"Of all the rights of women, the greatest is to be a mother". ~Lin Yutang

Monday, October 18, 2010

Easy Apple Crisp


1 can pie filling

1/4 stick butter

Jiffy cake mix

In 9x9 inch pan, butter bottom and sides. Put in pie filling. Sprinkle cake mix over top. Melt butter and pour over. Bake at 350 degrees for 1 hour

Crockpot Hot Apple Cider

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutesIngredients:

•12 cups apple cider

•1/3 cup brown sugar

•1/2 tsp. ground cloves

•1/4 tsp. ground allspice

•3 (3") cinnamon sticks

•1 orange, studded with whole cloves


Combine all ingredients in a 4-5 quart slow cooker, cover, and cook on low for 2-3 hours, stirring occasionally. Serve in mugs. 8-10 servings

Apple Surprise Rolls


1 16-ounce package hot roll mix

1 medium cooking apple, finely chopped (1 cup)

1/4 cup mixed dried fruit bits or raisins

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Nonstick cooking spray

1/2 cup sifted powdered sugar

1-1/2 to 2 teaspoons milk


1. Prepare hot roll mix according to package directions. Knead the dough; allow to rest as directed. Meanwhile, for filling, in a small bowl stir together apple, dried fruit bits, brown sugar, and cinnamon. Lightly coat 2 baking sheets with cooking spray; set aside.

2. Divide dough into 16 pieces. Flatten each piece into a 3-inch circle. Spoon 1 rounded teaspoon of filling onto each circle. Shape the dough around the filling to enclose, pulling dough until smooth and rounded. Place, rounded sides up, on greased baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

3. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Cool slightly on a wire rack.

4. For icing, in a small bowl stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over rolls. Makes 16 rolls

Apple Breakfast Bars


1/2 cup dried apples, snipped

1/3 cup honey

1/4 cup raisins

1 tablespoon brown sugar

1/3 cup peanut butter

1/4 cup apple butter

1/2 teaspoon ground cinnamon

1/2 cup rolled oats

1/2 cup chopped walnuts or pecans

1/3 cup toasted wheat germ

1/4 cup roasted sunflower seeds

2 cups cornflakes and/or wheat flakes


1. In a Dutch oven combine dried apples, honey, raisins, and brown sugar. Heat and stir until mixture boils; reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Stir in apple butter and cinnamon. Stir in rolled oats, walnuts or pecans, wheat germ, and sunflower seeds until well combined. Add cereal, stirring to coat.

2. Press mixture very firmly (or bars will crumble) and evenly into an ungreased 8x8x2-inch pan. Chill to set. Cut into 8 bars. Store in an airtight container in the refrigerator up to 2 days. Makes 8 bars.

Apple Saucy Pork Roast

1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges (about 3 cups)
1/4 cup packed brown sugar
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dry mustard

1. Preheat over to 325 degree F. Cut small slits (about 1/2 inch long and 1 inch deep) in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until the meat thermometer reaches 145 degree F. Spoon off any grease from roasting pan.

2. Combine the apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon apple mixture around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155 degree F and meat juices are clear.

3. Transfer meat to a platter. Cover and let meat stand for 10 minutes before slicing. (The meat temperature will rise 5 degree F during standing.) Remove the rack from the pan. Stir apple wedges into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices. Makes 10 to 12 servings.

Friday, July 23, 2010

Taco Salad


2 lb hamburger meat or ground turkey
1 small onion
1 large package of grated cheese
1 taco seasoning package
1 can of kidney beans
2 tomatoes
1 head of lettuce
1 bag of Doritoes
1 large bottle of Western OR Catalina Salad Dressing


MIX and brown the meat and onion in skillet. Drain and add taco seasoning package according to directions. Let meat cool. Add drained kidney beans and cheese. Cut up lettuce and tomatoes: add to the meat mixture. Before serving, add crushed chips and dressing. MIX WELL.

