It’s Friday – again


Slow day here – the weather is warming up a bit (icicles on roof are melting); thermometer says around 40 degrees F. it’s gray/gloomy and ‘dull’ – but hey, it’s Winter in Michigan so what can I expect? Mostly knitting on both afghans – somehow when it gets gloomy outside I don’t have any ‘get up & go’, just want to go back to bed  . . . bad, eh?


Raspberry Almond Bars

2 1/2 C. flour
6 T. brown sugar
1 C. cold butter, cut into small
1 egg
1 tsp. almond extract
1 C. seedless raspberry jam
1/2 C. sliced almonds

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. Combine
flour & brown sugar in food
processor; pulse a few times to
combine. Add butter, egg &
almond extract; pulse a few
times until mixture is coarse &
crumbly. Reserve 1 1/2 C. mixture;
pour remaining crumbs into
greased prepared pan. Press
mixture down in an even layer;
bake 10 minuets. Spread jam
over crust & sprinkle with
reserved crumb mixture &
sliced almonds. Return to
oven & continue baking
25-30 minutes until top is
light golden brown. Cool on
wire rack then cut into bars.
Makes 24 bars


Dorito Casserole

1 lb. ground beef
1/2 C. diced onion
2 T. taco seasoning mix
1 (10 oz) can cheese soup
1 (10 oz) can tomatoes with
green chiles
1 (10 1/2 oz) bag Doritos
Nacho Cheese flavor
3 C. Mexican-blend shredded

sour cream and/or salsa, for serving

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large, deep
skillet brown meat with onion
until fully cooked; drain. Add dry
taco seasoning, soup & tomatoes;
stir until blended. Crush chips
slightly. Place 1/3 of crushed chips
in bottom of pan then spoon meat
mixture over top. Top with 1 C.
cheese, spreading evenly. Layer another
1/3 chips, rest of meat & another cup
of cheese. Top with chips & cheese.
Bake 25 minutes. Serve with sour cream
and/or salsa. Serves 6


Vegetable Quinoa Soup

2 T. olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 small zucchini, chopped
1 yellow squash, chopped
1 1/2 C. fresh green beans,
cut into 3/4″ pieces
1 (32 oz) box vegetable broth
1 (15 oz) can diced tomatoes
2 bay leaves
1 tsp. dried thyme
1/3 C. chopped fresh basil
2 C. cooked quinoa
salt/black pepper, to taste

Heat olive oil in large, heavy-
bottomed stockpot over medium-
low heat. Once hot, add onion & cook
until tender, 5 minutes. Add garlic,
cook 2-3 minutes. Add carrots, celery,
zucchini, squash & green beans; cook
4-5 minutes longer, stirring occasionally.
Add veg. broth, diced tomatoes, bay
leaves, thyme & basil; reduce heat to
Low. Cover & cook 25-30 minutes until
vegetables are fork-tender. Stir in
cooked quinoa & season w/ salt/ pepper.
Remove bay leaves & serve warm.
Serves 6-8

NOTE: To Cook Quinoa:
Rinse 1 C. quinoa under cold water. Add
quinoa, 2 C. water & pinch of salt to a
medium saucepan. Bring to boil over
medium heat & boil 5 minutes. Turn
heat to Low & simmer 15 minutes or
until water is absorbed. Remove from
heat & fluff with a fork


Crockpot Applesauce Chicken

4 boneless, skinless chicken breasts
2/3 C. applesauce
2/3 C. barbecue sauce (your choice)
2 T. brown sugar
1/2 tsp. pepper
1 tsp. chili powder

Spray insides of crockpot with nonstick
spray. Place chicken on bottom of crockpot.
Mix other ingredients in a bowl; pour over
chicken. Cook, on Low, 6 hours. Serves 4

(recipe: Crockpotladies)

Chick Pea/Roasted Red Pepper Dip

1 (15 oz) can garbanzo beans, drained
1 roasted red pepper, skin & seeds
2 T. fresh parsley, leaves only
2 cloves garlic
1 T. sesame oil
juice of 1 lemon
salt/fresh ground pepper

cut up fresh veggies, for dippers

Combine all ingredients in food
processor;  add a little water if it’s
too thick. Blend until smooth. Serve
with cut up fresh vegetables like
cucumbers, peppers, celery, etc.
Serves 4

