Chef Lisa

After a long absence, I’m back posting again. It’s not that I stopped cooking – far from it – but I just got out of the habit of blogging about it. Today’s recipe has inspired me to do so. Ari thinks it’s the best cobbler she’s ever eaten, and this the name.

I made this for breakfast this morning, and served it along with spiffy scrambled eggs (scrambled eggs that I add stuff to, such as shredded cheese; today’s add-in was real bacon bits). It takes less than an hour to make, from the time I turned the oven on to when it graced my table.

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Just because I work from home doesn’t mean I want to spend a lot of time in the kitchen. Being a diabetic makes it more of a challenge, but I think I’ve found a tasty, diabetic friendly dish for the whole family with this one. Ground turkey (or really lean ground beef), leftover whole wheat pasta and veggies make a great meal, one that the kids have asked the recipe to be put in their cookbooks!

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With Thanksgiving comes a lot of traditions. Families gather and we have our favorite foods. I’m always asked to bring my pumpkin cheesecake, and I’m more than happy to. This year, however, I’m thinking a lot more about portion control, especially when it comes to carbohydrates.

I got the idea for making individual cheesecakes, and did some searching online to get some ideas for how to put them together. So, here’s a cupcake-sized version of my pumpkin cheesecake. It’s got less fat and less sugar than the original, as you don’t make a crust. Of course, if you eat four of them at once, it’ll be almost like eating a slice of the regular cheesecake (almost as many carbs, though a lot less fat), but the smaller portions should make it easier to limit yourself. Right?

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I’m not a casserole person. Never had them while growing up, and the thought of canned creamed soups gives me the heebie jeebies. I can’t tell you how many recipes I’ve rejected simply because it called for a can of cream of mushroom soup.

Now, I love chicken marsala, and when I saw the Marsala Chicken-and-Mushroom Casserole recipe, I had to take a look. Wow! No canned soup. I gave it a try, making a couple of modifications to suit my family and the ingredients I had on hand. It’s being added into the rotation. It’s so easy to make too.

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My kids and I love Chinese food, Matt not quite so much. If I waited for Matt to be in the mood for it, I’d be eating it less than once a year. I really enjoy lemon chicken, but I thought I wouldn’t be able to have it anymore. Then I found Rachael Ray’s Lemon Chicken recipe, and I was suddenly inspired. Why couldn’t I make this a low carb, diabetes friendly dish?

I did, and was told “make it again please!!”.

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