Split Pea Soup

1-16 ounce bag of dried split peas
1 onion, chopped
2 cloves of garlic, chopped
8 cups of chicken broth (I use low sodium chicken broth)
2 teaspoons of olive oil
2 carrots, chopped
1 ham hock
salt and pepper to taste

First rinse and drain the split peas.

In a large soup pot add the olive oil to medium heat...then add the onions and garlic and saute them for about 8 to 10 minutes.

Then add the peas, chicken stock, ham hock and carrots, cover with lid and let it all come to a boil.  Then add the salt and pepper to your liking.

Once the soup has boiled for about 20 minutes then reduce the heat to low simmer and cook for about 2 hours, then take out the ham hock and blend with a hand blender and replace the ham hock if you want pieces of ham in your soup or if not then the flavor is already there so you are good to go.

Enjoy!!!!

Santa Fe Corn Pudding

1-8.5 ounce box of Jiffy corn muffin mis
1 can of sweet corn (cream style)
1 can of sweet yellow corn, rinsed and drained
1-16 ounce of plain Greek yogurt (I use fat free)
1 small can of jalapenos, diced
1/4 cup of melted butter (I use Smart Balance butter)
1/2 cup of egg whites
cooking spray

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.

Mix all ingredients together and the mix well.  Pour mix into baking dish and bake for 1 hour - then let cool a bit and serve.

Enjoy!!!!

Butternut Squash Soup

1-2 to 3 pound butternut squash, peeled and seeded & cut into 1 inch squares
2 tablespoons unsalted butter
1 medium onion, chopped finely
6 cups of chicken stock (I use low-sodium chicken stock)
1 teaspoon of Nutmeg
salt and pepper to taste

In a large soup pot melt the butter and then add the onion and cook until they are translucent (about 10 to 15 minutes), then add squash and cook for about 5 minutes, then add the stock and bring to a simmer.  Cook until the squash is tender, about 20 minutes.  If you have a hand blender use that to blend everything together, if not remove the squash with slotted spoon and put into a blender and puree for a couple of minutes.  Then return the blended squash to the soup pot.  Stir in the nutmeg, salt and pepper.  Then let all of that come together for about 10 minutes and serve hot.

Enjoy!!!!

Pork Tenderloin Marinade for Grilling

6 tablespoons olive oil
2 tablespoons soy sauce (I use light soy sauce)
1/2 teaspoon salt
1/4 teaspoon dried Parsley
2 tablespoons White wine vinegar
1 tablespoon Worcestershire
1 1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon lemon juice

Mix all ingredients in a large plastic bag and then add the pork tenderloin.  Then seal and put in the refrigerator for about 2 hours or longer if you can.

Then remove pork tenderloin and grill to your liking.

Enjoy!!!!

Sausage and Peppers

4 links of Italian Sausage
5 garlic cloves, chopped
1 onion, sliced
1/2 of a red pepper, sliced
1/2 of a green bell pepper, sliced
1-15 ounce can of diced tomatoes
salt and pepper

In a larger saute pan, heat over medium-high heat, spray with cooking spray, add all 4 Italian sausages and cook on each side for about 7 to 8 minutes....then remove from pan.

In same pan add the onions and then the garlic and saute in the juices of the sausages for a little bit.  Then add the peppers and saute for another 5 minutes and then add the tomatoes.  Cook all of that together for about 15 to 20 minutes and then add the sausages back in for another 15 to 20 minutes.

You can serve with pasta or just warm bread...whatever sounds better to you.

Enjoy!!!!

BBQ Pulled Pork

6 to 8 pounds of pork butt
1-8 ounce can of tomato sauce
1/2 cup of apple cider vinegar
1/2 cup of light brown sugar
1 tablespoon of black pepper
2 teaspoons of Cayenne pepper

Putt all the ingredients into a crock-pot for a good 6 to 8 hours depending on the size of the pork that you bought.  Then remove from the crock-pot and let it cool for a bit and then put in a pan and use 2 forks to shred it.

Pour the contents of the juices from the crock-pot into a small pot and let it come up to a boil and then reduce the heat and pour over the pulled pork, mix all together.

Enjoy!!!!

Posole

2 tablespoons of canola or corn oil
1 pound of pork stew meat (I use lean meat)
1 yellow onion, chopped
2 garlic cloves, chopped
1 1/2 tablespoons Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano
4 cups of chicken stock (I use low-sodium)
1-14 ounce can of Fire Roasted diced tomatoes
1-15 ounce can of white Hominy, drained and rinsed
1 Jalapeno pepper, seeded and chopped (I used some of the seeds to add some spice to it)
salt and pepper to taste
*optional* you can garnish with Avocado slices and/or green onions

In a large pot over medium heat add the oil, then add the pork and cook on all sides for about 3 to 4 minutes and then remove the pork to a bowl.

