Mixed Berry Crisp with Homemade Whipped Cream

We had friends over for dinner and I found out that it was their little boy's 2nd birthday. I had no desserts on hand so I whipped up this delicious crisp. This is a wonderful dessert that takes no time to make. I use whatever fruit I have on hand. It's quick, easy to make and so delicious.

• 1 cup of fresh (or frozen - slightly thawed) blackberries
• 1 cup of fresh (or frozen - slightly thawed) blueberries
• 1 cup of fresh (or frozen - slightly thawed) strawberries
• 1 cup of fresh (or frozen - slightly thawed) Raspberries
• 2-3 tbsp sugar
• 1 tsp lemon zest
• 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.

• 1/2 cup white flour
• 1/2 cup old fashioned rolled oats, uncooked
• 1/2 cup packed brown sugar
• 1 tsp cinnamon
• 4-5 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 with homemade whipped cream (recipe below) or vanilla ice cream.

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.

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Mixed Vegetable Sauté

This is a perfect side dish to just about any meal. It's light, full of flavor and so delicious. I use whatever veggies I have on hand. It's easy, quick and so tasty.

• 1-2 tsp olive oil
• 1 yellow squash, diced
• 1 green zucchini, diced
• 1/4 sweet yellow onion, cut into large chunks
• 1-2 cups of fresh green beans, (ends trimmed) cut into half
• 1-2 handfuls of grape tomatoes
• 1 clove of garlic, chopped finely
• Salt and pepper to taste
• 1-2 tbsp fresh basil, chopped
• 1-2 tbsp low fat feta cheese

Heat olive oil in a skillet over medium heat. Once hot, add onions & green beans. Cook for about two minutes before adding other veggies and garlic. Saute until tender (about 2-3 more minutes). Put in serving dish & top with fresh basil and feta cheese. Enjoy.

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Spicy Artichoke Parmesan Dip

Okay, so I love this dip but it is so fattening. I decided to make my own version & it turned out great. It was full of flavor but not terribly rich. It was a nice appetizer & vanished quickly.

• 1 14 oz can of artichoke hearts (rinsed & drained)
• 1/2 lemon, juiced
• 1-2 cloves of garlic minced
• 1/4-1/2 jalapeno, diced
• 1/2 cup Parmesan cheese, shredded (divided)
• 1-2 tbsp mozzarella cheese, shredded
• 1/2 cup low fat mayonnaise
• Salt and pepper to taste
• 1/2 seeded (or plain) baguette, sliced into thin slices
• Cooking spray

Preheat oven to 350 degrees. Combine artichokes, lemon, garlic, 1/4 cup Parmesan, mozzarella, mayonnaise, salt & pepper. Use an immersion blender to thoroughly mix ingredients. Place in a baking dish & sprinkle the top with the remaining Parmesan cheese. Bake in the oven for 30 minutes.

Spray each slice of baguette & place on a baking tray. Place in the oven 5 minutes before the dip is finished cooking. Enjoy.

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Lemon and Basil Slow Roasted Chicken

The ultimate comfort food. Roasting the chicken slow & low makes the most tender & juicy meat. I like to switch the seasonings depending on my mood. The lemon, basil & garlic flavors work really well together & make for a very delicious chicken dinner.

• 1 4 1/2 - 5 lb whole chicken
• 1 medium onion - quartered
• 1 handful of fresh basil
• 1 bay leaf
• 6-8 cloves of garlic - peeled
• 2 lemons halved
• Garlic powder
• Dried basil
• Salt & pepper
• Cooking spray

Preheat oven to 275 degrees. Clean chicken. Squeeze juice of one lemon over the bird. Place onion, garlic, fresh basil, bay leaf & 1-2 lemons (halved) inside the cavity. Sprinkle the desired amount of seasonings over the entire bird evenly. Spray bird with cooking spray. Place chicken on a roasting tray in a tinfoil lined roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour (or put under the broiler for a few minutes right before the bird is done). Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

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Ham and Havarti on a Toasted Baguette

I love, love, love a good sandwich! I saw a seeded baguette at my local Trader Joe's today & I couldn't pass it up. This sandwich was crunchy, chewy, salty, creamy, spicy & a bit sweet - it was so good that I can't wait to have it again tomorrow.

