Effortless Eggnog

This is a wonderful holiday beverage brings back memories of the old-fashioned eggnog.

Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. 

It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks but check out this "Effortless" idea below:

1/2 gallon cold milk, divided

1 package (3.4 ounces) Instant French vanilla pudding mix

1/2 cup sugar

2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

In a large bowl, whisk 3/4 cup milk and pudding mix until smooth.

Whisk in the sugar, vanilla, cinnamon and nutmeg. 

Stir in the remaining milk.  Refrigerate until serving.

Tupps Tidbits:  Add  some, rum, brandy or bourbon. 

The higher alcohol level will cut through the sweetness of the rest of the ingredients.

It was Christmas Eve, friends were all in town & singing Christmas songs.  As the snow was falling down & I don't know for certain, how it happened, or who's to blame. But someone at the party...Tell me who, who spiked the eggnog?

DEFINATELY A KEEPER RECIPE!
Merry Christmas to all & to all a GOOD NIGHT!🎄 

Honey-Oat Pan Rolls

We really enjoyed these for Thanksgiving!

The  rolls are relatively quick to make. 

Whole wheat flour and oats make them nutritious, too.

Ingredients:
2 1/2 to 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 pkg. ( 1/4 oz. each) active dry yeast
1 tsp. salt
1 cup water
1/4 cup honey
5 Tbs. Butter, divided
1 large egg, room temperature

1. In large bowl, mix 1 cup flour, and the whole wheat flour, oats, yeast and salt. In small sauce pan, heat the water, honey and 4 Tbs. butter, add to dry ingredients and beat on medium speed for 2 minutes . Add egg, beat on high for 2 minutes.  Stir in enough remaining flour to form a soft dough, dough will be sticky.
   
2. Turn dough onto a floured surface; knead until smooth and elastic about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface, divide and shape into 24 balls. Place in greased 13 x 9 in pan. Cover with kitchen towel, let rise in a warm placeh, until doubled, about 30 minutes.
4. Preheat oven to 375.  Bake 20-22minutes or until golden brown. Melt remaining butter and brush over rolls  Remove from pan to wire rack.

Tupps Tidbits:  We used margarine (not butter) and egg whites (not whole egg)

Nothing better than smelling fresh bread baking in the house.  

This is definitely a keeper recipe at our house!

Loaded Baked Potato Soup

Good thing about working from home now, I can throw everything in crockpot at lunch & be ready for dinner! I am hoping that all the flavors of a loaded baked potato can come together in this satisfying comfort soup. One of my first thoughts were...where are the onions? But hey, let's go for it, with melted cheddar and the crispy bacon bits, how can you resist?

26 oz  Shredded Frozen Hash Browns
16 oz  Shredded Sharp Cheddar Cheese
32 oz  Chicken Broth
1 package  Cream Cheese
1 small can cream of chicken soup 
1/4 cup bacon bits

Place everything in crockpot & cook on low for 6 hours or high for 3 hours.

TUPPS TIDBITS: use frozen, not dehydrated hash browns

This did not exactly come out as soup for us. It was more like, Creamy Au Gratin Potatoes!  We decided at the last 1/2 hour to add diced ham. We did use dehydrated hash browns, instead of frozen, so that may have been the reason for "no soup" but the plus side of this, IT WAS Delicious!   

KEEPER (side dish) RECIPE at our house.👍

Broccoli Cheddar Stuffed Baked Potatoes

Cheese and potatoes? Plus a healthy dose of Broccoli? I am in!