Then add the onion to the pot and then after a couple of minutes add the garlic, cumin, chili powder and oregano.  Let all of those flavors come together for about 5 to 7 minutes.

Then add the stock, tomatoes, jalapeno, hominy, pork, salt and pepper.  Bring to a boil and let it boil for about 10 minutes, then reduce the heat to medium-low and cook for another 30 minutes.

Then ladle the posole into 4 separate bowls and serve with the garnish that you prefer and a warm tortilla if you would like.

Enjoy!!!!

Homemade Salsa

1-14 ounce can of diced tomatoes
1-10 ounce can Rotel (the original one)
1/2 of a white onion, chopped
1 garlic clove, chopped
1 fresh Jalapeno (I used the seeds because we like it spicy, but you don't have to)
1 teaspoon of your local honey
1/2 teaspoon of salt
1/4 teaspoon of Cumin
3/4 cup of fresh Cilantro, washed
the juice of 1 lime

Put all the above ingredients into a blender or food processor (whatever is easiest for you) and blend for about a minute - you can taste for adjustments on salt and/or spice.

Last for about a month in the fridge.

Enjoy!!!!

Greek Hummus Dip

I like this dip because it is an easy go to and is healthy as well.

You can either buy the hummus or make your own...whatever you have time for!

Homemade Hummus Recipe
2 cloves of garlic, chopped
1/4 cup lemon juice
1/4 cup water
1-14 ounce can of Chickpeas/Garbanzo Beans, rinse and then drain
1/2 cup Tahini
1 teaspoon of sea salt or kosher salt, whichever you prefer

Put all the ingredients into a food processor or blender and make sure all is smooth and combined, you might have to scrape down the sides to do a couple more blends through.

Dip Recipe:

1 1/2 to 2 cups of Hummus
1/2 cup of Feta (I use reduced fat)
1/2 cup of chopped cucumbers
1/2 cup of chopped tomatoes

In a dish of your liking put a thick layer of hummus down, then you can put down in whatever order you prefer the Feta, tomatoes and cucumbers.

Serve with warmed pita, pita chips or any veggies you like.

Enjoy!!!!

Smothered Pork Chops

4 boneless pork chops
1 can of diced tomatoes
1 onion, sliced
1 to 2 cloves of garlic, chopped
salt and pepper

Spray a skillet with PAM. Salt and pepper each pork chop on each side. Then in the skillet brown the pork chops on each side for about 5 minutes and then remove from skillet.  Then put the garlic and onion in the skillet and let that saute and then add the can of diced tomatoes.  Let that all marinate for about 10 minutes and then add the pork chops back in the skillet and spoon the onion mixture over the pork chops and sprinkle with salt and pepper to taste and put a lid on top of the skillet.  Let all of that come together for about 15 to 20 minutes.

You can serve over mashed potatoes or rice....whatever you prefer.

Enjoy!!!!

Lemon-Poppy Seed Zucchini Bread

1/2 cup of butter, softened
1 1/3 cups sugar
3 large eggs (I use egg beaters so you would use 3/4 cup)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup of sour cream (I use light sour cream)
1 cup Zucchini, shredded
1 tablespoon of fresh lemon zest
2 teaspoons of poppy seeds

Preheat oven to 325 degrees

In a large bowl beat the butter with a mixer on medium speed, then gradually add the sugar, then add 1 egg at a time and blend really well.

In another bowl sift together the salt, flour and baking soda, then add half to the butter mixture then add the sour cream and then keep blending with mixer and add the last of the flour mixture to the butter mixture.  Beat at a low speed to make sure it is all blended together well.

Then add the Zucchini, lemon zest and poppy seeds and blend well.

There is enough batter to make 3 loaves in a 5x3 loaf pan, or I did 1 in a cake pan and 2 loaves.  You could do muffins as well.  Just depends what you want to do.

Then bake for 30-40 minutes and then do the toothpick test to make sure the bread is fully cooked.  Then cool on a wire rack and serve.

I made this for my son and he loves it.

Enjoy!!!!

