Gridiron Get-Togethers

The NFL season has begun and many of our neighbors like to invite friends over to root on their favorite team and enjoy some great game day food.

Casual sandwiches, dips, and other finger foods are perfect for game day get-togethers as they can be made ahead so the host can enjoy their own party. The recipes below are also easy clean-up.

Stuffed Sandwich

Serves 8

Assorted sliced deli meats

Assorted sliced cheeses

Thinly sliced tomatoes

Thinly sliced red onions

Salt & pepper

Cream cheese

Mayo, mustard, or oil & vinegar

Loaf of round crusty bread

Cut a round hole at the top of the bread. Scoop out the insides of the bread leaving it hollow. Spread thin layer of cream cheese on sides and bottom to coat the bread.

Layer your sandwich with your favorite cuts of meat and cheese, adding alternate layers of onion and tomatoes. Add condiment of choice. Keep layering until bread bowl is filled and packed firmly.
Spread cream cheese on the inside of the top piece, and place back on top of your sandwich. Wrap tightly with plastic wrap and refrigerate for at least 1 hour (or overnight) before serving. Cut in the shape of a pie wedge.

Buffalo Chicken Dip

Serves 8

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)

1 cup ranch dressing

3/4 cup Frank’s Red Hot sauce

2 cups shredded cheddar cheese

Corn chip, scoops

Beat cream cheese, ranch dressing, and red hot sauce.

Fold in shredded chicken.

Put all in slow cooker on medium until melted and bubbly. Stir

Serve in slow cooker on low heat during party with Frito scoops.

Coca Cola Sloppy Joes

Serves 8

1 lb ground beef

1 medium onion, chopped

1 1/2 tablespoons flour

1 cup Coca-Cola

2/3 cup ketchup

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

Brown beef and onion in a large skillet. Drain well.

Stir in remaining ingredients as listed. Mix well.

Cover and simmer for 30 minutes.

Dollar Stretching Dinners

Feeding a family in these economic times can be tough. Always on the hunt for money saving menus and dollar stretching dinner ideas, I seem to find the best values to be casseroles and other one dish wonders. A loaf of homemade bread (see recipe here) costs less than one dollar to make and can round out the meal.

Casseroles and one dish meals can help to stretch the expensive ingredients by bulking up the dish with less expensive items. Many times the bulk item is a starch, such as pasta or rice.

The recipes below cost roughly $2 per serving. They also freeze well, so consider doubling the recipes and putting the extra pan in the freezer for a future meal.


Skillet Spaghetti & Simple Meatballs
Serves 4

Simple Meatballs

1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 cup minced onion
salt & pepper to taste

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef and mix together using a spoon or your hands. Form into meatballs about 1" in diameter and place on a broiler pan (I use a portion scoop for this so all meatballs are uniform in size). Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. While meatballs are baking, prepare the Skillet Spaghetti.


Skillet Spaghetti

28-oz. pasta sauce – homemade or your favorite jar pasta sauce
1-1/2 cups water
12 oz. spaghetti pasta, broken in half
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

In a large (12") skillet, combine spaghetti sauce and water. Stir to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is submerged in the sauce. If necessary, you may add another 1/4 cup or so of water.

Bring to a boil again. Cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente. Top with cheese and serve immediately.



Mediterranean Chicken & Brown Rice Casserole
Serves 14

2-3 large boneless skinless chicken breasts
1.25 cups feta cheese, crumbled
6 cups cooked brown rice
1 10 oz package frozen spinach thawed and squeezed of excess liquid
1 28 oz can tomatoes, diced
1/4 cup sun dried tomatoes, chopped
4-5 garlic cloves, chopped fine
1.5 tbsp olive oil
1/4 cup grated Romano cheese
salt, pepper, basil, and oregano to taste

Add olive oil and garlic to a COLD skillet. Turn heat on to medium. When the garlic has started to soften, add chicken and par cook, about 5 minutes. Add can of tomatoes, turn heat to low, cover and simmer for 20 minutes. Remove chicken breasts and set aside to cool slightly, then chop into bite sized pieces. Return chopped chicken to pan. Add sun dried tomatoes and herbs. Add the rest of the ingredients except for the Romano cheese and combine thoroughly. Place in a large baking dish and sprinkle with grated Romano. Bake for 25 minutes; until cheese is brown on top.

