Make It Work


My friend Kathy Goldberger’s husband challenged us to use mustache fabric in a quilt. Kathy and I both are fans of the show Project Runway, so I thought the mustaches would make perfect dress embellishments! Tim Gunn always said contestants had to “Make It Work” – so I did!

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Cheesy Spinach Twice Baked Potato Recipe for Two


Cheesy Spinach Twice Baked Potato Recipe for Two

These twice baked potatoes are full of creamy cheesy goodness and packed with delicious garlic and baby spinach. The potato skin is crispy salty goodness!


1 large russet potato
1 tablespoon cooking oil
Course Sea Salt
2 tablespoons butter
¼ cup fresh baby spinach leaves, chopped
¼ medium onion (diced)
1 clove minced garlic
2 ounces cream cheese
Salt and pepper to taste

1. Preheat your oven to 400 degrees F (200 C).
2. Poke the potato with a fork or knife two or three times, turn it over and repeat.
3. Rub the potato with oil and sprinkle with coarse sea salt.
4. Bake the potato for 1 hour or until soft inside.
5. When the potato is almost done cooking, heat a medium skillet over medium heat and add 2 tablespoons butter. Add the onions and cook until soft, then add the garlic.
6. Add the chopped spinach and cook, stirring until heated, then add the cream cheese, and salt and pepper to taste. Cook until the cheese is melted and combined. Remove from heat and set aside.
7. Once the potato is cooled, cut open lengthwise and scoop out the inside, leave a thin layer and keep the shell intact.
8. Mash or blend together the potato insides with the spinach mixture. Scoop the potato mixture into the two hollowed potato shells.
9. Bake at 400 for about 15-20 minutes or until they begin to lightly brown.
10. Remove from oven and serve hot.

Prepared 10/2019.
• Prep: 10 Minutes
• Cook: 80 Minutes
• Total Time: 90 Minutes

Source: Slightly adapted from Zona Cooks (2 servings)

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That moment when ..


TMW you freak out and jump because you think you see a strange lizard on your sofa, but then realize it’s just a piece of stray arugula.

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Beef Stuffed Zucchini Boats


Beef Stuffed Zucchini Boats

Delicious ground beef, cooked with delicious spices, and tossed with bruschetta and marinara, stuffed inside zucchini, topped with mozzarella, and baked until tender. They are low carb and keto diet friendly.


4 zucchini medium
1 lb. ground beef
1 tablespoon olive oil
½ cup onion chopped
2 cloves garlic minced
1 cup bruschetta low carb, sugar free version
½ cup marinara low carb, sugar free version
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 cup mozzarella cheese
1 tablespoon parsley

1. Preheat oven to 375F.
2. Slice zucchini in half, and hollow them out with a spoon.
3. Chop the part you scraped out of the zucchini up and set it aside.
4. Line zucchini boats on a baking sheet lined with parchment paper or a silicone baking mat
5. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.
6. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes.
7. Add the marinara sauce, and bruschetta, 1 cup zucchini pulp, italian seasoning and salt and pepper. Simmer for 8-10 minutes.
8. Spoon mixture into zucchini boats and top each with cheese.
9. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Prepared 10/2019
• Prep: 15 Minutes
• Cook: 20 Minutes
• Total Time: 35 Minutes

Source: Eazy Peazy Mealz (4 servings)

Categories: beef, Cooking, ground beef, recipes | Leave a comment

Carrot Ribbon Salad


Carrot Ribbon Salad
Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time.


2 tablespoons fresh lemon juice
2 teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
6 ounces carrots, shaved into long strips
2 cups arugula
¼ cup coarsely chopped fresh flat-leaf parsley
1 ounce crumbled goat cheese, divided
3 tablespoons chopped toasted pecans, divided

1. Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture.
2. Divide among 4 plates.
3. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.

Pro tip: Soak the ribbons in ice water to get a nice distinct curl.

Prepared 10/2019
Source: Cooking Light (4 servings)

Categories: carrot, Cooking, Cooking Light, recipe sites, recipes, salads | Leave a comment

Pesto Shrimp and Pasta


Pesto Shrimp and Pasta
Pesto and shrimp are a wonderful flavor combo for a reason. Plus, both take just minutes to prepare. This beautiful and satisfying dish comes together in just 35 minutes. To make the pesto, all you have to do blend all the ingredients together until the sauce forms. It features classic pesto ingredients, such as lots of fresh basil, grated Parmesan, chopped walnuts, garlic, and lemon zest. Then you cook the shrimp in a skillet along with grape tomatoes and more garlic until the shrimp is opaque, which takes less than 5 minutes. All that’s left to do is toss the shrimp, pesto, and farfalle together in a big bowl and dinner is ready to go.


