My Recipes

Healthy Mother’s Day Brunch Ideas

May 10th is just around the corner, and this year, make Mom a healthy Mother’s Day brunch that will delight her taste buds without wrecking

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My Recipes

Baked Swiss Cheese Dip

What You Need: 2 c.  sweet Bermuda onion, chopped2 c.  Swiss cheese, shredded2 c.  light mayonnaise How to Make It: Place the oven on 350

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My Recipes

Mushroom Garlic Parmesan Potatoes – Crock Pot

Want to turn this dish into a main meal? Add 2 cups of chopped ham placed on top of the potatoes. By rinsing the potatoes

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My Recipes

Healthy Mother’s Day Brunch Ideas

May 10th is just around the corner, and this year, make Mom a healthy Mother’s Day brunch that will delight her taste buds without wrecking her diet (or at least steer your family in the right direction!) The Daily Plate on LIVESTRONG.COM has compiled some healthy and tasty alternatives to the typical calorie-filled Mother’s Day brunch items.

Here’s a list of some Mother’s Day food and drink favorites below, with delicious alternatives. Recipes for these healthy alternatives can be found at:  Healthy Mother’s Day Brunch Tips on LIVESTRONG.COM.
•   Instead of: Eggs Benedict –  442 calories and 36 fat grams; have:  Mediterranean Eggs Benedict — 355 calories and 15 fat grams

•   Instead of: Traditional French Toast — 2 slices = 356 calories, 19 fat grams, Add Maple Syrup 2 Tbsp = 100 calories;  have: Baked French Toast with Berry Medley– 2 slices = 270 calories, 6.7 fat grams

•   Instead of: Traditional Breakfast Potatoes – 186 calories, 7 fat grams; have: Roasted Sweet Potatoes –  118 calories, 3.5 fat grams

•   Instead of: Classic Coffee Cake — 1 slice, 570 calories, 28 fat grams; have: Low Fat Apple Pecan Cake — 1 slice = 179 calories, 4.8 fat grams

•   Instead of: Traditional Bacon — 2 slices = 109 calories, 9 fat grams; choose: Turkey Bacon — 2 slices = 70 calories, 5 fat grams

•   Instead of: Beef Sausage — 2 links = 132 calories, 10.1 fat grams; choose: Chicken Sausage — 2 oz. = 80 calories, 4 fat grams

•   Mimosas are great at 80 calories for 4 oz!

Other Healthy Brunch Tips:

  • Mixed Green salads loaded with fresh veggies –  like Spinach, Pear and Gorgonzola SaladFruit Platters are healthy and delicious – no fat and full of fiber too.
    Making Egg White Scrambles with veggies and a sprinkle of Feta Cheese.

My Recipes

Baked Swiss Cheese Dip

What You Need:

2 c.  sweet Bermuda onion, chopped
2 c.  Swiss cheese, shredded
2 c.  light mayonnaise

How to Make It:

  • Place the oven on 350 degrees and allow the oven to heat while assembling the dip.
  • Dump the onions into a mixing bowl.
  • Pour in the Swiss cheese.
  • Fold in the mayonnaise being sure to incorporate all the ingredients together well.
  • Spread the dip into an ungreased 9 in glass pie plate.

Bake 55 minutes, remove and allow the dip to cool slightly.

Serving Size: 2 cups

My Recipes

Mushroom Garlic Parmesan Potatoes – Crock Pot

Want to turn this dish into a main meal? Add 2 cups of chopped ham placed on top of the potatoes. By rinsing the potatoes in water and cream of tartar it helps to keep them firm during the slow cooking process.