Baby, It's Hot Outside!

It's mid-May, which can mean 100+ degree days here in the desert. The beginning of hot season tends to dull our appetites and make us crave cool and refreshing foods. Besides Philly Swirl sugar free bars (0 points!), I am in the mood for chilled fruit and vegetable based dishes.

Cold dishes like soups, salads, and cut-up fruit make up a large part of my family's diet when the temperature rises. The best thing about these dishes is that they are low calorie, low point foods, so I can maintain a healthy diet and continue my weight loss journey.



Strawberry Soup
Serves 5

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup sugar (more or less to taste)
1/8 teaspoon cardamom (or ginger if you prefer)

Combine all ingredients in a blender and puree until well blended.
Chill and serve




Cold Cucumber Soup
Serves 4

2 large cucumbers, peeled, seeded, and cut into large chunks
1-1/4 cup fat free sour cream
1 cup low sodium chicken broth
1 small onions, cut into wedges or chunks
4 sprigs of parsley, stems removed
2 sprigs fresh dill, stems removed OR 1 teaspoon dill weed
1 tablespoon lemon juice
1/4 teaspoon white pepper

Puree all ingredients in blender until smooth. Serve chilled.



Fruit Dip
Serves 12

1 8oz package fat free cream cheese, softened
1 7oz jar marshmallow creme
1 teaspoon vanilla
1 tablespoon lemon juice

In a mixing bowl, add cream cheese that is either room temperature or slightly warmed in microwave. Beat until smooth.
Remove lid from marshmallow creme and heat in microwave for 30 seconds. Add to beaten cream cheese and beat again until smooth.
Add vanilla and lemon juice, beat until combined.
Chill and serve with fresh fruit for dipping.

Stocking a Healthy Pantry

Whether watching your weight or just trying to provide the family with healthier fare, the first step should be to stock the pantry with healthy items. With a well-stocked pantry, dinners can be made in a flash, which helps resist the urge to eat high-calorie, fat-filled, and sodium-laden restaurant meals or fast food. A partial pantry list is below.*

BROTH. Either canned or dry, fat free & low sodium broth is a must. I buy this stuff by the case and use it almost daily. Use it instead of water to add flavor to rice, without adding fat or calories. Broth is also a good substitute for alcohol or oil to save calories in a recipe.

BEANS. Dried beans and canned beans are a great source of both protein and fiber. Beans are also terrific for bulking up a recipe and adding texture and "meatiness" to meatless dishes.

COOKING SPRAY. Using cooking spray instead of oil or butter makes dishes healthier and far lighter. A couple of quick sprays is all it takes.

HERBS & SPICES. One of the best ways to reduce the use of salt is by using herbs and spices. Bold flavors, without salt, are key in a low sodium diet.

WHOLE GRAINS. Try brown rice instead of the white. It is healthier and has a more pleasing texture. Experiment with grains such as quinoa, bulgur, and kamut. Whole grains are filling and a great source of fiber.

HEALTHY OILS. Such as olive, canola, and grapeseed. A small amount of healthy oil is a necessary part of a healthy diet. The body needs it for healthy skin and hair.

CANNED TOMATOES. Diced, chopped, pureed, and whole. Tomatoes are low in sugar and high in fiber and potassium. Eating tomato based sauces instead of those made with cream is great for the waistline.

BALSAMIC VINEGAR. Aged until syrupy and intensely flavored, a little bit goes a long way as a salad dressing, needing very little oil.

PASTA. Preferably whole wheat and in lots of different shapes (including couscous). Add a few simple ingredients to pasta and lunch or dinner is a snap. Pasta is delicious at any temperature, which makes it great to pack for lunches as well.

Points-Friendly Soups

I like soup. In fact, I could eat soup year-round, even here in the Sonoran Desert. Studies show that broth-based soups can curb your hunger for very few calories. Pureeing some ingredients can give broth-based soups a creamy texture, without the added fat and calories of cream. The Spicy Black Bean soup below is creamy and satisfying, and only 3 points for 1-1/2 cups. The Zero-Point Asian Soup below is great for when you are craving something warm and comforting, but have no points left for the day.

