Baked Tomatoes

This is a very easy side dish to make and they taste delicious. Both of my kids love these tomatoes & so do my husband and I. They pair nicely with, pork, chicken, beef or fish. The crunchy bread crumbs taste so good on top of the softened tomato.

• 4 tomatoes, cut lengthwise in half
• 1/2 cup of Italian bread crumbs
• 1 1/2 tbsp olive oil
• 2-3 tbsp shredded Parmesan cheese
• Salt, pepper & garlic powder to taste
• 1 tbsp dried basil (sprinkled on top)
• Cooking spray

Preheat oven to 375 degrees. Line a small baking sheet with tin foil & spray with cooking spray. In a bowl, combine bread crumbs, olive oil, Parmesan cheese, seasonings (except basil) and mix thoroughly. Scoop crumb mixture on top of tomato halves and place on baking sheet, sprinkle dried basil over each tomato then spray them with cooking spray. Bake for 45 minutes until tomatoes are softened & crumbs are golden brown. Enjoy!

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Pot Roast

I love pot roast and I love cooking in my Dutch oven so this is a regular in our house. My kids both love the tender meat & sauce. This was a favorite of mine growing up and it's a perfect Sunday dinner.

• 2-3 lb round roast
• 1 tsp olive oil
• 2 tsp of dried thyme
• 2 tsp of salt
• 1 tsp of pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder

Preheat oven to 275 degrees; Heat olive oil in a Dutch oven over medium high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with seasoning mixture until gone. Place in hot skillet & sear all sides of the beef.

Once seared add the following ingredients:

• 1/2 yellow sweet onion, chopped into large pieces
• 3-5 cloves of garlic, chopped (I use 5)
• 1 14.5 oz can of diced tomatoes
• 2 cups of beef broth
• 8-10 white button or cremini mushrooms
• 2 stalks of celery
• 1 bay leaf

Bake in the oven for 4-5 hours.

• 10 baby carrots (add 1 hour before the pot roast is done cooking)
• 10 baby red potatoes (add 1 hour before the pot roast is done cooking)

About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they'll be perfectly cooked - not soggy). Let pot roast sit on cutting board for a few minutes before slicing. Strain remainig sauce through a collander and into a bowl; return strained liquid to the Dutch oven. Seperate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate. Boil sauce down for 5 minutes (add some corn starch mixed with beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes and mushrooms. Enjoy.

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Black Bean & Cheese Quesadilla

This is a great lunch... It's very quick to make and my kids love it. I usually make a quick batch of guacamole for delicious dipping! I also serve with sour cream & salsa too.

• 2 flour tortillas
• 1/4 cup of black beans, rinsed & drained
• 2 tbsp tomatoes, diced (optional)
• 1 tbsp Green onions, diced (optional)
• 1/4 cup shredded cheddar cheese
• Guacamole (click here for the recipe)
• Sour cream
• Salsa

Heat a dry skillet over medium heat. Add one tortilla and layer with beans, tomatoes, onions and cheese then top with the other tortilla. Cook for 3-4 mintues on each side. Cool for 1 minute before slicing into wedges (like a pizza). Serve with guacamole, sour cream & salsa. Enjoy. Garnish with green onions.

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Balsamic and Garlic Flank Steak with Blue Cheese Crumbles

I grew up eating steaks with a blue cheese & butter sauce that my Dad makes. It's the most wonderful topping (in the world) but it isn't healthy. I found some low fat blue cheese (WAHOO) and decided to sprinkle a bit on top of my steak. The balsamic flavors from the marinade went really well with the blue cheese and it turned out to be a wonderful meal.

• Flank Steak
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt & pepper to taste
• 2-3 cloves of garlic, minced
• 2 tsp of low fat blue cheese per serving

Combine all ingredients in a ziplock bag and marinate for 6-24 hours. In a large skillet over medium high heat, cook steak until desired degree of doneness. Remove from heat and let sit for at least 5 minutes before slicing thinly against the grain of the meat. Return skillet to the stove and add the marinade; boil it down for a couple of minutes & drizzle over the meat. Add 2 teaspoons of low fat blue cheese crumbles over the meat & serve. I served the flank steak with a baked potato (with a bit of butter, non fat sour cream, salt, pepper and 2 tablespoons of French's Fried Onions (heated)), & my House Salad (click here for recipe). Enjoy.

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Chicken Teriyaki Burger with Grilled Pineapple

This is a favorite in our house. It's a perfect combination of savory & sweet with a bit of crunch. It's easy to make, kid friendly and really good. This burger pairs nicely with baked thick cut fries.

