Wednesday, December 28, 2011

Outback Potato Soup Recipe


  • Potatoes (6-8 depending on the size)
  • 1 Onion, diced
  • 4 14oz cans of chicken broth
  • 2 cups water
  • Celery salt to taste
  • Pepper to taste
  • 1 dash of basil
  • 1 dash of sugar
  • 2 sticks of butter
  • 3/4 cup of flour
  • 1 1/2 cups heavy cream


  • 4-6 pieces of cooked bacon, chopped
  • Chopped chives (amount depends on your preference – I like a lot)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend.


  1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
  2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
  3. Add the onion and cook until softened.
  4. Add the flour and stir while it cooks for about 3 minutes.
  5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
  6. Bring to a boil, stirring often with a wire whisk.
  7. Gradually add the heavy cream until you’ve reached the proper consistency.
  8. Chop the potatoes into bite sized cubes and add to the soup.
  9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
  10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
  11. Enjoy!

We loved this soup. So yummy on a cool, Florida evening with a salad and crusty bread for dipping.


Tuesday, December 27, 2011

Get a Free Kind Bar just click to accept the mission and then enter your name and email. You will then need to enter another name and email on the next part. Then enter another name and email on the next part and on the last email you will get the link to get a Free Kind bar.

Thanks: to
Breakfast for Dinner

 We do breakfast for dinner at least once every couple of weeks. Breakfast for dinner is also quite economical because most of the ingredients needed are already in your pantry and refrigerator and can be put together quite easily.
Tonight we had French Toast, Bacon and Apple Slices. Some other breakfast ideas for dinner are:

  •  Pancakes (We do many different flavors; Banana, Blueberry, Chocolate chip and sometimes we add sprinkles and call them Confetti Pancakes) 
  • Homemade waffles 
  • Omelets (which my oldest son used to call Wallets)
  •  Hole in Ones (if you don't know what these are I will post a picture next time I make them)
  •  Breakfast Casserole (so many different versions; I will post these when I make them) What other ideas do you have for breakfast for dinner? Please post ideas in the comments section.

Friday, December 23, 2011

Crockpot Enchilada Layered Casserole

Trying this recipe tonight for something easy since I plan to do other things like baking and cleaning today... Layered Enchilada Casserole 4.1 points per serving / Makes 10 servings 

  • 1 medium onion chopped
  •  1 green pepper chopped 
  • 1 lb. lean ground beef or chicken or turkey 

 Cook onion and green pepper in a non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked.
 Then add:

  •     1-15 oz. can diced tomatoes with Mexican seasoning, undrained 
  • 1 teaspoon chili powder 
  •  1/2 teaspoon cumin 
  • 1-15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 
  • 1/2 to 1 small can tomato sauce 

Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray the inside of the crock pot with Pam using at least a 3.5 quart crock pot. Layer the following in this order: 3/4 cup sauce mixture 1 fat-free flour tortilla or corn tortilla 1/3 cup reduced fat Mexican cheese, grated Makes six layer, ending with cheese. Pour any sauce remaining over the top. Cook for six hours on low. You can also make this in the oven. You make it exactly the same only bake it at 350 for 45-50 minutes covered.

Tuesday, December 20, 2011

Soy Milk Giveaway

Come check out a friends blog and enter for a chance to two coupons for a FREE half gallon of 8th Continent soy milk!

Monday, November 14, 2011

Chicken Cordon Blue in the Crockpot

4-6 chicken breasts (pounded thin)
4-6 pieces of ham
4-6 pieces of swiss cheese
1 can of cream of mushroom or chicken soup
1/4 cup of milk

Put ham and cheese on chicken. Roll up and secure with toothpicks. Place chicken in crockpot. Mix soup with milk; pour of top of chicken. Cover and cook on Low for 4 hours or until chicken is no longer pink. Serve over noodles with sauce it makes.

Monday, November 7, 2011

A couple of new recipes

I know I haven't been posting on a regular basis lately so here are a couple of great recipes we have tried recently.