• Seeded baguette, sliced lengthwise down the center, toasted
• Honey baked ham (as much as you like)
• 1 slice of low fat Havarti or Swiss cheese
• Tomato slices
• Sweet yellow onion, sliced thinly
• Lettuce
• Low fat mayonnaise
• Sweet & spicy mustard
• Salt & pepper to taste

Toast baguette under the broiler until golden brown. Layer the baguette with mayonnaise, mustard, ham, cheese, lettuce, onion, tomato, salt & pepper to taste. Enjoy.

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Orange Roughy with Lemon, Garlic and Basil

We are trying to eat more fish & this recipe is always a hit. It's light, easy to make, and fairly healthy. The simple flavors of lemon, garlic & basil all combine well together and make this fish extra tasty. My husband and kids love this dish. I serve with a tossed salad and couscous.

• 3 fillets of Orange Roughy (Halibut or Tilapia would work too)
• 2 tsp olive oil
• 2 tbsp fresh basil or 1-2 tsp dried basil
• 2 cloves garlic, minced
• 1/2 tsp lemon zest
• Salt & pepper to taste

Combine the above ingredients in a large zip lock bag making sure to mix them thoroughly. Marinate for 2-4 hours. Only add the zest for marinating...don't add lemon juice until you are cooking the meal because the acid in the lemon will start to cook the fish.

• 2 lemons juiced
• 2 tsp butter
• 1 tbsp fresh chopped parsley
• 1/2 tsp lemon zest

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; add bits of butter to the top of the fish. Cover with lid or tinfoil and cook for 10-12 minutes per 1 inch thickness. Garnish with chopped parsley, lemon zest & lemon slices. Enjoy.

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Cream of Broccoli and Parmesan Soup

There is something so comforting about making homemade soups. My son hasn't been feeling well and I wanted to make him a healthy but delicious soup for dinner. He loves broccoli & cheese so I thought this would be perfect. He loved it and so did the rest of the family. A big thanks to my friend Currie who gave me a great recipe to work from. This paired nicely with a tossed salad and fresh baked bread with butter.

• 1 tsp olive oil
• 4 cups of broccoli florets, chopped into small bite sized chunks (divided)
• 1/2 sweet yellow onion, diced
• 1 carrot, shredded
• 1/2 lb mushrooms, sliced thinly
• 1 clove of garlic, minced
• Salt and (white) pepper to taste
• 1 bay leaf
• 2 cups of vegetable or chicken stock (I use chicken)
• 1 1/2 cups of 1% milk
• 2 ounces of Parmesan cheese, grated

Heat olive oil in a dutch oven over medium heat. Once hot, add 3 cups of broccoli, onion, carrot, mushrooms & seasonings. Cook for about 3-4 minutes; add garlic & cook for 30 seconds stirring frequently before adding stock and bay leaf. Simmer for 30 minutes up to 2 hours. Remove bay leaf; blend ingredients using an immersion blender or regular blender until smooth. Return to dutch oven. Slowly add some of the hot soup to 1 1/2 cups of milk until it's warm (never add cold milk to a hot soup because it will curdle). Add the milk/soup mixture to the soup then add Parmesan cheese and remainder of broccoli florets. Cook over low heat (be careful not to boil) for 10 minutes until broccoli is tender. Enjoy.

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French Toast

We have kindergarten orientation at my daughter's new school. I can't believe she will be starting kindergarten this fall. Time flies. Anyway, I wanted to make a fun, simple, quick but special breakfast. This doesn't take much effort but always turns out delicious.

