Wednesday, December 16, 2009

Beef and Pepper Stir Fry

beef and pepper stir fry

Yields: 4 main-dish servings

Total Time: 30 min


  • 1 pound(s) flank steak, cut lengthwise in half and very thinly sliced
  • 4 tablespoon(s) lower-sodium teriyaki sauce
  • 4 green onions
  • 1 cup(s) instant brown rice
  • 3 tablespoon(s) canola oil
  • 1/4 teaspoon(s) crushed red pepper
  • 2 red peppers, thinly sliced


  1. In small bowl, toss beef with 1 tablespoon teriyaki sauce.
  2. Thinly slice dark green tops from green onions and reserve for garnish; cut remaining white and light green parts into 1-inch pieces. Cook rice as label directs.
  3. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Add garlic and crushed red pepper; cook 1 minute. Add green onion pieces, red pepper slices, and 2 tablespoons water; cook 4 to 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl. Keep warm.
  4. In same skillet, heat remaining teaspoon oil until hot. Add half of beef; cook 1 minute or until beef just loses its pink color throughout, stirring. Transfer to bowl with peppers; keep warm. Repeat with remaining beef.
  5. Add remaining 3 tablespoons teriyaki sauce to skillet; cook 30 seconds, stirring. Add to beef and vegetable mixture; stir to combine. Serve stir-fry over rice. Garnish with reserved green onions.

Chicken Posole

This soup is great with grilled cheeses for the kids and garlic bread for the adults!!! I usually double the recipe. It is fast becoming one of our soup staples!

Jose Picayo

  • Serves 4 Hands-On Time: 10m Total Time: 30m


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • kosher salt and black pepper
  • 1 32-ounce container low-sodium chicken broth
  • 1 28-ounce can diced tomatoes, drained
  • 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
  • 2 cups shredded rotisserie chicken meat
  • 1 15-ounce can hominy, rinsed
  • 1 lime, cut into wedges


  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.
Nutritional Information:
  • Per Serving
  • Calories 271
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 66mg
  • Sodium 788mg
  • Protein 26g
  • Carbohydrate 21g
  • Fiber 4g

Sunday, December 6, 2009

The Best Rolled Sugar Cookies

Original Recipe Yield 5 dozen

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

**These are the best Sugar Cookies I have ever had! We loved them; super easy to make, and fun to cut out with the boys. Parker loved "painting" them-I made icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Tuesday, November 24, 2009

Pressed Cubano with Bacon


  • 1 teaspoon extravirgin olive oil
  • 1 garlic clove, minced
  • 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
  • 2 tablespoons yellow mustard
  • 8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
  • 4 bacon slices, cooked and halved
  • 12 dill pickle slices
  • 2 teaspoons minced fresh cilantro
  • 6 ounces thinly sliced 33%-less-sodium ham
  • 2 ounces thinly sliced deli roasted turkey breast


Combine oil and garlic.

Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.

Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.

Nutritional Information

Calories:432 (30% from fat)
Fat:14.5g (sat 6.3g,mono 4.1g,poly 1.2g)

**These sandwiches are awesome! Very quick and easy, everyone liked!

Friday, November 13, 2009

Knoephla Soup

1 Tbl. butter
1/2 cup chopped onion
6 cups water
3 Tbl. chicken base
1 bay leaf
4 medium potatoes (peeled and diced)
1 pint half and half or milk
1 tsp. salt
1 Tbl. parsley flakes
1/2 tsp. pepper
1 small bag knoephla dumplings ( about 1 1/2 lbs.)

In a medium-sized soup kettle, saute onion in butter. Add
water, chicken base, bay leaf, potatoes, and knoephla. Bring
to boil, reduce heat and simmer 20 minutes. Add milk or half
and half and seasonings, and simmer 5 to 10 minutes. Remove
bay leaf.

Makes 12 cups.

For those who prefer to make their own knoephla rather that
buy the frozen ones, you can use the following:

1 3/4 cups flour
1 tsp. salt
1 egg
1/2 cup water

Mix above ingredients and cut into boiling soup.

Wednesday, October 21, 2009

Sausage & Pepper Baked Ziti

1 lb sweet/hot Italian Sausage, casings removed if using links
4 cloves garlic, crushed with press
2 lg peppers; red, green and/or yellow, cut into 1/4" slices
1 jumbo onion (1 lb), cut in half, then cut crosswise into 1/4" slices
1 lb sliced white mushrooms
1 can (28 oz) whole tomatoes in puree
1 can (15 oz) tomato puree
1 lb ziti or penne pasta
1 pkg (8 oz) mozzarella cheese, shredded
1/2 c. freshly grated Romano cheese

1. In deep skillet, cook sausage on med. heat 10 minutes or until browned. Transfer to medium bowl.
2. In drippings in skillet, cook garlic, peppers, onion and mushrooms, covered 10 minutes. Uncover and cook additional 8 minutes or until vegetables are tender and most of liquid has evaporated. Stir in tomatoes and tomato puree. Heat to boiling on med-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and cook sauce 10 minutes, stirring occasionally.
3. Meanwhile cook pasta according to directions on package, but cook 2 minutes less than recommended.
4. Preheat oven to 400. Reserve 1/2 cup pasta cooking water. Drain pasta. Return pasta and water to pot; stir in tomato sauce and meat. Add mozzarella, toss to combine. Divide mixture evenly between two shallow 2 1/2 qt. baking dishes. (I use one 1 1/2 qt and a aluminum 11x9" pan for the freezer serving.) Sprinkle with Romano.
5. Bake on casserole 20-25 minutes or until top is browned and sauce is bubbling. Let stand 10 minutes. Meanwhile, prepare second casserole for freezing.

