“A good cook knows that it's not what's on the table that matters, it's who is in the chairs.”

Wednesday, December 30, 2009

Hot Tamales

This is the link for the tamale recipe if you need more detailed instructions
1/2 c oil
6 T chili powder
3 T garlic powder
3 T cumin
1 T black pepper
2 T salt
2 whole chicken meat
7 pounds roast

1/2 bag masa dough
3T salt
1 T cumin
3 T paprika
3 T chili powder
3 T garlic powder
2 c oil
2 Qts broth

1 lb corn husks

Warm oil with spices
Add meat to pan, mix really well

To make dough, put dough with spices in bowl
Add broth & oil a little at a time, mix well

Schmear dough in corn husk with your hands
Add meat

Bring to a boil, then reduce heat to simmer, cook 2 hours in a REALLY big pot!!

put dozens in bag.

Sunday, December 27, 2009

Stuffed Green Pepper Soup!

After falling in love with Zoup!'s Overstuffed Bell Pepper Soup, I attempted to make it! We love stuffed peppers in our house.

1 lb ground turkey
1/2 medium onion, diced
2 stalks celery, diced
1 lb green pepper, diced
2 garlic cloves, chopped
1 (16 ounce) can diced tomatoes or crushed tomatoes
2 cups water or low sodium beef broth
1-2 teaspoon beef base
salt and pepper
2 cups brown rice

Brown ground beef until fully cooked.
Drain fat from turkey (if any) and set aside. Saute the vegetables in the same pan. Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste. The longer this soup simmers the better the flavor.

Thursday, December 17, 2009

Hot Chocolate

1 box (25 ounces) nonfat dry milk powder
6 ounces powdered non-dairy creamer
2 cups confectioners' sugar
1 (16 ounce) container instant chocolate drink mix
1 4 oz package of chocolate pudding

In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, pudding, and instant chocolate drink mix. Mix well, run through blender. Put in a large airtight container.

To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well.

Add mini marshmallows if desired

Thursday, December 10, 2009

Icing for Cookies

3 c. sifted confectioner's sugar

1/4 c. milk (as needed)

1/2 tsp. vanilla

Combine sugar, milk, vanilla and salt; mix well.

Add food coloring. Frost cookies.

Add candy sprinkles if desired.

Will frost approximately 5 dozen cookies.

Monday, December 7, 2009

Peanut Butter Frosting

This is so yummy!!! It goes great on the chocolate cake recipe below!!! mmmmm......

2 cup butter, softened
3 cup creamy peanut butter
6 tablespoons milk, or as needed
4 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Thursday, December 3, 2009

HOMEMADE Chocolate Cake and frosting

Chocolate One – Bowl Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans or 1 - 9 x 13 pan.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water. When you’re done mixing, don’t be scared, it’s kind of watery…
Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes (or 50 minutes in 9X13 pan) or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

Chocolate Frosting
1/4 cup butter (softened but NOT melted)
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 tablespoons milk

Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency!

Wednesday, November 25, 2009


When I make spaghetti the kids are HAPPY! It's spaghetti, its filling, its yummy, and it's cheap!

When making for a big group:

1 spaghetti packet from Savelot
1 lb ground turkey (from frozen section at Savealot or Aldi)
1 can tomato paste
3 can water
garlic powder
onion powder
1 cup sharp cheddar cheese (because cheese makes everything taste better)

Cook noodles according to package directions.

Brown meat and season with garlic & onion powder. Drain

Add seasoning packet, tomato paste, water. Cook. Add cheese, cook until melty. Add noodles.


Monday, November 16, 2009

Aunt Janice's Reuben Dip

1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

Hot Chicken Dip

I made this with chicken I made in the crockpot instead of canned. EVERYONE LOVED IT!! I cooked it in crockpot instead of on the stove. I got the recipe from allrecipes.com

2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans condensed cream of chicken soup

In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Serve with tortillas

Thursday, October 29, 2009

Yummy good for you cupcakes

1 cake mix

1 can (15oz) punkin (not punkin pie mix)

Mix together! Bake according to cake box directions... Batter will be thicker than you're used to.