(recipe: Marys Recipe Exchange)

Sour Cream Rice Bake

1 lb. ground beef
1 (15 oz) can tomato sauce
1 1/2 C. long grain white rice
3 C. water (or beef broth)
1 C. cottage cheese
1/2 C. sour cream
1 C. Cheddar cheese, shredded
salt/pepper, to taste

Preheat oven 350 degrees F.
Place rice & water in medium
saucepan over medium heat,
stirring occasionally. Bring to boil,
reduce heat to Low, cover & cook
15-18 minutes until water is
absorbed. Let sit, covered, 5
minutes. Brown ground beef in
skillet until cooked; remove from
heat; drain & add tomato sauce.
Add rice to a large mixing bowl &
stir in sour cream, cottage
cheese & salt/pepper – mix to combine.
Spray a 2 qt baking dish with nonstick
spray & spread half rice mixture in
bottom; top with half meat/tomato
mixture & sprinkle on half of cheese.
Repeat layers. Bake 15 minutes until
cheese is melted. Serves 4

(recipe: bunsinmy

Chocolate Mint Brownies

2 (4 oz, ea) pkgs. semi-sweet chocolate,
broken into pieces
1/2 C. butter
1 C. sugar
3 eggs
1/2 C. flour
1/4 C. unsweetened cocoa powder
16 small chocolate-covered mint

Preheat oven 350 degrees F.
Line a 8 X 8″ square baking pan
with foil, with edges of foil
extending over sides – spray with
nonstick spray. Microwave chocolate
& butter in large microwaveable
bowl on High 2 minutes until butter
is melted. Stir until chocolate is
completely melted & mixture is
well blended. Add sugar; mix well.
Blend in eggs; stir in flour &
cocoa powder. Spread 1/3 of batter
on bottom of prepared pan. Arrange
mint patties in single layer over
batter in pan; cover with remaining
batter. Bake 30-35 minutes until
toothpick inserted into center comes
out with fudgy crumbs. (do not
overbake). Use foil handles to lift
brownies from pan before cutting
into squares to serve. Makes 24.

(recipe: Kraft recipes)

Lazy Days Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. onion, chopped
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients (except broth)
in ungreased, deep 9 X 13″ baking pan.
Drizzle top with broth & cover with foil.
Bake 1 hour; uncover & stir. Cover again
& bake an additional 30 minutes until
rice is cooked & casserole is heated
through. Serves 10-12.



I don’t know about you but every once in
awhile I ‘hit the wall’ with my weight (and
sugar levels – I’m type 2 diabetic/no meds);
today was ‘that’ day. I have a certain limit
I keep for myself as to my weight (as high as
I want it to go) and the ‘hopeful’ numbers
as to the blood levels – well, today is the
REALITY CHECK . . . time to get ‘serious’ again
about lowering both numbers – sigh. No
more late night snacking on chips & sour
cream (one of my downfalls – don’t know
when to stop!) or grabbing a cookie here
& there during the day – time to go back
to simple eating. I ‘was’ going to have a
bowl of Cheerios for breakfast (no sugar)
until I took my blood test . . . ended up
having an egg lightly cooked with chopped
onion, mushrooms & a dash of garlic
powder. Yep, being diabetic is no fun but
as long as I keep reeling in my desires
to eat whatever I want, we’re OK. Most
people do the ‘reality check’ for their
New Year’s resolution – not me, I just
do it when the numbers start climbing.
I have a regular check up with my main
physician come Feb. 1st, so it’s now
lose 4 lb.s before then (not too hard
to do), it’s the blood levels that are
hard to lower – sigh. Ah LIFE, it’s great
as long as you don’t get OLD!




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4 CommentsLeave a comment

  1. Just curious, why not Cheerios with no sugar? I know diabetes needs lower carbs is that it? I thought Cheerios no sugar would be “healthy”?

    • Cheerios with no sugar IS Ok for diabetics, it’s just that with my blood level higher than it usually is (from the chips last night) I wanted to go ‘no carbs’ for breakfast.

      • Ah. Thank you.

  2. I hope you get things under control in time . I know living with my husband was a problem all the time.

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