Kristin's Kitchen

Shredded Chicken Enchiladas

2011-09-28T05:12:00.000-07:00

Here is another fabulous recipe I found on Pinterest! The hubby loved it. It really wasn't hard to make, just maybe a little time consuming for a weekday night, but this is definitely going into the rotation!

Shredded Chicken Enchiladas

From: www.asweetpeachef.com (via Pinterest)
Serves 6
8 points plus per serving

Ingredients:
2 cloves garlic, minced

1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking spray

Directions

Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove from the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.

Enjoy!

I'm Back!

2011-09-21T08:57:00.000-07:00

Hey everyone! I know it has been a trillion years since I posted any new recipes. It has been a crazy year so far. Here is the short verson....

I ran in my first half marathon....

Went to Scottland for a friends wedding....

Built a new house (and luckily sold the old one!)

Needless to say, times where busy with training, cleaning, painting (the old house to get it ready to sell), showings, packing and so on. Now we are moved in and some what unpacked. There is still loads to do! I promise to be better about blogging and posting new recipes.

But I digress. I do have a few new reciepes to share with you. This one I found on Pinterest. I am addicted to that website! It was pretty easy to make and delish. Here you go!

Pesto Chicken Stuffed Shells

By: What’s Cookin, Chicago? Blog
Approx 10 points plus

Ingredients:

12-16 Jumbo pasta shells
4 oz cream cheese, softened
1 cup Parmesan cheese
3 Tablespoons prepared pesto
2 cups shredded chicken
2 cloves of garlic
1 cup light Alfredo sauce (you can add more if you need)
Salt and pepper to taste

Directions:

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente (Pasta will finish cooking when dish is baked). Drain pasta and set aside.

In a large bowl, combine the rest of the ingredients, except 1/4th cup of cheese for the topping. Fill pasta shells with the filling and place in a baking dish. Pour light Alfredo sauce ( I mixed a little pesto in with the Alfredo sauce) and sprinkle remaining 1/4th cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese is melted.

Make Ahead/ Freezer meals:
Prepare as directed but place filled shells in an oven- and freezer proof baking dish. Top remaining 1/4th cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese is melted.

Serve with a side salad. Enjoy!

Sorry!

2011-01-03T18:41:00.001-08:00

Hey everyone!

I am so sorry I haven't posted anything in so long. I have been busy trying to get our house ready to put on the market along with the holidays. I honestly haven't tried any new recipes lately. Just been sticking with oldies but goodies. I hope to have some new recipes for you soon!

Potato-Topped Mini Meatloaves

2010-11-06T09:01:00.000-07:00

I have been wanting to attempt meatloaf for awhile. I found this recipe and thought they looked cute plus I always enjoy mash potatoes with meatloaf. They turned out to be a big hit! Both my husband and I enjoyed these although it made a ton of food. Needless to say, there were enough leftovers for last the rest of the week and then some. :) I served it with a side of roasted asparagus. Yummy!

Potato-Topped Mini Meatloaves
From: Kraft.com

Ingredients:
1 lb. ground beef
1 pkg (6oz) Stove Top Stuffing Mix
1 cup of water
2 Tbsp. A.1 Original Steak Sauce
6oz (3/4th of 8oz pkg.) Cream Cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh parsley
1 jar (12oz) beef gravy, warmed

Heat oven to 375

Mix meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

Bake 20-25 minutes or until done.

Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.

Enjoy!

Shredded Beef Flautas

2010-09-30T07:16:00.000-07:00

We have a tiny fridge/freezer. Needless to say it gets pretty full quite easily. I had a brisket just chillin in there taking up quite a bit of room so when I found this recipe, I decided to give it a try and get that brisket out of there! They turned out really well. What surprised me the most was how much my husband raved about them. He was even excited about having the remaining ones the next day. This one is definitely a repeat!

Shredded Beef Flautas
From: For the love of cooking.net

Ingredients:
1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Paprika
Coriander
Garlic powder
Cumin powder
Oregano
Sea salt and freshly cracked pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded

Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Enjoy!

Buffalo Chicken Baseballs

2010-09-13T10:42:00.000-07:00

I have seen this recipe on the WW community board for awhile now, so I finally decided to give it a try since I have a new found love for anything buffalo style. It turned out great! My husband raved about it at dinner and had two. He was looking forward to having the last one for lunch the next day. I loved how it required few ingredients and quick to put together. We will definitely be having it again.

Buffalo Chicken Baseballs
ww community board
approx 8pts.
Serves 4

Ingredients
2 cups cooked chicken
3 oz. light cream cheese
2 Tbls. Frank's Red Hot sauce
2 Tbls. Chopped onion ( I used onion powder)
1 stalk celery, diced (I omited)
2 Tbls. Light margarine – (Or you can used 2 tsps. olive oil instead)
salt and pepper to taste
1 container Light Crescent Rolls
Bread Crumbs

Mix together until smooth the cream cheese, butter, onion, celery, hot sauce, salt and pepper. Add 2 cups cooked chicken and mix. Separate the crescent rolls into four rectangles, pressing the seams together. Put about ½ cup of the mixture in the center of each of the rectangles and fold the corners to the top to seal. Sprinkle breadcrumbs on top and bake at 350 degrees for 20 minutes.

Cheeseburger Noodle Casserole

2010-09-08T07:16:00.000-07:00

I found this recipe on the WW community board and thought it sounded good. My husband is a huge cheeseburger fan and I am a big pasta lover, so I figured why not try the best of both worlds. Man, I am glad I did. It was awesome and my husband loved it! I think the onion dip mix provided a ton of flavor. This one is definitely a repeat. :)

CHEESEBURGER NOODLE CASSEROLE
WW Community board
8 servings
7pts

Ingredients:
1 lb. ground beef
8 oz. spaghetti or pasta noodles
one 14.5 oz. can peeled, diced tomatoes
1 packet dry onion soup mix
1 cup sour cream (low fat)
1/2 tsp. dried basil
1/4 tsp. garlic powder
salt, pepper to taste
1 cup shredded cheddar cheese

Preheat oven to 350.

In a large skillet over medium high heat, saute ground beef 5 minutes or until browned; drain excess fat. Prepare spaghetti according to pkg. directions; drain water.

In a 2 qt. casserole, combine ground beef cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder, salt, pepper to taste. Mix together well.

Cover dish, bake in preheated oven 15 minutes. Top with cheese, bake, uncovered, 15 more minutes.

Enjoy!

Brisket Tacos

2010-07-18T15:26:00.000-07:00

I got this recipe for brisket tacos from one of my best friends, Christina, and man I am glad I made it! It was so simple and yet so tasty!

Brisket Tacos
From: my friend, Christina

Ingredients:
Trimmed Brisket
A brisket marinade (I used Claude's barbecue Brisket Marinade Sauce)
Tortillas ( I used flour)
Tomatoes, Cheese or anything else you would like to put on your tacos

Place trimmed brisket in a ziplock bag and pour your marinade sauce over brisket (I used approx 2 oz per pound). Seal bag and refrigerate over night.

Place brisket in a deep cooking pan with marinade, cover with foil and cook at 300F for approx for 4 hours.

( The last 30 minutes or so, I removed the foil cover and cooked the remaining amount uncovered).

Shred brisket while still hot and it is ready for your tacos!

**You could also pour some of the juices from the pan over the meat to add additional flavor and tenderness.

Instant Black Bean Soup

2010-07-18T15:14:00.001-07:00

I truly did like this recipe. It is simple to make, taste great, is low in points and is filling! What a perfect meal. I do not remember where I got this recipe from, but thank you! It makes plenty so it is great to take for lunch by itself or with a small sandwich or salad.

Instant Black Bean Soup
Serves 5
4 points per serving

Ingredients:
2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Yield: 5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)

CALORIES 212 FAT 4.9g FIBER 5.4g

Chicken Pot Pie

2010-07-18T15:09:00.000-07:00

I know I haven't really been posting any point friendly recipes lately, but here is one! I got this off the weight watchers community board. It was great! The only change I made was that I used biscuits instead of the the Heart Healthy Bisquick.

Chicken Pot Pie
From: ww community board
NI: Calories 285/Fat 7/Fiber 4
Approx 6 points

Ingredients
2 cups cooked chicken fillet, chopped (could also use chopped rotisserie chicken breast with skin removed)
1/2 cup carrots, cut into thin rounds and softened (could also use canned carrots)
1/2 cup frozen green peas, thawed
1 cup 98% fat free Cream of Chicken Soup
1 cup fat-free chicken broth
1 1/2 cup Bisquick Heart Start Baking Mix
1 cup fat free milk
1 Tbsp butter, melted
*Optional, you could also substitute or added some broccoli florets, celery, chopped water chestnuts, softened onions, and/or any other veggie you would like to up the veggie content.

Instructions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, carrots, and peas.

Mix the soup, chicken broth, and season with salt and pepper, if desired.

Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.

Bake until the topping is golden brown, 30 to 40 minutes

Creamy Pesto Pasta

2010-07-18T14:41:00.001-07:00

I love pasta. I love pesto. So naturally I was drawn to this recipe. I also like that it only has a few ingredients. This would be prefect with chicken in it. So simple that we had it for lunch one Sunday but can be elaborate enough for a weeknight meal. A delicious meal ready to eat within 10-15 minutes. The only down side is that it really isn't low fat, but sometimes you just need to splurge! :)
Creamy Pesto Pasta
http://cjaneinthekitchen.blogspot.com/

1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup Parmesan
salt
pepper
1 pound pasta, cooked and drained

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with pasta.

Enjoy!

Peach Cobbler

2010-07-18T14:30:00.001-07:00

This is my very first cobbler. One of my best friends has a peach tree in her back yard and apparently it is producing a ton of peaches this year. Needless to say she had more peaches than she could handle, so she passed several on to me along with this Peach Cobbler recipe from Paula Deen. I was surprised just how easy making a cobbler is and the ingredients are so simple. I was wonderful served warm with some vanilla ice cream!

Peach Cobbler
From: Paula Deen

Ingredients:
4 cups peeled, sliced peaches (about 7 medium peaches)
2 cups sugar, divided
8 tbsp butter
1/2 cup water
1 1/2 cup self rising flour
1 1/2 cup milk
cinnamon to taste, optional

Preheat oven to 350.

