Tag Archives: high fiber

Lettuce try a different salad…

Summertime is salad time. What’s easier than grabbing a salad mix bag at the grocery store? Yet convenience can lead to boredom.

This time of year, fresh produce is abundant. Visit your local market or produce stand and pick up a variety of squashes, cucumber, cabbage (red and green), carrots, celery, and onion. These vegetables are low in calories, high in nutrients, and filling.

This Hasty Tasty meal is not hasty to prepare. Even with a food processor, you’ll spend close to an hour washing, cutting, slicing, grating, and then assembling a salad that serves 8. But it keeps several days in the refrigerator, available for serving at a moment’s notice. It is a delicious departure from lettuce salad, too.

Just add your choice of dressing.

I take no credit for this salad recipe. I learned it from attending Kitchen Craft Cookware shows as “demonstration salad.” It’s used to demonstrate the Kitchen Cutter, which I bought 20+ years ago. I adapted the recipe for the food processor. However you prepare the salad, you will appreciate the taste. One serving is less than 20 calories, so you can indulge in a Tablespoon of your favorite salad dressing.

Here is a Link to a demonstration salad video on YouTube.

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Quarantine Cuisine Day #28 – Jambalaya

Another day of “improv in the kitchen,” I wanted jambalaya yet had no andouille sausage. But I have plenty of Jimmy Dean’s fully cooked turkey sausage patties. I chopped the sausage and substituted it in my jambalaya recipe. It worked!

I scaled down my original recipe for today.

Pressure cooker jambalaya


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Quarantine Cuisine Day #27 – Oatmeal

Today we’re out of milk. The skim milk is gone, the unsweetened almond milk is gone, the evaporated milk is gone … we’ve even used the shelf-stable cartons of milk we typically stock for hurricane preparedness. No cold cereal today for breakfast.

Oatmeal to the rescue! Grocery stores frequently have oatmeal on sale as a BOGO (buy-one-get-one free), so we had two boxes of Quaker Old Fashion Oatmeal in the pantry. With a pressure cooker, perfect oatmeal is easy. Here’s how I cook it.


Oatmeal for two

Ingredients: 2/3 cups oats, 2 cups water, 1/4 tsp. Salt (or to taste), 1 1/2 tsp butter, and 1 cup water for the pressure cooker.

Directions: Pour 1 cup water into the pressure cooker pot. Add trivet. In a separate bowl or pot (any vessel that fits inside the cooker for pot-in-pot cooking), combine all other ingredients. Seal pressure cooker, set for 10 minutes, cook, and allow pressure to drop on its own. Do not vent manually. Carefully open the pressure cooker, remove the inner pot or bowl using potholders or mittens, and stir oatmeal vigorously. Serve immediately.

My husband eats his oatmeal with a Tablespoon of honey stirred in. I like to add cinnamon and stevia. There are endless possibilities to flavor oatmeal.

If you want larger servings (Ours are approximately 100 calories per serving , not including toppings), simply increase the amounts of oatmeal and water while maintaining the 1/3 cup oats/1 cup liquid ratio.

We will enjoy oatmeal again soon. It’s a hearty and satisfying breakfast.

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Hasty Tasty White Bean Chili

Looking for an easy post-holiday meal using leftover turkey or chicken? My friend Linda Young introduced me to a recipe on the can of Bush’s White Chili Beans called White Chicken Chili. I made a few changes and liked the result so here’s how I made a hastytasty chili from leftover turkey.

Thanks to Bush’s Beans for the original recipe and delicious White Chili Beans.


Hasty Tasty White Bean Chili

Serves 6


  • 2 cups diced cooked turkey
  • One yellow onion, diced
  • 2 tsp. Canola, safflower, or any neutral tasting oil
  • 3 cans Bush’s White Chili Beans
  • 1 can Rotel diced tomatoes and green chilies
  • 1 pint turkey or chicken broth (can, carton, or homemade)
  • 1 can condensed cream of chicken soup
  • 1/2 tsp garlic powder
  • Salt to taste
  • (Optional) fresh cilantro
  • (Optional) grated cheese and/or sour cream for toppings


  1. In a 4 quart pan, sauté the onions in the oil over medium heat.
  2. While onions sauté, purée the contents of one of the cans of Bush’s White Chili Beans.
  3. Add broth to the sautéed onions and deglaze the pot.
  4. Add puréed beans, Rotel, cream of chicken soup, 2 cans beans, and the cooked turkey.
  5. Cover and simmer over low heat 15 minutes.
  6. Add garlic powder and salt.
  7. Serve topped with your choice of toppings. I like fresh chopped cilantro and tortilla chips.

This recipe is easily adapted to slow cooking or pressure cooking.

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