Saturday, June 30, 2018


1 lb lean ground beef
1 box (8-oz) seasoned rice & black beans
1 can (14.5-oz) diced tomatoes with green chilies
1 box (10-oz) frozen corn kernels
1/2 cup packed cilantro
1 cup (4-oz) shredded sharp Cheddar cheese

Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps with a spoon. Cook about 4 minutes or until beef in no longer pink in the center. Stir in the rice and beans, tomatoes, corn, and 2 1/2 cups water. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed. Meanwhile, chop the cilantro. When serving, sprinkle the cilantro and cheese over the top.

Friday, June 29, 2018


1/2 cup brown sugar
1/4 cup evaporated milk
1/2 cup peanut butter, chunky or creamy--your choice
2 1/2 cups crispy rice cereal

In a large saucepan, stir together the sugar, milk, and peanut butter. Bring to a boil and stir until the sugar and peanut butter have melted. Remove from the heat and stir in the cereal. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Cool until firm.

 Note: File Photo


1 tbsp canola oil
4 cups small cauliflower florets
1/2 cup chopped red onion
1/2 cup chopped carrot
1 cup dried lentils
2 tsp minced garlic
1 tsp curry powder
1 1/2 cups vegetable broth
1/4 tsp salt
1/2 cup fat-free plain yogurt
Fresh cilantro

Heat 2/3 of the oil in a large deep skillet over medium-high heat. Add the cauliflower; cover and cook, tossing occasionally, for 5 minutes or until lightly charred. Don't let cauliflower brown too fast so lower heat if necessary. Remove to a plate and set aside.

Place the skillet over medium heat and add the remaining oil. Add the carrot and onion; cook, stirring, for 3 minutes or until they start to soften. Stir in the lentils, curry powder and garlic. Cook, stirring to coat, for 3 minutes. Add the broth and bring almost to a boil. Partially cover the pan and reduce heat to simmer. Simmer for 20-25 minutes until the lentils are almost tender.

Add the cauliflower back into the skillet. Partially cover and simmer for 5 minutes or until the cauliflower is tender and the lentils are cooked. Stir in the salt.

To serve, place on 4 small plates and add a dollop of the yogurt to each plate. Sprinkle with the cilantro.

Note: File Photo


1 can (28-oz) crushed tomatoes
1/2 cup chopped onion
1/2 tsp minced garlic
1 can (31-oz) refried beans
1 can (14.5-oz)chicken broth
1 tbsp minced fresh cilantro
5 corn tortillas, cut into 1/2-inch strips, optional
Sour cream, optional
Shredded Monterey Jack cheese, optional

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.

 Note: File Photo

Thursday, June 28, 2018


1 lb good quality bulk pork sausage
2 cans (15-oz each) Pinto Beans (1 with jalapeno peppers)
1 can (14 1/2-oz) whole tomatoes, drained and broken up
1 pkg (6-oz) cornbread mix

Preheat oven to 400 degrees.
Spray a 2 1/2-quart casserole dish with nonstick cooking spray.

Brown the sausage in skillet and drain well. Mix the sausage with the beans and the tomatoes; pour into prepared casserole dish.

Prepare the cornbread mix according to the package directions. Drop batter by tablespoons over the meat mixture. Bake at 400 degrees for 25 minutes or until the cornbread is browned.

Yield: 4 to 6 servings.

 File photo for reference only.

Wednesday, June 27, 2018


1 can (20 oz) unsweetened pineapple tidbits
1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

Note: File Photo

Tuesday, June 26, 2018


This recipe goes together in about 10 minutes but needs to chill for about an hour.

1 tbsp water
1 pkg lemonade unsweetened Kool-Ade style drink mix
1 tbsp frozen lemonade concentrate, thawed
2 pkgs (3-oz each)cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, whipped
1 Graham cracker pie crust
2 tbsps seedless raspberry jam, warmed; optional garnish
thin lemon slices, optional garnish

In a small mixing bowl, combine the water and the lemonade soft drink mix until the mix is totally dissolved. Stir in the lemonade concentrate. Set aside.

In a large bowl, beat the cream cheese, powdered sugar, vanilla, and the soft drink mixture until fluffy. Fold in the whipped cream. Spread the mixture into the Graham cracker crust. Chill for at least an hour until set before cutting. If desired, use the raspberry jam to drizzle on the serving plates before placing the pieces of pie on the plates. Top each slice with a thinly sliced lemon slice that has been slit to twist into a decorative design and add a couple of mint leaves if desired.

