Category Archives: Lunch

Oven Roasted Cauliflower


Not a veggie fan? You’ll rethink that decision after trying this recipe for roasted cauliflower! There is nothing bland or mushy about these. The cauliflower’s natural sweetness comes out and it’s texture turns crisp as it roasts!


  • 1 head of cauliflower, washed and broken into florets
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 1/2 tbsp fresh lemon juice
  • 1/4 C olive oil, divided
  • salt and pepper to taste
  • parmesan cheese


  1. Preheat oven to 400.
  2. Place florets in a bowl that can be topped with a lid. Add the lemon juice, 2 tablespoons olive oil, and garlic. Toss until cauliflower is completely coated.
  3. Place florets in a single layer on jelly roll pan or baking dish. Drizzle with the remaining 2 tablespoons olive oil.
  4. Sprinkle with salt and pepper.
  5. Place pan/dish into oven and bake uncovered for 20-30, or until top is lightly brown. Stir every ten minutes. At 15 minutes, sprinkle the parmesan cheese over the cauliflower. Use a fork to test for desired tenderness.
  6. Remove from oven and serve immediately.

Cornbread Chili Bake


What if you could find a comfort food that was packed with protein and fiber and was low in sodium, sugar, and fat?? That would be great, right?! Well, here is one to start off your collection! This cornbread chili bake has all of the nutrients of a “health food” and all of the taste of “comfort food!”

Plus, you can put a Healthy Habit to good use by ridding the ground beef of the excess fat that isn’t needed or wanted!

Draining the Ground Beef

Make Sure Beef Mixture Simmers to Allow all the Flavors to Blend!

If using all canned vegetables, try and get the “no salt added” varieties to keep the amount of sodium lower!

Shredded Cheese to Top It Off 🙂


  • 1 lb lean ground beef
  • 1 small onion, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried garlic powder
  • 2 tsp chili powder
  • 1 C salsa
  • 1 – 8oz can no salt added tomato sauce
  • 1 – 16oz can no salt added whole kernel corn or 2 C frozen corn, thawed
  • 1 C  no salt added black beans, rinsed and drained
  • 1 C chili beans
  • 1/2 C reduced fat cheddar or part-skim mozzarella cheese
  • 1 – 8oz package corn muffin mix, plus ingredients called for on box


  1. Brown ground beef and onion in a medium skillet until beef is completely cooked. Drain fat from skillet and pat beef with paper towel.
  2. Transfer beef to a strain and pour hot water of the beef allowing the excess fat to drain off. Let drain for a couple of minutes. While beef is draining, wipe down pan with paper towels. For a more detailed description of this process please refer to this post; Healthy Habits: Blotting and Straining Ground Beef.
  3. Return beef back to skillet and stir in oregano, garlic, and chili powder.
  4. Add salsa, tomato sauce, corn, black beans, and chili beans. Cook until mixture is hot and bubbly. Stir in the cheese.
  5. Make corn muffin mix according to directions on box.
  6. Pour beef mixture into a grease 2 1/2 quart casserole dish.
  7. Spread the corn muffin mixture of the top. Bake at 375 for 25 minutes or until cornbread is golden brown.
  8. Let stand 10 minutes before serving.

Parmesan Oregano Focaccia


*Sorry that this post didn’t make it up yesterday like it was supposed to. We had some internet issues that have finally been resolved!!

I hope all of you had a wonderful relaxing weekend! Now back to the work week. Do you ever feel like all you can throw together on a Monday evening is a simple pasta meal?? Well, I certainly do. That is how this recipe came into existence. All I had planned for dinner was a simple pasta meal because of time and available ingredients. I wanted to make it more “upscale.” With the use of a bread machine, (which I love and highly recommend you get if you do not own one,) you can throw all of the ingredients together and let it do the work. As soon as the dough is done, you just have to complete a few simple steps and it’s in the oven creating amazing aromas and hearty appetites!

All Pressed, Poked and Ready to Rise!

Out of the Oven and Ready to Eat!

Ingredients for Bread:

  • 1 C warm water (about 80 degrees F)
  • 1/4 C olive oil
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 3 C bread flour
  • 1 tsp dry Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp instant dry yeast
Ingredients for Topping:
  • 3 tbsp olive oil
  • 1 1/2 tsp dried oregano
  • garlic powder
  • 1/3 C grated Parmesan cheese
  • 1/4 tsp salt


  1. Place ingredients in bread pan according to directions of bread machine.
  2. Select Pizza Dough cycle.
  3. When dough is done, preheat oven to 400, then use oiled hands and press dough evenly into a greased 9×13 pan.
  4. Make indentations in the dough using your fingertips.
  5. Cover and let rise in a warm place for 20 minutes or until doubled in size.
  6. In a skillet, warm oil over low heat and stir in oregano and garlic. Remove from heat.
  7. Spoon the topping mixture evenly over the dough. Sprinkle with Parmesan cheese.
  8. Bake at 400 for 20 minutes or until bread starts to turn light golden brown.

Chicken Corn Chowder


There is nothing like a hearty soup to warm you up on a cold, blustery day. Since it is currently -15 with windchill, today is the perfect day to make this corn chowder! The nice thing about this recipe is that it is made in the crock pot. SO, just throw everything together in the morning or afternoon and you have a nice warm meal for supper! Plus, it makes a large batch so there will be some nice leftovers. It also freezes well if you want to save some for a convenient meal later.

Chicken Corn Chowder
2 cans low-fat, low-sodium condensed soup (my favorites for this are celery or mushroom)
2 C of chicken broth
1 can fat-free evaporated milk
2 cans whole kernel corn or approx. 2 1/2 C frozen corn
2 cans creamed corn
1-2 lbs cooked chicken
2-3 medium-sized potatoes chopped (skin on)
1 1/2 C shredded carrots
1 tsp garlic powder
1 tsp onion powder
1 Tbsp dried parsley
Pepper to taste
Shredded reduced fat cheddar cheese

1. Stir together soups, broth, and milk in the slow cooker until thoroughly blended.
2. Add the corns, carrots, potatoes, and chicken.
3. Stir in the seasonings.

Cover and cook on low for 5-6 hours (or high for 3-4 hours) or until vegetables are tender.
During the last 10 minutes stir in the evaporated milk.

Sprinkle the chowder with shredded cheddar cheese and serve.