**This is a favorite recipe; great to share a serving with someone else, freeze one for later, or bake all for a large crowd.

Chicken Cacciatore

Chicken Cacciatore from Cooking Light

Serve over a bed of spaghetti or other pasta.


4 servings (serving size: about 1 cup chicken mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)


  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 2 cups sliced cremini mushrooms
  • 3/4 cup prechopped bell pepper
  • 1 1/2 cups tomato-basil pasta sauce
  • 1/4 cup dry red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh basil


1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.

Nutritional Information

Fat:6g (sat 2.7g,mono 1.4g,poly 0.5g)
**Another easy, excellent recipe from Cooking Light!

Tuesday, October 20, 2009

Apple-Cinnamon Coffeecake

Apple-Cinnamon Coffeecake from Cooking Light

This cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.


12 servings (serving size: 1 piece)


  • Cake:
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup 1% low-fat milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup diced peeled Granny Smith apple (about 1 apple)
  • Cooking spray

  • Streusel:
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled butter, cut into small pieces


Preheat oven to 350°.

To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Nutritional Information

Calories:197 (21% from fat)
Fat:4.6g (sat 2.7g,mono 1.2g,poly 0.3g)
**I have made this a couple of times, and it's a wonderful recipe. Normal ingredients, easy to make. Can double in a 13x9 pan. I had a lot of apples from yesterday's trip to the orchard, so I used two very large apples; maybe 3 cups instead of 1.

Tuesday, October 13, 2009

Texas Caviar

2 cans black-eyed peas (drained)
2 cans (or 1 large can) hominy (drained)
4 roma tomatoes (I use any tomatoes)
1 bunch green onion (diced)
2 jalapenos diced or canned diced jalapenos
1 green pepper
1 red or yellow pepper
2 cloves of garlic
2 pkgs Good Seasons dry Italian salad dressing (mix according to directions- need oil, water, vinegar)

Pour over & chill. Serve with Fritos Scoop chips
When I've made this I cut the recipe in half and still get a good amount.

**This was a friend's recipe that I LOVED and just received. It's a lot more work than the previous Texas Caviar, but it's super!

Crock Pot Roast Beef and Sauce

2-4 pound roast (any kind)
1 pkg Lipton onion soup mix
2 jars Heinz beef gravy
1 pkg fresh mushrooms
1/2 cup Italian dressing (in the bottle)

Place roast in crock pot. Mix other ingredients and pour over roast. Stir. Add enough water so the roast is just covered with sauce. (about 1 cup) Cook on high for 8-10 hours.
Serve over egg noodles or rice.

**I have done this many ways; over egg noodles, with mashed potatoes, or this time I peeled and chopped four potatoes and six large carrots and added to crock pot with 2-3 hours left.

Portobella Mushroom Fajitas

2 large portobella mushrooms, stems removed
1 lb chicken
1 pack flour or sun-dried tomato tortillas (about 12)
1 small white onion, minced
1 1/2 Tbsp Penzeys Fajita seasoning
1 cup mixed (red, yellow, green) bell peppers, sliced into strips
1 15 oz can corn, drained
1 15 oz can black beans, drained and rinsed
1 cup grated white cheddar cheese (I used Mexican blend)
1 cup garden fresh cherry tomatoes, halved
sour cream
salsa/hot sauce

Dice mushrooms into 1/2" cubes, cover and cook on medium heat, about 3 minutes. Add onion, fajita seasoning and bell peppers. Saute approximately 15-20 minutes or until mushroom cubes are reduced in size and are soft. In a separate pan, warm corn and beans together. Warm tortillas. Assemble the fajitas and top with cheese and tomatoes as desired.

Serves: 4-6

**The original recipe called for 4 mushrooms and no chicken. It doesn't seem like there would be enough for 4-6 servings without the meat.

Sunday, October 11, 2009


2 bags Rhodes frozen dinner rolls, or 5-7 loaves bread
3 1/2 lbs beef
32 oz. bag sauerkraut
16 oz. cheddar cheese

1. While thawing dough, brown hamburger. Drain off grease. Add sauerkraut.
2. Roll out each roll. Fill with spoonful of hamburger mixture, then pinch of cheddar cheese.
3. Fold dough over and pinch together, closing each roll. Arrange on baking sheet.
4. Bake at 350 for 15-20 minutes.