• 3-4 chicken breasts, trimmed of any fat
• 1-2 cups of your favorite teriyaki sauce

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to an even thickness. Marinate in the teriyaki sauce for 6-24 hours in a Ziploc bag.

• 1 can of pineapple rings (or fresh pineapple if you prefer)
• Low fat Swiss cheese slices
• Low fat mayonnaise
• Hamburger buns (whatever flavor you like)
• Additional topping ideas:
• Lettuce
• Tomato slices
• Sweet yellow onion slices
• Extra teriyaki sauce

Spray cooking spray in a grill pan over medium heat. Add pineapple rings & cook for 3-4 minutes on each side. Remove from grill pan & set aside. Add more cooking spray to the pan; add chicken and cook over medium high heat for 4-5 minutes on the first side. Turn over and add the pineapple rings and low fat Swiss cheese. Cook for an additional 3-4 minutes. Heat the bun in the broiler for 1-2 minutes. Add low fat mayonnaise to the bun, chicken/pineapple/cheese, and all the fixings you want. Enjoy!

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Halibut with a Lemon Dill Sauce

I like simple but good ingredients to enhance the flavors of fish. This is a very light and flavorful meal. It's easy to make, takes little time and is very good for you. My daughter can't get enough of this meal - she LOVES it.

• 2 fillets of halibut, orange roughy or tilapia
• 2 tsp olive oil
• 2 tbsp fresh dill or 1-2 tsp dried dill
• 1-2 clove garlic, minced

Combine the above ingredients in a large ziplock bag making sure to mix them thoroughly. Marinate for 2-4 hours. Don't add lemon to the marinade until you are cooking the meal. The acid in the lemon will start to cook the fish.

• 1-2 lemons juiced

Preheat oven to 450 degrees. Spray a glass baking dish with cooking spray. Add the lemon juice to the fish in the bag. Combine ingredients well then pour into baking dish. Cover with lid or tinfoil and cook for 10-12 minutes per 1 inch thickness. Serve with lemon slices. If you want to splurge a bit, add butter to the top of each fillet for a richer sauce.

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Orzo with Green Beans, Grape Tomatoes and Feta Cheese

This is a wonderful side dish! It was light yet full of flavor and I loved the silky pasta with the crunchy green beans & pine nuts. My son particularly loved this dish & had second helpings. I used vinegar and oil but this is also great with a couple of tablespoons of your favorite vinaigrette dressing. This dish pairs nicely with chicken or fish.

• 1 tsp olive oil
• 1/4 onion, diced finely
• 1 cup of fresh green beans, chopped into bite size pieces
• 1 cup of grape tomatoes
• 1-2 cloves of garlic, minced
• Salt and pepper to taste
• 1 cup orzo (rice shaped pasta), prepared per instructions
• 1-2 tbsp toasted pine nuts
• 2 tbsp flat leaf parsley, chopped
• 3-4 tbsp low fat feta cheese
• 1 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• 1 tsp lemon zest

Heat olive oil in a skillet over medium heat; add onions & cook for 2 minutes. Add green beans & cover with a lid for 3 minutes. Add tomatoes & continue to cook until beans & tomatoes have softened. Add garlic & stir constantly for 30-45 seconds. Remove from heat. In a dry skillet, add pine nuts & toast for 3-5 minutes, stirring frequently. Once orzo is cooked & drained, combine with the vegetables. Add parsley, cheese, pine nuts, olive oil, vinegar & lemon zest. Taste & re-season if needed. Enjoy.

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Scallop and Shrimp Arrabbiata

I am in love. This is my absolute favorite pasta dish right now. It's slightly spicy, full of garlic and has a hint of pancetta. The scallops & shrimp really finish this sauce off nicely. I really, really, enjoyed making this meal & eating it too. My children LOVED it so much they both had 2 servings and ate every last bite. My husband and I were both shocked yet proud of our little adventurous eaters. This is my idea of a perfect Saturday night dinner.

• 1/2 lb small bay scallops
• 1/2 lb medium shrimp, deveined & tail removed
• 1 tsp olive oil
• 1/2 tsp basil
• 1/4 tsp oregano
• Salt and pepper to taste
• 2 cloves of garlic minced

Combine ingredients until mixed thoroughly. Marinate in the refrigerator for 4-5 hours.

• 1 oz pancetta, sliced
• 1 tsp olive oil
• 1/2 sweet yellow onion
• 3-5 cloves of garlic, minced (I use 5- we LOVE garlic)
• 1/2 tsp dried basil
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp crushed red pepper
• Salt and pepper to taste

In a small dutch oven cook pancetta over medium heat. Once cooked, drain on a paper towel then crumble. In the same dutch oven add olive oil and onion; saute for 2-3 minutes; add garlic, crumbled bacon & seasonings; saute for 60 seconds.