• 4 eggs, beaten thoroughly
• 1/4 tsp vanilla
• 1/4 tsp sugar
• 1/4 tsp cinnamon
• 1-2 tbsp milk
• 6 slices (or more) of whole wheat bread
• Butter
• Powdered sugar
• Maple syrup

Coat a skillet with cooking spray & heat over medium heat. Mix eggs, vanilla, sugar, cinnamon & milk together thoroughly. Dip each slice of bread (on both sides) then place in hot skillet. Cook 2-3 minutes on each side until they are golden brown. Serve with butter, sprinkled powder sugar and maple syrup. I served with fresh fruit & turkey sausage. Enjoy.

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Chicken, Grape and Walnut Salad Sandwich

I made a roasted chicken for dinner & used the remaining meat for sandwiches the next day. This chicken salad is full of flavors & textures - a little sweet, salty, crunchy & creamy... perfection!

• 2-3 cups cooked chicken, diced
• 1 handful of red, seedless grapes
• 1 handful of walnuts, chopped
• 1 stalk of celery, diced finely
• 1 tbsp of sweet yellow onion, diced finely
• 1-2 tbsp of low fat mayonnaise
• 1 tsp red wine vinegar
• Salt & pepper to taste

Combine all ingredients and mix thoroughly. Taste & re-season if needed.

• Romaine lettuce
• Whole wheat bread

Spread chicken salad over a slice of bread, add lettuce & top with other slice of bread. Enjoy.

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Spaghetti alla Carbonara

Talk about comfort food. Not only is it really tasty but it's easy to make as well. I am still one handed these days (see Topping the list for details) so I couldn't do anything challenging. This dish only has a few steps and it makes a fabulous dinner. It paired nicely with Roasted Asparagus with Parmesan.

• 4 ounces of pancetta, diced into chunks
• 1 small shallot, diced finely
• 1 clove of garlic, chopped finely
• 1 egg
• 1/2 cup of Parmesan cheese, shredded (use more if you desire)
• Salt & pepper to taste
• Whole wheat spaghetti noodles, prepared per instructions (add salt to the water)
• 1/2 cup of pasta cooking water

In a large skillet over medium heat, cook the pancetta. Combine the egg with half the cheese, salt & pepper, mix thoroughly. Once the pancetta is cooked, remove from pan and drain on a paper towel. Add shallots to the same skillet & saute until tender. Add garlic & saute for 30 seconds. Remove skillet from heat and add the hot spaghetti noodles and a 1/2 cup of cooking water to the pan with the shallots & garlic. Add the egg mixture & stir thoroughly until creamy (be careful not to over cook the eggs - you don't want them to scramble). Add pancetta, parsley and the remainder of the Parmesan - taste & re-season if needed. Serve immediately. Enjoy.

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Mixed Berry Shortcake

My neighbor Cheryl game me some mini angel food cakes. We were in the mood for a dessert so I used what fruit I had (strawberries, blackberries, raspberries & blueberries) and made a shortcake with homemade whipped topping. It was really easy to make and so delicious. Thanks Cheryl!

• 1-2 cups of strawberries, sliced
• 1-2 cups of red raspberries
• 1-2 cups of blackberries
• 1 cup of blueberries
• 1-2 tbsp white sugar
• 1 tsp lemon zest, chopped finely

Combine all ingedients (use frozen fruits if you don't have fresh) in a bowl & mix thoroughly. Refrigerate for at least an hour before serving.

• Mini angel food cakes
• Homemade whipped cream (recipe below)

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy. Spoon fruit over cakes & top with whipped cream. Enjoy.

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Pesto Tortellini & Spinach Soup

This soup was simple, delicious, light & so easy to make. It paired nicely with a tossed salad and crusty fresh baked bread & butter. My kids LOVED this soup.

• 6-8 cups homemade chicken stock (recipe below)
• 1-2 tsp chicken bullion granules
• 1/2 tsp dried basil
• Salt & pepper to taste
• 1 package of fresh tortellini (whatever flavor you like - we use pesto)
• 1 cup fresh spinach, chopped

Pour chicken broth into a large dutch oven being careful not to add fat. Skim as much fat from the top of the stock as possible. Add seasonings & bring to a boil. Add tortellini & cook per instructions. Add spinach right before tortellini is finished cooking - serve immediately. Enjoy.

