Yummy Yummy Cookies!! I will post the great recipe for these when I return from my long weekend trip. Until then happy eating!

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Turkey Curry on Flatbread



Tonight was something healthy and easy. I needed a recovery night from the Chicken and Dumplings experience yesterday and this was just the thing. It turned out to be yummy and fast. I think around 30 minutes from start to finish. Give it a try if you want to expand your taste buds.

Turkey Curry on Flatbread from Rachael Ray Magazine

1/2 Cup plus 2 Tablespoon EVOO (extra virgin olive oil for non Rachael fans)
1 Onion, chopped
1 Tablespoon Curry Powder
1 Pound Ground Turkey
1/2 Cup Feta Cheese
1 Cup Plain Whole Milk Yogurt
Grated Peel and Juice of 1 Lemon
1 Large Tomato, coarsely chopped
1/4 Cup Flat -Leaf Parsley Leaves, finely chopped
Salt and Pepper
4 Pitas, warmed

1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.

2. In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper.

3. Place a warm pita on each plate (I warmed mine in the oven but you could do it in the microwave), top with the turkey curry and tomato salad and fold over.

You will notice there is something missing from my picture....the tomato salad. I don't like tomatos and I didn't have any parsley so this was left out at our house. I am sure it would add a lot to the meal though. I think next time I will try it.

Easy Chicken Stir-Fry



This chicken stir-fry was both easy and delicious. I made this meal last night and will keep it in the recipe book for an easy weeknight meal. In total, it took about 40 minutes to make because of the rice. If that is too long, you could substitute the new microwavable brown rice and leftover already cooked chicken and make it in a jiffy. In creating this recipe, I took the traditional stir-fry option and added a few twists to make it my own. Feel free to do the same. Looking back on it, shrimp would have been great! I have calculated the nutrition facts below for those who are interested. Happy cooking!

Makes 4 servings

1 cup brown rice
1 boneless skinless chicken breast
4 green onions
1 8 oz bag of sugar snap peas
1/2 cup sliced carrots
1 tablespoon ginger, minced
2 garlic cloves, minced
2 large eggs
3 tablespoons low sodium soy sauce
2 tablespoons peanut oil
Olive Oil

1. Cook rice according to directions.

2. Place a medium nonstick skillet on medium high and add enough olive oil to coat the bottom of the pan. Let the oil heat then add your chicken breast. After 4-6 minutes, or until golden brown, flip the chicken over. Cook on this side for another 4 to 6 minutes until done.

3. While cooking the chicken, heat one tablespoon peanut oil in a large nonstick skilled over medium heat. Add snap peas, green onions, and carrots and sauté for 3 minutes or until crisp-tender. Add ginger and garlic and cook an additional minute. Add rice and create a well in center of your mixture.

4. Add eggs to center of mixture, and stir vigorously until cooked. Stir eggs into rice mixture. Add soy sauce to taste.

5. Slice Chicken into cubes and add to the mixture.

Nutritional Information
Calories: 365
Fat: 13.3g
Protein: 23.1g
Carbohydrate: 38.7g
Fiber: 4g

High Hopes for Chicken with my Man Meal



I had high hopes for today with a spectacular dinner I planned to make for my hubby and I, Chicken and Dumplings. I saw the recipe in Better Homes and Gardens while I was fighting the Swine Flu last week and decided it was perfect for getting better. I started it this afternoon during my lunch break by quartering the chicken, mixing up the dumpling batter, and defrosting some homemade chicken broth. So far so good. When I came home from work I rushed into the kitchen to start cooking and was there for the next 2 and a half hours! Oh my! I didn't see that coming. The dinner was very yummy but like my husband said, "Nothing is good enough to spend that long in the kitchen making." So if you have high ambitions and lots of patience give this recipe a shot. But don't say I didn't warn you.