Classic Potato Salad

1 small bag of mixed red and white potatoes (or whichever ones you like)
6 green onions, chopped
2 stalks of celery, cut lengthwise and then chopped
1/4 cup of mayonnaise (I use reduced fat)
5 to 6 tablespoons of yellow mustard
1 tablespoon of dijon mustard
2 tablespoons of fresh dill (if you don't have fresh you can use dried dill)
salt and pepper to taste

Cut up the potatoes into small cubes and then boil, drain and put in a bowl and put in the fridge for a couple of hours.

Then add all the ingredients and mix together well and then put back in the fridge for a little bit to let all the flavors marinate together!

Enjoy!!!!

BBQ Baby Back Ribs

This is for 4 racks of baby back ribs.

garlic powder
onion powder
paprika
cayenne pepper
salt
black pepper
chili powder

Mix about 1tablespoon of each in a bowl and then massage the rub into the ribs.

Then on 2 large cookie sheets cover with foil, then place the ribs on the foil and then cover with foil.

Let them cook in the oven for about 3 to 4 hours.

Then finish the ribs off on the grill  basting them with whatever BBQ sauce you like the best.

At this point the ribs should be falling off the bone!

Enjoy!!!!

Zucchini Muffins and/or Bread

I had to find a great recipe for Zucchini muffins/bread...to make sure that my son Hunter will get some veggies disguised in a tasty treat!  So of course my mother-in-law had the best recipe and I just tweaked it a little bit to make it low-fat.

3 eggs (I used 3/4 cup of egg beaters)
2 cups of sugar
1 cup of Wesson oil (I used 1 cup of applesauce)
1 teaspoon of Vanilla extract
1 teaspoon of Cinnamon
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
1/2 teaspoon of salt
3 cups of all-purpose flour
3 cups of grated Zucchini

Preheat oven to 325 degrees

Grease your muffin pans and/or bread pans, I did 12 muffins and 2 loaves of bread.

In 1 bowl sift together the flour, baking soda, baking powder, salt and cinnamon and then set aside.

In the 2nd bowl stir together eggs, oil or applesauce, sugar, vanilla and zucchini - mix together well and then add all of the dry ingredients, stir all together - really well.

Then fill your muffin and/or bread pans 1/2 to 3/4 of the way full.  You need to leave room for them to rise.

Then bake for about 25-40 minutes - depends on where you live.  Just do the toothpick test before removing from the oven...meaning stick a toothpick in the middle and if nothing comes out then the bread is set.

Enjoy!!!!

Colorado Peaches Wrapped in Prosciutto

4 peaches, firm to the touch but ready to be eaten, cut in half and then 4 slices out of every half
10 slices of thin Prosciutto, then slice each in half long ways
4 tablespoons of your local honey, used for drizzling

Preheat the oven to 350 degrees.

Spray one large or two medium cookie sheets with cooking spray.

Wrap each slice of peach with the slice of Prosciutto, then place on the cookie sheet.

Then drizzle a little bit of your local honey, then place in the preheated oven and bake for 20 to 30 minutes.

Then serve warm.

Enjoy!!!!

Beer Can Chicken on a Gas Grill

Last time I did beer can chicken I tried it in the oven but this time I decided to use the gas grill.

1-4 pound whole chicken
2 tablespoons olive oil
1 can of your favorite beer or whatever beer you have in the fridge, then open it up and either drink 1/3 of it or pour 1/3 of it out
1 tablespoon salt, I used sea salt
2 tablespoons fresh Thyme leaves, chopped (or if all you have on hand is dried us about 1 tablespoon)
1 tablespoon black pepper

Prepare your grill for indirect heat. Meaning have 1 side of the grill on, so using only 1/2 of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them.  Wash the chicken and then let it dry a bit.  Then rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Close the grill lid.  Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F.

Carefully transfer the chicken to a tray or pan.

Let the chicken rest for 10 minutes. Then lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.  Then pull apart the chicken any way you like.  

Enjoy!!!!

Classic Deviled Eggs

8 eggs
1/4 cup mayonnaise (I used reduced fat mayo)
splash of white vinegar
a couple of squirts of yellow mustard
salt and pepper to taste
Paprika for garnish

Boil all 8 eggs, then let them cool and then run under cold water.

Then peel each egg and cut in half and put the yolk in a separate bowl, do this with each egg.

Then add the mayonnaise, vinegar, mustard, salt and pepper to the yolks and blend really well, almost so it is whipped.

Then divide the yolk mixture up and put into each egg white hole.

Then sprinkle with the Paprika and serve.

Enjoy!!!!

