Baked Beef Taquitos


My brother came over for dinner last night and he wanted Mexican food…so we made beef tacos and we had left over corn tortillas so we decided to make fresh homemade beef taquitos! They are so good unlike the frozen ones you can buy that are deep fried and filled with fake meat and cheese. These are made clean without all that extra grease and unwanted fat!

Yield: 6

10 small corn tortillas
1 cup taco meet (we used hamburger meat and seasoned it with a packet of taco seasoning)
1/2 cup shredded sharp cheddar cheese
Cooking spray

1. Preheat oven to 425 degrees F. Wrap corn tortillas in a paper towel and microwave for 10-15 seconds to steam and this will make them soft enough to roll (and not crack).
2. Lightly spray a baking sheet and your ready to roll!….with a spoon, place 1-2 spoonfuls of taco meat in the center of the corn tortilla then sprinkle cheese on top of the meat until its covered (about 1 Tbsp). Roll the corn tortilla and place on baking sheet placing seam-down. With cooking spray, spray the tops of the taquitos to prevent them from cracking. Bake for 15-20 minutes until crunchy!

*For a yummy dipping sauce we used homemade guacamole and then we mixed 2 Tbsp of fresh salsa with 1/2 cup of low-fat sour cream!

Parmesean Pesto Spaghetti


This dish is so simple and literally only takes 15 minutes from start to finish. There is no excuse not to make this dish! You can also use whole wheat pasta for this dish for a healthier kick.

Yield: 8

1 lb spaghetti
1 tsp fresh garlic; finely chopped
1/4 cup fresh grated parmesan cheese
1/4 cup fresh italian seasoned bread crumbs
1/4 cup fresh parsley; finely chopped
1-2 Tbsp olive oil
1 Tbsp fresh pesto

1. Bring a large pot of water to a boil, season water well with salt. When water starts to boil add spaghetti and cook for 9-11 minutes or until pasta is el dente.

2. Drain cooked spaghetti and put in a large serving bowl. Drizzle olive oil, pesto, and sprinkle parmesan cheese, bread crumbs, garlic, and parsley over the top. Season with salt and pepper if needed. With tongs, mix pasta until it is combined well with breadcrumbs and cheese. Thats it! So easy and quick!

Ham & Cheddar Cheese Scones


Yield: 16

3 cups flour
1/2 cup butter; room temperature and sliced
1/2 cup heavy whipping cream
1 egg
1 1/2 cup thick smoked ham or canadian ham; chopped
1 1/2 cup cheddar cheese
1 shallot; chopped
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp black pepper

1. Preheat oven to 425 degrees F. In a large bowl, mix the flour, salt, and baking powder. With a fork or pastry knife, cut in butter. Add in egg, chopped ham, cheese, chopped shallot, salt, pepper, garlic powder, and heavy cream. Mix with your hands until combined and until mixture has a dough consistency.

2. Line 2 baking sheets with parchment paper and divide dough into 2 balls. Press each dough ball on each cookie sheet and with your hands press dough 8 inches in diameter. It will look very similar to a pizza crust. Repeat with other crust and bake for 20-25 minutes.

3. Once baked, let cool for 15 minutes and then with a sharp knife cut each baked scone into 8 slices. Let cool for 5 more minutes and then enjoy!

*I like to make my scones mini so Instead of placing 2 large scones on baking sheet, I like to make 4 smaller scones so when you cut them the slices will be smaller! You also won’t feel as guilty for eating an entire big one!

Homemade Macaroni & Cheese


Yield: 8


1/2 lb macaroni pasta
1 cup of american cheese
1 cup of sharp cheddar cheese (I used reduced-fat)
1 cup of reduced fat milk
2 Tbsp butter
1/4 cup seasoned breadcrumbs
Pinch of salt

1. Preheat oven 375 degrees F. Bring a medium sized pot to boil. Once water starts to boil, add pasta and stir occasionally until cooked (about 8 minutes). Drain and set pasta aside.

2. In a medium sized pan, add milk, cheeses, and salt. Stir occasionally until cheese starts to melt. Add salt and let make sure cheese coats the a spoon to tell if it is ready.

3. In a large mixing bowl, add pasta, cheese sauce, and breadcrumbs. Mix until pasta is evenly coated. Place in a baking dish and top with more breadcrumbs for an extra crunch. Bake for 10 minutes unatil cheese is a light golden brown on top.



Healthy Twice Baked Potatoes

Yield: 8


4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.