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






Clementine-Raspberry Salsa

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Diabetic Friendly, Fresh and Yummy!

 Fix it Tonight!







  • 4 clementines, peeled and sectioned
  • 1/2 cup fresh cranberries, coarsely chopped*
  • 1/3 cup finely chopped red onion
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 jalapeño pepper, seeded and finely chopped


1. Cut clementine sections in half. Combine all ingredients; cover and let stand 1 hour.

*Frozen cranberries, thawed, may be substituted.

Try This Twist! Orange-Cranberry Salsa: Substitute 2 navel oranges for clementines. Makes 1 1/2 cups.

Recipe from Southern Living

Tuna-Broccoli-Apple Salad

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       A Colorful Cool Summer

Salad for Dinner!



2 cups dry broccoli cole slaw

1/3 cup chopped apple (about 1/2 apple)

One 2.6-oz. pouch StarKist® Albacore White Tuna in Water

2 tbsp. low-fat sesame ginger dressing


In a medium bowl, mix cole slaw, apple, and tuna.

Top with dressing and toss to coat. Enjoy!

Recipe from Skinny Girl for Star Kist Tuna

Low Calorie Peanut Butter Cookies

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Super Easy – Super Delicious!

And, Only 64 Calories for a BIG Cookie!






One cup Crunchy Peanut Butter

One cup white sugar

One teaspoon baking soda

One large egg


1.  Mix peanut butter, sugar and baking soda together well

2.  Add one slightly beaten egg and mix into peanut butter mixture

3.  Roll into 36 balls and slightly flatten (just a little bit)

4.  Bake at 350-degrees about 10 minutes or until flattened and lightly browned

5.  Cool on pan before removing

Recipe from

Gnocchi with Zucchini Ribbons and Parsley Brown Butter. 320 Calories per Serving!

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Nutty Brown Butter Accentuates the Goodness in this Italian Inspired Dish






  • 1 pound(s) fresh or frozen gnocchi
  • 2 tablespoon(s) butter
  • 2 medium shallots, chopped
  • 1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
  • 1 pound(s) cherry tomatoes, halved
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup(s) grated Parmesan cheese
  • 1/2 cup(s) chopped fresh parsley


Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

  1. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Recipe from

Chef Wolfgang Puck’s Cucumber Salad

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This Crisp Cucumber Salad is from the Famous Spago Restaurant in Beverly Hills, Created by Chef Wolfgang Puck







2 cups thinly-sliced cucumbers*
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

* American or English cucumbers may be substituted, but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).


In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.

Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.

Recipe and Photo from Wolfgang Puck

Crab Stuffed Snow Peas

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Cute, Aren’t They?!

Wonderful Snack, Appetizer or Light Lunch!





1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked
eggs, finely chopped
1/4 cup light mayonnaise (more if needed)
1/4 to 1/2 teaspoons prepared horseradish or to taste
3 dashes of hot sauce or to taste
2 teaspoons capers, drained and minced
3 tablespoons celery, finely chopped


 Wash and clean snow peas. Split peas on top side, leaving bottom intact to form a little boat. Blanch in lightly salted boiling water for 10 seconds; remove from heat. Immediately submerge snow peas in cold water for a minute. Remove and drain; set aside to cool.

In a medium bowl, add crab meat, eggs, mayonnaise, horseradish, hot sauce, capers, and celery; mix very gently so as not to break up crab meat.

Stuff cooled snow peas generously with crab meat filling (about 1 heaping teaspoonfuls of each snow pea). Chill in refrigerator until ready to serve.

Makes about 24 stuffed snow peas. 

Recipe from Taste of Home

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