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Chilled Orange BorschtINGREDIENTS- 1 (16 ounce) jar pickled beets- 1½ cups orange juice- 3 tablespoons lemon juice- 1 cu...
09/02/2026

Chilled Orange Borscht

INGREDIENTS
- 1 (16 ounce) jar pickled beets
- 1½ cups orange juice
- 3 tablespoons lemon juice
- 1 cup fat-free sour cream
- 1½ cups plain fat-free yogurt (reserve 1/2 cup for garnish)
- 1 pinch Salt and pepper, to taste
- 3 tablespoons chopped chives

PREPARATION
1. In a blender, puree beets, orange and lemon juices, and 1 cup yogurt. Add salt and pepper. Chill two hours or more. To serve, top with a dollop of reserved yogurt and the chives.
2. To serve, top with a dollop of reserved yogurt and the chives.

French Scrambled EggsINGREDIENTS- 1 dozen egg- 1/4 cup milk- 1 teaspoon salt- 1/2 teaspoon white pepper- 1/3 cup cream c...
08/31/2026

French Scrambled Eggs

INGREDIENTS
- 1 dozen egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/3 cup cream cheese
- 1 1/2 tablespoons minced fresh parsley
- 1 1/2 tablespoons minced fresh dill
- 2 tablespoons unsalted butter

PREPARATION
1. Whisk eggs, milk, salt and pepper in 1 bowl.
2. Mash cream cheese, parsley and dill in another bowl.
3. Heat butter in a large skillet.
4. When melted, pour in eggs.
5. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.

Weight Watchers Pumpkin Spice MuffinsINGREDIENTS- 1 (15 ounce) can pumpkin- 1 (18 ounce) box Duncan Hines Moist Deluxe S...
08/30/2026

Weight Watchers Pumpkin Spice Muffins

INGREDIENTS
- 1 (15 ounce) can pumpkin
- 1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
- 3/4 cup water
- nonstick cooking spray

PREPARATION
1. Mix pumpkin, cake mix, and water together with a hand mixer.
2. Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
3. Bake at 350° for 18-22 minutes or until the muffins "spring back" when lightly touched.

Chicken Chop SueyINGREDIENTS- 1 teaspoon olive oil, divided- 4 boneless, skinless chicken thighs, cut into small pieces-...
08/29/2026

Chicken Chop Suey

INGREDIENTS
- 1 teaspoon olive oil, divided
- 4 boneless, skinless chicken thighs, cut into small pieces
- 1 large green bell pepper, cut into strips
- 1 large onion, sliced
- 1 cup thinly sliced celery
- ½ cup thinly sliced carrots
- ¾ cup boiling water
- 1 tablespoon soy sauce
- 1 cube chicken bouillon
- ½ teaspoon salt
- ½ teaspoon white sugar
- 2 cups bok choy, thinly sliced
- 1½ cups bean sprouts
- 2 teaspoons water
- 1½ teaspoons cornstarch

PREPARATION
1. Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
2. Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
3. Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
4. Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Turkey LasagnaINGREDIENTS- 1 teaspoon basil leaves, chopped- 1/2 cup marinara sauce, sauce*- 1 pinch cayenne pepper- 1 p...
08/27/2026

Turkey Lasagna

INGREDIENTS
- 1 teaspoon basil leaves, chopped
- 1/2 cup marinara sauce, sauce*
- 1 pinch cayenne pepper
- 1 pinch black pepper, ground
- 1/4 teaspoon ground coriander
- 4 ounces ground turkey breast
- 1/2 zucchini, cut lengthwise in 1/4 inch slices
- 1/2 eggplant, cut lengthwise in 1/4 inch slices

PREPARATION
1. Preheat oven to 400 Degrees, Farenheit.
2. Lightly coat a nonstick cookie sheet with nonfat vegetable cooking spray. Place eggplant and zucchini slices on the sheet and cover with foil and bake for about 15 minutes or until slices are soft. Remove from oven and set aside.
3. Heat a skillet over medium-high heat and coat with nonfat vegetable cooking spray. Place ground turkey, coriander, black pepper and cayenne pepper in the skillet and sautee until brown, approximately 3 to 4 minutes.

