Friday, November 28, 2014


2 cups crushed graham crackers
2 tablespoons sugar
1/2 teaspoon cinnamon
1 pinch of salt
6 tablespoons unsalted butter, melted
3 8-ounce cream cheese blocks, softened
2/3 cup sugar
2 teaspoons vanilla extract
1 pinch salt
3/4 cup sour cream
3/4 cup heavy cream
3 large eggs
1 lemon (zest only)
2 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 lemon juice only
2 tablespoons cornstarch
2 tablespoons water

Apple Spice Quinoa Granola.


3 cups old-fashioned rolled oats*
1/2 cup uncooked quinoa
1 cup almonds (I used a mixed of slivered and whole)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 large apple, peeled & diced (any variety)
1/3 cup melted coconut oil (or vegetable oil)
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup*
1/4 cup dark brown sugar
3/4 cup raisins

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic

2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced, LIKE THIS
1 very small red onion or one-quarter of a large red onion, diced LIKE THIS (or 1 large shallot, diced)
1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
kosher salt and fresh ground black pepper, if needed.

Thursday, November 27, 2014

Mini heart cookies

mini heart cookies
Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 2

1 package pie crust
strawberry jam
sugar for garnish

Pumpkin Delight Dessert


1 cup Flour
1/2 cup Butter (softened)
1/2 cup plus 1/4 cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2 1/2 cups Milk
3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
1 - 15 oz can Pumpkin puree
1 tsp. Pumpkin spice

Slow Cooker Honey Sesame Chicken

2½ lbs boneless, skinless chicken
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic
2 tbsp minced onion (I used the dried kind)
¼ cup barbecue sauce
¼ tsp crushed red peppers
6 tbsp cold water
2 tbsp cornstarch
Sesame seeds
Green onions, sliced

Pumpkin Banana Bread with Maple Caramel Icing


For the Bread:
2 cups spelt flour
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
3 ½ teaspoons cinnamon {I use Saigon cinnamon}
1 ½ teaspoons ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground mace
3 medium, very ripe bananas
16 oz (1 can) pumpkin puree (not pumpkin pie filling)
1 cup applesauce (no sugar added)
2 tablespoons canola oil
¼ cup buttermilk
2 cups dark brown sugar, packed
1 cup granulated sugar
4 eggs, lightly beaten

For the Cream Cheese Frosting:
4 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred)
¼ cup unsalted butter, cold but still firm
pinch kosher salt
¼ teaspoon Saigon cinnamon
1 ½ cups powdered sugar, sifted
1/3 cup Maple Caramel Sauce

Wednesday, November 26, 2014

Honey Apple Cider Recipe

4 lbs apples, assorted variety (about 8 medium apples)
1 medium orange
4 small/ 3 medium cinnamon sticks
1 whole nutmeg
1 Tbsp whole cloves
½ cup honey, plus more to taste (we used ¾ cup total).
10 to 11 cups water

Twice Baked Potatoes Casserole with Cream Cheese, Bacon, and Garlic


8 medium russet potatoes, about 4 pounds
4 ounces cream cheese, at room temperature
4 tablespoons butter
1/2 cup sour cream
half pound of bacon slices, cut into bits and fried
3 cloves garlic, finely chopped
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/4 to 1/2 cup milk (if potatoes are too thick)
2 green onions, sliced



2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
1/2 cup milk
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8")
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, skinless chicken breasts
salt and freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)
(optional garnish: chopped fresh parsley or fresh thyme)

110 Calorie Crustless Veggie Quiche

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves roasted garlic, chopped
1 Tablespoon ground thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Tuesday, November 25, 2014

Raspberry Almond Thumbprint Cookies


1 cup (230g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups + 2 Tbsp (264g) all-purpose flour (measured correctly)
1/2 cup (160g) raspberry jam
1 cup (120g) confectioners' sugar
1 Tablespoon (15g) cream or milk
1 teaspoon vanilla or almond extract (optional)

White Chocolate Raspberry Cheesecake


1 store-bought pre-made oreo crust (save the lid) - graham cracker crust works too
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz. white chocolate, chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream

Baked Creamy Chicken Taquitos


2 1/2 cups cooked, shredded chicken breast
12 small corn tortillas*
1 1/2 Tbsp canola oil, divided
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/4 cup + 2 Tbsp salsa verde
3 oz cream cheese, diced into 1-inch pieces
3/4 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1 Tbsp fresh lime juice
Salt and freshly ground black pepper
2 Tbsp chopped cilantro

Creamy Chicken Tortilla Soup


1 Tbsp canola oil
1 1/2 cup chopped yellow onion (1 medium)
1 Tbsp finely minced garlic (3 cloves)
1 jalapeƱo, seeded and chopped (1/4 cup)
1 (32 oz) carton low-sodium chicken broth
1 tsp of each chili powder, cumin, and paprika
Salt and freshly ground black pepper, to taste
1 1/4 lbs boneless skinless chicken breasts*
1 (15 oz) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream

German Cucumber Salad

1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 - 3/4 tsp dill
Pinch of salt

Recipe for Baked Chicken Stuffed with Pesto and Cheese

2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste

Cookie Dough Billionaire Bars

For Shortbread:
2 cups (1 lb or 4 sticks) butter, softened
1 cup sugar
1/4 cup light brown sugar, packed
3 3/4 cup all-purpose flour
1/2 teaspoon salt

For Caramel:
2 cups sugar
12 tablespoons butter
1 cup heavy cream
1 tbsp fleur de sel or fine sea salt

For Cookie Dough:
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips

For Chocolate Ganache:
1 1/2 cups dark chocolate chips
1 cup heavy cream
1 tablespoon vanilla extract

Grilled Seafood Salad

Shallot-Thyme Vinaigrette
1/4cup balsamic vinegar
3tablespoons olive or vegetable oil
2tablespoons white wine vinegar
1tablespoon finely chopped shallot
1tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1tablespoon Dijon mustard
1tablespoon water
1/4teaspoon salt



2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
1/3 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1/2 teaspoon thyme
Kosher salt and freshly ground black pepper, to taste
3 1/2 cups shredded chicken
1/2 cup frozen peas

2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut into cubes
3/4 cup buttermilk

Parmesan Baked Chicken Nuggets


2 boneless, skinless chicken breasts, (approximately 1 pound)
1 1/4 cup panko (bread crumbs)
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray

Apple Cider Glazed Pork Chops

1½ lbs (one package) Smithfield All Natural Bone-in Pork Chops
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil
Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt

Monday, November 24, 2014


1 large (29) ounce can sliced peaches - drained
2 sticks or 1 cup of butter - melted
2 cups sugar
2 cups flour
2 cups milk
2 teaspoons baking powder

Stuffed Cabbage Like Grandma Used To Make


Cabbage Rolls
1 large head green cabbage, about 2 to 2¼ pounds
2 pounds ground beef
2 eggs (not necessary, you can leave them out, but they do make the meat fluffier)
1 medium onion, grated or minced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
½ cup raw long-grain white rice

Tomato Sauce
2 tablespoons butter or vegetable oil
1 clove garlic, finely chopped
1 medium onion, chopped (medium dice)
2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
⅓ to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with ⅓ cup and taste sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
Salt and pepper to taste
½ cup golden raisins (optional)
Chopped parsley, for garnish

taco chicken bowls

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Clean Eating Roasted Shrimp and Green Beans

For the beans:
1 lb. green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1/8 tsp Cayenne pepper
For the shrimp:
1 lb. medium-large raw shrimp (thawed if frozen), peeled
1 tbsp olive oil (plus a little extra to brush on roasting pan)
zest from one lemon (save the lemon and cut into fourths)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper

One-Pan Veggie Fajita Pasta


16 ounces linguine
(1) 28 oz can crushed tomatoes
(1) 8 oz container vegetable stock
2 tablespoons Sriracha hot sauce (plus more for serving)
1 large (or two small) red onion, thinly sliced
8 cloves garlic, thinly sliced
1 large red bell pepper, thinly sliced
1 green pepper, thinly sliced
1/2 teaspoon red-pepper flakes
1 tablespoon salt
1 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon ground oregano
2 sprigs cilantro, plus extra for garnish
3 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
2 1/2 cups water
1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)
Limes, for serving



12 ounces DeLallo penne ziti (or any pasta shape)
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped



1 package Pillsbury French Bread
1/2 pound sliced deli roast beef
1 clove garlic, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup roasted red bell peppers
1/2 cup fresh basil
1/2 pounds deli roast beef, sliced
6 slices Provolone cheese

14 Slim-Down Smoothies

I have, I don’t know, a million smoothie recipes that I rotate between each week. And I try to share as many of my smoothie concoctions with you as I can without smoothie-ing you out. I drink one nearly everyday.

Mozzarella Salad Avocado / Tomato/

2 avocados (peeled, pitted, & cubed)
2 - 3 tomatoes (cubed)
1 ball fresh mozzarella cheese (cubed)
2 Tbsp extra virgin olive oil
2 tsp. basil (we used dried, but you could use fresh)
salt & pepper (to taste...I like it saltier than Dakota does)

Caramel Apple Cheesecakes with Streusel Topping


10 graham crackers sheets, finely crushed (1 1/3 cups) 2
1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted

1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon 1/8 tsp ground nutmeg
1/8 tsp salt 1/4 cup unsalted butter, cold and diced into
1/2-inch cubes

2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar 2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples, peeled, cored and finely chopped*
2 tsp lemon juice