Quick Baked Veggies and Sausage



Had a busy Saturday running from one grocery store to the next looking for Ezekiel bread which I did find at Trader Joe’s, but they didn’t have the one I was looking for.  DH headed out to Bellevue for a BMW meet and ended up just picking up Jack in the Box for himself since I can’t eat that anymore.  I got home a little late and was starving and really didn’t want to slave in the kitchen, but I remember seeing a grilled squash and sausage recipe online awhile ago.  Instead, I baked mine for about 20-25 minutes til the sausage is cooked through.  Delicious quick, healthy (maybe not so much on the sausage) and simple!

Baked Veggies and Sausage

1 Yellow Squash, cut into bite size chunks

1/2 Zucchini, cut into bite size chunks

1 Sausage, cut in half

Drizzle of Evoo

pinch of salt

dash of black pepper

sprinkle of onion powder

sprinkle of Parmesan cheese (optional)


Preheat oven to 350F

Place everything in an oven proof dish, drizzle with evoo and seasoned to taste.

Bake everything for about 20-25 minutes til vegetables are soft and sausage is cooked through.

Baked Basil Balsamic Chicken



Where do I begin about this chicken?!  It was AMAZING good!  Sweet from the honey and basil, a little tart from the balsamic and I honestly have to say, one of the best chicken dinner I’ve made thus far!!  Best of all, NO SALT ADDED!  You must, must I tell you, to try this recipe.  Everything should already be in your pantry, so there’s really no reason not to.  If you don’t like it, add some salt, but I personally think its not needed.  The original recipe calls to grill it, but I baked it instead.


Baked Basil Balsamic Chicken

1 tsp evoo

1/4 cup balsamic vinegar

1 TBsp honey

3 TBsp basil, roughly chopped  (definitely use fresh!)

3 medium garlic cloves, minced

4 boneless skinless chicken breasts (i only used 2)


1) In a large bowl or ziplock bag, add all the ingredients and marinate in fridge 15-30 minutes.

2) Preheat oven to 350F

3) Put marinaded chicken on baking sheet lined with foil and pour leftover marinade over chicken breasts.

4) Bake for 30-35 minutes til cooked through. 


Linguine with Tuna and Broccoli


I’m not a huge tuna fan, except that once in a blue moon tuna sandwich, but with a new diet comes new foods. I’m not huge of fish alone. Something to do with this lady I knew as a kid and she got a fish bone stuck in her throat and she had to go to the ER to get it removed. I think that alone scarred me for life!

This is a really great busy week night meal. A can or two of tuna cooked with garlic and crushed red pepper flakes and linguine (or your pasta of choice) cooked with broccoli. Perfect. Only one pot and one skillet, now I definitely like that!

Linguine with Tuna and Broccoli

Recipe from Diabetes & Heart Healthy Meals for Two

3 oz uncooked whole grain linguine (or any pasta of your choice)

4 oz broccoli florets, broken into bite-sized pieces

2 tsp olive oil

2 medium garlic cloves, minced

1 tsp crushed red pepper flakes

2 (3oz) pouches chunk light tuna in water, flaked (i used canned tuna which was a little mushy but still good)

2 tsp shredded or grated Parmesan cheese

1 medium lemon, halved

1) Prepare linguine using package directions omitting salt or oil.  Three minutes before the end of cooking, add broccoli florets.  Cook 3 minutes.  Drain well.  Return linguine and broccoli to the pot (heat should be off).  Cover to keep warm.

2) In a small nonstick skillet, stir together the oil, garlic and red pepper flakes.  Cook over medium high heat for 2 minutes, stirring constantly.  Add the tuna.  Cook for 3 minutes, stirring frequently but being careful not to break the tuna into small pieces.

3) Spoon the linguine and broccoli onto plates.  Spoon tuna sauce on top.  Sprinkle with Parmesan and squeeze generously with lemon.

