loaded with lutein and zeaxanthin, which are carotenoids that help maintain eye health.

    What are some of your favorite ways to prepare and enjoy fresh vegetables? We'd love to hear from you!!!

    Reply
  • ✳TORTILLA VEGGIE ROLLUPS✳

    1 large burrito size flour tortilla
    4 tbsp. hummus, any flavor
    2 tbsp. shredded carrot
    3 broccoli florets, chopped
    1/4 cup shredded sharp Cheddar cheese

    Spread the tortilla with hummus. Top with carrots, broccoli, and Cheddar cheese.
    Starting at the edge of the tortilla, roll it tightly until you reach the opposite side. Fasten it with a toothpick and set in the refrigerator for 5 minutes. Cut into 8 pinwheels and serve immediately.
    Serves one 😋
    Reply
  • 🟫🟨LENTIL SALAD🟨🟫

    1/4 cup olive oil
    2 cups canned cooked lentils, rinsed and drained
    2 large carrots, grated
    2 large plum tomatoes, finely chopped
    1 fennel bulb, finely chopped, plus 1/2 cup chopped fronds
    1/2 of a shallot, grated
    1 cup chopped fresh parsley
    1/4 cup white wine vinegar
    Salt and freshly ground black pepper to taste

    Combine all ingredients except the salt and pepper in a medium bowl. Season to taste with the salt and pepper. Toss well to combine.
    Serves four. 🟫🟨🟨🟫

    Reply
  • MIXED GREENS WITH SESAME DRESSING

    Purèe 2 tbsp sesame seeds, 2 tbsp. chives, and 2 tbsp. red wine vinegar, 1 tbsp. Dijon mustard, 1 tbsp. water, and 1 tsp. sesame oil in a blender. Pulse in 1/4 cup olive oil; season to taste with salt and pepper.
    Combine 1 head torn bibb lettuce, 4 cups baby spinach and spring mix, and 2 heads sliced endive in a large bowl.
    Toss with the sesame dressing, adding more chives if desired. Season to taste with salt and pepper.
    Serves four 🍽
    Reply
  • 🍉WATERMELON TABOULEH🍉

    Cook 1 cup bulgar as package directs. Drain well and transfer to a bowl. Add 1/4 cup olive oil, the juice of 1 lemon, 1 tbsp. red wine vinegar, 2 cups cubed seedless watermelon, 1 cup finely chopped fresh mint leaves, and 4 thinly sliced scallions. Toss. Season to taste with salt and pepper.
    Serves four 🍽
    Reply
  • WATERMELON-BLUEBERRY SALAD

    Bring 1/4 cup sugar and 1/4 cup water to a simmer in a saucepan. Remove from heat; add 3 mint sprigs; steep for 10 minutes.
    Discard the mint sprigs. Add the zest and the juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed seedless watermelon. Let stand for 15 minutes. Top with chopped fresh mint leaves.
    Serves four. 🍉🫐🍋🍋🫐🍉
    Reply
  • ☀️SUMMER IN A BOWL☀️

    5 plum tomatoes, halved lengthwise, then horizontally into slices
    1/4 of a red onion, thinly sliced
    1/2 of an English cucumber, halved lengthwise, then cut into half-moons
    Handful of fresh basil leaves, cut into ribbons
    Balsamic vinegar for drizzling
    DRESSING:
    Juice of 1 lemon
    1 clove garlic, minced
    1/4 cup olive oil
    1 tbsp. white wine vinegar
    1/4 tsp. salt
    1/8 tsp. pepper

    Combine dressing ingredients in bowl, mixing together well.
    Combine the tomatoes, onion, cucumber, and basil. Add the dressing and mix well to coat.
    Drizzle with Balsamic vinegar and allow to sit for 20 minutes before serving.
    Serves four. 🍅🌰🥒🍋🧂 🥗

    Reply
  • NECTARINE AND BEET SALAD

    Two 5-ounce packages spring mix salad greens
    2 medium nectarines, sliced
    1/2 cup Balsamic vinaigrette
    One 14.5-ounce can sliced beets, drained well
    1/2 cup crumbled feta cheese

    In a serving bowl, toss the salad greens and nectarines with the vinaigrette.
    Top with the beets and feta cheese. Serve immediately.
    Serves six. 🍽
    Reply
  • WATERMELON -CUCUMBER SALAD

    Soak 1 small thinly sliced red onion in cold water. Pat dry 4 cups chopped seedless watermelon and 1 seeded, chopped cucumber. Toss with a handful of thinly sliced mint leaves.
    Drain the red onion; add to the salad, along with 2 tbsp. chopped cashews. Add 1/4 cup olive oil and the juice of half of a lemon. Season to taste with salt. Toss. Top with crumbled goat cheese.
    Serves four 🌰🍉🥒🍋🧂
    Reply
  • 🔺️GNOCCHI WITH CHERRY TOMATO SAUCE🔺️

    1 tbsp. olive oil
    1 small red onion, finely chopped
    1 clove garlic, minced
    2 pints cherry tomatoes, quartered
    1 1/2 cups canned crushed tomatoes
    1 cup chopped fresh basil leaves
    2/3 cup Kalamata olives, sliced
    One 16-ounce package fresh gnocchi
    1/4 cup grated Parmesan cheese

    Heat olive oil in a large saucepan over medium heat. Stir in the onion and garlic. Cook until the onion has softened, about 5 minutes. Increase heat to medium-high. Stir in cherry tomatoes. Cook until tomatoes have lost their shape, and are beginning to make a sauce, about 5 minutes. Stir in crushed tomatoes. Bring to a simmer
    ; reduce heat to medium-low; cook for 10 minutes.
    Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi. Cook until gnocchi float to the surface, 2 to 3 minutes. Carefully remove with a slotted spoon; place in serving dish..
    Stir basil and olives into the simmering sauce; cook for 1 minute.
    Pour sauce over gnocchi. Sprinkle with Parmesan cheese.


    Serves 4 🌰🧄🍅🍽

    ***TIP***
    Great way to use up excessive amounts of tomatoes and basil in the garden!
    Find fresh gnocchi in the refrigerated case of the grocery store in the meat, packaged lunch meat, or deli section.
    Reply
  • 🌺GRILLED CHICKEN AND FRUIT SALAD🌺

    1 chicken breast, grilled and thinly sliced
    6 cups spinach and arugula salad greens
    1/3 cup raspberries
    1/3 cup blackberries
    1/3 cup blueberries
    1/3 cup sliced strawberries
    1 cup walnuts
    1/4 cup brown sugar
    1 tbsp. water
    1/4 tsp. garlic powder
    1/4 tsp. pepper
    3 tbsp. sugar
    Juice of 3 limes
    1 tsp. salt
    1 tsp.dry mustard
    1/4 of a small onion, thinly sliced
    1/3 cup mild olive oil
    1 tsp. poppy seeds
    2 tbsp. mayonnaise

    In a large bowl, toss together the salad greens, the chicken and all of the berries. Set aside.
    In a small saucepan, combine the walnuts, brown sugar, water, garlic powder and pepper. Cook over medium heat, stirring constantly, until the brown sugar bubbles, and begins to caramelize. Transfer walnuts to a piece of parchment paper; allow to cool.
    Place the sugar, lime juice, salt, dry mustard, red onion, olive oil, poppy seeds, and mayonnaise in a blender or food processor. Purèe until well mixed.
    Assemble by tossing the salad together with the walnuts. Top with the dressing. Serve immediately.
    Serves four. 🫐🍓🧂 🌰 🍽
    Reply
  • Welcome to our special edition of the Eating Well blog! Today we have the pleasure of posting a recipe from a dear, longtime friend. When asked what recipe she used, she told me that she had been experimenting, and she created something that is very delicious!
    Pam's Meatless Eggplant Meatballs 🍆....This is being posted exactly as she sent it to me. For a picture of Pam and her creation, please visit the main feed of 360 Social!

    "I didn't use a recipe. It was an experiment that turned out scrumptious!! I had an eggplant and heard about eggplant meatballs so I sliced up the eggplant, sautéed it in a little olive oil and then mixed it with finely chopped onions, garlic, parsley, 2 eggs, some Parmesan that I grated into the mix, breadcrumbs and after I shaped them into balls I rolled them in flour before I fried them."

    Thank you, Pam! 🍆
    Reply
  • INDIVIDUAL PEAR ALMOND CRISPS

    Middle Layer:
    4 tbsp. cashew or almond butter
    1 pear, cored and chopped
    2 tsp. lemon juice
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. cardamom
    Topping:
    1/2 cup rolled oats
    1/4 cup unsweetened coconut flakes
    2 tbsp. chopped almonds
    2 tbsp. chopped cashews
    1 tbsp. honey
    1 tsp. cinnamon
    For bottom:
    Place 1 tbsp. of the cashew or almond butter in each of 4 ramekins. Freeze for 1 hour.
    For middle layer:
    Preheat oven to 375 degrees. Remove ramekins from freezer. In a small bowl, mix together the pear, lemon juice, cinnamon, nutmeg, and cardamom. Evenly distribute the mixture among the ramekins.
    For topping:
    Combine the oats, coconut, almonds, cashews, honey, and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each ramekin.
    Place the ramekins on a baking sheet. Bake at 375 degrees until bubbling slightly and beginning to brown, 20 to 25 minutes.
    Serves four 🍐🍐🍐🍐🍐🍐
    Reply
  • ⚪CHICKPEA SALAD⚪

    1 can chickpeas, rinsed and drained
    3 cloves garlic, minced
    1 tbsp. olive oil
    1 tsp. cumin
    1 tsp. chili powder
    1/2 tsp. coriander
    1 tsp. minced fresh mint leaves
    2 tbsp. finely chopped parsley
    Salad:
    1/2 of a large avocado, cut into small cubes
    1 large cucumber, cut into small cubes
    3 tbsp. finely chopped parsley
    1 tbsp. lemon juice

    Heat a non-stick skillet over medium heat. Add the olive oil, chickpeas, cumin, chili powder, coriander, mint, then garlic. Cook and stir until chickpeas are coated. Allow seasonings to toast. Cook and stir for 30 seconds more. Remove from heat; stir in parsley.
    Prepare the salad:
    Combine chickpeas, avocado, cucumber, parsley, and lemon juice. Mix together well. Serve immediately.
    Serves two. 🧄🥑🥒🍋

    Reply
  • QUICK AS A WINK SALAD 😉🥗

    Step outside, pick some cucumbers, grape tomatoes and dill, and you have the makings of something great!

    3 medium cucumbers, sliced into rounds, then cut into quarters
    1 pint grape tomatoes, halved
    1 medium red onion, finely diced
    6 sprigs fresh dill
    1 cup bottled zesty Italian salad dressing
    Salt and freshly ground black pepper to taste

    Place cucumbers in a large glass bowl. Add tomatoes, red onion, and dill. Toss mixture with the salad dressing until evenly coated. Add salt and black pepper to taste. Mix again.
    Cover bowl and refrigerate for at least 1 hour. The longer, the better!
    Serves 4 🥒🍅🌰
    Reply
  • 🟥VEGETARIAN CHILI🟥

    2 tbsp. olive oil
    1 medium red onion, chopped
    1 large red bell pepper, chopped
    2 medium carrots, chopped
    2 ribs celery with leaves, chopped
    1/2 tsp. salt, divided
    4 cloves garlic, smashed and minced
    2 tbsp. chili powder
    2 tsp. cumin
    1 1/2 tsp. smoked paprika
    1 tsp. oregano
    One 28-ounce can diced tomatoes and their liquid
    Two 15-ounce cans black beans, rinsed and drained
    One 15-ounce can pinto beans, rinsed and drained
    2 cups vegetable broth or water
    1 bay leaf
    2 tbsp. chopped fresh cilantro, plus more for garnish
    2 tsp. lime juice
    Optional toppings: Sliced avocado, Sliced black olives, Shredded Cheddar cheese

    In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the red onion, red bell pepper, carrots, celery, and 1/4 tsp. of the salt; stir to combine. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Add the garlic, chili powder, cumin, paprika, and oregano. Cook and stir for 1 minute.
    Add the tomatoes and their liquid, black beans, pinto beans, vegetable broth or water, and bay leaf. Stir to combine. Allow it to come to a simmer, Cook, stirring occasionally, reducing heat as needed to maintain a gentle simmer, for 30 minutes.
    Remove from heat. Discard bay leaf. Blend the chili briefly with an immersion blender, or mash with a potato masher until it reaches a thick chili-like consistency. Add chopped cilantro and lime juice. Add the remaining 1/4 tsp. salt.
    Serve the chili garnished with the chopped cilantro. Top with one or more of the optional toppings. Will keep in the refrigerator in a sealed container for up to 4 days.
    Serves 4 🌰 🥕🧂🧄🍅
    Reply
  • ✳GINGER LIME COLE SLAW✳

    1 cup shredded red cabbage
    2 cups shredded green cabbage
    1 1/2 cups shredded carrot
    1/4 cup chopped scallions
    3 tbsp. lime juice
    2 tbsp. sugar
    2 tbsp. chopped fresh cilantro or parsley
    2 tsp. vegetable oil
    1 1/2 tsp. grated fresh ginger
    Salt and freshly ground black pepper, to taste

    In a large bowl, place the cabbage, carrot, scallions, and cilantro or parsley. Cover and refrigerate. In a small bowl, whisk together the lime juice, sugar, vegetable oil, ginger, and salt and pepper. Pour the dressing over the mixture in the large bowl. Toss to combine and evenly coat. Refrigerate for at least 10 minutes before serving.
    Serves four. 😋
    Reply
    • DebbieB
      This is better than than the Food Network
      I hate TV anyway all your recipes are easy to follow and I for one ❤ food 😋
      Reply
    • Good morning, Kenny! Thank you very much! It's so nice to hear a kind word from a friend to start the day out right! 😊
      Reply
  • 🍋LEMON ZUCCHINI BREAD🍋

    3/4 cup white whole wheat flour
    3/4 cup all-purpose flour
    4 tsp. lemon zest
    1/2 tsp. cinnamon
    1/2 tsp. salt
    1/2 tsp. baling soda
    1/8 tsp. baking powder
    3/4 cup sugar
    1/2 cup canola oil
    2 large eggs
    1 tsp. vanilla extract
    1 medium zucchini, shredded and patted completely dry

    Preheat oven to 375 degrees. Coat a 9" x 5" glass loaf pan with non-stick cooking spray.
    Whisk together the flours, lemon zest, cinnamon, salt, baking soda, and baking powder in a large bowl.
    Whisk together the sugar, oil, eggs, and vanilla extract in a medium bowl. Stir in the zucchini. Add the zucchini mixture to the dry ingredients. Stir until just incorporated.
    Transfer to the prepared loaf pan.
    Bake at 375 degrees until toothpick inserted in the center comes out clean, about 50 minutes.
    Cool in pan for 5 minutes. Turn out of pan into a cooling rack to cool completely.
    Store at room temperature, wrapped in foil, for up to 4 days.
    Serves 12 🍴

    Reply
  • 🍓STRAWBERRY POPPY SEED SALAD WITH CHICKEN 🍓

    One 10-ounce package romaine salad mix
    1 pound boneless chicken breast, cooked and sliced
    1 1/2 cups sliced strawberries
    1 cup pineapple tidbits, drained
    1/2 cup mandarin oranges, drained
    1/2 cup blueberries
    1/2 cup chopped pecans
    1/2 cup creamy poppy seed salad dressing

    Arrange the romaine salad mix on serving plates. Top with the chicken, strawberries, pineapple, oranges, and blueberries. Sprinkle with pecans. Drizzle with dressing.
    Serves four. 🥬🍓🍍🍊🫐 🍽

    ***TIP*** After draining the liquid from the pineapple and mandarin oranges, save the liquid in the refrigerator to use for another recipe. You can even drink it!
    You can purchase these two fruits in cans or in plastic bowls.
    Reply
  • 🍉WATERMELON CAPRESE🍉

    1 small watermelon
    1 mozzarella ball
    2 tbsp. thinly sliced basil
    Salt to taste
    Freshly ground black pepper to taste
    Olive oil
    Balsamic glaze

    Slice watermelon into 1/2-inch thick squares, about 3 x 3 inches. Slice mozzarella ball into 1/2-inch slices.
    On a serving dish, alternate mozzarella and watermelon. Sprinkle with basil, salt and pepper. Drizzle with olive oil and balsamic glaze.
    Serve immediately.
    Serves four. 🍽
    Reply
    • I have heard of this watermelon 🍉 😋
      mozzarella 🧀
      Now I am definitely going to do this
      Num Num 😋

      Reply
    • It's a different type of appetizer or salad. Since watermelon is still in season, it's a good time to try it. And if you grow basil, you can pick it fresh!
      Reply
  • CARROT-PINEAPPLE-GINGER JUICE

    Take those power juicers out of hiding! You're definitely going to need them to make this very healthy and tasty juice!

    9 large carrots, peeled, and cut into chunks
    1 cup fresh pineapple chunks
    One-inch piece fresh ginger, peeled

    Place the carrots, pineapple, and ginger in a power juicer. Blend until smooth. How much easier could it be?
    This juice is best if enjoyed right away. Otherwise, it can be kept in an airtight pitcher in the refrigerator for up to 48 hours. Simply stir before drinking!!
    Makes about two cups
    🥕🍍🥕🍍🥕🍍🥕🍍🥕🍍
    Reply
    • Just made it but I wanna try it's gotta be real 🥶 for me tomorrow 🌄
      I like all the ingredients so I let ya know
      But I bet it's Num Num 😋
      Reply
    • Let us know how it turned out, Kenny!
      Reply
    • Sucked it right down with my morning arsenal of medications and it was delicious 😋
      Reminds me of a drink from a health food restaurant but for 1/2 the price
      Good One Debbie B
      Reply
    • Thank you, Kenny! I'm glad you enjoyed it! I hope other members will make this and enjoy it! 😃
      Reply
  • 🍳MEDITERRANEAN BREAKFAST WRAP🍳

    1/4 cup crumbled feta cheese
    1 large egg
    Salt and pepper to taste
    1 whole grain tortilla
    2 tbsp. hummus
    Leafy greens

    Spray a non-stick skillet with non-stick cooking spray. Warm over medium-high heat. Add the feta cheese around edges of the skillet in a circular shape. Crack egg in the center of the feta circle. Season with salt and pepper to taste. Allow to cook until egg white is cooked through and the yolk is partially set, and still soft.
    To build wrap, spread the hummus on the tortilla. Layer on the leafy greens. Top with the feta and egg. Fold in half. Slice in 2 pieces. Enjoy!
    Serves 1. 🥚🥚🥚
    Reply
  • 🍍CHICKEN "AHA"!!!!!!🍍

    Here's a special chicken recipe. Want to serve a treat for Labor Day weekend?! Well, here you go.

    Half of a small red bell pepper, membrane and seeds removed
    2 half-inch slices fresh pineapple
    2/3 cup fresh cilantro leaves
    2/3 cup fresh parsley, minus the stems
    4 tsp. lime juice
    1/4 cup canola oil
    1/4 cup Island teriyaki sauce
    1 tbsp. minced fresh ginger
    4 boneless, skinless chicken breast halves
    Hot cooked couscous
    2 scallions, thinly sliced
    1/4 cup chopped macadamia nuts, toasted

    Place pepper and pineapple on a non-stick flat grill pan on grill rack. Grill over medium heat with grill closed, til lightly browned.
    Place cilantro, parsley and lime juice in a food processor. Pulse until herbs are finely chopped. Continue pulsing while slowly adding the canola oil. Chop grilled pepper and pineapple. Stir into the herb mixture.
    Mix together the teriyaki sauce and ginger. Place the chicken on the flat grill pan. Grill over medium heat with grill closed, for 5 to 7 minutes per side. Brush with the teriyaki mixture during the last 4 minutes of grilling.
    Serve alongside the couscous. Top with the herb mixture, scallions, and macadamia nuts.
    Serves four. 🍽
    Reply
  • This one goes out to Stephanie Williams! 🍑🍑🍑

    🍑TENNESSEE PEACH PUDDING🍑

    1 cup flour
    1/2 cup sugar
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/2 cup 2% milk
    3 cups peeled and sliced fresh peaches, or frozen peaches
    TOPPING:
    1 1/2 cups water
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 tbsp. butter
    1/4 tsp. nutmeg
    Vanilla Ice Cream...OPTIONAL

    Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt, and cinnamon. Stir in milk, just until combined. Fold in peaches. Spread into a greased 8-inch square glass baking dish.
    For topping, combine water, sugar, brown sugar, butter, and nutmeg in a large saucepan. Bring to a boil, stirring until the sugars are dissolved. Pour over peach mixture. Bake at 400 degrees until filling is bubbly, and toothpick inserted in topping comes out clean, 40 to 50 minutes.
    Serve warm or cold, with vanilla ice cream, if desired.
    Serves 8. 🍑🍑🍑
    Reply
  • MINI APPLE-HONEY TARTLETS

    1 frozen puff pastry sheet, thawed
    1 Golden Delicious apple
    1 Gala apple
    1/4 tsp. almond extract
    1/4 tsp. ground ginger
    1/4 tsp. ground cloves
    3 tbsp. apricot jam
    Pinch salt
    1/4 cup sliced almonds
    2 tbsp. honey

    Preheat oven to 375°. Coat a 12-cup non-stick muffin pan with non-stick cooking spray.
    Unfold and roll the puff pastry into a 9 x 12-inch rectangle. Cut into 12 squares, about 3 x 3-inch each. Tuck each square into a muffin cup.
    Core and finely chop the apples; add to a large bowl, along with the almond extract, ginger, cloves, jam, and a pinch of salt. Stir to combine. Divide mixture among pastry cups.
    Bake at 375° for 20 minutes, until pastry is golden and cooked through.
    Cool tartlets in pan on a wire rack. Remove from pan and garnish with almonds. Drizzle with honey to serve.
    Makes 12 tartlets 🍏🍎🍯

    Reply
  • LABOR DAY SALAD WITHOUT ALL THE LABOR! 😉

    Having a get together for Labor Day weekend? Trying to figure out what to bring to Auntie Hazel's cookout? Here is a great salad idea!

    SALAD:
    1 1/2 cups chopped broccoli
    2 cups chopped cauliflower
    1 cup corn kernels
    One 15-ounce can chickpeas, rinsed and drained
    Half of a green bell pepper, chopped
    1/4 cup finely chopped red onion
    2 tbsp. thinly sliced scallion
    Chopped fresh parsley, for garnish
    DRESSING:
    1 1/2 ripe avocados
    1/2 cup good quality mayonnaise
    1 1/2 tbsp. lemon juice
    1 clove garlic, minced
    1/2 tsp. Worcestershire sauce
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper

    Place all salad ingredients, except the parsley, in a large glass bowl. Toss together.
    Place the dressing ingredients in a food processor. Blend until perfectly smooth and creamy. (You may also use an immersion blender.)
    Toss the salad with 1/4 cup of the dressing, adding more dressing as desired. Garnish the salad with the parsley.
    Serves 8 🥦🌽🫑 🌰🥑🍋🧄🧂 🍽
    ***TIP*** If you have leftover dressing, store it in an airtight container in the refrigerator for up to 4 days.

    Reply
  • LIVING RIGHT COFFEE SMOOTHIE

    1/4 cup strong coffee, chilled
    1/2 cup almond milk
    1/4 cup vanilla protein powder
    1 large banana, broken in half and frozen
    2 tbsp. almond butter
    1 tsp. vanilla extract

    Add all ingredients to a high power blender. Blend until smooth and creamy, adding a bit more almond milk as needed.
    Serves two. ☕🍌
    Reply
  • 💥🍿ZIPPETY ZING POPCORN🍿💥

    1/2 cup popcorn kernels
    3 tbsp. canola oil
    1/2 tsp. cumin seeds
    Refrigerated butter-flavored spray
    1/4 cup minced fresh cilantro
    1 tsp. salt
    1 tsp. chili powder
    1/2 tsp. garlic powder
    1/8 tsp. smoked paprika

    In a Dutch oven over medium heat, cook the popcorn kernels, canola oil, and cumin seeds until the oil begins to sizzle. Cover and shake for 2 to 3 minutes, or until popcorn stops popping.
    Transfer to a large glass bowl. Spritz with the butter-flavored spray; add remaining ingredients; toss to coat. Continue spritzing and tossing until popcorn is coated.
    Makes 4 quarts 🍿
    Reply
  • This one is great for those of you who have alot of grape tomatoes from your garden. This is a sauce that goes well on grilled chicken or pork.

    YOU SAY TOMATO, I SAY TOMAHTO

    Heat 2 tablespoons olive oil in a medium skillet over medium-low heat. Add 2 finely chopped garlic cloves. Cook, stirring constantly, for 1 minute. Add 1 pint grape tomatoes, and 1/2 teaspoon salt. Cook, stirring occasionally, until tomatoes are softened, and some have burst, 6 to 8 minutes. Remove from heat. Stir in 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, and 2 tablespoons olive oil.
    Makes enough sauce for 2 pounds of chicken or pork. 🍅🧄🧂
    Reply
  • LEMONY LENTIL SALAD WITH FETA

    1/3 cup lemon juice
    1/3 cup chopped fresh dill
    2 tsp. Dijon mustard
    1/4 tsp. salt
    Freshly ground black pepper, to taste
    1/3 cup olive oil
    Two 15-ounce cans lentils, OR 3 cups cooked brown or green lentils
    1 cup crumbled feta cheese
    1 medium red bell pepper, membrane and seeds removed, and diced
    1 cup diced seedless cucumber
    1/2 cup finely chopped red onion

    Whisk together the lemon juice, dill, mustard, salt, and pepper in a large bowl. Gradually whisk in the olive oil.
    Add the lentils, feta, red pepper, cucumber, and red onion. Toss to coat. Cover and refrigerate for up to 8 hours.
    Can be served with a whole wheat pita, if desired.
    Serves 6. 🍋🧂🥒🌰 🍽
    Reply
  • A nice cold accompaniment to a lunch or supper, a nice appetizer, a good way to use fresh sliced mushrooms...
    🍄MARINATED MUSHROOMS🍄

    1 package fresh sliced white mushrooms
    Pinch of salt
    1/4 cup olive oil 1/4 cup white wine vinegar
    1 tbsp. maple syrup
    Splash Worcestershire sauce
    1/2 tsp. cracked black pepper
    Pinch crushed red pepper flakes, if you want to add a bit of zing
    1/2 of a small onion, thinly sliced
    1 clove garlic, finely minced
    1 tsp. fresh thyme
    1/2 tsp. chopped fresh oregano
    1/2 tsp. chopped fresh parsley
    4 chopped fresh sage leaves

    Place mushrooms in a medium saucepan. Cover with water. Add pinch of salt. Bring to a boil. Boil for 5 minutes. Drain well.
    Meanwhile, whisk together the olive oil, vinegar, syrup, Worcestershire, pepper, and red pepper, if you are using.
    In a medium bowl, place mushrooms, onion, garlic, thyme, oregano, parsley, and sage. Pour the marinade over the top; stir to combine.
    Cover with plastic wrap and refrigerate for at least 3 hours. Best if used within 2 days.
    🍄🧂🧅🧄

    Reply
  • 🍁CRANBERRY WILD RICE PILAF🍁

    The perfect accompaniment to Sunday suppers and holiday meals!

    3/4 cup uncooked wild rice
    3/4 cup chicken broth
    1/2 cup medium pearl barley
    1/4 cup dried currants
    1 tbsp. butter
    1/3 cup sliced almonds, toasted
    1/4 cup dried cranberries, chopped

    Preheat oven to 325 degrees. In a saucepan, combine the wild rice and chicken broth. Bring to a boil over medium-high heat. Cover and reduce heat to a simmer. Simmer for 10 minutes. Remove from heat. Stir in the barley, currants, and butter.
    Transfer to a greased 1 1/2-quart casserole. Cover and bake at 325 degrees until rice and barley are tender, 50 to 60 minutes.
    Remove from the oven; stir in almonds and cranberries.
    Serves 8. 🍽
    Reply
  • 🟩ZUCCHINI CORN RELISH🟨

    This relish goes well with grilled chicken or pork chops. You can use your imagination and enjoy this relish in lots of different ways!

    2 tbsp. cider vinegar
    1 1/2 tsp. sugar
    1/2 tsp. celery seed
    1/8 tsp. turmeric
    1/4 tsp. salt
    1 cup diced zucchini
    1 cup corn kernels
    1/4 cup finely diced red onion

    Whisk together the vinegar, sugar, celery seed, turmeric, and salt in a medium bowl. Stir in the zucchini, corn, and onion.
    Cover and refrigerate. Stir occasionally until ready to enjoy.
    Serves 4 🥄
    Reply
  • 🔶️THAI SALAD🔶️

    3 tbsp. lemon juice
    3 tbsp. olive oil
    2 tbsp. white vinegar
    1/4 tsp. salt
    1/8 tsp. dill
    1/8 tsp. garlic powder
    1/2 tsp. minced fresh garlic
    2 cups canned chickpeas, rinsed and drained
    1/2 cup chopped fresh cilantro, plus more for garnish
    1/2 of an English cucumber, chopped
    1 cup chopped green bell pepper
    1/4 cup finely minced onion
    1 large English cucumber, spiralized
    3 extra large, thick carrots, spiralized
    2 tbsp. honey
    2 tbsp. rice vinegar
    1 tbsp. sesame seeds
    1 tbsp. chia seeds

    Combine lemon juice, olive oil, white vinegar, salt, dill, garlic powder, and minced garlic in a small bowl. Whisk to emulsify.
    In a medium bowl, place chickpeas, 1/2 cup cilantro, chopped cucumber, green pepper, and onion. Pour in the dressing and mix thoroughly.
    Place the spiralized cucumber and carrots on top.
    Whisk together the honey and rice vinegar. Pour over salad. Top with the chopped cilantro reserved for garnish, the sesame seeds, and chia seeds.
    Makes 2 dinner servings, or 4 side servings.
    ***TIP*** To spiralize, use a spiralizer, a mandolin, or a vegetable peeler.
    🍋🧂🧄🥒🫑🧅🥕🍯


    Reply
  • 🍎APPLE FETA TOSSED SALAD🍏

    2 tbsp. butter
    1 tbsp. sugar
    1/8 tsp. pepper
    1 cup walnut halves
    DRESSING:
    1/3 cup olive oil
    3 tbsp. white wine vinegar
    1 1/2 tsp. Dijon mustard
    2 cloves garlic, minced
    1/2 tsp. sugar
    1/4 tsp. oregano
    1/8 tsp. salt
    1/8 tap. pepper
    2 tbsp. finely minced onion
    SALAD:
    5 cups torn Romaine lettuce
    5 cups torn red leaf lettuce
    1 medium red apple, chopped
    1 medium green apple, chopped
    1 cup crumbled feta cheese

    Preheat oven to 350 degrees. In a small skillet, melt butter over medium heat. Stir in sugar and pepper. Add walnuts; toss to coat.
    Spread evenly on a baking sheet. Bake at 350 degrees until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack.
    Place the dressing ingredients in a blender. Process until well blended.
    Place salad ingredients in a large glass bowl. Toss with the dressing. Top with the walnuts. Serve immediately.
    Serves 5. 🧈🧄🧂🧅🥬🍏🍎 🍽

    Reply
  • 🫐BLUEBERRY PECAN OATMEAL🫐

    1 cup water
    Pinch salt
    1/2 cup old fashioned rolled oats
    1/2 cup blueberries
    2 tbsp. nonfat plain Greek yogurt
    1 tbsp. toasted chopped pecans
    2 tsp. maple syrup

    Bring water and salt to a boil in a small saucepan. Stir in oats. Reduce heat to medium. Cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
    Remove from heat; cover. Let stand 2 to 3 minutes. Top with blueberries, yogurt, pecans, and syrup.
    Serves one 🫐🥄
    Reply
  • ANGEL HAIR PASTA WITH CHICKEN

    8 ounces uncooked angel hair pasta
    1 pound boneless, skinless chicken breast, cut into bite-sized pieces
    2 tbsp. olive oil, divided
    2 medium carrots, sliced diagonally
    1/2 cup fresh broccoli florets
    3 tsp. minced fresh garlic
    1 1/3 cups chicken broth
    1/2 cup grated Parmesan cheese, plus more for serving, if desired
    2 tsp. basil
    1/2 tsp. salt

    Cook angel hair pasta according to package directions. Meanwhile, in a large skillet, sauté chicken in 1 tbsp. olive oil, for 4 to 5 minutes, until no longer pink. Drain excess oil. Remove chicken and keep warm.
    In the same skillet over medium heat, cook carrots in remaining 1 tbsp. olive oil for 3 minutes, stirring occasionally. Add broccoli and garlic. Cook 2 minutes longer. Stir in the chicken, chicken broth, parmesan, basil, and salt. Bring to a boil. Reduce heat; simmer for 4 to 6 minutes, or until vegetables are tender.
    Drain pasta. Place chicken on top of pasta to serve. Sprinkle with additional Parmesan cheese,, if desired..
    Serves 4 🍽

    Reply
  • 💪AMPED UP CAULIFLOWER GNOCCHI💪

    2 tbsp. butter
    2 tbsp. olive oil
    One 12-ounce package frozen caulifliower gnocchi, thawed
    One 15-ounce can cannellini beans, rinsed and drained
    1 tbsp. ground sage
    1 tbsp. water
    1/2 tsp. salt
    1/4 tsp. pepper
    4 cups baby arugula

    Heat the butter and olive oil in a large skillet over medium heat. Add the gnocchi and cook until browned, about 5 minutes.
    Add the beans, sage and water. Cover and simmer until gnocchi are tender and beans are heated through, about 5 minutes. Season with salt and pepper.
    Serve the gnocchi over the arugula.
    Serves four 🍽
    Reply
  • SWEET & SOUR RED CABBAGE

    3/4 cup water
    1 small head red cabbage, finely shredded
    3 apples, peeled, cored, and chopped
    1 cup white vinegar
    1/4 cup packed brown sugar
    2 tbsp. butter, divided
    1/2 tsp. cinnamon
    1/4 tsp. allspice 1/4 tsp. ground cloves

    Place water in a large saucepan over high heat. Stir in cabbage, apples, vinegar, brown sugar, 1 tbsp. butter, cinnamon, allspice, and ground cloves.
    Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, until cabbage is tender, about 45 minutes.
    Stir in remaining 1 tbsp. butter. Serve!
    Serves six 🍽


    Reply
  • 🔅COLORFUL QUINOA SALAD🔅

    2 cups water
    1 cup quinoa, rinsed
    2 cups baby spinach leaves, thinly sliced
    1 cup grape tomatoes, halved
    1 medium cucumber, seeded and chopped
    1 medium orange bell pepper, chopped
    1 medium yellow bell pepper, chopped
    2 scallions, chopped
    DRESSING:
    3 tbsp. lime juice
    2 tbsp. olive oil
    4 tsp. honey
    1 tbsp. grated lime zest
    2 tsp. minced fresh ginger
    1/4 tsp. salt

    In a large saucepan, bring water to a boil; add quinoa. Reduce heat; cover and simmer for 12 to 15 minutes, or until the liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl to cool completely.
    Stir the spinach, tomatoes, cucumber, peppers, and scallions into the quinoa.
    In a small bowl, whisk together the dressing ingredients until well blended. Drizzle over the quinoa mixture; toss to coat. Cover and refrigerate until ready to serve.
    Serves 6. 🍅🥒🍯🧂 🍽
    Reply
  • CINNAMON ROLL OATMEAL BAKE
    With the crisp fall air on its way, this baked goodie is ideal for a weekend brunch get together!

    1 cup canned pumpkin puree
    2 cups almond milk
    2 tsp. vanilla extract
    1/3 cup maple syrup
    2 large eggs at room temperature, and beaten
    2 cups old fashioned oats
    2 tsp. cinnamon
    1 tsp. baking powder
    1/2 tsp. salt
    ICING:
    8 ounces light cream cheese, softened
    1/3 cup maple syrup

    Preheat oven to 375°. Coat a 13 x 9- inch baking dish with non-stick cooking spray. Add pumpkin, almond milk, vanilla extract, maple syrup, and beaten eggs. Mix and mash together until as smooth as possible.
    In a small bowl, mix together the oats, cinnamon, baking powder, and salt. Add to baking dish. Mix everything together so ingredients are evenly distributed.
    Bake at 375° for 55 minutes. Top should be firm to the touch.
    Meanwhile, make the icing. To a blender, add the cream cheese and syrup. Puree for 45 to 60 seconds, until smooth.
    Remove the bake from the oven. Place on a trivet on the counter; allow to sit for 10 minutes, to allow to firm and cool slightly. Slice into large squares. Drizzle the icing over the top.
    Serves six 🎃
    Reply
  • 🍂AUTUMN APPLE SMOOTHIE🍂

    2 medium apples, peeled, cored, and chopped
    1 cup almond milk
    1/2 cup plain Greek yogurt
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    Pinch ground cardamom
    Honey to taste

    Place all ingredients in a blender. Blend until smooth.
    Serves two. 🍎🍏🍯
    Reply
  • 🍂🎃PUMPKIN SMOOTHIE🎃🍂

    1 cup almond milk
    1/2 cup pumpkin puree
    1/2 cup plain Greek yogurt
    1 tbsp. maple syrup
    1/4 tsp. cinnamon
    Splash vanilla extract
    1 frozen banana, broken into chunks

    Place all ingredients in a blender. Blend until smooth.
    Makes 2 cups 🍁
    Reply
  • ▶️HEALTHY TABOULI SALAD◀️

    1/2 cup fine bulgur wheat
    Salt
    3 scallions, thinly sliced
    1 1/2 cups chopped parsley
    1 cup chopped tomatoes
    1/2 cup chopped mint leaves
    1/4 cup olive oil
    3 tbsp. lemon juice

    Place bulgur in a large heatproof bowl; cover with 1 cup boiling water. Season with salt; stir to combine. Let sit, undisturbed, until water is absorbed, about 10 minutes. If there is any excess water, drain bulgur, then return it to bowl. Cover with plastic wrap and refrigerate until cool, about 15 minutes.
    Add scallions, parsley, tomatoes, mint, olive oil, and lemon juice to the bulgur. Stir to combine. Season with salt to taste. Refrigerate for at least 2 hours, or up to 12 hours.
    Serves 4. 🧂🍅🍋
    Reply
  • 🥒CUCUMBER RADISH SALAD🥒

    3 cups thinly sliced cucumber
    8 radishes, thinly sliced
    1/4 of a red onion, thinly sliced
    3 tbsp. chopped fresh dill
    DRESSING:
    1/4 cup olive oil
    2 tbsp. red wine vinegar
    1 tbsp. honey
    Juice of 1 lemon
    1/4 tsp. garlic powder
    1/2 tsp. salt

    Add cucumber, radishes, onion, and dill to a medium glass bowl.
    Combine dressing ingredients in a jar. Cover and shake until well mixed.
    Pour dressing over the vegetables in bowl. Mix until coated.
    Cover and refrigerate for 30 minutes before serving. Best eaten the day it is made.
    Serves 4. 🥒🌰🍯🍋🧂
    Reply
  • 🍯SASSY HONEY CASHEWS🍯

    Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. Place 1 large egg white in a medium bowl. Whisk until foamy, 1 to 2 minutes. In a small saucepan over medium heat, warm 2/4 cup honey, 2 tsp. cardamom, 1 1/2 tsp. ginger, and 1 tsp. salt, until runny, about 45 seconds. Pour honey into egg white, whisking constantly, until combined. Stir in 3 cups unsalted raw cashews. Transfer to prepared baking sheet, spreading in an even layer. Bake at 300 degrees until cashews are toasted, about 25 minutes, stirring halfway through baking time. Remove from the oven; let cool to room temperature for 20 minutes.
    Serves 8. 🍂🍁🍂
    ***TIP*** These cashews make a great hostess gift! Place them in a fancy mason jar, tie a pretty ribbon around the lid...you're good to go!!!
    Reply
  • 🍍PINEAPPLE SALAD🍍

    Unlike an original fruit salad, this version is great for topping meats, poultry, and rice dishes.

