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Simple Servings

* Recipes are for sharing *

Posts tagged food:

Rainbow Salad


  • Red - Pepper or Tomato
  • Orange - Carrots or Oranges
  • Yellow - Mango
  • Green - Lettuce
  • Blue / Purple - Blue berries or Onions
  • Pink - Pomegranate seeds


Chop up the vegetables and fruit into bit size pieces.  Mix with Lettuce. Top with Rice Wine Vinegar for a light and healthy salad or throw on your favorite dressing.  It doesn’t need much the fruit makes it sweet and tasty.

Yogurt Parfait

The secret to a good parfait is in the layers.


  • Vanilla Low Fat or Non Fat Yogurt
  • Non Fat Granola or Cereal - try fiber one or honey nut clusters for less calories
  • Fruit - banana, blackberry, strawberry, and mango.  Stick with fruits that are in season, it always makes it better.


Very simple just scoop and layer the yogurt then the granola as many time as you want.  Then top with your favorite fruit.  It’s fun to put it in a martini glass or clear cup to see the fun layers you created.

Mom’s Stuffed Zucchini


  • 1 large zucchini
  • 1lb of hamburger or ground turkey meat
  • 1/4 white or green onions
  • 2 red or green peppers 
  • 1 can of corn
  • 1 can of black beans
  • 1 box of mashed potatoes (optional)
  • 1/2 bag of shredded cheddar cheese


Cut the zucchini in half lengthwise. Drain the water and scoop out the insides.  Save this for later.  Put the two halves it in a baking dish with about l cup of water and microwave until soft.  Be careful when you take them out, they will be hot.  

Cook the hamburger or turkey meat, adding in the onions and peppers. Add the meat to the corn, black beans, and mashed potatoes.  Mix in the part of the zucchini that you scooped out.  Put it all back in the shell and cover with cheese.  Bake just until the cheese has melted and it is warm at 350 degrees about 10 to 15 minutes. 

Zucchini Spaghetti



  • 1 medium or large zucchini per person
  • 1 jar of Marinara Sauce
  • A Mandolin (use the julienne attachement to form the noodles) you can also use a vegetable peeler or knife does the trick as well


Boil some water with a pinch of salt. then add the noodles to the water to cook for only 1 minute.

Drain then immediately run cold water over it, to prevent over cooking.

Then add your favorite Spaghetti sauce/ Marinara and you’re ready to serve. 

Red Wine Vinegar Kale



  • 1 pound of kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • 1 pinch of Salt and pepper
  • 2 tablespoons red wine vinegar


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.

Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Parmesan Broccoli


  • 1 bag of broccoli
  • 1 garlic clove, peeled and thinly sliced
  • 1 teaspoon of olive oil
  • 1 pinch of salt and pepper
  • 1/2 teaspoon of lemon zest, grated
  • 1 tablespoons freshly squeezed lemon juice
  • 1 tablespoons pine nuts, toasted
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tablespoons fresh basil leaves 


Preheat the oven to 425 degrees.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.

 Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 15 to 20 minutes, until crisp-tender and the tips of some of the florets are browned.  

Remove the broccoli from the oven and immediately toss with olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Pastry Puff Eggs



  • 1pkg. (10 oz.)frozen puff pastry shells (6 shells)
  •  6 EggS
  •  1/2 cup sour cream 
  •  1/2 tsp. dried dill weed 
  •  Pinch of salt

Prep Time: 10 minutes

Cook Time: 35 to 40 minutes

Makes: 6 servings 


HEAT oven to 400°F. BAKE pastry shells on baking sheet 20 minutes; remove from oven.Reduce oven setting to 375°F. REMOVE tops from pastry shells; place on baking sheet next to shells. Carefully remove soft dough from centers of pastry shells with a fork; discard.

BREAK AND SLIP an egg into each shell. BAKE in 375°F oven until whites are almost set, 14 to 15 minutes.

MIX sour cream (or nonfat greek yogurt), dill weed and salt; spoon evenly over eggs. BAKE until hot, about 3 minutes. SERVE with baked tops as lids or accompaniments.

Balsamic Brussel Sprouts


  • 2- 3 cups brussels sprouts, sliced in half
  • dash salt and pepper, to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil or canola oil


Pre-heat oven to 375 degrees.

Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.

Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.  Season to taste.