"I shall content myself with merely declaring my firm conviction that, for the seeker who would live in fear of God and who would see Him face to face, restraint in diet both as to quantity and quality is as essential as restraint in thought and speech." -Mahatma Gandhi

Thursday, January 14, 2010

Roasted Rosemary Chicken Legs

-1/4 cup finely chopped onion
-2 tablespoons margarine or butter, melted
-1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 cloves garlic, minced
-4-6 chicken legs
-1/4 cup chicken broth (I always use a little bit more)

1. Preheat oven to 375 degrees F.

2. Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, in shallow roasting pan (rectangle cake pan works great). Pour chicken broth over chicken.

3. Roast chicken 50-60 minutes or until chicken is browned and juices run clear, basting often with pan juices.

Makes 4-6 servings
Nutrition Information:
Chol. 77mg

Lemon-Rosemary Lamb Kabobs

-1 pound lean boneless leg of lamb (lamb chops work too, but get 2 pounds if they have a bone in them)
-1/4 cup olive oil
-1 teaspoon finely shredded lemon peel
-3 tablespoons lemon juice
-1 tablespoon snipped fresh rosemary
-1/2 teaspoon ground cumin
-1/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-2 cloves garlic, minced
-2 small red onions, each cut lengthwise into 8 wedges

1. Trim fat from meat. Cut meat into 1 1/2-inch pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in refrigerator 2 to 6 hours, turning occasionally.

2. In a medium saucepan cook onions, covered in a small amount of boiling water for 3 minutes; drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving about a 1/4-inch space between pieces. Brush onion wedges with some of the marinade.

3. For a charcoal grill, place kabobs on grill rack directly overm edium coals. Cover and grill for 12 to 16 minutes for medium (160 degrees F), turning and brushing once with marinade halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.

Makes 4 servings
Nutrition Facts per serving:
Chol.-200 mg

Monday, September 14, 2009

Peach Pie

-Pastry for Two-Crust pie (recipe found on this blog)
-2/3 cup sugar
-1/3 cup all purpose flour
-1/4 teaspoon ground cinnamon
-6 cups sliced peaches (6 to 8 medium)
-1 teaspoon lemon juice
-1 tablespoon butter, if desired

1. Heat oven to 425 degrees F. Make pastry.

2. In large bowl, mix sugar, flour and Cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool at least 2 hours before serving.

Makes 8 servings:
1 serving:
Carb choices-4

Recipe care of Betty Crocker

Pastry for Two-Crust Pie

-2 cups all purpose or unbleached flour
-1 teaspoon salt
-2/3 cups plus 2 tablespoons shortening
-4 to 7 tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball and divide into two rounds. Shape into flattened rounds on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. this allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastry on lightly floured surface using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

4. Spoon desired filling into pastry-lined 9-inch glass pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape.

5. Place pastry over filling and unfold or unroll. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed in pie recipe.

Recipe care of Betty Crocker

Ground Beef Enchiladas

-1 lb. ground beef
-20 oz. can enchilada sauce
-16 oz. shredded Monterrey Jack cheese
-2 tablespoons cooking oil
-12 6-inch corn tortillas
-2 tomatoes chopped
-chopped lettuce
-1 can olives
-sour cream

1. Brown beef & drain. Stir in 1/2 cup enchilada sauce and heat through. Stir in 1 1/2 cups of cheese. Keep warm.

2. In medium skillet, heat 2 tablespoons oil medium heat. Dip tortillas one at a time in hot oil for 10 seconds. Drain on paper towel.

3. Brush one side of tortilla with sauce. Spoon 2-3 tablespoons of meat near edge of tortilla. Roll up, place in 8x13 glass dish. Do this with all 12 tortillas. Pour remaining sauce or amount desired over enchiladas.