    1 medium pineapple, cored and sliced into 1/2 -inch thick rounds.
    1/2 of a medium red onion, thinly sliced
    1 pickling cucumber, halved, then thinly sliced
    1 cup finely chopped cilantro
    1/3 cup lime juice
    1/2 tsp. salt

    Grill the pineapple rounds outdoors, or brown indoors in a non-stick skillet. The pineapple should be golden brown.
    Cut the pineapple rounds into 1/4-inch pieces. Place in a large bowl. Add the red onion, cucumber, cilantro, lime juice, and salt. Toss together well.
    Serve immediately, or cover and refrigerate.
    Serves 4. 🍍 🌰🥒🧂 🍽
    Reply
  • 🟠SWEET POTATO SALAD🟠

    2 medium sweet potatoes, diced
    1 medium red onion, diced
    2 tbsp. olive oil
    1/4 tsp. salt
    3 medium avocados, diced
    1 pint cherry tomatoes, halved
    1/2 cup finely chopped cilantro
    Juice of 1 lime

    Preheat oven to 425 degrees. Place potatoes and onion on a rimmed baking sheet. Drizzle with olive oil. Sprinkle with salt. Toss until evenly coated. Bake at 425 degrees for 30 minutes, stirring halfway through cooking time.
    Remove from the oven. Set aside until completely cool.
    Transfer to a large bowl. Add avocados, tomatoes, cilantro, and lime juice. Toss gently to combine.
    Serves 4 🍽
    Reply
  • 🍎AUTUMN APPLE SALAD WITH MAPLE DIJON VINAIGRETTE🍏

    2 cups baby spinach leaves
    1/4 cup dried cranberries
    1/4 cup pecan halves
    2 tbsp. crumbled feta cheese
    1/2 of a granny smith apple, sliced
    1/2 of a fuji apple, sliced
    2 strips bacon, cooked and chopped
    Vinaigrette:
    2 tbsp. olive oil
    1 tbsp. cider vinegar
    1 tsp. maple syrup
    1 1/2 tsp. Dijon mustard
    Salt and pepper to taste

    Make the vinaigrette by adding all ingredients to a jar. Cover and shake until mixed well.
    Layer the salad. Start by adding the spinach to a medium bowl or plate. Top with cranberries, pecans, feta, apples, and bacon. Drizzle with the vinaigrette.
    Serves two. 🍎🍏


    Reply
  • 🔅REFRESHING FRUIT JUICE PICK-ME-UP🔅

    1/2 cup water
    2 large oranges, peeled
    1/2 of a medium apple, cored and seeded
    1 slice pineapple
    1 carrot
    1 cup ice cubes

    Place all ingredients in a power juicer, in the order listed. Secure lid. Blend on lower speed, and increase to the highest speed. Use a tamper to push ingredients into the blades. Blend for 1 minute, until smooth. Serve immediately.
    Makes 1 1/2 liters 🍊🍎🍍🥕🧊
    Reply
  • ⚫EASY BLACK BEAN DIP⚫

    Two 14-ounce cans black beans, rinsed and drained
    3/4 cup salsa
    4 cloves garlic, minced
    2 tsp. lime juice
    1 tsp. cumin
    1 tsp. water
    1/8 tsp. salt
    1/4 cup minced fresh cilantro

    Place all ingredients except the cilantro in a food processor. Puree until smooth. Add cilantro. Pulse until just combined.
    Serve with tortilla chips or raw veggies.
    Makes 2 cups. 🥄
    Reply
  • 🍎SLOW COOKER APPLE BUTTER🍏

    6 pounds apples
    1 cup sugar
    1/2 cup firmly packed brown sugar.
    2 tsp. cinnamon
    1/4 tsp. ground cloves
    1/4 tsp. salt

    Peel, core, and finely chop the apples. Add the apples to a 6-quart slow cooker. Add remaining ingredients. Mix well.
    Cover and cook on HIGH for 1 hour. Reduce heat to LOW. Cook for 10 hours, stirring a few times.
    Uncover; stir well. Should be thick and dark brown. For a smoother apple butter, use an immersion blender to puree the mixture.
    Allow to cool. Place in sealed containers or jars. Store in the refrigerator, for up to 2 weeks.
    Makes 7 cups. 🍎🍏
    ***TIP*** This time of year, you can buy tote bags of apples on sale.I have been getting them for 88 cents and 99 cents per pound.
    Reply
  • 🧄PENNE AND VEGGIES IN GARLIC SAUCE🧄

    12 ounces penne pasta
    6 cloves garlic, minced
    1/8 tsp. freshly ground black pepper
    2 tbsp. olive oil
    One 15-ounce can chickpeas, rinsed and drained
    2 medium tomatoes, seeded and cut into 1/2-inch pieces
    One 9-ounce package baby spinach leaves
    1/4 tsp. salt
    1/4 cup grated Parmesan cheese

    Cook penne as package directs. Meanwhile, in a large skillet, sauté the garlic and black pepper in olive oil for 1 minute, stirring constantly. Add the chickpeas and tomatoes. Cook and stir for 2 minutes. Add the spinach and salt. Cook and stir until spinach is wilted.
    Drain the penne. Add to the veggie mixture. Sprinkle with Parmesan. Toss to coat.
    Serves 6 🍽
    ***TIP*** For more protein, add some cooked chicken breast pieces to the veggie mixture.
    Reply
  • ✴BUTTERNUT SQUASH WITH A TWIST✴

    3 pounds butternut squash, peeled and cubed
    2 tbsp. olive oil
    Salt, pepper, and garlic powder to taste
    2 cups fresh cranberries
    3 tbsp. honey
    1/4 cup finely crumbled feta cheese
    Cinnamon to taste

    Preheat oven to 400 degrees. Lightly coat a baking sheet with non-stick cooking spray. Place squash on baking sheet. Drizzle with olive oil. Sprinkle with light layer of salt, pepper, and garlic powder.
    Roast at 400 degrees for 25 minutes. Add cranberries to baking sheet. Return to oven for 10 to 15 minutes, until cranberries start to soften and burst a bit.
    Remove from oven and drizzle with honey. Sprinkle with cinnamon and feta cheese.
    Serves 6. 🍯
    Reply
  • 🍐HEALTHY SPINACH PEAR SMOOTHIE🍐

    1 cup milk of your choice
    1/2 cup plain Greek yogurt
    2 cups fresh spinach leaves
    1 medium ripe pear, cored, with skin on
    1 ripe banana
    1/4 tsp. cinnamon
    1 cup ice cubes

    Add the milk, yogurt, and spinach to a blender. Puree until smooth, and no chunks of spinach remain.
    Add the pear, banana, cinnamon, and ice cubes. Blend again. If too thick, add an ice cube or two; blend again until desired consistency is reached. Blend one more time until very smooth. Enjoy right away.
    Serves 2 🍐
    Reply
  • It's often been said that variety is the spice of life. So, here's a different kind of recipe---for a spice blend! Great to make and keep on hand to use for those cold weather month meals. Why not make some and put it in a pretty bottle to give as a gift?
    🇮🇹ITALIAN BLEND🇮🇪

    1 tbsp. dried basil
    1 tbsp. dried parsley
    1 tbsp. dried oregano
    1 1/4 tsp. garlic powder
    1 tsp. dried rosemary
    1 tsp. dried minced lemon peel
    1/4 tsp. freshly ground black pepper

    Mix all the ingredients together and store in a sealed container, bottle, or jar.
    Makes about 1/4 cup. 🌱
    Reply
  • ✳SUPER GREEN TEA SMOOTHIE✳

    1 cup unsweetened almond milk
    1/2 of a banana
    1 cup loosely packed baby spinach leaves
    1 cup strawberries
    3/4 cup ice cubes
    1 serving vanilla protein powder, as directed on label
    1/2 tsp. matcha powder

    Combine all ingredients in a blender. Puree on high speed until completely smooth and ice cubes are no longer chunky.
    Serves 1. ❇
    Reply
  • ✴EASY CRANBERRY ORANGE OATMEAL✴

    1 1/2 cups orange juice
    1 1/2 cups water
    1/2 cup steel cut oats
    3 tbsp. cranberry sauce
    1 tbsp. sliced almonds

    In a medium saucepan, combine orange juice, water, and oats. Bring to a simmer. Cook for 25 to 30 minutes, until oats are tender and liquid is absorbed, stirring occasionally.
    Spoon into serving bowls. Top with cranberry sauce and almonds.
    Serves 2. 😃
    Reply
  • BEST OF AUTUMN CHICKEN SALAD

    VINAIGRETTE:
    1/3 cup olive oil
    1/4 cup cider vinegar
    1 tbsp. honey
    1/2 of a shallot, finely minced
    1 tsp. Dijon mustard
    Salt and pepper to taste
    ROASTED BUTTERNUT SQUASH:
    1/4 of a butternut squash, peeled, seeded, and cut into 1-inch cubes
    1 tbsp. olive oil
    Salt to taste
    REMAINING INGREDIENTS:
    8 ounces boneless, skinless chicken breast, roasted or grilled, and cut into bite-sized pieces
    6 ounces arugula

    Make the vinaigrette. Add all the ingredients to a glass jar. Cover and shake vigorously to combine. Set aside.
    Roast the squash. Preheat the oven to 375 degrees. Arrange squash on a parchment paper lined baking sheet. Drizzle with the olive oil. Sprinkle with salt. Roast at 375 degrees for 30 minutes, until squash begins to brown around the edges, and is fork tender. Remove from the oven and let cool.
    Assemble the salads. Arrange the arugula on 2 serving dishes, distributing evenly. Arrange the chicken on top. Add the squash. Drizzle with the vinaigrette. Serve immediately.
    Serves 2 🍂🍁🍂
    ***TIP*** You may use store bought rotisserie chicken. It will save time.
    To make this salad fancy-schmancy, add some dried cranberries and toasted pecan halves!
    Reply
  • 🍇FAMILY STYLE FRUIT SALAD🍇

    2 red delicious apples
    2 granny smith apples
    One 15-ounce can Mandarin oranges, drained
    16 ounces strawberries, quartered
    1 pint blueberries
    Juice of 1 lemon

    Add the lemon juice to a large glass bowl.
    Core, seed, and quarter the apples. Dice them into small pieces. Place in the bowl with lemon juice; toss to coat well. Add strawberries and blueberries; toss to combine. Gently stir in the oranges.
    Serve immediately, or can be prepared 1 to 4 hours before serving. Store in the refrigerator.
    Serves 8. 🍎🍏🍊🍓🫐🍋
    This fruit salad is wonderful to serve at a brunch, as a first course, or as a healthy dessert!

    Reply
  • 〰️CAULIFLOWER RICE PILAF〰️

    3 tbsp. olive oil
    4 cups cauliflower rice, fresh or frozen
    1/2 cup frozen peas and carrots, removed from freezer
    2 cloves garlic, minced
    1/4 cup sliced almonds
    1/4 cup chopped cilantro
    1/4 cup grated Parmesan cheese
    1/4 tsp. salt
    1 tbsp. lime juice

    Heat the olive oil in a large skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until soft and hot, about 3 minutes. Add peas and carrots, and garlic. Cook, stirring occasionally, until hot, about 2 minutes. Remove from heat. Stir in almonds, cilantro, Parmesan, salt, and lime juice.
    Serves 4. 🍽

    Reply
  • 🍎🍎MULLED APPLE CIDER🍎🍎
    An easy way to make an old fashioned cclassic!

    1 gallon apple cider
    4 cinnamon sticks
    1 tbsp. whole cloves
    2 tsp. allspice berries
    3 star anise pods
    1 small navel orange, sliced

    Add all ingredients to a Dutch oven over high heat. Bring to a bubble; reduce heat to low. Gently simmer for 15 minutes. Cider should be just barely bubbling, not boiling.
    Ladle into mugs to serve.
    Makes enough to share with family and friends! ☺
    Reply
  • ✴POMEGRANATE SMOOTHIE✴

    1/ 2 cup pomegranate juice
    1/2 cup raspberries
    1/2 cup frozen pineapple chunks
    1/4 cup plain yogurt

    Place all ingredients in a blender. Blend until smooth.
    Serves one 🔸️
    Reply
  • 🥭DebbieB.'s MANGO CHICKEN🥭

    8 ounces boneless, skinless chicken breast, cooked and cut into large strips
    1 large orange bell pepper, cut into thin strips
    1 large yellow bell pepper, cut into thin strips
    Half of a large onion, cut into thin wedges
    1 ripe mango, peeled and sliced
    Olive oil
    1 tbsp. butter
    Salt and pepper to taste
    1 tsp. fresh thyme
    4 fresh sage leaves, cut into thin ribbons

    Coat the entire bottom of a large non-stick skillet with olive oil; add butter. Heat skillet over medium heat. Add the two peppers, onion, and mango. Cook, stirring occasionally, until peppers are soft, at least 10 minutes. Add sage; stir. Add the chicken, thyme, salt, and pepper. Cook over medium-low heat until chicken is heated through. With the back of a silicone cooking spoon, break the chicken up into bite-sized pieces.
    Goes well with white rice and a green vegetable.
    Serves two. 🥭 🍽

    Reply
  • 🔲JAZZY MIXED NUTS🔲

    4 cups deluxe mixed nuts
    1/3 cup maple syrup
    3 tbsp. light brown sugar
    1 1/2 tsp. cinnamon
    1/2 tsp. ground cloves
    1/2 tsp. ground ginger
    1 1/2 tsp. salt

    Preheat the oven to 375 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Combine all ingredients on the baking sheet; stir together and spread into an even layer.
    Roast at 375 degrees for 12 to 15 minutes. (Sugar will thicken and coat the nuts.)
    Remove from the oven. As the nuts cool, stir occasionally to break up any large pieces.
    Store in an airtight container for up to two weeks.
    These mixed nuts make lovely holiday and hostess gifts. Put them in a mason jar, tie a fancy ribbon around the top...even include the recipe on a small file card!
    You can even place a small jar of mixed nuts at each place setting on your holiday dinner table. Each guest can bring a jar home with them! 🙂
    Reply
  • Here's a handy dandy tip! Do you find yourself left with citrus fruit that you're not sure what to do with? Were you tempted to buy citrus fruit from the cart of marked down produce? Maybe that fruit isn't perfect, but it's usable!
    We're talking about oranges, tangerines, grapefruit, lemons, and limes.
    Take those gems and make scent-safe decorative pomanders! Simply have some small pieces of fancy ribbon ready. Take some whole cloves and stud the pieces of fruit! Wrap the ribbon around the fruit, and hold it in place by pushing the cloves in and piercing the rind. You can make the holes first with an ice pick or clean awl. Also, wearing a thimble can make it easier!
    Hang the pomanders up, using pieces of ribbon, and display them in a basket or fancy bowl!
    Your home will smell so nice! 😊

    Reply
  • ♥️ALMOND JOY DATES♥️

    5 ounces vanilla Greek yogurt
    1/4 cup shredded coconut, plus more for garnish
    10 pitted Medjool dates, split open with bottoms intact
    1/2 cup semisweet chocolate chips, melted
    20 raw almonds

    Spread each date open. Place on a baking sheet lined with parchment paper.
    Mix the 1/4 cup coconut with the yogurt. Add 1 tsp. into center of each date. Top each with 2 almonds. Spoon melted chocolate over top, swirling it to coat entire top half. Garnish with more coconut.
    Store in refrigerator for at least 20 minutes to allow chocolate to become firm.
    Makes 10 ♥️



    Reply
  • 🍎CARAMEL APPLE SMOOTHIE🍏
    ...with the taste of a caramel apple, and the nutrition you need!...

    1/2 cup oats
    1 tbsp. chia seeds
    1/2 tsp. cinnamon
    1 medium apple, peeled, seeded, and cored, and cut into chunks
    2 pitted Medjool dates
    2 tbsp. vanilla protein powder
    1 1/2 cups unsweetened vanilla almond milk

    Place all ingredients in a blender. Blend until smooth and creamy, adding a bit more almond milk if too thick. Pour into a tall glass and enjoy!
    Serves one 🍎🍏
    Reply
  • 👾SPOOKY EYEBALL DEVILED EGGS👾

    6 hard boiled eggs, peeled
    2 tbsp. green pesto
    Salt to taste
    Pinch black pepper
    2 tbsp. mayonnaise
    12 large candy eyes or 12 black olive slices
    Red gel food color

    Cut each egg in half. Using a teaspoon, scoop out the yolks. Place yolks in a small bowl. Add pesto, salt, pepper, and mayonnaise. Mix well until smooth. Set aside.
    Dip a toothpick into the red food color. Paint veins on each egg white half.
    Spoon the yolk mixture into each egg half. Top each half with a candy eye or olive slice.
    Enjoy!!
    Serves six 🎃 🐀🦇☠

    Reply
  • In the spirit of COPD Awareness Month, here is an orange recipe to start out your day in a great way! 🍊🍊🍊

    🔆🔅ORANGE SMOOTHIE🔅🔆

    2 large oranges, peeled and seeded, and broken into segments. Save half the peel of 1 orange.
    1/2 tbsp. orange zest
    1 banana
    1/4 cup plain Greek yogurt
    1/2 tsp. vanilla extract
    1 tbsp. honey
    2 cups ice

    Add all ingredients to a blender. Blend until smooth. Enjoy right away, or refrigerate for up to 1 day.
    Serves 1 🍊🍌🍯🧊

    Reply
  • ☀️VINTAGE SUNSHINE SALAD☀️
    A stroll down memory lane, while keeping our orange COPD Awareness theme in mind!

    Two 3-ounce packages lemon Jell-O mix
    2 cups boiling water
    1 cup ice water
    One 9-ounce can crushed pineapple in its own juice. Do not use fresh pineapple!
    1 tsp. lemon juice
    Pinch salt
    2 cups grated carrots

    Empty Jell-O mix into a small bowl. Stir in boiling water. Stir thoroughly until mix is dissolved. Mix in the ice water, pineapple and its juice, lemon juice, and salt. Gelatine will not set if you use fresh pineapple!
    Chill until thickened. Add the carrots by gently folding them in. Be sure they are mixed in well.
    Pour into a gelatine mold. Set in refrigerator until firm, for several hours.
    To unmold, dip bottom of the mold in hot water for 5 seconds. Invert onto a serving plate. Shake firmly to release the salad. Slice to serve.
    Serves 8 🍍🍋🧂🥕
    Wiggle when you jiggle makes you giggle!! 😄
    Reply
  • 🍠 SWEET POTATO PUDDING 🍠
    A wonderful dessert for
    Thanksgiving! 🍠 🦃

    4 large sweet potatoes, peeled and cut into 1-inch cubes
    4 tbsp. unsalted butter, cubed
    1 large egg
    1/2 cup packed dark brown sugar
    1/4 cup whole milk
    1 tsp. salt
    1 tsp. vanilla extract
    1/2 tsp. nutmeg
    Whipped cream for topping 😋

    Place oven rack in center. Preheat oven to 350 degrees. In a large pot, place sweet potatoes. Add enough water to cover by 1 inch. Cover pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook at a rapid simmer until easily pierced with a fork, 10 to 12 minutes.
    Drain sweet potatoes. Transfer to a blender. Add the butter. Cover and let butter melt. Add the egg, brown sugar, milk, salt, vanilla extract, and nutmeg. Blend until smooth. Transfer to an 8 x 8-inch glass baking dish.
    Bake at 350 degrees until warmed through and lightly golden on top, 55 to 60 minutes. Let cool on a wire rack for 1 hour. Serve at room temperature, or chill until cold. Divide among 4 dessert dishes. Top with whipped cream. 😋
    Can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
    Serves four 🍠


    Reply
  • A wonderful bread to serve on Thanksgiving, or to give your guests to take home! 🍂

    🍂CRANBERRY ORANGE BREAD WITH HONEY BUTTER🍂

    1 large orange
    2 1/2 cups flour
    1 cup sugar
    2 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. salt
    4 tbsp. melted butter
    2 large eggs
    2 cups fresh cranberries, chopped
    HONEY BUTTER:
    1 stick butter, softened
    2 tbsp. honey
    1/8 tsp. cinnamon

    Preheat oven to 375 degrees. Grease and flour a 9 x 5-inch metal loaf pan. Or, you can use Baker's Joy spray. Grate 1 tsp. peel from the orange and squeeze 1/2 cup of juice. You can use any leftover orange for something else.
    In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
    In a small bowl, beat the orange peel, the juice, melted butter, and eggs until blended. With a wooden spoon, stir the egg mixture into the flour mixture just until blended. Batter will be stiff. Stir in the cranberries.
    Pour batter into prepared pan. Bake at 375 degrees until toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan to completely cool on a wire rack.
    Make the honey butter. Whip together the butter, honey, and cinnamon until completely combined and fluffy.
    Makes 12 slices 🍊🧂🧈🥚🍯



    Reply
  • 🥕🥕CARROT GINGER SOUP🥕🥕

    1 tbsp. olive oil
    1/2 of a medium onion, finely chopped
    1/2 tsp. salt
    Freshly ground black pepper to taste
    3 garlic cloves, smashed
    1 pound carrots, roughly chopped
    1 tsp. grated fresh ginger
    1 tbsp. cider vinegar
    3 cups vegetable broth
    1 tsp. maple syrup

    Heat olive oil in a Dutch oven over medium heat. Add the onion, salt, and pepper. Cook until softened, stirring occasionally, about 8 minutes. Add the garlic and carrots. Cook 8 minutes more, stirring occasionally. Stir in the ginger, cider vinegar, and vegetable broth. Bring to a boil. Reduce heat to a simmer. Simmer for 30 minutes.
    Let cool slightly. Transfer to a blender. Blend until smooth. If the soup is too thick, add a small amount of water.
    Add maple syrup; stir.
    Serves 3. 🥕🧅🧂🧄🥄


    Reply
  • ✴APRICOT SMOOTHIE✴
    Start out your day with a delicious smoothie that sings COPD Awareness!!

    10 apricots, halved and pits removed
    1/4 cup plain yogurt
    1/2 cup almond milk
    2 tbsp. honey
    1 tsp. vanilla extract

    Place all ingredients in a blender. Blend until smooth. Enjoy! 🔆
    Serves two 🔅


    Reply
  • 🥬BASIC VINAIGRETTE🥬

    1/2 cup olive oil
    1/4 cup red wine vinegar
    1 tbsp. Dijon mustard
    1 tbsp. maple syrup
    1 1/4 tsp. salt
    1/2 tsp. freshly ground black pepper
    1/4 tsp. garlic powder

    Combine all ingredients in a small glass jar with a tight fitting lid. Screw on lid and shake until emulsified.
    Makes about one cup 🌱
    Reply
  • CRANBERRY ORANGE CHUTNEY

    1 small orange
    2 whole cloves
    One 3-inch long cinnamon stick
    One 14-ounce can whole berry cranberry sauce
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper

    Remove two 3-inch long strips of peel from orange with a vegetable peeler. Fold each strip in half and pierce it with a whole clove to seal. Cut the orange in half; squeeze juice into a glass measuring cup until you have 1/4 cup.
    Bring the orange peel with cloves, orange juice, cinnamon stick, cranberry sauce, salt, and pepper to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 10 to 15 minutes. Let cool.
    Store covered, in refrigerator for up to 3 days.
    Makes 1 1/2 cups. 🔴

    Reply
  • 🔅BANANA ORANGE SMOOTHIE🔅

    1 small banana, frozen and broken into chunks
    1 orange, peeled, seeded, and broken into segments
    1/2 cup almond milk
    1/3 cup plain Greek yogurt
    1 tbsp. honey
    1 tsp. vanilla extract
    Handful of ice

    Place all ingredients in a blender. Blend until smooth.
    Serves one 🍌🍊🍯🧊
    Reply
  • 🔆ORANGE BELL PEPPER SOUP🔆

    1/4 cup olive oil
    1/2 of a small onion, finely diced
    2 medium carrots, peeled and diced
    1 celery stalk, diced
    Salt and freshly ground black pepper to taste
    8 orange bell peppers, chopped
    1 large sweet potato, peeled and chopped
    4 cups vegetable broth
    3 tsp. finely chopped fresh marjoram

    In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and a pinch of salt and black pepper. Cook until vegetables start to become tender, about 4 minutes. Add bell peppers. Cook until softened, about 6 minutes. Add sweet potato and vegetable broth. Season with salt and black pepper. Cover and bring to a boil. Reduce heat; add marjoram. Simmer until all vegetables are tender, about 20 minutes. Let the soup cool slightly. In batches, transfer soup to a blender. Puree until smooth. If needed, Add more salt and black pepper. Return soup to the Dutch oven to keep warm until ready to serve.
    Serves six 🧅🥕🧂🍠
    Reply
  • PINEAPPLE CHEDDAR CASSEROLE
    Truly a splurge recipe, and truly unique, you can serve this on Thanksgiving as a side dish or as a dessert!

    Two 20-ounce cans pineapple chunks
    1/2 cup sugar
    6 tbsp. flour
    2 cups shredded sharp Cheddar cheese
    1 sleeve Ritz crackers, crushed
    1/4 cup unsalted butter, melted

    Preheat oven to 350 degrees. Spray a two-quart glass baking dish with non-stick cooking spray.
    Drain pineapple very well. Reserve 6 tbsp. of the juice. The rest of the juice can be saved for another use.
    In a large bowl, stir together the sugar, flour, and pineapple juice. Add the pineapple and mix well. Pour into prepared baking dish. Sprinkle cheese over the top.
    Place the cracker crumbs in a medium bowl. Add the melted butter. Stir until crumbs are coated with butter. Sprinkle evenly over the cheese.
    Bake at 350 degrees for about 30 minutes. Allow to rest for 10 minutes before serving.
    Serves 8 🍍🧀🧈
    Reply
  • DIPPER-TOPPER-SPOONER SAUCE

    2 cups packed fresh basil
    2 tbsp. packed fresh oregano
    1 tbsp. packed fresh tarragon
    1 tbsp. lemon zest
    1/4 cup pitted Greek olives, chopped
    2 tbsp. capers, drained
    1/2 cup olive oil
    1/4 cup red wine vinegar
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    1/4 cup finely chopped oil-packed sun-dried tomatoes

    Pulse the basil, oregano, tarragon, and lemon zest in a food processor until finely chopped. Add the olives and capers. Pulse to combine. Add the olive oil, vinegar, salt, and pepper. Pulse until a saucy paste forms. Stir in the sun-dried tomatoes.
    Serve with crudites, crackers, or use to top cooked meats, or spoon onto the side of your plate.
    Serves four
    Lots of flavor here! 😋
    Reply
  • 🍯HONEY ROASTED PARSNIPS🍯
    The perfect accompaniment to any Thanksgiving meal...

    2 pounds parsnips
    2 tbsp. olive oil
    2 tbsp. honey, divided
    3/4 tsp. salt
    Freshly ground black pepper
    1/4 tsp. garlic powder
    2 tbsp. minced fresh parsley

    Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
    Peel the parsnips; cut off the ends. Remove and discard any woody parts. Cut into 3-inch x 1/2-inch thick pieces. Place in the center of the sheet pan. Drizzle with olive oil and 1 1/2 tbsp. of the honey. Sprinkle with salt, a few grinds of pepper, and garlic powder. Toss together with tongs. Spread into a single layer; do not crowd.
    Roast at 400 degrees until nicely caramelized and fork tender, 20 to 25 minutes.
    Pile onto a serving platter. Drizzle with remaining 1/2 tbsp. honey. Sprinkle with parsley.
    Serves 4 🍯
    Reply
  • 🔴CRANBERRY CHICKEN🔴

    Chicken:
    1 1/4 pounds boneless, skinless chicken thighs
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    Cranberry Glaze:
    2 tbsp. olive oil, divided
    3 tbsp. minced shallot
    12 ounces fresh cranberries, rinsed
    3/4 cup water
    1/3 cup cider vinegar
    1 tbsp. honey
    3/4 tsp. ground ginger
    1/2 tsp. salt
    1/4 tsp. allspice
    Garnish:
    2 tbsp. chopped fresh thyme

    Season the chicken with salt and pepper. Let sit at room temperature.
    Meanwhile, prepare the cranberry glaze. In a large, deep skillet, heat 1 tbsp. of the olive oil over medium-high heat. Add the shallot. Sauté until beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the cranberries soften and begin to lose their shape, 5 to 8 minutes. Stir often so the cranberries cook evenly and most of the liquid cooks away. Once soft, roughly smash cranberries with the back of a wooden spoon so that they burst. Then, stir in the ginger, salt and allspice. The mixture will be very thick. Transfer to a bowl.
    Wipe the skillet clean with a paper towel. Heat remaining 1 tbsp. olive oil over medium-high heat. Once hot, add the chicken in a single layer, seasoning side down. Cook for 5 to 7 minutes, until first side is brown and does not stick to the skillet. Flip chicken; cook an additional 4 to 6 minutes, until chicken is done.
    Transfer chicken to a serving platter. Spoon the cranberry glaze over the top. Let sit 5 minutes. Sprinkle with thyme.
    Serve any leftover glaze for dipping.
    Serves 3 🌾


    Reply
  • STAR OF THE SHOW FALL SALAD

    Salad:
    5 cups Spring salad blend
    1 large Granny Smith apple
    1/3 cup dried cranberries
    1/4 cup pepitas or raw pecans
    1/3 cup crumbled feta cheese
    Vinaigrette:
    1/4 cup olive oil
    1 1/2 tsp. cider vinegar
    1 1/2 tsp. honey
    1 tsp. Dijon mustard
    1/4 tsp. salt
    Freshly ground black pepper to taste

    Make the vinaigrette. Whisk together all ingredients until well blended.
    Just before serving, slice apple into thin, bite-sized pieces. Place salad blend in a large serving bowl. Top with apple, cranberries, and pepitas or pecans. Sprinkle feta cheese over salad.
    Drizzle salad with just enough vinaigrette to lightly coat. Gently toss to combine all ingredients. Serve immediately.
    Serves 4 🍽
    Reply
  • ⭕CRANBERRY COMPOTE⭕

    2 cups fresh cranberries, rinsed
    3/4 cup sugar
    4 tbsp. orange juice
    Zest of half an orange
    1/2 tsp. vanilla extract

    In a medium saucepan, stir together all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 7 minutes, until cranberries burst and sauce thickens. Allow to cool slightly; transfer to a bowl to cool completely.
    Store in an airtight container in the refrigerator. May be served cold or warm. 🔴
    Reply
  • 🟤TURKEY AND STUFFING CASSEROLE🟤
    Looking for a way to use those leftovers, but don't want to go out to the store? You got this!!

    4 cups cooked stuffing
    2 tbsp. minced fresh parsley
    1 1/2 cups cubed turkey
    2/3 cup cream of chicken soup, undiluted
    3 tbsp. water

    Pteheat oven to 375 degrees. In a large bowl, combine the stuffing and parsley. Transfer to a greased 8-inch square baking dish. Top with turkey. Combine the soup and water. Spoon over the top. Bake at 375 degrees, uncovered, for 25 to 30 minutes, until heated through.
    Serves four 🍽

    Reply
  • Let's think about using leftovers. It saves money, and importantly, it means not wasting food! You may have leftover celery and potatoes from preparing your Thanksgiving feast. Here's a great idea to help use them!
    🌱SCRUMPTIOUS CELERY SOUP🌱

    1 tbsp. olive oil
    Half of a large onion, finely chopped
    1 large garlic clove, smashed
    1 pound celery with leaves, chopped
    16 ounces vegetable broth
    1/2 pound potatoes, peeled and quartered
    Handful of fresh parsley, roughly chopped
    Salt and freshly ground pepper to taste

    In a Dutch oven, heat olive oil over medium heat. Add onion; cook until soft. Add garlic; cook for 1 minute. Add celery, vegetable broth, potatoes, and parsley. Increase heat to medium-high. Bring to a boil. Reduce heat; cover and simmer for about 30 minutes, until celery and potatoes are soft enough to be pureed, but not mushy. Remove soup from heat.
    Using a ladle, remove enough broth so that the celery is just covered. Set broth aside. Using a slotted spoon, remove 2 spoonfuls of the celety; set aside.
    Puree the soup with an immersion blender in the Dutch oven. Add the reserved broth little by little, until soup reaches desired consistency. Add reserved celery. Mix to combine. Season with salt and pepper. Serve hot.
    Serves four🥄
    Reply
  • 🍋LEMON PEPPER CHICKEN🍋

    4 boneless, skinless chicken breasts
    1/2 tsp. salt, plus 1/8 tsp., divided
    1 tbsp. olive oil
    1 lemon, thinly sliced
    2 tbsp. lemon juice
    1 tbsp. maple syrup
    2 tbsp. unsalted butter, cut into pieces
    1 tsp. freshly ground black pepper

    Preheat oven to 425 degrees. Sprinkle chicken evenly with the 1/2 tsp. salt.
    Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken. Cook until bottom side is golden brown, about 4 minutes. Flip chicken. Arrange lemon slices around the chicken in skillet. Transfer skillet to the oven. Bake at 425 degrees for about 10 minutes, until chicken is done.
    Transfer chicken to a platter. Add the lemon juice and maple syrup to the skillet. Add the butter, 1 piece at a time, stirring until it melts into the sauce. Stir in remaining 1/8 tsp. salt, and the black pepper.
    Drizzle sauce over the chicken and serve.
    Serves 4 🍽
    Reply
  • 🏺MOROCCAN CHICKPEA STEW🏺

    1 tbsp. olive oil
    2 cups peeled and cubed butternut squash
    1 large onion, chopped
    1 large red bell pepper, chopped
    1 tsp. cinnamon
    1/2 tsp. black pepper
    1/4 tsp. ginger
    1/4 tsp. cumin
    1/4 tsp. salt
    One 15-ounce can chickpeas, rinsed and drained
    One 14.5-ounce can diced tomatoes and their liquid
    1 cup water
    Chopped fresh cilantro for garnish

    In a Dutch oven heat olive oil over medium-high heat. Add the squash, onion, and red bell pepper. Cook and stir for 5 minutes. Stir in the seasonings until bended. Add the chickpeas, tomatoes and their liquid, and water. Bring to a boil. Reduce heat. Cover and simmer for 8 minutes. Top with the cilantro when serving.
    Serves 4 🍽


    Reply
  • "SOOTHE YOUR SOUL" SALAD

    Salad:
    1 large sweet potato, peeled and diced
    2 beets, quartered
    Salt and pepper to taste
    2 tbsp. olive oil, divided
    1/2 cup pomegranate arils
    1/2 cup toasted pecans
    4 ounces crumbled feta cheese
    8 cups kale
    Dressing:
    1/4 cup cider vinegar
    3 tbsp. maple syrup
    2 tbsp. Dijon mustard
    1/4 tsp. garlic powder
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup vegetable oil

    Preheat oven to 425 degrees. Toss sweet potato with 1 tbsp. of the olive oil. Place on a rimmed baking sheet. Toss beets with remaining 1 tbsp. olive oil. Place on baking sheet. Season sweet potato and beets with salt and pepper.
    Roast at 425 degrees for 35 to 40 minutes, until tender. Remove from oven and allow to cool. Rub the skin of beets to remove.
    Combine all dressing ingredients in a small jar. Cover and shake well until mixed.
    Add all of the salad ingredients to a large bowl, including the sweet potato and beets. Gently toss together to mix. Drizzle with the dressing and serve.
    Serves 6 🍠🧂🥬🍽
    Reply
  • The easiest snack ever! A quick breakfast!
    🔸️PEANUT BUTTER AND POMEGRANATE TOAST🔸️

    1 tbsp. creamy peanut butter
    1 slice whole grain bread, toasted
    1/4 cup pomegranate arils

    Spread the peanut butter on the toasted bread. Top with pomegranate arils.
    Serves one 🔸️
    Reply
  • 🍓STRAWBERRY POMEGRANATE SMOOTHIE🍓

    1 frozen banana, broken into chunks
    1 1/2 cups frozen strawberries
    2/3 cup pomegranate arils
    1/3 cup frozen blueberries
    2 Medjool dates
    1 tbsp. flaxseed
    2 cups water

    Add all ingredients to a blender. Blend on high setting for 30 seconds to 1 minute. If smoothie is too thick, add a bit of water and blend until desired consistency is reached.
    Serves 2 🍌🍓🫐
    Reply
  • ⚡SNAZZY SPINACH SALAD⚡

    Dressing:
    2 tbsp. olive oil
    2 tbsp. lemon juice
    2 tbsp. orange juice
    1 tbsp. balsamic vinegar
    1 tsp. grated orange zest
    1 tsp. grated lime zest
    Salt and freshly ground black pepper to taste
    Salad:
    Two 5-ounce bags fresh baby spinach
    2 cups basil leaves, torn
    2 black or red plums, halved, pitted, and thinly sliced

    In a small bowl, whisk together the dressing ingredients.
    In a large bowl, toss together the spinach, basil, and plums. Add the dressing; toss well.
    Serves 8 🍽
    Reply
  • A lovely pork roast, fit for any holiday table! Your guests will adore this! 🍎

    🔸️SPICED APPLE PORK ROAST🔸️

    One 4 to 5 pound boneless rolled pork loin roast, trimmed
    1 garlic clove, cut into lengthwise strips
    2 tbsp. flour
    1 tsp. brown mustard
    1 tsp. salt
    1/2 tsp. sugar
    1/8 tsp. pepper
    1 cup applesauce
    1/3 cup packed brown sugar
    2 tsp. white vinegar
    1/4 tsp. ground cloves

    Preheat oven to 325°.Cut slits in the top of roast. Insert garlic strips. Combine flour, mustard, salt, sugar, and pepper. Rub all over the roast. Place fat side up on a rack in a large roasting pan.
    Roast, uncovered, at 325° for 2 to 2 1/2 hours, until a meat thermometer reads 160°.
    Combine applesauce, brown sugar, vinegar, and cloves. Generously brush over the roast during the last 30 minutes of roasting. Let stand for 10 minutes before slicing.
    🔪 🍽
    Reply
  • Let's talk about pomegranates and their little jewels, known as arils, which are the seeds.
    This fruit is low in calories and fat, and very high in fiber, minerals, and vitamins E, K, and C. One pomegranate contains about 40 percent of your daily vitamin C requirement. Also chock full of antioxidants, such as ellagitannins, which help to reduce inflammation in the body.
    Drinking 1/4 cup of pomegranate juice on a daily basis can significantly improve your cardiovascular health by lowering your blood pressure and cholesterol levels.
    How about a heart healthy salad? ❤

    🔅ORANGE POMEGRANATE SALAD🔅

    Cut a thin slice from the top and bottom of 5 medium oranges. Stand oranges upright on a cutting board. With a knife, remove the peels and outer membranes. Cut oranges crosswise into 1/2-inch slices. Arrange the slices on a serving platter. Sprinkle with 1/2 cup pomegranate arils.
    Mix together 2 tbsp. honey and 2 tsp. orange juice. Drizzle over the fruit.
    Serves six 🍊🍯
    Reply
  • 🌽CORN SALSA🌽

    2 cups frozen corn kernels, thawed
    2 small vine ripe tomatoes, seeded and diced
    1/2 cup red onion, finely diced
    1 scallion, thinly sliced
    1 jalapeño pepper, seeded and diced (OPTIONAL)
    2 tbsp. chopped cilantro
    Juice of 1 lime
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a glass bowl. Cover and refrigerate for at least 1 hour before serving.
    Serves 6 🌽 🍅🌰🧂
    This can be served with tortilla chips, or can be used in burritos or tacos, or used as a topper on tostadas or chicken.
    Reply
  • 🍐QUICK 'N EASY PEAR PARFAIT🍐
    Great served for breakfast, dessert, or as a snack. Couldn't be easier!

    1 cup unsweetened plain yogurt
    1 pear, diced
    1 tbsp. honey
    3 tbsp. granola

    In a small bowl, combine the yogurt and honey.
    In 2 parfait glasses, layer the yogurt mixture, then the pears, then top with another layer of the yogurt mixture. Sprinkle granola over the top. Enjoy right away!
    Serves 2 🍐
    Reply
  • 🔴🟢CHRISTMAS SALAD🟢🔴

    Salad:
    1 tbsp. butter
    3/4 cup slivered almonds
    1 pound fresh spinach, torn into bite-sized pieces
    1 cup dried cranberries
    Dressing:
    1/2 cup vegetable oil
    1/2 cup sugar
    1/4 cup cider vinegar
    1/4 cup white vinegar
    2 tbsp. sesame seeds
    1 tbsp. poppy seeds
    2 tsp. finely minced onion
    1/4 tsp. paprika

    Melt butter over medium heat in a medium saucepan. Cook and stir almonds in the butter until lightly toasted. Remove from heat; allow to cool.
    In a medium bowl, whisk together the dressing ingredients.
    In a large serving bowl, combine spinach, the almonds, and cranberries. Pour the dressing over and toss together well.
    Serves 8 🍽



    Reply
  • ⭕BUTTERY RADISHES⭕
    Now, this is a great vegetable to serve with your holiday meal! Very festive, indeed!

    1 pound medium red radishes
    3 tbsp. unsalted butter
    1/2 tsp. salt
    1 tbsp. thinly sliced chives
    1 tsp. honey
    1 tbsp. toasted pepitas

    Trim both ends off of the radishes. Quarter any large radishes.
    To a 2-quart baking dish, add the butter and salt. Microwave on HIGH until butter is melted, 30 seconds to 1 minute. Remove from microwave. Add radishes, tossing to coat. Cover tightly with plastic wrap. Using a paring knife, poke 6 small holes in the top. Microwave on HIGH for 5 minutes. Carefully uncover and give radishes a stir. Cover again and microwave on HIGH until radishes are tender, about 5 minutes. Carefully uncover and stir in the chives and honey. Scoop radishes into a serving bowl. Pour any remaining butter over the top. Sprinkle with pepitas. Serve immediately.
    Serves 4.🍴
    Reply
  • 👉QUICK CRANBERRY PUNCH 👈
    Very easy to throw together at the last minute. You never know when someone will stop by for a holiday visit! 🎄

    One 6-ounce can frozen pink lemonade concentrate, thawed
    One 32-ounce bottle cranberry juice cocktail, chilled
    Ice
    Two 12-ounce cans ginger ale, chilled

    Prepare the lemonade as directed on can in a large pitcher. Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in the ginger ale.

    Reply
  • 🔸️STUFFED BUTTERNUT SQUASH🔸️
    A perfect accompaniment to your holiday meal. Festive and healthy. You can't go wrong!