Strawberry Pretzel Squares


2 cups finely crushed pretzels
1/2 cup Sugar, divided
2/3 cup Butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Monday, June 21, 2010

Stuffed French Toast


1 Loaf firm Itailian-style bread

12 smoked bacon strips, cooked

6 slices Cheddar Cheese (each about 2 inches square at room temp)

3 eggs

6 tablespoons milk

1/4 teaspoon salt

5 tablespoons of butter or margerine


1. Slice off 1 end from the loaf of bread. To form bread pockets, use a serrated bread knife to cut a slit in bread.

2. Continue cutting pockets and slices into the loaf.

3. Wrap 2 slices around 1 cheddar, making sure the cheese is completely covered; insert into the pocket of 1 bread slice. Repeat with remaining bacon, cheese and bread pocket.

4. Preheat oven to 500 F, (260 C)

5. In medium bowl, beat together eggs and milk until will blended. Pour half of the egg mixture into a 13 x 19 x 2-inch baking pan. Place 6 of the bread slices in the egg mixture. Turn slices and let stand until egg mixture is absorbed. Place on heavily buttered baking sheet. Repeat with remaining egg mixture and bread slices.

6. Bake for 6 minutes. Turn slices. Spread with butter, if desired. Continue baking until golden brown, about 3-4 minutes. Serve immediately or freeze for later use.

To freeze: Cool toast slices on wire rack. Return to baking sheets. Freeze in single layer 1-2 hours. Wrap in individual-serving portions or stack slices and wrap. Return to freezer. Store up to 1 month.

To serve frozen toast: Reheat single servings in toaster or place unwrapped slices on ungreased baking sheets and bake in preheated 375 F (190 C) oven until hot, about 8-10 minutes.

Recipe courtesy of Hope Ellard, owner of Simply Southern Catering

Slow Cooker Chicken Taco Soup

The following recipe is a Presson family favorite. Thanks for sharing! Can't wait to try this one out!!!

1 chopped onion
1 - 16oz. can undrained chili beans
1 - 15oz. can rinsed black beans
1 - 15 oz. can drained whole kernel corn
1 - 8oz. can of tomato sauce
1 - 12 oz. can of chicken broth(sometimes I add more than this)
2 - 10 oz. cans of Rotel
1 package of Taco Seasoning
3 whole, boneless, skinless chicken breasts
Add first 7 ingredients to crock pot and stir. Add Taco Seasoning and stir until thourghly blended.
Lay raw chicken breast on top of mixture. Press slightly until just covered by soup ingredients.
Set for low heat, cover and cook for 5 hours. Remove chicken breast and shred when cool enough to touch. Add chicken back to pot and stir.
Cook on low 2 more hours.
I garnish with crushed tortilla chips, sour cream, grated cheese, chopped FRESH cilantro, and squeezed lime.

Saturday, June 19, 2010

Herbed Turkey Breast with Orange Sauce

Makes 4-6 servings


1 large onion, chopped

3 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. black pepper

1 boneless skinless turkey breasts
(2-3 lbs.)

1 1/2 cups orange juice


1. Place onion in slow-cooker. Combine garlic, rosemary and pepper in small bowl; set aside.

2. Cut slices about three fouths of the way through turkey at 2-inch intervals. Rub garlic mixture between slices. Place turkey, cut side up, in slow-cooker. Pour orange juice over turkey. Cover; cook on LOW 7-8 hrs.

3. Serve sliced turkey with orange sauce.

TIP: Don't peek! The slow-cooker can take as long as 30 minutes to regain heat lost when the cover is removed. Only remove cover when instructed to do so by the recipe.

Caribbean Shrimp with Rice

Makes 4 servings.


1 package (12 ounces) frozen shrimp, thawed

1/2 cup fat-free reduced-sodium chicken broth

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. salt

1/2 tsp. dried oregano

1 cup asparagus, chopped

1/2 cup diced tomatoes

2 cups cooked long-grain white rice


1. Combine shrimp, broth, garlic, chili powder, salt, and oregano in slow-cooker. Cover; cook on LOW for 2 hours.

2. Add asparagus and tomatoes. Cover; cook on LOW for 5 minutes. Stir in rice. Cover; cook on LOW for five minutes longer, or until rice is heated through.

