If you are looking for a light lunch or dinner idea, Chef’s Salad does the trick.

It contains all the main ingredients of any meal, without the guilt of eating starches, like potatoes, rice, or bread.

I grow many of my own vegetables, and this year I included a Green Leaf Lettuce, which is great on a hot summer day for making a quick Chef’s Salad for dinner.

I usually serve this salad with croutons, or a piece of garlic bread (I love bread…..no guilty feeling here…), and my favorite salad dressing for Chef’s Salad, is homemade Italian Dressing.

This is my home grown Green Leaf Lettuce, as organic as can be, since I use only organic fertilizer, and no pesticides.

Doesn’t it look fresh and appetizing?  It tastes wonderful as well!  It gives me a very good start for making a fresh salad.

This recipe is for 2 servings.

Ingredients:

• 4 cups of fresh lettuce
• 2 eggs, hard boiled, peeled and cut into wedges
• 3 slices of ham, or turkey (smoked ham, is my favorite), cut into strips or cubes
• 1/2 cup Sharp Cheddar Cheese, shredded
• 1 large tomato, cut into wedges
• 2 slices of red onion, sliced horizontally
• 1 cucumber, peeled and sliced, or diced
• 1/4 cup chives, chopped

Salad Dressing Ingredients:

• 1 packet of Good Season’s Italian All Natural Salad Dressing mix
• 1/4 cup vinegar, white or balsamic
• 1/3 cup water
• 1/4 cup oil, Canola or Olive

Assembling the Salad:

1. Rinse and pat dry the lettuce leaves.
2. Arrange the lettuce leaves on 2 serving plates.
3. Top with chopped cucumbers, tomatoes, onions, and ham.
4. Arrange the egg wedges on top of that.
5. Sprinkle with Cheddar cheese.
6. Sprinkle chopped Chives on top of cheese.
7. Pour 1/4 cup of Italian Salad Dressing over top.
8. Sprinkle croutons, and serve, or prepare garlic bread.

Prepare Salad Dressing:

1. In  tight fitting container pour water, oil and vinegar.
2. Shake well.
3. Add the one packet of Good Season’s salad dressing mix.
4. Close the container and shake well, so the flavors dissolve and mix.
5. Pour dressing over salad.

Enjoy!!

TIP: You can also make a quick salad dressing with vinegar, oil, salt, pepper, garlic powder and your favorite dry herbs, in case you do not have the Good Season’s salad dressing mix.

Mini Quiches are a perfect addition to your family’s breakfast menu, or a group brunch.

You can make them vegetarian, or add your favorite meat, such as bacon chips, cooked ground turkey, ham, Italian Sausage, etc.

I made mine with leftover ham, and all the remaining egg whites I had from making a double batch of Khrusty (Angel Wings).

You can also use your favorite veggie.   I used red and green peppers, and onions.  I would have loved some mushrooms, but did not have any on hand at this time.

Don’t they look yummy???  They were excellent.  Great to prepare ahead and freeze, to use for a quick breakfast on the go.

I froze mine for over a month, thaw them in the fridge overnight, heated one in the microwave, and one in the toaster oven.  They both tasted like  freshly made.  The one from toaster oven had a crispier texture.

This recipe was shared with me by a young lady who loves to cook healthy meals, and enjoys trying new recipes.

It makes 6 muffin size quiches.

Ingredients:

• 6 egg whites
• 1/4 cup milk (whole or low fat)
• 4 slices bacon, fried and chipped (or 1/3 cup of your favorite cooked meat)
• 1 cup sliced mushrooms, sauteed (I used green and red peppers)
• 1/2 cup chopped onions, sauteed
• 1 cup cheddar cheese, shredded (regular or low fat)
• 1Tbs. canola oil
• 1/8 tsp. garlic powder
• Salt and Pepper to taste

Directions:

1. Fry the bacon until crisp, remove from a pan, and chop to chips.
2. Saute onions until transparent, add mushrooms, or other veggies, and saute until wilted.
3. Whip egg whites until frothy.
4. Fold in all remaining ingredients.
5. Spray 6 muffin cups with cooking spray, or grease with butter or vegetable shortening.
6. Spoon egg mixture evenly into the cups.
7. Preheat oven to 350 degrees F.
8. Bake 25 minutes, or until toothpick inserted in the center of the quiche, comes out clean.
9. Remove from the oven, cool for couple minutes, remove from pan, and serve.

