Stir fried Bean Sprouts with Tofu


I love stir fry using left-over ingredients. No waste and still can create something tasty and healthy using simple ingredients. During the period of Corona lockdown, it is necessary to eat healthier.

Total Time: 15 minutes

Servings: 2-3


200 g Bean Sprouts

100 g Fried Tofu

100 g               Fish Ball, you can opt-out if you are vegetarian

2 Garlic, minced/chopped

1 cm Ginger, chopped



Vegetable Oil

¼ cup               Water


  • Pre-heat wok in medium with 2 tbsp vegetable oil. Add in the ginger and garlic. Stir for a few seconds until its fragrant.

  • Through in the fish balls and tofu. Stir for about 2 minutes.

  • Add in the bean sprout, salt, sugar, and water. Stir for another minute or two.

  • Ready to serve.

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Stir fried Bean Sprouts and Tomatoes


Bean sprout has been one of my favorite vegetables of all time. It can be cooked in many ways and it is also the best company for many main dishes like noodles, fried rice, etc. This is another quick stir fry dish that I made using bean sprouts and other left-over ingredients in the fridge. I like to use high heat when it comes to stir-frying, it takes only minutes and TaDa.. delicious and healthy dish is ready. Enjoy…. 🙂

Total Time: 10 minutes

Servings: 2-3


300 g Bean sprouts

100 g Chinese cabbage

2 pcs Tomato, sliced

3 pcs Garlic, chopped

1 hand full       Dried chili (optional)

1 cup Water

½ tsp Chicken powder

½ tsp Salt

1 tsp Brown Sugar

2 tbsp              Vegetable Oil


  • Pre-heat a wok/pan in high heat with vegetable oil. Throw in the chopped garlic, sauté quickly for a few seconds.

  • Add in…

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It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020!

Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!

1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra

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Bacon & Egg Casserole

Prep time: 5 mins
Cooking time: 40-45 mins

Breakfast for dinner. This is sort of like quiche, but a lot easier to make. I had to use up some eggs, some lonely potatoes, and some remaining bacon, so this recipe was a no-brainer. If you have more vegetables in your fridge, a chopped red or green pepper wouldn’t go amiss.

Feeds 7.


  • 12 eggs
  • 1 cup milk
  • Half-whole pack of bacon, chopped
  • 2 cups cheddar cheese, shredded
  • 2 large potatoes, peeled and chopped into small cubes
  • 2-3 cloves garlic, finely chopped
  • Green onions, if you got ’em, chopped
  • 1 brown onion
  • Salt and pepper to taste


  1. Preheat oven to 350F.
  2. Chop bacon and fry until crispy. Set aside on some paper towel.
  3. Cook onion and garlic in the bacon fat until translucent. Set aside to cool.
  4. In a large bowl, mix together the eggs, milk, chopped…

View original post 38 more words

Meatball Stew

How I Cook — by Graham Stewart

DF094798-5452-400F-9647-F014DD10D66CThis is another recipe that has been in the parking lot for about 40 years. The original recipe is in a very old Culross cookbook and is something my wife made when my niece Maureen was at our place for supper. We look at the original recipe and didn’t have everything to make the Culross version so used what we had. It turned out to be a very good supper with our version, but we will make it again using the original recipe. The reason we will make the original version is just to enjoy the memory. You can use your favourite meatball recipe to make the meatballs, which my wife made just after lunch. Because the meatballs are cooked in advance the cooking time is less than a normal stew

20 cooked meatballs

2 carrots chopped

1 onion cut in 6 wedges

1 turnip cut in chunks

1 large…

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Pork Steak In Onion Gravy, Good But Not Healthy

How I Cook — by Graham Stewart

EF3DC352-1A53-49A8-979A-0859FE244107This recipe when the kids were little was something I would say we had every other month if not more often. Over the years it became something we have maybe once a year, but it has been at least 2 years since I last made it. My wife and I both like it but it isn’t what I now consider a healthy meal. It’s made with a packaged product that is very salty. Over the years, purely by accident, I guess I have become a healthy cook. My cooking became healthy because I just liked making everything myself, and wanted fresh ingredients. Now that way of cooking has become the norm of what they consider healthy cooking and eating. So my warped mind years ago brought me to now what is now considered healthy eating.