Ingredients

2 (6 oz each) raw Russet potatoes, scrubbed clean and dried

1 tablespoon light butter
1 tablespoon all purpose flour
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup skim milk
1.5 oz 50% reduced fat sharp cheddar cheese, shredded
1 cup fresh raw broccoli florets

DIRECTIONS:

1. Arrange the racks in your oven so that one is in the top half and one is in the bottom half.  Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. 
2. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Sprinkle with salt, to taste.
3. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it 
4. Bake for an hour or until cooked through.
5. Remove from the oven and set aside.
6. When the potatoes are done (or almost done), place the butter in a small saucepan and bring over medium-low heat until melted. 
7. Add the flour, salt and pepper and whisk to combine. 
8. Add the milk a little at a time and whisk the flour mixture into the milk each time until smooth. 
9. Add the shredded cheese and whisk into the milk mixture. Cook, whisking on and off, for 1-3 minutes until thickened and remove from heat.
10. Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. 
11. Slice open each potato and fill them with broccoli, evenly distributing it between the two potatoes. Pour 1/3 cup of the cheese sauce over the top of the broccoli in each potato and serve.

TUPPS TIDBITS:  Honestly, I would just purchase some Velveeta cheese & add a bit of milk instead!

This recipe is definitely not worth the time &  NOT A KEEPER!  

French Toast Sticks!

APR20

0We had some left over blueberries.. everyone will love this one!

We had some left over blueberries.......

8 slices sandwich bread 

3 large eggs
2/3 cup skim milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
A pinch of salt
½ teaspoon powdered sugar

DIRECTIONS:

• Cut each slice of bread into 3 equal strips (used kitchen shears) and set aside.
• Whisk together the eggs, milk, vanilla extract, cinnamon and salt until combined and pour into a shallow dish (use a pie pan).
• Lightly mist a skillet or griddle with cooking spray and bring to medium heat. 
• Dip the bread strips into the egg mixture and flip to coat. Allow any excess liquid to drip off and lay the strips on the pan/griddle.
•  Cook for 2-3 minutes on each side until the sticks are golden and lightly crisp on both sides.
• Transfer to a platter and sprinkle with powdered sugar.

Tupps Tidbits:  Freezer-friendly! 

Once they’re cooked you can line them up on a baking sheet and place them in the freezer for an hour. Once they are frozen, transfer them into a Ziploc freezer bag and put them back in the freezer. Freezing them individually first helps them not form into one giant frozen French toast stick blob in the bag. To reheat, you can either microwave them or bake them lined up on a baking sheet for 8-10 minutes at 350 degrees. How can this not be a keeper recipe? YUMO!  Enjoy!

Refrigerator Pickled Jalapenos

 I needed something to do with all the jalapenos I had bursting out of the garden!

So I thought Why not pickle some?  No canning necessary!

Ingredients

20-30 Jalapeño Peppers Sliced
2 cups white vinegar
2 cups water
4 cloves garlic smashed
4 tablespoons sugar
2 tablespoons kosher salt

Instructions

1. In a medium saucepan combine water, vinegar, garlic, salt and sugar. Bring to a boil whisking until sugar and salt are dissolved. 
2. Remove from heat, let cool 15 minutes.
3. Slice jalapenos and add them to the jars ( I use 3-4 pint jars)
4. Add the pickling juices to the jars, make sure you get some garlic cloves into each jar. 
5. Let cool to room temperature then add lid and place in fridge.

Try and wait a couple of days before digging in. A week should give you great flavor.

They will keep fine in the refrigerator for about 6 months that is if they last that long. Add them to Tacos nachos, hot dogs, chili, burgers. I mean the list is endless really. Eat them right out of the jar. You definitely need to give these a try, you will be surprised at just how easy they really are to make.

This is a great recipe!  Definitely a keeper at our house!

Cheesy Jalapeño Beer Bread

Sliced beer bread is awesome when it’s warm and buttery & next to a bowl of  chili or soup!

It is super easy to put together. Its's best served the same day, but it will last just fine for a couple of days at room temperate if wrapped up tightly.

