Posted in Bake, Beef, Breakfast, Dessert, Easy, Fruits

Apple Bread with Maple Syrup Glaze

Apple Bread with Maple Syrup Glaze

Preheat oven 350o

Serves 12

Prep Time: 10 minutes

Cook Time: 55 -60 minutes

Estimated Values Per Serving:

Calories: 195                                                Fat: 2 grams

Apple Bread with Maple Syrup Glaze


1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1 cup sugar

1 cup cored, peeled and grated apple

2 tablespoons cooking oil

2 tablespoons unsweetened apple sauce

¼ cup egg substitute


  1. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
  2. In another bowl, whisk together sugar, grated apple, cooking oil, apple sauce and
    egg substitute.
  3. Add flour mixture to apple mixture and stir until combined.
  4. Coat a 8X4X2-inch loaf pan with cooking spray and spoon batter into pan.  Bake for 55 – 60 minutes or until an insert
    toothpick comes out clean.
  5. Spoon on maple syrup glaze after apple bread has cooled.

Maple Syrup Glaze:

1 1/4 cup confectioners’ sugar – sifted

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

Skim milk (1 – 2 tablespoons)


  1. In a bowl, combine confectioners sugar and vanilla.
  2. Gradually whisk in maple syrupand enough milk to make a coating consistency.


Posted in Bake, Beef, Easy, Eggs, Main Courses, Poultry

Hamburger Quiche

Hamburger Quiche

Preheat oven 425o

Serves 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Estimated Values Per Serving:

Calories: 365                                                Fat: 7 grams

Hamburger Quiche


1 pizza dough crust

½ pound ground turkey breast meat

½ pound 93% lean ground beef

1 medium onion – chopped

¾ cup egg substitute

2 eggs

2 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

¾ cup skim milk

Salt & pepper

2 cups frozen chopped spinach – defrosted & drained of excess water


  1. Coat a 9-inch deep pie dish pan with cooking spray.  Roll pizza dough in and fit into
    the bottom and up the sides of the deep pie dish.
  2. Bake at 425o for 10 minutes then remove from the oven (dough will not be completely cooked).
  3. Meanwhile, heat a skillet on medium high heat and cost with cooking spray.  Add ground turkey
    and beef for about 5 minutes, breaking apart with a spoon.  Add chopped onion and cook for an additional
    3 – 5 minutes.  Transfer the bottom of the pie dish.
  4. In a bowl, whisk together the egg substitute, eggs, Dijon mustard, Worcestershire sauce, milk and salt and pepper.  Stir in the defrosted spinach.  Pour egg mixture into pie dish.
  5. Lower oven heat to 400o and bake for 35 – 40 minutes until browned.  Let stand for 5 minutes before slicing.
Posted in Beef, Easy, Main Courses, Slow Cook, Vegetables

Beef Stew

This is a super easy recipe with loads of flavor.

If you enjoy cooking meals in a slow cooker, you can modify it to do so by browning the meat and onion then transferring that to the slow cooker adding the remaining ingredients except the vegetables and cook on high for about 4 hours.  About 30 minutes before you are ready to eat, add the vegetables.  I started this too late to do in the slow cooker and have written the directions on how I prepared it earlier today.

Note: If you do not have beef broth in the house, you can use chicken broth instead.  Also, if you don’t have gravy master, GET IT!!  It enhances so many meals, adds so much flavor and is worth keeping in your spice rack.



Servings 4

Beef Stew

Estimated Values Per Serving:

Calories: 300                                                            Fat: 7 grams


1 pound lean beef (London broil or sirloin) – cut into 1-inch cubes

¼ cup flour

Salt and pepper

2 small onions or 1 large – cut up

½ cup red wine

1 cup beef broth

½ teaspoon gravy master

½ teaspoon thyme

½ teaspoon garlic powder

1 bag (16 ounces) frozen mixed vegetables


  1. Combine flour, salt and pepper in a mixing bowl.
    Dredge beef in flour mixture.
  2. Heat a large skillet on high and coat with cooking spray.  Add beef and cook until browned (about 5
    minutes), stirring frequently.
  3. Add cut up onions and cook for another 5 – 7 minutes until onions are browned.
  4. Add wine and scrape the bottom of the skillet with a wooden spoon to get up
    anything stuck to the bottom.
  5. Bring the heat down to simmer and add chicken broth, gravy master, thyme and garlic
  6. Simmer meat for 1 -2 hours.
  7. Add mixed vegetables and simmer for another 10 minutes.
  8. Serve hot.
Posted in Bake, Casserole, Easy, Poultry, Vegetables

Savory Chicken Cobbler

I love this time of year for a lot of reasonsincluding all the delicious comfort food recipes.  Here’s a great low calorie/low fat take on the traditional Chicken Pot Pie.  Sorry I didn’t have the time to caculate the estimated values but will update it soon.

