Tuesday, October 28, 2014

Spicy Fish Soup


Great flavor with a little kick! This spicy fish soup can be as hot and spicy as your taste buds will allow. Something that will warm you up during these chilly fall days.


- 1 lb. Swai fish (You can use tilapia, mahi-mahi, or any white fish you desire)
- 1 Tbs plus 2 tsp. olive oil, divided
- salt and pepper
- 2 cloves of garlic, minced
- 3 green onions, chopped
- 1/4 cup red pepper, chopped
- 4 cups chicken broth
- 1, 14.5 oz. can dice tomatoes, undrained
- 1/4 cup asparagus, chopped small
- 1/2 tsp. yellow curry
- 1/8 to 1/4 tsp. cayenne pepper, depending on your desired spice level
- 6 large green olives or 12 small, chopped
- Fresh basil

Preheat oven to 400 degrees. Coat fish with 2 tsp. olive oil. Sprinkle with salt and pepper and bake for 15 min. (or until fish flakes with a fork). 

While the fish is baking, in a large sauce pan heat 1 Tbs olive oil over medium-high heat. Add garlic, onion, and red pepper. Sauté for 1 minute, stirring frequently. Add chicken broth, dice tomatoes, asparagus, curry, cayenne pepper, and olives. Stir frequently until asparagus has softened a little. When fish is done baking, remove from oven, cut into pieces, and add to soup base. Garnish with fresh basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes we need to break before we shine... 
just like a glow stick." - Anonymous

Monday, October 27, 2014

Cream Cheese Spaghetti Salad


Something new and different to take to your next family/friend get-together. Served cold, this spaghetti salad, with fresh veggies and herbs, makes a great side dish or entree' for everyone to enjoy!


- 3 Roma tomatoes, chopped
- 1/2 cup celery, chopped
- 3 green onions, chopped
- 1 clove of garlic, chopped
- 1, 8 oz. 1/3 less-fat cream cheese, softened
- 1/3 cup vinegar
- 1 Tbs vegetable oil
- 1 Tbs Splenda 
- 1/2 tsp. kosher or sea salt
- 1/4 tsp. pepper
- 1/2 of a 13.25 oz. box whole grain spaghetti
- 1/4 cup grated parmesan cheese
- basil or parsley to garnish
- paprika (optional)

In a mixing bowl, combine first 10 ingredients. Set aside.

In a large pan, boil spaghetti according to cooking instructions. Drain and let cool. Combine spaghetti with cream cheese mixture and place in a serving dish. Sprinkle with parmesan cheese and basil or parsley. Sprinkle on a little bit of paprika for color if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Your dream doesn't have an expiration date. 
Take a deep breath and try again." - Anonymous

Thursday, October 23, 2014

Peanut Butter Fudge Bars


Let's take a break from entrees and focus on what a person really wants... dessert!!!! These soft and gooey peanut butter fudge bars are pretty darn amazing! With this recipe being so incredibly easy to make, you're going to want to hang on to it so you can make these over and over again.


- 1/2 box of regular size yellow cake mix
- 1/2 cup reduced-fat creamy peanut butter (I used Jif*)
- 1/3 cup applesauce
- 1 egg
- 1/2 of a 14 oz. can of fat-free sweetened condensed milk
- 1/4 cup milk chocolate chips
- 1 Tbs butter (I used Imperial)

Preheat oven to 350 degrees. In a large bowl, combine cake mix, peanut butter, applesauce, and egg. Blend well. Press two-thirds of the mixture into a greased 8-inch by 8-inch baking dish. Bake for 10 minutes. Remove and let cool on a wire rack for 5 minutes.

In a saucepan, heat the condensed milk, chocolate chips, and butter over medium heat; stirring until smooth. Pour over crust. Spoon rest of the cake batter over chocolate mixture. Bake for another 20 minutes or until golden brown. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"You can keep going long after you think you can't." - Your Body

Tuesday, October 21, 2014

Fabulous Fish Tacos


These fabulous fish tacos are coated with such savory seasonings, you don't even need to top it with sauce. But just in case you love that savory taco sauce, I have created not one, but three, delicious sauces for your taste buds to enjoy!