Bring peaches, sugar and water to a boil in sauce pan; mix well. Let simmer 10 min on low.
Remove from heat.
Put butter in 3qt baking dish and place in oven to melt.
Meanwhile, combine the rest of the sugar and flour together in a bowl. Slowly stir in milk to prevent clumping.
Pour batter directly over buttered dish; do not stir.
Spoon peaches on top of batter evenly. Then drizzle the syrup on top. Sprinkle top with cinnamon.
Bake 35-40 minutes.

Serve with ice cream. :)

Mozzarella Chicken Sandwich

2010-07-18T14:22:00.000-07:00

I got this recipe from a Cooking Light email. It sounded good, so I gave it a try. It calls for ciabatta bread, but since I couldn't really find it at my local grocery store I picked up a loaf of Italian bread. It was a yummy sandwich but a bit too much bread. I was surprised how quickly it all came together. My husband truly enjoyed it (although I was afraid he wouldn't since he isn't the biggest fan of pesto). I will definitely be making this again but with a different bread next time. :)

Mozzarella Chicken Sandwich

From Cooking Light

Serves 4

Ingredients
1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced

Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Preheat broiler.

Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

Nutritional Information
Calories: 394 Fat: 13.4g Protein: 31.3g Carbohydrate: 37.3g Fiber: 2g

Chicken Casseroles

2010-07-18T14:17:00.001-07:00

This dish turned out really well. The original recipe is for individual casseroles, but since I didn't really have containers to make individual ones, I just put it all in an 8x8 casserole dish. It was really tasty and quite hearty. I will probably make this one again but in the winter when one needs a warming meal.

Chicken Casseroles
tastykitchen.com

Serves 3

Ingredients
2 Tablespoons Butter
1 bunch Scallions (white And Light Green Parts), Chopped
3 cloves Garlic, Minced
1 can Low-sodium Cream Of Mushroom Or Cream Of Chicken Soup (10 3/4 Oz)
½ cups Milk
1 teaspoon Chicken Bouillon Granules Or Better Than Bouillon (or 1 Chicken Bouillon Cube)
½ teaspoons Paprika
½ teaspoons Black Pepper
4 ounces, weight Cream Cheese, softened
1-¾ cup Sharp Cheddar Or Your Favorite Cheese, Divided Use
1 cup Cooked Cubed Or Hash Brown Potatoes (I Use Simple Potatoes Brand In The Refrigerated Section Of My Supermarket)
2 cups Cooked Chicken Cut Into Bite-size Pieces (I Used Leftovers From A Roasted Chicken)
25 Butter Crackers (such As Ritz Or Townhouse), Roughly Broken Into Small Pieces
2 Tablespoons Butter, Melted
1 cup French Fried Onions (optional)
Garnish With Chopped Scallions And Finely Diced Red Bell Pepper

Instructions

Preheat oven to 350F.

Heat a skillet over medium heat with the butter. After the butter has melted, add the scallions and cook about 2 minutes. Add the garlic and cook 1 minute longer. Add the soup, milk, bouillon, paprika, and black pepper and stir to combine. Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top). Stir until the cheeses melt. Fold in the potatoes and chicken. Taste for seasoning and adjust as needed.
Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8×8″ baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 cup of cheese on top of the chicken mixture in each dish.

In a medium bowl, break the crackers into small pieces (about 1/2″). Do not pulverize into crumbs. Add two tablespoons of melted butter and stir to combine. Top each gratin dish with 1/3 of the crackers. Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges. If using the French fried onions, add to the top during the last 4 minutes of cooking. Garnish with chopped scallion tops and finely diced red bell pepper.

Enjoy!

Soy Ginger Glazed Chicken

2010-07-18T14:11:00.001-07:00

I'm so sorry it has been so long since I last posted. I really don't have any excuse other than enjoying the lazy days of summer. Needless to say,I have lots of new recipes to post. Inspired by the summer weather and wanting to use our grill, I took this recipe and used it to make chicken kabobs. The glaze was delicious and really made the meal. I hope you enjoy!

Soy Ginger Glazed Chicken
http://cooklikeachampion.blogspot.com/
Ingredients:
2 boneless skinless chicken breast halves
1/4 cup orange marmalade
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon fresh grated ginger

In a small bowl, mix together marmalade, soy sauce and ginger. Set aside.

Prepare grill or preheat grill pan.

Cook the chicken 5 minutes, then flip and cook an additional 5 minutes.

Brush each side with glaze. Cook 1-2 more minutes on each side, or until chicken is cooked through.

Remove chicken from grill and immediately brush each side with remaining glaze

Chicken-Ham Lasagna

2010-05-17T19:35:00.001-07:00

I was wanting to try something a little different, so when I saw this I decided to give it a try. It made a lot but it was worth it! It really wasn't difficult and definitely hit the spot. My husband took the leftovers at work and shared with his co-workers (since there was so many leftovers) and he came home with great reviews. I think this dish would be perfect when entertaining or having Sunday dinner.

(Sorry about the picture, still learning how to take good food pics)

Chicken-Ham Lasagna
http://maryanna-bishop.blogspot.com/
Yield: 8 servings
6 points per serving (without the Mozzarella cheese)

Ingredients
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)

Preheat oven to 350-degrees.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.

Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber

Taco Mac

2010-05-17T19:29:00.000-07:00

This was another quick, easy and husband satisfying meal. It is one of those meals you can throw together with basic staples you have in your pantry. I was kind of worried about the point value since the original recipe stated it served 4, but as you can tell from the picture that would be some large servings! I measured it out to be 8 1 cup servings which comes to only 7 points a serving! I served this with a side salad for a filling meal.

Taco Mac
tastykitchen.com

Ingredients

1 pound Ground Beef
1 can Diced Tomatoes (15 Ounce Can)
1 cup Frozen Corn
1 package Taco Seasoning (1 Ounce Package)
2 cups Uncooked Pasta (I Used elbow macaroni)
2 ¼ cups Hot Water
2 cups Shredded Taco Or Mexican Flavored Cheese

Cook ground beef in big skillet over medium-high heat until browned. Drain if necessary.

Add tomatoes, corn, taco seasoning, pasta and water. Stir together and bring to a boil. Stir once more, cover and turn down to medium-low heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.

Turn off heat and add 1 cup cheese and stir. Serve sprinkled with remaining cheese.

Enjoy!

French Dip Sandwiches

2010-05-17T19:22:00.000-07:00

As everyone probably knows, I love my crockpot. Roast was on sale the other day, so I picked up two. In attempts to expand my cooking knowledge (I only know how to make pot roast with a roast) I found this recipe for French Dip Sandwiches. This turned out great! It only took five minutes in the morning before work to put it all together and all I had to do was shred and load up on a hoggie when I got home. Now that is a quick dinner!!

French Dip Sandwiches Recipe

by OurBestBites.com

Ingredients

2.5-3 lb. beef roast (I used a frozen roast )

2 Tbsp. olive oil, salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more...6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced. (I used mild cheddar slices)

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. (I put on low for about 10 hours)

When meat is ready, shred with a fork. Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

Mexican Chicken and Rice Casserole

2010-04-29T12:59:00.000-07:00

This recipe was super easy to make and turned out great! I has one of my husband's favorite ingredients-Cream of Mushroom soup. So I knew he would love it. The only bad part is that it does take awhile to bake. While I had it in the oven, I took advantage of the down time and did some reading. It is pretty filling and low in points! Give it a try.

Mexican Chicken and Rice Casserole
Recipe and Picture from: http://happytexans.blogspot.com/

6 Servings

Approx 6 points

Ingredients
1 can fat free cream mushroom soup

1 can fat free cream chicken soup

1 can water

1 can black beans, drained and rinsed

1 can Rotel diced tomatoes with chilies

1 1/2 c rice1 pkg taco seasoning

cilantro and green onions chopped (optional)

frozen boneless,skinless chicken breasts

shredded cheddar cheese

1. 13x9 in glass casserole dish with cooking spray.

2. Whisk soups, water and taco seasoning in bowl then pour into bottom of dish.

3. Sprinkle rice over soups.

4. Place chicken breasts FROZEN over soup and rice.

5. Pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.

6. Cover with foil, bake 350 degrees 1 hour,40 min. remove foil, sprinkle shredded cheese over to melt.

Enjoy!

BBQ Meatball Subs

2010-04-20T16:28:00.000-07:00

I know, I know-its been forever since I have posted any new recipes. I am so sorry. I really don't have an excuse except I have been on a hiatus of cooking lately. My poor husband! But I'm back and with tons new recipes. This one we just had tonight.
I loved how simple and easy it was to make and definitely was a hit with the husband's taste buds to boot. To be completely honest I am not sure where I got this recipe, but chances are it was from someone on Tastykitchen.com. I love that site! I should also mention that the recipe is really for them to be an appetizer but I decided to make it a meal by putting into hot dog buns. I used turkey meatballs instead of the beef ones to make it a little healthier and point friendly. I served mine on a 1pt hot dog bun and the husband got the regular ol white kind. Per my husbands request, we will be having this one again in the future!

Super Secret Grilled Meatballs
Aprox 4pts (3 meatballs) (*Points will vary with choice of meatballs and buns)

Ingredients
1 cup Your Favorite BBQ Sauce
2 Tablespoons Cajun Seasoning
1 bag (20-24 Oz. Bag) Frozen Meatballs (Plain, Not Italian-style)

Hot Dog Buns

Preparation Instructions
Open the bag of still-frozen meatballs, pour in the bbq sauce and sprinkle the seasoning on top. Close the bag and shake it around to coat the meatballs with the sauce and seasoning. If you need to add more sauce, go ahead now.
Return the bag to your fridge and allow the meatballs to thaw overnight. Turn the bag a few times, if you remember to.
When the meatballs have thawed completely and you’re almost ready to eat, heat your grill to medium/medium-high.
Skewer the meatballs, leaving no space between them.
Cook until the sauce has caramelized, turning once.
Remove from skewers, put on a bun and chow down!

