Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Friday, July 27, 2012

Chicken Tortellini Soup with Kale

My friend was always talking about this tortellini soup she would make. I always wanted to try it, but I'm just not a huge soup person. I'll eat it for a day but I tend to throw out leftovers. I decided to try her recipe anyway, changing a few things and adding Kale to it. I served it for dinner along side crusty bread and the whole family really loved it and we even ate the leftovers along side sandwiches the next day for lunch!!


  • *1 T Extra Virgin Olive Oil
  • *1.5 cups diced carrot
  • *1 cup diced celery
  • *1 cup diced sweet onion
  • *2 garlic cloves minced
  • *32 oz low sodium chicken broth
  • *1 cup water
  • *2 cups cooked shredded chicken (I use Rotisserie Chicken)
  • *Package of Buitoni Brand Mixed Cheese Tortellini (I get the one that has both white and green noodles) 
  • *Bunch Kale Shredded
  • *Salt and Pepper to taste
  • 1. In large sauce pan (6 quart), heat up your olive oil and add your garlic, onion, carrots and celery. Saute on medium heat for 5 minutes, stirring well. Add seasonings.
  • 2. Add chicken broth, water, and shredded chicken. Bring to a boil. Cover, turn down heat to low, and simmer for 15 minutes.
  • 3. Uncover and turn heat back up to medium. Add your kale and tortellini and cook for another 5 minutes, or until all the tortellini float to the top and are cooked through.
  • 4. Season more if needed. Feel free to grate some fresh parmesan cheese over the top:)

Asian Turkey Wrap- Under 200 calories

I was getting sick of eating so many salads everyday for lunch and I wanted to try to create a healthy sandwich or wrap. I already had most of this stuff on hand so off I went to find a somewhat healthy tortilla and dressing to make a wrap with. 

These LaTortilla Factory, multigrain tortillas are only 100 calories per tortilla. They have 15 grams of fiber and 9 grams of protein!
This dressing only has 35 calories per 2T! I only use around 1 T of it. 

*1 Tortilla (I like the LaTortilla Factory, Multi grain with EVOO. (See picture below)
*1-2 T of Newman's Own Lite Low Fat Sesame Ginger Dressing
*shredded red cabbage
*shredded carrots
*julienne cucumber
*small handful of fresh spinach or field greens
*2 slices of low sodium oven roasted deli turkey 

In small bowl, mix the veggies with the dressing till well coated. Spread out the veggies in the middle of the tortilla. Place two slices of deli turkey on the tortilla.  Roll the tortilla tight (I use two tooth picks to hold it together) and cut it in half and serve. Great summer wrap! 

Monday, July 23, 2012

Veggie Breakfast Pizza

This is great to make for breakfast or snack. Great way to get veggies in in the am. I would cut this into fourths and each piece would count as one meal (snack). So you can use whatever veggies and herbs you like really, (I didn't add an ingredient list because it's really up to you what you want in and on it) but here is what i did...

Use a oven safe skillet/fry pan with edges that are at least 1 inch up.
spray with Pam

I added about 1tsp of olive oil and sauteed garlic and chopped sweet onion (you could also add raw bell peppers and mushrooms at this step). Saute until onions are soft.

I then added some chopped red pepper that I had roasted on the grill the night before. And I added a handful of chopped fresh spinach. Distribute all veggies evenly.

In separate bowl, I put in 3 organic brown eggs and about 4 egg whites (from carton). Wisk well with some black pepper. Pour this in skillet over all the veggies. 

DON'T STIR EGGS. You will just let this cook till edges are done and you can run spatula around edges. Middle will still not be done. Once edges are done, add any herbs to top

I added fresh basil and oregano chopped from my garden. I also chopped half a tomato and sprinkled those on top. Place whole skillet under broiler in oven until middle is cooked through and slightly golden brown on top.

Serve. YUM

Next time I'm going to use zucchini and asparagus and saute with the onions and do everything else the same.