Latest Recipes

Spiced Pecans

Spiced Pecans

Spiced Pecans

This sugar and Spiced Pecan Recipe makes a wonderful snack or use these nuts as a salad topper.  Caution….these tasty bites will be gone in no time!

  • 1 egg white
  • 1 T water
  • 1/2 C sugar
  • 1 T cinnamon
  • 1 t salt
  • 2 C pecan halves

Preheat oven to 225 degrees. Line cookie sheet with foil.

In bowl, combine egg white and water and beat until foamy.  Add pecans and toss to coat.  Pour the mixture into a strainer and let drain for 2-3 minutes. Combine sugar, cinnamon and salt in plastic bag and shake to mix.  Add the pecans and shake to coat the nuts.  Spread the nuts in one layer on the cookie sheet.  Bake for 1 hour, stirring every 15 minutes.  Remove from oven and cool.  Store in tightly covered container.  Note:  walnuts may be substituted for pecans.

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Tortilla Soup

Tortilla Soup topped with jack cheese and tortilla chips

Tortilla Soup topped with jack cheese and tortilla chips

This Tortilla Soup Recipe is simple, healthy and loaded with flavor.  On a cool day, nothing is better than a bowl of soup!

  • 2 large cans (28 oz) of diced tomatoes with juices
  • 3-4 small cans (14 1/2 oz) of chicken broth (reduced sodium)
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1/2 C chopped cilantro
  • 1 jalapeno, seeded and diced
  • 3 roasted chicken breasts, cooked and torn in pieces
  • 1 C  brown rice, cooked
  • 1 C corn, drained
  • 1 C black beans, drained and rinsed
  • monterey jack cheese, grated
  • 1 package corn tortillas

Roast chicken breasts, brushed with olive oil,  in 350 degree oven for 30-40 minutes or until done.  Cool to touch and tear into pieces.   In food processor, add onion, garlic, cilantro, jalapeno and enough tomatoes with juice to fill processor 2/3 full.  Blend for several minutes and add to large pot.  Continue blending tomatoes in food processor and add to pot.  Add 3 cans of chicken broth to pot. Stir and simmer this mixture for 30 minutes.  Add chicken pieces, rice, corn and black beans and cook until heated.  If you prefer your soup a little thinner, add 1/2 to 1 additional can of chicken broth and heat.   Slice 1 corn tortilla thinly per bowl of soup to be served and toast in 350 degree oven for 5-10 minutes until crisp.  Ladle soup into serving bowls and garnish with grated jack cheese and top with crunchy tortilla strips.

Note:  If you prefer, add sliced limes to bowl or chunks of avocado. If you like a smokey flavor, use  Glen Muir Fire Roasted diced tomatoes in place of regular diced tomatoes.

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Banana Bread

Banana Bread

Banana Bread

This easy Banana Bread Recipe is a lighter version of the classic……by adding craisins and orange peel you get lots of flavor.  Enjoy for breakfast or as a snack with a cup of hot tea!

  • 1 1/2 C flour
  • 1 1/2 t baking powder
  • 1/4 t baking soda
  • 1/8 t salt
  • 1/4 t cinnamon
  • 2 eggs, slightly beaten (for even lighter version, use 2 egg whites-bread will be a litter drier)
  • 1 c mashed ripe banana (about 2-3 medium)
  • 3/4 c sugar
  • 3 T canola oil
  • 1 t  orange peel, finely shredded
  • 1/2 c craisins
  • 1/2 c pecans, chopped

In large mixing bowl stir together the flour, cinnamon, baking powder, baking soda and salt. In medium mixing bowl stir together the egg, banana, sugar, oil and orange peel.  Add to the flour mixture, stirring just till combined.  Stir in the pecans and craisins. Pour into a 8x4x2 loaf pan coated with nonstick spray.  Bake in a 350 degree oven about 50 minutes or until a toothpick inserted near the center comes out clean.  Cool the bread in the pan on a wire rack for 10 minutes.  Remove bread from pan and cool completely on wire rack.  Note: The end pieces are especially good when sliced after about 30 minutes….top will be crunchy.  After storing, bread becomes soft and moist.

