Pinto Beans

1-16 ounce package of dried Pinto Beans

4 strips of Turkey bacon, chopped

1/2 white onion, chopped

salt and pepper

With the pinto beans I used the "quick soak" method...which is - in a large pot bring 8 cups of water to a boil and add the dried pinto beans, boil at a rapid boil for 2 minutes. Remove from heat and let stand in the pot for 1 hour. Then drain and rinse the beans.

Then in the same large pot over medium-high heat add the bacon and onion and let that cook for about 10 minutes. Then add about 8 cups of water and then the rinsed pinto beans. Simmer that with the lid tilted until desired tenderness (usually about 2 hours...but can cook longer).

Then taste and add the salt and pepper to your liking.

Enjoy!!!!

Crock-Pot Brisket

1-2.5 pound brisket

1 bottle Heinz chili sauce

1 package of onion soup mix

3 cans of coca-cola or diet coke

Put all ingredients in a crock-pot and let it cook for 8 hours and then once done shred or chop to your liking!

Enjoy!!!!

Stewed Okra and Tomatoes

1-16 ounce bag of frozen cut Okra (thawed)

1-14.5 ounce can of diced Tomatoes

4 slices of Turkey bacon, chopped

1/2 white onion, chopped

salt and pepper to taste

Over medium-high heat put the chopped Turkey bacon in a pot, then let it crisp up and then add the chopped onion....let that get tender.

Then add the thawed cut Okra and Tomatoes and reduce the heat to medium-low heat and let that just marinate together to get all the flavors together.

Cook for about an 1 hour 1 1/2 hour and then taste and add the salt and pepper.

Enjoy!!!!

Oven Fried French Fries

3 medium Russet potatoes, washed and dried

cooking spray

season salt (I use Jack's Season Salt) or sea salt and pepper

Preheat oven to 400 degrees

Spray cookie sheet with cooking spray

Cut the potatoes into matchstick fries, so cut the potato lengthwise into 1/4 inch slices and then cut those into 1/4 inch matchstick. The place the potatoes into a bowl of cold water and add the potatoes. Then let them sit about 10 minutes and then drain and dry on a dish towel or paper towel.

Then place matchstick fries onto cookie sheet and then spray the top with a little bit more cooking spray.

Cook for 20 to 25 minutes - or until golden brown, turning a couple of times to rotate the potatoes.

Once cooked place in a large bowl and toss with season salt or sea salt and pepper.

Enjoy!!!!

Chicken Breasts stuffed with Spinach and Feta

1 package of thinly sliced chicken breasts (usually 5 to a package)

1-10 ounce package of frozen spinach, chopped (thaw and squeeze out all the liquid)

1 teaspoon of olive oil

1/2 cup of reduced fat traditional Feta cheese

1/3 cup of reduced fat Ricotta cheese

1/4 cup fresh flat leaf Parsley, chopped

1/4 cup green onion, chopped (about 4 to 5 green onions)

1/2 white onion, chopped

2 cloves of garlic, chopped finely

salt and pepper to taste

1/4 cup of egg beaters (or you can use 1 egg)

1/2 cup of plain bread crumbs

toothpicks

Preheat oven to 350 degrees

In a skillet heat the olive oil, then add the garlic, green onions and white onion and saute for about a minute, then add the spinach and parsley, toss around and then add the salt and pepper and cook for several minutes. Then remove from the heat and mix in the ricotta and feta cheese.

If you can't find the thinly sliced chicken breasts at your local store, then cut your chicken breast in half (length wise) and pound out to become thin.

Season chicken with salt and pepper on both sides.

Now stuff the chicken with about 2 tablespoons of spinach mixture, easiest if you put in the center of the breasts, then roll the chicken breasts and secure with toothpicks.

In a deep dish put your egg or eggbeaters in mixed with a little bit of water - this makes your egg wash. And also put your bread crumbs in another deep dish.

Dip or brush your stuffed chicken with the egg wash and then put them in the bread crumbs...this will help the spinach mixture stay in better.

On a cookie sheet, spray with cooking spray and then place the stuffed chicken on the cookie sheet. I then sprayed the chicken with a little bit of cooking spray - just to help it turn a golden brown.

