Garlic Parmesan Baked Green Beans


  • 1 pound (500 g) green beans, washed and pat dry
  • 2 tablespoons olive oil or canola oil
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped garlic (6 cloves garlic)
  • 2 tablespoons fresh chopped parsley
  • 1/4 cup parmesan cheese


  • Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
  • Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
  • Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender. 
  • Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.

Alfredo Sauce


Thank you for this one

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese


  1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  

  2. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

  3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your pasta or zoodles

Baked Sesame Chicken


  • 3-4 chicken breasts, cut into bite size pieces
  • 1 cup corn starch


  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon cold water
  • 2 tablespoons corn starch
  • sesame seeds, for topping
  1. Preheat oven to 375 and spray a 9×13 inch baking dish with cooking spray.

  2. In a bowl, whisk together all sauce ingredients, set aside.

  3. Add chicken and 1 cup corn starch to a large ziplock bag. Seal and shake to coat chicken. Transfer chicken to a large pan or skillet drizzled with oil. Saute chicken over medium high heat until browned (2-4 minutes).

  4. Toss chicken in the prepared sauce. Transfer to baking dish. Bake for 20-25 minutes until chicken is cooked through. Serve with sesame seeds and green onions for garnish if desired. Enjoy!


    Courtesy of Creme de la Crumb

Vietnamese Lemongrass Chicken

  • 1 lb boneless skinless chicken thigh
  •  lemongrass stalk shredded
  •  piece (1 inch/25 cm) fresh ginger peeled and sliced
  •  green onions thickly sliced
  •  cloves garlic
  •  1 tablespoon liquid honey
  •  1 tablespoon lime juice
  •  2 teaspoons fish sauce
  •  2 teaspoons sodium-reduced soy sauce
  •  2 teaspoons vegetable oil
  •  1/4 teaspoon pepper

In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Chunky Mashed Potatoes with Buttermilk and Chives


  • 680 grams uncooked Yukon gold potato(es), cut into 2.5-cm (1-inch) chunks

  • 34 cup(s) low-fat buttermilk, warmed

  • 2 Tbsp unsalted butter

  • 1tsp kosher salt, or to taste

  • 12 tsp black pepper, or to taste

  • 14 cup(s)chives, fresh, chopped


  • Place potatoes in a large saucepan and fill with enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain.

  • Return potatoes to same saucepan; add buttermilk and butter. Coarsely mash potatoes and sprinkle with salt and pepper; fold in chives. Yields about 125 ml (1/2 cup) per serving.

Spicy Chicken Lettuce Wraps


This is a great spicy recipe.  You will need to adjust the curry to your liking.  Original recipe was 2 tablespoons and it was found to be exceedingly spicy hot.  Courtesy of 

It makes between 6-8 servings at
6 weight watchers points per serving (206 calories per serving)


  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with good results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • one 8-ounce can water chestnut, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • butter lettuce leaves, for serving


  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days

Summer Corn, Bacon and Potato Chowder


  • medium uncooked Yukon gold potato(es)

  • spray(s) cooking spray (5 one-second sprays per serving)

  • 1cup(s) uncooked celery, chopped

  • 1cup(s) uncooked onion(s), chopped (or 1 large shallot)

  • piece(s) corn, kernels removed with a knife

  • cup(s) sweet red pepper(s), diced

  • oz uncooked Canadian bacon, diced

  • cup(s) fat free skim milk

  • 1tsp table salt

  • 1tsp black pepper

  • 1tsp hot pepper sauce, or to taste


  • Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

  • Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)

  • Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. 6 points per serving

Easiest and Tastiest Dill Pickles

This one to Bev Romane from my Credit Union days.

​You will need a number of 1 quart jars, lids and rings.

  • 3 large cloves of garlic per jar.
  • 1 large head of dill (the size of the palm of your hand) per jar

Put the above items in each jar then pack each jar loosely with pickling cukes

Add the following to each jar20170822_221350

  • 1/2 cup pickling vinegar
  • 1 tablespoon of pickling salt
  • 1 teaspoon of sugar

Fill each jar with water leaving 1/4 inch at top of the jar.  Put on lids.

Put jars in canner.  Fill canner with luke warm water to cover jars.

Put on high heat until water in the canner just comes to a boil.

Once water boils remove jars, tighten lids & shake to ensure salt & sugar are dissolved.

Leave 6 weeks then enjoy.

Sugar and Butter Free White Bread Recipe – So incredibly tasty

I have a knack for turning all attempts of making bread and buns into creating door stops and hockey pucks respectively.  That was until I found this little gem of a bread recipe.

Coconut Oil and Honey bread and buns
Coconut Oil and Honey bread and buns

The added bonus was that it is healthier than your standard recipe (zip it you carb hating, flour despising do gooders – its a compromise).  Anyway I am not a big fan over super wordy recipe blogs, so here goes for your Coconut, Honey White (yes WHITE- phbbbbt health nuts) bread recipe.

Note:  this bread recipe is written for those who have Kitchen Aid mixers.  You may need to adapt for your device or just pull out the stops and the pipes and go full hands on manual bread making.


  • 2 packs yeast (or 4 teaspoons)
  • 2 teaspoons salt
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 eggs
  • 2 cups warm water (100/38 degrees F/C)
  • 6 & 1/2 cups bread flour or white wheat flour (I used all purpose and it was fine)


  1. Pour warm water into your stand mixer bowl (I am lucky I have a kitchen aid mixer).  Add yeast and stir it around to dissolve
  2. To this mixture add the coconut oil, honey, eggs, 3 cups of the flour and salt.  Mix on speed 1 for 10 minutes, using the paddle attachment
  3. Change to the dough hook attachment.  Add the remaining flour (I did 1 cup at a time).  Once all flour is added, mix for 10 minutes on speed 1.  If the dough is a little sticky, you can add a small amount of flour by hand, but not more than a 1/4 cup.
  4. Put dough into a greased bowl, turning so the surface is greased.  Cover and let rise until doubled, approximately 45 minutes
  5. Poke down dough and turn onto a floured surface.  Knead or slap to remove air bubbles
  6. Divide in half.  Shape into two leaves and put into two greased 9 inch loaf pans.  Turn dough to coat surface in oil.  Cover and let rise until doubled.  about 45 minutes.
  7. Bake at 375 degree for about 30 minutes or until loaf sounds hollow when tapped
  8. Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

I owe kudos to for this Cindy proof recipe.  No more retaining wall blocks or clay pigeons coming out of my oven.



Avocado Salsa – Yummy!

My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive).  Credit is to Barbara Vinson the creator of the recipe and where I originally found this recipe.  It has my stamp of approval.


1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced


  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.

Served best with tostidos scoops