Sunday, April 19, 2009


Well it's a cool rainy blah day. We needed comfort food. Who doesn't love beef stew. This can also be made in the crockpot for an easy workday meal. You won't even miss the traditional potatoes.

2 tablespoons soy flour
2-3 pound beef roast-cut into 3/4 inch cubes
2 tablespoons olive oil
3 cups beef stock
1 cup water
1 medium onion -chopped
1 beef bouillon cube
1 1/2 tsp Worcestershire sauce
1/2 tsp dried sweet basil
1/2 tsp dried oregano
2 bay leaves
1 small bag of frozen green beans
1/2 cup bagged shredded carrots (optional)
1 tablespoon thicken not thin
salt and pepper to taste

1) place flour in a ziplock baggie and add the meat cubes. Shake until coated and then put in a dutch oven with the oil. Brown all the meat in batches and drain fat. Then add the meat back into the pot. Stir in the broth, water, bouillon cube, onion, Worcestershire sauce and seasonings and about 1/4 tsp black pepper and salt. Cover and bring to boiling. Reduce heat and simmer for about 1/2 hour or until meat is nearly cooked. Stir in carrots and green beans. Bring to a boil and then reduce heat to a simmer and cook (at this point add the thicken not thin),covered for about 30 min or until veggies are tender. Discard those bay leaves and enjoy. Serves 6 (can be frozen for extra meals)

Sunday, April 12, 2009


Ok, your probably wondering what to do with all the leftover ham after Easter. We all have it and well -we need to find different ways to use it up. I diced up part of mine and put it in the freezer for later casseroles or even to throw on a pizza (low carb crust of course) or in omelets.

But I also took 3 good, thick slices and through this together. I called it "dump" because -well frankly you could probably dump anything you have leftover in it. Lots of different veggies left over would go great in this, any kind of cheese--and mix in some chicken/turkey/sausage. This is flexible -so be very creative. Clean out the fridge and go for it.

3 slices ham cooked and cubed
1 c. shredded Swiss, Cheddar, or Mozzarella (can combine cheeses)
1 bell pepper-I like red or yellow-diced up
4 eggs
1 c. heavy cream
1/4 tsp. salt (optional)
1/8 tsp. pepper
Sprinkle meat, cheese, and pepper in a 9 inch glass pie plate-or 8x8. Beat eggs, cream and seasonings in large mixing bowl with a fork, until well blended. Pour over meat mixture. Microwave on 80% power for 9 1/2 to 11 minutes. Turn the dish halfway through cooking time. Yield: 6 servings.


I love jam and preserves. Nothing better then making it yourself with fresh berries. I just couldn't take walking past the little beauties anymore at the grocery store. They practically leaped into my cart. So here I am....making my jam. So fast and easy. Really why wouldn't people make their own????

Measure 1 1/2 cups Splenda into bowl. Add contents of 1 pouch BALL FRUIT JELL FREEZER JAM PECTIN -stir until blended. Then I add a 1 tsp of cinnamon. (trust me, it's yummy)

Crush strawberries until they equal app. 4 cups. Stir the the pectin mixture into the crushed fruit. Stir for 2 minutes.

Ladle into freezer jam jars-leaving 1/2 inch head space. Add the lids and wallah--your done. Let stand about 30 minutes before you dive in and use it. Refrigerate up to 3 weeks or freeze up to 1 year.

This makes about 5 8-0z jars.