Best Breakfast Casserole

My mom always made this on Christmas morning...so I decided to carry on the tradition this year!

1/2 of a baguette, cubed into 1/2 inch pieces (it is better if you use a day or 2 old)

1 pound Velveeta, cubed (I use 2% skim milk velveeta)

2 cups cooked ham (I like it shaved, just ask the deli department and they will do it for you)

1 stick butter, melted (I use smart balance butter)

6 eggs (I use egg beaters, so it equates to 1 1/2 cup of egg beaters)

1 teaspoon dry mustard

salt and pepper to taste

1 quart milk (I use non-fat milk)

Spray a 9x13 casserole dish with PAM.

Place the cubed bread into the greased casserole dish, then spread the cubed cheese over the bread, then put the shaved ham over the cheese and then pour the melted butter over the ham.

In a bowl beat eggs, mustard, salt, pepper and milk together. Then pour over the casserole.

Cover and refrigerate at least 6 hours (I do mine over night).

Then bake at 350 degrees for 1 hour!

Enjoy!!!!

Grandmother's Pea Salad

My grandmother on my dad's side would always make this for us on our birthdays. Since she has passed I always try to make it when our family is together so we can all enjoy it!

2 cans of LeSeur peas, drained

1/2 pound of single American cheese, chopped into 1/4 inch squares (I use reduced fat)

3 tablespoons of sweet pickle relish

1 jar of chopped Pimentos

salt and pepper to taste

Mayonnaise - just enough to put it all together (I use reduced fat)

In a bowl combine the first 5 ingredients and stir well, then fold in the mayonnaise - and like I said just enough to put all ingredients together.

Then cover and refrigerate to have all the flavors marinate together.

Enjoy!!!!

Roasted Brussels Sprouts with Pancetta

1 pound of fresh brussels sprouts, trim and quarter them

2 ounces of Pancetta, trim off visible fat and then chop finely the Pancetta

1 clove of garlic, minced

1/2 tablespoon of extra virgin light olive oil

salt and pepper to taste

Preheat oven to 450 degrees

On a 11x7 cookie sheet or roasting pan place all the above ingredients and then toss together so everything is coated with everything. Spread in just 1 layer.

Roast for 20 to 25 minutes in the oven tossing a couple of times, just make sure that the brussels sprouts have a golden brown color to them!

Enjoy!!!!

Corn Casserole

1-package of Jiffy corn muffin mix (8.5 ounces)

1-15.25 ounce can of sweet yellow corn, drain

1-14.75 ounce can of sweet corn, cream style

16 ounces of 2% plain Greek yogurt

1/4 cup of melted butter (I use smart balance)

2 eggs (1 use egg beaters - so that would be 1/2 cup of egg beaters)

Preheat oven to 350 degrees

Use a 9 x 13 inch casserole dish, spray with cooking spray, I use PAM

In a bowl combine all of the above ingredients and mix really well.

Pour into your casserole dish.

Bake for 1 hour, make sure the edges have become golden brown.

Pull out of the oven and let it cool for 5 to 10 minutes and then cut into slices, should make between 12 and 15 slices depending on how large you cut the slices.

Enjoy!!!!

Prosciutto Wrapped Asparagus

1 pound asparagus

6 paper thin slices of prosciutto

1 tablespoon extra light olive oil

salt and pepper to taste

Preheat oven to 400 degrees

Wash and trim all of the asparagus, then dry them.

Place all the asparagus on a cookie sheet and sprinkle with the olive oil, salt and pepper and toss so all of the asparagus are coated.

Then place in the oven and roast for about 15 minutes, tossing a couple of times throughout the 15 minutes.

Then bring them out of the oven and let them cool for a bit and wrap about 4 asparagus's with 1 slice of prosciutto and put back on the cookie sheet, this should make 6 bundles of asparagus.

Put back in the oven for 5 to 7 minutes, just so they are warmed through.

Enjoy!!!!

Crock Pot Pot Roast

2 1/2 - 3 pound beef roast

4 potatoes (bakers), peeled and cubed into 1 inch cubes

5 carrots, peeled and cut into chunks

1 package Lipton onion soup mix

2 cups of water

It should take about 8 hours on low in your crock pot to make this dish, so it is great to put on in the morning and then it will be ready for dinner.

To start add the beef roast, Lipton soup mix and water to the crock pot....let that go for about 6 hours and then add the potatoes and carrots.

Enjoy!!!!!!

Let Me Know Your Thoughts

Hi! I usually just cook things that our family likes or items that I have always wanted to make and now I am making the effort to make them! But if there is anything that any of you are looking for a recipe for, let me know and I will be happy to try my best to come up with one and report back to you!

Happy Holidays!

Homemade Meatloaf

1 pound ground turkey (93/7)

1 pound ground beef (93/7)

1/2 cup plain bread crumbs

1 onion, chopped

1 egg beaten (I use egg beaters so it is 1/4 cup of egg beaters)

1-8ounce can tomato sauce

1/2 teaspoon dried Oregano

1/2 teaspoons yellow mustard

1 tablespoon Worcestershire

salt and pepper to taste

Preheat oven to 400 degrees

In a large bowl combine the meat, bread crumbs, chopped onion, egg (egg beaters), 1/2 cup of the tomato sauce, mustard, Worcestershire, salt and pepper. Mix together really well, I just use my hands, it does the best job!

Then form the meat mixture into either 1 large loaf or 2 medium sized loaves. At this time add the remaining 1/2 cup of tomato sauce on the top of the loaf (s) so when it is cooking you will have a nice tomato crust on-top!

Then I use a cooking sheet that has the slits it in (I am forgetting what it is called) and it has then pan below it so it catches all the drippings. Spray your pan with PAM and then place your loaf (s) on the pan and put into the hot oven and cook for an hour or until the temperature is at 160/165.

Then take out of oven and let it rest for a couple of minutes before you slice.

I served it with homemade mashed potatoes and green beans.

Enjoy!!!!!!