    2 medium butternut squash
    2 tbsp. olive oil, divided
    3/4 cup quinoa
    1 1/2 cups vegetable broth
    1 medium onion, finely chopped
    2 cloves garlic, minced
    1/2 tsp. cinnamon
    One 15-ounce can chickpeas, rinsed and drained
    Juice of 1 orange, plus the zest
    1/3 cup fresh or dried cranberries
    Salt and pepper to taste
    Handful of chopped fresh parsley for garnish

    Preheat oven to 425 degrees. Halve each squash. Scoop out seeds. Arrange squash halves on a rimmed baking sheet, cut side up. Drizzle with 1 tbsp. of the olive oil. Season with salt. Bake for 45 to 55 minutes, until fork tender. Remove from oven; set aside to cool. Reduce oven temperature to 375 degrees.
    Meanwhile, add vegetable broth to a saucepan. Bring to a boil. Add the quinoa. Return to boiling. Reduce heat; cover and simmer for 12 minutes. Remove from heat. Let sit, covered, for 15 minutes. Fluff with a fork; set aside.
    Heat a skillet over medium-high heat. Add the remaining 1 tbsp. olive oil, and onion. Sauté for 5 minutes. Add the garlic and cinnamon; cook for 1 minute. Turn off the heat. Stir in chickpeas, orange juice and zest, the quinoa, cranberries, and salt and pepper to taste.
    Once squash is cool enough to handle, scoop out the flesh, leaving 1/2-inch thick border around sides, and 3/4-inch border along the bottom. Stuff the squash halves with quinoa filling. Return to oven; bake at 375 degrees for 10 minutes, until hot.
    Garnish with parsley and serve. 🍽
    Reply
  • 🎈FESTIVE FETA🎈
    If you're like me, you like seeing people eat. Also, the opportunity to select different foods from a buffet table. Here we have a lovely dip that goes well with crispbread crackers and crudites.

    One 8-ounce block feta cheese
    1 small clove garlic
    2 ounces cream cheese
    2 tbsp. honey
    Toppings:
    Pomegranate arils, fresh thyme leaves, freshly ground black pepper, orange or lemon zest, honey

    Place the feta, garlic, cream cheese, and honey in a food processor. Pulse until very smooth.
    Transfer to a serving plate. Swirl around to give it a nice appearance.
    Select your toppings. Add a drizzle of honey.
    Serves 4
    Reply
  • Today we have a double feature! You can make the first recipe and give it as gifts. The second recipe uses the first recipe as an ingredient!
    🔅CANDIED PECANS🔅

    1 egg white
    1 tbsp. water
    3 cups pecan halves
    1/2 cup sugar
    1/2 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/4 tsp. ground cloves

    Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Whisk together egg white and water. Add pecans; stir until completely coated.
    Mix together the remaining ingredients. Sprinkle over the pecans; stir to combine. Spread pecans on baking sheet. Bake at 350 degrees for 23 to 27 minutes, stirring every 10 minutes, until pecans are toasted, but not burned! Keep an eye on them during the last 5 minutes of baking time. Remove from the oven and allow to cool completely. Store in an airtight container. They will keep at room temperature for 2 to 3 weeks.
    Serves 6

    🔆SNAZZY SALAD WITH CANDIED PECANS🔆

    Dressing:
    1 1/2 cups mayonnaise
    2 tsp. sugar
    1 tsp. lemon juice
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/4 tsp. onion powder
    1/4 tsp. garlic powder
    3 tbsp. white vinegar
    1 tsp. yellow mustard
    3 tbsp. olive oil
    Salad:
    3 cups spring mix lettuce
    3/4 cup sweetened dried cranberries
    3/4 cup crumbled blue cheese
    3/4 cup canned mandarin orange segments, well drained
    1/3 cup coarsely chopped candied pecans

    In a small bowl, whisk together the mayonnaise, sugar, lemon juice, salt, pepper, onion powder, and garlic powder. Add vinegar and mustard; whisk to combine. Whisk in olive oil, 1 tbsp. at a time, blending well after each addition. Mixture should be thick, but pourable. If too thick, gradually whisk in a bit of water until desired consistency is reached. Store in an airtight container in the refrigerator for up to 1 week.
    Arrange the lettuce on individual salad plates, or on a large serving platter. Top with candied pecans, blue cheese, cranberries and mandarin orange segments. Drizzle with dressing.
    Note: For a bit of zestiness, add some thinly sliced red onion. Simply place it on top of the lettuce.
    Serves 6 🍽

    Reply
  • The holiday season can really wear us down sometimes. We are so busy and a little pick-me-up would be so nice! Here we have something that's easy to make and fun to eat!
    💪CRANBERRY-ALMOND ENERGY BALLS💪

    3/4 cup raw whole almonds
    1/2 cup sweetened dried cranberries
    1/4 cup pitted dates
    3/4 cup old fashioned rolled oats
    2 tbsp. tahini
    2 tbsp. lemon juice
    1 tbsp. maple syrup
    Add the almonds, cranberries, and dates to a large food processor. Process on HIGH until ingredients are broken into smaller pieces, 10 to 15 seconds. Add remaining ingredients. Continue processing until a thick paste forms, 40 to 60 seconds. With your CLEAN hands, roll the mixture into balls, using about 1 tbsp. per ball. Store in an airtight container in the refrigerator for up to 2 weeks.
    Serves 8 ⭕

    Reply
  • 🍎CARAMEL APPLE TARTS🍏
    Very easy to prepare! A great addition to your holiday brunch...

    2 apples, peeled, cored, and thinly sliced
    2 tbsp. caramel sauce, plus more for finishing
    1/2 tsp. cinnamon
    One 8.7-ounce sheet frozen puff pastry, thawed according to package directions

    Preheat oven to 400 degrees. In a medium bowl, toss apples with caramel sauce and cinnamon. Place puff pastry on a parchment paper lined rimmed baking sheet. Arrange apple mixture evenly on top of puff pastry. Bake at 400 degrees until pastry is golden brown, about 30 minutes.
    Remove from oven. Brush with more caramel sauce. Cool for 10 minutes; cut into 9 squares.
    Serves 9 🍎🍏

    Reply
  • No time to bake? Well, these are easy to make! 😀
    🔶️PEANUT BUTTER AND CHOCOLATE HAYSTACKS🔶️

    1 cup butterscotch chips, divided
    1/2 cup creamy peanut butter
    2 cups chow mean noodles, divided
    1/2 cup salted peanuts, divided
    Holiday sprinkles or nonpareils
    1/2 cup semisweet chocolate chips

    Line a baking sheet with parchment paper. In a medium microwave safe bowl, combine 1/2 cup butterscotch chips and the peanut butter. Microwave for 1 to 2 minutes,stirring every 30 seconds, until melted. Stir in 1 cup chow minutes noodles and 1/4 cup peanuts. Drop one-inch mounds onto baking sheet. Add sprinkles on top of haystack.
    In a second medium microwave safe bowl, combine the chocolate chips and remaining 1/2 cup butterscotch chips. Microwave for 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in remaining 1 cup chow mein noodles and remaining 1/4 cup peanuts. Drop one-inch mounds onto baking sheet. Add sprinkles on top of haystacks.
    Refrigerate the haystacks for 15 to 20 minutes, until set. Store in an airtight container in the refrigerator for up to 5 days.
    Serves 16 🔸️

    Reply
  • This little goodie screams Christmas spirit AND COPD Awareness!!!
    When eating an orange, don't toss the peel! You can make this! Makes a great addition to fruitcake, and is delicious dipped in melted chocolate!
    🍊CANDIED ORANGE PEEL🍊

    2 large oranges
    1 cup sugar, plus 1/2 cup sugar
    1 cup water

    Using a peeler, remove the peel from both oranges. Cut the peel into roughly 1/4-inch strips. Place the strips into a saucepan; full 1/4 full with water. Place saucepan over medium-high heat. When water starts to boil, pour the contents out through a strainer to catch the peel. Rinse with cold water. In the same saucepan, add the 1 cup sugar and 1 cup water to make a syrup. Once the sugar has dissolved, add the peel. Simmer gently for 25 to 30 minutes, until peel is see-through. Turn off the heat. Let peel cool in the syrup. Once the peel has cooled, using a slotted spoon, transfer the peel to a cooling rack set up over a parchment paper lined pan to catch the drippings. Let the peel drip for 1 hour. Set up a tray; add the 1/2 cup sugar to the tray. Place the peel in the sugar, a few pieces at a time. Roll each peel to coat well. This will get mighty sticky! 🤭 Allow to air dry for 1 day. Enjoy! 😊🍊
    Serves 3
    Reply
  • Old fashioned goodness. The fruit sparkles like jewels...
    🔴SLICE ~N~ BAKE FRUITCAKE COOKIES🟢.
    1 cup butter, softened
    1 cup confectioners sugar
    1/2 cup sugar
    1 large egg, at room temperature
    2 tsp. vanilla extract
    2 1/4 cups flour
    1/2 tsp. baling soda
    1/2 cup raisins
    1/2 cup red candied cherries, chopped
    1/2 cup green candied cherries, chopped

    Preheat oven to 350 degrees. Cream together the butter, confectioners sugar, and sugar in a mixer until light and fluffy, 5 to 7 minutes. Beat in egg and vanilla extract.
    Combine the flour and baking soda. Gradually add to the creamed mixture. Mix to combine.
    Fold in the raisins and cherries.
    Shape dough into two 2-inch logs. Securely wrap each log in waxed paper. Refrigerate for 2 hours, or until firm.
    Cut the logs into 1/4-inch thick slices. Place 2 inches apart on baking sheets.
    Bake at 350 degrees for 12 to 15 minutes, until lightly browned. Remove to a wire rack to cool completely.
    Makes 5 dozen 😋
    Reply
  • UNDER COVER CHICKEN
    No fair peeking....Resist the temptation to play peekaboo. The cover helps retain moisture, which results in a juicier chicken dish.

    2 cups uncooked long grain white rice
    2 cups water
    One 10.5-ounce can cream of mushroom soup
    One 10.5-ounce can cream of chicken soup
    1/2 cup finely chopped onion
    1/2 cup finely chopped red bell pepper
    One 1-ounce envelope onion soup mix
    1 tsp. finely chopped fresh oregano or thyme
    6 boneless, skinless chicken thighs
    1/2 tsp. seasoned salt

    Preheat the oven to 350 degrees. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
    In a large bowl, whisk together the rice, water, the cream of mushroom and chicken soups, onion, bell pepper, onion soup mix, and oregano or thyme, until well combined.
    Pour the rice mixture into the baking dish. Sprinkle the chicken thighs with seasoned salt. Arrange the chicken on top of the rice mixture. Cover baking dish tightly with foil.
    Bake at 350 degrees, keeping tightly covered, for 1 hour and 30 minutes.
    Serves 6 🍽

    Reply
  • 🏃MAKE-AHEAD FREEZER BREAKFAST BURRITOS🏃‍♀️

    12 large eggs
    1/4 tsp. salt
    1/4 tsp. pepper
    2 tsp. olive oil
    1 tbsp. finely chopped scallion
    1/2 tsp. paprika
    2 cups baby spinach leaves
    6 eight-inch whole wheat tortillas
    1/2 cup shredded Monterey Jack cheese

    Whisk together the eggs, salt, and pepper in a large bowl.
    Heat the olive oil in a large non-stick skillet over medium-low heat. Add the scallion and paprika; cook and stir for 1 minute. Add the spinach leaves. Cook, stirring occasionally, until wilted. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes.
    To assemble the burritos, place each tortilla on a sheet of foil. Add 1/2 cup of the eggs to the bottom half of the tortilla, then divide the cheese evenly. Roll snugly, tucking in the ends as you go. Wrap tightly in the foil. Freeze for up to 3 months.
    To reheat, unwrap a burrito and transfer to a microwave safe plate. Cover with a paper towel. Microwave on MEDIUM, or 50 percent for 1 to 2 minutes. Microwave on HIGH until heated through, about 2 minutes.
    Or, you can reheat in a preheated 375 degree oven, wrapped in foil, for 25 minutes.
    Makes 6 servings 🥚🧂🧀🫔
    Reply
  • 🌮TACO SEASONING MIX🌮
    If you're like me, you have plenty of spices and seasonings on hand. Mix up a batch of this and you will have it on hand to use in many different recipes. As always, make adjustments to suit your needs.

    1 tbsp. chili powder
    1 tsp. cornstarch, if planning on using to season beef. It will help to keep the beef juicy.
    1 tsp. oregano
    1 tsp. garlic powder
    1 tsp. cumin
    1 tsp. sugar
    1/2 tsp. salt
    1/2 tsp. black pepper
    1/2 tsp. cayenne pepper
    1/2 tsp. onion powder
    1/2 tsp. sweet Hungarian paprika
    1/2 tsp. smoked paprika
    1/4 tsp. ground coriander
    1/4 tsp. ground cloves

    In a small bowl, mix together thoroughly, all ingredients.
    Transfer to an airtight container. Store in a cool, dry, dark place for up to 2 months.
    Makes 1/4 cup 🌮
    Reply
  • ✳VEGGIE CREAM CHEESE ROLL-UPS✳
    Great to serve as an appetizer, a snack, or for lunch...

    1 cup finely chopped mixture of broccoli, carrot, and red bell pepper
    4 ounces cream cheese, softened
    1/3 cup mayonnaise
    1/2 tsp. garlic powder
    1/4 tsp. dill
    1/4 tsp. salt
    1/8 tsp. pepper
    2 large burrito-sized flour tortillas
    1/2 cup shredded Cheddar cheese
    2 tbsp. chopped scallion

    In a medium bowl, combine the cream cheese, mayonnaise, garlic powder, dill, salt, and pepper.
    Microwave the tortillas for 20 seconds. This makes them easier to work with. Spread on the cream cheese mixture. Sprinkle evenly with the finely chopped veggies, cheese, and scallion.
    Starting at the edge of the tortilla, roll it tightly until you reach the opposite side. Fasten with a toothpick or two.
    Chill in the freezer for 20 minutes, or in the refrigerator overnight, tightly wrapped or in an airtight container if you want to prepare them in advance.
    When ready to serve, simply slice each roll-up into 9 pinwheels.
    Makes 18 🎡
    Reply
  • ✴OVEN ROASTED FRUIT ✴
    Delicious on its own, or serve it warm over pound cake or angel food cake!

    6 peaches, pitted and cut into eighths
    6 plums or prune plums, pitted and quartered
    1/3 cup sugar
    2 cups fresh raspberries
    2 tbsp. orange juice

    Preheat oven to 450 degrees. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass baking dishes. Sprinkle with sugar; top with raspberries. Bake for 20 to 25 minutes, until tender.
    Heat the broiler. Place the fruit 5 inches below the heat. Broil for 5 to 8 minutes, until raspberries release some of their juices.
    Remove from broiler. Sprinkle with orange juice.
    Serve warm, at room temperature, or chilled.
    Serves 6 🥄
    Reply
  • 🥄LENTIL SOUP🥄
    This one goes out to the folks who have leftover bacon from the holidays. Can't decide how to use those last few strips of bacon?? Give this a try!

    3 strips bacon, cut into 1/2-inch pieces
    1 large onion, finely chopped
    3 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch half-moons
    3 cloves garlic, minced
    2 tbsp. tomato paste
    1 1/2 cups lentils, picked over and rinsed
    1 tsp. thyme
    Two 14.5-ounce cans chicken broth
    2 cups water
    1 tbsp. red wine vinegar
    1 tsp. salt
    1/4 tsp. pepper

    In a Dutch oven, cook the bacon over medium-low heat until browned and crisp. Remove bacon and set aside. Pour off all but 1 tbsp. bacon fat.
    Add the onion and carrots. Cook until softened. Stir in the garlic and cook for 10 seconds. Stir in tomato paste.
    Add the bacon, lentils, thyme, chicken broth, and water. Bring to a boil. Reduce heat to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes.
    Stir in the red wine vinegar, salt, and pepper. Serve immediately.
    Serves 4 🥄

    Reply
  • 🌿GREEN GODDESS SALAD DRESSING🌿
    Great on salads, steamed veggies, or use as a dip!

    1 cup plain Greek yogurt
    2 tbsp. lemon juice, plus 1/2 tsp. zest
    1 clove garlic, minced
    2 tbsp. chopped chives
    1/4 tsp. salt
    Freshly ground black pepper to taste
    2 tsp. capers
    1 tbsp. olive oil
    1 cup chopped parsley
    1 cup mixed herbs of your choice, such as basil and tarragon

    Place all ingredients in a blender. Blend until creamy. Store covered in the refrigerator for up to 3 days.
    Reply
  • BROWN SUGAR GLAZED BEETS

    3 tbsp. dark brown sugar
    2 tbsp. orange juice
    1 tbsp. unsalted butter
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    3 cups steamed, cubed beets, in 1/2- to 1-inch cubes

    Combine the brown sugar, orange juice, butter, salt, and pepper in a large non-stick skillet. Cook over medium heat until brown sugar and butter are melted and starting to bubble. Stir in the beets; cook until most of the liquid has evaporated, and beets are coated with glaze, 6 to 8 minutes.
    Serves 6 🍽
    Reply
  • ❇BOWTIES AND SPINACH❇

    Prepare small bowtie pasta as package directs; drain well.
    Meanwhile, prepare the spinach. You can use the fresh steam-in-the-bag spinach, or you can use frozen. When the spinach is cooked, drain it very well.
    In a large saucepan, heat some olive oil over medium heat. Add 2 finely minced garlic cloves. Cook and stir until garlic is softened, but not browned.
    Add the spinach to the saucepan and stir to combine. You can add a bit more olive oil, if needed. Add a small amount of salt to taste. Then, add the drained bowties, stirring to combine. Heat over low heat until bowties are warm.
    Very easy to reheat leftovers in the microwave. This is a good way to use an open package of pasta. 🥄
    Reply
  • 🍃CREAMY SPINACH ORZO🍃

    1 tbsp. olive oil
    1/2 cup finely chopped onion
    3 cloves garlic, minced
    4 cups vegetable broth
    1 1/2 cups whole wheat orzo
    1/2 tsp. salt
    1/4 tsp. pepper
    2 ounces reduced fat cream cheese, softened
    3 cups coarsely chopped fresh spinach
    1/4 cup chopped fresh basil, plus more for garnish
    1/4 cup grated Parmesan cheese, plus more for garnish

    Heat the olive oil in a large high-sided skillet over medium-high heat. Add onion and garlic. Cook and stir until onion has softened. Add vegetable broth. Bring to a boil over medium-high heat. Stir in orzo, salt, and pepper. Reduce heat to nedium; simmer uncovered, stirring occasionally, until vegetable broth is almost absorbed and orzo is al dente, about 10 minutes. Add the cream cheese; stir until melted. Add the spinach, basil, and Parmesan. Cook and stir until spinach is wilted, about 2 minutes. Let stand for 5 minutes. Garnish with additional basil and Parmesan.
    Serves 4 🥄

    Reply
  • 🌿SHAVED FENNEL SALAD🌿

    2 tbsp. olive oil
    Zest of 1 lemon, plus 2 tbsp. lemon juice
    1 tsp. honey
    1/2 tsp. Dijon mustard
    1/2 tsp. salt
    Freshly ground black pepper to taste
    2 medium fennel bulbs, thinly sliced on a mandoline, plus 2 tbsp. chopped fronds
    1/3 cup shaved Parmesan cheese
    1/3 cup toasted pine nuts or sliced almonds
    2 tbsp. chopped fresh parsley

    In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, mustard, salt and pepper. Add the fennel; toss to coat. Add the fennel fronds, Parmesan, nuts, and parsley. Gently toss.
    Serves 4
    ***TIP*** When adding the fennel fronds, you can also toss in an add-in! Good choices are orange segments, thinly sliced apple, or chopped fresh mint.
    •••NOTE••• Fennel fronds are frilly and leafy greens growing out of a fennel bulb.
    Reply
  • ⚪EASY CHICKEN AND WHITE BEAN SOUP⚪

    2 tsp. olive oil
    2 leeks, white and light green parts only, cut into 1/4-inch rounds
    1 tbsp. chopped fresh sage, or 1/4 tsp. dried sage
    Two 14-ounce cans reduced sodium chicken broth
    2 cups water
    One 15-ounce can cannellini beans, rinsed and drained
    4 cups shredded cooked chicken

    Heat olive oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage; continue cooking for 30 seconds. Stir in the chicken broth and water. Increase heat to high. Cover; bring to a boil. Add the beans and chicken. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, until heated through, about 3 minutes.
    Store in an airtight container in the refrigerator for up to 2 days.
    Serves 6 🥄

    Reply
  • 🍯HONEY LIME DRESSING🍯
    This versatile dressing can be used on salads, or used as a marinade. If you decide to use it as a dressing for fruit salad, simply omit the cumin.

    1/4 cup freshly squeezed lime juice
    2 tsp. lime zest
    3 tbsp. honey
    1/2 cup olive oil
    3/4 tsp. cumin

    Place the lime juice, lime zest, honey, and cumin in a blender. Blend until smooth. Gradually drizzle in the olive oil. Blend until smooth and emulsified.
    Store in a covered jar in the refrigerator for up to 7 days.
    Makes 3 servings 🍯
    Reply
  • ✴GINGER LOAF CAKE✴

    Non-stick baking spray with flour
    2 1/2 cups flour
    1 tsp. cinnamon
    3/4 tsp. baking soda
    1/2 tsp. salt
    1/2 tsp. nutmeg
    3/4 cup unsalted butter, softened
    3/4 cup sugar
    2 large eggs, at room temperature
    1/2 cup unsulphured molasses
    1/2 cup, plus 2 tbsp. whole milk, divided
    1/2 cup minced fresh ginger
    1 1/2 cups powdered sugar

    Preheat oven to 350°. Coat a 9-x 5-inch loaf pan with the baking spray. Line with parchment paper, leaving a 2-inch overhang on long sides.
    Whisk together the flour, cinnamon, baking soda, salt, and nutmeg in a medium bowl until combined; set aside. Beat the butter and sugar in a large bowl with electric mixer at medium-low speed until just combined, 1 to 2 minutes. Increase speed to medium-high, and beat until fluffy, about 3 minutes, stopping to scrape down sides. Add eggs, 1 at a time, beating until combined after each addition. With mixer on low speed, add flour mixture in thirds, alternating with molasses and 1/2 cup of the milk, beginning and ending with flour mixture. Fold in ginger. Spoon batter into prepared pan, smoothing top.
    Bake at 350° until a wooden toothpick inserted in the center comes out clean, about 1 hour, loosely covering with foil during final 15 minutes of bake time. Let cool in the pan 10 minutes. Remove from pan; move to wire rack to cool completely, 1 to 1 1/2 hours.
    Whisk together powdered sugar and remaining 2 tbsp. milk in a bowl until mixture is smooth. Drizzle over cake.
    Serves 8. 🔶️

    Reply
    • Sounds yummy. Where is the order form? Do you deliver by Reindeer Express?
      Reply
    • Debbie - this sounds delicious!!! When I'm feeling better I'm definitely making this!! Do you think it would have to be minced fresh ginger or could I find what the the equivalent amount would be of dried ginger? Just wondering. I think I have all the ingredients except for the fresh ginger.
      Reply
    • EOE...Reindeer Express is closed until December! Penguin Pronto is available at this time. 🐧
      Karen...Aren't you a doll for wanting to bake this! You can substitute ground ginger. Simply use 2 tablespoons in place of the 1/2 cup fresh ginger.
      Thank you both for reading! I appreciate it! 😊
      Reply
  • 🔆MOLASSES COOKIES🔆
    So many of us are spending time indoors due to Winter weather. It certainly is a good time to bake!

    2 cups flour
    2 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp. salt
    1/2 tsp. ground ginger
    3/4 cup butter, softened
    1 1/4 cups sugar, divided
    1 egg
    1/4 cup molasses

    Preheat oven to 375°. Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a medium bowl.
    Beat butter in a large bowl with an electric mixer on low speed for 30 seconds. Add 1 cup sugar. Mix on high speed until light and fluffy, scraping sides of bowl occasionally, for 3 minutes. Mix in egg and molasses until combined. Gradually add flour mixture. If it becomes difficult, stir in the rest by hand.
    Roll dough into 1-inch balls, then roll each ball in remaining 1/4 cup sugar. Arrange balls 2 inches apart on cookie sheets.
    Bake at 375° until tops are cracked, 8 to 10 minutes. Cool on wire racks. Store cookies in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.
    Makes 4 dozen
    "Old fashioned goodness straight from your oven!"
    Reply
  • 🍴CARAMEL-APPLE PORK CHOPS🍴

    Four 3/4-inch thick boneless pork chops
    1 tsp. salt
    1/2 tsp. pepper
    1 tbsp. olive oil
    2 tbsp. butter
    2 medium Granny Smith apples, sliced
    1/4 cup brown sugar
    1/4 tso. cinnamon
    1/4 tsp. nutmeg
    1 tsp. chopped fresh thyme, plus whole sprigs for garnish
    1/4 cup pecans, roughly chopped

    Pat pork chops dry with paper towels. Sprinkle both sides with salt and pepper.
    Heat olive oil in a large skillet over medium heat. Cook pork chops, turning halfway through, for 10 to 12 minutes, until browned and registering 145° on an instant-read thermometer inserted into centers. Remove from skillet and cover to keep warm.
    Melt butter in the same skillet over medium heat. Stir in apple slices, brown sugar, cinnamon, and nutmeg. Cook, covered, until apples are just tender, for 6 to 8 minutes. Stir in chopped thyme.
    Serve pork chops topped with apple mixture and chopped pecans. Garnish with thyme sprigs.
    Serves 4 🍽
    Reply
  • 🥗TASTY SALAD WITH DILL CROUTONS🥗

    Croutons:
    1/4 cup olive oil
    2 tsp. dried dill
    1/4 tsp. garlic powder
    Salt and freshly ground black pepper to taste
    Half of a round loaf crusty white bread
    Salad:
    5 tbsp. white balsamic vinegar
    2 tsp. Dijon mustard
    1 tsp. honey
    2/3 cup olive oil
    Salt and freshly ground black pepper to taste
    12 ounces cherry tomatoes, halved
    1 English cucumber, chopped
    1 small red onion, finely chopped
    3/4 cup finely chopped fresh dill
    1 large head red leaf lettuce, torn
    1 small head frisée, torn

    Preheat oven to 400 degrees. Whisk together the olive oil, dried dill, garlic powder, salt and pepper in a large bowl. Tear the bread into 1- to 2- inch pieces. Add the bread to the bowl and toss to coat. Spread on a rimmed baking sheet. Bake at 400 degrees until lightly golden and crisp, about 12 minutes. Let cool on the baking sheet.
    Whisk together the vinegar, mustard, and honey in a large bowl until smooth. Slowly drizzle in the olive oil, whisking, until the dressing emulsifies. Season with salt and pepper; Whisk to combine. Add the tomatoes, cucumber, red onion, and fresh dill. Set aside until vegetables release some of their juices, about 30 minutes. Add the lettuce, frisée, and three quarters of the croutons. Season with salt and pepper. Toss to combine. Transfer salad to a serving platter. Top with remaining croutons.
    Serves 6 🍽
    Reply
  • ROASTED BEETS WITH ORANGES

    8 to 10 assorted baby beets, trimmed
    1/4 cup olive oil, divided
    Salt and freshly ground black pepper to taste
    4 oranges-- a mix of navel, raspberry, blood, and/or Cara Cara
    3 tbsp. white wine vinegar
    Chopped fresh chives for garnish

    Preheat oven to 400 degrees. Place the beets on a large sheet of foil. Drizzle with 1 tbsp. of the olive oil; season with salt and pepper. Fold and crimp the edges of the foil together to form a packet, leaving room for steam to circulate. Transfer the packet to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly in the foil, then carefully open. Rub off the skins with a paper towel and cut the beets into wedges.
    Trim the bottoms and tops of the oranges, then cut off the peel and pith with a paring knife. Slice crosswise into rounds, removing any seeds.
    Combine the beets and oranges on a serving platter; gently toss. Drizzle with the vinegar and remaining 3 tbsp. olive oil. Season with salt and pepper. Garnish with the chives.
    Serves 6
    "Very earthy and colorful!"
    Reply
  • ✴CHEDDAR BISCUITS✴
    These biscuits are delicious! And you can bake a large batch, eat a few, then freeze the rest!

    4 1/2 cups baking mix, such as Bisquick or Jiffy
    1 1/3 cups whole milk
    3/4 cup shredded Cheddar cheese
    2 tsp. garlic powder, divided
    1/2 cup butter, melted
    1/4 tsp. salt
    1/8 tsp. onion powder
    1/8 tsp. dried parsley flakes

    Preheat oven to 450°. Line 2 baking sheets with foil.
    Stir together the baking mix, milk, Cheddar, and 1 tsp. of the garlic powder in a large bowl until just combined.
    Drop dough by heaping spoonfuls, about 3 tbsp. each, about 1 1/2 inches apart, on prepared baking sheets. Bake at 450° until biscuits are golden brown, 8 to 10 minutes.
    Meanwhile, stir together the melted butter, salt, onion powder, parsley, and remaining 1 tsp. garlic powder in a small bowl. Brush over warm biscuits.
    To freeze biscuits, place in an airtight container for up to 3 months. Reheat in a 350° oven for 15 minutes.
    Makes 20 biscuits 😋
    Reply
  • ⚪HEARTY ORZO SALAD⚪

    1/2 cup orzo
    1 1/2 tsp. olive oil
    1 large clove garlic, mashed and peeled
    1/8 tsp. salt
    1 1/2 tbsp. lemon juice
    1/8 tsp. freshly ground black pepper
    One 12-ounce jar artichoke hearts, drained and chopped
    One 17-ounce can chickpeas, rinsed and drained
    1/3 cup crumbled feta cheese
    2 tbsp. chopped fresh dill
    1 1/2 tbsp. chopped fresh mint
    1 large tomato, chopped
    2 cups baby spinach leaves

    Bring a small saucepan of water to a boil. Add orzo; cook until just tender, about 9 minutes. Drain; rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl; toss with olive oil.
    Mash the garlic, along with the salt, into a paste, using the back of a spoon, in a medium bowl. Whisk in the lemon juice, and pepper. Add the cooled orzo, artichoke hearts, chickpeas, feta, dill, mint, and tomato. Toss gently to combine.
    Divide spinach leaves between 2 plates. Top with the salad.
    Serves 2 🥄
    Reply
  • 🍠SLOW COOKER APPLESAUCE- SWEET POTATOES🍠

    This would go very well with ham!

    5 medium sweet potatoes, peeled and sliced
    1 1/2 cups unsweetened applesauce
    2/3 cup packed brown sugar
    3 tbsp. butter, melted
    1 tsp. cinnamon
    1/2 cup glazed pecans, chopped

    Place sweet potatoes in a 4-quart slow cooker.
    In a small bowl, mix together the applesauce, brown sugar, melted butter, and cinnamon. Pour over the sweet potatoes.
    Cover and cook on LOW for 4 to 5 hours, until sweet potatoes are tender.
    Sprinkle with the pecans before serving. Serve with a slotted spoon.
    Serves 8 🥄

    Reply
  • 😊COMFY-COZY SALAD😊

    2 tbsp. olive oil
    2 tsp. cider vinegar
    1/4 tsp. salt
    1/4 tsp. pepper
    5 ounces mixed salad greens
    1 large apple, very thinly sliced
    1/2 cup sharp white Cheddar cheese, shaved
    1/2 cup almonds, toasted and coarsely chopped

    Whisk together the olive oil, vinegar, salt, and pepper in a large bowl until smooth. Add the salad greens and apple slices; toss to coat. Top with Cheddar cheese and almonds. Serve immediately.
    Serves 6
    ***TIP*** To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can over-brown quickly!
    Reply
  • 🔆GREAT GRAIN AND COMPANY SALAD🔆

    2 medium heads Belgian endive, halved lengthwise, cored, and thinly sliced
    1 cup cooked barley
    1 cup cooked buckwheat
    1 cup chopped cooked chicken breast
    1 cup red seedless grapes, halved
    4 scallions, chopped
    1/4 cup dried cranberries
    3 tbsp. chopped fresh parsley
    2 tbsp. chopped fresh mint
    2 tbsp. olive oil
    1 1/2 tbsp. lemon juice
    2 tsp. honey
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper

    In a large bowl, toss together the endive, barley, buckwheat, chicken, grape halves, scallions, cranberries, parsley, mint, and honey. Season with salt and pepper. Gently toss. Cover and store in refrigerator for up to 1 week.
    Serves 4
    " Talk about a powerhouse of a salad!! It's a meal in a bowl!"
    Reply
  • 🍴ROASTED VEGETABLE SALAD🍴

    2 cups halved Brussels sprouts
    2 cups coarsely chopped butternut squash
    1 large red bell pepper, cut into 3/4-inch pieces
    1 medium red onion, cut into 3/4-inch pieces
    4 tbsp. olive oil, divided
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    1 tbsp. red wine vinegar
    1/2 tbsp. chopped fresh parsley
    1/2 tbsp. chopped fresh chives
    1 small clove garlic, minced
    1 tsp. Dijon mustard
    2 tbsp. pepitas, toasted

    Preheat oven to 425°. Line a large rimmed baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tbsp. of the olive oil. Sprinkle with salt and pepper; toss to coat.
    Roast vegetables at 425°, stirring halfway through, until browned and tender, about 20 minutes. Let cool for 10 minutes.
    Meanwhile, for the dressing, whisk together the vinegar, parsley, chives, garlic, and mustard in a large bowl. Slowly pour in the remaining 2 tbsp. olive oil, whisking until the olive oil is incorporated and the dressing is smooth and creamy.
    Add vegetables to the bowl with the dressing. Toss. Let cool to room temperature, or cover and refrigerate up to 1 week.
    Sprinkle with pepitas just before serving.
    Serves four 🍽
    Reply
  • SMASHED SPUDS ~N~ SPROUTS

    Cook 1 pound baby potatoes in boiling, salted water for 15 minutes. Add 8 ounces halved Brussels sprouts; boil for 5 minutes. Drain; blot dry with paper towels.
    Toss with enough olive oil to coat on a rimmed baking sheet. Season with salt. Using a potato masher, smash the potatoes and Brussels sprouts. Drizzle with more olive oil.
    Roast in a preheated 425 degree oven until browned, about 25 minutes. Flip and roast until crisp , about 10 minutes.
    If desired, top with grated Parmesan cheese and/ or freshly ground black pepper.
    Serves 4 🍽
    Reply
  • 📋TIPS FOR READING AND FOLLOWING RECIPES📋

    When a recipe calls for citrus juice, please use fresh juice. It tastes so much better! This includes lemons, limes, oranges, etc.
    Please read through the entire recipe before attempting to follow it.
    If you don't have an ingredient, you can always use a substitute.
    As always, feel free to make any modifications that fit your diet and suit your needs.
    You can grow herbs in your kitchen! It's always nice to use fresh herbs, as opposed to dried.
    Did you prepare something you saw here? Please let us know how it turned out! Did you make any changes?
    Everyone is welcome to post recipes and kitchen tips! We'd love to see what you have!
    ~DB~ 🍽
    Reply
  • 🎬THAT'S A WRAP!🎬

    1/2 cup plain Greek yogurt
    1/4 cup crumbled feta cheese
    2 tbsp. finely chopped oil-packed sun-dried tomatoes
    1 tbsp. dried oregano
    2 tsp. grated lemon zest
    1/2 tsp. garlic powder
    1/4 tsp. pepper
    2 cups shredded, cooked chicken breast
    4 ten-inch whole wheat tortillas
    4 cups packed fresh baby spinach leaves

    In a large bowl, stir together the yogurt, feta cheese, tomatoes, oregano, lemon zest, garlic powder, and pepper. Mash with a fork until mostly smooth. Fold in the chicken, coating it with the yogurt mixture.
    Arrange tortillas on a clean work surface. Place 1 cup spinach leaves and 1/2 chicken mixture in a line in the center of each tortilla. Fold bottom edge and sides over the filling; roll up burrito-style. Cut into halves before serving.
    Serves 4 🌯
    Reply
  • 🥦BROCCOLINI AMANDINE🥦

    Two 6-ounce bunches broccolini, trimmed
    1/3 cup water
    1/2 tsp. salt, divided
    3 tbsp. unsalted butter
    1/4 cup sliced almonds
    1/4 cup chopped shallot
    1 tbsp. thinly sliced garlic
    1 tsp. lemon zest

    Heat a large skillet over medium-high heat until hot. Add broccolini and water. Cover and cook, shaking pan often, until bright green and tender-crisp, about 4 minutes. Transfer broccolini to a plate; sprinkle with 1/4 tsp. of the salt. Wipe skillet clean. Add butter, almonds, shallot, and garlic. Cook over medium heat, until almonds are toasted and shallot is translucent, 2 to 3 minutes. Stir in remaining 1/4 tsp. salt. Drizzle the almond mixture over the broccolini. Sprinkle with lemon zest.
    Serves 4 🍽
    Reply
  • ♦️ALMOND-DATE BARS♦️

    1 cup raw almonds
    1 1/4 cups whole pitted dates
    3/4 cup dried apples
    1/4 cup sweetened coconut flakes
    1 tbsp. honey
    1/8 tsp. salt
    3/4 cup crispy rice cereal
    Non-stick cooking spray

    Place almonds, dates, dried apples, coconut flakes, honey, and salt in a food processor. Process until finely chopped. Add the cereal. Pulse to combine. Press the mixture onto the bottom of an 8-inch square glass baking dish that has been coated with non-stick cooking spray. Cut into 12 bars.
    Makes 12 bars ♦️
    Reply
  • HEALTHIER HOT CHOCOLATE

    1 1/2 tbsp. unsweetened cocoa powder
    2 tsp. maple syrup
    Pinch cinnamon
    Pinch salt
    1 1/2 cups unsweetened almond milk

    In a medium saucepan, whisk together the cocoa powder, maple syrup, cinnamon, and salt, until smooth.
    Slowly whisk in almond milk. Place saucepan over medium heat. Bring just to a simmer, whisking constantly.
    Carefully pour into your favorite mug and enjoy! 😊
    Serves one 🤎
    Reply
  • Today we have something special from FJ & HM's Beagle Boxer Barkery! 😀

    🎂DOGGIE BIRTHDAY CAKE!🎂

    1 2/3 cups flour
    1 tsp. baking soda
    3/4 cup unsweetened applesauce
    1/4 cup canola oil
    1 ripe banana, mashed
    1 large egg
    1/2 cup plain Greek yogurt
    3 tbsp. natural peanut butter
    Optional: grated carrot for decorating

    Preheat oven to 350 degrees. In a mixing bowl, whisk together the flour and baking soda. Mix in the applesauce, canola oil, banana, and egg.
    Using non-stick cooking spray, lightly grease 2 six-inch round cakes pans. Line the pans with parchment paper. Divide batter evenly between pans. Bake at 350 degrees for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
    For frosting, combine yogurt and peanut butter. Place 1 cake layer on a serving plate. Spread frosting on cake, then add second layer. Frost top and sides. If desired, decorate with grated carrot.
    🐶🐕🦮🐕‍🦺🐩🐶
    Reply
  • Here's a Superbowl snack party pleaser! 🏈

    🟠PIMIENTO CHEESE BALL🟠

    1/2 cup raw walnuts
    4 ounces cream cheese, at room temperature
    4 ounces sharp Cheddar cheese, coarsely grated
    2 tbsp. mayonnaise
    2 tbsp. chopped jarred pimientos
    1 1/2 tsp. Tabasco sauce
    1/2 tsp. Worcestershire sauce
    1 tsp. onion powder
    1/2 tap. garlic powder
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    2 cups finely chopped fresh chives
    Assorted crackers for serving

    Preheat oven to 400 degrees. Toast walnuts on a baking sheet, tossing halfway through, until golden brown, 5 to 7 minutes. Let cool for 5 minutes. Chop into 1/4-inch pieces; let cool completely.
    Meanwhile, line a bowl large enough to hold your fist, with a sheet of plastic wrap, leaving a 3-inch overhang. Process cream cheese, Cheddar cheese, mayonnaise, pimientos, Tabasco, Worcestershire, onion powder, garlic powder, salt, and pepper in a food processor until smooth. Add walnuts and pulse just to combine. Scrape the mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, 1 to 1 1/2 hours.
    Place chives in a small bowl. Using plastic wrap, mold the mixture into a ball, then remove the plastic and discard. Roll ball in chives, pressing gently to adhere, and molding ball more if needed, until well coated. Place cheese ball on a platter and chill until firm, at least 30 minutes. Cover and chill chives.
    To serve, roll the cheese ball again in chives, pressing to adhere. Place back on the platter. Arrange crackers around.
    Cheese ball can be made 1 day ahead, without second coating of chives. Cover and keep chilled.
    Serves 6 🟠

    Reply
  • Another great Superbowl Sunday appetizer! 🏈

    🍍PINEAPPLE SMOKIES🍍

    1 cup packed brown sugar
    3 tbsp. flour
    2 tsp. dry mustard
    1 cup pineapple juice
    1/2 cup white vinegar
    1 1/2 tsp. soy sauce
    2 pounds miniature smoked sausages

    In a large saucepan, combine brown sugar, flour, and dry mustard. Gradually stir in pineapple juice, vinegar, and soy sauce. Bring to a boil over medium heat. Cook and stir for 2 minutes, until thickened. Add the sausages; stir to coat. Cook 5 minutes longer, until heated through. Serve warm!
    Makes 8 dozen

    ***TIP*** You can transfer sausages to a slow cooker to keep warm. Guests can serve themselves.
    Leftovers go well over white rice, served with a green vegetable. 🍽
    Reply
  • MAPLE BALSAMIC VINAIGRETTE

    1/4 cup balsamic vinegar
    2 tbsp. maple syrup
    1 tsp. Dijon mustard
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 cup olive oil

    Place the vinegar, syrup, mustard, salt, and pepper in a blender. With blender running, pour the olive oil in a thin stream and continue blending until incorporated. Blend until dressing is smooth and creamy.
    Makes 1 cup
    Store dressing in the refrigerator, in an covered airtight container, for up to 1 week. Whisk or shake before using.
    Reply
  • 🍅TOMATO ASPIC🍅
    Here's an oldie but goodie...

