Easy Baked Apples

My daughter will do just about anything if I make these for her!  There are only 3 ingredients and they are ready in about 45 minutes total time.  I like to make them with baked pork chops as a sweet side instead of apple sauce, especially in the winter because it makes the house smell heavenly!

What you will need:

  • A baking dish (I use a 5 x 5 deep dish for 3 medium apples)
  • 3 or 4 medium apples (I like Macintosh)
  • About 1/4 cup of light brown sugar
  • About a tea spoon of cinnamon

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  1. Preheat oven to 400 degrees
  2. Clean,peal and slice your apples. (pealing is not necessary, my daughter just likes them that way)
  3. Sprinkle with cinnamon to lightly cover
  4. Add brown sugar
  5. Mix to coat
  6. Cover with aluminum foil and place in oven for 25-30 minutes.

Makes enough for 3 as a side dish.


Honey Mustard Chicken and Baked Sweet Potatoe Fries

As promise yesterday, I have a deliciously sweet and spicy dish for you. I found the original recipes on My Fitness Pal’s Blog and Pinterest and then modified them to fit my lifestyle and kitchen supplies ;-).

I love seasoned sweet potato fries!  What’s not to like right?  Sweet and salty at the same time and a good source of fiber! They also have less carbs and calories than regular potatoes.  But here’s the thing…I have to stay away from fried foods. 😦  So I scoured the internet for a baked version.  Here’s what I found out…If I want simple and easy, they are not going to be crispy.  I’m okay with this, because as long as it has flavor, I can deal with them being a little on the soft side.  These were very flavorful and relatively easy to make!

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I like recipes that I can reduce or increase as needed.  My husband and daughter don’t really like variety so I often have to make a separate meal for me.  This recipe is for 1 medium potato, but the original recipe was for 2.


  • 1 medium sweet potato
  • 1 Tbsp vegetable oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp cumin
  • 1/4 tsp cayenne


  1. Preheat oven to 425 degrees.
  2. Scrub the potato and slice it into strips about 1/4 inch wide (I do not own a very good knife so this was a little challenging but I did the best I could lol)
  3. Mix all the ingredients in a plastic, resealable bag and add the sliced potatoes. Seal bag and shake well until all the potatoes are well coated.
  4. Place the slices in a single layer on a cookie sheet covered with parchment paper.
  5. Place in the oven for 25-30 minutes.

Source for recipe: Gimme Some Oven Blog

I paired the sweet potato fries with honey mustard chicken breast. I love the blend of spicy mustard with sweet honey and spices.  This was a very easy and tasty recipe. The original recipe was created for 24 ounces of chicken, but I only needed about 1/2 of that, so I modified the amount of the ingredients. I also didn’t include parsley because I didn’t have any handy.

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  • 2 boneless, skinless chicken breast
  • 1/8 cup of honey
  • 1/8 cup of spicy mustard
  • 1/2 Tbsp of dried basil
  • 1/2 tsp paprika
  • 1/2 Tbsp of lemon juice
  • Salt and pepper to taste (I used about 1/4 tsp.)


  1. Preheat oven to 400 degrees.
  2. Rinse and pat dry the chicken breast, place in a baking dish, salt and pepper.
  3. In a small bowl, mix the rest of the ingredients.
  4. Pour the mixture over the two breasts to coat.
  5. Place in oven and bake for 40 minutes.


Source for recipe:  MyFitnessPal – Hello Healthy Blog


2 Fun Things You Can Do with 10 Minutes. 

OK, so after spending the day cleaning, shopping and preping for Super Bowl 50, I decided to do a little posting about 2 things that only take 10 minutes each.

I wanted to share one of my favorite snacks for parties or gatherings.  I call it my Tostitos dip.  It only takes about 10 minutes together and is always a crowd pleaser.


  • 8 oz cream cheese
  • 15 oz of your favorite salsa (I use Tostitos chunky salsa medium. Which is how I came up with the name for the dip ;o))
  • 3 oz of sliced black olives
  • 1 cup of shredded cheese of your choice. (I like a Colby/jack blend)


  1. Select a shallow dish. I used a 12 X 12 inch dish.
  2. Spread the cream cheese in an even layer.                                     img_3986
  3. Add the salsa and spread all over the cream cheese.
  4. Sprinkle the sliced olives all over the salsa.                                                                        
  5. Sprinkle the shredded cheese to lightly cover.                                                                  
  6. Cover and refrigerate for at least 2 hours. This can be made the night before.  
  7. Take it out about 15 minutes before you want to have it. Serve with your favorite tortilla chips.

