Orecchiette with Brussels Sprouts, Grapes & Onion

This week’s recipe is a quick, yet tasty, and is a somewhat light meal that’s perfect for summertime. The surprise ingredient in this recipe is the grapes, and how they taste alongside the other ingredients after roasting in the oven. YUM! And the added bonus is that it’s really easy…


  • Orecchiette pasta (1 lb).
  • Brussels sprouts (1 lb). halved or quartered, depending on size
  • Onion (1 medium)
  • Grapes (1 1/2 – 2 cups sliced)
  • Olive Oil Light
  • Balsamic Vinegar
  • Feta Cheese
  • Salt & Pepper


Heat oven to 350 degrees.

Quarter or halve Brussels Sprouts, depending on size. I quartered the ones I have in the photo because they were enormous.

Slice onion into slivers.

Cut grapes into halves (or quarters, depending on size).

Pour oil into baking dish, enough to coat bottom of dish.

Place Brussels Sprouts, onion and grapes in baking dish and put in oven.

Meanwhile, boil water for pasta.

Bake 20-25 minutes, depending on how firm you like the Brussels sprouts.

Boil Orecchiette pasta for desired time according to packaging.

Remove baking dish when it is done baking, add dash of salt & pepper, and add drained pasta to mixture in dish. Toss all together. Add 1 1/2 tbsp of balsamic vinegar and toss again. Sprinkle with Feta cheese and serve.

(Adapted from Weight Watchers recipe).


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Chip Rouse’s Zucchini Bread Recipe – YUM!

Chip Rouse’s Zucchini Bread

Yesterday, when Leeanne, Chip, and I got together to work on the second edition of our textbook, Chip presented both Leeanne and me with homemade zucchini bread. When I got home last night, I made a cup of tea and sliced myself a piece of this bread. I still had a lot of Weight Watchers points left, and the one slice cost me 6 points. Let me tell you, it was well worth it. This recipe is delicious. She used Splenda in her version, but said it’s a little more moist with regular sugar. Either way, it’s a win-win, it’s so tasty.

When I asked Chip if she wouldn’t mind sharing her recipe that’s “in her head,” she agreed and sent it to me. Here’s a summer winner you won’t want to miss.

Thanks for sharing, Chip!

Preheat oven to 325 degrees.

3 eggs

2 c sugar or 2 c Splenda Stevia

2+ c shredded zucchini

1 small, lunchbox container of applesauce

3.25 c flour

1 c oil

2 tsp vanilla

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

Grease bottom and sides of 2 bread pans, or spray with non-stick spray. Beat eggs til foamy. Stir in zucchini, sugar, oil and vanilla. Add remaining ingredients. Blend by hand. Spoon into pans.

Cook for 50-60 minutes at 325. Cool for 10 minutes in pans.

Remove from pans.

Makes 2 loaves.


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The Easiest 3-Ingredient Ice Cream Cake

Do you have friends popping by for a quick visit? The kids want to host their friends after dinner for dessert? It’s a hot summer day and you just need something cool, but the Carvel store doesn’t have your favorite flavor?

No worries, my friends. I’ve got you covered.

In the summertime, you should always have these three items on hand:

1-Your favorite ice cream flavor (How wonderful! You can make them for people based on favorite flavors!)

2-One large package of Oreo cookies

3-Half a stick of butter

If you’ve got these three things, a spring pan, and a rolling pin, you are in business. This is the simplest, most delicious recipe for those spur-of-the-moment gatherings.



  • In a large pan, melt 1/2 stick butter on stove.
  • Let your favorite 1/2 gallon of ice cream sit on the counter and let it soften.
  • Meanwhile, put Oreo cookies in a freezer bag. Seal bag. Crush Oreo cookies with a rolling pin until they are ground up to form the base of your ice cream cake in the spring pan.
  • Add the cookies to the melted butter in pan. Lower the heat. Toss until moist.
  • Dump cookie mixture into the spring pan and press down with spatula or spoon until it is fitted at the bottom of the spring pan as your cookie crust.
  • Pour ice cream on top of cookie base. Push into place and smooth out the top of it using spatula or spoon.
  • Cover with aluminum foil and put in freeze for an hour to harden.

Serve and enjoy!

I used Mint Chocolate Chip. What’s your favorite flavor?




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Chicken, Turkey Sausage, and Kale

This week, it’s a healthy meal so we can fit into our bathing suits (well, some of you might be able to … I’ve got a ways to go).

Anyway, it’s Chicken, Turkey Sausage & Kale, and the video above will tell you how to make it. More specifics and the recipe are below.

My husband and kids love this recipe. As I mention in the video, you can add pasta or beans to this if you want it to be a little more hearty.


  • Chicken breasts or tenders, cut and sauteed in pan with olive oil
  • Turkey sausage (I buy the hot sausage and boil it first for about 15 minutes; then toss in pan with chicken when chicken is done cooking)
  • Kale
  • Chicken broth (I use low-sodium chicken broth, about 3/4 of a cup to a cup for one bag of Kale)
  • Garlic


  • Cut up chicken into little pieces and throw in pan with olive oil. Cook until it’s not pink.
  • Boil turkey sausage in water about 15 minutes.
  • Cut up turkey sausage into pieces.
  • Add garlic to pan with chicken; then toss in turkey sausage.
  • In another large pan with lid, measure about a cup of low sodium chicken broth.
  • Toss in kale. Place lid on top. Steam for about 5 minutes.
  • When it’s slightly wilted, toss in chicken and turkey sausage mixture.
  • Serve as meal. We add a fruit on the side.

***You could also add cannellini beans, pasta (small pasta like little shells or ditalini pasta)—whatever you like to make it more hearty if you wish. Otherwise, it’s a healthy little meal. The turkey sausage is low in fat and is the perfect combination for this recipe.

Enjoy! See you next week!

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Homemade Italian Red Sauce (or Gravy)

Hello, readers!

Today, I’m posting a recipe, and I think I’m going to add this as a weekly feature during the summer (now that my semester is almost over). This recipe has been handed down from my mother-in-law to me.

I’m going to post the handwritten recipes for you, so you can see exactly how I do it. I make a small modification to her recipe in that I add tomato paste to the sauce. As she does, after I sauté the onions and garlic, I remove them and let the flavor sit in the olive oil. The rest I do pretty much as she does, although I throw a big ole bunch of basil in my sauce (or gravy, as they call it in Italy).

If you have any questions, let me know. I serve the sauce over our favorite pastas, and to be a little healthier, we use the whole wheat pasta these days.

Enjoy. Mangia!

This is the first time I’ve used the Instagram stories to show how I made a recipe (minus the meatballs), so I decided to put it together in this short video.