Lower-Fat Scalloped Potatoes

6 medium to large peeled Yukon gold potatoes, slice to 1/8 inch thick, I used a mandoline to cut mine...also once peeled and slice put in a bowl with water

2 tablespoons butter, I use Smart Balance

1/2 teaspoon garlic powder

salt and pepper to taste

1 cup of reduced fat cheddar cheese, shredded

1 cup fat free milk

1 bay leaf

2 teaspoons of dried thyme

1/8 teaspoon of dried nutmeg

Preheat oven to 425 degrees

Spray with PAM whatever baking dish you are using

In a large bowl combine the sliced potatoes, butter, salt, pepper and garlic powder....mix well so all potatoes are coated, easiest to use your hands.

Arrange half of the potatoes in the baking dish, top with 1/2 of the cheese, then add remaining potatoes.

In a saucepan bring the milk, thyme, bay leaf and nutmeg to a boil and pour over potatoes.

Then top the potatoes with the remaining cheese and bake uncovered for 45 minutes or until bubbly.

Enjoy!!!!!!

Homemade Peppermint Pattie Ice Cream Pie

I made this homemade ice cream using my Cuisinart Ice Cream Maker

1 cup half and half

1 cup heavy cream

1/2 cup egg beaters

2 tablespoons sugar

pinch of salt

3 small chocolate covered peppermint patties

1 teaspoon Vanilla extract

6 hard peppermint candies, crushed

Combine half and half, cream, egg beaters, sugar and salt in a food processor or blender. Blend to combine all of the ingredients well.

Cut peppermint patties into very small chunks, add to blender or food processor, also add the Vanilla and process until very smooth.

Before unwrapping the peppermint candies smash with a rolling pin or something to crush them up really well. Add to blender or food processor and mix again together.

Cover and refrigerate until ready to freeze.

Once ready to use blend one or two more times to blend the flavors together again!

Then follow the manufacturers instructions on making the ice cream in your maker!

*now I made this ice cream into a ice cream pie - so you just need to buy a graham cracker crusts at the store and let the ice cream sit out for about 5 minutes then add to the pie shell and return to the freezer until ready to eat!

Enjoy!!!!!!

Ragu Sauce with Brussels Sprouts

1 hot pork sausage link, removed casing

1 package of ground turkey, I use 93/7

4 teaspoons of extra light olive oil

5 garlic cloves, chopped fine

7 ounces of fresh brussels sprouts

1 small onion, diced

1 carrot, peeled and chopped finely

1 celery stalk, chopped finely

1-28 ounce can of crushed tomatoes

1 bay leaf

crushed red pepper, I use 1/2 teaspoon but we like spicy

salt and pepper to taste

1 box of Penne pasta

In a heavy pot over medium high heat add the sausage and turkey, breaking up as it cooks into small pieces, then set aside in a separate bowl

Trim the brussels sprout and cut into thin strips

In same heavy pot add 2 teaspoons of extra light olive oil over medium heat, add garlic, brussels sprouts, salt and pepper - saute until tender, usually takes about 5 to 7 minutes. Set aside in another separate bowl.

To the same heavy pot, add the other 2 teaspoons of extra light olive oil over medium heat. Add onions, celery and carrot and mix well so they are coated with olive oil. Cook for about 15 minutes, you want these vegetables to get a brown coat on them and become tender.

Add the can of crushed tomatoes, meats, bay leaf, crushed red pepper, salt and pepper. After about 5 minutes reduce the heat to low, put cover on pot and let it simmer on low heat for about 30 to 45 minutes....you want the sauce to thicken.

While this is cooking you can cook your pasta.

Then once ragu is done add the brussels sprouts and serve over hot pasta and top with a little parmesan cheese if you like!

Enjoy!!!!!

Lower Fat Spinach Artichoke Dip

1 tablespoon butter (I use Smart Balance)

1 cup finely chopped onion

2 garlic cloves, minced

1-9 ounce package of frozen Spinach, chopped

1-8 ounce can of sliced water chestnuts, then chop finely

1-14 ounce can of artichokes, coarsely chopped

1-8 ounce package of reduced fat cream cheese (softened)

1 cup of reduced fat sour cream

1 cup shredded cheddar cheese (reduced fat)

1 teaspoon of hot sauce (I use Louisiana hot sauce)

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Preheat oven to 350 degrees

Melt butter in a large skillet over medium heat. Add onion and garlic, saute until tender, add spinach, water chestnuts and artichokes, saute another couple of minutes. Set aside

In another bowl mix together the softened cream cheese, sour cream, 1/2 cup of cheddar cheese, hot sauce and salt and pepper. Then add the spinach mixture to it.

Spray baking dish with cooking spray and pour the mixture in there, then top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly.

I served with reduced fat crackers and sliced up veggies!

Chicken & Sausage Gumbo

2 boneless/skinless chicken breasts (diced)

3 links of cajun sausage (sliced)

1-15 ounce can of diced tomatoes

1 large package of frozen okra (sliced)

1/2 cup of onion, chopped

2 tablespoons of extra light olive oil

2 tablespoons flour

1 garlic clove, chopped

2 cups of chicken broth (I use reduced sodium)

1/2 teaspoon of Cayenne pepper (I add a little bit more)

2 bay leaves

several dashes of Tabasco (we like our gumbo on the spicier side, so add however much you like)

Heat 1 tablespoon of the olive oil in heavy pot. Add the sausage and the chicken....let it brown and cook through and then remove, but be sure not to remove the oil. Add the other tablespoon of olive oil to pot as well as the flour, using a whisk get all the pan drippings up from the pot....try and get as much as possible. After a couple of minutes add the chopped onion and garlic...scrapping the pot to get more of the good stuff. Now add the 2 cups of chicken broth and bring to a boil. Then add the tomatoes, okra, bay leaf, cayenne pepper, tabasco, salt and pepper.

Cover and reduce the heat to low-medium and cook for 30 to 45 minutes.

I serve over white rice and with warm French bread.

Enjoy!!!!!

Lemon Meringue Pie

This is one of Jeff's favorites!

1 graham cracker crust (I used store bought)

For the Filling:

1 can Eagle brand milk

2 eggs separated (keep the whites)

1/2 cup lemon juice (I use the bottled lemon juice)

-pour filling into graham cracker crust

For Meringue:

1 tablespoon cornstarch

6 tablespoons sugar

1/2 cup water

3 eggs whites

Preheat oven to 350 degrees

In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges.