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
1/4 cup brown sugar
1 1/2 teaspoons salt
4 teaspoons baking powder
1/2 cup grated sharp Cheddar
1/2 cup chopped pickled jalapeños
12 ounces beer
2 tablespoons butter, melted

Directions:

• Set oven to 350ºF and grease a loaf pan.
• Combine dry ingredients in a large bowl, making sure there are no sugar lumps, and toss grated cheese shreds around to coat.
• Add beer and jalapeños and mix. Dough will be thick.
• Scrape into loaf pan and spread evenly. Pour melted butter on top.
• Bake 45-55 minutes until a toothpick inserted in center comes out clean.
• Cool in pan 5 minutes, then turn onto rack to cool completely before storing or slice and eat while warm, with more butter of course

Tupps Tidbits:  Make sure you bake until toothpick inserted in center comes out clean.  The baking time took a little longer than what the recipe called for.

YUMMY  YUMMY!  This recipe is DEFINITELY A KEEPER at our house.  We are going to try and use it towards a pizza crust & I bet it would make fantastic grilled sandwiches! Very versatile..the cheese and beer help keep it soft and tender.  You could refrigerate for longer storage.

Steak Sandwich Kabobs

Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

1 pound beef top sirloin steak, cut into 1-inch cubes
1 teaspoon steak seasoning
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 Tbs Olive Oil 
3 slices provolone cheese, cut into strips
2 cups coleslaw
1/2 cup chopped walnuts 

1. Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.
2. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. 
3. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
4. In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

Tupps Tidbits: the bread burnt right away, the only change I would make is to brush the entire piece of bread with olive oil before putting it on the skewer

YUMMY!  It was like a philly cheesesteak all in one bite! Fantastic meal.  We skipped the walnuts, but made homemade coleslaw for the side.  This is a KEEPER RECIPE at our house.

Blueberry Lemon Pie

Well the hardest thing about this recipe...waiting till next day to eat it! 

Oh and trying to find sugar free lemon pudding.  Thanks Aunt Betty for finding it!

Preheat oven to 380 degrees...yes that is not a typo  - 380!

In a bowl, mix together...

• 3 cups Nonfat Greek Plain Yogurt
• 3 eggs (you can use 3 ripe bananas, mashed)
• 3 Tbs. artificial sweetener
• 1 small package sugar free lemon pudding

Add...

• Zest & juice of 1 lemon

Add...

• 4 oz.  fresh blueberries

Mix well -  Pour mixture into glass pie plate sprayed with non stick spray...bake for 40 minutes until firm in center and brown on edges.  Cool Completely, best over night.

TUPPS TIDBITS:  Really a dessert or breakfast?  You choose!  We added ready whip on top and sprinkled graham crackers.

We are going to say this is a KEEPER recipe because it was edible  but not Delicious or anything!  Nice treat in the spring time, if you have some pudding & fruit around and you want to make it into a pie! Mix and Match and enjoy!

Roasted Chickpeas

Need a Snack?  94% of American snack  one time a day  but we are e consuming healthier, better quality snacks to tide us over between meals and to keep our energy levels high. Garbanzo bean, also known as chickpeas, are mile in flavor and can be seasoned savory or sweet for a crunchy delight.


Ingredients

1 (15oz.) can of garbanzo beans, drained and rinsed

Olive Oil cooking spray

1/4 tsp. salt-free all-purpose seasoning blend

Instructions
1. Preheat over to 400F. Line a large rimmed baking pan with foil; set aside
2. Spread the beans on a clan kitchen towel and gently pat them very dry; discard any loose skins. Transfer to prepared pan. Roast for 20 minutes, shaking pan occasionally.
3. Lightly spray beans with cooking spray; sprinkle with seasoning blend. Shake to coast evenly.
4. Roast for 15 to 20 minutes, shaking pan occasionally. Remove from oven and cool.
5. Transfer roasted beans to a serving bowl. Store leftovers in loosely covered container at room temperature up to 3 days.

Tupps Tidbits:  These things were popping & flying all over the oven. Make sure you are keeping a watchful eye and shaking pan frequently!

