Tuesday, March 15, 2011

Brunswick stew ala Susan

This is a recipe that is so good you might smack your momma

4 cans of crushed  tomatoes
1 cup of honey barbecue sauce
4 large potatoes peeled and cubed
1 large onion chopped
1 rostiere chicken
2 cans of Mexican corn
1 lb of hamburger
1 pack of smoked sausage ( cut into bite size pieces)
all I do is put it in a crock-pot and let it cook all day and you have dinner

Grammys mac and cheese

    Hi y'all, this a simple recipe for mac and cheese but so good


2 cups of macaroni (Whole wheat)

1 stick of butter ( I use smart balance)

1 cup of milk

3 cups of sharp cheddar

I cook the macaroni and then I drain it. I put about half of the macaroni into a buttered casserole dish. Then take half the cheese and spread it over the macaroni, use half of the stick of the butter and cut it into cubes and put on top of the cheese and macaroni. After layering that macaroni and cheese, butter, I put the rest of the macaroni, then the rest of the cheese and butter once you complete the layers add the milk. bake at 375 for about an hour and the enjoy the best macaroni and cheese you will ever eat

Sunday, March 13, 2011

Chocolate Chip Cookie

Here are some cookies, I made. I am a diabetic so I used splenda  to make these cookies, they aren't half bad either. 


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup melted butter
  • 1 cup SPLENDA® Brown Sugar Blend
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups semi-sweet chocolate chips


    1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
    2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
    3. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
    4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.
Servings Per Recipe: 30
Amount Per Serving

Calories from Fat:100
Total Fat:11g
Saturated Fat:7g
Total Carbs:24g
Dietary Fiber:0g

Tuesday, March 8, 2011

momma's recipe for southern fried chicken

The very first thing I do is brine my chicken, I use 2 tbsp of salt to1 gallon of water.I allow it to brine for about an hour. I then transfer my chicken to a gallon ziplock bag with 2 cups of buttermilk mixed with 1 egg and  I allow this to marinade in the refrigerator for about an hour or 2. I then transfer the marinaded chicken to a ziplock bag of seasoned flour. I used about1 1/12 cups of self rising flour, 1 1/2 tsp of salt, 1 tsp of pepper, 1 tsp of poultry seasoning, 1 tsp of cayenne pepper, I will say that this is a really great recipe and it is an old family recipe also the family loves it.

Saturday, March 5, 2011

Flourless Peanut Butter-Chocolate Chip Cookies

Flourless Peanut Butter-Chocolate Chip Cookies
Flourless Peanut Butter Chocolate

·         1 cup creamy peanut butter
·         3/4 cup sugar
·         1 large egg
·         1/2 teaspoon baking soda
·         1/4 teaspoon salt
·         1 cup semisweet chocolate morsels
·         Parchment paper
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Slow Cooking Chicken Cacciatore

Makes: 6 servings
Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

·         1/3 cup all-purpose flour
·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
·         2 tablespoons olive oil
·         2 cups thinly sliced fresh cremini and/or button mushrooms
·         1 14.5-ounce can diced tomatoes, drained
·         1 1/4 cups chopped green sweet pepper (1 large)
·         1 cup chopped onion (1 large)
·         1 cup chopped carrots (2 medium) 
·         1/2 cup  I use  Chicken broth but you can use white wine
·         1/2 teaspoon salt
·         1/2 teaspoon ground black pepper
·         2 tablespoons snipped fresh basil
·         2 tablespoons snipped fresh Italian (flat-leaf) parsley
·         1 teaspoon fresh thyme leaves
1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Nutrition Facts
·         Servings Per Recipe 6 servings
·         Calories310,
·         Total Fat (g)8,
·         Saturated Fat (g)2,
·         Monounsaturated Fat (g)4,
·         Polyunsaturated Fat (g)1,
·         Cholesterol (mg)110,
·         Sodium (mg)445,
·         Carbohydrate (g)16,
·         Total Sugar (g)6,
·         Fiber (g)3,
·         Protein (g)38,
·         Vitamin C (DV%)55,
·         Percent Daily Values are based on a 2,000 calorie diet

I'mmmmmmmmm Back

I'm Back,  I have been sick for a little while, but I am back. I am still suffering from a bad case of hayfever, but I am going to post. I hate spring, I have asthma, and for the next few months for me at least it is hell on earth. I am severly allergic to pollen tree, grass, ragweed and goldenrod. My whole face is swollen and my throat. The worse part of  this is I love flowers and I love to garden too. I am going to make the most of this.
I am having a lot of trouble with asthma and it has kept me down for a while, but I am going to get back up.

