Monday, December 29, 2014

Chicken Crescent Rolls


2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast


Boil chicken breast then shred, roll out each individual crescent,
place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top
bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Tuesday, December 23, 2014

German Potato Salad in the Crockpot


5 lbs. potatoes, boiled
1 1/2 c. vinegar
1 1/2 c. sugar
1/2 c. oil
3/4 c. water
1 Tbsp. salt
1 Tbsp. mustard
1/2 c. flour
pickle relish


Bring vinegar, sugar and oil to boil. 
 Mix Flour with water, and stir into vinegar mixture slowly.
Add remaining ingredients, including bacon pieces and mix with potatoes.
Put in crockpot and heat through.

Thursday, December 18, 2014



1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt


In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat.

Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. 

Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. 
Season with seasoned salt. 
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. 
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. 
Serve with a big bowl of mashed potatoes

Monday, December 8, 2014

Johnny Marzetti Casserole

 Original recipe makes 6 servings Change Servings


    8 ounces rotini pasta
    1 pound ground beef
    1/2 pound bulk mild Italian sausage
    3/4 cup chopped onion
    1/4 cup chopped celery
    1 clove garlic, minced
    1 tablespoon minced green bell pepper
    salt and pepper to taste
    1 (14.4 ounce) can diced tomatoes
    1 (15 ounce) can tomato sauce
    2 cups shredded Italian cheese blend
    1 1/2 cups shredded sharp Cheddar cheese


    Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil.
    Add pasta and cook until just al dente, 6 to 8 minutes; drain.
    Run cold water over the pasta to stop pasta from cooking further. Set aside.
    Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes.  
    Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
    Lightly grease a large casserole dish.
    Spread the pasta over the bottom of the dish.
    Sprinkle the Italian cheese blend over the pasta.
    Pour the meat mixture over the pasta and cheese.
    Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle
    Cheddar cheese evenly over the casserole.
    Continue baking until Cheddar cheese has melted, about 5 minutes.
    Rest for 10 minutes before serving.

Thursday, November 20, 2014

Easy Crock Pot Potato Soup


1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste


Put the potatoes in the crockpot.
Add in the chicken broth, cream of chicken soup and half of the bacon bits.
Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot.
Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Sunday, November 16, 2014



2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (I didn’t use this)
3 bay leaves (I didn’t use this either)
3 tbsp soy sauce
1 tbsp garlic powder
1 tbsp pepper
1 tbsp salt
2 cups elbow macaroni

Drop garlic powder, salt, pepper for seasoned salt.


In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
Add onion and garlic, saute until transparent.
Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).
Allow to simmer for 15-20 minutes.
Add macaroni and allow to simmer an additional 20 minutes or until tender.
Remove bay leaves before serving.

Sunday, November 2, 2014

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. Use 1/2 teaspoon salt & 1/4 teaspoon pepper.  Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

Saturday, November 1, 2014

Mashed Potatoes

  • 3 1/2 cups Swanson® Chicken Broth, Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 5 large potatoes (about 2 ½ lbs), peeled and cut into 1-inch pieces (about 7 ½ cups)
  • 1/2 cup light cream
  • 2 tablespoons butter
  • 1/8 teaspoon
  • Ground black pepper
  1. Bring the broth and potatoes to a boil in a 3-quart saucepan over medium-high heat.
  2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
  3. Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, to reach desired consistency

Saturday, October 25, 2014

Mexican Beef Stew

Cook Time: 6 hrs in crock pot
Servings: 8


1 1/2 lbs. lean all natural stew beef (if u can find organic even better)
1 28oz. can diced tomatoes
1 can black beans
1 red bell pepper chopped
1/2 small onion chopped
1tsp. Cumin
2 tsp. chili powder
Garlic powder to taste
Sea salt to taste


Put all of the ingredients in crockpot on high and stir. 
Let this cook for about 6 hrs. or until meat is tender. 
Then with a slotted spoon dish out meat and weigh to your allotted protein count. 
Then break the meat up into small pieces-it almost shreds. Place in a bowl. 
Measure out 1cup of soupy mixture for 1count of carbs. 
Pour this over the meat and stir. 
Add 1oz. of avocado and 1 oz. of raw cheddar cheese for 2 counts of fat. 
Adjust portions for your allotted amounts of proteins, carbs, and fats. Do not know how many serving this makes as it depends on your allotted servings.

