Wednesday, March 13, 2019


~ The Real Food Dietitians

1/4 c. balsamic vinegar
1/4 c. olive or avocado oil
4 garlic cloves, minced
3-4 T. fresh basil, finely chopped, plus more for garnish
1 t. fresh thyme or 1/2 t. dried thyme
1/2. t. salt
1/4 t. pepper
1 1/4 lb. boneless, skinless chicken breasts, tenders, or thighs, cut in half if large
4-5 c. chopped broccoli
3-4 medium carrots, peeled and cut into thin sticks
2 c. mushrooms, cut in half if large
1 red onion, chopped
1/2 c. cherry or grape tomatoes

Preheat oven 400 degrees. Line a baking sheet with parchment paper.

Whisk together vinegar, oil, garlic, basil, thyme, salt, and pepper to make sauce. Place chicken in ziploc bag or glass container with about half of the sauce, moving around until fully coated. Place in fridge to marinate.

Chop broccoli, carrots, mushroom, onion, and tomatoes. Place all except the tomatoes on baking sheet. Top with remaining sauce and toss to coat. Remove marinated chicken pieces from fridge and nestle among veggies.

Bake 10 minutes, then remove from oven. Add tomatoes and toss veggies before placing baking sheet back in the oven. Bake 10 minutes longer or until chicken is cooked through. Garnish with additional basil before serving.

Notes: I often chop regular tomatoes because they're significantly less expensive than grape or cherry ones and we always have them on hand. The sauce can be prepared in advance and the chicken marinated longer than the time it takes to prepare the veggies. I skip the parchment paper on a baking sheet and use my Pampered Chef large bar pan instead.

Saturday, January 19, 2019


~ Pillsbury Appetizers: Small Bites Packed with Big Flavors From America's Most Trusted Kitchens

8 c. popped popcorn
1 c. dry-roasted peanuts
3 T. oil
1 t. chili powder
1/4 t. garlic salt
1/8 t. cayenne pepper

Preheat oven to 250 degrees. Combine popcorn and peanuts in 9x13-inch pan. In a small bowl, mix remaining ingredients. Drizzle over popcorn mixture and toss to coat.

Bake for 30 minutes, stirring once or twice. Allow to cool completely before storing in a tightly covered container.

Makes about nine cups.

Notes: I don't like spicy things and think this is delicious. Not very spicy at all, but you could certainly add more cayenne if you want more kick.

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Wednesday, November 7, 2018


~ Living Well Spending Less

1 c. butter, softened
1 c. packed brown sugar
1/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 1/4 c. rolled oats
12 oz. bag butterscotch chips

Preheat oven to 350 degrees.

In a large bowl, beat butter and sugars until creamy. Mix in eggs and vanilla.

In a small bowl, combine flour, baking soda, cinnamon, and salt. Add flour mixture to butter mixture, stirring until thoroughly combined. Stir in oats and butterscotch chips.

Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until light golden brown. Cool on baking sheet for one minute before transferring to cooling rack.

Makes 4 dozen cookies.

Notes: I use a small cookie scoop, which is about one tablespoon, and get over 6 dozen cookies that have to bake about 11 minutes. 

Saturday, November 3, 2018


~ Foxes Love Lemons

1/4 c. butter
4 garlic cloves, minced
8 c. spiralized butternut squash
1/4 t. pepper
1/2 t. salt
1 t. finely chopped rosemary
2 T. lemon juice
parmesan cheese, for garnish

Heat butter over medium heat in large skillet. Add garlic and cook one minute, stirring constantly. Add squash, pepper, salt, and rosemary. Cook until squash is tender, about five minutes, stirring often. Add lemon juice and toss until combined. Garnish with cheese before serving.

Notes: If you're dairy-free, just use your favorite cooking oil and skip the parmesan.

Thursday, October 11, 2018


~ one of my variations of Becky Duppenthaler's cherry chip cookies

1 spice cake mix
2 eggs
1/3 c. oil
1 T. maple extract

1 c. walnuts, finely chopped

Preheat oven to 350 degrees. Mix all ingredients and drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes.

Makes about 3 dozen cookies.

Notes: I chop the nuts almost to a powder before adding them to the dough.

Tuesday, April 17, 2018


~ Sweet Peas & Saffron

6 c. yellow fleshed potatoes, cut into large chunks
2 11.5 oz. cans corn, drained
2 jalapenos, seeds removed and pepper sliced
1/2 t. salt
1/2 t. oregano
1/2 t. coriander
1 t. cumin
3 c. stock
1 c. plant-based milk
juice of one lime,
chives, optional

Place potatoes, corn, jalapenos, salt, oregano, coriander, cumin, and stock in a 4-qt. or larger slow cooker. Cook on low 6-8 hours or on high 4 hours.

Once potatoes are tender, remove from slow cooker and mash in a mixing bowl with milk until mostly smooth. Return to pot, add lime juice, and stir to combine. Garnish individual servings with chives, if desired.

Notes: We use about 3 1/2 cups of frozen corn instead of canned, chicken broth, and put a potato masher right in the slow cooker instead of removing the potatoes to a separate dish to mash. 

Monday, April 9, 2018


~ Sally's Cookie Addiction, written by Sally McKenney

1 1/2 c. flour
1 t. baking soda
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1 t. salt
1 c. unsalted butter, room temperature
1 c. packed brown sugar
1/4 c. sugar
2 eggs, room temperature
1 T. unsulphured or dark molasses (optional)
2 t. vanilla
3 c. rolled oats
1 c. dark chocolate chips
3/4 c. shredded sweetened coconut
3/4 c. dried cranberries
1/2 c. pepitas

Stir the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, then set aside.

In a large bowl, beat butter on medium-high until smooth. Add both sugars and beat until creamed. Add eggs, molasses, and vanilla. Beat on high speed until combined, scraping down the sides of the bowl as needed.

Add flour mixture to butter mixture and mix on low until combined. With mixer running, beat in oats. Once combined, stir in chocolate chips, coconut, cranberries, and pepitas. Cover and chill for at least 45 minutes. If chilled for over three hours, allow to sit at room temperature for 30 minutes before using.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Scoop two tablespoons of dough at a time and place two inches apart on baking sheet. Bake 13-14 minutes or until lightly browned on the sides. Remove from oven and cool on baking sheet for five minutes before transferring to wire rack.

Makes about four dozen.

Notes: We use molasses when we make these.

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