Category Archives: recipes

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.


View original post

Grandma Penny Nichols Sliced toast Cookies/Biscotti

This recipe is from my Aunt June Contini….She has had this recipe since 1973, it is her mom’s recipe and it is pretty basic, or so I have been told.  Now truth be told, I haven’t tried it yet,,,but it is one of my husbands favorites, so I will make them very soon!  Just needed to share this recipe with you all, so here it goes!

Grandma Nichols Sliced toast Cookies/Biscotti

2 Cups Sugar

1 Cup Butter

1/4 cup anise seed

2 tsp. vanilla

1/4 tsp. anise flavor

2 TBLS water

6 eggs

5 1/2 cups flour

1 TBLS baking powder

Mix in bowl- cover and refrigerate for at least 1 hour

spread in 13 x 9 pan

Bake at 375* for 20 minutes or until lightly brown

cool …..then slice…..

Bake again until looks lightly browned, makes ALOT

The dough will be thick,

So this recipe comes from my Aunt June…..Thank you !!! 

This is how her mom Grandma Penny made it and I am pleased that Aunt June shared this recipe with me.  Like I said before, my husband Chris does love these cookies, so for sure they will be in my oven sometime very soon!!

Lentil Mushroom Soup

Lentil Mushroom Soup I adapted a recipe I saw recently on Rachael Ray's 'Week In A Day' series, turning it vegan. The soup itself is very tasty but if I were to make it again I would leave the spinach out. The texture was wrong with the rest of the soup although it was very pretty. But otherwise, it was a great recipe (with my tweaks…hah!) I had hit up Trader Joe's this week so I was able to stock on affordable mushrooms, lemons and even spinach! Lentil Mushroom So … Read More

via Gazing In

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!

Chicken Pasta with Pizaz


Chicken Pasta with Pizaz

1/4 Head of cauliflower

1 Chicken Breast Shredded

2 Tablespoons Olive Oil

1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)

1 Green Bell Pepper cut into pieces

3 cloves of Garlic crushed

1 Onion diced

2 Tablespoons Capers

Salt and Pepper to taste

Crushed Red Pepper

Parmesan Cheese

In a large skillet brown garlic and remove when slightly brown, set aside.  Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred  the chicken and add to the mixture along with the capers and chicken broth.  Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first.   Meanwhile  you will be preparing the pasta according to package directions…I used small shells for this recipe,  when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese.   This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious!  The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity.  If you try this one you will not be disappointed!

Chick pea and beet salad


Red Wine Vinegar and Oil Roasted Chickpeas

Red Wine Vinegar and Oil Roasted Chickpeas.