Classic Chicken and Dumplings
1 Egg
3 Tbsp Cold Water
2 Tbsp Peanut Oil (I didn't have this so I used regular oil)
1/2 tsp. Kosher Salt
1 Cup Flour
1 4 to 4 1/2 Pound Chicken, Quartered (Very proud of myself for quartering my first chicken!)
1 tsp Kosher Salt
5 Cups Chicken Broth
2 Cups Water
2 Stalks Celery
1 Medium Onion, Peeled and Sliced in Half
3 Hard Cooked Eggs, Sliced
2 Tbsp. Cold Butter, Cut Up
1/4 Cup Whipping Cream
Ground Black Pepper

1. For dumplings, in medium bowl whisk together egg, cold water, oil and the 1/2 teaspoon salt. Stir in flour. Mix until well-blended and elastic. Cover. Refrigerate 2 hour.
2. Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven combine chicken stock, water, celery, onion, and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce head to just below simmer. Cover, leaving half-inch opening.
3. Cook 30 to 45 minutes or until breaks are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
4. For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16 inch; cut in 1 1/2 by 2 1/2 inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minute. Add reserved chicken and egg. Reduce to simmer. Add butter, cream, and few grindings of black pepper. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes.
5. Enjoy all your hard work and eat!

Feeling Healthy? Try this Black Bean Burrito Bake from Cooking Light



With only 365 calories per serving and a record 30 minute prep time, its sure to be a real keeper!

Personal Notes: This was the second time I have prepared this meal I absolutely love it. It is a vegetarian dish that is still full of flavor. The chipotle chiles in adobo sauce is the real secret to this entrée. I have been known to add a little extra sauce to the mix for an even spicier version. Since the recipe only calls for one chile you will have many more chiles to play with. Be resourceful and make your own chipotle mayonnaise, spicy sour cream dip, or even Purée the leftovers and freeze in ice cube trays for future use. As for my rating of this dish, I give it a 10 out of 10 for perfection. Salud!
4 servings (serving size: 1 burrito)

1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preheat oven to 350°.

Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Nutritional Information
Calories: 365 (29% from fat)
Fat: 11.7g (sat 5.8g,mono 2.8g,poly 0.8g)
Protein: 15.7g
Carbohydrate: 55.3g
Fiber: 7.2g
Cholesterol: 28mg
Iron: 3.5mg
Sodium: 893mg
Calcium: 311mg
Cooking Light, MARCH 2003




Keepin' it real...We don't cook everyday.

This was at Buffalo Wild Wings with our men. When we got done we laughed that it looked so bad. But we have to say that it WAS good. Hope you all enjoy a night like this every now and then!!

Why Should I Eat Healthy?



Warning: If you are feeling naughty and just want that piece of cake then we suggest clicking on the "indulgent" tab. Reading on may have make you rethink your mood, which could be good or bad...you decide : )

My top ten reasons as to why you should eat healthy right now:

1. You will feel better after you eat it
2. Your body will thank you
3. It will fix the fact that you didn't work out today
4. It's better for the environment
5. To avoid chronic diseases like diabetes and cancer
6. To look hot!
7. To be a happier person
8. Your digestive system will work like clockwork (TMI, I know)
9. It will give you more energy!
10. To start cooking! Ready, Go...

Our Cookbooks



1. Nourishing Traditions

Have you heard of the cookbook/book called Nourishing Traditions? I started reading it about a month ago after learning about it on the blog Passionate Homemaking. It is an amazing cookbook that will totally change how you think about food and what you eat. I have not gotten up the courage to try any of the recipes yet but they are soon to come. Until then check out the book from the library and tell me what you think.

2. Skinny Bi*** in the Kitch

Skinny Bi*** in the Kitch is the cookbook following the very famous book called Skinny bi***. The books are written by two women who try to convince you to become vegan. Their reasoning is that you are fat is because you are eating unhealthy foods. There is a lot of profanity and gross facts about the meat industry that you will surely never forget. If you are up for a challenge, or even a good laugh, I recommend this book.

3. Canyon Ranch Cooks

Canyon Ranch is one of America's leading health resorts located in Tucson, Arizona. They focus on natural cooking and have a lot of really easy recipes that anyone can make. They also give nutritional information in all of their recipes to help you stay conscious. I recommend this book to anyone who likes healthy cooking!

