Lemon Pepper Baked Cod October 30, 2015

Filed under: Main Dishes,Recipes — Susan @ 10:51 am
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     Here’s a simple & healthy dinner that you are sure to enjoy!  I generally don’t like many types of fish, but I do love Cod.  It’s light, flaky, & not fishy tasting.  This goes together very quickly, and is done in only 45 minutes.

Lemon Pepper Baked Cod

What You’ll Need:

4 Cod Fillets
1/2 stick unsalted butter
2 lemons sliced & seeds removed
lemon pepper

Melt your butter & pour into an 8×8 pan.  Slice lemons, remove the seeds, and lay them in the butter in your pan.  Place your thawed cod on top of the lemons & butter, and sprinkle the tops of your fish with lemon pepper. Cover with aluminum foil, and bake in a 350 degree oven for 45 minutes, or until fish flakes away with a simple fork test.  Baste some of the juices from the pan over the top of the fish, and leave it in the oven for an additional 5-10 minutes to lightly brown.  That’s it!  Serve it with your favorite side dish & enjoy!


Philly Cheese Steak Pizza September 18, 2015

     Here is a quick & simple tasty dinner idea for you.  I’m always looking for ways to make quick dinners that have great leftovers that my husband can reheat for his work lunches.  This is perfect for that!  It tastes amazing, and you can make it so many different ways.  Be creative!  You can change the type of meat your are using, add all sorts of vegetables etc.  It’s a great way to make something hot & tasty.

Philly Cheese Steak Pizza

You will need:

Pizza Crust –  I used Pillsbury, but you can use your favorite
1 lb roast beef  – I used meat from the deli, and cut it into bite size pieces
1 lb sliced provolone cheese
bottle of your favorite Alfredo sauce
1 lg onion chopped
1 green pepper cut into strips
8 oz can of mushrooms

Preheat oven to 375 degrees.  Press your pizza dough in a 9×13 pan.  I baked my crust for 10 minutes before putting on the toppings.  While you are waiting for your crust, sautee your onions, green peppers & mushrooms in a bit of olive oil for about 10 minutes.  Take your crust out of the oven & layer it up.  First layer is your alfredo sauce, 2nd layer is your meat, 3rd layer is your onions, green peppers & mushrooms, and then top it off by laying your provolone cheese slices over the top.  I sprinkled a light dusting of oregano across the top. Bake for approximately 20 minutes.   Cut into squares and serve.  Enjoy!


Buttered Shrimp & Broccoli (Quick & Easy!) August 23, 2015

     Here’s another simple dinner that’s quick to prepare, but it just seems so fancy!  YES…  You can afford shrimp.  When you prepare it in a meal, it really doesn’t cost any more than other meats.  We eat shrimp all the time.  It’s low in calories & fat too.  I hope you enjoy this meal!

Broccoli & Shrimp


All you need is:

1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 clove garlic diced or 1 tsp garlic powder
1/2 stick butter
1 cup water
2 lbs de-veined shrimp
1/4 cup fresh cilantro or parsley
2 cups frozen broccoli florets

2 cups uncooked rice
**While preparing the rest of your meal, cook rice according to package directions. This can also be done in your microwave for 15 minutes on high.

**Add olive oil, butter & all spices to a large frying pan. Add 1 cup of water. When the mixture is melted together & hot, add 3 tbsp flour slowly to the mixture to make a rue. Add small amounts of water until your mixture is gravy consistency. Next, toss in your shrimp, cilantro or parsley, & fresh or frozen broccoli. Mix well and cook covered on medium heat for about 15-20 minutes. Serve piping hot over cooked cooked rice. Enjoy!


Garden Vegetable Beef Soup August 4, 2015

Beef Vegetable Soup

     Yep, it’s probably way to hot for soup, but I had a craving for some good garden veggies.  This is a nice way to get your “healthy” on too!  Soup doesn’t have to take all day to cook.  I use frozen veggie’s in mine if I don’t have fresh available, which is a quick and healthy option.  Use fresh if you can of course, but be prepared to sit back & do some dicing & chopping.  Enjoy!

Garden Vegetable Beef Soup


4 cups hot water

3/4 cups powdered bouillon

8 oz beef cut into small chunks

1 cup carrots

1 cup celery

1 cup onions

1 cup green beans

1 cup peas

1/2 cabbage cut up

In at least a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes.  Then add all of your vegetables at once to your boiling soup.  Cook for another 15 minutes, cover and remove the pot from heat. This will keep your vegetables crispy, and not let them turn to mush. Let it self cook for another 1/2 hour with the lid on.


A Little Wine Time! June 26, 2015

     We do whatever we can to support our local businesses, so Dave & I went to Ponchartrain Winery for a little wine testing.  We called ahead to find out when they were the least busy, and they were more than accommodating on the phone.  Neither of us had ever been to a winery, so this turned out to be a very enjoyable day for us.  The winery was a quaint establishment with an old world charm.  Customer service was provided by “Susie”, and she was wonderful.  We went home with a case of wine, and the promise to return for one of their concerts with Jazz’n The Vines.  Check out their website, and pay them a visit if you’re in the area.  You won’t regret it!  Ponchartrain Vineyards



BLT Wrap! June 23, 2015

Filed under: Main Dishes,Recipes — Susan @ 3:02 pm
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   A very simple twist on the traditional BLT (Bacon Lettuce & Tomato) Sandwiches is to wrap it in a tortilla.  We have found that we like this better than having it on bread.  Give it a try, an I think you’ll be pleased.  It’s so good!

BLT Wrap


Oven Roasted Spare Ribs June 13, 2015

    I love doing spare ribs on the grill, but my master griller was in the garage working on his wood shop.  A quick & simple way to make them, is to slow roast them in the oven.  The ribs come out so tender you can pull the meat off with a fork, and the flavor is divine.  I added baby red potatoes, and placed them under the racks of ribs.  Sprinkle the ribs with garlic powder & black pepper.  Cover with foil, and bake at 325 degrees for approximately 2  hours or until the meat is tender.  Remove the pan from the oven, and brush the ribs with BBQ Sauce.  Put them back in the oven uncovered to seal in that BBQ flavor for another 15 minutes. Doing your potatoes right in the same pan seasons them to perfection, and makes it a quick “all in one pan” dinner. The ribs create their own tasty BBQ type gravy too.  Enjoy!



Meat Cutting For Freezer Meals June 13, 2015

     It’s not my favorite thing to do, but when I cut, pack & freeze bulk meat purchases, it makes me feel accomplished.  I got a total of 14 meals out of the meat, with leftovers for hubby’s lunches.  I watch for sales on pork tenderloin, and I cut it up into 12 butterfly chops, a 2 lb pork loin roast & 2 lbs of pork stir fry meat. I also bought some pork spareribs, and got 4 meals out of that.  I got 2 beautiful chuck roasts in a bulk pack, put those away for 2 meals also.  I’m grateful for my freezer, because its always nice to be able to take advantage of the sales.  Here’s the direct link for how to cut up a pork loin.

How To Cut Up A Pork Loin