Chicken Stock

After making a roasted chicken, I make a delicious stock using the following ingredients:

• Chicken remains (remove skin so it isn't as fatty)
• Onion, chopped into large chunks
• Celery, chopped into large chunks
• Carrots, chopped into large chunks
• Bay leaf
• Fresh chopped parsley
• Garlic
• Dried basil
• Salt & pepper

I let it simmer for 2-3 hours, strain it and put in the refrigerator for the night.

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Topping the list...

... of the dumbest things I've ever done. Thinking my immersion blender was unplugged I was cleaning it and accidentally turned it on while my finger was next to the blade. We rushed to urgent care only to be sent to the ER because the bone was fractured at the tip along with three gnarly slices across the fingertip and through the nail. The ER decided I didn't need a surgeon and they stitched it up - seven hours after the incident. Needless to say, it was a long and painful night. Dumb, dumb, dumb, dumb! I probably won't be creating many posts for the next few days.

Mushroom, Spinach & Sausage Frittata

This was a perfect Saturday morning breakfast. It's fairly healthy but doesn't taste like it! The flavors were great together & it was light but filling. My husband and son couldn't get enough of this dish.

Mushroom, Spinach, and Sausage Frittata:

• 8 eggs
• 2 Tbsp non fat milk
• 3/4 cup low fat cheddar or mozzarella cheese, shredded (divided)
• 2-3 turkey sausage links, cooked & diced
• 1/2 cup white mushrooms, sliced
• 1/4 sweet yellow onion, diced
• 1/4 cup fresh spinach, slightly wilted
• 1 tsp butter
• Salt & pepper to taste

Preheat the oven to 350 degrees. Cook the sausage in a skillet, remove from heat & dice. Melt the butter in the skillet over medium heat. Add onions & mushrooms and saute until tender, remove from heat & set aside. Place spinach in the skillet with a tablespoon of water & cook over medium heat for 1 minute until slightly wilted. Drain water & set aside. In a large bowl, beat the eggs and milk together. Add 1/2 cup of cheese, sausage, mushrooms, onions, wilted spinach and salt & pepper to taste. Coat a tart or pie pan with cooking spray and add the egg mixture. Bake at 350 degrees for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 10 additional minutes. Remove from the oven cool for 5 minutes before cutting. Enjoy!

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Turkey, Pancetta and Avocado Sandwich

I needed to use an avocado so I decided to make a sandwich using ingredients I had on hand... it turned into a really wonderful club sandwich. Both my kids LOVED this and asked if they could have it for dinner too. This was a simple recipe that was very quick to make and really delicious.

• Par baked loaf of bread, baked per instructions
• 2 slices of pancetta
• Turkey slices (as much as you want)
• Roma tomato, sliced thickly
• Romaine lettuce
• Avocado, sliced thinly
• Low fat mayonnaise
• Low fat Swiss cheese
• Black pepper to taste

Bake bread per instructions. While the bread is baking, cook the pancetta, once cooked place on a paper towel to drain the fat. Once the bread is done & has cooled for a moment, slice lengthwise down the middle. Start to layer the ingredients however you like. I use the black pepper on top of the tomatoes because it sticks to them. Enjoy.

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French Onion Soup

French onion soup is one of my favorite soups. It's comforting, rich and perfect for a rainy day. I serve this with a green salad...it's always a big hit with my whole family.

• 8 cups of thinly sliced sweet yellow onions (3-4 large onions)
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 2-3 cloves of garlic, minced

Heat olive oil & butter in a dutch oven pot over medium heat. Add onions and saute until caramelized & tender - about 45 minutes. Stir frequently. As soon as the onions are caramelized add the minced garlic & stir for about 30-45 seconds.