Slaw with Feta

1 small head of green cabbage, thinly sliced
1-6 ounce package of Feta cheese, crumbled (I use reduced fat)
6 to 7 green onions, chopped
1/4 cup red wine vinegar
a splash of white wine vinegar
1/2 cup extra-virgin olive oil
salt and pepper to taste
1 teaspoon of sugar

In a mason jar combine the vinegars, olive oil, salt, pepper and sugar.  Shake really well.  Then in a bowl put the cabbage, Feta cheese and green onions and then add the vinaigrette and toss and coat the slaw.  It is better if you let it sit for a couple of hours to let all the flavors come together.

Enjoy!!!!

Lemon Pasta Salad with Tomatoes and Feta Cheese

12 ounces Penne pasta
2 cups cherry tomatoes, cut in half
1 red bell pepper, chopped
1 cup of Feta cheese crumbled (I use reduced fat)
1 cup of Green onions, chopped

Ingredients for Vinaigrette
7 tablespoons extra-virgin olive oil
4 tablespoons Lemon juice
3 tablespoons whole grain Dijon mustard
2 cloves of garlic, minced
2 teaspoons of grated Lemon peel

In a jar with a lid add all the ingredients for the vinaigrette and shake really well and then add salt and pepper to taste.  Then let that sit and marinate for a little bit.

Cook the Penne pasta in salted water and cook until tender.  Drain and rinse the Penne with cold water, then make sure you drain again so the pasta isn't too wet.  Then transfer the pasta to a large bowl and add all the veggies and Feta cheese, then dress with the vinaigrette and toss to coat.  I make it a couple of hours or a day in advance so it has time for all the flavors to come together.

Enjoy!!!!

Olathe Corn Soup with Chiles and Manchego Cheese

6 ears of Olathe corn, kernels cut off and the cobs reserved
2 quarts of water
1 dried bay leaf
1 small can of diced green chiles
2 tablespoons of vegetable oil
3 cloves of garlic, smashed and chopped
1 medium white onion, chopped
salt and pepper to taste
1/2 cup of half-and-half
1/2 cup of Manchego cheese, shredded

In a large pot place the corn cobs (once you have taken off the kernels) and cover with water and bring to a boil, then add the bay leaf and simmer on low for about 45 minutes, the strain the corn broth into a separate bowl.

In another large pot or saucepan heat the vegetable oil, then add the onion and garlic and saute for about 10 minutes or until soft.  Then add the corn and season with salt and pepper and saute for another couple of minutes.  Add the reserved corn broth and bring back to a boil and then turn down to a simmer on low heat for about 15 minutes or until the corn is tender.

Set a strainer over a large bowl - then in a food processor puree the soup in batches if need be until smooth and then strain into the bowl.

Return the soup to the saucepan or pot, add the half and half and simmer for about 5 to 10 minutes.  Stir in the green chiles and season with salt and pepper.  Once you have ladled the soup into bowls top with the shredded Manchego cheese.

Enjoy

Grandmother's Snickerdoodle Cookies

Cream Together:
1 cup of shortening
1 1/2 cups sugar
2 eggs (you can substitute egg beaters)

Sift Together:
2 3/4 cups of all purpose flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt

Mix Together in Separate Bowl:
4 tablespoons sugar
4 tablespoons Cinnamon

Add the dry ingredients to shortening mixture, blend really well.

Then put the dough in the refrigerator for 2 hours.

When chilled roll the dough into little balls, then roll the dough balls into the sugar/Cinnamon mixture.

Preheat oven to 400 degrees

Place dough balls about 2 inches apart on a greased cookie sheet.  Bake for about 9 to 10 minutes...checking to make sure they aren't burning.

Enjoy!!!!

Balsamic Pork Tenderloin

2 lean pork tenderloins
4 tablespoons Balsamic vinegar
4 tablespoons Extra-Virgin Olive Oil
8 cloves of garlic, cracked and smashed a little
Steak Seasoning blend - 2 tablespoons of kosher salt and 2 tablespoons of black pepper
4 springs of fresh Rosemary leaves, stripped and finely chopped

Take the tenderloins out of the packages and wash them off with water and dry them.

Then place on a rimmed cookie sheet, cut 4 slits in each tenderloin and place the garlic in the slits and push down.  Then coat the tenderloins with the balsamic vinegar (2 tablespoons per tenderloin) and then drizzle the olive oil on (2 tablespoons on each tenderloin).  In a small bowl mix the chopped Rosemary and the salt and pepper and then rub into the tenderloins.

Then place on a hot grill and cook for about 20 minutes and then pull off the grill and let it rest before carving.

Enjoy!!!!

