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Grilled Chipotle Chicken

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Stabilized Whipped Cream

A method of making bakery style whipped cream that doesn’t fall or melt. Great for piping onto desserts or even icing cakes and cupcakes. Double if desired. Be aware that the vanilla takes away from the white color. I will probably leave it out next time. I didn't whip mine enough the first time I made it, so it looks a little flat on the cake below. But, it did taste good. :)

1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar (more or less to taste)
1/2 teaspoon vanilla extract

Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
Turn mixer on to start beating crea…

Fresh Strawberry Cupcakes

My husband and I have a favorite dessert at one of our local restaurants called The Vineyard. They make a very delicious Strawberry Champagne Cupcake, which is our go-to dessert when we visit. I wanted to make a special treat for him for Valentines Day, so I thought I would try to make some kind of strawberry cupcakes at home. This recipe was perfect! I paired it with my favorite strawberry frosting that I discovered last Valentines Day. 


1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
1 egg
2 egg whites
2 teaspoons pure vanilla extract
1/4 cup whole milk
1 cup finely chopped strawberries 
Strawberry Buttercream Frosting:
1 cup freeze dried strawberries
1 cup fresh strawberry puree (from strawberries blended in a food processor)
3/4 cup unsalted butter nearly at room temperature
3 1/4 cups powdered sugar
1 tsp fresh lemon juice
1/4 tsp vanilla extract


Lemon Chicken Orzo with Spring Veggies

This is a light and tasty meal that takes advantage of yummy spring vegetables like asparagus and spinach. Luckily, you can get these items year-round at the grocery store, so I like to make it in the winter when I'm needing a little spring in my life. :)

4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 teaspoons olive oil
6 oz uncooked orzo pasta
2 garlic cloves, minced
2 cups no salt fat free chicken broth
1 cup fresh asparagus spears cut into 1” pieces
3 tablespoons fresh lemon juice
1 cup halved grape tomatoes  1 cup fresh spinach, chopped 2 tablespoons chopped fresh basil
Additional salt to taste


Add the flour, garlic powder, pepper and salt in a small dish and whisk to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake until the chicken is coated.
Heat the oil in a large…

One Pot Creamy Pasta with Chicken and Vegetables

This is a great recipe that I modified slightly from The Skinnyish Dish blog. I noted my modifications in parentheses. It made a ton of food, and it was simple and tasty. This will definitely be in the regular meal rotation.


1.5 lbs chicken breast, raw cut into bite size pieces and sprinkled with kosher salt and pepper
3 cups broccoli frozen (sometimes I do half cauliflower and half broccoli)
1.5 cups corn frozen
2 cups carrots frozen (I substituted  1 cup of frozen peas for carrots as I don't like cooked carrots)
*I also added about 8 oz of fresh mushrooms
6 cloves garlic minced (about two tablespoons)
2 tsp olive oil (I leave out the olive oil and just mist my nonstick skillet with olive oil using my Misto)
1 tsp kosher salt extra to taste (I use 1/2 tsp)
pepper to taste (I use 1 tsp)
7 oz (dry) bowtie pasta (I used mini bowties)
3 cups chicken broth (I always end up using 4 cups, which is a whole box of chicken stock)
1.5 cups half and half
1/4 cup parmesan chee…

Zero Point Sausage Egg Muffins

These egg muffins are a great breakfast to make ahead and then have on hand to heat up on busy mornings. You can customize them to your own taste by using veggies that you enjoy. Adding different meats  or cheese could cause you to add points. Stick with the homemade turkey sausage below to keep the muffins at zero points. I usually make a pound of turkey and double the spices, and then freeze half of the sausage to use in a future batch of muffins.


12 eggs
1 teaspoon Montreal Steak Seasoning Blend (I make my own) ½ pound 99% fat-free ground turkey breast (has to be 99% fat free to be zero points)
½ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon marjoram
Fresh vegetables of your choice, chopped small to mix in muffins. I use the following in mine: mushrooms tomatoes spinach
Non-Stick Cooking Spray
1. Preheat oven to 350 degrees.
2. Spray a muffin tin with non-stick spray.
3. Spray a large non-stick skillet with n…

Montreal Steak Seasoning

Montreal steak seasoning is a common spice blend you can buy at the store. I like to be in control of what goes in my spice mixes, so I make my own.

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Mix together and store in a sealed container for use in recipes.