Warm Spinach Salad



I won’t get into full detail, but this week I was diagnosed with Diabetes.  It literally crushed me, but I’ve been pushing on, doing some research, gone to the bookstore to get some diabetic cookbooks and so far I’ve been pretty positive.  That positivity can only last so long before I crash and burn.  

Cooking dinner takes over my day.  I can’t just whip up a meal and eat it without worrying about how much carb, sodium and sugar.  Last night I made a warm spinach salad with quinoa.  It was really good, but I was still hungry afterwards.  Thank you sugar-free fudgsicle.  Quinoa is new to our diet and I know DH doesn’t like it, but he’s a trooper and still eats as much as he can.

Warm Spinach Salad

recipe from Eat what you Love by  Marlene Koch

1/4 cup chicken broth

2 tsp minced garlic

1 TBsp olive oil

2 TBsp balsamic vinegar

Pinch of Salt

Pepper to taste

8 cups spinach (I used 3-4 handfuls)

2 TBsp grated Parmesan cheese


1)  Add chicken broth and garlic to large saute pan and place over medium heat.  Bring to a simmer.  Reduce heat to medium low, cover and cook for 10 minutes to soften and mellow garlic.

2)  Whisk in the olive oil, balsamic vinegar, salt and pepper.  Turn off heat and add spinach.  Using tongs, quickly toss the spinach in warm dressing just until coated. 

3) Top with grated parmesan cheese and serve.

Hearty Italian Beef Stew



Sorry for the dark photo!  I apparently never take out my real camera and instead whip out my iphone4s because it’s just so much easier and what can I say… I am so lazy.  SO LAZY! 


Winter is still amongst us, but the snow has come and gone (i miss fort drum snow!), but there is still a slight chill in the air.  Nothing better than a hot steamy bowl of soup on a cold cold day.  Soups and stews are not specialty, but there’s no harm in just testing out recipes here and there. 


This Italian beef stew turned out good, but not great.  The meat and vegetables were tender and delicious, but I mistakenly added an extra can of tomato paste and on top, seasoned with a little too much salt.  If you make this soup, don’t make the same mistake I did!  I’m sure the stew itself is delicious!



Hearty Italian Beef Stew

  • 2 Tbsp cooking oil, divided
  • 2 lb beef round roast
  • Salt
  • Pepper
  • 1 large onion, sliced into thin wedges
  • 2 large carrots, cut into 2 inch pieces (split in half if they
  • 8 oz red potatoes, skin-on, quartered
  • 1 14.5 oz can reduced-fat/sodium chicken broth
  • 6 oz tomato paste
  • 1 cup red wine
  • 4 clove garlic, minced
  • 1 sprig rosemary (or 1 tsp dried)
  • 2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
  • 2 Tbsp cornstarch
  • 1 cup spinach leaves, chopped
  • 1 cup basil leaves, chopped
  1. Heat 1 Tbsp oil in a large pan over high heat until very hot.
  2. Cut roast into 2-inch chunks and season with salt and pepper.
  3. Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring.
  4. Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock.
  5. Repeat for remaining meat.
  6. Add onion, potatoes, carrots to the crock pot.
  7. Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking).
  8. Top with garlic and herbs.
  9. Cook on low for ~8 hours.
  10. At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.
  11. Stir slurry into the crockpot, cover, and let cook for ~20 minutes.
  12. Stir in the spinach and basil and serve.

Recipe from Better Homes & Garden

Red Curry Coconut Shrimp

I recently started a new job last Friday and on days I do work, I can’t seem to find the time to make anything delicious and when I’m off, I just want to laze around. On a lazy Thursday (last week), in sheer of desperation to make something delicious, I kind of played around with this recipe. In the end, it turned out pretty good, but a little too sweet and I wish we had a grill to grill up the shrimp instead.

Red Curry Coconut Shrimp

1 pound bag frozen shrimp, thawed, shelled and deveined (i used frozen)
3-4 scoops of red curry paste
1/2 can of coconut milk
1 TBsp brown sugar
salt & pepper to taste

Mix everything together and let it marinade for about 30 minutes. Heat up a TBsp of canola oil til hot and cook the shrimp til opaque. Set aside. Pour rest of marinade into the same pan and heat it up. Add rest of coconut milk and more red curry paste if needed. Throw shrimp back into sauce for a minute. Serve with jasmine rice and garnish with green onions.

