Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Recipe courtesy of Giada De Laurentiis

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Total Time:
1 hr
20 min
40 min
Yield:6 servings

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Recipe courtesy Giada De Laurentiis

March 3, 2012

Banana Blueberry Muffins 
 by The Lamp Post Inn Bed & Breakfast 

2 1/4 cups flour
2 t. baking powder
1/2 t salt
1 t ground cinnamon
2 large ripe bananas
2 eggs
2/3 c brown sugar, packed
6 T butter melted
1 t vanilla
1 cup fresh or frozen blueberries

1/4 c sugar
1 t grated lemon rind

Preheat oven to 400. Line muffin cups with papers or lightly grease them. Combine flour, baking powder, salt, and cinnamon in bowl and set aside. Beat bananas in large bowl with electric mixer until mashed; add eggs, brown sugar, butter, and vanilla; beat until blended; stir in dry ingredients with a wooden spoon until almost blended; stir in blueberries just until combined. Spoon batter into prepared muffin cups.

Combine sugar and lemon rind; sprinkle evenly over muffins. Bake for 20-22 minutes or until golden. Remove from pan to wire rack.

September 2, 2010

                                        Apricot-Orange Bread

Serves: Makes 2 loaves

Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol low-sodium bread.


1 (6 oz.) package of dried apricots cut into small pieces

2 cups water

2 tablespoons margarine

1 cup sugar

1 egg, slightly beaten

1 tablespoon freshly grated orange peel

3-1/2 cups sifted whole grain flour

1/2 cup nonfat dry milk powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup orange juice

1/2 cup chopped pecans


1. Preheat oven to 350 F. Lightly oil two 9x5-inch loaf pans.

2. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.

3. Cream together margarine and sugar. By hand, beat in egg and orange peel.

4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.

5. Stir apricot pieces and pecans into batter.

6. Pour batter into prepared pans.

7. Bake for 40-45 minutes or until bread springs back when lightly touched in center.

8. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

NUTRITION INFO (per slice)
Calories: 100
Fat: 4.4 g
Carbohydrates: 14.2 g
Protein: 1.9 g

July 21, 2010
                                 Wedge Salad (like the one we ate @ 99)

Iceburg Lettuce cut into nice big wedges
Bacon cooked crisp, then chopped into nice big pieces
Tomato chopped into medium  to small pieces 
Crumbled Fat Free Blue Cheese Bits
Blue Cheese Dressing

July 25, 2010

                               Pork Tenderloin Wrapped with Bacon Stuffed with Scallions

1 Pork Tenderloin (abt. 1- 1/4 lb)
3 scallions cut lengthwise into strips
5 strips low sodium bacon

Heat oven to 425  Make a long slit down center of pork, like a book.  Place scallions inside.  Close and wrap bacon around pork.

Rub with some sugar and sprinkle on pepper.  USE FOIL!  Place in foil lined pan.  Roast 20 minutes or until thermometer reads 150.  Let stand 10 minutes before slicing.


I have also used thinly sliced red onion...good.

August 6, 2010

Bratwurst with Apples and Onions


6 Bratwurst sausages

1 cup chopped onions

1 cup peeled, chopped apples

1 cup baby carrots

1 small cabbage sliced into wedges

1 tbsp.. caraway seeds

1 bottle beer (non-alcoholic will work)

Salt and Pepper

Place the sausages in a large pan and add 2 cups water-simmer without

piercing the sausage until the water is evaporated and the sausages are

browned. Add the onions and apples-cook till soft. Add carrots,

cabbage, caraway and the beer. Season with the salt and pepper.

Cover and simmer for 1 hour or until the cabbage is tender. Serve with rolls or bread.

Here is my waffle recipe... Krusteaz Belgian Waffle mix.  OMG!  It is awesome!