Category Archives: garlic

Salmon with Sundried Tomato and Butternut Squash

Okay, so I really wasn’t sure what to do tonight for dinner. I did know that I wanted to eat lighter than I had been in the last few weeks… and I have fallen off of the “weight loss and healthy eating wagon”…so to speak! So this is what I came up with and it was so good! This is something that I had to share with you all. It is Low Calorie, Healthy, Low Fat, Low Cholesterol and YUMMY!!
What you will need

Salmon (aprox 1/2 Lb.
1 White Onion
2 Cloves of Garlic Fine Chopped
Pesto Paste (I use pre prepared from Trader Joe’s)
Salt to taste
Pepper to taste
Old Bay Seasoning/ just a dash over the top of the fish
2 tablespoons of Extra Virgin Olive Oil
1/2 Butternut Squash/ cut into 1 inch chunks and placed in an ovenproof dish covered with tinfoil

Place salmon in a large piece of tinfoil and cover with all ingredients except the squash. Close the foil tightly making a sealed envelope in which the fish will steam. Place in oven at 375* for 35 minutes. at the same time the squash has been cut into cubes and placed in another oven proof dish and covered with foil and has been seasoned with salt, pepper,garlic powder and 2 tablespoons of butter.
Now place both in the oven for 35=40 minutes.
The salmon was moist…the flavor was so wonderful and I can’t believe I just made this up!!, Well I do just make most of my recipes up…that is what I love to do!!! So let me know what you think about this recipe!! I am looking forward to hearing from you!!


Nicole’s Rosemary Chicken and Vegetables

1 Whole Chicken

Fresh Rosemary




Fresh Green Beans


Italian Seasoning

Salt and Pepper

Rinse chicken well and place in Roasting Pan.  Season the chicken with salt pepper drizzle with olive oil.  What we really like to do is separate the skin from the breast meat and place a pat of butter on each side of the sternum.  This creates a moist white meat and also place a sprig of rosemary under the skin as well (this procedure will help to infuse the whole chicken with the wonderful taste).   Now cover the chicken with the vegetables that have been cut into pieces and place in 350 * oven for about 1-1.5 hours.   Please note that the vegetables can be tossed with olive oil salt, pepper, garlic, and italian seasoning before being placed over the chicken to enhance their flavor.   This is one of the easiest dishes you can make.  My daughter Nicole and I made this together on Saturday night when she came to spend the weekend with us…This is her recipe that she was proud to share with me.  I can honestly say that it was wonderful!!  The chicken turned out so moist and juicy with just the right flavor from this mixture of vegies…but go ahead and experiment with any that you would like to use!!

Gazing In

I made this pie for Thanksgiving this year for the first time, it has become my “go to” pie now. Smooth, creamy and not watery – it is so easy to whip up!

Easy Pumpkin Pie


  • 15 ounce can pumpkin purée
  • 14 ounce can or bottle sweetened condensed milk
  • ½ cup liquid Egg Beaters or 2 large eggs
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen pie crust, thawed (deep dish style)


Preheat the oven to 425°.

Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack, refrigerate wrapped.

Makes 1 pie.


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Roasted Chicken stuffed with Vegetables

I am roasting a chicken in the oven right now.  I placed a whole chicken in the oven that I stuffed with an onion, fresh rosemary, 4 cloves of garlic, a lemon and sprinkled it with black pepper.  The chicken cavity is where I placed all of the ingredients….baked at 375 degrees.  This is what I will have for the week to add to my salads.. protein is essential when you are trying to maintain muscle during weight loss, chicken is low in fat and when baked with the cavity infused with these vegetables and spices tastes wonderful.  This chicken will be moist and juicy!

Portobello Mushroom with Vegetable Melange

1 Large Portobello Mushroom sliced

1 Package Trader Joe’s Frozen Vegetable Melange

2 Tablespoons Parmesan Cheese

2 Tablespoons Moscarponi Cheese

Garlic Powder, Salt and Pepper to taste.

2 Tablespoons Olive Oil

Slice Mushroom and saute in olive oil until slightly tender, add 1 package of frozen vegetable melange and stir until vegetables are thawed and sauce begins to loosen, stir in Moscarponi cheese sprinkle with Parmesan cheese salt and pepper.

This is yet another example of…”wow, I need to make a dinner to take to work and I only have 15 minutes!”   This recipe is so simple and easy, yet  such a hit with my hubby, who was  again impressed!  Try this one and let me know what you think.  It will be one of my new “go to recipes” for sure!  I hope you like it as much as we did.  Go ahead…be creative!


So I bought two whole chickens one of which I made into soup, the other I froze to use at a later time.   As most of you already know, most of the recipes I share are simple and easy, let’s … Continue reading

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Red Wine Vinegar and Oil Roasted Chickpeas

Red Wine Vinegar and Oil Roasted Chickpeas.

Pork Loin Roast with Mock Mashed potatoes (cauliflower) Peas and Carrots

Pork Tender Loin Roast
1/4 cup freshly brewed coffee
Garlic Powder
1 medium onion sliced thin
1/2 Head Cauliflower (Steamed and Mashed) Please see recipe for Mock Mashed Potatoes on a previous recipe that I have posted.
Fresh Frozen Peas and Carrots

In Frying Pan drizzle 2 Tablespoons good olive oil
Sprinkle Sea Salt, Fresh Ground Black Pepper and garlic powder on all sides of roast
Making sure that the fry pan is very hot…Sear the roast on all sides
When roast has been seared Place in covered baking dish and pour 1/4 cup coffee into pan (this will mix with the juice from the roast while it is cooking and make your gravy)
Top with onion and cover
Place in 350 degree pre-heated oven and bake for 40 minutes or until internal temperature reaches 160 degrees

While the roast is in the oven, Place cauliflower in steamer and steam until tender
Place steamed cauliflower in bowl and mix with butter and low-fat milk salt and pepper to taste
to make the cauliflower the same consistency of mashed potatoes I like to put it in the blender or food processor to cream them.

Cook Peas and carrots according to package directions
The Pork Roast is almost done, remove from baking dish but do not cut into it for about 5 minutes…Letting the meat REST will allow the juice to stay within the meat which will maintain the tenderness.

Baked Salmon with aritichokes

Salmon (4oz per person)
1 shallot sliced
4 cloves garlic chopped
juice of half a lemon
fresh parsley
1 bag frozen artichokes thawed
1 cup cherry tomatoes
fresh parsley
red pepper flakes (to desired heat)
1/4 cup parmesan cheese

Pre-heat oven to 375 degrees
Place salmon in glass baking dish that has been coated with olive oil
cover with garlic, parsley, shallot, artichokes and tomatoes
add juice of lemon, sprinkle with cheese and cover with tin foil
place in 375 degree oven for 15 min.
serve over brown rice.