Thursday, October 22, 2015

Health Benefits of eating Almonds...

I think now you can see why I try to eat almonds on a regular basis. ;)


Saturday, October 17, 2015

Tuna Noodle Casserole recipe

Tuna Noodle Casserole
(Courtesy of

What You'll Need:
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup frozen green peas
2 cans (about 5 ounces each ) tuna in water, drained
4 ounces (about 2 cups) medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted

How to Make It:
1 Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
2 Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.


One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake
(Courtesy of

What You'll Need:
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup water
3/4 cup uncooked long grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves

How to Make It:
1 Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
2 Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.


Cabbage Potato and Carrot Medley

Cabbage Potato and Carrot Medley
(Courtesy of

1/3 cup olive oil
8 new potatoes, cut in quarters
1 onion, thinly sliced (about ½ cup)
1 tablespoon minced garlic
1 teaspoon sea salt or to taste
½ teaspoon ground black pepper
½ teaspoon cumin
¼ teaspoon cinnamon
2 medium-sized carrots, thinly sliced (1/4-inch thick)
¼ head shredded cabbage (about 4 cups)
1 teaspoon lemon juice

What to do:
Heat oil over medium heat.
Cook potatoes, onion and garlic in oil 8-10 minutes.
Stir in salt, pepper, cumin, cinnamon and carrots. Saute for 8-10 minutes. Stir occasionally.
Add cabbage and sauté for 8-10 minutes.
Sprinkle lemon all over the mixture. Stir gently.
Serve with pita bread.

Serves 4.


Loaded Baked Potato Salad recipe

Loaded Baked Potato Salad
(Courtesy of

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1⁄4 teaspoon pepper
1 cup Miracle Whip or 1 cup mayonnaise

Cube and boil potatoes with salt.
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).

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Friday, October 16, 2015

Beaten down but not broken.....

Most days, if I talk to someone here online or see someone in person, I put on a smile and a brave face. I am most likely hurting and in pain but I don't show it. This quote fits me well.

Sunday, October 11, 2015

What's been going on.....

Hey everyone. I am so sorry I haven't updated here very much lately. My health has really been getting in the way of me doing anything lately. I am trying to work on getting better, but as you all know, great things take time. I hope you all still stick around, I am going to try to be around more often, if possible.

Thank you all for your support. Love you guys!

Wednesday, October 7, 2015

Olive Garden Copycat Zuppa Toscana

This is absolutely my favorite soup!!!

Olive Garden Copycat Zuppa Toscana
(Courtesy of:

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

Prep time: 20 minutes
Cook time: 1 hour

Monday, October 5, 2015

Simple Chicken Dinner

Simple Chicken Dinner

In a 9x13 pan, cut 3 boneless chicken breast in half, add 2 cans of green beans on one side, and cut up red skinned potatoes on the other side. Sprinkle a packet of zesty Italian dressing mix on top. Drizzle 1 stick of melted butter all over it. Cover with aluminum foil and bake at 350 for 1 hour.\