Asiago Romano Cheese Dip in the microonda

Starving after school one day, I stopped at the grocery store to grab a snack.  I came across this dip and thought it looked delicious…and then I almost died when I saw how many calories it was (and I didn’t want to spend the 5 bucks because I’m dutch).  So, I decided to make it myself substituting for some healthierish ingredients.













  • Large scoop of sour cream (low-fat version preferred)
  • Smaller scoop of Greek Yogurt
  • 2 ounces low-fat cream cheese
  • 1/8 tsp of garlic powder
  • Pinch of salt and pepper
  • Grated: Asiago, Romano and Parmesan Cheese



Grate a handful of asiago cheese.  Grate smaller amounts of the parmesan and romano.  Mix all ingredients together in a bowl.  Put in the microwave on 50% power for 1 minute.  Give it another stir as it comes out of the microwave.  Serve warm with pita chips or toasted pita bread.

Honey-Lime Wild Boar

Use ingredients below.  I am using Wild Boar Shoulder Steak because that’s what I have in the freezer.  Pan fry steak over medium heat until cooked through.

………………………………Original Recipe………………………………….


1/3 cup Lime juice

1/4 cup Vegetable oil

1/2 tsp Coarsely-ground pepper

1/2 tsp Salt

1/2 tsp Cumin

1/8 tsp Cayenne pepper

2 tbl Honey

1 tbl Dijon style mustard

1 tsp Finely-chopped fresh garlic

1 tsp Grated lime peel (optional)

3 lb Wild boar roast – (3 to 4 lbs)

In medium bowl stir together all ingredients except meat. Pierce meat with fork and marinate in mixture at least 4 to 5 hours. Roast in covered pan at 325 degrees, allowing 45 minutes per pound, basting occasionally with marinade.

For serving, thicken marinade with 1 1/2 tablespoons flour mixed in cold water. Pour over sliced meat or serve on the side.

One for Me, One to Freeze!

It’s not a Saturday, but it’s a SNOW DAY and that’s as good as a Saturday to me!  It means that I have some extra time to cook.  Whenever possible, I like to make big portions of some of my favorite dishes so I can freeze one.  That way, on busy nights, I have something homemade to bust out and put in the oven.







Baked Spaghetti


1 pkg of whole wheat thin spaghetti noodles

3 cups homemade marinara sauce (another day, another post) sub an additional jar of marinara sauce for this

1 jar of good marinara sauce

4 oz cream cheese, cubed

1 cup shredded parmesan cheese

3 cups mozzarella cheese

Optional: Italian Turkey sausage, pan-fried until no longer pink

Disposable 9×9 tins



Boil the whole package of spaghetti noodles just under al dente (5 minutes).  (It will finish cooking in the oven)

Over low heat, warm marinara sauce (or sauces).  If you are adding meat, now is a great time to brown the turkey sausage.  Add to marinara mixture when done.

When noodles are just under al dente, strain them, put them back in the hot pot and immediately add cream cheese.  Toss until cream cheese and noodles are combined.

Next, pour in the marinara sauce into the noodle mixture.  Toss to coat.

Starting with one 9×9 baking dish, put down one layer of noodles, top with 1/2 cup (or so) of parmesan cheese.  Add another layer of noodles and top with a healthy amount of mozzarella cheese.  Repeat process for the other 9×9 baking dish you plan to freeze.

Bake at 350 degrees for 30 minutes covered with foil.  Remove cover and bake another 10 minutes until hot and bubbly.

Enjoy with a nice glass of pinot grigio :)


From the Freezer: Bake at 300 degrees, covered, for an hour.  Then, bump up the temp to 350 and proceed as normal.  When you check the baked spaghetti, the cheese should be melted and it should be hot and bubbly.  Check to make sure the center is nice and warm.  Add additional time if needed.

It is possible you can unthaw it the night before in the fridge.  I’ve never tried it though, so I’ll let ya know how it goes.


Healthy Calzones

Saw this on the Today show….