Grilled Chicken in Asian Marinade

This marinade is for 4 chicken breasts

1/3 cup soy sauce (I use low sodium)
1/4 cup sesame oil
2 tablespoons Worcestershire
1/8 cup light brown sugar, packed
4 green onions, chopped
4 garlic cloves, chopped

Combine all ingredients and then put into a large plastic zip lock bag and then add the chicken and let it all marinate for a couple of hours in the refrigerator.  Then grill up the chicken.

Enjoy!!!!

Asian Lettuce Wraps

1 tablespoon sesame oil
1 pound of ground chicken
2 tablespoons of minced garlic
2 tablespoons of minced ginger
2/3 cup Teriyaki sauce (I used the low sodium one)
Boston lettuce leaves, rinsed and dried
Vegetables for filling (you can use which ever ones you prefer) - grated carrots, bean sprouts, julienne cucumber, water chestnuts and/or edamame)
Hoisin sauce (found in the Asian section of your grocery store)

Heat oil in a large skillet and brown the ground chicken.  Add garlic and saute briefly.  Add Teriyaki sauce and simmer for 10 minutes while preparing the vegetables.  Then in another large skillet add a touch more oil and the ginger and saute briefly, then add all the vegetables to the skillet, once veggies have been in the pan for about 3 to 4 minutes add the ground chicken to the vegetables.  Let the flavors marinate together.  Then place the filling in the center of a large platter and surround with the lettuce leaves.  Serve with Hoisin sauce for dipping.

Enjoy!!!!

Homemade Pimento Cheese

1 (3 ounce) package of cream cheese (room temperature) - I used low fat
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayo (I used low fat)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt
3 tablespoons pimentos, chopped
1 teaspoon grated onion

Using a hand mixer beat the cream cheese until smooth and then add all of the remaining ingredients and mix until well blended.

Enjoy!!!!

West Texas Creamed Corn

3 tablespoons butter (I use smart balance)
1 large onion, chopped
1 Jalapeno, seeded and chopped
1 clove of garlic, chopped
2 tablespoons of flour
3/4 teaspoon dried Coriander
3/4 teaspoon Cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup of milk (I use skim milk)
2-15 ounce cans of whole kernel yellow corn, drained and rinsed
3/4 cup shredded Monterey Jack cheese

In a large saucepan melt the butter over medium heat.  Then add the onion, Jalapeno and garlic and saute for a several minutes (about 6 minutes)....stir occasionally.  Then stir in the flour, cumin, salt, crushed red pepper, coriander and cook that for a couple of minutes.

Now stir in the milk, make sure you are on medium heat, then heat until the mixture thickens and comes to a boil.  Stir frequently, but only let it boil for about a minute.  Now add the corn and cook for about 5 to 10 minutes and continue to stir.  Remove from the heat and stir in the cheese.  Serve hot.

Enjoy!!!!

N'awlins Butter Beans with Andouille Sausage

4 Andouille sausage links, sliced on an angle
2-16 ounce cans of large butter beans, drained
1-16 ounce can of whole peeled tomatoes
1/2 white onion, cubed
2 teaspoons of dried Thyme
2 garlic cloves, chopped
1 teaspoon of olive oil
salt and pepper to taste

In a medium stockpot saute the onion, garlic and sausage in the olive oil, for about 10 to 15 minutes....then add the remaining ingredients and reduce the heat to medium/low and simmer for 30 to 40 minutes.  Serve hot.

Enjoy!!!!

Sauteed Brussel Sprouts

1 bag of fresh brussel sprouts, rinsed and dried
1 clove of garlic, chopped finely
2 tablespoons of butter (I use smart balance)
salt and pepper to taste

First get a saucepan and boil the brussel sprouts until tender.  Then drain and let cool.

Chop up the brussel sprouts long ways so you are just slicing them.

Then in a saute pan add the butter and garlic and let that saute for a little bit and then add the sliced brussel sprouts, salt and pepper and just saute until they have a golden color to them.

Enjoy!!!!

Spring Time Salad

This is to make 2 salads - these are not main course salads.

1 head of Romaine lettuce, chopped and rinsed
1 avocado, diced
15 strawberries, diced
1/3 cup of blue cheese crumbles (I use reduced fat blue cheese)
Balsamic vinaigrette

First put the romaine on the plate and then add the toppings and then drizzle with your favorite balsamic vinaigrette!

Enjoy!!!!

Corn Dip

4 cans of mexi-corn (drained)
1-16 ounce package of sour cream (I use low-fat)
1 bunch of green onions, chopped
1 small can of diced green chilies
1 package of taco seasoning

Mix all together and refrigerate for an hour or so!  Eat with corn chips or veggies!