**Another traditional family recipe. This recipe made 72 bieruck; place in ziplock freezer bags with paper towels in between each layer and freeze.

Petal Rolls

5 loaves frozen dough (Rhodes)
2 c. brown sugar
1 c. white sugar
1 Tbsp. cinnamon
1 lb. butter, melted
1 c. chopped walnuts

1. Mix sugars and cinnamon together.
2. Thaw bread dough. Cut each loaf into 8-10 pieces. Roll out each piece (like snakes).
3. Roll in butter, then into sugar mixture. Roll in chopped nuts.
5. Using either an 8" pie plate or foil pie plates, arrange in circles, starting in the center.
6. Let set and raise for 1 hour. Bake at 350 for 30 minutes.

*Grandma's recipe, that is a fall/holiday tradition in our household. My mom used to make 20-30 every year; on Christmas morning we would have petal rolls while we opened Christmas presents. She would give some to family, neighbors and freeze the rest.
Don't use margarine.

Fresh Corn and Chicken Chowder

12 oz skinless, boneless chicken breasts
4 ears of sweet corn
32 oz. reduced-sodium chicken broth
1 small green pepper (1/2 cup)
1 cup milk (don't use fat free)
1 1/4 c. instant potatoes (I used 1 potato-shredded)
salt and pepper
ground red pepper

1. In dutch oven, combine chicken, corn and broth. Cover, bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.
2. Add 1/2 sweet pepper to broth. Stir in milk and potato. Shred chicken using two forks. Return chicken to pot. Using kitchen towel to hold hot corn, cut kernels from cobs. Place corn in dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with sweet pepper and crushed red pepper.

**My grandmother just cooked this while she was visiting; what a great, fast, easy recipe that was great for a cool fall day!

Wednesday, September 30, 2009

Speedy Mini Meat Loaves

1 1/2 lbs ground beef
1 cup plain unseasoned bread crumbs (I ran out, used 1/3 c. Italian seasoned bread crumbs, and were great!)
3 large eggs, lightly beaten
3 tbsp milk (I forgot! Oops-they still weren't dry, though!)
1 garlic clove, finely chopped (I used 2)
1 medium onion, finely chopped (I used 1 c.)
1 1/4 tsp salt
1 tsp dried thyme
3/4 tsp freshly ground black pepper
3 tbsp ketchup
2 tbsp dijon mustard
1 tsp worcestershire sauce

1. Preheat oven to 350. Lightly grease the cups of a 12-cup muffin pan.
2. In a large bowl, combine first 9 ingredients. Divide the meat mixture among 12 muffin cups, pressing meat firmly into the pan. Place muffin pan on a baking sheet and bake for 20-25 minutes, until the meat is almost cooked through. The loaves will be firm when pressed lightly but not set.
3. While the loaves are baking, whisk together the ketchup, mustard and worcestershire sauce. After baking, remove the pan from the oven, brush the tops of the loaves with the glaze, and return the pan to the oven. Bake for 10 minutes more or until glaze has thickened and meat is completely cooked through, 30-35 minutes total. Run a knife around the edges and pop out the loaves. Serve hot. Serves 4.

**We all loved these loaves! Served with Ranch Mashed Potatoes.

Ranch Mashed Potatoes

Ranch Mashed Potatoes from Cooking Light

This tasty side captures the flavor of ranch dressing without additional calories, fat, and sodium. Make these potatoes up to one day ahead, and refrigerate until just before serving. When you reheat them, you may need to add some additional buttermilk and sour cream to achieve a rich consistency.


12 servings (serving size: 2/3 cup)


  • 13 cups cubed red potato (about 4 pounds)
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup low-fat buttermilk
  • 3 tablespoons butter, softened
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried dill


Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Nutritional Information

Calories:197 (21% from fat)
Fat:4.5g (sat 2.7g,mono 0.9g,poly 0.2g)
**These potatoes were awesome! All of us loved them, and they were really good leftover, also!

Harvest Salad

1 bag Romaine lettuce
4 oz swiss cheese, shredded
1 c. cashews
1/4 c. dried cranberries
1 apple, diced
1 pear, diced

1/2 c. sugar
2/3 c. vegetable oil
1/2 c. lemon juice
1 tsp. dijon mustard
1/2 tsp. salt
1 Tbsp. poppy seeds

Combine salad ingredients. Mix dressing ingredients together. Pour dressing over lettuce mixture right before serving.

**This makes a LOT of dressing. HALF recipe is plenty for this salad, though leftovers can be kept in the fridge for a few days at least.