Saturday, October 18, 2014

Pralines And Cream Dream Dessert

  • 1 (11.3 oz.) box of crushed Sandies pecan cookies
  • ¼ cup melted butter
Cream Cheese filling
  • 8 oz. cream cheese, softened
  • 8 oz. cool whip, thawed
  • ¼ cup powdered sugar
  • 2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
  • 3½ cup milk
  • 12 oz. cool whip
Sugared pecans
  • 1 cup chopped pecans
  • ½ cup sugar
Remaining Ingredients
  • ¼ cup Carmel ice cream topping
  1. Preheat oven to 350 degrees F.
  2. In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
  3. In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
  4. In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
  5. In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.
To assemble
  1. Spread cream cheese mixture over cooled crust.
  2. Next gently spoon pudding over the cream cheese mixture.
  3. Then top with the cool whip.
  4. Sprinkle the cooled sugared pecans over the top.
  5. Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.

Friday, October 17, 2014

Pasta Bolognese Recipe

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.
5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
12 ounces meatloaf mix
Salt and pepper
1 cup whole milk
1 cup dry white wine
1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
1 pound fettuccine or linguine
Grated Parmesan cheese
1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.
3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

Saturday, October 11, 2014

Hobo Queso

Hobo Queso


Leftover taco meat
1 block of Velveeta cheese
1 can of Rotel tomatoes


One bag of off-brand Tostitos tortilla chips

Throw it all into the pot.
Set pot to high.
Stir occasionally.
Wait an hour.
Eat the entire thing over the span of a weekend.

Forrest Gump “Million Dollar Wound” Pork Butt

Forrest Gump “Million Dollar Wound” Pork Butt

Three pounds, bone-in pork butt
1/2 cup, brown sugar
1 can, Dr. Pepper
2 tbsp, salt and pepper
1/4 cup, apple cider vinegar


  • Rub that butt with the brown sugar, salt and pepper mix. Rub it good. 
  • Place it in the crock pot. 
  • Pour the Dr. Pepper and apple cider vinegar into the pot. 
  • Let it stew for at least five hours. 
  • Serve whenever.

Sexy Pulled Chicken - Deb Staires

Sexy Pulled Chicken


4 skinless chicken thighs
One onion, sliced
Season mix: Equal parts brown sugar, salt, pepper, red pepper flakes, mustard powder, garlic powder, cumin.


Put onions on the bottom of the pot.
Place chicken thighs on top of the onions.
Top with season mix.
Let stew for 4-6 hours.

Classic Pot Roast - Deb Staires

Classic Pot Roast


Three pounds, boneless chuck roast
1 packet, onion soup mix
4 Yukon gold potatoes, quartered
1/2 a package of baby carrots


  • Brown the roast on a stovetop. 
  • Combine 1.5 cups of water and onion soup mix in crock pot. 
  • Place veggies on the bottom of the pot. 
  • Place roast on top of veggie bed. 
  • Slow cook on low for six plus hours. 
  • Optional flavortown upgrade: 
  • Combine one cup of sour cream with one tablespoon of horseradish sauce, serve on the side.

DC Chicken - Deb Staires

DC Chicken

4 boneless, skinless chicken breasts
1 bottle, BBQ sauce
1 can, Diet Coke

Combine ingredients in crock pot.
Cook on high for six hours.
Shred the chicken

Mexican Sweet Chili - Deb Staires

Mexican Sweet Chili


1 can, sweet corn
1 can, black beans (unseasoned)
1 can, Rotel tomatoes
1 can, diced tomatoes
1 pound, ground chuck
3/4 cup, brown sugar
1 packet, chili seasoning
1 raw jalapeño, sliced
2 cloves, garlic, chopped
2 tbsp, salt
1 tbsp, pepper


  • Brown the beef, drain the fat, but leave a little extra grease. Just a little bit, probably a tablespoon’s worth. 
  •  Mix in the chili seasoning, garlic and jalapeños and cook on medium-low heat for 10 minutes in the frying pan, stirring occasionally. 
  • Empty beef, garlic and jalapeño mixture into crock pot, set on low heat. 
  • Mix in sweet corn, black beans, Rotel tomatoes, diced tomatoes, brown sugar, salt and pepper. 
  • Let it stew for three hours or overnight. Your call. The longer it cooks, the better it is. 
  • Once ready to eat, set crock pot on “keep warm” for an hour, then eat all of the chili. 
  • Best garnished with sour cream, colby jack and/or guacamole.