Broccoli and Sausage Pasta

Happy Mother’s Day! We had a low key day and took the pups out to Alexandria Bay. When dinner came around, I was feeling pretty lazy and remembered this recipe posted on TPW. This meal was quick, easy and healthy to boot!

Broccoli and Sausage Pasta
Original recipe from Good Life Eats

2 cups broccoli florets, cooked till tender crisp
3 links mild italian sausage
1 red onion, sliced thinly
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon of crushed red pepper, more if you like
salt and pepper to taste
12 ounces Ronzoni garden delight radiatore pasta, cooked according to package instructions

In a large saute pan, drizzle a couple teaspoons of olive oil. Add the sausage, cooking until browned on all sides. Remove sausage and slice into rounds. Return to pan. Add onion to the sausage and saute until the onion is tender, about 3-4 minutes. Add garlic and saute 1 minute more.

Deglaze the pan with the white wine, making sure to scrape up all the browned bits. pasta, and broccoli. Season to taste with salt and pepper and sprinkle with crushed red pepper. Serve topped with grated Parmesan cheese.

Roast Chicken with Potatoes in Creme Fraiche Chive Sauce

A simple dinner for a busy Wednesday night. The chicken was seasoned with salt and pepper than rubbed down with softened butter mixed with thyme and garlic paste. I stuffed the cavity with half a onion, lemon slices, thyme and 2 garlic cloves.

The potatoes in Creme Fraiche Chive sauce was so good!! I misread the recipe and added a whole container of creme fraiche instead of 1/4 cup. Overall, still delicious and it went fabulously with the chicken.

Creme Fraiche Chive Sauce
Original recipe from Mycookinghut

1 lb. petite idaho potatoes
1 cup crème fraîche
1/2 fresh lemon juice
1/4 tsp finely grated lemon zest
2 tbsp olive oil
2 tbsp minced chives
salt & pepper to taste


1. Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).

2. When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.

3. Whisk together the crème fraîche, lemon juice, lemon zest, olive oil and chives in a small bowl until combined. Add salt and pepper to taste.

4. Halve or quarter the potatoes, if large and toss with the crème fraiche mixture.

Asian Peanut Noodles with Chicken

DH has staff duty tonight and I really needed a simple yet portable dish to bring him and Gina had the perfect dish, Asian Peanut Noodles. One of the best things about this dish is that you can eat it at room temperature or even cold the next day for lunch.

Asian Peanut Noodles with Chicken
Original recipe from Gina

Peanut Sauce:

* 1 1/2 cups fat free chicken broth
* 6 tbsp peanut butter
* 1 tbsp Sriracha chili sauce
* 2 tbsp honey
* 2 tbsp soy sauce
* 1 tbsp freshly grated ginger
* 2 cloves garlic, crushed


* 16 oz chicken breast, cut into thin strips
* salt and pepper (to taste)
* 1 tbsp Sriracha chili sauce (more or less to taste)
* juice of 1/2 lime
* 2 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 1 tbsp soy sauce
* 8 oz rice noodles (I used rice stick noodles)


* 3/4 cup green onion, chopped
* 1 1/4 cups shredded carrots
* 1 1/4 cups cup shredded broccoli slaw
* 2 tbsp chopped peanuts
* 1 lime, sliced
* cilantro for garnish (optional)

For the peanut sauce: Combine 1 1/2 cup chicken broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside. Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Mix everything together in a large bowl.

Coconut Pork with Apricot Sauce

This was so good. SO GOOD! The original recipe called for chicken and I mistakenly overlooked that and was so sure it said pork. This was the last family meal I made before my brother-in-law left the following day and to me it was a huge hit!

Coconut Pork with Apricot Sauce
Original Recipe from Pennis on a Platter

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless pork scaloppini
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.