• 1 14.5 oz can of diced tomatoes
• 1 8 oz can of tomato sauce
• Spaghetti (4 servings) prepared per instructions
• 2 tbsp fresh parsley, chopped (divided)
• 1 tbsp fresh basil, chopped
• Parmesan cheese, shredded

Add tomatoes & sauce to the mixture. Cook on medium low for 2 hours. Taste & re-season if needed.

Scallops & Shrimp:

In a HOT skillet over medium high heat, add scallops & shrimp. Saute for 2-3 minutes then add directly to the sauce mixture. Add fresh basil & half of the parsley, stir & cook for 2-3 minutes before tossing with cooked spaghetti. Top with the other half of the parsley and sprinkle with Parmesan cheese. I served this meal with fresh, crusty bread and Roasted Asparagus with Parmesan Cheese (click here for the recipe)

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Chocolate Chip Oatmeal Cookies

I have been doing more baking lately because both of my kids want to "help" me in the kitchen. Baking cookies is an easy & fun way to connect with my kids. These cookies turned out really good! They're chewy on the inside and slightly crunchy on the outside. They are perfect dipped in ice cold milk.

• 1 stick of butter, softened
• 1/4 cup white sugar
• 1/2 cup of brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup PLUS 2 tbsp of flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 1/2 cups of quick cooking oats
• 1/2 cup semi sweet mini chocolate chips
• 1/4 cup walnuts, chopped (optional)

Preheat the oven to 325 degrees. In a mixer, combine the butter, white sugar and brown sugar until creamy. Mixing slowly, add one egg at a time along with the vanilla. In a separate bowl combine the flour, salt and baking soda; slowly stir the flour mixture into the creamed mixture until blended. Add the oats, chocolate chips & nuts then mix thoroughly. Drop spoonfuls onto an ungreased baking sheet. Bake for 12-14 minutes. Cool on a wire rack. Enjoy!

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Wilted Spinach Salad

This salad was a HUGE hit with my entire family. It was great to see my kids want seconds - especially when it comes to spinach!! This is fun to make & tastes so delicious! A quick, easy & fabulous salad.

• 4-6 slices pancetta, cooked (oil reserved), crumbled
• 1 small shallot, sliced thinly
• 2 tbsp canola oil
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/2 tsp white sugar
• Salt and pepper to taste

Cook the pancetta in a hot skillet over medium heat; remove pancetta to a paper towel to drain then crumble. Add olive oil to the remaining oil from the pancetta (not much there but has great flavor); add shallot and sauté, stirring frequently. Add vinegar, soy sauce, sugar & salt and pepper to taste.

• 4 cups of fresh baby spinach, washed
• 1/2 cup button mushrooms, sliced thinly
• 1/4 sweet yellow or red onion, sliced thinly
• 1-2 tbsp dried cranberries
• 1 hard boiled egg, chopped

Once you taste the dressing & season accordingly, add spinach, mushrooms, onion, cranberries and bacon crumbles to the pan with the dressing & toss over low heat until completely coated. Remove to serving bowl and top with chopped egg. Enjoy.

Chicken Fajitas

This is a different take on chicken fajitas. I wanted to use crunchy cabbage and creamy guacamole for different flavors and textures, the result was amazing... I LOVE this dish. It was a tasty dinner that was fun to make.

• 3 tbsp olive oil
• 1 tbsp vinegar
• 2 cloves of garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 lime, juiced
• 2 chicken breasts, sliced into thin bite size pieces
• 1/2 sweet yellow onion, sliced thinly
• 1/4 yellow pepper, sliced thinly
• 1/4 red pepper, sliced thinly

Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion and peppers. Marinate for 5-6 hours. Heat a skillet over medium high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Sauté for about 7-8 minutes.

Cilantro and Lime Cole Slaw Salad:

• 2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
• 2 tsp olive oil
• 1/2 - 1 lime, juiced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Dash of garlic powder

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Other Ingredients:

• Corn or Flour tortillas
• Cotija cheese, grated
• Cilantro & Lime Cole Slaw Salad
• Non fat sour cream
• Guacamole (click for recipe)
• Roasted Tomato Salsa (click here for recipe)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with chicken, onions, peppers, cilantro & lime cole slaw salad, cheese, salsa, guacamole & sour cream. Enjoy.

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Vegetarian Italian Sandwich

This is a great way to use leftover crusty bread. My kids love it and so do I. It's a great lunch or dinner and is delicious with a bowl of soup.

