Chicken with cream and muschrooms


2 chicken breasts

1 cup Philadelphia Cooking Cream (10oz)

500g mushrooms


black pepper

Chop the chicken breasts in medium pieces – about 1 inch squares.

In a large pan add 3 tbsp oil and heat. Add the chicken pieces and fry till they become golden.

When they are ready, take them out of the pan on a paper towel.

Cut the mushrooms in slices. In the same pan, add the mushrooms and cover. Cook them until they are ready (15 – 20min).

When the mushrooms are fully cooked, add back in the pan the chicken. Add all the cream, salt and black pepper.

Cook for additional 3-4min and remove from the heat.

Serve with green salad 🙂

This chicken with cream and mushrooms is a delicious dinned meal you will love.

Turkey Taco Stuffed Sweet Potatoes :)


2 medium sweet potatoes

1 tsp olive oil

1 ¼ tsp ground cumin, divided

¼ + ⅛ tsp salt

¼ + ⅛ tsp ground pepper

¾ lb. lean ground turkey

4 garlic cloves, minced

1 tsp chili powder

½ tsp dried oregano

½ tsp paprika

1 ¼ cup canned crushed tomatoes

¼ cup grated pepper Jack cheese

2 tbsp minced flat-leaf parsley


Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side.

Let the potatoes rest until cool enough to handle.

Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins.

With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper.

Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.

While the potatoes are cooking, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.

Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chilli powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper.

Cook for 1 minute. Stir in the crushed tomatoes.

Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese.

Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.

Enjoy 🙂

Hearty Vegetable Soup

I woke up this morning with the thought of a healthy vegetable soup. One, that is low in calories and sodium,  and high in vitamins.


1 medium potato

1 cup chipped carrots

1/2 medium onion, chopped

1 stalk celery

1 bell pepper

1 cup chopped cabbage

1 can beans

2 cups chicken or vegetale broth

1/2 can iced tomatoes

2 tbsp medium salsa

2 oz thing spaghetti


2 tbsp greek yogurt


black pepper

1 tbsp summer savory (optional)


In a large stock pot, combine broth and up to 6 cups of water and bring to a boil. Chop all vegetables and add them to the pot. Simmer until all veggies (mainly the potatoes and carrots) are almost ready.

All salt, black pepper, summer savory, the sals and the can of tomatoes.

Crush the spaghetti and add them to all the veggies. Simmer for another 15min.

Once the soup is ready, turn of the heat and add the chopped parsley.

In a small cup beaten the egg and the yogurt together. Slowly start adding some of the soup to it and keep whisking it. Then move everything pack to the soup.

And that’s how you get a very healthy vegetable soup that is sooooo delicious.

Baked Vegetables with Chicken Thighs


2 cups Baby Carrots

4 medium Potatoes

1 Zucchini

1/2 Onion

1 Bell Pepper

1 can diced Tomatoes

3 tbsp Salsa

4-6 Chicken Thighs


plack pepper


Cut all vegetables in medium pieces. Dice the onion. Saute the onions and carrots until the onion is lightly golden.

In a big baking pan add all vegetables, salt and black pepper. Add 1-2 cups of hot water.

Salt the chicken and place it on the top of the vegetables. Cover with aluminium foil and put in preheat to 385F oven.

Bake until vegetables and chicken are almost done. In a small bowl mix 2-3 tbsp of the liquid part of the meal and add 1 tbsp red pepper.

Add it on top of the chicken and bake another 10-15min.

Serve this Baked Vegetables with Chicken Thighs warm with glass of wine 🙂


Stuffed Zucchini


6 small zucchini

1 pound ground beef

3 cloves garlic

1/2 onion

2 tbsp salsa

1/2 can diced tomatoes

1/2 cup shredded mozarella and chedar


black pepper


Preheat oven to 380 degrees F.

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl.

In a skillet preheat 2tbsp oil. Add the diced onion and saute them for 3min. Add the ground beef and mix it with the onions.