    2 tbsp. unflavored gelatin
    1/4 cup cold water
    1/4 cup boiling water
    4 cups tomato juice
    1 tbsp. minced onion
    1 tsp. sugar
    1 tsp. salt
    1 tsp. seasoned salt
    1 tsp. Worcestershire sauce
    1/2 tsp. celery seed
    2 bay leaves
    2 whole cloves
    2 tbsp. lemon juice

    Sprinkle the gelatin over the cold water in a bowl. Let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
    Stir together the tomato juice, onion, sugar, salt, seasoned salt, Worcestershire sauce, celery seed, bay leaves, and whole cloves in a large saucepan. Bring to a boil over medium-high heat. Reduce heat; simmer, stirring occasionally, for 15 minutes. Pour through a wire mesh strainer into a bowl. Stir in the lemon juice and gelatin.
    Pour mixture into a ten-inch ring mold that has been coated with non-stick cooking spray, or 6 individual molds.
    Chill for 6 hours, until set.
    Serves 8 🍅
    Reply
  • ⚫BLACK BEAN SALSA⚫

    2 cups canned black beans, rinsed and drained
    2 cups frozen corn kernels, thawed
    2 cups diced fresh tomato
    1/2 cup diced red onion
    1/4 cup chopped scallions
    1/4 cup chopped fresh cilantro
    2 tbsp. lime juice
    Salt and pepper to taste

    In a large bowl, combine the black beans, corn, tomato, onion, scallions, and cilantro. Top with the lime juice, salt, and pepper. Mix well. Cover and chill overnight for optimum flavor!
    Serves 8 🌽🍅🌰🧂
    Serve with tortilla chips. Leftover salsa can be used to fill tacos and burritos! 🌮🌯
    Reply
  • ⚪HEARTY WHITE BEAN SOUP⚪

    1/4 cup olive oil, divided
    1 medium onion, finely sliced
    1 stalk celery, diced
    2 medium cloves garlic,
    thinly sliced
    1 tbsp. chopped fresh rosemary leaves
    32 ounces vegetable broth
    1 bay leaf
    One 15-ounce can cannellini beans, rinsed and drained
    4 ounces fresh spinach, trimmed and washed
    2 tsp. lemon juice
    Salt and freshly ground black pepper to taste

    Heat 2 tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering. Add onion, celery, garlic, and rosemary. Cook, stirring frequently, until the onion and garlic are softened, but not browned. Add vegetable broth, bay leaf, and cannellini beans. Bring to a boil; reduce heat to a simmer. Cook for 10 minutes. Add the spinach and continue cooking until completely wilted. Season with salt and pepper. Stir in lemon juice. Serve immediately. Ladle soup into bowls; drizzle with remaining olive oil.
    Serves 2 🥄🥄

    Reply
  • 🔅ROASTED CHICKPEAS🔅
    Another Superbowl Snack!! 🏈

    One 15-ounce can chickpeas, rinsed and drained
    1 tbsp. olive oil
    1/4 tsp. salt
    1/4 tsp. smoked paprika
    1/4 tsp. pepper
    1/8 tsp. garlic powder

    Place chickpeas between 2 layers of paper towels. Spread out and gently pat dry. Repeat spreading and patting dry 1 to 2 more times, using fresh paper towels each time, until chickpeas are dry.
    Place on a large rimmed baking sheet lined with paper towels. Set aside, uncovered, for 2 hours.
    Preheat oven to 425 degrees. Remove and discard paper towels. Spread chickpeas in an even layer. Bake at 425 degrees until crunchy and lightly browned, 20 to 25 minutes, stirring once halfway through.
    Turn the oven off. Stir chickpeas and Place back in the turned off oven for 15 minutes.
    Meanwhile, whisk together the olive oil, salt, paprika, pepper, and garlic powder in a medium bowl, until combined. Stir in the chickpeas; mix well until coated. Cool for 5 minutes before serving.
    Serves 4 🔆
    Reply
  • 🧀KID FRIENDLY CHEESE BOARD🧀
    Having some children over your house for a Superbowl party? This just may be what you'll need...

    Arrange the following on a long, rectangular cutting board, rimmed baking sheet, or platter...
    8 ounces extra sharp Cheddar cheese, cubed
    8 ounces medium yellow Cheddar cheese, cubed
    1 Granny Smith apple, thinly sliced
    1 Honey Crisp apple, thinly sliced
    Half of an English cucumber, thinly sliced
    1 cup blueberries
    1 cup grapes
    1 cup cherry tomatoes
    1 cup petite baby carrots
    1 cup popcorn
    Assorted crackers
    Pretzels
    Serves 8 kiddies
    🧀🍏🍎🥒🫐🍇🍅🥕🍿🥨
    Reply
  • 🌱EASY CHIMICHURRI SAUCE🌱
    Great with vegetables and meats grilled outdoors or indoors. Also wonderful as a salad dressing, or as a topper for tacos or nachos!

    1 cup packed fresh parsley leaves
    1 cup packed fresh cilantro leaves
    1/2 cup coarsely chopped onion
    1/4 cup red wine vinegar
    3 cloves garlic
    1 tsp. dried oregano
    1/2 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. crushed red pepper---optional
    1/2 cup olive oil

    Pulse the parsley, cilantro, onion, vinegar, garlic, oregano, salt, pepper, and red pepper, if using, in a food processor a few times. While pulsing, slowly pour olive oil through lid opening and continue pulsing until mixture is nearly smooth.
    Makes 1 1/4 cups 🌱
    Reply
  • Today's Special Edition post is all about Valentine's Day. "Sweets for the Sweet." As a point of interest, this very sweet dessert comes to us from the Victorian Era. There are some variations of this recipe, and this variation is easy to prepare. It is best made the day before serving it. This is a splurge recipe, so be sure to eat healthy foods to balance out your day! 💗
    ❣❣RASPBERRY PUDDING❣❣

    1 1/2 cups sugar
    1 tbsp. water
    3 cups fresh raspberries
    6 slices white bread
    1 cup whipped cream for serving

    In a saucepan over medium heat, combine sugar, water, and raspberries. Cook, stirring carefully, so as not to damage the raspberries, until the mixture is hot and sugar is dissolved. Set aside to cool slightly.
    Line a 1-quart bowl with 5 slices of bread. Pour raspberry mixture over the bread. Place last slice of bread on top. Cover bowl loosely with plastic wrap. Place a weight on top of the bowl. Canned goods work well.
    Refrigerate overnight. Next day, remove the plastic wrap. Invert onto a plate. Serve chilled with whipped cream on the side.
    Serves 3 💟
    Reply
  • 🔺️🔻BEET SALAD🔻🔺️

    6 medium beets, greens removed and scrubbed well
    Olive oil
    Salt and pepper to taste
    6 cups arugula
    2 oranges, peeled and thinly sliced
    1/4 cup thinly sliced red onion
    4 ounces crumbled goat cheese
    1/2 cup pistachio nuts
    Fresh mint leaves for garnish, if desired
    Dressing:
    1/4 cup olive oil
    2 tbsp. freshly squeezed orange juice
    2 tbsp. freshly squeezed lemon juice
    1 tbsp. white wine vinegar
    2 tsp. honey
    1/2 tsp. Dijon mustard
    Salt and pepper to taste

    Preheat oven to 400 degrees. Place each beet on a piece of foil. Drizzle with a bit of olive oil. Wrap each beet in the foil. Place on a rimmed baking sheet. Bake at 400 degrees for 50 to 70 minutes, until largest beet is easily pierced with a fork. Remove from the oven; let sit until you are able to touch the foil. Carefully remove the foil. Set beets aside to cool. When they are cool enough to handle, peel the skins. Wearing gloves will prevent your hands from turning red! Place beets in the refrigerator. When they are cold, slice them into thin rounds. Season with salt and pepper.
    To assemble the salad, place arugula on a large platter. Top with beets, oranges, red onion, goat cheese, and pistachio nuts. Garnish with mint, if using.
    Whisk together the dressing ingredients in a small bowl. Drizzle over the salad; toss well.
    Serve immediately.
    Serves 6 🍽

    Reply
  • 🍎WARM MULLED CIDER🍎

    1 navel orange
    Half gallon apple cider
    2 tbsp. honey
    5 whole allspice berries
    6 whole cloves
    Pinch nutmeg
    One 1 1/2-inch piece ginger, thinly sliced
    8 cinnamon sticks

    Using a vegetable peeler, peel the zest from the orange to create long strips. Refrigerate the orange and save for another use.
    In a medium saucepan, bring the cider, honey, allspice berries, cloves, nutmeg, ginger, and orange zest to a boil. Simmer for 30 minutes.
    Ladle into mugs. Serve warm. Serve each mug with a cinnamon stick.
    Serves 8 🔴


    Reply
  • BREAKFAST-IN-A-SMOOTHIE
    1/4 cup oats
    1 banana, chopped into chunks and frozen
    1/2 cup unsweetened almond milk
    1 tbsp. creamy peanut butter
    1/2 tbsp. maple syrup
    1/2 tsp. vanilla extract
    1/2 tsp. cinnamon
    1/8 tsp. salt
    Optional: Ice, if you want a thicker smoothie

    Place oats in a blender. Pulse a few times until finely ground. Add banana, almond milk, peanut butter, maple syrup, vanilla extract, cinnamon, and salt. Add ice if you are using. Blend until smooth and creamy, stopping to scrape down the blender as needed. Serve immediately.
    Serves one 🤍
    Reply
  • 🍄SATISFYING MUSHROOM SOUP🍄

    3 tbsp. unsalted butter
    2 cloves garlic, minced
    1 shallot, finely chopped
    4 ounces crimini mushrooms, chopped
    4 ounces white button mushrooms, chopped
    2 tbsp. flour
    3 cups chicken broth
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    Optional garnishes: sliced, sautéed mushrooms- chopped fresh parsley

    In a Dutch oven, melt 2 tbsp. of the butter over medium-high heat. Add garlic and shallot; cook and stir for 1 minute. Add the mushrooms; cook 3 minutes more.
    Transfer contents of Dutch oven to a bowl. Add remaining 1 tbsp. butter to the Dutch oven. Once melted, sprinkle in the flour; whisk it quickly into a paste. Reduce heat to medium. Add chicken broth a little at a time, whisking out the clumps between each addition.
    Increase heat to medium-high. Allow the soup to simmer for 3 minutes. Add the mushroom mixture. Continue cooking for 2 minutes. Soup will thicken slightly. Allow to cook 4 minutes. Ladle into howls. Garnish as desired.
    Serves 3 🍄
    Reply
  • 🥬WINTER SALAD🥬
    Couldn't be easier to prepare!

    1 head radicchio, thinly sliced
    2 endives, chopped
    2 blood oranges, peeled and thinly sliced
    1/4 cup coarsely chopped walnuts, toasted
    1/4 cup crumbled feta cheese
    Salt and freshly ground black pepper to taste
    Honey

    In a large bowl combine the radicchio, endives, oranges, walnuts, feta cheese, salt, and pepper. Drizzle with desired amount of honey. Toss well. Serve immediately.
    Serves 2 🍯
    Reply
  • 🫔BREAKFAST TORTILLA FOR ONE🫔

    2 large eggs
    1/4 cup shredded Mexican style cheese
    1 cup fresh spinach leaves
    1 whole wheat burrito-size tortilla
    Salsa (optional)

    Crack eggs into a small bowl; whisk.
    Meanwhile, heat a non-stick skillet over medium-high heat. (Use non-stick cooking spray if necessary.)
    Pour in eggs; cook and stir to scramble. When cooked, add the cheese; allow to melt. Add the spinach; allow to wilt.
    Heat the tortilla on a paper towel in the microwave for 20 seconds. Place the egg mixture in the center of the tortilla. Roll up burrito style. If using salsa, place it on top of the egg mixture before rolling up.
    Serves one 🥚🥚
    Reply
  • TOMATO & CHEDDAR STRATA
    Terrific for breakfast or brunch! Great way to use up some white bread that is going stale, and some tomatoes that are less than perfect.

    10 slices white sandwich bread
    4 tomatoes, sliced with a serrated knife
    4 ounces Cheddar cheese slices
    4 scallions, finely chopped
    4 large eggs
    2 cups milk
    1/2 tsp. salt

    Lightly coat an 8-inch square glass baking dish with non-stick cooking spray. Place 4 slices of bread in the bottom of baking dish. Top with half of the tomato slices, cheese slices, and scallions.
    Top with remaining 6 slices of bread, overlapping slightly. Then top with remaining tomato slices, cheese slices, and scallions.
    In a large bowl, whisk together the eggs, milk, and salt. Pour over the bread in baking dish. Cover and refrigerate at least 2 hours, or overnight.
    Remove from refrigerator. Let sit at room temperature for 30 minutes. Preheat oven to 350 degrees. Uncover the baking dish. Bake at 350 degrees until puffed and golden brown, until a knife inserted in the center comes out clean, 40 to 45 minutes.
    Serves 4 🍽
    Reply
  • MINI VEGETABLE QUICHE CUPS

    One 10-ounce package frozen spinach, thawed and well drained
    7 eggs, or 1 3/4 cups egg substitute
    3/4 cup shredded Cheddar cheese
    1/4 cup finely diced red bell pepper
    1/4 cup finely diced mushrooms
    1/4 cup finely diced onion

    Preheat oven to 350 degrees. Line 12 muffin cups with foil baking cups. Spray with non-stick cooking spray. Set aside.
    Combine all ingredients in a large bowl; mix well.
    Divide mixture evenly between the muffin cups. Bake at 350 degrees for 20 to 25 minutes, until knife inserted in the center comes out clean. Serve immediately.
    Leftovers? Not a problem! Simply store in the refrigerator. When ready to serve, remove the foil liners and reheat in the microwave for a few seconds.
    Makes 12 🥚
    Reply
  • ROASTED CARROTS WITH A TWIST

    1 pound carrots, peeled and sliced
    2 tbsp. olive oil
    1/4 cup orange juice
    2 cloves garlic, minced
    1 tbsp. maple syrup
    1/2 tsp. cumin
    1/4 tsp. cinnamon
    1/4 cup golden raisins
    1/4 cup slivered almonds
    3 tbsp. chopped fresh parsley
    Salt and white pepper to taste

    Preheat oven to 400 degrees.
    Place all ingredients in a large bowl. Toss well to coat.
    Transfer to a baking dish. Bake at 400 degrees for 20 to 30 minutes, until carrots are tender-crisp.
    Serves 4 🥕🥕🥕🥕
    Reply
  • CHICKEN BURRITO SKILLET

    1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
    1/8 tsp. salt
    1/8 tsp. pepper
    2 tbsp. olive oil, divided
    1 cup uncooked long grain rice
    One 15-ounce can black beans, rinsed and drained
    One 14.5-ounce can diced tomatoes, drained (save the liquid for another use)
    1 tsp. cumin
    1/2 tsp. onion powder
    1/2 tsp. garlic powder
    1/2 tsp. chili powder
    2 1/2 cups chicken broth
    1 cup shredded Mexican style cheese
    1 medium tomato, chopped
    3 scallions, chopped
    Toss the chicken with salt and pepper. In a large heavy skillet, heat 1 tbsp. of the olive oil over medium-high heat. Sauté chicken until browned. Remove from skillet; set aside.
    In the same skillet, heat remaining 1 tbsp. olive oil over medium-high heat. Sauté rice until lightly browned, 1 to 2 minutes. Stir in the black beans, tomatoes, cumin, onion powder, garlic powder, chili powder, and chicken broth. Bring to a boil. Place the chicken on top and do not stir it into the rice. Cover and simmer until rice is tender and chicken is no longer pink, 20 to 25 minutes.
    Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese is melted. Top with chopped tomato and scallions.
    Serves 6 🍽
    Reply
  • SIMPLE SALMON

    Four 5-ounce center cut salmon fillets, skin off
    2 tbsp. olive oil
    Salt and freshly ground black pepper to taste

    Bring the salmon to room temperature for 10 minutes before cooking.
    Warm a large non-stick skillet with the olive oil over medium-low heat. Season the salmon with salt and pepper. Increase heat to medium-high. Place salmon fillers in the skillet. Cook until golden brown on the first side, about 4 minutes. Turn salmon over with a spatula. Cook until the salmon feels firm to the touch, about 3 minutes more.
    Serves 4 🍽
    Reply
  • 🔆MINI HAM CASSEROLES🔆

    10 large eggs
    Salt and freshly ground black pepper to taste
    1/4 tsp. chili powder
    4 ounces very thinly sliced ham, diced
    3/4 cup finely shredded Cheddar cheese
    1 medium green bell pepper, diced
    1 medium onion, diced

    Preheat oven to 350 degrees. Generously spray 12 muffin cups, in a standard 12-cup muffin tin, with non-stick cooking spray.
    Crack the eggs into a bowl; add the salt, black pepper, and chili powder. Whisk until combined. Add the ham, cheese, bell pepper, and onion; stir to combine.
    Scoop the mixture into the muffin cups. Bake at 350 degrees until puffy and just barely set, 20 to 22 minutes. Within a minute or two after removing from oven, they will start to flatten just a little bit, which is normal! Run a butter knife around the edges of each muffin cup, and lift them out of the tin.
    Serve warm, or at room temperature.
    Makes 12
    Great for breakfast or brunch!
    Reply
  • POMEGRANATE-BRIE PHYLLO CUPS

    One 15-count package mini phyllo shells
    3 tbsp. fig jam
    7 ounces brie, cut into 3/4-inch cubes
    1/4 cup chopped walnuts
    Pomegranate arils for topping

    Preheat oven to 350 degrees. Bake the phyllo shells for 5 minutes. Fill each shell with 1/2 tsp. fig jam, a cube of brie, and some chopped walnuts. Bake until the brie is bubbling, about 10 minutes. Top with pomegranate arils.
    Makes 15 ⭕
    Wonderful to serve for brunch or as an appetizer!
    Reply
  • 〰️〰️SAFFRON RICE〰️〰️

    Cook 1 diced onion in 3 tbsp. butter in a saucepan over medium-high heat, stirring, until softened. Stir in 2 cups basmati rice, 1 tsp. salt, and 1/2 tsp. saffron. Add 1 1/2 cups water, and 1 1/2 cups chicken broth. Bring to a simmer; reduce heat to low; cover and cook until the liquid is absorbed, about 15 minutes. Let sit for 5 minutes. Stir in 1/4 cup chopped cilantro, and 2 sliced scallions. 🥄
    Reply
  • 🔅BAKED COD🔅

    4 six-ounce cod fillets, about 1-inch thick
    Salt and freshly ground black pepper to taste
    1 cup cherry tomatoes
    1/4 cup olive oil
    1 lemon, sliced
    Fresh lemon juice for serving
    2 cloves garlic, smashed
    1 tsp. fresh thyme leaves
    2 tbsp. chopped fresh parsley

    Preheat oven to 400 degrees. Pat cod dry with paper towels. Season with salt and pepper.
    In a 13 x 9-inch baking dish, combine the tomatoes, olive oil, lemon slices, garlic, and thyme. Spread in an even layer. Nestle cod into the baking dish..
    Bake at 400 degrees until cod is opaque and it flakes easily with a fork, 15 to 20 minutes.
    Remove from oven and top with parsley; drizzle with lemon juice.
    Serves 4 🍽
    Reply
  • 🌞BREAKFAST SMOOTHIE🌞

    1 medium banana, sliced and frozen
    1/2 cup brewed coffee
    1/2 cup milk of your choice
    1/4 cup rolled oats
    1 tbsp. nut butter

    Place all ingredients in a blender. Blend until smooth, adding more milk as needed to reach desired consistency. Serve immediately.
    Serves one 🍌☕🥛
    Reply
  • 🫐BLUEBERRY-LEMON ENERGY BALLS🍋

    3/4 cup walnuts
    1/2 cup pitted dates
    1/4 cup dried blueberries
    3/4 cup rolled oats
    2 tbsp. maple syrup
    1 tsp. grated lemon zest
    1 tbsp. lemon juice

    Add walnuts, dates, and blueberries to a food processor. Process until chopped and combined, 7 to 10 seconds. Add oats, maple syrup, and lemon juice. Process until a smooth, thick paste forms, 20 to 30 seconds. Transfer paste to a small bowl. Add lemon zest; mix to combine. With your CLEAN 🧼 hands, form and roll mixture into 18 small balls. Refrigerate in an airtight container for up to 2 weeks.
    Serves 6 🔵🟡🔵🟡🔵🟡
    Reply
  • 🥕ROASTED RAINBOW CARROTS🥕

    Perfect vegetable side dish to include in your Easter meal!

    Preheat oven to 425 degrees. Peel and trim 3 pounds baby rainbow carrots. Toss with 2 tbsp. olive oil, 3 thinly sliced shallots, and 1 tsp. chopped fresh thyme on a rimmed baking sheet. Season with salt and pepper. Roast at 425 degrees, turning once, until tender, about 30 minutes. 🥕🍽
    Reply
  • 🌺 TROPICAL BAKED OATMEAL 🌺

    2 very ripe bananas
    1/4 cup unsweetened applesauce
    2 tbsp. cane sugar
    1 tsp. almond extract
    1/2 tsp. baking powder
    1/4 tsp. ground ginger
    1/4 tsp. salt
    1 cup unsweetened almond milk
    1 1/2 cups old fashioned oats
    Topping:
    2 cups pineapple chunks
    2 cups mango chunks
    1 tsp. cornstarch
    3/4 ounce unsweetened coconut flakes

    Preheat oven to 375 degrees. Place pineapple and mango in a small saucepan. Cook over medium-high heat for 5 minutes, Add cornstarch; mix to combine with the fruit. Continue cooking for 5 minutes, until mango is broken down, and mixture is thick. Pineapple will remain intact.
    Coat a small baking dish with non-stick cooking spray.
    Place bananas in a mixing bowl. Mash with a fork. Add applesauce, sugar, baking powder, ginger, salt, and almond extract. Stir to combine. Add almond milk; whisk together. Fold in the oats.
    Pour mixture evenly into prepared baking dish. Add the fruit mixture to the top. Sprinkle with coconut. Bake at 375 degrees for 35 minutes.
    Serves 4 🍌🍍🥭🥥

    Reply
  • 🥑AVOCADO DRESSING🥑

    1 large ripe avocado, peeled and pitted
    3/4 cup water
    1/4 cup olive oil
    3 tbsp. lemon juice
    1 tbsp. fresh dill
    1 small garlic clove
    1/2 tsp. salt
    Good grind black pepper

    Add all ingredients to a blender. Blend until creamy. Transfer to a jar. If it is too thick, stir in a bit more water to reach desired consistency that will drizzle.
    Serves 4 🥑
    Ideal to drizzle over salads. Also, great on sandwiches, in wraps, and in Mexican style dishes!
    Reply
  • 🟢SNAZZY SPINACH SALAD🟢

    5 ounces fresh spinach
    1 Gala or Honeycrisp apple, thinly sliced
    1/3 cup thinly sliced red onion
    1 heaping cup pecan halves
    2 ounces crumbled feta cheese
    1/3 cup dried cranberries
    Salt and freshly ground black pepper to taste
    Dressing:
    1/4 cup cider vinegar
    1 tsp. maple syrup
    1 garlic clove, grated
    1/4 tsp. Dijon mustard
    1/4 tsp. salt
    Freshly ground black pepper to taste
    1/4 cup olive oil

    Prepare the dressing. Whisk together the vinegar, maple syrup, garlic, mustard, salt, and pepper. Drizzle in the olive oil while whisking. Continue until emulsified.
    Prepare the salad. In a large bowl, place the spinach, apple slices, and red onion. Add some of the dressing; toss to combine. Add the pecans, cheese, and cranberries. Gently toss. Add more dressing. Season with salt and pepper.
    Serves 4 🍽
    Store any leftover dressing in a covered container in the refrigerator.
    Reply
  • STRAWBERRY PEACH SMOOTHIE

    1 1/2 cups frozen strawberries
    1 cup frozen sliced peaches
    1 cup unsweetened almond milk
    1/2 cup reduced fat plain Greek yogurt
    1/4 cup frozen dark sweet cherries
    3 dried pitted dates
    2 tbsp. chia seeds

    Place all ingredients in a blender. Blend until smooth, about 30 seconds. Add more almond milk if too thick, to reach desired consistency. Serve immediately
    Serves two 🍓🍑🍒🍓🍑🍒
    Reply
  • Pasta that sings "Spring is here!" 🎶
    PASTA PRIMAVERA NUOVA

    10 ounces penne pasta
    2 tbsp. olive oil, plus more for drizzling
    4 garlic cloves, thinly sliced
    1 yellow squash, sliced into thin half moons
    1 zucchini, sliced into thin half moons
    1 bunch asparagus, chopped into 1-inch pieces
    1 cup cherry tomatoes, halved
    1 cup thinly sliced red onion
    1 tsp. salt
    Good grind black pepper
    1/2 cup frozen peas, thawed
    3/4 cup grated Parmesan cheese
    3 tbsp. lemon juice
    1 cup fresh basil leaves, plus more for garnish
    1/4 cup fresh tarragon

    Bring a large pot of salted water to a boil. Prepare penne as package directs, cooking until "al dente". Drain. Toss with a drizzle of olive oil to prevent sticking.
    Heat the 2 tbsp. olive oil in a large, deep skillet over medium heat. Add garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and pepper. Sauté until vegetables are tender, about 4 minutes.
    Add the penne, peas, Parmesan, and lemon juice. Toss to combine. Stir in the basil and tarragon.
    Garnish with basil and serve!
    Serves 4 🍽
    Reply
  • WHITE BEAN SOUP WITH SPINACH

    1 tbsp. olive oil
    1 small onion, finely chopped
    3 garlic cloves, minced
    Three 14.5-ounce cans reduced sodium chicken broth
    One 14.5-ounce can diced tomatoes with liquid
    1/2 tsp. Italian seasoning
    1/4 tsp. freshly ground black pepper
    1 cup uncooked whole wheat orzo
    8 cups fresh spinach
    One 15-ounce can cannellini beans, rinsed and drained
    1/4 cup shredded Parmesan cheese

    In a Dutch oven, heat olive oil over medium heat. Add onion and garlic. Cook and stir until tender. Add chicken broth, tomatoes, Italian seasoning, and black pepper. Bring to a boil. Reduce heat; simmer for 15 minutes.
    Stir in orzo and spinach. Bring to a boil. Cook until orzo is tender, 12 to 14 minutes. Add the beans. Heat through, stirring occasionally.
    Sprinkle servings with Parmesan cheese.
    Serves 6 🥄
    Reply
  • 🫐BLUEBERRY-MANGO YOGURT PARFAIT🥭
    Great for breakfast, a light meal or snack, or as a dessert!

    1 cup plain Greek yogurt
    2 tsp. lemon juice
    2 tsp. honey
    2/3 cup diced mango
    2/3 cup blueberries
    In a small bowl, mix together the yogurt, lemon juice, and honey.
    To serve, assemble the parfaits by spooning about 1 tbsp. of the yogurt mixture in the bottom of each of 2 parfait dishes or glasses. Add a layer of blueberries, then a layer of mango.
    Repeat layers until dishes are full, ending with mango on top.
    Serves 2 🫐🥭🥄
    Reply
  • LEMON BLUEBERRY BISCUITS
    Such a lovely addition to an Easter brunch or an afternoon tea party!

    2 cups flour
    1/2 cup sugar
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 cup lemon yogurt
    1 large egg, at room temperature
    1/4 cup butter, melted
    1 tsp. grated lemon zest
    1 cup blueberries
    Glaze:
    1 tbsp. lemon juice
    1/2 tsp. grated lemon zest

    Preheat oven to 400 degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    In another bowl, whisk together the yogurt, egg, melted butter, and lemon zest until blended. Add to the flour mixture, stirring just until moistened. Fold in blueberries.
    Drop by 1/3 cupfuls, 1 inch apart, onto a greased baking sheet.
    Bake at 400 degrees for 15 to 18 minutes, until light brown.
    In a small bowl, combine the Glaze ingredients, stirring until smooth. Drizzle over the warm biscuits.
    Makes 12 🫐🍋
    Reply
  • 🔶️MEAL-IN-A-BOWL🔶️
    2 tbsp. vegetable oil, divided
    3/4 cup pearled farro
    1 1/2 cups hot water
    1 cup finely chopped onion
    1 pound boneless, skinless chicken breast, cut into 1-inch cubes
    3/4 tsp. garlic powder
    3/4 tsp. onion powder
    1/4 tsp. salt
    1/4 tsp. pepper
    2 cups frozen broccoli florets, thawed
    1 tsp. lemon zest, divided
    3 tbsp. lemon juice, divided
    3 tsp. chopped fresh oregano
    3 tsp. grated Parmesan cheese

    Heat 1 tbsp. of the oil in a medium saucepan over medium-high heat. Add farro; stir to coat with oil. Cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Carefully pour hot water over the farro and bring to a boil. Reduce heat; cover and simmer until farro is tender, 20 to 25 minutes.
    Meanwhile, heat remaining 1 tbsp. oil in a very large skillet over medium-high heat. Add onion; cook for 2 minutes, stirring occasionally. Add chicken, garlic powder, onion powder, salt, and pepper. Cook, stirring frequently, until chicken is browned, about 5 minutes. Add broccoli florets. Cook, stirring frequently, until chicken is done and broccoli florets are tender, 2 to 3 minutes more.
    Stir 1/2 tsp. lemon zest, 1 1/2 tbsp. lemon juice, and the oregano into chicken mixture. Stir remaining 1/2 tsp. lemon zest and 1 1/2 tbsp. lemon juice into cooked farro.
    Divide farro among 4 bowls. Top with the chicken mixture and Parmesan cheese.
    Serves 4 🔆


    Reply
  • 🫐🫐BLUEBERRY CRUMBLE🫐🫐

    Filling:
    6 1/2 cups frozen blueberries
    1/3 cup brown sugar
    1 tsp. lemon zest
    Crumble Topping:
    1 1/4 cups brown sugar
    3/4 cup flour
    1/2 cup rolled oats
    6 tbsp. unsalted butter, at room temperature, cut into chunks
    1/2 tsp. cinnamon
    1/4 tsp. salt
    Punch nutmeg

    Preheat oven to 375 degrees. Coat a 13 x 9-inch glass baking dish with non-stick cooking spray.
    Make the filling. Combine all the filling ingredients in a large bowl. Pour into prepared baking dish.
    Make the crumble topping. Combine the crumble topping ingredients in a medium bowl. Rub the mixture between your CLEAN 🧼 fingers until crumbly. Sprinkle evenly over the filling.
    Bake at 375 degrees until the crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
    Serves 8 🫐




    Reply
  • LONG GRAIN & WILD RICE WITH MUSHROOMS

    2 cups vegetable broth
    1 cup long grain and wild rice
    2 tbsp. butter
    1 tbsp. olive oil
    1 cup white button mushrooms
    1/2 cup porcini mushrooms, chopped
    1/2 cup diced celery
    2 cloves garlic, minced
    3 tbsp. diced shallot
    Salt and freshly ground black pepper to taste
    1 tbsp. chopped fresh parsley
    1 tbsp. chopped fresh thyme

    In a medium saucepan over medium heat, combine the vegetable broth and rice. Bring to a boil. Cover; reduce heat and simmer until rice is tender, and broth absorbed, about 20 minutes. Remove from heat.
    In a large skillet over medium heat, add the butter and olive oil. Once butter has melted, add both mushrooms, celery, garlic, shallot, salt, and pepper. Sauté until mushrooms have softened, about 8 minutes.
    Add the parsley and thyme. Sauté until heated through, about 2 minutes. Remove from heat.
    Serves six 🥄
    Reply
  • 🌷Easter is a time for sharing goodies with the ones we care about.
    Today, we have a double feature! 😃 The next two recipes are brought to us by the one and only Kandy, state captain of South Dakota.
    Thank you for sharing your recipes with us, Kandy! 🌷

    🟤🟡CHOCOLATE BANANA BREAD🟡🟤

    1 cup butter, softened
    2 cups sugar
    4 eggs
    6 bananas, mashed
    2 tsp. vanilla extract
    3 cups flour
    2 tsp. baking soda
    1/4 cup unsweetened cocoa powder
    1 cup sour cream
    1 cup semi-sweet chocolate chips

    Preheat oven to 350 degrees. Lightly grease two 9- x 5-inch loaf pans.
    In a large bowl, cream together the butter, sugar, and eggs. Stir in the bananas and vanilla extract. Sift in flour, baking soda, and cocoa powder; mix well. Blend in sour cream and chocolate chips.
    Pour batter into prepared loaf pans. Bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted in the center of loaves comes out clean. 🟤🟡🟡🟤

    Reply
  • Kandy's second recipe...
    🟤🟢CHOCOLATE ZUCCHINI BREAD🟢🟤

    1/2 cup unsweetened cocoa powder
    1/2 cup hot milk
    2 cups sugar
    3 eggs
    2 tsp. vanilla extract
    2 tbsp. grated orange peel-OPTIONAL
    1/2 cup vegetable oil
    2 cups flour
    2 1/2 tsp. baking powder
    1 tsp. salt
    1 1/2 tsp. baking soda
    1 cup chopped walnuts
    2 cups zucchini, grated, drained very well, and patted dry with paper towels

    Preheat oven to 350 degrees. Dissolve cocoa powder in hot milk; allow to cool. Beat together the sugar, eggs, vanilla extract, and orange peel, if you are using. Add vegetable oil. Blend in flour, baking powder, salt, and baking soda. Stir in walnuts and zucchini.
    Pour batter into a bundt pan or 2 loaf pans. Bake at 350 degrees for 60 minutes. Cool in pan(s) for 10 to 15 minutes. 🟤🟢🟢🟤
    Reply
  • This Easter dessert is a foolproof classic for sure!

    🥕🐥🐇🥕CARROT CAKE🥕🐇🐥🥕

    2 cups flour
    2 cups sugar
    1 tsp. baking powder
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    3 cups finely shredded carrot
    1 cup vegetable oil
    4 eggs
    FROSTING:
    Two 3-ounce bars cream cheese, softened
    1/2 cup butter, softened
    2 tsp. vanilla extract
    4 cups sifted powdered sugar

    Make the cake. Preheat oven to 325 degrees. Grease and lightly flour ( or use Baker's Joy spray) a 13x9-inch baking pan, or two 9-inch round baking pans.
    In a mixer bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the carrot, oil, and eggs. Beat with an electric mixer until combined. Beat on medium speed for 2 minutes. Turn into prepared pan(s).
    Bake at 325 degrees for 50 to 60 minutes for the 13x9-inch baking pan, or for 40 minutes for the 9-inch round baking pans, until a toothpick inserted in the center comes out clean.
    Cool in pan(s) on a wire rack for 10 minutes. Leave the sheet cake in the pan.Remove the round layers from pan(s). Allow to cool completely on wire rack. Frost.
    Meanwhile, make the frosting.
    In a mixer bowl, beat together the cream cheese, butter, and vanilla extract until light and fluffy. Gradually add the powdered sugar, beating until smooth. Store any leftover frosting in the refrigerator.
    Serves 12 🥕🐇🐥🥕🐇🐥
    Reply
  • Today's recipe is brought to us by a very dear friend of mine, EvanofEarth! This is a creation which is very special, because it is his own healthy recipe. Thank you, Evan, for sharing your creation with all of us! 😀
    "NAAN GOAT CHEESE PIZZA"
    "Easy, cheesy, sure to pleasey!"

    Spread your choice of marinara, pizza, or spaghetti sauce on naan flatbread. Top with sliced yellow bell pepper and goat cheese crumbles. Broil on LOW for 8 to 9 minutes, until the cheese browns slightly, and the edges of flatbread darken, keeping a close eye on it. 👁
    As it cools, add fresh garlic, fresh basil leaves, and a drizzle of olive oil.
    Note: You could bake it in a 425 degree oven, but the flatbread doesn't turn out as well as broiling.
    Bon Appétit! 🍽
    Reply
  • 🍊🍋CITRUS VINAIGRETTE🍋🍊

    1 cup olive oil
    2/3 cup orange juice
    6 tbsp. lemon juice
    1 small shallot, minced
    4 tsp. pure maple syrup
    2 tsp. Dijon mustard
    Salt and freshly ground black pepper to taste

    Place all ingredients in a mason jar. Cover and shake until well blended. Or, place all ingredients in a bowl and whisk until combined.
    Use as a salad dressing or as a marinade. 🍊🍋
    Reply
  • ✴EASY HAM GLAZE✴

    1/2 cup packed brown sugar
    2 tbsp. orange juice or pineapple juice
    1 tbsp. ground mustard
    1 tsp. grated orange peel

    In a small bowl, mix together all ingredients. Brush the glaze over ham during the last 45 minutes of baking.
    Makes enough for a 6 pound bone-in ham. ✴
    Reply
  • 🍋🥕EASY CARROT RELISH🥕🍋
    Why not make an extra bowl to leave out for the Easter Bunny?! 🐇

    2 carrots, peeled
    1 small lemon, seeded
    1/3 cup sugar
    Grate the carrots and lemon, with the rind, in a food processor. Transfer to a glass bowl. Mix in the sugar. Cover and refrigerate for at least 1 day before serving.
    Makes 1 cup 🐇🐤🐇🐤
    Reply
  • 🔸️WARM THREE BEAN SALAD🔸️

    Prepare a 12-ounce bag of cut fresh green beans as label directs.
    Whisk together 3 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 1 minced garlic clove, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl.
    Cook 1 finely chopped medium red onion in olive oil in a skillet over medium-high heat for 2 minutes. Add a 15-ounce can drained cannellini beans, a 10-ounce bag thawed frozen edamame, and the green beans; heat through. Toss with the dressing in the bowl. Sprinkle with fresh chopped parsley.
    Serves four 🔶️
    Reply
  • 🍓QUINOA SALAD WITH STRAWBERRIES🍓
    Great for the days you're looking for something different to prepare.

    Cook 1 cup quinoa. Let cool. Soak 1 thinly sliced shallot in ice water for 10 minutes. Drain and toss with the quinoa, along with 2 cups baby spinach, 1 cup diced strawberries, and 1/4 cup chopped almonds in a large bowl. Whisk together 2 tbsp. sour cream, 2 tbsp. olive oil, 2 tbsp. cider vinegar, 1 tsp. sugar, 1 tsp. poppy seeds, 1 tsp. salt, and a good grind of black pepper in a small bowl. Pour the dressing over the quinoa salad. Gently toss. Let stand for 10 minutes before serving.
    Serves 4 🍽
    Reply
  • 🍠 SLOW COOKER SWEET POTATO LENTIL STEW 🍠

    2 medium sweet potatoes, peeled and cut into 1-inch pieces
    1 1/2 cups dried lentils, rinsed
    3 medium carrots, peeled and cut into 1-inch pieces
    1 medium red onion, finely chopped
    3 garlic cloves, minced
    1/2 tsp. cumin
    1/4 tsp. ginger
    1/4 tsp. pepper
    One 32-ounce carton vegetable broth
    1/4 cup minced fresh cilantro

    In a 3-quart slow cooker, combine all ingredients, except the cilantro. Cover and cook on LOW for 5 to 6 hours, until vegetables and lentils are tender. Stir in cilantro before serving.
    Store leftover stew in a tightly covered container in the refrigerator for up to 5 days. Store in the freezer for up to 3 months.
    Serves 6 🍽
    Reply
  • What are super foods?
    A super food is a food that is rich in nutrients, considered to be beneficial for health and well-being. Today we will focus on protein. Each super food listed is shown in portion amount and the grams of protein per portion. Imagine the different meal combinations you can come up with to add healthy protein to your daily diet!
    1. Chicken breast 4 oz. 26 grams protein
    2. Turkey 3 oz. 25.6 grams protein
    3. Tofu 3 Oz. 9.1 grams protein
    4. Walnuts 1 oz. 4.3 grams protein
    5. Canned tuna 3 oz. 20.1 grams protein
    6. Eggs 1 large 6.3 grams protein
    7. Pistachios 1 oz. 5.7 grams protein
    8. Lentils 1/2 cup 9 grams protein
    9. Salmon 3 oz. 16.8 grams protein
    10. Black beans 1/2 cup 7.3 grams protein
    11. Chickpeas 1/2 cup 7.3 grams protein
    12. Cottage cheese 4 oz. 14 grams protein
    13. Quinoa 1 cup 8.1 grams protein
    14. Chia seeds 1 oz. 4.7 grams protein
    15. Pumpkin seeds 1 oz. 8.5 grams protein
    16. Edamame 1/2 cup 9.2 grams protein
    17. Almonds 1 oz. 6 grams protein
    18. Nonfat Greek yogurt 7 oz. 20 grams protein
    19. Black eyed peas 1/2 cup 5 grams protein

    Reply
    • As Debbie has provided an excellent list of high protein superfoods, I thought I would add my workout recovery shake (doesnt have to be for that, its great for anytime)
      Kefir is quite an ancient food, it is ok for those lactose intolerant too. it contains loads of protein, calcium, D3, K2 & probiotics to keep our guts happy.

      so my blender shakes rly simple & goes like this:

      handful or 2 of berries (i like raspberries) can be fresh or frozen tossed into your blender.

      cover the berries with kefir (either homemade or if store bought, plain kefir), around 1/2 cup or so.