Spicy Black Bean Soup - 3 points
Servings: 8

Cooking spray, 1 spray
1 medium onion, finely chopped
4 medium garlic cloves, minced
3 (15 oz.) black beans, canned, undrained
1/2 teaspoon(s) red pepper flakes, or to taste
1 teaspoon(s) cumin powder
1 (14 1/2 oz.) can chicken broth, fat free, or vegetable broth
1 (10 3/4 oz.) can diced tomatoes, with green chiles, such as Rotel
1 (12 oz.) can yellow corn, drained

Coat bottom of large stockpot with cooking spray. Add onion and garlic; cook, stirring frequently,until onions are soft but not brown - about 5 minutes.

Place one can of beans in blender; add sauteed onion mixture, red pepper flakes, and cumin. Cover
and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

***I just add the can of beans, red pepper flakes, and cumin to the pot with the onion mixture and blend until smooth with an immersion blender.***

Add second can of beans and the chicken broth to the stockpot and puree with immersion blender
until smooth.

Stir third can of beans (DO NOT PUREE FIRST), tomatoes and green chilies, and corn into stockpot.
Bring to a boil, lower heat to medium and simmer for 20-25 minutes.
Yields about 1-1/2 cups of soup per serving.



0 Point Oriental Soup
Servings: 8

3 cans FF chicken broth (14.5 oz cans)
1 package frozen Oriental-style stir fry veggies (about 1 pound)
1 can (small flat can) Bamboo shoots
1 cup sliced mushrooms
2 tablespoons soy sauce
2 tablespoons fish sauce (or add another tablespoon soy)
1/4 cup rice wine vinegar
1 tablespoon garlic chili paste (or to taste)
juice of 1 large lemon

Bring chicken broth to a boil, add veggies and turn off heat.

Add remaining ingredients and stir to blend.

You can adjust the seasonings to taste, adding more or less soy, vinegar, etc. til you get the flavor and "heat" you want.

Chocolate Pumpkin Muffins - 2 WW Points

So, I am back on the Weight Watchers wagon and currently in my 5th week. It's going pretty well and there hasn't been much temptation - until today. I turned on the television this morning and it is "Chocolate Weekend" on Food Network. Now I've got a chocolate monkey on my back. Luckily, I had the few simple ingredients on hand to make 2-point Chocolate Pumpkin Muffins. My snack tonight was one of these muffins and a cup of skim milk. It hit the spot and took care of that chocolate monkey, too! Here's the recipe - if you could even call it that.


Chocolate Pumpkin 2-Point Muffins
makes 24

1 box Devil's Food cake mix
1 (15oz) can of pumpkin
1 cup of water

Preheat oven to 350 degrees.
Either place paper cupcake liners into muffin tins or spray them with cooking spray.

Blend together all three ingredients, using either a whisk or an electric mixer. Evenly distribute batter in muffin tins.

Bake for 18-20 minutes. Muffins will be extremely moist.

*Can be made with any flavor of cake mix, so experiment to see what you like the best. My family likes spice, chocolate, and strawberry the best.

Saving Money By Going Meatless

Meatless entrees are favorites of my personal chef clients for a number of reasons, including special diets, personal preference, and religious requirements. Vegetarian entrees are also gaining popularity in the current economy as budget stretchers. The recipes below are for a few of the meatless entrees that my clients repeatedly request.

Meatless Stuffed Peppers
Serves 4










1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese

Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.

Cheesy Eggplant Lasagna
Serves 6













2 medium eggplant peeled and cut into 1/4" thick, lengthwise slices
2 pinches garlic salt or to taste
8 ounces mushroom, fresh, sliced
1 medium garlic clove, minced
2 cups Marinara sauce, lowfat
6 ounces Mozzarella cheese, lowfat or fat free - finely shredded

Preheat the broiler.
Mist a 13" x 9" glass baking dish with olive oil spray. Set aside. Lightly mist the eggplant with olive oil spray. Place on a medium nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender. Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown. Preheat the oven to 350. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top with half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Southwestern Vegetarian Bake
Serves 6














3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) can black olives, sliced, drained
1 cup Mexican blend cheese, shredded

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender. In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top. Bake, uncovered, at 350 for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes.

