let's eat, y'all! {recipe swap}


hey hey hey!!
it's me....
but only for a moment...
i somehow forgot to get someone to host today:)

that's okay as it's great to pop back in for a moment!
i hope that everyone has been doing well.
things have been NONFREAKINSTOP here...
more on that when i return next week!

a big shout out to leigh from hines-sight blog for co-hosting-
be sure to check out her recipe below and swing by her bloghouse!

as most of you know yesterday was the beginning of lent...
well, i decided to give up alcohol
except for the weekends and races
read meat and all things NOT good.
that in itself is NOT good!!

below are 2 recipes...
1 for those who gave up bad stuff and 1 for those who didn't :)
1 tastes soooo good...
1 taste good & good for you:)
just click below each picture for the recipe!

Hey Y'all.....it's Leigh-
OK. OK. I know spring is right around the corner, so what am I doing sharing a recipe with winter in the title?  And not only that, but I’m sharing a recipe that has butternut squash, an ingredient which my husband says he can’t stand.

But he took one bite of this winter minestrone, and the taste of butternut squash melted his heart.  He’s now a fan, at least when it’s part of this soup.

Earlier this month, I revealed in a post that I hadhypertension, and it was my goal this month to share a heart-healthy meal for my recipe linkup with Daphne from Flip Flops and Pearls.  I think I found a true winner, and I hope you enjoy it as much as I did.

This recipe was originally published in Cooking Light in 2008.  As usual, I modified the recipe because I’m always forgetting ingredients at the grocery store.  

Heart Healthy Winter Minestrone


      2 teaspoons olive oil
      1/2 cup chopped onion
      1/2 teaspoon dried basil
      1/2 teaspoon dried oregano
      2 garlic cloves, minced
      1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
      3/4 cup diced zucchini  (left this vegetable out)
      1/2 cup chopped carrot
      1/2 cup diced fennel
      1 cup water
      1 (14-ounce) can fat-free, less-sodium chicken broth
      5 tablespoons no-salt-added tomato paste
      1/4 cup uncooked ditalini (very short tube-shaped pasta) I used penne pasta
      2 1/2 cups chopped Swiss chard  (I used spinach)
      1/2 cup rinsed and drained canned Great Northern Beans (I used a whole can of white kidney beans)
      1/2 teaspoon freshly ground black pepper
       2 tablespoons grated Asiago cheese (I used parmesan cheese)

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.

Enjoy!  Daphne and I hope you find some great recipes in this month's, "Let's Eat Y'all". 
Please be sure to stop by & visit some other blogs- be sure to let the "host" know you stopped in!!

ff&p's recipes-
lemon curd pound cake
{this is the one i said was GOOOOOD}

skillet browned broccoli w/ sesame seeds & pan toasted garlic

{good and good for you}




  1. Daphne: I so hope you're doing well! It's great to see your name pop up in my Reader :) I've been thinking of you & your family. Abundant blessings to you all!

  2. The minestrone soup and lemon curd pound cake would make a great meal. Thanks for sharing!

    1. You're welcome, Julie. I was pleased with the minestrone.

  3. I am not much of a fan of things cooked with lemon. I love lemon but.... Now this... just the picture alone makes me want to change my mind. Something about the lemon curd pound cake sounds INSANELY awesome. I bake a lot of pound cakes for friends. Maybe I can talk someone into needing a lemon on so I can make this one and NOT eat the whole thing.
    Broccoli is always top on my list.

  4. I absolutely LOVE soup. This recipe for Minestrone sounds so delicious - I love the idea of adding squash. :)

    Daph, the Lemon Curd Pound Cake...OMG...I am all over this one! I know it will be a big hit with the men in my family.

    Thanks for sharing, ladies!

  5. Yum, yum, yum! That Minestrone sounds fabulous. We love broccoli in our house (even Lallie) and this new recipe sounds fabulous!

    1. Thank you. I was really pleased when I found the minestrone.

  6. This looks great! Sadly, I am also now on bp meds. :// Will try out this recipe! :)

  7. Lemon Curd Pound cake sounds utterly amazing!