That's right baby! No oil, eggs, or water...

Butter Cream frosting

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

In small saucepan cook flour and milk until thick, stirring constantly.

Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)

Beat both mixtures together on high speed until fluffy and smooth.

Add vanilla and beat until combined.

Refrigerate for about 1/2 hour, until it is of spreading consistency.

Wednesday, October 14, 2009

Rice Krispie Treats

1/4 c butter or margarine
4 cups marshmallows (I prefer minis)
5 cups rice cereal (rice krispies)
1 t vanilla

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal (and sprinkles if you're feeling crazy!). Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 8x8 inch pan. Cut into 2 x 2 inch squares when cool.

Tuesday, September 22, 2009

Chicken N Dumplin's

4-6 chicken breasts or parts
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)

Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
2T oil
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy (I served them right out of the pan... this is the leftovers.
check out TMTT

Monday, September 14, 2009

Punkin Cake

¾ cup vegetable oil
¾ cup apple sauce
2 cups white sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup pecans (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil, applesauce, and sugar. Add eggs one at a time and mix well (seriously? who does that??). Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

I found this recipe because Pretty Sarah loves punkin anything... and she brings such joy to my life that I thought in a small way, I'd bring some to hers!

Monday, September 7, 2009


1 clove garlic
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

In a food processor, add all ingredients, blend until smooth.

Serve with Veggies or Pita

Wednesday, September 2, 2009

Taco Rice

2-3 Cups of Cooked Rice (depends on how ‘ricie’ you want it)
1 pound ground turkey (or beef)
1 package of taco seasoning
1 small zucchini
1 14 oz can of diced tomatoes (I used 3 yummy fresh ones)
1 small onion
2 cups shredded cheese (I used 1 cup Monterrey jack/1 cup cheddar)

Preheat oven 350*
Brown turkey, drain, add taco seasoning and pkg direction for water. Add onions, cook all together for about 10 minutes.
Mix together meat mixture, rice, tomatoes, zucchini, and half cheese. Pour into casserole dish.
Sprinkle with remaining cheese.

Bake 30 minutes until cheese is bubbly.

I like this recipe because it’s adaptable. Double it to make for large group, add or delete depending on what’s in your fridge.

Wednesday, August 26, 2009


I'm a little late, my dad had surgery yesterday and then I had a meeting, and I had a rough night, so... sorry!!

11 ounces lasagna noodles (I used wheat)
2 pound lean ground beef
14.5 ounces tomato sauce
1 can rotel tomatoes with jalapenos
1/2 cup water
1 (1 ounce) package taco seasoning mix
3 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers. Sprinkle tortilla chips over the top
Bake 45 minutes

Check out more recipes at TMTT

Tuesday, August 18, 2009

Easy Sweet Treats

Easy Sweet Treats
Square basket weave pretzels (may also use round type)
Hershey Hugs (may also use chocolate Kisses)
M & M's
Preheat oven to 250 degrees. Line a cookie sheet with parchment paper or foil. Lay pretzels out onto lined cookie sheet. Unwrap Hugs and place in center of pretzel ring or in using square pretzel, on top of it. Place in oven for about 5 minutes.When Hugs are still maintaining their shape, but are soft press one M & M into Hug. Cool in refrigerator , then eat!
got the recipe from here.

Saturday, August 15, 2009

Mac & cheese

This is my favorite Mac & Cheese Recipe. I've been eating it since... I don't know... long time!

8 oz macaroni
1/4 c butter
1/4 flour
1 t salt
1/8 t pepper
1/4 t dry mustard
2 cups milk
8 oz cheddar cheese

Cook Macaroni and drain

Preheat oven to 350

In med sauce pan, melt butter, remove from heat and stir in flour, salt, pepper, & dry mustard, until smooth

Gradually stir in milk, bring to a boil, stirring constantly, reduce heat and simmer one minute. Remove from heat and stir in cheese and macaroni

Pour into 1 1/2 quart casserole dish. Bake 15-20 minutes or until bubbly.