Back On The Wagon in 2009

We've all heard, "the cobbler's children have no shoes." In my case, I have helped several of my clients lose weight by preparing meals for their specific diet plans, yet my weight continues to increase. Maybe I need to hire a personal chef too!

As many people do, I've committed to getting back on the wagon this new year. After reaching my goal with Weight Watchers in 2004, I quit smoking and gained back the weight - and then some. Ugh.

This past Monday, I started again - journaling and counting my points. It's not so bad, actually. It's really a stark wake-up call as I again realize that my portion sizes had gotten out of control and my food choices were not the best.

Of the healthy meals that I prepared for my family this week, there were two that I really enjoyed. The first was Garlic-Pecan Mahi Mahi and the other was General Tso's Chicken & Brown Rice. These dishes both have a points value of 6. Add a cup of green beans or broccoli and you have a complete low points dinner that satisfies.

The General Tso's Chicken recipe was found on Recipezaar.com and the Garlic-Pecan Mahi Mahi recipe was adapted from the WeightWatchers.com message boards.

General Tso's Chicken (6pts)
serves 4

3/4 Cup chicken broth (low sodium)
2 Tablespoons cornstarch
2 Tablespoons soy sauce (low sodium)
2 Tablespoons sugar
1 Tablespoon white wine vinegar
1/2 Teaspoon ground ginger
2 Teaspoons peanut oil
1/4 Cup scallions
2 garlic cloves, minced
1/4 Teaspoon red pepper flakes
1 Pound boneless, skinless chicken breast - cut into 2" chunks
2 Cups cooked brown rice - kept hot

In a medium bowl, whisk together: broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.

Heat oil in wok or large skillet over medium-high heat. Add scallions, garlic, and pepper; cook for 2 minutes. Add chicken and cook until browned on all sides - approximately 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through - about 3 minutes.

Serve chicken and sauce over brown rice. Recipe yields approximately 1 cup of chicken & sauce and 1/2 cup brown rice per serving.

Garlic-Pecan Mahi Mahi (6pts)
serves 4

1 Pound Mahi Mahi filets
2 Teaspoons unsalted butter
2 garlic cloves, minced
2 Ounces chopped pecans

Spray grill and fish with PAM. Grill (or broil) fish until white and flakey.

While fish is cooking, melt butter in small pan. Add pecans and garlic. Saute' over medium heat, stirring frequently so pecans toast but do not burn. When fish is cooked, top it with the garlic pecan butter.

Holiday Guests on Special Diets

With food sensitivities on the rise, chances are at least one of your holiday guests will have some sort of food or ingredient restriction. A couple of years ago, we had a guest for holiday dinner who had casein (dairy) sensitivity. This prompted me to seek out alternative recipes for traditional favorites. From dairy free to diabetic, your food sensitive guests will appreciate your effort and you can feel good knowing your holiday table includes something for everyone.

Casein Free Apricot and Toasted Almond Stuffing

1 cup brandy
1/2 cup dried apricots, diced (10 apricot halves)
2 tsp vegetable oil
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
5 cups stuffing cubes, (cubed dried white bread)
1 1/2 cups chicken or vegetable broth
1/2 cup toasted almonds, sliced
1/2 cup dried cranberries
1 egg, beaten
1/2 tsp thyme
1/4 tsp freshly ground black pepper

Preheat oven to 350°F
Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside. Heat oil in a large nonstick skillet over medium-high heat.
Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently.
Spoon the bread mixture into a 2-quart casserole that has been sprayed with vegetable oil spray.
Cover with lid, and bake for 45 minutes or until thoroughly heated.
From Nature’s Bounty Health Notes

Gluten Free Rolls

4 tablespoons shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1T)
1 cup sour cream
½ cup potato starch
1 cup cornstarch
½ teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
¾ teaspoon salt
¾ teaspoon vinegar

Preheat oven to 350 degrees F.
Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) OR use a portioning scoop and just “plop” into muffin cups
Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. Repeat until all dough is used.
Bake 18-20 minutes, until toothpick inserted in middle tests clean.
From Recipe Zaar #42322

