Monday, August 28, 2017

Zucchini Dill Pancake

I love Summer for the Fresh Vegetables you get to grow. One of my favorite vegetables are Zucchini. One night, I was craving pancakes and so I thought I would create a new pancake recipe. Zucchini Dill Pancakes, they are simple and delicious!

Here is the Recipe:

2-3 cups of shredded Zucchini 
Your favorite Pancake Batter- I use Heart healthy Bisquick
1-2 teaspoon of dill
1-2 teaspoon of Onion Powder
Cooking spray

Clean your zucchini and shred the zucchini to get about 2-3 cups of shredded zucchini. 
Place the shredded zucchini in a colander and sprinkle salt on the zucchini. Place colander in sink and let sit for 20 minutes. The salt helps absorb the liquid.
While the zucchini is “resting” make your pancake batter.
After 20 minutes, take the zucchini and place in a paper towel and squeeze out the rest of liquid. Once you have squeezed out most of the liquid, place the shredded zucchini in the pancake batter.
Stir the zucchini and pancake batter well. Add the dill and onion powder, stir well again.
It will be a thicker batter, but make your pancakes as you would normally. 

They smell amazing, kind of like potato pancakes. I think they would be good with a little sour cream on top of them. 


Saturday, February 11, 2017

Garlic Parmesan Potato Wedges

I'm not the biggest fan of potatoes, so I'm pretty much a hard critic when it comes to potatoes. I have tried several different recipes and nothing taste great to me. Until one day, I got this recipe from I don't know about you, but I love everything Buzzfeed, I think it is a great website.
I have made these Garlic Parmesan Potato Wedge twice already and they are pretty good.


Serves 2
3-4 potatoes
3 eggs
1 cup parmesan cheese, grated
¼ cup parsley, chopped
1 tablespoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes


1. Preheat oven to 375ºF/190ºC.
2. Slice potato in half then take the half and quarter it. 
3. Whisk 3 eggs in a small bowl.
4. Combine remaining ingredients in a medium bowl.
5. Coat each wedge in egg wash, then coat in dry mix, until entirely covered.
6. Place on a greased baking sheet and bake for 30 minutes.
7. Allow to cool for 5 minutes.
8. Enjoy!
Original recipe from:

Best Steak Marinade

I enjoy steak, but I don't enjoy steak that has NO seasoning or Marinade. So I was searching the internet and found this recipe on pinterest and it was pretty decent.

1/3 Cup of Soy Sauce; I used low sodium
1/2 Cp of Olive Oil; I probably used less than that.
1/3 Cup of Fresh Lemon Juice
1/4 Cup of Worcestershire Sauce
1-1/2 T Garlic Powder
3 T of dried basil
1-1/2 T of dried parsley flakes
1 t of ground white pepper
1/3 t of Hot Pepper Sauce
1 t of Dried Minced Garlic

Mix all ingredients together and place steaks in Gallon size bag and pour marinade over steaks and let the steaks marinade for about 8 hours.

Cook the meat as you like and enjoy!

Original Recipe:

Spaghetti Squash Soup

Alright here comes another Soup and spaghetti squash recipe, but trust me, this recipe is delicious too. My sister, had some and she said it was the best soup she ever had!

1 Small Spaghetti Squash, Split lengthwise with seeds removed or however you want to cook it.
1 Tablespoons canola oil
1 Pound Italian Sausage or Whatever kind of protein you would like. I actually used Chicken Sausage because that is what I had in the house. (I'm sure I used a pound, but maybe a little less)
1/2 Onion, Chopped
1 Zucchini, Chopped
2 Cloves Garlic, Minced
2 Cans diced tomatoes, including their liquid ( I used the normal size can 14.5 oz can)
1 Quart Chicken Stock; add more if needed
2 t dried basil
2 t dried oregano
1 t Salt
1/4 t black pepper
2 T Butter
1 T apple Cider Vinegar
Parmesan Cheese to Garnish

  1. Cook the spaghetti squash they way you like to. I cook my in the oven at 350, keep it whole, poke some holes and place in a baking dish and bake for 40-50 minutes. Let cool, cut in half, take out seeds and scrape with a fork
  2. Meanwhile, in the same skillet over medium/high heat brown and crumble the sausage about -10 minutes. Add in the onion, zucchini and garlic. Cook, stirring occasionally until the sausage is no longer pink in the center.
  3. Add Spaghetti squash in the sausage mixture, oregano, basil and tomatoes, salt, black pepper and chicken stock. Stir well. Bring the soup to a simmer and cook over low for 20-30 minutes. Stir in the butter and apple cider vinegar. Remove from the heat. Add additional seasoning to taste, if desired.
  4. To serve, spoon the soup into bowls and top with Parmesan cheese.