      1/2 of a banana.

      pour in some maple syrup. maybe 1-2 tablespoons. (i make my own & i know for those who cannot its expensive, so you can substitue organic raw honey)

      blend & enjoy!

      little note: kefir should be introduced slowly, so you might want to start with 1/4 cup & work up. also its good to do 6 wks on, 2 wks off.

      Reply
    • Thank you, brydy, for sharing this with us! I will save this! It sounds really good! Thanks for the tip on introducing kefir! 🙂
      Reply
  • Looking for a healthier peanut butter cookie recipe? We just happen to have one! 🥜

    VEGAN PEANUT BUTTER COOKIES

    3/4 cup whole wheat flour
    3/4 cup all-purpose flour
    1 tsp. baking soda
    1/4 tsp. nutmeg
    1/4 tsp. salt
    1 cup crunchy natural peanut butter
    3/4 cup pure maple syrup

    Position oven racks in the top third and lower third of oven. Preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
    In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, nutmeg, and salt. Make a well in the center of mixture. Add peanut butter and maple syrup to the well. Stir until combined. Continue stirring, incorporating the flour mixture into the peanut butter mixture, until a dough forms, about 1 minute.
    Shape dough into 20 balls, about 2 tbsp. each. Arrange the balls 2 inches apart on prepared baking sheets. Using the back of a fork, flatten each ball slightly. Using the tines of a fork, press down and make a crisscross pattern on each.
    Bake at 350 degrees until edges are golden brown, 10 to 12 minutes, rotating the baking sheets between top and lower racks halfway through. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
    10 servings 🥜
    Reply
  • 🌱SPINACH & MUSHROOM CASSEROLE🍄

    2 tbsp. olive oil
    1 medium onion, finely chopped
    8 ounces white button mushrooms, halved, then sliced
    2 cloves garlic, minced
    One 16-ounce package frozen chopped spinach, PLUS one 10-ounce package frozen chopped spinach, both thawed and squeezed dry
    1 1/2 cups shredded extra sharp Cheddar cheese, divided
    2 large eggs, beaten
    2 tbsp. milk
    1/4 tsp. salt
    1/4 tsp. pepper

    Preheat oven to 350 degrees. Coat an 8-inch square glass baking dish with non-stick cooking spray.
    Heat olive oil in a large skillet over medium heat. Add onion. Cook and stir until soft,, about 4 minutes. Add mushrooms and garlic. Cook and stir until mushrooms have softened, about 4 minutes. Transfer to a large bowl. Add the spinach, 1 cup of the cheese, the eggs, milk, salt, and pepper. Stir until well combined.
    Transfer to prepared baking dish. Cover with foil. Bake at 350 degrees for 40 minutes. Remove from oven. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese has melted, about 5 minutes.
    Serves 6 🥄

    Reply
  • 🥚EGG 'N HAM BITES🥚

    12 eggs
    1/2 cup milk
    1/2 tsp. salt
    1/4 tsp. pepper
    1/2 cup diced ham
    1/2 cup shredded Cheddar cheese
    1 medium green bell pepper, finely chopped
    1 medium red bell pepper, finely chopped

    Preheat oven to 375 degrees. Coat a 12-cup muffin tin with non-stick cooking spray.
    In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in ham, Cheddar cheese, and peppers.
    Pour the mixture into prepared muffin cups. Bake at 375 degrees for 30 minutes, or until set in the center.
    Makes 12 🌞
    Reply
  • ⚫🟣BLACKBERRY SMOOTHIE🟣⚫

    1 cup fresh blackberries
    Half of a medium ripe banana
    1/2 cup plain Greek yogurt
    1 tbsp. honey
    1 1/2 tsp. lemon juice
    1 tsp. finely chopped fresh ginger

    Place all ingredients in a blender. Cover and blend until completely smooth, about 2 minutes.
    Serve immediately!
    Serves 1 🟪⬛
    Reply
  • 🟡CORN AND TOMATO SALAD🔴

    2 cups corn kernels
    2 cups cherry tomatoes, halved
    Half of an English cucumber, peeled and diced
    2 tbsp. chopped fresh basil
    1/2 cup crumbled feta cheese
    Dressing:
    1/4 cup avocado oil
    1 1/2 tbsp. lemon juice
    1 tsp. Italian seasoning blend
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper to taste

    In a small bowl, whisk together the Dressing ingredients. Set aside.
    In a large bowl, combine corn, tomato halves, cucumber, basil, feta cheese, and Dressing.
    Cover and refrigerate for at least 10 minutes before serving.
    Serves 4 🌽🍅🥒🍋🧂🍽

    Reply
  • 🥭MANGO SALSA🥭

    3 ripe mangos, diced
    1 medium red bell pepper, chopped
    1/2 cup chopped red onion
    1/4 cup packed fresh cilantro leaves, chopped
    Juice of 1 large lime
    1/8 tsp. salt

    In a serving bowl, combine the mangos, red bell pepper, onion, and cilantro. Drizzle with lime juice.
    Using a large spoon, stir together to mix. Season with salt; stir again. Let salsa rest for 10 minutes before serving.
    Store in a covered container in the refrigerator for up to 2 days.
    Makes 3 cups 🥭
    This salsa is perfect with chicken!


    Reply
  • Today we have a recipe contributed by a special guest, who is a very dear friend of mine, Kandy, state captain of South Dakota.
    Thank you, Kandy! 😀

    🔅EASY CINNAMON ROLL COFFEE CAKE🔅

    Cake:
    1/2 cup butter, melted
    2 eggs
    1 cup sugar
    3 cups flour
    2 tsp. vanilla extract
    4 tsp. baking powder
    1/4 tsp. salt
    1 1/2 cups milk
    Topping:
    1 cup butter, melted
    1 cup brown sugar
    2 tbsp. flour
    1 tbsp. cinnamon
    Glaze:
    2 cups powdered sugar
    5 tbsp. milk
    1 tsp. vanilla extract

    Preheat the oven to 350 degrees. In a large bowl, mix the cake ingredients together until well combined. Pour into a greased 13 x 9-inch baking pan.
    Mix the topping ingredients together in a small bowl until well combined. Spread evenly over the cake batter and swirl with a butter knife.
    Bake at 350 degrees for 30 to 35 minutes.
    Mix the glaze ingredients together in a small bowl until it is the consistency of pancake syrup.
    While the cake is still warm, drizzle the glaze over the cake and it will harden as it sets..
    Serve warm or at room temperature. Enjoy!
    Reply
  • This week we're going to talk about the colors of fruits and vegetables. Please feel free to leave comments or post a recipe!
    🔴RED FRUITS AND VEGETABLES🔴
    Red plant foods such as tomatoes and watermelon contain lycopene. Lycopene is a phytochemical that may help to protect against prostate and breast cancer. It also helps reduce inflamation and the risk of diabetes. A few members of the red fruit and vegetable family are blood oranges, apricots, papaya, grapes, cranberries, and red bell peppers.
    Here is a recipe of my own that I prepare and enjoy that includes the use of a red bell pepper.

    One 12-ounce package fresh steam-in-the-bag green beans
    1 large red bell pepper, cut into thin strips
    3 large garlic cloves, finely chopped
    Olive oil
    Salt and pepper
    Hot cooked rice

    Steam the green beans as package directs; set aside.
    In a large non-stick skillet, sauté the pepper strips in olive oil, over medium heat, until they start to soften, but not brown. Add the garlic. Sauté and stir until the garlic has softened.
    Add the steamed green beans. Continue to cook over medium-low heat until green beans are incorporated with the pepper strips, adding a bit more olive oil as needed. Season to taste with salt and pepper.
    Serve on a large plate alongside the hot cooked rice. 🍽
    Reply
  • Here we are, back for a second day of talking about fruit and vegetable colors, and how they benefit our health.
    🟠ORANGE FRUITS AND VEGETABLES🟠
    You are probably wondering why some foods are orange. It's the alpha and beta carotene that give them their brilliant orange color!
    Our bodies convert these compounds into the active form of vitamin A, which helps keep our eyes, bones, and immune systems healthy. These phytochemicals also have antioxidant properties, which help neutralize free radicals that can contribute to disease.
    A few orange foods are cantaloupe, carrots, oranges, pumpkin, sweet potatoes, and winter squash.

    🍠EASY ROASTED SWEET POTATOES 🍠

    Preheat the oven to 400 degrees. Wash and peel sweet potatoes. Cut into 1 1/2-inch chunks. Place in a glass baking dish. Dot with plant butter. Sprinkle lightly with brown sugar, nutmeg, and cinnamon. Add salt and white pepper to taste.
    Cover baking dish with foil. Roast at 400 degrees, stirring every 15 minutes, until sweet potatoes are tender, reducing oven temperature to 375 degrees , and removing foil, during the last 10 minutes of roasting. 🍽
    Reply
  • Hello, friends! We've reached the middle of our fruit and vegetable colors week. Are we having fun yet?! 🥳
    🟡YELLOW FRUITS AND VEGETABLES AND LEAFY GREENS🟢
    Many yellow and green vegetables are a good source of lutein and zeaxanthin-phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. My step-dad has macular degeneration. He is almost completely blind in both eyes. Leafy greens are rich in beta carotene. Some examples of these beneficial fruits and vegetables are lemon, golden kiwi, artichoke, arugula, broccoli, cabbage, chard, kale, and yellow squash.

    👉YELLOW SQUASH, TOMATOES, AND ONIONS👈

    2 medium yellow squash, cut in half lengthwise, then cut in half lengthwise again, then cut into 1 1/2-inch pieces
    1 large onion, cut into wedges
    One 15-ounce can diced tomatoes and their liquid
    One 8-ounce can tomato sauce
    2 tbsp. olive oil
    1 tbsp. plant butter
    2 tbsp. grated Parmesan cheese
    Salt and pepper to taste
    1 tbsp. chopped fresh thyme leaves
    1 tbsp. chopped fresh sage leaves
    1 bay leaf


    Place all ingredients in a large saucepan. Bring to a slow boil over medium-high heat, stirring occasionally. Reduce heat to a simmer. Cover the saucepan 3/4 of the way; simmer, stirring occasionally, until the squash is tender. Remove and discard bay leaf.
    Serves 4 🥄
    Reply
  • Today is day four, then we have one more...day of fruit and vegetable colors, and their health benefits!
    🟢GREEN FRUITS AND VEGETABLES🟢
    As per the National Cancer Institute, cruciferous vegetables, such as broccoli and kale provide compounds called indoles and isothiocyanates, which may help prevent cancer. These plant compounds may help protect cells from DNA damage, reduce inflamation, and inhibit tumor formation. Fill up on these examples of green fruits and vegetables: kiwi, lime, grapes, avocado, bok choy, Brussels sprouts, cauliflower, kohlrabi, mustard greens, turnips, and watercress.

    🔅EASY ROASTED CAULIFLOWER🔅

    1 head cauliflower, separated into florets
    Olive oil
    Nutmeg
    Salt
    White pepper

    Preheat the oven to 400 degrees. Place the cauliflower florets in an even layer in a glass baking dish. Drizzle liberally with olive oil. Sprinkle lightly with nutmeg, salt, and white pepper. Cover loosely with foil. Roast at 400 degrees, stirring often, until cauliflower florets are tender. Remove foil; roast 5 minutes longer, until very lightly browned. 🍴
    Reply
  • Here we are, on the last, but not least day of our week long discussion of fruit and vegetable colors and their health benefits. 🔵BLUE, PURPLE, AND DEEP RED FRUITS AND VEGETABLES🟣
    Blue, purple, and deep red fruits and vegetables are full of anthocyanins and proanthocyanins, which are antioxidants that help keep your heart healthy and your brain functioning optimally. Consuming anthocyanin-rich foods reduces free radicals and inflamation to counteract oxidative stress, which contributes to chronic disease, and protects cells from damage. Give these antioxidant-rich foods a try! Beets, purple bell pepper, eggplant, blackberries, blueberries, raspberries, strawberries, and plums.
    Aim to eat a rainbow of produce colors, and vary your intake of different colors. 🌈


    Reply
  • 🍆EGGPLANT RATATOUILLE🍆

    5 tbsp. olive oil, divided
    1 very large eggplant, cut into 1-inch pieces
    Salt
    Freshly ground black pepper
    2 medium zucchini, cut into 1-inch pieces
    2 medium yellow squash, cut into 1-inch pieces
    1 medium onion, diced
    2 cloves garlic, minced
    2 tsp. fresh thyme leaves
    1 bay leaf
    4 medium tomatoes, cut into 1-inch pieces
    1 large green bell pepper, cut into 1-inch pieces
    1/4 cup loosely packed basil leaves, thinly sliced

    Heat 2 tbsp. of the olive oil in a Dutch oven over medium-high heat until shimmering. Add eggplant; season to taste with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer to a large bowl. Add 2 tbsp. of the olive oil to the Dutch oven. Add zucchini, and yellow squash. Season to taste with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer to the bowl of eggplant.
    Reduce heat to medium. Add remaining 1 tbsp.of the olive oil, along with the onion. Cook and stir until softened, about 6 minutes. Add the garlic, thyme, and bay leaf. Cook for 30 seconds. Add tomatoes and green bell pepper; then add the reserved eggplant mixture. Gently stir to combine.
    Bring to a simmer. Reduce heat to medium-low. Simmer, stirring occasionally, for 1 hour.
    Remove and discard bay leaf. Stir in basil. Season to taste with salt and pepper.
    Store in a covered airtight container in the refrigerator for up to 5 days.
    Serves 8 🥄
    Reply
  • Let's talk about dates! Dates are commonly referred to as "nature's candy" because they release a sweet and deep, rich caramel flavor when eaten. Dates are packed with polyphenol, which may help prevent vascular diseases such as atherosclerosis, myocardial infarction, and coronary artery disease. Dates are rich in phenolic compounds, which can act as antioxidants, and fight pathogens in the body. 🔅
    Reply
  • Having a few friends over for coffee? Why not bake this loaf of goodness to serve with the coffee?!
    ◽DATE NUT BREAD◽

    1 cup chopped dates
    1 tsp. baking soda
    1 cup boiling water
    4 tbsp. melted butter
    1 cup sugar
    1 large egg, at room temperature
    1 1/2 cups flour
    1/2 cup coarsely chopped walnuts

    Preheat oven to 325 degrees. Spray a 4 x 8" loaf pan with non-stick cooking spray.
    Add the dates to a bowl. Sprinkle the baking soda over the dates; allow to cool. Do not discard the water!
    With an electric mixer, cream the butter and sugar together on medium-high speed. Add the egg. Mix on medium speed until thoroughly combined. Using a strainer, strain the water from the dates into the mixing bowl; mix in. Add the flour; mix just long enough to almost incorporate all the flour. Add dates and walnuts; mix on low speed just to incorporate. Transfer batter to prepared loaf pan.
    Bake at 325 degrees for 55 to 60 minutes, until toothpick inserted in the center comes out clean. Run a knife around the edges of the loaf pan. Allow to cool in the loaf pan for 10 minutes. Gently shake the loaf pan up and down to loosen the bread from the bottom of the loaf pan. Invert the bread onto a wire rack to cool completely.
    Store in an airtight covered container for up to 3 days, or in the refrigerator for up to 5 days. ◽
    Reply
  • QUICK LENTIL SALMON SALAD

    3/4 cup brown lentils
    1/2 cup chopped red onion
    1/4 cup thinly sliced red onion
    2 cloves garlic, minced
    1/2 tsp. salt
    1/4 cup olive oil
    3 tbsp. red wine vinegar
    3/4 tsp. dried thyme
    1/4 tsp. pepper
    One 15-ounce can salmon, drained
    1 cup carrot ribbons
    1 cup sliced celery
    4 lemon wedges, for garnish

    Bring a medium saucepan of water to a boil. Add lentils and chopped onion. Reduce heat to maintain a lively simmer. Cook until lentils are just tender, 11 to 13 minutes. Drain well.
    Meanwhile, mash garlic and salt into a paste with a fork. Transfer to a medium bowl and whisk in olive oil, vinegar, thyme, and pepper.
    Remove any skin and/or bones from the salmon. Flake salmon into a large bowl. Add the sliced onion, carrot, and 3 tbsp. of the dressing; gently toss to coat. Add celery and lentils to the remaining dressing; stir gently to combine.
    Divide the lentils among 4 bowls; top with the salmon salad. Add a garnish of lemon wedge to each plate.
    Serves 4 🍴


    Reply
  • ⚪️WHITE BEAN AND SUN-DRIED TOMATO GNOCCHI⚪️
    "A great source of vitamins C and K."

    1/2 cup sliced oil-packed sun-dried tomatoes, plus 2 tbsp. oil from the jar, divided
    One 16-ounce package shelf-stable gnocchi
    One 15-ounce can cannellini beans, rinsed and drained
    One 5-ounce package baby spinach
    1 large shallot, minced
    1/3 cup low-sodium chicken broth
    1/3 cup heavy cream
    1 tbsp. lemon juice
    1/4 tso. salt
    1/4 tsp. pepper
    3 tbsp. fresh basil leaves

    Heat 1 tbsp. of the oil in a large non-stick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach. Cook until spinach is wilted, about 1 minute. Transfer to a plate.
    Add the remaining 1 tbsp. oil to the skillet and heat over medium heat. Add the sun-dried tomatoes and shallot. Cook and stir for 1 minute. Increase heat to medium. Stir in cream, lemon juice, salt, and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil leaves.
    Serves 4 🥄
    Reply
  • 🍓STRAWBERRY RHUBARB CRISP🍓

    3 cups quartered strawberries
    1 cup sliced rhubarb
    1/2 cup sugar
    1 tbsp. cornstarch
    1/4 cup, plus 2 tbsp. white whole wheat flour, or all-purpose flour, divided
    Zest of 1 orange-Save the fruit for another use!
    1 tsp. cinnamon
    3/4 cup old fashioned oats
    1/4 cup chopped walnuts
    1/3 cup light brown sugar
    6 tbsp. butter, cut into pieces

    Preheat oven to 350 degrees. In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, 2 tbsp. flour, orange zest, and cinnamon. Spread evenly in an 8 x 8-inch square glass baking dish. Bake at 350 degrees for 10 minutes.
    Meanwhile, prepare the topping. Combine oats, walnuts, brown sugar, butter, and remaining 1/4 cup flour in a food processor. Pulse just until mixture is crumbly.
    Sprinkle topping over the strawberry rhubarb mixture in prepared baking dish. Bake at 350 degrees for 25 minutes, until lightly browned and bubbly.
    Serves 6 😋
    NOTE: If rhubarb is not available in the Spring at your local store, you can substitute with chopped Granny Smith apples, or frozen cranberries

    Reply
  • 🎒TRAIL MIX FOR ONE 🎒

    1 cup Cheerios cereal
    1 cup plain popcorn
    2 tbsp. chopped walnuts
    2 tbsp. pepitas
    2 tbsp. dried cherries
    2 tbsp. dark chocolate chips

    Combine all ingredients and place in an airtight container. It's ready to take with you! Bring the container home; wash; reuse! 👍
    Reply
  • 🍌BANANA ~~BLUEBERRY SMOOTHIE🫐

    1 medium ripe banana, cut into chunks
    1 cup frozen blueberries
    1 cup cherry juice
    3/4 cup vanilla yogurt
    1/2 cup crushed ice
    Dash cinnamon

    In a blender, combine all ingredients. Cover and blend for 30 seconds, until smooth. Pour into glasses. Serve immediately.
    Serves 2 🍌🫐
    Reply
  • 🫘VEGAN BEAN SALAD🫘

    Bean Salad:
    One 15-ounce can cannellini beans, rinsed and drained
    One 15-ounce can chickpeas, rinsed and drained
    One 15-ounce can dark red kidney beans, rinsed and drained
    1 cup diced red onion
    1 cup diced celery
    1 medium red bell pepper, diced
    1/4 cup chopped fresh parsley
    1/4 cup chopped fresh dill
    Dressing:
    1/4 cup red wine vinegar
    2 tbsp. pure maple syrup
    1 tbsp. Dijon mustard
    1/8 cup water
    1 tbsp. Italian seasoning
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper

    Prepare the bean salad. Combine the 3 beans in a large bowl. Add the diced vegetables. Add the herbs. Mix to combine; set aside.
    Prepare the dressing. Whisk together all ingredients in a small bowl.
    Pour the dressing over the bean salad. Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
    Serves 8 🫘
    Reply
  • 😄SURPRISE SPINACH BOWLS😄

    Orange Vinaigrette:
    1/2 tsp. orange zest
    2 tbsp. orange juice
    1 tbsp. white wine vinegar
    1 tbsp. snipped parsley, dill, and chives- a combination of the three
    1 1/2 tsp. Dijon mustard
    Salt and freshly ground black pepper to taste
    Bowls:
    1 small sweet potato, peeled and thinly sliced
    1 tsp. orange juice
    1/8 tsp. curry powder
    1/8 tsp. paprika
    3 cups fresh baby spinach
    1 1/4 cups cooked wheat berries
    8 ounces cannellini beans, rinsed and drained
    2/3 cup fresh blueberries
    1 small avocado, peeled, pitted, and sliced
    OPTIONAL TOPPINGS:
    sliced scallions, thinly sliced radishes, and/or fresh orange slices

    In a small bowl, whisk together the orange zest and juice, vinegar, herbs, and mustard. Season with salt and pepper. Set aside.
    Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange sweet potato slices in a single layer on the baking sheet. In a small bowl, stir together the orange juice, curry powder, and paprika. Brush over the sweet potato slices. Bake at 375 degrees for 15 to 20 minutes, until tender. Cool on the baking sheet on a wire rack.
    Divide the spinach between 2 bowls. Top with the sweet potato slices, wheat berries, cannellini beans, blueberries, and avocado slices. Drizzle the Orange Vinaigrette evenly over both bowls. If using any of the Optional Toppings, add them now.
    Serves 2 😀
    Reply
  • 🌿TURNIP GREENS SALAD🌿

    One 10-ounce bunch turnip greens
    5 ounces fresh baby spinach
    1 medium cucumber, halved and thinly sliced
    1 cup cherry tomatoes, halved
    3/4 cup dried cranberries
    1 small red onion, thinly sliced
    1/3 cup crumbled feta cheese
    1 large clove garlic
    1/2 tsp. salt
    1/3 cup olive oil
    2 tbsp. white wine vinegar
    1 tsp. Dijon mustard
    1/4 tsp. freshly ground black pepper

    Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-inch pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion, and feta cheese.
    Place garlic on a cutting board. Sprinkle with salt. Using flat side of a Chef's knife, mash garlic, and continue to mash until it reaches the consistency of paste. Transfer to a small bowl. Whisk in olive oil, vinegar, mustard, and pepper. Drizzle over the salad; toss to coat. Serve immediately.
    Serves 4 🍽
    Reply
  • Here's a great recipe to serve on Cinco de Mayo!
    ⚫️BLACK BEANS AND RICE⚫️
    Serve this as a side dish, or use it as a filling for burritos!

    1 tbsp. olive oil
    1/2 cup finely chopped onion
    2 tsp. minced garlic
    1 1/2 cups uncooked white rice
    3 cups chicken OR vegetable broth
    1 tsp. cumin
    Salt and pepper to taste
    Two 15-ounce cans black beans, rinsed and drained
    2 tbsp. lime juice
    1/3 cup chopped fresh cilantro
    Cilantro sprigs and lime wedges for garnish, if desired

    Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Cook and stir for about 3 minutes, until onion is tender.
    Add the uncooked rice; cook and stir for 1 minute.
    Add the broth, cumin, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender. Turn the heat off.
    Stir in black beans. Cover and let sit for 5 minutes, until heated through.
    Stir in lime juice and cilantro. Fluff rice with a fork. Season with salt and pepper, if needed.
    Garnish with cilantro sprigs and lime wedges, if desired.
    Serves 6 🥄
    "¡Todos estarán encantados!" 😋
    Reply
  • 🥄GRANOLA🥄
    "Wake up your taste buds!"

    2 cups whole rolled oats
    1/2 cup chopped walnuts
    1/2 cup unsweetened coconut flakes
    2 tsp. cinnamon
    1/2 tsp. salt
    2 tbsp. canola oil
    1/4 cup pure maple syrup
    2 tbsp. almond butter
    1/3 cup dried cranberries

    Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
    In a medium bowl, combine oats, walnuts, coconut flakes, cinnamon, and salt. Stir until well combined.
    Scoop the granola onto prepared baking sheet. Press the mixture into a 1-inch thick oval. This will encourage clumping. Bake at 300 degrees for 15 minutes, rotating baking sheet halfway through. Using a fork, break granola apart, just a bit.
    Bake 15 minutes more, until golden brown.
    Sprinkle with dried cranberries. Let cool for 15 minutes before serving.
    Serves 4 🥄
    Reply
  • 🥑DELUXE AVOCADO TOAST🥑

    4 slices multigrain bread, toasted
    1/2 cup soft herb flavored cream cheese
    1 cup arugula
    2 avocados, peeled, pitted, and sliced
    1/3 cup dried cranberries
    1/3 cup pepitas
    2 tbsp. sesame seeds
    Salt and freshly ground black pepper to taste

    Spread cream cheese on toasted bread slices. Top evenly with arugula, avocado slices, dried cranberries, pepitas, and sesame seeds. Season to taste with salt and pepper.
    Serves 4 🍽
    Reply
  • 🥗SIMPLE, BUT SPECIAL SALAD🥗

    1/2 cup packed fresh basil leaves
    1/4 cup olive oil
    3 tbsp. red wine vinegar
    1 tbsp. finely chopped shallot
    2 tsp. Dijon mustard
    1 tsp. honey
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    10 cups mixed salad greens
    One 15-ounce can cannellini beans, rinsed and drained
    1 cup halved grape tomatoes
    1 small cucumber, halved lengthwise, and sliced

    Place basil, olive oil, vinegar, shallot, mustard, honey, salt, and pepper in a mini food processor. Process until smooth. Transfer to a large bowl. Add the salad greens, cannellini beans, tomatoes, and cucumber. Toss to coat.
    Serves 4 🍽
    Reply
  • 🥄BROWN RICE-COCONUT PUDDING🥄

    2 cups water
    1 cup short grain brown rice
    1/4 tsp. salt
    1 cinnamon stick
    1 1/2 cups coconut milk, divided
    1/2 cup raisins
    1/2 tsp. cinnamon
    2 tsp. vanilla extract
    2 tbsp. brown sugar
    1/4 cup toasted slivered almonds

    Place water, salt, and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Add the rice. Cover and simmer for 15 to 20 minutes, until liquid is almost all absorbed. Add vanilla extract, cinnamon, and brown sugar. Fold in the raisins. Add remaining 3/4 cup coconut milk. Cook, stirring occasionally, for 10 minutes, until raisins begin to plump. Top each serving with the almonds.
    Serves 4 🥄

    Reply
  • OATMEAL RAISIN BREAKFAST BARS

    1 1/2 cups old fashioned rolled oats
    3/4 cup all-purpose flour
    3/4 cup whole wheat flour
    1 tsp. cinnamon
    3/4 tsp. baking soda
    1/2 tsp. salt
    2 large eggs, at room temperature
    1 cup unsweetened applesauce
    1/2 cup plain Greek yogurt
    1/4 cup honey
    1 tsp. vanilla extract
    1 cup raisins

    Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch square glass baking dish with parchment paper, leaving a 1-inch overhang on all sides. Lightly coat the parchment paper with non-stick cooking spray.
    In a large bowl, whisk together the oats, the 2 flours, cinnamon, baking soda, and salt.
    In a medium bowl, whisk together the eggs, applesauce, yogurt, honey, and vanilla extract until combined.
    Add the egg mixture to the oats mixture; stir until just combined. Fold in the raisins until evenly distributed.
    Pour the batter into prepared baking dish. Smooth the top.
    Bake at 350 degrees until set, and toothpick inserted in the center comes out clean, about 25 minutes. Let cool in baking dish on a wire rack for 15 minutes.
    Using the parchment paper overhangs as handles, remove the bars from the baking dish. Cut into 9 bars.
    Store in an airtight container for up to 3 days.
    Serves 9 🥛☕️🫖
    Reply
  • Welcome to a special edition of the Eating Well blog! Today's special feature is a cake that would be very much appreciated on Mother's Day, which is coming up on Sunday!
    ✴️CITRUS CORNMEAL CAKE✴️

    1/2 cup lemon yogurt
    1/3 cup honey
    1/4 cup light olive oil
    1 large egg, at room temperature
    2 large egg whites, at room temperature
    1/4 tsp. almond extract
    3/4 cup flour
    1/2 cup cornmeal
    1 tsp. baking powder
    1/2 tap. grated orange zest
    One 15-ounce can mandarin oranges, well drained
    3 tbsp. thinly sliced almonds

    Preheat oven to 350 degrees. In a large bowl, beat the yogurt, honey, olive oil, egg, egg whites, and almond extract until well blended.
    In another bowl, combine the flour, cornmeal, and baking powder. Gradually beat into the yogurt mixture until well blended. Stir in orange zest.
    Coat a 9-inch fluted tart pan with a removable bottom with non-stick cooking spray. Pour the batter in. Arrange mandarin oranges over batter. Sprinkle with almonds.
    Bake at 350 degrees until toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes before cutting.
    Serves 8 🙂
    Reply
  • 🔷️🔷️BLUEBERRY SMOOTHIE🔷️🔷️
    Power packed antioxidants!! What a way to start a Monday!!

    1 1/2 cups almond milk
    1 medium banana, cut into chunks
    1 1/2 cups frozen blueberries
    3/4 cup vanilla Greek yogurt

    Place all ingredients in a blender. Blend until completely smooth.
    Serves 2 🫐🫐🍌🫐🫐
    Reply
  • 🟥SWEET PEPPER RELISH🟥
    Ideal to serve at your Memorial Day cookout!

    4 cups water
    1 large red bell pepper, 1 large yellow bell pepper, and 1 large orange bell pepper, each cored, seeded, and cut into 1/8-inch dice
    1/4 cup white wine vinegar
    1/3 cup sugar
    1 1/2 tsp. yellow mustard seed
    1 tsp. salt
    1/4 tsp. celery seed

    Bring water to a boil in a large saucepan over high heat. Remove from heat. Add the diced peppers to the saucepan. Let steep for 5 minutes. Strain peppers through a fine mesh strainer. Set aside.
    To the empty saucepan, add vinegar, sugar, mustard seed, salt, and celery seed. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add the peppers. Simmer, stirring occasionally, until a little liquid remains, 15 to 20 minutes. Transfer the relish to a glass jar; let cool slightly. Cover. Store in the refrigerator until completely cooled before serving. Store any leftover relish in the refrigerator for up to 2 weeks.
    Serves 6 ✴️
    Reply
  • 🥄FRUIT COCKTAIL🥄

    1/4 cup honey
    2 tbsp. lime juice
    2 tsp. lime zest
    16 ounces fresh strawberries, halved or quartered, if large
    12 ounces fresh pineapple, cut into 1-inch chunks
    12 ounces fresh blueberries
    8 ounces red grapes
    4 mandarin oranges, peeled and separated
    3 kiwi fruit, peeled, sliced, and each slice cut into quarters
    2 large bananas, sliced 1/3-inch thick

    In a small bowl, mix together the honey, lime juice, and lime zest.
    Place all of the fruit in a large bowl; stir until combined. Pour the honey mixture over the top; stir until combined.
    Transfer into a large serving bowl.
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Serves 6 🍯🍓🍍🫐🍇🍊🥝🍌
    Reply
  • Looking for a healthy drink recipe ? Need a quick pick-me-up? Well, we have something for you!
    🟢SPINACH SMOOTHIE🟢

    In a blender, combine 3/4 cup 2 % milk, 1/2 cup plain Greek yogurt, 1 cup ice cubes, 1 cup fresh spinach, 1 ripe medium banana, cut into chunks, and 1 cup frozen cubed fresh pineapple. Cover; process for 30 seconds, or until smooth.
    Serves 2 🫸💪🫷
    Reply
  • Just a few words about our good friend Greek yogurt...
    A 2/3 cup serving of Greek yogurt contains around 45 percent of your daily value of vitamin B12! Vitamin B12 is important for the formation of red blood cells, keeping your nervous system functioning properly, and helping aid in your overall energy production.
    Consuming probiotics, can help you to experience less stress, depression, and anxiety. Greek yogurt just happens to be packed with probiotics!
    Greek yogurt can help lower blood pressure. It contains a combination of calcium, potassium, magnesium, and phosphorus. They can relax blood vessels and in turn, reduce blood pressure.
    So, before you say "It's all Greek to me!", read what we have here, and buy some Greek yogurt next time you buy groceries! So many ways to incorporate it into your diet!
    What are some of your favorite ways to enjoy Greek yogurt? We'd love to hear from you! 😃
    Reply
    • I am never without Greek yogurt in the house!
      Several times a week, I'll have vanilla Greek yogurt with a cinnamon oat granola for breakfast, occasionally adding fresh fruit like blueberries. This can also be a great snack late in the afternoon or at night when I might be craving ice cream.
      For a dessert or late night snack, I like to add orange or lemon curd to Greek yogurt, and put it in the freezer for an hour or longer.
      Reply
    • Wow, Jean! Sounds like you really enjoy eating Greek yogurt!
      I will follow your suggestion and buy some Greek yogurt, granola, and blueberries on Saturday. I see a great breakfast in my future! 🔮
      Thank you for your post! 😀
      Reply
    • I can't tolerate milk anymore, so Greek yogurt became a great alternative.
      A tablespoon or less of plain Greek yogurt added to eggs makes for richer scrambled eggs.
      There's also a variety of things one can make with 2 ingredient dough (Greek yogurt and self-rising flour)
      Reply
    • Great tips, Jean! I'll have to try that next time I make scrambled eggs. You sure are creative in the kitchen! Love it!!! 😀
      Reply
  • Hello Everyone, I made an egg omelet, I diced a carrot and 2cups raw spinach, 1/2 diced tomato, sautéed them with 2teasp. minced garlic, 2teasp. minced ginger. Added shredded cheese. So yummy, I also used it without the egg as a side dish with chicken strips and sweet potatoes.
    Reply
    • You certainly do have some great ideas, Pat! Thank you so much for sharing them with us! I love the fact that you used the ingredients to create another meal! Awesome!
      Reply
  • 🌿🌱GREEN GODDESS DRESSING🌱🌿

    1 large avocado, peeled, pitted, and flesh removed
    1/2 cup fresh basil leaves
    2 tbsp. olive oil
    1 tbsp. cider vinegar
    1 tbsp. lemon juice
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    3/4 cup water

    Place all ingredients in a blender. Cover and process until smooth and creamy.
    If you would like a thinner consistency, add 1 tbsp. of water at a time until desired consistency is reached.
    Store in an airtight container in the refrigerator for up to 3 days. Add a tiny squeeze of lemon juice after each use to keep avocado fresh.
    Makes 1 1/4 cups 🥄





    Reply
  • Looking for something you jazz up your Memorial Day menu? We just happen to have something!

    🌺PINEAPPLE PAPAYA SLAW🌺

    1/2 cup pineapple juice
    1/4 cup olive oil
    2 tbsp. lime juice
    2 tbsp. minced fresh cilantro
    1/2 tsp. ground cumin
    1/4 tsp. salt
    6 cups shredded cabbage
    1 1/2 cups chopped peeled papaya
    1 1/2 cups cubed fresh pineapple
    1 small red bell pepper, chopped

    In a small bowl, whisk together the pineapple juice, olive oil, lime juice, cilantro, cumin, and salt. Place remaining ingredients in a large bowl. Drizzle with the dressing; toss to coat. Cover and refrigerate at least 2 hours before serving. Stir before serving.
    Serves 8
    ***TIPS*** For easier preparation, purchase packaged shredded cabbage. If fresh papaya is not available, you can substitute with fresh mango. 🔅
    Reply
  • In honor of National Strawberries and Cream Day...
    May I present...
    🍓🍓🍓STRAWBERRIES AND CREAM!!!

    12 large strawberries, washed
    Whipped topping

    Cut greens off the top of each berry, so when you flip it around, each berry sits flat.
    Using a paring knife, cut slits all the way down each berry in an ❌️ shape, being careful not to cut through.
    Arrange strawberries on a plate. Open each berry so it resembles a flower.
    Fill each berry with whipped topping.
    Serves 3 🍓🍓🍓
    Reply
  • 🟡WONDERFUL WAX BEANS🟡

    16 ounces fresh wax beans, washed and trimmed
    2 tbsp. olive oil
    2 garlic cloves, thinly sliced
    1 large tomato, roughly chopped
    1/2 tsp. paprika
    Salt and freshly ground black pepper to taste
    Optional garnish: Chopped fresh basil, thyme, and/or parsley

    Place wax beans in a large glass bowl. Add water 1/3 way up the sides of the bowl. Cover the wax beans with a paper towel, pressing down to cover well. Microwave on HIGH for 3 minutes, continuing to cook in 30 second intervals, until wax beans are tender. Drain to remove any water left in the bowl.
    Add the olive oil and garlic to a large saucepan. Sauté for 1 minute. Add tomato and paprika. Cook until tomato starts to release its juices, about 3 minutes. Add the wax beans. Season with salt and pepper. Toss to coat the wax beans with the garlic and tomato. Cover and cook for 3 minutes. Gently stir. Top with herbs, if using. Serve.
    Serves 4 🍽
    Reply
  • This recipe was contributed by a very good friend here on 360Social! Thank you, brydy, for sharing your recipe with us!
    🥕 CARROT RAISIN PINEAPPLE SALAD🍍

    3 cups shredded carrot
    1/2 cup raisins
    1 small tin pineapple chunks
    3/4 cup mayo or yogurt, or 1/2 mayo and 1/2 yogurt

    Drain the juice from pineapple into a small pot; add raisins. Simmer to plump the raisins. Remove from heat; strain; cool. Discard the juice.
    Mix shredded carrot with 1/2 cup or so of the pineapple chunks; add plumped raisins; mix. Add the mayo/yogurt, adjusting amount to suit how creamy you like it. Mix well; cover and chill for about an hour. Mix again before serving.
    Enjoy! 🥄

    Reply
  • Having people over for the holiday weekend? So, you say you're thinking of setting up a snack table? Good idea to help ward off hunger until the main meal is served!
    Here are just a few ideas of snacks you can put out...
    1. Bowls of watermelon, honeydew, and cantaloupe.
    2. Individual bowls of salsa and tortilla chips.
    3. Different types of hard cheese, cut into cubes, served with crispy crackers and crisp breads.
    4. For the kiddies...Ritz crackers filled with peanut butter and strawberry jam...like mini pb&j sandwiches!
    5. Cherry tomatoes stuffed with cream cheese that is mixed with chopped fresh dill and basil.
    6. Celery, cut into 3-inch lengths, stuffed with cream cheese; topped with sliced pimiento stuffed green olives.
    7. Marinated mushrooms.
    8. Frozen assorted grapes...black, red, and green.
    9. Pimiento cheese spread served with crispy crackers and crispbreads.
    10. Bowls of hummus served with celery and carrot sticks.

