Hello all! Here are some of my favorite stand by recipes. Most of them I’m created in my head, a few of them tweaked from other recipes.


Bean Dip



Cinnamon Raisin Swirl Bread



Variation on Med. Bake

Quick Mediterranean Salmon/Chicken Bake

Feta Stuffed Turkey Burgers

Israali Cous Cous Mish Mash

Pesto Encrusted Salmon

Butternut Squash Macaroni and Cheese
Tex Mex Rice






Butternut Squash Soup

– Its fall! Perfect time to enjoy some local produce and flavors!!

– Great add-ins include lentils, whole wheat crackers,  or mozzarella cheese

1-3lb butternut squash, cubed

3 apples, skinned and cubed

1 medium yellow onion, diced

1 TB olive oil

4 cups low-sodium chicken broth

1 tsp cinnamon (or more if you’re like me and LOVE cinnamon)

1 tsp tarragon or oregano (I’ve made it with and without, depend on what you like)

**You can add fat-free half and half if you like a creamier soup… I added about 1/4 cup the first time I made it, but you really don’t need it. The soup is super thick and creamy without it!

Instructions: Peel butternut squash, I used a vegetable peeler and it worked great. Then cut squash apart and cube into 2′ cubes or cube-like shapes (their tough to cut!). Peel and cube apples. Set squash and apples aside. In a large pot, or dutch oven add olive oil and onion over medium heat. Saute until onions are transparent. Add butternut squash, apple, and chicken broth to the pot and bring to a boil. After in boils, turn back to low-med heat and add herbs. Cover and cook until squash is tender, about 45 min. Remove from heat. Either use an immersion blender and blend until smooth (you can add the half and half at this time) or blend in a blender in batches. Add cinnamon to taste or more herbs (tarragon, oregano) for a more savory soup. Enjoy!

Lentil Stew






Chickpea Salad

Garden Pasta Salad



Sauces and Condiments

Tomato Lentil Sauce

10 Roma Tomatoes, quarterd

1/2 Vadalia Onion, chopped

2 Garlic Cloves, minced

Lentils (cooked, desired amount)

Basil (desired amount)

Olive Oil

Instructions: Slice tomatoes in to quarters, Chop onion, and mince garlic. Place on a baking sheet and cover with olive oil and basil. Roast in oven heated to 450 for about 15 min or until tomatoes are clearly roasted. Remove from oven and add cooked lentils. (You don’t have to add the lentils if you do not like them, the tomato mixture is delish all by itself). I served this with Salmon that was baked in the oven, but it would also be great with pasta, or chicken (or BOTH!).



Garden Tuna Salad

-Not your typical tuna salad, people. It is SCRUMPTOUS and healthy!

1 packet or can of chunk light tuna

About 3oz of plain nonfat yogurt ( or to your creaminess preference)

About 1 TB bottled or fresh Pesto sauce ( you can replace some basil and parmesan cheese, if not available)

Cherry tomatoes-cut to your desired size

Instructions: Mix this all together in a bowl, add a little salt and pepper and you’ve got one beautiful looking and fantastic tasting tuna salad. Great for wraps and sandwiches or on a salad as a protein source.

Special Roast Beef Sandwich

– I made this sandwich the other day, just playing around. Andrew thought it would be gross, but in the end LOVED it. Enjoy!

2 Slices of bread (your choice, I used 15 grain)


BBQ Sauce

Roast Beef


Instructions: Lightly coat each piece of bread on one side with mayo and then a dab of BBQ sauce. Add as much Roast beef as wanted and top with lettuce and other slice of bread.

Variations on the Classic “Turkey Sandwich”

– I one of these last week and it was SUPER yummy, the other I have been making for YEARS and have now got my mom hooked on it!

Sandwich #1

Bread of Choice, 2 slices (if your like me, us one)

Turkey (you could probably use ham too)


Sweet pepper rings

Tomato, slices

Cheese if desired

Instructions: I usually make sure the mustard and peppers are touching, because the mixture of the two is excellent. I would probably use a cheese such as provalone, parmesan, or havarti if you were going to use cheese

Sandwich #2

Bread of Choice




Swiss Cheese

Instructions: Place a layer of pesto on each slice of bread and tomato on the bottom slice. Add Turkey and cheese, then top with other slice of bread.


Turkey and Cranberry Wrap




Peaches and Cream – Sticky Style!

– This was a recipe made over vacation with variations to accommodate each family members taste buds.

~I added some cinnamon to mine (I love cinnamon)

~My Dad added a touch of Scottish Whiskey

~My Mom just had ice cream and peaches

1 Peach

1 small Cinnamon/Sticky Bun (packaged or homemade)

Vanilla Ice cream (as much as you desire!)

Peanut Butter Chocolate Chip Bars

Chocolate Chip Banana Bread

Whole Wheat Dark Chocolate Chip Cookies

Baked Apples


Raspberry Cheesecake Brownies

Cadbury Creme egg stuffed cupcakes

2 thoughts on “Recipes

  1. I know I’m your mom but I am SOOOOO proud of you! The recipes and photos are great! Keep it up! If I’m not mistaken, aren’t those the roasted veggies from Christmas dinner as your title photo?

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