South Carolina BBQ Pork Sliders

Serves 8; Preparation time: 15 mins.; Total time: about 8 to 10 hrs on low


1 slow-cooker liner

1/4 cup packed brown sugar

2 Tbsp. each paprika and dried minced onion

1 1/2 tsp. salt-free chili powder

1 1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. allspice (optional)

4 lb. bone-in pork shoulder roast

3/4 cup sliced scallions

24 small dinner rolls, split

Accompaniments: hot pepper sauce, coleslaw


1. Line a 4-qt. or larger slow-cooker with liner. Mix 1 Tbsp. of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 Tbsp. into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.

2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.

3. Put about 1/4 cup onto each bun bottom. Top with bun tops.

Sunday, May 16, 2010

Barbeque Chicken Pizza


BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough
flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro


To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.

To make pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.

Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

Sprinkle smoked gouda cheese over the sauce.
Cover with 3/4 cup shredded mozzarella.
Distribute the chicken pieces evenly over the cheese.
Place the pieces of red onion over the surface.

Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
Slice and serve.

Grilled Chicken With Corn & Slaw



1 cup mayonnaise

1/4 cup chopped fresh cilantro

6 Tbsp. white wine vinegar, divided

3/4 tsp. salt, divided

1/8 tsp. pepper

4 skinned and boned chicken breasts (about 1 lb.)

4 ears fresh corn, husks removed

1/4 cup melted butter

1 (10 oz.) package shredded coleslaw mix

3 Tbsp. olive oil

1/2 tsp. sugar

1/4 tsp. pepper


1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.

2. Preheat grill to 350 - 400 (medium - high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 - 10 minutes on each side or until done, turning every 4 - 5 minutes and basting with melted butter.

3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.

Healthy options: Use light or fat free mayonnaise instead of regular, sugar substitute rather than regular granulated sugar.

Tuesday, May 4, 2010

Easy Enchiladas

Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings

1 pound ground turkey sausage*
1/2 cup chopped onion
1 teaspoon minced garlic
1 (7.76-oz.) can tomatillo salsa, divided
1/4 cup chopped fresh cilantro
8 (6-inch) fajita-size corn tortillas**
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
Vegetable cooking spray
2 cups refrigerated fresh medium-heat tomato salsa
1/2 cup low-sodium chicken broth
Garnish: chopped fresh cilantro

1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.

4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.

*Ground pork sausage may be substituted.

**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.

Sunday, May 2, 2010

Caramelized Asian Pork Chops

Total Time: 45 min
Prep Time: 10 min
Serves: 4


4 clove(s) garlic, halved
2 tablespoon(s) soy sauce
2 tablespoon(s) sugar
1 tablespoon(s) vegetable oil
8 (4-ounce) very thin pork rib chops
Freshly ground pepper


1.Put the garlic, soy sauce, sugar, and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Oven Fried Chicken

Total Time: 35 min
Serves: 4
Oven Temp: 450


2 large eggs, beaten
2 cup(s) bread crumbs
1/2 cup(s) all-purpose flour
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup(s) canola oil
Lemon wedges, for serving


1.Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees F. Put the beaten eggs, panko, and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt, and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the breadcrumbs adhere.
2.Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.

Friday, April 30, 2010

Easy Chicken and Dumplings


Only 7 ingredients and easy enough for weeknights!!

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.


1 (32-oz.) container low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1/4 tsp. poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits

2 carrots, diced

3 celery ribs, diced


1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

Tuesday, April 20, 2010


Just wanted to give a great big welcome to all the moms in our M & M group! Last night's meeting was a huge success and I'm already anxious to attend next month's meeting.

Just wanted to give each of you a brief introduction to the recipe blog and let you know that you are able to comment/review each of the recipes listed below this post. You will have to either create a blogger profile or just comment as an anonymous reader. (Either is perfectly fine, however please remember to leave your first name if you comment as anonymous.)

I consider it a great duty to prepare healthy and delicious meals for my family. I would honestly love to make more meals from scratch, but with the time it takes to do so with a busy toddler tugging my skirt, it just doesn't seem feasible. You'll notice most of the recipes don't require many ingredients or hours of labor in the kitchen. It would be great to have every single recipe listed on the blog to have 10 or less ingredients,(including spices and water) and take less than two hours. (preparation and cooking time)

If you have any favorite recipes that are healthy and absolute hits with your family, please feel free to e-mail them to me at bghenso@hotmail.com

I'm so looking forward to hearing from each of you!!! Also if you have any questions about this website or how to set up a blogger profile feel free to e-mail me your questions. Thank you for your participation in advance. Here's wishing you some healthy and happy cooking!! God bless!

