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Showing posts from February, 2019

Grilled Chipotle Chicken

This is a super flavorful and healthy way to make grilled chicken to use in burrito bowls, tacos, salads, and more. It is my go-to recipe when I want to make any Mexican-style recipe that calls for grilled chicken.

2 lbs uncooked boneless skinless chicken breasts
1/2 large red onion, cut into large chunks
Embasa Chipotle Peppers in Adobo Sauce (1 pepper plus 2 T of sauce from can)
2 tsp dried oregano
2 1⁄2tsp ground cumin 1 cup water
juice of one lime

Directions: 1. Put all ingredients except for the chicken in a food processor or blender and mix until liquid. 2. Cut the chicken breasts lengthwise to make them thinner for more even cooking. Place in large zip top bag.
3. Pour marinade over chicken in bag, seal, and refrigerate for 6 to 8 hours.
4. Grill chicken over medium heat until cooked through. Cut in bite-sized pieces and use for burritos bowls, tacos, salads etc.
Makes 5 servings WW Freestyle Points - 0

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.

Oven Roasted Shredded Brussels Sprouts

Brussels sprouts. The name alone might make many people instantly turn away from this post. But, I encourage you to give this "recipe" a try. It's really not a recipe, but more a suggestion on how to prepare them. My husband has always been a Brussels sprouts hater until he tried this recipe. The key to the success in getting him to eat them was shredding them. This is now one of his favorite vegetable side dishes.

Fresh Brussels sprouts
Olive oil


Heat your oven to 450 degrees Fahrenheit.

Shred the Brussels sprouts in a food processor (you could also use a hand grater, but if you have a food processor, use it - it will save  you a ton of time).

Line a baking sheet with foil and spray it with olive oil (I use a Misto bottle). Spread the shredded Brussels sprouts out in a thin layer on the foil. Light spray olive oil over the top of the sprouts and sprinkle with salt and pepper.

Bake in the oven for about 10 minutes until the Brussels sp…

Slow Cooker Marinara Sauce

I absolutely LOVE this marinara sauce. It is so easy to make and is ZERO WW Freestyle points. I make it in big batches and then freeze it in containers so that I always have some ready when I need to make spaghetti or any other recipe that calls for marinara. I haven't bought jarred sauce in months!

3- 28 oz cans crushed tomatoes
2- 14.5 oz cans diced tomatoes
3 T minced garlic
1 large onion chopped
2 T oregano, dried
2 T basil, dried
1 tsp salt
1 tsp pepper

Mix all of the ingredients in a 6 quart slow cooker. Cook on low for 8-10 hours. If you like a smooth sauce with "no chunks" then use an immersion blender and blend until smooth (make sure the sauce is cool before you do this for safety). 
Pour cooled sauce into freezer safe containers to use in your favorite pasta dishes. 
Makes about 10 cups of sauce WW Freestyle Points - 0
Recipe source - Skinnytaste

White Chocolate Raspberry Cheesecake

This is the best cheesecake I've ever made! It is just as yummy as I what I get at Cheesecake Factory. I also think this would be yummy with a chocolate crumb crust.

Note for myself: The recipe says to use seedless jam, but I don't think that's totally necessary. I used Polaner All Fruit, and it was not the right choice. It was too jelly like. Next time I will stick with regular raspberry jam with seeds.

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

1. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in th…

Santa’s Whiskers Cookies

These are a very interesting cookie. They are yummy, though. :)

1 c. butter
1 c. sugar
1 t. vanilla
1 1/2 T. milk
2 1/2 c. flour
3/4 c. maraschino cherries, diced, plus 1 t. juice from the jar
1 c. coconut

1. Beat the butter and sugar together until fluffy. Add vanilla and milk and beat until combined.

2. Add flour, mixing just until incorporated. By hand or with the mixer, work the cherries and the teaspoon of juice into the dough.

3. Separate dough in half and form each half into a 8 or 9 inch log. Roll each half in coconut to cover. Wrap in freezer paper or plastic wrap and freeze for about 30 minutes, until firm.

4. Slice the logs of dough into cookies, about 1/4 inch wide. Place on baking sheets and bake at 375 degrees for 8-10 minutes. Cool on wire racks.
Recipe Source: Cooking During Stolen Moments

Blog Address Changing!

Since I've been an empty nester for almost six years now, my meal planning has drastically changed. With only two of us in the house, I only cook about three meals a week that last us all week long. You've got to love leftovers! Therefore, I stopped posting my meal plans (though I still make them). My blog is now basically my online recipe book. I do, of course, have years worth of weekly menu plans posted that hopefully are useful for those looking for family meal plans. Since the blog focus has changed, I've decided to change my domain from to I will continue to post new recipes as I know I have many friends and family that use this site to find some great things to cook. :) So, be sure to change your bookmarks to to keep up with what I'm cooking in my kitchen!