The first is an Easy Chicken Teriyaki Recipe. You should have most of the ingredients on hand and it turned out so tender and yummy. The sauce turns out like a sweet glaze on the chicken.
Here is the link to the blog I found the recipe on.

The second is a Healthy Chicken Curry recipe made in the crockpot. This one has lots of "different" ingredients that my children don't eat all the time and they loved it and didn't even realize what they were eating.

Healthy Chicken Curry

This flavorful and low-calorie curry includes vitamin C-rich cauliflower. Serve it over whole-grain brown rice or quinoa for added fiber.

Prep: 20 minutes
Total: 7 hours 20 minutes
Serves 6


1 1/2 pounds boneless, skinless chicken breasts and thighs, cut into 3-inch pieces

1 small onion, thinly sliced

3 carrots, sliced into thick rounds

4 teaspoons curry powder

2 tablespoons cornstarch

1/2 teaspoon each kosher salt and ground black pepper

3/4 teaspoon ground turmeric

1/2 head cauliflower, cut into large florets

2 cloves garlic, minced

1/3 cup raisins

1 1/4 cup plain nonfat yogurt

1/4 cup chopped cilantro


1. Add the chicken, onion, and carrots to a 6-quart slow cooker. Combine the curry powder, cornstarch, salt, pepper, and turmeric in a small bowl and toss with chicken mixture. Add cauliflower, garlic, raisins, and 1/3 cup water; cover and cook 4 hours on HIGH or 8 hours on LOW.
2. Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently.

Nutrition fats per serving: 230 calories, 3.5g total fat, 1g sat fat, 647mg sodium, 21g carbs, 81mg chol, 29g protein, 3g fiber

Friday, October 14, 2011

"Search for the Next Totino's Pizza Stuffers Mom" and great coupons for Totino's pizza stuffers

Awhile ago I was able to participate in a Blogspark to introduce some new products from Totino's and I now have the opportunity to give you more info. and some great coupons for Totino's pizza stuffers from General Mills and MyBlogspark.

Check out this site for hilarious videos of the "Search for the Next Totino's Pizza Stuffers Mom," as well as product information and coupons Totino's Pizza Stuffers.

The $1.00 off printable coupons can be printed on a first come, first serve basis so Hurry and print yours today!!

Monday, October 10, 2011

The best and easiest Clam Chowder recipe!!!

It rained all weekend where I live and it was at soup kind of day on Sunday so we made this Clam Chowder and it was "to die for" and so easy and quick to make. It will be on our meal rotation in the future. Hope you enjoy it too!

Homemade Clam Chowder - Rachael Ray

By Chef Sweet Sal on January 08, 2006
6 Reviews
  • timer
  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4-6


    • 2 tablespoons butter
    • 2 slices thick cut bacon, chopped
    • 1 medium onions, chopped
    • 2 stalks celery & leaves, chopped
    • 2 carrots, chopped into small pieces
    • 4 sprigs fresh thyme
    • salt and pepper
    • 2 teaspoons hot sauce, eyeball it
    • 2 tablespoons all-purpose flour
    • 1 pint half-and-half
    • 3 cups chicken stock, from soup aisle
    • 1 cup raw hash brown potatoes, from dairy aisle of the market
    • 2 (10 ounce) cans baby clams, and their juice


  1. In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
  2. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  3. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

Friday, October 7, 2011

Sausage & Tortelllini Stew (crock pot meal)

Sausage & Tortellini Stew

Makes: 6 servings
Prep: 10 mins
Slow Cook: on HIGH for 3 hours or LOW for 6 hours
Sausage & Tortellini Stew
Nutrition Facts

Servings Per Recipe 6

  • 4 sweet Italian turkey sausage links, casings removed
  • 1 can (28 ounces) crushed tomatoes with basil, garlic & oregano
  • 1 package (9 ounces) frozen cut green beans
  • 1 large onion, chopped
  • 1/2 teaspoon Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini (such as Buitoni)
  • 1 tablespoon chopped fresh oregano


1. Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning; place mixture in slow cooker. Cover slow cooker bowl and cook 3 hours on HIGH or 6 hours on LOW.

