Classic Cobb Salad with Red Wine Lemon Vinaigrette
Posted on October 18, 2011I often make a big salad for dinner because it is healthy and can be very satisfying if done right. If you don’t do it right, you will be left hungry and unsatisfied, though. This recipe makes the kind of salad you have to make in order to walk away from the table completely satisfied and feeling like you have had a meal!
Just look at this beautiful salad…
Classic Cobb Salad with Red Wine Lemon Vinaigrette
What you’ll need:
salad
- one large head of romaine or iceberg lettuce
- 2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
- 6 hard boiled eggs, chopped
- 1/2 lb bacon, chopped and cooked crisp
- 2 large avocados, chopped
- 1/2 red onion, diced
- 2 large tomatoes, diced
- 1-2 cups Monterrey and Colby cheese (or crumbled blue cheese)
- salt and pepper to taste
dressing
- 1 teaspoon lemon zest
- juice of 1 lemon
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- salt and pepper to taste
What to do:
1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.
2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.
3. Combine lemon zest, red wine vinegar and honey for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.
4. Serve salad with dressing on individual plates and enjoy!
I tweaked the original recipe just a bit, click on the source link for the original recipe. If you try this recipe, please come back and let me know how you like it. This of course, is gluten and sugar free as are most of my recipes!!
I’m linking this recipe with Lisa and Tempt My Tummy Tuesday!! Go see what other goodies she has over there!! 
Til we meet again, please…
CornDog Muffins
Posted on October 16, 2011I got this great idea from a blogger friend and had to try it immediately, because last time I thought one of her ideas was great, it was FANTABULOUS!!!!
Now, I tweaked the recipe because my family eats gluten and (refined)sugar free. When the girl is at school or away from the house, she eats what she wants, but at home, she mostly eats the way the hubs and I eat, which is gluten and (refined)sugar free.
The hubs had to go out and get hot dogs, though because I don’t usually buy them. He bought turkey hot dogs that don’t have any preservatives or artificial flavors and junk in them, cause that’s how we roll, but you can use whatever your favorite is. My friend says you you can use ham, too if you want!! I used hot dogs, because the idea is that they are supposed to taste like a corn dog!!
Don’t they look AMAZING??
CornDog Muffins (Source)
What you’ll need:
- 1 1/2 cups white cornmeal
- 1/2 cup soy flour
- 1/4 cup splenda
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 hot dogs, chopped
- 1 1/2 -2 cups shredded cheddar cheese
- 1 cup buttermilk (if you do not have buttermilk substitute 1 tablespoon vinegar + enough milk to make one cup liquid)
- 1 large egg
- 5 tablespoons butter, melted, cooled slightly
What to do:
- Preheat oven to 375°. Spray a 12-cup muffin tin with non-stick spray.
- In large bowl mix together cornmeal, flour, splenda, baking powder, salt, hot dogs and cheese.
- In medium bowl whisk together buttermilk, honey and egg. Whisk in melted butter. Pour into flour mixture and stir just until incorporated.
- Using an ice cream scoop, divide batter evenly among the twelve muffin tin cups.
- Bake for 12-15 minutes or until a tooth pick inserted into the center comes out clean.
- Allow to cool slightly, then serve with ketchup, mustard, or honey.
- Store leftovers in the refrigerator and warm in the microwave for a quick lunch, dinner or afternoon snack.
We loved these and I will definitely be making them again! If you try them, please make sure you come by and let me know (you can click on the source link to see the original recipe to try it out) how you like them!!!
As always friends…
Yum-Yum!
Posted on October 13, 2011I was looking for a really good recipe to share with y’all today and I came across this:
Doesn’t it look divine? Yeah,I though so, too!! It’s called Quick and Easy Cilantro-Lime Broccoli Slaw. It’s bright and Light and Oh so Yummy!!