Note: File Photo

Monday, June 25, 2018


2 pints fresh strawberries, pureed
1 1/2 cups sugar*
3 cups water
1 1/2 cups lemon juice

Heat water and sugar slowly until sugar dissolves. Mix the water with the strawberry puree then add the lemon juice. Stir to mix well. Chill in the refrigerator and serve over ice.

*Use 1 1/2 cups Splenda Granulated for diabetics.

 Note: File Photo

Saturday, June 23, 2018


This pie goes together in about 10 minutes. It will need to refrigerate for about 2 hours.

1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust

In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.

*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.

Note: File Photo


4 oz dry whole-wheat spaghetti or linguine

Cook pasta according to the package directions. Toss with the dressing below:

1 tbsp minced ginger
3 tbsp Splenda granular
1 tbsp catsup
1/4 cup lite soy sauce
1/4 tsp Chinese chile paste*
1 tbsp water
2 tbsp lime juice
1 tsp canola oil
2 cups mixed salad greens
4 lime wedges for garnish, if desired
In a medium saucepan combine the ginger, Splenda, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.

Add the cooked and drained noodles to the dressing and stir in well to coat.

To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.

*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.


2 cups buttermilk
2 tbsp hot pepper sauce
2 tbsp Dijon mustard
1 egg
1 1/2 tsp oregano
1 1/2 lbs (8) thin-sliced chicken breast cutlets
2 cups panko bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1 1/2 quarts canola oil for frying

In a large glass bowl, whisk together the buttermilk, hot pepper sauce, Dijon mustard, egg, and 1/2 teaspoon of the oregano. Add the chicken cutlets to the marinade and turn to coat. Cover with plastic wrap and refrigerate 1 to 2 hours.

In a shallow dish toss together the panko bread crumbs, salt, pepper and remaining oregano; set aside.

In a deep pot to avoid hot splattes, heat oil over medium heat until it reaches 350 degree or until crumbs sizzle when dropped into the oil. One at a time remove chicken cutlets from the marinade, shaking off the excess. Coat each cutlet with the bread crumb mixture. Discard marinade--do not reuse.

Add two to three cutlets to the hot oil, depending on size of cutlets. Fry for 3 to 4 minutes or until lightly browned. Transfer to a paper towel-lined platter or cookie sheet; keep warm. Let oil reheat then proceed to fry the remaining cutlets.

Friday, June 22, 2018


Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.
This is a file photo.

Thursday, June 21, 2018


1/3 cup butter, melted
1 tsp dried dill weed
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
2 quarts popped popcorn
2 (1.5-oz each) can potato sticks
1 cup mixed nuts

In a large mixing bowl mix together the melted butter, dill, Worcestershire sauce, garlic powder, onion powder, and salt, mixing to blend well. 

Add the popped popcorn, potato sticks, and nuts to the butter mixture and toss to coat well.

Spread the mixture on a large ungreased baking sheet with sides and bake at 350 degrees for 3 to 4 minutes.  Stir the mixture then bake an additional 4 to 5 minutes.

Yield: 9 cups

Here is the type of potatoes used in this recipe. Forget brand, this picture is used for product reference only.


1 medium onion, sliced
3 slices lemon
1 bay leaf
black pepper
1 lb fresh fish fillets

Heat about 1 1/2-inches of water to boiling in a skillet. Add onion, lemon, bay leaf, and pepper. Reduce heat to simmer. Add fish fillets to the skillet. Simmer until fish fillets flake easily with a fork, should take 5 to 10 minutes depending on the thickness of the fillets.

 This is a file photo for reference only.

Tuesday, June 19, 2018


 This recipe serves 12 so it is perfect for those times you are feeding a large group or taking a dish to some occasion. Great make ahead dish as it marinates overnight.

2 cups fresh broccoli flowerettes
2 cups sliced carrots (1/4-inch slices)
2 cups fresh cauliflowerettes
1 cup sliced celery (1/4-inch slices)
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 1/3 cups unsweetened apple juice
1 cup cider vinegar
1 tsp freshly ground black pepper

Steam the broccoli, carrots, cauliflower, celery until crisp tender; cool. Combine the steamed vegetables, bell pepper, and green onions in a gallon Ziplock Storage Bag. Combine apple juice, cider vinegar and black pepper; pour over vegetables. Seal bag and shake to mix well. Refrigerate vegetables overnight; will keep up to 3 days.

Yield: 12 servings

 Note: This is a file photo.

Monday, June 18, 2018


24 large mushrooms
olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper

Clean mushrooms and remove stems.  (Save stems for another use, if desired.)

Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot.  Add the mushroom caps and saute for 5 minutes.  Remove from skillet, drain, pat dry with paper towels.

Add the oil to the skillet and heat again over medium heat.  Add the green onion and thyme; saute 2 minutes.  Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper.  Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each.  Place mushrooms on the rack of a broiler pan that has been coated with cooking spray.  Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.

Yield: 24 stuffed mushrooms
Per mushroom: Approximately 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs

Note: File Photo

Sunday, June 17, 2018


Yes, you can bake a quick pie. Buy a ready to bake pie crust and it is easy. It mixes quickly and only bakes for 30 minutes.

3 eggs
1 cup brown sugar
2/3 cup granulated sugar
2/3 cup milk
2 tsps melted butter
1/8 tsp salt
1 tsp vanilla
1/2 cup quick cooking rolled oats
2/3 cup flaked coconut
9-inch unbaked pie shell

Beat eggs until lemon colored. Gradually add both sugars, beating well. Blend in the milk, butter, salt, and vanilla. Stir in the oats and coconut. Pour mixture into the pie shell. Bake until set around the edges, approximately 30 minutes. The center will be soft. Remove from oven and cool on wire rack.

Note: File Photo

Saturday, June 16, 2018


This is my version of a recipe I saw in a local magazine in my doctor's office. This is a great make-ahead recipe since it needs to refrigerate overnight or for several hours before serving.

1 (12-oz) pkg of elbow macaroni
1 can whole-kernel corn, drained
1 large jar diced pimento, drained
1 tsp celery seed
1 tsp mustard seed
3 tbsp white vinegar
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup olive oil mayonnaise
1 cup sour cream
1/4 cup chopped green bell pepper
1/2 cup chopped onion

Cook macaroni according to the package directions; drain and place in bowl large enough for mixing.

In a separate bowl, combine the corn, pimento, bell pepper, and onion; add to the macaroni and toss to combine.

Add the sour cream, vinegar, and mayonnaise to the macaroni mixture. Stir with a wooden spoon or silicone spatula until evenly coated.

Add the celery seed, mustard see, salt, and pepper. Stir to combine.

Place salad in a bowl with a lid or cover bowl with plastic wrap and refrigerate overnight.


Scrub the sweet potato, rinse and towel dry. Rub olive oil over the entire potato. Prick potato with a fork in a few places. Place on a baking sheet and bake at 350 degrees for 45 minutes (depending on potato's size) or until soft.
Split potato open and top with your choice of healthy toppings or just eat plain depending on your nutritional needs.


4 skinless, boneless chicken breasts
1/3 cup flour
1 tsp salt
1/4 tsp fresh ground black pepper
3 tbsps butter
1/4 tsp minced garlic
1 cup sliced green onions
8-oz fresh mushrooms, sliced*
3/4 cup chicken broth
1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.

Note: File Photo
*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered pasta or rice.

Friday, June 15, 2018


Note: You may substitute turkey slices instead of ham, if desired.

1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham 

Preheat an outdoor grill for high heat and lightly oil grate. 
In a small bowl, mix brown sugar, lemon juice and prepared horseradish. 
Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. 
Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. 

Grill 6 to 8 minutes per side, or to desired doneness. 

 Note: File Photo


1 can Campbell's Golden Mushroom Soup
1/2 cup milk
dash of freshly ground black pepper
1/4 cup chopped red pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

Stir the soup, milk, black pepper, red pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 
Bake at 350 degrees F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 
Bake for 5 minutes or until the onions are golden brown. 

 This is an old recipe and photo from Campbell's.


2 tbsp olive oil
2 garlic cloves, minced
4 boneless skinless chicken breast halves, cut into strips
2 cups fresh spinach
1 pkg (4.5-oz) dry Alfredo sauce mix
2 tbsp pesto
1 pkg (8-oz) dry penne pasta
1 tbsp grated Romano cheese

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. 
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside. 
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. 
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve. 

 Note: File Photo


6 Oven Ready Lasagna Noodles; do not boil.
1 egg
15-oz carton ricotta cheese
1 tbsp dried parsley
1/2 cup grated Parmesan cheese
1 jar of pasta sauce
1 1/2 cups shredded mozarella cheese, divided

Using vegetable oil spray, spray the bottom of an 8x8-inch square glass baking dish.

In a medium mixing bowl, beat eggs. Stir the ricotta cheese, parsley, and Parmesan cheese into the egg. Stir the mixture well to blend.