Monday, January 10, 2011

Vegetable Beef Soup

Here is a nice easy and tasty soup that has no quilt

 Vegetable Beef Soup


  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1/4 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups cubed peeled potatoes
  • 1-1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or additional beef broth ( I use beef broth)


  • Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak
  • in batches in oil over medium heat. Add the broth, potatoes, water,
  • carrots, onion soup mix, basil, tarragon and remaining pepper; bring
  • to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
  • vegetables are tender.
  • In a small bowl, combine the cornstarch and wine until smooth; stir
  • into soup. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 7 servings.
Nutrition Facts: One serving (1 cup) equals 192 calories,  6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today
Roasted Vegetable Soup recipe
1 large parsnip, peeled, thinly sliced
2 large  carrots, peeled, thinly sliced
1 large red pepper, cut into 1/2-inch chunks
1 large  sweet potato, peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Light House Italian Dressing
2-1/2 cups  fat-free reduced-sodium chicken broth, divided
1 can (15 oz.) cannellini beans, rinsed
1/2 tsp.  freshly ground black pepper
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.
* Made with quality cheeses crafted in the USA.
Substitute Italian parsley for the basil.
Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV
Iron  15 %DV

Brown Sugar-Glazed Beets

Here is a tasty lowfat recipe to give a try

3 tbsp dark brown sugar
2 tbsp orange juice
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp pepper
3 cups of steamed beets 1 inch cubes

first steam beets, then combine brown sugar, orange juice, butter, salt and pepper. cook over medium heat, until sugar and butter mel. and starts to bubble. stur in beets and cook until liquid evaporates about 6 to 8 minutes.

74 calories, 2 g fat, 5 mg cholestrol, 14 g carb, 1 g of protien, 2 g fiber, 164 mg sodium, 276 potassium

Saturday, January 8, 2011

Fire Roasted Tomato Basil Bisque Recipe

Fire Roasted Tomato Basil Bisque Recipe

tomato soup Fire Roasted Tomato Basil Bisque
  • 1 – 28 oz can tomato sauce
  • 2 – 14 oz cans fire roasted tomatoes
  • 1 large bunch fresh basil, torn
  • 1 quart chicken or vegetable stock
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 cup milk
  • 3 tablespoon sugar
  • salt and pepper
  • 1 clove garlic, finely chopped
  • 1/2 medium onion, finely chopped
  • olive oil
1. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add garlic and saute for just a minute more. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve.

Bean & Barley Chili, for the cold weather

Nothing like a bowl of warm chili for the cold weather, we are about to get, predicting a chance of 1 to 3 inches of snow possible down here in the deep south.



  • 2 cups dried pinto beans
  • 1 tablespoon canola oil
  • 2 large onions, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 6 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 6 cups water
  • 1 bay leaf
  • 4 dried mild New Mexico Chile's, stemmed and seeded ( I sub 2 tbsp of chili powder)
  • 1 cup vegetable broth, or reduced-sodium chicken broth
  • 1 28-ounce can plum tomatoes, drained and chopped
  • 1/2 cup pearl barley
  • 1 teaspoon salt
  • 4 teaspoons cider vinegar
  • 1/2 teaspoon sugar
  • Freshly ground pepper, to taste


  1. Soak beans in cold water in a large pot for at least 8 hours or overnight. (Alternatively, cook beans in boiling water for 2 minutes. Cover and set aside for 1 hour.) Drain and rinse beans.
  2. Heat oil in a Dutch oven over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.
  3. Add water, bay leaf and beans; bring to a simmer. Skim foam from surface. Cover and simmer over low heat, stirring occasionally, for 1 1/4 hours.
  4. Meanwhile, lightly toast Chile's in a heavy dry skillet over medium-low heat. Transfer to a plate and let cool; tear into several pieces.
  5. Bring broth to a simmer in a small saucepan. Remove from heat and add Chile's; cover and let soften, turning several times, for 30 minutes. Transfer Chile's and broth to a blender or food processor and puree until smooth.
  6. When the beans have simmered for 1 1/4 hours, add Chile puree, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.
  7. Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. Serve with Avocado Salsa, if desired.

I am a dessert kind of a girl! peanut butter pie

Peanut butter pie

1 chocolate pie crust
1 pkg. French Vanilla sugar-free pudding
1 3/4 cups skim milk
2 tablespoons peanut butter

Combine milk and pudding mix. Stir in peanut butter and it will be thicker. Place in pie crust. Add low fat whipped topping. Refrigerate for two hours.

195 Calories; 11g Fat (50.2% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.

My hubby got me a steamer

Fed ex brought me a steamer thursday nite, my hubby surprised me, now I know why I married that man. I steamed some green beans for lunch yesterday and they were so good, just added some season salt. Yummy

Diabetics Rejoice! I bring you banana pudding

I found this on the southern living website http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001989997
being a southern girl, I did a happy dance.

