New Favorite · Skinny · Vegan · Vegetarian

Summer Veggie Stir Fry

Recently I went to the Highland Ranch Town Center Farmer’s Market,, a dangerous place to be when you are hungry. My daughter, Megan, and son-in-law, Christian, and I strolled through the market sampling and buying more than we really needed.  However, the wonderful dishes that came from the veggies and fruit were summer delicious! There is nothing in the world like fresh vegetables and fruits.

We bought a squash new to us, a round, globe squash. I asked the vendor how she cooks the squash and one of her suggestions was a Vegetable Stir Fry. I also decided to throw in a chopped Japanese Eggplant.   I tried, I liked, I shared.  Enjoy!


Chopped yellow squash, globe squash, zucchini, eggplant (optional), peppers (bell, Anaheim or whatever you like), onion, garlic, fresh sweet corn, fresh tomatoes, herbs of your choice (I used a blend of thyme, oregano, marjoram, rosemary, and basil), salt & pepper.

Sauté the onions, peppers and garlic in about 1-2 tablespoons of olive oil.  When softened, add the chopped squash, eggplant, peppers and seasoning. When the squash is beginning to soften, add cut cooked fresh sweet corn and 1-2 chopped fresh tomatoes. Continue to cook/stir until all vegetables are cooked to your liking.

I made a large batch and had leftovers for 2 days. It seemed to get better every day, just like a wonderful batch of soup.

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole


Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from by Captain’s Lady

Family Favorites · New Traditions

Chicken Breasts Supreme … great for dinner parties

Chicken Breasts Supreme served with Rice and steamed broccoli

When I want my daughters to come home for a meal, THIS is the ticket.  They both love this dish and the sides have also become tradition, serving a wild rice blend, steamed broccoli, salad and rolls.

My sister-in-law, Betty, gave me this recipe early in my marriage and it is truly fabulous.  The chicken is oh, so tender, and the combination of the flavors is fabulous. In an effort to make this dish a tad healthier, I precook the bacon to remove a good part of the grease and use low-fat (or no-fat) sour cream and soup.

This recipe is a wonderful dish to serve at a dinner party.  The majority of the work is done far before the guests arrive and you will have more time to enjoy the party.


12 half chicken breasts, boned
12 strips bacon (I cook slightly to remove some of fat)
1 large jar dried beef
1 can mushroom soup
1/2 carton low-fat sour cream
sliced almonds and paprika

  • Grease a 9×13″ baking dish.
  • Brown bacon until bacon is about 70% cooked.  Drain bacon on paper towels.
  • Cover bottom of dish generously with dried beef. Wrap chicken with bacon. Place chicken in single layer over the beef.
Layer of dried beef covered with layer of bacon-wrapped half chicken breasts
  • Cover with mixture of soup and sour cream. Sprinkle with almonds. No salt needed.
Chicken Supreme ready for the oven
  • Bake uncovered at 250 degrees for 4 hours. Cover the last hour.
Family · New Traditions

Chicken Broccoli Dish…a new favorite comfort food


Recently I was joining my neighbors for dinner and wanted to make a main dish from items I had in my pantry and freezer.  I discovered this recipe in the Cornerstone Cookbook published by the Assistance League, Marshalltown, IA in 1976.    My Mother gave me this cookbook, on my 23rd birthday, and it has become one of my ‘go-to’ cookbooks.

This casserole was a hit and will now join my list of favorite recipes.


2 packages frozen (or fresh) broccoli
2 cups chopped, cooked chicken or turkey
1 can cream of chicken soup
1/2 cup sour cream (or Greek yogurt)
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup soft bread crumbs
1/4 cup melted butter

  • Cook broccoli until tender. Arrange in bottom of buttered baking dish (9″x13″). Place two cups cooked, cubed chicken on top of broccoli.

  • Combine chicken soup, sour cream, mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and broccoli.







  • Combine crumbs and butter and spread over top of casserole. Bake at 350 degrees for 30 minutes.

Family Favorites · New Traditions

Turkey ala Mumba … just in time for Super Bowl parties

Similar to a enchilada casserole
Baked Turkey ala Mumba

My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997.  We had several family members in town and they were crazy for this dish.  My step-daughter Karen, even had the leftovers for breakfast the next day.

It has since become a family favorite, any time of year.  After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole.  Leftover chicken would work equally as well.   I often make the casserole the day before and let the dish rest and enhance the flavors.

This would be a great dish for Super Bowl parties!


1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
Sour Cream

  • Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.
  • Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.

  • Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!
Voila! Turkey ala Mumba
Family Favorites · New Traditions

Taco Casserole for dinner tonight!

Taco Casserole ready for the table

Casseroles are a wonderful invention!  My earliest recollection of casseroles revolves around potluck dinners at the church or school.  When I was working and raising children, casseroles and the slow cooker saved me.  I would mix up the casseroles the night before and refrigerate until I got home from work the following night.  Throw the casserole in the oven and dinner is on its way.

The kids always liked this recipe (less the lettuce and salsa on their servings).  What’s for dinner tonight…Taco Casserole coming up!


1 pound group beef, booked and drained
1 can-15 oz. chili beans in sauce, undrained
1 can-8 oz. tomato sauce
2 tablespoons salsa
2 to 4 tsp chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions sliced (1/2 cup)
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese
shredded lettuce and additional salsa if desired

Taco casserole ingredients
  • Heat oven to 350 degrees.
  • After browning/draining ground beef, stir in beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling, stirring occasionally.
  • Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Taco Casserole ready for the oven
  • Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and additional salsa.