My hubby and I enjoy a nice snack on a sunday night every now and again.  We try to get creative and go all out and this past week was no exception.    While we were at the market doing our weekly shopping we picked up the ingredients for a killer plate of nachos.

Black beans, two kinds of cheese, chips, salsa and olives.  Hubby is an expert at making them now,  so I let him do the honors and then sat back and enjoyed! 

Trying something new...and LOVING IT!

It’s so wonderful to sit down with those you love around your family table and eat a healthy, hearty meal…especially in this day and age when ipods and cell phones and video games seem to distract everyone every second! It’s nice to just sit and catch up, and not only enjoy nourishment for the body, but for the soul as well. That’s why I take cooking dinner so seriously. It’s not just food, it’s being there for my family.

This recipe had been sitting in my “To Try” box for quite some time, and last night I finally made it…and I’m so glad I did! It immediately became a new favorite, and I’ll be making it again soon.

Linguine with cabbage, prosciutto, and sage

Cook the pasta according to the package directions. While that’s boiling away, heat 1 tblsp olive oil in a large skillet over medium-high heat. Add one onion, sliced, and cook until soft. Throw in about 1/8th of a teaspoon of pepper, as well.

Add 1/2 of a head of cabbage, 1 cup chicken broth, and cook until the cabbage begins to wilt. Stir in prosciutto (cut into strips), 2 tablespoons of unsalted butter, and 1 tablespoon of dry sage (or 2 of fresh). Cook until the butter has melted, serve over pasta, and listen to your family rave!

Enjoy this delicious meal with your family tonight!

I’ve had a fresh beef roast in my freezer for awhile and I finally took it out and made a delicious pot roast with it.   Honestly, is there anything better than fall meals?

I love me some popcorn balls and these are no exception.  I added some peanut butter to the sugar mix and YUM!

Plus the kids can help make them!

The other night we had oven roasted chicken with baked potatos and green beans and um, yeah it was awesome.  So of course I had to make some chicken soup from the left overs.   So I made the broth and added some carrots and celery and let it simmer all day.  Perfect for a chilly fall night!

This photo speaks for itself.

I made this onion soup last night with cheesy pita crisps, and it was the perfect meal for a cold, November evening. I only wish there were leftovers for lunch today!

This is one of my family’s favorite meals, and not only is it totally delish, it’s quick, easy, and only about 100 calories per serving! Now that, dear readers, is a winning combination!

So colorful, so delish...

Spray a large, non-stick skillet with vegetable oil. Heat over medium heat, and then add 1 diced medium zucchini. Cook that for about 6 minutes or so (or until it’s soft). Then stir in 1/4 to 1/2 of an onion (according to your taste), and cook for another minute. Then stir in 2 minced garlic cloves, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of pepper, and a 14.5 ounce can of no salt added tomatoes (drained). Cook this amazing combination for 5 minutes, stirring frequently.

Now, if you’re lucky enough to have a helper, you can set them to stirring while you separate the egg whites. If not, it’d be smart to do this step first.

Insert a "yolk" here!

There are a couple of ways to separate an egg white from the yolk. You can pour it back and forth into the broken shell, or, as I like to, simple cradle the yolk in your fingers and jiggle it as the white separates into a bowl. For this recipe you’ll need 6 egg whites, so you’ll get plenty of practice!

Once your vegetable mixture has thickened slightly (you’ll want any missed liquid from the tomatoes to boil off as much as possible so you don’t get a runny frittata), stir in your egg whites.

Pour the entire mixture into a pie pan and sprinkle with mozzarella.

Pop this into a preheated 350 degree oven for 12 minutes, or until a toothpick comes out clean. Then broil it for another3 or 4 minutes to make it deliciously golden brown, like this:

Eggy, cheesy goodness, coming up!

Finally, sprinkle with shredded Parmesan and serve it up to your family. This mean could not be more perfect, whether you’re hosting a brunch or just whipping up a quick (and healthy!) dinner.

Filling in every possible way!

Enjoy!

I must admit, I’m a bit lazy today. The air is cold, the wind is blowing, and I haven’t even begun to figure out what I’m going to be making for dinner.

In fact, instead of attacking all the work that surrounds me, I’m instead perusing all of my old photographs, and the ones that put the biggest smile on my face were from our little get away over the summer. So, in case anyone else out there is dreaming of warmer climes, sun on their shoulders, the lapping of water on the shore, and a margarita in your hand, then this one is for you.

How to start the weekend off right-freshly made bagels and a cup of tea.

A dinner fit for the gods-which we didn't even make!

A good old fashioned diner breakfast for Alice...

Maisy's red flannel hash...

Essie knows how to bring home the bacon.

A little snack after a busy day.

This is happiness.

Time to make dinner!

Add a salad...

Or two...

That's what I call delish.

And of course, you can't forget the guacamole.

Now back to those margaritas...

Until next time, Broads!

Sometimes you just feel like going old school.   Although I did add a salad with fresh greens to this classic dish.

I always save left over chicken from other meals. There are so many great recipes you can make with cooked chicken, and personally, this is one of my favorites. This recipe could not be any easier, and it’s a great comfort meal!

In Chip-Chop Shape!

First you need to chop up about 1 1/2 cups of chicken (cooked), 1 1/2 cups of carrots, 4 medium potatoes, and 1 onion. Now, some recipes may call for you to skin the potatoes, but I strongly disagree. The main source of nutrients in potatoes is the skin, so it’s so much healthier to leave it on-and it doesn’t effect the taste either way! So I say skip that step and it will do your body good.

Toss these ingredients into a large pan along with 3 cups chicken broth and 3 cups of water. Bring to a boil.

Now on to the dumplings! Stir together 2 cups of flour and one tablespoon of sodium free baking powder in a medium bowl. Cut in 6 tablespoons of butter.

Butter-it's what's for dinner!

You want the butter to be roughly the size of coarse crumbs once combined with your dry ingredients. Slowly add 2/3 of a cup of milk to the mixture slowly, stirring it as you go. you want the dough to be able to be formed into a ball, but not too sticky.

As Homer Simpson would say, "Dough!"

Since your veggies and broth are bubblin’ over there on the stove, go ahead and drop dumplings right on top! I usually do about a tablespoon size wad of dough, but you can vary that a bit. Reduce heat and simmer for 10 minutes, then cover and simmer for 10 more and…

I fell into a burning ring of DUMPLINGS!

VOILA! A delicious and easy meal, perfect for a cold weather dinner.

Enjoy!