This week's favorite recipes from our weekly menu!

Strawberry Shortcake
1 pint of strawberries
1/4 cup of Splenda + 2 Tbsp of Splenda divided
1 cup of Bisquick Heart Smart baking mix
1/3 cup of fat free (skim) milk
2 tsp of vanilla extract
Fat free whipped cream

Stir the sliced strawberries with the 1/4 cup of Splenda. Heat oven to 425 F. Stir Bisquick Mix,  2 Tbsp of Splenda, vanilla extract and milk. until it forms into a soft dough. You can either roll and cut with cookie cutter or you you can take a medium amount of dough roll it into a ball and make flat. Put on an ungreased cookie sheet and bake for 10-12 mins or until golden brown. While still warm, split shortcakes, fill and top with strawberries and finish with some whipped cream.



Lettuce Wraps


1 large iceberg lettuce
2 pounds of ground chicken or 3 medium chicken breast sliced
1/4 cup of minced ginger
4 garlic cloves minced
1/4 cup of Honin Sauce
1/4 cup of Tamari
1 tsp of honey
1/3 cup of low sodium chicken broth
2 Tbsp of Cornstarch
2 Tbsp of Olive oil
1 Tbsp of Sesame oil

Cut lettuce in half, rinse both halves, take the middle out and save.  Take both olive oil and sesame oil and heat in high. Add garlic and ginger and brown until golden. Add chicken and cook until it starts to brown. At that time add the Honin sauce, Tamari, and honey. In the measuring cup combine the chicken broth and cornstarch, and then add to chicken. Cook on medium heat until the chicken is cooked through and the sauce is thick. Use the lettuce as a wrap and enjoy!



Black Bean Soup


2 cans of black beans
1 can of petite diced tomatoes
1/2 cup of chunky salsa
1/2 medium onion minced
1 cup of cooked rice
2 Tbsp of olive oil
2 cups if low sodium chicken broth
Shredded mexican cheese
Fat free sour cream to taste

Cook onion in the oil at medium-high heat. Add diced tomatoes and salsa. After a couple of minutes, add the beans with liquid(do not rinse), the rice and the chicken broth. Cook for about 15 mins. Serve with shredded cheese and sour cream to taste.

I hope you enjoy my recipes! They are all healthy of course :)

TUACA® Vanilla Citrus Liqueur | TUACA Hot Apple Pie

This is a delicious winter treat for the holiday season. Enjoy!!!



TUACA® Vanilla Citrus Liqueur | TUACA Hot Apple Pie

Free food for Veterans and Active Duty!

Check out this article for a list of places and dates(most are today) where Veterans can get free food. This also applies to active duty. So enjoy and thank you for all that you gave up or continue to give up to ensure that this world is a better place.

freebies.about.com/od/freefood/tp/veterans-day-free-meals.htm

The Ultimate Women's Show

Today I went to The Ultimate Women's Show and although it was smaller than I thought, it was very interesting. I found a great deal for my local newspaper "The Virginian Pilot" were I can get my sunday coupons for only $.77 a week. I am loving this. That is a lot of coupons for $.77, and you could purchase as many as you like. Maybe I should have bought more subscriptions, bought I only bought one. It's still a great deal! If you get a chance, call your local newspaper and see if they have a deal for coupon clippers. also check out "time2saveworkshops.com" for some great tips and workshops on coupons.

Have a great night! more to come soon :)

Who doesn't love something that is good and good for you! Say it with fruit :)

Whether is for yourself or as a gift, Edible Arrangements is my favorite. As beautiful as flowers and tasty. Here is a coupon for $5 off any order online or in store.
CODE: CAPT0109

In honor of my birthday...Free Ice Cream on your birthday!

I love to endulge in some sweets for my birthday so I figure you may like to as well and specially when it's FREE!

Happy Birthday when ever it may be!
Cold Stone Birthday Club

Healthy alternative to Alfredo Sauce...Sweet Corn Pasta Sauce YUM YUM!!

This recipe is so good and good for you. I tried it on my hubby and kids and they loved it! Link to online recipe

2 ears of sweet corn already cooked ¼ cup of milk 1 tablespoon of flour ½ cup of water ¼ cup of chicken broth ¼ teaspoon of salt Dash of chili powder (optional) Dash of pepper (also optional) 2 cloves of garlic minced 2 tablespoons of butter 2-4 servings of spaghetti noodles
Prepare your sweet corn ahead of time by boiling it in a pot of water for about 45 minutes. You can refrigerate the corn or cut off the kernels when it’s cool. If you don’t have fresh corn, use one 15-ounce can of sweet corn, yellow or white, draining the water from the can.
Begin cooking your spaghetti noodles according to directions. While the noodles cook, you can start the sauce.
Place the butter in a sauce pan over medium low heat and allow the butter to melt. Then, add your chicken broth, minced garlic, milk and the flour. (Be sure to sift the flour to avoid clumps in the sauce.)
Stir the sauce (a whisk helps keep the clumps from forming) often as it begins to thicken. Add your water, salt, other seasonings and corn.
Continue to stir with your whisk, and if the sauce becomes too thick too quickly, just add a little more water or milk.
You can make the sauce thick or thin; some folks like a soupy sauce, so that’s up to you. I prefer mine somewhere in between.
As you’re preparing your sauce, check the spaghetti, which most likely has finished cooking. Drain your noodles. Put a serving of noodles on your plate and pour sauce over your spaghetti. You can add some cubed apple pieces and some parmesan cheese.