For freezing, cool them completely, wrap each in foil, or arrange in a freezer bag, or container, and freeze for later use.

Thaw in the refrigerator, and warm up before serving.

This is how they look like just baked. Nice and puffy.

Don’t be disappointed when they drop down, after cooling off.  That is perfectly normal.

You will invert them for serving,  as shown in my first picture, and garnish with additional chopped fresh veggies, for an appetizing look.

Enjoy.

Broccoli is not the most popular vegetable, being part of the cabbage family, but it is very rich in vitamin C, and a great source of fiber.

One of our presidents admitted that he does not like broccoli, but none the less, it is a popular veggie in the US, and equally gaining in popularity in Europe.

Broccoli is mostly served cooked or steamed, but lately it has been making its way up to the top of the list as a veggie served raw, with dips, or in salads.

I will share my recipe for a raw broccoli salad, which is great any time, and very appropriate for picnics, and parties.

See TIP below for a vegetarian version of this salad.

Ingredients:

• 1 1/2 lbs fresh broccoli flowerets, cut up to bite size pieces
• 2 carrots, shredded on a large eye shredder
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 5 slices bacon, cooked to a crisp, and crumbled (or use bacon chips/crumbs)
• 1 cup Cheddar cheese, shredded
• 1/2 cup Light Mayonnaise (I use Hellmann’s Light)
• 1/2 cup sour cream
• 2 Tbs sugar

Directions:

1. In a large bowl combine all veggies.
2. Toss with Cheddar cheese.
3. In a small bowl, prepare the salad dressing, by mixing together mayonnaise, sour cream, and sugar.
4. Add to broccoli salad mixture.
5. Toss to coat.
6. Sprinkle with bacon crumbs.
7. Chill until serving.

Very refreshing veggie salad.

TIP:  For a vegetarian version of this salad, omit the bacon crumbs, and add chopped nuts or dried fruits, such walnuts and raisins, or cranberries.

Also, if you are not a big fan of mayonnaise, you may use Greek Yogurt.

Saint Patrick’s Day is almost upon us, and lots of celebrations coming up, as  everyone is feeling Irish that day.

My son-in-law is of Irish decent, and as always, he and my daughter are hosting a party for family and friends.

Since he is my favorite son-in-law, I decided to prepare an Irish recipe, and post it on my blog, for all of you to try out.

Potatoes are a very popular vegetable for the Irish, so I will be sharing a recipe for Irish Potato Pancakes, which I found in a “Simply Potatoes” cook/craft book.

They were quick and easy to prepare, and great tasting as well.

I loved the bacon flavoring, and the tangy taste created by the cheddar cheese.

Vegetarians may omit the bacon, and add their favorite shredded veggies.

These potato pancakes may be served with sour cream, apple sauce, or with breakfast sausage and eggs.

This recipe makes about 12 medium size pancakes.

Ingredients:

• 2 slices uncooked bacon, cut into small pieces (vegetarians may replace with favorite veggies)
• 1/4 cup green onions, chopped
• 1 cup shredded potatoes (raw)
• 1 cup mashed potatoes, cooked (great way to use up leftovers)
• 1 cup Bisquick mix
• 1/2 cup Cheddar Cheese, shredded
• 1/4 tsp. black pepper
• 1 whole egg, slightly beaten
• 1/2 cup milk (whole or low fat)
• Canola oil for frying

Directions:

1. In a medium skillet, fry the bacon and onions, until browned.
2. Remove from pan, and set aside.
3. Discard bacon fat.
4. Peel 1 large, or 2 small potatoes.

6.  Grate the potatoes, using the “large eye” grater side.

7.  In a large bowl, add the mashed potatoes,  grated potatoes, bacon and onion, Bisquick mix, cheddar cheese,

and pepper.

8.  Using a spoon, mix all in, until well  incorporated.

9.  Fold in the beaten egg, and milk.

10.  The potato pancake batter is ready for frying.

11.  Add about 2 Tbs. of canola oil into your non-stick frying pan, and heat up on medium heat.

12.  Place an overflowing 1/4 cup of potato pancake batter into a pan, flatten slightly into pancakes, and fry for

about 2 minutes on each side.  I turn them over for the first time, when the edges start getting golden and little

craters form.  For best results, use a wide spatula for turning them over.

