Healthy Tuna, red peppers,zucchini and pasta

 I don't make New Year's Resolutions but I am going to try with all my might to get back to basics and cut back a little on the fat and carbs in my daily meals.

  My blog is about my liking to bake and cook and I'll be posting all types of recipes but I will continue to post some healthy options for those of us who are trying to lose a few pounds (me) or just want to put a healthy lifestyle on the top of our 2015 list.  Goals are good so my goal is to try some new recipes and share them with you while losing a few pounds.  Summer isn't that far away and I'd sure like my clothes not to tug and pull. LOL

I'm going to try some WW recipes too!  I have tried some and they seem to incorporate a healthy lifestyle well into your busy daily schedule using basic foods which I am all for.  I like basic ingredients and don't like to have to run around looking for ingredients I do not have or that are not easily found.

Join me and we'll give each other encouragement on the way.

Remember though there are going to be days temptation will be surrounding us so just make the portions a bit smaller and we'll do just fine.

 I have been browsing thru magazines trying to find some new light salad recipes that we might enjoy.   I haven't tried this one yet but reading the ingredients brought it quickly to my attention.  Give it a try, I'm going to!

1 lb. orecchiete or medium size pasta of choice
1/2 cup roasted red peppers, rinsed and chopped
1 zucchini thinly sliced
1/2 cup chopped pitted olives
1/4 cup chopped parsley
1- 5 oz. can oil packed tuna drained (healthier option tuna packed in water)
2 to 4 T extra virgin olive oil (2 T use with oil packed tuna, 4 T if using tuna packed in water)
1/4 cup grated or shaved Parmesan cheese

Cook pasta according to directions.  Reserve 1/2 cup pasta water
Combine peppers, zucchini, olives, parsley, tuna and olive oil in a large bowl.  Drain pasta add to bowl and toss, adding pasta water 1/4 cup at a time to create a loose sauce. Top with cheese

A Christmas Story

My Christmas Story. A trip to the ER and an overnight stay put things into perspective. I was not feeling well on Sunday and was baking up a storm. You know you must have cookies right! and it's all about preparing for the holidays, right? YOU must make dinner on Christmas or Christmas Eve right!!! well WRONG!!!!


I was put in a room with a very nice 57 year old woman who has COPD and needs a double lung transplant. She is going to die without it...period. A long time smoker she realizes what she did was not anyone's fault but her own. My heart ached for her.  She has children and very young grandchildren so and I tried with all my might to bring her a few smiles and although there wasn't anything I could really do for her other than let her talk I realized that although we all have our challenges they don't seem quite as bad as when you hear someone's else's heartfelt story.

I don't know how her story will end and although I did not want to stay overnight in a hospital it was OK. I think God put me in that room for a reason. I was kept overnight and all seems ok with me.

 Maybe it's the time of the year! Be thankful! God is good and we are good. Spread some good. Be there for those who need you and remember it's not about baking or cooking it's about loving your neighbor as yourself. I think I remember hearing that somewhere:). God Bless!

Peanut Butter Cup cookie muffins

A decided to try a new Christmas cookie recipe this year that involves peanut butter cups and I made them especially for our youngest grandson.  He loves peanut butter cups so when I saw this recipe I knew I had to make it.  Won't he be surprised!!

I cut the peanut butter cups in half because I thought even though these were supposed to be mini peanut butter cups they seemed large. It worked out well by doing so.

I taste tested them and they are delicious and easy to eat without making a mess. I think the kiddo's will like them Mom!

Enjoy!

1 cup all purpose flour
1 tsp. baking soda
1/8 tsp. salt
1/2 cup sugar
1/3 cup creamy peanut butter
1/4 cup butter, softened
1 egg
2 T whipping cream
1 tsp. vanilla
1/4 chopped unsalted peanuts
1 bag12 oz. miniature peanut butter cup candies, unwrapped

Heat oven to 350.  Grease or as I did place mini muffin liners in a mini muffin tray.  If not using liners grease with cooking spray.

In a small bowl, mix flour, baking soda and salt; set aside.  In medium bowl, beat sugar, peanut butter, butter on medium speed 2 minutes.  Beat in egg, whipping cream and vanilla. On low speed beat in flour until blended.  Stir in peanuts.

Shape dough into mini cookie balls.  Place each ball into each muffin cup.

Bake 12 minutes.  Remove from oven, immediately place 1 mini or 1/2 piece of  mini peanut butter cup into center of each cookie.  Bake 2 minutes longer.  Cool in pan or cooking rack.