Sunday, September 13, 2009

Deluxe Cheeseburger Salad

4 sesame seed hamburger bun tops (I used tops and bottoms!)
1 small red onion, divided
2 plum tomatoes
¾ lb 95% lean ground beef (I used 1 lb)
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese
Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off
horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until
lightly toasted. Remove to Stackable Cooling Rack; cool completely.
Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade.
Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise using
Utility Knife. Set onion and tomatoes aside.
Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink,
breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely
dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and
mustard. Add cooked ground beef; mix well using Small Mix ‘N Scraper®.
To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese,
tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g,
Protein 20 g, Sodium 730 mg, Fiber 3 g

*A Pampered Chef recipe, I didn't know if this would be a good idea; Parker and salad usually don't mix! But, it went very well, and he actually called it "delicious!"

Greek-Style Scampi

6 ounces uncooked angel hair pasta (I used 1/2 box)
1 tsp. olive oil
1/2 cup chopped green pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
1/8 tsp black pepper
1/8 tsp ground red pepper
6 Tbsp (about 1 1/2 oz) feta cheese

1. Cook past according to package directions. Drain and keep warm.
2. Heat oil in large nonstick skillet over med-high heat. Add green pepper to pan; saute 1 min. Add garlic and tomatoes; cook 1 minute. Stir in black pepper and red pepper. Remove from heat. Mix pasta and tomato mixture together. Top each serving with 1 1/2 Tbsp feta cheese.

**Super easy, kids loved. Could add grilled chicken or shrimp. Served with Easy Greek Cucumber and Tomato Salad.

EASY Greek Tomato and Cucumber Salad

2 cups chipped cucumber (about 1 large)
2 medium tomatoes, cut into chunks
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup crumbled Feta cheese
1/4 cup Greek vinaigrette dressing (I used Kraft)
1/2 tsp grated lemon peel

Toss all ingredients together.
Makes 4 servings.
Total time: 10 minutes

**We all loved this salad, boys included!

Monday, August 31, 2009

Fruit Salad

4 servings Instant Vanilla pudding
3/4 c sour cream
1 1/2 c milk
1/3 c frozen orange juice
Mix pudding and milk and bring to boil (stirring continuously). Add sour cream and juice. If you double the recipe -- only use 1/2 c orange juice.
I like to pour over cut up fruit ... can use any kind of fruit
ie - 3-4 apples, big bunch of grapes, can of pinapple chunks, can of mandarin oranges, peaches, blueberries, bananas (add right before serving), walnut chunks optional

**Miriam Flannigan brought this to a party here, and everyone loved it! The boys devoured the leftovers as well; kept for about 2 days.

Sunday, August 30, 2009

Broccoli Salad

  • 1/4 cup sugar
  • 1 tablespoon white vinegar
  • 7 cups broccoli florets
  • 1 pound bacon, cooked and crumbled
  • 1 cup seedless red grapes, halved
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 1 small red onion, finely chopped
1 cup mayonnaise


1. In a small bowl, stir together mayonnaise, sugar and vinegar; set aside.

2. Place broccoli, bacon, grapes, raisins, sunflower seeds and red onion in a serving bowl. Pour mayonnaise mixture over top and mix well to combine. Refrigerate for two hours before serving.

**Easy and excellent!

Country-Style Barbecue Ribs

Country-Style Barbecue Ribs
Makes: 6 ribs Cook: Slow-cook 6 hours on HIGH or 9 hours on LOW
Prep: 15 minutes


  • 1 cup ketchup
  • 3 tablespoons molasses
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark-brown sugar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon liquid smoke
  • 4 pounds country-style pork ribs


1. In a small bowl, stir together ketchup, molasses, vinegar, Worcestershire sauce, sugar, mustard, hot sauce and liquid smoke.

2. Place pork ribs in the slow cooker insert and pour 1 cup sauce over top, reserving the rest for later. Cover and cook on HIGH for 6 hours or LOW for 9 hours or until very tender.

3. Remove ribs from slow cooker and brush with reserved sauce.

**We loved this recipe! It was the first time I had made ribs, so I was a little intimidated, but it was very EASY! The meat literally fell off the bone.

*Served with Broccoli Salad

Greek Salad

7 oz. spinach, torn
1 head lettuce, torn-I used one bag of Romaine lettuce
1/2 c. feta cheese-I used whole 8 oz package, which is almost 1 c.
4 medium green onions, sliced
1 can black olives
3 tomatoes, wedged or 1 pint tomatoes, halved
1 medium cucumber, peeled and sliced

Lemon Dressing
1/4 c. vegetable oil
2 TBSP. lemon juice
1/2 tsp. sugar
1/2 tsp mustard
1/4 tsp salt
1/8 tsp pepper

Mix lemon dressing ingredients well. Refrigerate while preparing greens. Toss with dressing right before serving.

**Kristi gave me this recipe a couple of years ago, and it's ALWAYS a hit! Easy and delicious!
It doesn't seem like there will be enough dressing for all that lettuce, but there is-I almost doubled it, and am glad that I didn't!
Serves 8-10

Grandma Bev's Banana Bread

1/2 c. oil
1/2 c. brown sugar
1/2 c. white sugar
2 eggs, slightly beaten
3 T sour milk or buttermilk
3 bananas, mashed and allowed to set until brown
1 tsp baking soda, dissolved in milk
2 c. flour

1. Cream oil and sugar.
2. Add remaining ingredients and mix thoroughly.
3. Pour into loaf pan.
4. Bake at 325 for 1-1 1/2 hours.

