Cooking with Susan | Free Recipes | Nutrition Tips | Calorie Counting

This simple recipe makes use of my Veggie Sauce Base  and creates a sauce that will completely remind you of what it was like to eat (MD's) fast food burgers with those little reconstituted onions. Approximately 35 calories per ounce In a food chopper, blend all ingredients: 1 Small Avocado (approximately 5 ounces) 1/3 Recipe Veggie Sauce Base 2 TBS Liquid Yellow Mustard 1-2 tsp. Smoked Paprika (optional) 1/2 tsp. Salt I use this on precooked pork, turkey, hardboiled eggs, baked potatoes, tuna, crackers, and toast.  All I can say is, if you like the flavor of (MD's) fast food burgers, you'll like this. ©Susan Marie May

As I was searching for ways to use avocados, I decided to attempt to come up with something that tasted like mayonnaise.  I knew mayo was sweet and sour, but I didn't want to add granulated sugar, so I chanced it and decided on the bread and butter pickles I had in the refrigerator.  While I was in there, I decided to grab olives and pepperoncinis.   The next time I made this, I used dill pickles with no ill effect and less calories, so that's what the recipe lists below. This recipe makes enough for 3 avocados, so I mix up the recipe and reserve two parts to use later. Approximately 76 calories per 1/3 recipe In a food chopper, chop up 2 Bell Peppers (any color available) 1 Medium Onion 20 Manzanilla Stuffed Olives 6 Pepperoncini Peppers 3 oz. Dill Pickles Use in other recipes such as avocado burger sauce (link coming), or enjoy with a spoon! ©Susan Marie May

This quick little recipe turns summer squash into scrumptious.  And with summer just around the corner, no better time than now to start collecting those simple zucchini recipes. Approximately 250 calories for the whole batch Preheat oven to 425 degrees fahrenheit.  Wash and slice 2 small zucchini to thinner than 1/4 inch.  Place them, one layer thick, on a parchment paper lined cookie sheet. Weigh out 2 ounces of mozzarella cheese use it to top each one individually.  Sprinkle with salt . Bake for 20 minutes and enjoy! ©Susan Marie May

I always keep precooked pork loin frozen in 3 oz servings for protein in a pinch.  This simple and quick recipe is great when you're in the mood for Mexican food. 366 calories per serving, makes two, so invite a friend! Dice 1 onion and chop fresh cloves of garlic and saute them in 1 TBS olive oil . Add to that: 6 oz Precooked Pork Loin, Diced 1/2 tsp. Red Pepper Seeds  1/2 tsp. Salt 1 tsp. Cumin 1 tsp. Oregano 1 tsp. Cilantro Leaf 1 TBS Chili Powder Mix and heat until pork is heated through. Divide into two portions and top each with 1 oz shredded mozzarella cheese and microwave each 30 seconds to melt the cheese. ©Susan Marie May

When you're dieting, the flavor and consistency of this chocolate pudding makes it hard to believe this is healthy for you! Approximately 341 Calories Blend together in mini chopper until smooth: 1 Small Avocado (approximately 4 oz.) 1 Small Banana 1 TBS Cocoa, and 55 Grams of Vanilla Yogurt Eating healthy fats are important for being successful at burning fat. Avocados are a fantastic choice if you can find ways to love them. ©Susan Marie May

This is a super healthy, low calorie breakfast in a flash. 249 calories when served with 2 ounces of precooked turkey loin , otherwise just 183 calories In a bowl, mix together: 1.5 oz. Diced Baby Bella Mushrooms 1 oz. Diced Onion 1 oz. Diced Green Pepper 1 oz. Mozzarella Cheese, Shredded Add 1 Egg Stir together and pour into cup that has been lightly sprayed with cooking spray. Microwave for about 1.5 minutes.  If set enough to turn onto a plate, do so, otherwise microwave another 1/2 minute and turn onto plate.  Microwave at 30 second increments until completely set. ©Susan Marie May

Who knew that delicious, split pea soup, a nutrient powerhouse, was so quick and affordable to prepare? Approximately 180 calories per cup Heat 14 cups of water to boiling and add the following: 1 Boneless Ham Steak, Cubed 2 lb.  Split Green Peas 1 Bay Leaf Bring mixture back to a boil and reduce heat so that mixture continues at a low boil.  Cover with the lid partly open, and simmer for about 40 minutes, stirring occasionally. About 5 minutes before it's time, follow the microwave directions to cook a bag of 12 oz. Frozen Carrots Add the cooked carrots to the soup base.  Add 4 tsp. Salt 1/2 tsp. Pepper (or to your taste preference) Mix and enjoy! ©Susan Marie May

I am an at-home mom who supports my family on a modest living via my artwork.  I run a very small business, and that means I am able to give really great service to my clients and still focus on my family. I have a passion for cooking and I love photographing my creations and sharing my recipes. If you want to take a look at my artwork, that would be great and you can view it here. ~Susan Marie May

Chili doesn't get any cooler than this quick recipe Approximately 17 calories per ounce Mix all ingredients together and heat to boiling over medium high.  Reduce heat to simmer until you're ready to eat. 30 oz. can Pinto Beans 14.5 oz. can Fire Roasted Diced Tomatoes 28 oz. can Crushed Tomatoes 6 oz. Precooked Pork Loin 12 oz. Water 1 TBS Chili Powder 1/2 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Basil 2 tsp. Oregano 1 tsp. Smoked Paprika (optional) 1.5 tsp Salt ©Susan Marie May