Avacado Salad

3 Apr img_2892

My need to try this salad started with one of those 30 second video recipes on facebook.  I don’t know which site it was that posted it, but it sent me on a google search for something similar.  So, I won’t take credit for this recipe.  It’s one I borrowed from a blog called Natasha’s Kitchen.  The only alterations I made were using less lemon, and less oil.  This was yummy.  I’ll make it again in the summer.  Sort of like turning Guacamole into salad…how can you go wrong?🙂


  • 2 Haas Avacados, ripe
  • 3 Tomatoes, chopped
  • 1/4 of a red tomato diced
  • 1 cucumber, peeled, seeded and diced
  • 1/4 cup chopped cilantro
  • 1 TBSP olive oil
  • Juice from 1/2 a large lemon
  • Fresh Ground Pepper (to taste)
  • Sea Salt (to taste)


  1. Chop your avacado, and tomatoes to about the same size.
  2. Slice your cucumber down the center long ways and scoop out the seeds with a spoon.  Dice the cucumber a little smaller than the tomatoes and avacado.
  3. Mix all your veggies together, stir in the Oil and Lemon Juice, as well as cilantro.
  4. Salt, Pepper, Stir, and enjoy🙂

Makes 6 Servings= 131 calories per serving 



Thai Basil Grilled Porkloin

1 Apr img_2852

So, this idea came from my friend Todd… Full disclosure… But it sounded good, I tried it, and I loved it, so I have to share it🙂 The best thing about this recipe was that it fed us for 3 full meals, and made great sandwiches on day 2! It’s super easy to boot!  Todd’s version was a little fancier than mine, with sliced onion and fresh basil added, which I think would be a great addition.  But, I’ll definitely be making this again.

Editors Note:  I used a store brand (Kroger) stir fry sauce for this recipe (see below).  If you don’t live near a Kroger, you could use a similar sauce of a different brand.  The sauce I used was 25 Calories per tablespoon.


  • 3 lb pork loin
  • Bottled Thai basil stir fry sauce
  • 1 tbsp minced garlic
  • Salt and pepper to taste


  1. Trim fat from outside of roas and Salt and pepper the outside of your porkloin to taste.
  2. Butterfly the entire roast (cut it through the center longways, without going all the way through. Stop when you have about a half inch left)
  3. Place entire roast on a large piece of aluminum foil.
  4. Open up the roast where you cut, so you can season the center.
  5. In the middle of the roast, spread the garlic, and 1/4 cup of the Thai basil sauce. Salt and pepper to taste.
  6. Fold the roast back together. Some of the sauce is going to ooze out of the middle and onto the foil.
  7. Add about 2 tbsp more sauce to top of roast. Spread the sauce you added, along with all the sauce that oozed onto the foil, all over the pork loin.
  8. Place a 2nd piece of foil on top and fold the pieces of foil together at the edges, creating a sealed pouch around the roast. Continue folding in to Make the pouch tight against the roast.

Grilling the roast:

I used my gas grill. You could use a charcoal grill if you wanted but it’s important to use indirect heat and adjust the timing accordingly. Meat is done when it reaches 155 degrees in center.

1. Preheat your grill. I turned mine on high (all 3 burners) and left it for 5 minutes.

2. After preheating, turn the center burner off completely and turn the 2 side flames to medium-high.

3. Place the foil pouch on the middle of the grill so it is not directly above any heat source. Close your grill and let it go 20 minutes.

4. Flip and cook another 20 min.

5. After 40 minutes check the temp in the center of your meat. When it reaches 130 degrees remove from foil and turn the center burner on medium.

6. Continue cooking directly on the grill (out of the foil) until center reaches 150- turning meat periodically.

7. Remove to a platter and allow the pork to rest for 10 min. This is important! It allows the pork to stay juicy when you cut it and also continues cooking while it rests (it needs to get to 155 before serving).

8. Slice into 8 servings and serve each slice with an additional 1 tbsp of Thai basil sauce on top.

Makes 8 servings= 290 calories per serving 


Butterflied, seasoned, and fat trimmed


On the grill!



Finished Product!


Dinner is Served!

Beef Eggroll Tacos

20 Mar img_2802

I love the idea of fusion cuisine:  Taking 2 cultures and smooshing them together to create something delicious.  I also, incidentally, love food trucks.  My favorite food truck is a little place called “traveling kitchen” in Louisville, Ky.  They serve korean street tacos.  A beautiful mix up of korean and mexican cultures, and they are delicious.  That’s where I drew inspiration for this one.  That, and a recipe for a low carb dish that people call “crack slaw”… These are yummy.  You can adjust the chili paste if you like things spicy!


