Monday, December 27, 2021

Five-Can Soup


A very easy and FANTASTIC recipe that you can make and keep in the fridge ahead of time for a light lunch or dinner!


- 1, 18.5 oz. can Progresso Garden Vegetable soup
- 1, 14.5 oz. can diced tomatoes
- 1, 15 oz. can Hormel Turkey Chili with no beans
- 1, 15.25 oz. can whole kernel corn (or 1 1/2 cups frozen corn)
- 1, 14.5 oz. can french green beans

Combine all ingredients and heat in a medium sauce pan. Dinner is served! Enjoy! 

"Love makes you strong in front of the whole world, but weak in front of the one you love." - Anonymous 

Monday, June 14, 2021

Turkey Kielbasa with Seasoned Broccolini and Baby Potatoes


Bon app├ętit! That's all that needs to be said about this vibrant and delicious dish!


- 1 small bunch of broccolini, trimmed
- 6 to 8 baby potatoes, cut into bite-sized pieces
- 1 1/2 to 2 cups Turkey kielbasa, cut into bite-sized pieces
- 1 cup chopped tomatoes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 Tbs olive oil
- torn fresh parsley 

I quickly blanched (see note below about blanch cooking) the broccolini in boiling water for about a minute and then removed to a bowl. I did not add it to ice water after, because I did not want to stop the cooking process just yet.

Add the potatoes to a microwavable bowl and microwave for about 5 to 7 minutes, until tender.

On a baking sheet lined with aluminum foil, add broccolini, cooked potatoes, tomatoes, kielbasa, seasonings, and olive oil.

Turn on broiler and when hot and ready, place baking sheet in oven to broil for about 8 to 10 minutes. Remove, add fresh parsley, and enjoy! A very simple recipe made simpler by microwaving the potatoes beforehand. 

(*Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.)

"A good recipe doesn't have to take hours to make." Anonymous 

Sunday, June 13, 2021

Brussels Sprouts Salad with Rosemary Balsamic Chicken


A protein packed salad that tastes like summer! :)


For the Dressing:

- 1 medium orange

- 1 lemon

- 3 Tbs olive oil

- 1 Tbs raw honey

- 1/4 tsp. salt

- 1/4 tsp. pepper

For the Salad:

- 3 cups shaved brussels sprouts

- 1/2 cup pomegranate seeds

- 1 chopped apple

- 1/4 cup torn fresh mint leaves

- 1/4 cup torn fresh basil leaves

- 1/4 cup raw walnut pieces

For the Chicken:

- 1/4 cup balsamic vinegar 

- 1 Tbs raw honey

- 1 Tbs whole-grain mustard

- 1 tsp. finely chopped fresh rosemary

- 1 lb chicken breast tenders

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 1/2 Tbs avocado oil

To make dressing for the salad: 

Finely grate orange peel, for orange zest, and place in a large bowl. Juice the orange and add to the bowl. Do the same with the lemon. Add oil, honey, salt, pepper, and whisk to blend. Add brussels sprouts, pomegranate seeds, apple, mint, basil, and walnuts. Toss to blend.

To make Rosemary Balsamic Chicken:

Combine vinegar, honey, mustard, and rosemary in a small bowl. Blend and set aside. Sprinkle chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for a few minutes on both sides until chicken is browned. Reduce heat to medium and add vinegar mixture. Cook until chicken is cooked through and sauce starts to reduce and thicken. 

Add chicken to the salad and enjoy! 

"Be thankful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality." - Anonymous 


Tuesday, May 4, 2021

Sweet Potato Hash Egg Cups


The sweet potato hash is great enough to stand on its own! Use it as a healthy side dish, but if you want go the extra step, add eggs and turn it into egg cups for breakfast, lunch, or dinner! It's easy, quick, and provides more protein!