4. Cover with foil. Bake 350 degrees for 25 minutes.

5. Remove foil. Put cheese on enchiladas and bake for 2-5 more minutes (until cheese is completely melted).

6. Serve and top with tomatoes, olives, lettuce and sour cream.

Tuesday, June 30, 2009

German Pancakes

Mix together:

-6 large eggs
-1 cup milk
-1 cup flour
-3/4 teaspoon salt

In a 375 degree oven, melt 4 tablespoons of butter in a rectangle cake pan, don't scorch. Once melted, pour mixture into pan and bake for 20 minutes.

Cut into servings and top with powdered sugar and syrup, also delicious topped with peaches.


Thursday, June 11, 2009

Super Easy Bagel Pizzas

-3 whole plain bagels (6 bagel halves)
-8 oz. cheddar cheese, shredded
-8 oz. mozzarella cheese, shredded
-1 bottle spaghetti sauce (you most likely won't be using the entire bottle, but if you can find a smaller size then more power to ya!)
-your favorite toppings

Topping ideas:
-lunch meat (ham) and fresh cut or canned pineapple
-cooked ground beef
-cooked chicken
-olives, mushrooms, green peppers, onions, etc.

1. Preheat oven 350 degrees F.

2. Line cookie sheet with aluminum foil, shiny side up.

3. Place 6 bagel halves on cookie sheet, faces up.

4. Using a large spoon, spoon and spread spaghetti sauce on each bagel half. Don't be too skimpy.

5. Add your cheese (it's easier if you've mixed both cheeses together before sprinkling them on the pizza).

6. Top pizzas with favorite toppings.

7. Bake for 10-15 minutes.

Makes 6 bagel pizzas.

Recipe by Me!

Tuesday, March 10, 2009

Artichoke-Spinach Lasagna

-1 medium onion, chopped (1/2 cup)
-4 cloves garlic, finely chopped
-1 can (14 oz) vegetable broth
-1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
-1 can (14 oz) artichoke hearts, drained, coarsely chopped
-1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
-1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
-9 uncooked lasagna noodles
-3 cups shredded mozzarella cheese (12 oz)
-1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup) (I used tomato and basil feta and it turned out amazing!)
-Rosemary sprigs, if desired
-Lemon wedges, if desired
*try adding some cooked chicken! if you do, let us all know how it turned out!

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.

3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.

4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

High Altitude (3500-6500 ft): Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer.

Nutrition Info: 1 serving (makes 8)
Total Fat-13g
Total Carbs-38g
Carb Choices-2 1/2

Recipe Care of Betty Crocker.com

Saturday, January 10, 2009

Mini Banana Breads

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.

2. In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.

3. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Info:
Serving Size: 1 slice
Carb Choices-1/2

Care of Betty Crocker

Strawberry Yogurt Cake

1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) strawberry yogurt
1 container whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.

Nutrition Info:
Serving Size: 1/12 of cake
Carb Choices-4

Care of Betty Crocker

Friday, January 9, 2009

Best Cream of Broccoli Soup

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
2 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli (fresh)
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
salt and pepper as needed
1/2 cup Velveeta cheese (I use a whole cup or 8oz.)

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
2. Add broccoli and broth; cover and simmer for 10 minutes.
3. Purée soup (I use a blender) or mash with potato masher.
4. Return to heat.
5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
6. Stir until thick and bubbly, add to soup.
7. Add cheese; stir until melted.
8. Season with salt and pepper and serve.

Nutrition Info:
Serving Size: 1.5 cups
Carb Choices-1.5

To Die For Crock Pot Roast

1 beef roast, any kind*
1 (1 1/4 ounce) package brown gravy mix, dry
1/2 (1 1/4 ounce) package dried Italian salad dressing mix
1/2 (1 1/4 ounce) package ranch dressing mix, dry
1/2-1 cup water
my favorite optional add-ins:
pearl onions
small potatoes, quartered

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast. (add your veggies)
4. Cook on low for 7-9 hours.

Care of recipezaar.com

*the more fat the better!

The Most Wonderful Gingerbread Cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.

