The potato is definitely one of the most diverse vegetables out there.  Mashed, baked, fried or boiled, they can be prepared in many different ways.  However, with the latest diet craze of The Zone which promotes cutting out carbohydrates, many people have been shying away from this delicious vegetable.  But, did you know that one medium-size potato has just 110 calories and is absolutely fat free? And, the same size potato also provides 45% of your daily recommended value of vitamin C.  Not bad!  That will hopefully warm up you carb phobics out there!
And if …read more

I like fettuccine, but the usual fettuccine recipe is not all that healthy for you. Today I have a healthier fettuccine recipe to share with you courtesy of Tobasco.
This fettuccine recipe is loaded with fresh herbs and vegetables, including the fall flavor of butternut squash. If you’re lucky enough, you might still have some of these ingredients growing in your garden.
I love food with lots of color, and flavor, this recipe definitely delivers (with a little bit of heat added in).

Autumn Harvest Fettuccine

1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
1 leek, sliced
1 red bell …read more

I wanted to use some of the pumpkin I baked the other day to make some pumpkin pie, but I decided to skip the crust. The pumpkin is my favorite part, so I decided to make a crustless pumpkin pie.
It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so.

Crustless Pumpkin Pie

3 cups cooked pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 eggs (slightly beaten)
1 teaspoon salt

Mix all the ingredients together …read more

I’m always trying to incorporate more fruits and vegetables into my diet, and lately I’ve been trying to cut down on the wheat and carbs a bit, so I’ve been trying to come up with some low carb recipes. For lunch yesterday I decided to saute some leftover grilled chicken, sliced mushrooms, and carrots with a handful of almonds thrown in for a little crunch. I also had a couple bites of steak left, so I added that to the mix.
Usually I would have this over rice, but I decided I’d try something a little different and serve it over …read more

My dad gave me a big bag of apples from his orchard the last time I was over there, so I’ve had plenty of apple dishes going on the last week or so. Today I wanted to make a fall fruit salad, so I combined apples, grapes, walnuts and yogurt. It turned out yummy so I thought I’d share the recipe here. You could probably add a little cinnamon for a little extra spice, but it’s good without.

Fall Fruit Salad

4 medium apples(peeled, cored, and chopped)
1 cup grapes (cut in half)
1/3 cup chopped walnut pieces
1 cup vanilla yogurt

Combine all the ingredients …read more

October 19th, 2009, is National Seafood Bisque Day. What exactly is a bisque soup?  Wise Geek explains it as….
Bisque is a type of rich, thick, creamy soup which has been pureed so that it has an even texture. Traditionally, bisque includes seafood, wine or cognac, and cream, along with a mixture of spices. Bisque is related to consomme, which is another rich soup produced through a long cooking process that concentrates flavors for intensity. As the name suggests, bisque has its origins in France, although the dish is prepared all over the world with a wide variety of ingredients.

Here are …read more

I’m a big crab cakes fan, and I make them on a regular basis at home. I don’t really have a recipe, and I probably make them a little different every time I make them. I might just have to give this recipe a try the next time.
Crab cakes may seem out of the question when you’re watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab of shell. When I’m using it for crab cakes, I usually don’t notice the …read more

My crock pot is going to get quite a workout these next couple of weeks! I couldn’t help myself – the majority of my dinners for my family over the next fourteen days includes about eight different versions of soups, a stew, a pot roast, and chili.

Though I love all these meals year-round, they seem to “fit in” better when the leaves are changing and the temperatures dropping. With that in mind, I searched out this week’s link round-up:
~ Curried Lentil Soup from Hungry Cravings
~ Bean and Bacon Soup at For the Love of Cooking
~ Chili from Sugar Crafter
~ Roasted …read more

I love ham and beans, it’s one of my favorite fall slow cooker meals. The only problem is I always forget to soak my beans in water the night before, and I don’t like all the sodium in the canned beans. It’s not usually a major problem, I just use the quick soak method to get them started in a hurry.
To soak your beans in a hurry (the quick soak method), simply rinse them thoroughly then put them in a pot of water and boil them for about 2 minutes. After you boil the beans for a couple minutes turn …read more

We were out of town for the weekend, and just got home last night. Of course there’s nothing in the refrigerator for supper, so I took a look at what we did have and decided to make some cheeseburger macaroni. It turned out really good so I thought I share the recipe with all of you.

Cheeseburger Macaroni Casserole

1 box of elbow macaroni
1 lb extra lean ground beef
1/2 of a small onion, chopped
2 cups of shredded cheese (I used a combination of cheddar, queso, and Parmesan)
1/4 cup milk
1 tsp of garlic powder
1/2 cup sour cream
1 can condensed cream of mushroom soup
salt …read more