Original Recipe from:

Weight Watchers Chicken Fried Rice

I love Chinese food, but as you know, it isn't the best for you. So I found a Weight Watchers recipe that is 1. VERY EASY and 2. delicious! When I order Chinese food, I usually don't order fried rice because this rice is soo good.

1 Cooking Spray
4 Large Egg white
1/2 cup scallion, chipped, green and white parts (I never have scallions, so I use a regular onion or Chives).
2 medium garlic cloves, minced
12 oz boneless skinless chicken breast, cut into 1/2 inch cubes
1/2 cup carrot, diced
2 cups cooked brown rice, kept hot or I used leftover rice or you could cook the rice the night before as well. I have don that before.
1/2 cup frozen green peas, thawed
3 tablespoon low-sodium soy sauce
I also added the following vegetables;
1/2 cup celery, diced
Water chestnuts, cut in quarters

  1. Cook large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
  2. Off heat, redcoat skillet with cooking spray and place back over medium-high heat. Add scallions or onions and garlic; saute 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through about 5 minutes.
  3. stir in reserved cooked egg whites, cooked brown rice, peas, other vegetables you want to add, and soy sauce; cook until heated through, stirring once or twice, about 1 minute.
  4. Per serving 4 SmartPoints; 4 PointsPlus

Original Recipe from:

Turkey Vegetable Soup with Stuffing Dumplings

Thanksgiving is one of my favorite holidays. Delicious food and great company. It is also the start of the amazing Holiday Season that I love so much. Another reason why I love Thanksgiving is because I LOVE leftovers. Sometimes leftovers can be boring so I always try to find something new to try. This year, I tried this delicious soup from I did have to modify it to what I had in the house. I will link the original after the recipe. It was so delicious and definitely a keeper.

Here is the recipe for Turkey Vegetable Soup with Stuffing Dumplings:


2 Large onions, one quartered and one chopped (I only used 1 onion, chopped).
10 Cups of Broth (it can be any broth you want, I used Onion Broth) I was supposed to make my own Turkey Stock, but we don't keep the Turkey Carcass.
4 Peeled Carrots, Coarsley Chopped
4 Stalks Celery, Coarsley Chopped
2 Tablespoons of Garlic
1 Bay Leaf
1 Tablespoon Extra-Virgin Olive oil
2 Large Eggs
6 Tablespoons all- purpose flour, plus more as needed
1/2 Teaspoon salt, plus more as needed
Fresh Ground Pepper, to taste
2 Cups leftover Stuffing
2 Spring Fresh Thyme (I used my favorite Italian seasoning)
2 Cups shredded leftover Turkey meat or Ground turkey would work too, that is what I used because our turkey was gone.
1 Cup leftover corn kernels or frozen corn. We don't serve corn at Thanksgiving in my family.


  1. In a small bowl, whisk the eggs, flour, 1/2 teaspoon salt and some black paper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
  2. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent about 6 minutes.  Add the carrots and celery and seasoning and the Broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
  3. Roll level tablespoon of the dumpling mixture into balls with wet hands and drop into the simmer soup; cook until dumplings float 3-5 minutes. Gently stir in the turkey meat, corn and season with salt and pepper, and simmer until heated through. Serve immediately. 

Original Recipe:

Friday, February 10, 2017

Cheeseburger Soup

I LOVE LOVE LOVE Soup season and this season I have tried several new soup. A few weeks back I made Cheeseburger Soup and it was super easy and delicious! Here is the recipe:

1/2 LB ground beef or Ground turkey
3/4 cup Chopped Onion
3/4 cup Shredded Carrots
3/4 cup Diced Celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups Chicken Brother
4 cups Peeled and Diced Potatoes (I'm sure I only used 2 or 3 cups of diced potatoes. Potatoes aren't my favorite and next time I'm going to substitute for Cauliflower).
1/4 cup All Purpose Flour
2 cups Shredded Cheddar Cheese
1-1/2 cups Milk
1/2 teaspoon Pepper
1/4 cup Sour Cream


  1. Brown the ground beef in 3 quart saucepan. Drain and set aside. You can use whatever pan you would like for your soup.
  2. In the same saucepan add 1 T butter and add onions, shredded carrots, parsley flakes, basil and celery. Sauté until tender, about 5 minutes.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3T) and add flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Original recipe from

No Carb Pancakes

I've been trying really hard to not eat a lot of carbs this year, let me tell you it is very hard to do. I miss pancakes a lot so I researched low carb pancakes and found this great recipe.