4. Robbin Miller Quick Fix Meals

If I could pick one cookbook that has changed my cooking style the most it would be this book. My husband gave it to me on our first wedding anniversary because he knew I loved it when I checked it out at the library and it was made of paper, the traditional first year gift. What I love about this book is how it teaches you to use your leftovers in new ways. Before using this cookbook I would either serve leftovers the same way I served it the first time or I wouldn't serve them at all. I am not fond of having the same meal twice so most often the leftovers ended up in my husbands lunch or the trash. This cookbook taught me how to take the Pot Roast I made on one day and turn it into French Dip Sandwiches, Empanadas, or Asian Beef Salad. I loved it! Once I got the hang of it I have been able to adapt other recipes not from the book to work with the same principles. Overall I would recommend this book to anyone who is trying to build upon thier thrifty cooking skills.




If you know me, you know I love to make Christmas cookies. I start early and go strong. Since we were away this weekend and I had time to relax I started to think about my baking list for this year. I asked my husband what kinds he thought I should make but that wasn't much help. So I thought this year I will take suggestions from the people in my life! Please leave a comment with your best cookie suggestions and it just might make the list. Keep your eyes open for the baking to begin soon!

The Food Was Oh So Good!

We were at a birthday party for one of my cousins over the weekend and the food was the highlight of the afternoon. Typhoon, a restaurant in the area, catered it and I definitely ate way too much! I took a few pictures to tantalize your taste buds. The restaurant is now on my list of places to visit. Sorry the plates look a little pillaged...I was so excited to try the food I waited to take pictures until after I ate.

These are the salad rolls which had a sweet and spicy sauce to go with them.

Chicken satay with peanut sauce

Some type of salad with lots of veggies

I Am Back From Beautiful Victoria!

After a fun trip to Canada with my mom I am back and in the kitchen. I slacked off a bit upon return and forgot to get the cookie recipe up but not to fear I will post it soon. I am actually warming some butter to room temperature right now to make another batch. They are so good and we are having company for dinner tomorrow which definitely calls for cookies! I took a few food pictures while on the trip so I could show everyone the yummy stuff I indulged in while off on vacation. Looking at the pictures now makes my mouth water. Enjoy my photos of temptation.

One Monster Sandwich!!

Since this blog is committed to food of all types I have to show you all what my boyfriend ate at lunch on Friday. Yes, this is probably the worst thing you could possibly eat health wise. It was a biscuit sandwich filled with fried chicken, bacon, cheese, and gravy. If that is not enough for you, the restaurant also offers adding an egg over easy and serving it with hash browns on the side. Just for fun I calculated the calories which came out to around 620 calories just for the sandwich. If you add the fried egg and have hash browns it comes to right around 1,000. Yikes! Later that afternoon I asked how the tummy was after this monster. Surprisingly enough, he was fine. Not sure I'd be that lucky...

After all of these inspirations, does your stomach hurt?! Check back later for more. Always updating!




Here are some of our favorite websites! Take a look...

Super Cook
Lynn's Kitchen Adventure -Great resource for yummy recipes!
Frugal Living NW- I (Sheena) am totally into coupon deals and this is the ultimate place to find them.

Contact Us



Menu Plan Monday



I had a hard time deciding what I wanted to make this week because I have pulled a lot of recipes lately and I want to try them all. One thing is back on my list again for the third week because every time I have planned for it in the past something has come up preventing me from making it. I am hoping this is the week we finally get to try it. Hope everyone has a fantastic week!

Monday: Dinner at Mom and Dad's
Tuesday: Jerk Chicken with Rice, black beans, carrots, and pineapple.
Wednesday: Chili Mac 'N' Cheese Cheddar Soup with fruit and tortilla chips
Thursday: Slow Cooker Tandoori Chicken, mashed potatoes, and green beans
Friday: Chili, corn cake, salad, 5 Minute Double Layer Chocolate Pie
Weekend: Cheesy Mexi-Mac

About Us



We are two regular girls with a passion for food! Sometimes we're healthy, sometimes we're indulgent, it all depending on the mood.

Why do you have your blog set up healthy vs. indulgent?
We believe that us girls have a way of eating in the moment. If you feel like being healthy, jump on our blog and see what's healthy from our list of recipes. If you are feeling like a treat, we have that too! Either way, you should be able to find what best for you. If we don't have something, let us know, and we will be happy to try something out!

Thanks for visiting our blog!