Shrimp Fried Cauliflower Rice – a Cooking Light Recipe (and a FAVORITE)!

What a fabulous recipe! I’ve heard about “riced” cauliflower – wasn’t sure how it would taste. Let me tell you… wonderful!! It has a similar look and feel as rice – the taste… very mild. So it goes nicely with what you pair with it. In this case a stir fry with shrimp, green onions and eggs.

What I did differently: To make it a little more substantial for us, and because we like stir fry with peas and carrots I added those as well. I think maybe I let the cauliflower sit 5 minutes as mentioned above (without stirring) and then added the thawed carrots and peas (however many you like – I used two big handfuls). I also cooked the eggs in a separate small skillet. The first time I made this the egg stuck to the bottom of the “nonstick” pan, therefore the cauliflower rice couldn’t get brown. When you scramble the eggs don’t overcook as they are going back in with the shrimp and “rice” for a minute!

You can make “riced” cauliflower by putting it into a food processor and pulsing until it looks like rice, or you can buy it frozen just about everywhere – I used Trader Joe’s brand and it’s fabulous, perfect for two people!

Click HERE to print the recipe above (my version) or click HERE to print the original Cooking Light version (serves 4)!

This is a Cooking Light recipe via their magazine – I always find treasures there!

Catch you back here tomorrow!



Pork Medallions with Fennel Apple & Sweet Potato Slaw – recipe by Cooking Light!

Pork Medallions with Fennel, Apple & Sweet Potato Slaw is a fabulous (and dare I say beautiful) recipe from Cooking Light Magazine. It’s the perfect recipe for fall. I thought the Fennel, Apple & Sweet Potato Slaw (pictured above) was just beautiful alongside the pork medallions! (In my haste I forgot to garnish with fennel fronds, so mine may look a bit bare, but believe me, it’s FULL of taste!).

I always thought I didn’t care for fennel (never having had it) because I heard it tastes like licorice. Let me say. I love it! It does taste a bit like licorice, but it’s different, and the texture is wonderful (similar to celery), especially combined with apples – what a treat! The slices of baked sweet potato add such color to this dish!

Click HERE to print this recipe (via the Cooking Light website – click on the green printer icon) – it’s a keeper for sure! QUICK to put together as well – the recipe shows a total of 35 minutes to put this together.

I made a few changes for the slaw: I only used one (1/2#) pork tenderloin, since there are just two of us. I used 1 medium fennel bulb, 1 large apple, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1 Tablespoon shallots for the slaw –

And a few changes for the pork:  I didn’t have grainy mustard (for the pork) so I used a total of 3 tablespoons of dijon – I also used the full 1/2 cup of cider and omitted the butter (initially by mistake – but it was so fabulous I decided not to add the next time I made it).


This recipe is via CookingLight magazine ( – I made some changes as we all do, but the recipe comes from Cooking Light – my all time favorite magazine for healthy recipes!

Catch you back here tomorrow!

Curry Chicken Salad with Walnuts and Dried Cherries- Healthy & Outstanding!!

Chicken salad. A tasty lunch, served alone, on top of lettuce, inside a pita or between two pieces of bread. However you like it – this is a fabulous recipe. It’s so quick and easy, especially if you bake an extra chicken breast. One night a week we have baked/roasted chicken, we split one chicken breast and make another for a recipe, such as Quick Green Chicken Chili or Chicken Salad.

This is a curry chicken salad – which adds a nice sweetness. I shred one large chicken breast with two forks.  Add celery, green onion, walnuts, dried cherries or cranberries, several shakes of curry powder, salt, pepper, about a tablespoon of canola mayonnaise and a big blob of Greek yogurt.

That’s it! Stir it around – it will taste like something you got at a nice restaurant for lunch! This day I had it on one half of a whole wheat pita with apple slices (apple slices were good tucked into the pita too)! Make it your own, add more of what you like and don’t add what you don’t like. This is so flexible. I have omitted the mayo entirely and it was still good, just a little less creamy and a wee bit more tart. Having a teeny bit of mayo seemed to take care of that!

Catch you back here tomorrow!

Baked Chicken to the rescue!

Baked Chicken. So easy. So delicious. So many sides to serve it with AND recipes for any that may be leftover (I always bake extra). One weekend night we usually have baked chicken, the sides vary – then I use the leftover chicken for chicken salad, soups, salads, Quick Green Chicken Chili that I’ve posted here before.