Saturday, April 17, 2010

Artichoke Chicken



1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (healthy option = reduced fat or fat free mayonnaise)
1 tablespoon garlic salt

4 skinless, boneless chicken breast halves


1.Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

2.Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Serve with brown rice and your choice of vegetable.

Pan-Cooked Chicken Breasts with Zesty Itailan Sauce


ADVANCE PREPARATION: The sauce will keep for a couple of days in the refrigerator and can be frozen for several months.


1 tablespoon plus 2 teaspoons of olive oil

2 tablespoons of minced garlic

1 28 ounce can of stewed tomatoes, drained,

salt to taste

1/4 teaspoon sugar

1/4 teaspoon red pepper flakes

2 tablespoons of basil

4 boneless, skinless chicken breasts


1. Heat 1 tablespoon of the oil in a large skillet over medium heat and add the garlic. When it begins to color, add the tomatoes, salt, sugar, and red pepper flakes. Cook, stirring often and crushing the tomatoes with the back of a wooden spoon, until the tomatoes are cooked down and beginning to stick to the skillet, 15-25 minutes. Stir in the basil, taste and adjust the salt and garlic. Remove from the heat.

2. Brush the chicken breasts on both sides with the remaining 2 teaspoons of oil. Heat the grill pan or skillet over medium-high heat. Drop a bit of water on the skillet and if it sizzles away at once, the skillet is hot enough. Cook the chicken breasts until golden, 3-5 minutes per side. Check one breast to make sure that it's cooked through. Remove from heat and transfer to a platter or plates. Spoon on the sauce and serve.

You can serve this with pasta or rice and a side of vegetables of your choice.


Friday, April 16, 2010

Easy Gumbo Soup



2 8oz cans of stewed tomatoes

2 6oz cans of vegetable juice cocktail

1/2 cup chopped green pepper

1 teaspoon minced onion

1 teaspoon worcestershire sauce

1/4 teaspoon ground red pepper

1 1/4 cup of water

4 boneless, skinless chicken breast

1 pacakge of turkey smoked sausage

1 tablespoon of olive oil

1 package of white rice (boil in bag)
(healthy option = brown rice)

1. In saucepan, combine stewed tomatoes, vegetable juice, green pepper, onion, worcestershire sauce, red pepper and 1 1/4 cup water. Bring to a boil and let simmer. In a separate skillet heat olive oil and brown the chicken and turkey sausage. Cut chicken and sausage into small pieces and stir it into the soup mixture.

2. Prepare the boil-in-bag rice as directed and then stir into the soup mixture. Remove from heat and let stand five minutes.

Turkey Chili


For this recipe you will need the following equipment: large non-stick skillet and wooden spoon or spatula; chef's knife and cutting board; measuring spoons; large heavy ovenproof casserole or Dutch oven.

ADVANCE PREPARATION: The chili will keep for 3 days in the refrigerator and can be frozen. Making it a day ahead of time is best for flavor.

1 lb. ground turkey (light meat)

2 tablespoons of canola or olive oil

1 medium-size onion, peeled and chopped

1/2 cup of grated carrots

1 medium-size or large red bell pepper, seeded and chopped

Salt to taste

1/4 cup of ground chili powder (mild-hot, your choice)

2 teaspoons ground cumin

1 tablespoon of minced garlic

1 1/4 cups water

1 28-ounce can of crushed tomatoes

3/4 teaspoon of dried oregano

1 15 ounce can of pinto or red beans (drained and rinsed)

1/4 teaspoon of sugar (optional)

1/4 cup chopped fresh cilantro leaves (optional)


1. Heat the skillet over medium-high heat and add the ground turkey. Cook, stirring and breaking up the meat, until it is browned, 8-10 minutes; there should be no sign of pink. Remove from the heat and pour off any liquid or fat from the skillet. Set aside.

