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:


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.


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  • Good morning, everyone! I hope we can add some "food for thought" into your lives! Please feel welcome to add your food and kitchen tips, and if you have any questions, feel free to ask!
  • 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!
  • 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.

  • Debbie, the morning burrito sounds yummy.
  • 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
  • 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
  • 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.

    • 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.
  • 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
    • Thanks, Ed! This method of making cheesecake is something we don't usually see!
    • 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.
    • 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.
    • @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 know, just for quality control purposes 😉😂 Thanks for sharing this!!!

    • Stephanie, let us know how you do! Hope the cheesecake turns out well! 🙂
    • 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
  • 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!
  • 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.
  • 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
  • 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
  • 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
    • I love a corned beef sandwich with brown mustard on rye.
    • 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!
    • 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!
    • 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.
  • 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.

    • Good morning! Having kids over for Easter? Here's a way to get them to eat 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.
    • 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!
    • For the leftover ham, we make ham and cabbage soup,
    • I bet I know what you've been dreaming of!
      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.
      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!
    • 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.
      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!

  • 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
  • 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!
    • 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
    • Ed- that sure is an easy meal! 🍝
  • 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
  • Good morning! Mother's Day is fast approaching! Here's an easy breakfast or brunch idea!
    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!
  • 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
  • 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
    • 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!!
    • 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.
  • 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.
    • Thanks, Jean! 😀
      I am going to save this!
    • 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.
    • 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!
    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
  • ¡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!
    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.

  • 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?
    • 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
    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.
    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.
    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!
  • 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
  • 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.
    • I love spinach!! The fresh kind. Very versatile - breakfast, lunch or dinner.
      I grew up with canned spinach... ugh. 😝

    • 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!
    • 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.
    • Can I make it on time for lunch, Jean? 😉 That sounds really good!
    • You might be on time for lunch... tomorrow. 😁
    • I just might. See ya then! 😄
    • I make a copycat of Olive Garden Zuppa Tuscany soup. I use spinach in place of the Kale. I LOVE that soup!

  • 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.
    • Corn Muffin Mix, absolutely nothing. Corn bread from scratch or perhaps corn meal mix (no sugar). Sugar is for cakes..... :)
    • Mobal, do you use the batter in creative ways?
    • 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
  • 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.
  • 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. 🍆
  • 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.)
  • 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! 🌭
  • 🍋🍋🍋
    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, name it!
    If you haven't used fresh lemon juice, give it a try! You'll see the difference! 🌞
  • 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. 🍴
    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! 🙂
    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
  • 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! 😄
    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.
  • 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! 🍌🍌🍌

  • 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
  • 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.
    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! 🏺
    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
    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 🍴
  • 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. ☑
  • From Freckles and Nina's Kitchen Corner:
    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! 🐶
  • 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
  • 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!
    • 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!

    • Great idea, Stephanie! Thanks for the idea! 🙂
    • Tomatoes are one of my favorite foods. Both of these recipes sound so delicious!!
    • Thank you, Jean! I love tomatoes too. I am picking quite a few these days! 🍅
    • 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🌱
    • W0W! Ruth! Sounds like you're having fun with your air fryer! 😀
  • 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! 🍑 🙂
  • 🧊 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! 🍶🙂
    • 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!
    • Thanks for passing along that tip, Stephanie!
  • 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! 🌽
    • 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.
    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! 😀
    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
  • 🍅🍅🍅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!
    • 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.
    • I love, love, love a tomato and mayonnaise sandwich on toast! 😍
    • 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
    • Hey Ed! My Dad used to do the same thing! Then came the tuna melt fad in the Toast-R-Oven!
    • 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.
    • 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?
  • 🍎 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!
    Mash 1 avocado. Spread it on a piece of grainy toast. Top with a fried egg. Couldn't be any easier!
  • 🍎🍎❤🍎🍎
    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!
    • 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.
    • Thank you, Jean! I remember you saying that you had purchased some honeycrisp apples! They are good! 🍎
    • 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. 🍎🍏
    • Thanks DebbieB! The looks like a pretty simple recipe. I'll have to give it a try this weekend.
    • You're welcome, Jean! You can always make changes to suit your needs and taste! 🙂
    • Here is an interesting recipe I spotted in a magazine last night.
      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.
  • That is a interesting recipe, Debbie. The apples probably make it a bit sweeter.
  • 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!