• 1/4 loaf of rustic, crusty bread - sliced lengthwise
• 1/4 cup of marinara sauce or 2 tbsp pesto sauce
• 1/2 cup low fat mozzarella cheese, shredded
• 1-2 tbsp shredded Parmesan cheese
• 1 roma tomato, sliced
• 1 handful of fresh basil leaves

Preheat oven to 400 degrees. Spread marinara or pesto sauce evenly over each slice of bread. Add mozzarella and Parmesan to both slices. Add tomato slices to one side and put both sides of bread (separated) in the oven for 5-7 minutes or until cheese is melted thoroughly. Add fresh basil slices to the half with tomatoes and top with the other half of bread. Enjoy!

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Pesto Tortellini with Sautéed Vegetables and Parmesan Cheese

This is a perfect dinner when you don't have a lot of time or energy to cook. It's filling and very tasty but simple to make. My entire family likes this meal and I especially love the fresh flavors of the veggies and toasted pine nuts.

• 2 tsp olive oil
• 1/2 sweet yellow onion, diced
• 6 oz of sliced white or cremini mushrooms
• 10 oz package of fresh pesto tortellini (or any flavor you like), prepare per instructions

Heat olive oil in a skillet over medium heat. Add onions and sauté for about 3-4 minutes. Add mushrooms and continue to cook for 5 minutes. Meanwhile, boil water for tortellini making sure to season the water with salt. Cook tortellini per instructions.

• 1/2 zucchini, diced
• 1 handful of grape tomatoes
• 10 asparagus spears (cleaned with ends removed) cut into thirds
• 1 clove of garlic, chopped finely
• Salt and pepper to taste
• 2 tbsp of toasted pine nuts
• 2 tsp olive oil
• 3 tbsp of Parmesan cheese, shredded (divided)
• 1 tbsp fresh Italian parsley, chopped (divided)
• 1 tbsp fresh basil, chopped (divided)

Add pine nuts to a separate dry skillet and cook over medium low heat until golden brown, set aside. Once the mushrooms and onions are soft add the tomatoes, zucchini, asparagus, garlic, salt and pepper to taste, then sauté until fork tender. Add prepared tortellini, pine nuts, 1/2 the parsley, 1/2 the basil, olive oil and 2 tablespoons of cheese, mix thoroughly but gently. Garnish the top with the other 1/2 of the parsley, basil and the last tablespoon of Parmesan cheese. Enjoy.

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Stuffed Bell Peppers

This is a childhood favorite - my Mom made the best stuffed peppers. I decided to make these using ingredients that I had on hand and needed to use up. They were simple to make and tasted amazing. Not only did my husband love these but my two children did too.

• 1 lb lean ground beef (I use 96/4)
• 1/2 sweet yellow onion, diced
• 1/2 zucchini, diced
• 6 oz white or cremini mushrooms, sliced
• 3 cloves of garlic, chopped finely
• Salt and pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp dried basil
• Brown rice, prepared per instructions (2 servings)
• 1 1/2 cups of marinara sauce

While rice is cooking, heat a skillet over medium heat. Once hot, add ground beef and cook 3-4 minutes. Add onion, zucchini, mushrooms & seasonings and cook for about 5-7 minutes. Add prepared rice and marinara sauce and mix thoroughly.

• 4 red, yellow or orange bell peppers (I use one of each) sliced in half lengthwise & cleaned removing seeds & veins
• 1/2 cup marinara sauce
• 3 tbsp Parmesan cheese, shredded

Preheat the oven to 350 degrees. In a large glass baking dish, add 1 1/2 cups of water. Scoop meat mixture into peppers until it's heaping full and place into baking dish. Add marinara sauce to each pepper then top with sprinkled Parmesan cheese. Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes. I serve with a tossed salad. Enjoy.

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Grilled Reuben Sandwich

I love my panini maker (thank you Tiffany). I have been making a lot of sandwiches so I can use it. Reuben sandwiches are a favorite of my husbands and mine but they can be so fattening. I decided to make them healthier so we could enjoy them guilt free. They taste so good, are easy to make & super quick.

• 2 tbsp ketchup
• 1 tbsp low fat mayonnaise
• 1-2 tsp sweet pickle relish
• 1 dash dried mustard

Combine all ingredients to make a 1000 island dressing (or just use bottled dressing if you prefer).

