Tuesday, December 31, 2013


4 (6-oz each) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
Nonstick olive or canola oil cooking spray
1/2 cup white whole-wheat flour
3 tbsp butter
2 fresh sage sprigs
1 tbsp minced onion
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves for garnish, optional

Flatten each chicken piece to 1/4-inch thickness.  Sprinkle with the salt and pepper.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray.

Place the flour in a shallow dish or pie plate and dredge chicken pieces through the flour.  Place chicken in the skillet and cook 4 minutes per side or until cooked through. Remove from the pan.

Add the butter and sage sprigs to the pan; cook over medium heat until the butter browns.  Remove and discard the sage.  Add the onion and thyme; cook 30 seconds.  Add the lemon juice; cook another 30 seconds.  Serve sauce with the chicken.

This is my version of a recipe I got a few years ago from a Cooking Light magazine.  I don't eat chicken but all my family loves it so I do have a lot of chicken recipes.

Monday, December 30, 2013


2/3 cup nonfat buttermilk
1/3 cup plain fat-free yogurt
1/2 cup blue cheese, crumbled
1 tsp grated lemon zest
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl combine all the above ingredients.

2 tbsp honey
1 cup walnut pieces
1 lb skinless, boneless chicken breasts
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 bag (9-oz) mixed salad greens
4 cups thinly sliced celery
4 cups thinly sliced Granny Smith apples
3 cups red seedless grapes, halved
1/2 cup blue cheese, crumbled

Preheat oven to 350 degrees.

In a small bowl, microwave the honey for 30 seconds.  Add walnuts and toss to coat.  Spread walnuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice, until golden brown.  Transfer baking sheet to a wire rack and allow walnuts to cool completely.

Heat a nonstick grill or grill pan over medium heat; brush lightly with oil.

In a large bowl toss the chicken with the oil, salt, and pepper; grill 6 to 7 minutes per side or until cooked through.  Allow to cool slightly; cut into biete-size pieces.

In a large mixing bowl toss the salad greens with the chicken, walnuts, celery, apples, grapes, and cheese until coated.

Serve immediately.

Sunday, December 29, 2013


This is my version of a recipe I got a few years ago from a Redbook magazine.

1 carton (6-oz) low-fat peach yogurt
3 tbsp light mayonnaise
3 tbsp diced red onion
1/2 tbsp apple cider vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cups finely shredded Savoy cabbage
1 cup shredded carrots
2 ripe peaches, halved, pitted, sliced thin

In a bowl, whisk yogurt, mayonnaise, onion, vinegar, salt, and pepper until blended.  Add the cabbage, carrots, and peaches; toss to coat.

Allow slaw to stand at room temperature for about 30 minutes, tossing occasionally, before serving.

Saturday, December 28, 2013


1 (1-lb) pork tenderloin
salt and pepper to suit your taste
2 tbsp canola oil, divided
1 large onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup your favorite salsa
8 (6 to7-inch size) flour tortillas
1/2 cup guacamole
lime wedges for serving, optional

Slice the tenderloin crosswise into 1/4-inch pieces; slice pieces into thin strips; sprinkle with the salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat; add the pork. Cook pork, stirring frequently, for 3 to 4 minutes.  Remove to a plate.

Add the remaining oil to same skillet; add the onions and peppers.  Cook onion and peppers, stirring frequently, until softened (about 5 minutes).

Return pork to the skillet with the veggies and cook 2 minutes longer.  Add the salsa and cook for another minute.

Warm tortillas according to the package instructions.

Divide the pork mixture evenly among the tortillas and wrap tortillas around the mixture.

Serve with the guacamole and lime wedges, if desired.

Yield: 4 servings of 2 fajitas
Per serving: 631 calories, 22 g fat, 36 g protein, 71 g carbs
(NOTE:) This is a good carb/protein ratio for diabetics.

Friday, December 27, 2013


1 box family-size brownie mix
1/2 cup white chocolate chips
1/2 cup broken Oreo cookies
1 cup crushed Oreo cookies

Preheat oven to temperature stated on brownie mix instructions.
Lightly grease a 9 x 13-inch baking pan.

Mix the brownie mix using the ingredients and instructions on the back of the box.  Mix the white chocolate chips and broken cookies into the batter.

Spread the batter into the prepared pan.  Sprinkle the crushed cookies evenly over the top.  Bake according to the box instructions or until done.

Thursday, December 26, 2013

Comfort Breakfast Bake (recipe from Rocking Lion)

Have seen this recipe all over facebook.  One of my friends made it for Christmas morning breakfast and said it was delicious.

