Recent Posts

<strong>Strawberry Poke Cake</strong>
May 8, 2022

Strawberry Poke Cake

For Mother’s Day this year I was craving strawberry.  We normally go strawberry picking, but a cold spring with constant rain has prevented that.  This cake is delicious and a dessert kids will enjoy helping with. Ingredients: Cake- 2 sticks unsalted butter at room temperature …

Desserts
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by Ashley
Lime Honey Glazed Salmon with Lime Mint Carrots and Parsnips and Lemon Pepper Parmesan Potato Wedges
May 8, 2022

Lime Honey Glazed Salmon with Lime Mint Carrots and Parsnips and Lemon Pepper Parmesan Potato Wedges

I love salmon and the glaze on this salmon has the perfect springy flair.  I paired this with broiled carrots and parsnips with a lime mint sauce and lemon pepper parmesan potato wedges.  Ingredients: Salmon- 2 pounds salmon filet 2 tablespoons extra virgin olive oil …

Entrees, Sides/Salads
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by Ashley
<strong>Sausage Sheet Pan</strong>
May 7, 2022

Sausage Sheet Pan

This is an easy weeknight dinner that only requires a little prep.  Then just throw it in the oven and enjoy when its done.

Ingredients:

5-6 Italian sausages

1 parsnip peeled and sliced

1 sweet potato peeled and cut into wedges

½ red onion cut into wedges

1 pound brussels sprouts trimmed

1-2 tablespoons olive oil

1 tablespoon oregano

Directions:

  1. Preheat the oven to 375 degrees.  Line a baking sheet with aluminum foil and spray with olive oil spray.
  2. Spread out vegetables on the sheet pan. Drizzle olive oil and oregano over vegetables.
  3. Top with Italian sausage.
  4. Roast for 40-45 minutes until vegetables are tender.
  5. Enjoy!
Entrees
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by Ashley
<strong>Lemon Blueberry Protein Muffins</strong>
May 7, 2022

Lemon Blueberry Protein Muffins

A good dose of protein in the morning powers me through my workouts.  These lemon blueberry muffins are tasty and loaded with nutrients. Ingredients: 2 large eggs 1/3 cup crunchy natural peanut butter ¾ cup nonfat vanilla Greek yogurt ¼ cup truvia or granulated sugar …

Breakfast
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by Ashley
Grilled Cabbage Steak Salad with Chipotle Dressing
May 7, 2022

Grilled Cabbage Steak Salad with Chipotle Dressing

Grilled cabbage is a fantastic base for a salad.  I topped my grilled cabbage with corn, bell peppers, and cherry tomatoes. Ingredients: 1 green cabbage sliced into 1 inch steaks 1 teaspoon onion powder 1 teaspoon garlic powder Olive oil spray Cherry tomatoes 1 bell …

Sides/Salads
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by Ashley
<strong>Air Fried Crab Cakes with Remoulade and Succotash</strong>
May 3, 2022

Air Fried Crab Cakes with Remoulade and Succotash

I love crab cakes and these are amazing!  The remoulade added a zing to the crab cakes and the succotash was an excellent side dish.

Ingredients:

Crab Cakes-

1 sleeve whole wheat Ritz crackers

1 pound lump crab meat

1 egg lightly beaten

½ plain nonfat Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons Old Bay

Remoulade-

½ cup plain nonfat Greek yogurt

1/8 cup ketchup

1 tablespoon spicy mustard

½ tablespoon horseradish

1 tablespoon fresh chives

Succotash-

One 15-ounce bag frozen lima beans

1 slice of bacon or 1 tablespoon bacon seasoning

½ sweet onion diced

2 cups sweet corn

3 garlic cloves minced

1 cup grape tomatoes

1 lime zested and juiced

1/3 cup sherry vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

½ teaspoon celery seeds

Directions:

Crab Cakes-

  1. Add Ritz crackers to a food processor and pulse to a fine crumb.
  2. Mix yogurt, Worcestershire, egg, Dijon mustard, and Old Bay in a medium bowl.
  3. Add crab meat to ritz and mix gently.  Fold in yogurt sauce with a spatula scraping the sides of the bowl.
  4. Use a large cookie scooper to make 2 inch balls. 
  5. Refrigerate crab cakes for at least 30 minutes before cooking.
  6. Spray air fryer basket with nonstick spray. 
  7. Air fry at 370 for 8-10 minutes.
  8. Mix remoulade ingredients in a small bowl and refrigerate until ready to serve.
  9. Serve crab cakes on buns or lettuce with sliced tomato and remoulade sauce.