Bake until meringue is golden brown, about 7 to 8 minutes.

Enjoy!!!!!

Grammy's Southern Cornbread Dressing

This is my grandmothers cornbread dressing recipe that we always had at Thanksgiving and Christmas...but truly I could eat year round, I love it!

2 - 6 ounce packages of corn bread mix

1/2 cup or 1 stick of butter (I use smart balance butter)

1 large onion, chopped

1 bunch of celery, chopped

3 tablespoons of dried parsley

1 teaspoon of dried sage

2 teaspoons of dried thyme

1 1/2 teaspoons of celery seed

salt and pepper to taste

2 eggs beaten (I use egg beaters)

4 chicken boulon cups - put in hot water to make 4 cups of chicken broth

Preheat oven to 350 degrees.

Prepare corn bread as directed on package, using egg batter recipe. Allow corn bread to sit out overnight. Saute chopped vegetables in butter until they are tender. In a large bowl, crumble corn bread. Add vegetables and seasonings. Mix well. Add eggs and broth and blend well. It will look like a thick soup. Allow to stand in fridge for several hours or if you want to make a day ahead that is ok too. Pour into greased 2-quart casserole dish and bake at 350 degrees for 30 to 45 minutes, or until brown and crusty on top.

Enjoy!!!!

Granny's Asparagus Casserole

Seeing as though it is the holiday season I am trying to make recipes that have been in our lives for sometime and makes the holiday season special.

This recipe was Jeff's grandmothers recipe that she made on holidays.

1 canned Asparagus, drained (I used one bunch of fresh asparagus and just steamed them till they were tender)

2/3 cup of grated/shredded cheese (I used reduced fat)

25 crushed Saltine crackers

1/3 cup milk (I used fat free)

salt and pepper to taste

Preheat oven to 350 degrees

Put asparagus in a baking dish - add crushed crackers, salt and pepper and cheese....then add the milk, depending on your baking dish the amount will vary, but you just want it to cover the bottom of the pan.

Bake for 15 to 20 minutes until cheese is melted and bubbly!

Enjoy!!!

Turkey Meatballs

Ingredients for Meatballs:

16 ounces of ground turkey (I used the 93/7)

1/4 cup of plain bread crumbs

1/4 cup Parmesan cheese

1/8 cup of dried Parsley

1 egg (I used egg beaters)

1 garlic clove, minced

salt and pepper to taste

Ingredients for Sauce:

1 teaspoon of light olive oil

4 garlic cloves, minced

1-28 ounce can of crushed tomatoes

1 bay leaf

salt and pepper to taste

Preheat oven to 350 degrees

In a large bowl combine all meatball ingredients, mix with clean hands and mix well.

To form meatballs I used a tablespoon to get the amount I wanted and then rolled them in my hands to form a ball.

Place meatballs on a greased cookie sheet and bake for 15 minutes, turning a couple of times so all gets a little baked.

While meatballs are in oven start the sauce.

In a large heavy pot heat with olive oil and then saute the garlic, pour crushed tomatoes in the pot and add the bay leaf.

Then once the meatballs have been in oven for 15 minutes (they won't be cooked all the way through) place them in the tomato sauce and reduce heat to low and cover with lid. Cook on low for 2 1/2 to 3 hours.

Then serve over your favorite pasta!

Enjoy!!!

Easy Oatmeal Cookies with Chocolate Chips

1 package of Betty Crocker Oatmeal cookie mix

1/2 cup of butter, melted (I use smart-balance)

1 tablespoon of water

1 egg (I use egg beaters)

1 cup of mini chocolate chips

Preheat oven to 350 degrees.

Stir butter, water and egg together - then add the oatmeal cookie mix - then add the mini chocolate chips (dough will be kind of tough)

I used a teaspoon measure to fill with the dough and then place on the cookie sheet. Put about 2 inches apart, these make medium sized cookies.

Bake for 10 minutes if you want chewy cookies, then let them cool on a wire cooling rack for a couple of minutes.

Enjoy!

Easy Oatmeal Cookies with Cranberries

1 package of Betty Crocker Oatmeal cookie mix

1/2 cup of butter, melted (I use smart-balance)

1 tablespoon of water

1 egg (I use egg beaters)

1 cup of dried cranberries (I use Craisin's)

Preheat oven to 350 degrees.

Stir butter, water and egg together - then add the oatmeal cookie mix - then add the dried cranberries (dough will be kind of tough)

I used a teaspoon measure to fill with the dough and then place on the cookie sheet. Put about 2 inches apart, these make medium sized cookies.

Bake for 10 minutes if you want chewy cookies, then let them cool on a wire cooling rack for a couple of minutes.

Enjoy!

Low-Fat Pumpkin Bread with Cranberries

Beat with mixer:

2 1/2 cups sugar

1 cup of Applesauce

4 eggs (I use egg beaters)

2/3 cups of water

2 cups (1 can) of canned pumpkin

Sift:

1 1/2 teaspoon of salt

1 teaspoon cinnamon

1 teaspoon nutmeg

a few dashes of ground cloves

3 1/3 cups of all-purpose flour

2 teaspoons baking soda (if in a high altitude only use 1 1/2 teaspoons)

1 cup of dried cranberries (I use Craisins)

Preheat oven to 350 degrees

Add to first ingredients and mix all together at a medium speed, make sure it is all combined.

Fold in cranberries.

Put in greased pans.

Bake for about 25 minutes - test with a toothpick in the middle to make sure it comes out clean, if not bake a couple more minutes!

Enjoy!

Pumpkin Bread-Low Fat

Beat with mixer:

2 1/2 cups sugar

1 cup of Applesauce

4 eggs (I use egg beaters)

2/3 cups of water

2 cups (1 can) of canned pumpkin

Sift:

1 1/2 teaspoon of salt

1 teaspoon cinnamon

1 teaspoon nutmeg

a few dashes of ground cloves

3 1/3 cups of all-purpose flour

2 teaspoons baking soda (if in a high altitude only use 1 1/2 teaspoons)

Preheat oven to 350 degrees

Add to first ingredients and mix all together at a medium speed, make sure it is all combined.