2. When there is 20 minutes remaining, stir in tortellini, oregano and 1 cup water; continue cooking. Serve immediately.

We had this recipe I found at for dinner tonight and it was very good. It was very quick and easy to put together in the crock pot in the morning and tasted great. I paired it with some garlic bread and a side salad.

Tuesday, October 4, 2011

Swiss Cheese Chicken

This recipe is from my friend Olivia and it is very yummy!


4 whole breast, split, baked & skinned
8 slices (4" square) Swiss cheese
1 can cream of chicken soup (10 3/4 oz. undiluted)
1/4 c. dry white wine
1 c. herb seasoned stuffing mix, crushed
1/4 c. butter, melted

Arrange chicken in greased 13 x 9 x 2 inch baking dish.
Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken, sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes. Should serve 8 people. Thighs can also be used.
She also adds 2 tablespoons of Parmesan cheese and 1/2 teaspoon of garlic powder after you drizzle the butter over the stuffing mix.

Salsa Chicken (crockpot recipe)

Salsa Chicken


4-6 chicken breasts

1 15-oz can black beans, drained
1½ c. corn
1 ½ c. salsa
1 c. Cheddar cheese, grated
Hot cooked rice or flour tortillas


Combine ingredients in slow cooker, except rice and cheese. Cover; cook on Low 6-8 hours or High 4-6 hours. Serve over rice and top with cheese or serve with warm flour tortillas, cheese and sour cream.

My family is not huge on canned corn so we did not add the corn and it turned out great. The boys loved it wrapped in a warm flour tortilla with cheese and sour cream.

Thursday, September 29, 2011

Enter to win a $100 Maggiano’s gift card

Two of our most beloved and sought after features are back!! You know it’s fall when Butternut Squash Ravioli and Pumpkin Cheesecake are back on the menu….YUM! These two favorites are joined by the classic Chicken Fontina and grandma’s famous Beef Braciole. This month we are all about comfort food and classics – leave a comment and tell us about your family’s favorite fall dish and enter to win a $100 Maggiano’s gift card.

National Coffee Day

McDonald’s is offering free coffee from any of its 187 locations in the Bay area from 5 a.m. to midnight.

McDonald's, 7-Eleven, Krispy Kreme and local coffeeshops will be serving free today on National Coffee Day. Or look for the “McCafe Mobile” truck handing out free specialty drinks.

Tuesday, September 27, 2011

The Frugal Dietitian Giveaway: Neck pillow, Free Yoplait Chocolate Banana Smoothie, Smoothie Tumbler and a Lavender Eye Mask to 1 LUCKY WINNER

Check out my friend's latest giveaway: The Frugal Dietitian Giveaway: Neck pillow, Free Yoplait Chocolate Banana Smoothie, Smoothie Tumbler and a Lavender Eye Mask to 1 LUCKY WINNER

  • "Disclosure: The Yoplait® VIP Coupon, information, and giveaway have been provided by Yoplait through MyBlogSpark."

    • Starting this September, Yoplait Chocolate Banana Smoothie joins four delicious flavors of Yoplait Frozen Fruit and Yogurt Smoothies: Triple Berry, Strawberry Banana, Blueberry Pomegranate, and Strawberry Mango Pineapple.
    • Yoplait Chocolate Banana Smoothies have live and active yogurt cultures, and deliver 50% of the recommended daily value of calcium.
    • Available in your grocer´s freezer, each package contains enough frozen fruit and real Yoplait yogurt to make two 8 oz servings, when blended with 1 cup of skim milk.

    To ENTER: go to Facebook or reply here (click on title of post – only one entry) and write which of the flavored smoothies would be your favorite:Yoplait Chocolate Banana Smoothie, Triple Berry, Strawberry Banana, Blueberry Pomegranate, orStrawberry Mango Pineapple. This contest will end 9/30 @ 8PM Don't be afraid to add some smoothie recipes you have too!! I think my favorite is Triple Berry!!

