Friday, April 30, 2010

Meatball Wrappers

Recipe Taken From:
Weston, MO Bed & Breakfast cookbook

  • 1 bag (28-32oz) Italian Meatballs, thawed
  • 2 cans crescent rolls
  • Marinara or spaghetti sauce of your choice
  • Grated Parmesan cheese


Pre-heat oven to 350-375 degrees. Separate crescent roll triangles. Slice each triangle into 3 pieces. Wrap each meatball with a piece of crescent roll. Bake in oven for 10-15 mins. or follow the directions on your crescent roll package. Warm the marinara or spaghetti sauce and sprinkle Parmesan cheese over warm sauce. Serve meatballs as appetizer and marinara sauce for dipping.

Notes & Tips:

I have made this recipe many times. You have to keep an eye on the cook time though. Sometimes it's quicker than others. I usually just check them at 10 mins and adjust the time as needed.

Nutrition Facts:

1 meatball wrapper: 100 calories, 4g fat, 3g carbs, 4g protein

Thursday, April 29, 2010

Sammie Burgers

Recipe taken from:
back of Chicken of the Sea Salmon can

  • 14 oz can salmon
  • 1 slice bread, in crumbs, seasoned
  • 1/2 cup chopped onion
  • 1 1/2 tablespoons mayonnaise
  • 2 eggs, beaten
  • 2 tsp. lemon juice
  • 1 tablespoon parsley, dried
  • 1/4 tsp. garlic salt
  • oil

Drain & flake salmon, pull out larger bones, combine with breadcrumbs, onion, mayonnaise, egg, lemon juice, parsley and garlic salt. shape into 6 patties. In large skillet, heat 2 tbsp oil. Cook over medium heat until both sides brown. Cook in batches of 3, when done cooking drain oil on paper towels. Serve on buns with whichever burger toppings you enjoy.

Notes & Tips:
My favorite way to eat this is on those thin wheat buns with a little mayo and hot sauce. This is a great way to introduce non-salmon eaters to salmon. I served this two people who aren't salmon people and they loved it! The most difficult part about this is keeping the patties together until you cook them.

Nutrition Facts:
Calories 200, Fat 12g, 3g Carbs, 18g proteins

Wednesday, April 28, 2010

Spinach and Feta Turkey Burgers

Recipe adapted from:

  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 4 ounces feta cheese
  • 1/2 bag fresh spinach
  • 2 pounds ground turkey
  • 1/2 cup bread crumbs


1.Preheat an outdoor or indoor grill for medium-high heat and lightly oil grate.
2.While the grill is preheating, saute onion and garlic together over med-high heat. When they are opaque add the spinach and let wilt. Mix together eggs, garlic, feta cheese, spinach mixture, and turkey in a large bowl until well combined; form into 8 patties.
3.Cook on preheated grill until no longer pink in the center, 5-10 on the indoor grill 15 to 20 minutes on an outdoor grill.

Notes & Tips:
This was so good. Most turkey burgers I have eaten come out pretty dry. This one is moist and flavorful. I served this on those new thin wheat buns with mustard, but you could certainly put lettuce and tomato and whatever else you'd like on there.

Nutrition Facts:
Calories: 259 Total Fat: 15.2g Cholesterol: 150mg

Tuesday, April 27, 2010

Eggs Benedict

Recipe Taken From:
Taste of Home Healthy Cooking Mag.
April/May 2010

  • 2 slices Canadian bacon
  • 2 eggs

Hollandaise Sauce

  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup skim milk
  • 1/2 cup fat-free evaporated milk
  • 1 egg yoke, lightly beaten
  • 1 Tablespoon butter, melted
  • 1 Tablespoon lemon juice
  • 1 English muffin, split and toasted


In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a cup, holding the cup close to the surface of the water, slip each egg into the water. Cook, uncovered, until whites are completely set and yokes begin to thicken but are not hard, about 4 minutes.

Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.

Stir a small amount of sauce into egg yoke; return all to the pain, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes, stir in melted butter and lemon juice. Remove as soon as it gets smooth.

With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 Tablespoons of sauce. Serve immediately.

Notes & Tips:

This is my first time ever making or eating Eggs Benedict. YUM! Are you kidding where have I been??? This was so good. You have to be very very careful not to over thicken the sauce and you have to be very careful not to overcook the eggs. They look weird in the water, but oh my gosh the yum factor is out of this world.