Sunday, September 28, 2014

Slow Cooker Beef Stew Recipe

30min to prepare, (makes 6-8 servings)

  • 1 large onion
  • 2 medium carrots, peeled and thinly sliced
  • 2 large potatoes, cut into 1/2" chunks
  • 1 cup fresh green beans cut into bite-sized pieces
  • 1lb stew-meat beef chunks
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 1 clove garlic, crushed
  • 3 cups beef stock
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • pepper to taste
  • 3 tablespoons flour
  • 2 teaspoons tomato paste
  1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
  2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
  3. Stir the stew once or twice as it cooks if possible.
  4. 30 minutes before serving, transfer a ladle full of broth to a small mixing bowl.
  5. Add the flour and tomato paste. 
  6. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Slow-Cooker Southwest Chili

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, diced
  • 1 medium red bell pepper, diced
  • 6 gloves garlic, chopped
  • 2 small cans corn kernels no salt added, drained
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper
  • 2lbs lean ground beef
  • 1lb hot Italian sausage
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 28oz can diced tomatoes
  • 1 can tomato paste
  • 1 bottle lager (Sam Adams work very well)
  • 1 cup beef broth
  • 1 tablespoon light molasses
  • 2 15oz cans kidney beans, drained and rinsed
  • 4 small jalapeno chili peppers, seeded, stemmed, and diced
  • 2 arbol peppers, seeded, stemmed, and diced
  • 3 teaspoons minced chipotle peppers in adobo sauce
  1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
  2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.

Cynthia Linn Bowen's chicken casserole

carrots , squash, zucchini, and tomatoes chicken breasts

Homegrown garlic, salt, pepper, olive oil, thyme and chicken

Prep in a 13 x 9" dish.
Coat Chicken with coarse pepper

Bake at 400° for 15 minutes or until golden brown.

Serve over rice.

Tuesday, September 16, 2014

Fall Dip


16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. 
Vanilla Wafers
Sliced Apples
medium pumpkin for serving (if desired)

Mix everything together and then add some pumpkin pie spice. 
DON'T make the pudding***
Serve with graham crackers. 

Saturday, August 9, 2014

Pepperoni Pizza Casserole

Another pepperoni pizza casserole recipe.

Pepperoni Pizza Casserole

Hands on time: 20 minutes 
Total time: 50 minutes 
Serves: 12
  • 8 ounces (about 3 cups) uncooked spiral pasta
  • 1 pound Italian sausage (casings removed) or ground beef  (I used hot turkey Italian sausage)
  • 4 cups spaghetti sauce
  • 1 (4-ounce) can mushrooms, drained (I left these out)
  • 1 cup grated Parmesan cheese
  • 1 (6-ounce) package sliced pepperoni
  • 8 ounces shredded mozzarella cheese (I used pre-shredded Italian blend cheese)
  1. Preheat the oven to 350 degrees. On the stovetop, bring a large pot of water to a boil. Cook the pasta according to package directions and drain. Return the pasta to the pot.
  2. Meanwhile, in a saute pan over medium heat, cook the sausage; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta and stir to combine. Stir in the Parmesan cheese and half the pepperoni slices.
  3. Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.

