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This tasty meal comes in at around Budget dinner price: $2.24 per serving depending on the produce prices in your area. You can sub out the Arugula is you need too.

Original recipe makes 4 servings

2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn

1 pound shelf-stable potato gnocchi

3/4 cup half-and-half or light cream

1 3 ounce package cream cheese, cut up

1/2 teaspoon each salt, garlic powder and dried basil or oregano

1/4 teaspoon freshly ground black pepper

3 cups torn fresh arugula

Crushed red pepper (optional)


In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.

Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.

Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.




Original recipe makes 6 servings

8 potatoes, peeled and shredded

1/4 cup all-purpose flour

1/2 teaspoon baking powder

3 eggs

salt and black pepper to taste


1/2 pound ground beef

1/2 onion, grated

1 pinch garlic salt

1 egg

1/4 cup bread crumbs

2 teaspoons vegetable oil


Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.

Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.



Original recipe makes 6 servings

6 thick cut pork chops (1 inch)

1/4 cup brown sugar

1 teaspoon ground ginger

1/2 cup soy sauce

1/4 cup ketchup

1 clove garlic, crushed

salt and pepper to taste


Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.


Orange Beef 12


Original recipe makes 6 servings

1 1/2 pounds beef top sirloin, thinly sliced

1/3 cup white sugar

1/3 cup rice wine vinegar

2 tablespoons frozen orange juice concentrate

1 teaspoon salt

1 tablespoon soy sauce

1 cup long grain rice

2 cups water

1/4 cup cornstarch

2 teaspoons orange zest

3 tablespoons grated fresh ginger

1 1/2 tablespoons minced garlic

8 broccoli florets, lightly steamed or blanched

2 cups oil for frying


Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli or your choice in veg.




Original recipe makes 8 servings

1/2 cup finely chopped pecans

1/2 cup dry bread crumbs

8 skinless, boneless chicken breast halves

1/4 cup clarified butter, melted

1/4 cup Dijon mustard

1/4 cup dark brown sugar

2 2/3 tablespoons bourbon whiskey

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

3/4 cup unsalted butter, chilled and cut into small cubes

1/2 cup sliced green onions


Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.



Original recipe makes 4 servings C

4 links pork sausage

2 pounds potatoes, peeled and cubed

1/4 cup butter

2 tablespoons milk (optional)

1 teaspoon dry mustard powder

salt and ground black pepper to taste

Onion Gravy:

1 tablespoon butter

2 large onions, chopped

6 cups beef broth

2 cups red wine


Preheat oven to 200 degrees F (95 degrees C).

Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.

Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.




This is a super meal in itself! It freezes great too.

1 pound extra lean ground beef or ground turkey
1½ cups onions
2 cloves garlic, minced
1 (14.5 oz) can reduced-sodium beef broth
1 (26.46) ounce can chopped tomatoes
1 (26 oz) jar pasta sauce
2 cups zucchini
1 cup red bell pepper, chopped
1½ tablespoons Worcestershire sauce
1½ teaspoons steak seasoning or Lawry’s seasoning salt
3 cups cooked whole grain elbow macaroni (1½ cups uncooked) or penne pasta
2 cups fresh spinach, packed
Black pepper, to taste


1. In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.
2. To make in the crock-pot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in crock pot 6 hours on low and 3 hours on high heat.
3. Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.
4, To make on the stove top: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Bring to a boil. Turn down to a simmer, cover and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.
Makes 12 cups total (each serving 1½ cups)crock-pot-skinny-tomato-beef-macaroni-stew


(recipe found on


My family loves Chicken! Any kind of chicken cooked just about any way. While on my search for healthier casseroles and suppers for my gran and myself I came across this Easy Chicken Casserole on and tried it. It was a winner and is now in my recipe folder for good foods. Even my husband enjoyed it and he’s not quite a fan of lemon in any form. My gran and I both have kidney issues and our Kidney specialist encourages us to eat more citrus and drink more citrus. So here it is Easy Chicken Casserole!

Easy Lemon Chicken Potato Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: About 6-8 servings

2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
1/2 cup milk
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)(I use my mandolin and get uniform slices perfect for casseroles)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, skinless chicken breasts
salt and freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)(I use my mandolin here also make the coins then cut them in half)
(optional garnish: chopped fresh parsley or fresh thyme)
Variation: Add 1-2 cans greenbeans drained

Preheat oven to 425 degrees F.

Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high “broil” setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.


This is a family favorite and pretty healthy.


4 pork chops you need. I use Boneless, but bone in is fine.
1 can creme of mushroom soup reconstituted
6 potatoes, peeled, cubed and boiling
2 tablespoons olive oil

1. Add oil to your pan and get hot,
2. Add pork chops (seasoned to taste with pepper the gravy has plenty of salt)
3. Brown both sides of chops, take chops out and add creme of mushroom soup stirring well and picking up the brown bits left by the chops, add chops back.
4. Drain potatoes and mash to your thinckness, we like ours sticky and lumpy so small amount of milk and butter added to them.
5. Serve on plates with mushroom gravy added to meat and potatoes.
6. A saucepan of peas heated well makes a good Veg to go with this and is recommended for a well rounded meal!



As she announced Ambrosia is taking a vacation which means I have full responsibility of the page for the nest 3 weeks! Lets see what we can accomplish. I have started a new calorie counting/exercise regimen so my foods are getting healthier as I learn what is good and bad and guess what I can even have dessert!

stuffed bell pepper 2


5-6 med bell peppers (red, yellow, or green are best)
1lbs ground beef or turkey
1 jar traditional spaghetti sauce
1 cup cooked white or brown rice
1 sm-med onion diced
1 green bell pepper diced

1. preheat oven to 450
2. prep your peppers slicing off the tops and pulling out the membrane and seeds, put in oven safe dish and pour dish half full of water for steam bath.
3. Dice your onion and bell pepper toss in pan with 1 tsp olive oil to cook until onions are translucent
4. Add ground meat and brown well adding salt and pepper to taste.
5. Add 1 cup of spaghetti sauce to mixture and stir till all is coated
6. Add cooked rice to mixture mix well and now you are ready to stuff.
7. With a spoon, spoon mixture into bell peppers until full.
8. Top peppers with remaining spaghetti sauce, should be about 1/4 cup per pepper.
9. Slide into preheated oven on middle rack and bake 30 minutes.
10. Serve.
stuffed bell pepper 2

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