Recipe Of The Week!

Corn Salad


4 large ears corn, husked

2 tablespoons unsalted butter

1 jalapeño all seeds removed

8 scallions, trimmed

3/4 cup Greek yogurt plane

2 -3 tablespoons lime juice

1/2 cup roughly chopped cilantro

Kosher salt and freshly ground pepper

2 cups shredded baby kale

1 pint rainbow cherry tomatoes, halved or quartered

2 to 3 ounces Queso Fresco or Feta we prefer the queso

1/2 teaspoon smoked paprika, plus more for finishing


Heat a grill to medium-high. Wrap 2 ears of corn and 1 tablespoon butter in a snug packet with heavy-duty foil. Repeat with the other 2 ears.

Place the foil-wrapped corn directly on the grill and cook for 5 to 6 minutes on each side. Place the jalapeño on a cooler spot on the grill and cook for about 8 minutes, turning to brown evenly. Open one of the corn packets to make sure the corn is caramelized and brown; if not, turn the heat to high and grill for another 2 minutes on each side. Remove from the grill, open the foil packets, and let the corn cool somewhat.

Lay the scallions perpendicular to the grill grates and cook for 1 to 2 minutes on each side, until charred. Cut into 1-inch lengths. Set aside. Finely chop the jalapeño, leaving the seeds behind.

Using a sharp knife, cut the kernels from the cob into a bowl.

Whisk the yogurt, lime juice and cilantro in a small bowl. Season with salt and pepper to taste. Add the chopped jalapeño a little at a time, tasting as you go to get the right heat level.

Add the kale, half the scallions, half the tomatoes, half the queso, the smoked paprika and the dressing to the bowl and toss to combine thoroughly. Season with salt and pepper to taste.

Transfer to a serving bowl and top with the remaining tomatoes, scallions, and queso. Generously sprinkle smoked paprika over top and serve.

**if some don’t like cilantro you can use 1/4 cup basil torn instead and substitute the lime with lemon**

Old-Fashioned Ham and Cabbage Soup with Potatoes



  • 1 tablespoon butter or oil
  • 1 small yellow onion, diced
  • 2 large carrots peeled and sliced
  • 2 cloves garlic, minced
  • 5 medium Yukon gold potatoes, diced (peels left on)
  • 2 stalks celery chopped
  • 1 small head green cabbage, chopped
  • 1-1 ½ cup(s) diced ham
  • 1/2 tablespoon fresh thyme leaves, chopped
  • 1/2 teaspoon ground black pepper + more for tasting
  • 1/2 teaspoon salt
  • 2 32-ounce containers unsalted chicken stock
  • 1-2 bay leaves
  • 1-2 teaspoon better than bouillon


  1. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.
  2. Add potatoes, cabbage and ham and celery and stir to combine. Stir in thyme leaves, salt, black pepper.
  3. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon.
  4. Taste and adjust seasoning, if necessary.


As with all soup this will taste better the next day, or after simmering for several hours.

To make it easier I will just post the links to my Recipe Of The Week all can be found on my food  blog


Pictured is Chicken and Tuna Salad Prep recipes below

Egg Roll Bowl

Double Chocolate Chip Peppermint Cookies

Easy Eggplant Lasagna

Chicken Greens with Penne

Pizza Stuffed Mushrooms

Grilled Garlic Scape Chicken

Veggie Farro Salad

Quinoa breakfast bowls

Chicken and Tuna Salad prep


Cauliflower fried rice and dumplings


This recipe below I love but its not mine: But I am a proud member of the National Health Association and this is where I got the Healthiest Apple Pie Recipe

She has a you-tube channel also see link Chef AJ  

This recipe came from Chef AJ –Healthiest Apple Pie

The World’s Healthiest Apple Pie

Most pies are made from white sugar, white flour and butter, but this one is made from gluten-free oats, flax seeds and fruit. You can even eat it for breakfast; I do!
About Chef AJ – Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol.

Crust Ingredients:

1¼ cups gluten-free oats

¼ cup ground flax seeds

1 teaspoon apple pie spice or cinnamon

4 ounces of sulfite-free dried apples

8 ounces of pitted dates

1 tablespoon alcohol-free vanilla extract

Crust Preparation:

1. Preheat oven to 350°F. In a high-powered blender, grind oats and seeds, and then transfer to a food processor fitted with the “S” blade.

2. Add the spice and dried apples and process until they are finely ground.

3. Add the dates a few at a time, until mixture start to stick together and you can easily clump it into a ball. Add the vanilla and briefly process again.

4. Press evenly into a 9-inch spring-form pan.

Filling Ingredients:

4 tablespoons chia seeds

4 tablespoons lemon juice (add zest if using fresh)

3 pounds apples (before peeling)

1 cup date paste (recipe follows)

1 tablespoon apple pie spice or cinnamon

1 tablespoon alcohol-free vanilla extract

¼ cup unsweetened coconut flakes

Filling Preparation:

1. In a small bowl, combine the chia seeds and lemon juice, and set aside.

2. Peel the apples and then finely chop them. (To finely chop the apples, you can use an ulu or mezzaluna tool, or briefly pulse them in the food processor fitted with the “S” blade.)

