Episode 17: CREAM CHEESE
Making CREAM CHEESE is even easier than making YOGURT – and that’s pretty darn easy.
Episode 16: STUFFED TOMATOES
Stuffed Tomatoes are a more colorful & less caloric side dish than the usual rice or potatoes. They’re easy to make and delicious!
Episode 15: BEER & ‘SAUSAGE’ SLIDERS
Beer & sausage are a winning combination. Combine them in a slider and you have a perfect snack. Super easy to make!
Episode 14: BEER BREAD
Just 3 ingredients – and no need to knead! Fast, easy, & delicious.
Episode 13: MOM’S ‘CHICKEN’ CASSEROLE
My mom’s famous chicken casserole – adapted for vegetarians, of course! This recipe calls for 4 hard boiled eggs making it a good choice for Eastertime when we’re all inundated with hard boiled eggs.
Episode 12: CHEESE SCONES
Delicious CHEESE SCONES are surprisingly easy to make. Great with tea!
Episode 11: FRUITED GREEN SALAD
A tasty salad that will make you popular at potlucks. It also makes a light lunch or dinner. Add a cheese scone and a glass of iced tea or wine, and you’ve got yourself a filling meal!
Episode 10: SPICY WALNUTS
Spicy Walnuts are not only great for snacking on as you sip a beverage at a party or in front of the tv, but they also add zip to a salad or casserole. This recipe works with pecans, almonds, peanuts, and cashews. Always a crowd pleaser!
Episode 9: CORN DOGS
A healthier version of the traditional corn dog! Veggie hot dogs are surrounded with a cornmeal biscuit dough, then baked – not deep fried. Insert a corn dog stick and they look like the real thing. Delicious dipped in yellow mustard.
Episode 8: BACON/ONION/CHEESE QUICHE
Carmelized onions add a sweet taste to this quiche. The onions combined with Swiss cheese in a flaky crust and topped with crispy imitation bacon lead to a savory brunch, lunch, or dinner. And don’t be afraid – I show you how to make the crust. It’s easy as…well,…pie.
Episode 7: VEGETABLE STOCK
Vegetable stock is an important ingredient in many vegetarian recipes. Of course, you can always buy canned. But when you make it yourself, you can suit it to your own taste. My homemade stock is lighter than most canned – it doesn’t over-power the other ingredients. Plus, it so much cheaper to make your own!
Episode 6: YOGURT SHAKE
I make these fat-free, no sugar added yogurt shakes nearly every night as a beverage with dinner. It’s a wonderful way to get in those daily fruit requirements, as well as the health benefits of pure yogurt. If you’re watching your weight, have a yogurt shake for breakfast or lunch – they’re filling and absolutely delicious!
Episode 5: YOGURT MADE IN A THERMOS
The health benefits of eating yogurt are enormous. Google ‘yogurt’ sometime and you’ll be amazed. And homemade yogurt is so much healthier for you than store bought. Take a look at the additives they put in almost all brands – yuck! Plus, making it yourself is much cheaper – 32 oz of pure yogurt for the price of a quart of milk. Not only is yogurt great to eat, but if you drain it, you can use it in place of sour cream. Try it in my ‘BACON’-ONION-CHEESE QUICHE in Episode 8!
Episode 4: BEEF SALSA BURRITOS
This is one of those family favorites that can be whipped up and on the table in half an hour! An added bonus: you can sneak in finely chopped spinach and even the pickiest of eaters won’t notice. No one walks away from this meal hungry!
Episode 3: ‘TURKEY’ VEGGIE STIR-FRY
Stir-frys are pretty fool proof meals. Just wash, chop, and fry your ingredients for a few minutes, add a thickening sauce and – voila! – you’re done! Serve it over sticky rice with a slice of cantaloupe or watermelon, and you’ve got a delicious dinner.
Episode 2: CHEESY ‘HAM’ CASSEROLE
Spiral noodles, cheese, ‘faux’ ham, a little mayo & milk for moisture, and broccoli. What’s not to like? Well, okay – my youngest still picks out the broccoli…but loves everything else! Between my hungry husband and kids, there are rarely any leftovers with this dish.
Episode 1: SPAGHETTI
An absolutely delicious ‘meat’ sauce that’s a cinch to prepare. Just throw everything together in a large stockpot and let it simmer for an hour. Since we’re using imitation ground beef, there’s no need to fry it first, then drain it, THEN dispose of the fat. An easy recipe that’s one of my family’s favorites!Leave a comment