Sunday, August 3, 2014

Pop-in-the-Oven Beef Stew

Yield: 8 servings
  • 1 cup broth (I use low-sodium vegetable broth)
  • 1/3 cup instant tapioca
  • 1 teaspoon salt (to taste)
  • 1 teaspoon ground black pepper (to taste)
  • 1 teaspoon dried basil
  • 6-8 cloves garlic, minced or grated
  • 1 (28 ounce) can crushed tomatoes, including juices
  • 2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes
  • 1 1/2 pounds baby carrots
  • 2 large onions, peeled and cut into chunks
  • 1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size
  1. Preheat oven to 325°F degrees.
  2. In a 5-quart Dutch oven, stir broth and tapioca until combined. Stir in salt, pepper, basil and garlic. Add tomatoes and stir until combined.
  3. Alternately add beef, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything gets coated.
  4. Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender.

Saturday, July 19, 2014

Andy and Lauren's ramen beef


Flank steak
Instant Ramen
salt & pepper (or seasoned),
veggies  (Shiitake Mushrooms)
Onion shallots
1 Egg


sear flank steak for 2 min each side and slice.

Boil instant ramen until nearly done,

put in steak and veggies

(we've been experimenting with veggies but so far I like stir fry veggies and onion shallots the best)

reduce heat...

add 2 beef flavor packets from instant ramen and let the steak cook a little bit.

Serve hot and drop an egg in it (which cooks halfway through).

The beef broth is AWESOME.

Thursday, June 26, 2014

Refrigerator Pickles

Yet another pickle recipe.  Can't have too many.

Make your own Delicious Crisp Refrigerator pickles!
You'll Need:
1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt
3 cups sliced cucumber
3 small onions, thinly sliced

Saturday, June 21, 2014

Parmesan Baked Pork Chops

This is a recipe that doesn't waste a huge pile of material for a breaded recipe.  The bad news is though it is a baked recipe, it has a lot of cheese.

On the plus side, it will only have sodium in the cheese and bread, as well as being baked.


4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder


On a plate combine the last 4 ingredients.

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.

Press the mixture over the pork chops to make sure they are well covered in it.

Line a pan with tin foil and spray with cooking spray.

Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Tuesday, June 10, 2014

Peanut Butter Brownie Pizza


1 package Fudge Brownie Mix
Peanut Butter Topping:
1 cup peanut butter
1 (14 oz) can sweetened condensed milk
½ cup milk chocolate chips
½ cup candy coated chocolate pieces. (M&M)


Preheat oven to 350°F.
Prepare brownie mix as directed.
Spoon batter into lightly greased, 12-inch pizza pan.
Bake 23-27 minutes. For Peanut Butter Topping:
Place peanut butter and sweetened condensed milk in medium saucepan.
Stir over low heat until mixture is smooth.
 Spread over prepared brownie pizza.
Melt chocolate chips and drizzle over peanut butter topping layer.
Top with candy coated chocolate pieces.

This will bake in our toaster oven, would be easy to make and take to partys.

Monday, June 9, 2014

Crispy Salt and Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. 

Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. 

Add potatoes; season with kosher salt and pepper. 

Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. 

Drizzle with remaining 2 Tbsp. vinegar. 

Serve topped with chives and sea salt.

Thursday, June 5, 2014

Grilled Corn, Avocado (or Cucumber) and Tomato Salad with Honey Lime Dressing.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.


1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped


Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy.

Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool.

Slice the tomatoes in half.

Dice the avocado (or cucumber) and chop the cilantro.


1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.

Let the salad sit for 10-15 minutes to let flavors mingle.

Crisp Cucumber Salsa

Note: 1/4 cup is only 16 calories

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed

1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips

In a small bowl, combine the first seven ingredients.

In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Not being a fan of sour cream, maybe sub in mayo?  some sort of mustard (not yellow).

Chicken Lasagna

another FB share thing. (edited)


9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan.

Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Cook perhaps 2 extra

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!)

Sprinkle oregano and garlic salt on top of sauce.

Take 1/9 of the shredded chicken and spread it out evenly over each noodle.

Add approx. 3 Tbs. cheese.

To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.

Once they are all in the pan, pour the remaining alfredo sauce over the top.

Top with remaining cheese.

Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Broil the last 5 minutes to make the cheese toasty on top. (if not browned during baking)

Saturday, May 10, 2014


Fast, easy and delicious!

I've been trying to figure out what to do with all the tortilla chip bags with crap in them.  Besides this sounding good.