Lasagna Assembly:
1. Lightly spray an oven proof baking dish with nonfat vegetable cooking spray. Alternate layers of baked eggplant, ground turkey, baked zucchini. Top with marinara sauce. Repeat the process if necessary.
2. Place in oven and bake for 15 minutes or until heated through.

Garnish:
Top with chopped fresh basil.

Valentine Cookie PopsINGREDIENTS- 1 (18 ounce) package refrigerated sugar cookie dough- 20 flat wooden popsicle sticks- ...
08/25/2026

Valentine Cookie Pops

INGREDIENTS
- 1 (18 ounce) package refrigerated sugar cookie dough
- 20 flat wooden popsicle sticks
- 1 1/4 cups ready-to-spread creamy vanilla frosting (from 1-lb container)
- assorted small decorative candies, if desired
- 10 yards red curling ribbon

PREPARATION
1. Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
2. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
3. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Deep-fried Cheesecake Spring Roll WrapperINGREDIENTS- 1 prepared cheesecake (homemade or store bought)- 30 egg roll wrap...
08/23/2026

Deep-fried Cheesecake Spring Roll Wrapper

INGREDIENTS
- 1 prepared cheesecake (homemade or store bought)
- 30 egg roll wraps (available in Asian and large supermarkets, I don't see why tortilla's wouldn't work here)
- 1 egg wash (whisk 1 egg with 1 cup of milk)
- vegetable oil, as needed
- cinnamon sugar, as needed

PREPARATION
1. Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
2. One large cheesecake will produce about 30 slices for deep frying.
3. Lightly moisten each spring roll wrapper with the egg wash.
4. Blot off excess egg wash with paper towel.
5. Place each piece of cheesecake in the middle of a wrapper.
6. Fold top of wrapper down over the cheesecake, and both sides toward the middle.
7. Roll each piece of cheesecake toward you until it is completely rolled up.
8. Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
9. Using a deep frying pan, heat at least 3 inches of oil to 365°F.
10. Dip the corner of one "egg roll" in the heated oil.
11. If the oil sizzles, it is ready.
12. If not, heat the oil a little longer.
13. When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
14. Using tongs, remove the golden-brown "egg rolls" from the oil.
15. Place each "egg roll" in a bowl of cinnamon sugar and coat well.
16. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
17. I'd use a rack.

Caution:
1. These will be very hot.
2. Allow to cool at least 5 minutes before serving.
3. They can be enjoyed warm or cold.
4. Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon.

Spinach-artichoke WreathINGREDIENTS- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped- 1 (10 ounce) p...
08/22/2026

Spinach-artichoke Wreath

INGREDIENTS
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup diced red bell pepper
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1/4 teaspoon fresh ground black pepper
- 2 (8 ounce) packages crescent roll dough
- 1 large egg, lightly beaten
- 1/4 cup pesto sauce, for brushing
- marinara sauce, for serving

PREPARATION
1. Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.
2. Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3" from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray). Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center). Pinch dough triangles together at seams and press with fingertips to smooth.
3. Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle (the filling will show). Repeat, overlapping points of inside and outside triangles around filling to form a wreath. Tuck last end under first.
4. Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping.

Tangy Pork ChopsINGREDIENTS- ¼ cup ketchup- ¼ cup apple juice- 2 tablespoons extra-virgin olive oil- 2 tablespoons red w...
08/20/2026

Tangy Pork Chops

INGREDIENTS
- ¼ cup ketchup
- ¼ cup apple juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon hot sauce (such as Frank's Red Hot)
- ½ teaspoon kosher salt
- 6 pork chops

PREPARATION
1. Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145°F (65 degrees C).

Marinated Green Olives - Chakistes Kibrisli StyleINGREDIENTS- 200g green olives, large size- 2 tablespoons extra virgin ...
08/18/2026

Marinated Green Olives - Chakistes Kibrisli Style

INGREDIENTS
- 200g green olives, large size
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 1 tablespoon coriander seed, which has been crushed with a mortar and pestle
- 1/8 teaspoon red chili pepper flakes (optional)

PREPARATION
1. Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
2. Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
3. Olives to be eaten within three days or flavour will change dramatically.

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