  • 1 lb of lean ground beef
  • salt and pepper to taste
  • 1 1/2 TBSP sesame oil
  • 2 TBSP of minced garlic
  • 16 oz bag of coleslaw mix (cabbage, carrots, etc from the produce aisle)
  • 3 TBSP Soy Sauce
  • 1/2 tsp asian chili paste
  • 1 packet of splenda no-calorie sweetener
  • 1 tsp ground ginger
  • 1 tsp rice vinegar
  • 12 small (6 in) flour tortillas (mine were 110 calories each)
  • Pickled Onions
  • Sriracha to taste


1. Season ground beef with salt and pepper, and brown in a large skillet. Remove beef from the skillet and set aside.

2. Heat sesame oil in the same pan you used to cook the beef.  Add the garlic and slaw mix, and cook on low-medium heat, stirring frequently.  Cook until slaw mix is cooked through and cabbage becomes almost transparent.

3. Add beef back to the skillet, along with:  Soy sauce, chili paste, splenda, ginger, and vinegar.

4. Cook all together, stirring regularly, for about 3-5 minutes.  Taste before serving, and salt/pepper according to taste.

Garnish with pickled onion and sriracha if desired.  (Sriracha sparingly–it’s super spicy)

*picture below does not show pickled onions or sriracha- not reflected in calorie count (though the calories are minimal)

Makes 12 generously stuffed tacos (2 per serving)

1 serving= 390 Calories





Steakhouse sautéed mushrooms

16 Feb IMG_2455

These are a simple and delicious accompaniment  to a nice steak, or a beautifully grilled porkchop. And they’re super low cal to boot!

  • 1  tablespoon butter
  • Salt and pepper to taste
  • 1 small carton sliced mushrooms (about 3 cups)
  • 2 tbsp worschestire sauce


Use a medium sized skillet with a lid. Melt the butter, and add mushrooms once butter is melted.

Sautéed mushrooms a bit in butter, adding salt and pepper.

After a minute or two, add worschestire sauce and stir into mushrooms.

Cover and allow to cook about 2-3 minutes at a time. After 2-3 minutes, stir mushrooms and replace lid until they reach desired texture.

Serve immediately while hot.

3 servings= 44 calories per serving 

2 servings = 66 calories per serving

Tomato Basil Soup

2 Feb IMG_2293-0

I have long had an aversion to canned tomato soup.  I’ve hated it since I was a kid, and for a long time I thought i didn’t like Tomato Soup at all.  Then, in college, I discovered tomato basil soup at a local restaurant, and from that point on, I was in love.  I’ve wanted to try this at home for years, but never got around to it.  I try not to eat it too often out anymore, because the calorie count can vary dramatically depending on the use of butter and heavy cream.  So, it seemed like I just needed to skinny up some tomato soup and make it at home.  Last weekend, I finally got around to it and the results are delicious.


  • 1 Red onion, diced
  • 32 oz (one big box) of Vegetable Stock
  • 3 TBSP of minced garlic, or 3 cloves of fresh garlic, pressed
  • 1 (28 oz) Can of Crushed tomatoes
  • 3/4 cup- 1 cup of half and half
  • About 10 leaves of fresh basil, cut into little pieces
  • Salt and Pepper to taste


  1. Place red onions in a 4 qt pot with about 1 cup of vegetable stock.  Bring to a Simmer and simmer onions for about 5 minutes.
  2. Add garlic to the onions and continue to simmer about 3 additional minutes.
  3. Add tomatoes, salt and pepper into the mixture, and bring to a boil.  Once it begins to boil, reduce heat back to a simmer.
  4. Continue to simmer soup for about 15 additional minutes, stirring periodically.
  5. If you have a great immersion blender, you’ll use it at this point to puree the soup into a smooth blend.  If you do not have a great immersion blender, you can use your regular blender, but listen up here..this is important.  Do not pour the entire pot of soup into the blender at once.  If you do, the boiling soup is going to explode out of the top of the blender and all over you when you hit the button, trust me on this one.  Divide the soup into 2-3 batches, and after blending each one, return them all back to the pot. Your blender shouldn’t be more than 1/2 full with each batch.
  6. Once all your stuff is blended well and back in the pot, stir in your half and half, and your basil and salt and pepper to taste.   Continue to simmer the soup about 10-15 minutes or until it reaches the consistency you enjoy.

