Crispy Corn Fritters

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This Tasty Side Dish is Comfort Food!   

Use Fresh from the Farm Corn!




3 large uncooked ears of corn, husked and rinsed
1 shallot, diced small
2 scallions, diced small
2 garlic cloves, minced
1 egg, beaten
1/3 cup all-purpose flour
3 T canola oil
Salt & pepper to taste


1.    Using a sharp knife, cut the kernels off of the corn cobs. Place the kernels into a large mixing bowl and add the shallot, scallions and garlic. Stir to mix. Add the egg and the flour and stir again until thoroughly combined. Season to taste with salt and pepper.

2.    Place a tablespoon of the oil in a large skillet and bring it over medium heat. Fill a ¼ cup measuring cup about ¾ full with the corn mixture and when the oil is hot dump the measuring cup contents into the oil. Using a spoon or spatula, press down on the pile you just made to flatten into a cake. Repeat three times until you have four cakes in the pan. Cook the fritters for 1-2 minutes until golden on the bottom and then flip and cook for another 1-2 minutes. When the fritters are golden on each side, remove them to a plate covered with a paper towel to drain off any excess oil.

3.    Repeat step 2 twice more until you have used all of the corn mixture to make 12 fritters.

Yields 12 fritters. WW P+: 2 per fritter, or 5 P+ for 2 fritters (P+ calculated using the recipe builder on
Nutrition Information per fritter from 82 calories, 10 g carbs, 4 g fat, 2 g protein, 1 g fiber

Recipe from Emily Bites


Sherried Mushrooms

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These Lucious Mushrooms Can be Either a Side Dish or an Appetizer.  As an Appetizer, Just Fill a Bowl and Set Out Toothpicks and Let Your Guests Help Themselves!





  • 3 pounds white mushrooms, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup cream sherry, (see Tip)
  • 8 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons minced fresh parsley


  1. Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
  • Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.
Recipe from Eating Well

Grilled Garlic Zucchini

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This is Great for a Hot Day When You Don’t Want to Use the Stove at All!  

Just Throw Your Vegetables on the Grill, too!



3 small zucchini
2 TBSP extra virgin olive oil 
2 TBSP fresh lemon joice 
2 medium garlic cloves , finely minced
1/4 tsp black pepper , coarsely ground
1 pinch salt
Grill Cooking Spray
1 Cut zucchini lengthwise into thin matchstick pieces.
2 In medium-sized bowl, combine oil, lemon juice, garlic, pepper, and salt.
3 Toss zucchini with garlic mixture, and let stand for 10 minutes.
4 Lightly coat the grill with cooking spray, and preheat to medium.
5 Place zucchini on piece on foil and transfer foil to grill.
6 Cook 4-5 minutes, or until tender-crisp.

Recipe from dLife

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

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This Recipe Reminds Me of Thanksgiving, but Good Anytime!





2 lbs. butternut squash, peeled and cut into cubes  (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
sea salt to taste
fresh ground black pepper to taste
Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly carmelized, about 40 minutes.Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly or keep chunky. Serve hot.
This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.
Recipe from kalyskitchen

Toasted Barley with Mixed Vegetables

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Nutritious and Delicious – Who Could Ask for More? 

Me!  Seconds, Please!




1/2 cup uncooked barley
 1 3/4cups vegetable broth
1/2 cup chopped red onion
1/4 cup chopped fresh mushroom
1/4 cup chopped carrot
1/4 cup chopped green bell pepper
One tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
teaspoon pepper
4 medium green onions, chopped (1/4 cup)
  1. Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
  2. Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
  3. Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
Makes 6 servings
Recipe from Better Crocker

Ranch Roasted Red Potatoes

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These Easy Potatoes Go With Everything!

Low in Calories, too!





  • 12 oz red potatoes, washed and quartered
  • 1 packet Ranch Dressing Dry Mix
  • Non fat, olive oil cooking spray
  • 1 tsp salt


Preheat oven to 425 degrees.

  1. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.
  2. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
  3. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Yield:  Serves 4

Recipe from

Apricot Glazed Carrots



Naturally Sweet  Carrots are Enhanced by a Delicious Glaze!





  • 1 pound carrots, peeled and diagonally sliced
  • 1 tablespoon plus 1-1/2 teaspoons light butter, melted
  • 2 tablespoons plus 2 teaspoons sugar-free apricot preserves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon orange zest
  • 1 teaspoon fresh lemon zest
  • chopped fresh parsley for garnish


  1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
  2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Yields 4 Servings

Adapted from

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