Then bake the stuffed chicken for about 20 to 25 minutes...until the chicken is cooked through.

I let it sit for a couple minutes once out of the oven and then remove the toothpicks to serve.

I served this with wild rice and asparagus.

Enjoy!!!!

Black-Eyed Peas

3 bags of frozen black-eyed peas

2 smoked ham hocks

1/2 white onion, chopped

salt and pepper to taste

In a large pot add all of the above ingredients and cook on medium-high for about 45 minutes, then reduce the heat to medium-low and cook for about 2 1/2 - 3 hours, until peas are tender!

Enjoy!!!!

Collard Greens

5 bunches of fresh collard greens

2 smoked ham hocks

1/2 teaspoon red pepper flakes (you can of course had a bit more for a kick)

salt and pepper to taste

Start by cleaning the collard greens, trim off all the tough parts and then wash and rinse.

In a large pot over medium-high heat fill pot 3/4 of the way of water then add both ham hocks. Cook those for about 30 minutes. Then add the collard greens, red pepper flakes, salt and pepper and just cook them low and slow over medium-low heat....usually for a couple of hours!

Enjoy!!!!

Chicken Chow Mein

cooking spray

1 teaspoon salt

1 teaspoon black pepper

2 cups of fresh sliced mushrooms

3 cups of finely chopped celery

1 bag of fresh bean sprouts

1 white onion, chopped

2 cups low sodium chicken broth

2 1/2 tablespoons cornstarch

1/4 cup water

1/4 cup low sodium soy sauce

2 cups sliced boneless/skinless chicken breasts (you can use chicken tenders if you would like)

1 can of Chow Mein noodles

In a large deep skillet spray with cooking spray and over medium-high heat add all the veggies and stir in chicken broth and cook over medium-high heat (about 10 to 15 minutes), then add the chicken. Cook until the chicken is done.

In a separate bowl mix the cornstarch, water and soy sauce then pour into skillet with chicken and veggies....let that cook for another 10 to 15 minutes to let the sauce thicken up.

Then serve over Jasmine rice and top with Chow Mein noodles.

Enjoy!!!!

Jalapeno Cheese Ball

This recipe can either make 2 large cheese balls or 3 medium sized cheese balls.

4-8 ounce packages cream cheese (I use low fat cream cheese)

3/4 cup of pickled jalapeno's, chopped

1 1/2 cup of shredded cheddar cheese (I use reduced fat)

4 green onions, chopped

Let the cream cheese sit out and become very soft.

Then add all the ingredients into a bowl and use a hand mixer to combine all the ingredients.

Once this is done you can make the cheese balls and wrap them in wax paper if you have to use them later on (lasts 2 weeks in the refrigerator).

When ready to use you can serve 3 different ways

1. plain

2. topped with more shredded cheddar cheese

3. topped with your favorite salsa

Serve with crackers or veggies.

Enjoy!!!!

Lower Fat Pumpkin Cheesecake

Ingredients For The Crust:

1 3/4 cup of Graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground Cinnamon

1 stick melted butter

Ingredients For The Filling:

3-8 ounce packages of cream cheese (I use the reduced fat)

1-15 ounce can of pureed Pumpkin

3 eggs + 1 egg yolk (I used 1 cup of egg beaters)

1/4 cup sour cream (I use reduced fat)

1 1/2 cups sugar

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Nutmeg

1/8 teaspoon ground Cloves

2 tablespoons All-Purpose Flour

1 teaspoon Vanilla extract

Preheat oven to 350 degrees

For Crust:

In a medium bowl combine graham cracker crumbs, sugar and Cinnamon. Add melted butter...combine. Press down flat into a 9-inch springform pan. Then just set that aside.

For Filling:

Beat cream cheese with a hand mixer until smooth.

Add Pumpkin puree, egg beaters, sour cream, sugar and all the spices. Then add the flour and the Vanilla. Beat with the hand mixer until all is well combined together.

Pour the filling into the crust...make sure that it is filled evenly, if not us a spatula to even it all out. Put springform pan on a cookie sheet and place in the oven for 1 hour. Remove from oven and let it sit 15 to 20 minutes to cool. Then once cooled cover with plastic and place in the refrigerator for 4 hours.