Nutrition Info:
Serving size: 1 5in. cookie
Carb Choices-1.5

Care of recipezaar.com

Friday, October 31, 2008

Tender Roast Loin of Pork

This is the BEST pork roast recipe I have ever come across. I will never cook my pork roast any different.

3-4 lbs pork loin roast
salt and pepper
garlic salt
onion powder
1 teaspoon crushed rosemary
4 teaspoons oil (or better yet, bacon grease)
5 cups water

1. Rub roast with salt, pepper, garlic salt, and onion powder.
2. Sprinkle with rosemary.
3. Heat oil in heavy skillet (oven proof).*
4. Brown roast on all sides.
5. Add water.
6. Cover tightly with foil.
7. Bake at 325* for 4-5 hours.**

*I browned my roast but then transfered the oil and roast to a cake pan and put that in the oven. Turned out AMAZING still.

**For a smaller roast, 3-4 hours will do.

Recipe taken from RecipeZaar.com

Serves 6

Nutritional Info: 1 serving
Total Fat-24.9
Chol.-183 mg
Carb Choices-0

Sunday, September 28, 2008

Meatballs (Cruise's Favorite!)

1 lb lean (at least 80%) ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce (I always add a little more than 1/2 tsp)
1/4 teaspoon pepper
1 small onion, chopped (1/4 cup)
1 large egg
1/2 to 1 teaspoon Italian seasoning (this is actually not in the recipe, but I always add it in)

1. Heat oven to 400 degrees.

2. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs*. Place in ungreased 13x9-inch pan or on rack in broiler pan.

3. Bake uncovered 20-25 minutes or until no longer pink in center.

*I like to shape the meatballs using an ice-cream scoop; it makes it a little easier to make them all the same size.

Recipe by: Betty Crocker

Makes 4 servings (5 meatballs/serving).

Nutrition Info: 1 serving
Fat-19 g
Chol-120 mg
Carbs-12 g
Carb choices-about 1


1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 large eggs
2 3/4 cups all-pupose flour*
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400 degrees.

2. In large bowl, beat 1 1/2 cups sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll ball in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.

4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

*If using self-rising flour, omit cream of tartar, baking soda and salt.

Recipe by: Betty Crocker

Makes about 4 dozen cookies

Nutrition Info: 1 cookie
Fat-4 g
Chol-15 mg
Carbs-13 g
Carb choices-about 1

Oven-Fried Parmesan Chicken

1 beaten egg
3 Tablespoons milk
1 cup finely crushed saltine crackers or rich round crackers
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thigh, drumsticks, etc.) (I usually use breasts)
2 tablespoons butter or margarine, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, paprika, pepper, Parmesan cheese, and oregano. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture

2. In a greased 15x10x1-inch baking pan, arrange the chicken bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.

Recipe by: Better Homes and Gardens

Makes 6 serving
Nutrition Info: 1 serving
Fat-18 g
Chol-133 mg
Carbs-13 g
Carb choices-about 1

Tuesday, September 16, 2008

Chicken & Broccoli Pot Pie

Pie Crust:
2 Cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening
4-6 Tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 or 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Roll two-thirds of the pastry into flattened round and the remaining one-third into a flattened round onto lightly floured surface as well. Wrap flattened rounds in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastries on lightly floured surface, using floured rolling pin. The larger round roll into an 11-12-inch round and the smaller into a 9-10-inch round. Ease larger round into an ungreased 9-inch pie plate. Use a 1-inch cookie cutter* to cut out designs in smaller round. Keep cut-outs for further instructions.

10-16 oz. frozen chopped broccoli
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2-3 cups cut-up cooked chicken

1. Rinse frozen broccoli in cold water to separate in strainer. Set aside.

2. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and broccoli; remove from heat.

3. Heat oven to 425 degrees F.

4. Pour chicken mixture into pastry-lined pan. Cover with smaller pastry round. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes or until golden brown.

*I didn't have a small cookie cutter, so I used a lid from a water bottle.

Makes 6 servings

Nutrition Info: about 1 cup
Carb Choices-3

Recipe by Betty Crocker, and of course, adapted by me.

