- 1 pound of Brussel sprouts
- 3-4 slices of bacon
- 1 tbs. olive oil
- 2 tsp. minced garlic
- 1/2 tsp. salt
- fresh ground pepper
- 1 small onion chopped
- In a saucepan boil, Brussel Sprouts for about 5-8 minutes or until sprouts are tender but still crisp.
- Drain and set aside to cool.
- In nonstick skillet cook bacon until crisp.
- Remove and set on a paper towel to cool.
- In the frying pan add onion and cook until the onion is cooked.
- Add garlic, salt, pepper, and olive oil.
- Stir well.
- Add Brussel sprouts and cook until the Brussel sprouts brown.
- Place in a serving bowl and crumble bacon over the top.
- Serve hot! Enjoy!
This is one of our favorite recipes. One way to cook and really enjoy Brussel Sprouts!
The Lime Gelatin Salad is easy.
- Take a box of Lime Gelatin, and prepare.
- Drain a can of pear halves, get out some maraschino cherries.
- Put Pear half in the small ramekin dish.
- Put a cherry in the center, and fill the dish with Lime Gelatin.
- Put in fridge until it sets.
- Serve with Cool Whip or Mayonnaise.
- I like Cool Whip and Jack likes Mayonnaise. You choose.
- We also use sugar-free gelatin, and pears packed in their own juice.
We love this and eat it very often!
After swearing I would not make a batch of Heavenly Peach Jam, I broke down the other day and made a batch. Oh my goodness, I think, perhaps, that this is the very best batch of the Peach Jam that I have ever made.
This morning, I had some on my toast and it was amazing! So, this afternoon when I returned from having my hair done, I noticed our patio table was full of delicious perfectly ripe peaches!
Somehow I knew that my Jam making wasn’t over. So Tomorrow I will get the oranges, maraschino cherries, and get ready to do one more batch of Heavenly Jam.
The peaches will be peeled and mashed, the rest of the ingredients put into my great Jam Kettle, and then on Thursday I will cook it down and can it for use at a later date
The Peaches are so beautiful on the trees too. I think, although this is a season with a small crop, the peaches are the tastiest we have raised.
The end result is so worth all the work!
Over the weekend I was able to get quite a few things done. I’d gone outside in the yard and picked a fresh peach. Oh my goodness! It was fabulous! So much so that I decided to make one batch of my Heavenly Peach Jam.
It’s a bit of work to peel the peached, chop the skin of one orange and dice the cherries, but it is well worth it.
I got all the things done for day one, and tomorrow I will cook up the Jam and can it.
The Peaches were so good that I ended up eating three more of them. And each Peach was seemingly better than the last.
I am really looking forward to tomorrow when I can cook it down and then can it! That is so much fun!
My new Pampered Chef Air Fryer arrived the other day. I immediately wanted to try roasted air-fried potatoes. I read what I could, threw caution to the wind, and just did it.
Then I made French Fries for Jack and those came out quite well. Crisp on the outside and soft on the inside.
Tonight I made baked potatoes and crispy cod. It was easy to do, and the flavor was fine, but I would cook the fish two minutes longer.
An almost total win.
I have ordered two cookbooks on Air Frying. One filled with recipes and the other is a book with some recipes, but mostly it is “How to use your Air-Fryer, for Dummies!”
You see, I want to learn to use this well. Cooking time is so much faster and lately, I have not felt like cooking at all. So this “learn to use the Air-Fryer” is a good thing to help motivate me.
It’s called Miracle Soup because it’s so easy! Make as little or as much as you would like.
- 2-3 Cans fat-free Chicken Broth
- 1 & 1/2 pounds ground turkey
- 1 TBS. Salt
- 1 TBS. Parsley
- 1 TBS. Basil
- 1 TBS. Chopped Garlic
- 1 Cup each:
- Celery, Onion, Green Pepper, Carrots, chopped
- 1/3 cup uncooked barley
- 1 can French-style Green Beans
- 1-2 cans red Kidney Beans
- 1-2 cans Italian Stewed Tomatoes
In a large soup, kettle I sauté garlic with a small amount of oil. Add turkey and brown. Add broth, salt, parsley, basil, onion, green pepper, celery, carrots, barley, and a dash of pepper and the stewed tomatoes.
Simmer slowly about an hour or until vegetables are done. Add green beans and kidney beans and heat another 15 minutes. Thicken gravy with flour, if desired, serve with a garden salad and hot crusty bread. This recipe also freezes well.
Note: Add any other vegetable that you might like. I like red peppers. Enjoy!!!
To make this more points friendly subtract the barley and add some cabbage which you can chop up.
This is a quick-cooking meal made with turkey breast slices. This recipe is a winner when you only have a few minutes to fix a satisfying meal. Instead of the flour/egg/bread crumb combo (featured below the recipe), I use Extra Crispy Shake & Bake.
- package (17.6 ounces) turkey breast cutlets
- 1 package Extra Crispy Shake & Bake
- 1/2 cup grated Parmesan cheese
- 2 tbs Olive Oil
- Minced fresh parsley
- Lemon Wedges
- Flatten turkey to 1/4-in. thickness.
- Mix package of Shake & Bake and Parmesan Cheese in a bowl and mix well.
- Then Place on a shallow plate.
- Cover each Turkey Cutlet with the Shake & Bake and Parmesan mix.
- Chill for half an hour.
- Spray a large skillet with PAM and heat olive oil over medium-high heat;
- Cook turkey for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown.
- Sprinkle with parsley & lemon wedges.
Note: I like using my cast iron skillet and when I do that I just use the olive oil.
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg
- 2 tablespoons water
- 1 cup soft bread crumbs
- In a shallow bowl, combine the flour, salt, and pepper.
- In another bowl, beat egg and water.
- In a third shallow bowl, combine bread crumbs and cheese.
- Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs.
- Let stand for 5 minutes.
*Follow the cooking directions above.*
I played around and made these for Jack’s dinner. I did not eat them, but I did a quality control taste test and these really are good! If you give it a try, let me know what you think!
Preheat Oven 350 degrees F
2 slices Italian bread, stale
1/3 cup cold water
1/2-pound ground pork
1/2-pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
A little olive oil
¼ tsp red pepper flakes.
1. Break up the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with water to re-hydrate.
2. In a large bowl, combine the breadcrumbs, pork, and beef, Parmesan, parsley, salt, onion, garlic, red pepper flakes, and egg and mix until combined. Season the meat mixture with pepper.
3. Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
4. Spray with non-stick spray a glass dish. 8 X 12 and place the meatballs into this.
5. Cook in oven 30-40 minutes or until meatballs are done.
Serve with spaghetti and a nice sauce over this. A great Saturday night meal!