Hashbrown Scramble

If you’re looking for a quick, tasty breakfast that will leave you feeling full, you should try this simple, healthy recipe!

What you’ll need:

Hungry Jack® Premium Hashbrown Potatoes
Egg Beaters®
Large Green Pepper
Large Vidalia Onion
Fat Free Shredded Cheddar Cheese


1)      Prepare Hungry Jack® Premium Hashbrown Potatoes as directed.
2)      Chopped Green Pepper/Onion and add to pan.
3)      Add Egg Beaters®
4)      Top with ¼ Cup Shredded Cheddar Cheese

*This meal is fat free, gluten free, low carb, low cholesterol, and low calorie …but it tastes unbelievably good!

Cinnamon Crescent Rolls

I’m all about trying new things on Pinterest  and I love cooking for my family.  The other morning, I was craving cinnamon rolls. I opened up the refrigerator and discovered I had none!  Then a light bulb went off and I remembered the Pin I had on Pinterest for Cinnamon Crescent Rolls.  So I pulled it up, printed it out, and got to work.  They were very simple to make and smelled OH SO GOOD in my house while they were baking, but when I opened up the oven when they were done… what a mess!  All of the filling baked out and it was a greasy mess.  My husband is not a big fan of buttery stuff so he was not too impressed.  I have since adapted the recipe that I found to make my own creation.

Here is a link to the original recipe I found if you would like to have a go at it.

And here is mine:


Pink is Oh-So-Sweet

Everyone knows October is Breast Cancer Awareness month. People raise money and awareness by celebrating with pink, the official color of the Breast Cancer Awareness ribbon. If you are planning a “pink day” this month and are looking for a coordinating treat, I have a fun recipe just for you!

A while back, I was blessed with a Kitchen Aide Mixer. Yes, you read that right… blessed! One of the first things I decided to make with it was extra special pink chocolate chip cookies.  They turned out wonderful!  My husband even liked them and he is picky about his cookies!!


1/2 cup (1 stick) butter, slightly softened
1 (17.5 oz.) pouch Betty Crocker sugar cookie mix
1/2 cup powdered sugar
1/2 cup flour
2 egg WHITES (do not use whole egg or the yolk will turn cookies orange)
Red food coloring (about 12-14 drops, or until desired pink color is achieved)
1 cup baking chips (dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate or candy pieces like M&Ms)

Preheat oven to 375°

Cream butter and cookie mix. Add powdered sugar and flour and mix until well blended and crumbs are fine. Add egg whites and mix until well blended and mixture sticks together.  Add red food coloring, several drops at a time, mixing after each addition until desired pink color is achieved and is uniform throughout the dough. Stir in chocolate pieces.

Drop by rounded spoonful and bake for 10 minutes

I did my first batch on a cookie sheet and the other using my Whoopie pie pan.  They turned out very cute and very chewy just like my husband likes them.


Enjoy! PS – I didn’t taste the food coloring at all.

Sweet & Spicy Cheese Dip

This cheese dip will surely be a hit at any end-of-summer cookout …and it’s very easy to make!

1/2 cup mayonnaise
8 ounces cream cheese
2 cups shredded sharp cheddar cheese
1/4 small onion, chopped
Ritz crackers, crushed
Bacon bits
1/2 cup mango & red pepper sauce

Mix mayonnaise, cream cheese, cheddar and onions together.

Spread into a baking dish greased with cooking spray. Top with crackers and bake at 350° for 15 minutes.

Top with bacon and mango/red pepper sauce.

Serve warm, with crackers.

Chickpea Burgers

I used a recipe from JillianMichaels.com as a guide to create these tasty veggie burgers.

1 can (19 oz) Garbanzo (chickpeas) beans, rinsed
1 egg
2T whole wheat flour
1T chives
2 tsp oregano
1/4 tsp salt
2T olive oil
whole wheat sandwich thins

Using my Tupperware Quick Chef® ProSystem, I added the can of drained chickpeas and pureed using the blade attachment. (If you have an automatic processor, pulse until a course mixture holds together when pressed.)

Once the chickpeas were ground to the desired consistency, I replaced the blade attachment with the paddle attachment. I added the egg, chives, flour, oregano, and salt, processing until it was all mixed thoroughly.

Form into 4 patties. Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown and beginning to crisp. This usually takes 4-5 minutes. Carefully flip and cook and additional 2-4 minutes.

When both sides are evenly browned, place on sandwich thin, add the avocado and tomato, and serve immediately.

These burgers have approximately 328 calories and 15g of protein! Although I enjoyed the taste of this recipe, I do plan to try these again with more authentic burger ingredients. (The oregano was a bit heavy in flavor and gave this burger an Italian kick.)

Quick Banana Ice Cream

Would you ever think to make ice cream from bananas?  Well you can!  I saw it first on Dr. Oz.  This ice cream is good for you, and so easy to make.

If you have friends or family that are vegan, have milk allergies, or anything of the sort, pass this quick and easy recipe along to them or make it for them and enjoy together!

Peel & Freeze bananas (whole or frozen) until ready for use.  Bananas will be frozen within 1 – 2 hours.

Place bananas in blender – cut into pieces if frozen whole.
Optional – add other frozen fruit such as strawberries, blueberries, or peaches to add a different flavor.  Make sure to use frozen fruit to keep the ice cream consistency.

Blend until desired consistency occasionally scraping sides of blender.

Serve & Enjoy!

