Monday, January 16, 2012

Caramel Banana Tiramisu

Prep Time: 25 minutes
Serves 10-12

1 1/3 cups Marzetti® Old Fashioned Caramel Dip
1/4 cup Marzetti® Old Fashioned Caramel Dip
One 3.4 oz package instant banana pudding mix
1 cup Cold milk
1/2 cup Sour cream
2 cups Whipped topping
30 Ladyfinger cookies
1 cup Orange Juice
2 Large ripe bananas, peeled and sliced
1 1/2 cups Whipped topping
Ground cinnamon

Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add 1/3 cup Marzetti Caramel Apple Dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9" x 11" dish. Spread 1/2 cup Marzetti Caramel Apple Dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer; top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with Marzetti Caramel Apple Dip and sprinkle with cinnamon.

I have had this recipe tucked away for 3 years, I hope to be making it soon!

Friday, January 6, 2012

Chicken Gyros

Tzatziki Sauce"

1 Cup plain Greek yogurt
1 English cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
sat and pepper
squeeze of fresh lemon juice
extra virgin olive oil

Chicken Marinade:
2 teaspoons of minced garlic
juice of one lemon, or 1/4 cup of lemon juice
2 teaspoons red wine vinegar
2 tablespoons EVOO
2 heaping tablespoons plain greek yogurt
1 tablespoon dried oregano
salt and pepper
1 1/4# boneless skinless chicken breasts

Pita bread
Fresh tomatoes
red onion


Shred the cucumber (i used the cheese grater) Salt and leave sit for about 5 minutes. Squeeze and remove as much liquid as possible. place into a paper towel, and then a kitchen towel wrap tightly and squeeze often.
In a bowl, mix yogurt, garlic vinegar salt, pepper and lemon juice. Drizzle with about 1/2 teaspoon EVOO. Add in the cucumber, and mix well.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Prepare the chicken:
combine garlic, lemon juice red wine vinegar olive oil, yogurt, oregano, salt and pepper to a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and coat. Cover and refrigerate for about 1 hour.

cook the chicken in the broiler until golden brown, plate and let sit for 5 minutes

Heat the pita until warm, top with tzatziki sauce, diced tomatoes, sliced onions, lettuce and chicken. Serve immediately.

So amazingly great. I have made Tzatziki before, but I swear this was the best I have ever made. It was very thick and creamy. Watch your garlic use because I did over do it a little, and we ended up smelling of garlic for 2 days. But over all this was delightful.

A treat for Marshie? Cinnamon Toast Crunch Cupcakes

Cinnamon Cake:
3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
Vanilla Cake Mix (not white cake mix)
1 ½ teaspoon cinnamon
1 cup Cinnamon Toast Crunch, lightly crushed

Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup)

1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Stir in lightly crushed cereal.
6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

Wednesday, January 4, 2012

Low Fat Baked Onion Rings

Adapted from Life as a Lofthouse
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g

1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray (I used my Misto)

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.

yogurt covered strawberries

Dip strawberries in yogurt, freeze and you get this amazing snack. Great idea!
Don't these look so good You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries!

I am going to try these during strawberry fest time!

Turkey Lettuce Wrap

Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa
(Makes about 8 tacos, recipe adapted from Molly Watson's Turkey Tacos, discovered via Twitter from Marisa.)

Ingredients for Tacos:
1 T olive oil
1 tsp. minced garlic (I used minced garlic from a jar, but fresh garlic would be even better)
1-2 T diced green chiles (I used about half of a 4 oz. jar of diced green chiles, recipe called for fresh chiles which would be a bit hotter)
1 tsp. ground cumin
1/4 tsp. ground chipotle chile powder (recipe called for cayenne)
1 1/2 lbs. ground turkey
1/2 tsp. salt
1/2 cup thinly sliced green onions
1 large bunch cilantro, finely chopped (about 1 1/4 cups chopped cilantro. I used 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste.)
2 T fresh lime juice
2 large heads romaine lettuce (or use iceberg, Boston lettuce, or butter lettuce)

Heat olive oil in heavy frying pan then add minced garlic and diced green chiles and saute about 1 minute. (I used a non-stick pan. If you use fresh garlic and chiles, I'd cook them a bit longer.) Add cumin and ground chipotle or cayenne and cook about 1 minute more. Then add turkey and salt and cook over medium-high heat, breaking apart with the back of the turner as it cooks. Cook about 5 minutes, or until turkey is starting to brown.

While turkey cooks, thinly slice green onions and set aside, then wash cilantro, spin dry or dry with paper towels, and finely chop cilantro. Cut off root end of lettuce, discard tough outer leaves, and wash lettuce and spin dry in salad spinner or dry with paper towels.

When turkey is lightly browned, add sliced green onions and cook about 2 minutes. Turn off heat, then stir in 1 cup chopped cilantro and 2 T lime juice.