Fettuccine Alfredo

· 8 oz. uncooked fettuccine

Alfredo Sauce
· 1/2 cup butter or margarine
· 8 fluid oz. whipping (heavy) cream
· 1 cup grated Parmesan cheese
· 1/4 teaspoon salt
· Dash of pepper

Optional Add-Ins
· 1 1/2 cups cooked chicken pieces (each about 1in.x1in.)*
· 1 1/2 cups steamed broccoli
· 1 large tomato chopped

1. Cook fettuccine as directed on package.

2. Meanwhile, in saucepan, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low. Simmer 6 minutes, stirring frequently. Stir in cheese, salt and pepper. Simmer for another 2-3 minutes stirring frequently. Remove from heat.

3. Drain fettuccine; return to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated.

4. Stir in add-ins if desired.

1. cut up chicken breast into 1 inch pieces
2. in large freezer bag, mix 1/2 cup flour and 1 teaspoon lemon pepper; add chicken
3. seal bag and shake chicken until completely coated
4. heat 2-3 tablespoons olive oil in small skillet
5. remove chicken from bag and place in skillet
6. cook chicken in skillet, until all sides are golden brown and thoroughly cooked
7. add to fettuccine

Makes 4 servings

Nutrition Info: about 1 cup (without add-ins)
Fat: 39g
Calories: 550
Cholesterol: 160mg
Carbs: 38g
Carb choices: 2 1/2

Recipe By: Idea taken from Betty Crocker, but adapted and changed by me!

Tuesday, August 12, 2008

Baked Spiced Pork Chops

· 4-6 pork chops
· 1/2 teaspoon paprika
· 1 teaspoon rosemary
· 1 teaspoon thyme
· 1/2 teaspoon garlic powder
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 tablespoon olive oil
· 1 onion (sliced)
· 1 tablespoon soy sauce
· 1 teaspoon Worcestershire sauce

1. Preheat oven 425 degrees.

2. Add all spices and grind to powder (there will be large pieces in it, that is okay).

3. Lightly dust one side of pork chop.

4. Heat oil in skillet and brown both sides of pork.

5. Lay onion in large baking pan with foil (large enough to create pocket).

6. Cover onion with soy sauce and worcestershire sauce.

7. Lay browned porkchops on onion and dust with remaining spices.

8. Fold foil to create pouch.

9. Bake for 30-35 minutes.

Makes 4-6 servings

Nutrition Info: 1 porkchop
Fat: 17.7g
Calories: 271
Cholesterol: 75mg
Carbs: 3.9g
Carb choices: less than one...infact, to low to even count!

Recipe By: LauraTracey on RecipeZaar.com

Tuesday, August 5, 2008

Banana Muffins

· 1 and 3/4 cups all-purpose flour
· 1/3 cup sugar
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 beaten egg
· 1/2 cup milk
· 1/4 cup cooking oil
· 1 large or 2 small ripe bananas, mashed

Streusel Topping
· 3 tablespoons all-purpose flour
· 3 tablespoons brown sugar
· 1/2 teaspoon ground cinnamon
· 2 tablespoons butter, softened

1. Preheat oven 400 degrees. Grease muffin cups (do not use paper bake cups); set aside.

2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add mashed bananas. Stir just until moistened.

4. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping* over muffin batter in cups. Bake in a 400 degree oven for 18 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

*Streusel Topping:1. Combine flour, brown sugar, and cinnamon in a small bowel.
2. Cut in butter until mixture resembles coarse crumbs.

Makes 12 muffins

Nutrition Info: 1 muffin
Fat: 7g
Calories: 155
Carbs: 19g
Carb choices: 1.5

Recipe By: Better Homes

Tuesday, July 22, 2008

Impossibly Easy Taco Pie

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1/3 cup salsa (any variety)
Sour cream, if desired

1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies and salsa.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate (on top of meat mixture).
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 5 to 8 minutes longer. Cool 5 minutes. Serve with sour cream.

