Thursday, November 16, 2017

Hot Pepper Cheesy Pretzel Bombs made with Whole-Grain Flour

Even though I forgot the kosher salt before baking, they were still delicious! And, they freeze very well.

Sprinkled a little kosher salt on the plate
since I forgot to sprinkle before baking

Ingredients – makes 15 

  • ¾ cup warm liquid, such as beer, water, low fat milk - I used wheat beer
  • 1 full teaspoon yeast 

  • I tablespoon sugar
 substitute, like Splenda or Truvia
  • 1 cup whole-grain flour + more for dusting
  • ¾ cup all purpose flour
  • ½ teaspoon kosher salt + more for pretzel tops

  • 4 oz. low fat/neufchatel cream cheese
  • 1 cup low fat shredded cheddar or Mexican cheese
  • ¼ cup chopped fresh jalapeno or other pepper - I used 3 habaneros
  • 4 to 5 slices cooked turkey bacon 
  • 2 cups boiling water
  • 2 tablespoons baking soda 

Wednesday, November 15, 2017

Turkey Cauliflower Hash

Healthy, tasty hash is great for breakfast or dinner!

We had leftovers when I made this as a breakfast side for 2

Ingredients - serves 2 to 4

  • ¼ small head cauliflower, trimmed and broken into florets
  • 1 tablespoon olive oil
  • ½ small yellow or white onion, chopped
  • 2 tablespoons red bell pepper, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • ½ lb. (about 1 cup) cooked turkey breast, cut into ¼” cubes
  • 2 tablespoons nonfat cream, half and half, or milk

Wednesday, November 1, 2017

Crustless Butternut Squash Quiche

This would be delicious baked in a pie plate with a flakey crust. We decided to forgo the starch, and I cooked it in a deep casserole dish. If you follow my travel blog, we cooked this in the oven of our suite at the Shoreline Inn. Hence, the paper plate.


  • 1 to 2 tablespoons olive oil
  • 4 slices turkey bacon
  • ¾ cup butternut squash, peeled and cubed
  • ½ cup red onion, thinly sliced
  • 3 eggs
  • ¼ cup nonfat cream, milk, or water
  • pinch nutmeg
  • ¼ teaspoon thyme leaves
  • ¼ cup low fat swiss cheese, shredded or thinly sliced
  • 5 to 6 fresh sage leaves, snipped

Sunday, October 29, 2017

Cauliflower Turkey Casserole

With Thanksgiving just a few weeks away in the United States, some of us may soon have some turkey leftovers. This easy casserole is delicious!

Click on photo to enlarge

Ingredients - for 3 generous servings

  • 1 to 2 tablespoons olive oil
  • ½ onion, chopped
  • 1½ cups cauliflower, chopped or pulsed in chopper 
  • ½ cup celery, chopped - You cannot see celery in my photos, because I did not think of adding celery to this dish until it was too late. I have definitely added it to my recipe for next time. It will add color, and the flavor should compliment the other ingredients perfectly.
  • ½ teaspoon thyme leaves
  • ½ teaspoon poultry seasoning - I have a homemade seasoning I use, which contains garlic powder, ground cumin, ground coriander, paprika, salt, black pepper, and cayenne pepper. Let me know if you would like me to share the recipe!
  • 1½ cups cooked turkey, chopped
  • ½ cup nonfat Greek yogurt
  • ¼ cup olive oil mayo
  • 1 tablespoon Dijon mustard
  • 1 cup low fat mozzarella cheese, divided
  • 1 tablespoon Parmesan cheese
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme leaves

Monday, October 16, 2017

Is Jackfruit the New Super Fruit?

I had never heard of jackfruit until a friend shared some with me. The fruit can be eaten as is or prepared many ways. I presume that is how it got its name, and why it is called the jack of all fruits. My girlfriend brought me canned unripe jackfruit, which many people are substituting for meat or tofu in recipes. From what I have read, the fruit becomes sweeter, and takes on a different taste when it is left to grow to its ripe stage. The color is more yellow in the ripe jackfruit photos I saw.

Unripe canned jackfruit

Thursday, October 5, 2017

Roasted Butternut Squash and Carrots

This dish came about because I had fresh ingredients on hand that were nearing the end of their shelf life. Feel free to add or substitute whatever vegetables you prefer. I loved this flavor combination!


  • ½ butternut squash, peeled and cut into cubes or large chunks
  • carrots, peeled and cut into smaller pieces than the squash, as it takes longer to cook - I used about an equal amount of each vegetable 
  • ½ small onion, cut into chunks
  • ½ to 1 celery stalk, cut into thirds - I had just a little bit of celery that I needed to use, so I threw it in. It complimented the rest of the ingredients perfectly!
  • 1 habanero, cut on half with seeds and top removed
  • 1 garlic clove, unpeeled with the top cut off
  • 1 to 2 tablespoons extra-virgin olive oil - I used 2 tablespoons, which seemed like a bit much
  • 1 tablespoon maple syrup
  • 5 to 8 leaves of fresh sage, snipped into pieces - I only used about 4 leaves for this batch, and will definitely use more next time
  • kosher salt and freshly ground pepper

Thursday, September 21, 2017

Habanero Pepper Jam

I grew a habanero plant in a deck planter this summer which produced many peppers! I searched online for habanero jam recipes, because I had the idea in my mind of serving this with cream cheese and crackers. I started with the recipe I found on AllRecipes, and I made minimal adjustments to the recipe. Following are my results and suggestions.

Serving suggestion: whole-grain cracker topped with
neufchatel cheese (reduced fat cream cheese) and habanero jam

I made only a small batch of this jam for two reasons: I wanted to make sure it would turn out with the changes I made, and I wanted to make sure we liked it. We liked it so well, I will be making this again next week!


  • ¾ cup cider vinegar
  • 1⅔ cups Truvia - If you want to use sugar, you will need about twice as much. See original recipe with sugar in the AllRecipes link above.
  • ½ to ¾ carrot, shredded - I used more than ½ of a medium size carrot
  • ¼ large red bell pepper, minced
  • 6 or 7 habaneros, minced and seeded - I started with 6 and then added another half while it was on the stove; I think I will just use 6 next time!
  • 3 oz. liquid pectin

Diced bell pepper, habanero, and shredded carrots