Chicken Cabbage Stir Fry

I am always on the lookout for low calorie, fast, simple, and tasty recipes – and this one is a winner.  Fast, tasty, and flexible – use it to clean out the fridge and use up the odds and ends in your veggie drawer.

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Making Gamey Game Taste Great

todd elk cropI have – over the years – had a love-dislike relationship with Elk and Venison from Colorado.  It’s not the corn/grain fed venison of my youth in Minnesota, which I always thought was beef.  My husband and son are both hunters, and last year we had TWO elk harvested within a week or so of each other.  My husband got a 4×5 bull – my son a 2yo cow elk.  The steaks from my son’s elk are pretty good all on their own.  Cows are generally less gamey – and the younger they are, the better they are.  Bulls are getting ready to hit the rut during archery season – so they taste….not so great.  Add hormones to a diet of bark, sage and dry grasses – it’s a recipe for gamey if ever there was one.

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Zoodle Caprese Salad

I. Love. Caprese. Salad – but making it for a crowd can be a bit of a pain – and expensive if you want really good tomatoes & mozzarella.  This salad combines a new technique – zoodles – with a classic salad.  I don’t have a spiralizer, so I use a julienne peeler on the zucchini – which makes nice matchstick strips.

I buy the small balls of mozzarella, and cut them into quarters or eighths – but you can buy pearls of mozzarella that are small and work well too.  I can’t always get them here so I improvise. Continue reading “Zoodle Caprese Salad”

Make Ahead Omelette Fillings

I love Omelettes – but on busy mornings they’re a pain in the butt to put together.  Sauteeing the filling, then cooking the eggs – lots of steps.  I figured out a way to cut back on prep time, which cuts back on calories, and makes me more likely to eat a healthy protein-filled breakfast, lunch or dinner.  Try this make ahead omelette fillings recipe today!

The ingredients are flexible.  This filling as I’ve written the recipe is 0 points per 2 Tbsp on Weight Watchers.  I like to make egg white omlettes – 2 egg whites is just one point – and I add a couple of tablespoons of low-fat mozzarella cheese as well.  Pair with some fruit and a cup of coffee and you’re set!

Make Ahead Omelette Filling
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Make Ahead Omelette Filling


  • 1 cup(s) fresh mushroom(s)
  • 2 Tbsp uncooked onion(s)
  • 1 clove(s) (medium) garlic clove(s)
  • 1/2 cup(s) uncooked kale
  • 1 spray(s) butter flavour cooking spray
  • 1/4 cup(s) sweet red pepper(s)


  1. Spray your skillet with cooking spray and saute the onions, peppers and mushrooms until the mushrooms are halfway done.
  2. Then add in your garlic and saute a bit more.
  3. Pile in the kale, it will wilt down A LOT, and saute until done.
  4. Remove to a covered dish and keep refrigerated - use for up to 5 days.
  5. Use 2 Tbsp per omelette!
  6. Enjoy!!


make ahead omlette filling collage

Roasted Red Pepper Pasta

We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around.  When I described this meal to my kids they wrinkled their noses – but – they liked it!  you could add in veggies if you like – I kept it simple for the first try.

I roasted my red peppers right on the gas burner of my stove.  Char them up on the outside and put in a sealed bowl (cover with plastic wrap) for about 20 minutes – the char and the skin just slides right off.  Cut off the tops and take out the seeds and voila – roasted red peppers.  You want them to get BLACK – so don’t be scared!

roasting red pepers


Roasted Red Pepper Pasta
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Roasted Red Pepper Pasta


  • 1 lb Fettuccini
  • 3 Medium to Large Red Peppers, Roasted, Seeded & Peeled
  • 2 Medium Shallots - chopped
  • 2 Cloves Garlic - minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • Shaved Parmesan Cheese


  1. Cook Pasta according to package directions to al dente - almost completely cooked
  2. In a small skillet heat 1/2 tsp Olive Oil and sautee shallots and garlic until translucent - don't overcook
  3. Place shallot mixture in your blender with red peppers, remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
  4. When pasta is done, drain but reserve about 1/4 cup of the pasta sauce
  5. Return pasta to pan and spoon over about 2/3 to 3/4 of the sauce and mix well - if it's not enough sauce - add a bit more - if its enough sauce but looks a bit dry - add a bit of the pasta water.
  6. Turn pasta out into a large serving bowl and top with shaved parmesan cheese
  7. ENJOY!

Easy Hot & Sour Soup Recipe

I am a huge fan of Asian food.  I love stir fry and dumplings and potstickers and all of the uber unhealthy stuff that comes in Asian food.  I also like to make my own Asian food to cut back on those unhealthy ingredients. Hot & Sour Soup is easily one of my favorite things to order from the local Chinese food joint – its also super easy to make on your own if you have a fairly well stocked pantry.  Most Hot & Sour Soup Recipes call for dried mushrooms, but I cant get those here year round, so I’ve adjusted mine to use canned Chinese straw mushrooms.  You could substitute for any type of mushroom you like, but if you use raw mushrooms I’d saute them first to cook before adding to your soup or they’ll just be big waterlogged sponges.

If you like it hot, add more sriracha or chili paste, if you don’t like hot at all – or have a family that is mixed on the “hot” issue – just put the hot stuff on the table and stir it in to your own bowl!

I live in the middle of nowhere – and our grocery is not always the most adventurous. So be assured, even you with the generic Asian food section in your local market can make this easy to follow recipe!

Easy Hot & Sour Soup Recipe
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Easy Hot & Sour Soup Recipe


  • 5 C. Chicken Broth or Stock (I use my homemade stock - it makes a difference in taste but is NOT necessary - but don't use bouillon, way too salty)
  • 2 Tbsp Cornstarch
  • 4 Tbsp Water
  • 4 Tbsp Soy Sauce (Low Sodium if you can)
  • 1 Tsp. Ground Pepper (white if you have it - or black is fine)
  • 1 Tsp. Chili Paste or Sriracha (optional & adjustable to your taste - how hot do you want it?)
  • 3/4 C canned bamboo shoots, rinsed and drained and cut into matchsticks
  • 1/2 C canned Chinese straw mushrooms, diced/sliced
  • 2/3 C firm tofu, sliced into 1/4" by 1 1/2' sticks
  • 3 Green Onion, thinly sliced with a bit of the green left out for garnish
  • 3 Tbsp White Vinegar
  • 1 Egg, Lightly Beaten


  1. Wrap your Tofu in 2 layers of paper towel and put the bamboo shoot can on top to drain.
  2. In a dutch oven bring your Chicken Stock, Mushrooms, Soy Sauce & Pepper to a boil and reduce to a simmer - cook 5-10 minutes.
  3. Remove your Tofu from the paper towel and cut into matchsticks along with the bamboo shoots.
  4. Add Tofu & Bamboo Shoots, to simmering broth, cook approx. 5 minutes more. This is flexible, but you don't want to cook the tofu into mush.
  5. Stir water and cornstarch together and add into your soup, bring to a boil to thicken and reduce to a low simmer. Add Vinegar, chili paste or hot sauce to your taste and white parts of green onion and bring back to a simmer.
  6. Beat egg in a small bowl and stir soup rapidly in one direction with one hand and drizzle egg into soup with the other. This causes the striations of egg to form and the egg cooks as soon as it hits the hot soup!
  7. Garnish with a bit of the green onion bits left over
  8. Enjoy!