aMomOfTwo Profile - (11946878)

cook's profile


Home Town: San Diego, California, USA
Living In: Encinitas, California, USA
Member Since: Apr. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Painting/Drawing
Recipe Box 0 recipes
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About this Cook
Widowed Mom to two living on the coast of Calif. Starting over after almost 3yrs, Enjoy Eating therefore love new recipes.
My favorite things to cook
Chicken Taco's with healthy fixins. Try adding shredded Cabbage/Brocolli instead of standard shredded iceberg. Use Lite Jalapeno ranch and spread about 2tsp on the inside of a warmed up Corn Tortilla and added your shredded chicken, Cabbage/Brocolli which gives the crunch aspect garnish with your cheese and tomato, Don't forget your Salsa. Yum!
My favorite family cooking traditions
It's been a two year tradition of making turkey meatballs for Christmas eve, cooked for 6-8hrs in the crockpot, served over egg noodles with a dollop of cranberry sauce. A nice crisp salad and rolls round out the meal. My sister Gloria found this recipe in a diabetic cookbook and made this for my late husband. It's become a tradition to serve this Christmas Eve at his parents home.
My cooking tragedies
I was 8 yrs old and I wanted to bake Peanut Butter Cookies, my mom wouldn't let me. I didn't like her answer so I turned on the oven and added sugar and Peanut Butter to the Bottom of the oven. Not a good outcome.
Recipe Reviews 1 review
Fresh Asparagus and Chicken Casserole
Seriously D'lish especially with what you have in your fridge which is what I had to do. I used Chicken Breast Tenders that I sauteed in Garlic, Onion and EVOO. I then Simmered the Asparagus, Celery and Carrot together with chicken stock and a lil more EVOO, and a splash of balsamic vinaigrette. I cooked up the egg noodles and when they were done I only had less than a 1/2cp nonfat sour cream so I improvised and added 2 tbs of Mayo with olive oil to the sour cream. I mixed the veggie/chicken mixture in with the egg noodles, added a dash of celery salt and placed in my pampered chef's baking dish and sprinkled lowfat colby/jack cheese about 1/2 cp, and a scattering of parm on top. I then topped it with Paprika for lil spice and color. I baked at 350 for 25 min and let it set out for 5 min before serving. Served with a salad of romaine and green lettuce and chunks of tomatoes with Balsamic Vinaigrette. This was very filling, and my five yr old loved it.

2 users found this review helpful
Reviewed On: Apr. 17, 2010

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