Actually this recipe was on the back of a package of Lipton Onion Soup Mix…

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Sweet & Sour Pork Buttons

How I Cook — by Graham Stewart

CC19F4E2-BFD1-4898-AF38-3737A63B0AE7Pork buttons or pork button bones are a great thing. They are something my wife and I totally enjoy having for supper. They’re easy to cook and are always tender, as the name implies they just have a little bone that looks like a button. I was thinking about them this morning because I was making them for supper. Realized that I haven’t seen them in grocery stores in other cities, made me wonder if they were just a Winnipeg thing. There are somethings that are, Old Dutch onion and garlic chips are just in Winnipeg. Which is a shame because they are great. I have never really gone hunting for pork buttons in other cities, but I do know if I had of seen them, I would of bought them. You don’t have to have them as sweet & sour pork buttons, other sauces will work with them. I…

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Pork With Lots Of Zeal Changed A Little

How I Cook — by Graham Stewart

97CC36D5-4F7A-46C9-9FA1-C6A1EA2919DDPork with lots of zeal is an old recipe that was parked for to many years. I made it this January and it got one of the 2 great compliments from my wife, she said it was delicious. She asked me to make it again so that was our supper tonight. Thing was I was missing two things from the original recipe, so I made a couple of little changes. Since I don’t run to the store just because I am missing something, now it’s modify and hope it works. This wasn’t a big part to change and it still got the big compliment from my wife, it was still delicious. Yes I wish I could of run to the store but we play the hand we’re dealt. The original recipe posted Jan. 23, 2020 has white wine and parsley which I didn’t have. So I replaced the wine amount…

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Sheet Pan Roasted Vegetables


Recently, I’ve been posting recipes for sweet treats, so here’s a healthier recipe to balance that out! 🙂 I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make—just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven.

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HoHo Cake

Please Pass the Recipe


  • 1 chocolate cake mix
  • 1 can milk chocolate frosting


  • 1 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 3 cups confection sugar
  • 1 8 oz tub cool whip


  1. Prepare cake mix according to directions.  Bake as 2 9 in cakes.
  2. Blend cream cheese and butter until smooth, add confection sugar mix well, fold in cool whip then refrigerate.
  3. Once cake is cooled put the filling in the center of the cake then press the top on and then smooth out the sides. Frost with milk chocolate frosting

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Low-Carb Baked Greek Omelette – David’s Way to Health and Fitness

You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast. Nutritional Info Serves 8 Calories 195 Net Carbs 5.3 grams Fat 12.4 grams Protein 14 grams Ingredients 1 Tablespoon olive oil, plus more for the baking dish 1/2 medium yellow onion, diced 1/2 medium…
— Read on

Mississippi Mud Cheesy Potatoes

Please Pass the Recipe


  • 8-10 cups potatoes, diced finely
  • 16 ounces cheddar cheese, shredded
  • 1 cup mayonnaise (real)
  • 1 package bacon, cooked and torn into large bits
  • ½ cup green onions, chopped


In a 9 x 13 pan or 3-quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions. Stir in mayonnaise. Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.
Serves 10

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Red Sauce Enchiladas

It's Thyme to Eat!

These easy-to-make red sauce enchiladas are 100% customizable to your tastes and preferences. I enjoy my enchiladas with pepper, onion, chicken, and beans, but you can choose what ever vegetables and protein you want for your filling. This recipe is inspired by Gimme Some Oven’s recipe.

Before the oven

After the oven, yum!