Mushroom Garlic Parmesan Potatoes

Ingredients:

1 1/2 c. of water, divided
1/2 tsp cream of tartar
8 medium russet potatoes, peeled and sliced
1 (10 ¾ oz.) can golden mushroom soup
1/4 c.  of flour
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/3 c. Parmesan cheese, grated

Directions:

Pour 1 C of the water into a large mixing bowl.
Sprinkle the cream of tartar into the water and stir to dissolve.
Add the potato slices and toss to coat well.
Drain the potatoes and discard the water.
Place the potatoes into the bottom of the crockpot.
In another mixing bowl mix together the soup and the remaining water.
Sprinkle in the flour and stir gently to moisten.
Add the melted butter, salt, pepper, and garlic powder.
Whisk gently until all the ingredients are blended together well.
Pour the mixture over the potatoes in the crockpot.
Stir to cover the potatoes with the sauce.
Cover and cook on the low temperature for 6 hours.
Sprinkle the Parmesan cheese over the potatoes just before serving.

My Recipes

Crepes With Crab and Garlic-Herb Florentine Sauce

Given a choice between Beef, Chicken or Seafood, I’ll always go with the Seafood. These easy-to-make crab and garlic-herb Florentine sauce crepes are just right for brunch or a light dinner on the deck during hot summer evenings.

Crepes With Crab and Garlic-Herb Florentine Sauce
Prep Time: 15 Minutes
Cook Time: 15 Minutes

What You’ll Need:

2 tbl. Butter or margarine
½ c. chopped red bell pepper
2 large shallots, minced
1 (8 oz.) tub of Boursin (garlic-herb) cheese
½ tsp. Hot sauce
12 oz. King crab meat, chopped
2 c. cooked white rice
1 (10-count) pkg. Prepared crepe shells
2 (9-0z). pkgs. Frozen creamed spinach, thawed
½ c. shredded Parmesan cheese

How to Make It:

Preheat oven to 325 degrees F. Coat an 11×7×2-inch baking dish with non-stick cooking spray.

Heat butter in large skillet over medium-high heat. Add bell pepper and shallots; cook and stir until soft. Stir in garlic-herb Boursin cheese and hot sauce. Stir in crab and rice.

Spoon 1/3 of the crab mixture along one edge of a crepe shell; roll up shell jelly-roll style and place in prepared baking dish. Repeat with remaining crab mixture and crepe shells. Spoon creamed spinach down the center of rolled crepes. Sprinkle with Parmesan cheese.

Bake 15-20 minutes or until cheese melts and crepes are lightly browned.

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Simply Marvelous Meat Munchers

Grilled Marvelous Meat Munchers work out well if you’ll be hosting some deck or pool-side birthday parties for the kids.

In addition to the hotdogs and burgers for the kids, serve up some easy-to-prepare fare for the adults who’ll be on hand supervising the kiddos in the pool!

Meat Munchers can also be used as appetizers for  any party or buffet you’re hosting.

Marvelous Meat Munchers

What You Need:

1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2  c.  canola oil
3 garlic cloves, minced
1/3  c.  pineapple juice
2 tsp soy sauce
1 tbl Country Bob’s All-Purpose Sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon – cut in half
16 toothpicks

How to Make It:

  • Whisk together the canola oil and minced garlic in a large mixing bowl.
  • Add the pineapple juice and soy sauce, Country Bob’s Sauce  and continue whisking until well blended.
  • Stir in the red pepper flakes.
  • Place the mixture into a large zip lock bag.
  • Trim any fat away from the pieces of meat.
  • Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
  • Allow the meat to sit in the marinade at least one hour. Meat can marinate over night if you prefer.
  • Remove the meat from the bag and discard the marinade.
  • Cut the peppers lengthwise and remove the seeds, membrane and stems.
  • Cut the peppers into strips.
  • Place one strip of pepper on each piece of bacon.
  • Place one cube of meat on top of each pepper strip.
  • Add another pepper strip on top.
  • Wrap the bacon completely around each piece and secure with a toothpick.
  • Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
  • Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
  • When done the bacon should be crisp and the juices from the chicken should run clear.

Tip: When working with jalapeno peppers if possible wear gloves. Never touch your face or eyes until you have washed your hands thoroughly.

My Recipes

Breakfast Smoothie: Mother’s Day Brunch

In keeping with the at-home Mother’s Day Brunch theme that I’m sure many of you are planning, lest not forget the little ones or teenagers!

Special occasions call for special beverages!  Rather than plain fruit juice, soda or punch, make a pitcher of Smoothies!