1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag Doritos, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
1/4 cup ketchup (optional)
sour cream and salsa for serving


Preheat oven to 325 degrees.
In a skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup, ketchup and water.
Simmer over medium-low heat until everything is well combined and heated through.
Spray a 9×13 casserole dish.
Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers.
Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa!

Wednesday, March 19, 2014

Tomato Basil sauce


  • 6 medium tomatoes. (try to get the reddest ones, or vine tomatoes if your budget will allow – they are fuller in flavour. If you can't get fresh tomatoes, 1 tin of chopped tomatoes works)
  • 2 cloves garlic – crushed
  • 2 medium onions
  • 6-7 medium-sized mushroom (optional)
  • 1 tablespoon of tomato puree
  • 1 tablespoon olive oil
  • half-dozen fresh basil leaves (try to get a pot of growing fresh basil, always handy to add a fresh flavor to your meals)
  • 1/2 teaspoon sugar
  • 1 1/2 cups hot water
    salt & pepper


  1. Boil the kettle (full)
  2. Using the tip of a sharp knife, cut a cross through the tomato skin at their bases.
  3. Place tomatoes in a deep bowl and pour the boiling water over the tomatoes until they are all submerged. Leave until the skins start to peel away.
  4. Drain the hot water from the tomatoes and peel the skin away. The skin should come off easily. If not, pop in the microwave for 30 seconds or add some more boiling water. Cut the tomatoes length ways and remove the white pith and the top where the stalk would have been. Chop the tomatoes into 1cm pieces.
  5. Chop onions roughly to 1/2 cm pieces. Crush garlic cloves
  6. Clean and chop mushroom into quarters or smaller.
  7. Heat the olive oil in a saucepan. Add the mushrooms if you are using them. Cook them until they turn brown. Add the chopped onions and stir  on a low heat. Cook until the onions turn translucent in color. Be
    careful not to let them go brown as this will make the sauce taste bitter.
  8. Once the onions have changed to translucent, add the garlic, chopped tomatoes, and tomato puree. Add the hot water. Give it a stir so everything is combined well.
  9. Add the sugar, twist of salt & pepper and leave to simmer for 15-20 minutes on a low heat.
  10. The sauce should have reduced and thickened a little. If you want the sauce to be thicker, simmer for a bit longer. If the sauce is too thick, add some more hot water.
  11. Once ready, turn the heat off and tear a few basil leaves up and mix into the sauce. Taste again incase it needs more salt & pepper.

The sauce can then be transferred into a bowl to cool down, and once cool, it will keep in an airtight container in the fridge for a few days, or you can freeze it in portions. Store the cooled down sauce into those ziplock type bags and put in the freezer as they take up less space. When you want to reheat the sauce, just before serving, add a few fresh basil leaves and you will be surprised at how fresh the sauce
will smell and taste!

Cheesy Garlic Potatoes

  • 9 cups of cubed potatoes, skin on or off to suit product
  • 10 pieces bacon, fried crisp and chopped roughly
  • 2 cups shredded cheddar cheese
  • 1 1/2 tablespoons finely diced garlic
  • 1/4-1/2 cup sour cream
  • green onions (optional)
  • salt & pepper to taste
  • vegetable oil
  1. Cook the bacon, roughly chop and set aside.
  2. Thinly slice green onion if using to garnish and set aside.
  3. Heat skillet on medium and add a thin layer of oil to cover the bottom of a skillet.
  4. Pour potatoes into the skillet, add chopped garlic and lightly salt and pepper.
  5. Cook potatoes covered, stirring occasionally every 3-4 minutes for 15 minutes.
  6. After fifteen minutes add half the roughly chopped bacon and 1 cup of cheddar cheese. Stir.
  7. Sprinkle the remaining cup of cheddar cheese over the top of the potatoes, replace lid and cook another 5-10 minutes without stirring until the cheese has melted.
  8. Remove skillet from heat.
  9. When serving add a dollop of sour cream to each serving, sprinkle some chopped bacon and green onion

Tuesday, March 11, 2014

Parmesan Pork Chops


4  boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c       parmesan cheese
1 c       italian bread crumbs
1 tsp     black pepper
1 tsp     garlic powder


Combine the last 4 ingredients in a pie pan or plate.
Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
Press the mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

I'd think some "Italian Seasoning" would work here too.

