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Saturday, February 23, 2019

Skinny Slow Cooker Black Bean Soup ♥

Winter is when I use my Slow cooker more and more, try my healthy black bean soup!  ♥

Ingredients  ♥

1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and diced
4 cups good-quality vegetable stock
4 (15-ounce) cans black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon cayenne
optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, sliced avocados, light sour cream and/or fat free shredded cheese

Directions ♥

Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.
At this point, you can either:
serve the soup as-is (brothy and chunky)
use a blender or food-processor to puree the soup completely (uber-thick and smooth)
use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)
Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

Monday, December 10, 2018

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Friday, November 23, 2018

Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥


For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 

Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 
1 large garlic clove, peeled and chopped to almost a paste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/4 cup diced leftover roast turkey
1/4 cup leftover stuffing
3 tablespoons leftover cooked vegetables
1 large egg
1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.


Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews 
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1/4 cup finely chopped green onions
1/2 to 1 cup reduced-fat mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
Directions ♥
1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.


Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
 1/2 cup skim  milk
 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)
 1 cup cubed leftover turkey
Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥
Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥
1 turkey carcass
2 medium stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 medium yellow onion, quartered
1 medium bay leaf
1 teaspoon whole black peppercorns
6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.
 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.

Thursday, November 15, 2018

Southern Thanksgiving Menu 2018 ♥

Thanksgiving is next week!  Here are pics from last years Thanksgiving,I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!

Saturday, October 20, 2018

Crock-Pot Apple Butter ♥

Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥

Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Thursday, May 10, 2018

Skinny Picnic Pasta Salad ❤️

Here is a healthy picnic pasta salad recipe of mine. Perfect for upcoming memorial day weekend! enjoy! ♥

Ingredients ♥ 
1/2 teaspoon salt 
1 pound bow tie farfalle pasta
2 cups store-bought Kraft Zesty Italian dressing
2 cups halved cherry tomatoes
1/4 cup fresh torn basil 
2/3 cup pitted kalamata olives
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 teaspoon freshly ground black pepper
1  cup chopped tomatoes
1 envelope ranch seasoning mix

Directions ♥ 
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the salad dressing dry mix and bottled .

Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, olives, green and red  pepper, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. ♥ 

Saturday, April 21, 2018

Kentucky Derby Recipes ♥

So excited to watch my annual Kentucky Derby coming up in May,  as some of you all know I love horses and horsebackriding..this year why not have a party at home.. here's some great ideas! ♥ 

Southern Spicy Pecans ♥

Ingredients ♥ 

1 egg white
1 pound pecan halves
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat oven to 225 degrees.
Using a fork beat the egg whites slightly. Pour the egg whites over the nuts and stir to coat making sure that all nuts are wet.
In another bowl, mix together the rest of the ingredients then pour over the nuts and toss well.
Bake nuts on a sprayed baking sheet for 40 minutes, stirring every 15 minutes. Cool and then store in a tightly covered container. 

Cucumber Tea  Sandwiches ♥

Ingredients ♥

a bagel.  ( I use pumpernickel sandwich thins ) 
 light cream cheese ( 8 ounces) softened to room temp 
green onions 
garlic salt to taste
salt and pepper to taste
Mix cream cheese with some diced green onions and garlic salt to taste. Spread on a toasted bagel. Layer one side with thinly sliced cucumbers enjoy! ♥

And don't forget the sweets

Kentucky Bourbon Balls ♥

Ingredients ♥

1 cup of cookie crumbles 
1 cup of Pecans, chopped fine
1 cup of Confectionary Sugar plus additional for rolling
2 ½ tablespoons unsweetened powdered Cocoa
¼ cup of Kentucky Bourbon (Woodford or Makers Mark good choices)

1 ½ Tablespoons Honey

Directions ♥
 In a medium sized bowl, combine cookie crumbles, pecans, confectionary sugar, and cocoa. Stir to get an even mix. (You could use a food processor)
Pour bourbon into a glass measuring cup, and whisk in honey.
 Make a “well” in the cookie mixture and gradually stir in bourbon combination until evenly moistened.
 Cover with plastic wrap and let chill for several hours or overnight.
 Spread out a generous sheet of waxed paper, and dump about ½ cup of powdered sugar in a heap.
With a teaspoon, scoop out the “candy” mixture….and roll a ball with your hands. This is a little sticky, so you may wish to wear food handler gloves.
 Roll the ball in confectionary sugar to coat and set aside. Repeat until all mixture is used.
Roll the balls a second time in sugar. If you are energetic, roll them a third time.
Store in airtight container, using waxed paper between the layers.
Depending on humidity, you may wish to roll these one more time in confectionary sugar just before serving.

Makes 33 – 36 balls
Will keep two weeks refrigerated in airtight container. These can also be frozen and will last indefinitely.

Now least but not last, mint juleps! 

Mint Julep's Recipe ♥

Ingredients ♥

2 to 3 ounces bourbon, to taste
1 teaspoon sugar, to taste, dissolved in 1 teaspoon water (or use 2 tsp. simple syrup)
8 to 10 leaves fresh mint
Mint sprigs, for garnish
 Crushed ice


Place the sugar and water at the bottom of a julep cup or tall glass and stir until sugar is dissolved (or speed the process by using simple syrup). Add the mint leaves and gently bruise with a wooden muddler or a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils. Half-fill the mason jar glass with crushed ice and add the bourbon, stirring to combine. Fill the julep jar glass with crushed ice and stir until the outside of the glass frosts. Add more crushed ice if needed to fill, and generously adorn the drink with sprigs of fresh mint. Serve with a short straw, so the fragrance of the mint bouquet will greet the drinker with each sip.enjoy! ♥