Enjoy!!!!

Beer Can Chicken with Baked Potatoes

4 garlic cloves, minced

1 teaspoon of dried Thyme

4 tablespoons of extra virgin olive oil

1-3 pound whole chicken, rinsed and dried

1-12 ounce can of beer (whatever you drink in your house, I used Budweiser

salt and pepper

1 1/2 pounds of small baking potatoes

2 tablespoons of your local honey

2 tablespoons of Worcestershire

2 tablespoons of Ketchup

Preheat oven to 400 degrees

Combine the minced garlic, thyme, olive oil, salt and pepper in a bowl and mix really well. Then rub all over the chicken, inside and out. Stand a half-full can of beer upright in a deep roasting pan, the set the chicken upright on-top of the beer can, with the cavity over the can.

Scrub and prick the potatoes all over and then place in another baking dish, toss with 1 tablespoon of olive oil and a pinch of salt.

Bake the chicken on the middle rack of the oven and the potatoes on the rack beneath, for about 1 hour and 30 minutes.

Mix the honey, Worcestershire and ketchup. After the chicken has been in the oven for an hour and 15 minutes, brush the chicken with some of the glaze. Reduce the oven heat to 300 degrees and continue to brush the chicken with the honey mixture every 5 minutes for 15 minutes.

Then move the chicken to a cutting board and serve with potatoes.

Enjoy!!!!

Traditional Creamed Spinach

1 large bag of frozen chopped Spinach, thawed

1 package of cream cheese (I use 1/3 less fat), room temperature

1 teaspoon of Garlic powder

1/2 teaspoon of Onion powder

1/4 cup of fresh Parmesan, grated

1/4 cup of plain bread crumbs, divided in half

salt and pepper to taste

Preheat oven to 350 degrees

Make sure that the spinach is completely thawed, and drain all the water from the spinach as well. Then in a bowl combine the spinach, cream cheese, garlic powder, onion powder, add 1/8 cup of the bread crumbs, salt and pepper.

Then spray a baking dish with cooking spray and then add the spinach mixture and top with remaining bread crumbs and the Parmesan cheese.

Bake for 15 to 20 minutes, or until bubbly and browned.

Enjoy!!!!

Shrimp & Grits

1 pound fresh shrimp, cleaned

4 slices of bacon

2 cups of sliced white mushrooms

1 cup of scallions, finely chopped

1 garlic clove, minced

4 teaspoons of lemon juice (fresh or concentrated)

Tabasco sauce (to taste)

2 tablespoons fresh parsley, chopped (If you use dried just use 2 teaspoons)

salt and pepper

For the Grits:

(I used instant 5 minute grits, make according to 4 servings)

2 tablespoons butter (I use Smart Balance)

3/4 shredded sharp Cheddar cheese

Tabasco sauce

1/2 teaspoon of Nutmeg (I use freshly grated)

2 teaspoons of white pepper

Prepare the grits according to the package. And then once cooked add the ingredients for the grits.

Peel and clean the shrimp if you didn't buy them that way - wash off and pat dry.

Chop up the bacon and saute it lightly in a large skillet. Bacon should not get too crisp though.

To the bacon add the shrimp in an even layer, turn the shrimp as they start to turn pink, then add the mushrooms and saute for about 5 minutes, then turn everything a couple of times and add the scallions. Then add the garlic, lemon juice, Tabasco (depending on the spice that you prefer) and the parsley. Then finally add the salt and pepper depending on your taste.

Divide the grits among 4 plates and then spoon the shrimp mixture over and serve asap!

Enjoy!!!!

Mom's Chicken Divan

4 boneless/skinless chicken breasts (trim/cut into strips)

1 stalk of celery, chopped

3 bunches of fresh Broccoli (trimmed and cut into smaller pieces)

1 can of Cream of Mushroom soup (I use reduced fat)

2 can of Cream of Chicken soup (I use reduced fat)

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

1/2 teaspoon of Curry powder

1 tablespoon of lemon juice (fresh or concentrated)

1 cup of shredded cheddar cheese (lowfat)

salt and pepper

Preheat oven to 350 degrees

First start buy boiling the cut up chicken, add the celery to it and some salt and pepper. Let the chicken cook and then cool in the broth.

In a separate bowl combine the soups, mayonnaise, Curry powder, lemon juice and cheddar cheese....mix together well.

Steam the broccoli and then drain.

Then spray a casserole dish with cooking spray. Then make a layer of broccoli and then a layer of chicken and then pour the soup mixture over everything.