Sunday, March 9, 2014

Oriental Ramen Broccoli Cole Slaw

What to do with those $0.25 cent ramen cups.


2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar


1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving 

I'd lose the sunflower seeds and sub in say, pecans.

Monday, March 3, 2014

Hasselback Potatoes with Parmesan and Roasted Garlic

Similar to this recipe

Also the Crash Hot potatoes:

Also for variation this is another one to consider for seasoning ideas:

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings


6 to 7 large red potatoes
5 to 6 garlic cloves, peeled and minced
1 teaspoon Italian seasoning
1/2 cup butter, cubed
1/4 cup Parmesan cheese, shredded
olive oil
salt and pepper to taste


Brush bottom and sides of a baking dish or cast iron skillet with olive oil.
Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.


I sliced my potatoes at about 1/4 inch thick as I like my potatoes "meaty". The thinner the slice, the crispier the potatoes get.

Friday, February 28, 2014

Irish Potato Soup

Irish Potato Soup Ingredients

  • 1 Pound Melissa’s Produce Dutch Yellow Potatoes
  • 1 Pound Melissa’s Produce Ruby Gold Potatoes
  •  ¼ Pound thick cut bacon (Smoked and center cut is best)
  • ½ Large sweet brown onion
  • 3 Garlic cloves – minced
  • ½ Trimmed Melissa’s Produce Leek-  cut in ¼ inch slices (¼ white segments  and ¼ green segments)
  • 1 Bunch Melissa’s Produce Flowering Kale – cut or torn into one inch segments (may substitute any type of kale or cabbage)
  • ¼ Cup Guinness stout
  • 3 Cups chicken stock
  • 3 Cups milk (low fat or whole)
  • 1 Quart heavy cream

Soup Instructions

1)      Using a stock pot, boil the potatoes in salted water until potato smashes with flat fork
-While potatoes boil-
2)      In a deep pan, cook bacon to a light crisp  – reserve ½ rendered fat

3)      Using the same pan that you cooked the bacon, adjust heat to medium.  Add onions, garlic and leek slices to hot pan.  
4)      When onions begin to sweat, add kale.  Cook until kale begins to wilt. Remove from heat. 

6)      Drain potatoes and gently smash potatoes until they are all broken up. You want a very chunky mash.
7)      Add potatoes to the pan and add some of the reserved bacon fat, salt, lemon juice, Guinness,  salt and fresh pepper to taste.
8)      With heat still on Medium-high, integrate the potatoes and vegetables.  Allowing the potatoes to slightly brown and stick to the pan.
9)   Using the same stockpot that you boiled the potatoes,  add the chicken stock, milk and heavy cream.Heat until milk mixture begins to simmer. Stir regularly.
10)   Add the potato mixture to milk mixture. Stir to integrate ingredients.
11)   Cook on medium-low heat for at least 10 minutes, longer for a thicker soup.
12)   Serve with chives or green onions.


At step  8, add one cup of milk and ½ cup butter to the potato mixture.
Whip potatoes until thick and fluffy. 

Sunday, February 23, 2014

Oven Roasted Smoked Sausage and Potatoes


1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of greated strong cheddar cheese


Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.

Broccoli and Cheese Tartine


  • 1/2 head of broccoli, florets trimmed 
  • Olive oil
  • Salt 
  • Pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 1 garlic clove, minced 
  • 1 1/4 cup grated Gruyere cheese, divided
  • 2 slices of sourdough bread 
  • Red pepper flakes 


