Category Archives: Food

Mini Apple Cobblers

Pampered Chef square brownie pan

The house smells amazing!


  • 1 pre-made pie crust
  • 1 egg
  • 6 medium to large apples of 3-4 different varieties (if possible)
  • apple pie spice
  • ground cinnamon   (If you don’t have apple pie spice, cinnamon and a pinch of ground cloves will do)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 tablespoons corn starch
  • 1 teaspoon of salt
  • 5 tablespoons of melted butter

Preheat the oven to 375. Flour the bottom of a muffin tin.

Place a piece of pie crust in the bottom of each cup so it covers the bottom and comes up the sides about halfway

Mix together sliced and peeled apples, 1/2 cup of sugar, 1/2 cup of brown sugar, 2 tablespoons of cornstarch, 1 teaspoon of salt, and apple pie spice until the apples are coated. Let it sit for 10-15 minutes.


Aldi has a really good apple cobbler topping for 99 cents. But, if you don’t have that, in a separate bowl mix together flour, 1/2 cup of brown sugar, and about a tablespoon of cinnamon.  Mix in the egg until blended.

Final Steps

Pour the apples into each muffin cup until they are filled to the top with apples. You may have to cut them smaller if they don’t fit in very well. (I ended up having to do this). I took a mini ice-cream scooper or a spoon and scooped one heaping scoop or the topping onto each cup.

Melt the butter and pour over the top of each one.

Put in the oven for about 30 minutes covered in foil.

Take off for the last 5 minutes of baking so the topping gets crispy!

That’s it! Enjoy with vanilla ice-cream. 🙂




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Easy Fried Green Tomatoes

imageimage image

  • 1 cup cornmeal
  • 1/2 cup of panko bread crumbs
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • pinch of garlic
  • pinch of cayenne pepper
  • 2 eggs

I used 5-6 green Roma tomatoes from my garden. You can use other varieties of tomatoes, but if they are large you will probably only need 2-3.

Slice the tomatoes about 1/2 inch thick. Lay out 2 bowls. In one bowl mix together the dry ingredients including the salt and pepper, and other spices.

Wisk together the eggs in the other bowl.

Coat a fry pan with olive oil or vegetable oil about 1/8 inch deep.

Once it is almost popping you are ready to fry.

Coat each slice with the dry mix, the eggs, then dip again in the dry mix to coat well.

Drop the coated tomatoes in the fry pan, and let them cook for 2 minutes on each side.

I served with Greek yogurt dressing.


Spinach Artichoke Dip –CLEAN EATING!

A healthy spinach artichoke dip? You got it! This dip was half gone before I could snap this picture before devouring the rest. I just started eating cottage cheese a lot lately because I have been feeding it to my 9 month old. I mix it with fruit for her breakfast sometimes. I take a bite, she takes a bite, and we go back and forth. It’s high in protein and she’s always super hungry. Well, she loves it! It has also helped her tummy because it has probiotics similar to yogurt. Who knew?! Anyways, cottage cheese is great protein and therefore great for weight loss and curbing appetite. It is overall an amazing food.

Anyhow, I got this CRAZY idea to make a spinach artichoke dip using cottage cheese instead of mayo and all that unhealthy stuff the dip normally consists of. Well, TRY THIS. Trust me. It was so delicious, I started immediately calling people telling them to make it. (I have never done this before.)

Here is the SIMPLE and HEALTHY recipe….

Sautee half a bag of fresh organic spinach, half a can of chopped up artichoke hearts, and freshly crushed garlic in a little bit of coconut or olive oil. I used the Pampered Chef garlic press to release the fresh garlic flavors into the dip. I love this thing. It leaves me smelling like garlic for days, but who cares? Not I. 🙂

I then mixed the warm veggies in a glass mixing bowl with a container of cottage cheese. I added half a cup of shredded cheddar and about 1/4 cup of parmesan cheese. I added about 1 tsp. of pepper. There you have it– Spinach artichoke dip!

cottage cheese spinach artichoke dip

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Pumpkin pie bites


1 15 oz. can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

3/4 cup evaporated milk

2/3 cup of all purpose flour

2 eggs (large)

1 teaspoon cinnamon

1 teaspoon of allspice

1 pinch of nutmeg

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder



It’s only September 1st and I’m already in the mood for fall. The scent of nutmeg and cinnamon wafting through the house is one of my favorite things! Here is a recipe I tried for mini pumpkin pies. They can be served with ice cream, whipped cream, or eaten by themselves. If you love pumpkin pie, then you will love these. They would be great to take to work in your lunch or for small hands because of their miniature size. They are crustless and topped with cinnamon sugar.

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Peach Smoothie



Crushed ice, 1 organic peach (sliced), 1 scoop vanilla whey protein, 1 cup vanilla almond milk. Blend until smooth.

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Traditional Lasagna

Grace’s Meat and Cottage Cheese Lasagnaimage

I am always looking for ways to improve my recipes, and I think I have finally discovered the best way to cook lasagna! Do not cook the noodles before layering! Leaving them “raw” allows them to soak up the sauce and juices and make the dish have tons of flavor. The noodles aren’t overcooked. Your husband is happy and eats 3 servings.

I normally have always used ricotta cheese and cooked lasagna noodles as layers in meat lasagna. However, I decided to replace ricotta by using cottage cheese and not cooking the noodles beforehand to soak up the excess water. I was sick of runny lasagnas that were hard to slice and too mushy.

Cottage cheese is low in fat and high in protein. It’s sworn by athletes and people trying to lose weight. It has a large amount of casein protein (the kind for muscle building). It is also lower in calories than ricotta. Win-win!

The layers of my lasagna were as follows:

  • Red Sauce: 1 lb. of 90% lean beef cooked with 1/2 a yellow onion and 3/4 of a jar of pasta sauce (or your homemade sauce) in a large pan. Add Italian spices and garlic as desired.
  • White Sauce: 1 1/2 cup of cottage cheese mixed with one egg, 1/2 cup of Parmesan cheese,  pinch of parsley and pinch of thyme.
  • Noodles: uncooked raw lasagna noodles broken to fit your pan (if they don’t fit… mine didn’t because I used a weird shaped dish).
  • Cheese: various cheeses (sliced provolone, sliced or shredded mozzarella, Parmesan, sharp cheddar or whatever you like! Normally I only use parm and mozzarella but I decided to go crazy with a variety of cheeses. I was glad I did!

I layered the bottom of my dish starting with a thin layer of the beef/sauce mix.

The next layer was the raw noodles.

The next layer was white sauce mix.

The next layer was various cheeses.

The next layer was the raw noodles (again).

The next layer was beef/sauce mix (again)… you get the idea.

Repeat until you run out of ingredients or about 2 layers of each.

Top with cheeses and parsley.

Chow down! Pack the leftovers for lunch (if there are any)!


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