Bake for 25 to 30 minutes and serve over hot white rice.

Enjoy!!!!

Crisps with Goat Cheese and Mushroom Ragout

1 loaf of French bread

5 ounce of Goat cheese, get the log and have a room temperature

1 pound fresh assorted mushrooms (I use cremini, white mushrooms, shitake, baby bella's)

1 tablespoon unsalted butter

1 tablespoon Extra Virgin olive oil

1 large Shallot, finely chopped

2 garlic cloves, minced

2 tablespoons of dry Sherry

salt and pepper to taste

cooking spray (PAM)

Preheat oven to 350 degrees

Slice the french bread into 1/2 inch slices and then place on a cookie sheet and spray a little bit of cooking spray on each one, watch them very closely to not let them burn, you just want them to be a golden brown.

For Mushroom Ragout:

Cut all mushrooms into 1/4 inch pieces. Then in a large skillet over medium heat, melt the butter with the olive oil....then add the shallot and saute until softened, then add the mushrooms and cook until softened and almost dry. Then add the garlic and cook for another minute. Then pour in the Sherry and let that reduce for about 2 minutes. Then add a pinch of salt and pepper to taste. Turn heat to low and keep warm until ready to serve.

Then once the crisps are done spread equal parts of the softened goat cheese on each one, just a little bit. Then spoon the warm mushroom ragout over each one.

Enjoy!!!!

Traditional Tuna Salad

2 cans of tuna in water, drained

2 hard boiled eggs, chopped

1/4 of a red onion, chopped

2 stalks of celery, chopped

1 tablespoon of dill relish

1/2 cup of mayonnaise (I use reduced fat)

1 teaspoon of lemon juice

salt and pepper to taste

In a bowl add the drained tuna then splash with the lemon juice....make sure the lemon juice gets on all the tuna. Then add all the other ingredients and mix well. Then put in the refrigerator for about an hour or longer, just to get all the flavors to merry together.

Enjoy!!!!

Traditional Egg Salad

6 hard boiled eggs, chopped

1 tablespoon of red onion, chopped finely

2 celery stalks, chopped

1 teaspoon celery seed

salt and pepper to taste

1/2 cup of mayonnaise (I use reduced fat)

1 teaspoon of yellow mustard

Mix all ingredients in a bowl and then refrigerate for about an hour to get all the flavors marinated together.

Enjoy!!!!

Spinach & Artichoke Dip with Feta Cheese

4 cups of chopped spinach

1/2 cups of cream cheese (I use low-fat), brought to room temp

1/2 cups of sour cream (I use low-fat)

1/4 cup of crumbled Feta cheese (I use reduced fat)

1/4 cup of green onions, chopped

1 can of Artichoke hearts, chopped

2 teaspoons of fresh lemon juice

1/4 teaspoon of pepper and salt

Place spinach in a small saucepan and cover with water and bring to a boil and cook until spinach is cooked and then drain really well.

In a bowl combine all the above ingredients and mix really well. You can refrigerate so all the flavors marinate together and then serve or just serve.

Enjoy!!!!

Baked Sweet Potato Fries

2 medium size sweet potatoes

1 tablespoon of extra virgin olive oil

kosher salt

pepper

Preheat oven to 400 degrees

Cut the sweet potatoes into matchstick size and then put in a bowl and add the extra virgin olive oil, kosher salt and pepper....then toss to make sure the sweet potatoes are all coated.

Then on a cookie sheet (spray with cooking spray) spread the sweet potatoes out evenly as you can get them and then put them in the oven for about 20 minutes (might take longer if they are cute thicker) toss them every 5 minutes so they get cooked on all sides.

Enjoy!!!!

Lighter Chicken Parmesan

4 boneless/skinless chicken breasts (thin cut)

1 cup of plain bread crumbs

1/4 cup of freshly grated Parmesan cheese

2 tablespoons of butter, melted (I use Smart Balance)

3/4 cup mozzarella cheese (I use reduced fat)

1 jar of marinara sauce

salt and pepper

Preheat oven to 450 degrees

Spray a cookie sheet with cooking spray

In a bowl combine breadcrumbs and parmesan cheese and mix up. Then in another bowl melt the butter.

Place the chicken breasts on a flat service and sprinkle with salt and pepper on both sides then brush with the melted butter and then coat them with the breadcrumbs and parmesan cheese.

Then place on the cookie sheet and spray the tops of the chicken with cooking spray and bake for 20 minutes, then turn then chicken and bake for another 5 to 10 minutes.

