Welcome To My Recipe Blog

I started this to share my recipes with friends and family, have a little fun and to learn more about designing these web sites. To read how this blog got started go to About. As I state in the disclaimer I am not a chef and don't plan on ever being one but I enjoy cooking when I have the time and my husband loves to eat so it's a match made in heaven, or the kitchen you might say. As I post my recipes I hope to add some background to each because some of them aren't mine but ones people have given me or I've just aquired. Many that I have altered to suit my way of cooking and ingredients we love. I hope you enjoy it greatly!! I would love have comments if you've tried a recipe. If you have any questions, please don't hesitate to contact me.

Since starting this site in 2010 I have been diagnosed with diabetes. While in the process of getting that under control, learning to live with it, and becoming heathier so I can get off insulin, I'm enjoying creating or recreating new recipes you will see new recipes that are better for those who are diabetics or more diabetic friendly but will still be great for those that aren't.

PB & J Smoothie with Extra Yum and Health

Never thought you'd be a healthy smoothie drinker? Me either but my son got me thinking that it might be a good way to get my fruits and/or veggies in and now I absolutely love them. You can adjust and change fruit you like or go with more spinach or try kale. It's amazing how they don't change the flavor just the color and nutrients.


  • 1 medium banana, peeled, sliced, and frozen (I don't take time to freeze)
  • 6 oz Chobani Greek Yogurt
  • 1 cup frozen berries
  • 3/4 cup unsweetened almond milk (don't let it scare you, I love it and I didn't like cows milk unless there was chocolate syrup in it)
  • 1 Tbsp peanut butter (any kind but I use natural smooth with no sugar)
  • 5 ice cubes
  • 2 tsp Truvia (I don't like yogurt at all but the Truvia makes it tasty)
  • The next ingredients are what I add to all my smoothies and they don't change the flavor at all, just the nutrients. Don't knock it unless you try it
  • 2 Tbsp milled flax seed
  • about 7 fresh spinach leaves, ripped up


  1. I buy strawberries, blueberries and raspberries and clean them all and cut up what's needed and but it container so each morning before work it saves loads of time. The yogurt is plain Greek style because there is more protein in it and less sugar.
  2. Place all ingredients in a Magic Bullet (that's what my friend Lisa and I use, and Casey uses a Farberware, we all enjoy them and they work better than a blender)
  3. Put a straw in your smoothie and you are enjoying a healthy and yummy meal.

Categories : Beverages, Breakfast
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Pizza Roll-up

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Pizza Roll


Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Pizza Roll

I know this isn't a diabetic friendly recipe or a meal for my New Years Decision to lose weight but it is one that I absolutely love. My husband likes this but he would rather have MEAT. He wants sausage and hamburg so next time I will try that. You can use almost anything you like on your regular pizza.


  • Olive Oil
  • Garlic Seasoning or other favorite seasoning
  • Pillsbury Pizza Crust
  • Pepperoni - As much or as little as you want
  • Roasted Red Pepper
  • Mushrooms - 1 small can or a cup of fresh
  • Cheeses - I prefer mixture of Mozzarella and Colby


  1. Sprinkle olive oil and seasoning on baking sheet
  2. Unroll pizza crust over olive oil and seasoning on baking sheet
  3. Sprinkle olive oil and seasoning on pizza crust
  4. Layer pepperoni, mushrooms, red pepper and then cheese. (I love pepperoni and cheese so I use lots of each)
  5. Roll up from the long side, poking in ingredients in as you go till you get to edge. Pinch edge into roll to seal as well as possible.
  6. Roll seam to underside
  7. Bake 375 degrees for 20 - 30 minutes.

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Tator Tot Casserole to the Max

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

This is a wonderful change to the original. This is one of those that is even better the next day.


  • 1 lb ground beef extra lean
  • 1 can cream of mushroom with roasted garlic
  • 2 cups shredded sharp cheddar cheese (or any cheese you like)
  • 1/2 a red bell pepper, diced
  • 1/2 a green bell pepper, diced
  • 1 can sliced mushrooms, or 1/2 cup fresh mushrooms
  • 1/4 cup bacon (I used Hormel real crumbled bacon from large bag at Sams)
  • 2 cups tater tots (or enough to cover 13 x 9 pan in single layer)


  1. Preheat oven to 350 degrees
  2. Press ground beef (raw) into an 13 x 9 baking dish. Arrange tater tots in a single layer on top of beef. Spread the soup over the tots. Sprinkle peppers and bacon on top of soup. Top with 1 cup of the cheese.
  3. Bake at 350 degrees for 20 minutes. Remove from oven and stir casserole to bring beef more to the top and break it up. Add the rest of the cheese and cook for an additional 30 minutes.


Categories : Beef, Main Dishes
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Chicken, Asparagus and Prosciutto Roll-Ups

Chicken, Asparagus and Prosciutto Roll-Ups

My husband and I really loved this. He says it looks like a nice dish for a dinner party. I believe this is a good dish if you are watching your carbs or a diabetic. It sounds kind of time consuming but if you prepare everything before you start rolling then it goes smoothly. If you have any ideas for alternative items to put in rolls you can comment on this recipe and we'll see what other roll-ups we can make.