Put in greased pans.

Bake for about 25 minutes - test with a toothpick in the middle to make sure it comes out clean, if not bake a couple more minutes!

Enjoy!

Beef Stew with a Latin influence

2 teaspoons light olive oil

5 green onions, chopped

3 cloves of garlic, minced

2 small/medium tomatoes, chopped

2 tablespoons cilantro, chopped finely

1 1/2 pounds of beef stew meat, if not already-cut into small chunks

1/3 cup light beer (I used Miller Lite)

1/3 cup water

1/2 teaspoon cumin

1/4 teaspoon salt (I used kosher salt)

1 bay leaf

1 1/2 cups of baby red potatoes, quartered

In a large heavy pot on medium heat add the olive oil. Then add green onions and garlic, saute for a couple of minutes, then add the tomatoes, salt and cilantro and cook for a couple more minutes, stirring frequently.

Add stew meat, water, beer, cumin, bay leaf and a pinch of salt if needed.

Reduce heat to low heat and cover with a lid, let that cook for 1 1/2 hour and add more water if needed, stirring occasionally. Make sure beef is tender.

Add potatoes and cook for another 20 minutes, just make sure they are tender too!

Then serve over warm jasmine or brown rice and top with a couple of chopped green onions.

Enjoy!

Prissy's Hot Chicken Salad

3 to 4 boneless/skinless chicken breasts (or you can use tenders if it is easier), cooked and chopped

1 white onion, chopped

1 1/2 cup celery, chopped

1/2 cup cheddar cheese (I use reduced fat), grated

1 1/4 cup Hellman's mayonnaise (I use reduced fat)

1 cup of Lay's potato chips, crushed up

salt & pepper to taste

Preheat oven to 350 degrees.

Mix all ingredients together and put in baking dish and top with 1 cup of crushed potato chips.

Bake for 20 minutes.

Enjoy!!!!!

Mixed Berry Pie With Crumble Topping

1 9-inch pie crust (you can either make your own or find it in the cold section at your local grocery store.

For Filling:

4 cups of frozen berries, thawed (I use the unsweetened mixed berries - strawberries, raspberries, blueberries and blackberries)

1/2 cup of sugar

1/4 cup of water

2 tablespoons of cornstarch

1 tablespoon of fresh lemon juice

1 teaspoon of pure Vanilla extract

pinch of salt

For Crumble Topping:

1/2 teaspoon of ground cinnamon

1/2 cup of light brown sugar

1/2 cup all-purpose flour

1/2 cup oats

1/4 cup butter, melted

Preheat oven to 375 degrees.

Mix the topping ingredients together and mix the melted butter in last, then set aside.

Cook all the filling ingredients with the EXCEPTION of the berries on a medium heat, whisking frequently, until it gets a little thicker and all ingredients are blended together, should take about 5 minutes.

Remove the filling from the hot stove and mix with the berries.

Pour filling mixture into the pie crust (do not poke holes in the crust)

Put the crumble mixture over the top of the pie and make sure there isn't any fruit showing through.

Place the pie on a cookie sheet and place in the hot oven on the middle rack and bake for 45 minutes.

Once pie is done let it cool for 10 to 15 minutes.

Serve warm and feel free to add a dollop of ice cream or whipped cream on top!

Enjoy!

Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups sugar

6 large eggs (I used egg beaters to cut some of the fat)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk (I used reduced fat)

1 tablespoon lemon zest

1 teaspoon pure Vanilla extract

1 teaspoon Lemon extract

Lemon Curd Glaze (I bought the already made lemon curd, it is found where the jellies are at the grocery store)

Preheat oven to 325 degrees. Beat first 2 ingredients at medium speed (I used an electric stand mixer) until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the "yellow" disappears.

Sift together flour and next 2 ingredients....add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon extract and vanilla extract.

Pour batter into a greased and floured 10 inch tube pan.

Bake at 325 degrees for 1 hour and 15 minutes....you might need to bake longer, but just make sure that you can insert a wooden toothpick and it comes out clean. Cool cake in pan on a wire rack for 10 to 15 minutes.

Remove cake from pan to wire rack, warm the glaze a little bit and then gently brush the warm glaze over top and sides of cake.

Cool completely on a wire rack, usually takes about an hour.

Traditional Lasagna

1 pound sweet Italian sausage

3/4 pound lean ground beef (I use the 93/7)

1/2 cup onion, chopped very finely

2 cloves garlic, minced

1 - 28 ounce can crushed tomatoes

2 - 6 ounce cans of tomato paste

1 - 15 ounce can of tomato sauce

1/2 cup water

2 tablespoons sugar

1 1/2 teaspoons dried basil

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon black pepper

12 lasagna noodles (I use the no boil noodles)

15 ounces of Ricotta cheese (I use reduced fat)

1 egg

1/2 teaspoon salt

1 1/2 cups Mozzarella cheese (I use reduced fat/part skim)

3/4 cup Parmesan cheese, grated

Cook sausage and ground beef until cooked through, then drain. Cook the onion and garlic in same pan until well browned and tender. Add meat back in. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with the sugar, basil, Italian seasoning, 1 tablespoon of the salt and pepper. Simmer, covered for about 1 1/2 hours....stirring occasionally.

In a mixing bowl combine Ricotta cheese with egg and 1/2 teaspoon of salt.

Preheat oven to 375 degrees.

To Assemble:

Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over the meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of the Mozzarella cheese. Spoon 1 1/2 cups meat sauce over Mozzarella and sprinkle with 1/4 cup of Parmesan cheese...Repeat the layers and top with remaining Mozzarella and Parmesan cheese. Cover with foil.

Bake in preheated oven for 20 to 25 minutes with foil on. Then bake another 25 minutes without the foil. Let it cool for 10 to 15 minutes before serving.

Enjoy!

Lemon Bars

1 1/3 cups all-purpose flour

5 tablespoons packed light brown sugar

8 tablespoons regular butter, cold, cut into 1/2 inch pieces

4 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar, divided

3/4 cups fresh lemon juice

2 teaspoons lemon zest

Preheat oven to 350 degrees.