Enjoy!!!!

Slow-Cooker Osso Buco with Risotto alla Milanese

For Osso Buco:

1/2 cup all-purpose flour

Four 1 1/2 to 2 inch thick veal shanks

salt and pepper

2 tablespoons unsalted butter

1 cup dry white wine (something you like to drink)

1 - 14 1/2 ounce can of diced tomatoes

3/4 cup reduced sodium chicken broth

1 small red onion, chopped

1 medium carrot, peeled and cut into 1/4 inch thick discs

1 stalk of celery, chopped

5 sprigs fresh thyme (or you can use 1 teaspoon of dried)

3 tablespoons Flat-Leaf Parsley, chopped finely

1 tablespoon lemon zest, grated

1 large garlic clove, minced

Put flour in a shallow dish. Season the veal shanks with salt and pepper and then dredge them in the flour, once done shake off the excess flour.

In a large skillet over medium-high heat add the butter, it will start to foam - then add the veal shanks...cook each side 5 minutes, only flip that one time though. Then transfer the shanks to the slow-cooker.

While the skillet is still hot add the wine and scrape up all the brown bits from the skillet, once that is done add all those contents from the skillet to the slow-cooker. At this time add the tomatoes, carrot, celery, onion, chicken broth and thyme. Cover with lid and cook on low for 6 to 8 hours. At the end the meat will be very very tender!

Once the veal shanks are done move them to a platter and tent with foil to keep warm.

Ladle the sauce (just the sauce not the veggies) from the slow-cooker to a sauce pan and simmer on medium heat until it reduces a bit, usually about 15 minutes.

Now in a small bowl you can combine the parsley, lemon zest and garlic to make the gremolata.

Serve the shanks on top of the Risotto alla Milanese (recipe below) and then top with sauce and the gremolata.

Enjoy!!!!

For Risotto alla Milanese

1 cup Arborio rice

3 1/2 cups of chicken broth (I use reduced sodium)

1/2 cup dry wine (I use the same wine I used for the Osso Buco)

3 tablespoons unsalted butter

3/4 cup Parmigiano-Reggiano cheese, grated

1 shallot, chopped finely

1/2 teaspoon of Saffron

salt and pepper to taste

Put the chicken broth in a sauce pan and put on medium-low heat, you will need this heated for making the risotto. Then add the Saffron to the chicken broth so it has time to season it.

In a the same large skillet you are going to make the risotto in - heat to medium heat and add 1 tablespoon of butter and then add the shallot - saute for 5 minutes or until tender.

Once shallot is tender add the rice. Let that marinate for a couple of minutes.

Now begin the stirring.....

Add the wine, stir the rice until all the wine is absorbed. Then ladle 1/2-1 cup of hot chicken broth into the pan and keep stirring until all the liquid is absorbed. Keep doing this until you have used up all the chicken broth, but there should be a minimum of 3 batches.

Once you have stirred until all the liquid is absorbed add the remaining butter and the cheese...stir until all of that is mixed in well. Taste and add however much salt and pepper you think it needs.

Enjoy!!!!

Massaman Curry with Jasmine Rice

1/2 yellow onion, chopped

1 tablespoon extra light olive oil

2-3 tablespoons SPICY curry powder (more or less depending on how spicy you like things)

3 garlic cloves, chopped

1 teaspoon ginger, minced

2 cans light coconut milk

2 boneless/skinless chicken breast, diced

3 potatoes, peeled and cubed into a 1 inch chunk

1 tablespoon light brown sugar

1 cup of broccoli

3 green onions, chopped

In a large heavy pot over medium-high heat add the olive oil, then add the ginger, garlic and onions - saute till they are tender (usually 5 to 10 minutes).

Then add the coconut milk, the curry powder and brown sugar and let that simmer for about 20 minutes.

Then add the diced chicken and potatoes and let that cook for another 15 to 20 minutes. Then in the last 5 minutes I add the broccoli, so it is not to mushy!

Serve over Jasmine rice and top with green onions.

Enjoy!!!!