Diabetic Friendly Pumpkin Custard

4 eggs' worth of egg-substitute/eggwhites (1 carton Eggbeaters or store-brand equivalent)
1-2/3 cups Splenda
1-1/2 tsp ground cinammon
1/2 tsp ground ginger
A pinch of ground cloves
1 tsp salt
2 15-oz cans solid pack pumpkin (Libby's is good)
2 cups low-carb soy milk (I use Silk brand or the H-E-B store brand)

Using an electric mixer, combine the ingredients in a large mixing bowl. Start with the eggs, work in the Splenda and spices and salt, then the pumpkin and the soy milk (slowly) last.
Pour it into a 2-quart glass pan. Bake in a preheated 450-degree oven for 15 minutes, then 60 minutes on 350, or until a knife comes out clean.
Cool on a rack, then either serve warm, or refrigerate. Makes six fairly generous servings.
Adapted from S.John Ross at io.com

Apple Season

Although it doesn’t feel like autumn here in the Valley, apple season is upon us. Local grocery stores carry several varieties so you are sure to find your favorite. Even better, go right to the orchard. Some places even have pick-your-own. This is a great activity to do as a family, as is creating delicious dishes with the fruit you just picked!

Once you get the apples home, you should refrigerate them for maximum freshness since apples ripen six to ten times faster at room temperature than if they were refrigerated. For optimal storage, apples should be kept at 35-40 degrees.

Check out these easy, delicious, apple recipes.


Apple Chicken Salad
1 pound of cooked chicken, cubed or shredded (using a rotisserie chicken saves time and adds tons of flavor)
1 cup apples, chopped and unpeeled
1 cup celery, thinly sliced
6 tablespoons raisins
1 cup Italian dressing (or dressing of your choice), more or less to taste
6 teaspoons brown sugar
Nuts (your favorite) to sprinkle on top

Stir together chicken, apple, celery, and raisins in a large bowl.
Whisk dressing and brown sugar together in a small bowl, then pour over chicken mixture. Toss gently to coat.
Sprinkle each serving with nuts.
Looks really pretty served on lettuce leaves
Serves 6


Apple Stuffed Squash
3 acorn squash
2 apples, chopped
½ cup walnuts, chopped
1 tablespoon orange zest, grated
½ cup brown sugar, packed
2 tablespoons margarine, melted

Preheat oven to 350 degrees.
Cut each squash in half, lengthwise, and scrape out seeds.
Place quash, cut side down, in baking dish and bake for 25 minutes.
While squash is baking, mix remaining ingredients.
Once the squash have been baked for 25 minutes, remove from oven, turn cut side up, and fill with apple mixture.
Return to oven and continue baking for 20 minutes, or until squash is tender.
Serves 6


Easy Baked Apples
6 baking apples, cored (Roma work well)
3 tablespoons sugar
6 teaspoons margarine or butter
1/3 cup firmly packed brown sugar
1 tablespoon flour
½ teaspoon cinnamon
1 tablespoon water

Heat oven to 375 degrees.
Place apples in 13x9 baking dish. Place ½ tablespoon of sugar and 1 teaspoon of margarine into cavity of each apple.
Bake for 45-50 minutes, or until apples are tender.
In small bowl, combine brown sugar, flour, cinnamon, and water and spoon over baked apples.
Cook 10 minutes longer.
Serve warm or cool.

No Bake Apple Pie Cheesecake
16 oz cream cheese, softened
8 oz whipped topping, thawed
1 (0.8 ounce) package Wildtree Apple Pie Cheesecake Blend
1 graham cracker pie shell

Combine cream cheese, whipped topping and Apple Pie Cheesecake Blend in a mixing bowl and beat until blended. Spoon into the pie shell.
Chill, covered, for at least 2 hours.
Serves 8

Apple Cheese Spread
8 ounce package of cream cheese, softened
1 cup grated cheddar cheese
2 tablespoons lemon juice
1 medium-size apple, peeled and cored
1/2 teaspoon black pepper
1 tsp. lemon thyme or other lemon herb--lemon basil, lemon verbena

In a bowl, combine the cream cheese, cheddar cheese and lemon juice.
Grate the apple into cheese mixture. Add in the pepper and herbs. Mix well and chill. Makes 2 1/2 cups. Use on bagels, toast, crackers or apple slices.