To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea sized pieces and dough appears lumpy. Sprinkle curst mixture onto an ungreased 13x9x2 inch baking pan, as evenly as possible....I used my fingers and hands to pat it in there. Place the curst in the middle of oven and bake until golden brown, should be about 20 minutes.

Meanwhile to make the lemon topping, beat the eggs in a medium bowl with an electric mixer until well blended. Add the vanilla extract and 3/4 cup of the powdered sugar, mix well. Add the lemon juice and 2/4 of the remaining powdered sugar, mix very well, until powdered sugar is completely dissolved and then mix in the lemon zest.

As soon as the crust is finished, remove from the oven and turn the oven down to 300 degrees. Immediately pour the lemon filling onto the HOT crust. Put back in the oven and bake for another 30 minutes, just make sure it is baked completely. Then let them cool...I usually put in the fridge and let them cool.

Then sprinkle with remaining powdered sugar and cut into bars...should make about 24 bars.

Enjoy!!!

Twice Baked Potatoes

Twice Baked Potatoes are a great side dish that can be made in advanced and it looks like you spent a lot of time in the kitchen!

4 baking potatoes

6 green onions, chopped

6 slices of bacon

1/2 cup light sour cream

1/3 cup milk, I use reduced fat

1 cup shredded cheddar cheese, I use 2%

salt and pepper to taste

Preheat oven to 350 degrees and bake 2 of the baking potatoes.

Peel the other 2 potatoes and cube in 1 inch cubes, boil until tender.

Once baking potatoes are done in the oven pull them out and let them cool for 5 to 10 minutes, then cut in half (lengthwise) and hollow out...add potato that you hollow out to the potatoes that you have boiled and whip all the potatoes together. Adding milk, butter, salt, pepper, half of the green onions, half of the cheese and sour cream...whip all together. Meanwhile, place the bacon in a large deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Top each with remaining cheese, green onions and bacon. Bake for another 15 to 20 minutes.

Spoon the potato mixture into the potato skins.

Top each with remaining cheese, green onions and bacon. Bake for another 15 to 20 minutes.

Oven-Fried Chicken

1 cup plain bread crumbs

1/2 teaspoon onion powder, garlic powder, salt, pepper, cajun seasoning

3 boneless/skinless chicken breast (washed and patted dry)

1/2 cup buttermilk

Preheat oven to 450 degrees

Combine all dry ingredients into a shallow dish

Put buttermilk in a separate bowl

Soak chicken in buttermilk for about 15 minutes, then dredge the chicken in the dry ingredients and put into a baking dish that has been sprayed with cooking spray!

Bake until brown and baked through, usually about 15 to 20 minutes!

Enjoy!!!!!

Fall Inspired Homemade Pizza

I love the flavors of fall, so I decided to put them all on a homemade pizza!!!!!

For Pizza Dough:

1 2/3 cups unbleached all-purpose flour

1/2 teaspoon salt

1 package of active dry yeast

2 tablespoons olive oil

1/2 cup warm water

Mix the flour, salt and yeast in a large mixing bowl and mix together. Make a well in the center and add the oil and water to the well and work in the dry ingredients gradually to make a soft dough. Make sure the dough isn't too dry.

Transfer the dough to a large floured surface. Knead the dough for about 10 minutes, sprinkle with more flour if you need to. Do this until the dough is smooth and elastic.

Rub some olive oil over the dough and put into a medium sized mixing bowl and cover with a kitchen towel for about an hour.....it should of doubled in size.

Take the dough out of the bowl and place on a floured surface and knead again for a couple of minutes, just make sure there is no excess air in there.

Roll the dough out to the shape and size that you like.

For Pizza Topping

2 cups butternut squash, cubed into 1/2 inch pieces

1 boneless/skinless chicken breasts, cooked and diced

1 tablespoon olive oil

1/4 teaspoon salt, divided

1/4 teaspoon pepper divided

1 small red onion, cut in half and slice very thinly

1/4 cup all-purpose flour

1 cup fresh spinach, chopped

4 ounces of fresh goat cheese, crumbled

2 tablespoons cornmeal

Heat oven to 400 degrees. Put pizza stone on bottom rack, if you don't have a pizza stone you can use a large cookie sheet - just turn it upside down.

Toss the butternut squash with a little olive oil, salt and pepper - then put on a baking sheet and cook for about 20-25 minutes, the squash should be a little browned on top and soft. Stir half way through.

In a skillet on high to medium-high heat add a little of the olive oil and add the red onion use the remaining salt and pepper and cook for about 10 to 15 minutes. Remove from heat.

Turn oven up to 45o degrees.

Press out the pizza dough and top with butternut squash, spinach, red onion and goat cheese.

Dust the stone with the cornmeal and place the pizza on -top of it.

Bake the pizza until crispy, should be about 10 minutes!

Enjoy!!!!!!

Prissy's Chicken Pot Pie

1 can of Cream of Mushroom soup (I use healthy request or 98% fat free)

1 can of Cream of Potato soup

1 box of Pillsbury pie crust

1 cup of shredded reduced fat cheddar cheese

1 bag of frozen peas and carrots, cook and drain

4 boneless/skinless chicken breasts, boiled and cubed

salt and pepper to taste

Preheat oven to 350 degrees

Mix soups, cheese, peas, carrots and chicken all together in a mixing bowl. Add salt and pepper!

Line pie dish with 1 of the pie crusts and then add the filling and top with the 2nd pie crusts.

Cut 4 slits in the top of the crust so steam can get through!

Bake for 30 minutes or until crust is golden brown!

Enjoy!!!!!!

Broccoli-Spinach Casserole

My friend Leah makes the best Broccoli-Spinach casserole - so of course I had to try to make it my own a little bit with some lower-fat items, etc......

1 bag of fresh Spinach, steamed and chopped

4 heads of Broccoli, steamed and chopped

1 cup of light sour cream

1/2 cup of green onions, chopped

1 envelope of Lipton onion soup mix

1/2 cup of reduced-fat shredded cheddar cheese

Preheat oven to 350 degrees

In a mixing bowl combine spinach, broccoli, light sour cream, green onions, onion soup mix and 1/4 of a cup of reduced-fat cheddar cheese. Mix all the ingredients well.