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST!!!***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny 

BLC Hint/Tip *** - If you want to make this the night before, leave it in the mixing bowl covered with saran and put in fridge overnight. The next morn, give it a good stir and bake as directed!!

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices 


4-oz jumbo lump crab meat, picked over for shells
3 tbsp chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 tbsp minced shallot
1 tbsp jalapeno pepper, seeded, minced
1/2 tsp salt
24 cup-shaped tortilla chips
2/3 cup prepared guacamole

Place crab in a medium bowl and break lumps into smaller pieces.

Add the cilantro, lime juice, shallot, jalapeno, and salt to the crab meat; toss gently to combine.  Cover bowl and refrigerate until serving time. (It is best to make ahead for a few hours of refrigeration.)

Right before serving time, fill the tortilla cups with a generous 1 teaspoonful of the guacamole; top with crab mixture.

Yield: 24 appetizers

Note: This is an old Redbook Magazine recipe.

Saturday, December 21, 2013


1/4 lb sliced fresh mushrooms
1 tbsp butter
2 cans (13-14 oz each) chicken broth
2 cups diced cooked chicken
1 can (14.5-oz) whole tomatoes
1 can (8-oz) tomato sauce
1 carrot, thinly sliced
1 envelope Italian Salad Dressing Mix (ie Good Seasons)
3/4 quick-cooking rice

In a large saucepan or Dutch oven, melt the butter; add mushrooms and cook until almost tender.  Gradually stir in the chicken broth. Add the chicken tomatoes, tomato sauce, carrot, and salad dressing mix; bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in the rice and remove from the heat.

Let stand, covered, for 5 minutes before serving.

Yield: 6 to 8 servings

Friday, December 20, 2013


3 tbsp buttr
3 cups pecan pieces
6 (2--oz) squares chocolate bark candy coating

Melt butter in a 15 x 10-inch jellyroll pan while the oven preheats to 300 degrees.

Spread the pecan pieces evenly in the pan, tossing to coat with the butter.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Melt the chocolate bark in a heavy saucepan over low heat.  Allow to cool 2 minutes.  Add the pecans to the melted chocolate and stir until completely coated.

Drop chocolate nut mixture by rounded teaspoonfuls onto wax paper.  Allow to cool.  Peel from the wax paper and store in an airtight container.

Yield: Approximately 48 pieces of candy.

Thursday, December 19, 2013


1 block (8-oz) cream cheese, softened
1/2 cup butter, softened
2 tsp ground cinnamon
1 tsp vanilla extract
4 1/2 cups sifted powdered sugar

In large mixer bowl with mixer at medium speed, beat the cream cheese, butter, cinnamon and vanilla extract together until fluffy.  Gradually add the powdered sugar, continuing to beat until of spreading consistency.

Yield: Approximately 5 cups

Note: Especially good on carrot cake, pumpkin, and spice cakes.

Tuesday, December 17, 2013


1 lb lean ground beef
1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into 1/2-inch cubes
6 (6-inch) corn tortillas, cut in half
1 can (10-oz) diced tomatoes & green chilies, do not drain
nonstick cooking spray

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

Brown the ground beef in a large skillet and drain well. Stir in the soup and 1 cup of the cheese.

Spoon a third of the meat mixture over the bottom of the prepared baking dish. Place 6 tortilla halves over the meat. Spoon a fourth of the tomatoes over the tortilla halves. Repeat the layers then top with the remaining meat mixture, tomatoes, and cheese.

Cover dish with foil  and bake at 350 degrees for 15 minutes or until heated through.

Top with your favorite salsa, if desired.

Monday, December 16, 2013


2 cans (10 3/4-oz) tomato soup
1 can (14 1/2-oz) diced fire-roasted tomatoes
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon

In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.

Ladle into serving bowls and garnish with any of the desired toppings.

Yield: Approximately 7 cups

Note: This is my version of an old Southern Living recipe.

Saturday, December 14, 2013


Click on recipe to enlarge for easier reading.

Friday, December 13, 2013


2 tbsp butter
1 small onion, sliced
1 can (10 3/4-oz) condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
4 medium potatoes (about 1 1/4 lbs) cooked and sliced
3 slices bacon, cooked and crumbled
Chopped fresh parsley and parsley sprig for garnish, optional

In a 10-inch skillet over medium heat, in hot butter, cook the onion until tender.  Stir in the soup, milk, and pepper.  Add the potatoes and stir to combine. Heat to boiling then reduce heat to low.