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Minestrone Soup

Minestrone Soup

Minestrone Soup

This healthy version of Minestrone Soup is thick, hearty and contains lots of whole-grain pasta, veggies and beans.  You can easily substitute your favorite veggies.

  • 2 T olive oil
  • 1/2 c onion, chopped
  • 1/3 celery, chopped
  • 1 lg carrot, diced
  • 1 red pepper, diced
  • 1 garlic clove, minced
  • 4 c fat-free, low- soldium chicken broth
  • 1-1 oz can diced low-sodium tomatoes
  • 1/2 c chopped spinach
  • 1 can 16 oz can red kidney beans, drained and rinsed
  • 1/2 c uncooked small whole-grain shell pasta
  • 1 small zucchini or yellow squash, diced
  • 2 T fresh basil, chopped
  • pepper, if desired
  • mozarella cheese for garnish, if desired

In large saucepan, heat the olive oil over medium heat.  Add the onion, celery, carrots, and red peppers and saute until softened, about 5-8 minutes. Add garlic and continue cooking for another minute. Stir in broth, and tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes.  Add zucchini or yellow squash and cook on low heat for another 5 minutes.  Add spinach and beans and continue cooking for a 2-3 minutes.  Remove from heat and stir in the basil.  Serve with shredded mozarella cheese, if desired.

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South-of-the-Border Pasta Bake

South of the Border Pasta Bake

South of the Border Pasta Bake

This South-of-the-Border Pasta Bake Recipe combines whole-grain pasta with bits of seasoned chicken breast in an easy cheese sauce.  By focusing on bold flavors on the chicken and in the casserole, this low-fat dish has lots of appeal.

  • 8 oz whole-grain penne rigate
  • 3/4 lb bonless, skinless, chicken breats, cut into bite-size pieces (about 3 large chicken breasts)
  • 2 t ground cumin
  • 1 T ground coriander
  • 2T chili powder
  • 1/4 t pepper
  • 2 T olive oil
  • 1 yellow onion, chopped
  • 1 red pepper, diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 3 T flour
  • 1/2 t salt
  • 2 c skim milk
  • 1c reduced-fat cheddar cheese, shredded
  • 1/3 c fresh cilantro, chopped

Preheat oven to 375 degrees.  Cook pasta according to package directions; drain and set aside. Place chicken bits in a zip-top bag.  Add cumin, coriander, chili powder and pepper. Toss to coat.  Heat olive oil in large skillet over medium heat.  Add seasoned chicken and cook, stirring occasionally, until nearly done, about 5 minutes.  Add onions, pepper and garlic to skillet.  Cook, stirring occasionally, about 5 minutes.  Meanwhile whisk flour and salt into milk.  Pour into small saucepan and bring to a boil, stirring constantly, Reduce heat and stir in cheese.  Remove from heat and stir until cheese is melted.  Add cilantro and stir to blend.  Add pasta to chicken mixture.  Pour cheese sauce over all and stir to blend.  Pour into a 9×13 baking dish.  Bake 15-20 minutes or until bubbling.

Note: Can be prepared and refrigerated overnight.  Preheat oven to 375 degrees and bake 20-30 minutes or until heated through.

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Lemon Bars

Lemon Bar

Lemon Bar

A favorite recipe year round, these lemon bars can easily be used for work potluck desserts or just to have around the house.

  • 1/2 cup butter, softened
  • 1 1/3 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 eggs
  • 3/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
3. Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
4. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

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Raw Cat Food

I learned about this raw cat food diet when I got my daughter Ariel her Tonkinese kitten. As long as we have had little Bynx he has eaten this diet. Even our older cat has been eating this diet for a couple years and seems to like it. I will be honest and say that it took a little time to get our older cat adjusted but it was well worth it. All I can really say is that the results are in the litter box.

