The Julie Tussey Show​​

The "Big Blonde Baby" Bringing You the Fastest, Funniest, Most Informative 30 Minutes of Your Life!​​

The crown jewel to the up and coming TMETV channel, Fabulous Cooking offers a monthly full show and occasional mini episodes, and is an outreach of the Julie Tussey Show Podcast. Julie is hard at work taking all of her favortie recipes, and yours, and turning them into a fit and fabulous version of itself so that we can all reach the Fit and Fabulous version of ourselves we're striving for. Join Julie every month to find out what she's whipping up in the kitchen this time and feel free to share the photos of your finished dishes! We love seeing people come together and nothing does that better than food. See us also on, Facebook, and Instagram. 
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Julie's Tortilla Soup
Julie’s Easy Tortilla Soup

1 (32 ounce) box chicken broth
1 ( 16 ounce) can refried beans
1 (12.5 ounce) canned chicken undrained
              (can use grilled or baked or boiled)
1 (16 ounce) jar of Pace Picante Medium Salsa or your favorite
1 (15.25 ounces) drained canned corn
1 (15.25 ounces) can black beans, drained and rinsed (optional)
1 cup Shredded Sharp Cheddar Cheese (Fit & Fabulous use Low Fat)
1 bag Tortilla Chips

Cream refried beans into chicken broth and add
chicken, salsa, corn and black beans.  Heat but don’t boil.

Top with Cheese and tortilla chips and Julie’s Corn Pico.
*For Fit & Fabulous I use Organic Products as much as available.
Julie's Fabulous Corn Pico

1 cup frozen, thawed corn or fresh corn cut off 2 cobs
½ medium vidalia onion, finely diced
1 large tomato, finely diced
1 jalepeno, seeded and finely diced (wear gloves!)
¼- ½ cup fresh cilantro, minced
Salt to taste
1 avocado diced (optional)

Mix all and top nachos, soups, tacos, burritos, just about anything including eating it as a side dish.
Store tightly sealed in refrigerator 3-5 days
Easy Cheesey Bakes
1 large bag frozen hash browns
3 cups sharp cheddar cheese
1 cup sour cream
1 can cream of chicken soup
1 14.5 ounce can of chicken broth
1 cup diced ham
Salt and pepper to taste

Mix all in a crock pot and cook on high stirring often, edges do brown, until cooked.

Serving Recommendations:
With a Salad or with eggs.
Easy Queen Anne Spaghetti 

   1 ½ pound lean ground sirloin
1 medium green pepper, diced
½ medium-large Vidalia onion, finely diced
1 (16 ounce) box angel hair pasta, cooked el dente
1 ½ (64 ounce) canned or bottled tomato juice, divided
4 cups of shredded cheddar cheese, to taste
Salt and pepper, to taste
1 tablespoon olive oil – in water to cook pasta with salt

In a dutch oven pan brown the ground sirloin, green peppers, and onions. Salt and pepper to taste. Drain any fat leaving meat in pan. Add el dente angel hair pasta and stir into meat until well mixed. Pour one entire can of tomato juice over all. Top with 4 cups of shredded cheddar cheese. Heat in 350-degree oven until cheese is melted. Approximately 20 minutes.

Easy Pumpkin Fluff
1 can (15 ounces) pumpkin
1 package (3.4 ounces) instant pudding, vanilla or butterscotch
1 teaspoon pumpkin pie spice
1 tub (8 ounces) whipped cream topping (Cool Whip)

Stir pumpkin, pudding mix, and pumpkin pie spice with wire whisk until fully blended. Stir in whipped topping. Refrigerate for one hour.

Serving Suggestions:
Eat with gram crackers or as a side to Julie’s Easy Cheesy Bakes with Ham    
Bacon Wrapped Dates
5 slices of bacon, thinner cut is recommended
15 dates, pitted
15 toothpicks

Preheat oven to 425 degrees and place bacon strips on microwave plate in the microwave for one minute. Cut the bacon strips into 3 pieces each. Wrap a piece of bacon around each date; use toothpicks to skewer the dates so bacon stays in place. Lay dates on parchment paper in oven and bake for 10-15 minutes or until bacon is golden brown, let cool before eating.

Recommended Pairing:
Goat Cheese, Brie, Veggie Trays, and Great Company