Recent Posts

Tex-Mex Chicken Parm

Tex-Mex Chicken Parm

This is a twist on chicken parm.  I used crushed whole wheat tortilla chips mixed with chili powder to coat the chicken, salsa instead of marinara, and shredded Mexican cheese instead of parmesan cheese.  Recipe adapted from Food Network Ingredients: 2 chicken breasts cut into 

Egg Foo Young

Egg Foo Young

I was in the mood for Chinese food, but the sodium from take out makes me feel horrible.  This made at home egg foo young was delicious.  Next time I make this I may add some shrimp to the mix, but either way this is 

Velveeta Crab Dip

Velveeta Crab Dip

We often have crab dip as an appetizer for family celebrations and birthday dinners.  This crab dip is cheesy, gooey, and oh so delicious. 

Ingredients:

16 ounces Velveeta cheese cut into ½ inch cubes

1 pound lump crab meat

4 green onions

1 cup chopped red peppers

½ cup plain nonfat Greek yogurt

Assorted crackers, veggie tray for serving

Directions:

  1. Mix cheese, crab meat, green onions, and red peppers in a large microwavable safe bowl. 
  2. Microwave on high for 3 minutes.  Stir.  Then microwave for 2 more minutes.
  3. Stir in the Greek yogurt.
  4. Serve warm with crackers, veggies, etc..

Creamed Lacinato Kale

Creamed Lacinato Kale

My mother in-law grew lacinato kale this year and graciously sent me home with bags of greens when we visited for Christmas. This dish is lightened up and packed with nutritious kale and spinach. Ingredients: 1 pound lacinato kale (or other kale/green) 2 cups baby 

Broccoli and Brussel Sprouts Greens Pesto

Broccoli and Brussel Sprouts Greens Pesto

If you have a garden don’t throw out the green leaves from your vegetables. You can make a delicious and vitamin filled pesto using greens from Broccoli, Brussels Sprouts, Collard greens, Kale, and more. Ingredients: 2-3 cups greens (I used Broccoli and Brussel sprout greens 

Tuscan Chicken Skillet

Tuscan Chicken Skillet

This is an easy one skillet meal filled with flavor. This used chicken, bacon, cream, tomatoes, spinach, and seasoning. I used a Tuscan chicken seasoning packet from Pampered Chef on the chicken. If you don’t have that lying around an Italian seasoning blend will work too.

Ingredients:

8 ounces fettuccine

4 slices bacon chopped

1 pound chicken breasts cut into 1 inch pieces

4 plum tomatoes chopped

2 cups light cream

1 cup pasta water

8 ounces baby spinach

1/2 cup shredded fresh parmesean

3 tablespoons chopped fresh basil

1 packet Tuscan chicken seasoning or 2 tablespoons Italian seasoning blend

1 tablespoon extra virgin olive oil (I used a basil infused olive oil)

Directions:

  1. Add olive oil and seasoning to chicken to marinate at least 30 minutes before cooking.
  2. Bring a large pot of salted water to boil. Cook the fettucine according to package directions and reserve 1 cup pasta water.
  3. Spray a large nonstick pan with olive oil spray. Cook the chicken on medium heat until just done 5-10 minutes. Remove chicken from the pan.
  4. Add cream and tomatoes and bring to a simmer. Add the spinach and mix in so it will wilt.
  5. Add the chicken, bacon, basil, and pasta and mix together.
  6. Sprinkle with shredded parmesan cheese.
  7. Enjoy!
Tangy Meatloaf Burgers

Tangy Meatloaf Burgers

My kids gave these burgers two thumbs up!  I ate mine on broccoli greens and my family use potato buns. Recipe adapted from Food Network Ingredients: 2 pounds lean ground turkey ½ onion diced ¼ cup fresh parsley diced 2-3 carrots finely chopped ¼ cup 

Crunchy Banana Muffins

Crunchy Banana Muffins

I love banana muffins and the crunch in these muffins really makes you want to eat more than one in the morning.  These muffins use only 1 tablespoon of brown sugar in the topping and are sweetened with a date paste.  The crunch comes from 

Chipotle Chicken Soup

Chipotle Chicken Soup

Soup is a wonderful winter weeknight meal.  This crock pot soup is full of flavor and tastes wonderful alone or with Tostito chips.

Recipe adapted from Food Network

Ingredients-

4 boneless skinless chicken thighs

2 teaspoons ground cumin

1 onion diced

1 15 ounce can fire roasted tomatoes with green chilies

1 chipotle chili in adobo sauce with 1 tablespoon sauce

1 teaspoon dried oregano

1 cup frozen corn

¼ cup crumbled cotija cheese, shredded pepper jack, or shredded Mexican cheese

1 avocado diced

1-2 tablespoons fresh cilantro

Directions:

  1. Spray the crock pot liner with nonstick spray.
  2. Put the chicken in the pot and sprinkle with 1 teaspoon cumin, salt, and pepper.
  3. Add the onion, tomatoes, chipotle, and adobo sauce, oregano, and remaining teaspoon cumin. 
  4. Cover and cook on low until the chicken is tender and the sauce is thickened in about 7 hours.  Add the corn and stir until warmed through.
  5. Serve with avocado, Tostitos, and shredded/grated cheese. 
Chocolate Toffee

Chocolate Toffee

This was the first time I have made toffee and it is so good I can’t stop eating it.  I had to special order the Marcona almonds for this recipe, but I think it was worth it.  Recipe adapted from Food Network Ingredients: 1 cup