Cat Food

Cat Food

16 oz. (1 pound) Raw Coarse Ground/Minced/Sliced Meat/Poultry
4 oz. (1/4 pound) Organ meat (ie. liver, Kidney, Heart, Gizzards, etc.) Raw Whole Chicken Necks stripped of excess fat or Lamb Riblets
(NEVER cooked! Cooked bones splinter!)
– We prefer naturally-raised meats when possible
2 level tablespoons VitaMineral+ Feline Supplement
1 – 2 tablespoons Essential Fatty Acid (EFA) Oil (Refrigerate after opening)
A dash of
Kyolic Aged Liquid Garlic(Refrigerate after opening)
1/8 – 1/4 teaspoon Feline Enzyme Supplement mixed into food at serving time
Minimum 500 mg. Taurine
Optional Ingredients:
2 – 4 oz. (per lb. of ground meat)
OR
1 tablespoon Food-processed raw or pureed vegetables (zucchini, yam/sweet potato, yellow squash). Veggies may be included in recipe for extra fiber in the diet.

Ground Salba Seed


Treat meat with 6-8 oz purified water combined with 4 drops of Grapefruit Seed Extract. Pour solution over and blend into meat – do not drain off. Use only enough solution to obtain consistency of rich chili. Chicken necks can be marinated in the solution in the refrigerator, separately.

Cut organ meats into bite-size chunks. If not using ground, chunks should be appropriately sized for kittens (and cats) with dental problems and larger chunks may be fed to healthy adults.

Mix all ingredients together.

After removing excess fat from chicken necks, cut into pieces the length of your thumb. Feed raw bones for dessert (bones are eaten last in the wild). They need to have eaten some of the basic recipe first. Think of them as Nature’s toothbrush!

The serving size for an adult cat is approximately 2 heaping tablespoons per meal, usually twice a day. Kittens are introduced to this diet at the age of 5 weeks and can start with one half to a full teaspoon 4-6 times a day while they are still nursing. Introduce chicken necks to kittens at 8 weeks of age with watchful supervision.

At first, leave food down for approximately 1 hour morning and night. Kittens, pregnant queens and lactating females eat 3-4 times daily or on demand.

Cats and kittens like their food very fresh. Therefore, keep food in the refrigerator up to 3 days. We recommend storing the food in a glass bowl with a tightly fitting lid (Pyrex® makes nice ones), as glass conducts cold better than plastic, and plastic off gases organo chlorine and affects flavor.

Many people make up large quantities and freeze in serving portions. It is ok to freeze in plastic. Do not refreeze more than twice and try to refreeze within no more than 24 hours after you’ve made up the food. You may add supplements when freezing. Enzyme Supplement to be added only at serving time.

Always defrost in refrigerator. Never microwave anything! Safe handling of raw meat is imperative. Wash hands, dishes, and utensils in hot soapy water. Clean surfaces with environmentally safe cleaning products, such as 30 drops of Grapefruit Seed Extract diluted in 32 ounces of water.

This recipe is taken word for word from celestialpets.com which is where the special ingredients need to be purchased from.

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Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

Get your glass of milk ready….. this Milk Chocolate Chip Cookies Recipe is loved by everyone!

  • 1 c butter, softened
  • 1 c sugar
  • 1 c brown sugar
  • 2 large eggs
  • 1/2 t vanilla extract
  • 2 1/2 c uncooked quick cooking oats
  • 2 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 (12 oz) package milk chocolate chips
  • 1 1/2 c chopped pecans, toasted in oven

Beat butter at medum speed with electric mixer; add sugars, beating well.  Add eggs, beating after each addition.  Stir in vanilla.  Combine oats, flour and next 3 ingredients.  Add oats mixture to butter mixture, beating well (mixture will be firm).  Stir in chocolate chips and pecans.  Shape in 1 1/2″ balls or use pampered chef large cookie scoop and place 2″ apart on lightly greased baking sheets.  Bake at 375 degrees for 10 minutes or until lightly browned.  Remove to wire racks to cool.  Makes about 6 dozen.