All I can say is - Spice them up! Toss with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili or curry...all would all be great here.
But still, even with spices, NOT A KEEPER recipe at our house!

Philly Cheesesteak Stuffed Shells

Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells!  For another version, you can skip the shells and make a Philly Sloppy Joe!











Ingredients:
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
8 ounces cheddar cheese cut into small cubes (divided)
24 jumbo pasta shells cooked
1 tablespoon cornstarch
1 cup milk
1 cup beef broth


Instructions

1. Preheat the oven to 350 degrees.
2. Add the ground beef to a large skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
4. Let brown for  1- 2 minutes before stirring, then let brown for another 1- 2 minutes before stirring again.
5. Add the beef back into the pan.
6. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
7. Take it off the heat and scoop it into the pasta shells.
8. Top each shell with cubes of cheese (use half the cheese for this).
9. Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
10. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
11. Pour about half the sauce around the shells.
12. Bake in the oven for 10 minutes to melt the cheese.
13. Serve with the remaining sauce.

Tupps Tidbits: Make sure you buy the Jumbo Shells, not the Large ones

Even though the cheese sauce ended up having a bit of an old color, this dish was yummy!  Definitely a keeper recipe and we will make it again!

Lemon garlic pasta with chicken & peas

This is totally not something we would normally make, but it ended up being very good! This would easily go well as side dish (without the chicken) with a shrimp, lobster and crab dinner,  if you’re into that! 
The lemon is such a bright flavor but it was not over powering.

Ingredients

1 pound pasta (any kind will do)

1 small bag frozen peas (put as much or as little as you want in the dish)

2 chicken breasts

8 tablespoon unsalted butter

7 tablespoon good olive oil

8 garlic cloves, minced

1 large shallot, chopped finely

½ teaspoon black pepper

handful of fresh parsley, chopped

zest of 1 lemon

½ cup fresh lemon juice (3-4 lemons depending on size)

⅛-1/4 teaspoon red pepper flakes (as mush or as little as you prefer)

Parmesan cheese

Instructions:

1. First make the sauce - Add butter and olive oil to a large skillet and place over medium-low heat.
2. Next add the garlic and shallot and sauté gently for 2 minutes. Careful to not burn the garlic.
3. Next, add the lemon zest, lemon juice, salt, pepper and red pepper flakes. Continue to sauté gently over low-heat for 5 more minutes. The last few minutes of cooking, add the peas and let them heat through. The sauce should just simmer, not boil. Careful to not burn the garlic.
4. While the sauce simmers make the chicken - Season chicken with salt and pepper on both sides. Add 2 tablespoon olive oil to a skillet and place over medium-high heat. Add chicken. Cook on both sides for 4-5 minutes. Check for doneness. Turn heat down if they need a little longer to cook through. Once done, remove chicken and let them rest for 5 minutes before slicing them.
5. Finally, add the pasta to a pot of salted boiling water and cook al dente according to package directions. Before you drain the pasta, reserve about 1 cup of pasta water.
6. Pour pasta back into the large pot you boiled it in. Add the sauce, sliced cooked chicken, parsley and handful of Parmesan cheese. Stir and taste for seasoning. Add more salt and pepper if needed. Even lemon juice if you want more. If the pasta seems dry to you, add ¼ cup of the reserved pasta water and stir to loosen it up.
7. Continue adding pasta water to your liking. Serve pasta with Parmesan cheese and a lemon slice.

TUPPS TIDBITS:   MORE SAUCE! I would add more pasta water next time. 

 

Very yummy, would definitely make this again.  KEEPER recipe at our house!

Texas-style Chili

My understanding is that  "Texas-style" chili has heavy meatiness and less beans. I am not a big  fan of "beans" ..so I like it already.  We paired this with a Cheesy Jalapeño Beer Bread . There is a sneak peak of the homemade jalapeno bread in the back of the photo. Recipe to come on another day for you!