Nutrition Facts:

1 serving equals 216 calories, 8g fat, 19g carbohydrates, 17g protein

Friday, April 23, 2010

Mexican Rice

Recipe taken from:

  • 1 tablespoon olive oil
  • One large onion, chopped
  • 1 cup long-grain rice, uncooked
  • One (28 ounces) can stewed tomatoes
  • 1/2 medium sweet green pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoons cayenne pepper
  • 1/2 cup water

In a large skillet, heat oil and add onion and rice. Saute for five minutes, or until onion is translucent and rice is evenly browned, stirring frequently. Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes. Remove lid and continue cooking until liquid is absorbed.

Notes & Tips:
This is a lighter version of the traditional Mexcian Rice. I didn't have any onion so I just omitted it. I would def. use the onion though!

Nutrition Facts:
Calories: 200
Fat: 2g
Carbohydrates: 39g
Fiber: 3g
Sodium: 284mg
Cholesterol: 0mg
Protein: 4g
Exchanges: 2 Bread, 2-1/2 Vegetable, 1/2 Fat

Wednesday, April 21, 2010

Citrus Shrimp

Recipe adapted from:

  • 2 oranges, zested and juiced
  • 2 limes, zested and juiced
  • 1/2 cup of honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 3 cloves garlic
  • 1 1/2 pounds large shrimp, peeled and deveined

1.In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2.Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3.Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like. Serve with rice or asian noodles.

Notes & Tips:
After reading the reviews on this recipe I added the half cup of honey and cut back on one lime. Also, if you wanted to you could pour the rest of the marinade in the pan to deglaze it and create a sauce.

Nutrition Facts:
Calories: 199 Total Fat: 6.6g Cholesterol: 173mg

Tuesday, April 20, 2010

Pot Roast Turnovers

  • Leftover pot roast, chopped up
  • Leftover pot roast veggies, chopped up
  • 1 egg white, beaten
  • 1 Pillsbury Pie Crust, or homemade
  • Leftover pot roast gravy


Unroll pie crust and slice in half. Put meat & veggie mixture onto one side of the halved pie crust, fold over into triangle, seal edges, cut slit in top to vent. Brush with egg whites. Bake for 20 minutes 350 degrees. Serve with gravy.

Notes & Tips:

I just kinda made this up tonight. It was a nice way to use up some left over pot roast. I like that this recipe can be adapted depending on how much of the leftover roast you have. Very tasty.

Monday, April 19, 2010

Citrus Salmon With Broccoli

Recipe taken from:
Better Homes & Gardens, April 2010


  • 1 lemon
  • 1 Tbsp. sugar
  • 2 Tbsp. butter
  • 4 4-oz. skinless salmon fillets
  • 1 Tbsp. snipped fresh dill
  • 1 bunch (1 lb.) broccoli, trimmed
  • 4 cloves garlic, peeled and sliced
  • Lemon slices and fresh dill (optional)

Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

2. In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.

3. Meanwhile, in another skillet heat 1 Tbsp. olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. Serve salmon with broccoli; pour pan juices over salmon. Serve with additional lemon slices and fresh dill. Makes 4 servings.

Notes & Tips:
This recipe is really lemony. I served this with rice.

Nutrition Facts:
Calories 363, Total Fat (g) 25, Saturated Fat (g) 8, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 5, Cholesterol (mg) 78, Sodium (mg) 277, Carbohydrate (g) 12, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 26

Sunday, April 18, 2010

Easy Fish in Foil


  • 1 (1 pound block) package frozen fish fillets
  • 2 cloves minced garlic
  • 1 small lemon, peeled and sliced, seeds removed
  • 1/2 teaspoon dried dillweed (or use 1 1/2 teaspoons fresh snipped dill)
  • 1/4 teaspoon dry mustard
  • 2 teaspoons capers, rinsed and drained, or chopped ripe olives, optional
  • 2 tablespoons butter, divided
  • 3 potatoes, peeled, thinly sliced
  • 12 to 24 baby carrots, cut in half if large
  • 1 rib celery, thinly sliced
  • 1/8 teaspoon salt

Generously grease one side of a large piece of heavy duty aluminum foil. Place frozen fish on center of greased foil; sprinkle with garlic and arrange lemon slices over top. Sprinkle with dillweed, dry mustard, and capers. Dot with 1 tablespoon of the butter. Place potatoes and carrots and celery around fish. Dot vegetables with remaining 1 tablespoon of the butter; sprinkle with salt. Fold foil around the fish and vegetables, sealing well. Place package in a shallow baking dish. Bake at 375° for 1 hour.

Notes & Tips:
This is super easy and turns out great. You can also substitute chicken for the fish and it turns out just as good. You may just need to up the time and temp. a bit.