- 1 Tbs, plus 1 tsp. olive oil - divided
- 1/2 tsp. minced garlic
- 1 green onion, chopped
- 2 Tbs red pepper, chopped (optional)
- 1 tomato, seeded and chopped
- 4, 4 oz. white fish (such as swai, tilapia, or mahi mahi)
- salt
- pepper
- cumin
- smoked paprika
- 2 Tbs Panko (Japanese bread crumbs)
- low-cal, high fiber 8-inch flour tortillas (like Target's Market Pantry flour tortilla)
- red cabbage, shredded

Heat skillet over medium high heat with 1 Tbs olive oil. Add garlic, onion, and red pepper. Stir for approximately one minute. Add in tomato and stir for another minute. Remove mixture to bowl and set aside to cool. Remove skillet from heat until you prepare your fish. Return skillet to heat and let get hot before adding fish.

Coat fish with remaining 1 tsp. olive oil. Sprinkle both sides of fish with salt, pepper, cumin, and smoked paprika. Pat Panko onto both sides of fish and place in skillet over medium-high heat. (If the skillet needs more oil, spray with Pam Cooking Spray with olive oil.) Cook for approximately 2 to 3 minutes on each side, until fish flakes easily with a fork. Remove fish, let cool slightly and then chop into chunks. Add fish to sautéed vegetables and combine gently. Place fish mixture into flour tortillas and top with red cabbage. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Add one of these great taco sauces below:

Creamy Salsa Creole

- 2 Tbs each of light sour cream, light mayonnaise, and salsa. Add 1/4 tsp. of both creole seasoning and dill seed. Mix and add 1 Tbs on top of each taco.

Guacamole Salsa
- 2 Tbs each of guacamole (ready mini cups), salsa, and light sour cream. Add 1/4 tsp. creole seasoning. Mix and add 1 Tbs on top of each taco.

Creamy Whole-Grain Mustard Salsa


- 2 Tbs each of light sour cream, light mayonnaise, and salsa. Add 1/2 to 1 Tbs whole-grain mustard. Mix and add 1 Tbs on top of each taco.

"I've never met a meal I didn't like." - Miss Piggy

Friday, October 17, 2014

Magic Cookie Bars


You're going to want to save some of your points for dessert today! These soft and chewy cookie bars take a very short time to make, but they disappear very quickly... like magic! :)


- 1 box yellow cake mix
- 1 egg
- 1 stick of butter (I used Imperial), softened
- 1/4 cup butterscotch morsels
- 1/4 cup chocolate chip morsels
- 1/2 of a 14. oz can of fat-free sweetened condensed milk

Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, egg, and butter. Press cake mixture into a 13-inch by 9-inch baking dish. Sprinkle butterscotch and chocolate chips on top and then drizzle condensed milk over all. Bake for 25 to 30 minutes. Cut when cool. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Keep on going and keep trying; but some days 
you just have to indulge." - Anonymous

Wednesday, October 15, 2014

Rustic Tomato-Basil Soup


Amazing! Looking very forward to making this off and on throughout the fall/winter season! So incredibly easy too. Simply throw everything into the blender and then heat it up. Magnifico!


- 3/4 cup fat-free half and half
- 1/4 cup fresh basil leaves
- 1 Tbs olive oil
- 2 Tbs lemon juice
- 1 Tbs Splenda
- 1 tsp. kosher salt (or sea salt)
- 1 tsp. pepper
- 3 large beefsteak tomatoes (those wonderful big juicy ones), chopped
- 2 green onions, chopped
- 1/2 tsp. minced garlic (tip: you can buy a jar of garlic already minced to save time)
- parmesan cheese

Combine all ingredients, except parmesan, into a blender and blend until smooth. Transfer to a sauce pan and heat to desired temperature. Add 1/2 Tbs parmesan to each bowl of soup before serving. You can also garnish with more basil as well. If you'd like a printer-friendly version of this recipe, Click Here.