  • 2 Chicken Breasts sliced 1/4" thick (I bought 4 thin sliced already)
  • 4 slices of Prosciutto
  • 16 - 20 thin stalks of Asparagus (depending on size of breasts or what you have on hand)
  • 1/2 cup shredded cheese or 4 slices of your favorite cheese (I used shredded Montery & Colby)
  • 1/2 cup Planko Bread Crumbs (Pre-seasoned or season yourself)
  • 1 egg, beaten
  • 1/2 cup chicken broth or maybe wine
  • Some olive oil for drizzling and some for browning


  1. Preheat oven to 350 degrees
  2. Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
  3. Flatten chicken breasts so they are 1/4" thick
  4. Place one slice of Proscuitto on flattened chicken
  5. Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
  6. 4-5 stalks of Asparagus layed across short side of chicken
  7. Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
  8. Do same to all 4 breasts
  9. Pour egg on plate (I used a styrofoam plate for easy clean-up)
  10. Pour bread crumbs on another plate
  11. Roll chicken rolls in egg and then in bread crumbs
  12. Heat olive oil in fry pan and brown rolls on all sides
  13. Spray 8 x 8 casserole and place rolls in them
  14. Pour broth or wine in frypan and scrape pan. Pour over chicken
  15. Sprinkle rolls with some olive oil.
  16. Bake for 20-25 minutes, till meat is no longer pink
  17. This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)


Categories : Chicken
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This has become one our new “comfort food” dinners. We like it over rice and with english peas. I also make plenty so we have leftovers. As with many things it’s almost better the second day. It’s easy to make the first day and the next night it’s even easier. Now we have more than one comfort food!!

2lb Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can of cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz. can mushrooms
1 – cup water or ginger ale soda

Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.  Add mushrooms and stir to coat.  Cover with foil and bake at 300 degrees for 3 hours.

Do not remove foil until done.

Serve over rice, mash potatoes or egg noodles. Prep time is about 5 minutes if you buy precut stew beef.

Categories : Beef
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As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?

1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese

Preheat oven to 350. Melt margarine in a large saucepan over medium heat.  Add bell pepper and onion. Cook and stir about 5 minutes or until tender.

Stir in both soups, tomatoes with liquid and chicken, blend well.

Spray 13×9 baking dish with cooking spray.  Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.

Bake uncovered for 40 minutes or until hot and bubbly.

This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor.  Also reheats well for leftovers.

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1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced

Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted.  Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.

Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.

Place pasta to pasta bowls; top with chicken and veggies and serve.

Categories : Chicken, Pasta, Vegetable
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Coconut Choco Bars

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We all love our sweets, at least I do. So I’m always looking for low sugar treats I can make to replace the high sugar, high fat non-nutritious versions. My friend, Linda, gave me a recipe yesterday and as I was reading through it I saw that I had everything in my cupboard but I thought I could change it some to make it even better.  I DID!!

1/2 cup butter (I used “I Can’t Believer It’s Not Butter” sticks)
1/4 cup SPLENDA Brown Sugar Blend, packed
1 cup whole wheat flour (called for regular flour)
1/4 cup flax seed (didn’t call for this but I try to add it to recipies where I can)

2 eggs
1/4 cup SPENDA Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons whole wheat flour
1/2 teaspoon baking powder
1 1/2 cups coconut
3/4 cup Hershey’s Sugar Free Chocolate Chips (my new best friend)
1 cup chopped pecans

Preheat oven to 350 degrees

Combine butter, 1/4 cup brown sugar and flour until dough forms. Press into a 13×9 baking pan.
Bake for 10 minutes

Blend the eggs, remaining 1/4 cup brown sugar, vanilla, flour and baking powder. Stir in the coconut, chocolate chips and pecans.

Spread the filling onto the partially baked crust.

Return to the oven for 20 minutes.


Categories : Desserts
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Sweet Chili Sauce

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My husband and found this wonderful sauce at McDonalds that is for their chicken nuggets. One time we had an extra small container so I brought it home. We love it sooo much that one evening when I was making chicken wraps I decided to spread some of that dipping sauce on them. It was wonderful. After that I just had to find a way to make it because robbing McDonalds to get a bag of this dipping sauce  just wasn’t possible. So internet searching I went.

The sauce is sweet and has some after spice that rounds out whatever you are eating. I haven’t been able to make it sugar free but I was able to alter the original recipe (original recipe was too sweet for us) so it was more to our liking and more diabetic friendly by decreasing the sugar and replacing what was still in there with Splenda and also decreasing the corn syrup. Enjoy!!

5 tablespoons plus 1 teaspoon white vinegar
1 tablespoons plus 1 teaspoon water
1 tablespoons plus 1 teaspoon cornstarch
1/4 cup light corn syrup
6 tablespoons Splenda
1 tablespoons plus 1 teaspoon chili sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 pinches ground cayenne pepper (or more depending on heat desired)

Combine vinegar and water in a small bowl. Whisk in cornstarch
Combine the cornstarch solution with the remaining ingredients in a small saucepan over medium heat. Stir often until mixture comes to a full boil, cook for 1 minute, then turn off the heat and let the sauce cool, uncovered.  Sauce will thicken as it cools.

I found that when tasting before storing in refrigerator and with my finger it seemed very hot. I put it in frig to get cold and then put it on a warm chicken rollup and it was perfect. Wasn’t as hot as it was by itself.

Categories : Dips and Sauces, Misc
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Those peaches that you bought last week, that you need to eat now or they’ll be bad in a couple of days or you just want some good old fashion crisp but can’t eat the carbs or sugar? I just had to do something wonderful with those peaches that were in the frig and my hubby deserved something sweet that I could eat too. I don’t know what it did to my blood sugar yet but it shouldn’t be too bad and wow it’s wonderful. Never missed the white flour and the brown sugar Splenda is great substitute for white sugar.
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Categories : Desserts
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I am not a professional chef and I don't claim to be. Some recipes will not have exact measurements because I don't usually measure things but have attempted to put approximate amounts where I feel it is necessary. Feel free to add or subtract ingredients and create your own variations, that's where this all started. Servings may very. In all cases, the better the recipe the fewer number of people it will serve.