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Walnut Cranberry Biscotti dipped in Chocolate

10 Dec

I just happened walnuts and craisins laying around, that’s not weird is it?  So I did consulted Google and came up with this beauty!  Although I had some difficulties shaping them properly, they were still presentable and delicious!  Biscotti just means cookies in Italian anyway- who said they can’t be random oval thingies.

Warning: the dough was EXTREMELY crumb-y, but that’s fine.  Just did your hands in flour while shaping, they come out perfect.

The original recipe said “drizzle” the chocolate- but I obviously dipped.  The contrast was absolutely delectable.


  • 2 cups white-wheat lour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 cup chopped walnuts, toasted
  • 1 cup dried cranberries
  • 2/3 cup milk chocolate chips
  • 2 teaspoon shortening


  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries. Remember- dough will be crumby, but should somewhat stick.
  • On a greased baking sheet, with lightly floured hands, shape each half into a 10-in. x 2-1/2-in. rectangle. Bake at 350° for 40 minutes or until golden brown.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip biscotti in it and let stand until set, both the cookies and the chocolate really need to harden before serving.

Baked Ziti w/ Chicken Sausage Balls

3 Dec


1 lb ziti pasta, cooked al dente

1 lb hot Italian chicken sausage, formed into balls and pan-fried

1 (15 ounce) container ricotta cheese

1 egg

2 tablespoons parsley

1 tsp dried oregano

1 tsp dried basic

dash of red pepper

3 garlic cloves, finely chopped

2 cups mozzarella cheese, shredded, divided

1/4 cup p Parmesan cheese

28 ounce red sauce, divided


Preheat oven to 350 degrees fahrenheit.

Cook ziti according to package directions; drain; set aside.

Mix ricotta, egg, parsley, basil, red pepper, oregeno, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.

Mix cooked sausage and pasta in with ricotta mixture.

Mix in 3/4 jar of sauce.

Transfer mixture into a 2 quart casserole dish.

Top with the rest of the sauce and mozzarella cheese.

Bake for 30 to 35 minutes, or until hot and bubbly.

To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.

To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Staple Fish Taco

26 Nov


This is honestly the greatest fish taco ever.  Fairly healthy (ok so they are fried) and not a bit dry or bland which I personally feel like fish tacos often are.

I’m happy to say this recipe was created all on my own after much experimentation in which I combined recipes I’ve tested.


1 lb. Tilapia (cut into strips)

1/2 cup Mcormick Southern Fish Fry

canola oil, for frying

1/2 Milk

2 tsp. Old Bay (standard is poultry & fish.. you can also use garlic and herb)

Dip the filets in milk and shake off excess.  Coat with the fry mix. Fry a few pieces at a time, 3 to 4 minutes or until golden brown- turning once. Drain on paper towels and sprinkle with Old Bay.

The Sauce:

6 oz of Sour Cream ( or Plain Greek Yogurt)

2 avocados, peeled and and smooshed

Juice of a lime

1 Tsp. Chili Powder

1 Tsp. Cumin

1/2 Tsp Salt

Stir and adjust to taste .

Toss fresh shredded cabbage with canola oil.

Serve everything together with your favorite tortillas


Light Skinny Artichoke Dip

19 Nov



I found this beauty on Skinnytaste- one of my favorite recipe blogs. It’s so good you can’t even tell it’s healthified! I actually liked this so much, I made a new bowl of it the second the first was finished. Image

Best of all- it’s easy to prepare a head of time- just throw it in the oven when the time is right.

  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

healthy fish sandwhich

12 Nov


Season tilapia fillets with salt & lemon.  Dip in flour.

Heat a little oil in skillet, cook fish through, about 6 minutes on each side.

mix together mayo, lemon, onion powder, and Dijon mustard. spread onto a whole wheat baguette. Add fish and serve

Vinegar Kale Chips

5 Nov


I’m a potato chip addict!  Here’s a healthy alternative-

one small bunch of kale

1 T extra-virgin olive oil

1 T vinegar (I used red)

sea salt to taste

Preheat oven to 300F
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.”
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn’t mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately

Delicious Eggplant & Feta Dip

29 Oct

Came across this in EatingWell, everyone was really impressed.  It’s become a staple in my house.  So easy, delicious, and healthy… what more could I ask for?


  • 1 medium eggplant (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt

You may want to double the recipe because it goes QUICK!



  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper,  basil, parsley, cayenne and salt.

The only critique I received was that it was a little chunky the first time.  I tried blending the eggplant next time, but I prefer the original.  Now I realize if you mix the lemon and eggplant really well while it’s still hot you can get a more natural puree type texture.