Nutrition Info: 1 serving (makes 6 servings)
Total Fat: 19g
Calories: 305
Carbs: 13g
Carb Choices: 1

Recipe by: Betty Crocker; Adapted by Me!

Sunday, July 20, 2008

Fiesta Chicken Breasts with Tomato-Avocado Salsa

Tomato-Avocado Salsa:
· 2 medium tomatoes, seeded and chopped (1 1/2 cups)
· 1 medium avocado, pitted, peeled and chopped (1 cup)
· 4 medium green onions, sliced (1/4 cup)
· 1 to 2 tablespoons lime juice
· 1 1/2 teaspoons finely chopped jalapeno chili
· 1 clove garlic, finely chopped
· 1/4 teaspoon salt

· 4 bone-in chicken breasts (about 2 lb.)*
· 1/4 cup lime juice
· 1/4 cup vegetable oil
· 1/2 teaspoon ground cumin
· 1/2 teaspoon salt
· 2 tablespoons vegetable oil
· 4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

1. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
2. Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
3. Heat oven to 375 degrees F. Spray 9-inch square pan with cooking spray.
4. Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20-30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170 degrees F.)
5. In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

*I used boneless, skinless chicken breasts and they still turned out wonderful!

Makes 4 servings

Nutrition Info: 1 serving
Fat: 27g
Calories: 505
Carbs: 32g
Carb choices: 2

Recipe By: Betty Crocker

Monday, July 7, 2008


· French bread (2 slices)
· 3-4 pieces of cooked bacon
· 2-3 slices cheddar cheese
· 2 slices tomato
· lettuce
· mayonaise
· mustard or dijon mustard
· salt and pepper

1. Prepare a pan on the stove, butter each side of slices of bread, and toast each side. While other side is toasting, place cheese on one of the slices.
2. Once toasted, remove from pan. Place cooked bacon on top of cheese, place tomatos on top of bacon.
3. On other slice, apply mayo and mustard, a dash of salt and pepper, and top with lettuce. Combine slices and enjoy!

Skip the pan toasting and place cheese, bacon, and tomato on one slice and the mayo, mustard, salt, pepper, and lettuce on the other.

Makes 1 sandwich

Total Carbs: 30g
Carb choices: 2

Recipe By: Em

Saturday, July 5, 2008

Beef with Bow-Tie Pasta

1 1/2 lb boneless beef sirloin steak
3 cups 2-inch pieces asparagus (1 lb)
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes,(not oil-packed)*
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

1. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
3. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
4. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

*I used oil-packed sun-dried tomatos and it didn't make a difference.

Nutrition Info for one serving: (makes six servings)
Fat grams: 5
Calories: 305
Carb grams: 37
Carb exchanges: 2

Recipe by: Betty Crocker

Sunday, June 29, 2008

Banana Cream Pie

· 1 pastry/pie crust
· 4 large egg yolks
· 2/3 cup sugar
· 1/4 cup cornstarch
· 1/2 teaspoon salt
· 3 cups milk
· 2 tablespoons butter, softened
· 2 teaspoons vanilla
· 2 large bananas
· 1 cup Sweetened Whipped Cream

1. Either buy your pie crust or bake one.
2. In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Immediately stir at least half of the mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Slice bananas into pie crust; pour warm filling over bananas. Press plastic wrap on filling to prevent a touch layer from forming on top. Refrigerate at least 2 hours until set.
4. Remove plastic wrap. Top pie with Sweetened Whipped Cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

Nutrition Facts per serving (serves 8)
Calories: 415
Total fat: 22g
Total Carbs: 46g
Carb choices: 3

Recipe By: Betty Crocker

Monday, June 9, 2008

Eggplant Parmigiana

· 1 26 oz. jar/can tomato sauce
· 2 medium-large unpeeled eggplants
· 2 large eggs
· 4 tablespoons water
· 1 cup dry bread crumbs
· 2/3 cup grated Parmesan cheese
· 1/4 cup olive oil
· 8-16 oz. shredded mozzarella cheese