Red Sauce Enchiladas

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes


2 tbsp olive oil

1 small white onion, peeled and diced

1 small green bell pepper, diced

1/2 (15-ounce) can black beans, drained

1 cup rotisserie chicken

3 cups Mexican-blend shredded cheese

8 soft taco sized flour tortillas

1 batch red enchilada sauce (see Note 1)

How to Make It

  1. Preheat oven to 350°F. Make enchilada sauce.
  2. In a large skillet, heat oil over medium heat. Add diced bell pepper for 3 minutes, until slightly softened. Add diced onion to skillet…

View original post 163 more words

Baked Feta Cheese with Olives, Lemon, and Artichoke Hearts

It's Thyme to Eat!

THIS is the appetizer you have been waiting for. Recipe inspired by The View From Great Island’s recipe.


..and after!

Baked Feta Cheese with Olives, Lemon, and Artichoke Hearts

Yield: 4-8 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes


One block of sheep’s milk feta sold in the brine about 10-14 ounces

1/2 cup extra virgin olive oil

Juice of 1/2 large lemon

1 – 2 cups mixed olives

1 cup artichoke hearts

1/2 tsp red pepper flakes

A few coarse grindings of black pepper

How to Make It

  1. Set oven to 350°F
  2. Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
  3. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives and artichoke hearts around the cheese. Sprinkle the red pepper flakes and grind black pepper.
  4. Bake for about 20 minutes, or until hot and bubbling…

View original post 19 more words

Recipe for Master Salads

Eliana's Blog

Surprise Tuesday post! I missed Friday and Saturday due to laptop issues but I am pleased to announce I am officially working on a new laptop so our problems are hopefully behind us. I can talk more about my new laptop this weekend with our regularly scheduled posts.

Today I will tell you my solid recipe for my master salad. I personally love salads. Genuinely. I will almost always opt for the salad option at restaurants even when other food is available for me to eat. Salads are so good and have the possibility of being filled with foods that have so many nutrients.

Off that train of thought however, most people are disgusted with Brussels sprouts but I love them.

Regardless I have been told multiple times by my family that my salads are unmatched to anyone else’s and they cannot repeat them. So I’m going to share what…

View original post 154 more words

Easy & Cheap Scrambled Eggs

Eliana's Blog

Here is a newer recipe that I experimented with. I made scrambled eggs the other day and while being way too salty, was a great breakfast meal. I’m going to tell you what I did wrong and how you can do it better.

3 large/jumbo eggs

2 cups of spinach

Any seasoning you enjoy.

You’ll want to sautee the spinach in a frying pan, until it’s soft and cooked. Season lightly with salt and pepper at least. Then you’ll want to cook your eggs. I don’t add anything to my scrambled egg. I crack three eggs in a bowl, mix until uniform, then put into the lubricated (with butter) pan. While the eggs are cooking, scrape the eggs at the bottom so not allow any sticking.

Now for what I did wrong: I put way too much Adobo in my eggs. Next time I think I’m going to try to…

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Fresh Guacamole – Recipes for Red Meat and Whiskey Lovers

Fresh Guacamole with Homemade Chips Ingredients: 2 – 3 Ripe Hass avocados2 Limes Fresh chopped cilantro (optional) 2 tsp sea salt 1 tsp fresh ground black pepper 1/4 cup chopped shallots 4T chopped garlic 1 Jalapeno diced Preparation: Slice your avocados in half and remove pit. Dice your shallots, fresh garlic and jalapeñoChop your fresh…
— Read on


skipandloretta - photography, food, fun, travel

We love chili and we love Mac and Cheese…and, we definitely love Chili Mac! And, yes, it’s more chef-like to make your own chili and your own Mac and Cheese. However, a Pantry Raid may be in order from time to time if you want to make the old school diner favorite: Chili Mac.

My pantry (and fridge) ingredients of choice for this are Kraft Mac and Cheese and Hormel Chili without beans, a little salsa, a few spices, Pepper Jack and Cheddar cheeses, and Sour cream. It will come together in just a few minutes, excluding 15 minutes in the oven. Is incredibly filling. And, makes great leftovers or even frozen for later.

Mix it up if you want, ie, use beans in your chile, try your favorite or different cheeses and toppings…it’s very versatile.

Who didn’t grow up with Kraft Mac and Cheese?

Link to YouTube video:

View original post 157 more words