  1. Preheat the oven to 400 degrees F. On a small, parchment-lined baking sheet, spread out the florets of broccoli. Toss them with about a tablespoon of olive oil and a few pinches of salt and pepper. Transfer to the oven to roast for 15 minutes, just until they're bright green in color. Remove from the oven and set aside. 
  2. Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter is melted, pour in the flour and mix until a paste forms. Cook the flour/butter mixture for about a minute, stirring the entire time. Pour in the milk and whisk vigorously.Stir in the minced garlic and bring the mixture to a gentle simmer, until the mixture has thickened and coats the back of a wooden spoon, about 3-5 minutes. Turn the heat off and stir in 3/4 cup of the grated Gruyere cheese, along with salt to taste (I added about 1/2 teaspoon of salt) and a few pinches of black pepper. 
  3. To assemble the tartines, place slices of bread on a baking sheet. Divide the broccoli between the bread. Spoon a few tablespoons the béchamel sauce over the broccoli and top with a handful of Gruyere. Sprinkle the tops with a few pinches of red pepper flakes. Place the tartines under the broiler (being sure to watch them the entire time!) and bake until the cheese is melted and lightly golden brown, about 3-5 minutes.
Yield: Makes 2 tartines

Thursday, February 20, 2014

Southern Fried Cabbage

Southern Fried Cabbage
Serve 4 (or 2 hungry bikers)


5-6 strips of bacon
1 head cabbage, sliced
1 onion, diced
¼ cup chicken broth (I use low sodium broth)
1 tsp vinegar (optional)
½ tsp salt
¼ tsp pepper


In large skillet, (I use cast iron) fry the bacon until crispy, remove to a paper towel to drain
Place chopped cabbage and onion in the skillet with the bacon fat over medium heat and cook until it begins to wilt a bit
Crumble the bacon and add to the pan
Add in the chicken stock,vinegar, salt and pepper, cover and allow it to simmer for 10 minutes
Serve hot (try adding some diced apples, sliced sausage, noodles, or what ever tickles your fancy)

Wednesday, February 19, 2014

5 Minute Fudge


1 and 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) package of milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped walnuts


Combine sugar, milk, butter and salt in a medium sized saucepan. 
Bring to a boil, cook 5 minutes, stirring constantly. 
Add in chocolate chips; cook until melted. 
Remove from heat; 
Stir in marshmallows, vanilla and nuts. 
Mix well. 
Pour into a 8-inch pan. 
Cool cut into squares.

Monday, February 17, 2014

Fresh Pickled Cucumber Salad


7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1 cup white vinegar
2-cups sugar ( I would substitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed

optional, increase by 2 or 3 more dills, leave out peppers


Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars.

Tuesday, February 11, 2014

Fried Sausage Cabbage

FRIED CABBAGE WITH SAUSAGE (great for low carbers)

This is a quick and easy dish.


1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces (I use turkey)
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper


Melt butter in large skillet. 
Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. 

Only 4 g net carbs per serving.

Veggie Soup

Eat Your Greens Detox Soup
from The Oh She Glows Cookbook
Serves 3
modified to get Shirley to eat it (no mushrooms)


1 1/2 teaspoons coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms (about 8 ounces)
3 cups of potatoes
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)


In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

If using potato substitute, may need to add some of the vegetable stock, adding broccoli and carrots first, then the potatoes.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.

Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Sunday, February 9, 2014

Couscous-and-Spinach Stuffing,,10000001547036,00.html


  • 2 tablespoons olive oil, divided
  • 1 medium chopped onion
  • 1 medium chopped red bell pepper
  • 2 (6.3-ounce) boxes Israeli couscous
  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup thinly sliced sun-dried tomatoes, packed without oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 bacon slices
  • 1 tablespoon minced garlic
  • 1 (10-ounce) package fresh spinach
  • 1 tablespoon fresh lemon juice
  • Cooking spray


1. Preheat oven to 350°.
2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion and bell pepper; cook 6 minutes. Add couscous, and cook 5 more minutes. Add broth, tomato, salt, and pepper. Bring to a boil; reduce heat, and cook, covered, over medium-low heat 12-15 minutes or until liquid is absorbed. Remove from heat.
3. Cook the bacon in a nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble and reserve. Wipe skillet.
4. Heat remaining oil in skillet. Add garlic; cook 30 seconds. Add spinach; cook 1 minute.
5. Add spinach, bacon, and lemon juice to couscous mixture; toss to combine. Transfer stuffing to 11- x 7-inch baking dish lightly coated with cooking spray, and cover with foil. Bake 15 minutes or until heated through.