Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Chicken Potpie

This recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.             Chicken Potpie 2 deep-dish unbaked piecrusts 1 egg white, beaten 1 pound boneless, skinless chicken breast halves, cubed 1 cup carrots, diced 1 cup … Continue reading

Chipotle Beef and Cheddar Stuffed Shells

This recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings.         Chipotle Beef and Cheddar Stuffed Shells 16 (from a 12-ounce box) jumbo shells 1 3/4 cup marinara sauce 2 tablespoon chipotle in adobo, finely … Continue reading

Fiery Chicken and Rice Stew

This recipe is modified from the chicken stew recipe on page 162 of the Weight Watchers Annual Recipes for Success 2003 cookbook. This book was a nice little 50 cent find at the local Goodwill. The recipe is easy and tasty. Sorry guys – I am obviously not a photographer. It makes 4 servings.     … Continue reading

Tuscan White Bean Soup with Italian Sausage

This is an altered version of a soup recipe found on page 51 of the April/May 2014 issue of Clean Eating magazine. It is wonderful. The recipe makes 4 servings.   \        Tuscan White Bean Soup with Italian Sausage 3 teaspoons olive oil 2 carrots, peeled and chopped 1 white onion, chopped 2 … Continue reading

Consomme Rice

This recipe is from page 101 of the Bayou Cuisine cookbook. This is one of those old southern cookbooks put out by a church congregation. I am not sure how I got it. Anyways, my mom used to make something similar to this rice. It really took me back to childhood. It goes great with … Continue reading

Loaded Baked Potato Soup

This recipe is adapted from page 71 of the Cafe Sassone cookbook. It makes 8 servings.           Loaded Baked Potato Soup 4 medium baking potatoes 3/4 cup chopped onion 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon celery salt 1/4 teaspoon ground black pepper 4 1/2 cups vegetable broth 6 … Continue reading