Ingredients for Salsa:
2 medium avocados, diced
1 1/2 cups finely chopped cherry tomatoes
1/4 cup finely chopped cilantro
2 T fresh lime juice
2 T olive oil (optional)
sea salt to taste

Peel and dice avocado, place in glass or plastic bowl and toss with lime juice. Stir in chopped tomato, chopped cilantro, and olive oil, season to taste with salt.

To ssemble tacos:
Spoon 2-3 large spoonfuls of turkey mixture into each piece of lettuce. (I used the inner more folded pieces of lettuce and saved the flatter outer pieces for using in salad.) Top meat mixture with salsa. You could also eat this mixture inside whole wheat tortillas or pitas, or even corn tortillas if you're not a South Beach dieter.

Tuesday, January 3, 2012

Mexican Pizza


1/4 pound ground beef
1/2 medium onion, diced
1/2 clove garlic, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 (16 ounce) can refried beans
2 (10 inch) flour tortillas
1/4 cup salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 green onions, chopped
1 roma (plum) tomatoes, diced
2 tablespoons finely chopped jalapeno peppers
2 tablespoons sour cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans.
Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly.
Spread half of the salsa over each top tortilla.
Cover each pizza with half of the Cheddar and Monterey Jack cheeses.
Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
Nutritional Information

Amount Per Serving:
Nutritional Information
Mexican Pizza
Servings Per Recipe: 4
Amount Per Serving
Calories: 370
Total Fat: 18.6g
Cholesterol: 55mg
Sodium: 848mg
Total Carbs: 31.6g
Dietary Fiber: 5.4g
Protein: 19.6g

Pics of what ours looked like,

Ok so this was super yummy and enjoyable. I kept thinking, omg this is just like Taco Bell, just not all fried. However, we did change things up a bit, hopefully not to much.

2 Flour tortillas
1 can refried beans
2 Green onion
10 Cherry tomatoes
1 Can of Olives
1 Can of Enchilata sauce
Cheddar Cheese
Salt and Pepper

Oh, we also wanted it to be vegetarian, because any day I can cut out meat is good for me

Preheat oven to 450,
Doctor up the beans to make them a little spicy use the Cumin,tajine, salt and pepper
spread your beans on one Tortilla shell
Bake for 5 minutes
taking the other tortilla shell, we spooned enchilada sauce on that, and spread the tomatoes, olives, green onions and cheese on it.
We put that on top of the Bean mix, and baked for another 5 minutes, or until cheese was melted.
Eat and Enjoy.

This was very tasty, as i stated above. It made my tummy and brain happy. It was "new" and exciting for us to make.

Wednesday, November 9, 2011

Tuesday 11/9

I messed up today. I have a super hard time eating when I wake up. Today, I knew I had to go shopping at walmart, and I also went to sleep late. I didn't eat "breakfast" before I went shopping, and even though I wasn't hungry it didn't help my mood or metabolism. I feel super tired today, mentally, not physically. I also know my monthly is coming later this week, so that probably has a lot to do with my mood today.

Chopped Salad.
Cucumbers, radish, tomato, cheddar cheese, Lettuce,onion

Lasagne Roll ups
1/4 cup plain tomato sauce
1/4 cup ricotta cheese
1/4 cup mozzarella
Italian herbs
2 lasagne noodles

2 meat sticks
2 cheddar cheese cubes
biggie size full of Pork Rinds ---NEW CRUNCHY SNACK!!

2 Leftover HOT LEGS
3 yellow peppers
3TBS Spinach dip

Tuesday, November 8, 2011

Tuesday 11/8/11

Try not to question my eating, I work over nights, so on occasion my bigger meal is before work.

3 meat sticks
1 cheese stick


Baked Chicken Legs
Franks Buffalo Sauce
parmesian Zuchini Sticks

Cottage Cheese single

3 Ham, cream cheese, pickle roll up

Sweet and Savory Crepes

Today we enjoyed Crepes.
I dont have the recipies right here today, but I will up load them by tomorrow

We used Ham, swiss cheese, Mushrooms and Onions.

For the sweet crepes we had Strawberry cream Cheese YUM-O

I dont think I did well today because I keep forgetting to eat as soon as I get up. I am not one of those people who get hungry right away. Then I ate Crepes at 6pm, and just ate again now at 3:00am I will do better tomorrow.

Dusting things off in here

I recently started a new life style and wile my kitchen counter is covered in recipies that I want to try, I will add all the ones I try and liked here now. Safe keeping I will call it. I will also try and log everything I have eaten in the day to help a friend or two out who is also trying to change their eating habbits.

Thursday, August 19, 2010

Deep-Fried Twinkies

From Good Morning America and Janet K. Keeler, St. Petersburg Times food editor

Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.
• 6 Twinkies
• Popsicle sticks
• 4 cups vegetable oil
• Flour for dusting
• 1 cup milk
• 2 tablespoons vinegar
• 1 Tablespoon oil
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt


1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt.

5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly before pouring in the milk and oil in. Keep mixing. Add the optional chocolate chips next (who makes that an option!) and vanilla extract, and mix again…
Put your mug in the micro wave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired. EAT ! (this can serve two if you want to feel slightly more virtuous).