"Never stop doing your best just because someone doesn't give you credit." - Anonymous 

Tuesday, October 14, 2014

Seasoned Millet Stuffed Tomatoes


This gluten-free dish can be enjoyed as an appetizer or entree'. It is very easy to prepare and incredibly healthy to eat. Packed with herbs, parmesan, lemon juice and seasonings, this delightful dish would be a beautiful addition to any event. Whether it be a family gathering or just dining alone. It will fill you up without filling you out! :)


- 1/2 cup whole-grain millet
- 4, vine-ripe medium tomatoes, tops removed and seeds/pulp scooped out and reserved
- 1 Tbs. minced onion
- 1/2 cup zucchini or squash, chopped small
- 1/4 cup packed fresh basil, chopped small
- 1/4 cup packed fresh cilantro, chopped small
- 1/4 cup grated parmesan cheese
- 1/4 cup lemon juice
- 1 Tbs olive oil
- 1/4 tsp. salt (more if desired)
- 1/4 tsp. pepper (more if desired)

Cook millet according to directions. Once cooked, let cool slightly and add the rest of the ingredients. Mix well. Add the reserved tomato pulp, and combine. Spoon mixture into tomatoes (approximately 1/4 cup mixture into each tomato). Eat immediately or refrigerate until you're ready to enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Today is going to be a good day. 
Enjoy every last minute." - Anonymous

Monday, October 13, 2014

Crockpot Salsa Chicken


It is amazing how only four ingredients could produce such wonderful flavor! Just add all ingredients to crockpot and you're done!


- 4, 4 oz. boneless skinless chicken breasts
- 1/2 of a 1.25 oz package of Taco seasoning
- 1 cup salsa
- 1 can Campbell's Heart Healthy Cream of Mushroom Soup

Add chicken to the crockpot and layer on the rest of the ingredients. Cook on low for 4 to 6 hours (depending on how hot your crockpot gets). Stir occasionally. Serve over rice, if desired, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You don't have to be great to start; 
but you have to start to be great." - Zig Ziglar

Thursday, October 9, 2014

Bacon Pierogi Bake


Bacon and cheesy pierogies? Say no more! This beautiful bright dish gives you all the flavors your taste buds long for. This recipe is definitely a keeper!


- 1, 16 oz. package frozen potato and onion pierogies
- 4 slices of bacon (I used Oscar Mayer Center Cut)
- 2 cloves of garlic, minced
- 1, 8 oz. package 1/3-less fat Philadelphia Cream Cheese
- 1/2 cup chicken broth
- 1/4 tsp. kosher salt
- 1/2 tsp. pepper
- 1 cup reduced-fat shredded cheddar cheese
- 3 Tbs. green onions, chopped
- 1 plum (Roma) tomato, seeded and chopped

Preheat oven to 400 degrees. Arrange the frozen pierogies in a baking dish sprayed with Pam cooking spray. Set aside. Cook bacon in a skillet over medium-high heat until crisp. Remove to a plate and let cool. Once cooled, crumble into pieces and set aside. Using the same skillet, add garlic and cook for one minute. Add cream cheese, chicken broth, salt, and pepper and stir/whisk until all the cream cheese has melted and you have produced a creamy sauce. Pour the cream cheese mixture over the pierogies and place pierogies in the oven. Bake for 15 minutes. Remove and sprinkle on the cheddar cheese. Return to oven for another 5 minutes. Remove and top with bacon, tomatoes, and green onions. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"I am not a glutton. I am an explorer of food." - Erma Bombeck

Wednesday, October 8, 2014

Gluten-Free No-Bake Peanut Butter Balls


It's this simple: throw together these easy ingredients, roll them into balls, pop them in the refrigerator, and pull one (or three) out anytime you need to satisfy your sweet tooth. I have three left. Trying to save them for tomorrow, but it's pretty difficult!


