Month: January 2017


Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed (you can use as many strawberries as you want)
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.


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2 lbs Hamburger (ground turkey works)
1 can (20oz) diced tomatoes with juice
1 can (20 oz) crushed tomatoes (or tomato sauce)
2 cans (10oz) pork and beans (whatever flavor)
1 can (18oz) red kidney beans (rinsed)
Chili Seasoning (to your taste – I like lots about 1/4 cup or more)
2 tbsp sugar (this brings out the flavor in the tomatoes)
1 tsp salt
1 tbsp or more of garlic powder
1 tsp onion powder
any other seasonings you would like.

Scramble fry the hamburger until cooked – drain. Add all of remaining ingredients and simmer over low heat for an hour or two, stirring often.  This makes a large pot, and will feed a family of 5 – 7

Cornbread Waffles

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Mix cornmeal and milk in a large bowl and let sit for 5 minutes. Then add the remaining ingredients and mix until smooth.   Pour a portion of cornbread mixture into pre-heated waffle maker. Wait 4 to 5 minutes until cornbread is cooked and golden.  (I doubled this recipe).  Serve warm chili over cornbread – garnish with grated cheese and sour cream (or greek yogurt)!.  ENJOY!



1 lb bonesless skinless chicken breasts
1 lb package spaghetti noodles
1 (8 ounce) package cream cheese
1 small onion – chopped
1 small bell pepper – chopped
1 large beefsteak tomato – chopped
2 cups cheddar cheese – divided

preheat the oven to 375 degrees. lightly spray a 9 x 13 casserole dish with cooking spray and set aside.
in a large stock pot, add the chicken breasts. cover them by several inches with water and season the water with salt/pepper to taste.
Bring to a boil and continue to cook until chicken is cooked through
Remove chicken and cut into bite sized pieces (when cooled of course)
bring the stock back to a boil and add the pasta. cook according to the package instructions to al dente. DO NOT OVERCOOK. Drain into a bowl and save the stock meanwhile, add the cream cheese to a small sauce pan. add in 2 ladle fulls of the reserved chicken broth to the pan and cook over medium heat. whisk until the mixture is smooth. set aside
in a large bowl, add the reserved hot noodles, reserved shredded chicken, onion, bell pepper and tomato pour in the cream cheese mixture.
add 1 cup of the cheddar cheese and 3/4 cup of the reserved chicken stock. toss until combined. you can add more stock if you don’t think it is moist enough. pour the mixture into the reserved 9 x 13 baking dish. top with remaining cheese can cooked covered for 30 minutes or until cheese is melted.



1 x 1 kg bag frozen tortellini
1 + 1 tsp EVOO (Extra virgin olive oil)
1 tsp basil
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
10 chicken fingers (homemade or frozen, your choice)
3 Tbs EVOO

Alfredo Sauce:
3 Tbs butter
3 Tbs EVOO (Extra virgin olive oil)
2-3 minced garlic cloves
1 tsp black pepper
2 Tbs dried parsley
1 cup low fat cream
2-3 cups unsweetened almond milk
1 cup Parmesan cheese
1 Tbs corn starch

250g shredded cheese of your choice

– Preheat oven to 425°F
-Grease casserole dish with 1 Tbs EVOO and set aside.
-Cook Tortellini according to package instructions (water to cover and 1 tsp EVOO) and add to greased casserole dish
– Add 1 tsp of black pepper, basil, onion and garlic powders… Toss to coat
– add 3 Tbs EVOO to hot frying pan… Fry chicken fingers until done (about 6-8 minutes). Pat dry, cut up into 1″ pieces and add to tortellini mix… Toss together
-in a medium pot, over medium/high heat, melt butter…. Add the 3 Tbs EVOO, the garlic cloves, black pepper and parsley, sauté for 5 minutes
– add the cream and almond milk… Whisk together
-add the Parmesan cheese, continue whisking and then the corn starch. Keep stirring until it comes to a boil, then remove from heat and pour over the tortellini/chicken mix and stir well
-top with cheese and bake 25-30 minutes



Each serving is 1 WW+ points – 50 calories
Serves 10

4 large sweet potatoes, peeled and cut into cubes
4 tbsp butter
2 tbsp rum
1 tbsp low sodium soy sauce
1 tsp chili powder
1 tsp garlic powder
2 tbsp. fresh parsley, chopped

1.Preheat oven to 400
2.Line a large baking sheet with foil and spray with nonstick spray
3.Layer the cubed sweet potatoes in a single layer on the baking sheet
4.Bake for 40-45 minutes until the potatoes are tender and browning
5.In a small saucepan combine the butter, rum, soy sauce, chili powder & garlic powder
6.Stirring occasionally let sauce reduce by 1/4
7.When potatoes are done, place them on serving dish and pour reduced sauce over potatoes and sprinkle with chopped parsley
8.Serve and Enjoy!!!