Friday, September 15, 2017

Monterey Jack Burgers With Red Onion Jam

This red onion jam is to die for!  Once you try it, you'll want to put it on everything.  

  • 1-1/2 tbsp. mayonnaise
  • 1 garlic clove, finely minced
In a small bowl, stir together mayonnaise and as much of the garlic as you like.  Season with salt and pepper. 

Red Onion Jam
  • 1 red onion
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
Heat a drizzle of oil in a large frying pan over medium heat.  Add red onion and cook, tossing occasionally, until caramelized (8-10 minutes).  Stir in balsamic vinegar and sugar.  Continue cooking until syrupy, 1-2 minutes more.  

  • Hamburger
  • Monterey Jack Cheese, shredded
  • Salt and Pepper
  • Potato Buns
  1. Shape beef into patties.  Season with salt and pepper.  Grill to desired doneness.  Top each burger with cheese, allow to melt.
  2. Split buns in half on baking sheet.  Toast in over or on grill until golden, about 3 minutes.  Spread split sides of buns with ketchup and aioli.  Top each burger with red onion jam. Serve. 

Saturday, January 7, 2017

(Lighter) Lasagna Soup

225 calories per 1 cup (serving)

  • 2 tsp. olive oil
  • 1 lb. Italian turkey sausage
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 (32 oz) container of chicken broth
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3 tbsp. grated parmesan cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese
  • 4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
  1. Heat olive oil over medium-high heat in large nonstick pot.  Add sausage, onion, bell pepper, and garlic.  Cook and stir until sausage is crumbled and browned (8-10 minutes).
  2. Add broth, tomato sauce, diced tomatoes, salt, and crushed red pepper.  Bring to a boil.  Then reduce the heat and simmer for about 20 minutes.  
  3. Return to a boil; add noodles, then reduce and simmer for approx. 10-12 minutes or until noodles are tender.
  4. Remove from heat; stir in mozzarella, basil and parmesan. 

Creamy Chicken Noodle Soup

Lightened-Up Creamy Chicken Noodle Soup

Low Calories - 200 per serving!


  • 1 tbsp. unsalted butter
  • 3/4 cup chopped yellow onion (I use frozen diced onions)
  • 1 cup sliced carrots (2 carrots)
  • 1 cup sliced celery (2-3 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried or fresh thyme
  • 1/2 tsp. salt
  • 7 cups chicken broth 
  • 1 medium potato, peeled and diced
  • 2 cups shredded roasted chicken (I buy a cooked rotisserie chicken from deli department)
  • 1 cup fat free half-and-half or whole milk
  • 4 cups uncooked wide egg noodles


  1. Heat butter in a large pot over medium heat.  Add onions, carrots, celery, and garlic.  Salute (approx. 7 minutes and veggies get tender).  Add flour, oregano, pepper, thyme, and salt.  Stir and cook for about 3 minutes.
  2. Next, add broth and potato.  Bring to a boil.  Then reduce heat and let simmer for 25 minutes or  until potatoes and carrots are soft.
  3. Add chicken, half-and-half (or whole milk), and noodles.  Cook for approx. 10 minutes or until the noodles are at desired tenderness.  

Honey Garlic Chicken with Potatoes and Veggies

Yield:  4 servings
Prep time:  10 minutes

  • 8 bone-in, skin-on chicken thighs
  • 16 oz. baby red potatoes, halved
  • 16 oz. baby carrots
  • 16 oz. green beans, trimmed
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. ground black pepper
  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into slow cooker.
  3. Cover and cook on low for 6-7 hrs., or on high for 3-4 hrs.  Baste every hour, if possible.
  4. Add green beans during the last 30 minutes of cooking time.

Tuesday, January 5, 2016

Sloppy Joes

                2 to 3 pounds lean ground beef
                1 cup chopped onion
                2 cloves garlic, minced
                1 1/2 cups ketchup
                1 cup green pepper, chopped
                1/2 cup water
                1/4 cup brown sugar
                1/4 cup prepared mustard
                1/4 cup vinegar
                1 tablespoon chili powder
                Split hamburger buns

1.   In a large skillet, brown ground beef, onion, and garlic.
2.   Cook until meat is brown and onion is tender.
3.   Drain off fat.
4.   Combine remaining ingredients (except buns) in slow cooker/Crock Pot.
5.   Stir in meat mixture.
6.   Cover and cook on LOW 6-8 hrs. or on HIGH 3-4 hrs.
7.   Spoon onto hamburger buns.

Adapted from Southern Food

Thursday, December 10, 2015

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
6 hours
Yield: 24 bars
  1. Heat oven to 300°F.
  2. Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides. 
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter. 
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling. 
  5. In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. 
  6. Beat in eggs, one at a time, just until blended. 
  7. Spoon half of the mixture over the crust and spread evenly. 
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. 
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so. 
  11. Refrigerate for at least 3 hours before cutting into bars. 
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

Slow Cooker Cabbage Rolls

I love it because it's healthy, easy, and so dang delicious!  

  • 1 Head of Cabbage
  • 3 Cups Tomato Juice
  • 1 8oz. can tomato sauce
  • 1 egg
  • 1/2 C. uncooked brown or white rice
  • 1 envelope Onion soup mix
  • 1 lb. Ground Turkey or Extra Lean Ground Beef
  • 1/3 Cup Parmesan Cheese

  1. Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish.  Cover in about an inch of water and microwave on high for 2 min.  
  2. In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix until well combined.
  3. Grease your crock pot with some Pam cooking spray. 
  4. Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down.  Do this until all your meat mixture is gone.
  5. After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top.  

Cook on low for 6-8 hours.