Tuesday, July 30, 2013

Tomato Basil Pasta!

Tomato Basil Pasta! - 

No Straining, just Stirring 

Classed as Goulash because it resembles American Goulash macaroni recipes

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


  • Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
  • Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. 
  • Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
  • Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. 
  • Serve garnished with Parmesan cheese. 

Wednesday, July 24, 2013

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

I Stopped buying the jar stuff once I tasted this homemade salsa.

Simple and delicious:

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* 
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste


1 Mix all together and bring to a slow boil for 10 minute.
2 Seal in jars and cook in hot water bath for 10 minute.
3 This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4 Yields 3-6 quarts or pints.

Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.

Crockpot Orange Chicken

not sure who to credit this one to, yet another recipe lifted from a FB share.


2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz frozen orange juice (thaw before adding)


2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

**You may choose to add extras like:
chopped onion, celery, pineapple chunks, hot cooked rice


Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & orange juice in Crockpot. 
(for extra flavor add 1/4 cup soy sauce) 
Cover and cook on LOW 4 to 6 hours. 
Serve chicken on hot cooked rice on platter. 
Top with orange segments and green onions. 
Serve chicken liquid in gravy boat, if desired.

Tuesday, July 23, 2013












(Gluten free, Low Carb, Diabetic Friendly and so simple to make)
from somewhere on www.facebook.com/groups/sherrysfriends/

(Please SHARE so that it saves to your timeline. You can refer back to recipe later!).
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6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


  • Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  • In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; 
  • add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 
  • Add the potatoes to the same olive-oil mixture and toss to coat. 
  • Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 
  • Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 
  • Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

  • Roast for 50 minutes. 
  • Remove the chicken from the dish or skillet. 
  • Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 
  • Place a chicken breast on each of 4 serving plates; 
  • divide the green beans and potatoes equally. Serve warm.

Thursday, July 18, 2013




Corleone Family MeatballsCorleone Family Meatballs

1/2 cup shallot, minced
10 cloves of garlic, minced
1 teaspoon of salt
1 teaspoon of chili flakes
1 teaspoon of ground black pepper
2 tablespoons fresh parsley, finely chopped
2 pounds of ground beef (preferably 80/20)
1 cup breadcrumbs of choice
2 eggs
Olive oil
2 jars or 4.5 cups of tomato sauce (preferably tomato basil)
Fresh basil

  • In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs and eggs. 
  • Mix with a spoon (or your hands) until well-combined. 
  • Heat a large pan over medium heat with a just enough olive oil to coat the bottom of the pan. While the oil is heating, form your meatballs. Try to make the meatballs about an inch and a half in diameter, or just larger than a golf ball. 
  • Brown the meatballs in the hot oil on all sides and then cover with both jars of sauce. 
  • Place a lid on the pan and reduce the heat to a low simmer. 
  • Cook for fifteen minutes on one side, and then flip the meatballs and cook for another fifteen minutes. 
  • Serve with spaghetti and garnish with fresh torn basil.

Serves 6 

Tuesday, July 16, 2013




1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion


1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.

replace chicken broth with vegetable stock for vegetarian recipe.  

Cream of mushroom instead of chicken soup.

Taco / Pasta salad

Leave out ground beef for vegetarian version.


1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing


  • Cook pasta according to package directions.
  • Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. 
  • Add water and taco seasoning; simmer, uncovered for 15 minutes.
  • Rinse pasta in cold water and drain; place in a large bowl. 
  • Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. 
  • Add the dressing and toss to coat.
  • Cover and refrigerate for at least 1 hour.
probably came from here somewhere, but copied from facebook share

Monday, July 8, 2013

Loaded Potato and Chicken Casserole

Another one copied from a share of a share ...

Loaded Potato and Chicken Casserole

Ingredients:2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. 

  • Spray a 9X13" baking dish with cooking spray. 
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. 
  • Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. 
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. 
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 
  • Top the cooked potatoes with the raw marinated chicken. 
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. 
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Wednesday, July 3, 2013

burger recipe

edited out avocado.  not a fan of them.

The Perfect Grilled Burger
Serves 4
1 ½ pounds ground chuck (80% lean)
Salt and Pepper, for seasoning
2 tbsp. Worcestershire sauce
Vegetable oil, for oiling grates

4 pretzel buns
4 slices white cheddar cheese
4 leaves butter lettuce
½ cup Grilled Sauce

Sliced pickles
Sliced olives
Sliced heirloom tomatoes
Grilled onions

In a bowl combine the ground meat, 2 tsp. salt, 1 tsp.pepper and Worcestershire sauce. Mix thoroughly and divide into 4 equal patties, making them slightly thinner in the middle than on the sides. Handle only until the patties come together: do not overwork the meat. Let sit at room temperature for 10-15 minutes. 
Preheat grill to medium high heat (about 375F) and oil grates.
Lightly press down on the burgers to flatten and place on the heated grill. Grill 4 minutes on the first side rotating ¼ turn half way through to achieve crosshatched grill marks. Flip burger and top with cheese if using. Grill for 3-4 minutes (for medium rare to medium) or longer depending on desired doneness. Remove from grill and let sit while you toast the buns.
Lightly toast the pretzel buns 2-4 minutes. Remove from heat.
To assemble burger, coat both sides of the bun with some of the grilled sauce. On the bottom bun place burger, then 1 leaf of butter lettuce and any other additional toppings you prefer. Top with top bun. Serve immediately.

