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"We aren't our bodies - we are ourselves." ~ Kirstie Ally [Actress - former BBW]


Turkey and Stuffing Casserole

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
1/4 cup melted butter

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.

Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.

Cover with microwave safe lid and microwave on High for 10 minutes, rotating dish half way through cooking or bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Freeze-Ahead Mashed Potatoes


5 pounds russet potatoes
8 ounces cream cheese
8 ounces sour cream
8 ounces butter, unsalted
1/2 cup freshly-grated Parmesan cheese
Salt and pepper to taste


Bring cream cheese, sour cream, and butter to room temperature (very important!)

Peel and cube potatoes and cook until tender in large pot of salted water. I put in a tablespoon or two of salt before I add the potatoes.

Use a little bit of the soft butter to grease a casserole dish. This dish should be able to go in the freezer and in the oven.

When potatoes fall apart when you press on them, drain and return to pan on stove. Make sure stove is off now.

Add the cream cheese, sour cream, and all but one tablespoon of the butter.

Using a hand mixer, whip until smooth.

Season to taste with salt and pepper.

Put potatoes into casserole dish, sprinkle with the grated Parmesan and dot with the reserved tablespoon of butter.

Cover tightly with plastic wrap and freeze. If you don't want to freeze this, you can make it a day in advance and store it in the fridge.


The day before Thanksgiving, transfer to refrigerator to thaw. About an hour before dinner, set dish out to come to room temperature. Preheat oven to 350 degrees. Remove plastic wrap and bake for 30 minutes. Make sure the center is fully heated. Turn the broiler on for five more minutes if it's not browned enough.

Glazed Lentil Walnut Apple Loaf, Revisited

1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 tbsp ground flax + 1/2 cup water
3 garlic cloves, minced
1.5 cups diced sweet onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated sweet apple (use a firm variety)
1/3 cup raisins
1/2 cup oat flour
3/4 cup breadcrumbs
2 tsp fresh thyme (or 3/4 tsp dried thyme)
salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
red pepper flakes, to taste

Balsamic Apple Glaze:

1/4 cup ketchup
1 tbsp pure maple syrup
2 tbsp apple butter (or unsweetened applesauce in a pinch)
2 tbsp balsamic vinegar

1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or vegetable broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

8. Reheat gently in microwave on medium power for 7-10 minutes until warmed through.

2 Minute Pumpkin Pie

1/2 cup of pureed pumpkin
1 egg
1/4 teaspoon of stevia or 2 TB of raw honey/or maple syrup
1 teaspoon of Pumpkin Pie spice

Crust (Optional) - you can totally make this without the crust...although you would be missing out!

1 TB butter or coconut oil (update – I'm getting reports that coconut oil is NOT working). Use butter or ghee!
1 TB shredded coconut
1 TB almond flour
(optional) sprinkle of coconut sugar


1. Put the butter in a large ramekin and toss in microwave for 3o seconds to melt.

2. Add the shredded coconut and the almond flour to the butter and mix it around with a spoon. Pat it down to form the crust. Sprinkle with coconut sugar if you like.

3. In a separate bowl, mix the pumpkin, egg, pumpkin pie spice, and sweetener of choice together till smooth.

4. Pour the pumpkin mixture into the large ramekin over the crust.

5. Use fingers to form into a pretty little pie!

6. Toss in microwave for 2 minutes. After 2 minutes is up, check it. If the center is still a little wet, then pop it back in for another 20-30 seconds!

7. Careful... pumpkin gets really hot! Add your favorite toppings: coconut butter, drizzle of honey or maple syrup, pecans, whipped cream, cinnamon, or butter and eat!!! My favorite toppings are coconut butter, extra pumpkin pie spice, and pecans!

Microwave Succotash

8 ounces frozen lima beans
8 ounces corn kernel
1/3 cup water
2 tablespoons butter
1 to taste creole seasoning


1. Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes.

2. Stir in the corn, re-cover, and microwave for 5 more minutes.

3. Drain off water and stir in butter. Season, to taste, with Creole seasoning.

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