Spaghetti Squash

The first time I purchased a spaghetti squash, it came with a little sticker complete with cooking directions.  The directions said to bake the squash at 375 degrees for 40 minutes. It seemed like the longest preparation time ever. I was reluctant to purchase the squash again because of it. However, the squash had such a unique consistency and a delicious flavor that I decided to try it again.

Years later, I have perfected a fast, healthy recipe for anyone who loves food with Italian flare!

spaghetti squash
extra virgin olive oil
Italian seasonings
nutritional yeast

First, split the spaghetti squash in half using a large knife. Depending on the density of the squash, it may be a little difficult. Take your time and be careful. Once the squash is in half, spoon out the seeds and pulp. Place the squash halves face down on a plate and microwave for 8 – 10 minutes.

While the squash is cooking, cube zucchini and tomato. Set tomato aside.

In a saucepan, add just enough olive oil to cover the bottom. Add garlic cloves (these can be chopped if you prefer) and let cook for a minute. Then add the zucchini to the pan. Sprinkle with Italian seasonings.

Usually by the time my squash has cooked and slightly cooled, the zucchini is tender. With a fork, begin running in a stem-to-end direction to separate the strands of your spaghetti squash. You will immediately see the resemblance to spaghetti noodles. Remove as much of the squash as you can and place it into a bowl.

Add cooked zucchini and fresh tomatoes, and toss. You may want to add more Italian seasoning at this point, depending on your taste. Top with nutritional yeast.

A small-to-medium spaghetti squash usually makes two servings.

There you have it; a tasty Italian meal in under 30 minutes!

Zucchini Noodle Lasagna

So you finally get to take a vacation and when you return your garden is loaded with veggies. Some, like your zucchini, have grown out of control. So what do you do with giant zucchini? I like to make zucchini noodles. I have a nifty mandolin that I can use to make wide noodles for lasagna or sometimes I make fettuccine noodles, but this is a how-to on the lasagna, so we will start with those.

Wash zucchini and cut off the ends. Be very careful using the mandolin slicer because it is generally very sharp. As I am very accident prone I have had very bad luck with this particular appliance in the past. Slide the zucchini length wise until you have used the whole zucchini. I flip the zucchini over about half way through and slice from the other side. One large zucchini makes enough noodles for a whole pan.

I have various recipes that I use for lasagna but this particular one includes:
Zucchini Noodles
1lb Ground Turkey
Pesto / Tomato Sauce
2 Small Cans Mushrooms or 1 carton fresh
Medium Diced Onion
Shredded Cheese
Minced Garlic
Salt, Pepper, Adobo Seasoning, Garlic Powder, Onion Powder, Oregano

Brown turkey with diced onion and garlic. Season with all of the seasonings listed above or seasonings of your choice. After meat is brown add mushrooms and 2-3 cups of the Pesto/Tomato sauce and mix well. Sauté until the mushrooms are cooked through.

Cover the bottom of a baking dish with the zucchini noodles. Just layer this lasagna the way you would any traditional noodle lasagna. Zucchini layer, meat & pesto layer, ricotta layer. I only do one layer of ricotta and I sprinkle pepper and adobo seasoning on the ricotta. Then start with another layer of zucchini and meat & pesto sauce. You can put shredded cheese on each layer if you like, but I just put it on the top.

Bake for 45 to 50 minutes at 350 degrees. Enjoy!

Presto! …It’s Pesto

I love basil and homemade pesto is the best. However I usually don’t keep things like pine nuts in my pantry so through the years I have gotten sort of inventive with my pesto recipe.

This one includes:
3-4 cups Basil leaves
¾ to 1 cup Parmesan cheese
15-20 green olives with 2-3 teaspoons juice from the olive jar
Extra Virgin Olive Oil 1/3 to ½ cup (enough to reach the consistency that you like)
2-3 teaspoons minced garlic
1 can diced Italian tomatoes

Wash the basil, you want enough leaves to loosely fill the food processor bowl. Mince the basil.

Add olives/juice, garlic, parmesan cheese and mince again.

Stream olive oil in as you mince until the sauce is the consistency that you like. Add a can of Italian tomatoes with the juice. Mince again. You can season to taste but usually the olives make it salty enough without adding extra salt.

This sauce can be used on pasta, chicken, shrimp, or in meat sauce. It also freezes well if you happen to have any left over.

Summertime Side Dish

Yesterday marked the official beginning of the summer season! I thought I would share a simple Southern side dish that will complement almost any meal this summer, from barbecued chicken to cold-cut sandwiches. Potato salad is the perfect choice for feeding a large number of people at events like picnics, church functions, and family reunions. This recipe takes little time to prepare and requires inexpensive ingredients.

This recipe will feed a family of four. Adjust to accommodate your needs.

6 large white potatoes
dill pickles
green peppers
1/2 c. light mayonnaise
3 boiled eggs

Peel and cube the potatoes.

Place cubed potatoes in a microwavable container and cover with water. Microwave on high for approximately 8–10 minutes or until tender.
Drain water and set potatoes aside.
Dice the pickles, green peppers, tomatoes, carrots, and onion to the amount of your liking.

Combine diced vegetables and eggs with the potatoes. Add mayonnaise. [I use Kraft Reduced-Fat Mayo with Olive Oil]
Top with Paprika.

Alternatives include: chopping the ingredients into larger pieces for a chunkier style salad, adding more mayonnaise for a creamier texture, or adding 3 tablespoons of yellow mustard for a bit of a kick.
Refrigerate until it’s time to serve!

That’s it. A quick and easy addition to your favorite summertime meal. Enjoy!