SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

file photo for reference

CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

3 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Tomatoes and Lettuce for topping

Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.

 

TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

file photo

BRUSCHETTA MEATLOAF

This recipe goes together in only a few minutes. It does however require almost an hour baking time.

1 lb extra-lean ground beef
1 can (14.5-oz) tomatoes, do not drain
1 pkg (6-oz) stuffing mix for chicken
1 egg
2 green onions, finely chopped
1/2 cup shredded Italian cheese blend

Preheat oven to 375 degrees.

Mix the tomatoes and stuffing mix until combined; reserve half for later.

Add the ground beef and egg to the stuffing mix that remains; mix together well.  Press mixture onto the bottom of an 8-inch square baking dish.

Combine the reserved stuffing mixture with the onions and spread over the meat mixture. Cover pan with foil.

Bake at 375 degrees for 45 minutes; sprinkle the cheese over the top, /Continue baking, uncovered, for 10 minutes or until the meatloaf is cooked through.

This is a recipe I got from Kraft Foods in 2013.

CREAMY BROCCOLI SLAW

1/2 cup olive oil mayonnaise

3 tbsp cider vinegar

2 tsp honey

1 pkg (12-oz) broccoli slaw

1 small Golden delicious apple, julienned

1/4 cup minced shallots

2 tsp flax seeds

1/4 tsp salt

1/4 tsp pepper

Parsley or cilantro for garnish, optional

In a large bowl, whisk together mayo, vinegar and honey. Add broccoli slaw, apple, shallot and flax seeds; toss to coat. Season with salt and pepper. Garnish with the parsley or cilantro, if desired.

recipe and idea Woman's World 2024

BREAKFAST WASSAIL

This fruity drink in not just a holiday beverage. It is a great year-round beverage and is delicious hot or cold.

1 bottle (64-oz) cranberry juice

1 bottle (32-oz) apple juice

1 can (12-oz) frozen pineapple juice concentrate, undiluted

1 can (12-oz) frozen lemonade concentrate, undiluted

3 to 4 cinnamon sticks

1 quart water, optional 

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add water, if desired. Serve hot or cold.

Yield: approximately 4 quarts

VERY BERRY SLUSHES

2 cups fresh strawberries or raspberries

1 1/2 cups ice cubes

1/4 cup honey

2 tbsp lemon juice

1-pint vanilla ice cream, optional 

In a blender or food processor combine berries, ice cubes, honey and lemon juice. Cover and blend or process until blended.

Pour mixture into individual glasses. Top with a scoop of vanilla ice cream, if desired.

Yield: 6 servings

file photo for reference only

TUNA PENNE CASSEROLE

8-oz penne pasta, uncooked

1 cup corn kernels

1 cup frozen peas

1/3 cup seasoned panko breadcrumbs

1 tbsp olive oil

8-oz cream cheese, room temperature, cut into pieces

1 cup milk

2 garlic cloves, minced

1/4 tsp salt

2 cans (5-oz each) tuna, drained 

1 tsp grated lemon zest

Grease a 2-qt baking dish, set aside. Heat broiler.

Cook pasta according to the package directions for al dente, adding corn and peas during the last 3 minutes of cooking. Reserve 1/2 cup of the pasta liquid. Drain pasta and return to the pot.

In a bowl, mix panko and oil. Set aside.

In a saucepan, cook cheese, milk and garlic over medium-low heat while stirring, until the mixture is smooth. This will take about 5 minutes. Stir in the salt and add to the pot with the pasta. Stir in tuna, lemon zest and reserved pasta liquid. Transfer mixture to the prepared baking dish and sprinkle with the panko mixture. Broil 2 minutes.

Yield: 6 servings

recipe and photo Woman's World 2026