13.  Once both sides are nicely cooked, remove into a serving platter, and continue with the rest of the batter.

For best results,  serve as soon as done.  However, they are still great reheated in a toaster oven, or in a pan.

Happy St. Patrick’s Day!!

If you like stuffed peppers, but are looking for a healthier grain, rather than white rice, Brown Rice, Quinoa, or Bulgur, are great substitutions.

Today I will share a recipe I recently tested, and loved, for Stuffed Peppers with Bulgur and ground turkey.

Ever since my Fat Smash Diet experience, I am really paying more attention to my eating style, and into wholesome foods.  I still use white rice, breads and potatoes, but periodically try to alternate with other healthier substitutions .

I also realized that I stuff lots of the foods I prepare, such as cabbage rolls (holubtsi/golabki), chicken breast, Green Peppers, beef, varenyky (pierogi), and many other ones, which I have not posted yet.

I guess it creates a more filling food item, almost like having a whole meal in one, and adds to its presentation.  Don’t you agree?

Ingredients:

• 6 medium peppers (green, red, yellow, or orange)
• 1 lb. ground turkey (or beef)
• 1 cup Bulgur, uncooked
• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup chopped onion (one small onion)
• 1 cup fresh tomatoes, diced (2 medium tomatoes)
• ¾ cup tomato sauce
• 2 cloves garlic, chopped (or ¼ tsp. garlic powder)
• 1 tsp. Worcestershire Sauce
• ½ tsp. oregano, ground
• 1 Tbs. olive oil (or canola oil)
• 1 ½ cups water

Directions:

1. Put 1 Tbs. of olive oil in a large skillet, warm it up.
2. Place the ground meat into the skillet, and brown it up (about 10 minutes), stirring frequently for even cooking.
3. Add the bulgur to the meat, and sauté until browned (about 10 minutes), stirring frequently, to prevent burning (the bulgur wheat makes a lot of crackling sounds, while cooking).
4. Add the onions, garlic, tomatoes tomato sauce, oregano and Worcestershire Sauce.
5. Mix well.
6. Add the water, cover the saucepan, and simmer for about 15-20 minutes, until all the water is absorbed.
7. Uncover, and mix in 1 cup of Cheddar Cheese, until melted.
8. Prepare the peppers by, removing the tops and seeds. You can use whole peppers, but I  sliced some of my peppers in half, lengthwise, and used only the bottom half of the red pepper (as these were very long).  Fill a medium pot with water (enough to cover the peppers – about halfway full). Bring to boil.
9. Place the peppers in boiling water and cook for 15 minutes.
10. Remove from water, and drip off any excess water.
11. Place peppers in a casserole dish.
12. Fill with bulgur/meat filling.
13. Sprinkle the remaining Cheddar Cheese on top of each pepper.
14. Preheat oven to 350 degrees F.
15. Bake peppers, uncovered, on the middle oven rack, for 20 minutes.
16. Remove, and  serve.

Enjoy.

TIP: You can easily make a vegetarian version of this recipe, by substituting the meat with veggies (shredded carrots, zucchini, celery, mushroom, etc)

It became our family tradition to make homemade cornbread, to serve with our Thanksgiving dinner.

I will share a cornbread recipe my daughter tried last year, and everyone really enjoyed  it, so hopefully you will to.  It is very light, moist, and savory, which makes it that much more interesting.

Ingredients:

• 1 cup butter, melted
• 1 cup sugar
• 15 oz can cream- style corn
• 2 oz  (1/2 can) chopped green chili peppers, drained
• 1/2 cup Monterrey Jack Cheese, shredded
• 1/2 cup Cheddar Cheese, shredded
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 1/4 tsp salt

Directions:

1. Combine melted butter and sugar, and beat well together.
2. Add cream-style corn, chili peppers, and both cheeses.
3. Blend well together.
4. Mix together dry ingredients; flour yellow cornmeal, baking powder and salt.
5. Add to the mixture, and blend in well.
6. Preheat the oven to 300 degrees F.
7. Lightly grease a 9 x 13 inch baking pan.
8. Dust lightly with flour.
9. Pour the cornbread batter into the greased pan.
10. Smooth the top evenly with a spoon.
11. Bake on the middle oven rack, for 1 hour.
12. Cool completely before serving.
    