I use chicken breasts with bone and skin. Chicken skin used to be touted as unhealthy, but studies now show that it’s pretty good for you (in moderation!) – We buy chicken breasts (no hormones/no antibiotics) from Whole Foods. It’s our preference… They are large. We split one for dinner, save one for soup (and it’s plenty after you pull off the skin, pull off the bones and shred) or chicken salad, or another recipe…

To make baked chicken…

OVEN 350 degrees F. (Use convection setting if you have it – makes the skin like fried chicken, no lie!)

Pat the chicken dry and then spread a little olive oil on the chicken, S&P. 

Pop into the oven approximately 1 hour – insert meat thermometer – 180 degrees F and it’s done! Let it get nice and golden. 

That’s it. End of “recipe”… How can you beat it? When I store the leftover chicken breast we do take it off the bone, seems to come of easier when warm, but we leave the skin on to keep the meat moist.

In this photo we had the chicken with a baked sweet potato (wrapped in foil baked along with the chicken right on the rack, not next to the chicken) and a bunch of lacinato kale, sautéed very briefly, and then left to steam with lid on.

We also have chicken with roasted vegetables (this is what we usually have) – then we can reheat veggies for the week! There is nothing better than roasted veggies!

A few minutes of prep and you have a good bit of your meals for during the week!

Catch you back here tomorrow!

Hamburger Steaks with Mushroom Gravy – Cooking Light!

Hamburger Steaks with Mushroom Gravy - Cooking Light

I ran across this recipe for “Burger Steaks with Mushroom Gravy, Sweet Potatoes and Haricots Verts” in Cooking Light magazine. It looked like pure comfort food. It was a quick and easy dish to prepare. I had a few Yukon Gold potatoes, so I opted for mashed potatoes, and we had a bag of Trader Joe’s Haricots Verts in the freezer (our dogs favorite snack of all time, he loves them frozen).

Decadent and delightful! Give it a whirl, this recipe serves 4. Click HERE to go to the website where you can print this Cooking Light recipe!

If you are one of the few who hasn’t perused Cooking Light magazine, check it out! I’ve subscribed for around 20 years now – I look forward to that magazine each and every month!

Catch you back here tomorrow!

Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes!

Dinner is served!

Talk about a quick dinner! This was fabulous!

Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes

2 (large) servings

Corn Tortillas (or whatever you like)

Chicken (or chicken cutlets, they cook faster) – we used one cutlet, equivalent to one chicken breast

1 can of Black Beans, rinsed and drained

Fresh or Frozen corn (thawed), a handful or two

Tomato, diced

Onion (whatever kind you like and however much you like)

Pepper Jack Cheese, shredded

1 lime, sliced into wedges

Coat chicken with olive oil. While the chicken is on the grill rinse and drain the beans, thaw the corn or cut off the cob, shred the cheese, dice the tomato, avocado and onion. Set in dishes so each person can put the toppings they like. Heat the tortillas (I have a gas stove, and I put the tortilla directly on the grate and heat about 15 seconds then flip and flip another 10 seconds, but that’s me) – as you heat place the warm tortilla in foil and the packet in a towel to keep warm. (Read other options from HERE).

When the chicken is ready, cut into small pieces and then take a warm tortilla, sprinkle with pepper jack, black beans, onion, corn, tomato, avocado and then squeeze a wedge of lime.

Oh. My. Too good for words! It’s also good with no chicken!

*Note: when buying store bought corn tortilla try to find a brand with very few ingredients. Mine come from Trader Joe’s and the ingredients are “white corn, water and lime”.

Catch you back here tomorrow!

Black Bean Salad with Tomatoes, Corn (and Avocado)!


Sometimes you just need a quick side dish to throw together that is healthy, and most of all… tasty! This is both! This is more of a guide than a recipe, I’ve made it several different ways. For 2-4 servings:

Black Bean Salad with Tomatoes, Corn (and Avocado)!

1 can of black beans – rinsed and drained

Frozen (or fresh) sweet corn – I use a few handfuls

Diced red onion (or Vidalia or green onion, etc.)

1/3-1/2 lime squeezed over the top

A light drizzle of EVOO (extra virgin olive oil)

Taste… add more lime if needed. I don’t add salt, but you can. I do add pepper.

It’s also fabulous with the addition of diced avocado – oh, does that make it delicious!


Catch you back here tomorrow!