• 8 cups of beef broth
• 1 bay leaf
• 1/2 tsp thyme
• Salt & pepper to taste

Add the above ingredients to the onions, simmer over medium low heat for 1 1/2 to 2 hours. Taste & re-season if needed. I was going to add a half a cup of white wine but once I tasted the soup I decided I liked it the way it was. It was full of flavor and perfect.

• Baguette slices, toasted (1 or 2 per bowl)
• 2 cups of Swiss cheese or Gruyere cheese, shredded

Divide the soup among 4 ovenproof bowls. Arrange toasted baguette slices on top of soup and sprinkle with shredded cheese. Place bowls on a cookie sheet lined with tin foil and place under a pre-heated broiler; cook until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Enjoy.

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Blue Cheese, Pancetta & Candied Walnut Salad

This was a fun & decadent salad. It has a great combination of crunchy, salty, creamy & sweet. This is not a healthy salad but it's great for a special treat and pairs nicely with a steak. I add slices of fresh pear too but I didn't have any for this meal. This salad serves 4 people.

• 1 tbsp white sugar
• 1/4 cup walnuts

Heat a DRY skillet over medium heat. Add the sugar & let it melt. Once it's turned into a clear liquid, add the walnuts & stir quickly. Remove from heat & place on a plate to cool. They will be stuck together but once they cool you can crush them apart.

• Romaine lettuce
• Grape tomatoes (as much as you like)
• 1-2 tbsp low fat blue cheese
• 4 slices of pancetta, cooked & crumbled
• 1/2 pear sliced thinly
• 2 tbsp homemade balsamic vinaigrette (Click here for the recipe)

Combine all ingredients, mix & serve immediately. Enjoy.

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Homemade Pizza

I found some whole wheat pizza dough at my local Trader Joe's & decided to give it a try. This was a wonderful, crispy & delicious pizza... it was a big hit with all of us (especially the kids). I will be making my own pizzas from now on! Really easy, much healthier & so tasty.

• 16 oz prepared pizza dough (I used whole wheat & it was amazing)
• 1/2 cup of pizza sauce or marinara sauce
• 1-2 cups of mozzarella cheese, shredded
• Turkey pepperoni (as much as desired)
• 1 cup of sliced mushrooms, sliced very thin
• 1-2 tbsp sweet yellow onion, sliced very thin
• Fresh pineapple cut into small chunks (or canned pineapple tidbits)
• 1/2 tsp fennel seeds, crushed (reminds me of my favorite Louie's Pizza)
• 1/2 tsp dried basil
• 1 tbsp shredded Parmesan cheese
• 1 tsp fresh parsley, chopped

Let the dough sit on a floured surface for 20 minutes before rolling it out. Preheat oven to 450 degrees. Roll the dough into whatever shape & size of pizza you desire. Place on a round or square baking tray coated with cooking spray. Spread sauce, mozzarella, pepperoni, mushrooms, onions, pineapple, fennel seeds, basil & Parmesan cheese on top. Cook for 10-14 minutes until desired crispiness. Remove from oven add fresh parsley. Enjoy.

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Roasted Grape Tomatoes with Feta Cheese

We love tomatoes and eat them all the time. Roasting them in the oven gives them a sweetness that is mouth watering & delicious. They melt in your mouth! The feta cheese & balsamic vinegar top them off nicely. This is a family favorite (especially my kids).

• 16 ounces of red & yellow tomatoes
• 1 tbsp olive oil
• 1 tbsp dried basil (or 2 tbsp fresh chopped basil)
• 1/2 tsp dried oregano
• Salt, pepper & garlic powder to taste
• Balsamic vinegar to taste
• 2 tbsp low fat feta cheese

Preheat oven to 400 degrees. Line a baking tray with tin foil. Spray with cooking oil; add tomatoes, olive oil, basil, oregano, salt, pepper and garlic powder. Mix with hands until evenly coated. Bake in the oven for 10-15 minutes until tender. Remove from oven & place in serving dish. Drizzle balsamic vinegar to taste & top with feta cheese. Enjoy!

