Swiss Chard Pie

The first time I got swiss chard in a veggie share from the local farm, I was clueless as to what to do with it.  In fact, it was my first time of even hearing about the vegetable.  One of the farm hands told me how to prepare this tasty veggie in a way that my kids routinely ask for it, and cheer when it comes in our basket.  Our kids like swiss chard so much now, particularly this recipe, that we are trying to grow it in our garden.  We did finally get to harvest a small amount, but not enough to make this without the veggies coming from our local farmer. swisschard.JPG

Swiss Chard Pie


  • A bunch of swiss chard (it shrinks when cooking – use more than you think you can eat)
  • Cream
  • Shredded Cheese

Heat water in a big pan.  Place swiss chard in hot water to wilt.  Remove chard when wilted to a baking dish.  Pour cream on top and all around.  Stick in oven at 350° until cream starts to look thick and like it is hardening on top.  Cover the top with cheese. Cook till cheese is melted.

Do you have a favorite way to eat Swiss Chard?

Better BBQ Sauce made with Stevia


Better BBQ Sauce made with Stevia

We have been working on cleaning up our eating around here by reducing sugars and trying to get healthy foods to work for us and not against us.  So far, both Hubby and I have been successful in seeing the numbers drop on the scales.  This BBQ sauce is one we have enjoyed on both a brisket and and chicken legs.  Hope you enjoy.

Cottage Cheese Pancakes

I stumbled upon this recipe a few months back. These were very filling and a great hit with my family. I made two batches: one batch for dinner and one for the freezer. In the second batch, I threw a very ripe banana into the blender. Both ways turned out wonderful.
Cottage Cheese Pancakes

In blender put:

2 Cups Cottage Cheese
2 Cups Oatmeal
1/2 tsp salt
1 tsp Vanilla
1 tsp Cinnamon
8 Eggs

Blend til smooth; cook on hot griddle, top with your favorite pancake toppings.

Beef and Eggplant in the Crockpot

We’ve been getting quite a few eggplants lately in our crockpot.  Whereas, I really enjoy eggplant grilled, made into eggplant parmigiana,  or cooked in a stir fry, the rest of my family has had a more singular preference to the preparation of eggplant:  fried.  While I highly enjoy fried eggplant, it is very time-consuming to prepare and not the healthiest form of eggplant consumption.

So on my quest to find a relatively quick, healthy, and family friendly way of preparing eggplant, I came upon the idea of preparing it in the following manner.


1 lb ground beef

1 eggplant, peeled and diced

Seasoning of choice


Onion Chopped

Can of chopped tomatoes

Can of tomato paste

Cheese (optional)

French Bread or Pasta or Rice

Brown 1 lb of ground beef with chopped onion and garlic.  Peel and chop an eggplant.  Put the eggplant and ground beef in a crock pot.  Add tomato paste and can of chopped tomatoes.  Season with seasoning of choice (Italian seasoning works great for us.)  Cook on low until the eggplant is soft about 3-4 hours.

We like it served inside french bread.  Slice the bread and then cut out the insides of the bread.  Stuff the inside with beef and eggplant and top with cheese.  Then cover with other half of bread.  Bake on 350 until bubbly.

This would also be good served over pasta of choice or on rice.


Cream of Broccoli Soup

For snacks around here we eat a lot of broccoli, carrots and cauliflower.  I pick up a big bag of it at SAM’s and we snack on it all week.  Some weeks we eat nearly all of it, but there are others that we still have a lot left lingering .

So this week to use up the broccoli that needed to be eaten quickly, we made Cream of Broccoli Soup.  It tasted great with some crackers.  We even pureed in some cooked carrots that we needed to use up too.  Next time I think I will leave some bigger chunks of broccoli in it though because I like texture in my soup.

Here is the original recipe.  

I am posting it in this blog so that I can find it easier at a later date.


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste


  1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serves 6

Prep time 10 minutes

Cook time 25 minutes

Double Chocolate Oatmeal Muffins


A friend reminded me a month or so ago that I had said on the blog that I would be sharing oatmeal recipes.   If you have been waiting for me to post some, sorry it has taken so long.

My family has been really enjoying these for breakfast or for an afternoon snack.

Double Chocolate Oatmeal Muffins

1 cup of oatmeal

1 cup of whole wheat flour

1/2 tsp of baking soda

1/2 tsp of salt

1 tsp baking powder

1/2 cup of sucanat (or sugar)

2 Tbsp cocoa

1 egg

3/4 cup of plain yogurt

1/4 cup of coconut oil

1/2 cup of chocolate chips


Directions:  Mix dry ingredients together.  Then mix egg and yogurt and blend in coconut oil ; add this to dry ingredients stirring just till ingredients are mixed.  Gently fold in chocolate chips.   Bake at 375 for 15-20 min.

Makes a dozen muffins.

*I generally double the recipe and stick half of them in the freezer so that I have a quick breakfast or snack item on hand.

This is my modified version of this recipe.