My batch used 3/4 cup of half and half, and i think it turned out nicely.  If you use 1 cup, add about 10 calories per serving.


6 (1 Cup) Servings= 105 Calories per cup

Approximately 2 weight watchers points plus per cup

Lemon Raspberry Pound Cake

25 Jan IMG_1643

So, I made this cake as a bundt cake, but judging by the texture when it was done, I’d say it’s really more of a “pound” cake. It’s rather dense, but flavorful. I hope you enjoy it. My kids really liked it.  This is a variation on a recipe i found in cooking light.


  • 12 oz fresh raspberries
  • 1/4 cup granulated sugar
  • 1/2 Cup Splenda + 1/2 cup Sugar (or 1 cup splenda baking mix)
  • 2 TBSP water, divided
  • 1 tbsp corn starch
  • 2 cups of all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup light butter, softened (i use one that’s 50 cal/tbsp)
  • 1 1/2  tsp orange extract
  • 4 egg whites
  • 1 cup of low fat buttermilk
  • 1 cup confectioners sugar
  • 2-3 tsp water


  1. 1. Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently.
  2. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.
  3. Once the raspberry mixture is cool, use an immersion blender to pulverize the seeds as much as possible.  You can also do this by pouring the mixture into a food processor.
  4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  5. Place butter, Splenda Baking mix (or 1/2 c splenda/1/2 cup sugar) into a bowl or mixer and beat until smooth and creamy.
  6. Stir in Orange extract.
  7. Add eggs to sugar mixture, 1 at a time, mixing until all eggs are incorporated.
  8. Alternate between flour mixture and buttermilk, adding each one a little at a time to sugar mixture.  Mix batter until everything is well incorporated.
  9. Spray your bundt cake with nonstick spray.
  10. Spread 1/2 of your cake mixture into the pan and spread it evenly.
  11. Pour 1/2 of your raspberry mixture over the top of your cake batter and spread evenly, reserving the other half of the raspberry mixture to top your cake.
  12. Pour remaining cake batter over the raspberry layer and smooth the batter so it’s evenly distributed.
  13. Bake on 350 for 25-28 minutes, or until a toothpick comes out clean.
  14. Remove cake from oven, and cool about 10 minutes. Then remove the cake and turn it out onto a cooling rack.  Cool the cake completely.
  15. Combine powdered sugar and 2 tablespoons of water, and whisk it well until all lumps are gone.  add additional water up to 3 tbsp total until glaze reaches desired consistency.
  16. Pour glaze evenly over cake and allow glaze to harden a bit (sit about 10 min)
  17. Slice cake and serve with a dollop of reserved raspberry sauce on top.

Makes 12 servings= 200 calories per slice

appx 5 weight watchers points plus per serving



Zucchini with Tomato Gravy

24 Jan IMG_1635

This was a yummy side dish that I quite enjoyed.  The sauce is lovely and quite different.  It can be used over baked or broiled chicken or pork chops as well.


  • 3 large green zucchini squash, washed and sliced
  • 1 cup of tomato juice or V8
  • 1/3 cup Chicken Broth
  • 2 TBSP light Butter (I use one that’s 50 cal/tbsp)
  • Salt and pepper to taste
  • 3/4 tsp garlic powder


  1. Mix half of the tomato juice and all the corn starch in a small bowl and whisk until mixture is smooth.
  2. In a small skillet, mix tomato juice/cornstarch mixture, remaining 1/2 cup of tomato juice, chicken broth, salt, pepper and garlic powder to the pan.
  3. Bring the tomato gravy mixture to a boil.  Reduce Heat and simmer, stirring constantly for 3 minutes, until thick.
  4. Remove tomato gravy from heat and stir in 1 TBSP of light butter.
  5. In a separate skillet, melt remaining 1 TBSP of butter.
  6. Add sliced zucchini to the melted butter, stir and cook for about 5 minutes until zucchini is soft.  Add a little salt and pepper to the zucchini as it’s cooking.
  7. Once Zucchini is cooked, divide into 4 equal servings of zucchini, topped with tomato gravy.

Makes 4 servings= 76 Calories per serving

Appx 1 weight watchers points plus per serving