Even the grown-ups will enjoy this idea!

You may be asking yourself, what is a breakfast smoothie and how do I even begin to prepare it?  Well, you’ll be surprised to learn that a smoothie is simply fruits, soy milk, or yogurt blended into a rich, nutritious breakfast drink.  Do you want to know how to make a breakfast smoothie?  Here are several variations you can choose from, and the great part is – all you need is a blender!

Breakfast Smoothie

Strawberry and Chocolate Smoothie
To your blender add:
1 cup strawberries (fresh or frozen)
2 bananas
2 tablespoons chocolate syrup
1 cup plain vanilla yogurt
Mix for 30 seconds or until smooth.

Cherry and Chocolate Smoothie
To your blender add:
3 bananas
2 cups cherries
2 cups chocolate soy milk (or regular milk)
Mix for 30 seconds or until smooth.

Blueberry Smoothie
To your blender add:
1 banana
¾ cup of blueberries (fresh or frozen)
¼ cup vanilla yogurt
¾ cup skim milk (or whole milk if it’s for a child)
½ cup crushed ice
Mix for 30 seconds or until smooth.

Tip: To make these smoothies low in calories, just use fat free yogurt instead.

Now aren’t these just the simplest recipes you’ve ever come across?  You know, you can also make smoothies for lunch as well as breakfast.  Just substitute vegetables for a heartier, more nutritious lunch.  Some examples are: a carrot and apple smoothie; a carrot, apple and celery smoothie, or a cucumber, carrot and celery smoothie.

There are various kinds of smoothies you can make.  You can invent your own by combining different fruits and vegetables!  The vegetable smoothies are great if you don’t have time for a more traditional breakfast.  Use your imagination; you never know – you may be starting a trend at home or at work by introducing a healthy way of eating to your family and friends.

My Recipes

Betty Crocker Casseroles & Slow Cooker Recipes

One of the best things I like about living in New England is Fall.  I enjoy everything about it – the changing colors of the foliage;  the sound of crisp leaves crunching under my feet as I take an evening walk;  the smell of wood stoves burning; and trips to the cider mills.

Also right up there are comfort foods – which to me means casseroles and slow cookers!

I recently had the opportunity to vote for the upcoming cover of the Betty Crocker Casseroles and Slow Cooker magazine which goes on sale  December 29.

My choice was Cover #1.  I liked it because I collect pretty and functional casserole dishes.  I also have a collection of casserole dishes that were passed down to me from my Grandmom (who lived to be 101) and from my own mom.

Some of the cool things that will be in this issue are:

  • There are 120 great-tasting recipes
  • 32 quick-prep casseroles
  • Hearty fix-it-and-forget-it slow cooker recipes like Chili Mole, Easy Beef Short Rib Supper and Beef and Barley Soup
  • Yummy side dish casseroles like Roasted Cauliflower and Carrots with Asiago and Orange, and Brie Mashed Potatoes
  • New ideas for brunch Upside-Down Caramel Latte Bake, Phyllo Egg Breakfast Torte and Overnight French Toast Bake with Berry Topping
  • Cozy desserts such as Raspberry-Pear Granola Crisp, Caramel-Coffee Fondue and Ginger Orange Pound Cake

The cover receiving the most votes will be featured on the issue of the magazine which goes on sale December 29th.  I hope #1 wins!

I’d like to share my favorite Baked Bean Casserole recipe with you.  It was shared by a co-worker, and I use it all year long – it’s great for summer picnics, barbecues, or you could make and take to brunch or holiday gatherings!

New England Baked Bean Casserole

What You’ll Need:

1/4 cup oil
2     chopped onions
1 lb  ground beef
1 tsp salt
2  TBL mustard
2 tsp cider vinegar
2 lb  pork & beans  (canned)
1 lb  kidney beans, drained
1 cup ketchup

(I also like to fry about 3/4 lb. bacon with the onions, and then crumble the bacon and add it to the finished dish)

How To Make It:

Heat oil.  Fry onions.  Brown beef (drain off some
grease if necessary).  Add rest of ingredients.  Bake
400 30 minutes.

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