Thai Chicken (Crockpot meal)

Thai Chicken (Crockpot Meal)

Thai Chicken
3/4 cup light coconut milk
1 Tbsp red curry paste
1 tsp grated ginger
1 1/2 lb boneless chicken thighs, cut into 1 1/2 inch pieces
2 bell peppers, sliced
1 large onion, sliced
1 cup frozen peas
1/4 cup fresh cilantro leaves
lime wedges for serving

In a 5-6 qt. slow cooker, combine coconut milk, curry paste and ginger; mix in the chicken, peppers and onion.
Cook, covered until chicken is cooked through, on low for 5-6 hours or high for 3-4 hours.
Stir in the peas into the chicken mixture and cook, covered until heated through about 3 minutes. Spoon the chicken, vegetables and sauce over rice noodles or rice (We like Jasmine rice) and sprinkle with cilantro and serve with lime wedges.

*Our family likes a little more spice so we add more red curry paste than the recipe calls for and we felt like adding sea salt brought out the flavors in the dish.
We also like the dish a little more saucy so we used a whole can of coconut milk (13.5 oz) instead of just 3/4 cup that the recipe calls for.

Sunday's dinner; Something new with some redone leftovers

Sunday we had Chicken and veggie kebabs, grilled pineapple, rice balls, marinated/pickled cucumbers and sweet potato fritters.

We marinated the chicken and veggies in separate bags in a schezwan, teriyaki and soy sauce mixture and then grilled them until the chicken was cooked. We had some sushi style rice balls in the freezer that we steamed and some cucumbers marinated in soy sauce and rice wine vinegar.
Also, I had some leftover mashed sweet potatoes that I added cinnamon, brown sugar, some butter and some flour, add some chopped pecans. Then I pan fried them in a small amount of vegetable oil until both sides were browned.

Friday, September 23, 2011

Store Bought dinner with some homemade touches

Tonight we had a store bought rotisserie chicken, mashed sweet potatoes and fried, breaded okra.
The sweet potatoes were the prepared "Simply Potatoes" that you find in the dairy section of the grocery store. After microwaving them, I added butter, brown sugar and cinnamon to the top to make them so Yummy!!

Caribbean Jerk Chicken

Last night I made Caribbean Jerk Chicken over yellow rice. I marinated thin Chicken Breast in Lawry's Caribbean Jerk Marinade for several hours and in another ziploc bag I marinated sliced onions and green bell peppers in the same sauce. I broiled the vegetables for several minutes in the oven and then broiled the chicken breast for just a couple of minutes on each side until cooked through.
I served the chicken over yellow rice topped with the onions, bell peppers, cilantro, sliced tomatoes and some jalapeno pepper slices for a little spice.

Tuesday, September 20, 2011

Mashed Potato Pancakes

We had mashed potatoes last night and I was trying to figure out a side dish for dinner tonight so here is what I made.
I added salt, pepper, flour, chives and cream cheese to my leftover mashed potatoes to make them so good!!

Leftover Mashed Potato Pancakes


  1. 1
    Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
  2. 2
    Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
  3. 3
    Make sure the mixture is not too thin.
  4. 4
    Pour 1/4 cup batter into hot pan; brown on both sides. (I added smaller amounts to make small "nugget" sized portions.)
  5. 5
    Enjoy with sour cream or applesauce.
  6. 6
Read more:

Perfect Panko Chicken with Hummus

I was at Publix shopping this weekend and they were giving out samples of this dish and it was so YUMMY that I bought all the ingredients to make it at home.
I made it tonight and everyone loved it!!


juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus
3/4 cup panko bread crumbs
3 tablespoons canola oil
1 tablespoon water

  • Squeeze limes for juice (3 tablespoons).
  • Chop cilantro.

  1. Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish. Dip chicken into panko (coating both sides). Wash hands.
  2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side or until 165°F.
  3. Combine remaining 1/2 cup hummus with cilantro, lime juice, and water; drizzle sauce over chicken. Serve.