Quick and Easy Cilantro-Lime Broccoli Slaw
What You’ll Need:
- 1 bag broccoli cold slaw mix
- fresh cilantro, chopped
- lime juice, fresh or bottled
- a generous amount extra virgin olive oil
- ground coriander, to taste
- cumin, to taste
- agave to taste, or honey
What to do:
- Mix all ingredients in a large bowl.
- Taste and adjust seasonings.
- Allow to sit overnight before serving, for optimal flavor.
- Can stay in refrigerator for several days.
If you try this, make sure you come back and let me know how you like it, or if you tweaked it to your liking!! And as always…
On the Fly Chicken Chili…
Posted on October 11, 2011Yesterday I needed something quick and easy to throw together for lunch. I wasn’t feeling the greatest and I didn’t have a lot of time either. I did happen to have everything on hand that I thought would make a good recipe…
The fact that I didn’t have a of fresh items on hand made for an interesting lunch prep. So, in a rush I came up with this recipe. It’s similar to a recipe I have for white chili, only simplified. I hope this will be a simple recipe you can enjoy on the fly like I did!
On The Fly Chicken Chili
What you’ll need:
- 1 lb chicken breast cut into bite size pieces (I happened to have already cut up chicken in the freezer I had bought at Meijer, it comes already cut up in a bag, a nice to thing to keep in the freezer, no?!?)
- 1 medium onion, chopped
- app. 4 cloves garlic, minced (I used the kind already minced in a jar, I keep it in the fridge at all times)
- 2 cans white northern beans, drained
- app. 4 cups chicken broth
- 1 can corn
- 1 can green chiles
- pepper to taste
- app. 2 teaspoons cumin
- shredded Mexican style cheese
- sour cream
- olive oil for cooking
What to do:
- Warm your olive oil in a pan over medium heat; once warm add onion, garlic and chicken; season and then cook meat until done and onion is tender.
- Add beans, corn and green chiles; stir.
- Add chicken broth; stir again
- Bring everything to heat.
- Serve hot, with shredded cheese and sour cream. Could serve with tortilla chips as well, if desired.
I’m linking up with Lisa for Tempt My Tummy Tuesday!! Cause It Makes Me Happy!!
Please, if you try this, come on back and let me know if you liked it or not, or how you tweaked it to improve it!! And as always…
Fiesta Chicken
Posted on October 10, 2011This is a super easy chicken recipe that can be thrown together in a matter of minutes that is so good, you’ll think it took hours to make!
Fiesta Chicken
What you’ll need:
- 1 lb boneless, skinless chicken breasts
- 1 jar your favorite salsa
- 1 can black beans, drained and rinsed
- 1 c. light Mexican blend shredded cheese
- black olives (optional)
What to do:
- Cook chicken 4 minutes on each side til browned.
- Add salsa and beans; cover and bring to a boil.
- Turn down to med-low; cover and simmer for 5 min.
- Uncover and top with cheese; let stand about 5 min. or until cheese is melted.
- Can serve with extra salsa, tortilla chips and/or sour cream!
- Enjoy!
If you try this recipe, please stop by and let me know how you like it, if you tweaked it at all to make it better or even if you hated it!! And as always….
Six Can Soup
Posted on October 07, 2011I named this soup myself because it didn’t have a name. My hubby brought home a list of ingredients he got from someone at work and said it made good soup. It was back when he worked for the USPS. I heard it was a Weight Watcher’s recipe?? It’s really GOOD!!!
So, since it has six cans of stuff in it, I’m calling it Six Can Soup! It’s kinda catchy, no?
Six Can Soup
What you’ll need:
all my cans/jars are 16 oz (give or take)
- 1 can black beans, drained and rinsed
- 1 can chicken broth
- 1 can chicken (I like Tyson®)
- 1 can corn, not drained)
- 1 can re-fried beans
- 1 jar salsa (your favorite)
What to do:
- Combine all ingredients in medium saucepan.
- Brings to heat.
- Serve with shredded cheese, tortilla chips and sour cream.
- Can also serve with black olives if desired.
- Enjoy!!
Butterscotch Pumpkin Dessert
Posted on October 05, 2011This is a yummy dessert that is both sugar and gluten free for those who are concerned about these things, which my family is!