Saturday, July 25, 2009

Got this recipe from here. Zucchini and blueberries!! YUMMY!!

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (I made 6).
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Thursday, July 9, 2009

Homemade Bisquick Mix

I'm excited to try this!!

Yield 7 cups

6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for "Bisquick mix".

Friday, June 19, 2009

German Chocolate Cake Frosting

I got this recipe from here and adapted it a little. I made a box german chocolate cake and covered it with this. I had to make 2 boxes, this covered both cake pans (9X13) with PLENTY of frosting.

1.5 cup evaporated milk
1.5 cup white sugar
5 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
2 teaspoon vanilla extract
1.5 cup chopped pecans
1.5 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm

I added more coconut to get it to the desired coconutty that I wanted, and added more pecans because I figured the coconut to pecan would not be correct.

Sunday, May 24, 2009

Broccoli salad

8 slices of bacon (or if you make it like me, the WHOLE package!)
2 large heads of broccoli, cut up
1 1/2 c sharp cheddar, shredded
3 green onions, cut up
1/4 c apple cider vinegar
1/8 c white sugar
salt & pepper to taste
2/3 c mayo
1 t fresh lemon juice

cook bacon until crispy and crumble

In a large bowl, combine broccoli, cheese, bacon, and onion

prepare dressing combining vinegar, lemon juice, sugar, pepper, salt, & mayo.

Combine dressing with salad. Mix well.

Cover and refrigerate until ready to serve.

I adapted the recipe from here.

Ice Cream Sandwich Cakes

I got this recipe from Mari! She often has very yummy recipes! Check them out!
Hers called for 2 bags of heath, I only had one bag of heath bits but it was still plenty!!

2 boxes ice cream sandwiches
2 - 8oz Cool Whip, thawed
1 bag Heath Toffee Bits

Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches.
Sprinkle 1/2 bag of the Heath bits over Cool Whip.
Repeat layers and freeze.

This recipe fills a 9 x 13 to the top of the pan, so it makes a lot.

Monday, May 4, 2009

Ok, I believe that every recipe has a story... this one is no different! I needed to make a cheesecake for work for today (5-4-09) however, I forgot about it, until 5:30 this morning! No time to make a cheesecake! but it was for a VPs birthday (that someone paid me to make the cake - that never happens!) so... www.allrecipes.com here I come. That's where I found this beauty of a recipe!

Enjoy! I topped it with strawberries!

Cheesecake Bars

1 cup butter, softened
1 cup packed brown sugar
1 cup chopped walnuts
3 cup sifted all-purpose flour
3/4 cup white sugar
3 - 8 ounces cream cheese
3 tablespoon lemon juice
6 tablespoons milk
3 egg
1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.

Press pastry mixture into 9X 13 pan and bake for 12 to 15 minutes. Let cool on rack.

To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.

Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Saturday, May 2, 2009

Santa Fe Chicken

3 large chicken breast

1 lg can of salsa

2 cans corn, drained

1 can of beans, drained and rinsed

1 8oz brick of cream cheese

put chicken in bottom of crock pot. Cover with salsa, corn, black beans. Cook on high for 4 hours, low 6-8. Put cream cheese brick in to melt for at least 20 minutes.

Chicken will fall apart as you stir it.

Serve it on tortillas, with shredded cheese, and or sour cream, or with chips

Recipe called for 2 cans of beans but Phyllis doesn't like beans that much...

Recipe from my friend Sherri Darah!

Saturday, April 25, 2009

Milky Way Swirl Cake

Milky Way Swirl Cake


Veggie Oil for spraying pan
Flour for dusting pan
2 1/2 Milky way candy bars, sliced
2 T plus 1 c water
1 yellow cake mix
8 T butter, melted
3 large eggs
1 T flour


2 1/2 Milky Way Bars, sliced
2 T Butter
2 t water

Preheat oven 325.

Lightly spray and dust BUNDT pan

For Cake:
melt milky way with 2T water in medium sized pan over med-low heat. remove from heat and set it aside

Place the cake mix, 1 c water, melted butter, and eggs in large mixing bowl. Mix well.