    Reply
  • This is so refreshing on a warm day!
    🔆CANTALOUPE SMOOTHIE🔆

    2 cups cantaloupe chunks
    1 cup plain Greek yogurt
    2 tbsp. pure maple syrup OR raw honey
    1 cup ice

    Place all ingredients in a blender. Blend until smooth.
    Serves 2 🔆
    Reply
  • We have a Memorial Day weekend dessert recipe contributed by the one and only Kandy, State Captain of South Dakota. Thank you so much, Kandy! 😀
    🥜PEANUT BUTTER PIE🥜

    8 ounces Cool Whip
    8 ounces cream cheese, softened
    1 cup peanut butter
    1 cup sugar
    1 tsp. vanilla extract
    1 graham cracker pie crust

    Cream together the cream cheese, peanut butter, sugar, and vanilla extract. Fold in Cool Whip. Mix well to combine. Pour into pie crust. Chill until firm.
    I just have to throw in my 2 cents, or is it 2 dollars, with inflation? 🤑🤑🤑
    You could use a chocolate graham cracker pie crust! Also, you could freeze this pie for a frozen dessert!
    Folks, this dessert is easy to prepare, and is sure to be a crowd pleaser!
    Reply
  • 🔥🍗🍗BBQ SAUCE🍗🍗🔥

    1/2 tsp. olive oil
    2 cloves garlic, minced
    1/4 cup finely chopped onion
    One 15-ounce can tomato sauce
    2 tbsp. tomato paste
    3 tbsp. maple syrup
    1 1/2 tbsp. molasses
    1 tsp. cider vinegar
    1 tsp. tamari
    1 tsp. Dijon mustard
    1 tsp. salt
    1/2 tsp. paprika
    1/4 tsp. cayenne pepper--OPTIONAL
    1/2 tsp. chili powder
    1/2 tsp. freshly ground black pepper
    Dash cinnamon

    Heat over olive oil over medium heat in a medium saucepan. Add garlic and onion. Sauté and stir for 5 minutes. Add tomato sauce, tomato paste, maple syrup, molasses, vinegar, tamari, and Dijon mustard to the saucepan. Stir to combine. Next, add all the seasonings. Stir well to combine. Allow mixture to come to a simmer over medium-low heat. Cook and stir for 12 to 15 minutes. Allow to cool. Store in an airtight container in the refrigerator. 🔥
    Reply
  • 🌺🤜FRUIT PUNCH🤛🌺

    4 cups cranberry juice
    1 1/2 cups pineapple juice
    1 1/2 cups orange juice
    1/4 cups lime juice
    3 cups chilled ginger ale
    Sliced pineapple, orange, and lime for serving

    Add the juices to a large pitcher and stir together. Chill for at least 4 hours, or overnight. Add the ginger ale and sliced fruit just before serving.
    DebbieB. Kitchen Tip*** You can make a little extra punch and pour it into ice cube trays. Pop them into the freezer. Your guests can use the ice cubes in their glasses. As the ice cubes melt, they won't dilute the fruit punch. 🤜💥🤛
    Reply
  • 🌭HEALTHIER HOT DOG SAUCE🌭

    16 ounces ground turkey
    1 medium onion, chopped
    1 tbsp. chili powder
    One 10 1/4-ounce can tomato soup
    1 clove garlic, minced
    1 tsp. yellow mustard
    1/2 tsp. salt
    1/4 tsp. pepper

    Brown ground turkey in a large non-stick skillet over medium-high heat. Add onion; sauté until tender. Add remaining ingredients. Simmer, stirring occasionally, for 20 minutes.
    Serve as a topping for hot dogs.
    Hot diggety dog! 🌭
    Reply
  • 🍓🫐YOGURT PARFAITS🫐🍓

    3 cups vanilla Greek yogurt
    1 cup frozen strawberries in juice, thawed
    1 pint fresh blackberries, or raspberries, or blueberries, or any combination
    1 cup of your favorite granola

    Layer 1/3 cup yogurt into bottom of each of 4 tall glasses.
    Combine the strawberries and juice with the fresh berries.
    Alternate layers of fruit and granola with yogurt, until glasses are filled to the top.
    Serve immediately.
    Serves 4 🥄
    Great breakfast to serve if you have overnight guests! Also makes a nice, healthy dessert!
    Reply
  • 🥒ASIAN CUCUMBER SALAD🥒

    5 cups sliced English cucumbers
    1/2 tsp. salt
    5 scallions, finely sliced
    1 tsp. grated fresh ginger
    1 clove garlic, finely minced
    1/4 cup rice vinegar
    1 tbsp. lower sodium soy sauce
    1 tbsl. toasted sesame oil
    1 tbsp. sugar
    2 tbsp. toasted sesame seeds

    Using the tines of a fork, score cucumbers lengthwise. Thinly slice them. Place in a bowl; toss with salt; let stand for 10 minutes.
    Strain cucumbers, but do not rinse them. Place in a large bowl. Add the scallions, ginger, garlic, vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Mix to combine. Cover and refrigerate. Best enjoyed the same day, but can be stored in the refrigerator for up to 3 days.
    Serves 4 🍴
    ➡️TIP⬅️ You can add thinly sliced radishes, if you'd like.
    Reply
  • Something that's always good to keep on hand in the freezer...SOUP!
    SESAME GINGER CHICKEN NOODLE SOUP

    2 ounces rice noodles, uncooked
    1 tsp. sesame oil
    4 cups low sodium chicken broth
    1 1/2 cups diced carrots
    1 tbsp. ground ginger
    16 ounces boneless, skinless chicken breast, cut into strips
    1 1/2 cups julienned snow peas
    1/2 cup thinly sliced scallions
    1 tbsp. lower sodium soy sauce
    2 tbsp. sesame seeds

    Cook rice noodles as package directs. Rinse under cold running water; drain well. Toss with sesame oil. Divide among 8 soup bowls, or 8 freezer containers. Set aside.
    In a large saucepan, bring broth, carrots, and ginger to a boil. Add chicken; simmer until chicken is thoroughly cooked, stirring occasionally.
    Stir in snow peas, scallions, and soy sauce. Cook for about 5 minutes, until snow peas are tender-crisp.
    Ladle soup over noodles in bowls/containers. Sprinkle with sesame seeds.
    Freeze up to 3 months in sealed containers.
    When ready to serve, place the sealed container in hot water for 5 to 10 minutes. Remove soup from container and place in a microwave-safe bowl. Warm in microwave until heated through.
    Makes 8 lunch-size servings
    🥕🫚🍗🫛
    Reply
  • 🥑AVOCADO TOAST DE-LUXE🥑
    Just in time for fresh tomatoes and basil picked right from your garden! 😋

    Half of an avocado, mashed
    1 slice whole grain toast
    4 thin tomato slices
    3/4-ounce mozzarella cheese, thinly sliced
    Basil leaves, torn into pieces
    Balsamic dressing
    Salt and freshly ground black pepper to taste

    Spread avocado on the toast. Layer with tomato slices, mozzarella, and basil. Drizzle with balsamic dressing. Add salt and pepper.
    Serves one 🍽

    Reply
  • 🌱🍅BALSAMIC BRUSCHETTA🍅🌱

    1 loaf French bread, cut into 1/4-inch slices
    1 tbsp. olive oil
    8 plum tomatoes, diced
    1/3 cup chopped fresh basil
    1 ounce Parmesan cheese, freshly grated
    2 cloves garlic, minced
    1 tbsp. balsamic vinegar
    2 tsp. olive oil
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper

    Preheat oven to 400°.
    Brush the bread slices on both sides with the 1 tbsp. olive oil. Place on a large baking sheet. Toast in the oven at 400° until golden, 5 to 10 minutes, turning over halfway through.
    Meanwhile, in a medium bowl, toss together the tomatoes, basil, Parmesan, and garlic. Mix in the balsamic vinegar, 2 tsp. olive oil, salt, and pepper.
    Spoon tomato mixture onto the toasted bread slices.
    Serve immediately.
    Makes 8 🍽
    Great to enjoy made with tomatoes and basil picked from your garden!
    Serve as an appetizer at your summer get-togethers! Awesome and easy to prepare! 😃
    Reply
  • 🍅🍅TOMATOES AND CUKES 🥒🥒

    1/3 cup cider vinegar
    1/4 cup olive oil
    3 tbsp. balsamic vinaigrette
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    4 medium tomatoes, cut into 8 wedges each
    2 medium cucumbers, sliced
    1 cup thinly sliced red onion

    In a large bowl, whisk together the vinegar, olive oil, balsamic vinaigrette, salt, and pepper. Add the tomatoes, cucumbers, and red onion. Gently stir to coat.
    Cover and marinate for at least 2 hours before serving, stirring a few times.
    Stir before serving.
    Serves 4 🍅🍅🥒🥒
    Reply
  • CILANTRO-LIME MARINADE FOR CHICKEN BREAST
    Works well with chicken cooked on the grill and indoors!

    1/2 cup packed chopped cilantro
    1 tsp. lime zest
    1 1/2 tbsp. lime juice
    2 small cloves garlic, chopped
    1/2 tsp. ground coriander
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    1 tbsp. olive oil

    Combine all ingredients on a mini food processor. Pulse until mixture is smooth.
    To use, place chicken and marinade in a gallon size zipper bag. Place in a glass baking dish. Place in the refrigerator, turning the bag over and kneading it several times during the marinating time, for at least 2 hours before cooking.
    Makes enough to marinate 16 ounces of chicken breast 🍽

    Reply
  • 🌺SUMMER FRUIT SALAD🌺

    3 cups chopped watermelon
    3 kiwi fruit, chopped
    2 cups green grapes, halved
    2 cups chopped strawberries
    1 cup blueberries
    1 cup raspberries
    1 cup diced mango
    2 oranges, sectioned
    Optional Dressing:
    Half of a lime, juiced
    1 tbsp. honey

    Place all fruit in large bowl.
    If using the dressing, mix together the lime juice and honey. Pour over the fruit salad.
    Gently toss the fruit salad. Enjoy!
    Serves 8 🍉🥝🍇🍓🫐🥭🍊🍯
    Reply
  • 🍌🍌BANANA OATMEAL🍌🍌
    A nice, hearty breakfast that's yummy for the tummy! 😋

    4 large bananas, divided
    3 cups low fat milk
    2 cups old fashioned rolled oats
    3 tbsp. pure maple syrup
    1 tsp. vanilla extract
    3/4 tsp. cinnamon, plus more for sprinkling
    1/4 tsp. ground ginger
    1/8 tsp. salt

    Peel and slice 1 banana; reserve for serving. Using a fork, mash remaining 3 bananas in a large saucepan. Add the milk. Bring to a simmer over medium-high heat, scraping bottom of pan often, with a wooden spoon. Stir in oats, syrup, vanilla extract, cinnamon, ginger, and salt. Reduce heat to medium-low. Cook, scraping bottom of pan often, with a wooden spoon, until mixture is thick and creamy, about 5 minutes
    Divide banana oatmeal evenly among 4 bowls. Top evenly with reserved banana slices. Sprinkle with cinnamon. Serve immediately.
    Serves 4 🥄



    Reply
  • 🥄CINNAMON-CURRY TUNA SALAD🥄
    Looking for a quick lunch idea? Here's a great way to use some of that tuna you have stashed in the cupboard.

    Two 5-ounce cans solid white tuna in water, drained and flaked
    2 tsp. mayonnaise
    1 tsp. Dijon mustard
    1 tbsp. sweet pickle relish
    2 tsp. lemon juice
    1 1/2 tsp. cinnamon
    1 tsp. curry powder
    1/2 tsp. pepper
    Salt to taste

    In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
    Serves 4 🥄
    Reply
  • VINAIGRETTE, PLAIN AND SIMPLE
    Just throw this vinaigrette together...you won't believe how easy it is to prepare!

    1/2 tbsp. finely minced scallion
    1/2 tbsp. Dijon mustard
    1/4 tsp. salt
    Juice of 1 lemon
    1/2 tbsp. white wine vinegar
    1/2 cup olive oil
    Freshly ground black pepper to taste

    Place all ingredients in a screw-top jar. Screw the lid on; shake vigorously. Done! Store in the refrigerator, shaking well before each use. 🌱
    Reply
  • 🍅EASY ROASTED PLUM TOMATOES🍅
    Makes a nice side dish. Or, use it as a topping for cooked chicken breast...

    8 plum tomatoes, halved lengthwise
    1 tbsp. olive oil
    1/4 tsp. dried thyme
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper

    Preheat oven to 425°. Place tomatoes on a rimmed baking sheet. Add the olive oil, thyme, salt, and pepper. Toss until coated. Arrange tomatoes in a single layer, cut side up. Roast at 425° until soft, about 30 minutes.
    Serves 4 🍽
    Reply
  • 🍋CITRUS DESSERT BARS🍋
    What a cool treat to serve on Father's Day!

    2 cups flour
    1/2 cup powdered sugar
    1/2 cup flaked coconut, divided
    1 cup butter, softened
    4 eggs
    2 cups sugar
    1/4 cup flour
    1 tsp. baking powder
    1 tsp. grated lemon peel
    2 tbsp. lemon juice
    2 tsp. grated lime oeel
    2 tbsp. lime juice
    2 tsp. powdered sugar

    Preheat oven to 350°. Or, to 325° if using a dark or non-stick baking pan.
    In a large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut, and the butter with an electric mixer. Or, mix with a spoon until crumbly. Press into an ungreased 13 x 9-inch glass baking dish. Bake for 20 to 25 minutes, until light golden brown.
    Meanwhile, in a large bowl, beat remaining 1/4 cup coconut, the eggs, sugar, 1/4 cup flour, baking powder, lemon peel, lemon juice, lime peel, and lime juice with an electric mixer. Or, mix with a spoon. When well combined, pour over the partially baked crust.
    Bake for 20 to 25 minutes more, or until light golden brown. Run a sharp knife around edges of baking dish to loosen dessert bars. Cool completely, about 1 hour. Sprinkle with the 2 tsp. powdered sugar. Cut the dessert bars into 6 rows by 6 rows.
    Makes 36 😋

    Reply
  • ✳️❇️SPECIAL RICE PILAF❇️✳️

    1/3 cup shelled pistachios
    1/3 cup slivered almonds
    2 tbsp. olive oil
    2 cloves garlic, minced
    Half of a small onion, finely chopped
    1 cup uncooked Basmati rice
    1/4 tsp. cinnamon
    1/4 tsp. cardamom
    1/4 tsp. black pepper
    1/8 tsp. cumin
    1 3/4 cup vegetable broth
    1/2 cup raisins
    1/4 cup chopped dried apricots
    Finely chopped fresh parsley for garnish

    Place a small skillet over medium-high heat. Add the pistachios and almonds. Toast lightly, while constantly shaking the skillet, until nuts are fragrant. Remove from heat.
    Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onion. Sauté until translucent. Add the rice; stir for 30 seconds. Add the cinnamon, cardamom, black pepper, and cumin; stir. Add vegetable broth, raisins, and apricots; stir. Cover; bring to a simmer. Reduce heat to low. Simmer for 15 minutes, until liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes. Fluff with a fork. Add most of the nuts. Transfer to a serving bowl. Garnish with remaining nuts. Sprinkle with parsley.
    Serves 5 🥄

    Reply
  • 🍑LOADED TURKEY BURGERS🍑

    Non-stick olive oil cooking spray
    16 ounces lean ground turkey
    2 cloves garlic, minced
    Freshly ground black pepper to taste
    1/2 tsp. salt, divided
    1 tbsp. chopped fresh basil
    8 large fresh basil leaves for garnish
    3 medium peaches, ripe, but still firm, pitted and sliced horizontally, about 1/2" thick
    4 ounces mozzarella cheese, sliced into 1-ounce slices
    2 tbsp. balsamic dressing
    1 cup baby arugula leaves
    4 whole grain buns, lightly toasted, OR 8 portobello mushroom caps, marinated and grilled

    In a large bowl, place the turkey, garlic, and chopped basil. Season with freshly ground black pepper. Mix together until ingredients are fully incorporated, but do not overmix. Divide into 4 equal portions; shape into patties, placing them on a sheet of waxed paper. Mist with cooking spray. Sprinkle evenly over tops with 1/4 tsp. salt.
    Lightly mist peaches with the cooking spray. Season with freshly ground black pepper. Set aside.
    Mist an indoor or outdoor grill with the cooking spray; Preheat grill.
    Grill turkey burgers over medium-high heat for 6 minutes. Flip; mist the second side with the cooking spray. Sprinkle with remaining 1/4 tsp. salt. Finish grilling the second side for about 5 minutes, until internal temperature reaches 165°.
    While turkey burgers are cooking, grill peaches over medium-high heat for 2 to 3 minutes, until one side has a few grill marks, and starts to caramelize. Peaches will soften, but should still hold their shape.
    To serve, place each turkey burger on a bun or mushroom cap. Top with mozzarella slices. Drizzle with balsamic dressing. Layer on the basil leaves, grilled peaches, and arugula. Top each with the buns or mushroom caps. Serve immediately!
    Serves 4 😃


    Reply
  • UNUSUALLY GOOD WATERMELON SALAD

    3 cups cubed watermelon
    1 1/2 cups sliced cucumber, peeled and seeded
    2 tbsp. thinly sliced fresh mint leaves
    1/3 cup crumbled feta cheese
    3 tbsp. olive oil
    1 tbsp. lime juice
    Salt and freshly ground black pepper to taste

    Place the watermelon, cucumber, and mint in a large bowl.
    In a small bowl, whisk together the olive oil, lime juice, salt and pepper.
    Drizzle the dressing over the watermelon mixture. Toss to coat. Sprinkle with feta cheese. Serve!
    Serves 4 🍉🥒🍽
    Reply
  • 🌈RAINBOW FRUIT CUPS🌈

    1/2 cup blackberries
    1/2 cup chopped kiwi
    1/2 cup canned mandarin oranges, well drained
    1/2 cup chopped strawberries
    1/2 cup chopped fresh pineapple
    Whipped cream, optional

    Layer the fruit in the order listed, in each of 4 glasses. At serving time, top with whipped cream, if desired.
    Serves 4 🥝🍊🍓🍍🥄
    Reply
  • 🟡🟢FRUIT MEDLEY JUICE🟢🟡
    It's time to bring that juicer out of hiding!

    1/4 of a honeydew melon
    1/2 of a large cucumber, peeled and cut into large pieces
    1 lime, zest, pith, and seeds removed

    Take the honeydew melon and remove the seeds. Cut the flesh away from the outer skin. Cut the flesh inside chunks.
    Push the honeydew melon, cucumber, and lime through the juicer as the manufacturer's instructions suggest.
    Pour into a tall glass and enjoy!
    Serves 1 😋
    Reply
  • 🥑🍅EASY AVOCADO TOMATO SALAD🥑🍅

    1/4 cup, plus 2 tbsp. lemon juice, divided (2 lemons)
    2 avocados, ripe, but firm
    2 pints cherry OR grape tomatoes, halved
    1/2 cup diced red onion
    1/4 cup olive oil
    Salt and freshly ground black pepper to taste
    3 ounces baby arugula

    Pour 1/4 cup lemon juice into a large bowl. Cut avocados in half. Remove the pits and peel. Remove the flesh and dice it. Add the flesh to the lemon juice; gently toss. Add the tomato halves and red onion; toss again.
    In a small glass measuring cup, whisk together the 2 tbsp. lemon juice, olive oil, and salt and black pepper.
    Pour enough of the dressing over salad mixture to completely moisten. Add arugula. Add more dressing. Season with salt and black pepper. Toss well. Serve at room temperature.
    Serves four 🍋🥑🍅🧅🧂🍽
    Reply
  • 🥒CUCUMBER LEMON WATER🍋
    A refreshing way to enjoy water, especially on a hot day!

    4 thin cucumber slices
    4 thin lemon slices, seeded
    12 ounces lemon sparkling water
    Ice
    Fresh mint leaves--OPTIONAL

    Place the cucumber and lemon slices in the bottom of a large drinking glass. With the back of a wooden spoon, gently crush the cucumber and lemon slices for 20 seconds.
    Pour the sparkling water into the glass. Top with ice. Garnish with mint, if using.
    Serves one 🧊💧💧🍶💧💧🧊
    Reply
  • 🍅🍅MARINATED TOMATOES🍅🍅

    2 pounds assorted tomatoes, roughly chopped
    1 small shallot, minced
    3 cloves garlic, crushed
    1/2 cup red wine vinegar
    3 tbsp. olive oil
    1 1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    1 cup loosely packed fresh basil leaves
    1/4 cup loosely packed fresh flat parsley leaves

    In a large bowl, gently stir together the
    tomatoes, shallot, garlic, vinegar, olive oil, salt, and pepper. Cover with plastic wrap. Set aside for 1 hour and 45 minutes, tossing occasionally. Add the basil and parsley; toss together gently.
    Serve immediately.
    Makes 4 cups 🍅🍅



    Reply
  • "LITTLE THIMBLES"

    1 1/2 cups ditalini
    1/4 cup olive oil
    2 tsp. minced garlic
    5 ripe plum tomatoes, chopped
    8 ounces mozzarella cheese, cut into 1/2-inch cubes
    8 large fresh basil leaves, coarsely chopped
    Salt to taste

    Cook the ditalini until tender; drain.
    In a heavy skillet, heat the olive oil over medium heat. Add the garlic; sauté and stir for 1 minute. Add the tomatoes; sauté until just heated through, about 2 minutes. Add the ditalini. Remove from heat. Add the mozzarella cheese and basil; toss to coat. Season with salt to taste. Serve immediately.
    Serves 3 🍽

    Reply
  • 😋MELON COOLER😋

    3 cups white grape juice
    16 ounces fresh watermelon juice
    1 1/2 cups mixed cantaloupe and honeydew melon balls
    Ice
    One 33.8-ounce bottle club soda

    In a large pitcher, combine grape juice, watermelon juice, and melon balls. Chill for at least 1 hour. Just before serving, add ice. Stir; pour in the club soda; stir lightly.
    Serves 4 🍉🍈🧊
    Reply
  • ✴️DATE & WALNUT BALLS✴️

    1 1/2 cups pitted dates
    1 cup walnuts
    1/2 cup rolled oats
    1/4 cup mixture of flax and chia seeds
    2 tbsp. pure maple syrup
    1/2 tsp. cinnamon
    1/4 tsp. cardamom
    1/4 tsp. ground cloves
    1/4 tsp. salt

    Place all ingredients in a small food processor. Pulse until ingredients are finely chopped and beginning to form a crumb or sand-like mixture. This will take a few minutes.
    Once ingredients are well combined, using your CLEAN 🧼 hands, mash and roll ingredients into 10 equal sized balls.
    Store in an airtight container in the refrigerator.
    Makes 10 🌞
    Reply
  • 🍽CHICKPEA SALAD🍽

    1 cup white quinoa
    Salt
    1 English cucumber
    1 pint grape tomatoes
    1 red bell pepper
    1 bunch flat leaf parsley
    2 tbsp. lemon juice
    1/4 cup olive oil
    Salt and black pepper to taste
    Two 15 5-ounce cans chickpeas, rinsed and drained
    1 1/2 cups multigrain pita chips

    Fill a medium saucepan with salted water. Bring to a boil over high heat. Add the quinoa. Return to a boil and cover saucepan. Reduce heat to low; simmer 12 to 15 minutes, until quinoa is tender. Transfer to a fine mesh sieve and rinse with cold water.
    Meanwhile, finely chop the cucumber, halve the tomatoes, and finely chop the pepper. Finely chop the parsley.
    In a large bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Add the chickpeas, cucumber, tomatoes, bell pepper, and parsley. Toss to coat. Stir in quinoa. Season with salt and pepper, if desired. Serve immediately, or refrigerate for later. Before serving, crumble the pita chips on top.
    Serves 6 🍽




    Reply
  • 🌱🥑🥑AVOCADO SALSA🥑🥑🌱

    2 plum tomatoes, finely chopped and seeds removed
    Salt
    1 ear of corn, shucked and kernels removed
    1 small red onion, finely chopped
    2 avocados, finely chopped
    1 jalapeño pepper, finely chopped--OPTIONAL
    2 cloves garlic, finely chopped
    1/2 cup chopped fresh cilantro
    1/4 cup lime juice
    1/2 tsp. cumin
    Tortilla chips

    Place tomatoes in a strainer; set over a large bowl. Toss with 1 tsp. salt; let sit for 5 minutes.
    Transfer tomatoes to a large bowl. Add the corn, onion, avocados, jalapeño, if using, garlic, cilantro, lime juice, and cumin. Season with 1/2 tsp. salt. Toss to combine.
    Serve with tortilla chips.
    Makes 4 cups
    🍅🧂🌽🧅🥑🧄
    Also makes a great topper for grilled chicken! You can add this to your burrito filling, as well!
    Reply
  • RED, WHITE, AND BLUE FRUIT SALAD

    Perfect to serve for a Fourth of July get-together! ❤️🤍💙

    Juice of 2 limes
    2 tbsp. honey
    Juice of 1 lemon
    5 pears
    1 pint blueberries
    1 pint raspberries
    1 quart strawberries, quartered

    In a small bowl, mix together the lime juice and honey until combined. Set aside.
    Cut pears into slices. Using a small star-shaped cookie cutter, cut stars from the pears slices. Soak the stars in the lemon juice to prevent browning.
    In a large bowl, combine the strawberries, blueberries, raspberries, and pear stars.
    If serving right away, pour the dressing over the fruit; gently stir to coat well. Pour the fruit salad into a nice serving bowl.
    If not planning to serve right away, cover and refrigerate. Make the dressing before serving, and add right before.
    Serves 6 🍯🍋🫐🍓🥄
    Reply
  • BROCCOLI-CHICKPEA-APPLE SALAD

    2 cups finely chopped broccoli
    1 can chickpeas, rinsed and drained
    2 large carrots, peeled and shredded, using the coarse side of a box grater
    1 medium apple, finely diced
    1/4 cup chopped scallions
    1/4 cup chopped toasted pecans
    3 tbsp. unsalted sunflower kernels
    Dressing:
    3 tbsp. olive oil
    2 tbsp. cider vinegar
    Juice of 1/2 lemon
    1 tsp. grainy Dijon mustard
    1/2 tsp. honey
    3/4 tsp. salt
    1/4 tsp. freshly ground black pepper

    In a large bowl, combine the Dressing ingredients. Whisk together well until emulsified.
    Add the broccoli and chickpeas to the bowl. Add carrots. Stir together. Add the apple and scallions. Mix well. Add the pecans and sunflower kernels. Mix well.
    Store leftover salad in an airtight container in the refrigerator for up to 2 days.
    Serves 6 🥦🥕🍎🍏🍋🍯🧂
    Reply
  • 🔷️RED, WHITE, AND BLUE SALAD🔷️

    8 cups arugula
    2 cups diced strawberries
    2 cups blueberries
    1/2 cup crumbled feta cheese
    1/2 cup chopped walnuts
    Dressing:
    2 tbsp. maple syrup OR honey
    1 tbsp. Dijon mustard
    2 tbsp. lemon juice
    1 tsp. salt
    1/4 tsp. freshly ground black pepper

    Combine the Dressing ingredients in a small bowl; whisk together until smooth.
    Toss arugula with half the Dressing in a large bowl. Add the strawberries, blueberries, feta cheese, and walnuts. Toss gently to mix. Drizzle the Dressing lightly over the salad. Serve.
    Serves 4 🍓🫐🍯🍋🧂
    Reply
  • 🔶️BBQ CHICKEN WRAPS🔶️
    This is a great way to use the BBQ chicken you have leftover from a cookout!

    BBQ chicken, shredded
    Shredded lettuce
    Diced tomato
    Shredded Cheddar cheese
    Ranch dressing
    Burrito size white flour tortilla wraps

    Heat the wraps in the microwave for 15 seconds each.
    On one side of each wrap, place some chicken, lettuce, tomato, and cheese. Drizzle with Ranch dressing.
    Starting with the filled side of wrap, roll in the direction of the empty side until completely rolled.
    Cut in half and enjoy! 🌯 🍽
    Reply
  • ☀️SUMMER LOVIN' SALAD☀️

    2 1/4 cups finely diced plum tomatoes
    3 cups finely diced Kirby cucumbers
    1 cup finely diced red onion
    1 cup minced fresh parsley, plus more for garnish
    2 tbsp. minced fresh mint leaves
    5 tbsp. lemon juice
    4 tsp. lemon zest
    1/4 cup olive oil
    3/4 tsp. salt
    1/2 tsp. freshly ground black pepper
    Lemon wedges for serving

    In a large serving bowl, stir together the tomatoes, cucumbers, red onion, parsley, mint, lemon juice, lemon zest, olive oil, salt, and pepper.
    Garnish with parsley. Serve immediately with lemon wedges.
    Serves 6 ☀️
    Reply
  • ⚫️🟡BLACK BEAN AND CORN SALAD⚫️🟡

    1/2 cup olive oil
    1/3 cup lime juice
    1 clove garlic, finely minced
    1 tsp. salt
    1/8 tsp. freshly ground black pepper
    Two 15-ounce cans black beans, rinsed and drained
    1 1/2 cups fresh cooked corn kernels, or thawed frozen corn kernels
    1 avocado, peeled, pitted, and diced
    1 medium red bell pepper, chopped
    2 ripe tomatoes, chopped
    6 scallions, thinly sliced
    1/2 cup chopped fresh cilantro
    1/4 cup fresh basil leaves, chopped
    Place olive oil, lime juice, garlic, salt, and pepper in a small jar. Close lid tightly; shake jar until well combined.
    In a large glass bowl, combine the black beans, corn, avocado, red bell pepper, tomatoes, scallions, cilantro, and basil. Mix well.
    Shake the dressing. Pour over the salad. Toss to coat.
    Serves 6 🧄🧂🌽🥑🍅🥄
    Reply
  • 🍑PEACH PIE OVERNIGHT OATS🍑

    3 cups peeled and chopped fresh peaches
    1/4 cup water
    1 tbsp. light brown sugar
    1 tsp. cinnamon, divided
    1/2 tsp. salt, divided
    2 cups old fashioned rolled oats
    1 3/4 cups reduced fat milk
    1 cup non-fat peach Greek yogurt
    2 tbsp. chia seeds
    2 tbsp. vanilla extract

    Place peaches, water, brown sugar, 1/2 tsp. cinnamon, and 1/4 tsp. salt in a medium saucepan. Cook over medium-low heat,stirring occasionally, until water has evaporated and peaches are fork-tender, 6 to 7 minutes. Transfer mixture to a medium bowl. Let cool to room temperature, about 30 minutes. Cover and refrigerate until ready to assemble oats.
    Meanwhile, in a medium bowl, whisk together the oats, milk, yogurt, chia seeds, vanilla extract, remaining 1/2 tsp. cinnamon, and 1/4 tsp. salt, until fully combined. Cover and refrigerate until slightly thickened, at least 8 hours.
    To assemble, spoon 1/2 cup oat mixture into each of four 16-ounce jars. Top each with 1/3 cup peach mixture. Repeat the layers with the remaining oats and peaches.
    Serves 4 🍑🥄
    Reply
  • 🔶️CHICKPEA AVOCADO SALAD🔶️

    What could be easier to prepare? A healthy lunch or light supper!

    One 15.5-ounce can chickpeas, rinsed and drained
    1/2 cup diced red bell pepper
    2 tbsp. sliced scallions
    1/3 cup chopped fresh cilantro
    Juice of 1 lime
    1 tbsp. olive oil
    1/4 tsp. cumin
    1/4 tsp. salt
    1 peeled, pitted and diced avocado

    In a medium bowl, combine all ingredients. Serve immediately.
    Serves 4 🍽
    Reply
  • 🤩REFRESHING FRUIT PUNCH🤩

    3 cups orange juice
    3 cups cranberry juice
    1 cup lemon juice
    2 cups pineapple juice
    3 cups ginger ale
    Ice
    Lemon and orange wedges, to garnish

    To a large pitcher or punch bowl, add the orange, cranberry, lemon, and pineapple juice. Stir well.
    Just before serving, add ginger ale. Stir gently. Add ice. Garnish with the lemon and orange wedges.
    Serves 6 🍊🍋🍍🧊

    Reply
  • 🫐🫐🫐BLUEBERRY SMOOTHIE🫐🫐🫐

    1 1/2 cups almond milk
    1 banana, halved
    1 1/2 cups blueberries
    3/4 cup vanilla Greek yogurt

    Place all ingredients in a blender. Blend until completely smooth. Pour into glasses. Enjoy!
    Serves 2 🫐🫐🫐
    Reply
  • 🍋LEMON- GARLIC VINAIGRETTE🧄

    Summer salad days are here! And it looks like they will be sticking around for quite some time! Here is a simple dressing you are sure to enjoy!

    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 black pepper

    Combine all ingredients in a jar with a tight fitting lid. Shake until well blended.
    Reply
  • ✴️🍑PEACH COOLER🍑✴️

    1 medium ripe peach
    1/4 cup freshly squeezed orange juice
    3/4 tsp. sugar
    Ice
    1/2 cup club soda

    Peel and pit the peach. Place in a blender, along with orange juice and sugar. Blend until smooth.
    Add some ice to a tall glass. Pour in the peach mixture. Slowly pour in the club soda. Gently stir to combine.
    Makes 1 drink
    🔅TIPS🔅
    If you add 1/4 cup purèed raspberries, you will have a Peach Melba Cooler!
    You can garnish your drink with a slice of peach to make it fancy-schmancy!
    Reply
  • 🍄‍🟫EASY MUSHROOM BARLEY SOUP🍄‍🟫

    1/4 cup olive oil
    1 cup chopped onion
    3/4 cup chopped carrots
    1/2 cup chopped celery
    1 tsp. minced garlic
    16 ounces sliced fresh mushrooms
    6 cups chicken broth
    3/4 cup barley
    Salt and freshly ground black pepper to taste

    Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Cook and stir until onion has softened and has turned translucent, about 5 minutes. Stir in mushrooms. Continue to cook for 3 minutes.
    Pour in chicken broth. Add barley. Bring to a boil. Reduce heat to low. Cover and simmer until barley is tender, 40 to 50 minutes. Season with salt and freshly ground black pepper to taste.
    Serves 6 🥄
    Reply
  • Hi friends! 👋 Today we have a wonderful recipe that was contributed by our good friend, the one and only COPD360 Coach Brandon! His Mom discovered this recipe, sent it to Brandon, and thought it would be nice to prepare it together! Thank you, Brandon and Mom!
    P.S. Get your air fryers ready! 😃

    🍄‍🟫AIR FRYER GARLIC-PARM MUSHROOMS🍄‍🟫

    16 ounces whole baby bella mushrooms
    2 tbsp. avocado oil
    1 1/2 tbsp. soy sauce
    3 tbsp. finely grated Parmesan cheese, plus more for serving
    1 tsp. garlic powder
    1/2 tsp. dried thyme
    1/4 tsp. coarsely ground black pepper
    2 tsp. fresh thyme leaves

    Preheat air fryer to 400 degrees. Clean mushrooms by rinsing them or using a damp paper towel to remove loose dirt. If you rinse them, the best way to dry them is in a salad spinner lined with a paper towel.
    Slice mushrooms into 1/4-inch slices. Keep the slices as consistent as possible so they will fry evenly. Transfer mushrooms to a large bowl, or spread out on a baking sheet.
    In a small bowl, whisk together the avocado oil, soy sauce, Parmesan, garlic powder, dried thyme, and black pepper. Pour the sauce over sliced mushrooms; gently toss to coat completely.
    Arrange mushrooms in basket of an air fryer in a single layer. They can overlap a little, as they shrink quite a bit during air frying. You may need to fry in 2 batches.
    Air fry for 8 to 10 minutes, tossing mushrooms after 5 minutes. If they stick to the basket, gently loosen with a silicone spatula, and spread back out in basket. They are done when they turn a golden brown with some crispy edges.
    Sprinkle with fresh thyme leaves
    and additional Parmesan. Serve warm.
    Serves 4 🍽
    Reply
  • Today we have a recipe from Kandy's Kitchen. Easy to prepare. Why not bring this with you when you visit friends and family?! Thank you, Kandy, state captain of South Dakota, for your contribution!

    🍎🍏APPLE CINNAMON CAKE🍎🍏

    2 cups flour
    1 large apple, peeled and chopped
    1 cup vegetable oil
    1 cup dark brown sugar
    1/2 cup sugar
    1/2 cup chopped walnuts
    2 large eggs
    1 tbsp. cinnamon
    1 tsp. vanilla extract
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt

    Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan.
    In a medium bowl, mix together the eggs and vegetable oil. Add the cinnamon, brown sugar, sugar, and vanilla extract. Mix until combined. Add the flour, baking powder, baking soda, and salt. Mix until thoroughly incorporated. Fold in the apples and walnuts. Pour batter into prepared pan.
    Bake at 350 degrees until toothpick inserted in the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. 🍎🍏
    Reply
  • 🔸️⚫️BLACK BEAN BURGERS⚫️🔸️

    One 15-ounce can black beans, rinsed and drained
    2 tbsp. olive oil
    Half of a small red onion, finely chopped
    1 tbsp. finely minced garlic
    1/3 cup chopped red bell pepper
    1 large egg
    2 tbsp. chili sauce
    1/2 cup rolled oats

    Preheat oven to 375 degrees.
    Place black beans in a large bowl. Mash with a potato masher until smooth in texture.
    In a large non-stick skillet, heat the olive oil over medium-high heat. Sauté the onion, garlic, and red bell pepper until tender.
    Add the veggies to the bowl with the mashed beans. Mix together. Add the egg, chili sauce, and oats. Mix together well.
    With CLEAN hands 🧼, form the mixture into 4 patties.
    Place on a baking sheet. Bake at 375 degrees for 20 minutes, flipping halfway through.
    Makes 4
    Serve your black bean burgers on toasted multigrain buns, in a whole wheat wrap, or on its own. Add your choice of toppings! 🍴

    Reply
  • ✴️EASY GLAZED SALMON✴️

    1/3 cup packed brown sugar
    1/4 cup unsweetened pineapple juice
    2 tbsp. lower sodium soy sauce
    Four 6-ounce salmon fillets

    Preheat oven to 350 degrees.
    Line a 15 x 10 x 1-inch baking pan with foil. Coat with non-stick cooking spray.
    In a small bowl, combine the brown sugar, pineapple juice, and soy sauce.
    Place salmon, skin side down, on prepared pan. Spoon the sauce mixture over the salmon.
    Bake at 350 degrees, uncovered, for 20 to 25 minutes, until salmon flakes easily with a fork. Baste frequently with pan juices during baking.
    Serves 4

    Suggested sides--Rice or Couscous, and Steamed Spinach or Roasted Carrots. 🍽

    Reply
  • Today's recipe comes from Kandy's Kitchen. Thank you, Kandy, state captain of South Dakota, for an easy recipe that's is sure to please!
    🍎🍏🥧🍞APPLE PIE BREAD🍎🍏🥧🍞

    1 can apple pie filling, mashed
    1 package yellow cake mix
    4 eggs, slightly beaten
    1 cup self rising flour
    1 tbsp. cinnamon
    1 medium apple, chopped
    Cinnamon sugar for sprinkling

    Preheat oven to 325 degrees. Whisk together the cake mix, flour, and cinnamon. Add the pie filling and eggs. Fold in the apple.
    Pour into 2 greased loaf pans. Sprinkle with cinnamon sugar.
    Bake at 325 degrees for 35 to 45 minutes.
    🍽
    Reply
  • 🔶️VERY EASY BAKED MACARONI🔶️
    A very basic recipe. Bake once, eat several times!

    1 package of your favorite macaroni, such as ziti, penne, or rigatoni
    1/2 tsp. salt
    32 ounces marinara sauce, homemade, or from a jar
    One 16-ounce package shredded Mozzarella cheese, divided

    Fill a large saucepan 3/4 of the way with water. Add 1/2 tsp. salt. Bring to a boil over high heat. Add macaroni. Cook, stirring occasionally, until macaroni is "al dente". Drain well. Place back in saucepan.
    Meanwhile, warm your marinara sauce. Preheat oven to 375 degrees. Lightly coat a 13 x 9-inch glass baking dish with non-stick cooking spray.
    Pour enough marinara sauce over macaroni in saucepan to completely cover and coat. Mix in half of the Mozzarella cheese.
    Place the macaroni mixture in prepared baking dish. Cover with foil. Bake at 375 degrees for 15 minutes. Remove foil. Add a little extra sauce if you'd like. Sprinkle with remaining Mozzarella cheese. Return to the oven, uncovered. Bake until cheese is melted.
    ✴️TIPS✴️ You may sprinkle with grated Parmesan cheese before adding Mozzarella cheese before it first goes into the oven.
    Divide leftover baked macaroni into single serving-size portions. Place in freezer containers. Simply remove from freezer and reheat. 🍽

    Reply
  • 🟩🥦🥦BROCCOLI SALAD🥦🥦🟩

    16 ounces fresh broccoli crowns
    3 tbsp. olive oil
    3 tbsp. mayonnaise
    1 1/2 tbsp. cider vinegar
    2 tsp. Dijon mustard
    1 tsp. maple syrup OR honey
    1 garlic clove, minced
    1/2 tsp. salt
    1/3 cup finely diced red onion
    1/3 cup dried cranberries
    1/2 cup slivered almonds
    1/2 cup pepitas

    Chop broccoli florets into 1/2-inch pieces, and any stems into 1/4-inch dice.
    In a large bowl, whisk together the olive oil, mayonnaise, vinegar, mustard, syrup OR honey, garlic, and salt. Add broccoli, red onion, and cranberries; toss to coat. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top.
    Serves 4 🍽
    Reply
  • 🍓SPINACH-STRAWBERRY SALAD🍓

    3/4 cup toasted pecans, roughly chopped
    Half of a small red onion, very thinly sliced
    10 ounces fresh baby spinach leaves
    16 ounces fresh strawberries, quartered
    3/4 cup crumbled feta cheese
    Dressing:
    1/4 cup balsamic vinegar
    3 tbsp. olive oil
    1 1/2 tbsp. poppy seeds
    1 1/2 tbsp. honey
    1/2 tsp. Dijon mustard
    1/2 tsp. salt
    1/8 tsp. freshly ground black pepper

    Place onions in a bowl; cover with cold water; set aside.
    Prepare dressing. In a small bowl, whisk together the dressing ingredients until well combined.
    Assemble the salad. Place spinach leaves in a large bowl. Add strawberries. Drain the red onion slices well. Add them to the bowl.
    Drizzle half the dressing over the salad. Toss to coat spinach leaves.
    Add the feta cheese and toasted pecans. Toss lightly to combine. Serve immediately. Serve the extra dressing on the side.
    Serves 4 🍽
    Reply
  • 🍑🍑PEACH MUFFINS🍑🍑

    1 1/4 cups whole wheat flour
    1 1/4 cups all-purpose flour
    1 tbsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1 cup whole milk plain Greek yogurt
    1/2 cup almond butter
    1/2 cup peach fruit spread
    2 large eggs
    5 tbsp. sugar, divided
    1/4 cup whole milk
    1 1/2 tsp. grated lemon zest
    2 tbsp. lemon juice
    1 tsp. vanilla extract
    2 cups chopped fresh OR frozen peaches

    Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners, OR coat with non-stick cooking spray.
    Whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt, in a medium bowl
    Whisk together the yogurt, almond butter, peach fruit spread, eggs, 4 tbsp. of the sugar, milk, lemon zest, lemon juice, and vanilla extract, in a medium bowl. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in the peaches until evenly distributed. Batter will be thick.
    Spoon the batter into the prepared muffin cups, about 1/2 cup each. Sprinkle tops with remaining 1 tbsp. sugar.
    Bake at 375 degrees until golden, and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
    Let cool in muffin tin for 5 minutes. Remove muffins from the tin; transfer to a wire rack to cool. Serve warm, or at room temperature.
    Makes 12 muffins 🍑🍑
    Reply
  • 🍉🍉WATERMELON SMOOTHIE🍉🍉

    3 cups 1-inch cubes watermelon, frozen
    1 cup frozen strawberries
    1/2 cup vanilla Greek yogurt
    1/2 tbsp. honey
    1/2 cup unsweetened almond milk
    1/4 cup packed fresh mint leaves, plus 2 extra sprigs for garnish

    Place all ingredients, except the extra mint sprigs, in a high power blender. Blend until smooth, adding a bit more almond milk as needed, if too thick.
    Pour into 2 glasses. Top each with a mint sprig. Enjoy immediately.
    Serves 2 🍉🍓🍯
    Reply
  • Here's another winner contributed to the Eating Well blog! This recipe was given to us by none other than our Birthday Girl and good friend, Kandy, state captain of South Dakota!
    Thank you, Kandy! ❤️
    🔶️RHUBARB DUMP CAKE🔶️
    "More like a crisp than a cake. Doesn't get easier than this."