NOTE: I rarely use brand names but “Best Life Buttery Spread” works really well for the cobbler because it needs to be firm.

In the meantime…Enjoy!

Savory Chicken Cobbler

Preheat oven to 400o

Savory Chicken Cobbler

Serves 8

Estimated Values per Serving:

Calories: 325                                                            Fat: 3 grams

Chicken filling Ingredients:

1 onion – chopped

8 ounces sliced mushrooms

¼ cup sherry

2 cups chicken broth

¼ cup flour

1 package (12 ounces) frozen mixed vegetables – thawed

1 teaspoon thyme

1 pound bones/skinless cooked chicken breast – cubed

Salt & pepper

Cobbler Ingredients:

1 cup flour

1 teaspoon baking powder

1 teaspoon thyme

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons low fat butter spread

¼ cup egg substitute

3 tablespoons skim milk


Make the chicken filling:

  1. Heat a large skillet on medium low and coat with cooking spray.  Add the mushrooms and sauté for about 10 – 12
    minutes, turning occasionally, until browned.
  2. Add onion, cover and sauté for about 5 – 7 minutes until the onions are soft and slightly browned.
  3. Increase heat to medium high and add sherry.  Cook until all the liquid has absorbed.  In a
    small bowl, combine the chicken stock and flour then pour into the skillet and
    stir until slightly thickened.
  4. Add the vegetables, chicken and season with thyme, salt and pepper.
  5. Lower heat and simmer for about 10 minutes.

Make the cobbler:

  1. Whisk
    together the flour, baking powder, thyme, salt and pepper.  With a pastry knife, cut the butter spread
    into the flour mixture until it resembles small peas.
  2. Mix in the egg substitute and milk until moistened.


  1. Coat a large oven safe baking dish with cooking spray.  Spoon chicken filling into the bottom and
    then spoon cobbler on top, making mounds with the dough.
  2. Bake for 20 – 25 minutes until the cobbler is slightly browned and cooked through.
  3. Serve hot.
Posted in Cocktails, Easy, Fruits

Apple Cider Cocktail

To all the football mom friends,

Here is to keeping warm during those long practices:

1/2 gallon (8 cups) apple cider

1 tablespoon mulling spices

3 – 4 cinnamon sticks

1 1/2 cups Goldschlager liquor


1. Heat apple cider, mulling spices and cinnamon sticks until  almost boiling.

2. Remove from heat and add Goldschlager liquor.

3. Pour into cups/mugs and enjoy.

If you are entertaining at home and have a crock pot, put apple cider, mulling spices and cinnamon sticks in crock pot and heat on high for anout 1 hour.  Reduce  heat to low and add Goldschlager.


Posted in Side Dishes

Bacon Cheddar Biscuits

It’s been way too long since I have posted a recipe and I aplogize.  I hope to be back on track and giving you more fun, delicious and light recipes to try.  Here is a light take on a comfort food side dish I made last week that the family enjoyed.

Cheese Biscuits

Serves 12

Preheat oven 425o

Estimated Values Per Serving:

Calories:  130                                             Fat: 5 grams


4 slices turkey bacon

2 cups flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 tablespoon chives

6 tablespoons low fat butter spread

1 cup low fat cheddar cheese

1 cup skim milk

¾ teaspoons cream of tartar


  1.  Cook bacon in a skillet over medium heat until crisp.  Drain bacon on paper towels and finely chop the bacon.
  2. Sift the flour, baking powder, baking soda and salt.  Add chopped bacon and chives and whisk together with flour mixture.
  3. Add the butter spread and using a pastry knife, cut the butter spread into the
    flour mixture until it is in pea-sized pieces.  Stir in the cheese with a wooden spoon.
  4. In a small bowl, whisk together the skim milk and cream of tarter then mix into the
    flour/cheese mixture with a spoon until moist.
  5. Drop biscuit dough onto an ungreased baking sheet into 12 large or 24 small biscuits.
  6. Bake for 12-15 minutes until golden brown.
    Serve warm.