2. Heat the oil in the casserole or Dutch oven over medium heat and add the onion. Cook, stirring often, until just about tender, 3-5 minutes. Add the carrot, bell pepper, and about 1/4 teaspoon of salt and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes. Add the ground chili pepper, and cumin and cook, stirring until the mixture begins to stick to the pan, 2-3 minutes. Add the garlic, stir together about 30 seconds, and add 3/4 cup of the water. Stir together for a minute or two, until the mixture is thick. Stir in the browned turkey, then the tomatoes, oregano, and remaining 1/2 cup of the water. Add salt to taste, about 1 1/2 teaspoons. Bring to a simmer, reduce the heat, cover and simmer for 45 minutes to an hour. Stir often, because the chili tends to stick to the bottom of the pot. Stir in the beans, taste, and adjust the seasonings.

(Seasoning Hint: If the chili tastes slightly bitter, stir in the sugar. If it is too hot, try adding a little more salt, which will balance out the spiciness)

Set aside until ready to serve.

Just before serving, bring back to a simmer and stir in the cilantro if using.

Serve this chili with corn bread, country bread, or corn tortilla chips.

PER SERVING: 16.9 gm total fat, 3.1 gm saturated fat, 383 calories, 31.10 gm carbohyrdates, 30.20 gm protein.

Turkey Cheeseburgers

For this recipe you will need the following equipment:

Cutting board and chef's knife; medium-size mixing bowl; measuring spoons; large plate; grill, ridged grill pan, or large, heavy nonstick skillet, spatula or tongs.


You can make these up and shape the burgers, then cover and refrigerate for a day.

Ground turkey is a healthy alternative to red meat since it is lower in cholesterol. I normally use the most lean ground turkey which has a bit different consistency than red meat. These seasonings mix perfectly with the meat and you are hardly aware that you're not eating ground beef!


1 small white oninon, peeled and finely chopped (about 1/3 cup)
1 lb. ground turkey (light meat)
1 tablespoon of minced garlic
2 tablespoons of Worcestershire sauce
1 tablespoon of cold water
Salt and pepper to taste
3 tablespoons of finely chopped parsley

For serving:

Hamburger buns (healthy option = 100% Whole wheat buns)
Ketchup, mustard, mayonnaise
Lettuce, tomato, sliced onion (optional)


1. Peel and then rinse the onion with cold water and pat dry with paper towels. Chop the onion finely. Mix with the ground turkey and remaining ingredients. Shape into 4-6 patties. Press them into 3/4-inch-thick rounds.

2. Prepare the grill or heat the grill pan or skillet over medium-high heat until a drop of water evaporates immediately upon contact. Cook the burgers for 4-5 minutes per side. They should be just cooked through, not at all pink. Serve at once with the condiments and garnishes of your choice.

Per Serving: 8.0 gm total fat, 2.6 gm saturated fat, 174 calories, 3.2 gm carbohydrates, 22.50 gm protein

Tuesday, April 6, 2010

Easy, Creamy Mac-N-Cheese



1/2 (16-oz.) package rotini pasta
(healthy option = 100% whole grain pasta)

1/4 cup butter

1/4 cup all purpose flour

2 1/2 cups of 2% milk

1/2 tsp. salt

1/4 tsp. ground red pepper

1/8 tsp. garlic powder

2 cups of shredded sharp cheddar cheese

Recipe directions:

1. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat.

3. Gradually stir in Cheddar cheese, stirring until cheese is melted and sauce is smooth. Stir in hot cooked pasta. Serve immediately.

A little extra!!!


Southwest Chicken Mac-n-Cheese: Stir 2 cups chopped cooked chicken and 1 (10 oz.) can diced tomatoes and green chiles, drained, into cheese sauce with pasta.

Spinach-Bacon Mac-n-Cheese: Stir 1/2 cup chopped cooked bacon (about 6 slices; healthy option = turkey bacon) and 1 (6-oz.) package of fresh baby spinach into cheese sauce with pasta.

Broccoli-Ham Mac-n-Cheese: Stir 2 cups of chopped smoked ham and 1 (12-oz.) package of frozen steam-in-bag broccoli florets, cooked according to package directions, into cheese sauce with pasta.

Chicken-Asparagus Mac-n-Cheese: Stir 2 cups chopped cooked chicken and 1 (9-oz.) package frozen asparagus cuts, cooked according to package directions, into cheese sauce with pasta.