Cover the bottom of the dish with 3/4 cup of the pasta sauce. Lay two lasagna noodles over the sauce. Spread half the ricotta cheese over the noodles, going all the way to the sides to completely cover the noodles. Put half cup the mozarella cheese over the ricotta. Repeat the same process then top with the last two lasagna noodles, pasta sauce and mozarella.

Cover the dish with microwaveable plastic wrap and cut a small slit in the top to vent. Microwave on high for 15 to 20 minutes. Place on a microwave turntable or turn by hand every 5 minutes during the cooking process. Let stand, uncovered, for a few minutes before cutting. Sprinkle with Parmesan cheese and add a sprig of fresh parsley to each piece before serving, if desired.

 File photo credit: Noble Pig

Thursday, June 14, 2018


Looking for a light refreshing Summertime dessert? Give this tasty mousse a try.

1 envelope unflavored gelatin
2 tbsps cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
2 cups cold whipping cream
2 tsps vanilla extract
Fresh berries for garnish, if desired
Chocolate shavings for garnish, if desired

In a small bowl, sprinkle the gelatin over the cold water. Let mixture stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla to the mixture. Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in the gelatin mixture and beat until well blended. Spoon mousse into dessert dishes. Refrigerate about 30 minutes. Garnish with fresh berries and chocolate shavings, if desired, before serving, if desired.

Note: File Photo

Wednesday, June 13, 2018


1 tbsp olive or canola oil
1/2 cup minced onions
1 garlic clove, minced
1 1/2 cups water
2 cups frozen black-eyed peas
1/4 cup sliced tomatoes with green chilies or jalapenos, drained
1 tsp black pepper
1/2 tsp salt, optional
1 1/2 cups cooked brown rice

Heat oil in a 3-quart saucepan over medium heat; add onions and cook 4 minutes or until beginning to turn light golden in color; stir often. Add garlic and cook about 15 seconds.

Add the water, peas, tomatoes, pepper, and salt, if using, to the onion mixture. Stir mixture and bring to a boil over high heat. Reduce heat to simmer; cover and cook about 20 minutes.

Use a slotted spoon to remove peas. Reduce liquid by cooking on high 2 to 3 minutes. Add the reduced liquid to the peas and stir.

Serve the peas over the brown rice.

Yield: 4 to 6 servings.


4 large eggs, beaten
1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs

Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.

In a large bowl mix te eggs, soup, dill and black pepper together well.  Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs.  Pour the mixture into the prepared baking dish.

Bake at 350 degrees for 45 minutes.  Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts.  Remove from oven and let stand 10 minutes before cutting into squares for serving.

Yield: 8 servings

Note: File Photo

Tuesday, June 12, 2018


12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water

Preheat oven to 350 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Melt butter in large pan; add onion and saute until translucent. Remove onion from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, olives, mushrooms, tomatoes and spices.

Layer ingredients into the prepared casserole dish as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with Parmesan cheese if desired.

Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

 Note: File photo for reference only.

Monday, June 11, 2018


1 head romaine lettuce, cut or tear into 1" pieces
1/2 cup sliced ripe olives
1/2 cup sliced green olives
1/2 cup finely chopped white onion
1/2 cup finely chopped red onion
1/2 cup shredded mozzarella cheese
1/2 cup your favorite bottled Italian salad dressing
1 tbsp dry Italian salad dressing mix
3 med tomatoes, cut into 1/2-inch wedges

In a large salad bowl, combine the lettuce, olives, onions, and cheese. Toss lightly. Cover and refrigerate. Before serving pour the dressing over the salad, sprinkle with the dry dressing mix and garnish with the tomato wedges.

 Notice: File Photo for reference only.

Sunday, June 10, 2018


1 cup all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup butter, melted
2 large eggs, separated
1 cup fresh blueberries, washed & stemmed
Fresh lemon wedges, optional

In a large bowl, mix together the flours, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the buttermilk, melted butter, and egg yolks together well. Pour this mixture into the flour mixture and stir only until combined.

In a medium bowl, beat the egg whites until stiff. Fold into the pancake batter. Gently fold in the blueberries.

Heat a large nonstick griddle and grease with butter when hot. Place pancake batter on griddle using 1/3 cup of batter per pancake. Cook until tops are bubbly and edges are starting to look dry, approximately 3 to 4 minutes. Turn pancakes and cook another 2 or 3 minutes until other side is lightly browned.

If you do not want to use syrup, squeeze lemon wedge over pancake.  Personal note: I always use peanut butter on my pancakes, it's delicious.