Labor Day Weekend Gatherings

Labor Day weekend is the traditional end to summer and many folks hold their last outdoor party of the season. In the interest of being a guest at your own party, it’s good to have some recipes tucked away that are simple to make and can be scaled to feed a crowd.

These recipes are a snap to make, can be prepared ahead of time, and work just as well for a Labor Day picnic as a birthday bash as a family reunion.

Fruit Salsa and Cinnamon Tortilla Chips

2 kiwi fruits, peeled and diced
2 granny smith apples, peeled, cored, and diced (or your favorite apple)
8 ounces raspberries, halved
16 ounces strawberries, quartered
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves or apple jelly
10 – 10” flour tortillas
Butter flavored cooking spray
cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar, then spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes and serve with fruit salsa.
Serves 10


Tortellini Salad with Grilled Chicken

6 chicken breast halves, boneless and skinless
1 – 8oz bottle your favorite Italian dressing
12 oz cheese tortellini, fresh or frozen
½ cup mayonnaise
3 hard-boiled eggs, chopped
½ cup sweet red peppers, chopped
12 sun-dried tomatoes (packed in oil), cut into slivers
Salt and pepper to taste

Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
Remove chicken from ziplock bag and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked. Remove from grill and cut into bite-size pieces.
While chicken is grilling, boil water and cook tortellini until tender but still firm - about 8 to 10 minutes. If using frozen, cook according to package directions.
Drain. Rinse with cold water to stop the cooking process and drain thoroughly.
In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.
Serves 6-8

Corn Salad with Basil Vinaigrette

1 – 12oz bag frozen roasted corn (Trader Joe’s is fantastic!)
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Thaw corn in refrigerator and drain.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill at least one hour before serving.
Serves 4


Refreshingly Simple Punch For a Crowd

4 – 1/4oz packets of unsweetened strawberry drink mix (like KoolAid or Wylers)
2 – 46oz cans pineapple juice
3 cups white sugar
4 quarts water
1 – 2-liter bottle of ginger ale

In a large punch bowl combine drink mix, pineapple juice, sugar and water.
Stir until dissolved.
Just before serving, stir in the ginger ale.
Serves 45.

Favorite Birthday Cake

Italian Creme Cake. I can't even begin to describe the decadent deliciousness of it. From the torte-like coconut buttermilk cake layers, to the cream cheese and toasted pecan icing in-between and encasing those layers; it is pure heaven. Of course my favorite birthday cake clocks in at close to 1,000 calories per serving. The way I see it, I'll have it once a year on my birthday - indulge until I go into sugar shock - then that will knock out the craving for me for another year.

Last year, my husband and son made my Italian Creme birthday cake from scratch as a surprise. They did a fabulous job and I believe this is the recipe they used, from Southern Living.
Make sure you use real buttermilk as it makes all the difference.



Italian Cream Cake
Serves 12

* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 2 cups sugar
* 5 large eggs, separated
* 1 tablespoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 cup flaked coconut

Nutty Cream Cheese Frosting

* 1 cup chopped pecan, toasted
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 1 tablespoon vanilla extract
* 1 (16 ounce) package powdered sugar, sifted

1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating until well blended after each addition.
3. Add vanilla; beat until blended.
4. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Beat at low speed until blended after each addition.
6. Stir in coconut.
7. Beat egg whites until stiff peaks form; fold into batter.
8. Pour batter into three greased and floured 9-inch round baking cakepans.
9. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
11. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
12. Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
13. Add sugar, beating at low speed until blended.
14. Beat at high speed until smooth; stir in pecans.

Saving Money with Boxed Lunches

The first week of August is back-to-school for students around here. While school lunches have come a long way in the last 30 years, some kids (and parents) prefer to pack their own. Many families choose to pack their own lunches as a money-saving measure, although when purchasing convenience items and pre-packaged snacks, the savings disappear. With food costs climbing at a shocking pace, it pays to take a bit more care shopping and preparing meals. Spending a little extra time can save a family hundreds of dollars per year.

Reusable containers save money and energy. Instead of using zip bags for sandwiches, try the reusable storage containers with lids. These containers come in all shapes and sizes that are perfect for boxed lunches. With sandwich sized zip bags costing five to ten cents each, the savings add up.

