Loaded Scalloped Potatoes and Ham

Loaded Scalloped Potatoes and Ham

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serving Size: 8 - 10


  • 4lbs Russet Potatoes, thinly sliced
  • 1 tsp salt
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 3/4 cup milk or 1 cup half and half
  • 8 oz. sour cream
  • 1/2 cup butter, melted
  • 1 cup ham, cut up or 8-10 slices of bacon cooked and crumbled
  • 1 packet (0.4 oz) dry buttermilk dressing mix
  • 1/3 cup chopped chives or green onion, divided
  • salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese


  1. Preheat oven to 350F. Spray an 13 x 9 inch baking dish with cooking spray and set aside. Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add salt.
  2. Parboil for around 5 minutes or just until fork tender. Drain well.
  3. In a large mixing bowl, mix together both soups, milk, sour cream, butter, ham (or bacon), buttermilk dressing mix, chives and 1 1/2 cups cheese.
  4. Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes in the sauce.
  5. Spread potatoes evenly into baking dish and sprinkle the remaining cheese on top.
  6. Bake for 35 - 40 minutes or until golden and bubbly
  7. Sprinkle the top with chopped chives and allow to rest on the counter for 5 -10 minutes before serving.

Mexican Chicken and Rice

Mexican Chicken and Rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 1 Tablespoon olive oil
  • 2-3 large boneless skinless chicken breasts, cut in half
  • 1 package taco seasoning
  • 1 jar (15oz) salsa con queso
  • 3/4 cups half and half
  • 1 can (4.5 oz) chopped mild green chiles
  • 1 medium red or yellow bell pepper, seeded, chopped
  • 2/12 cups cooked whitel rice
  • 1 cup shredded Mexican cheese blend (or 2 cups)
  • Chopped tomatoes and cilantro, if desired


  1. Heat oven to 350 degrees F. Spray 13 x 9 inch baking dish or 2 1/2 quart casserole with cooking spray.
  2. In 12 inch skillet, heat oi over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chick in oil 6-8 minutes, turning once, until golden brown on both sides. depending on thickness of chicken. It may not be cooked all the way through at this point but will finish baking in the oven.
  3. In large bowl, stir together salsa con queso, half and half and chopped green chilies; stir in bell pepper. Reserve 1/4 of the sauce mixture. Stir rice into remaining sauce mixture.
  4. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
  5. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165F)
  6. Cool 10 minutes. Garnish with tomatoes and cilantro

PB & J Smoothie with Extra Yum

PB & J Smoothie with Extra Yum and Health

Never thought you'd be a healthy smoothie drinker? Me either but my son got me thinking that it might be a good way to get my fruits and/or veggies in and now I absolutely love them. You can adjust and change fruit you like or go with more spinach or try kale. It's amazing how they don't change the flavor just the color and nutrients.


  • 1 medium banana, peeled, sliced, and frozen (I don't take time to freeze)
  • 6 oz Chobani Greek Yogurt
  • 1 cup frozen berries
  • 3/4 cup unsweetened almond milk (don't let it scare you, I love it and I didn't like cows milk unless there was chocolate syrup in it)
  • 1 Tbsp peanut butter (any kind but I use natural smooth with no sugar)
  • 5 ice cubes
  • 2 tsp Truvia (I don't like yogurt at all but the Truvia makes it tasty)
  • The next ingredients are what I add to all my smoothies and they don't change the flavor at all, just the nutrients. Don't knock it unless you try it
  • 2 Tbsp milled flax seed
  • about 7 fresh spinach leaves, ripped up


  1. I buy strawberries, blueberries and raspberries and clean them all and cut up what's needed and but it container so each morning before work it saves loads of time. The yogurt is plain Greek style because there is more protein in it and less sugar.
  2. Place all ingredients in a Magic Bullet (that's what my friend Lisa and I use, and Casey uses a Farberware, we all enjoy them and they work better than a blender)
  3. Put a straw in your smoothie and you are enjoying a healthy and yummy meal.

Pizza Roll-up

Pizza Roll


Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Pizza Roll

I know this isn't a diabetic friendly recipe or a meal for my New Years Decision to lose weight but it is one that I absolutely love. My husband likes this but he would rather have MEAT. He wants sausage and hamburg so next time I will try that. You can use almost anything you like on your regular pizza.


  • Olive Oil
  • Garlic Seasoning or other favorite seasoning
  • Pillsbury Pizza Crust
  • Pepperoni - As much or as little as you want
  • Roasted Red Pepper
  • Mushrooms - 1 small can or a cup of fresh
  • Cheeses - I prefer mixture of Mozzarella and Colby


  1. Sprinkle olive oil and seasoning on baking sheet
  2. Unroll pizza crust over olive oil and seasoning on baking sheet
  3. Sprinkle olive oil and seasoning on pizza crust
  4. Layer pepperoni, mushrooms, red pepper and then cheese. (I love pepperoni and cheese so I use lots of each)
  5. Roll up from the long side, poking in ingredients in as you go till you get to edge. Pinch edge into roll to seal as well as possible.
  6. Roll seam to underside
  7. Bake 375 degrees for 20 - 30 minutes.

Tator Tot Casserole to the Max

Tator Tot Casserole to the Max

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

This is a wonderful change to the original. This is one of those that is even better the next day.


