Current Recipe

February’s Recipe

Chicken Zoodle Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy!


  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.

January’s Recipe

Easy Pumpkin Peanut butter dog biscuits

2 tablespoons peanut butter

2 eggs

2 ½ cups whole wheat flour

1/2 teaspoons Salt
1/2 teaspoons Cinnamon
1/2 cup Pumpkin (about half a can)
dog bone shaped cookie cutter


Preheat oven to 350

Mix together all ingredients, roll flat with rolling pin and cut with cookie cutters. Prick several times with fork, and put into 350 degree oven. Bake for 35-40 minutes and then cool.

December’s Recipe

Sugar Cookie Cutouts

Here’s a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and shape it for all your favorite holiday cookies.

Ingredients 16 servings

  • ¼ cup butter, softened
  • ½ cup sugar or sugar substitute-sugar blend equivalent (see Tips)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 2½ cups sifted cake flour


  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  2. Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness. Using a 2- ½-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
  3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.
  • Tips: For a sugar substitute, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ½ cup sugar.
  • Substitute 1 egg for the egg product, if desired.Subscribe to the Magazine

Nutrition information

  • Serving size: 3 cookies
  • Per serving: 160 calories; 6 g fat(2 g sat); 0 g fiber; 23 g carbohydrates; 2 g protein; 44 mcg folate; 8 mg cholesterol; 6 g sugars; 0 vitamin C; 15 mg calcium; 2 mg iron; 97 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 1½
  • Exchanges: ½ Other Carb, ½ Fat


November’s Recipe

Pumpkin Coconut Smoothie Recipe

 It’s that time of year with Thanksgiving right around the corner, we all start thinking about Turkeys and pumpkin pies! In our struggle to keep the holiday pounds at bay, here is a smoothie version of pumpkin pie that’s vegan, and dairy-free! Try sprinkling with a little nutmeg!


  • 1 cup lite coconut milk
  • 1/4 cup organic pumpkin puree
  • 2 teaspoons pumpkin pie spice (can substitute cinnamon and ginger)
  • 1 frozen banana sliced (omit for lower carb version)
  • 1 cup ice


  1. Put coconut milk, pumpkin, pumpkin pie spice, banana, and ice in blender.
  2. Blend on high speed until smooth.


For lower carb version: omit banana and sweeten with stevia or low carb sweetener of choice to taste


October’s Recipe

South of the Border Chicken and Black Bean Skillet

This super easy Tomato and Black Bean Chicken recipe is full of bold, south-of-the-border flavors, and it’s made for a diabetes diet! It’s a one-skillet favorite that will satisfy the heartiest of appetites! With a dinner like this one, ya know, an easy chicken recipe that whips up in no time and makes clean up a breeze, you just can’t go wrong! Freeze leftover portions for future dinners!

Servings: 6

What You’ll Need
1 pouch boneless, skinless chicken breast halves (about 4) cut into 3/4-inch strips
1 (14-1/2-ounce) can reduced sodium stewed tomatoes, coarsely chopped
1/4 cup salsa
1 (15-ounce) can black beans, rinsed and drained
1 cup low sodium chicken broth
1 cup instant brown rice

What to Do
1. Coat a large skillet with cooking spray and heat over medium-high heat.
2. Add chicken and cook 5 to 7 minutes or until browned.
3. Add remaining ingredients then bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.
4. Remove from heat and let stand 5 minutes before serving.