• 2 pieces of rye bread
• Pastrami or corn beef (as much as desired for your sandwich) - we use pastrami
• Sauerkraut (as much as desired for your sandwich)
• 1 slice of low fat Swiss cheese

Spread desired amount of the 1000 island dressing on both pieces of bread. Add pastrami or corn beef, next add sauerkraut and finally the Swiss cheese. Place in panini maker and cook for 5 minutes or until golden brown and crunchy. If you don't have a panini maker (get one because they are amazing) cook in a skillet, dry. You don't need to spread butter on the outside pieces of bread to make this sandwich crunchy. It's so much better for you too! Enjoy.

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Snickerdoodle Cookies

These are my favorite cookies! I love the flavor of cinnamon and can't get enough of it. Be careful because these are addictive! This is a great treat that my whole family loves.

• 1 1/2 cups white sugar
• 1 cup butter, softened
• 2 eggs
• 1/4 tsp vanilla
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.

• 1/4 cup of white sugar
• 2 tsp cinnamon

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!

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Baked Barbecue Chicken Thighs

I have never made my own barbecue sauce and decided it was time. This is a sweet and tangy sauce that would be great with chicken, beef or pork. The chicken thighs turned out very moist and delicious. We all really enjoyed this meal.

• 1 clove of garlic, minced
• 1 tsp olive oil
• 10 tbsp ketchup
• 4 tbsp water
• 5 tbsp brown sugar
• 4 tbsp apple cider vinegar
• 3 tbsp worcestershire sauce
• 2 tsp salt
• 1 tsp chili powder
• 2 tsp dry mustard
• 6 boneless, skinless chicken thighs

In a small sauce pan, heat olive oil over medium heat. Add onion and cook until tender; add garlic and stir frequently for 60 seconds. Add remaining ingredients (except chicken). Cook for 10-15 minutes then remove from heat and let cool (reserve 1/4 cup of sauce for serving if desired). Trim chicken of all fat then add to a gallon size ziploc bag. Once the sauce is cool, add it to chicken and let marinate for 6-24 hours. Preheat oven to 400 degrees; place chicken and sauce in a dutch oven and cook for 15 minutes. Reduce heat to 300 degrees and cook for additional 25 minutes. Remove cover, stir chicken and sauce then cook for an additional 10 minutes. Enjoy!

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Twice Baked Potato with Pancetta and Caramelized Onions

I am from Idaho so I LOVE potatoes! I decided to try something different with this recipe but, at the same time, use ingredients that I had on hand. The pancetta is crunchy & salty while the onions are soft and sweet. I love the combination of flavors and textures. A delicious side dish and so easy to make.

• 3 Idaho potatoes
• Cooking spray
• 1/2 onion, diced
• 1.5 ounces of pancetta, divided
• 3 tbsp of non fat sour cream
• 4 tbsp of light shredded sharp cheddar cheese, divided
• 2 tbsp light butter
• Salt and pepper to taste

Preheat oven to 350 degrees. Wash potatoes and poke holes in them with a fork. Bake in the oven for 1 hour or until fork tender. Meanwhile, place the pancetta in a skillet and cook over medium heat until evenly browned. Remove from skillet, place on paper towel to remove grease, crumble and set aside. Place the onion in the same skillet where you cooked the pancetta (used leftover grease to cook onion). Cook until caramelized and tender. Remove from heat and set aside. When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl (set skins aside). Add sour cream, 1/2 the pancetta crumbles, 1/2 the cheese, butter and salt and pepper to taste. Mix thoroughly then spoon mixture into the potato skins. Top each potato with the remaining cheese and pancetta. Bake at 350 degrees for 15 minutes. Enjoy.

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Blackberry Crumble

There is something so mouth watering about a fruit crumble to me. I love the fruit but I really love the crumble topping... it's addicting! I use whatever fruit I have on hand. It's quick, easy to make and so delicious. Your family will thank you for making this dish.

• 3 cups of fresh (or frozen - slightly thawed) blackberries
• 2-3 tbsp sugar
• 1 tbsp cornstarch

Preheat oven to 375 degrees. In a large mixing bowl, mix all ingredients until blended thoroughly. Spray a small baking dish with cooking spray and add berries. Cook in the oven for 20 minutes.

• 1/4 cup white flour
• 1/4 cup old fashioned rolled oats, uncooked
• 1/4 cup packed brown sugar
• 1/2 tsp cinnamon
• 3 tbsp slightly softened butter

While the fruit is baking in the oven, add flour, oats, sugar, cinnamon and butter to a mixing bowl. Mix ingredients with your fingers until crumbly. Once the fruit has cooked 20 minutes, remove from oven and sprinkle the crumble evenly over the top of the fruit. Return to the oven and bake for 15 minutes longer. Serve plain or with vanilla ice cream. Enjoy!

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