While chicken is cooking put the marinara sauce in a saucepan and heat on low.

Once chicken is cooked top with marinara sauce and then the mozzarella cheese.

Put back in the oven and bake for another 5 to 10 minutes or until the cheese is melted.

I served the chicken parmesan over pasta and with a salad.

Enjoy!!!!

Greek Salad with Homemade Greek Vinaigrette

For Salad:

2 heads of Romaine lettuce, washed/dried and cut up

3 Roma tomatoes, diced

1/2 red onion, chopped

1 small Cucumber, halved lengthwise and then cut into slices thinly

2 scallions (green and white parts) cut thinly

1/3 cup of Feta cheese (I use reduced fat)

In a large bowl toss together all the above ingredients. Then drizzle the dressing (recipe below) over the salad and gently toss together.

For the Vinaigrette:

4 tablespoons Red Wine Vinegar

1 teaspoon of fresh Lemon juice

1 teaspoon of dried Oregano

1 garlic clove, chopped very finely

7 tablespoons of extra virgin olive oil

salt and pepper to taste

In a jar combine all the above ingredients and then shake them all together and let the flavors marinate together!

Enjoy!!!!

Grilled Flank Steak - topped with Balsamic marinated Red Onion and Tomatoes

1- 2 pound lean flank steak

2 tablespoons of extra virgin olive oil (light)

3 tablespoons of Balsamic vinegar

3 cups of diced fresh tomatoes (whatever variety of tomatoes you prefer)

1/2 of a red onion, diced

1 clove of fresh garlic, chopped

2 teaspoons of Garlic powder (divided)

salt and pepper

In a bowl combine the olive oil, balsamic vinegar, salt and pepper and red onion - let that sit for about 20 minutes to marinate.

Then in a separate bowl combine the fresh garlic, tomatoes, salt and pepper - mix together and that can hang out for about 10 minutes - then add it to the red onion mixture.

The put the flank steak on a cookie sheet and poke holes on both sides using a fork. Then sprinkle 1 teaspoon of garlic powder on each side as well as salt and pepper.

Heat your grill - once the grill is hot place the flank steak on the grill and cook for about 7 to 8 minutes on each side. Then remove from grill and let it sit for about 3 to 5 minutes.

While the steak is on the grill I put the onion/tomato mixture in a saucepan over medium heat so it can warm before putting over the steak.

Then once the steak has rested cut at a diagonal and top with even amounts of the tomato/onion mixture.

Enjoy!!!!

Beef Stroganoff

2 pounds lean sirloin steak, trim all fat off and cut into 2 inch by 1/4 inch strips

cooking spray - PAM

1 tablespoon butter (I use Smart Balance butter)

1 white onion, chopped

3 garlic cloves, chopped

1-10 ounce package of sliced white mushrooms

1 can of Campbell's tomato soup (I use healthy request)

3 teaspoons of Worcestershire

1 cup of water

1 fresh bay leaf

2/3 cup of sour cream (I use the light sour cream)

In a large skillet heat skillet over medium-high heat. Spray with cooking spray and add the beef....let that cook for a couple of minutes on each side - just make sure it is cooked through.

Then drain the beef on a plate with a paper towel and set aside.

Over low-medium heat add the butter and melt and then add the onions and cook until they are transparent, then add the garlic and mushrooms and saute that with the onions for about 3 to 4 minutes. Then add the tomato soup, bay leaf, water, beef and worcestershire . Cover that and cook for 40 to 45 minutes .

Remove the bay leaf and add the sour cream and let that thicken up and marinate together.

Serve over egg noodles.

Enjoy!!!!

Chicken Teriyaki with Broccoli

Cooking spray

2 garlic cloves, chopped finely

3 to 4 boneless/skinless chicken breasts, cut into 1 inch pieces

5 scallions, chopped - use both green and white parts

1/2 cup low sodium chicken broth

4 tablespoons Teriyaki sauce (I use the low sodium)

2 cup of cooked white or brown rice (whatever you prefer)

4 cups of broccoli florets, steamed

In a large skillet heat to medium high heat and spray with cooking spray. When the skillet is hot add the garlic and saute for about a minute, then add the chicken and cook until brown on all sides - should be about 5 minutes.

Add the scallions, cook for a couple of minutes. Then add the chicken broth and the Teriyaki sauce, simmer until the chicken is cooked through and the sauce has reduced some....this should be about 5 to 10 minutes.

Then add the steamed broccoli and let all the flavors marinate together.

Server over hot rice.

Enjoy!!!!