Tag Archives: directions

Skinny Crab Cakes/Recipe Share

Healthier Crab Cakes


  • Crab Cake
  • 2 scallions, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 tsp. minced garlic
  • 1 jalapeno pepper, seeded and minced
  • ½ tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. sea salt
  • ½ cup whole wheat panko bread crumbs
  • ¼ cup egg whites
  • 1-pound canned, lump crab meat
  • Nonstick cooking spray
  • Dipping Sauce
  • ½ cup nonfat plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 scallion, finely chopped
  • 1 Tbsp. lemon juice
  • Pinch of cayenne
  • Pinch of sea salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. In a medium bowl, thoroughly mix all crab cake ingredients except egg whites and crab meat. Fold in lump crab and egg whites, being careful to avoid breaking crab into small pieces.
  3. Scoop 2” diameter cakes onto the foil lined baking sheet (should make 10 crab cakes). Pat lightly and mist tops with cooking spray. Bake for 15 minutes or until the tops are lightly golden.
  4. While crab cakes are baking, whisk together dipping sauce ingredients in a small bowl.
  5. Serve 2 crab cakes with 2 tablespoons of the dipping sauce.

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Sugar Free Nutella Copycat /Recipe Share

The Recipe for Sugar Free Copycat Nutella

This is actually a lot easier than you may think it is.


What you will need to make this.

Roasted Hazelnuts Skinned–1 Cup

Canola Oil–1 Teaspoon

Your choice of Sugar Alternative -1 Tablespoon equivalent to sugar Sugar Free Chocolate Chips–1/2 Cup


No sugar added Cocoa Powder 1/4 cup

Greek Yogurt–1 Tablespoon

How to make this recipe.

If hazelnuts are not roasted and skinned, do so by roasting them in a 350 oven for 15-18 minutes.

Allow them to cool and then remove the skins

Place your chocolate chips in a microwave safe cup and melt them in the microwave.

I set my microwave on medium high and melt in 20 second increments stirring between increments.

You can melt them over a double boiler if preferred. Don’t forget to stir. In a food processor, process your hazelnuts and oil together for about a minute or until they become somewhat pasty.

Add your yogurt, sugar alternative and the cocoa (if using cocoa) to the food processor and continue to blend.

You will need to stop the processor a few times to scrape the sides to ensure that everything is blending together.

If using chocolate chips, add your melted chocolate chips (if using chocolate chips) and pulse your food processor a few times until blended.

However, if you are using the cocoa method you can skip this step.

Read more at: https://thesugarfreediva.com/sugar-free-copycat-nutella/
Copyright © https://thesugarfreediva.com

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Black-Eyed Peas with Bacon/ Recipe Share

Black-Eyed Peas with Bacon


  • 1 pound dried black-eyed peas
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Additional cooked and crumbled bacon, optional


  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
  • In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
  • Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon.
Nutrition Facts

3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.

Originally published as Black-Eyed Peas with Bacon in Taste of Home December/January 1994

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One Pan Salmon, Brussels Sprouts and Squash/ Recipe Share


  • 1 pound brussels sprouts, ends trimmed
  • 1 cup diced butternut squash, 1” cubes
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • ½ Tbsp. dried sage
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • ½ pound salmon, cut into two 4 oz. portions
  • 1 tsp. garlic powder


  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with aluminum foil, mist with nonstick cooking spray and set aside.
  3. In large mixing bowl, combine brussels sprouts, butternut squash, minced garlic, salt, pepper, dried sage and 1 tablespoon of olive oil.
  4. Spread brussels sprouts and squash on prepared baking sheet in single layer. Bake for 15 minutes and stir at the halfway point.
  5. Drizzle salmon with olive oil and sprinkle with garlic powder.
  6. Remove baking sheet from oven; rearrange brussels sprouts and squash to make room for 4 salmon filets. Bake for 10 to 12 minutes, or until salmon is cooked through.
  7. Remove from oven, let stand for several minutes and serve.

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African Sweet Potato Stew



  • 5 Cups peeled, chopped sweet potatoes
  • 3 Cups sliced (or halved, if small) fresh white mushrooms
  • 1 1/2 Cup small cubes of fresh pineapple
  • 3/4 Cups uncooked green lentils
  • 2 Tablespoons tomato paste
  • 2 Teaspoons curry powder
  • 1 Teaspoon finely grated fresh ginger or 1⁄4 teaspoon ground ginger
  • 1/4 Teaspoon cayenne pepper
  • 1 garlic clove, minced, or 1⁄4 teaspoon garlic powder
  • 3 Cups vegetable broth
  • 1 Cup chopped fresh spinach leaves, lightly packed
  • 1/4 Cup peanut butter
  • 1 Tablespoon lime juice
  • 1/3 Cup chopped peanuts, for garnish


Grease the interior of the slow cooker crock with nonstick cooking spray.

Combine the sweet potatoes and next 10 ingredients (through broth) in the prepared crock and mix well.

Cover. Cook on Low 3 to 4 1⁄2 hours, or until the sweet potatoes, lentils, and onions are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well. Cook just until heated through.

Serve in bowls. Top with chopped peanuts.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

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Pumpkin Bread Pudding Cupcakes/Recipe Share

Pumpkin Bread Pudding Cupcakes


  • 4 large eggs
  • 4-1/2 cups canned pumpkin
  • 1-1/2 cups 2% milk
  • 1 cup sugar
  • 1 cup half-and-half cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 teaspoons vanilla extract, divided
  • 10 cups cubed French bread (1-inch pieces)
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup chopped pecans


  • In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour.
  • Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch.
  • Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla.
  • Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts

1 cupcake: 224 calories, 10g fat (4g saturated fat), 47mg cholesterol, 181mg sodium, 31g carbohydrate (22g sugars, 2g fiber), 4g protein.

Originally published as Pumpkin Bread Pudding Cupcakes with Caramel Pecan Frosting in Holiday & Celebrations Cookbook 2015


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Sweet and Salty Peanut Butter Bites/Recipe Share

Sweet & Salty Peanut Butter Bites


  • 1/2 cup semisweet chocolate chips
  • 4 peanut butter cups (3/4 ounce each), chopped
  • 1-1/3 cups creamy peanut butter
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 4 cups Rice Krispies
  • 1 cup broken pretzels


  • Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
  • Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.
Nutrition Facts

1 cookie: 86 calories, 4g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 2g protein.

Originally published as Salty Reese’s Crispy Cookies in Ultimate Cookie Swap 2015

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Mango Smoothie with Mint/Recipe Share

mango smoothie


  • 1 cup mango
  • ¼ cup skim milk
  • ¾ cup nonfat Greek yogurt
  • ½ cup spinach
  • Handful of mint leaves


  1. Add all ingredients to a blender.
  2. Blend until smooth.

Thank you for reading 🙂