 Note: File Photo

Saturday, June 9, 2018


If you enjoy seafood and you also enjoy pasta, why not combine the two into this different seafood pasta dish, Shrimp Stuffed Lasagna? This sauteed shrimp and stir-fried style veggies, wrapped in lasagna noodles is a delightful way to serve your family a meal that is out of the ordinary. In this one dish you will have seafood, grains, and vegetables. Add a crispy green salad and you have a quick and easy meal that is sure to impress your family and friends.

6  lasagna noodles
1 garlic clove, minced
1 pkg (9-oz) frozen French-style green beans, thawed
1/2 cup shredded carrot
2 green onions, thinly sliced
1 cup sliced fresh mushrooms
1/4 cup Worcestershire sauce
2 tbsp Dijon mustard
2 tsp cornstarch
1 pkg (6-oz) frozen shrimp, thawed
Marinara sauce for topping, heated, optional

Cook the lasagna noodles according to the package directions; drain and keep warm.

Spray a wok or large skillet with nonstick cooking spray. Heat on high until medium hot. Add the garlic to the skillet and stir-fry for a few seconds. Add the green beans, carrot, and green onion and stir-fry for about 30 secconds. Add the mushrooms and stir-fry 1 minutes or until all the veggies are crisp tender.

In a small bowl combine the Worcestershire sauce, Dijon mustard, and cornstarch; stir until dissolved. Add the mixture to the skillet and continue to cook, stirring frequently, until the sauce is thickened and bubbly. Add the shrimp and stir-fry for another minute or until the shrimp are pink.

To assemble, place the lasagna noodles on serving plate and spoon 1/6 of the shrimp mixture evenly down the center of each noodle. Fold the long ends of the noodles over the stuffing. Ready to serve although you can top with some marinara sauce if you so desire.

 Note: File Photo for reference only.


1 brick (8-oz) cream cheese, softened
1/4 lb imitation crabmeat, flaked
1/2 tsp fresh lemon juice
1 tbsp chopped fresh dill

Preheat oven to 350 degrees.
Very lightly grease a small baking dish or a pie pan; set aside.

Combine the cream cheese, crabmeat, lemon juice, and dill together in a medium bowl.  Mix ingredients together well and spoon into the prepared dish.

Bake at 350 degrees for 25 to 30 minutes until golden and heated through.  Serve the spread warm with assorted whole-grain crackers or party breads.

Note: File Photo

Friday, June 8, 2018


3/4 cup chili sauce
3 tbsp prepared mustard
2 tbsp butter, softened
2 tbsp Worcestershire sauce
1/2 tsp salt
1 tsp minced garlic
1/4 tsp hot pepper sauce
4 chicken breasts (approx 6-oz each)
1/2 cup water

Preheat broiler.

In a small bowl combine the chili sauce, mustard, and butter. When combined add the Worcestershire sauce, salt, garlic, and hot pepper sauce; mix together well.

Arrange chicken breasts in a single layer in a baking pan or dish. Using half the liquid mixture, baste chicken breasts all over. Broil chicken, 4-inches from the heat for 3 minutes on each side.

Set oven heat to 350 degrees. Brush chicken with remaining liquid. Pour water over all. Cover the pan with aluminum foil and bake until the chicken is cooked through, about 45 minutes. Remove to a serving platter and drizzle with the pan drippings.

Note: If using boneless chicken breasts you will probably need to adjust baking time.

Thursday, June 7, 2018


This Banana Peanut Butter Toast makes a special breakfast treat in a hurry.

1 tbsp creamy peanut butter
1 tsp honey
1/4 to 1/3 cup Grape Nuts cereal
1/4 med banana sliced
1 slice toast, preferably whole-wheat

In a small bowl, mix the peanut butter and the honey together until well blended. Stir in the cereal. Spread the mixture over the top of the toast. Top the mixture with the banana slices.

Monday, June 4, 2018


2 cans black beans, rinsed
2 cans black-eyed peas, drained
1 can whole-kernel corn, drained
2 cans chunk tomatoes with green chilies
2 tsp garlic powder
1 bottle Italian salad dressing
1 green bell pepper, chopped
1 red onion, chopped

Combine all ingredients in a bowl with a lid until mixed well.  Cover and refrigerate overnight before serving with tortilla chips or as a side or topping to pork, beef, Mexican foods, etc.

 Note: This is a file photo.

Friday, June 1, 2018


1 cup frozen raspberries, thawed
1 cup + 1 tsp sugar
1 tsp cornstarch
3 cups water
1 tsp finely grated lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream (or vanilla if you prefer)
4 tbsp whipped cream
4 tbsp chopped pecans

Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.

Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the peaches are tender. Chill.

Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped almonds or pecans. Serve immediately.

 Note: File Photo