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.

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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

LOADED CAULIFLOWER

A friend of mine posted this recipe on her facebook page. I love it and thought I would share it with my readers.

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.

Here is the info from the fb post: https://www.facebook.com/groups/GettingFitwithDavid

CHERRY DUMP SALAD

3 cup miniature marshmallows

1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.

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HASH BROWN & SAUSAGE BREAKFAST CASSEROLE

This recipe is from the Southern Lady Cooks facebook page over a dozen years ago.  I like it because it goes together quickly and you can go on about your business while it bakes.  You can also make it the night before; cover and refrigerate it then bake it the next morning.  If you refrigerate overnight, you may need to add a few additional minutes of baking.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optional
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.

Note: You can make half this recipe, too. You can use any kind of meat you like.

AMAZING ZITI

1 lb extra-lean ground beef

2 medium carrots shredded
2 cans (10 3/4-oz) reduced-fat condensed tomato soup
2 1/2 cups water
8-oz ziti
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Cook the ground beef and carrots in a 4-quart Dutch oven over medium heat until beef is no longer pink; drain off fat.  Add the soup, water, ziti, basil, onion and garlic powders to the Dutch oven.  Bring to a boil and reduce heat.  Cover and cook approximately 25 minutes until the ziti is tender; stir occasionally during cooking.

Stir in the mozzarella cheese.

When serving, sprinkle with the Parmesan cheese.

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GRILLED BLACK BEAN-TURKEY BURGERS

1 lb ground turkey

1 can (15-oz) black beans, drained, rinsed and lightly mashed

3/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1 pkg (1-oz) dry onion soup mix

8 hamburger buns, toasted

Desired toppers

Preheat outdoor grill to medium-high heat.

Gently stir together turkey, beans, cheese, breadcrumbs, egg and soup mix in a large bowl. Shape mixture into 8 patties.

Oil grill grates. Cook patties, turning halfway through cooking, 8 to 10 minutes or until an instant-read thermometer inserted into centers, reads 165-degrees. Serve on the hamburger buns with your choice of toppings.

photo JoyBauer.com

TINY CHOCOLATE CREAM TARTS

10 to 12 (3-inch size) prepared tart crusts

1 can (14-oz) sweetened condensed milk
2 tbsps orange-flavored liqueur or orange juice
2 tbsp cold water
1 pkg (4-serving size) instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup whipping cream, whipped

In a large mixer bowl, beat the milk, liqueur or juice, and cold water until blended; add pudding mix and cocoa powder.  Beat mixture until smooth.  Fold in the whipped cream.

Spoon equal portions of the pudding into the tart crusts.

Chill until set.

Garnish with fresh fruit, nuts, or whipped cream if desired.

Leftovers should be refrigerated.

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TROPICAL CRUNCH SNACK MIX

Perfect for munching or for gift-giving.

1 can (12-oz) honey-roasted peanuts
1 can (10-oz) salted cashews
10-oz dried banana chips
8-oz dried pineapple pieces
6-oz coconut chips

Combine all the ingredients together in a large bowl, stirring to mix well.  Serve immediately or store in an air-tight container.  To give as gifts, put mix in cellophane bags and tie with curly ribbon.

Yield: 11 cups mix 

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KIWI-MELON COOLERS

Since some of us are flirting with summer, we will soon be looking for cool, refreshing drinks. Here is one you might want to try.

1 1/4 cups light apple juice, chilled

2 cups chopped honeydew melon, frozen

1 kiwifruit, peeled, chopped, and frozen

Honeydew and Kiwi wedges optional, to garnish

In a blender, combine apple juice, honeydew and kiwi. Cover and blend until smooth.

Pour into two glasses and garnish with the fruit wedges, if desired.

 

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PAULA DEEN'S QUICK AND EASY CHICKEN POT PIE

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

recipe and photo from an old Cooking with Paula

Deen Magazine.

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CHICKEN PESTO PIZZA

1 12-inch prepared pizza crust

1 tsp olive oil

1/2 cup purchased basil pesto

1 1/2 cups shredded rotisserie chicken

1 jar (6-oz) quartered artichoke hearts, drained

1 cup cherry tomatoes, halved 

1 cup shredded Tontina cheese

Fresh basil leaves for garnish, optional

Preheat oven to 425-degrees. Lightly grease a 12-inch pizza pan.

Place prepared pizza crust on pizza pan and brush with the olive oil. Spread pesto in an even layer over the crust leaving about a 1-inch border. Top evenly with chicken, artichoke hearts and tomatoes. Sprinkle with cheese. Bake until cheese is melted and crust is golden brown, about 10 minutes. Sprinkle with the basil leaves, if using.

