Thursday, March 29, 2012


My husband and I have been really concentrating on a healthy life style this year.  With this comes different ways of cooking and trying many different foods.  I had made a dill dip out of tofu and fresh dried dill from the garden (from last years crop ) and it was great.  I figured it couldn't be too hard to come up with a good dressing that tasted like mayo just by using some of the ingredients that go into mayo and subbing tofu for a few others.  My husband whined, "I'm not eating anything with tofu in it" until I got him to take a little taste...he loved it!

  • 1 block tofu, extra firm
  • 4 tbsp soy milk
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 11/2 tbsp agave nectar
  • 1/8 tsp black pepper
  • 1/8 tsp paprika
  • 3 tbsp Dijon mustard
  • 1 tsp salt

Add all ingredients to the blender and process until well blended.  check for seasoning and add if needed.

Saturday, March 24, 2012


Meals in our house have become pretty healthified.  As we get older we realize that eating healthy and cutting out preservatives can make you feel energized and not as sluggish. This recipe uses ground chicken breast( which I ground myself ) and healthy vegetables for a great filling meal that keeps us feeling satisfied  and not craving a fat filled alternative.  These meatball also make a great meat balls and spaghetti dinner.
  • 1/2# ground chicken breasts
  • 1 tsp dried Italian seasoning
  • 1/8 cup egg beaters
  • 3 tbsp panko bread crumbs
Start a medium pan of water boiling on the stove.  Mix all the meatball ingredients together.  Roll into 1 inch meat balls and drop into boiling water for 5 minutes.  Remove and set aside.
  • 1/2 cup diced onions
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups kale, torn in small pieces
  • 1/4 cup quick cook barley
  • 4 cups chicken broth
  • 1 tsp red pepper flakes
  • 1 tbsp olive oil
  • salt and pepper to taste
In a large kettle heat on medium the 1 tbsp olive oil.  Add the diced celery, carrots and onions, red pepper flakes and salt and pepper to taste.  Saute for 5 minutes.  Add the chicken broth and barley, and bring to boil.  Reduce to simmer and cook for 5 minutes.  Add the chicken meatballs and kale and simmer  minute.  Let stand 5 minutes before serving.

Wednesday, March 21, 2012


I found this recipe in the cleaning eating magazine I receive monthly and had to share it. It a easy healthy recipe and a quickie to make if you have chicken breast you need to use.  The only thing my husband said we should change is to add mushrooms....We love them!  Sorry, I forgot to picture this great dish, we were just too hungry.

  • 1# boneless, skinless chicken breast, sliced 1/2 inch thick
  • 1 medium onion, sliced into rings
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp dried thyme
  • 1/2 tsp sea salt

In a large non stick skillet heat oil on medium.  Add onions and saute 5 minutes.  Add chicken, vinegar, thyme and salt and cook, stirring often, for 8 minutes, until thickest piece of chicken is cooked threw and vinegar has caramelized on the chicken.  If there isn't enough of the juices in the pan add 1/4 cup chicken broth.  Once plated, drizzle with pan juices.  Good served with brown rice and a green salad.

Thursday, March 8, 2012


I found a version of this recipe in a fancy cooking magazine and figured there had to be a lot easier, healthier way to make it.  Here's my attempt, and I got to say...It was great!

Brown 6 strips of bacon until almost crisp, then add 1 tbsp minced garlic and cook 1 minute longer

Cook 6 oz of whole wheat pasta

Drain bacon on a paper towel and set aside

You will also need 1 cup grape tomatoes and 6 or more leaves of red leaf lettuce washed and dried and 1/3 cup chopped onions

Caramelize the tomatoes and onions in 1 tbsp olive oil and 1 tbsp brown sugar

After the tomatoes and onions have caramelized, add the crisp bacon, 1/4 tsp thyme leaf(dried) 1/4 tsp red pepper flakes (more if you like it spicy) and 1 cup beef broth.  Simmer on medium until reduced by half.  Turn off heat and add lettuce leaves cut in pieces and the cooked whole wheat pasta 

Toss together

We served ours with steamed green beans and blue cheese garlic bread


  • 6 slices bacon, diced and fried till crisp
  • 1 tbsp minced garlic
  • 1 cup grape tomatoes, cut in half
  • 6 lrg leaves red leaf lettuce, washed and dryed
  • 6 oz boiled whole wheat spaghetti
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1/3 cup chopped onions
  • 1 cup beef broth
  • 1/4 tsp dried thyme leaf
  • 1/4 tsp red pepper flakes

Monday, March 5, 2012


These are really good in soup or stew.  The cottage cheese makes them more healthy along with the 10 grain flour.  I used Bobs Red Mill 10 grain flour but all purpose flour can be used.

  • 3 egg whites or 1/4 cup egg beaters
  • 1/2 cup low fat cottage cheese
  • 2 tbsp water
  • 1 cup 10 grain flour
  • 1/4 tsp salt
In a mixing bowl beat the eggs and cottage cheese together.  Stir in the water and salt.  Mix in the 10 grain flour.  Drop dumplings off of a tbsp into soup or stew that is boiling.  Reduce heat, cover and simmer for 15 minutes.  Check doneness with a toothpick.