Key West Chicken ™

Love a getaway but can't afford it? This recipe will give you a taste of a getaway without the hassle of packing. Enjoy!

4 boneless skinless chicken breasts
2 limes (juiced and zested)
3 T  Teriyaki sauce
1/4 tsp pepper
1/8 tsp salt (optional)
Pinch red pepper flakes
2 T oil (olive or canola) 

Zest and juice lime.  


Combine chicken breasts, Teriyaki sauce, salt, pepper, red pepper flakes in shallow dish. Pour lime juice and zest over chicken. Let it marinate for several hours or overnight.

Heat grill pan or skillet on medium high heat. Add oil and reduce heat to medium. Add chicken and cook on one side for 10 minutes or until done. Flip chicken over and repeat cooking process on other side.


Serves 4

Sauced Steak ™

Need an idea for dinner.

This is a very simple yet elegant idea for steak. I've used an inexpensive cut of steak and dry red wine. Feel free to use what cut of steak and dry red wine that you like.

2  8 oz steaks
1  1/4 c (10 oz) dry red wine 
2 T chopped shallots
1 T Worcestershire Sauce
2 oz (1/4 c) sliced mushrooms
1/8 tsp salt (optional)
1/4 tsp pepper 


Combine steaks, salt, pepper, Worcestershire sauce, 1 T shallots in shallow dish.  Pour 2 oz. red wine over steaks and marinate for several hours or overnight. 

Heat a skillet over medium high heat. Reduce heat to medium, place steaks and marinade in pan.

Cook on one side for 6 -10 minutes. Flip steaks over and repeat cooking process until desired doneness. Transfer steaks to serving plate and let rest.


Carefully combine remaining wine, remaining shallots and mushrooms. Stir to deglaze pan and let wine reduce for 6 - 7 minutes. Spoon sauce over steaks.


Serves 2.

Vegetable Stir Fry

Who says that a vegetarian dish can't be the main course.

This is a quick and healthy recipe for a vegetable stir fry. This recipe is perfect for the Lenten season. Feel free to experiment with different vegetables. You can also add nuts or Tofu to this recipe for added protein.

1 c each: sliced carrots, snow peas, sliced mushrooms, sliced celery, chopped onion, sliced bell pepper
1- 2 T oil (canola)
1 clove crushed garlic (diced)
1 T fresh ginger (diced)
1 can sliced water chestnuts
1/2 c each: sliced green onions, water

1 tsp cornstarch
1/4 tsp pepper
1/8 tsp salt (optional)

Heat wok or saute pan on medium high heat, add oil. Combine: vegetables, garlic, ginger, salt, pepper in pan. Stir fry vegetables to 8-10 minutes or until done. 

In a cup or small bowl combine water and cornstarch. Mix to dissolve cornstarch.

Push vegetables to sides of pan. Pour water mixture into middle of pan. Let liquid reduce. Coat vegetables with sauce. 

Serves 4

Grandmas Hamburger Soup ™

Nothing is better than Grandmas cooking.  This is an easy recipe for my Grandmas soups.


1 lb ground meat (ground round or sirloin)
1 c each: chopped onions, sliced celery, sliced turnip (optional)
2 - 3 c. approx. mixed vegetables 
1 - 2 cans diced tomatoes
1/4 tsp. each: parsley, pepper
1/8 tsp salt (optional)
6 cans (3 cartons) low sodium beef broth
2 cloves garlic crushed & chopped
pinch red pepper flakes



In a skillet, brown hamburger over medium high heat 8-10 minutes, drain off excess fat.

Peel, crush and chop garlic.

In large saucepan combine, broth, tomatoes, onions, celery, hamburger, turnips, mixed vegetables, salt,  pepper, parsley, garlic. Bring to a boil, for 15 min. stirring occasionally.  Reduce heat and let simmer for 1- 2 hours. 


Serves 12.

Moo Goo Gai Pan (Chicken With Mushrooms)

 Moo Goo Gai Pan translated means Chicken with Sliced Mushrooms.

This is very simple recipe for a Chinese classic. Enjoy!

1 lb. boneless skinless chicken breasts or thighs  (sliced)
1 c. sliced carrots
1 c. fresh snow peas
1 tsp. fresh ginger (minced)
1 -  2 T. low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp. corn starch
1/ 3  - 1/2 c water (adjust as needed)
1 c green onions sliced
8 oz.  sliced mushrooms
1 -  2 T. oil (olive or canola)
1 tsp. sake (optional)
1/8 - 1/4 tsp. each:  pepper, salt

Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.

Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.


Add more oil if needed. Add veggies, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.


In a cup combine water and cornstarch. Mix well to dissolve cornstarch. 

Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min.  Stir to coat vegetables with sauce. 


Serves 4.

Grand Slam Lasagna ™

This recipe is called Grand Slam Lasagna because 4 cheeses (Ricotta, Provolone, Parmesan, Mozzarella) are used. This is a home run with family and friends.

I've used my recipe for tomato sauce, but you can use jarred sauced if preferred. You can adjust the amount of sauce, if desired.

I also used ground round for this recipe. Feel free to experiment and use what cheeses and ground meats that you like. You can even make this vegetarian if desired. Enjoy!

1 1/2 lb each: Ricotta cheese, Mozzarella,  lean ground beef (ground round)
1 lb each: Provolone (sliced), Parmesan cheese (grated or shredded)
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
1/8 tsp salt (optional)
2 eggs (optional)
1/2 c chopped onions


Preheat oven to 375.

In a skillet or sauce pan, brown meat an onions for 8-10 minutes, drain meat and onions in strainer. Add tomato sauce and cook for 10 minutes more.

Meanwhile cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step.

Place ricotta cheese in mixing bowl add two eggs, and combine well.

Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.

Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce and meat over noodles. Arrange 1/2 of ricotta cheese mixture, sliced provolone, 1/3 of Parmesan and mozzarella cheeses over sauce.

Top with 1/3 noodles and repeat layering process. Set aside 1 c of sauce without the meat. Top with remaining noodles. Layer 1 c of sauce, remaining Parmesan and mozzarella cheese over noodles.

Cover lasagna with foil and bake for 60-70 minutes.

Makes 10 serving.

Refrigerator Donuts ™

Who doesn't love a good donut?

This recipe is so simple that my niece came up with it. She used canned refrigerated biscuit dough for this recipe. Enjoy!

2 cans refrigerated biscuit dough
2 c vegetable oil
1/2 cup sugar (regular or dietetic)
2-3 T ground cinnamon


In a shallow bowl combine sugar and cinnamon. Mix well.

Unroll biscuits from can.

With a clean cap from a pop or water bottle, punch a hole out of the biscuits. We use leftover dough to make donuts dots.

Heat oil on high in deep pan. When the temp reaches 365 *F, it's ready. You can tell this by using a deep fry thermometer.

Drop a few doughnuts in the oil. Cook donuts 3 - 5 minutes or until golden brown. While frying, turn donuts over once to cook evenly. Repeat cooking process with remaining donuts.

Drain fried donuts on plate lined with paper towels.

Dredge cooled donuts in sugar cinnamon mixture, coating both sides of donuts.


Makes 20 donuts, (5 servings).