Sun-dried Tomato Chicken & Garlic Mashed Red Potatoes

2010-02-10T08:03:00.000-08:00

We had this for dinner tonight and it turned out great! The chicken was juicy and flavorful. I liked that there were so few ingredients to make the chicken too. I have never been good about making mashed potatoes from scratch, but these were so easy! My husband couldn't stop raving about the meal. These two recipes definitely made into the recipe book. :)

Sun-dried Tomato Chicken
From:myrecipes.com
Makes 6 servings

Ingredients
1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs) (I used drumsticks)
1 cup sun-dried tomato vinaigrette
1/2 teaspoon coarsely ground pepper
Toppings: chopped sun-dried tomatoes, sliced fresh basil (I omitted)

Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

*Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

** Looking back on the recipe, I didn't measure out the salad dressing and probably used more than a cup.

Garlic Mashed Red Potatoes
From: Weight Watchers website
3 pts per serving
Serves: 4

Ingredients:
8 uncooked red potatoes, cut into 2 inch segments
4 medium garlic cloves, peeled
1/4 cup fat free sour cream
1/4 cup fat free milk
2 Tbsp chives, fresh, minced
Salt to taste
Pepper to taste

Combine potatoes and garlic cloves in a saucepan and pour in enough water to cover; set pan over high heat and bring to boil. reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan

Add sour cream, milk, and chives to pan (and butter if you use it); mix until combined. Mash mixture with potato masher (or electric mixer) until smooth. Season to taste with salt and pepper.

Yields 1/2 cup per serving.

Asian Beef & Noodles

2010-02-08T13:31:00.000-08:00

I found this recipe on the WW community board and it looked great! We buy our ground beef at Sam's club in bulk and I have a hard time coming up with different ideas on what to make with it. I thought I would give this one a try. We both loved it and I will be making it again!

Asian Beef and Noodles
From: WW Community Board

Serves 4
~10pts

Ingredients

1 pound lean ground beef or turkey

2 packages (3 ounces each) Oriental ramen noodles, crumbled

2 ½ cups water

2 cups frozen broccoli stir-fry vegetables

¼ teaspoon ground ginger

2 teaspoons low-sodium soy sauce

2 Tablespoons thinly sliced green onions (I omitted)

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.

In the same skillet, combine the water, vegetables, ginger noodles, soy sauce and the remaining flavoring packet. Bring to a boil. Reduce heat, cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in green onions.

Foil Pack Chicken

2010-02-08T13:24:00.000-08:00

This is one of my go to meals. I like it for several reasons. One it is delicious and healthy. The clean up is minimal and pretty much a full meal in one packet!

FOIL-PACK TACO CHICKEN
From: Kraftfoods.com
6 ww points
4 servings, one packet each

Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 cup Salsa
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

Preheat oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

Bake 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream (optional-extra points)

Cooking Know-How: If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are cooked through (170°F).Cooking Know-How: To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.

Cajin Chicken Pasta

2010-02-08T13:19:00.001-08:00

This was a meal that I just kind of threw together. I think it turned out well and can definitely be made a little lighter. The store didn't have a light Alfredo sauce so we went for the full fat kind! I think I will definitely make this one again. I love quick, yummy meals! I am not 100% on the exact ingredients-sorry about that. I just eyeballed it.

Cajun Chicken Pasta

Ingredients

Frozen Grill precooked chicken strips

Jar of Alfredo Sauce

Pasta (I used bow tie)

Cajun seasoning of your choice

Heat the chicken strips in a skillet adding the seasoning to your liking. Boil water and cook pasta according to directions on packet. Drain. Add cooked pasta with Alfredo sauce and a dash of Cajun seasoning to warm.

Serve pasta with chicken strips on top!

Now, how easy is that!

Hearty Chicken and Noodle Casserole

2010-01-19T17:29:00.000-08:00

When I saw this recipe, it looked like a great weeknight meal. It was simple to put together and only took 25min to bake. Next time I might even make it the night before to have ready to pop in the oven. Even less work after a long day at work. :)

(Sorry about the fuzzy picture, I took it with my phone.)

Hearty Chicken and Noodle Casserole

From: sisterstuff.blogspot.com

Approx: 8pts.

Ingredients

1 Can mushroom soup

1/2 C. milk

1/4 Tsp. ground pepper

1/4 C. Parmesan cheese

1 C. frozen mixed veg.

2 C. cooked cubed chicken

2 C. cooked egg noddles

1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish.

Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

A couple of Sides

2010-01-11T15:02:00.000-08:00

Here are a couple of sides that I made awhile back and have forgotten to post. My sister is the one who gave me the recipes and they all turned out great!

SWEET POTATOE CASSEROLE
Yield: Makes 6 to 8 servings
Ingredients
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Preparation
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

You'll love the ease of this casserole. You can make it ahead of time, refrigerate it, and then bake it while the turkey rests. It's smart to let chilled casseroles come to room temperature before you bake them.

AU GRATIN POTATOE CASSEROLE
Prep: 10 min.; Bake: 1 hr., 20 min.

Yield: Makes 10 to 12 servings
Ingredients
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preparation
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.

OVEN ROASTED ASPARAGUS
Yield: Makes 8 to 10 servings

Ingredients
3 pounds fresh asparagus
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered almonds, toasted

Preparation
Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Salisbury Steak

2010-01-11T14:56:00.000-08:00

Although this one isn't the most pretty to look at, it definitely packs alot of flavor. My husband loves this one and has already started to request it again for dinner! It does take some time to bake, but the assembly is fairly easy.

Salisbury Steak
approx 8pts
(Half recipe, but make 4 patties, 6pts if make 5 patties)
From: http://marinscreations.blogspot.com/

Ingredients:
1 1/2 lbs. ground beef
1 cup Italian seasoned bread crumbs
1 egg, beaten1 small onion, minced
1 26 oz. OR 2 10.75 oz. cans of cream of mushroom
1 envelope onion soup mix

In a bowl, combine ground beef, bread crumbs, egg, and onion.

Form into 5-6 patties.

In a separate bowl, combine cream of mushroom and onion soup mix.

Place patties in a lightly greased 9X13 pan and pour soup mixture over patties.

Place foil over pan and bake for 1 1/2 hours at 350 degrees. Remove foil the last 30 minutes.

Sausage and Egg Breakfast Casserole

2009-12-26T08:53:00.000-08:00

I wanted to make something special to have for breakfast Christmas morning this year so when I came across this recipe I knew it would be perfect. It turned out wonderful! My husband had the leftovers for breakfast today. :) I did half the recipe since it was only the two of us. Definitely a remake.
Sausage and Egg Breakfast Casserole
Recipe & Picture by Our Best Bites

Ingredients:
6-8 slices white bread
about 1/4 C softened butter (just for buttering the bread slices)
2 C grated jack cheese
2 C grated cheddar cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles ( I omitted)
6 eggs
2 C milk
1 tsp salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

Start by removing the crusts from your bread and lightly buttering one side. Place bread butter side down in a 9x13 baking dish. You usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.

Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refrigerator overnight.In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown.

It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm. Enjoy!

Christmas Crafts

2009-12-14T18:23:00.000-08:00

With Christmas around the corner and my new addiction to blogs, I decided to try out some of the fun crafts to give as presents this year. Here are how they turned out. :) I promise I will have some recipes soon! :)

** If you are at all related to me (Mom and Michelle) please stop reading now!

Personalized Monthly 2010 Calenders

Etched Dinner Glasses

Monogrammed Wine Glasses

Reindeer Food

Weekly Menu

2009-12-13T15:42:00.000-08:00

Hey guys! I am sorry I have been so bad about updating my blog. Things have turned crazy since the holiday season has arrived. I am sure you all can relate. I have also been really bad about cooking. So I am getting back on track this week with a good menu. :)

Monday: Hearty Chicken and Noodle Casserole
Tuesday: Salsbury Steak with Mashed Potatoes and Veggie
Wednesday: Spagetti and Meatballs
Thursday: Leftovers
Friday: Going to a Rehearsal Dinner

Marble Cheesecake Squares

2009-11-04T14:39:00.000-08:00

I decided to try my hand at making cheesecake. I have never ventured into this before and have done very little baking in my time. I have to say these turned out pretty darn tasty. They were all gone at the party in no time!

Marble Cheesecake Squares

From: Cookinglight.com

12 servings
5pts per serving

Ingredients

1 cup chocolate graham cracker crumbs (about 9 cookie sheets)

Cooking spray

1 tablespoon butter, melted

2 (8-ounce) blocks fat-free cream cheese, softened

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 large egg whites

1 large egg

1 ounce semisweet chocolate

Preheat oven to 325°.
Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth.

Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife.

Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.

Halloween Party!

2009-11-04T14:28:00.000-08:00

I know I am a few days behind on posting this but better late than never, right? Here are some of the fun things I made for this years Halloween bash. The party was a hit and so was the food. There was nothing left! I had a great time making some of these creative items. Some were Halloween based and some just the traditional party foods we always have.

Here is a picture of the full spread.

I had Jalapeno Bacon Poppers, Queso, Chicken Salad Sandwiches, Balsamic Bruschetta.......

Marble Cheesecake Squares (recipe to come)

Dead Man Spinach Dip (served with veggies)

& Mummy Dogs!

Skillet Chicken Pitas

2009-11-04T07:54:00.000-08:00

I got this recipe from Marin's Creations blog and it was a hit. I think my husband worded it best, it is nice, fresh and light-yet filled him up. I enjoyed it because it was healthy and low in points. It was fairly easy to make and great for leftovers!

Skillet Chicken Pitas
From: http://marinscreations.blogspot.com/
6pts per serving

Ingredients:
1/3 cup cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1 tsp. salt
2 lbs. boneless, skinless chicken breasts, cut into 1" strips/chunks
1 large red bell pepper, sliced into bite size strips
2/3 cup mayonnaise
1/2 cup chopped cilantro
2 Tbsp. lime juice
8 pita rounds
8 leaves of lettuce

In a ziploc bag combine 1/3 cup cilantro, chili sauce, 2 Tbsp. lime juice, garlic, oil, and salt. Add Chicken, seal bag and turn to coat. Refrigerate for 1 hour.

Heat a large skillet over med-high heat. Add chicken mixture and cook for 4-5 minutes, stirring occasionally. Add red pepper and continue cooking until chicken is no longer pink. Transfer chicken to a large bowl, cover, and refrigerate 1-8 hours.

For dressing, combine mayo, 1/2 cup cilantro, and 2 Tbsp. lime juice.To serve, top each pita with a leaf of lettuce, spoon chicken mixture over half, and drizzle with dressing.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

2009-11-04T07:49:00.000-08:00

We really enjoyed this dish. I am a huge lover of pasta so am always on the lookout for new, fun recipes. My husband isn't the biggest fan of pesto, but with the combination of the tomatoes, it wasn't strong and he really enjoyed this one. I did make the adjustments that were suggested by Cooking This and That as noted below. Enjoy!