- 1 Tbs Avocado Oil or Olive Oil

- 2 cups sweet potatoes, chopped small

- 3 green onions, white part and half of the green part, diced (reserve remaining green part for garnish)

- 1 small bunch broccolini, chopped small

- 1/2 yellow squash, chopped small (optional)

- 7 or 8 asparagus stalks, chopped small, (optional)

- about 8 cocktail tomatoes, halved (optional)

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1/4 tsp. garlic powder

- 1/2 tsp. smoked paprika

- 6 eggs

*The first time I made this, I used just the sweet potatoes, onions, and broccolini. The next day I had to make again because I loved it, and I added the other vegetables. 

Peel and chop sweet potatoes. Put in a microwaveable bowl, add a few tablespoons of water, cover, and microwave for 5 minutes.

Meanwhile, heat skillet on medium high heat. Add oil. Add onions and saute' for about a minute. Add your vegetables and stir. Add seasoning and combine until the veggies are crisp tender. Once sweet potatoes are done, drain, add to vegetable mixture, and cook until vegetables are done to your liking (I like mine a little firm and not mushy). 

Set oven to 350 degrees. In a medium bowl, beat eggs. Spray a muffin tin with cooking spray, and add a spoonful of the vegetable mix to 8 muffin holes. Spoon eggs evenly over the top of each of the vegetables. Bake for 15 to 20 minutes. Let cool for a few minutes, remove, garnish with fresh herbs, and enjoy!

"Let food be thy medicine, and medicine be thy food." - Hippocrates

Wednesday, April 28, 2021

Seasoned Turkey Skillet with Italian Oil Drizzle


It was close to dinner time, I was hungry and didn't want to take too much time preparing something. I did have some ground turkey thawed and decided to create my own recipe. This meal was so tasty, I had to share the recipe. Quick and easy.... and who doesn't like that? 


- 2 Tbs Avocado Oil (or olive oil)
- 2 green onions, diced (divided)
- 1 lb. ground turkey
- 1/2 tsp. salt and any other of your favorite seasonings
- 1 cup chopped broccoli
- 1 cup chopped yellow squash or zucchini
- 1/4 cup sun-dried tomatoes in oil, diced
- Microwaveable bag of Uncle Ben's Whole Grain Brown Rice

Italian Oil Drizzle 


- 1/4 cup extra virgin olive oil
- 1 tsp. Italian seasoning flakes
- 1/4 tsp. onion powder
- 1/4 tsp. salt

Add all ingredients into a shaker bottle and shake until combine (or add to a bowl and whisk or stir until combined.)

Heat avocado oil in a large skillet over medium-high heat. Add the whites of the green onions to the skillet and saute' for about a minute. Add ground turkey and salt, and cook until browned. Add broccoli, squash, and sun-dried tomatoes. Cook/stir until vegetables are al dente (cooked but not overcooked and mushy). Lastly, add the diced "green part" of the onions to the skillet.

Microwave the rice. Spoon a little rice out onto a plate, top with ground turkey mixture and drizzle the Italian oil over the top! ENJOY!!!!

"Good food. Good mood." - Anonymous 

Thursday, April 22, 2021

Pina Colada No-Bake Tropical Dream Dessert


We had some special friends over for dinner this week and I wanted to make a dessert. Found an awesome banana pudding dessert online, but as with all the recipes I see, I find a way to tweak it to make it even better! ;) Our company was not disappointed, and I was happy to send them home with the leftovers. Let them gain weight... not us! ha! 


- 1 package Golden Oreos (36 cookies)
- 1 stick of butter
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 8 ounces cool whip topping, divided
- 1, 3.4 ounce, box instant banana pudding mix
- 1 cup milk 
- 1/2 of a dram of LorAnn Pina Colada flavoring oil (a dram is 3.7 ml)
(No flavoring oil? No problem... just leave it out. Still a deeeelicious banana dessert!)

*Note: The picture showing only a piece of the dessert plated is not mine. I did not want to cut into mine until our company came over, so I found this picture online.