    16 ounces rhubarb, cut into 1/4-inch pieces ( between 3 and 4 cups)
    1 cup sugar
    One 3-ounce package strawberry Jell-O mix
    1 package yellow OR white cake mix
    1/2 cup water
    1/4 cup butter, melted

    Preheat oven to 350 degrees. Grease a 13 x 9-inch glass baking dish.
    Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb. Sprinkle the Jell-O mix on top. Then, sprinkle the cake mix on top. Pour the water, then the melted butter on top. DO NOT STIR!
    Bake at 350 degrees for 45 minutes, until rhubarb is tender. 🔶️
    Reply
  • 🍁 MAPLE-PORK WILTED SALAD🍁

    8 cups fresh baby spinach
    1 1/2 cups peeled, seeded, chopped cucumber
    1/3 cup thin wedges red onion
    12 ounces pork tenderloin, trimmed and cut into 1/4-inch slices
    1/4 tsp. salt
    1/4 tsp. pepper
    2 tbsp. olive oil, divided
    2 tbsp. finely chopped shallot
    1/4 cup cider vinegar
    1/4 cup pure maple syrup
    1/4 cup slivered almonds

    In a large bowl, combine spinach, cucumber, and red onion.
    Sprinkle pork with salt and pepper.
    In a large skillet, heat 1 tbsp. of the olive oil over medium-high heat. Add pork. Cook until pork is done, turning once. Add pork to spinach mixture.
    Make the dressing. In a skillet heat the remaining 1 tbsp. olive oil over medium heat. Add shallot. Cook and stir until tender. Stir in the vinegar and maple syrup. Simmer for 2 minutes, until slightly thickened.
    Pour the dressing over the spinach mixture; toss to coat. Top with almonds. Serve immediately.
    Serves 4 🍽
    Reply
  • 💦💦 Let's talk about hydrating foods!
    Approximately 20 percent of the water in our diet comes from the foods we eat. The body depends on water to function. It helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue.
    Try adding these fruits and vegetables to your diet.
    Watermelon
    Cantaloupe
    Honeydew
    Strawberries
    Pineapple
    Peaches
    Oranges
    Cucumbers
    Lettuce
    Bell Peppers
    Broccoli
    Celery
    Yellow Squash
    Zucchini
    I'll bet you can find many exciting ways to incorporate these foods into your diet!
    🍉🍈🍓🍍🍑🍊🥒🥬🫑🥦
    Reply
  • 🟨ZUCCHINI-PINEAPPLE BREAD🟨
    This recipe makes 2 loaves. A great way to use your bounty of zucchini!

    3 cups flour
    1 1/2 tsp. baking powder
    1 1/2 tsp. baking soda
    1 tsp. salt
    1 1/2 cups sugar
    1 cup vegetable oil
    4 large eggs, at room temperature
    2 tsp. vanilla extract
    1 1/2 tsp. cinnamon
    3/4 tsp. nutmeg
    2 cups finely grated zucchini, excess moisture squeezed out
    One 8-ounce can crushed pineapple, drained (Save the juice to drink, or to use in a recipe.)

    Preheat oven to 350 degrees. Coat two 9x5-inch loaf pans with Baker's Joy spray.
    In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
    In another large bowl, mix together the sugar, vegetable oil, eggs, vanilla extract, cinnamon, and nutmeg. Stir in zucchini and pineapple. Stir in the dry ingredients from the other large bowl.
    Pour the batter into the 2 prepared loaf pans.
    Bake at 350 degrees until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool in pans on wire racks for 30 minutes. Remove from loaf pans; cool on wire racks.
    Serves 24 🟨
    Reply
  • 🔅🔅CHICKPEA SALAD🔅🔅

    1 1/2 cups canned chickpeas, rinsed and drained
    2 tbsp. tahini
    1 tsp. Dijon mustard
    Half of a garlic clove
    1 tsp. capers
    1 scallion, chopped
    2 tbsp. chopped cilantro
    2 tbsp. lemon juice
    Salt and freshly ground black pepper to taste

    Place all ingredients in a food processor. Pulse until combined, but do not purèe.
    Use as a spread on wraps, bread, or rolls.
    Serves 3 🔅
    Reply
  • 🍑PISTACHIO AND PEACH TOAST🍑
    Great for a quick breakfast!

    1 tbsp. part-skim ricotta cheese
    1 tsp. honey, divided
    1/8 tsp. cinnamon
    1 slice 100 % whole wheat bread, toasted
    Half of a medium ripe peach, sliced
    1 tbsp. chopped pistachios

    Combine the ricotta cheese, 1/2 tsp. of the honey, and cinnamon in a small bowl.
    Spread the mixture on the toast. Top with peach slices and pistachios. Drizzle with remaining 1/2 tsp. honey.
    Serves 1 🍯
    Reply
  • 🍉WATERMELON CAPRESE SALAD🍉
    A lovely salad that's perfect for a light meal on a Summer day!

    2 cups cubed seedless watermelon
    8 fresh mozzarella pearls
    1 tbsp. balsamic vinaigrette dressing
    2 tbsp. chopped fresh basil
    Pinch salt

    Place the watermelon in a medium bowl. Toss in the mozzarella pearls. Drizzle the dressing over the top. Add salt. Very gently toss. Serve immediately.
    Serves 1 🍽

    Reply
  • "I HAVE TOO MANY TOMATOES AND PEPPERS IN MY GARDEN!" SALAD

    6 medium tomatoes, seeded and chopped
    1 medium green bell pepper, chopped
    1 medium red bell pepper, chopped
    1 medium yellow bell pepper, chopped
    1 medium cucumber, seeded and chopped
    1 medium carrot, chopped
    3 scallions, thinly sliced
    2 tbsp. minced fresh cilantro
    2 tbsp. minced fresh parsley
    2 tbsp. minced fresh dill
    1/4 cup lemon juice
    2 tbsp. olive oil
    3 cloves garlic, minced
    1/2 tsp. salt
    1/4 tsp. black pepper

    In a large bowl, combine all of the vegetables and herbs.
    In a small bowl, whisk together the remaining ingredients.
    Pour the mixture over the vegetables and herbs. Toss to coat evenly.
    Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
    Serves 9 🥄
    Reply
  • 🫐🫐BLUEBERRY SALAD🫐🫐

    1 heaping cup blueberries
    One 4 to 5-ounce package Spring mix salad greens
    Half of an English cucumber, chopped
    1/2 cup Mandarin orange segments
    1/4 cup dried cranberries
    4 tbsp. dry roasted unsalted sunflower kernels
    Blueberry Balsamic Dressing:
    1 cup blueberries
    1/3 cup balsamic vinegar
    2 tbsp. red wine vinegar
    2 tbsp. Dijon mustard
    1 tbsp. honey
    1 tsp. salt
    1/8 tsp. pepper
    1/2 cup olive oil OR avocado oil

    Make the dressing. In a blender, combine all of the dressing ingredients, except the oil. Blend until the blueberries are completely purèed, drizzling in the oil at the end. Blend until the oil is emulsified.
    In each of 2 serving bowls, combine the salad greens with cucumber and blueberries. Toss with some of the dressing. Top each salad with orange segments, cranberries, and sunflower kernels.
    Save the leftover dressing in the refrigerator to use for other salads, or use as a marinade!
    Serves 2 🍽

    Reply
  • 🟣🟣PLUM CRAZY FRUIT SALAD🟣🟣

    2 cups halved black grapes
    1 cup blueberries
    1 cup halved blackberries
    2 cups diced black plums
    2 tbsp. chopped fresh purple basil
    Lime Yogurt Dressing:
    1 1/2 cups low-fat plain yogurt
    1 tbsp. lime zest
    1 tbsp. lime juice
    4 tsp. sugar

    Prepare the dressing. Combine dressing ingredients in a medium bowl.
    In a large bowl, combine the grapes, blueberries, blackberries, plums, and basil.
    Serve the fruit salad with dressing on the side.
    Can be made ahead and stored in the refrigerator up to 4 hours before serving.
    Serves 6 😋

    Reply
  • This one goes out to my new parakeet, Sunny Lemon Jello! 💛🍋💛🍋💛

    🌞SUNSHINE LEMON JELLO WHIPS🌞

    One 4-serving size package lemon Jello mix
    1 cup boiling water
    1 cup cold water
    3/4 cup plain Greek yogurt

    In a medium bowl, empty the contents of the Jello mix. Add boiling water. Stir until dissolved. Stir in cold water.
    Pour Jello into a blender. Add yogurt. Blend until smooth. Pour mixture into 4 custard cups. Cover cups with plastic wrap. Place in the refrigerator. Allow to set for at least 2 hours, up to overnight.
    🟡TIP🟡 To serve, you may top with whipped cream and lemon zest!
    💛🍋🌞💛🍋🌞💛🍋🌞
    Reply
  • ☕️☕️COFFEE SMOOTHIE☕️☕️

    1/4 cup brewed chilled coffee
    1/2 cup unsweetened almond milk
    1/4 cup vanilla protein powder
    1 large banana, broken into chunks and frozen
    2 tbsp. almond butter
    1 tsp. vanilla extract

    Place all ingredients in a blender. Blend on high speed until smooth and creamy, adding a bit more almond milk if needed to thin your smoothie.
    Serves 2 ☕️☕️
    Reply
  • 🥭MANGO~~BLACK BEAN SALAD🥭

    2 mangos, peeled and diced
    1/4 cup diced red bell pepper
    1/4 cup diced red onion
    1 1/2 cups frozen corn kernels, thawed and drained
    One 15-ounce can black beans, rinsed and drained
    1/4 cup minced fresh cilantro
    Dressing:
    3 tbsp. olive oil
    1 tbsp. honey
    1/4 cup lime juice
    1 tsp. cumin
    1 tsp. salt
    1/4 tsp. freshly ground black pepper

    Prepare the dressing. In a small bowl, whisk together all the dressing ingredients until combined. Set aside.
    Place the salad ingredients in a large bowl. Pour in the dressing. Lightly toss to coat.
    Cover and refrigerate for at least 2 hours. Best enjoyed by the next day.
    Serves 4 🥄

    Reply
  • 🍁MAPLE PECAN CREAM CHEESE DIP🍁

    One 8-ounce bar cream cheese, softened
    4 tbsp. maple syrup
    1/4 cup chopped pecans
    Milk

    In a blender, blend cream cheese and maple syrup until smooth and creamy. Thin with a bit of milk until it reaches dipping consistency. Stir in pecans by hand.
    Serves 4 🍁
    Sliced apples or pears make great dippers! 🍎🍏🍐
    Reply
  • 🌞SUMMERTIME COUSCOUS🌞
    Enjoy the Summer before Fall arrives! 😀

    Dressing:
    2 tbsp. orange juice
    1 tsp. honey
    1 tsp. Dijon mustard
    Salt and freshly ground black pepper to taste
    6 tbsp. olive oil
    Salad:
    1 1/2 cups pearl couscous, cooked as package directs
    2 cups diced English cucumber
    2 red, orange, and yellow mini sweet peppers, diced
    1 navel orange, sectioned
    10 fresh basil leaves, snipped
    10 fresh mint leaves, snipped

    Make the dressing. In a large bowl, whisk together the orange juice, honey, mustard, salt, and pepper, until combined. Then, slowly add the olive oil, whisking until emulsified.
    Make the salad. To the bowl of dressing, add cooked couscous, cucumber, and peppers. Toss to coat.
    Refrigerate at least 2 hours, tossing a few times as it chills.
    Finish and serve. Toss the salad again. Garnish with orange sections, basil, and mint.
    Serves 4 🥄

    Reply
  • 🧇P B & B WAFFLE SANDWICH🧇

    1 whole wheat waffle, toasted
    1 tbsp. crunchy peanut butter
    1/4 cup mixed raspberries, strawberries, and blackberries
    1/2 tsp. honey

    Slice waffle in half down the center. Spread peanut butter over one half.
    Place berries in a small bowl and smash them with the back of a fork.
    Spread on top of the peanut butter layer; drizzle with honey.
    Top with the remaining waffle half.
    Serves one 🍽
    Reply
  • 🍓STRAWBERRY PEACH SMOOTHIE🍑

    1 1/2 cups frozen strawberries
    1 cup frozen peach slices
    1 cup unsweetened almond milk
    1/2 cup low-fat plain Greek yogurt
    1/4 cup frozen dark sweet cherries
    3 dried pitted dates
    2 tbsp. chia seeds

    Place all ingredients in a blender. Blend until smooth, about 30 seconds. Serve immediately.
    Serves 2 🍓🍑
    Reply
  • ✴️HONEYDEW SALSA✴️

    4 cups finely diced honeydew melon
    1 clove garlic, minced
    1/4 cup finely chopped red onion
    Half of a yellow bell pepper, diced
    1/4 cup chopped fresh cilantro
    1/4 cup lime juice
    1/4 cup olive oil
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper

    In a medium bowl, mix together all ingredients.
    Serve immediately, or cover and refrigerate for up to 5 days.
    Makes 4 1/2 cups ✴️
    Reply
  • 🌿LAVENDER TEA BREAD🌿

    3/4 cup milk
    3 tbsp. finely chopped lavender buds, OR 1 tbsp. dried lavender
    6 tbsp. butter, softened
    1 cup sugar
    2 eggs
    2 cups flour
    1 1/2 tsp. baking powder
    1/4 tsp. salt

    Preheat oven to 325 degrees. Coat a 5 x 9-inch loaf pan with Baker's Joy spray.
    Bring the milk and lavender to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes. Let cool slightly, about 10 minutes
    Beat butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 3 minutes. Beat in eggs until combined.
    Stir together the flour, baking powder, and salt in a medium bowl. Alternately add flour mixture and milk mixture to butter mixture, stirring after each addition, just until combined.
    Pour into prepared pan.
    Bake at 325 degrees until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
    Store in an airtight container at room temperature up to 3 days.
    Serves 12 🌿
    A nice tea bread to serve when you are serving afternoon tea to your friends on the front porch! 😊
    For a warm treat, melt 1 tbsp. butter in a skillet over medium heat. Fry a 1/2-inch thick slice, turning halfway through, until golden brown, about 4 minutes. Great served with honey or jam!


    Reply
  • 🍊ORANGE SALAD WITH AVOCADO🥑

    3 cups mixed baby greens
    4 navel oranges, peeled
    1 large AND 2 small avocados, sliced
    1/4 cup thinly sliced red onion
    Salt and freshly ground black pepper to taste
    Citrus Vinaigrette:
    3 tbsp. freshly squeezed orange juice, plus 1 tsp. orange zest
    2 1/2 tbsp. red wine vinegar
    1/4 cup olive oil
    1 tdp. Dijon mustard
    1 tsp. honey
    Salt and freshly ground black pepper to taste

    Arrange lettuce on a large platter.
    Cut oranges into 1 1/4-inch thick round slices. Carefully pop out any seeds.
    Arrange orange slices, avocado, and red onion in and around the greens. Season with salt and pepper.
    Whisk together the vinaigrette ingredients. Drizzle some on top of the salad. Serve remaining vinaigrette on the side.
    Serves 4 🍽
    Reply
  • Today's recipe is brought to us by none other than...Kandy, state captain of South Dakota! Thank you, Kandy! 😊

    🔸️CINNA-BUN CAKE IN THE OVEN🔸️

    Cake:
    1 cup sugar
    1 1/2 cups milk
    2 tsp. vanilla extract
    4 tsp. baking powder
    3 cups all-purpose flour
    2 large eggs
    1/2 cup melted butter
    1/4 tsp. salt
    Topping:
    1 cup brown sugar
    2 tbsp. all-purpose flour
    1 tbsp. cinnamon
    1 cup butter, softened
    Glaze:
    5 tbsp. milk
    2 cups powdered sugar
    1 tsp. vanilla extract

    Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.
    Prepare the cake batter. In a large bowl, mix together the flour, sugar, baking powder, and salt.
    In another bowl, whisk together the milk, eggs, and vanilla extract.
    Add the wet ingredients to the dry ingredients; stir until just combined. Pour batter into prepared pan.
    Prepare the topping. In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon; mix until smooth.
    Drop spoonfuls of topping mixture over the batter in pan. Use a butter knife to gently swirl the topping into the batter.
    Bake at 350 degrees until toothpick inserted into the center comes out clean, 28 to 30 minutes.
    While cake is baking, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract. Set aside.
    Once cake is out of the oven, drizzle the glaze over warm cake.
    Serves 12 😋

    Reply
  • Labor Day should be labor-free! Why not take advantage of using a slow cooker?! Plenty of time to relax while your food is cooking!

    ⚪️SLOW COOKER DRUMSTICKS⚪️

    2 tsp. smoked paprika
    2 tsp. garlic powder
    1 tsp. salt
    3 pounds chicken drumsticks
    1 1/2 cups BBQ sauce

    In a small bowl, mix together the paprika, garlic powder, and salt.
    Place drumsticks in a 6-quart slow cooker. Sprinkle with the seasoning mixture. Toss to coat. Pour BBQ sauce over the drumsticks, covering them well.
    Cover and cook on HIGH for 2 to 4 hours, OR on LOW for 4 to 6 hours, until chicken is cooked through and very tender.
    Serves 6 ⚪️
    Reply
  • Now is the time to take advantage of the last native corn of the season! 🌽

    🌽🌽CORN SALAD🌽🌽

    4 ears corn, shucked and cooked, kernels removed
    1 cup halved grape tomatoes
    1 cup diced English cucumber
    1/3 cup diced red onion
    2/3 cup crumbled feta cheese
    3 tbsp. finely chopped fresh parsley
    2 tbsp. finely chopped fresh basil
    Dressing:
    1/4 cup olive oil
    1 1/2 tbsp. red wine vinegar
    1 tbsp. lemon juice
    1 1/2 tsp. honey
    1/2 tsp. minced garlic
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper

    Prepare the dressing. In a mixing bowl, whisk together the dressing ingredients. Refrigerate while preparing the salad.
    Place the salad ingredients in a large bowl. Whisk the dressing again. Pour over the salad; toss well to coat.
    Serves 5 🌽🍅🥒🧅🍋🍯🧄🧂
    Reply
  • 🟤🟢MEATLESS MEATBALLS🟢🟤
    For those who are cutting back on eating meat, this is an option that may be right for you.

    1 1/2 tbsp. olive oil
    1/2 cup coarsely chopped onion
    2 cups sliced white mushrooms
    3 garlic cloves, coarsely chopped
    One 15-ounce can chickpeas, rinsed and drained
    1/2 cup sun-dried tomatoes, julienned--use the dry type, not packed in oil
    1 tsp. salt
    1/4 tsp. white pepper
    1 tbsp. Italian seasoning
    2 tbsp. Worcestershire sauce
    1 cup Panko breadcrumbs
    2 eggs, whisked

    Preheat oven to 425 degrees. Lightly coat a rimmed baking sheet with non-stick cooking spray.
    In a large skillet, heat olive oil over medium heat. Add the onion; cook for 2 minutes. Add mushrooms. Cook 5 to 7 minutes, until brown and tender, and the water has evaporated from them. During the last 2 minutes of cooking, add garlic. Remove from heat; set aside.
    To a food processor, add chickpeas, sun-dried tomatoes, salt, white pepper, Italian seasoning, and Worcestershire sauce. Pulse 2 or 3 times, until a very coarsely mixture forms. Add the mushroom mixture; continue pulsing as a more uniform, yet still slightly coarsely mixture forms. Add Panko breadcrumbs; pulse until incorporated. Transfer mixture to a bowl. Stir in the whisked eggs until fully incorporated.
    Using your CLEAN 🧼 hands, or a cookie scoop, form and roll 1- to 1/2-inch meatballs, creating 20 to 24 balls.
    Spread the balls evenly across the prepared baking sheet. Bake at 425 degrees for 13 to 15 minutes, until golden brown with a crisp exterior.
    If serving with a tomato based sauce, do not continue to cook balls in the sauce!
    Serves 4 🍽

    Reply
  • 🍲 LEMON-GARLIC VEGETABLE SOUP 🍲

    2 tbsp. olive oil
    1 small onion, chopped
    4 large cloves garlic, minced
    2 cups halved green beans
    1 medium zucchini, diced
    2 ears corn, kernels removed
    4 cups vegetable broth
    3 cups chopped stemmed kale
    2 medium tomatoes, diced
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    4 tsp. lemon juice
    1/4 cup chopped fresh herbs, in any combination...such as, parsley, tarragon, basil, cilantro

    Heat olive oil in a Dutch oven over medium heat. Add onion; cook, stirring, until starting to soften, about 2 minutes. Add garlic; cook, stirring, for 30 seconds. Add green beans, zucchini, and corn. Cook, stirring, for 2 minutes. Add vegetable broth, kale, tomatoes, salt, and pepper. Increase heat to high; bring to a boil. Reduce heat to maintain a simmer; cook until vegetables are soft, 12 to 15 minutes. Remove from heat and stir in lemon juice and herbs.
    Serves 4 🍲

    Reply
  • 🍎🍎APPLE-PECAN SALAD🍎🍎

    6 cups mixed salad greens
    3 Pink Lady apples, thinly sliced
    2 cups shaved fresh Brussels sprouts
    1/2 cup crumbled feta cheese
    1/3 cup dried cranberries
    Pecan-Pepita Brittle:
    3/4 cup raw unsalted pepitas
    3/4 cup pecan pieces
    1/4 cup pure maple syrup
    2 tsp. olive oil
    1 tbsp. finely chopped fresh thyme
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    Balsamic Dressing:
    1/4 olive oil
    1 1/2 tbsp. Balsamic vinegar
    1 tbsp. Dijon mustard
    1 tbsp. pure maple syrup
    3/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/2 tsp. garlic powder

    Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.
    Make the Brittle. In a small bowl, whisk together the maple syrup, olive oil, thyme, salt, and pepper. Stir in the pepitas and pecans until well coated. Spread in an even layer on prepared baking sheet. Bake at 275 degrees for 35 minutes, rotating sheet halfway through baking. Remove from oven; let Brittle cool completely. Break into bite-sized pieces.
    Whisk together the Dressing ingredients until well combined.
    Assemble the salad greens, Brussels sprouts, dried cranberries, apple slices, feta cheese, and Brittle on a large platter. Drizzle with the Dressing.
    Serves 4 🍽
    Reply
  • 🟢BODACIOUS BRUSSELS SPROUTS🟢

    1 1/2 pounds fresh Brussels sprouts, outer leaves removed, and halved
    3 tbsp. olive oil
    3/4 tsp. salt
    1/2 tsp. freshly ground black pepper
    1 tbsp. Balsamic vinegar
    1 tsp. honey

    Preheat oven to 425 degrees. Set an oven rack in center position. Line a rimmed baking sheet with heavy duty foil.
    On the baking sheet, toss the Brussels sprouts with 2 tbsp. of the olive oil, the salt, and the pepper. Roast at 425 degrees, stirring once, halfway through, until tender and golden brown, about 20 minutes.
    Drizzle the remaining 1 tbsp. olive oil, the vinegar, and the honey over the roasted Brussels sprouts; toss to coat evenly.
    Serves 6 🍽
    Reply
  • ⚪️CABBAGE AND WHITE BEAN SOUP⚪️

    2 tbsp. olive oil
    4 cups chopped green cabbage
    1 1/2 cups sliced leeks
    1 1/2 tbsp. finely chopped garlic
    4 cups vegetable broth
    1/2 tsp. salt
    One 15-ounce can cannellini beans, rinsed and drained
    1/4 cup grated Parmesan cheese
    1 tbsp. white wine vinegar

    Heat olive oil in a Dutch oven over medium-high heat. Add cabbage and leeks; cook, stirring often, until softened, but not browned, about 4 minutes. Add garlic; cook and stir for 45 seconds. Add vegetable broth, salt, and beans. Increase heat to high; bring to a boil.
    Reduce heat to low to maintain a low simmer. Cover and cook, without stirring, for 10 minutes. Remove from heat. Stir in Parmesan and vinegar.
    Serves 4 🥄
    Reply
  • ❇️KALE CHICKEN SALAD❇️

    2 cups chopped kale
    1 cup chopped cooked chicken breast
    1 cup cooked quinoa
    1/2 cup canned chickpeas, rinsed and drained
    1/2 cup chopped tomato
    1/2 cup sliced mini sweet peppers
    1/4 cup thinly sliced red onion
    2 tbsp. crumbled feta cheese
    2 tbsp. sunflower kernels
    Lemon Dressing:
    Juice of 1 lemon
    2 tbsp. olive oil
    1/2 tsp. white wine vinegar
    1 small clove garlic, minced
    1/4 tsp. salt
    1/8 tsp. pepper

    Place the dressing ingredients in a small bowl. Whisk to combine. Toss the red onion in the dressing and allow to marinate while preparing the salad.
    Add the kale to a large bowl. Drizzle with a spoonful of the dressing. Toss to coat.
    Add the quinoa and chicken, along with tomato, peppers, and feta cheese. Spoon out the red onion; add to salad. Drizzle salad with remaining dressing. Top with sunflower kernels.
    Serves 2 🥗
    Reply
  • ✴️ALMOND BUTTER SMOOTHIE✴️

    2 tbsp. almond butter
    3/4 tbsp. pure maple syrup
    1 cup unsweetened almond milk
    1 cup crushed ice

    Place all ingredients in a blender. Blend until thick and creamy. Pour into 2 glasses. Enjoy immediately!
    Serves 2 ✴️
    Reply
  • 🌿GREEN HERB SALAD DRESSING 🌿

    1 cup packed fresh parsley
    1/2 cup packed assorted herbs, such as cilantro, thyme, basil, mint, sage, etc...
    3/4 cup olive oil
    2 tbsp. lemon juice
    2 tbsp. honey
    2 tsp. Dijon mustard
    1/4 tsp. salt

    Combine all ingredients in a tall container fit for an immersion blender. Blend until smooth.
    Store in an airtight jar in the refrigerator for up to 2 weeks. Shake before each use. If dressing is too thick, let stand at room temperature for a little while. 🌿
    Reply
  • 🔷️🔶️EASY CHEESEY VEGGIE PIE🔶️🔷️

    1 cup chopped fresh broccoli florets, steamed and well drained
    1 cup chopped fresh cauliflorets, steamed and well drained
    1/3 cup finely chopped onion
    1/3 cup finely chopped green bell pepper
    1 cup shredded Cheddar cheese
    1/2 cup baking mix, such as Bisquick or Jiffy
    1 cup milk
    1/2 tsp. salt
    1/4 tsp. pepper
    2 eggs

    Preheat oven to 400 degrees. Coat a 9-inch glass pie plate with non-stick cooking spray.
    Stir together the broccoli and cauliforets, along with the onion, green bell pepper, and Cheddar cheese, in the prepared pie plate.
    In a medium bowl, stir together the baking mix, milk, salt, pepper, and eggs until blended. Pour into the pie plate.
    Bake at 400 degrees for 35 to 45 minutes, until a butter knife inserted in the center comes out clean. Let cool for 5 minutes before cutting and serving.
    Serves 6 🍽
    Reply
  • 🌽🍅CORN SALSA🍅🌽

    2 cups corn kernels, fresh cooked, or frozen thawed and patted dry
    2 plum tomatoes, chopped
    1/2 cup diced red onion
    3 tbsp. lime juice
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/4 cup minced fresh cilantro
    1/2 tsp. cumin

    Place all ingredients in a large bowl; mix together
    Store, covered, in the refrigerator, for up to 2 days.
    Serves 4 🟥🟨

    Reply
  • BREAKFAST PARFAITS

    2 cups reduced fat plain Greek yogurt
    1/4 cup honey
    2 tbsp. lemon juice
    2 tsp. grated lemon zest
    2 tbsp. chia seeds
    1 tsp. vanilla extract
    1 cup fresh raspberries
    1 cup fresh blueberries

    Combine the yogurt, honey, lemon juice, lemon zest, chia seeds, and vanilla extract in a small bowl.
    Layer half of the yogurt mixture into 4 small parfait glasses or custard cups. Top with half of the berries. Repeat layers.
    Serves 4 🥄
    Try serving these delightful parfaits as a dessert!
    Reply
  • 🔶️SWEET POTATO PUDDING🔶️

    4 large sweet potatoes, peeled, cut into 1-inch cubes, boiled for 12 minutes, and drained
    4 tbsp. unsalted butter, cubed
    1 large egg
    1/2 cup packed brown sugar
    1/4 cup milk
    1 tsp. salt
    1 tsp. vanilla extract
    1/2 tsp. nutmeg
    Whipped cream or marshmallow fluff for topping

    Arrange an oven rack in the center of oven. Preheat to 350 degrees.
    Transfer the drained sweet potatoes to a blender. Add butter. Cover blender and allow butter to melt. Add egg, brown sugar, milk, salt, vanilla extract, and nutmeg. Blend until smooth.
    Transfer the mixture to an 8 x 8-inch square glass baking dish.
    Bake at 350 degrees until warmed through, and lightly golden on top, 55 to 60 minutes. Allow to cool on a wire rack for 1 hour.
    Serve at room temperature or refrigerate until cold. Divide pudding among 4 small bowls or ramekins. Top with whipped cream or marshmallow fluff.
    Pudding can be made up to 3 days ahead. Store in an airtight container in the refrigerator.
    Serves 4 🥄
    Reply
  • 🍴BRAISED PORK LOIN CHOPS🍴

    1 clove garlic, minced
    1 tsp. rubbed sage
    1 tsp. dried rosemary, crushed
    1/2 tsp. salt
    1/8 tsp. pepper
    4 boneless pork loin chops, 1/2" thick, 4 ounces each
    1 tbsp. butter
    1 tbsp. olive oil
    3/4 cup apple juice
    1 tbsp. minced fresh parsley

    In a small bowl, mix together the garlic, sage, rosemary, salt, and pepper. Rub over both sides of pork chops.
    In a large non-stick skillet, heat butter and olive oil over medium-high heat. Brown pork chops on both sides. Remove from pan; keep warm.
    In the same skillet, bring apple juice to a boil, stirring to loosen browned bits from skillet. Cook until liquid is reduced to 1/2 cup. Add pork chops; return to boiling. Reduce heat to low; cover and simmer until pork chops are tender, 6 to 8 minutes. Sprinkle with parsley.
    Serves 4 🍽

    Reply
  • CRUNCHY APPLE AND KOHLRABI SALAD

    2 small green or purple kohlrabi, cut into matchsticks about 1/4-inch wide
    1 large Honeycrisp apple, cored and cut into matchsticks about 1/4-inch wide
    1/3 cup grated Gouda cheese (optional)
    1/3 cup fresh tarragon leaves
    3 tbsp. unsalted sunflower kernels
    1/2 tsp. grated lemon zest
    2 tbsp. olive oil
    2 tbsp. lemon juice
    Salt and freshly ground black pepper to taste

    In a large serving bowl, combine kohlrabi and apple matchsticks. Add cheese, if using. Add tarragon leaves and sunflower kernels. Sprinkle lemon zest over the bowl. Drizzle with olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.
    Using your CLEAN 🧼 hands, gently toss the salad. Enjoy immediately!
    Makes 2 lunch-size servings 🍽
    Reply
  • 🥄HEALTHIER BREAD PUDDING🥄

    1 1/2 cups almond milk
    1 1/2 cups unsweetened applesauce
    2 eggs, lightly beaten
    1/4 cup honey
    1 tsp. vanilla extract
    1 tbsp. cinnamon
    1 tsp. nutmeg
    1/4 tsp. salt
    1 loaf crusty whole wheat bread, cut into 1- to 2- inch cubes
    1 apple, peel left on, and diced
    1/2 cup raisins
    1/4 cup chopped walnuts

    Whisk together the almond milk, applesauce, eggs, honey, vanilla extract, cinnamon, nutmeg, and salt in a large mixing bowl.
    In a separate large bowl, pour the liquid over the bread cubes; mix together. Fold in the apple, raisins, and walnuts.
    Set the bread pudding in the refrigerator for at least 1 hour to absorb the liquid.
    Preheat oven to 350 degrees.
    Pour the mixture into a 9- x 13-inch glass baking dish that has been coated with non-stick cooking spray.
    Bake at 350 degrees for 40 to 45 minutes, until it has set and top is golden brown.
    Allow to cool for at least 15 minutes before serving.
    Serves 6 🥄



    Reply
  • Let's talk about papaya. Papaya is a mildly sweet, melon-like tropical fruit.
    Papaya is loaded with vitamins A, C, and E, which help to strengthen immunity and promote healthy skin. One of papaya's enzymes, papain, helps with digestion and lessens bloating.
    Papaya has a high antioxidant content, which helps to reduce inflammation, and guards against long term illness. It enhances circulation, and helps to reduce cholesterol, promoting heart health. 🫶 Papaya also improves wound healing, supports eye health, and offers vital nutrients for general well being.
    That being said, let's use papaya in a recipe!
    Reply
  • 🔶️EASY PAPAYA BREAKFAST BOWL🔶️

    1 ripe papaya, halved lengthwise, seeds removed
    2 cups non-fat vanilla Greek yogurt
    1/2 cup almond granola
    2 tsp. chia seeds

    Fill the center of each papaya half with 1 cup yogurt, 1/4 cup granola, and 1 tsp. chia seeds.
    Serves 2 🔶️

    What are some of the ways you like to use papaya in recipes? We'd love to hear from you! 😃
    Reply
  • 🍁MAPLE PECAN GLAZED CARROTS🍁

    2 pounds carrots, cleaned and trimmed
    1 tbsp. vegetable oil
    2 tbsp. maple syrup
    2 tbsp. butter
    2 tbsp. light brown sugar
    1/4 tsp. cinnamon
    1/4 cup chopped pecans

    Preheat oven to 400 degrees. Toss the carrots in a mixture of the vegetable oil and 1 tbsp. of the maple syrup. Arrange carrots in a single layer on a baking sheet. Roast at 400 degrees until tender, 20 to 30 minutes, turning once, halfway through roasting time.
    Meanwhile, in a small saucepan over medium heat, heat the remaining 1 tbsp. maple syrup, butter, brown sugar, and cinnamon, until it starts to bubble and boil.
    Add the chopped pecans; cook for 2 minutes. Turn off heat. Pour the mixture over the roasted carrots. Serve!
    Serves 4 🥕🥕🥕🥕🥕🥕🥕🥕
    Reply
  • 🍄‍🟫BARLEY MUSHROOM BAKE🍄‍🟫

    2 cloves garlic, minced
    8 ounces sliced white mushrooms
    4 tbsp. butter
    1 cup pearled barley
    2 cups vegetable broth
    1/2 tsp. dried thyme
    1/8 tsp. freshly ground black pepper
    1 tbsp. chopped fresh parsley

    Preheat oven to 350 degrees.
    In an oven-safe Dutch oven, over medium heat, add the garlic, mushrooms, and butter. Sauté until mushrooms have softened.
    Add the barley, vegetable broth, thyme, and pepper. Stir to combine. Cover Dutch oven. Place in the oven. Bake at 350 degrees for 1 hour.
    Remove from oven. Stir to fluff up the barley. Top with parsley. Serve!
    Serves 4 🍄‍🟫

    Reply
  • OLD FASHIONED CARAMEL APPLE DIP
    It's apple season! Time to buy a tote bag on sale for a great price! This is one way to use some of those apples...

