Lamb Chops with Cracked Pepper and Rosemary

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Succulent Lamb Chops!





 2 to 3 tablespoons coarsely-crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin
olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup freshly-squeezed
lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped
rosemary leaves


Place pepper on a plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F.

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.

Makes 4 servings.   287 Calories. 

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

New York Times No-Knead Bread

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Nothing’s Better than Fresh, Hot from the Oven Bread! 

This is So Easy, You’ll Make it Often!




3 cups all-purpose or bread flour, more for dusting (or, 1/2 cup whole wheat flour plus 2 1/2 cups bread flour.

1/4 teaspoon instant yeast

1 1/4 tsp. salt

Cornmeal or wheat bran as needed.


1.  In a large bowl combine flour, yeast and salt.  Add  1 5/8  cups water, and stir until blended; dough will be shaggy and sticky.  Cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70-degrees.

2.  Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and let rest about 15 minutes.

3.  Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.  Cover with another cotton towel and let rise for about 2 hours.  When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4.  At least a half-hour before dough is ready, heat oven to 450-degrees.  Put a 6-to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.  When dough is ready, carefully remove pot from oven.  Slide your hand under towel and turn dough over into pot, seam side up;  it will straighten out as it bakes.  Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  Cool on rack.

Yield:  One 1 1/2 pound loaf

Recipe from The New York Times

Sweet and Sour Beef Cabbage Soup

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Sweet and Sour Beef Cabbage Soup

 This is a Really Delicious, Hearty and Healthy Soup.





1 lb. extra lean ground beef

6 cups fat free beef broth

1 15-ounce can creshed or diced tomatoes

4 cups chopped cabbage

1 large yellow onion, diced

4 stalks of celery, finely chopped

1 tsp. canola oil

1 TBSP. tomato paste

1 1/2 tsp. caraway seeds

2 TBSP. honey

1 TBSP. paprika

1/4 cup cider vinegar

1 1/2 tsp.salt

1/4 tsp. pepper 


1.  Set a Dutch oven over medium heat, and add in the oil

2.  Add beef and caraway seeds and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes

3.  Stir in onion and celery; cook, stirring, for 2 to 3 minutes more

4.  Sir in broth, tomatoes, tomato paste, honey and paprika and adjust the heat so the mixture boils gently.  Cook for 8 to 10 minutes to blend the flavors

3.  Stir in cabbage, vinegar and salt 7 pepper and cook just until barely tender, 3 to 4 minutes more.

Prep Time:  10 minutes

Cook Time:  25 minutes

Recipe from

Coffee Cake in a Mug for One

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 Lighten Up Your Mornings

with this Quick and Healthy

Coffee Cake in a Mug for One!



3 TBSP. flour

1/4 tsp. baking powder

1/16 tsp. salt

1 TBSP. sugar or 1 packet artificial sweetner

1 TBSP. plus 2 tsp. water

2 tsp. applesauce or melted margarine

1/4 tsp. vanilla extract


1/8 tsp. cinnamon

1 and 1/4 tsp. brown sugar

1/2 tsp. melted light margarine

tiny, tiny pinch of salt

2 pecan halves or walnut halves (optional)


Can be microwaved or baked.  If using an oven, preheat to 330-degrees.  Combine batter dry ingredients and mix well.  Add wet and mix until just blended.  In a tiny bowl, combine all streusel ingredients.  Fill a greased muffin tin 1/2 way with the batter (or a ramekin or mug, if using the microwave).  Sprinkle on 2/3 of the streusel, then spoon the remaining batter on top.  Finally, sprinkle on the rest of the streusel and top with nut halves.  Cook 12-13 minutes in the oven, or around 1 minute in the microwave (microwave times may vary).  Only appx. 150 calories!

Recipe from Chocolate-Covered Katie

Lightened Ten Minute Taco Salad

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Lighten Up Your Taco Salad and Serve in these

 Cute Taco  Bowls! 




2 cups shredded lettuce

3/4 cup meatless crumbles, thawed, or 1/2 cup lean ground beef or turkey, fully cooked.

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 TBSP light ranch dressing or light sour cream

low fat or low carb tortilla

Optional:  1/4 cup low fat shredded cheese and/or 1/4 cup black beans


Heat oven to 450-degrees

Drape tortilla over any empty can or oven safe mug or dish that you’ve placed face down on a cookie sheet.  Bake 8-10 minutes.  Remove from can and place right side up ready to fill.

Combine meatless crumbles or cooked ground beef/turkey and taco sauce. 

Layer into bowl:  lettuce, salsa, corn, beans, cooked meat.  Top with cheese and sour cream.

Recipe from Dashing Dish

Quick Stovetop Granola

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Quick Stovetop Granola

No need to Heat Up the Oven!  Pack A Handful in a Resealable Plastic Bag for a Pick-Me-Up or Have for Breakfast with a Dollop of Non-Fat Vanilla Yogurt




  • 2 cups quick-cooking oats
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1/4 cup slivered almonds
  • 2 tablespoons golden raisins
  • 2 tablespoons flaked coconut


  • In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, about 1-2 minutes.
  • Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container. Yield: 3 cups.

1/4 Cup = 102 Calories

Recipe from