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Chicken Sausages with Onions, Peppers & Potatoes

I didn't feel like cooking last night but decided it would be much easier than going out. I grabbed a few things I had in the the fridge, threw them together and ended up really liking it. It was a very quick and easy meal to make and tasted delicious to the whole family.

• 8-10 baby red potatoes

Boil the potatoes in a large pot of salted water for 15 minutes - until fork tender. Remove from water & cool for 5 minutes. Once cool, dice into small chunks.

• 5-6 Chicken sausages (flavor(s) of your choice)
• 1 tbsp olive oil
• 1/2 sweet yellow onion, diced into large chunks
• 1/4 red bell pepper, diced into large chunks
• 1/2 yellow bell pepper, diced into large chunks
• 1 clove of garlic, chopped finely
• Salt and pepper to taste
• Fresh parsley, chopped

Spray a large skillet with cooking spray. Over medium heat, cook the whole sausages until golden brown & warmed through. Remove from heat & let cool. Add olive oil to the pan then add onions & peppers. Cook for 2 minutes then add the potatoes. Cut the sausages into chunks, add to the pan along with the garlic, salt & pepper, cook for 10-15 minutes, stirring occasionally. Serve with chopped parsley on top. For fun & spicy sausage dips, I made my sister's sauce (recipe below), along with spicy deli mustard. Enjoy.

Dana's Sauce:

• 1/2 cup ketchup
• 1-2 tsp wasabi creamy horseradish sauce

Mix & taste. If it's too spicy add a bit more ketchup.

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Brown Rice with Mushrooms & Peas

This is one of my Dad's favorite dishes. There is something very comforting about this side dish and I think it's because it reminds me of my childhood. I have changed it a bit by using brown rice and less butter but it tastes just as good as my Dad's version. It's extremely easy to make and both my kids gobble it up. This rice goes great with roasted chicken.

• Brown Rice (4 servings), prepared per instructions (I use chicken or vegetable stock for more flavor)
• 1 tsp olive oil
• 1/4 sweet yellow onion, diced
• 1 1/2 cups of button or cremini mushrooms, sliced thinly
• 1/2 cup frozen peas, thawed
• 1 tbsp butter
• 2 tbsp soy sauce
• Salt & pepper to taste

Prepare rice per instructions. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onions until soft then add mushrooms, continue to sauté until golden brown. Once rice is finished cooking, add mushrooms, onions, peas, butter & soy sauce. Enjoy.

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Chocolate Self Saucing Pudding Cake

This dessert has a crazy name but it is decadent yet not too sweet. I discovered this recipe on the internet and made it for my husband's birthday last night. It bakes into a cake with a gooey chocolate pudding-sauce underneath and homemade whipped cream on top. It was a big hit and really delicious.

• 1 1/2 cup of flour
• 3/4 cup of fine white sugar
• 4 1/2 tsp baking powder
• Pinch of salt
• 6 tbsp cocoa powder

Preheat oven to 350 degrees. Sift all ingredients into a large bowl. Set aside.

• 1 1/2 cup milk
• 4 1/2 ounces butter, melted (1 stick plus 1 tbsp)
• 1 1/2 tsp vanilla
• 3 eggs, slightly beaten

Combine all ingredients into a large measuring cup until mixed thoroughly. Pour into dry mixture & beat with hand mixer until smooth & creamy. Spray 8 1 cup baking ramekins with cooking spray and pour cake mixture into ramekins to one inch from the top. Place on a baking sheet.

• 1 1/2 cup brown sugar
• 3 tbsp cocoa powder
• 1 1/2 cups boiling water

Combine all ingredients & mix thoroughly. Pour 1/4 to 1/3 cup on top of the cake batter in each ramekin. I know it sounds weird but trust me... Place in oven and bake for 25 minutes. Top with whipped cream and serve. Thanks to my neighbor Cheryl for the extra ramekins. Enjoy.

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.

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