Triscuit Pairings

I am always looking for low calorie snack ideas. Triscuit is one of my go to crackers. The fine folks at Nabisco shated these pairing ideas so I wanted to share them with you.  Happy Eating,  Nana



Credit goes to Nabisco for their photo copyright. I am not associated with Nabisco.

















Cotija Crusted Tilapia With Avocado Cilantro Cream


  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced



Rinse tilapia under cool water and pat dry with paper towels. Set aside.


Preheat oven to 400ºF. Line a baking sheet with foil and set aside.


In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.


Pour eggs into a shallow dish.


Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.


Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.


Bake approximately 15 minutes, turning half way through cooking.


Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.


Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Cherry Topped Chicken



  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings


    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog and content is copyrighted.

Recipe: Coconut Macaroons and Chocolate Macaroon Cookies

Easy Coconut Macaroons

Coconut Macaroons

Easy coconut macaroons are made with 3 ingredients.

Cook Time: 8 minutes

Total Time: 8 minutes


  • 16 ounces shredded coconut
  • 1 can (14-15 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract


Directions for coconut macaroons
Mix all ingredients together.
Drop by teaspoonful’s onto generously greased baking sheets.
Bake at 350° for 8 minutes. Cool coconut macaroons slightly; remove to rack. Makes about 4 to 5 dozen coconut macaroons.

Chocolate Macaroon Cookies

These cookies are quick and easy, made with egg whites, ground almonds, and chocolate chips.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3 egg whites
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup ground almonds
  • 1/2 teaspoon vanilla extract
  • 6 ounces (about 1 cup) semisweet chocolate chips, melted, cooled


Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. Drop chocolate macaroons by teaspoonful’s onto buttered cookie sheets. Bake chocolate macaroons at 350° for 12 to 15 minutes.
Makes about 48 chocolate macaroons.

Credit: Both recipes and photo credit goes to©2014 All rights reserved.

February Fish Recipe: Grilled Smoked Salmon Panini

Press for Flavor: Grilled Sandwich Recipes 
Grilled Smoked Salmon Panini with Red Onion Ribbons
1   tablespoon  Champagne vinegar

  • 3   tablespoons  fresh lemon juice, divided
  • 3   teaspoons  Dijon mustard, divided
  • 1   teaspoon minced garlic
  • 3   tablespoons  extra-virgin olive oil
  •   Salt
    Freshly ground black pepper
  • 1   small red onion, halved and sliced paper-thin
  • 6   ounces   cream cheese, softened
  • 4   ounces soft goat cheese
  • 1/4   cup  thinly sliced green onions
  • 1  tablespoon chopped capers
  • 1  teaspoon  grated lemon rind
  • 1/4  teaspoon  freshly ground black pepper
  • 1  loaf ciabatta, about 7 x 14 inches
  • 8  ounces  hot-smoked salmon, flaked
  • 3  cups loosely packed baby spinach

Extra-virgin olive oil


  • Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
  • Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
  • Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
  • Cut into 4 individual sandwiches. Heat Panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.
  • Note: To serve as hors d’oeuvres, cut each grilled sandwich into 3 or 4 rectangles or “fingers.”Credit: Coastal Living   magazine April 2007. Photograph credit  Becky Luigart-Stayner; Styling: Fonda Shaia.
    Shared by Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Sugar Free Sweet Potato Pie


Hi Everyone,

I wanted to share with you my recipe that I used for these sugar free Sweet Potato Pies.
Being a diabetic it is difficult to find a good pie recipe.
Very hard to tell these are sugar free!
Recipe is for ONE pie so I just doubled the recipe.

Happy Eating,

Sweet Potato Pie

3  tablespoons unsalted butter
1/4  cup brown sugar ( I used Lite Brown Sugar.)
5  Splenda packets
1/2  teaspoon ground cinnamon
1/4  teaspoon ground ginger
1/8  teaspoon ground allspice
2  cups cooked and cooled mashed sweet potato ( I used one large sweet potato.)
1  cup fat free milk
3  eggs
1   frozen premade pie crust


Preheat oven for 350 degrees F.
Beat together Splenda, margarine, brown sugar, cinnamon, ginger, salt, allspice, and eggs.
Whisk dry ingredients into the mashed up sweet potato, do not stir.
Pour into pie shell.
Bake for 40 to 45 minutes.

Credit: Photograph is owned by Nana Kathy Bradshaw blog owner. Recipe was given from a older dated Splenda booklet.

Valentines Supper With nana

Healthy Dip: Edamame Dip

Hi Yall,
I wanted to share a little bit about my love of Hummus.
Being always on the lookout for ways to make my own dip here is one I found.
Did you know that Edamame is high in fiber, low in fat and 1/2 cup provides 17% of your recommended daily protein.

Stay warm and happy eating,

Edamame Dip

1  pound frozen edamame
1  teaspoon onion salt
1/2  teaspoon garlic powder
1/4  teaspoon hot sauce ( you decide hot to you want to go.)
1/4  cup Olive oil
1/4  cup water


In a food processor, combine the thawed shelled edamame, onion salt, garlic powder, hot sauce and process until smooth.
With processor running, drizzle in 1/4 cup olive oil and 1/4 cup water.
Serve with whole grain crackers or whole grain chips.
Keep remaining dip in refrigerator.

credit: Photograph of edamame is property of

Recipe: Beat and Bake Orange Cake

Beat and Bake Orange Cake
Original recipe makes 2 8 inch round pans

1/2   teaspoon  salt
1 teaspoon  grated orange zest

3   teaspoons  baking powder

1 1/2 cups  superfine sugar

1/2 cup  milk

1/2 cup  orange juice

1/2 cup   vegetable oil
3   eggs, beaten

1 1/2 teaspoons   grated orange zest

 6 tablespoons   butter, softened

2  cups  confectioners’ sugar
2  tablespoons  orange juice

1 teaspoon  vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

  • In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
  • Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
  • Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners’ sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

Credit: All Rights Reserved Copyright        2014

Dressing Recipes: Dijon Mustard Dressing & Honey Garlic Vinaigrette

Dijon Mustard Dressing
1 egg
1/8 cup olive oil
1/8 cup red wine vinegar
Salt and pepper to taste
1 Tablespoon Dijon style mustard
Pinch of sugar

Coddle the egg by placing in a bowl of hot tap water and let stand for 15 minutes.
Place all ingredients in a food blender, and mix. Makes 3/4 cup

Honey Garlic Vinaigrette
Original recipe makes 8 servings
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.