Recipe: Pizza “strudel”

Chef: Ellie Krieger


3 cups lightly packed baby spinach leaves

4 ounces part-skim mozzarella cheese (1 cup shredded)

6 sun-dried tomato halves

8 fresh basil leaves

1 large ripe tomato

1 tablespoon cornmeal

1⁄2 pound whole-wheat pizza dough, thawed if frozen

Cooking spray

3⁄4 cup part-skim ricotta cheese

1 large egg white


Preheat the oven to 450°F.

Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half moons.

Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 x 16- inch rectangle. Spray a baking sheet with cooking spray and transfer the dough to the baking sheet.

Spread the ricotta along the middle of the dough, leaving a 3-inch border on each long side and a 1/2-inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).

Bake until the crust has browned and the cheese has melted and bubbles slightly from the slits, 14 to 15 minutes. Using a serrated knife, slice into 8 pieces and serve.

Serving Size

4 servings

Chicken Salad


  • 2 cups cooked chicken, cut into large chunks (I used leftover chicken from my poached chicken)
  • 1 cup red or green grapes washed and cut in halfChicSalad
  • 1 stalk of celery, tiny dice
  • handful of dried cranberries
  • large spoonful of plain greek yogurt
  • large spoonful of light mayo
  • not so large spoonful of light sour cream
  • freshly ground black pepper
  • kosher salt
  • tarragon


Cut up the chicken, grapes and celery and throw them in the bowl.  Add in the dried cranberries and mix.

In a separate bowl, mix the yogurt, mayo, sour cream, salt, pepper and tarragon.

Add half of the yogurt/mayo/sour cream mixture to the chicken mixture and stir until just combined.  If you like it wetter, add more yogurt/mayo/sour cream mixture.

Serve on a piece of bread open face or over a bed of lettuce or sandwich style.  Whatever floats your boat!

Peanut Butter Dog Treats

Peanut Butter Dog Treats


A pumpkin for my pumpkin.

A pumpkin for my pumpkin.


Dry Ingredients: 

  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 tablespoon dried parsley flakes (or 2 tbl fresh chopped parsley)
  • 1/2 cup non-fat dry milk powder

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup water
  • 1 cup peanut butter


  • Preheat oven to 300° F.
  • In a Kitchen Aid mixer with the paddle attachment, combine wet ingredients.
  • In a separate bowl, combine all the dry ingredients.
  • With the mixer going, gradually add the dry ingredients to the wet ingredients.
  • Knead dough for a few minutes until a soft dough forms.  Do not over knead.  When it starts to get a little tougher to press into the dough to knead, that’s good enough.
  • Roll out the dough.  Use a cookie cutter to cut any shape you’d like.
  • Make sure you’re using a non-stick baking sheet or spray it with cooking spray.
  • Bake for 30 minutes, or until golden. If you want the dog treats to be softer, take them out 10 minutes earlier.

Original Source:

Crab Melts


  • 2 pieces of oatmeal bread (or whatever you have in the house), crust removed
  • 1 can (6 ounces) lump crabmeat, drained
  • 1/3 cup mayo
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1 tablespoon lemon
  • cheddar cheese or white cheddar cheese (or whatever would go well that’s in the house)
  • cooking spray


Turn on broiler and set rack in the middle of the oven.  Spritz top of bread with cooking spray.  Broil for 2 minutes until lightly browned.  Flip them so that the toasted side is down.

In a medium size bowl, combine the crabmeat, mayo, pepper, tarragon and lemon juice.  Spread half of the crab mixture on each of the pieces of bread.  Top with cheese.  Broil for 2 – 3 minutes until cheese is melted and crab mixture is heated through.


Tacos al estilo D.F.

Tacos al estilo D.F.

  • 1 lb free range ground beef
  • taco seasoning + water for simmering
  • corn tortillas
  • queso fresco
  • fresh cilantro
  • onion
  • avocado
  • lime

Brown the beef in a frying pan and strain off excess fat.  Add taco seasoning and water according to package directions.   Simmer until thickened.

Dice onion and cilantro.  Slice avocado and lime.  Warm tortillas in microwave for 20 seconds between 2 pieces of paper towel to keep in moisture.

To assemble tacos: Top corn tortillas with beef, onion, cilantro, lime, queso fresco and avocado.