Succotash-

  1. Place lima beans in a medium saucepan and cover with water.  Add slice of bacon or bacon seasoning.  Bring to a boil over medium high heat.  Once boiling reduce heat to medium low and allow beans to simmer for 8 minutes until tender. Drain beans and discard bacon if using.
  2. Spray a nonstick pan with olive oil spray.  Sauté the onion of medium low heat for 3 minutes.  Then add garlic and frozen corn.  Mix often and cook 3 minutes.  Add frozen okra and cook another 2-3 minutes.
  3. Add lima beans and corn mixture to a medium bowl.  Mix in tomatoes. 
  4. Whisk vinegar, honey, lime juice and zest, celery seeds, and olive oil in a small bowl.  Pour vinaigrette over beans and mix well. 
  5. Serve warm or refrigerate until ready to serve.
Entrees, Sides/Salads
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by Ashley
<strong>Ranch Pizza Pie</strong>
April 30, 2022

Ranch Pizza Pie

If you are craving a hearty, fluffy, meaty pizza then you MUST try this dish! My boys absolutely devoured huge slices of this pizza pie. Ingredients: 1 package frozen puff pasty thawed 1/2 to 1 bell pepper diced ½ onion diced 1 garlic clove minced …

Entrees
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by Ashley
Fiesta Burgers
April 30, 2022

Fiesta Burgers

If you are craving a burger and fajita flavors then this is the dinner for you.  These burgers are simple to make and easy to customize to your liking. Ingredients: 1 pound lean ground beef (93%) ¼ cup salsa 1 cup Tostito chips made into …

Entrees
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by Ashley
Lemon Blueberry Cake with Blueberry Filling and Lemon Cream Cheese Frosting
April 27, 2022

Lemon Blueberry Cake with Blueberry Filling and Lemon Cream Cheese Frosting

My 7 year old wanted a lemon and blueberry cake for his jungle themed birthday (hence the green icing).  So I found a recipe that sounded delicious with two layers of a lemon blueberry cake, lemon cream cheese icing, and blueberry filing.

Ingredients:

Cake-

1 ½ sticks unsalted butter at room temperature

3 eggs at room temperature

1 ¾ cups flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup milk

3 tablespoons lemon zest

1 ½ cups blueberries coated with flour

Frosting-

3-4 cups powdered sugar

1 stick unsalted butter at room temperature

8 ounces reduced fat cream cheese at room temperature

2 tablespoons lemon juice

2 tablespoons lemon zest

Directions:

  1. Preheat the oven to 350 degrees and spray two 9 inch cake pans with baking spray.
  2. Mix the butter and eggs in a medium bowl until light and fluffy.
  3. Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
  4. Add the sugar, milk, and lemon zest to the butter and egg mixture.  Add the flour mixture 1 cup at a time.
  5. Divide the batter between the two cake pans.
  6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  7. Let cakes cool for at least 10 minutes before removing from the pans.  Let cool completely.
  8. Mix butter, cream cheese, and lemon juice in a stand mixer until light and fluffy. 
  9. Add the powdered sugar 1 cup at a time.
  10. Spread a thin layer of frosting over the cake and pipe a border around the edges of the cake.  Then spread the blueberry pie filling on the cake.
  11. Top with the second layer. 
  12. Ice on the top and sides of the cake.
  13. I topped with some of the blueberry pie filling to make a “waterfall”.  Then we added jungle animals and decorations.
Bottom layer of cake with blueberry filling and lemon buttercream
Desserts
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by Ashley
Sweet Potato Waffles
April 23, 2022

Sweet Potato Waffles

I have made sweet potato waffles a few time and this version did not disappoint.  These waffles were filled with sweet potato and egg whites to make them light and fluffy.  Ingredients: 1 ½ cups mashed sweet potatoes 2 cups all purpose flour 1 tablespoon …

Breakfast
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by Ashley