Baked Shells with Pesto, Mozzarella, and Meat Sauce
From: http://cookingthisandthat.blogspot.com/
amounts adapted from Food & Wine
Makes about 8 servings
10pts/serving
**Probably should half recipe
**Add some tomato sauce

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 package (usually about 1.25 pounds) ground beef
28-ounce can diced tomatoes, drained
2 teaspoons salt
3/4 cup store-bought or homemade pesto
1 pound medium pasta shells
2 cups (8 ounces) shredded mozzarella
6 tablespoons grated Parmesan

Preheat oven to 400 degrees F. Coat either a 15 x 10 baking dish or two 8 x 8 baking dishes with cooking spray.

In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally until it starts to soften, about 3 minutes. Add the ground beef and cook until meat is no longer pink, about 5-7 minutes. Drain off any excess fat.

Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10-12 minutes. Remove the pan from heat and stir in pesto.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente as directed on package, about 7-8 minutes. Drain and toss with the sauce.

If using a 15 x 10 dish: Put half of the pasta mixture into the prepared baking dish. Top with one cup mozzarella and 3 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan.

If using two 8 x 8 dishes: Put 1/4 of the pasta mixture in each of the prepared dishes. Top each with 1/2 cup mozzarella and 1 1/2 tablespoons Parmesan. Repeat layers in each dish.
Bake until bubbling and slightly browned on top, about 15 minutes.

Craft Time

2009-10-20T17:21:00.000-07:00

I have been reading these awesome craft blogs lately and it has gotten me into the craft mood. I know this isn't really cooking related, but I just wanted to post these because I am excited about how they turned out. I decoupage a W for our last name, I got the idea from a fellow blogger and love how it looks. The other craft was with decorative crosses. I saw something similar at local shopping center and figured I could recreate it myself. It isn't exactly the same, but I like the results. Here they are:

Pizza with Sun-Dried Tomato Sausage and Peppers

2009-10-20T17:08:00.000-07:00

This is another great recipe from the WW Comfort Classics cookbook. It was surprisingly filling. I couldn't find sun-dried tomato chicken sausages, but I did find smoked mozzarella with artichoke and garlic chicken sausage that were only 100 calories a link so I figured it would work just as well. It was delicious. I am not the biggest fan of bell peppers but I definitely didn't mind them in this dish. Again the husband was surprised to find this was another WW recipe and that it was healthy. I served this is a light Caesar salad.

Pizza with Sun-Dried-Tomato Sausage and Peppers
WW Comfort Classics Cookbook
Serves 4 (serving size 1/4 pizza)
Points: 7

Ingredients
2 (3 oz) fully cooked sun-dried tomato chicken sausages, sliced (I used Smoked Mozzarella with
Artichokes and Garlic chicken sausage)
1 (8oz) package sliced mushrooms (I omitted)
1/2 small red bell pepper, thinly sliced (I used green bell pepper)
2 garlic cloves, thinly sliced
1 (10 oz) thin whole-wheat pizza crust
1 cup fat-free tomato-basil pasta sauce
2/4 cup shredded fat-free mozzarella
1 tablespoon grated Parmesan

Place an oven rack on the bottom rung of the oven. Preheat the oven to 425.

Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes. Transfer to a plate. Add mushrooms and bell pepper to the skillet; cook, stirring occasionally, until softened, 5 minutes. Stir in the garlic and cook 1 minute longer. Remove from the heat.

Place the crust on a baking sheet. Spread evenly with the pasta sauce; top with the mozzarella, sausage, and mushroom mixture. Sprinkle with the Parmesan. Bake until crust is crisp and the cheese is melted, 8-10 minutes. Cut into 8 wedges.

Enjoy!

Cheesy Chicken Carbonara with Fettuccine

2009-10-20T16:54:00.000-07:00

I had been reading about the new Weight Watchers Comfort Classics Cookbook that just recently came out on the WW Community board and how good the recipes are. So I decided to order it and give a few a try. I am so glad I did! This was my first recipe that I tried and it was great! I am an Italian food lover myself so this recipe just called my name. My husband couldn't believe that is was a 'diet' meal. I did use thin spaghetti instead since for some odd reason my husband doesn't like the fettuccine noodle and I added some peas for a little extra color.

Cheesy Chicken Carbonara with Fettuccine
WW Comfort Classics Cookbook
Serves 4 (serving size 1 cup)
Points: 7

Ingredients
6 oz fettuccine (I used thin spaghetti)
3/4 cup fat-free milk ( I used 1%)
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center cut bacon, chopped
1 small onion, chopped (I omitted)
1 garlic clove, minced
1 cup chopped cooked chicken breast

Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.

Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.

Cook the bacon in a large nonstick skillet over medium-high heat, stirring often, until the onion begins to brown, 2-3 minutes.

Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.

Enjoy!

Broccoli and Cheese Soup

2009-10-13T06:23:00.001-07:00

It has been cool and rainy for the last week. I guess you could say fall is here. I have been craving Broccoli Cheese soup with all this gloomy weather. Nothing is better than a warm bowl of soup on a rainy day. I was excited when I found this recipe on the Cooking Light website. It was voted one of the reader's favorites and I would have to totally agree. It was delicious! It hit the spot and fixed my craving. I also made roasted cheesy tomatoes. The perfect compliment to the meal. :)

Broccoli and Cheese Soup
From: Cookinglight.com
Serves 6 (serving size: 1 1/3 cups)
4pts/serving

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Nutritional Information
Calories: 203 (28% from fat)
Fat: 6.3g (sat 4g,mono 1.8g,poly 0.4g)
Fiber: 2.9g

* For the cheesy tomatoes, I took some plum tomatoes, cut in have and remove the seeds. Place on a baking sheet and sprinkle some breadcrumbs and about 1 tsp of shredded mozzarella cheese. Spray olive oil spray on them. Broil at 400 for about 2-3 minutes. That's it!

Chicken Spinach Quesadillas

2009-10-13T06:09:00.001-07:00

This was a delicious, quick meal. I got to use my panini press for it! I love anything I can use any of my fun cooking tools. :) Plus who doesn't love a quick weekend night meal? These were pretty filling so you wouldn't really need to make any sides to go with it. My husband really enjoyed them and had two servings!

Chicken Spinach Quesadillas
From: http://ericaskitchenadventures.blogspot.com/
who got it from : Ellie Krieger
Serves 4
6 pts per serving (Does not include sour cream)

Ingredients
1 T oil1 large onion, chopped (I used onion powder)
3 cloves garlic, minced
2 c cooked, shredded or chopped chicken
1 t ground cumin
1 t chili powder
1 t dried oregano
2 c baby spinach, sliced into ribbons
1/2 t salt
1/4 t pepper
4 (10-inch) whole wheat tortillas
1 c shredded Mexican blend (I used 2% reduced fat shredded Mexican Cheese)
1/2 c Salsa and sour cream for serving

Heat oil in a large saute pan. Add the onions and cook about 4-5 minutes. Add garlic and cook for another 30 seconds.

Add chicken, cumin, chili powder and oregano. Stir to incorporate all spices. Then add the salsa and cook for about 2 minutes until heated through.

Add spinach, salt and pepper and cook until spinach is wilted. Remove from heat.

On 1/2 of a tortilla shell - layer on a bit of cheese, the chicken mixture, then a bit more cheese. Fold and repeat with remaining tortillas.

Heat a large nonstick skillet or cast iron skillet to medium heat (or panini press). Place the quesadilla in skillet and cook until lightly browned and cheese is melted (about 2-3 minutes), flip and brown other side.

To serve - cut into thirds and serve with salsa and/or sour cream.

Enjoy!

Crock Pot Pasta Fagioli

2009-10-13T06:01:00.000-07:00

As winter approaches, I tend to turn to my crock pot for most our dinners. I love my crock pot! This was a new recipe that I am glad I tried. It was warm, delicious and very filling. It taste alot like the Pasta Fagioli soup from Olive Garden. It made a ton so if you aren't cooking for a large group, I would try to half the recipe. Definitely a remake!

Crock Pot Pasta Fagioli

From: A Year of Slow Cooking

Ingredients.

1 pound lean ground beef, browned and drained

1/2 large red onion, chopped (I just put in onion powder)

1 cup carrots, chopped

2 celery stalks, sliced

2 cans (14.5 oz) diced tomatoes (and juice)

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

4 cups beef broth

1 jar (16.5 oz) pasta sauce

2 tsp oregano

1 T Tabasco sauce

1/2 tsp salt

1/4 tsp black pepper

1/2 cup dry pasta, to add at end of cooking time

Brown the meat on the stove top, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crock pot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.

**Use a 6 quart or larger crock pot, or cut the recipe in half.

Buffalo Chicken Bites

2009-09-23T07:36:00.000-07:00

We both loved this recipe! It is the perfect cure for when a craving for buffalo wings hits. It wasn't hard to make at all. I was actually really surprised how easy it is to make wing sauce. My hubby said he thought they were better than Wing Stop! I feel horrible, but I have no idea where I got this recipe from. If this is yours, please let me know and thank you!!

Buffalo Chicken Bites

Ingredients:
2 chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
Pinch of onion powder
Pam or vegetable spray
Dash of ground black pepper
Dash of garlic powder
1/4 cup butter
1/4 cup hot sauce (I used Frank's Red Hot)

In a small bowl or ziplock bag, mix together the flour, paprika, cayenne pepper and salt. Place chicken pieces in bowl, and mix until pieces are evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour to 2 hours. (I did this the night before serving.) (This is very important to ensure pieces get crispy in the oven. Do not skip this step!)

Preheat oven to 350 degrees. Place a wire rack over a jelly roll pan. (If you don't have a wire rack, you can create a make-shift rack out of aluminum foil.) Place chicken on rack, and bake for 35 minutes. Turn the oven up to 375 degrees, spray chicken with Pam, and bake for 5 more minutes so they get crispy.

While the chicken is baking, in a small saucepan over low heat, combine the butter and the hot sauce. Stir together until the butter is melted and mixture is well blended. Remove from heat and set aside.

Once chicken is cooked, place bites in a small bowl. Add hot sauce mixture and stir together.

Serve with your favorite dipping sauce and some celery.

