Life in Abundance

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Breakfast Ideas With Laughing Cow Cheese

Great for a special weekend breakfast. (Source: Laughing Cow)

All of these are sure to deliciously shake up your morning routine!

Wake Up the Big Apple Empanadas

Ingredients (makes six servings):
1 1/2 tablespoons granulated sugar (or granulated no-calorie sweetener)
1/2 tablespoon cornstarch
1/3 cup cold water
1 1/2 cups peeled and chopped Fuji apples (1-2 apples)
3 wedges The Laughing Cow® Smooth Sensations™ Cream Cheese Spread Cinnamon Cream 1/3 Less Fat
1 package refrigerated seamless dough sheet (or reduced-fat crescent roll dough), like the kind by Pillsbury

Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray.

In a medium nonstick pot on the stove, combine sugar, cornstarch, and 1/3 cup cold water. Add apples and stir well. Bring to medium-high heat and, stirring frequently, cook until sauce has thickened and apples have partially softened, about 6 minutes.

Remove pot from heat and let cool slightly. Thoroughly mix in cheese, until melted. Allow to cool completely.

Roll out dough into a large rectangle of even thickness. Cut lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll out each rectangle a bit. Evenly distribute apple mixture among the centers of dough.

Arrange one of the pieces of dough so that the short sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the mixture. Press edges with fork to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.

Bake until dough is golden brown, about 12 minutes. Allow to cool slightly and enjoy!

169 calories, 7g fat, 355mg sodium, 23.5g carbs, 0.5g fiber, 9g sugars, 3g protein

Strawberries ‘n Cream Stuffed French Toast

Ingredients (makes one serving):
1/4 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
1/8 teaspoon salt
2 slices light bread
1 wedge The Laughing Cow® Smooth Sensations™ Cream Cheese Spread Strawberries & Cream 1/3 Less Fat
1/2 cup sliced strawberries
2 teaspoons light whipped butter or light buttery spread
1 teaspoon powdered sugar
Optional topping: sugar-free pancake syrup

In a wide bowl, mix egg substitute, vanilla extract, and salt.

Lay bread slices flat and spread with cheese. Top one slice with half of the strawberries followed by the other bread slice, cheese side down. Press lightly to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and let it coat the bottom.

Meanwhile, coat sandwich on all sides with egg mixture. Cook in the skillet until golden brown, 2 to 3 minutes per side.

Serve topped with powdered sugar and remaining strawberries!

240 calories, 8.5g fat, 669mg sodium, 30g carbs, 6.5g fiber, 10g sugars, 12.5g protein


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Fried Okra

This is from The Southern Vegan Gal. Check out her other recipes.

Now, if only it were that easy to find fresh okra where I live.


  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds fresh okra
  • 2 cup soy or almond milk
  • Oil for frying


  • Cut off and discard tip and stem ends from okra and cut into 1⁄2-inch-thick slices.
  • Stir okra into soy or almond milk. Cover and chill 45 minutes.
  • Combine cornmeal, flour, salt, pepper and garlic powder in a medium bowl.
  • Remove okra from soy or almond milk and dredge into cornmeal-flour mixture to coat well.
  • Add okra to hot oil and cook until golden brown.
  • Remove from oil, drain on paper towels.
  • Serve hot!

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Deep Fried Green Beans

by Fylvia Fowler Kline

1 pound fresh green beans, whole
1 cup buttermilk
2 cups flour
1/2 cup cornbread mix (We used Marie Callender)
3  tsp seasoned salt (We used Johnny’s)
1/2 tsp garlic powder
1/2 tsp (more or less) red chili powder
a pinch of MSG (optional for a lot of you out there, but we’re risk taker!)
oil to deep fry.

Shake together all the dry ingredients in a large Ziplock bag. Drench green beans in buttermilk, place in bag by the handful. Shake till well coated. Deep fry till coating is light brown but beans are tender and crunchy. Repeat with rest of the beans

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Amazing Ambrosia

I just subscribed to The Full Plate Diet Blog. It’s full of great healthy recipes. Here’s the one I got today:

  • 2 oranges, peeled and chopped
  • 2 cups fresh pineapple chunks
  • 1 banana, sliced
  • ¼ cup unsweetened shredded dried coconut
  • 2-4 tablespoons dried cranberries
  • 1 tablespoon orange juice concentrate
  • 1 tablespoon water
  • ½ tsp almond extract

Combine the fruit, coconut and dried cranberries in a bowl. Whisk together the orange juice concentrate, water and almond extract in a small bowl. Pour over fruit mixture and stir all together. Serve.

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Six-Layer Brownie Bar

From Betty Crocker

1 box Betty Crocker Original Supreme Premium brownie mix
1/3 cup butter
1 egg
2/3 cup grated coconut
2/3 cup toffee bits
2/3 cup chopped pecans
2/3 cup semi-sweet chocolate chips
3/4 cup + 2 Tbsp condensed milk

Stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan (grease only bottom of pan). Bake 14 minutes at 350 degrees.

Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set. Cool completely.

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Cinnamon Chocolate-Chip Cake

1/2 box of yellow cake mix
1/2 cup sour cream
2 eggs
1/3 cup water
1 Tbsp cinnamon + 2 tsp cinnamon
2 Tbsp + 2 tsp cocoa
1/2 cup chocolate chips
1/2 can condensed milk
1/8 tsp salt

Mix together cake mix, sour cream, eggs, water and 1 Tbsp cinnamon.  Pour into greased 9-inch pie plate. Sprinkle 2 tsp cocoa evenly on top of the batter. Then sprinkle the chocolate chips. Bake 20- 25 minutes at 350 degrees. Serve warm with chocolate cinnamon sauce:

Mix together condensed milk, 2 Tbsp cocoa and 2 tsp cinnamon and salt. Microwave to a boil. Pour over the cake.

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Tuna Salad

Roy’s Favorite Tuna Salad

by Fylvia Fowler Kline

Simple, healthy, low carb, high veggie meal. The veggies bulk up the salad, making it a very healthy, yet filling meal.

1 small can tuna in water, drained
1 stick celery, finely chopped
1/4 cup finely chopped onions
2 to 3 Tbsp mayonnaise, (I use olive oil mayo)
1/4 tsp ground pepper
1/4 tsp dry dill

Mix together. Serve on a bed of lettuce. Great with baked yam and fresh sweet peppers.


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Artichoke Dip

1 cup finely chopped artichoke hearts (I use the ones marinated in oil, vinegar and spices–usually found in groceries with an olive bar)
1 cup grated parmesan cheese
1 cup mayonnaise (I use the low fat variety made with olive oil)
1 Tbsp minced garlic (add more if you like it stronger)
1/2 tsp chili powder
1/2 tsp black pepper

Mix together. Pour into greased dish. Bake 350 degrees, 20 minutes. Serve with french bread or crackers. ( I like mine with pilot bread)

by Fylvia Fowler Kline