Vintage Cooking Made New!

​When I came across this recipe, I thought this sounds really nice. When looking at the options, I didn’t have much. You can always use turkey bacon to save some fat and also not eating the skin will help. Other than that, the veggies and rolls are not a problem.  We decided to just make it as is since we never experimented with Cornish hens. We  were happy with the moist juicy flavor it brought. We would make this again. Our version of succotash is green beans, corn, peas and diced tomatoes and stewed sliced tomatoes. I added our favorite seasoning, onion powder, garlic powder, salt, pepper, Italian seasoning and vegetable seasonings. We don’t like Lima beans so we just went with what we liked and it turned out great. I have never made this before so I wasn’t sure if it would turn out.  For the kids:    I deboned the Cornish hand and placed it on the plate with their bacon and my version of succotash.   They ate it and said it was pretty good. I was r...

So what’s the motivation to make substitutions in a recipe? It could be allergies for some. Yet for others it could be personal preference. But for me personally, I’m a heart patient that just went through bypass surgery in 2024 and I need to change the way I eat. It needs to be less fat , more fiber and low sodium . Change in meat is a big one. Starting small or combine meats to lessen the fat is a good start. Try a less fat version of the meat in the recipe. Try using lower fat milk. Make things homemade instead of processed. Find spices and no salt varieties to give flavor in order to avoid salt. There are a lot of different ways to make substitutions.  Also as a diabetic, macros are important. Depending on what I have had that day, I might go really strict. If I know that I’m going to eat something with higher fat or calories, I reduce my other meals to make up for it.  Substitutions are not always easy. Sometimes they don’t even work. But if we try to make things more ...

Do you remember these?  Your mom may have made them. Or your grandmother may have made them. These are nice little meatballs with rice in them. They were most often served with green beans, a lettuce wedge with dressing and squares of pineapple upside down cake , of course made with Betty Crocker cake mix . The nutrition information listed below is from what I am using from the grocery store and internet searches. It may vary depending on what you use. Watch your labels. In interest of taste and preference, I’ve decided to turn this into three different recipes.  The first will be the old-fashioned original Oven Porcupine from the Betty Crocker recipe card library . If you have no need to alter it, enjoy the nostalgia of this dish just as it was designed in 1971. The second will be with 93/7 ground turkey . This option is for those who would like to have something with less fat and really need to alter their fat intake dramatically.  The third recipe will be made with...

Hello everyone! My love for old-fashioned things and nostalgia led me to buy this Betty Crocker 1970’s recipe index box. I was so tickled to get it. I’ve only done a few recipes in it so far and I really like it. I got to thinking a lot of these things are not exactly healthy for me. How can I make these recipes more healthy?  So this is how this blog came to be about. It’s my attempt to make old-fashioned recipes with a healthier twist.  My goal is to make the original and then make it with a healthier option and compare the nutrition of both vs the taste.  I sincerely hope you enjoy this journey and feel free to make suggestions and share what you would do. Feel free to send pictures of your creation and how you made this recipe your own.  Have fun and enjoy the journey. You just might find something new for your dinner    rotation.