**Easiest banana bread recipe I have ever tried! I let the bananas get brown, then freeze until I need them. Thaw in bowl, cut the top off and the banana squeezes right out! Sounds gross, but makes the best bread!

Wednesday, August 12, 2009

Grilled Pork Chops with Shallot Butter

Grilled Pork Chops with Shallot Butter from Cooking Light

If made ahead, allow the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of hours in advance.


8 servings (serving size: 1 pork chop)


  • 8 (7-ounce) bone-in center-cut pork chops
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 3 garlic cloves, minced
  • 2 tablespoons butter, softened
  • 2 1/2 teaspoons minced shallots
  • 1/4 teaspoon grated lemon rind


1. Prepare grill to medium-high heat.

2. Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

3. Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.

Nutritional Information

Fat:12.2g (sat 4.5g,mono 5.9g,poly 0.9g)
**We all loved these chops, and they were very quick and easy. Unfortunately, I skipped the shallot butter sauce and according to some reviews, I should've made it!

Harvest Time!

It's finally time to start harvesting the vegetables in our little garden! We have just enough green beans for the four of us tonight.
1. Steam green beans
2. Add:
little olive oil
slivered almonds
3. Serve!

Very quick and tasty!

Monday, August 10, 2009

S'More Bars

Makes: 24 bars
Bake: 33 minutes
Cook: 2 minutes
Prep: 25 minutes
View Nutrition Facts


  • Crust:
  • 14 whole graham cracker boards, crushed (2-1/4 cups crumbs)
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) butter, melted

  • Brownie:
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup (1-1/2 sticks) butter
  • 3 eggs
  • 1-1/4 cups sugar
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla

  • Topping:
  • 1 jar (7.5 ounces) marshmallow cream (about 1-1/2 cups)
  • 2 tablespoons milk
  • 1 cup mini chocolate kisses
  • 3 whole graham cracker boards, broken up


1. Heat oven to 350° F.

2. Crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl until the dry ingredients are evenly moistened. Transfer the crumb mixture to a 13 x 9 x 2-inch baking pan; press crumb mixture evenly over the bottom of the pan, pressing the crumbs evenly into the corners and along the sides of the pan. Refrigerate the crust until chilled and set.

3. Brownie: Combine the bittersweet chocolate and butter in a microwave-safe glass bowl or glass measuring cup. Heat chocolate mixture in a microwave oven on high until the chocolate and butter are melted, about 1 minute. Stir the chocolate mixture until smooth.

4. With a hand-held electric mixer on medium-high speed, beat together the eggs and sugar in a large bowl until well blended. Reduce the speed to medium. While continuing to beat, gradually add the melted chocolate-butter mixture to the egg mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally.

5. Stir the flour and salt into the egg mixture. Then stir in the vanilla until smooth. Scrape the brownie mixture into the crust-lined baking pan; smooth the top level with a rubber spatula.

6. Bake in 350° F oven for 30 minutes or until the top is smooth and the center is set when gently pressed with fingertip.

7. Topping: While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth.

8. Pour the marshmallow topping mixture over the brownie layer in the pan. Spread or tilt the pan to level the topping and cover the brownie layer completely.

9. Sprinkle the mini chocolate kisses evenly over the marshmallow topping. Then scatter the crumbled graham crackers all over the top.

10. Bake in 350° F oven for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool in the pan on a wire rack. Cut into bars.

**A little time-consuming, but DELICIOUS. Really shouldn't be on a "healthy" blog, but too good to not indulge in and share:)

Tuesday, July 21, 2009

Fire-Seared Antipasto Platter

Yum-o!!! We tried this the other night and Laith, Kallen, and I ate most of it!! We did not even feel bad because it is 97% vegetables!!! So good!!!!

Fire-Seared Antipasto Platter from Cooking Light


4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)


  • Dressing:
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, minced

  • Vegetables:
  • 3 plum tomatoes, halved
  • 2 red bell peppers, quartered and seeded
  • 2 yellow bell peppers, quartered and seeded
  • 2 zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 red onion, cut into 1/2-inch-thick slices
  • 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • Cooking spray

  • Garnishes:
  • 4 ounces prosciutto, thinly sliced
  • 1 ounce capocollo, thinly sliced
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons capers
  • 6 green olives, sliced
  • 1/8 teaspoon kosher salt


1. Prepare grill to medium-high heat.

2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.

