Wednesday, July 29, 2015

Salsa Cube Steaks

I had some cube steak in the freezer and hadn't planned ahead to put them in the crockpot. This was quick and easy.

Salsa Cube Steaks

Submitted By: Tracie Commins on

1 pound beef cube steak
1/2 teaspoon ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
water as needed

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
3. Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Tuesday, July 28, 2015

Soft-Baked Andes Mint Chocolate Chunk Cookies

I made these so we could send some with Don on his last work trip.  They are delicious, but we forgot to send them.  They freeze well, so maybe he will get some on his next trip!
Soft-Baked Andes Mint Chocolate Chunk Cookies

Yield: about 3 dozen cookies

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups and 1/4 cups (285g) all-purpose flour
2 teaspoons unsweetened cocoa powder
2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
1/4 cup (60ml) milk (if needed, see note)

Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.

Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.

Additional Notes:

*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips.

*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

Monday, July 27, 2015

Low Carb Spinach Lasagna

Kathleen made this for dinner one night for just the two of us.  I LOVED it.  It is good for breakfast, too.  It would cut easier if one would let it sit for 15 minutes after it comes out of the oven....if you can wait that long(which I couldn't )

Low Carb Spinach Lasagna

Submitted by: SAVANNAH_ANN03 on       

1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese

Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly.

Number of Servings: 8

Sunday, July 26, 2015


Kathleen put this together as our salad to eat with lasagna one night.  Fresh garden tomatoes and basil! Yum!
Kathleen Johnson

1 large tomato, washed and hulled
10-15 baby basil leaves
1/4 cup cubed or shredded mozzarella cheese
1/4 cup balsamic vinegar

Pour the balsamic into a small pot and simmer until reduced by half (3-4 minutes). Thinly slice the tomato and layer tomato, mozzarella and basil on a plate. Pour the cooled balsamic reduction over the top. Sprinkle with salt and pepper, serve immediately.

Saturday, July 25, 2015

Red Pepper Pasta Bake

Kathleen put this together rather quickly one night.  Jenna and her friend, Shelby, were headed to Arkansas and we ate this before they left after work.  Yummy!  Our changed are in bold print.
Red Pepper Pasta Bake

6 ounces penne pasta
1 (12-ounce) jar roasted red peppers We used 16 oz jar
1/2 cup grated Parmesan
2 teaspoons honey
1/2 teaspoon crushed red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divded
2 cloves garlic, minced
8 ounces spicy Italian sausage, casings removed We did not use this, but served with chicken.
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the red pepper sauce, combine red peppers, Parmesan, honey and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 2 tablespoons olive oil in a slow stream until emulsified; set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Stir in pasta and red pepper mixture until well combined.

Add pasta to prepared baking dish and top with mozzarella. Place into oven and bake until cheese has melted, about 5-10 minutes.   We did not do this.  We just poured the sauce over the pasta and served.

Serve immediately.

Friday, July 24, 2015

Honey Roasted Peanuts

Jenna needed honey roasted peanuts for a snack mix she was making. I had NO honey roasted but LOTS of plain salted. She used this recipe and they are better than store bought. See what she did in bold print.


Honey Roasted Peanuts

1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon vanilla (optional)
1 1/2 teaspoons kosher salt, divided
1 pound shelled raw peanuts, skins optional
1 to 2 tablespoons granulated raw sugar

1. Grease a baking dish and preheat oven to 350 degrees.

2. In a medium saucepan, heat honey, butter, vanilla and 1 teaspoon salt over medium-low heat, until melted.

3. Stir in peanuts, then pour them out into a single layer in the baking dish.

4. Roast peanuts for 15 to 25 minutes, or until golden, shaking the pan a few times to stir the nuts. Remove from oven, stir to break up clumps, and let cool slightly.

5. Sprinkle on remaining salt and sugar and toss to coat, then serve warm.

Thursday, July 23, 2015

Caramelized Onion and Bacon Smothered Pork Chops

I made these for Don and me on a night the girls were gone(they don't care for pork chops)  These were easy to make and tasted great.
Caramelized Onion and Bacon Smothered Pork Chops

6 slices bacon, chopped
2 small onions, thinly sliced
1/4 tsp salt
1/4 pepper
4 bone-in pork chops, 1 inch thick
Salt and pepper to taste
1/2 cup chicken broth
1/4 cup heavy cream

In a large sauté pan, cook bacon over medium heat until crisp. Use a slotted spoon to remove to a bowl, reserving bacon grease.

Add onions to bacon grease and sprinkle with salt and pepper. Cook, stirring frequently, for 15 to 20 minutes, until onions are soft and golden brown. Add onions to bacon in the bowl.

Increase heat to medium high and sprinkle pork chops with salt and pepper. Add chops to pan and brown on the first side 3 minutes. Then turn chops over and reduce heat to medium, cooking on the second side until internal temperature reaches 135F, about 7 to 10 more minutes. Remove to a platter and tent with foil.

Add broth to pan and scrape up any browned bits. Add cream and simmer until mixture is thickened, 2 or 3 minutes. Return onions and bacon to pan and stir to combine.

Top pork chops with onion and bacon mixture and serve.


Serves 4. Each serving has 6.3 g of carbs and 1.02 g of fiber. Total NET CARBS = 5.28 g.