Put in a casserole dish and top with the remaining 1/4 cup of reduced-fat cheddar cheese and bake for 25 minutes!

Enjoy!!!!!

Pot Roast

Pot Roast is a fantastic meal that doesn't have to take all day to cook, I use the Reynolds cooking bag so it only take 2 1/2 - 3 hours!

1 tablespoon flour

Reynolds cooking bag

cookie sheet or baking dish

Lipton onion soup mix (1 package)

1/4 cup flour

2 pound rump roast

1 cup baby carrots

4 baking potatoes, peeled and cubed into 1 inch pieces

4 ribs of celery, cut into 1 inch pieces

1 medium to large white onion, cut into chunks

Preheat your oven to 325 degrees

Put 1 tablespoon of flour into the cooking back and hold the end and shake it all around. Then add the other 1/4 cup of flour and onion soup mix and shake that all around.

Put the rump roast, celery, carrots, potatoes and onions inside the cooking bag and hold the end of the bag and make sure that the veggies and meat are covered with the flour and onion soup mix.

Use the tie that comes with the bag to close up the end (if you don't have the tie just make a knot). Then place the bag on a cookie sheet or baking dish. Make 3 or 4 cuts in the top of the bag about 1/2 inch long, to let the steam come out.

Cook for 2 1/2 to 3 hours or until the meat thermometer reads 155 to 160.

Once done, cut to the thickness of your liking and serve with veggies!

Enjoy!!!!!

Pasta with Tomato Sauce and Turkey Sausage

This is a great go to meal for any night of the week!

1 package of Jennie-O Sweet Italian Turkey Sausage, remove the casings

1/2 cup tomato sauce

1 28-ounce can of crushed tomatoes (any brand will do)

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon dried Basil

2 cloves of garlic, minced

1/2 cup Part Skim Ricotta cheese

salt and pepper to your liking

1 box of uncooked pasta of your choice (I use Barilla mini Rotini pasta that is rich in fiber)

In a large skillet over medium-high heat, add your turkey sausage, cook until done and then drain and leave on towel.

Back to the large skillet add the minced garlic and then tomato sauce and crushed tomatoes.....let that marinate for about 5 minutes and then add the red pepper flakes, basil, salt and pepper......let that go another 5 to 10 minutes.

Then add the turkey sausage to the tomato mixture. Put the lid on the skillet and simmer for about 15 to 20 minutes.

Then add the ricotta cheese and let that go another 10 minutes.

Serve over cooked pasta and Enjoy!!!!!

Lighter Chicken Enchiladas

These enchiladas are a little bit lighter and way more carb friendly!!!!!

I serve enchiladas with pinto beans!

It is better to make the sauce a little bit ahead so all the flavors have marinated together and it has had time to cool!

This makes 10 enchiladas.

Sauce Ingredients:

3 garlic cloves, minced/crushed

2 tablespoons chipotle chilis in adobo sauce

3/4 of a cup chicken broth (I use the broth from boiling the chicken)

1 15-ounce can of tomato sauce

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

In a saucepan saute the garlic for about 2 minutes, then add the chipotle chilies, cumin, chili powder, tomato sauce, chicken broth, salt and pepper. Bring to a rapid boil and then reduce the heat to medium-medium/low and leave it there for about 10 minutes. Then let all the flavors marinate together and then cool.

Chicken Ingredients:

cooking spray

3 boneless/skinless chicken breasts (boil and shred the chicken and reserve the chicken broth)

3/4 cup white onion, chopped

3 garlic cloves, minced/crushed

1/4 cup of fresh cilantro, chopped

1/4 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon cumin

salt to taste

1/4 cup chicken broth (that has been reserved from boiling the chicken)

1/2 cup tomato sauce

10 tortillas - I use Mission carb balance tortillas and the 7 inch ones work best

1 cup shredded reduced fat Mexican cheese

1/2 cup chopped green onions

Spray a large skillet with cooking spray and put on medium to medium/high heat. Saute the garlic and onions until tender and then reduce the heat to medium/low. Add the shredded chicken, oregano, cumin, chili powder, salt, chicken broth and tomato sauce - cook for about 5 to 10 minutes (until most of the liquid is absorbed). Then remove from heat.

Preheat oven to 400 degrees

Spray a 9 x 13 inch casserole dish with cooking spray. Then set up tortillas and add 3 tablespoons of chicken mixture to each tortilla and roll - it is easiest if you put the chicken mixture at one end of the tortilla and roll and then put open side down in the casserole dish.

Then top with sauce and cheese.

Cover with foil and bake in the oven for about 20 minutes, if you think it needs to go longer go for another 5 minutes.

I top ours with the chopped green onions!

Also sometimes add guacamole and reduced fat sour cream!

Enjoy!!!!

Eggplant Parmesan

1 large or 2 medium eggplants, just have them equal about 2 pounds

cooking spray

15 ounces of reduced-fat ricotta cheese

1/4 cup Parmesan cheese

1 teaspoon of dried Parsley

1/4 cup of egg beaters

1 1/2 cups reduced fat shredded Mozzarella cheese

3 to 4 cups of marinara sauce (I used a jar one to cut down on time)

salt and pepper to taste

Preheat oven to 450 degrees

Slice the eggplant pretty thin...I try between 1/8 or 1/4 of an inch.

Put all sliced eggplant in a strainer and add a little table salt on top (this will release the moisture). Then once you see water coming out transfer the sliced eggplant to paper towels or kitchen towels to get the moisture off.

Then transfer eggplant slices to cookie sheets and spray them cooking spray. And bake on each side for 10 minutes or until golden brown and then flip.

In a bowl combine the ricotta cheese, egg beaters, parmesan and parsley.

In a baking dish/casserole start layering in this order:

-marinara sauce

-eggplant

-ricotta mixture

-mozzarella cheese (I usually go light on this)

-marinara sauce again

Now do this until all the items are used in full. But make sure you end with sauce and shredded cheese.

Cover the baking dish with foil.

Now switch the oven to 400 degrees.