Without further ado, I give you…
Butterscotch Pumpkin Dessert
What you will need:
- 1 package sugar-free instant butterscotch pudding mix
- 1 1/2 cups milk
- 1 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- reddi whip whipped topping (this does contain a small amount of sugar, but is much better for you than other brands of whipped topping)
- can also use 1 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg
What to do:
- Mix pudding mix, milk, pumpkin, spices and vanilla in mixing bowl til well combined. Chill in refrigerator til ready to serve.
- Scoop into individual custard cups.
- Top with whipped topping and sprinkle with cinnamon.
- Enjoy!
There you go!! Easy Easy!! I think I will link this up later this week with Alli for Sweet Tooth Friday!! Because I can!!
Roasted Garlic & Butternut Squash Soup
Posted on October 03, 2011This is a perfect recipe for this time of year. Squash is plentiful, the weather is crisp, and who doesn’t love a cup or bowl of warm soup to warm up on a cool fall evening?
Butternut squash has always been a favorite of mine and I’m always looking for new ways to fix it, this is a new favorite…as always, after you try this, please come back and let me know how you like it!!
Roasted Garlic & Butternut Squash Soup
What you’ll need:
- 1 small butternut squash (around 2 & 1/2 lbs. in weight when it’s whole)
- 1 large onion, cut into quarters
- 6 cloves of garlic, peeled
- 1/4 cup olive oil
- 1/4 tsp. salt
- dash of pepper
- 1/4 tsp. dried rosemary
- 1 tsp. dried mixed Italian Herbs
- 2 cups chicken broth
What to do:
- Peel and dice the squash into 1″ cubes, discarding the seeds and strings. Mix the olive oil, salt, pepper and herbs together in a large mixing bowl. Add the onion, garlic, and squash, and stir until all pieces are well coated.
- Pour the contents of the bowl onto a large cookie sheet or baking tray. Place in a preheated 400° oven and roast for 40 – 45 minutes, shaking the tray or moving the pieces around with a spatula occasionally to ensure even roasting. When the squash is sweet and soft, it’s done.
- If you have a good blender, just tip the cooked veggies into the blender and add the broth + 2 cups of water. Blend until totally smooth. Alternatively, you can put the veggies into a large pot, add the broth and 2 cups of water, and blend until smooth with a hand-held immersion blender.
- Enjoy!!
GingerBread PopCorn
Posted on September 30, 2011I am loving this new recipe. I didn’t think I would because I am not a huge fan of molasses and this recipe calls for it. But, I was pleasantly surprised when I really liked this popcorn! This is similar to caramel corn, but since I don’t eat (refined)sugar, it’s a healthy option! You can even add nuts to it if you want to and make it like those fancy name brand toffee popcorns!
Here we go!
Gingerbread Popcorn
What you’ll need:
- 12 cups popcorn (1 bag of microwave popcorn yields approximately 7.5 cups of popped popcorn)
- 1/2 cup (1 stick) butter
- 2 tablespoons molasses (or 1 tablespoon molasses and 1 tablespoon honey)
- 1/2 cup splenda (can use sugar {GASP} or brown sugar {DOUBLE GASP
}) - 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
What to do:
- Preheat oven to 350°F.
- Place popcorn in a large bowl and set aside.
- Heat remaining ingredients in a small saucepan until butter melts.
- Stir mixture until well combined.
- Pour mixture over popcorn.
- Toss until popcorn is well coated with sauce. Divide popcorn into 2 un-greased 9″ x 13″ x 2″ pans.
- Bake 5-8 minutes. (Ovens may vary – so watch it closely and adjust baking time as necessary with your oven, so it doesn’t burn).
- Take out of the oven and allow to cool just a few minutes before putting in a bowl and devouring enjoying!