1. Heat oven 350 degrees F.
2. Cut eggplant into 1/4 inch slices. In shallow dish, mix eggs and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
3. In 12-inch skillet, heat oil over medium heat. Cook half of the ggplant at a time in oil about 5 minutes turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
4. In ungreased 13x9-inch glass baking dish, place half of the eggplant, overlapping slices slightly. Sppon half of the suace over eggplant. Sprinkle with about 2 cups of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
5. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts per serving:
Calories: 410
Total fat: 22g
Total Carbs: 35g
Carb choices: 2

Recipe By: Betty Crocker, adapted by me!

Bacon- and Herb-Crusted Beef Tenderloin

1 beef tenderloin roast (2 lb)
Salt and pepper, if desired
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon

1. Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
2. Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
3. Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

Nutrition Info per serving:
Carb choices-0

Recipe by: Betty Crocker

Wednesday, June 4, 2008

Souper Meatloaf

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2 lb. ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

1. Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.

2. Bake at 350°F. for 1 hr. 15 min. or until done.

3. Mix 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.

Recipe from: Campbell's Kitchen

Tuesday, June 3, 2008

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups chicken broth
1/2 cup water
1/2 teaspoon Italian seasoning
1 box (10 oz) Green Giant® frozen cut broccoli in cheese-flavored sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese

1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

*High Altitude (3500-6500 ft): Increase water to 3/4 cup.

Makes 4 Servings

Nutrition Info:
Total Fat-14g
Total Carbs-37g
Carb choices-2 1/2

Sunday, June 1, 2008

Luscious Lemon Bars

· 2 cups all-purpose flour
· 1/2 cup sifted powdered sugar
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 3/4 cup butter
· 4 slightly beaten eggs
· 1 1/2 cups granulated sugar
· 3 tablespoons all-purpose flour
· 1 teaspoon finely shredded lemon peel
· 3/4 cup lemon juice
· 1/2 cup milk
· powdered sugar

1. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, cornstarch, and salt. Using a pastry blender*, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x92-inch baking pan. Bake in a 350 degree oven for 18-20 minutes or until edges are golden.
2. Meanwhile, for the filling, in a medium bowl stir together the eggs, granulated sugar, the 3 tablespoons flour, lemon peel, lemon juice, and milk. Pour filling over hot crust.
3. Bake for 15-20 minutes more or until center is set. Cool . Sift powdered sugar over top. Cut into bars. Cover and store in the refrigerator.

*I don't have a pastry blender, so I just used a spoon first and then my hands.

Nutrition Facts per bar:
Calories: 114
Total fat: 5g
Total Carbs: 16
Carb choices: 1

Recipe By: Better Homes and Gardens

Friday, May 30, 2008

Spinach Stuffed Chicken Breast

· 4 chicken breasts, pounded thin
· 1 box frozen chopped spinach (thawed and drained)
· 12 slices just cooked bacon (not crisp)
· shredded cheddar cheese
· garlic powder
· fresh ground pepper
· 4 tablespoons ranch dressing
· grated parmesan cheese

1. Lay chicken flat.
2. Using three strips of bacon, cover the chicken breast.
3. Place 1/4 of the spinach at the thick end of the chicken breast.
4. Season with garlic powder and sprinkle with cheddar cheese (not too much).
5. Roll the chicken and secure with two toothpicks.
6. Place in greased pie plate.
7. Repeat with other 3 breasts.
8. Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm. cheese.
9. Bake 350 for 35-45 minutes or until chicken is done.

Nutrition Facts:
Calories: 950
Total fat: 63.5g
Total Carbs: 8.2g
Carb choices: less than 1!!!

Thursday, May 29, 2008

Welcome to my Recipe Blog!

All of the recipes I post on my home blog (yabbadabbafam.blogspot.com) will be posted here on my recipe blog so that you can access the recipes at any time! Feel free to leave comments on the recipes I post to let me and others know how you liked them! I'm so excited about this new blog and hope you enjoy the recipes!!!