Measure out 2/3 c of batter and pour into the cooled candy bar mixture. Add flour and stir until the mixture is smooth. Pour the plain cake mixture into bundt pan. Pour milky way mixture over the cake mixture and swirl into pan trying not to touch the sides of the pan.

Bake for 45 to 50 minutes. Remove from oven and place it on a wire rack for 20 minutes. Invert from pan and cool 20 minutes.

For Glaze:

rinse out the saucepan and wipe it dry. Place the Milky Way bars into saucepan over medium low heat. Add butter and water. Cook, stirring until smooth 3 to 4 minutes. Let glaze cool for 10 minutes.

Put cake onto serving platter over the cake so that it drips down the sides. Let cake rest for 10 minutes before serving.

I also melted caramel over the glaze... yummy!!

I make cakes for everyone's birthday at work. John LOVES cake! Most everyone just asks for some kind of cake mix, not John, he picked out this one!! Many said it was the best cake I ever made, even better than the carrot cake I am known for!

Friday, April 3, 2009

Carrot Cake!!

2 1/2 c All-purpose flour
2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 c Light brown sugar -- packed
1 c White sugar
1 1/2 c Butter -- softened
3 lg Eggs
2 tsp Pure vanilla extract
3 c Grated carrots
1/2 c Crushed pineapple -- drained
1 c (6-oz.) raisins
1 c (4-oz.) chopped pecans

16 oz Cream cheese -- softened
1/2 c Salted butter -- softened
1 tbsp Fresh lemon juice (about 1 -- large lemon)
2 tsp Pure vanilla extract
3 c Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake
pans or 1 9 X 13.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2
Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts.
Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.


Tuesday, March 31, 2009


1 can mushrooms
2 cloves garlic, minced
fresh baby spinach
Spaghetti sauce,
dividedshredded cheddar cheese,
2 pound ground turkey
egg, lightly beaten
½ cup Italian style bread crumbs
1 tsp dried Italian seasoning
1/4 tsp salt
Preheat oven to 375 degrees.
In a large bowl, mix together turkey, egg, bread crumbs, mushrooms, seasoning and salt.

Spoon half of meat mixture onto a greased baking pan. Flatten and smooth out.

Top with a layer of spinach leaves and shredded cheese.Top with remaining meat, flatten again and then go around the edges an seal, pulling in the loaf away from the sides of the pan.Spread spaghetti sauce on top and sprinkle with shredded cheese.

Bake for about an hour or until meat registers at 170 degrees.

Let sit for 5 to 10 minutes before slicing. ENJOY!

I got it from here... http://fullbellies.blogspot.com/

Wednesday, March 11, 2009

Blueberry Coffee Cake

Ingredients (for about 6 servings)
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsps unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
- To make the topping, combine cinnamon, sugar and flour in a small bowl.
- Add butter and beat with a pastry blender until the mixture is crumbly. Set aside.
- To make the cake, beat together the egg, milk and butter in a large bowl.
- Sift flour, sugar, baking powder, salt and mace into a bowl.
- Add the egg mixture and beat together until well blended.
- Stir in blueberries.
- Lightly butter a 9-inch-diameter cake pan.
- Evenly spread the cake batter in the pan and sprinkle with the topping.
- Bake in a preheated 350° F oven for about 40 - 45 minutes.

Tuesday, March 10, 2009

Pasta Ceci

1 pound pasta
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table

Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat.

Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic.

Place chick peas in food processor and pulse grind them to a fine chop.

Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes.

Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.

Drain pasta and toss with sauce. Top with parsley and grated cheese.

Friday, January 16, 2009

I just started making this... Oh man it's so yummy!!

Black Bean Salad

1 can black beans, rinsed and drained well
3 artichoke hearts, chopped
1 stalk celery, chopped
1-2 T chopped green onion
1-2 T chopped fresh parsley
Juice from 1/2 lemon
1 T olive oil
Salt & pepper

Mix well!! So good!!

Nutritional Info for the WHOLE thing:

442 Calories
16g fat
21g Protein
66 carbs