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.

423 Comments



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

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

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

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

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

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

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

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

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

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


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

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

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

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

    Italian Pasta and Bean Salad

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

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

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

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

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

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

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

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

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

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

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

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

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