Panzanella Salad

Similar to Ceasar Salad, this salad is a hit at my dinner parties.  It is very important that the salad is served at room temperature.  This one is a keeper!

3 large firm tomatoes, cubed
3/4 cup diced cucumber
1 clove garlic, minced
1/2 cup chopped red onion
1/4 cup chopped fresh basil OR 1 Tbsp dried
2 tbsp olive oil
2 tbsp red wine vinegar
1/3 cup freshly grated Parmesan cheese,divided
1/4 tsp salt
Pinch freshly ground black pepper
1 cup croutons
3 cups torn Romaine lettuce

In a large bowl, stir together tomatoes, cucumber, garlic, onion, basil, oil, vinegar and 2 tbsp cheese.  Sprinkle with salt and pepper.  Cover and let stand at room temperature for 2 hours.

Toss with remaining cheese, croutons and lettuce.

Makes 6 servings.

Each Serving:
calories  125
Protein 4.7 g
Total Fat 7.0 g
Carbohydrates 12 g
Fibre 2.1 g
Sodium 277 mg
Potassium 364 mg
Calcium 118 mg
Iron  1.3 mg

SOURCE:  Healthy Home Cooking by Margaret Howard & Ellie Topp
Canadian Home Economics Association



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Coconut Shrimp

On a vacation to Florida, I had Coconut Shrimp for lunch one day.  It was delicious.  Then, I found this recipe.  Not quite the same, but delicious in its own way.

Prep:  15 min          Total:  27 min              Makes: 12 servings

1 cup flaked coconut, toasted
1 pouch Shake ‘N Bake Extra Crispy Original Coating Mix
1/4 tsp each curry powder and cayenne pepper
24 uncooked large shrimp (1 lb/450 g) peeled, deveined
1 egg, beaten
1/2 cup Kraft Signature Creamy Masala Dressing
1 Tbsp chopped fresh cilantro

Heat oven to 400°F.

Combine coconut, coating mix and seasonings in shallow bowl.

Dip shrimp in egg, then roll in coconut mixture until evenly coated.  Place on baking sheet.

Bake 10 to 12 min or until shrimp  are tender.  Mix dressing and cilantro.  Serve with Shrimp.

Prepare ahead up to 3 hrs, and then bake before serving.

SOURCE:  Festive ’11

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Slow Cooker Cheesy Chicken & Potatoes

Prep:  15 min                 Total:  6 hrs, 20 min                      Makes 4 servings

1 large green pepper, chopped
1 lb (450 g) red potatoes (about 3), very thinly sliced
1 tsp paprika (variation:  smoked paprika)
8 small bone-in chicken thighs (1 1/2 lbs/675 g), skim removed
1 can (10 fl oz/284 ml) condensed cream of chicken soup
1/2 cup Cheez Whiz Cheese Spread
1 Tbsp Worcestershire sauce
1/4 cup chopped fresh parsley

Spray slower cooker with cooking spray.  Place peppers in the bottom, and top with potato slices.  Sprinkle paprika over chicken, and place 1 layer of thighs in slower cooker; cover with soup and remaining thighs.  Cover with lid.

Cook on LOW 6 to 8 hrs (or on HIGH 3 to 4 hrs)

Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm.  Set slow cooker on High.  Add Cheez Whiz and Worchestershire sauce to reserved liquid in slow cooker; stir.  Cover with lid; cook 5 min.  Stir until Chhez Whiz is completely melted and sauce is well blended.  Spoon over chicken and vegetables; top with parsley.

SOURCE:  Festive ’11 –

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Tourtière Mini Turnovers

Prep:  20 min                Total 1 hr, 40 min                   Make 24 servings

1/2 cup (1/2 of a 250 g tub) Philadelphia Cream Cheese Spread
1/2 cup butter, softened
1 1/2 cups flour
1/2 lb (225 g) lean ground pork
1/4 cup finely chopped onions
1 chicken bouillon Cube, dissolved in 1/4 cup boiling water
1 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup mashed potatoes
1 egg, beaten

Beat cream cheese spread and butter in large bowl with mixer until well blended.  Gradually beat in flour.  Shape into ball.  Wrap in plastic wrap.  Let stand 1 hr.