Taco Rice Skillet

2009-09-23T07:31:00.001-07:00

This is a great one pot meal for any busy week night supper. It was easy to make and easy to clean up! I definitely recommend this one. My husband got the tortillas out and used it as a filling for a burrito.
Taco Rice Skillet
Serves: 3-4
Approx 8pts (without cheese)
From: http://lovestonom.blogspot.com/

Ingredients
1 pound ground turkey
1/2 cup chopped onion (I used onion powder)
1 package taco seasoning
1 1/2 cups water
1 cup salsa
1 cup frozen corn
1 1/2 cups uncooked instant rice
1 cup shredded cheese

In a skillet, cook turkey and onion until meat is no longer pink; drain if necessary.

Stir in taco seasoning, water, salsa and corn; bring to a boil. Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.

Sprinkle with cheese; cover and let stand until the cheese is melted.

Sun Dried Tomato Tortellini

2009-09-18T09:19:00.000-07:00

This next recipe is one that I got from a friend's girlfriend. I believe she got the idea from a Johny Carino's dish. I have not eaten at Johny Carino's very often so I am not sure which dish she was trying to copy, but whichever one-this is fabulous and super easy. It has been my go to dish ever since. I don't know the exact measurements ( I usually just eyeball it). It is pretty hard to mess this one up. The only bad thing is that it isn't exactly WW friendly, but you have to indulge every now and then, right?

Sun Dried Tomato Tortellini

Ingredients:

Frozen Tortellini

1 to 2 Sausage links, diced

A jar of Sun Dried Tomato Alfredo

Approx 1 cup frozen peas

Tomato, diced

Approx 1/2 cup Parmesan cheese

Preheat oven to 350.

Combine all ingredients and pour into a 9x13 greased dish. Bake for 25-30 minutes uncovered.

That's it. How easy is that! It is delicious too. Enjoy!

Baked Chicken Parmesan

2009-09-18T09:10:00.000-07:00

I have just recently become a fan of Chicken Parmesan. I am not really sure why I haven't ordered it before, but it is fabulous! This is a healthier version and it tastes just as wonderful. I am definitely pulling this one out again in the future to help with those Italian food cravings.

Baked Chicken Parmesan
From: Gina's Weight Watcher Recipes
Serves 8 5.5 ww points

Ingredients:
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°.

Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Instant Shepard's Pie

2009-09-17T16:59:00.000-07:00

So I have started to notice a theme to my choices in our evening meals. I am all about the quick, healthy dishes and this is definitely one of them. I found this recipe in the Weight Watchers magazine I picked up at the store one day. This one was great! Even the husband liked this one and said it was a remake. I couldn't believe how quick and easy it was to make on top of it all. This one you definitely need to try. :)

Instant Shepard's Pie
From: WW Magazine (10meals, 10minutes, 10dollars article)
Serves 4
Points value: 6

Ingredients:
1 (1lb) bag frozen mixed vegetables for stir-fry
20 Italian-seasoned appetizer-size fully cooked turkey meatballs
1 (12oz) jar fat-free turkey gravy
1 red bell pepper, diced (I omitted)
1 1/2 cups water
1/4 tsp. salt
1 2/3 cup instant mashed potato flakes
1/4 tsp. black pepper

Bring the vegetables, meatballs, and gravy to a boil in a large deep skillet. Reduce the heat; cover and simmer 3 minutes. Stir in the bell pepper; cover and simmer until the vegetables are crisp-tender, about 3 minutes.

Meanwhile, bring the water and salt to a boil in a large saucepan. Remove the pan from the heat. Add the potato flakes and milk, stirring until creamy.

Spoon about 1 1/4 cups of the meatball mixture into each of 4 shallow bowls. Top each serving with 2/3 cup of the mashed potatoes and sprinkle evenly with the pepper.

Yep, that easy! Enjoy!

Beer Can Cornish Hens

2009-09-17T16:35:00.000-07:00

Cornish hens were on sale one day when I was at the store so I picked a couple up. I have never cooked Cornish hens before so I wasn't sure what I wanted to do with them. I have always wanted to try a Beer Can Chicken from Deen Bros cookbook. I figured why couldn't I do it with a Cornish hen?? I emptied small tomato juice cans, cleaned them and poured my beer into those. It worked perfectly. The hens turned out great but didn't have as much flavor to them as I thought it would. Next time I might try cooking them a different way and in the oven.

Beer Can Cornish Hens
From: The Deen Bros Cookbook

Ingredients:
1/4 cup mayonnaise
Finely grated zest of 1 lemon
1 teaspoon paprika
3/4 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 Cornish hens
2 emptied tomato juice can or anything of that size ( I think tomato paste cans would work)
Beer of your choice

In a large bowl, stir together the mayonnaise, lemon zest. paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather Cornish hens inside and out with the mayonnaise mixture, place in a bowl and let stand in the refrigerator while you prepare the grill.

Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center (we preheated ours to about 350). If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them to into two pile on opposite side of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coal.

When grill is ready, pour your beer of choice into your emptied juice cans. Put the can into the Cornish hen's rear cavity, keeping the can upright. Stand the hen upright on the grill grate over the drip pan. Cover the grill and cook for about 45minutes. When done, the internal temperature of the hen should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.

Transfer to your plates and enjoy!!

Penne Saute with Italian Turkey Sausage and Vegetables

2009-09-17T14:57:00.000-07:00

This is another recipe I got from the cooking class I took with my mom at Central Market. It turned out just as tasty. I think next time I will get marinated artichoke hearts so they aren't as bland. It was another quick, easy yet yummy meal. I definitely recommend it for any of you pasta lovers out there!

Penne Saute with Italian Turkey Sausage and Vegetables
Serves 4
7pts per serving

Ingredients:
8 ounces Italian Turkey Sausage
1 green bell pepper, thinly sliced (I omitted)
1 teaspoon bottled minced garlic
1 (15oz) can Italian-seasoned diced tomatoes
1 (15oz) can artichoke hearts, drained of juices ( I recommend seasoned if you can get it)
1 (2.25 oz) can sliced black olives, drained of juices
3 cups cooked pasta

Remove casing from sausage and cook over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Remove any excess drippings from sausage buy blotting bottom of skillet with paper towel.

Add bell pepper and garlic and cook 2 to 3 minutes, stirring occasionally, until peppers are tender-crisp.

Add tomatoes with juices, artichoke hearts, and black olives ( and salt and pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer over medium heat for 3 to 4 minutes, until mixture is warmed through.

Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.

Enjoy!!

Fried Rice with Ham & Vegetables

2009-08-24T18:40:00.000-07:00

For a belated Mother's Day gift, I gave my mom a mother/daughter time with a cooking class at our local Central Market. We had a great time and learned a ton of new, delicious, healthy recipes. I am going to try and remake them in hopes they turn out just a good. This one was a success! I never realized how easy it is to make fried rice. We won't be turning to take out again!

Fried Rice with Ham & Vegetables
Serves 4
7pts

Ingredients:
1 teaspoon vegetable oil
2 eggs, beaten
1 cup diced cooked ham
2 cups frozen stir-fry vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce
2 tablespoons Hoisin sauce ( I added)
1 teaspoon toasted sesame seed oil (I added)

Preheat a large nonstick skillet or wok on medium-high heat. Add oil to pan. Add the beaten eggs, cooking until set. With the edge of your spatula, break cooked egg into smaller pieces making thing strips. Place eggs on a plate and set aside.

Add ham and frozen vegetable to pan and cook for 2 to 3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce (and Hoisin and sesame oil). Heat through, about 3 to 5 minutes, tossing gently to coat with soy sauce. Serve with additional soy sauce if desired.

Grilled Chicken with Southwest Salsa

2009-08-24T18:30:00.000-07:00

This is another recipe from the cooking class I took with my mom. It was just as yummy as I remember. It is so easy and quick to make, this will definitely be on the list of remakes in the future!
Grilled Chicken with Southwest Salsa
Serves 4

Ingredients:
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless/skinless chicken breasts
1 (15ounce) can black beans, rinsed & drained
1 (15 ounce) can corn, drained

Combine in a shallow bowl lime juice, vegetable oil, and chili powder. Rinse chicken under cold water and pat dry with paper towels. Trip visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat.

In a medium bowl , combine black beans, corn and salsa; reserve.

Grill chicken on a preheated outdoor grill (medium-hot coals) or stove top grill on medium high heat for 3 to 5 minutes on each side, or until no longer pink in center.

Spoon some of the reserved salsa mixture over each chicken breast and serve warm.

** I used 2 chicken breast and cut them in half to save on points. It turned out to be about 6 points this way. **

Oh So Sorry!

2009-06-10T05:39:00.000-07:00

Ok, guys. I know it has been forever since I updated this blog. I have several new recipes that I have tried that I want to post, but things have been crazy and I haven't had a chance to sit down at home and log them in. Hopefully I will be able to get some in tonight. I promise I haven't forgotten!

Asian Grilled Chicken

2009-05-21T16:40:00.001-07:00

With the weather being so nice lately, I wanted to take advantage and grill out. This was sooo good! I planned on marinating it over night but when I went to put it all together, I realized I was missing one of the main ingredients-the terriyaki sauce. So needless to stay, I sent the hubby out the next day to pick some up. It was still awesome after only marinating for 3 hours. We both loved it and will be making it again. It is perfect for a summer evening meal. I served it with steamed rice and grilled corn on the cob.

Asian Grilled Chicken
From: http://weight-watchers-points-recipes.blogspot.com/

Servings: 6 servings

Points: 3.3 ww points

6 thin boneless skinless chicken breasts (3 oz each) ( I used 3 big breasts since that is what I had)

Marinade:
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil ( I used peanut oil)

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter. Enjoy!

Twice Baked Taco Potatoes

2009-05-21T16:34:00.000-07:00

Who doesn't love twice baked potatoes and tacos? I thought this recipe sounded delicious and it was! I think I might add some butter or milk to make it a bit more creamy, but over all it was yummy and very filling. The husband also love it (which is a plus). I served it with a side salad with low fat ranch.

Twice Baked Taco Potatoes
1 Potato= 4 points
From: http://www.freewebs.com/raggedyann/familyfriendlyrecipes.htm

Ingredients:
4 medium potatoes-baked and scooped out. Save the shell
1/2 cup salsa (or more to taste)
1Cup chicken breast chicken taco meat (I used lean ground beef)
1/2 Cup chopped green onions
FF cheddar cheese shredded ( I place a slice of ff cheese on each one)
FF sour cream

After you've scooped out the potatoes, mix the potato guts, salsa, chicken meat, and onions.