Enjoy!

TIP:  I use Vegetable Crisco Shortening to grease my baking sheets. I know some bakers use butter, but I think butter burns much faster, so I prefer Crisco Shortening.

Do you still have some of that Easter Ham hanging around in your fridge, and you’re getting tired of eating ham sandwiches, or omelets?   I have a great recipe for you to create a delish casserole, and use up your ham.

Simple, tasty, and different, describes this dish very well.

Easy family dinner, in a matter of minutes.

Ingredients:

• 3 cups cooked ham, sliced  (see tip below)
• 3 medium potatoes, cooked and sliced  (see tip below)
• 2 medium dill pickles, sliced to medalions
• 2 medium onions, chopped
• 1 clove garlic, chopped
• 3 Tbs. butter
• 2 Tbs. all purpose flour
• 1 ½ cup consommé (I made mine out of a bouillon and warm water)
• ½ cup sour cream
• 1 Tbs. Worcestershire Sauce (I use Reduced Sodium)
• 4 drops Tabasco Pepper Sauce
• ½ tsp Black Pepper
• 1 ½ cups Sharp Cheddar cheese, grated

Directions:

1. Arrange the ham on the bottom of a casserole dish.
2. Layer the sliced potatoes on top of the ham.
3. Scatter sliced pickles over the potatoes.
4. Sprinkle the onions on top of the pickles.
5. Sprinkle the chopped garlic over the top.
6. Melt butter in the sauce pan, add flour, and sauté for 1 minute, stirring often to prevent browning.
7. Add consommé to the flour mixture, and incorporate to a smooth paste.
8. Mix in Worcestershire Sauce, Tabasco Pepper Sauce, and Black Pepper.
9. Cook for 2-3 minutes, stirring frequently.
10. Temper the sour cream, by adding a little bit of the hot mixture into it and mixing it well.
11. Add sour cream to the sauce and incorporate it well into it, so it is smooth. Do not boil.
12. Pour sauce over the top of the casserole.
13. Sprinkle with Cheddar Cheese.
14. Bake uncovered, in a preheated oven, at 350° for 30 minutes.

Tip: My aunt sometimes would add 2 tsp of  horseradish instead of the Worcestershire Sauce, and sometimes use

1 cup of her leftover kobasie in addition to the 2 cups of leftover ham, plus leftover

mashed potatoes, instead of cooking and slicing new ones.  I personally do not care for the mashed potatoes,

since it makes the casserole kind of mushy.

My sister-in-law shared this recipe withe me,  and I prepared it for my daughter’s Memorial Day party.
It is somewhat similar to a Taco Dip, but much creamier, and with a little more kick to it.  There was lots of positive feedback from everyone who tried it.    I made this dip with only 6 layers, since I omitted the black olives (I am not a big fan of olives).

Ingredients:

• 1 can Refried Beans
• 16 oz Sour Cream
• 1/3 cup Ortega Taco Sauce
• 3 Avocados, ripe
• 2 Tbs. Lemon Juice
• 1/4 cup Mayonnaise
• 1 envelope Dry Taco Mix (low sodium if possible)
• 4 oz. Cheddar Cheese, shredded
• 4 oz. Monterey Jack Cheese, shredded
• 1/2 cup Scallions, chopped
• 1/2   cup Plum Tomatoes, chopped
• 1 can Pitted Black Olives, sliced

Directions:

1. Combine Refried Beans and 2 Tbs. of Sour Cream, and ½ cup of Taco Sauce, until creamy.
2. Spread on the bottom of a large round platter (large pie pan).
3. Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream.  (You can add a few dashes of Tabasco Sauce, for additional zest).
4. Mix it until creamy.
5. Spread mixture over beans, leaving ½ inch border of beans showing.
6. Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix.
7. Spread over Avocado, leaving ½ inch border of Avocado showing).
8. Sprinkle with shredded Cheddar and Monterey Jack Cheese.
9. Sprinkle with chopped scallions.
10. Layer the chopped plum tomatoes.
11. Top off with sliced Olives.
12. Chill, until ready to serve.

Serve with bite size, or scoops, Tortilla chips.

Tip:  If you can’t find ripe avocados, you may use the ready made guacamole fresh paste (14 oz.), found in your supermarket, and the dip still tastes great!