Cook meat and onions in large saucepan on medium-high heat 7 to 8 min or until meat is done, stirring frequently.  Stir in bouillon and spices.  Removed from ehat.  Add potatoes; mix well.  Cool completely.

Heat oven to 400°F.  Roll out pastry on lightly floured surface to 1/8 inch thickness.  Use 4 inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as needed.  Discard any remaining dough.

Spoon 1 Tbsp meat mixture onto centre of each pastry round; brush edge with egg.  Fold in half; press edges together with fork to seal.  Place on baking sheet sprayed with cooking spray.  Cut small slits in tops to vent; brush with remaining egg.

Bake 18 to 20 min or until golden brown.

SOURCE:  Festive ’11,

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Pistachio Layered Dessert

Prep:  15 min                             Total:  5 hrs  (w/refrigeration)       Makes 24 servings

1/2 cup finely chopped nuts, divided
1/2 cup butter, softened
1 cup flour
1 Tbsp granulated sugar
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
1 tub (1 Litre) Cool Whip Whipped Topping, thawed, divided
2 pkg (4 serving size each) Jell-O Pistachio Instant Pudding
2 1/2 cups cold milk

Heat oven to 325° F

Reserve 1 Tbsp nuts.

Mix remaining nuts with butter, flour and granulated sugar until well blended; press onto bottom of 13×9-inch pan.  Bake 15 minutes; cool completely.

Beat cream cheese and icing sugar in medium bowl with whisk until well blended.  Stir in 2 cups Cool Whip; spread over crust

Beat pudding mixes and milk with whisk 3 minutes.  Pour over cream cheese layer; let stand 5 minutes or until thickened.  Cover with remaining Cool Whip.  Refrigerate 4 hrs.  Sprinkle with remaining nuts just before serving.

TIP:  To make it easier to cut, place the chilled dessert in the freezer for 1 hr before cutting into squares.

SOURCE:  Festive ’11 by, pg48

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Orange Almond Salad

It’s great for company—they actually eat it!   Non salad lovers actually take second servings of this salad.  It has become THE salad for family dinners.  Never any leftovers.
1/2 cup olive oil
3 Tbl vinegar
1 Tbl lemon juice
1 Tbl sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon grated red onion

1 large head leafy lettuce
1/2 red onion, thinly sliced
1/4 cup toasted, silvered almonds
1/4 cup toasted, unsalted sunflower seeds
1 can drained mandarin oranges

Mix together all dressing ingredients.  Refrigerate.

SALAD:  Wash, dry and tear lettuce into salad bowl.  Add red onion slices, almonds, sunflower seeds, and toss.  When ready to serve add mandarin oranges and dressing, and toss gently.

6 servings
5 carbs per serving


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Fat Burning Stage

Under 100 pounds to lose:

  • 800–1,300 calories daily
  • 85–100 grams of carbohydrates daily

Over 100 pounds to lose:

  • 1,400 – 1,600 calories daily
  • 100 – 130 grams of carbohydrates daily
  • healthy fats only—no trans fats, no saturated fats
  • healthy fats aid in the absorption of vitamins A, D, E, and K, and aids in keeping your gallbladder healthy
  • healthy fats help to keep you feeling full, and don’t worry about overeating healthy fats—when you have enough you will naturally feel turned off by more fatty food
  • the low amount of carbohydrates encourages your body to use built-up fat for energy
  • weight loss generally occurs rapidly


  • eat 5 times a day
  • 1 fresh cooked meal a day (5-7 oz lean protein, 3 servings live greens in the form of salads or vegetables)
  • aim for 1/2 plate of vegetables, and protein in the size of a computer mouse or 2 decks of cards
  • 4 meals a day that can be cooked or pre-made food:  these can be purchased ‘diet’ program foods (Nutrisystem, Jenny Craig, Medi-fast, etc), prepared meals from the grocery (Weight Watcher, Lean Cuisine, etc), or your own pre-made meals that you make once a week, or if you have time you can cook each meal daily
  • drink 2 glasses of water with each meal, and 1 glass of water with each snack for a minimum of 8 glasses a day


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