Put the mix back into the potato shells, and bake for about 20 minutes in a 325 degree oven.

Top with 1 TBSP cheese, and 1 TBS FF sour cream if you like. Enjoy!

Smothered Buttermilk Chicken

2009-05-21T16:29:00.000-07:00

I tend to work long hours so I absolutely love my crockpot. I am in constant lookout for new, yummy recipes to use my crockpot. This one turned out good, but not great. I am not sure if I will make it again. My husband wasn't the biggest fan. I am not sure what I could do differently next time. If you try it and have an idea, I would love to hear it!

Smothered Buttermilk Chicken
4 servings Aprox 7pts
Not including Rice
From: WW Community Board

Ingredients:
1 pound boneless skinless chicken thighs (I used breasts)
3 medium carrots -- sliced
1/3 cup onion -- chopped (I used onion powder)
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.

Lemon Pepper Chicken with Artichoke Salsa

2009-05-05T16:39:00.000-07:00

I know that I eat too many carbs. I can't help myself. I have a horrible obsession with pasta and bread. My two all-time favorite foods. Knowing that I really do need to cut back drastically on these loves, I am always on the look out for yummy low/no carb meals. This one matches that perfectly! Both my husband and I found it delicious. I know it looks really fancy, but really took no time to make. An easy 20-25 minute meal, max. This one is a keeper.

Lemon Pepper Chicken with Artichoke Salsa
From: http://iowagirleats.wordpress.com/
Serves 4

Ingredients:
4 chicken breasts
Lemon Pepper seasoning
1 bunch asparagus
4 handfuls baby spinach
Feta cheese*
2 small, ripe tomatoes** ( I forgot to add these )

Artichoke Salsa
1 can quartered artichoke hearts, drained and roughly chopped
2 T capers
1/4 small red onion, diced ( I omitted)
1 lemon, juiced
1 T chopped garlic
Sprinkle of red pepper flakes
3-4 dashes of dried oregano, or to taste
1-2 dashes of dried thyme, or to taste
S&P
Reduced-fat Italian salad dressing

Directions:

Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill 6-7 minutes a side, or until chicken is no longer pink in the middle

Snap bottoms of asparagus stalks off and cook using any of the following methods: Microwave with a little water in a microwave safe dish or steamer for 4-5 minutes; Roast in a 450 degree oven with a little olive oil and S&P for 5-6 minutes, shaking the pan half way through; Spray with non-stick spray and lay on the grill for 3-4 minutes, rolling stalks to grill on both sides half way through

In a medium sized bowl, combine ingredients for artichoke salsa. Add reduced-fat Italian salad dressing until desired consistency is reached.

Place a handful of spinach on a plate or in a bowl and top with cooked asparagus. Lay grilled chicken down and top with artichoke salsa. Sprinkle feta cheese on top. Serve!

* You could use any type of cheese you like to garnish this dish - or omit it all together!

**This is also really good topped with chopped, fresh tomatoes - or with sundried tomatoes added into the artichoke salsa!

Creamy Potato Ham Bake

2009-04-28T05:38:00.000-07:00

This meal is definitely a remake! My husband could not stop talking about how good it was. He was surprised to find that it is another awesome weight watchers recipe! It took almost no time putting together. Perfect for busy weeknights! I definitely recommend all try this one. I think the cheese adds that extra flavor.

Creamy Potato Ham Bake
4 points/serving, makes 4 servings
From: http://darcithelbloser.blogspot.com/

Ingredients:
16 oz raw shredded potatoes or thawed hash browns
1 full cup 97% fat-free lean ham
1 can green beans
1/2 tsp dried parsley flakes
1/4 tsp black pepper
1 can Healthy Request Cream of Celery soup
3 oz Velveeta Lite, cut up in small pieces

Mix all ingredients together thoroughly. Place mixture in sprayed 8X8 baking dish and bake at 350 degrees for 25-30 minutes.

That's it! Enjoy!

Mexican Shepard's Pie

2009-04-21T07:30:00.000-07:00

This recipe was great! I loved it. My husband added some more cheese to it, but he is a cheese guy. I loved it as is. The portion size was huge and for low points. It was pretty easy to assemble for a weeknight dinner. I might use a packet of taco seasoning next time to give it a bit more of a Mexican flavor, but definitely a remake!

Mexican Shepherd's Pie
From WW Community Board
Servings 8
Estimated Points per serving 6

Ingredients
1 medium onion ( I used onion powder)
1 red bell pepper, diced
2 garlic cloves, minced
1 lb extra lean ground beef
2 tbsp chili powder
2 tbsp paprika
1 tsp ground cumin
2 tsp kosher salt
2 tsp black pepper
8 oz can tomato sauce
15 oz can diced tomatoes
8 oz can diced green chili peppers
15 oz can dark red kidney beans, drained
2 boxes Jiffy Corn Bread Mix
1 8oz bag reduced fat Mexican Blend Shredded Cheese

Instructions

1. In a skillet, saute onion, garlic, and diced red pepper until tender

2. Add ground beef, chili powder, paprika, cumin, salt, and pepper. Cook until ground beef is browned

3. Add tomato sauce, diced tomatoes, diced green chili peppers, and drained kidney beans to meat mixture. Simmer until warmed

4. Preheat oven to 350 degrees

5. In a bowl, mix Jiffy Corn Bread mixes per package instructions

6. In a baking dish/pan, spread the meat mixture on the bottom

7. Sprinkle the shredded cheese on top of the meat mixture

8. Pour Corn Bread batter on top of the shredded cheese, spreading evenly

9. Bake for 20-30 minutes, or until the Corn Bread is golden brown. Enjoy!

Barbecued Ribs

2009-04-20T18:02:00.000-07:00

Ribs were on sale at Kroger the other week, so I decided to pick some up. Who doesn't love ribs? I have never used the same recipe for ribs more than once. I found this recipe in my Better Homes and Garden Cookbook. It was good and my husband loved them. It isn't' exactly what I am looking for. I am still looking for that perfect oven baked ribs recipe. Although the recipe is really easy, I may try to make a few changes next time. Just haven't figured out what yet.
Barbecued Ribs
From: Better Homes and Garden Cookbook
Makes: 6 servings

Ingredients:
3 to 4 pounds pork loin back ribs
3/4 cup catsup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 cup finely chopped onion ( I omitted)

1. If desired, cut ribs into serving-size pieces. In a large shallow roasting pan place the ribs with the bone sides down. Bake, covered, in a 350 degree oven for 1 hour. Carefully drain off liquid in roasting pan.

2. Meanwhile, in a medium bowl combine the catsup, water, vinegar, Worcestershire sauce, paprika, chili powder, black pepper, salt and red pepper. Stir in onion. Pour mixture over ribs. bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce. Pass sauce with ribs.

Nutrition Facts per serving: 298 cal, 15g total fat, 1g fiber

Chocolate Chip Blondies

2009-04-20T16:31:00.001-07:00

Ok, I know that is isn't exactly 'healthy' or 'low fat' but sometime you just have to splurge. I was bored one Saturday afternoon and was looking through my Kitchen Aid Cookbook and came across this recipe. I had all the ingredients on hand, so I decided to give it a try. I am just learning to bake and taking baby steps, but these turned out great! My husband isn't a big sweets person, so instead of having them in the house all week, I had him take some to work. His co-workers loved them! I might try my hand again a baking......

Chocolate Chip Blondie's
From: Kitchen Aid Best Loved Recipes Book
Makes 2 dozen bars

Ingredients:
1/2 cup plus 2 tablespoons butter
2 cups packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts
1/4 cup semisweet chocolate chips

1. Preheat oven to 350. Grease and flour 13x9x2 pan. Place butter, brown sugar, eggs and vanilla in a bowl of electric stand mixer. Turn to medium-low and mix 1 minute. Stop and scrape bowl.

2. Add flour, baking powder and salt. Turn to low and mix 15 seconds. Stop and scrape bowl. Continue mixing on low, and add nuts and chocolate chips, mixing just until combined.

3. Press dough into prepared pan. Bake 20-25minutes. Cool in pan, and then cut into 3x1 1/2 inch bars.

Enjoy!

Ranch House Crock Pot Pork Chops

2009-04-08T07:58:00.000-07:00

This recipe is beyond easy and totally delish! It only has three ingredients. I will definitely be making this again. I served it with some rice and peas. Sorry I forgot to take a picture.

Ranch House Crock Pot Pork Chops
From:http://www.carriessweetlife.com/ (From: Picky Palate)
6 servings

6 pork chops, 1/2 inch thick (I just used 3)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

How easy is that! Enjoy!

Savory Turkey Burgers with Garlicky Mayonnaise

2009-04-07T13:46:00.001-07:00

I found a new website,www.eatbetteramerica.com, that was mentioned on the WW community board. It is great! Definitely a new one I will be going to frequently. I found this recipe on there and decided to give it a try. It was delicious! My husband said that he liked it, but feel that secretly he was kind of disappointed. I believe he thought it would be more like a burger, and was kind of disappointed when it wasn't. In the end he had 1 and half turkey burgers so it couldn't have been too bad! I served with with some homemade oven fries. I added a little garlic and some extra seasonings to it since some of the reviews said it was kind of bland. I loved it and will definitely be make it again!

Savory Turkey Burgers with Garlicky Mayonnaise
Prep Time:10 min
Start to Finish:25 min
makes:4 sandwiches
5pts.
From: http://www.eatbetteramerica.com/

Garlicky Mayonnaise
1/4 cup fat-free or reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon finely chopped garlic

Burgers
1 lb ground turkey breast
1/4 cup quick-cooking oats
1 tablespoon reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small onion, finely chopped (1/4 cup) ( I used onion powder)
1 egg white
Some chopped Garlic
4 whole wheat burger buns, split
4 lettuce leaves ( I didn't have any so omitted)
4 tomato slices

1. Heat gas or charcoal grill. In small bowl, mix mayonnaise, lemon juice and garlic. Cover; refrigerate until serving time.

2. In large bowl, stir turkey, oats, soy sauce, seasoning blend, onion and egg white until well mixed. Shape mixture into 4 patties, about 3/4 inch thick.

3. Place patties on grill. Cook uncovered over medium heat about 15 minutes, turning once, until thermometer inserted in center of patty reads 165°F.

4. Spread 1 tablespoon mayonnaise on bottom of each bun. Place burgers over mayonnaise; top with lettuce, tomatoes and top of buns.

