Deviled Eggs

March 26, 2013

Found this recipe at!


  • 12 hard-boiled eggs, peeled  (see Tip)
  • 1/2 cup EatingWell Mayonnaise (posting recipe)
  • 2 tablespoons chopped chives
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper to taste
  • Paprika for garnish


  1. Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
  2. Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
  3. Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.

Tips & Notes

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.


Per serving:    46 calories;                3 g fat         (    1 g sat          ,       1 g mono        );    111 mg cholesterol;     1 g carbohydrates;           3 g protein;      0 g fiber;     78 mg sodium;     40 mg potassium.


Fruit Salad

March 4, 2013

This is a recipe I found on As soon as I have had a chance to try it, I will post a pic!

Prep Time: 5 mins
Cook Time:
Ready In: 5 mins

  • 1 cupCheese Cottage,Lowfat,1% Milkfat
  • 1 cupFruit Cocktail, Canned in Water
  • 1 cupMandarin Orange
  • 1 canPeaches,Canned in Light Syrup


  1. Mix all the ingredients together and enjoy!

Thai Chicken Stir-Fry

February 22, 2013

This is a recipe that I received in a Pampered Chef card set, in 2005.


  • Dressing:
  • 3/4 cup creamy poppy seed salad dressing
  • 2 garlic cloves, pressed
  • 1, 1-inch piece unpeeled fresh gingerroot, grated and juiced
  • Salad:
  • 1 package (6 oz) fresh baby spinach leaves
  • 1 package (12 oz) broccoli slaw mix
  • 1 medium cucumber, scored, seeded and sliced
  • 1 small red bell pepper, sliced into thin strips
  • Chicken Mixture:
  • 1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
  • 1/4 cup snipped fresh basil leaves
  • 1/4 cup peanuts, chopped


  1. For dressing, in mixing bowl, combine salad dressing and garlic. Grate gingerroot. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
  2. For salad, place spinach, slaw mix, cucumber and bell pepper in large bowl. Refrigerate until ready to serve.
  3. For chicken mixture, heat skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink. Remove from heat. Add basil, peanuts and 1/4 cup of the dressing, toss to coat.
  4. To serve, toss salad with remaining dressing. top with chicken mixture and serve immediately.

8 Servings. Per serving: Calories: 210, Total Fat 10g, Cholesterol 35mg, Carbs 12g, protein 16g, Fiber 3g

Asian Salad Dressing

February 22, 2013

This is a great recipe I received in a Pampered Chef card pack published in 2003! It is high in fat, but very low in carbs! Depends on what your health goal is!


  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar (or other sweetener)
  • 1 pressed garlic clove
  • 1/4 teaspoon ground ginger
  • 3/4 cup vegetable oil (I am going to try other oils!)


Combine all ingredients in a small or medium bowl. Mix until blended. Refrigerate until ready to use.

Per serving: 2 Tablespoons; Calories: 160, Total fat: 17g, Carbohydrates 1g, Protein 1g.

Here is one that I believe I got out of a cookbook in the past, though I cannot figure out which one. Let me know if you’ve seen it!


  • 8oz pasta spirals (to cut back on carbs, choose a vegetable pasta)
  • 4 tomatoes
  • 1/2 cup of black olives
  • 1/2 cup sun-dried tomatoes (Or diced tomatoes)
  • 2 Tbsp your choice of nuts – browned
  • 2 Tbsp Parmesan cheese or Feta
  • Fresh basil sprig
  • Sauce
  • 4 Tbsp chopped fresh basil
  • 1 garlic clove minced
  • 2 Tbsp Parmesan cheese or Feta
  • 4 Tbsp olive oil (or alternate choice)
  • 2 Tbsp lemon juice
  • Pepper to taste


  1. Cook pasta and then drain and rinse to keep from sticking.
  2. Peel and cut whole tomatoes.
  3. Mix together sauce.
  4. Toss together with pasta
  5. Add peeled tomatoes, olives, sundried/diced tomatoes. Toss.
  6. Sprinkle nuts and cheese atop… Serve immediately.