Linking up with Alli over at Sweet Tooth Friday!! Cause it makes me Happy
Broccoli Salad
Posted on September 29, 2011Here is a twist on an old favorite of mine, Broccoli Salad. Every Time I would go to a church function or family get-together, I would see this salad and ask the person who made it, “Does this have sugar in it?” And every time, the answer was, “Yes.” So, I would not eat it, even though it’s a favorite of mine. Very frustrating, to say the least. Obviously, I was happy when I came across this recipe that uses Stevia® instead of sugar!! I am assuming you could use Splenda® as well, if you prefer.
Here is the recipe, if you try it please come back and let me know how it turned out and whether or not you liked it!!
Broccoli Salad
What you’ll need:
- 1/2 cup light mayonnaise (I use the olive oil mayonnaise)
- 2-4 packets Stevia In The Raw ® (could use 2-4 teaspoons Splenda®)
- 2 teaspoons white vinegar
- 1/3 cup red onion, diced
- 2 tablespoons real bacon bits
- 6 cups broccoli florets
- 1/4 cup walnuts, chopped (optional, I like sunflower seeds in mine!)
What to do:
- In a large bowl, combine the mayonnaise, Stevia® and vinegar.
- Add onion and bacon and mix together until well incorporated.
- Add broccoli florets, mixing well to coat broccoli completely.
- If using, sprinkle in walnuts and toss to combine.
- Refrigerate at least one hour before serving.
This recipe will serve at least 6 people. Enjoy!!
BB’s Chicken w/Marmalade
Posted on September 26, 2011This is another “LDL” recipe…I have not tried this one yet, but I am going to as soon as I get the ingredients!! Here we go…
BB’s Chicken w/Marmalade
What you’ll need:
- 4 boneless, skinless chicken breasts
- no stick spray
- 1/2 c. orange all-fruit marmalade(Polaner)
- 1/2 c. ranch dressing (not dry mix)
- 1/2 c. onion soup mix
- 1/2 c. mandarin oranges, drained
What to do:
- Place chicken in 9×9 sprayed baking dish.
- Bake @375° for about 20 minutes, drain any liquid.
- Blend marmalade, ranch dressing and onion soup mix in blender.
- Pour over chicken.
- Bake for another 20 or 30 minutes or until chicken is done.
- Add oranges during last 5 minutes of baking.
- Enjoy!!
If you try this recipe, make sure you come back and share with us how you liked it!! Thanks!!
“SGYNBTGFYWW” Cranberry Orange Muffins
Posted on September 23, 2011The name of these muffins is so long I had to shorten it for the title of this post. The actual name of these muffins is….are you ready for it???
So Good You’ll Never Believe They’re Good For You Whole Wheat Cranberry Orange Muffins! Whew…*deep breath*
These really are so good, you really will forget they are “healthy”. Mine were made with freshly ground wheat berries bought in bulk (or you can use any whole wheat flour).
Since I am eating a gluten-free diet, I no longer make these. Once I lose all the weight I want to, I will add these back to my diet. As I will all the other healthy whole grain recipes I have. Whole grains are not bad for your health, but they are not good for weight loss.
SGYNBTGFYWW Cranberry Orange Muffins
What You’ll Need:
- 3/4 milk
- 3/4 c. canola oil
- 1/3 c. orange juice
- 1 egg
- 2 1/2 c. soft white wheat (whole wheat pastry four)
- 1/2 c. sugar (I use Splenda)
- 1 T. baking powder
- 1 t. salt
- 1 T. grated orange peel
- 3/4 – 1 c. dried cranberries (to your taste, I like a lot!)
What To Do:
- Preheat oven 400°. Grease muffin pan.
- Beat milk, oil, juice and egg.
- Stir in flour, sugar, powder and salt just til moistened (batter will be lumpy).
- Fold in cranberries and orange peel.
- Divide batter into the muffin cups and sprinkle the tops with a little sugar/Splenda.
- Bake until golden brown, 18-20 minutes
- Let cool about 2 minutes and remove from muffin tin.
Makes 12 muffins. *If the batter seems too dry, you can add a little more milk*
BTW, I’m linking up with Allison for this week’s Sweet Tooth Friday!!