Wednesday, November 28, 2012

Avocado and Walnut Cookies

Yield 30 Cookies

I made these cookies after hearing an advertisement on the radio. The ad said to try avocados instead of butter for baking, to reduce the fat, and to add good fat.  I came up with these cookies. I think they’re perfect with coffee or tea instead of milk.

Low Sodium, Not Too Sweet, Crumbly Shortbread Cookies

 Yield 3 dozen


The various cookie toppings shown here are blueberry, semisweet chocolate chips, and  walnut with honey.

Cranberry and Chocolate Chip Cookie Wafers

Yield 36 cookies

Tuesday, November 27, 2012

Alaskan Jumbo Cod Fillet

Serves 2

This fillet was frozen and thawed in the refrigerator, the day before; measuring about 3" wide by 8'' long by 1.25'' thick in some areas.

Flourless- Chocolate Cake


Serves 8-10 normal folks who don’t over indulge:)

Seared Ribeye with Vegetable Medley

I hope you get to try this combination of vegetables and Ribye; It  was very good.
Serves 2

Monday, November 19, 2012

More Turkey, Please

 Serves 2

When I cooked the 2012 No Fuss Roasted Turkey Breast, early, I had enough leftover turkey and gravy to share another recipe with you. If you cook that recipe, you will notice that you don’t need any additional salt; this recipe will not need any either. I think there is enough salt to last until next Thanksgiving :) I don't normally add too much salt to my recipes if they contain condiments. And, if it is a Butterball, it is usually salted.

Saturday, November 10, 2012

Broiled Chicken with Beans and Fingerlings

Serves 2

Tuna Penne Rigate Salad for Two, for less than $2.00

Serves 2

I purchased some of the ingredients from the local 99 cents store (couldn’t pass up these deals): A 5 oz can of chunk light tuna in water (darker meat), a 6 pack of juicy, red tomatoes, a bag of white onions, and a package of 100% wheat, penne rigate pasta; they cost 99 cents each (such a deal!).  

Thursday, November 1, 2012

Now That’s An Omelet

Serves 2

Tuna Sandwich

Serves 2-3

Mexican Winter Turkey Chili

This recipe could be vegan, replace the meat with TVP, more vegetables or tofu. And, substitute the stock with vegetable stock. This recipe could also be made with beef and beef stock; I never tried it with pork.

Serves 4-5

Freezes well for up to a month