Saturday, April 17, 2010

7 Layer Salad

Recipe adapted from:

  • 1 pound bacon
  • 1 large head iceberg lettuce - rinsed, dried, and chopped
  • 1 red onion, chopped
  • 1 (10 ounce) package frozen green peas, thawed
  • 10 ounces shredded Cheddar cheese
  • 1 can kidney beans, drained
  • 1 1/4 cups mayonnaise
  • 2 tablespoons of sour cream
  • 2 tablespoons white sugar
  • 2/3 cup grated Parmesan cheese

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3.Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Notes & Tips:
I have made this recipe tons of times, it's always a hit at pot lucks. The original recipe calls for cauliflower but I substitute kidney beans. Also, I added just a little bit of sour cream to mellow out the flavor of mayo.

Nutrition Facts:
Makes 12 servings
Calories: 387 Total Fat: 32.7g Cholesterol: 51mg

Friday, April 16, 2010

Easy Crock Pot Roast

  • 2-4lb Beef Roast
  • 1/2 bag of baby carrots
  • 5 stalks of celery, chopped to 4 inch pieces
  • 2 onions, quartered
  • 2lb small red potatoes, halved
  • 1 package onion soup mix
  • 1 package beef stew seasoning
  • 3 cups water


Put roast (frozen) in crock pot, place all veggies around the roast. Mix 3 cups of water with both seasoning packages then pour over roast and veggies. Set crock pot to LOW for 9 hours. Serve and enjoy.

Notes & Tips:

This is the easiest beef roast recipe I've ever made. You can add ingredients as you'd like and make your own seasonings if you have more time. The nice thing about using a crock pot for this is, you can buy a cheaper, tougher cut of beef and because it cooks on so low for so long it makes it fall apart it's so tender.

Nutrition Facts:

Serving size: 3oz

Calories 280 Total Fat 20g, Total Carbohydrate 0g, Protein 23g

Wednesday, April 14, 2010

Omelet In A Bag

Recipe taken from:

  • 2 eggs
  • 2 slices ham, chopped (optional)
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon chopped onion (optional)
  • 1 tablespoon chopped green bell pepper (optional)
  • 2 tablespoons chopped fresh tomato (optional)
  • 1 tablespoon chunky salsa (optional)
  • 2 fresh mushrooms, sliced (optional)

1.Crack the eggs into a large heavy duty resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
2.Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Notes & Tips:
I saw this recipe on and thought I just had to try it. It def. works, just make sure you use a heavy duty bag so that it stays closed. I put mushrooms and tomato and onions in my omelet. I think this idea would be great for camping too.

Nutrition Facts:
Calories: 485 Total Fat: 33.8g Cholesterol: 515mg

Tuesday, April 13, 2010

Baked Apricot Chicken

Recipe adapted from:

  • 6 chicken thighs
  • 1 cup apricot preserves
  • 1 cup Russian dressing
  • 1 (1 ounce) package dry onion soup mix
  • 1 can drained pineapple chunks

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl combine the jam, dressing and soup mix. Mix together.
3.Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 25 minutes, pour pineapples over chicken mixture then brush the apricot mixture over the chicken again and cook for 20-25 minutes more.

Notes & Tips:
The original recipe calls for French dressing. Since I'm not a huge fan of French I substituted Russian Dressing. I served this atop rice with a salad. I was very impressed with the marinade/mixture. I thought this was very sweet and tasty!

Nutrition Facts:
Serves 6
Calories: 342 Total Fat: 20.1g Cholesterol: 59mg

Photo Credit:

Monday, April 12, 2010

Olive Garden Salad Dressing

Recipe taken from:
Secret Recipes Cookbook


  • 1/4 cup white or red wine vinegar (more or less, to taste)
  • 1/3 cup water
  • 1/3 cup vegetable oil or olive oil
  • 1/4 cup light corn syrup
  • 2 1/2 tablespoons grated Romano cheese
  • 2 tablespoons dry pectin (used to thicken jelly)
  • 2 tablespoons beaten egg or egg substitute
  • 1 1/4 tsp. salt
  • 1 tsp. lemon juice
  • 1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder
  • 1/4 teaspoons dried parsley flakes
  • pinch of oregano
  • pinch of crushed red pepper flakes, or to taste

Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour.
Serve over mixed greens or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.

Notes & Tips:
This is the closest recipe to the actual dressing I've ever found. To make it taste most authentic serve it with the same type of salad as Olive Garden, meaning lettuce, salad peppers, tomatoes, black olives, croutons, red onion and shredded parmigiana cheese. Side note: this also makes a fantastic marinade for chicken or pork.