Instead of individually packaged snacks, fruit cups, and yogurts, purchase the family size containers and spoon portions into small containers when packing lunches. A 6oz (one serving) container of yogurt costs $0.75. You can purchase a 32oz (over five servings) container for approximately $2.00. That’s a savings of nearly 50%. Another big savings can be had by purchasing the family sized can of fruit cocktail ($0.07/ounce), versus the individual fruit cups ($0.18/ounce). Cha-ching!

Kids love cheese cubes and sticks. The individually wrapped (or cut or cubed) varieties cost about $0.50 per ounce – that’s $8.00 per pound! Why not purchase a 32oz block of cheese for less than half that price and cut it yourself?

For sandwich fillings, think about using the leftover protein from dinner. That leftover chicken or beef from last night’s meal is delicious on a sandwich, in a wrap, or atop a salad, is far better than that sodium-laden luncheon meat from the deli, and is much less expensive.

I started making my own bread to avoid preservatives (many times, the pan grease used in commercial bread baking is preserved with petroleum-based products – yuck), and found that I was saving money at the same time. It ends up running about ten cents per slice.

Homemade goodies will make your kids the envy of the lunch table. Baking up a pan of snack cake or a few dozen cookies is very easy to do, less expensive than pre-packaged, and you can control the sugar and fat content. Muffins are great to pack in lunches and can be made ahead as most of varieties freeze beautifully.

Below are the recipes for my family’s favorite homemade sandwich bread and their favorite muffins. The bread is super easy as the bread machine does the work before plopping the dough in a loaf pan to be baked in the oven. The muffins are also frequently requested by my personal chef clients.

Soft Whole Wheat White Bread

Makes1 Loaf

1/2 cup milk

2/3 cup hot water

3 Tablespoons sugar

4 Tablespoons melted butter or vegetable oil

1 cup whole wheat flour

2 cups all-purpose flour or bread flour

1-1/4 teaspoons salt

2 teaspoons yeast (regular or quick rise)

Place ingredients in bread machine in the order recommended by the manufacturer. Set to dough cycle.

When dough cycle is complete, place dough into a greased loaf pan.

Bake in a preheated 350 degree oven for 30 minutes.

Chocolate Chip Pumpkin Muffins

Makes 30 Muffins

4 eggs

2 cups sugar

1 (16 ounce) can pumpkin

1 teaspoon vanilla extract

1 1/4 cups vegetable oil

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 ounces semi-sweet chocolate chips (Regular or mini)

Preheat oven to 400 degrees.

In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

Fill greased or paper-lined muffin cups 3/4 full.

Bake at for 16-20 minutes.

Operation Baking Gals - Sweets To Our Soldiers

Earlier this week, a friend of mine turned me on to the Operation Baking Gals organization and blog. Operation Baking Gals recruits volunteers to bake and send goodies to service persons overseas that they can share. What a fabulous idea!
The second round of Operation Baking Gals will be having their mass mailing the week of August 23-30. I have joined Team Hungry Fox for this round and will be sending my goodies to Daryl, who is in Iraq. Next round, I plan to host my own team. Stay tuned and I'll be posting the info to show how you can join my team! To join a team for the current round, head on over to Operation Baking Gals and enlist!

All this baking talk has me craving Snickerdoodles. Snickerdoodles were my favorite cookie growning up. None of my friends had ever heard of them, so I thought my mom was the only one on Earth who made them. When I was dating my husband, one of our conversations turned to cookies and he mentioned snickerdoodles. I was amazed! He was the first person I'd ever met, outside my family, who knew what snickerdoodles were. I believe that was the moment I knew I would marry him.

Snickerdoodles
About 2 dozen cookies

1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Coating
2 tablespoons sugar
1 teaspoon cinnamon

In large bowl, cream butter and sugars on high speed until creamy.
Add egg and vanilla; beat until smooth.
In separate bowl, combine flour, salt, baking soda, and cream of tartar.
Pour dry ingredients into wet ingredients and mix well.
Refrigerate dough for at least 30 minutes.
While dough is chilling, preheat oven to 300 degrees and combine coating ingredients in small bowl.
Form dough into walnut-sized balls.
Roll dough balls in coating mixture and set 1" apart on parchment lined baking sheet.
Bake for 10 minutes or until crackly, yet still very soft.
Cookies will look underdone, but will set up while cooling. DO NOT OVERBAKE.

