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Spicy Egg Roll In Bowl Figure Friendly, Low Carb Recipe

This is a quick stir fry recipe that is healthy and full of flavor! It can be customized very easily with different veggies or meat. It can be low carb it you leave out the beans and corn. It has a savory dressing that goes on top that is so good. If you are counting Weight Watcher Points, it is zero points for the Blue Program. Here is how to make this filling dish.

Ingredients for eggroll filling:

  • 1 lb of your choice of meat. I opted for chicken breast. You may also omit the meat for a vegetarian option.
  • 1/2 cup diced red onion
  • 1 t cumin
  • 1 t chili powder
  • 1 t oregano
  • 1/2 cup frozen corn
  • 1/2 cup cooked black beans
  • 1/2 cup red bell pepper
  • 4 oz can green chilis diced
  • 1 cup broccoli slaw
  • 3 cups coleslaw mix
  • 1/4 cup cilantro chopped

Ingredients for Dressing:

  • 1 cup fat free plain Greek yogurt
  • 1 t garlic powder
  • 1/2 t onion powder
  • 1 t parsley
  • 1 t chili powder
  • 1 t apple cider vinegar

Spray a large skillet with olive oil cooking spray.

Saute’ cubed chicken and onions, add chili powder, cumin and oregano. Cook until chicken is browned and onions are soft.

Add the beans, corn, chilis, peppers, slaw and broccoli slaw.

Stir fry for 10-15 minutes until cabbage is soft. Make the dressing by mixing all of the dressing ingredients together.

Serve in a bowl topped with the dressing. You may also top with jalapeños for extra heat.

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Black Bean Salsa; Perfect Summer Meal

This is a recipe I’ve been making for years. It’s great served with tortilla chips. We like to use it as a filling in quesadillas. It’s super easy and can be made in advance and stored in the refrigerator.


  • 1 can fire roasted tomatoes
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1/2 cup diced red onion
  • As much cilantro that you want, chopped
  • 1/2 teaspoon salt
  • Juice from one lime
  • Jalapeño pepper diced, as much or as little as you want
  • 1-2 garlic cloves, minced

Mix everything together and refrigerate.

Serve with chips.

Use as filling in a quesadilla. I prefer to use fresh grated Muenster cheese. You can also add grilled steak or chicken. Serve with sour cream. Enjoy

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Seasoned Smoked Whole Chicken Electric Smoker

I smoked a whole chicken today. This is a great way to feed a big family a delicious meal on a small budget. I roasted one chicken. You could do more then one depending on the size of your family and the size of your smoker.

I have an electric smoker. You could use whatever kind of smoker you have with the same recipe. Here’s how I make it.


  • Whole Chicken
  • 1/4 C Brown Sugar
  • 2 T Chili Powder
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 T Paprika
  • 1 T Oregano
  • 1/2 t Salt

Spilt chicken breast bone in half, open and lay flat, breast side down on a cookie sheet.

This helps the chicken to cook faster and evenly.

Mix all dry ingredients in a bowl

Rub thoroughly onto Chicken.

Cover with plastic wrap and let sit in fridge for a few hours.

In the meantime, prepare your smoker. I put Apple juice and Liquid Smoke in a pan to place under chicken. I cover the pan with foil for easy cleanup. You can use water or another kind of liquid.

My smoker has a tray for wood chips. If yours doesn’t, you can wrap them in foil and poke holes in the foil to release the flavored smoke. I prefer to soak my wood chips first. I used mesquite flavor.

I have a Bluetooth thermometer that I can check an app on my phone to monitor the temperature or I can just look out the window. I can also set alarms to alert me to certain temperatures. It’s pretty cool.

I place the chicken right on the rack so the smoke can flow through. I place the temperature probe into the thickest part of the meat. When it reaches 165 degrees it’s done.

After the chicken reached 165 degrees, between 2-1/2 to 4 hours depending on the size of the chicken, remove it from the smoker. Let it rest for 10 minutes. You will have the juiciest chicken if you don’t skip this step! Slice and serve.

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Marinated Chicken Great for the Grill

I’ve been doing this lately when I bring my Chicken in from the store. It’s really easy and makes dinner quick. It also makes the juiciest grilled chicken.

I start with fresh chicken. I like my chicken breast thin. It cooks up so evenly and fast. I start by butterflying the chicken breast.

Place it between parchment paper and pound it flat with a meat tenderizer. Use the smooth side.

Pound until you get the desired thickness.

This oil and vinegar dressing is from Aldi. It makes a great base marinade. It has seasoning in it and is very light tasting. I like marinading before freezing because it’s a time saver.

I put the chicken in a freezer bag and pour in some of the seasoning. Squeeze the air out and seal. Mark it, then freeze. I lay them flat in the freezer and I freeze one breast per bag, that way I can pull out just what I need. It thaws quickly because it’s thin. I usually add some other dry seasoning, whatever I’m in the mood for and throw it on the grill. It cooks fast and it is so delicious. The other night I basted bbq Sauce on it while it was grilling…it was amazing!

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Instant Pot Triple Layer Lasagna Recipe

This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.


  • No boil Lasagna Noodles
  • 1.5 lbs ground beef
  • 1 Jar Your Favorite Pasta Sauce
  • 1 Pint Ricotta Cheese
  • Mozzarella Cheese
  • Salt and Pepper
  • Chopped onions
  • Minced Garlic

Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.

Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.

Break up lasagna noodles and arrange them in the pan.

Layer beef, sauce, ricotta and mozzarella.

Keep going…I did three layers.

Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.

A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.

Pour 1-1/2 Cup water in pot and place pan down inside.

Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.

I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.

Cut into pie shapes and serve.

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Stir Fried Green Beans with Bacon and Almonds

Need a really fast, delicious green bean recipe? Here it is.


  • Frozen Green Beans
  • Olive Oil for stir frying
  • 1/2 t salt
  • 1/3 C Slivered Almonds
  • 2 Minced Garlic Cloves
  • 2 Slices Chopped Bacon

Start by stir frying the beans in olive oil for about 3 minutes. Add the rest of the ingredients.

Keep stirring until beans are cooked through. This takes about 8-10 minutes total. You can absolutely use fresh green beans but you will need a longer cook time.

These beans are so full of flavor and a great addition to summer bbq’s.

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Chicken Salsa Bake Casserole

This is a great dinner! You can make it ahead of time and put it in the fridge to bake later. This would be a great giving meal for someone who just had a baby or surgery. You could throw in some tortillas and you’re good to go!


  • 4 chicken breasts cut into cubes
  • 1 t cumin
  • 1/2 t salt
  • 1/2 t pepper flakes
  • 1 t garlic powder
  • 4 roma tomatoes chopped
  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • Jalapeño chopped
  • Fresh cilantro chopped
  • Lime
  • Salt

1. I use separate color coded cutting boards for my meats and veggies. Cube chicken into bite size pieces. Season with cumin, salt, pepper flakes and garlic powder.

2. Chop tomatoes, onions, jalapeños, garlic and cilantro. Season with salt and lime juice.

Place chicken in oiled pan. I like iron skillets for baking casserole’s.

Top chicken with the fresh made salsa.

Top with Muenster cheese. At this point, you can refrigerate it until ready to bake or bake in pre-heated 375 degree oven for 25-30 minutes.

It will have some liquid because of the tomatoes. You can drain it or if you are having rice you may want the liquid. Serve with warm tortillas or you could serve over rice.

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Deep Fried Fresh Walleye Fish

It is Walleye Season in Michigan. Fishermen come from all over to fish for some of the best.

We have caught many Walleye in the Detroit River and Lake Erie.

Here is a picture of my husband and one of the Walleye he caught. Good times!

Here is my fish recipe. It is great for any fried fish. It’s crunchy, light and flaky.


  • 3-4 Walleye Filets
  • 1 C Flour
  • 1/2 t Garlic Powder
  • 1/2 t Salt
  • 1/2 t Pepper
  • 2 Eggs
  • 1 C Crushed Saltine Crackers
  • Vegetable Oil
  • Lemon Wedges
  • Tartar Sauce

Crush saltines to a powder. Place in plastic bag, you can roll with a rolling pin, but…

my weapon of choice is a metal meat tenderizer. It’s just more satisfying.

Pour into a bowl.

Mix Flour with garlic powder, salt and pepper in another bowl.

Beat eggs in yet another bowl.

Here’s my frying station. Heat oil in an iron skillet. I use enough to immerse the filets. Carefully test oil with a sprinkle of water, when oil sizzles, it’s ready.

My hubby had to help me so I could snap pictures.

1. Dredge fish in the flour mixture covering the entire filet.

2. Dip into eggs.

3. Cover the filet with the Saltine cracker crumbs.

Carefully drop filet into hot oil.

Fry for 3-5 minutes on each side until golden brown. Remove from oil and drain on paper towel.

Serve with lemon and tartar.

This method is great! The filets are not greasy at all! You can use this breading on shrimp also.

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Hassleback Bacon and Cheddar Potatoes

These hassleback potatoes are a great side dish to serve along side with grilled steak or chicken.

Start by slice 3/4 of the way through the potatoes, about 1/4” thick slices.

Put a small amount of butter in between each slice and drizzle olive oil over the potato skin. Sprinkle with some sea salt. Bake in a 400* oven for one hour.

Remove from oven after one hour and sprinkle shredded cheddar cheese on, making sure to get cheese down into every slice. Place back in oven until cheese melts.

I sprinkled these with some cooked bacon after the cheese melted.

Serve with sour cream or ranch dressing. You can also add chives or onions if you’d like.

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Homemade Greek Salad and Greek Dressing

One of my favorite summer dinners is Greek salad. We usually grill up some marinated chicken and slice it up and put it on top of this salad.

I use chopped romaine lettuce and I like to spread it out on a platter. I top it with tomatoes, cucumbers, Greek olives, chickpeas, red onions, mild pepper rings and feta.

I get my feta from a local market. If you can find feta that is packed in liquid brine, that is the best.

I make my own Greek dressing, here’s how:


  • 1/4 C Lemon Juice
  • 1/4 C Apple Cider Vinegar
  • 1 C Olive Oil
  • 2 Chopped Garlic Cloves
  • 1 t Sugar (we use Monk Fruit)
  • 1 T Cavender’s Greek Seasoning
Cavender’s Greek Seasoning

Mix together in a dressing jar and shake before serving. Refrigerate unused dressing. This dressing is also great to use as a marinade!