Tuesday, December 30, 2014

Happy New Year!

A Time For Reflection!

A Time For New Beginnings!
A Time For Chocolate!

Friday, December 26, 2014

Golden Roast Turkey

STOP WORRYING! We are just two tough old birds!

Golden Roast Turkey
Preheat oven to 375

1 (12-14 pound) turkey
Thaw overnight in the refrigerator (8-12 hours)
Remove the neck and giblets
 Rinse the turkey and pat dry


4 tablespoons melted butter
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon pepper


Place the turkey in roasting pan, breast side down
Add next four ingredients together
Pour mixture over turkey
Cover with aluminum foil
Bake for 2 hours
Remove foil and turn the turkey breast side up
Turn  the heat to 435 until the turkey is a nice golden brown,
or until a thermometer inserted in the thickest part of the thigh reaches 165.F
I placed my turkey on the lowest rack and cooked another hour during the browning of my turkey

First photo courtesy of Pixibay.com

Dad's Delicious Deviled Eggs

Dad's Delicious Deviled Eggs
Dad's Deviled Egg Dish

My dad was an awesome father and a wonderful cook. I always enjoy using one of his recipes and one of his favorite dishes as I prepare food during the holiday for my loved ones.

Dad's Delicious Deviled Eggs


12 large eggs (hard- boiled)
1/2 teaspoon salt (add to boiling water for easier peeling)
1/2 cup mayo (I use the olive oil version)
1 teaspoon mustard
1/2 teaspoon pepper
1/2 teaspoon Old  Bay Seasoning

Cut hard- boiled eggs in half/lengthwise
Scoop out yolks place in separate bowl
Mix next three ingredients until smooth
Add the mixture to the egg whites
Sprinkle with Old Bay Seasoning

I do not add any salt because the Old Bay Seasoning adds that extra kick!

Tuesday, December 16, 2014

Homemade Chicken Salad

Homemade Chicken Salad

Need a quick and healthy lunch  recipe ? Need to find a way to use up your leftover rotisserie chicken?
This easy "Homemade Chicken Salad " recipe will do the trick! Pair it with a bed of lettuce, some fruit, and some crackers for an alternative to French fries and burgers.

Serving size-4-6
Prep time- 20 minutes


1 1/2 cups of chopped rotisserie chicken
1/2 cup sliced celery
1/2 cup chopped sweet vidalia onion
1 tablespoon lemon juice
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon basil
1/3 cup mayonnaise
2 1/2 teaspoons mustard
2 hard-boiled eggs, chopped


In a medium size mixing bowl combine the first three ingredients
Combine the next six ingredients and mix into the chicken mixture
Gently stir in the eggs
Cover and chill until ready to serve

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Monday, December 15, 2014

Mini Peanut Butter And Macadamia Nut Cookies

Who loves cookies besides the "Cookie Monster"? I do! I do! Don't we all? I have found if I bake smaller portions I eat smaller portions. I also have found if I freeze the correct portion sizes, when I take them out to eat, I am more likely not to overeat.

While trying not to gain weight with all the sweets that we are surrounded with during the holidays, I have been on the hunt for foods that I love, and that can be made into smaller portions so that I am not tempted to overindulgence while pacifying my sweet tooth.
These cookies do just that and they are so delicious and yes, you can...um...eat ...just three...
This recipe was adapted from: tasteofhome.com . Peanut Butter Cup Cookies.
Makes 2 dozen .


1 cup butter softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts/ coarsely chopped


Preheat oven to 350 F.

In a medium bowl combine flour, soda, and salt, mix well. Set aside.
In a large bowl with a mixer blend sugars at medium speed
Add butter and mix to until it forms a  paste
Add eggs and vanilla, and beat at medium speed until thoroughly mixed
Add the flour mixture, nuts, and white chocolate chips
Use a rounded coffee scoop and drop onto an ungreased cookie sheet
Bake 10-12 minutes
Place on a cooling rack
Freeze by three!

Mozzarella Lasagna

 Mozzarella Lasagna

One way to still get to enjoy the dishes you love while maintaining your weight is too modify the ingredients. Normally, I use a 8 oz. package of shredded cheddar cheese when I make lasagna. I found out that a 8 oz. bag of  mozzarella, made with part skim milk taste just as good. I also substitute my ricotta to a low fat version and my hamburger to at least 90% lean. My husband and I eat this meal for two days and then I freeze the leftovers. Usually I have 4 meals left over and have these once a week. This allows me to pick and choose healthier meals in between a meal that uses beef which is one of the biggest sources of fat in our diet.

Preheat oven to 375 degrees F.


1 pound 90% lean hamburger
1 16 ounce can spaghetti sauce/low sodium
1 teaspoon fresh ground pepper
1 teaspoon parley
1 teaspoon rosemary
1/2 pound oven-ready lasagna noodles/ whole wheat
15 ounces low fat ricotta cheese
1 egg
1 pound shredded mozzarella


In a 10 inch skillet brown the hamburger meat for 10 minutes over medium heat. Meat should not be pink.
Drain almost all the grease, I prefer lasagna to be moist so I keep a tablespoon of grease.
Add the spaghetti sauce and all the spices and simmer for 10 minutes
In a medium size bowl, combine the ricotta and the egg, stir until smooth, set aside
In a pretty 9 by 12 glass baking dish, spread some of the sauce on the bottom of dish
Layer the noodles, and spread the ricotta mixture
Layer more noodles
Add remaining hamburger mixture
Sprinkle the top with the mozzarella
Bake for 45 minutes, or until the cheese has turned to a golden brown in color

Friday, December 12, 2014

Angel Food Cake Divine

In a hurry and need a quick but healthy dessert for company?
Do you need to use up some of your frozen fruit that you picked up this summer at the Farmers Market?
 With just a few ingredients you can whip up this divine cake and sit back and enjoy your company.


1 ( 18.25 ounce) package Angel Food Cake Mix
Cooking spray
Bundt pan
2 cups yogurt (any flavor)
2 cups fresh fruit (or frozen) (any mixture)

Preheat oven according to package directions
Mix cake mix  according to package directions
Spray a 10 inch bundt pan
Add cake mixture
Cook in oven according to package directions

Remove cake from oven and insert pan upside-down on a glass bottle until cooled
Cut cake into wedges and line them around  the edges of a glass container
Pour the yogurt in the center
Top with the fruit

I sometimes use a straw and poke holes in the cake mixture and pour the fruit juice and fruit pieces into the cake.