3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. ****It took longer than 5 minutes; just keep a diligent watch so the veggies do not burn****

Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Wine note: Easygoing tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth

Nutritional Information

13.2g (sat 4.6g,mono 5.5g,poly 1.6g)

Pasta with Zucchini and Toasted Almonds

Pasta with Zucchini and Toasted Almonds from Cooking Light


4 servings


  • 2 cups cherry tomatoes, halved
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (9-ounce) package refrigerated linguine
  • 1 1/2 teaspoons bottled minced garlic
  • 3 cups chopped zucchini (about 1 pound)
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh mint, divided
  • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
  • 3 tablespoons sliced almonds, toasted


1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Nutritional Information

12.7g (sat 3.1g,mono 6.6g,poly 2g)

Thursday, July 9, 2009

Flag Cake

my version; less than perfect blueberries and lines aren't as straight, but it sure tasted good!

Flag Cake
professional version
  • Cake:
  • Zest and juice of 2 lemons
  • 2 boxes (18.25 ounces each) white cake mix
  • 6 large egg whites
  • 1 teaspoon lemon extract
  • Frosting:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup solid vegetable shortening, at room temperature
  • 2 boxes (1 pound each) confectioners' sugar
  • 4 tablespoons milk
  • 2 tablespoons lemon juice
  • Decoration:
  • 3/4 cup fresh blueberries, washed and dried
  • 3 cups fresh large raspberries, washed and dried


1. Cake: Heat oven to 350°. Coat two 15 x 10-inch jelly-roll pans with nonstick cooking spray. Pour lemon juice into 4-cup measuring cup; add enough water to equal 22/3 cups.

2. In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.

3. Bake at 350° until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temperature before proceeding.

4. Frosting: Beat butter and shortening in large bowl 1 to 2 minutes, until fluffy. Add confectioners' sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.

5. Decoration: Place one layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with a star tip.

6. Mark off a field for "stars" with toothpicks—6 inches across and 5 inches down. Fill in with blueberries.

7. Place seven red "stripes" of raspberries on cake as shown, leaving equal spacing for 6 white "stripes" between them. Carefully pipe white frosting "stripes" between the rows of raspberries. Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temperature for about 20 minutes before serving.

**I changed this a bit since I didn't have 15x10 pans by halving the recipe and using a 9x13 pan; just one layer. Instead of using a decorating bag, I put the frosting in a plastic sandwich bag, and it turned out okay. We loved this! The cake itself is light and fresh with the lemon and egg whites, and the frosting is sweet; a good balance.

Bruschetta Gorgonzola and Apples

12 servings (serving size: 1 bruschetta and 2 apple wedges)


  • 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
  • 2 tablespoons butter, softened
  • 1 tablespoon brandy or cognac
  • 1/8 teaspoon black pepper
  • 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • Cooking spray
  • 6 garlic cloves, halved (forgot!)
  • 3 Granny Smith apples, each cut into 8 wedges (about 18 ounces)


Prepare grill.

Combine first 4 ingredients in a small bowl, stirring until blended.

Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.

Nutritional Information

Calories:148 (30% from fat)
Fat:5g (sat 2.7g,mono 0.9g,poly 0.3g)
*This is a different, easy way to do Bruschetta. It was very tasty, and I am not a huge fan of any blue cheese!

Chicken Kebabs with Grilled Corn

1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
1 tablespoon olive oil
kosher salt and black pepper
4 ears corn, husks removed

*Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, olive oil and 1/2 tsp each of salt and pepper. Thread the corn on skewers.
*Grill chicken and corn, turning occasionally, until chicken is cooked through and corn is charred, 7-10 minutes for both. (On our Holland Grill, this took about 45 minutes.)

**This was really simple and a very tasty way to do the chicken!

Farm Stand Potato Salad

8 servings (serving size: 1 cup)


  • Dressing:
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon country-style Dijon mustard
  • 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds

  • Salad:
  • 1 3/4 pounds fingerling potatoes (used baby reds)
  • 1 cup sugar snap peas, trimmed
  • 1 cup broccoli florets
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup chopped green onions


To prepare dressing, combine first 6 ingredients, stirring with a whisk.

To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.

Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.

Nutritional Information

Calories:120 (29% from fat)
Fat:3.8g (sat 0.5g,mono 2.6g,poly 0.4g)
*We loved this! It's a really light, fresh version of potato salad-and obviously a lot healthier. And, it looks great with all the different colors, too!

Monday, July 6, 2009

Teo's Punch

Add some rum to this simple punch for a decidedly adult enhancement.
10 servings (serving size: about 1 cup)


  • 2 cups apple juice
  • 2 (6-ounce) cans pineapple juice
  • 1 (12-ounce) can thawed cranberry juice concentrate, undiluted
  • 1 (6-ounce) can thawed orange juice concentrate, undiluted
  • 4 cups club soda, chilled


Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice.

Nutritional Information

Calories:134 (1% from fat)
Fat:0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Saturday, June 13, 2009

Best Waffles Ever

Best Waffles Ever

  • 1 and 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 3 beaten egg yolks
  • 1 and 3/4 cups milk
  • 1/2 cup vegtable oil
  • 3 egg whites - beaten stiffly
Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.

Pour about 1/2 cup at a time into waffle iron.

So light and so fluffy!