Cut into 8 slices to serve.

file photo for reference only

RANCH OYSTER CRACKERS

3/4 cup salad oil

1 envelope ranch salad dressing mix
1/2 tsp dried dill
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 pkg (12-16 oz) oyster crackers

Whisk together the first 5 ingredients.  Pour over the crackers, stirring to coat well.  Place on baking sheets and bake at 275 degrees for 15-20 minutes.  Store in airtight container.

Recipe from my late cousin Jeannie who has always served the best food at parties.

EASY BEEF STROGANOFF

1 lb boneless round steak, 3/4-inch thick

2 tbsp butter, divided
1/2 cup chopped onion
1 can condensed cream of mushroom soup
1/2 tsp paprika
1/2 cup sour cream
Hot cooked noodles for serving
Chopped fresh parsley for garnish
Additional paprika for garnish

Slice the beef across the grain into thin strips.

In a large skillet, over medium-high heat, melt the butter and cook the beef and onion until beef is no longer pink and onion is tender.

Stir the soup and paprika into the beef mixture; heat through while occasionally stirring.  Remove from heat.

Stir in the sour cream.

Serve the stroganoff over the hot noodles.

Garnish by sprinkling with the chopped parsley and a little paprika.

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CHEESY SAUSAGE AND TORTELLINI SKILLET WITH SPINACH

1 pkg (13-14 oz) smoked sausage, cut into 1/4-inch thick slices

1 medium red bell pepper, sliced

1 medium onion, chopped (around 1 cup)

3 medium (1 tbsp) cloves garlic, minced

1 pkg (5-oz) baby spinach

1 pkg (12-oz) refrigerated cheese tortellini, cooked according to pkg directions

1 jar (24-oz) less-sodium marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tbsp chopped fresh oregano, plus more for garnish

Crushed red pepper for garnish

Preheat oven to 375-degrees. Heat a very large oven-safe skillet over medium-high heat. Cook sausage, stirring occasionally, until browned, about 5 minutes. Add the bell pepper, onion, and garlic. Reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add spinach, cook, stirring frequently, until wilted, about 2 minutes.

Stir in the cooked tortellini, marinara sauce, 1 cup mozzarella, 1/4 cup Parmesan and the oregano. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

Transfer skillet to oven and bake until cheese is melted and bubbly, 15 to 20 minutes. Garnish with crushed red pepper and oregano.

Yield: 8 servings

file photo for reference

Pizza Spaghetti Casserole

My cousin shared this on facebook.  Since the person who originally posted it said, "Feel free to share," I am doing exactly that!

1 lb. Ground meat (I like turkey) 
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano 
½ teaspoon garlic powder
½ Cup Milk 
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes 
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions: 

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Feel free to LIKE AND SHARE !!

 

ORZO AND WILD RICE SALAD

1/2 cup wild rice

This is a tasty recipe but does need an hour to chill before serving.

1 cup orzo pasta

1/3 cup frozen whole kernel corn

1 cup chopped red bell pepper

1 small red onion, chopped

1/3 cup dried currants 

3/4 tsp salt

3/4 tsp black pepper

3 tbsp white balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp minced fresh garlic

1/4 cup canola oil

1/4 cup chopped fresh basil, plus leaves for garnish

Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.

Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.

Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.

To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.

Yield: 10 servings 

recipe and photo allrecipes

SANTA FE CASSEROLE

1 lb lean ground beef
1 pkg (1.25-oz) Taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips, your choice
2 cups grated Mexican-Blend cheese
1/2 cup sliced green onions, including tops

Preheat oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.

In a medium skillet over medium-high heat, brown the ground beef, stirring to crumble; drain well.  Add the taco seasoning mix, stir until well blended.

In a small bowl combine the broth and flour until smooth; add to the beef mixture and bring to a boil.  Cook until slightly thickened. 

Stir the sour cream and chiles into the mixture blending well.

Place 1/2 of the chips in the prepared baking dish.  Top with half the beef mixture and half the cheese. Repeat layers with the remaining ingredients, ending with the green onions.

Bake casserole uncovered at 375 degrees for 20 minutes.  Allow to stand for 5 minutes before serving.

CHEESY CHICKEN CASSEROLE

This is a Kraft Foods recipe.

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
1 tablespoon olive oil or vegetable oil 
3 ounces mushrooms, sliced (about 1 cup) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 package (10 ounces) frozen peas, thawed 
1 cup instant white rice, prepared according to package directions (about 2 cups) 
1 cup shredded mozzarella cheese (about 4 ounces

• Preheat oven to 350°F.  Season the chicken, if desired.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
• Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
• Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
• Bake for 20 minutes or until the mixture is hot and bubbling.
  
  
  
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