Makes 4 – 6″ pancakes

Ingredients for No Carb Pancakes

  • 2 eggs (I prefer pasture raised eggs so they are bulletproof)
  • 2 ounces of cream cheese
  • 1 packet of sweetleaf stevia or any other sweetener
  • 1/2 teaspoon of cinnamon (optional)

Directions for No Carb Pancakes

  1. Put all the ingredients into a blender or Nutri Bullet.
  2. Blend all ingredients until the contents are smooth.
  3. Let the mixture stand until all the bubbles have dissipated.
  4. Heat ghee, or MCT oil in a pan.  Pour 1/4 of the mixture into the hot pan and cook until golden brown.
  5. Serve with sugar-free syrup or low carb jam.
They were delicious and definitely will make them again.

Original Recipe: & pinned the recipe on

Stuffed Shells

Kosher Salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano Cheese
2 Tablespoons minced Fresh Parsley
12 leaves fresh basil, I used dried basil and probably used a 2 tablespoons
1 Large Egg
Freshly Ground Black Pepper
8 Ounces Parmesan, grated
2 jars good-quality marinara sauce
8 Ounces mozzarella cheese, grated


  1. Preheat the oven to 350 degrees
  2. Bring a large pot of salted water to boil. Add the pasta shells and cook for half the cooking time on the package; make sure not overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, Parsley, Basil, Egg, some salt and pepper and half of the Parmesan. Stir until combined.
  4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until cheese mixture is gone. Top the shells with remaining sauce. Sprinkle on the mozzarella and extra parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with your favorite break or garlic bread.
Original recipe from


Spaghetti Squash Jambalaya

I LOVE Jambalaya but as you know it isn't the greatest for you and all the carbs in it. So I made some the other day with spaghetti squash and lots and lots of Cajun and it was sooo freaking delicious.

Here is my recipe for Spaghetti Squash Jambalaya.

1/2: Onion- Chopped
1- Green Pepper or whatever color pepper you would like
1- Chicken Breast or I used 3 Chicken tenderloins(strips)
2- Sausage that you like. I used Jalepeno Cheddar because that is what they called for. Usually in Jambalaya you use Andouille Sausa
***Also, you sometimes have Shrimp in Jambalaya, if you want throw some in. If I had some I would have definitely put some in.
1 Can of Diced tomatoes
1- Medium Spaghetti Squash
Salt and Pepper
Cajun Seasoning or Jambalaya season that you can find in the store.

1. Preheat the oven to 350*. Clean the outside of the squash and poke a ton of holes in it. Place the spaghetti squash in a baking dish, once the one is preheated put the squash in the oven and cook for 50-60 minutes.
2. While you spaghetti squash is cooking, prepare the rest of the jambalaya. Chop the vegetables. Cook the chicken breast until there is no more pink. I seasoned my chicken with cajun, I did this because I love SPICY Jambalaya.
3. After you cooked your chicken, boil your sausage for about 10-15 minutes. Once they are completely pre-cooked, cut up into pieces.
4. In a skillet or whatever your favorite pan is, put on the stove and turn to medium and place 2 tablespoons of olive oil in it. Let warm up for a few minutes. Add your garlic and cook for 1 minute. Add your vegetables onion and peppers, cook until the onion is translucent. About 5 minutes.
5. Once your vegetables are done, add the chicken and sausage and shrimp(if you have any) and the can of tomatoes, mix together. Add pepper to taste and I did add more cajun to have even more heat.
6. Once your Spaghetti squash is done, let it cool and then cut it in half, scoop out the seeds and use a fork to create the spaghetti. Scrape squash into a bowl. Once done, I put even MORE cajun in, like I said I like it spicy. Toss it and then put the squash in with the rest of the Jambalaya and let it cook for a good 15-20 minutes or until you feel everything is cooked and the seasoning has combined together.
7. Scope into a bowl and enjoy healthier and spicer version of Jambalaya. :)