I have decided to spend less money eating out at fast food restaurants. We still eat out but not that often. I got this idea from an article that I read on line. It takes a little more time but then not only saving money but also had enough food for the next day. Below is a recipe that we enjoyed.

Baked Fish and Chips


4 Medium Russet potatoes (about 6 ounces each)

1 tablespoon canola oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 Large egg lightly beaten

4 frozen skinless boneless tilapia fillets

1/2 cup Great Value plain bread crumbs

1/4 teaspoon cayenne pepper

1/4 cup Great Value light mayonnaise

2 tablespoons sweet pickle relish

lemon wedge for serving


  • Preheat oven to 450° F. Cut each potato lengthwise into 8 wedges.

  • Toss potatoes in a medium bowl with oil, garlic powder and salt, coating all sides. Place in a single layer on a rimmed baking sheet, sprayed with nonstick cooking spray. Bake in preheated oven until tender and browned, about 30 minutes, turning once for even browning.

  • Meanwhile, place egg in one shallow dish and bread crumbs and cayenne pepper in another shallow dish.

  • Dip tilapia fillets in egg, then in bread crumbs, coating all sides, and place on a baking sheet sprayed with cooking spray.

  • Place in same oven with potatoes and bake until fish is cooked through, about 15 minutes. Stir together mayonnaise and pickle relish. Serve fish and potatoes with sauce and lemon wedges.


Christmas Cookies !

I enjoyed making these cookies last Christmas with my grandkids and I plan to make them again this Christmas. Let me know if you enjoy making them too.

  • 1 cup(s) (2 sticks) butter (no substitutions), softened
  • 1/2 cup(s) sugar
  • 1 large egg
  • 1 tablespoon(s) vanilla extract
  • 3 cup(s) all-purpose flour
  • teaspoon(s) baking powder
  • teaspoon(s) salt


  • Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt until blended.
  • Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
  • On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
  • Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
  • When cookies are cool, prepare  if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.


I found this recipe online and tried it I enjoyed it and thoughtthat you may want to try it too

 Christmas cake !

2 cans of crushed pineapple (880gm altogether) in syrup               200gm butter               1 cup soft brown sugar               2 cups finely chopped mixed nuts               1 teaspoon salt               6 cups mixed fruit (fruit cake mix, soaked in brandy if you wish)               2 tsp baking soda             4 eggs            2 tsp lemon rind

4 1/2 cups spelt flour (from huckelberries)                             1 tsp nutmeg               3 tsp baking powder               1/2 tsp ground cloves               2 tsp cinnamon               2 tsp mixed spice               2 tsp powdered ginge


Method               1. Preheat oven to 180*C. Put the pineapple, juice, fruit, baking soda, butter and sugar into a large saucepan and boil for 3-5mins. Cool till hand hot.
2. Mix the flour, baking powder and spices and nuts into the fruit mixture. Stir in the eggs until well combined. Spoon the mixture into a greased and floured 20cm tin.

3. Cook at for 1 hour  at 180* then check if it is cooked through with a clean knife. Cool in the tin then decorate as you please! I usually cover in nuts and glaze with some melted jam.


Crab Cake Burgers !


  • 1 pound crabmeat
  • 1 egg, lightly      beaten
  • 1/2 cup      breadcrumbs,
  • 1/4 cup light      mayonnaise
  • 2 tablespoons      minced chives
  • 1 tablespoon      Dijon mustard
  • 1 tablespoon      lemon juice
  • 1 teaspoon      celery seed
  • 1 teaspoon onion      powder
  • 1/4 teaspoon      freshly ground pepper
  • 4 dashes hot      sauce,
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons      unsalted butter


  1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
  2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes

  • Note:      Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are      coarser in texture than other dried breadcrumbs. They produce a crispy      crust and are less likely to become soggy than finely ground breadcrumbs.      Look for panko in the Asian food section of large supermarkets and in      specialty Asian markets.


cat fish

1 lb. catfish nuggets

garlic pepper seasoning (to taste)

1 egg white, beaten

1 tablespoon lemon juice

1 cup breadcrumbs

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

1 tablespoon chopped fresh basil or 1 tablespoon dried basil

1/2 teaspoon oregano leaves

salt (to taste)


Preheat oven to 400 degrees and spray cookie sheet with non-stick cooking spray.

Rinse catfish nuggets and sprinkle with garlic pepper seasoning.

Mix egg white and lemon juice. Set aside.

Mix bread crumbs, dill, basil and oregano and spread mixture on wax paper or dish.

Dip nugget in egg mixture to coat, then roll in the bread crumb mixture.

Place on cookie sheet and lightly spray with non-stick cooking spray.

Bake at 400 degrees for 12-15 minutes or until lightly browned and thickest part of the nuggets flake easily with a fork.


Flourless Chocolate Cake with Almonds and Glaze

Serve this decadent-tasting chocolate cake at any dinner party or as a sweet treat to share with a friend. With 70% dark chocolate and extra virgin olive oil, you can feel good about eating a cake with heart-health benefits. Just remember to slow down, savor the rich flavor and enjoy being in the moment.


1 1/2 cups slivered almonds
6 ounces bittersweet chocolate, chopped (at least 70% cocoa) 1/2 cup extra-virgin olive oil
1/4 cup superfine sugar
5 large eggs, separated

 Glaze (optional)
2 ounces bittersweet chocolate, chopped
1/8 cup extra-virgin olive oil
1/2 pint fresh raspberries (8 ounces)

1. To make the Cake: Preheat the oven to 325 degrees. Oil a 9-inch round cake pan. Line the bottom with a round of oiled wax paper. Place the almonds in the bowl of a food processor. Pulse until finely ground. Set aside.

2. Melt the chocolate in a double boiler. Stir in the olive oil and allow the chocolate to cool.

3. Beat the egg yolks and 1/8 cup of the sugar in a large bowl, using an electric mixer at high speed, until thick. Reduce the speed to low and add the chocolate mixture. Fold in the almonds. Wash and dry the beaters.

4. Beat the egg whites at medium speed until soft peaks form. Slowly add the remaining sugar (1/8 cup) and continue to beat until stiff. Fold the egg whites into chocolate batter, pour into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Use a thin knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and cool completely.

5. To make the Glaze: Melt the chocolate in a double boiler. Stir the olive oil into the chocolate, remove from the heat, and allow the glaze to cool for 15 minutes, or just until it begins to thicken. Pour the glaze over the cake, using a small spatula to evenly coat the sides. Allow the glaze to set. Transfer the cake to a serving plate. Garnish each slice with a few fresh raspberries.

Sweet and Sour Chicken Recipe


2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
3/8 teaspoon kosher salt


1. Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

2. Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

4. Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.


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