Photo Credit:

Sunday, April 11, 2010

Oven-Fried Chicken Tenders

Recipe taken from:
Taste of Home Cookbook


  • 1/2 cup cornmeal
  • 1/2 cup dry bread crumbs
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3 egg whites
  • 2 tablespoons fat-free milk
  • 4 chicken tenders per person (I used 8 for 2 people)
  • Refrigerated butter-flavored spray


In a shallow bowl, combine the first seven ingredients. In another shallow bowl, combine egg whites and milk. Dip in the egg white mixture, then roll in cornmeal mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Spritz with butter-flavored spray. Bake 10-15 minutes longer or until chicken is golden brown and crispy and juices run clear.

Notes & Tips:
These were really good! The ginger is an unexpected flavor for chicken tenders but somehow it works, it makes them taste lighter somehow. My big secret to getting the batter to stick to chicken is to dry them off first. When they are defrosted, and before you dip them in anything grab some paper towels and "wring" the chicken out with them, get them really really dry before you dip the chicken in anything.

Nutrition Facts:
One serving 4 chicken tenders equals 248 calories, 2 g fat (1 g saturated fat), 63 mg cholesterol, 375 mg sodium, 24 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 starch.

Friday, April 9, 2010

Super Easy Fruit Salad


  • 1 pint strawberries, sliced
  • 1/2 honeydew melon sliced in small chunks
  • 1 banana, sliced
  • 1 can drained pineapple chunks
  • 2 cups seedless grapes
  • 1/2 container of vanilla yogurt
  • splash of orange juice


Combine all ingredients in large bowl with spatula. Refrigerate for an hour.

Notes & Tips:

This is a super super easy fruit salad that I made tonight. So simple it shouldn't be this good. You could also substitute strawberry or any other flavor yogurt if you wanted to.

Photo Credit:

Thursday, April 8, 2010

Oster Brand Steamer

Tonight I thought I'd do a quick post on one of my favorite kitchen products. I got this for my birthday a few years ago and it has rapidly become one of my favorite items.

This bad boy can cook chicken, fish, shrimp, veggies, rice and anything else you can imagine in less than 35 minutes.

Tonight I used my steamer to cook buffalo chicken for buffalo chicken sandwiches. I took a package of 3 frozen chicken breasts, popped them into the steamer, seasoned them with garlic salt and bbq spices and set the steamer for 30 minutes. When I got back from the gym I threw the chicken and buffalo sauce in a bowl and tossed it around then put it onto buns and wa-la buffalo chicken sandwichs.

One of the most unique features of this steamer is that it has two stackable parts. You can steam both your meat and your veggies at the same time, having them finish at different times and never lose momentum. Another of the attachments it came with was a rice cooker. You just put the rice and water butter and salt in the container, set the timer and then again wa-la cooked rice.

For less than $50 this is wonderful. Just to be able to cook healthy quick meals without getting a bunch of pans dirty, it's worth every penny.

My only criticism of this is that if you have to wash the containers by hand it's a real pain. Thankfully I have a dish washer but if you don't, look out it's a big hassle.

If you're interested in learning more about this steamer visit:

Wednesday, April 7, 2010

Poached Tilapia with Tarragon Sauce

Recipe adapted from:
Taste of Home cookbook

  • 4 cups water
  • 1 cup dry white wine or vegetable broth
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 2 tablespoons chopped onion
  • 2 tablespoons lemon juice
  • 7 whole peppercorns
  • 1 bay leaf
  • 2 teaspoons dried tarragon, divided
  • 4 tilapia fillet (4 ounces each)
  • 1/8 teaspoon each salt and white pepper
  • 2 tablespoons 2% milk
  • 1 egg yolk

In a large nonstick skillet, combine the water, wine or broth, vegetables, lemon juice, peppercorns, bay leaf and 1-1/2 teaspoons tarragon. Bring to a boil. Reduce heat; add fillets and poach, uncovered, until fish is firm and flakes easily with a fork (about 8-10 minutes per inch of fillet thickness). Remove to a warm serving platter.
Strain 1 cup of cooking liquid, place in a saucepan. Add salt and pepper. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Remove from the heat. In a small bowl, beat milk and egg yolk. Stir 1 tablespoon reduced liquid into egg mixture' return all to the pan, stirring constantly. Stir in remaining tarragon. Bring to a gentle boil over low heat; cook and stir for 1 minute or until thickened. Spoon over fish.