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Chicken and Green Chile Quiche

Chicken and Green Chile Quiche

Chicken and Green Chile Quiche

This is a southwestern version of traditional quiche lorraine. Yes…..quiche takes a little time to make, but this Chicken and Green Chile Quiche Recipe is worth the time.  Serve with a simple green/or fruit salad and a glass of Sauvignon Blanc.

  • 1 boneless skinless chicken breasts, roasted and cut into very small chunks.  (roast chicken breasts, brushed with olive oil, in 350 degree oven for 30 -35 minutes, cool to touch and cut)
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 1/4 c whole milk  (for richer version , use half and half)
  • 1 small can roasted and diced green chiles, well drained
  • 1/4 t salt
  • 1/4 t ground white pepper
  • 1/2 t grated nutmeg
  • 1 c grated gruyere cheese

Crust Recipe:

  • 1 1/4 c flour
  • 7 T butter, cut in small pieces and chilled
  • 2 -3 T ice water, or more as needed

Combine flour and butter in a food processor and process until mixture is coarse meal, about 10 seconds.  With the machine running, add the ice water through feed tube and pulse 5-6 times, or until the dough comes together and starts to pull away from the sides of the container.  Form dough into a ball, flatten into a disk and wrap in plastic wrap.  Refrigerate for at least 1 hour.  Roll out the dough on lightly floured surface to an 11″ circle.  Fit into a 9′ fluted tart pan with a removable bottom and trim the edge. Alternatively, a 9″ pie pan can be used. Crust should come to 1/4″ of top of pie plate. Note: you will have a little excess if using tart pan.  Refrigerate again for 20-30 minutes.  Prehead oven to 375 degrees.  Line pastry with parchment paper and fill with pie weights or dried beans.  Bake until the crust is set, 12-14 minutes.  Remove the paper weights and bake until light brown, 8-10 minutes.  Remove from oven and cool on a wire rack.  Leave oven on.  Arrange  chicken chunks evenly in a single layer over bottom of the baked crust. In large bowl, beat the eggs, yolks, and milk.  Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until custard is golden, puffed and set yet still slightly wiggly in the center, 30-35 minutes. Remove from the oven and let cool on wire rack for 15 minutes before serving.

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Grilled Chicken Focaccia Sandwich

Grilled Chicken Focaccia Sandwich

Grilled Chicken Focaccia Sandwich

The chicken marinade boosts the flavor in this tasty Chicken Focaccia Sandwich…..and it reheats very well.

  • 4 large boneless-skinless chicken breasts
  • 1 T fresh lemon juice
  • 1 T dijon mustard
  • 2 T olive oil
  • 1/4 t dried marjoram
  • 1/4 t dried thyme
  • 5 cloves, minced and divided
  • 1 c thinly sliced  onion
  • 1 t sugar
  • 3/4 t fennel seeds, crushed
  • 1/4 t red pepper, crushed
  • 1/4 t salt
  • 1 (12 0z) bottle roastd red bell peppers, drained and sliced
  • 1/8 t black pepper
  • 1 round 12″ loaf  rosemary focaccia, cut in half horizontally
  • 4 oz fontina cheese, thinly sliced

Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to about 3/4″ thickness using a meat mallet or rolling pin.  Combine juice, mustard, oil, marjoram, thyme, 1 minced clove of garlic and chicken in large zip-top plastic bag; seal.  Marinate in refrigerator at least 2 hours, turning occasionally.  Heat large nonstick skillet over medium heat  with a little olive oil.  Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, salt and pepper, and saute 1 minute.  Add roasted bell peppers, cook, stirring 5 minutes or until onions are tender.  Remove chicken from bag; discard marinade.  Grill chicken on medium heat 5 minutes on each side or until done.  Cool slightly, cut chicken into slices.  Arrange chicken slices on bottom half of bread, then pepper mixture and cheese slices.  Top with top half of bread, press lightly.  Place stuffed loaf on baking sheet and bake for about 5-7 minutes or until cheese melts.  Cut into squares and serve.

Note: You may substitute the large round loaf of focaccia bread with individual (hamburger-sized) focaccia rolls.

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