Thursday, June 11, 2009

Chocolate Peanut-Butter Sundaes

2 tablespoons peanut butter
2 tablespoons lite chocolate syrup
2 tablespoons finely chopped peanuts
1 tablespoon 1% low-fat milk (I used fat free skim)
2 cups vanilla low-fat ice cream

Combine first four ingredients in a small bowl; stir with a whisk until blended.
Place 1/2 cup ice cream into each of 4 serving bowls; top each with 2 tablespoons peanut butter mixture.

YIELD: 4 servings

Nutrition facts:
Calories 191
Fat 7g
Sat 1.8g
Protein 6.7g
Carb 25.5g
Fiber 2.1g
Chol 5mg
Sodium 123mg

**This is a great topping that could be used on anything! It was ready in about 5 minutes and was delicious!

Bacon-Tomato Linguine

This recipe came from a new book that I found; Cooking Light's SuperFast Suppers. I got the book today and I found numerous things that I would like to try right away! I will use SFS as a label for these recipes.

8 oz uncooked linguine
2 tsp olive oil
1/2 cup chopped onion
1 (2.5 oz) package cooked bacon pieces (or 8 slices bacon), chopped
1 1/3 cups grape tomatoes, halved
4 garlic cloves, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 c. fresh Parmesan cheese

Cook pasta according to directions, omitting salt and fat. Drain, reserving 1/2 c. pasta water.
Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add bacon bits; saute 2 minutes. Add tomato, garlic and oregano; saute 30 seconds. Remove from heat.
Add pasta, reserved pasta water, salt and pepper. Stir well and cook 1 minute or until thoroughly heated adn liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.

YIELD: 4 servings

Nutrition facts:
Calories 301
Fat 11g
Sat Fat 3.6g
Protein 14.4g
Carb 37.1g
Fiber 2.8g
Chol 21mg
Sodium 745mg

**We all loved this, and it really was SUPER FAST! I think it took a total of 20-25 minutes from start to finish.

Monday, June 8, 2009

Cajun Chicken Pasta

1 lb Linguini noodles, cooked
1 lb boneless, skinless chicken, cubed
2 T olive oil
4 tsp. Cajun seasoning
2 green onions, sliced
1 can black olives, sliced
8 oz. fresh mushrooms, sliced
1 red pepper, diced
2 cups half and half (I've used fat free and low fat, both are okay)
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp lemon pepper
1/4 tsp garlic powder
1 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl. Toss. In a large skillet over medium heat, saute' chicken in oil until almost tender (5-7 min.) Add peppers, mushrooms, black olives and onions. Cook and stir for 2-3 min. Reduce heat. Mix half and half, seasonings and Parmesan cheese together and add to skillet. Heat through. Add noodles and toss.

**This is one of my favorite recipes; it's always turned out great!

Blueberry Coffee Cake

Blueberry Coffee Cake from Cooking Light
This moist, tender cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 1/3 cups low-fat buttermilk
  • Cooking spray
  • 2 cups fresh blueberries
  • 1 tablespoon turbinado sugar


1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, using 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Nutritional Information

Calories:287 (31% from fat)
Fat:9.9g (sat 5.9g,mono 2.6g,poly 0.6g)
**This is my favorite coffee cake; be sure to use fresh blueberries!

Thursday, May 28, 2009

Pork Tenderloin Studded with Rosemary and Garlic

Pork Tenderloin Studded with Rosemary and Garlic from Cooking Light

Tender, moist, and fragrant, this hearty main dish is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.


4 servings (serving size: 3 ounces)


  • 2 tablespoons finely chopped fresh rosemary
  • 4 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray


Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Nutritional Information

Calories:147 (26% from fat)

Fat:4.2g (sat 1.4g,mono 1.6g,poly 0.4g)




Monday, May 25, 2009

No-Bake Haystack Cookies

Another not-so-healthy-but-can't-resist recipe from a fellow food blogger and friend, Beth!

1/2 cup butter
1 and 2/3 cup sugar
1/2 teaspoon salt
1/2 cup milk
4 Tablespoons cocoa
1/2 cup natural peanut butter (regular pb works fine, too)
3 and 1/2 cups old-fashioned oats
1 Tablespoon vanilla

In a medium sized saucepan, mix together the first five ingredients and bring to a boil. Let boil for 1 minute and then remove from heat. Add in remaining ingredients and then use a teaspoon to drop the mixture onto cookie sheets lined with waxed paper. Chill until set. Keep in refrigerator.

Sour Cream Chili Bake

The next two are recipes that are tried and true, but not necessarily very healthy!

1 lb ground beef
1 (15 oz) can pinto beans, drained
1 (10 oz) can hot enchilada sauce
1 (8 oz) can tomato sauce
1 1/2 c. shredded cheddar cheese, divided
1 Tbsp. instant onions
1 (6 oz) pkg corn chips
1 c. sour cream

In skillet, brown meat. Stir in beans, enchilada sauce, tomato sauce, 1 c. shredded cheese, and oinion. Set aside 1 c. corn chips; coarsely crush remaining chips. Stir crushed chips into meat. Place in 1 1/2 qt casserole. Bake at 375 for 30 min. Spoon sour cream on top. Sprinkle with remaining 1/2 c. cheese. Sprinkle reserved chips around edge of casserole. Bake uncovered, 2-3 min. or until cheese melts.

