Tuesday, September 30, 2014

Grilled Pork and Pineapple Tenderloin



Grilled Pork and Pineapple Tenderloin 


1 (1 pound) pork tenderloin

1 teaspoon Kansas city steak seasoning

1 can (8 ounces) unsweetened pineapple slices

1 teaspoon olive oil

1 teaspoon  lemon juice

1 teaspoon oregano

1 teaspoon black pepper

2 teaspoons of  cilantro


Place pork loin glass dish and add steak seasoning

Marinate overnight in the refrigerator

Preheat grill to high

Drain pineapple, brush with olive oil and lemon juice

Add oregano, black pepper, and cilantro

Cook on grill for 2 to 3 minutes per side and set aside while pork grills

Place tenderloin on hottest part of grill

Turn as it browns on all sides around 12 minutes total

Reduce heat and allow the tenderloin to cook until a meat thermometer reads 145 

Let this helpful website be your guide when cooking pork:

Remove from heat and add grilled pineapple

Monday, September 29, 2014

Heart Healthy Oatmeal

Heart Healthy Oatmeal

This article at www.medmd.com, explains to us the importance of not skipping breakfast. It is important for weight loss and just as important for keeping it off. My husband and I have started to eat a lighter breakfast and save our larger meal for dinner.

Oatmeal is our breakfast of choice. We top it off with fresh fruit and I like to mix mine with fat-free yogurt. When you do this you do not need to add butter or sugar. Add a glass of cranberry juice, as it is rich in antioxidants, and a cup only adds 45 calories to your breakfast. Add a cup of your favorite brew and you are good to go until lunch. Your heart will thank you for it.

Sunday, September 28, 2014

Hot Turkey Melt

Simple foods for a simple lunch! It only takes ten minutes to make this tasty and nutritious lunch.

Hot Turkey Melt


1 Spinach and Herbs Tortilla Wrap

1 tablespoon mushrooms drained

2 teaspoons mozzarella cheese

1 or 2 slices fat free Smoked Turkey Breast

 1 teaspoon mustard

 Baby Spinach  if  desired


Place tortilla wrap on microwave safe dish

Spread mustard on wrap

Add mushrooms, cheese, turkey breast, and spinach

Heat in microwave 1 minute

Add black beans and applesauce with cinnamon as your sides

Skinny Mocha


1 cup French vanilla coffee

2 shots sugar free raspberry syrup

1 scoop of fat free whipping cream

1 teaspoon sugar free chocolate syrup

Your favorite cup or mug!

Frugal Farfalle and Spinach

Are you hungry and in a hurry? Is your budget stretched thin this month? Then this inexpensive, quick, and tasty dish is right up your alley.

Servings  4

Yield  4 (main-dish) servings

Prep Time  15 minutes


2 cups Farfalle (in the south we call these bow-ties)

2 98% lean hamburger patties

1- 4 ounce can  mushrooms (drained)

2 cups spaghetti sauce

1 cup fresh or frozen spinach (thawed)

1 teaspoon Italian seasoning

1 teaspoon dried oregano

Fresh ground black pepper


Cook  pasta in a medium-size pot according to package directions

Crumble hamburger into a large skillet over medium-high heat and brown

Add mushrooms, spaghetti sauce, spinach, Italian seasoning, oregano, and black pepper

Drain Farfalle and add to hamburger mixture

Simmer on low for 10 minutes

To make this meal complete simply add fruit or a dessert. This meal cost us 4.12  and we had enough for lunch the next day.

Saturday, September 27, 2014

Dad's Country Cornbread

With Thanksgiving and Christmas holiday's fast approaching it is time to start gathering your recipes to prepare some family favorites.While working toward my assocates degree just a few short years ago, I had to do a project in math. I chose to share my dad's yummy cornbread recipe and used his bread bowl, Hull pottery mixing bowl, and most importantly his cast iron skillet to take a trip down memory lane.

Total Time:
40 min


Dad's Country Cornbread


1-1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon of sugar/ or substitute 2 packets of Equal
1 teaspoon baking soda
2 cups of buttermilk
1 egg
2 tablespoons of bacon drippings, or real butter
1 tablespoon of solid vegetable shortening or substitute 1 tablespoon of canola oil


Grease a 10-inch cast iron skillet and place in a preheated oven for 8 minutes
In a large bowl sift together dry ingredients
In a separate bowl add buttermilk(or add 2 tablespoons of vinegar or lemon juice to regular milk
Add egg , butter, and oil.
Stir until there are no dry spots, but the batter should be lumpy
Pour the batter into the prepared pan
Bake on 425 for 20-25 minutes
Spread on Honey-Butter while hot and cover the bread with a pretty towel.

Honey Butter


1/4 lb butter
2 tablespoons of  honey


Whip your butter and then add honey, whip until smooth.

Thursday, September 25, 2014

Lunch on a Shoestring Budget

Creative Food Art Lunch
As we age our bodies are slowing down but life itself sure hasn't.  It is hard to eat a healthy lunch when fast foods are so accessible. When our society is faced with fries versus a piece of fruit, the fries are winning hands down. A tasty but nutritious lunch takes some creatively on our part. Why not make it fun? I am sharing some lunches that my son and his girlfriend are preparing for each other as they complete their college degrees.