Ingredients
1 pound ground beef (or 1 pound stew meat chunks)
28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
1 big onion (softball-sized)
6 cloves garlic, minced (2 tablespoons)
2–5 jalapenos, chopped (depending on taste)
1 tablespoon ground cumin
3 tablespoons chili powder
1 teaspoon salt
Optional (for thickening if desired): 1 corn tortilla, torn up
Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins

Instructions:

• Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
• Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
• Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
• Add the beans (drained and rinsed) if you want. 
• Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
• Simmer another 30 minutes.

TUPPS TIDBITS: Cut down on the cumin, onion and garlic just a bit and this was some good stuff!

This was a different chili than my mom made, but it was good.  A bit spicy and over seasoned awesome flavors.  Definitely a keeper recipe in our house!

Mac Attack Potato Skins

Can you see the Sesame Seeds?

Ingredients in McDonald's Big Mac
Big Mac Bun
Beef Patty
Shredded Lettuce
Big Mac Sauce
American Cheese
Pickle Slices
Onions

Looking for something fun to do at home & craving a mouthwatering McDonald's Big Mac & Fries?  
We got your back! Special Sauce? Not really, HA, see below! 
This recipe fills your potato skins with cheeseburger-inspired goodness!   This satisfying treat does taste just like a Big Mac with Fries.  

Sauce

2 tbsp. light Thousand Island dressing
1 tbsp. finely chopped onion
1/4 tsp. granulated white sugar (or 1/8 tsp. no-calorie sweetener)
1/4 tsp. white wine vinegar

Skins
Four 10-oz. raw russet potatoes
8 oz. raw extra-lean ground beef (at least 96% lean)
2 tbsp. finely chopped onion
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
1 tbsp. yellow mustard, or more for topping
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded lettuce
8 hamburger dill pickle chips, chopped
1 tbsp. sesame seeds
Optional toppings: chopped tomato, ketchup



Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

1. In a small bowl, thoroughly mix sauce ingredients.
2. Pierce potatoes several times with a fork, and place on a microwave-safe plate. Microwave for 5 minutes, or until partly softened. Flip potatoes, and microwave for 5 - 8 minutes, until soft on all sides.
3. Cut potatoes in half lengthwise. Scoop out and discard the inside flesh (or reserve for another use), leaving about 1/4 inch inside the skin. Place the potato skins on the baking sheet, and bake until crispy, 10 - 12 minutes. 
4. Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, onion, and seasonings. Cook, stir, and crumble until beef is fully cooked and onion has softened, 5 - 7 minutes.
5. Remove skillet from heat. Add mustard, and mix well. Evenly distribute meat mixture among potato skins.
6. Top with cheese, lettuce, pickles, sesame seeds, and sauce.

TUPPS TIDBITS: We did bake these a bit longer than recipe stated, just to make them crispy

These were definitely a HIT at our house.  Tasted like a Big Mac to me! Loved them! What a neat idea for a recipe and healthier than a 600 calorie BIG MAC!

Keeper RECIPE in our HOUSE!

Brazilian Cheese Bread

Simple and Gluten Free! Crisp on the outside, soft on the inside, and full of cheesy, garlic goodness. Brazilian Cheese Bread is the perfect, gluten free, addition to any meal!










Ingredients
2 cups tapioca flour (Bob's Red Mill Tapioca Flour)This recipe calls for Tapioca Starch & that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch.

2 eggs
1 cup milk
1/2 cup melted butter or vegetable oil
1 tsp salt
2 tblsp garlic, minced
1 cup cheese, shredded your favorite variety
1 cup parmesan cheese grated

Options for tops of bread
pinch thyme or rosemary
pinch parmesan cheese, grated
dash garlic powder or salt


Instructions

• Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
• Using your handheld or stand mixer, combine egg, milk, oil or butter, tapioca flour, garlic and salt. Blend until smooth.
• Add cheeses and quickly combine.
• Immediately, using a ladle, pour batter into your prepared mini muffin tin. Fill each until about 3/4 full.
• Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt. 
• Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
• Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.