Banana Pudding


  • 1/3  cup  all-purpose flour
  • Dash of salt
  • 2 1/2  cups  1% low-fat milk
  • 1  (14-oz.) can fat-free sweetened condensed milk
  • 2  egg yolks, lightly beaten
  • 2  teaspoons  vanilla extract
  • 3  cups  sliced ripe bananas
  • 48  reduced-fat vanilla wafers
  • 4  egg whites
  • 1/4  cup  sugar (I use splenda blend)


1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information

Calories: 359 Fat: 3.6g (sat 1g,mono 0.7g,poly 0.3g) Protein: 11g Carbohydrate: 70.7g Fiber: 1.3g Cholesterol: 58mg Iron: 1.1mg  Sodium: 234mg Calcium: 242mg

Wednesday, January 5, 2011

Grilled Peach- and Mustard-Glazed Pork Tenderloin

If you are a diabetic your best bet is to use sugar-free preserves, this is a tasty easy recipe I got from betty crocker and it is so good. http://www.bettycrocker.com/recipes/grilled-peach--and-mustard-glazed-pork-tenderloin/30581893-5cc6-43e6-901c-71d803e561ae

1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt

2 pork tenderloins (about 3/4 lb each)

  1. In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
  2. Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  3. In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Apricot preserves can be used instead of the peach preserves.
Zippered freezer plastic bags are great for mess-free marinating. Place the meat in the bag, fold over the top and squeeze out all the air, allowing the marinade to completely coat the food. When it's time to grill, take the bag outside and transfer the marinated meat to the grill.

Nutrition Information:

Nutrition Information:
1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 280mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 13g),
  • Protein 22g;
Percent Daily Value*:
  • Calcium ;
  • 0 Starch;
  • 1 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 3 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

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About Concordance™

Double Chocolate Cheesecake

who loves dessert? Me! Here is a diabetic friendly dessert from pillsbury http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=4517

Double Chocolate Cheesecake


Crisco® Original No-Stick Cooking Spray
3/4cup graham cracker crumbs
1/4cup sugar ( I use splenda blend)
3 (8 oz.)packages reduced fat cream cheese, softened
1/3cup unsweetened cocoa powder
3tablespoons Pillsbury BEST® All Purpose Flour
3large egg whites
1 (14 oz.)canEagle Brand® Low Fat Sweetened Condensed Milk
1large egg
1/4cup semi-sweet chocolate chips, melted
1 1/2teaspoons vanilla extract

Preparation Directions:

1.HEAT oven to 300°F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
2.COMBINE graham cracker crumbs and sugar; sprinkle evenly into bottom of pan.
3.BEAT cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
4.BAKE 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Brownie Bites with Caramel Fluff

I found this on pillsbury and it  is low sugar and lowfat, we like that. http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3898
Brownie Bites with Caramel Fluff


Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.)package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
1/3cup Crisco® Pure Vegetable Oil
OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3tablespoons water
1large egg
1/3cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired
2cups sugar free frozen whipped topping, thawed
2teaspoons mini semi-sweet chocolate chips

Preparation Directions:

1.HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2.COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
3.BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
4.STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.

Tuesday, January 4, 2011

Wow! I just realized I have lost 70 pds

I really can't believe, I did it. Who says you can't do anything if you try

Mocha Espresso Parfaits

Here is a healthy dessert to indulge in, I got it from kraft website http://www.kraftrecipes.com/recipes/mocha-espresso-parfaits-70058.aspx

Mocha Espresso Parfaits recipe
1 container (16 oz.) BREAK-STONE'S or KNUDSEN 2% Milk-fat Low Fat Cottage Cheese
1/4 cup  sugar
1 Tbsp. unsweetened cocoa powder
2 tsp.  MAXWELL HOUSE Instant Coffee
2 cups sliced strawberries
1/2 cup  thawed COOL WHIP LITE Whipped Topping
1/4 cup PLANTERS Sliced Almonds, toasted

Make It

PLACE cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
SPOON half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute fresh raspberries for the sliced strawberries.
Calories  220 Total fat  7 g Saturated fat  3 g Cholesterol  10 mg Sodium  370 mg Carbohydrate  29 g Dietary fiber  3 g Sugars  21 g Protein  13 g Vitamin A  6 %DV Vitamin C  80 %DV Calcium  10 %DV
Iron  6 %DV Healthy Living Information Good source of vitamin A or C Diet Exchange 1-1/2 Carbohydrate + 1/2 Fruit + 2 Meat (VL) + 1 Fat