Bake the dish with foil on for about 25 to 30 minutes. Or until bubbly.

Then remove the foil and bake for another 10 minutes, it should be golden brown especially around the edges.

Let it rest for about 5 to 10 minutes before cutting so everything is able to stand together!

Enjoy!!!!!

Chili with Ground Turkey

1 pound extra lean ground turkey

1 can red beans, drained and rinsed

1 can black beans, drained and rinsed

2 cans diced tomatoes

1 8 ounce can of tomato sauce

1 small white onion, chopped

2 garlic cloves, chopped

2 tablespoons chili powder

1 tablespoon jalapenos, chopped

2 teaspoons extra light olive oil

salt to taste

Cook the ground turkey in a pan and then drain once it is cooked.

In a large pot add the olive oil, onions and garlic...cook until tender.

Then add the cooked ground turkey to the pot and let that all marinate for 5 minutes. Add the beans, diced tomatoes, chili powder, cayenne pepper, jalapenos and salt - then cook for about 30 to 45 minutes and let all the flavors come together!

Pork Tenderloin with a Mustard Crust

This is a great pork tenderloin recipe, I am serving it with sauteed broccoli and oven roasted fingerling potatoes!

1 1-pound pork tenderloin

1/2 teaspoon of salt

1 1/2 teaspoon of extra light virgin olive oil

2 tablespoons of dijon mustard

3 cloves are garlic, minced

1/4 cup plain bread crumbs

Place the oven rack in the middle and preheat the oven to 425 degrees.

Pat pork tenderloin dry and sprinkle 1/2 teaspoon of salt over the tenderloin.

Heat 1 teaspoon of extra light virgin olive oil in a heavy skillet over medium-high heat, brown pork tenderloin all over, should be about a couple of minutes on each side.

Once browned all over place the pork tenderloin on a cookie sheet and brush 2 tablespoons of dijon mustard all over the pork. Mix together bread crumbs, 1/2 teaspoon of olive oil and garlic, then sprinkle/press on top of the mustard pork....this is will form the crust.

Transfer the pork tenderloin to a roasting pan, cook for about 20 minutes, but the pork should read between 140 and 145 degrees on a thermometer (it is best to put the thermometer in the middle of the pork).

Let pork rest for about 5 minutes and then slice to the thickness of your liking.

Fall Flavored Chocolate Chip Cookie

My favorite season is Fall, so anytime that I can cook or bake with some fall like I take it! So these are some fabulous chocolate cookies made with pumpkin puree.

1/2 cup flour

1/2 whole wheat flour

1/4 teaspoon baking soda

1/2 teaspoon all spice

1/2 teaspoon nutmeg

1/2 cup sugar (if you are trying to watch your sugar intake you can use splenda for baking)

1/2 cup cane brown sugar

2 tablespoons smart balance butter

1/4 cup egg beaters

3 tablespoons pumpkin puree (either from a can or your own garden)

1 teaspoon vanilla extract

1/2 cup chocolate chips, I use the mini ones, you get more chocolate throughout

Preheat oven to 350 degrees

Spray 2 cookie sheets with cooking spray, I use PAM

In one bowl mix together the 2 flours, baking soda, nutmeg, all spice and salt. Make sure all is mix well together.

In the second bowl combine together smart balance butter, egg beaters, sugar, pumpkin puree, both sugars and vanilla...blend all together!

Then mix half of the dry ingredients into the wet ingredients and whisk together and then add the other half of the dry ingredients....make sure all is blended together and then fold in the chocolate chips.

Bake for 8 to 10 minutes and then let sit on the cookie sheet for about 3 minutes before transferring them to a cooling rack.

Enjoy!!!!!!!!

Santa Fe Green Chili Stew

I love green chili any way you want to serve it, I guess that could be from living in Santa Fe, but especially when the weather starts to turn cooler I love making stews!

2 white onions, chopped

6 garlic cloves, minced

2 tablespoons vegetable oil

4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces

5 pounds roasted New Mexican green chilies (if fresh isn't available us 8 cans)

7 cups of water

2 teaspoons of salt

1 1/2 pounds potatoes, peeled and cut into 1 inch pieces

1 large can diced tomatoes

In a large pot cook the onions and garlic in the oil until tender, then add the pork, chilies, diced tomatoes, water and salt and simmer uncovered for about an hour and a half, add more water if needed. Now stir in the potatoes and make sure that they are covered with liquid and simmer for another 30 minutes, stirring occasionally.

I like to add a dollop of sour cream on top of my bowl of stew if for some reason it is too spicy!

Enjoy!!!!!!

*this stew can be made 3 days in advance if need be or can be frozen*

Mediterranean Infused Meatballs with Homemade Tzatziki

I love meatballs, so I like to try and switch them up now and then! This time it is with a Mediterranean recipe!

I served these with Greek potatoes and a Greek Salad!

For Meatballs:

1 pound extra lean ground turkey

1/4 cup plain breadcrumbs

1/4 cup egg beaters (any egg substitute)

2 zucchini's grated (make sure that all the liquid has been drained)

3 cloves of garlic, minced

3 tablespoons of purple onion, minced

1 tablespoon of dried Oregano

1 tablespoon of dried Parsley

salt and pepper to taste

Preheat oven to 350 degrees

Mix together ground turkey, egg beaters, zucchini, breadcrumbs, garlic, oregano, parsley, onion, salt and pepper.

Spray cookie sheet with cooking spray, I use PAM.

Then form 1 inch meatballs and place on cookie sheet and bake for 20-25 minutes and rotate about every 5 to 7 minutes.

For Tzatziki Sauce:

2 cups of plain non-fat Greek yogurt

1/2 of an English cucumber, peeled and grated (make sure you drain all the water out)

1 tablespoon salt

1/2 cup reduced-fat sour cream

3 tablespoons fresh lemon juice

1 tablespoon dried Dill

1 clove of garlic, minced

I put all ingredients in a mason jar and just shake it up, so it is all blended together.

This can keep in the fridge for about a week and a half!

Baked Ziti with Meat Sauce and Spinach

This is a great dish to make for the freezer or for any night of the week.

I just made this for some friends that were moving, so that is why the picture is taken before it has been fully cooked!