Eat Breakfast - There's No Excuse Not To

You’ve heard it countless times, “breakfast is the most important meal of the day.” The problem is, who feels like preparing breakfast every morning when we’re already running around trying to get the family ready and out the door on time? One of the solutions to this dilemma is to prepare breakfast items that can be made ahead. Some of these items have really quick heating times and others don’t even require heating. There are even grab-n-go options for days you have to eat during the commute. From kid favorites to figure friendly options, make-ahead breakfasts are the cure to your no-time-for-breakfast blues.

Breakfast burritos are the ultimate to-go breakfast and they can be customized in countless ways by changing up the meats, cheeses, and veggies – not to mention the new flavored tortillas and wraps. Breakfast bars are great items to keep in your bag for when hunger strikes between meals, and a smoothie can be a nutritious and refreshing start to the day any time of year.

Breakfast Burritos

Makes 24

12 eggs, beaten

1 pound bulk breakfast sausage, cooked

1/2 cup your favorite salsa

2 cups shredded cheese (cheddar or other)

24 burrito size flour tortillas

Optional add-ins:

Onions

Mushrooms

Spinach

Green peppers

Cooked hash browns

Scramble eggs in large skillet until cooked. Stir in salsa and cooked sausage. Also stir in any optional ingredients you’d like.

Warm tortillas in microwave for 10 second or until warm and soft.

Scoop 1/2 cup of the egg mixture onto the tortilla and roll up, burrito-style.

Wrap each burrito in foil or plastic wrap. Place wrapped burritos into gallon sized zip-topped freezer bags and freeze.

To heat and eat:

Unwrap burrito.

To microwave: wrap burrito in paper towel and microwave approximately 2 minutes or until heated through.

To oven heat: wrap burrito in foil and bake at 350 degrees for 10 minutes, or until heated through.

Oat & Apricot Breakfast Bars

Makes 8 large bars

1 cup whole wheat flour

1 teaspoon baking powder

1/2 cup uncooked oats (quick or old fashioned)

1/2 cup brown sugar, packed

16 dried apricot halves, diced

2 tablespoon sunflower seeds

1 tablespoon butter, melted

1/2 cup Eggbeaters (or 2 large eggs)

Preheat oven to 350 degrees.

Spray an 8-inch square baking pan with cooking spray.

Combine flour, baking powder, sugar, oats, apricots, and sunflower seeds, mixing well.

Whisk together egg substitute and butter.

Pour wet ingredients into the dry ingredients, and mix quickly, until just combined.

Spoon into prepared pan and smooth across the top.

Bake for 20 minutes or until firm.

Remove from oven and cool completely before cutting into 8 rectangles.

Veggie Cups

Makes 18 muffins/cups

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 small onion, diced

1/2 cup diced ham

1/4 cup diced mushrooms

2 roma tomatoes, diced

1/2 cup sharp cheddar cheese, shredded

8 large eggs, beaten

Salt & pepper to taste

Preheat oven to 350 degrees.

Spray muffin tins with cooking spray.

Sautee bell peppers, onions, ham, mushrooms, and tomatoes together.

Divide this mixture between 18 muffin cups and spoon into each.

Combine the beaten eggs with the shredded cheese.

Pour egg and cheese mixture into the muffin tins, almost to tops.

Bake 20-30 minutes, until cooked through.

When completely cooled, wrap in foil or plastic wrap, and then in zip-top bags to freeze.

May be eaten hot or cold

Frozen Purple Smoothies

Serves 4

3 cups frozen raspberries (or peaches, or mixed berries)

1 cup grape juice (purple is sweeter, may use white for less sweet)

1 cup milk (or 8oz container of yogurt)

Optional – 2 tablespoons sugar, or to taste

Pour all ingredients into blender and mix well. OR Place all ingredients in a bowl and use an immersion blender to blend.

Spoon or pour into individual containers to either enjoy now or freeze for later. Styrofoam or heavy paper drink cups with lids work well for this.

If frozen, remove from freezer when you get up in the morning and smoothie will be ready to eat/drink when you leave for work/school.

Can also move from freezer to refrigerator the night before consumption to thaw.