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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 26, 2010

Three Bean Chili

  1 Lb ground turkey                                                          15 Oz kidney beans, rinsed
  28 Oz diced tomatoes, undrained                                     15 Oz great Northern beans, rinsed
  16 Oz Salsa                                                                     1 Tsp chili powder
  15 Oz black beans, rinsed                                                1 Tsp ground cumin

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.  Add to slow cooker with all remaining ingredients.  Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

Per Serving: 344 Cal (10% from Fat, 36% from Protein, 53% from Carb); 32 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 47 g Carb; 13 g Fiber; 7 g Sugar; 105 mg Calcium; 6 mg Iron; 938 mg Sodium; 43 mg

Oct 23, 2010

Cheesy Crock Pot Chicken

2 Lb Chicken Breast, boneless, skinless                               
Salt and pepper to taste
1/4 tsp garlic powder                                                                 
2 Cans Cream Of Chicken Soup                                    
1 Can Cheddar Cheese Soup                                        

Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crockpot. Mix undiluted soups and
 pour over chicken. Cook on low all day.

Serve over rice or noodles.

Oct 18, 2010

Chicken Stew with Spinach (Slow Cooker Recipe)

  18 Ounce Chicken Breast, cubed                                  
  30 Ounce chicken broth                                                
  1 Can cream of chicken soup                                        
  1 1/2 Cup celery, Cut In Pieces                                     
  1 1/2 Cup carrots, Cut In Pieces                                    
  14.5 Ounce Butter Beans
  14.5 Ounce Cannelloni Beans
  10 Ounce frozen chopped spinach, thawed
  Salt and pepper to taste                                                 

Combine all ingredients except spinach in crock pot and cook on high for 5 hours. Add spinach and cook for
 another hour.

6 Servings

Per Serving: 325 Cal (15% from Fat, 42% from Protein, 43% from Carb); 34 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 35 g Carb; 9 g Fiber; 2 g Sugar; 193 mg Calcium; 5 mg Iron; 1174 mg Sodium; 53 mg Cholesterol

Oct 17, 2010

Tuscan Beef Stew (Slow Cooker Recipe)

10 1/2 Oz Condensed Beef Broth                                   
1/2 Cup Dry red wine OR water                                            
1 Tsp Italian seasoning                                                    
1/2 Tsp garlic powder                                                      
14 1/2 Oz diced tomatoes, with Italian herbs                 
3 large carrots cut into 1" Pieces (about 2 cups)
2 Lb beef for stew cut into 1" pieces
32 oz Cannellini, rinsed and drained

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef  in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

* Or on HIGH for 4 to 5 hours.

Oct 15, 2010

Butter Bell

Do you like butter but dislike how it is hard to spread?  Then get a butter bell.  This keeps butter soft and fresh for up to 30 days - all you have to do is put fresh cold water in every three days.    Click the blog title above to go to their website or check out your local kitchen store. 

Oct 12, 2010

Pumpkin Angel Food Cake

1 box angel food cake mix                                               1 Tbl pumpkin pie spice
  15 Oz Pumpkin Pie Filling                                             1 Cup water

Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree F oven.
 Invert on cups or cans to cool.

Oct 6, 2010


As many of you know, I have been walking a lot in the last year.  And why not?  It is easy, doesn't take a lot of equipment, can be done anywhere and is good for you.  Whether you just get out and walk 30 minutes each night or want to train to work up to something bigger, I highly recommend just do it.  A couple of years ago, I walked a 5 K (3.1) for the humane society.  This spring, I walked a 15 K (9.2 miles) for a rails to trails fundraiser.  After those accomplishments, I moved on to Half Marathons.  A year ago, if you had said that I would consider walking 13.1 miles, I would have laughed at you, but it just took a little time and planning. 

If you are going to walk distances, get a good pair of shoes.  I recommend Brooks, not only because they work well for me, but also because they are environmentally conscious. 

If you want more information on walking in general, walking for weight loss, or training for a half marathon, is the website for you (Click on Walking above to go to the page).   The training schedule I used is on their website at

So, find an event to get you motivated, register for the event and get moving.  Happy Trails.

Oct 2, 2010

Pasta Fagioli Soup

2 Qt chicken broth                                                            Salt to taste
45 Ounce Canellini Beans                                                Pepper to taste
4 Tsp Dried Rosemary                                                      1 Lb ditalini pasta
3 Clove Garlic                                                                  2 Tsp of extra virgin olive oil
1 Tbl Tomato Paste                                                           Romano grated cheese (optional)

Cut the fresh rosemary leaves into small pieces (taking care not to mince too small). Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl. Instructions: In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the canellini beans and juice from the can. Add the tomato paste, rosemary, salt and pepper. Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the ditalini pasta as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary. Serve hot and sprinkle with grated
 cheese if desired.