After I had everything all set, I found myself with a little time for me!  So I treated myself to my favorite exfoliating peel.

This only takes 10 minutes and about 6 drops, but makes my skin feel as though i went to a spa for a facial. It smells heavenly and my skin is soft, smooth and more firm after I rinse it!

At 50, I look forward to these 10 minutes a couple times a week to keep my skin looking younger!

So, there you have it…2 great things to do with 10 minutes!!  One for the crowd and one for you. Enjoy!

Maple Glazed Broiled Salmon

Yummy!  That’s what this dish is!

I love ordering salmon when I go out to dinner and have often wished I could have all wonderful flavor at home. Tonight, I got exactly that with this extremely easy recipe!  Not only is it easy, but I made it and my steamed veggies in 30 minutes from start to finish. That is very important to me because, like many parents today, I’m constantly on the run with work and my daughter’s busy schedule.  It’s so important to find healthy meal options that can be prepared quickly.

Ingredients: (meal for 2)

  • 2 – 6oz salmon filets
  • 2 Tbsp Pure Maple Syrup
  • 3 Tbs[ Balsamic vinegar
  • salt
  • pepper
  • 2 cups of broccoli florets
  • 2 cups of baby carrots


  1. Mix the maple syrup and the balsamic vinegar together in a plastic resealable bag and place the salmon in the bag.  Seal and let marinade for 10 minutes.
  2. While the salmon is marinading, place your broccoli and carrots in a steamer.
  3. Remove the salmon from the bag and place on a broiling pan.  Baste with more of the marinade and salt and pepper to taste.  Broil for 10-12 minutes.
  4. Steam the vegetables for 10 minutes.
  5. Serve and enjoy!

Nutrition:  Calories 452; Total Fat 13g; Saturated Fat 0g; Cholesterol 0mg; Sodium 303mg; Carbohydrates 37g; Fiber 6g; Sugar 25g; Protein 45g  (source of nutrition from http://www.myfitnesspal.com

This recipe is based on original recipe from Hello Healthy at blog.myfitnesspal.com


Sweet & Crunchy Kale Salad

One on our biggest challenges is trying to find healthy foods that are easy to make and tasty. I have always wanted to make a kale salad because I’ve read about it’s health benefits ranging from lowering cholesterol to fighting against some types of cancers. But, I was afraid of this veggie because I didn’t know how to work with it.  Then I found a wonderful recipe on Pinterest @jolynneshane.  It has yummy cranberries, almonds and carrots and is dressed with a sweet/tangy honey balsamic vinaigrette.

I’m no magician in the kitchen, so I was pleasantly surprised when this came together quickly and easily and made enough for me to take into the office for a birthday celebration!

Salad Ingredients:

  • 6 cups of chopped kale (I purchased 6 large leaves and pulled the curly ribbons from the stalk)
  • 1 1/2 tbsp of Olive Oil
  • 3/4 cup of dried cranberries (I used Ocean Spray Craisins)
  • 3/4 cup of slivered or sliced almonds
  • 1 cup of shredded carrot
  • Sprinkle of salt and pepper

Balsamic Lemon Vinaigrette Dressing:

  • 1/2 cup of Balsamic Vinegar
  • 1/4 cup of Olive Oil
  • 3 tbsp of Honey
  • 1 tbsp of Lemon Juice
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  1. Wash and dry your the kale.
  2. Pull the green curly leaves away from the stem.  Throw the stems away, they are too tough to eat.  Chop the leaves/ribbons into bite sized pieces. Drizzle with 1 1/2 tbsp of olive oil and “massage” the kale for about 2 minutes. Sprinkle with salt and pepper.  Set aside for the moment.
  3. In a jar or contain with a lid, add the vinegar, oil, lemon, honey, salt and pepper.  Shake well until fully blended.
  4. Add the cranberries, almonds and carrots to the kale and drizzle the vinaigrette over.  Toss and enjoy!

Note:  I actually enjoyed this better after it sat in the fridge for a bit.  It gave the flavors time to mingle.

Nutrition(per 1 cup serving): Calories 247; Total Fat 14g; Saturated Fat 2g; Monounsaturated Fat 10g; Cholesterol 0g; Sodium 100g; Total Carbohydrate 29; Dietary Fiber 5g; Sugar 19g; Protein 5g (source of nutrition from http://www.myfitnesspal.com)

Original recipe found at @jolynneshane