Add lid to skillet and cook for 5 minutes or until hot and bubbling, stirring occasionally.

Transfer the potatoes to a serving dish. Before serving, sprinkle with the crumbled bacon.  Also sprinkle with the chopped parsley if using. May place a parsley sprig atop potatoes for garnish, if desired.

Wednesday, December 11, 2013


2 cans (14 1/2-oz each) mashed sweet potatoes
1/2 cup firmly packed dark brown sugar
1 cup fat-free evaporated milk
1/4 cup butter, melted
1 large egg
3 tbsp flour
1/2 tsp pumpkin pie spice
1/4 tsp salt
nonstick cooking spray
2 tbsp chopped pecans for garnish

Preheat oven to 350 degrees.
Spray a shallow 2-quart baking dish with nonstick cooking spray; set aside.

In a mixing bowl combine the potatoes, brown sugar, milk, butter, egg, flour, pumpkin pie spice, and salt. Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.  Remove from oven and garnish with the chopped pecans.

Tuesday, December 10, 2013


1 pkg (12-oz) Polish sausage, cut into 1-inch pieces
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded, cut into 1-inch pieces
1 green bell pepper, seeded, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
8-oz fresh mushrooms, thickly sliced
2 cans (14 1/2-oz each) stewed tomatoes, undrained
1 tsp dried basil
1/4 tsp crushed red pepper
1/4 tsp salt

In a large, deep nonstick skillet, cook the sausage, onion, and garlic over medium-high heat 3 minutes.  Add the bell peppers, zucchini, and mushrooms; cook another 5 minutes, stirring occasionally.

Add the tomatoes with their liquid, basil, crushed red pepper, and salt; bring to a boil. Reduce the heat to simmer, cover, and cook for 25 minutes, stirring occasionally.

Monday, December 9, 2013


1 can (10 3/4-oz) condensed cream of broccoli soup
1/2 cup milk
1 tsp soy sauce
dash of freshly ground black pepper
1 pkg (20-oz) frozen broccoli cuts, cooked and drained
1 can (2.8-oz) French fried onions, divided

Preheat oven to 350 degrees.
Spray a 1 1/2-quart casserole dish with nonstick cooking spray.

In a mixing bowl combine the soup, milk, soy sauce, and pepper; stir in the broccoli and 1/2 the onions.

Bake uncovered for 25 minutes at 350 degrees. Top with the remaining onions and bake another 5 minutes.

Sunday, December 8, 2013


Jean was an active lady in the school community where I grew up.  She was loved for many reasons including her excellent recipes.

1 46 oz. can apricot nectar
1 46 oz can pineapple juice
1 32 oz. jar cranapple juice

Mix  together and add 2 qts. chilled ginger ale. Yields 50 servings.

Wednesday, December 4, 2013


2 tbsp butter
1/2 cup broccoli florets
1/2 cup thinly sliced carrot
1/4 cup red bell pepper
1 garlic clove, minced
1 can (10 3/4-oz) condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz before cooking)
Red bell pepper strips for garnish
Fresh basil for garnish, if desired

In a 10-inch skillet over medium heat, melt the butter; cook broccoli, carrot, bell pepper, and garlic until crisp-tender, stirring often.

Stir in the soup, milk, and cheese; heat to boiling.  Reduce the heat to low and cook 5 minutes, stirring occasionally.  Pour the soup mixture over the well-drained fettuccine and toss to coat.

Garnish with the bell pepper strips and the basil, if desired.

Serves 3 to 4

Tuesday, December 3, 2013


  • 1/2 cup creamy almond butter (Jif recommended)
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1/2 cup wheat germ
  • 1/4 cup coarsely chopped whole almonds
  • 3 tablespoons sweetened dried cranberries, chopped
  • 1/8 teaspoon ground cinnamon

  • MIX almond butter, honey and vanilla in large bowl. Stir in oats, wheat germ, almonds, cranberries and cinnamon until evenly moistened. Shape into 1-inch balls. Chill 10 minutes.

Sunday, December 1, 2013


I got this recipe off facebook.  Will try it when the grandkids are going to be here.

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 


My grandson loves eggnog.  He wants us to make this pie.  Thought you might be interested, too.  It is from TOH and Philadelphia Cream Cheese.

  • 4 ounces PHILADELPHIA® Cream Cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup eggnog
  • 2 tablespoons sour cream
  • 1 teaspoon pumpkin pie spice
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 1/8 teaspoon ground nutmeg
  1. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
  2. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. 
  3. Yield: 8 servings.