3. Stir in the date paste, spice, vanilla, and chia seed-lemon juice mixture, and mix well.

4. Pour evenly over the crust, and sprinkle with the coconut. You can chill this pie and eat it raw; warm it in a food dehydrator for several hours; or bake it at 350°F for 50-55 minutes (or until the coconut starts to brown). Serve hot, warm, cold, or at room temperature, with or without pear whipped cream.


Chef AJ Apple Pie.png

Next few months will be hectic for me so I am posting the recipe of the week now.
Chicken Roman
Hearty warm comfort on a plate. This chicken dish is easy and tastes delicious.

2 skinless boneless chicken breast cut in half

2 skinless boneless chicken thighs

1/2 teaspoon salt, plus 1/2 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

4 Tablespoons olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped optional

4 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

2/3 cup chicken stock

1 tablespoon fresh thyme leaves

1 teaspoon fresh marjoram leaves or oregano I just like marjoram better.

2 tablespoons capers love that salty bite

1/4 cup chopped fresh flat-leaf parsley leaves

  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute.
  3. Add the tomatoes, chicken stock , and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add a bit more of the stock if needed maybe a 1/4 cup, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  4. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and then refrigerate. Never put hot food in the frig.
  5. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
6 April 2019 Saturday
A better version of refreshing salad. I like using farro instead of pasta now and then and it makes this very healthy .
Because it contains more fiber thaother popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It’s also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals
Farro Salad with Cucumber-Tomatoes and Herbs
4 cups water
10 ounces farro (about 1 1/2 cups)
1 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1 large English seedless cucumber diced
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water and farro in a medium saucepan.. Bring to a boil over high heat. Add 1 teaspoons of salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, cucumber,chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Serve cold or st room temp.
1 April 2019 Monday
This recipe was tweaked from forks over knives version but the cauliflower dressing is the same.
Link is to their original recipe my version is below but I use same cauliflower dressing.
Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing Forks over Knives
My tweaked up – Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing or Creamy Italian Dressing –
Salad Ingredients
• 6 ounces dry whole-grain elbow macaroni
• 1 cup green beans, cut into ½-inch dice
• 2 medium carrots, peeled and cut into thin slices
• 4 cups chopped romaine lettuce
• 1 cup thin chopped red cabbage
• 1 cup halved cherry tomatoes
• ½ cup red onion, cut into ¼-inch dice
• 6-7 asparagus spears cut into 1/2 dice
• 1 cup celery sliced or chopped
• 1 cup diced seedless cucumber
• ¼ cup finely chopped fresh parsley
• 1 -2 whole pepperoncini, sliced thin
• 1 cup your favorite bean Like chic peas or white beans rinsed and drained from a can
Dressing #1
• 1 cup 1-inch raw cauliflower florets (about 4 ounces)
• ¼ cup almond flour
• 3 tablespoons nutritional yeast
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon yellow or Dijon mustard
• ¼ teaspoon sea salt
• ⅛ teaspoon dried marjoram
• Freshly ground black pepper
• Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot.
• Return water to a boil, and continue to cook until pasta and veggies are tender.
• Drain and transfer pasta, green beans, and carrots to a large serving bowl.
• add all other veggies
• To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.
• Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
• Add the dressing toss to coat
• Garnish with parsley and pepperoncini (if using) right before serving.
Another good dressing
Not vegetarian
Debs Creamy Italian Dressing
¼ cup champagne vinegar
2 teaspoons granulated sugar or 1 packet of Splenda or Stevia
1 teaspoon dry oregano
½ teaspoon dry basil
½ teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes
¼ cup freshly grated Parmesan cheese
2 teaspoons Dijon mustard
½ cup extra virgin olive oil
½ cup mayonnaise
If you like garlic sometimes I grate 1 clove raw garlic in dressing
23 March 2019 Saturday
Veggie Thai Bowl
A quick weekend fried rice bowl with sautéed  veggie coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 4 servings.
I got the original recipe from     cookieandkate  but tweaked it
Veggie Thai Bowl
2 tablespoons avocado or coconut oil, divided
4 eggs, whisked together with a dash of salt
4 cloves garlic, pressed or minced
1 cup chopped green onions (about 1 bunch)
1 cup chopped vegetables, like bell pepper, carrots or Brussels sprouts
1 medium bunch kale ribs removed and leaves chopped
1 bag of baby spinach
¼ teaspoon fine sea salt
¾ cup large, unsweetened coconut flakes* (not shredded coconut)
3 cups cooked and chilled brown rice
3 teaspoons reduced-sodium tamari or soy sauce
3 teaspoons chili garlic sauce or sriracha
1 lime, halved
Handful fresh cilantro, for garnish
Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the garlic, green onions and additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes now add spinach. Transfer the contents of the pan to your bowl of eggs.
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Stir fries always work best with chilled rice. You’ll need to cook about 2/3  cup dried rice to yield 2 cups cooked. If you’re in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool.
Make it vegan/egg free: Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
Make it gluten free: Make sure to use a gluten-free soy sauce, like tamari.
Storage suggestions: The dish tastes great the next day, whether reheated or served at room temperature.
15 March 2019 Friday
Taking classic take-out dishes and figuring out a healthier way to make them at home.
2 tbsp. low sodium soy sauce
1 tsp. cornstarch
1 teaspoon baking soda sprinkle on sliced beef before you cook it
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
2 tsp. Asian garlic chili paste (like sambal oelek)
1 tsp. olive oil
1 tbsp. ginger, minced
4 garlic cloves, minced
2/3 lb. lean sirloin beef, thinly sliced across the grain
1 red and 1 green pepper sliced thin
2 cups broccoli 1 cups carrots
6 green onions, chopped
Stir together the soy sauce, sugar, cornstarch, rice vinegar, hoisin, and chili paste.
Heat the oil in a nonstick skillet over medium high heat. Add the veggies sauté 5 minutes now add ginger, garlic, and beef. Cook for 4-5 minutes until beef is browned. Add the green onions and cook for 30 seconds. Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens. Serve over rice
mongolian beef