Creative Food Art Lunch
Creative Food Art Lunch
Creative Food Art Lunch

Wednesday, September 24, 2014

Tea and Cookies. A new twist on an old favorite.

                                     Tea and Cookies. A new twist on an old favorite.

Did you know that 1 ounce of dark chocolate a few times per week can help protect your cardiovascular system? 

No Bake Preacher Cookies

Prep/10 minutes /Cook/5minutes/ready in 35minutes
Yields: 20 cookies


2/3 cup of Agave
¼ cup Almond milk
 ¼ cup cocoa powder
¼ cup peanut butter
3 tablespoons applesauce
½ teaspoon vanilla extract
1-1/2 cups rolled oats


I find these cookies easier to make if you measure out all of your ingredients beforehand.
Mix Agave, milk, and cocoa powder together in a quart size pot
Bring to a rolling boil. Boil for 1 more minute and remove pot from heat
Stir in peanut butter, applesauce, and vanilla extract until smooth. Add oats until thoroughly mixed and drop by tablespoon onto wax paper.
Cool completely before placing in an airtight jar or freeze in zippered freezer bags

One of my favorite memories associated with making these cookies is the time my sister Mary and I made these cookies close to the Christmas holidays. We goofed on our very first batch. The cookies would not come off the wax paper. My brother (who was a Chief of Police at that time) still wanted them. He came by in his patrol car and grabbed each sheet of cookies and carried them out of the house at arm’s length. He gently placed them side by side in the trunk. He said most of the neighbors were standing at their front doors, gawking, as he drove by. He had to eat the cookies with a spoon. My sister didn’t live there for very long.

Tuesday, September 23, 2014

Fall is in the air. Why not let an apple a day keep the doctor away? Here is a easy dish to prepare filled with tasty and nutritious apples.

Apple and (Cheery) Fruit Salad For Two

Prep time: 10 minutes


4 apples ( any kind but cooking)
1 box raisins
1/2 cup dried cranberries
1 4  ounce can drained mandarin oranges
1/2 cup nuts ( your choice) halved
1/2 jar of  cherries, pitted and no stems
1 pretty dish with lid


Wash and peel apples
Cut in chunks and place in dish
Add raisins, cranberries , oranges, and nuts
Cut the cherries in half and add to mixture
Stir in 2 tablespoons of the cherry juice to salad
Store in covered dish in refrigerator

Monday, September 22, 2014

Stuffed Grilled Banana Peppers: From Garden To Table

Stuffed Grilled Banana Peppers

From Garden To Table.



10 banana peppers
1 cup fat-free cream cheese, softened
2 Tbs. of cilantro 
2 Tbs. of lemon juice

Place banana peppers on a cutting board
Use a serrated knife to remove the stem
Slice down the middle and take out seeds
Wash and pat dry
Heat the cream cheese in the microwave until soft
Add the cilantro and the lemon juice and whisk until smooth
Spread cream cheese into the banana pepper
Place peppers onto a dish safe for grill cooking
Cook on medium heat on grill
Cook until  brown and cheese is melting
Breakfast for Dinner? Why not!

One of my favorite meals consist of food that is normally served at breakfast. I have found out that my lifestyle changes were more effective if I ate a healthy lighter breakfast and saved this scrumptious meal for dinner. With just a little variation I have turned a "heart attack waiting to happen" into a meal that reflects my goals for a fitter fifty. This is Fabulous Fifties Dining at its finest!
We do a Sam's Club  run for groceries once a month. This helps us manage our food budget so much better. We only shop locally for produce and necessities.

 Bountiful Garden Omelet, Whole Wheat Pancakes With Blueberries,Turkey Bacon , And Fresh Tomatoes

Bountiful Garden Omelet

Cooking Time:Prep/15 min/ cook 15 min


4 eggs (allow to reach room temperature)
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon paprika
1/8 teaspoon marjoram
A pinch of parsley
1/2 cup fresh or frozen broccoli
1/2 cup green peppers
1 6oz can drained mushrooms
1 cup diced sweet vidalia onion
1/3 cup mozzarella cheese
1/3 cup cheddar cheese ( my husbands choice)
Healthy Way Canola Cooking Spray
1 Omelet Pan ( can pick up for around 10 dollars and easier to use)


 1. Spray a small frying pan with the cooking spray.
2. Saute the mushrooms, broccoli, green peppers, and onions until brown. Set aside.

3. Crack the eggs in a mixing bowl.
 4. Beat well with a whisk.
5. Add your herbs and seasonings.
6. Have all your filling ingredients near your stove.
7.  Spray your pan and heat on medium.
8. Add the egg mixture eventually to both sides of the pan.
 9. When the eggs are set and doesn't jiggle in the pan it is time to add all the the fillings,
      except for the cheese. Add the cheese right before you flip the two sides together.
10. Remove from heat and transfer to your serving plate.

Whole Wheat Pancakes with Blueberries

These are simply the best!
 We add a teaspoon of honey, or a sugar-free jelly, or a  sugar substitute to our fruit as a topping. 

Turkey Bacon. 

Cook as directed.

Garnish with slices of vine-ripe tomatoes sprinkled with pepper, thyme, and parsley. If you must, add just a dash of salt.

Tomorrow's Blog: Lets Start Drinking!