Collard Greens

Collard Greens are so “Southern”. They are very healthy and one of my favorite veggies. The secret is to buy them already washed and cut up. This is a huge headstart. I put them in the crockpot with chicken broth, some chopped garlic (it’s ok to use the kind in the jar) and some pork. Just use what you have.Bacon or a couple of leftover pork chops or a ham hock. What ever you what to use for flavor. Season, stir and simmer for hours. Serve in bowls topped with hot pepper vinegar. That’s how we do it in the South.

Candy Cake

I love this idea for an awesome cake. Simply bake a cake from scratch or mix and cover with your favorite icing, then press KitKat bars around it, pour M&Ms over the top and tie with a ribbon. I’m going to use an Easter ribbon the next time I make this.

Barbecue Ribs

Barbecue Ribs are a winner with Teens, Toddlers and Truckers. The secret is to cook them low and slow in the oven before you put them on the grill. Simply season and bake. This can even be done earlier in the day or the day before. Wrap in tinfoil. When ready to serve slather with your favorite barbecue sauce and grill them. Have lots of napkins handy. Yummy.

Roasted Garlic

I love garlic! Simply slice off the top of an entire head of garlic and drizzle with olive oil and wrap in tinfoil and bake. I like to cook it long and slow because your house will smell amazing. If you don’t have the time you can cook it for about 40 minutes at 350. Let it cool enough to handle and squeeze it on to bread or baked potatoes or in meats and veggies. Simple and Special.

KABOBS

Who doesn’t love food on a stick? Kabobs are fun, healthy and tailored to anyone’s taste. Marinate any combo of meats/seafood/veggies and broil or grill. If using wooden skewers be sure to soak in water before to prevent them from burning. These chicken kabobs were purchased already put together in the meat dept of the groc store. I put them in a ziptop bag with lots of chopped garlic and lemons. Later they were grilled and served over brown rice. You might want to use Italian dressing or Terryaki sauce as your marinate. Have a party and let the guests make their own. Fun!

Steak Salad

Steak tastes just as good cold as hot…amazing. Leftover steak is perfect for a salad. Make your favorite salad and top with sliced steak, cheese and your favorite dressing. Some great combos are blue cheese with oil and vinegar or shredded sharp cheddar and Ranch dressing. To make it family friendly and lowfat serve the Adults more salad and less steak and the kids less salad and more steak.

Burger Bash

Some people only get burgers at Fast Food Restaurants. Burgers are perfect to make at home…and fun! I use lean meat and don’t use gigantic buns. You can grill them or fry them or broil them. With or without cheese is your choice. You can go traditional with mayo, mustard, pickles, onion, lettuce, tomatoe and ketchup or creative with toppings ranging from Mexican to Thai. Throw a party (can be just your family) and let guests make their own. A Burger Bash.

Eggplant Italian

Cut eggplant into thick slices and sprinkle them with salt and let them sit for a few minutes while you get organized. Put eggplant on roasting pan and toss with some olive oil and seasonings. Roast at 450 degrees for about 10 minutes, turning once or twice. Serve with heated marina sauce and parmesan and/or mozerella cheese. Don’t over do the toppings. Let the roasted eggplant be the star. I also add red pepper flakes.

Curry Chicken over Pasta


Some people love Curry and some people don’t. I love it. When my Husband brings home a rotisserie chicken or we have leftover chicken. I take the opportunity to make this dish. Just saute chopped onion, celery and carrots in a little olive oil. (I buy them already cut up.) In a bowl whisk about 2 tblspoons of corn starch with a cup of nonfat milk and about 1/4 cup of chicken broth. Pour over the softened veggies and stir. Add curry powder. I like alot, but it can get spicy. The mixture will thicken. Turn to low and add chicken. Serve over rice or pasta. Exotic.