Coleslaw to Die For!!

I have been fixing this recipe for three years and every time I make it for company, I get rave reviews.

It is a favorite of Mike’s; I often fix it to go with Barbecue.

Ingredients:
• 2 hard-boiled eggs, finely chopped
• ½ - ¾ cup mayonnaise
• 3 tablespoons whole-grain mustard
• ½ onion, finely minced
• 2 teaspoons white vinegar
• 1teaspoon hot red-pepper sauce
• 1/4 teaspoon Old Bay seasoning
• 1 16 oz. bag Three Color Deli Coleslaw

Directions:
Combine all dressing ingredients in a large bowl. Add cabbage, and toss well. Cover, and chill for at least 1 hour before serving.

YUUUMMO!

Deviled Eggs

This is my first blog from the iPad...
Not the easiest but something I think I'll get used to.

I made these delights yesterday morning to have back at the lake house after a day of boating with Jeff and Marie.
These are always a favorite and get gobbled up quickly!!

- eggs
- mayonnaise (I use Best Foods Light)
- dijon mustard
- paprika

Put the eggs in a sauce pan, cover with water and bring to a boil. Salt the water liberally and boil for 12 minutes.

Let eggs cool until you can easilly handle them. Peel the eggs and slice each in half. Put the yolks in a bowl. Add mayonnaise to the yolks until creamy. Add a small amount of dijon mustard and mix to taste. For this batch I used 5 eggs, about 3 tablespoons mayo and a teaspoon Dijon. Once the flavor is good, fill each white with a scoop of filling and sprinkle with paprika.

Super easy and always a big hit. Enjoy!!

Black & White Bean Salad

This salad becomes a staple in our home during the summer months.
It is very good and VERY easy to make.
I hope you try it and enjoy!

~1 can white beans, drained and rinsed
~1 can black beans, drained and rinsed
~1 small can corn, drained
~1 can Rotel tomatoes, drained
~1/2 medium onion, chopped
~1 stalk celery, chopped
~1/4 tsp sea salt
~1/4 tsp ++ fresh ground pepper

Combine all ingredients in a bowl. Let chill at least 30 minutes before serving.

Delish!

Chicken Parmesan

Tonight I fixed one of our favorite dishes, Chicken Parmesan.
I served it with a steamed artichoke.
It was a fabulous dinner!

Chicken Parmesan

~ 2 large boneless skinless chicken breasts
~ ½ - 1 cup shredded mozzarella cheese
~ 1 - 2 cups grated parmesan cheese
~ 1 - 28 oz. can crushed tomatoes with basil and oregano
~ ½ tsp. dried oregano leaves
~ ½ tsp. dried basil leaves
~ ½ tsp. crushed red pepper flakes
~ 2 tsp. minced garlic
~ 1 egg
~ salt
~ pepper

For the sauce:

In a medium sauce pan over medium heat, heat 1 tsp. minced garlic with olive oil for 1 minute. Add the crushed tomatoes, red pepper flakes and oregano, basil and simmer

For the chicken:

Olive oil into a medium/large fry pan on medium heat

Beat the egg in one bowl.
Put 1/2 cup ++ parmesan cheese into one bowl.
Sprinkle the chicken breasts with salt & pepper.
Dip each breast in the egg and then the parmesan and place into the fry pan.
Cook in the fry pan for 3 minutes on each side.

In a sprayed baking dish, cover the bottom of the dish with 1/2 of the sauce.
Place the two chicken breasts on top of the sauce.
Cover the chicken with the remaining sauce.
Bake at 350 for 30 minutes.

Take the chicken out of the oven.
Cover each chicken breast with shredded Mozzarella (about 1/4 cup each breast)
Place in the broiler for about 4 minutes (until cheese is bub bly and brown)

Bon appétit!!

Grilled Zucchini

Barbecue season is FINALLY here!

Grilled Zucchini is so easy -- really yummy -- and low calorie!!

~Slice your zucchini's into thing strips
~Sprinkle with garlic salt, fresh ground pepper and red pepper flakes
~Drizzle with olive oil
~Put into a ziploc bag and let the flavors meld to 30+ minutes

When ready to eat, place on the grill over medium high heat and cook until soft and delicious - flipping frequently.

Sprinkle with Parmesan cheese and ENJOY!

Low Fat, Low Carb, YUMMY Chili

This is a good healthy recipe that feeds six and is really easy and delish!
It served as 3 meals for Mike and I.
I hope you enjoy it.


Low Fat, Low Carb, YUMMY Chili

• 1 red onion, chopped
• 1 yellow onion, chopped
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 4 teaspoons minced garlic
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 zucchinis, chopped
• 2 jalapeno peppers, seeded and minced
• 1 – 8 oz. can tomato sauce
• 1 can Rotel, drained
• 1 - 1 ¼ lb. package extra lean ground turkey
• 1 can black beans, drained and rinsed
• Salt & Pepper to taste

Sauté the chopped onion over medium/high heat in nonstick pot with cooking spray. Add chili powder, cumin, minced garlic, chopped jalapenos and Rotel tomatoes, continue sautéing. Add chopped red bell pepper, chopped green bell pepper and chopped zucchini and continue to cook.

When vegetables are soft, add the ground turkey breast, tomato sauce and the can of beans. Cook until meat is cooked through. Drain any excess liquid. Add salt and pepper to taste.

If you want, add low fat shredded cheese and a dollop of sour cream to your bowl of chili.

Enjoy!

Serves 6.