    8 ounces cream cheese, softened
    3/4 cup packed light brown sugar
    1/4 cup sugar
    1 tsp. vanilla extract

    In a medium bowl, using an electric mixer, combine all ingredients until smooth.
    Transfer to a serving bowl. Refrigerate until ready to serve.
    Makes 2 cups 🍎🍏
    Reply
  • 🔅🔅ROASTED PUMPKIN SEEDS🔅🔅

    1 1/2 cups raw whole pumpkin seeds
    2 tsp. melted butter
    Pinch salt

    Preheat oven to 300 degrees.
    Toss pumpkin seeds in a bowl along with the melted butter and salt.
    Spread pumpkin seeds in a single layer on a baking sheet. Roast at 300 degrees for about 45 minutes, until golden brown, stirring occasionally.
    Serves 6 🔸️


    Reply
  • 🔶️POMEGRANATE SALAD DRESSING🔶️

    1/2 cup olive oil
    1/3 cup pomegranate juice
    2 tbsp. balsamic vinegar
    1 tbsp. brown mustard
    1 tbsp. honey
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper

    Combine all ingredients in a blender. Blend on high speed for 1 minute, until it starts to get creamy.
    Store in an airtight container in the refrigerator for up to 1 week.
    Serves 8 🔶️
    Reply
  • BROWN RICE AND CRIMINI MUSHROOMS

    1 1/2 tsp. olive oil, divided
    1/4 cup finely chopped onion
    2 cloves garlic, minced
    1 cup brown rice
    1 cup vegetable broth
    1 cup water
    8 ounces sliced crimini mushrooms
    1 tbsp. minced fresh thyme
    3 tbsp. minced fresh flat leaf parsley
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper

    In a medium saucepan over medium heat, heat 1/2 tsp. of the olive oil. Add onion; cook until soft, about 4 minutes. Add garlic; cook and stir for 30 seconds. Add the rice; cook and stir for 1 minute. Stir in vegetable broth and water. Bring to a boil. Cover; reduce heat to low. Cook until all of the liquid is absorbed, about 35 minutes.
    Heat remaining 1 tsp. olive oil in a large non-stick skillet over medium heat. Add mushrooms. Cook until starting to brown, about 4 minutes. Stir in the thyme; cook for 30 seconds. Add the mushrooms, parsley, salt, and pepper to the rice; stir to combine. Serve!
    Serves 6 🥄
    Reply
  • 🥕🫚CARROT GINGER SOUP🥕🫚

    1 tbsp. olive oil
    1/2 cup finely chopped onion
    1/2 tsp. salt
    Freshly ground black pepper to taste
    3 garlic cloves, smashed
    16 ounces fresh carrots, trimmed and roughly chopped
    1 tsp. grated fresh ginger
    1 tbsp. cider vinegar
    3 cups vegetable broth
    1 tsp. pure maple syrup

    In a Dutch oven, heat olive oil over medium heat. Add onion, salt, and pepper. Cook until onion has softened. Add garlic and carrots. Cook for 8 minutes, stirring occasionally. Stir in ginger, vinegar, and vegetable broth. Bring to a boil. Reduce heat to low; simmer for 30 minutes.
    Allow to cool slightly. Transfer to a blender. Blend until smooth. If soup seems too thick, add a bit of water. Add maple syrup; blend to mix. Serve!
    Serves 3 🥄
    Reply
  • 🍎MAPLE -WALNUT APPLE CRISP🍏

    6 cups peeled, cored, and chopped apples
    3 tbsp. pure maple syrup
    1 cup flour
    1/2 cup packed light brown sugar
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/4 tsp. salt
    1/2 cup unsalted butter, at room temperature
    1/2 cup coarsely chopped walnuts
    1/2 cup rolled oats

    Preheat oven to 350 degrees.
    Toss the chopped apples with the maple syrup. Place in a 2 1/2-quart glass casserole dish.
    Whisk together the flour, brown sugar, cinnamon, nutmeg, and salt in a mixing bowl. Add butter; cut into pieces. With your CLEAN 🧼 fingers, rub the butter together until there are no large chunks of butter remaining. Stir in the walnuts and oats. Sprinkle the mixture evenly over the apples.
    Bake st 350 degrees for about 45 minutes, until golden brown, and apple juices are bubbling.
    Serve warm. Leftovers can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
    Serves 8 🍎🍏


    Reply
  • 🌾MUESLI🌾

    4 cups old fashioned oats
    3/4 cup raw sliced almonds
    1/2 cup raw pepitas
    1/4 cup raw chopped pecans
    1/2 tsp. cinnamon
    1/2 tsp. cardamom
    1/2 tsp. salt
    1/2 cup unsweetened coconut flakes
    1/2 cup dried apricots, finely diced
    1/2 cup dried cranberries

    Preheat oven to 350 degrees.
    Combine oats, almonds, pepitas, pecans, cinnamon, cardamom, and salt on a large baking sheet. Toss briefly to combine.
    Bake at 350 degrees for 10 to 15 minutes.
    Remove from oven; give the mixture a good stir. Sprinkle coconut evenly over the top of the mixture. Return to oven; bake 3 to 5 minutes, until coconut is lightly golden. Transfer baking sheet to a wire rack. Allow to cool for at least 10 minutes.
    Add apricots and cranberries to mixture on baking sheet. Toss until evenly combined.
    Allow to cool completely. Store in an airtight container for up to 1 month.
    Makes about 7 cups 🥄

    Reply
  • 🔶️HEALTHIER WALDORF SALAD🔶️

    1/4 cup walnuts halves
    1/3 cup low-fat plain Greek yogurt
    2 tsp. lemon juice
    Salt and freshly ground black pepper to taste
    2 cups chopped apples
    1/4 cup chopped celery
    1/4 cup pitted dates, cut into thin strips
    1/4 cup red grape halves

    In a large bowl, mix together the walnut halves, yogurt, lemon juice, salt, and pepper.
    Add the apples, celery, dates, and grapes. Mix together well. Serve immediately.
    Serves 4 🔶️
    Reply
  • 🥔CREAMY POTATO SOUP🥔

    5 medium russet potatoes, peeled and diced
    1 medium onion, diced
    2 stalks celery with leaves, diced
    1 carrot, peeled and diced
    Water
    1 cup milk of your choice
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/4 cup chopped fresh parsley

    Add the potatoes, onion, celery, and carrot to a Dutch oven. Add water to about 1/2 inch below the top of the vegetables. Place Dutch oven on burner. Over high heat, bring to a boil. Reduce heat to low. Cover; simmer until vegetables are soft, stirring occasionally, about 20 minutes.
    Using a potato masher, carefully mash most of the soup, leaving a few chunks for texture. Stir in the milk, salt, pepper, and parsley. Serve!
    Serves 4 🥔
    Reply
  • ✴️SLOW COOKER MULLED CIDER✴️

    1 gallon fresh apple cider
    1 medium orange
    One 1 1/2-inch piece fresh ginger
    Five 3-inch cinnamon sticks
    1 tbsp. whole cloves
    Orange slices for serving

    Pour cider into a 5-quart or larger slow cooker.
    Cut the orange into 1/4-inch thick rounds. Cut ginger crosswise into 1/4-inch thick slices. Add them both to the slow cooker. Add cinnamon sticks and cloves. Cover slow cooker. Cook on LOW for 4 hours.
    Serve in mugs garnished with the orange slices.
    Leftover cider can be stored in an airtight container in the refrigerator for up to 3 days.
    Makes 1 gallon ✴️

    Reply
  • 🔶️HONEY-ORANGE ROASTED CARROTS🔶️

    32 ounces large fresh carrots
    2 tbsp. olive oil
    1 tsp. salt
    1/2 tsp. freshly ground black pepper
    4 tbsp. honey
    2 tbsp. orange zest

    Preheat oven to 400 degrees.
    Peel and trim the ends of each carrot. Toss with olive oil, salt, and pepper.
    Line a rimmed baking sheet with parchment paper. Spread carrots out in a single layer.
    Roast at 400 degrees for 15 to 20 minutes, until tender.
    Remove from oven. Drizzle with honey. Sprinkle with orange zest. Serve immediately!
    Serves 4 🥕🍯🍊
    Reply
  • 🌱HONEY ROASTED PLUMS WITH THYME & OLIVE OIL🌱

    6 plums, halved and pitted (not too ripe)
    2 tbsp. honey
    Good drizzle of olive oil
    1 tsp. fresh thyme leaves
    Pinch salt

    Preheat oven to 400 degrees.
    Place plum halves, cut side up, in an 8- x 8-inch square glass baking dish. Drizzle with the honey and olive oil. Sprinkle thyme leaves on top. Sprinkle evenly with salt.
    Roast at 400 degrees for about 12 to 14 minutes, until plums are cooked through, and honey starts to carmelize, and glazes the plums.
    Remove from the oven. Allow to cool for a few minutes.
    Can be stored in an airtight container in the refrigerator for up to 3 days.
    Serves 4 🥄
    Reply
  • HEARTY SWEET POTATO & LENTIL SOUP

    1 tbsp. olive oil
    1 small onion, finely diced
    3 cloves garlic, minced
    1/2 tbsp. fresh rosemary, minced
    1 tsp. fresh thyme, minced
    1 cup dry brown lentils
    2 large sweet potatoes, peeled and cubed
    6 cups vegetable broth
    2 ounces fresh baby spinach
    Salt and freshly ground black pepper to taste

    Heat olive oil over medium heat in a Dutch oven. Add onion; sauté until translucent. Add garlic and rosemary. Sauté for 2 minutes.
    Add lentils, sweet potatoes, and vegetable broth. Stir; bring to a boil over high heat. Cover and simmer over medium-low heat for 30 minutes, until lentils are fully cooked. Turn the heat off. Stir in the spinach until wilted. Season to taste with salt and pepper.
    Serves 4 🥄
    Reply
  • 🍐🍐🍐PEAR SMOOTHIE🍐🍐🍐

    1 pear, peeled, cored, and frozen
    1 medium ripe banana, frozen
    1 tsp. ground ginger
    1 cup unsweetened vanilla almond milk
    Ground cinnamon for garnish

    Place the pear, banana, ginger, and almond milk in a blender. Blend until smooth. Pour into a tall glass. Sprinkle with cinnamon to garnish.
    Serves 1 🍐

    Reply
  • ✨️WARM AND COZY SALAD✨️

    1 head cauliflower, cut into small florets
    3 large carrots, peeled and cut into 1-inch pieces
    1 fennel bulb, cored and cut into 1/3-inch wedges
    1 medium red onion, cut into 1/2-inch wedges
    One 14-ounce can chickpeas, rinsed and drained, and patted dry with paper towels
    3 tbsp. olive oil
    2 cloves garlic, finely minced
    2 tsp. coriander
    1 tsp. salt
    1/2 tsp. freshly ground black pepper
    Zest of 1 lemon
    Bottled Citrus Mediterranean marinade
    4 cups fresh baby spinach
    4 tbsp. finely chopped fresh dill for garnish

    Preheat oven to 425 degrees.
    Combine cauliflower, carrots, fennel, onion, and chickpeas in a large bowl. Toss well, adding the olive oil, garlic, coriander, salt, pepper, and lemon zest.
    Place in a single layer on a rimmed baking sheet lined with parchment paper. Lightly pour marinade over the vegetable mixture.
    Roast at 425 degrees for 15 minutes. Remove from oven; toss vegetable mixture. Return to oven. Continue roasting for 10 to 15 minutes, until cauliflower is tender and golden. Remove from oven. Top with spinach. Drizzle with marinade. Garnish with dill. Enjoy!
    Serves 4 🍽
    Reply
  • ✴️WAKE UP! COFFEE SMOOTHIE✴️

    1 medium banana, sliced and frozen
    1/2 cup brewed coffee, chilled
    1/2 cup milk of your choice
    1/4 cup rolled oats
    1 tsp. nut butter

    Place all ingredients in a blender. Blend on high speed until smooth, adding a bit more milk as needed until desired consistency is reached. Serve immediately!
    Serves 1 ✴️
    Reply
  • 🍯HONEY GLAZED SWEET POTATOES🍠

    3 cups peeled, in 1-inch dice, sweet potatoes
    1/4 cup olive oil
    1/3 cup honey
    1 tsp. cinnamon

    In a large skillet over medium heat, mix together the sweet potatoes and olive oil. Cover skillet; cook for 15 to 20 minutes, stirring occasionally. Sweet potatoes are ready when they are fork tender. Add the honey; stir to combine. Sprinkle with cinnamon; stir to combine. Cook for 2 minutes. Serve!
    Serves 6 🍽
    Reply
  • 🍊ORANGE AND AVOCADO SALAD🥑

    Salad:
    3 cups mixed baby greens
    4 navel oranges, peeled
    1 large avocado, peeled, pitted, and sliced
    1/4 cup thinly sliced red onion
    Salt and freshly ground black pepper to taste
    Citrus Vinaigrette:
    3 tbsp. orange juice
    1 tsp. orange zest
    2 1/2 tbsp. red wine vinegar
    1/4 cup olive oil
    1 tsp. Dijon mustard
    1 tsp. honey
    Salt and freshly ground black pepper to taste

    Arrange greens on a large platter. Cut oranges into 1/4-inch thick slices; carefully remove seeds.
    Arrange orange slices, avocado, and red onion in and around the greens. Season with salt and pepper.
    In a small bowl, whisk together the Citrus Vinaigrette ingredients. Drizzle on top of salad. Serve the remainder on the side.
    Serves 4 🍽
    Reply
  • Both recipes sounds yummy and easy. Thank you for sharing!
    Reply
  • 🥄FRESH CRANBERRY RELISH🥄

    12 ounces fresh cranberries
    1 orange, with the peel on
    1 cup sugar

    Slice the very edge root ends of the orange, just until you see the flesh. Leave the rest of the peel on. Slice into 8 pieces.
    Place the cranberries, orange slices, and sugar in a food processor. Process until smooth, with no large chunks remaining.
    Refrigerate until ready to serve, at least 1 hour. Store in an airtight container in the refrigerator for up to 1 week.
    Makes 3 cups 🔴
    Reply
  • 🍌🍓🍍EASY FRUIT SHAKE🍌🍓🍍

    1 large banana
    1 cup frozen strawberries
    3/4 cup pineapple juice
    5 ice cubes 🧊

    Place all ingredients in a blender. Blend on high speed until smooth.
    Serves one 🍌🍓🍍
    Reply
  • 🍎🍏APPLE CRISP🍏🍎

    Spiced Apples:
    6 Golden Delicious apples, or any variety of apples you enjoy, peeled, cored, and chopped
    2 tbsp. sugar
    3/4 tsp. cinnamon
    1 1/2 tsp. lemon juice
    Crisp Topping:
    1 cup packed light brown sugar
    3/4 cup old fashioned oats
    3/4 cup flour
    1 tsp. cinnamon
    Pinch salt
    1/2 cup cold unsalted butter, diced into small cubes

    Preheat oven to 350 degrees. Coat an 8 x 8-inch square glass baking dish with non-stick cooking spray. Set aside.
    In a mixing bowl, place apples, sugar, cinnamon, and lemon juice. Stir to combine. Transfer to prepared baking dish.
    In a separate mixing bowl, place the Crisp Topping ingredients. Using a pastry cutter, cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembles pea-sized crumbs.
    Spread the mixture over the apple mixture in baking dish. Gently pat to even it out.
    Bake at 350 degrees for 40 to 50 minutes, until golden brown and bubbly.
    Serve warm!
    Can be served with vanilla ice cream and/or whipped cream for a real treat!
    Makes a nice holiday dessert!
    Serves 6 🍎🍏

    Reply
  • 🍛VEGETABLE-BEAN & RICE SOUP🍛

    1 tbsp. olive oil
    2 cloves garlic, minced
    1 medium onion, diced
    2 large carrots, peeled and diced
    2 ribs celery with leaves, diced
    1 tbsp. dried oregano
    2 1/2 cups canned diced tomatoes and their liquid
    1 1/2 cups canned cannellini beans, rinsed and drained
    4 cups vegetable broth
    Juice of half of a lemon
    1 1/2 cups cooked basmati rice
    2 cups chopped kale
    1/4 cup chopped fresh parsley

    To a Dutch oven add the olive oil, garlic onion, carrots, and celery. Cook over medium heat until softened, stirring occasionally, adding the oregano after 2 minutes of cooking.
    Add the tomatoes, beans, and vegetable broth. Bring to a boil. Reduce heat to low; simmer for 10 minutes. Add the lemon juice, rice, kale, and parsley. Stir until kale is wilted.
    Soup can be stored in an airtight container in the refrigerator for up to 4 days.
    Serves 6 🍛


    Reply
  • 🔆DELECTABLE FRUIT SALAD🔆

    4 medium navel oranges, peeled, seeds removed, and chopped
    1 1/2 cups strawberries, halved
    4 kiwi fuit, peeled and quartered
    1 cup blueberries
    3/4 cup pomegranate arils
    1/4 cup orange juice
    1 1/2 tsp. honey
    1/2 tsp. poppy seeds

    Whisk together the orange juice, honey, and poppy seeds in a small bowl. Place in refrigerator.
    In a large bowl, place the oranges, strawberries, kiwi fruit, blueberries, and pomegranate arils. Drizzle with desired amount of the dressing. Toss until fruit is completely coated. Serve immediately.
    Serves 4 🍊🍓🥝🫐🍯
    Reply
  • Happy Halloween! 🎃
    🪱DISGUSTINGLY GOOD DIRT CUPS🪱
    So much fun for the young, and the young at heart!

    One 3.9-ounce package instant chocolate pudding mix
    2 cups cold whole milk
    8 ounces Cool Whip, thawed
    1/2 stick unsalted butter, at room temperature
    8-ounce bar cream cheese, at room temperature
    1 cup confectioners sugar, sifted
    16 ounces Oreo cookies, crushed
    24 gummy worms

    Prepare pudding mix with milk as package directs. Allow to set for 5 minutes. Once set, fold in Cool Whip.
    Using an electric mixer, cream together the butter and cream cheese. Add the confectioners sugar. Mix until light and airy. Add the pudding mixture to the cream cheese mixture. Stir well. Transfer mixture to a large plastic zipper bag. Cut off one of the corners of the bag to easily fill the cups.
    Working in layers, pipe some of the mixture into the bottom of each cup.(You can use clear plastic disposable drink cups.) Add a layer of crushed Oreos. Pipe another layer of the cream cheese mixture. Garnish with more Oreos, then gummy worms.
    Serve chilled 👻
    Reply
  • 🍊 ORANGE GLAZED GREEN BEANS🍊

    One 12-ounce package fresh steam-in-the-bag green beans
    1 medium orange
    1 large clove garlic, minced
    1/2 tbsp. honey
    1 tbsp. butter
    Salt and pepper to taste

    Pierce the bag of green beans with a fork. Microwave on HIGH for 3 minutes.
    Meanwhile, into a small bowl, zest the orange and squeeze the juice. Add the garlic and honey; stir to combine.
    In a non-stick skillet, melt the butter over medium-high heat. Add the orange glaze and the green beans. Season to taste with salt and pepper. Cook for 6 minutes, stirring frequently to coat the green beans with the glaze.
    Serves 4 🍽
    Reply
  • 🍠 ROASTED SWEET POTATO SALAD 🍠

    4 cups peeled, cubed sweet potatoes
    1 tbsp. olive oil
    1/2 cup chopped walnuts
    1/3 cup dried cherries, chopped
    1/4 cup minced fresh parsley
    2 tbsp. mayonnaise
    1 1/2 tsp. white vinegar
    1 tbsp. honey
    1/2 tsp. grated lime zest
    1/4 tsp. salt

    Preheat oven to 400 degrees.
    Coat a 15 x 10 x 1-inch baking dish with non-stick cooking spray. Place sweet potatoes in dish. Drizzle with olive oil. Toss to coat.
    Roast at 400 degrees for 35 to 40 minutes, until tender. Cool to room temperature.
    In a large bowl, combine walnuts, cherries, parsley, and the sweet potatoes.
    In a small bowl, combine mayonnaise vinegar, honey, lime zest, and salt. Pour over the sweet potato mixture. Toss to coat.
    Serve warm or chilled.
    Serves 6 🍠
    ***TIP*** Save the rest of the lime to use in drinks, desserts, or dressings.
    Reply
  • Today we have a great recipe to save for the holidays.
    If anyone is interested in doing a "cookie swap", please post your holiday cookie recipes here, or send me a private message. We would love to see your favorites, and your traditional family recipes!

    🥜PEANUT BUTTER CRISPY TREATS🥜

    3/4 cup peanut butter
    1/3 cup honey
    1 tsp. vanilla extract
    2 1/2 cups crispy rice cereal

    Line an 8 x 8-8-inch pan with parchment paper. Set aside.
    In a large microwave-safe mixing bowl, add peanut butter. Microwave for about 50 seconds to soften. Add honey and vanilla extract to the bowl. Mix well until blended. Add the cereal, being careful not to crush the cereal.
    Transfer the mixture to prepared pan. Use a spatula to flatten it out evenly among bottom perimeter.
    Refrigerate for at least 30 minutes to firm. Remove from refrigerator. Slice into 16 portions. 4 across, and 4 wide.
    Store in an airtight container in the refrigerator for up to 2 weeks.
    Makes 16 treats 😋
    Reply
  • 🫖LONDON FOG TEA STEAMER🫖

    2 Earl Grey tea bags
    4 tsp. honey
    1 tsp. vanilla extract
    1 1/2 cups boiling water
    3/4 cup low-fat milk

    To each of two 12-ounce mugs, add 1 tea bag, 2 tsp.honey, and 1/2 tsp. vanilla extract. Fill each mug with 3/4 cup boiling water. Let steep for 3 to 5 minutes.
    In a microwave-safe glass measuring cup, microwave the milk on HIGH for 30 to 45 seconds, until steaming. Using an immersion blender, blend milk until foamy.
    Discard tea bags. Divide foamed milk between mugs.
    Serves 2 🫖
    Reply
  • 🔆🔅🎃PUMPKIN SMOOTHIE🎃🔅🔆

    1/3 cup pumpkin purée
    1 medium banana, cut into chunks and frozen
    1 tbsp. ground flaxseed
    1/4 tsp. pumpkin pie spice
    1 cup milk of your choice
    1/4 tsp. vanilla extract
    1 tsp. brown sugar

    Place all but the brown sugar in a blender. Blend until smooth.
    Add the brown sugar. Blend again. Enjoy immediately!
    Serves 1 🎃
    Reply
  • 🔸️SIMPLE ROASTED TURNIPS🔸️

    1 1/2 pounds turnip, peeled and cut into bite-sized pieces
    2 tbsp. olive oil
    1/8 tsp. sage
    Salt and white pepper to taste

    Preheat oven to 425 degrees. Place all ingredients in a large bowl; toss to coat well.
    Transfer to a glass baking dish. Roast at 425 degrees for 30 to 35 minutes, until tender, stirring occasionally.
    Serves 4 🍽
    Reply
  • 🥕🥕SIMPLE CARROT SALAD🥕🥕
    Not only is this salad great to serve for COPD Awareness Month, it would make a tasty side dish for Thanksgiving!

    16 ounces shredded fresh carrots
    1 1/4 cups raisins
    3 tbsp. mayonnaise
    1 tsp. lemon juice
    1/4 tsp. salt

    Mix together the carrots and raisins in a large serving bowl.
    In a small bowl, whisk together the mayonnaise, lemon juice, and salt. Whisk until smooth.
    Pour over the carrot mixture. Stir until carrots and raisins are completely coated.
    Cover and refrigerate until chilled, at least 30 minutes.
    Serves 6 🥕🥕
    Reply
  • 🍴CORNBREAD STUFFING🍴
    You can bake your own corn bread, or buy it from your local grocery store bakery.

    One 8 x 8-inch size cornbread, cubed
    3 tbsp. olive oil
    1 medium onion, finely chopped
    4 celery stalks, finely chopped
    1 tsp. salt
    1/2 tsp. freshly ground black pepper
    3 cloves garlic, grated
    3 tbsp. chopped fresh sage leaves
    2 tbsp. chopped fresh rosemary OR thyme leaves
    1/2 cup chopped fresh parsley, plus more for garnish
    2 to 2 1/2 cups vegetable broth
    2 large eggs, lightly beaten
    1 tbsp. melted unsalted butter

    Preheat oven to 375 degrees. Coat a 13 x 9-inch glass baking dish with non-stick cooking spray.
    Spread the cubed cornbread in an even layer on a large baking sheet. Bake at 375 degrees for 10 minutes, until lightly crisp and golden brown.
    Heat the olive oil in a large skillet over medium heat. Add the onion, celery, salt, and pepper. Cook for 8 to 10 minutes, until softened. Stir in the garlic.
    Place the toasted cornbread cubes in a large bowl. Add the onion mixture, the sage, rosemary OR thyme, and 1/2 cup parsley. Stir to combine. Then, add 2 cups of the vegetable broth, and the eggs. Mix until cornbread is evenly moistened. If it seems dry, add more vegetable broth as needed to moisten.
    Transfer to prepared baking dish. Drizzle with the melted butter. Cover and bake at 375 degrees for 25 minutes. Uncover; bake for 15 to 25 minutes, or until the top is lightly crisp and golden.
    Garnish with parsley. Serve!
    Serves 12 🍴

    Reply
  • Here is a recipe that I am posting for our "Cookie Swap". Why wait until the holidays arrive to enjoy these cookies? Bake some now! 😋
    🥥CHEWY COCONUT COOKIES🥥

    1 1/4 cups flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 cup butter, at room temperature
    1/2 cup packed light brown sugar
    1/2 cup sugar
    1 egg
    1/2 tsp. vanilla extract
    1 1/3 cups flaked coconut
    Preheat oven to 350 degrees.
    Combine the flour, baking soda, and salt in a medium bowl; set aside.
    Beat the butter, brown sugar, and sugar in a large bowl, using an electric mixer. Beat until smooth. Add the egg and vanilla extract. Beat until light and fluffy.
    Gradually blend in the flour mixture, then stir in the coconut until well combined.
    Drop dough by teaspoonfuls onto baking sheets, 3 inches apart.
    Bake at 350 degrees for 8 to 10 minutes, until golden brown.
    Allow to cool on baking sheets briefly before transferring to wire racks to cool completely.
    Makes 3 dozen cookies 🥥
    Reply
  • ✴️STUFFING MUFFINS✴️

    One 12-ounce package seasoned cubed stuffing mix
    1/2 cup grated Parmesan cheese
    2 tbsp. finely chopped fresh parsley
    1/2 tsp. salt
    2 cups turkey or chicken broth
    4 tbsp. butter
    2 tbsp. lemon juice

    Preheat oven to 375 degrees. Toss the stuffing mix with the Parmesan cheese, parsley, and salt in a large bowl.
    Microwave the broth and butter until butter has melted. Stir in the lemon juice.
    Pour broth mixture over the stuffing mixture. Stir until well combined.
    Using a large cookie scoop, transfer the stuffing mixture evenly into 12 non-stick muffin cups.
    Bake at 375 degrees for 25 to 30 minutes, until golden brown.
    Serves 12 ✴️
    Reply
  • 🔷️FESTIVE CRANBERRY-ALMOND RICE🔷️
    1 tbsp. olive oil
    3/4 cup finely chopped onion
    1 1/2 cups uncooked Jasmine rice
    1/2 cup dried cranberries
    3 cups chicken broth
    1 tsp. salt
    Freshly ground black pepper to taste
    2 scallions, chopped
    1/4 cup slivered almonds
    3 tbsp. chopped fresh cilantro

    Heat olive oil in a Dutch oven over medium heat. Cook and stir the onion in hot olive oil until tender and translucent. Stir in the rice and cranberries until the rice is coated with olive oil and lightly toasted.
    Pour in the chicken broth. Season with salt and pepper. Bring to a boil. Cover; reduce heat to low; simmer until rice is tender and liquid is absorbed, about 22 minutes.
    Remove from heat. Stir in scallions, almonds, and cilantro.
    Serves 6 🥄
    Reply
  • 🔆🔅ORANGE SMOOTHIE🔅🔆
    A very appropriate drink to enjoy during COPD Awareness Month!

    1 large orange, peeled and separated into sections
    Half of a medium banana, broken into chunks
    1 cup frozen mango chunks
    1/2 cup almond milk
    1/4 tsp. vanilla extract

    Place all ingredients in a blender. Blend until smooth. Enjoy immediately!
    Serves one 🍊🍌🥭

    Reply
  • 😋WHITE CHOCOLATE PEPPERMINT COOKIES😋

    Here is another delicious cookie recipe for our holiday "cookie swap". Guaranteed not to last very long! 😄

    1 1/4 cups flour
    1/4 tsp. baking soda
    Pinch baking powder
    Pinch salt
    1/2 cup unsalted butter, at room temperature
    1 1/2 cups, plus 1 tbsp. sugar
    1 egg, at room temperature
    1/2 tsp. vanilla extract
    1/4 tsp. peppermint extract
    3/4 cup white chocolate chips
    1/2 cup crushed candy canes, plus more for dipping

    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
    Beat the butter and sugar with an electric mixer until light and fluffy. With the mixer running, add the egg, then the vanilla extract and peppermint extract.
    Gradually add the flour mixture, scraping sides of bowl as needed.
    Stir in the white chocolate chips and crushed candy canes until well combined.
    Preheat oven to 350 degrees.
    Place dough on a parchment paper lined baking sheet, using a 2-tablespoon-size cookie scoop. One scoop per cookie.
    Dip each ball of dough into a bowl filled with crushed candy canes. Roll the balls in the bowl until coated.
    Place the baking sheet with the dough balls in the refrigerator for 5 minutes.
    Bake at 350 degrees for 6 to 7 minutes, until the edges begin to brown.
    Transfer cookies to a wire rack to cool completely.
    Makes 18 cookies 🔴⚪️⚪️🔴

    Reply
  • ✴️HOLIDAY BRUSSELS SPROUTS✴️

    16 ounces fresh Brussels sprouts, trimmed and halved
    2 tbsp. olive oil
    1 tbsp. minced fresh thyme
    Salt and freshly ground black pepper to taste
    1 cup fresh cranberries
    2 tbsp. pure maple syrup

    Preheat oven to 400 degrees.
    Line a rimmed baking sheet with parchment paper.
    Place Brussels sprouts in a bowl. Toss with the olive oil, thyme, salt, and pepper.
    Spread them out evenly on prepared baking sheet. Roast at 400 degrees for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
    Place the Brussels sprouts and cranberries in a serving bowl. Drizzle with maple syrup. Toss to coat. Serve!
    Serves 4 🍽
    Reply
  • 🍯HONEY BROWN SUGAR HAM GLAZE🍯

    2 cups packed light brown sugar
    1 cup honey
    1/2 cup Dijon mustard
    2 tbsp. butter
    2 tbsp. cider vinegar

    Place all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring to break up any lumps. Reduce heat to medium-low. Gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove from heat.
    Makes about 2 cups, enough for an 8- to 10- pound ham. 🍽
    Reply
  • Let's think about Thanksgiving leftovers. What do you do with yours? Please let us know what you do with your leftovers!
    Here are just a few ideas from DebbieB.'s Kitchen...

    1. You can make a casserole by layering stuffing, turkey, and vegetables in a glass baking dish. Pour warm gravy over the top. Cover baking dish with foil. Place in a 400 degree oven until warmed through.
    2. You can mix together turkey, vegetables, and gravy in a glass pie plate. Cover the top with leftover biscuits or dinner rolls. Cover loosely with foil. Place in a 375 degree oven to warm through. Here you have a version of a pot pie!
    3. You can create a lovely trifle using pumpkin bread, cut into cubes. In a trifle bowl, layer the pumpkin bread cubes with butterscotch OR vanilla pudding, and butterscotch OR caramel sauce. Before serving top with whipped cream, more of the sauce, and butterscotch morsels.
    4. You can warm up whole berry cranberry sauce and ladle it over vanilla ice cream for a tasty dessert!
    Reply
  • ➡️RANCH DRESSING⬅️
    Perfect for your holiday get togethers. May also be used as a dip!

    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tbsp. buttermilk OR whole milk
    1 tsp. dried dill
    1 tsp. lemon juice
    1 tsp. white vinegar
    1/2 tsp. garlic powder
    1/4 tsp. onion powder
    1/2 tsp. salt
    Freshly ground black pepper to taste
    1 tbsp. chopped fresh chives
    1 tbsp. chopped fresh dill

    In a medium bowl, whisk together the sour cream, mayonnaise, milk, dill, lemon juice, vinegar, garlic powder, onion powder, salt, and pepper. Fold in the chives and dill.
    Store in an airtight container in the refrigerator for up to 5 days.
    Makes about 1 cup 🔹️

    Reply
  • ⚪️🟡🟠🔴🟢🔵🟣🟤⚫️HAYSTACK GOODIES➿️➿️➿️➿️

    Here is another fun idea for our holiday "Cookie Swap"! I hope some of you will post your favorite holiday recipes!

    One 16-ounce package white chocolate bark
    4 cups chow mein noodles
    1 cup lightly salted cocktail peanuts
    Assorted sprinkles

    Line a large baking sheet with parchment paper OR waxed paper. Set aside.
    Melt the chocolate bark in a bowl in the microwave, according to package directions.
    In a large bowl, combine the melted bark, chow mein noodles, and peanuts.
    Drop mixture by heaping tablespoons onto prepared baking sheet.
    Sprinkle with assorted sprinkles. Let sit until they are set.
    Serves 12 😋
    Reply
  • 🥄🍛LENTIL-POTATO SOUP🍛🥄

    1 medium onion, diced
    3 carrots, peeled and diced
    2 celery ribs, diced
    3 cloves garlic, minced
    1 1/2 pounds potatoes (Yukon gold, red, or russet), peeled and diced
    2 tsp. olive oil
    1 tsp. Italian seasoning
    1 tsp. salt
    1/2 tsp. pepper
    One 14.5-ounce can diced tomatoes with the liquid
    6 cups vegetable broth
    1 cup uncooked green OR brown lentils, rinsed and drained
    1 tbsp. combination of fresh rosemary, parsley, and thyme, finely minced

    Heat the olive oil in a Dutch oven over medium-high heat. Add onion, celery, and carrots. Sauté until edges are lightly golden.
    Add garlic, Italian seasoning, salt, and pepper. Sauté for 1 minute.
    Add tomatoes and their liquid, potatoes, vegetable broth, and lentils. Bring to a boil.
    Reduce heat to low, but still bubbling. Cover and simmer for 20 minutes, until potatoes and carrots are fork-tender, and lentils are tender and fully cooked.
    Stir in the herbs. Serve!
    Makes about 10 cups 🥄
    Reply
  • Here is a unique drink recipe that is sure to be a hit with the kiddies on Thanksgiving Day! 🎃

    🎃🍎PUMPKIN JUICE🎃🍎

    One 15-ounce can solid-pack pure pumpkin
    1/3 cup apricot spreadable fruit
    1/4 cup packed light brown sugar
    1 tsp. pumpkin pie spice
    One 64-ounce container apple cider OR unsweetened apple juice

    Place the pumpkin, spreadable fruit, brown sugar, and pumpkin pie spice in a blender. Cover and process until blended. Transfer to a large pitcher. Stir in the cider or juice until combined. Serve hot or chilled.
    Serves 14 kiddies 😄
    Reply
  • ✴️CANDIED PECANS✴️

    2 cups pecan halves
    6 tbsp. brown sugar
    1 1/2 tsp. cinnamon
    1/2 tsp. fine salt
    1/2 tsp. vanilla extract
    1 1/2 tbsp. water
    2 tsp. orange zest

    Line a baking sheet with parchment paper. To a medium skillet, add brown sugar, cinnamon, salt, vanilla extract, water, and orange zest. Cook over medium heat, stirring often, until brown sugar melts into a bubbling sauce, about 1 minute. Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring constantly, until pecans look candied and have a "nutty" aroma, 2 to 3 minutes.
    As the pecans warm in the skillet, the sauce will slowly coat them and turn shiny. Watch closely as to not overbrown the pecans.
    Transfer the candied pecans to prepared baking sheet. Spread in an even layer.
    Allow pecans to cool, then break them up.
    Makes 2 cups ✴️
    Great for serving at holiday get togethers. Also, makes a lovely gift! Simply fill Mason jars with the candied pecans, then tie a holiday ribbon around the lid!
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  • 🍊🍋CITRUS COD🍊🍋

    Four 4-ounce cod fillets
    2 tbsp. butter
    1/2 cup finely chopped onion
    1 garlic clove, minced
    1 tsp. grated orange zest
    1/3 cup orange juice
    1 tbsp. lemon juice
    1/8 tsp. pepper
    1 tbsp. minced fresh parsley

    Preheat oven to 375 degrees. Spray an 11-x 7-inch glass baking dish with non-stick cooking spray. Place cod fillets in baking dish.
    In a skillet, heat butter over medium-high heat. Add onion and garlic; sauté until tender. Spoon over the cod.
    Mix together the orange zest, orange juice, and lemon juice. Drizzle over the cod.
    Bake at 375 degrees until cod begins to flake easily with a fork, 15 to 20 minutes. Remove from oven. Sprinkle with pepper and parsley. Serve.
    Serves 4 🍽


    -

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  • Here is another recipe for our holiday Cookie Swap. I am planning on baking these gems! 🌟

    🔴WHIPPED SHORTBREAD COOKIES🟢

    3 cups butter, softened
    1 1/2 cups confectioners sugar, sifted
    4 1/2 cups flour
    1 1/2 cups cornstarch
    Nonpareil and/or maraschino cherry halves, drained and patted dry

    In a large mixer bowl, cream the butter and confectioners sugar until light and fluffy, 3 to 4 minutes. Gradually add flour and cornstarch, beating until well blended.
    Preheat oven to 300 degrees.
    With CLEAN 🧼 hands that have been lightly dusted with cornstarch, roll dough into one-inch balls.
    Place 1 inch apart on baking sheets. Press lightly with a floured fork. Top with nonpariels and/or cherry halves.
    Bake at 300 degrees until bottoms are lightly browned, 20 to 22 minutes.
    Cool for 5 minutes on baking sheets. Transfer to wire racks to cool completely.
    Makes 8 dozen ☺️

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  • 🍽WINTER SALAD🍽

    Vinaigrette:
    2 cloves garlic, finely minced
    2 tbsp. balsamic vinegar
    3 tbsp. honey
    2 tbsp. Dijon mustard
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    1/4 cup olive oil

    Salad:
    12 ounces mixed salad greens
    2/3 cup sliced raw almonds
    2/3 cup crumbled Feta cheese
    4 seedless Mandarin oranges, peeled and separated into sections
    3/4 cup pomegranate arils

    In a small bowl, mix together the garlic, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking.
    To a large bowl, add the salad greens, almonds, Feta cheese, Mandarin oranges, and pomegranate arils.
    Drizzle the Vinaigrette over the salad; toss to coat.
    Serves 4 🍽




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  • ⏩️CHICKPEA SALAD⏪️

    Salad:
    2 cups grape tomatoes, halved
    2 cups diced cucumber
    One 15.5-ounce can chickpeas, rinsed and drained
    3/4 cup diced green bell pepper
    1/2 cup chopped fresh parsley
    1/4 cup finely diced red onion
    Juice of half a lemon
    Dressing:
    1/4 cup olive oil
    2 tbsp. red wine vinegar
    1/2 tsp. cumin
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    Last minute addition:
    1 avocado

    In a medium bowl, combine tomatoes, cucumber, chickpeas, green bell pepper, parsley, and red onion.
    Add the dressing ingredients to the bowl. Toss well to combine. Refrigerate for at least 1 hour before serving.
    When ready to serve, cut the avocado into small cubes. Add to the salad. Gently toss to combine.
    Leftover salad can be stored in an airtight container in the refrigerator for up to 5 days.
    Serves 6 🔆

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  • 🍊🥭ORANGE-MANGO SMOOTHIE🥭🍊

    2 small oranges, peeled, seeded, and roughly chopped
    1/2 cup unsweetened vanilla almond milk
    1 small banana, sliced and frozen
    1/3 cup frozen mango chunks

    Place all ingredients in a blender. Purée on high speed until smooth, about 1 minute. Enjoy!
    Serves one ✴️
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  • 🔅RANCH OYSTER CRACKERS🔅
    Makes a great holiday appetizer snack! Simply place in individual custard cups or ramekins, or in small drinks cups, and place on your buffet table. You can also use them to fill Mason jars to give as a homemade gift. You can include the recipe on a tag, tied with ribbon to the Mason jar lid.

    Seasoning Mix:
    1/2 cup butter, melted
    2 tbsp. dry ranch salad dressing mix
    1 1/2 tsp. dried dill
    1 1/2 tsp. lemon pepper
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    9-ounce package oyster crackers

    Preheat oven to 250 degrees.
    Whisk together the Seasoning Mix ingredients in a glass measuring cup or a small bowl.
    Pour the oyster crackers onto a large rimmed baking sheet. Stir while drizzling the Seasoning Mix over the oyster crackers. Stir well to ensure the oyster crackers are evenly coated.
    Bake at 250 degrees for 10 minutes. Stir; continue baking for 10 minutes longer, until oyster crackers are golden brown.
    Let cool. Store in an airtight container at room temperature.
    Makes 5 cups 🔅

    Reply
  • Here is another cookie recipe for our holiday Cookie Swap!
    ◽️🟤CHOCOLATE COCONUT BALLS🟤◽️

    1 cup toasted chopped macadamia nuts
    1 cup sweetened condensed milk
    1 1/2 tsp. almond extract
    8 ounces sweetened shredded coconut
    One 12-ounce package semisweet chocolate morsels, melted
    1 tbsp. vegetable shortening

    In a medium bowl, mix together the macadamia nuts, milk, almond extract, and coconut. Using your CLEAN 🧼 fingers, press the mixture into balls about 3/4-inch round. Place on baking sheets. Place in the refrigerator for 1 hour. After the balls have set, melt the chocolate with the shortening until smooth. Dip the balls into the chocolate mixture to coat evenly, but lightly. Place on a parchment paper lined tray to dry.
    Makes 30 ◽️🟤◽️
    Reply
  • Since Christmas is right around the corner, we have another cookie recipe for our holiday Cookie Swap! 🎅
    🔶️GRAHAM CRACKER TOFFEE BARS🔶️

    1 package honey graham crackers
    Two 7-ounce milk chocolate bars
    1 cup butter
    1 cup packed light brown sugar
    1 cup chopped pecans

    Preheat oven to 350 degrees. Lightly spray a 9 x 13-inch glass baking dish with non-stick cooking spray. Cover the bottom with parchment paper. Be sure it sticks firmly to the baking dish.
    Place the graham cracker sheets to cover the bottom of the baking dish.
    Add the butter to a large saucepan over medium heat. Allow the butter to melt. Add the brown sugar and pecans. Stirring constantly, bring the mixture to a full boil. Boil for 5 minutes, stirring constantly.
    Remove from heat. Pour mixture over graham crackers. Spread in an even layer. Bake at 350 degrees for 7 minutes.
    While the bars are baking, break the chocolate bars into pieces. After removing bars from the oven, carefully place the chocolate pieces across the top of the toffee layer. Cover the baking dish with foil, to allow the chocolate to melt, 5 to 10 minutes.
    Smooth the melted chocolate evenly over the bars.
    Cool completely before serving. You can place in the refrigerator to speed up the cooling process
    Store in an airtight container in the refrigerator for up to 1 week.
    Serves 15 🔶️
    Reply
  • Hey Debbie! The breakfast burrito sounds so yummy. Will definately try it.
    Reply
  • ↪️PEPITA SNACK MIX↩️

    1 cup pepitas
    1 tsp. vegetable oil
    Pinch salt
    1/2 cup dark chocolate morsels OR chunks
    1/2 cup dried cranberries

    Preheat oven to 350 degrees. In a small bowl, toss the pepitas with vegetable oil and salt until well coated. Place in a single layer on a baking sheet. Place in a 350 degree oven for 5 minutes. Remove from oven and stir. Return to oven for 3 to 5 minutes, until pepitas start to brown. Remove from oven. Allow to cool completely. Toss with chocolate and cranberries.
    ***TIP*** You can also use raw pepitas, omitting the vegetable oil and salt. Simply mix together the ingredients.
    Reply
  • 🍽EASY BRAISED PORK CHOPS🍽

    4 pork loin chops, 1/2-inch thick
    2 tbsp. olive oil
    1/2 cup water
    1 tbsp. Worcestershire sauce
    2 tsp. dried parsley flakes
    1/2 tsp. onion powder
    1/4 tsp. garlic salt
    1/4 tsp. dried thyme

    In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown both sides.
    Add the water, then the remaining ingredients.
    Cover and simmer for 20 to 30 minutes, until pork chops are tender.
    Serves 4 🍽
    Reply