Elizabeth’s Chicken


6-8 Chicken Breasts

3 Tbsp Butter

1/2 chopped onion

1 can mushroom soup

1 tsp salt

1 tsp pepper

3/4 cup vermouth


Brown chicken in butter and put in casserole dish. Sauté onion and mushrooms in drippings. Add soup, salt and pepper. Stir in vermouth. Pour over chicken. Bake at 350F for 1 hour. Serve with rice.

Source: Who Knows?

Jalapeno Dip


  • 6-8 slices bacon, diced and cooked crispy
  • 2- 8 oz pkgs cream cheese, softened
  • 1 c. mayo
  • 4-6 jalapenos
  • 1 c cheddar cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 1/4 c. green onion, diced


  • 1 c. crushed Ritz crackers
  • 1/2 c Parmesan cheese
  • 1/2 stick butter melted

Mix together


  1. Preheat oven to 350F.
  2. Combine all ingredients. Mix well.
  3. Transfer to ovenproof dish. Sprinkle topping on top.
  4. Bake 20-30 minutes or until bubbly.

Gibson’s Quick Pickle Recipe


  • 1 gallon Kosher Dill Pickles
  • 5 cups sugar
  • 1 cup vinegar
  • 2 tsp celery seed
  • 2 tsp mustard seed
  • 36 whole cloves


  1. Drain pickles and rinse once.
  2. Slice and put back into same jar.
  3. Add sugar and other ingredients.
  4. With lid on tight, shake frequently until sugar is dissolved.
  5. Store in refrigerator. Can be used in hours.

Source: Gibson’s cousin

Curried Rice and Lentils


  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon curry powder
  • 3 cups water
  • 3/4 cup red lentils (also called dal)
  • 1 cup long grain rice (for South Beach Diet, use Uncle Ben’s Converted Rice, which is the lowest glycemic type of white rice)
  • salt, pepper to taste
  • 1-2 tablespoons melted butter (optional)
  • chopped parsley or cilantro, for garnish (optional)


Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.

Cook 20 minutes, or until lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.) Season with salt and pepper, then stir in the melted butter just before serving. Garnish with chopped parsley or cilantro if desired. Makes 4-6 servings.

Source: kalynskitchen.blogspot.com adapted from Mark Bittman, “The Best Recipes in the World.”

Mamaw’s Nuts and Bolts

Servings: ? | Prep Time: 5 minutes


1 box Corn Chex

1 box Cheerios

1 box Rice Chex

1 tsp celery salt

3 TBSP Worcestershire sauce

1 box pretzel sticks

1 quart pecans

3 sticks Blue Bonnet margarine


Melt margarine. Mix everything together. Bake at 200F for 2 hours, stirring every 15 minutes. Empty out onto paper bag.


Mamaw’s recipe

Peanut Butter Smoothie


Servings: 1 | Prep Time: 5 minutes



1/2 cup unsweetened vanilla almond milk
1 TBSP heavy whipping cream
1/4 cup low fat cottage cheese or 2 oz. cream cheese

2 TBSP peanut butter (with no sugar!)
1/2 tsp real vanilla
3 packets Truvia or 2 doonks THM Pure Stevia Extract
1/4 tsp glucomannan

If a meal: 1 scoop vanilla whey protein powder. For a snack: 1/2 scoop
8 Ice cubes


Add all wet things, then all dry things, then 8 ice cubes. Blend in Vitamix.


From Briana Thomas with my own tweaks.

Tiramisu Smoothie


Servings: 1 | Prep Time: 5 minutes



  • 1 cup unsweetened vanilla almond milk
  • 2 TBSP heavy whipping cream
  • 1/3 cup low fat cottage cheese or 3 oz. cream cheese
  • 1/4 cup cold-brew coffee
  • 1/2 tsp vanilla extract
  • 1/4 tsp rum extract (I don’t use this)
  • 1/4 tsp orange extract (I don’t use this)


  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon (maybe try 1/4 tsp next time)
  • 3 packets Truvia
  • 1/4 tsp glucomannan

10 Ice cubes


  1. Add all wet things, then all dry things, then 10 ice cubes. Blend in Vitamix.

Notes: From Nana’s Little Kitchen with my own tweaks.