TUPPS TIDBITS:  If you over mix the ingredients you can end up with somewhat hollow puffs. They are still just as tasty and addictive, they just don't look the same.
We made only 1/2 the recipe and it made 19 bite size puffs!  

THIS RECIPE IS DEFINITELY A KEEPER AT OUR HOUSE! Try it out!
**If you have any leftovers, you can store them in an airtight container in your fridge for up to 5 days, and crisped up in a warm oven or toaster oven.

Teriyaki Hens with Bok Choy Salad

Needing a healthy week night meal?   

This recipe was awesome and made such a beautiful plate.

Check it out.  Next time we are making this one for company!  

Ingredients
2 Cornish game hens (about 11/2 pounds each), halved
Kosher salt & freshly ground pepper
3/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1 2-inch piece ginger, peeled and sliced
2 small red chile peppers, halved (remove seeds for less heat)
1 bunch scallions
1 grapefruit, halved
1 medium head bok choy, thinly sliced
1 tablespoon toasted sesame oil
2 tsp sesame seeds, toasted, for garnish


Directions

Added Brazilian Cheese Bread - that recipe coming!

• Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
• Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes.
• Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

Tupps Tidbits:  The "cook" time was about 10 minutes longer than suggested in recipe.

You will have 1/2 a left over grapefruit for breakfast the next day. We served this with Brazilian Cheese Bread (another new recipe for us that we will post). This recipe is DEFINITELY A KEEPER at our house!

Springtime - Carrot Muffins

Healthy, Sweet and ready to eat!
Do you have carrots in your vegetable drawer that need to be used soon? Make Muffins! These easy Carrot Muffins are lightly sweet and a great grab-and-go breakfast. It makes 12 muffins. 

INGREDIENTS:
1 large egg
1 cup unsweetened applesauce
1/3 cup sugar or splenda
1 teaspoon vanilla extract
4 tablespoons light butter, melted
1 cup shredded carrots
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves






DIRECTIONS:

• Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside or use muffin liners.
• In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded carrot and stir to combine.
• In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
• Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.

TUPPS TIBITS:  Substitute the sugar for Splenda and make these for under 80 calories per muffin!

Super simple to make and definitely kid friendly. Enjoy!  This recipe is a KEEPER in our house!

No-Cream New England Clam Chowder

Making Health  and Nutrition a Priority During the Coronavirus (COVID-19). 

There is little doubt that COVID-19 pandemic is affecting every aspect of your/our lives. Please observe public health measures and reduce exposure to the virus to slow the spread of the disease. Healthy eating is especially important for keeping your immune system in top condition.  Please minimize your trip to the supermarket and think positive.  Our blog offers many easy meal ideas you can make at home.   Today's chowder is awesome for a April showers day!  Please enjoy..we did!

Many seafood shacks thicken their chowders with heavy cream or a roux made of flour, butter and milk, both of which add buckets of calories and fat. You can make an equally rich, delicious soup by whisking milk with a bit of flour.

Ingredients
3 cans (6.5 oz. each) minced clams

4 thick slices center-cut bacon, chopped

1 medium onion, chopped (1 cup)

3 ribs celery, chopped

2 cloves garlic, minced

1 tsp. chopped fresh thyme

1 potato (12 oz.) peeled & cut into 1/2 inch cubes

2 cups bottled clam juice

1 bay leaf

2 cups whole milk

1/2 cup flour

20 oyster crackers, for garnish

Serves 4

Directions

1. Drain the clams, reserving 2/3 cup clam juice (discard the remaining juice).
2. Heat a dutch oven over medium. Add the bacon and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-linted plate. Pour off all but 1 tbsp of the drippings and return the pot to medium heat. Add the onion, celery, garlic and thyme. Cook, stirring occasionally, until the vegetables soften slightly, 3 to 4 minutes.
3. Increase the heat to medium-high. Add the reserved canned clam juice, potato cubes, bottled clam juice and bay leaf. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, 8 to 9 minutes.
4. In a medium bowl, whisk the milk and flour until smooth. Add to the pot and cook, stirring constantly, until chowder thickens, 3 to 4 minutes. Stir in the minced clams; cook until heated through about 2 minutes. Season with pepper. Divide the chowder among bowls and top with the bacon and oyster crackers.