Notes & Tips:
I liked the flavor of this dish, but I think next time a piece of firmer fish should be used. Poaching a thin cut of tilapia left it very delicate, and it fell apart before I could get it to the plate.

Nutrition Facts:
Serves 4
One serving (1 fish fillet with 2 tablespoons sauce) equals 106 calories, 2 g fat (1 g saturated fat), 76 mg cholesterol, 152 mg sodium, 1 g carbohydrate, trace fiber, 18g protein. Diabetic Exchange: 3 very lean meat.

Photo credit:

Tuesday, April 6, 2010

Whole Wheat Pizza Crust

Recipe adapted from:


  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 1/2 cups whole wheat flour


1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Notes & Tips:
I have had trouble in the past with recipes involving yeast, but I like that this one includes "testing" the yeast before you use it in the dough. You can always use step 1 before creating any recipe using yeast. Also, I sprinkled a little Italian seasoning on the dough before rolling out. You will also want to poke the dough with a fork a few times over before baking it, this will help eliminate big dough bubbles.

Nutrition Facts:
Serves 10
Calories: 167 Total Fat: 2g Cholesterol: 0mg

Monday, April 5, 2010

Creamy Spinach Dip

Recipe inspired by:
Del Monte Spinach Can


  • 1 (13 1/2 oz.) can Del Monte Fresh Cut Whole Leaf or Chopped Spinach
  • 2 cups light sour cream
  • 1/4 cup light mayonnaise
  • 1 (1.4 oz.) package dry vegetable soup mix
  • 1 can mushrooms, drained
  • vegetables, bread or crackers (for serving)

Drain spinach well, reserving 2 tablespoons liquid. (Chop spinach if using Whole Leaf Spinach.)
Combine reserved liquid, sour cream, mayonnaise, and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors.
Serve with vegetables, bread or crackers.

Notes & Tips:
I made this spinach dip yesterday for Easter supper. It was really good served with crackers. The orgional recipe called for chopped bell peppers instead of mushrooms and onion soup mix instead of vegetable soup mix. For a special occasion you can also serve this in a bread bowl.

Nutrition Facts:
1 tablespoon
23 calories, 2g fat, 1g carbs, .3g protein

Photo Credit:

Sunday, April 4, 2010

Creamed Potatoes & Peas

Recipe taken from:
Taste of Home Cooking May 2009


  • 1 pound small red potatoes
  • 2-1/2 cups frozen peas
  • 1/4 cup butter, cubed
  • 1 green onion, sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups milk


Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Notes & Tips:

Made this for an Easter supper. YUM!

Nutrition Facts:
3/4 cup equals 236 calories, 11 g fat (6 g saturated fat), 28 mg cholesterol, 355 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.

Photo from:

Saturday, April 3, 2010



  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Notes & Tips:

This is the recipe I have always used for Guacamole. I serve it with blue corn chips or regular chips. You can also add chopped jalapenos for a little kick.

Nutrition Facts:
Serving Size: 1oz
Calories 60, Total Fat 2.3g, Carbohydrate 6.2g, Protein 1.4g

Thursday, April 1, 2010

Shrimp Fried Rice

Recipe inspired from:


•¼ cups Chicken Broth
•1 Tablespoon Teriyaki Sauce
•1 Tablespoon Soy Sauce
•½ teaspoons Garlic Salt
•1 teaspoon Grated Fresh Ginger, Or Half Teaspoon Ground Ginger
•2 Tablespoons Sesame Oil, Divided
•2 whole Eggs, Lightly Beaten
•1 small onion, diced
•½ cups Frozen Peas and carrots, Thawed
•1 lb Shrimp
•4 whole Scallions, Chopped
•¼ cups Cashews Or Peanuts, Optional


Combine chicken broth, teriyaki sauce, soy sauce, coriander and ginger in a small bowl and set aside.

Heat 1 tablespoon of sesame oil in a large skillet. Fry eggs until just set. Remove from the pan.

Add remaining sesame oil to the skillet and let heat. Add onion and frozen peas and carrots and stir fry until tender, about 5 minutes. Add the rice, shrimp, eggs and scallions and cook until heated through, about 2 minutes.

Pour the chicken broth mixture over the rice and stir fry until liquid is absorbed, about 1-2 minutes.

Garnish with chopped cashews or peanuts, if desired.

Notes & Tips:

I served this with eggrolls. Very yummy and def. a meal all by itself.

Nutrition Facts:

Calories 456, Total Fat 13.72g, Total Carbohydrate 58.56g, Protein 23.53g