- 1/2 cup Skippy Whipped Creamy peanut butter
- 1/4 cup Hershey's milk chocolate chips
- 3 Tbs honey
- 1/4 cup coconut flour

Mix all ingredients together. Roll into 1-inch balls. (If batter is too soft, put it in the refrigerator for a little bit). Store in refrigerator and enjoy anytime you need a dessert fix.  Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You can't buy happiness, but you can buy dessert." - Anonymous

Monday, October 6, 2014

Gluten-Free Coconut Cream Cheese Squares


This recipe, made with coconut flour, is a very satisfying dessert, especially with caramel sundae syrup on top. I, personally, liked this dessert better the day after I made it. I kept it in the fridge overnight, pulled it out this morning, poured myself a cup of coffee and thoroughly enjoyed these little goodies. And as always, the chocolate chips I added to the recipe makes these scrumptious coconut cream cheese squares even more divine.


- 1, 8 oz. package of 1/3-less fat Philadelphia Cream Cheese, softened
- 1 stick of butter (I used Imperial)
- 4 eggs
- 1/2 cup Splenda, sugar substitute
- 1 cup coconut flour
- 2 1/2 tsp. vanilla extract
- 1/4 cup Hershey's milk chocolate chips
- Fat-Free Smucker's Caramel Sundae Syrup

Preheat oven to 350 degrees. Spray Pam baking spray in an 11-inch by 7-inch baking dish. Beat butter and cream cheese in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time. Beat well. Add Splenda gradually and continue mixing. Add coconut flour, vanilla, and chocolate chips; and mix until well blended.

Pour batter into the baking dish and bake for 25 or 30 minutes. Let cool and slice into squares. Add 1/4 tsp. to 1/2 tsp. of caramel on top of each piece, pour yourself a cup of coffee, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Bacon and alcohol can have gluten? 
Dang, there goes my weekend." - Anonymous

Thursday, October 2, 2014

Steamed Littleneck Clams with Kielbasa and Basil


These fresh clams were so affordable, I couldn't resist buying them. With dinner preparations underway, I needed to first read up on how to clean fresh clams so there would be no sandy "grit" as we enjoyed them. I found this link for easy-to-follow steps on "How to quickly clean littleneck clams."  Once they are cleaned, it takes hardly any time at all to prepare them. Quick, easy, and delicious! Just how you want a dinner to be!


Note: This is a single-serving recipe or a two-person appetizer. You can double or triple the recipe, depending on how many you are feeding.

- 12, fresh, Littleneck Clams (make sure their shells are not open when you purchase. If they are, give them a tap. If they do not close, discard. Clams must remain alive until cooked.)
- 1 green onion, chopped
- 2 cloves of garlic, minced
- 2 oz. turkey kielbasa, chopped
- 2 Tbs. butter
- 1/2 cup whole kernel corn
- 1/2 tsp. pepper
- 1/4 tsp. creole seasoning
- fresh basil

After washing clams, place one to two inches of water in a large saucepan. Bring to boil over medium-high heat and place clams in boiling water. Reduce heat, cover, and let clams steam for about three to four minutes. Open lid and make sure all clams have opened. If some have not, cover and let steam another minute or two. If some clams still have not opened, discard those. Once clams have opened, remove, one at a time, to a bowl; and reserve the clam water/stock. 

In a large skillet over medium-high heat, add butter, onions, and garlic. Saute' until garlic is a light golden brown, stirring frequently. Add kielbasa, pepper, and creole seasoning. Stir for one minute and add the corn and the reserved clam water. Let that cook for one and a half to two minutes. Remove from heat and pour mixture over clams and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"A recipe has no soul. You, as the cook, 
must bring soul to the recipe." - Thomas Keller