Nutritional Information 1 Sandwich: Calories 270 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 520mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 7g); Protein 34g % Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat Carbohydrate Choices: 2 My Pyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 1/4 c Vegetables *% Daily Values are based on a 2,000 calorie diet.

BBQ Meatballs

2009-04-07T13:34:00.001-07:00

I got this recipe from the famous Pioneer Woman's website and like always she never fails to give a great recipe. My husband loved this meal and said that the leftovers were even better! It was fairly easy to make. I think next time I will keep them in the freezer a bit longer because some of my meatballs fell apart when I tried to brown them. But never fail, over all it was a success! I made about 23 large sized meatballs, and surprisingly they were fairly low in points. You can probably make some more adjustments or smaller meatballs for lower points. I served these with some mashed potatoes. Yummy!

(My husbands plate)

BBQ Meatballs - Comfort Food to the Max
From: http://thepioneerwoman.com/cooking/
(I made 23 meatballs at 2pts per meatball)

Meatballs
1 1/2 pounds ground beef (I used 93% lean)
3/4 cup oats
1 cup milk (2%)
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
Plenty of ground black pepper

Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion (I omitted)
Dash of Tabasco

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.

Enjoy!

Cheesy Chicken Casserole

2009-04-07T13:27:00.000-07:00

This one was good but I felt it was kind of dry. I think next time I will use cream of chicken or mushroom soup in place of the milk and egg. I am going to try and make this one again. It was a nice quick, easy and healthy weeknight meal. My husband enjoyed it.

Cheesy Chicken Casserole
From: http://www.healthytippingpoint.com/
Serves 6
8 pts/serving

Ingredients:
1 cup dry rice, cooked
2 chicken breasts, ground and seared on George Foreman ( I used leftover rotisserie chicken shredded)
2 cups shredded cheddar cheese (2%)
1 tablespoon EVOO
1 egg
1 cup skim milk ( I used 2/%)
2 cups broccoli florets, chopped finely and steamed in microwave for three minutes
Pepper and salt to taste

Preparation:

Mix cooked brown rice, seared ground chicken breast, shredded cheddar cheese, EVOO, egg, milk, steamed broccoli florets, and salt and pepper in a bowl

.Spread into greased casserole dish.Bake 375 degrees for 30 minutes.Add a little cheese to the top and broil for another few minutes.

Deep Dish Cheesy Lasagna

2009-03-24T06:50:00.000-07:00

This is a great, easy lasagna recipe. My husband loves it! It does take some time to make since you have to let the sauce simmer for about an hour and a half, but well worth the wait. A friend of mine just had a baby so I made this and split it into two dishes making a meal for us and them! We had garlic bread ( bad, I know-but so good!) and salad. Sorry I forgot to take a picture. :( I am not sure where I got this recipe, so if it is yours-Thank you!

Deep Dish Cheesy Lasagna

Ingredients:
12 uncooked whole wheat lasagna noodles ( I used regular lasagna noodles)
2/3 cups chopped onion (omitted)
1 lb extra lean ground sirloin (I used lean ground beef)
3 cloves minced garlic
1 teaspoon white sugar
1/4 tsp freshly ground pepper
1 tsp Italian seasoning
1.5 tsp dried basil
2 tsp dried oregano
4/5 tbsp freshly chopped parsley, divided
2.5 tsp salt, divided
3/4 cup shredded Parmesan
1/2 cup water
1 28 oz can crushed tomatoes
2 6.5 oz tomato sauce
1-2 6.5 oz cans tomato paste
16 oz part skim or fat free ricotta cheese
3 cups part skim shredded mozzarella cheese (I used mozzarella cheese slices)
1 egg

In a large pot or Dutch oven, cook ground beef, and add in onions and garlic till browned, drain. Return to pot, and stir in crushed tomatoes, tomato sauce, paste(you can just add one can and add more later to thicken), and water. Season with sugar, basil, oregano, Italian seasoning, 2 tsp salt, pepper & parsley. Simmer covered for about 1.5 hours, stirring occasionally.

Bring a pot of salted water to boil and cook lasagna noodles about 8-10 minutes, or I will cook about a minute less than according to directions. Drain & rinse with cold water. In a mixing bowl, combine 1/2 salt, egg, ricotta & 1/2 tbsp of parsley.

In a greased 9 x 13 baking dish, spread 1.5 cups of sauce, and layer 4 noodles and spread half of the ricotta mixture, 1 - 1.5 cups of sauce, 1 cup mozzarella. Repeat this layer again, and the last layer will be noodles, sauce & mozzarella cheese.

Bake covered in preheated oven for 25 minutes, remove foil, and bake 20-25 more minutes. Let lasagna cool 10 minutes before serving.

8 Servings, 9pts

Shepherd's Pie

2009-03-22T17:10:00.001-07:00

I decided to try my hand at making Shepard's Pie this St. Patties day. It turned out great, but I think I had a little more potatoes than the recipe called for, but who doesn't love mashed potatoes! I did add some sour cream and cheese to the potatoes for a little extra flavor.

Shepherd's Pie

From: http://lowfatcooking.about.com

Prep Time: 20 minutes Cook Time: 50 minutes

Ingredients:

1 tbsp canola oil

1 medium onion, finely chopped

2 large carrots, chopped

1 pound extra-lean ground beef

2 tbsp Worcestershire sauce

2 tbsp no-salt-added tomato paste

2 tsp dried mixed herbs

1 cup fat-free, reduced sodium beef broth

1 cup frozen peas

For the Topping:

2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2-inch pieces

1/2 cup fat-free milk

1 tbsp light butter

In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more.

Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.

While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.

Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese.

Bake in a preheated 400 degree oven for 20-25 minutes.

Serves 6. Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g

Taco Pasta Skillet

2009-03-22T16:23:00.000-07:00

I know there is no excuse for my lack of updates on recipes. But I do have a few to update to you today! This one was really good, the portion size was very large and it was very filling. I had it for leftovers a few times last week ( I don't really like leftovers either!). I got this recipe off the weight watchers community board. It was so easy to make, my husband actually cooked this one!

Taco Pasta Skillet

6 servings/ 7pts per serving

Ingredients:

8 oz. very lean ground beef

1 package taco seasoning

11oz. of undrained corn

14 oz of undrained black beans

1 cup salsa

3 cups hot water

8 oz. uncooked penne pasta

4 oz. fat free cream cheese

4 oz shredded fat free cheddar cheese

Brown in meat in a large skillet. Drain fat and rinse under hot water to remove additional fat. Add taco seasoning, corn, black beans,salsa, water, and pasta. Bring to a boil then reduce to simmer for 15 minutes or until pasta is cooked. Add cheeses and stir until melted.

** He had to move everything over to the dutch oven to prevent over flow.

Hambuger Noodle Casserole

2009-03-10T17:13:00.000-07:00

I am always on the look out for new healthy, low fat recipes. So when I saw the Taste of Home Comfort Food Diet Cookbook at the grocery store, I had to get it. There are so many yummy looking recipes. It also has a photo of every recipe, which I like when finding new recipes. I like to know if my results are anywhere near what it is supposed to look like. Tonight was my first time to try one of these new meals. It turned out great! My husband loved it and even went back for seconds! It was very tasty and filling. The recipe reminds me of a taco casserole recipe I have read on several other blogs.

Hamburger Noodle Casserole

From: Taste of Home Comfort Food Diet Cookbook

Ingredients

5 cups uncooked yolk-free noodles

1-1/4 lbs lean ground beef

2 garlic cloves, minced

3 cans (8 oz each) tomato sauce

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1 package (8 oz) reduced fat cream cheese

1 cup reduced-fat ricotta cheese

1/4 cup fat-free sour cream

3 green onions, thinly sliced, divided

2/3 cup shredded reduced-fat cheddar cheese

Cook noddles according to package directions. Meanwhile in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.

In a small mixing bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.

Spoon half of the noodle mixture into a 13-in x 9-in baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheddar cheese. bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.

Yield 10 servings

1 serving = 1 cup

6 pts per serving

Nutrition Facts: 290 calories, 12g fat, 2g fiber

Asian Lettuce Wraps

2009-03-04T15:43:00.000-08:00

I know I haven't blogged in awhile. I really don't have a good excuse, but I do have some new recipes to post. We had this one last night. It is one of my husband's favorites. It is really rather simple to make and very healthy. I added an egg roll as a side. I got this recipe from my Biggest Loser Cookbook, but made a few adjustments. We both give this one a two thumbs up!
Asian Lettuce Wraps

Ingredients:
1 can (8 oz) bamboo shoots, drained and minced
1 can (8 oz) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon reduced fat peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce
1 packet (.35 oz) sugar substitute (ie. Splenda)
1 tablespoon minced garlic
1 cup minced onion
1 lb ground turkey (lean)
2 teaspoons ginger
1/4 teaspoon salt
Butter Lettuce leaves

In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.

Mist a large, nonstick with olive oil stray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, or 3 to 4 minutes, or until tender or just starting to brown. Increase the heat to medium-high. Add the turkey, ginger, and salt. Cook, breaking up the turkey into small chunks until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes or until hot. Remove the pan from the heat. Spoon the turkey mixture, evenly divided, into the lettuce leaves. Set on serving dish. Ready to serve.

2 wraps per serving size
3pt per serving

Chicken Lasagna Florentine

2009-01-31T14:14:00.001-08:00

I found this recipe on the Weight Watchers community board and it was delish! I can't believe the portion size is so big for only 7 points. My husband loved it and ask for me to make it again! I did half the recipe since it was just two of us, but here is the original recipe for you.

Chicken Lasagna Florentine
from WW Website Community Board

Ingredients
-2 1/2 cup(s) Campbell's Healthy Request Cream of Chicken Soup, (two cans)
-10-oz chopped frozen spinach, (one package), thawed, drained and squeezed dry
-9 oz cooked chicken breast, diced
-8 oz fat-free sour cream
-1 cup fat-free skim milk
-1/3 cup onions, chopped ( I omitted)
-4 cloves garlic, minced
-1/2 cup(s) shredded Parmesan cheese
-1/2 tsp black pepper
-1/8 tsp ground nutmeg
-2 1/2 servings Ronzoni Healthy Harvest lasagna pasta, (approximately 9 noodles)
-cooking spray
-1 cups part-skim mozzarella cheese

Instructions

Combine the first 11 ingredients in a bowl.