Bacon and Bison Low Carb Pizza Recipe

gohttp://sinorslim.com/meats/bacon-and-bison-low-carb-pizza-recipe/tta have one of these, sfince it is no egg recipe too.  but the fat is over the top, no carbs.

 Bacon and Bison Low Carb Pizza

IMG 3951 Bacon and Bison Low Carb Pizza Recipe
FINALLY a way to enjoy one of the most popular fattening dishes of all….pizza! This low carb deep dish pizza is as close to the real thing as it gets! With the only carbs coming from the marinara sauce, this is the ultimate keto meal that is ideal for anyone on a low carb diet! Iv’e tried various forms of low carb pizza recipes from using cauliflower for the pizza crust to tofu for the pizza crust and this is the best deep dish low carb pizza recipe yet! (I will be making a thin crust pizza using cauliflower soon enough so stay tuned!) This crust is made with cheese, cream cheese and eggs and no it does not taste the least bit eggy! You can feel free to choose your toppings of choice but the bison and bacon combination I used was a hit!


4 Tbsp Cream Cheese
3 Eggs
1/4 Cup Heavy Cream
1/4 Cup Parmesan Cheese (I used a parmesan and romano blend)
1/2 tsp Oregano
1/4 tsp Garlic Powder
1 Cup Mexican Cheese Blend
1/2 Cup Marinara Sauce
1 Cup Mozzarella cheese
4oz Ground Buffalo
4 Strips of Bacon
IMG 5445 Bacon and Bison Low Carb Pizza Recipe


1. Preheat oven to 375 degrees
2. Beat together cream cheese and eggs in a bowl
3.  Add cream, parmesan cheese, and spices and mix again.
IMG 6250 Bacon and Bison Low Carb Pizza Recipe
4.  Spray a circular pan with non-stick cooking spray and sprinkle the Mexican cheese into the dish
IMG 2690 Bacon and Bison Low Carb Pizza Recipe
5. Pour the egg mixture over the cheese
IMG 8416 Bacon and Bison Low Carb Pizza Recipe
6. Bake for 15 minutes and let stand for 5 minutes (while the pizza is in the oven, cook and crumble the buffalo and bacon)
IMG 7198 Bacon and Bison Low Carb Pizza Recipe
IMG 4760 Bacon and Bison Low Carb Pizza Recipe
7. Spread on pizza sauce, mozzarella cheese buffalo and bacon
IMG 7268 Bacon and Bison Low Carb Pizza Recipe
8. Place the pizza back in the oven and bake until its bubbly and browning (about 15 minutes)
9. LET COOL for at least 10 minutes before cutting. Patience is a virtue! If you cut it while its still too hot youll have a mushy and messy pizza!
 IMG 5131 Bacon and Bison Low Carb Pizza Recipe

Macro Nutrient Breakdown:

The macro nutrient breakdown below is for the entire dish which made 4 large pizza slices. Each slice of low carb pizza therefore has 405 calories, 32g of fat, 29g of protein and only 4 carbs!!
 Cream CheeseEggs CreamParmesan CheeseMexican CheeseMarinara SauceMozzarella CheeseBisonBaconTotal
Total Fat14g13.5g20g8g32g1g24g11g4.5g128g

Baked Italian Meatballs.


Baked Italian Meatballs

There's just something deliciously comforting about a big plate of spaghetti and homemade meatballs.

This recipe has become one of my husband's and my favorites to whip up on nights when I forget to plan meals or just want something really tasty. The ingredients are pretty straightforward, but the cooking time does take a little longer than usual, so plan to start making this a little earlier than other meals. The wait is so worth it though. 

Believe me.

1 pound ground beef
1 egg
3 Tbsp. bread crumbs
3 Tbsp. grated parmesan
1 tsp. basil
1-2 Tbsp. minced garlic (less if you're not a garlic person like me)
1/2 small onion, diced
1/2 tsp. Italian herb seasoning
Dash of salt and pepper
Pasta sauce

Preheat oven to 375 degrees. Mix all ingredients together in a small bowl.

If you want smaller meatballs, roll mixture into 2-inch balls. If you want man-sized meatballs like we make, double the size. Place meatballs on a lightly greased cookie sheet and bake in the preheated oven for 20 minutes.

Add desired amount of pasta sauce to a deep saute pan and add meatballs to pan. Cover and allow to simmer on medium-low for 1 hour.

We prefer to put these bad boys on top of a big pile of pasta, but they would make awesome meatball subs as well.