Italian Style Mac-N-Cheese

1 lb Penne
1 lb Italian sausage
1 T butter
3-4 cloves garlic, chopped
12 mushrooms, sliced (I use a whole 8 oz package organic, sliced mushrooms)
2 T flour
1 c. chicken stock
1 c. heavy cream (I've used Fat-free Half and Half and it's okay, but way better with real cream!)
2.5 c. shredded Italian cheese (I just use one bag-about 2 c.)
1 can diced tomatoes
1 tsp Tabasco sauce
1/2 c. Parmesan cheese, grated

Cook pasta.
Brown and crumble sausage, drain off grease and set sausage aside.
Return pan to heat, add EVOO, butter, garlic and mushrooms. Season with salt and pepper, saute 3-5 minutes until mushrooms are golden.
Preheat broiler to high.
To mushrooms, add flour, stir and cook 2 minutes. Whisk in stock, then stir in cream. Bring to bubble then add 2 cups Italian cheese. When melted into sauce, add tomatoes.
Combine cheese sauce with pasta and sausage.
Transfer to baking dish, sprinkle with Parmesan and remaining Italian cheese. Broil until brown.

Saturday, May 23, 2009

Snicker Salad

1 3.4 oz box instant vanilla pudding
8 oz. reduced fat or fat free Cool Whip
1 1/3 c. skim milk
6-8 apples, peeled and diced
1 large bag mini Snickers, halved

Mix pudding and milk together in large bowl. Add Cool Whip and stir until combined. Add apples and Snickers to pudding mixture and chill!

**This is one of the easiest summer desserts I make. It's always a hit!

Grilled Herb Chicken with Roma Tomato Sauce

1 tablespoon olive oil
1/3 c. finely chopped onion
1 garlic clove, minced
2 1/4 c. chopped and seeded plum tomato (I used 6 Roma tomatoes)
1/2 c. dry red wine
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh thyme
4 (6 ounce) skinless, boneless chicken breasts
Olive oil spray

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in tomato, wine, vinegar, 1/2 tsp. salt, and 1/8 tsp. pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Remove from heat; stir in 1 tablespoon basil.
2. Prepare grill.
3. Combine thyme, remaining 1 tbsp. basil, remaining 1/2 tsp. salt, remaining 1/8 tsp. pepper in a small bowl. Coat chicken with olive oil spray; sprinkle with thyme mixture. Place chicken on grill; grill 5 minutes on each side or until done. Serve with tomato mixture.

Yield: 4 servings

Nutrition Facts:
Calories 200
Fat 6.7g
Protein 27g
Carb 7.1g
Fiber 1.7g
Chol 70mg

**The first time I made this it was good, but needed something to go with it. I served with fettuccine noodles tonight and it was perfect.

Tuesday, May 12, 2009

Red Potato and Green Bean Saute

1 pound baby red potatoes, halved
1 pound fresh green beans, trimmed
1 1/2 Tbsp EVOO
1 garlic clove, minced
Fresh ground black pepper
3 Tbsp chopped fresh basil

1. Bring a large pot of water to boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes or until tender. Drain well.
2. In a large skillet, heat oil over medium heat. Add garlic; cook, stirring for 30 seconds. Add potatoes, beans and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before serving.

Nutrition Facts:
Calories 115
Protein 3g
Carbs 18g
Fat 4g
Fiber 3g

**This was super easy and the garlic/basil was a great taste combination. I cooked potatoes a little too long so they were a too soft, so I would probably cook 11-12 minutes instead of the 15-16 that I did.

Thursday, May 7, 2009

Mexican Beef and Rice

We eat Mexican variation foods a lot because we find that Kallen really likes them...occasionally, she does a dance while singing "tacos!" I found this recipe in a Parenting magazine, so it is "kid friendly" to prepare!

  • 1 pound lean ground beef
  • 1 envelope low sodium taco mix
  • 1.5 cup water
  • 1 cup chunky thick salsa (as hot as you like it)
  • 1 cup frozen corn
  • 1.5 cup uncooked instant rice
  • Black pepper
  • 1 cup grated pepper jack cheese
  • 1.5 cup washed, dried, and shredded lettuce
  • 1 large tomato chopped
1. Brown hamburger, drain off grease. Add taco seasoning, water, salsa, and corn. Cook uncovered, stirring until mixture boils.
2. Stir in rice and pepper, cook for one minute. Remove from heat, cover and let stand for about six minutes.
Fluff misture with a fork. Sprinkle with cheese. Cover and let stand until cheese melts. Uncover and serve with lettuce and tomato.

Yield: 4 large servings