  • 1 lb ground beef extra lean
  • 1 can cream of mushroom with roasted garlic
  • 2 cups shredded sharp cheddar cheese (or any cheese you like)
  • 1/2 a red bell pepper, diced
  • 1/2 a green bell pepper, diced
  • 1 can sliced mushrooms, or 1/2 cup fresh mushrooms
  • 1/4 cup bacon (I used Hormel real crumbled bacon from large bag at Sams)
  • 2 cups tater tots (or enough to cover 13 x 9 pan in single layer)


  1. Preheat oven to 350 degrees
  2. Press ground beef (raw) into an 13 x 9 baking dish. Arrange tater tots in a single layer on top of beef. Spread the soup over the tots. Sprinkle peppers and bacon on top of soup. Top with 1 cup of the cheese.
  3. Bake at 350 degrees for 20 minutes. Remove from oven and stir casserole to bring beef more to the top and break it up. Add the rest of the cheese and cook for an additional 30 minutes.


Chicken, Asparagus and Prosciutto Roll-ups

Chicken, Asparagus and Prosciutto Roll-Ups

Chicken, Asparagus and Prosciutto Roll-Ups

My husband and I really loved this. He says it looks like a nice dish for a dinner party. I believe this is a good dish if you are watching your carbs or a diabetic. It sounds kind of time consuming but if you prepare everything before you start rolling then it goes smoothly. If you have any ideas for alternative items to put in rolls you can comment on this recipe and we'll see what other roll-ups we can make.


  • 2 Chicken Breasts sliced 1/4" thick (I bought 4 thin sliced already)
  • 4 slices of Prosciutto
  • 16 - 20 thin stalks of Asparagus (depending on size of breasts or what you have on hand)
  • 1/2 cup shredded cheese or 4 slices of your favorite cheese (I used shredded Montery & Colby)
  • 1/2 cup Planko Bread Crumbs (Pre-seasoned or season yourself)
  • 1 egg, beaten
  • 1/2 cup chicken broth or maybe wine
  • Some olive oil for drizzling and some for browning


  1. Preheat oven to 350 degrees
  2. Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
  3. Flatten chicken breasts so they are 1/4" thick
  4. Place one slice of Proscuitto on flattened chicken
  5. Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
  6. 4-5 stalks of Asparagus layed across short side of chicken
  7. Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
  8. Do same to all 4 breasts
  9. Pour egg on plate (I used a styrofoam plate for easy clean-up)
  10. Pour bread crumbs on another plate
  11. Roll chicken rolls in egg and then in bread crumbs
  12. Heat olive oil in fry pan and brown rolls on all sides
  13. Spray 8 x 8 casserole and place rolls in them
  14. Pour broth or wine in frypan and scrape pan. Pour over chicken
  15. Sprinkle rolls with some olive oil.
  16. Bake for 20-25 minutes, till meat is no longer pink
  17. This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)


Fabulously Easy Beef Tips

This has become one our new “comfort food” dinners. We like it over rice and with english peas. I also make plenty so we have leftovers. As with many things it’s almost better the second day. It’s easy to make the first day and the next night it’s even easier. Now we have more than one comfort food!!

2lb Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can of cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz. can mushrooms
1 – cup water or ginger ale soda

Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.  Add mushrooms and stir to coat.  Cover with foil and bake at 300 degrees for 3 hours.

Do not remove foil until done.

Serve over rice, mash potatoes or egg noodles. Prep time is about 5 minutes if you buy precut stew beef.

Chicken Rotel Casserole or Dip

As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?

1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese

Preheat oven to 350. Melt margarine in a large saucepan over medium heat.  Add bell pepper and onion. Cook and stir about 5 minutes or until tender.

Stir in both soups, tomatoes with liquid and chicken, blend well.

Spray 13×9 baking dish with cooking spray.  Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.

Bake uncovered for 40 minutes or until hot and bubbly.

This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor.  Also reheats well for leftovers.

Chicken and Veggie Pasta

1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced

Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted.  Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.

Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.

Place pasta to pasta bowls; top with chicken and veggies and serve.

Coconut Choco Bars

We all love our sweets, at least I do. So I’m always looking for low sugar treats I can make to replace the high sugar, high fat non-nutritious versions. My friend, Linda, gave me a recipe yesterday and as I was reading through it I saw that I had everything in my cupboard but I thought I could change it some to make it even better.  I DID!!

1/2 cup butter (I used “I Can’t Believer It’s Not Butter” sticks)
1/4 cup SPLENDA Brown Sugar Blend, packed
1 cup whole wheat flour (called for regular flour)
1/4 cup flax seed (didn’t call for this but I try to add it to recipies where I can)

2 eggs
1/4 cup SPENDA Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons whole wheat flour
1/2 teaspoon baking powder
1 1/2 cups coconut
3/4 cup Hershey’s Sugar Free Chocolate Chips (my new best friend)
1 cup chopped pecans

Preheat oven to 350 degrees

Combine butter, 1/4 cup brown sugar and flour until dough forms. Press into a 13×9 baking pan.
Bake for 10 minutes

Blend the eggs, remaining 1/4 cup brown sugar, vanilla, flour and baking powder. Stir in the coconut, chocolate chips and pecans.

Spread the filling onto the partially baked crust.

Return to the oven for 20 minutes.