Thin and Lacy Pancakes

Another great Food Network recipe we tried was their Thin and Lacy Pancakes. We replace the milk with fat free half and half and the sugar with Stevia sugar. The boys loved it! Click on the link for the recipe.
Thin and Lacy Pancake Recipe

Trisha Yearwood's Lemon-Blueberry Bread

We just love watching The Food Network channel! I've become very addicted to Trisha Yearwood. Her show is fun and her recipes are very easy to follow. We tried making her Lemon-Blueberry Bread. We made a few adjustments...we replaced the sugar with Stevia Sugar and we replaced the whole milk with fat free half and half. It cut the calories down for us and it was delicious. The only problem...one bread was NOT enough for us...LOL...I will need to double up on the ingredients next time in order to make more than one bread. Click on the link for the recipe. Thanks!

 Trisha Yearwood's Lemon-Blueberry Bread

Turkey Burgers

We try to stay away from red meat, so we are always looking for ways to cook turkey and chicken. This turkey burger recipe is delicious and healthy! Hope you try it. It's simple and fast.

Ingredients:
3 lbs. of ground turkey
1 tsp. salt
1 tsp. pepper
2 tsp. of poultry seasoning

After mixing all the ingredients, form whatever size patties you like...then grill! Remember, turkey is ready at 160 degrees. We always use a probe. I suggest that you buy one. It's always great to have that handy. Once the burger are cooked, melt your favorite cheese on top! For this recipe, we melted a vegetable Havarti cheese.

The best part of a burger is what you put on it...agree? Well, we decided not to have the buns (trying to go low carb), so we drizzled the burger with a lemon/mustard dressing.
Mix together 1/2 cup of Dijon mustard, 2 tbs. of honey, 2 tbs. of orange juice, juice and zest from one lemon and a pinch of salt and sugar. Mix thoroughly. We made this dressing ahead of time and let it sit in the fridge for 30 minutes. It was thick and perfect!

We served our burger with roasted cauliflower and breaded zucchini with goat cheese rolled inside.

Regan’s Orange Goop Salad

• This is a common dessert that I think I found long ago on a Cool Whip container. It’s one of my favorites. The only problem is that I could eat the whole thing by myself.

Ingredients:

1 Large Box of Orange Jello

1 cup of mini marshmallows

1 Large Box of Vanilla (instant) Pudding

1 Large can of Mandarin Oranges

1 Large container of Cool Whip

Directions:

1. Follow the directions according to the box of orange jello.
2. Chill the jello for about 15-20 minutes.
3. Whisk in the vanilla pudding mix until it’s smooth.
4. Chill it again for about 10-15 minutes (until it looks thick)
5. Fold in the mandarin oranges, marshmallows and cool whip...Use your judgement as far as how many oranges and marshmallows you want to use.
6. Chill it once again until it sets! (Might take a few hours)
7. Add some oranges and marshmallows on the top for presentation.

    Regan’s Chicken

**To be cooked after finishing Dan’s slow cooked carrots**

Ingredients:

Leftover liquid from the slow cooked carrots

4 thin cut boneless/skinless chicken breasts

½ of a large onion, chopped

2 tsp. Garlic paste

2 tsp. Basil paste

Zest of 1 small lemon

Juice of 1 small lemon

1tsp. Flour

1 cup chicken broth

Directions:

1. In the skillet that the slow cooked carrots were made, sear the chicken breasts on both sides...about 2 minutes on each side.
2. Remove the chicken and let it rest on a wire rack...be sure to have a plate underneath to catch the drippings.
3. In the meantime, add the onion, garlic paste, basil paste and lemon zest to the skillet. Stir and cook until the onions become caramelized.
4. Stir in the chicken broth and lemon juice.
5. Add the chicken back to the skillet, along with any juice from the plate...and mix together.
6. Cover and simmer on low until the chicken is fully cooked...at 165 degrees.
7. Remove the chicken and add flour to the skillet. Mix it in...it’ll thicken the sauce/glaze.
8. Plate your chicken and pour some thickened sauce/glaze over it….Done!

Regan’s Artichoke/Mozzarella Salad

My family loves artichokes! This salad can’t be any easier to make.

I buy artichokes that are in a jar...I found a jar that has artichokes, red peppers and green olives in an olive oil dressing. It’s delicious. If you can’t find this particular jar of artichokes, then just buy the ingredients separately.

Ingredients:

Artichokes in a jar...2 of them!

Can of green olives

Can of black olives

Sweet red peppers in a jar

Mozzarella Cheese...fresh (to be sliced) or buy the pre-cut mozzarella cubes.

Directions:

1. We like to slice the green and black olives in half, as well as the artichokes. (Note: Save any juice from the jar of artichokes...don’t drain!)
2. We usually buy a fresh piece of mozzarella cheese and slice it ourselves.
3. Add everything to a bowl, including the juice from the jar of artichokes.
4. Taste test it! Does it need a little more olive oil? Salt? Pepper?
5. Mix everything together until the dressing is throughout.

*This is a simple salad that can certainly be changed by adding your favorites to the salad. I’ve made a bigger batch of this salad and added it to small pasta shells or rotini pasta. Some people may like diced onions, green peppers, or carrots. It’s completely up to you! Enjoy!  

Dan’s Carrots...Slow Cooked

If you want to add some delicious carrots to any meal, this is the way to go.

Ingredients:

3 cups of water

6-12 whole fresh carrots, peeled

3 tbs. Butter

Pinch of salt

Directions:

1. In a 12 inch skillet, heat your water, butter and salt. Bring it to a simmer.
2. Have your carrots peeled and ready!  Add the carrots to the skillet, placing them side by side.... (Turn off the burner).
3. Take a piece of parchment paper and cut a small hole in the middle. Place it over the carrots. Cover your skillet and let it rest for 15-20 minutes.
4. After 15-20 minutes, remove the lid (don’t remove the parchment paper) and bring the carrots to a simmer again. Let it simmer for about 40-45 minutes, until the carrots are tender and the water has almost evaporated.
5. Remove the parchment paper...cook the carrots on medium...shake the pan frequently...the carrots will glaze and the water will be fully evaporated. This should take about 3-5 minutes.
6. Add this delicious vegetable to any dish….you’ll love it!