½ lb. farfalle, uncooked bow tie pasta
2 cups bay, fresh leaves, loosely packed
⅓ cup(s)water
3 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
3 medium clove(s), minced
1 ½ teaspoons grated lemon zest
¼ table salt
1 pound, large peeled and deveined uncooked shrimp
2 cups grape tomatoes, halved

1. Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
2. Meanwhile, to make pesto, combine basil, water, Parmesan, walnuts, 1 tablespoon oil, 2 garlic cloves, lemon zest, and salt in food processor and process until smooth, adding more water, 1 tablespoon at a time, if needed. Set aside.
3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook, stirring often, about 2 minutes. Add tomatoes and remaining garlic and cook, stirring often, until shrimp are just opaque in center and tomatoes are heated through, about 2 minutes longer.
4. Add shrimp mixture and pesto to pasta and toss to combine. Serve at once.

9 WW Freestyle SmartPoints

Source: Weight Watchers (Servings: 4 | Yield: 1 3/4 cup per serving)

Categories: 9 WW Freestyle SmartPoints, Cooking, recipe sites, recipes, seafood, shrimp, Weight Watchers | Leave a comment

Easy Baked Chicken Breast


Easy Baked Chicken Breast
Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make! Baked Chicken couldn’t be any easier to prepare for a quick and easy dinner idea! Smothered in a Honey Mustard Sauce with a kick of lemon juice, this will become your new favourite chicken breast recipe!


4 tablespoons olive oil
3 tablespoons honey
2 tablespoons whole grain mustard
1 tablespoon smooth and mild Dijon mustard
4 cloves garlic, peeled and minced
1-2 tablespoons fresh lemon juice
½ teaspoon paprika
2 lbs. (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
Salt and cracked black pepper, to season
2 tablespoons fresh chopped parsley, to garnish (optional)
Lemon wedges, to serve (optional)

1. Preheat oven to 400°F | 200°C. Lightly grease a baking tray / sheet with oil and line with foil or parchment paper.
2. Combine the oil, honey, mustards, garlic, lemon juice and paprika in a small bowl to combine well.
3. Place the chicken onto the prepared baking sheet (tray). Season generously with salt and pepper. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Pour 1/4 cup water onto baking sheet to prevent burning, creating a sauce while baking.
4. Bake until cooked through (about 20-30 minutes, depending on the thickness of your chicken breasts). Spoon the remaining sauce over each breast and broil (or grill) for a further 3-4 minutes on medium-high heat to brown the chicken and caramelise the edges.
5. Cover with foil and allow to rest for 10 minutes to allow the juices to settle before serving.
6. Garnish with parsley and serve immediately with lemon wedges.

To include roasted asparagus, arrange them onto the same baking sheet around the chicken in the last 10 minutes of cook time. Rotate them in the pan juices or pan sauce and season with salt and pepper.

• Prep: 5 Minutes
• Cook: 30 Minutes
• Total Time: 35 Minutes

Source: Cafe Delites (4 servings)

Categories: breasts, chicken, Cooking, recipes | Leave a comment

Lemon-Herb Roasted Salmon


Lemon-Herb Roasted Salmon
Give salmon fabulous flavor with fresh herbs, lemon juice and lemon zest.


1 spray cooking spray
1 ½ pound(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
uncooked wild pink salmon fillet(s)
⅛ teaspoon table salt, or to taste
⅛ teaspoon coarsely ground black pepper, or to taste
4 tablespoons fresh lemon juice, divided
1 ½ tablespoons sugar
1 Tbsp, chopped fresh parsley (plus extra for garnish, if desired)
1 Tbsp, chopped fresh thyme (plus extra for garnish, if desired)
1 tsp, finely grated lemon zest (plus extra for garnish, if desired)
1 teaspoon minced garlic
1 teaspoon fresh oregano

1. Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
3. In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
4. Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.

We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra SmartPoints values.

2 WW Freestyle SmartPoints

• Total Time: 31 Minutes
• Prep: 16 Minutes
• Cook: 15 Minutes

Source: Weight Watchers (4 servings)

Categories: 2 WW Freestyle SmartPoints, Cooking, recipe sites, recipes, salmon, seafood, Weight Watcher Points, Weight Watchers | Leave a comment

Apple Strudel


Apple Strudel

Strudel is a light, crispy pastry made up of layers of filo dough. In our version, cranberries add a bit of tang, but raisins work equally well.


2 piece(s) frozen fillo dough, at room temperature (if using 9” x 14” sheets, use 4)
3 teaspoons butter, melted
2 Tbsp, plain dried plain breadcrumbs
1 teaspoon sugar
¼ teaspoon ground cinnamon
2 small, peeled, cored and sliced fresh apple(s), or 1 extra large
1 tablespoon dried cranberries or raisins

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

My “small” apples were too large. Using 1 extra large apple should be plenty.

I had smaller sheets of fillo (9” x 14”). I used 4 sheets total for this recipe.

3 WW Freestyle SmartPoints

Made – October 2019

• Total Time: 25 Minutes
• Prep: 10 Minutes
• Cook: 15 Minutes

Source: Adapted from Weight Watchers (4 servings)

Categories: 3 WW Freestyle SmartPoints, Cooking, desserts, recipes, strudel, Weight Watchers | Leave a comment