After 3-4min add the diced zucchini seeds and garlic and let it cook for 2-3min.

Stuff squash with the mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.

Bake in preheated oven for 35-45 minutes, or until cooked. Remove foil and cover with the shredded cheese. Cook until cheese is melted.


White Kidney Beans Salad


1 can white kidney beans

3 spring onions


black pepper




Drain the beans. I used white kidney beans from Trader Joe’s and they were great.

You can also buy raw beans and boil them. But if you are in a hurry, canned beans are as good as the home made.

Place them in a bowl and add the chopped green onions. Add salt, black pepper, oil and vinegar.

Mix and serve – and easy and tasty bean salad.


Low Calorie Potato Salad



Spring Onions


Olive Oil



Plack Pepper


Boil the potatoes with the skin on. It is good to add some salt in the boiling water. That way the skin will peel easily.

After the potatoes are ready, peel the skin and cut them in pieces.

Add them in a salad bowl. Sprinkle with the chopped spring onion and parsley.

Add salt, black pepper, oil and vinegar to taste.

This easy and low calorie potato salad is a great side dish for steak or fish.


Steam-Grilled BBQ Chicken Breasts – Best receipe ever!

Do you like grilled chicken breasts, but they always come out dry?

Well, today I am going to show you a different way to cook a tasty, healthy, tender bbq chicken breasts.

I got my hands on the new Tatung Fusion Cooker and this recipe was a huge hit. Even my 3-year-old liked it.


2 Chicken Breasts

1 cup BBQ Sause

salt and black pepper


1. Cut each chicken breast into 3 strips.

2. Put the 6 chicken breast strips into a dish and add the BBQ sauce. I am using the Trader Joe’s Kentucky Bourbon BBQ Sauce, but you can use other. I like this one, because it gives the chicken this sweet, but spicy smoked bbq flavor. If one cup is not enough, add more.

3. Let the chicken marinate in the BBQ sauce for at least an hour in the fridge. If you have time, leave it for up to 3hrs.

To cook the chicken breasts, I am using the new Tatung Fusion Cooker. It stem-grill the chicken and ensures all the flavor and moisture stays inside the meat. No more dry chicken breasts here 🙂

4. Put water on the heating water column, then select Grilling mode at 340F.

5. Once the water starts to boil, pit 3 of the chicken strips on the grilling pan. Put the metal lid on so the steam stays inside.

6. Grill for 6min, then turn and grill for another 5min.

7. Serve while still hot.

8. Enjoy 🙂

Sweet Mini Peppers Stuffed with Eggs and Feta Cheese

Every time I visit my grandma, the first thing I want her to make is her famous Sweet Mini Peppers Stuffed with Eggs and Feta Cheese.

If you like peppers and feta cheese, this will be your new favorite recipe. I know it is mine and my husbands’s for sure. Even my 3-year-old loves those stuffed mini peppers.

I am using sweet mini bell peppers, but you can use Anaheim chili peppers as well. Just remember you will need 1 egg per pepper.

End you don’t need salt. The feta cheese will be enough.


2lb Sweet mini peppers

9oz Feta cheese

7 Eggs


Black pepper (optional)

How to prepare:

In a mixing bowl beat eggs and pepper until blended. Crumble the feta cheese and add to the eggs.

Heat a skillet over medium-high heat, then add 1-2 tbsp. oil.

Cook the same way you would do scrambled eggs – 5 to 10 minutes over medium-low heat, stirring occasionally. Remove from the heat when the eggs are almost done. Let them cool down.

To prepare the peppers cut the top off with a paring knife and scoop out the seeds and veins.

Using a small spoon (or your fingers) and fill each pepper with the egg and feta cheese cheese mixture.

Heat another large skillet over medium-high and add 1/4 cup of oil. When the oil is hot enough, place the filled peppers in the skillet.

Turn on each side until they become golden.

Place on a paper towel to drain the excess oil.

Serve hot or cold, as an appetizer or a main dish.

Enjoy 🙂