Month: June 2010

Coffee Smoothie

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About a cup of cooled off brewed coffee

A cup of crushed ice

Packet of Struvia (or amount of sugar or other sweetener you like)

About a half cup of Silk Light Vanilla (or milk or cream)

A teaspoon or so of chocolate syrup

Mix ingredients in blender (i.e. Magic Bullet).  For a cocktail, add some Kahlua or Baileys.


Baked Fried Chicken with Capers and Mushrooms

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This is a favorite dish that my mom has been making for years and which everyone loves.  It’s sooooo good!


8 boneless, skinless chicken breasts

2 eggs, beaten

2cups seasoned bread crumbs (seasoned)

1/3 cup olive oil

Jar of capers (approximately 1/2 to 1 cup)

1 can cream of chicken soup (or cream of mushroom soup)

8 oz. of sour cream

1 onion, sliced thinly

1 cup mushrooms, sliced

3-4 cloves of garlic, sliced

1 tablespoon parsley flakes

1 teaspoon garlic salt

1 teaspoon pepper

Dip chicken in egg and then in seasoned bread crumbs. 

Heat olive oil in a pan on the stove.  Add sliced garlic to pan.  Add the coated chicken to the frying pan and cook until lightly browned outside (not heated through because they will finish cooking later in the oven). 

Place chicken breasts in single layer in a long glass bake dish.

In a bowl, mix sour cream, cream soup, and capers.

Top chicken with mushrooms and onions.  Then top all of that with the soup/sour cream/caper mixture.

Spread the mixture.  Sprinkle with parsley flakes, garlic salt and pepper on top.

Bake at 350 for 1 hour. (You can make the above ahead of time and cook it later).

Serve on its own or over rice, fettuccini, or egg noodles.

You will love this dish!

Tuna Salad

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This is a simple, quick, healthy, light, low-carb, high-protein lunch favorite of mine.  Mix canned albacore tuna, light mayonnaise, sweet pickle relish, and finely chopped bell peppers (I used both green and yellow), and black pepper. Scoop into a iceberg lettuce cup.  Top with avocado.  Viola!

Blueberry, Strawberry, Banana Smoothie

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Smoothie garnished with a strawberry

A handful (or about ½ cup) of blueberries

About four strawberries

½ banana

½ cup Greek yogurt

½ cup crushed ice

½ cup of milk or soymilk

Smoothies make a great summertime treat – for breakfast, snack, dessert, or whenever.  I use the Magic Bullet to make my smoothies, and I adjust the ingredient amounts as I go.  I first add the fruit, yogurt, and milk and then blend.  Then I pour some of this mixture into a glass (to make room ) and set that glass aside.  I add crushed ice to the original mixture and blend.  Then I combine the two mixtures into a glass (or glasses).