Saturday, November 7, 2009

Trying Something New

Harry told me tonight I have no substance to this blog, and hes right. However it was just a place for me to put weekly meals and pics of the yummy goodness I make. So I am going to list my monthly meal plans, and hope that they all come out good enough, so that I take pics and inspire someone to also make yummies.

November Meal Plans: Trying for close to vegetarian this month
(in no specific order) ( we plan on left overs for a few days especially with soups)

Veggie Quesadillas

Veggie pizza

Cinnamon raisin French toast bake

Chicken and rice soup

green bean salad

Shrimp fried rice with egg rolls

Shrimp Boil with Sausage

Red Beans and rice

7 layer Mexican dip

Tortellini with creamy tomato pasta sauce

alphabet soup/veggie

Open face ratatouille sandwiches

Trattoria-Style Spinach Fettuccine

P.F. Chang's chicken wraps

Greek Chicken kabobs

Baked Potato Soup

Broccoli Braid

Black Bean Burrito Bake

Chili-(no hamburger)

Lasagna Rolls Up

Monday, October 12, 2009

Acropolis Greek Tavern

One of my favorite places to Splurge on is La Creperia

I could eat every one of these crepes and be equally satisfied and filled to the brim with yummy goodness. They have 2 locations, one in Ybor City (Tampa) and one at Point Orlando, on International drive. Both places have great service, and appreciate that people make time to dine with them.

Saturday, September 26, 2009

Campbell's Beef Taco Skillet

Campbell's Beef Taco Skillet
1 lb ground beef (I use extra lean ground turkey because I don't eat a lot of meat)
1 can Campbell's Tomato Soup (I use reduced sodium)
1/2 cup salsa (I use generic brand jarred salsa)
1/2 cup water
6 flour tortillas (6" size) - cut into 1" pieces
1/2 cup cheese (I don't use this much, instead I just sprinkle a little on top after I've dished it up)

Cook beef (or turkey) in a large skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Top with cheese

Grilled Shrimp Lettuce Wraps

Grilled Shrimp Lettuce Wraps


1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover
and refrigerate for 20 minutes.

For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice.
Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
Thread shrimp on two metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-3 minutes on
each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Cream of Wild Rice Soup

Cream of Wild Rice Soup
• 1 large chopped onion
• 1 large chopped carrot
• 1 celery rib, chopped
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice (2 cups uncooked)
• 1 cup cubed cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1/4 cup snipped chives
1 In a large saucepan, saute the onion, carrot and celery in butter until tender.
2 Stir in flour slowly and blend.
3 Gradually add broth.
4 Next, stir in chicken, rice, salt and pepper.
5 Bring to a boil over med. heat; cook and stir for 2 minutes or until thickened.
6 Lastly, blend in milk and cook for 3 to 5 minutes longer.
7 Garnish with fresh diced chives.

Barbecued Flank Steak

Barbecued Flank Steak= 6pts for 1 person
1/2 cup soy sauce 2tbsp =0pts
1 lemon, juiced 0 pts
1/4 cup vegetable oil 2tsp= 2pts
1/2 tablespoon garlic powder 0pts
1-1/2 pounds flank steak = 4oz= 5pts
Cooking Instructions
1. Mix soy sauce, lemon juice and oil together in a large resealable plastic bag. Rub garlic power into meat, place in bag, and seal. Marinate in the refrigerator for at least 4 hours; turn bag after 2 hours.
2. Preheat grill for medium heat.
3. Oil grate lightly, then preheat grill. Remove meat from marinade. Discard marinade. Cook steak for 5 to 7 minutes per side, or to desired doneness

Grilled Peaches, With a Balsamic Orange Glaze

Grilled Peaches, With a Balsamic Orange Glaze
• 4 peaches or nectarines
• 1/4 cup balsamic vinegar
• 1/2 cup orange juice
• 1 sprig fresh rosemary
• 2 tablespoons sugar
• 1 tablespoon cinnamon schnapps (optional)
Preheat your grill to high.
Cut the peaches or nectarines in half, and remove the pit.
in a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
Place the peaches or nectarines, cut side down on the grill.
Cook the peaches or nectarines for 5 minutes.
Turn them over, and brush the cut side with the vinegar and orange juice.
Cook for another 5 minutes.
Remove from the grill.
If you are using peaches, slip the skins off.
Drizzle the peaches or nectarines with the remaining glaze, and serve hot.

Balsamic Vinegar Glaze

Balsamic Vinegar Glaze
1 cup balsamic vinegar
2 tablespoons brown sugar
Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.


1/2 - 3/4 of jar of apricot preserves
1 envelope onion soup mix
1 small bottle of Russian dressing
meat of your choice (chicken or pork)
Preheat oven to 350°F.
In medium saucepan combine ingredients and warm until preserves melt. Place meat into baking dish and pour glaze over meat.
Bake until chicken or pork is cooked through, basting frequently.