Tupps Tidbits: Use leaner center-cut bacon to get all the smoky, rich flavor with less fat.

This lighter chowder is still plenty rich, thanks to a luscious milk broth.  We even used Fairlife Skim milk! This is a KEEPER RECIPE in our house!

Crustless Quiche Lorraine Mini Muffins

Ingredients
Cooking Spray
10 large eggs
2 Tbsp low-fat milk
1 cup fresh spinach, roughly chopped
6 slices center-cut bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 Tbsp thinly sliced green onion
2 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper 

Directions

1. Preheat oven to 350 degrees F. and coat a 12-muffin pan with cooking spray. Set aside. 
2. Whisk together eggs, milk, spinach, bacon, cheese, onion, parsley, basil, salt and pepper in a large bowl. Using 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. Bake for 20 to 25 minutes, or until the egg is fully set. 
3. Remove from the oven and let cool for 5-10 minutes before running a butter knife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave.

TUPPS TIBITS:  Especially if you are the dishwasher...heavy on the cooking spray!!

These petite crustless quiches are SO good, loaded with bacon veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!  This recipe is a KEEPER in our house!

1. 

Banana Bread Baked Oatmeal

2 ripe bananas, mashed
1 egg
1 cup milk
1 1/2 cups quick-cooking or old-fashioned oats
1/4 cup light brown sugar
1 teaspoon baking powder
1 tsp. ground cinnamon
Pinch of salt




Heat oven to 375°F. Line 8-inch square (2-quart) baking dish with cooking parchment paper.
In medium bowl, beat 2 ripe bananas, mashed, 1 egg and 1 cup milk with whisk until smooth.
Add 1 1/2 cups quick-cooking or old-fashioned oats, 1/4 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon and a pinch of salt; mix until evenly combined. Pour into baking dish. Bake about 30 minutes or until set.  Drizzle with a little honey, maple syrup or even caramel for an extra touch of sweetness!

Tupps Tidbits:  Though the parchment paper helps for easier cleanup, it’s completely optional. A little cooking spray would work fine instead, or even nothing at all.

We started our Sunday morning with delicious Banana Bread Baked Oatmeal.  It was so easy and tastes like a slice of warm banana bread. We did only use 1 Tbs of Spenda Brown Sugar in stead of 1/2 cup light brown sugar and it worked perfectly!
THIS RECIPE IS A KEEPER AT OUR HOUSE!

Cheese Ball Bites - Superbowl Snack!

8 slices bacon
8-oz. block cream cheese, softened
1 c. shredded cheddar cheese
1 tsp. garlic powder
1 tsp. paprika
Kosher salt & ground black pepper
1/3 c. freshly chopped chives
1/3 c. finely chopped pecans
18 pretzels sticks
If you use Gluten Free pretzels this easily could be a Gluten Free snack!

1. In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.
2. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment–lined baking sheet. Refrigerate until firm, 1 hour.
3. In a shallow bowl, stir together bacon, chives, and pecans.
4. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

TUPPS TIDBITS:  
Using a normal size "cookie scoop"  was a little big. We would recommend about 1/2 as much of the mixture for each bite.   Also, when rolling the balls in the bacon-chive-pecan mixture press the mixture firmly into the balls to make it stick.  

These easy bites are perfect for literally any occasion. We love their little pretzel handles, but feel free to leave them out and serve with crackers or pretzels. KEEPER recipe at our house!