4-5 oz smoked thick cut pancetta

1 carrot peeled

2 sticks celery

3-4 cloves garlic minced

10-12 black olives sliced optional

2 lbs. good quality beef mince

2 organic beef stock cubes or 2 teaspoons better than bouillon

a 6oz glass red wine or if you don’t drink use beef or chicken stock

2 bay leaves

1 red onion

5 ounces tomato puree

16 oz boiling water

1 can 14-16 oz kidney beans

1 x 14-16 oz can cannellini beans

fine salt & freshly ground black pepper


Prepare your ingredients by finely chopping your pancetta, carrot, celery and onion

Heat a large frying pan over a medium heat and fry the pancetta for 3 to 5 minutes until crisp.

Stir in the onion, carrot and celery and leave to sweat for 10 mins or until soft.

Now add the beef to the pan,stirring occasionally until it has browned all over. Add garlic and cook 1-2 minutes.

Pour in the wine or beef or chicken stock in , and keep stirring for 2 minutes until the alcohol has evaporated.

Stir in the tomato puree and boiling water.

Crumble in the stock cubes, add the bay leaves and stir together.

Leave to simmer with the lid on over a low heat for 1 hour. Drain and rinse your beans and add to the pot Replace the lid leaving it simmer again for a second hour – (a total of 2 hours cooking) so that the flavours intensify and the beef becomes tender.

Remove the bay leaves before serving


Watermelon Salads – So refreshing

You only need four ingredients to make this refreshing salad! You can adjust recipe to your family size.

  • Watermelon
  • Red onion
  • Feta cheese
  • Mint

You can also add a drizzle of balsamic vinegar or balsamic glaze, but that is optional. The salad is good with or without it!


  • 6 cups cubed watermelon
  • 1/4 red onion, sliced super thin or chopped if you prefer
  • 1/3 cup feta cheese
  • 1/3 cup fresh mint leaves, chopped
  • Balsamic vinegar or balsamic glaze,optional
  • I have added cucumbers and strawberries and served with a poppyseed dressing
Watermelon Cucumber Strawberry salad

Greek Frittata

I love a frittata and this one is super delicious ,made with sun-dried tomatoes, olives, spinach and creamy feta cheese. This Greek-inspired recipe is super easy to make and full of flavor, and great to prep ahead!



9 large eggs
1/3 cup half and half
¼ cup chopped fresh parsley or oregano or a mix of both
1/4 tsp. kosher salt plus a pinch for tomato salad
1/2 tsp. black pepper
2 Tbsp. olive oil
1/2 cup chopped red onion
2 garlic cloves minced
2-3 cups baby spinach firmly packed
1/2 cup chopped sun-dried tomatoes
8 pitted and chopped kalamata olives. 6 cherry tomatoes halved.
1/4 cup crumbled feta cheese divided
2 cups chopped mixed heirloom tomatoes
1 Tbsp. chopped mixed herbs such as parsley, basil, oregano, or mint


• Preheat oven to 350°F.

• In a medium bowl, whisk together eggs, half and half, parsley, salt, and pepper. Set aside.

• Heat a 10-inch oven-safe skillet over medium heat. Add olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.

• Add garlic, spinach, sun-dried tomatoes, 6 halved Cherry tomatoes and olives, cook stirring occasionally, until spinach is wilted, about 3 minutes.

• Move skillet off the heat. Scatter vegetable mixture evenly in bottom of skillet. Pour egg mixture over vegetables.

• Sprinkle top with feta cheese or your favorite cheese.

• Return skillet to heat over medium. Cook, without stirring, until edges are just set, about 3 minutes.

• Transfer skillet to oven; bake until set, about 15 minutes.

• If desired, broil until top is lightly browned, about 2 minutes.

• Stir together tomatoes, 1 tablespoon herbs, and a pinch of salt.

• Top individual slices with tomato salad.

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