In a food processor, add the Oreos and butter and pulse until combined and crumbly. (Reserve about 1/2 cup to sprinkle on top for a finishing touch). Press Oreo crumb mixture in an 11x7 baking dish. Chill 10 minutes. Beat cream cheese and sugar until smooth. Add 1 cup of the cool whip and combine. Spread over the Oreo crust. Whisk pudding and milk until pudding begins to thicken. Add a little of the Pina Colada flavoring oil. Combine. Pour mixture over crust. Add the rest of the cool whip on top, and sprinkle with remaining Oreo crumbs. Chill for one or more hours. Enjoy and good luck just having one piece. 

"Let whatever you do today be enough." - Anonymous

Asparagus and Bacon Frittata


My sweet neighbor just gave me a bunch of fresh asparagus, straight from her brother's garden. I gladly took it, cooked up an asparagus and bacon frittata, and gave her a piece. Happy to say I'm not the only one who really enjoyed this amazing recipe! I have a feeling you will too. 


- 3 pieces of bacon, cooked until crisp and broken into little pieces
- 2 Tbs shallots or onion, diced
- 1/4 tsp. garlic powder
- Fresh asparagus (about 1/2 to 3/4 pound), cut into small pieces
- 6 eggs
- 3/4 cup cottage cheese
- 3 Tbs sun-dried tomatoes, diced
- 1/2 Tbs fresh chives, diced
- 1/4 tsp. salt
- 1/2 tsp. Adobo seasoning
- 3 Tbs fresh basil, chopped into pieces
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mild cheddar cheese

In a cast iron skillet, cook bacon until crisp. Set aside. Break into pieces once cooled. In the same skillet, add shallots and cook for about a minute. Add garlic powder and asparagus. Let cook 2 minutes, stirring occasionally. Whisk eggs, cottage cheese, sun-dried tomatoes, chives, salt, Adobo seasoning, and basil in a bowl. Pour egg mixture in the skillet on top of the asparagus. On medium heat, cook eggs about 4 to 5 minutes until set on the bottom but still runny on top. Set oven to broil on high heat while the eggs are cooking. Sprinkle mozzarella and cheddar cheese on top of egg mixture. Once eggs are set on the bottom, place skillet in the oven. Let broil anywhere from 4 to 6 minutes (until the cheese is melted and the eggs are set). Remove skillet from the oven WITH OVEN MITTS!!! Garnish with more fresh basil if desired, cut into wedges, and dig in!! Enjoy! 

"Some stranger somewhere still remembers you because you were kind to them when no one else was." - Anonymous 

Sunday, March 14, 2021

Yam and Russet Potato Soup


Thick and creamy yet super smooth, this soup doesn't even need a thickening agent... just mash half of the potatoes with a potato masher, leaving some of the diced pieces whole for some hearty texture. Adding one sweet potato gives this soup a sweet earthy taste that is so flavorful, it's hard to stop at one bowl. If you're looking for something super low in calories, keep on scrolling through this wonderful food blog, you'll definitely come across a dish that's delicious and healthy. But keep this recipe handy for those days you just want something a bit more substantial and filling!


- 5 Russet potatoes (peeled and diced)
- 1 Large sweet potato (peeled and diced)
- 6 cups low-sodium chicken broth
- 2 green onions, (dice but the white and green parts are used separately)
- 1 1/2 Tbs Miso paste (soybean paste) OR 1 tsp salt
- 1/2 tsp. pepper
- 1/2 tsp. seasoning salt
- 1/2 to 3/4 cup half and half
- 3 Tbs butter
- diced green onions or scallions for garnish (optional)
- sour cream (optional)
- shredded cheese (optional)

In a large soup pan or dutch oven, add a little of the chicken stock to cover the bottom of the pan. Add white parts of the green onions and the miso paste. Saute' for a few minutes. Add pepper, seasoning salt, and all potatoes. Boil until potatoes are tender. With a potato masher, mash some of the potatoes until the soup is creamy. Add the half and half and butter and heat thoroughly. Spoon soup into a bowl, add a sprinkle of shredded cheese, a dollop of sour cream, and a few scallions on top if desired. Enjoy! 

"A scale can never measure your worth!" - Anonymous