16 ounces Ziti pasta

28 ounces (1 large can) of crushed tomatoes (I like the low-sodium)

1/2 teaspoon of extra light virgin olive oil

4 cloves of garlic, chopped very well

1 box of frozen spinach, thawed and drained

1 pound of lean ground beef (I use 93/7 organic ground beef)

1 teaspoon dried Oregano

1 teaspoon dried Basil (if you have fresh use a little bit more)

1 cup of part-skim Ricotta

2 cups shredded Mozzarella (part skim/reduced-fat)

1/4 cup of Parmesan cheese

salt and pepper to taste

Preheat oven to 375 degrees

Cook pasta to the directions on the box, then drain and return to same pot that you cooked it in.

In a large saucepan saute the garlic with the olive oil, then add the ground beef and cook, once cooked at the spinach to same saucepan, then add the large can of crushed tomatoes. Then add the Oregano and Basil and let the flavors blend together and then add the salt and pepper just to taste.

Then ladle the spinach and meat sauce over the past and mix.

Add 1 cup of shredded Mozzarella, Ricotta and Parmesan to mixture and mix very well.

Transfer to a casserole dish that has been sprayed with cooking spray.

Then top with remaining cup of Mozzarella.

Bake for 25 to 30 minutes or until bubbly.

Enjoy!!!!!

World's Greatest Low-Fat Chocolate Cookies

If you know my husband you know his love of cookies, well not everyone can eat them like he can so I had to figure out a way to make them a little bit lower in fat.

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/4 teaspoon baking soda

1/8 teaspoon of salt

1/2 cup granulated sugar

1/2 cup cane brown sugar

2 tablespoons butter (I use smart balance light butter), melted

1/4 cup of egg beaters

2 tablespoons applesauce (I use no sugar added applesauce)

1 teaspoon Vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Spray cookie sheets with cooking spray (I use PAM).

In one bowl mix together flours, baking soda and salt...make sure all is blended together.

In the second bowl mix together the sugars, egg beaters, butter, Vanilla extract and applesauce. Make sure all ingredients are mixed together well.

Then mix the dry ingredients into the wet ingredients, but only mix in 1/2 a cup of dry ingredients at a time to make sure all is incorporated and blended smoothly.

Fold in chocolate chips, I do a little bit at a time.

Then put dough on cookie sheet, I just use a tablespoon so they are all the same size, or at least try to make them all the same size. I usually try to do them 3/4 to 1 inch apart.

Bake 8 to 10 minutes, then once removed from the oven let them stand on the cookie sheet for a couple of minutes and then transfer to a cooling rack.

Enjoy!!!!!

Asian Flank Steak

This is a great dish to have with asparagus or broccoli and wasabi mashed potatoes!

1 2-pound flank steak

1/2 cup low sodium soy sauce

4 tablespoons fresh garlic, minced

1 tablespoon Balsamic vinegar

3 garlic cloves, minced

2 teaspoons cornstarch

Combine first 5 ingredients together in a big zip lock bag and let it marinate for a couple of hours and then bring it out and let it come to room temperature before you grill it!

Place reserved marinade in a small saucepan and whisk in cornstarch over medium/high heat until the sauce thickens.

You can drizzle the sauce over the cooked meat and/or veggies!

Enjoy!

Chicken & Sausage Creole

I love cajun food, anyway you want to cook it I love it! So with this dish you could do all seafood, all meat or do a mix or both....you can create your own creole!

2 teaspoons extra light olive oil

1 medium white onion, chopped

1/2 of a green bell pepper, chopped

1/2 cup of celery, chopped

2 cloves of garlic, minced

2 14-ounce cans of diced tomatoes

8 ounce can of tomato sauce

1/4 teaspoon of cayenne pepper

1/4 teaspoon of Cajun seasoning

1 bay leaf

1 boneless, skinless chicken breast, shredded

2 links of Cajun sausage, cut into small discs

2 teaspoons fo Louisiana hot sauce (or whatever on you like the most)

2 green onions, chopped

2 tablespoons parsley, chopped

salt to taste, if needed

In a large pot heat and add olive oil over medium heat, add onion, bell pepper, garlic and celery to the pot and saute until tender.

Add tomatoes and tomato sauce.

add cayenne pepper, cajun spice and bay leaf.....bring to a boil and then reduce to medium/low heat for 30 minutes.

While all those flavors are marinating together cook the chicken and shred, as well as the sausage and cut into small discs.

Once those are cooked add to the tomato mixture and let all those flavors come together for about 15 minutes.

Then serve over white rice and top with chopped green onions and fresh parsley.

Enjoy!!!!!

Jen Roan's Chicken Spaghetti

This dish is great to double and put away in the freezer or to take to a friend for their freezer.

It is an all around favorite from childhood until now!

5 boneless/skinless chicken breasts

2 large onions, chopped

2 large green bell peppers, chopped

1 stick margarine

1 2-ounce jar chopped pimientos

1 large can LeSeur peas

1 10-ounce can Rotel tomatoes

2 pounds Velveeta cheese (I use the reduced fat)

1 can chopped black olives

1 16-ounce box of thin spaghetti

Preheat oven to 350 degrees

Boil chicken in water until tender, let it cool in the broth (save broth), then shred the chicken into small pieces.

Saute onions and peppers in margarine until tender.

Cook the spaghetti in the reserved chicken broth, save 1 cup of broth and drain off the rest.

Mix chicken, spaghetti, broth and all the rest of the ingredients (peas last) - mix well. Put in greased casserole dish and back at 350 degrees for 30-40 minutes or until bubbly.

Enjoy!!!!

Texas Caviar

This is a great go to recipe when having friends over or just to keep in the fridge for a snack!

3 cans of black eyed peas, rinsed

1/2 cup green onion, chopped finely

1/4 cup red bell pepper, chopped finely

1 tablespoon garlic, minced

salt and pepper to taste

4 tablespoons red wine vinegar

3 tablespoons extra light virgin olive oil

1 tablespoon cilantro

Mix all ingredients together and let all the flavors marinate for a couple of hours in the fridge.

Serve with corn chips!

Enjoy!