    • Chili sounds good to me! It is extremely windy here with more rain on the way. Seems like a good homemade soup day!
    • 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...
    • 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...
  • 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?
    • 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!! 🌞🌞
  • Chili always tastes better the next day! :-)
    • Enjoy the outdoors while you can! Take a stroll through a pumpkin! 🎃 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!
  • 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!
    • 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.
    • 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!
    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
    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
    • 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.
    • 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 !!
  • Ran across this recipe in a cooking magazine. Feel free to modify ingredients to suit your dietary needs.
    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
  • 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!
    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

  • 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.
    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.
  • 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?
  • Looking for a way to use up all of those radishes you never finished?
    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.
    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! 🍂🍁
    • 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!
    • 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!
    • 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!

    • Serving a Hasselback potato lends an air of class to a meal!
      Thanks, Jean! 😀
    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
  • DebbieB.'s Roasted Garlic Smashed Potatoes
    I head garlic
    Olive Oil
    Black pepper
    6 medium red skinned potatoes
    Plant butter
    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.
  • 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.
    1 heaping cup shelled raw pistachios
    1 1/2 tsp. vegetable oil
    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
    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.
  • 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.
    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

    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! 🎁
  • 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?

  • Here's a nice seasonal dessert you can serve and share. And don't forget to save some for yourself! 😊
    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.
    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.
  • 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.
    • 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!" :-)
    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! 🙂
    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
    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
    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! 🎅
    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
  • Here is a lovely holiday side dish!
    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

    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
    One 3-ounce package cream cheese, softened
    1/2 teaspoon peppermint extract
    3 cups sifted powdered sugar
    Few drops food coloring of your choice
    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.

    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

    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
    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
  • Here is a very simple cookie recipe!

    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
    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
    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
    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.
    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.

    • 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!

    • 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.

    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.

    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

    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.

    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

    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. 😇

  • 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 😊

    • 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!!!
    • 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!
    • 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.
      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

      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

    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

    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.

    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
  • 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:
  • 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!

    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!

    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
  • Valentine's Day is coming up soon! Here is a recipe for a treat to serve alongside your morning coffee.


    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

    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
    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

    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

    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

    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

    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
    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!
  • 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...
  • If rotisserie chicken is on sale, you can pick one up, and make a nice pot of 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

    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
  • Feel a snack attack coming on? Here's a healthy snack idea!

    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.

    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
  • Here is an idea for a healthy breakfast for one!

    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. 😋
  • 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!


    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

    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

    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.
  • Is there a way to download the actual apple squares. Sounds yummy!
  • It's a a good way!

    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! 😋

    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
  • Cabbage is on sale this week! Do you have bacon that you want to use? Grab some egg noodles, and you're all set.


    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!

    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.

    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.
  • Since today is a GREEN day, here is a simple recipe for lunch or dinner!

    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


    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

    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

    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

    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

    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
    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
  • For those of you who love green drinks, and for those who have never tried one...This one goes out to you!


    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

    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
    • 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!
    • Thanks for reading, Stephanie! Beets are healthy. Trying them in a different way, combined with other flavors may change your outlook on them! 😛
    • 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?
    • This one goes out to you, Jane!

      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!
  • 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.
    • 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.


    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


    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

    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
  • 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!


    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
    • Spinach is awesome! (Popeye the Sailor laugh and muscle flex.)
    • 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.

    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

    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.

    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.
    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
  • Here's a nice splurge for an Easter brunch!


    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

    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
  • ****AIR FRYER RECIPE!****


    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
  • 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 🍋

    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

    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
    • Peanut Butter bread sounds yummy. Any topping suggestions? Some kind of mashed bananas and honey concoction, maybe?
    • 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!

    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

    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

    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

    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

    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
  • 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.

    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

    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
  • Get ready for Cinco de Mayo!

    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.
  • ¡Mañana es Cinco de Mayo!

    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
  • 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!

    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
  • Here's a recipe I hope you'll enjoy, just in time for Mother's Day!

    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
  • 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
    🍳🥑 🧇
  • I'm making this one up as I go along. I will be making this for tonight's supper.

    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.

    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.

  • This one goes out to all the pickle lovers!

    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.

    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


    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.


    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


    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
  • 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


    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.

    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
  • Here's a little something you might like to have on hand for Memorial Day weekend! 🇺🇸

    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.
  • 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.