Friday, June 20, 2014

The Greek Yogurt Lie

So, I got in a HUGE argument with my husband in the car because he said this; "I was reading how Greek yogurt has so much more protein than regular yogurt."  This lead to me screaming at him that yogurt is a protein!!!  Okay, maybe I'm a little hyper about such things.  To me it's really a simple thing to know that yogurt is a dairy based product and therefore a protein.  But I guess not everybody, especially a lawyer, would know that.  So I guess I overreacted.  Go figure!

Here are the side by side comparisons on the numbers with Chobani and Dannon Plain Non Fat.  The Chobani is a 150g serving size and the Dannon is a 170g serving size, but it's the best I could do.



There is very little difference between them!  There is certainly very little difference in the protein!!!!

Ugh!  Be informed about what you eat.

Tuesday, June 10, 2014

Father's Day Central!

Tons of Ideas for Father's Day

Filet Mignon Oscar 


4 tbsp. softened Butter
4 filet mignons
1 lb. thin asparagus with bottom 2 inches trimmed off
¼ cup Scallions
2 cloves minced Garlic
1 lb. Crab meat
Juice of 1 lemon
1 Cup Whipped Cream Cheese
½ cup heavy cream
1 Cup shredded Mozzarella Cheese
1 tsp. Fresh ground black pepper


In a large skillet, melt 2 tbsp. butter and sauté filets for 6 minutes on each side.  Remove from skillet and keep warm. 

In rapidly boiling water, blanch asparagus for 2 to 3 minutes.  Set aside and keep warm.

Melt remaining 2 tbsp. butter in skillet and sauté scallions and garlic for 2 minutes. 

Toss crab meat with lemon juice. 

Add cream cheese to skillet stir and cook until melted, about 2 minutes.  Add crab meat.  Stir in heavy cream and ½ cup of the cheese.  Stir and cook until melted, about 2 minutes.  Add pepper and stir.

Pre heat oven to broil.

Place filets in a baking dish and top with asparagus, crab mixture and remaining cheese.

Place filets in oven and broil until cheese is melted, about 5 minutes.  

Now what dad won't like that?!

Asparagus with Lemon Dill Cream Sauce

  • 1 lb. of Pencil Grass Asparagus
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 2 Tbls. Mustard
  • 1/2 Tbls. Garlic Powder
  • 2 tsps. Fresh cracked Black Pepper
  • 2 Tbls. Fresh chopped Basil
  • 2 Tbls. Fresh chopped Dill
  • 1/4 Cup Fresh Lemon Juice

  • Cut off bottom 2 inches of asparagus. Blanch asparagus in rapidly boiling water for 2 minutes.
  • In a large mixing bowl, combine all other ingredients and whip with wire whisk until well blended.
  • Drain asparagus and serve with sauce immediately. Sauce can also be warmed. Yield: serves 4
Trust me on these!

Pride of The Yankees


6 Red Bliss Potatoes washed, quartered and cut into 1/4 inch slices

4 oz. Philadelphia whipped Onion and Chive Low Fat cream cheese

1/4 Cup Low Fat Sour Cream

1/4 Cup I Can’t Believe It’s Not Butter

1 tsp. Fresh ground black pepper


Put water on to boil as you prepare potatoes. Quarter and slice potatoes in ¼ inch slices. Boil in rapidly boiling water for 15 minutes. Drain.

Add Cream Cheese, Sour Cream and Butter substitute to hot pot. Add hot potatoes and Pepper on top. Stir until mixed thoroughly.

Serves 4.

After all, every man wants potatoes with his meat!

Chocolate Mousse

  • 1-cup semisweet chocolate chips
  • 1 fresh egg
  • 1-teaspoon vanilla extract
  • 1 cup heavy cream, heated
  • Sweetened whipped cream for garnish
How to Make
  • Break the eggshell and pour its contents in an electric blender, along with chocolate chips and vanilla extract. Blend for 30 seconds.
  • Slowly, pour heated cream into the chocolate mixture by removing the middle of the blender lid. In case that is not possible, stop the blender while pouring heated cream.
  • Blend chocolate chips melt nicely and mix well. Pour into wine glasses.
  • Refrigerate until it is set, at least 1 hour. Garnish with a dollop of sweetened whipped cream and serve.
The mousse is so simple, but he will LOVE it!!! Just add a tie or a shirt and you are good to go!!!