Coat inside of crock pot w/ cooking spray, take 3 lasagna noodles and place in bottom of crockpot -break noodles in half if needed. Spread 1/3 of spinach mixture on top of noodles. Sprinkle w/ 1/3 cup mozzarella - repeat layers twice. Cover w/ lid cook on high 1 hour, reduce to low heat and cook 5 hours or until pasta is done

.Servings size approx. 1 cup.For larger portions (6 servings), 7 points each.

** I actually cooked the noodles, layered the lasagna in a dish and cooked in the oven at 375 for approx 20-30min.

Zucchini Oven Chips

2009-01-31T14:06:00.001-08:00

One Sunday afternoon I had some chicken in the crockpot with some BBQ sauce and was trying to figure out what our side was going to be to go with it. I came across this recipe and thought that I would give it a try. They were awesome! My husband ate all of them. Plus they are much healthier than chips or fries, what we normally would of had. I can not remember where I got this recipe though-but definitely worth a try!

Zucchini Oven Chips
Yield 4 servings (serving size: about 3/4 cup)
1pt each serving

Ingredients
-1/4 cup dry breadcrumbs
-1/4 cup (1 ounce) grated fresh Parmesan cheese
-1/4 teaspoon seasoned salt
-1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
-2 tablespoons fat-free milk
-2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
-Cooking spray

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately

Creamy Chicken and Green Chili Enchiladas

2009-01-25T12:29:00.000-08:00

My sister and her family just recently moved to Albuquerque, New Mexico. My mom, my sister-in-law and myself went up to visit them in December. There she introduced us to the wonderful green chili which is very popluar in New Mexico. We had green chili bagels that were to die for! So when I found this recipe for green chili enchiladas I was eager to give them a try. I am glad I did! They turned out great. Jeff loved them and requested they be made again, soon.

Creamy Chicken and Green Chili Enchiladas
from: http://dinnersforayear.blogspot.com/

Makes 12 enchiladas - serves 6

8pts

Ingredients:
-4 chicken breasts or purchased already cooked rotisserie chicken

-Olive oil

-Salt

-Pepper

-2 medium onions, thinly sliced (I omitted)

-3 cloves of garlic, chopped

-1 teaspoon cumin

-1/3 cup flour

-2 cups chicken broth
-1 cup salsa verde (I recommend Trader Joe's or Goya brands)

-1/2 cup sour cream

-1/2 cup cilantro, chopped

-12 6-inch flour tortillas

-3 cups shredded sharp cheddar cheese (I used 2% Shredded Cheddar)

Preheat oven to 375 degrees.

Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool.

When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.

Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.

Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.

To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.

Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

Pumpkin Puppers

2009-01-25T12:25:00.000-08:00

I always keep an eye out for new yummy doggie treats. I have found that it is so much easier, healthier and cheaper to make my own treats. These were a hit with both of my four legged kids! It made alot so some of their friends got to take some home too.

Pumpkin Puppers
From http://simplebutdelicious.blogspot.com/

Ingredients:
-4 Cups (500g) whole wheat flour
-2 Cups (200g) wheat germ
-1 15 Ounce can of pumpkin
-1 Cup water
-2 Tablespoons vegetable oil
-4 Tablespoons pumpkin pie spice
-2 Tablespoons Honey

Directions:
Place all ingredients in a large bowl. Mix thoroughly to combine.

Roll out dough on a floured surface to about 1/4 inch thick and cut into desired shapes.

Place cookies on an ungreased foil-lined baking sheet and bake in a pre-heated oven 325 degrees, for 30 to 35 minutes.

Makes about 5 dozen cookies.

Chicken Divan

2009-01-22T05:53:00.000-08:00

This dish turned out great! The thing I like most about it is that the serving sizes are large and for only 8 points! Even my hubby liked it. It does make a bit, so we have plenty of leftovers for the rest of the week.
Chicken Divan
From www.cookingthisandthat.blogspot.com/
Makes 6 servings
8pt per serving

Ingredients
-1 1/4 cups rice, either white or brown
-1 tablespoon olive oil
-1 medium onion, chopped, about 1 cup (I omitted)
-3 garlic cloves, chopped
-3 cups chicken broth
-3/4 cup milk
-3 tablespoons corn starch
-1/4 cup white wine
-1 cup cheddar cheese, shredded
-1 teaspoon salt, or to taste
-1/2 teaspoon pepper
-4 cups of broccoli florets, steamed (about 3 broccoli crowns)
-4 cups of cooked chicken, shredded in large chunks (about 3 chicken breasts, or 1 1/2 pounds)
-1/3 cup panko bread crumbs (I used seasoned bread crumbs since that is what I had on hand)
-1/4 cup Parmesan cheese

Preheat oven to 350 degrees F.

Cook rice according to package directions. Place cooked rice in a 2-quart baking dish. Set aside.

Heat a medium sized saucepan to medium high and add olive oil and onions. Saute for about 5 minutes. Add the garlic and saute for an additional minute. Add the chicken broth and milk and bring to a boil.

Combine the cornstarch and wine in a small bowl and whisk into the saucepan. Cook until sauce thickens, about 3 - 4 minutes. Add the cheddar cheese and whisk to combine. Season with salt and pepper. Remove from heat and stir in broccoli and chicken.

Spoon chicken mixture over rice. Combine panko and Parmesan cheese and sprinkle over chicken and rice. Cover baking dish with foil.Bake for 20 minutes. Remove foil and bake for an additional 8 - 10 minutes or until top is browned.

Note - This dish can be assembled ahead of time, unbaked, and covered and refrigerated. When ready to serve, preheat oven to 350 degrees. Bake dish for 30 - 35 minutes covered with foil. Then uncover and bake an additional 8 - 10 minutes. It can also be frozen. Thaw in refrigerator for 24 hours, then follow the refrigerated baking directions.

Coming soon-Pumpkin Puppers! Doggie Treats

Lightened King Ranch Chicken Casserole

2009-01-22T05:39:00.000-08:00

I know, I know, I have been horrible about updating my blog. Things have been kind of crazy around here. For Christmas, my sister and her wonderful family gave us a trip to San Antonio. So we were out of town, enjoying the sites and relaxing. Then when we returned, it was back to work. I have been working alot lately, but I think things are about to be back to normal. Anyway, I am going to make a larger effort to update all my new recipes on a more normal basis. I have a couple today.

I made this a few weeks back, and it turned out delicious! I have to apologize for not having a picture. I totally forgot to take one and didn't remember till after we ate it! I got it off the Southern Living website awhile back. It is definitely a remake in our house! (It makes alot, so I made it I put it in two containers and froze one for later since there is just two of us).

Lightened King Ranch Chicken Casserole
Serves 8-10
approx 7pts.

Ingredients
-Grocery store rotisserie chicken
-1 tablespoon butter
-1 medium onion, chopped
-1 medium-size green bell pepper, chopped
-1 garlic clove, pressed
-1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
-1 (10 3/4-oz.) can reduced-fat cream of chicken soup
-2 (10-oz.) cans diced tomatoes and green chiles, drained
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon Mexican-style chili powder*
-3 cups grated 2% reduced-fat sharp Cheddar cheese
-12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Shred rotisserie chicken and set aside.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

La Madeleine's Tomato Basil Soup

2008-12-31T13:00:00.000-08:00

La Madeline is one of my favorite places to eat. It is a french bistro type place. They are famous for their tomato basil soup, so when I found a recipe for it I had to give it a try. I was surprised how much it tasted like the real thing! Definitely a keeper. It makes quite a bit of soup so I halved the recipe since it was just two of us. There was still plenty for leftovers. I bought a panini press during the Black Friday sales. It is my new favorite toy. So I made some turkey paninis to go with it. The dinner was a huge success. My husband gave it two thumbs up!

Here is the original recipe:

La Madeleine Tomato Basil Soup

Ingredients:

4 cups canned whole tomatoes, crushed

4 cups tomato juice

12 to 14 Basil leaves, washed

1 cup heavy cream

1/4 lb (1 stick) sweet, unsalted butter

Salt to taste

1/4 teaspoon crushed black pepper

Combine tomatoes and juice in a saucepan. Simmer over medium-low heat for 30 minutes. Cool slightly, then place in a blender or food processor and process with 12-14 basil leaves to puree. ( This might have to be done in small batches).

Return to sauce pan and add cream and butter, stir over low heat until cream and butter are incorporated. Garnish with basil leaves and serve.

Serves 8

WW Points per serving: 6pts.

For the paninis: I used Sourdough bread and spread spinach dip on each slice. Then placed turkey, tomato and asiago cheese slices. Put together and placed on panini press for 1-2 minutes. Enjoy!

Hamburger Casserole Crock Pot Recipe

2008-12-31T12:44:00.000-08:00

I know I have been really bad about blogging lately, but things have been crazy with the holidays. I do have a couple new recipes to share though.
I absolutely love my crockpot. I work long hours most days so it is nice to come home and have dinner already ready. This recipe didn't turn out looking really pretty but it tasted great. A perfect hearty meal for a cold night.

Hamburger Casserole Crock Pot Recipe
from: http://www.laaloosh.com/

Ingredients:
16 oz. extra lean gr. beef (or turkey)
2 cups sliced raw potatoes
1 1/2 cups sliced carrots (I used frozen)
1 cup chopped celery ( I omitted)
1/2 cup chopped onion( I omitted)
1 cup frozen peas –thawed
1 cup frozen whole kernel corn – thawed
1 10 oz. can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms ( I omitted)
Salt and Pepper

Directions:
In large skillet brown meat, onion & celery mixture and mushrooms.

In slow cooker - sprayed with a butter flavored spray (or a non-stick cooking spray), combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

Serving = 1 cup Each serving = 5 Weight Watchers Points

Domestic Goddess

2008-12-18T14:41:00.000-08:00

Ok, well not actually a Domestic Goddess but I am kind of proud of myself. As a kid, I was really domestic. I loved to help mom cook and I enjoyed sewing. I made quilts and even clothes for myself ( they definitely weren't fashionable, but still). Somewhere along the way of growing up, I lost that passion for new interests. They all started coming back though, once I met my now husband. I started to learn how to cook again. Now it is one of my favorite hobbies. My mom mentioned that I should make some curtians for my kitchen since I was having a hard time finding some that I liked. So here I am again, in front of the sewing machine. I was nervous at first since it had been so long but they turned out pretty cute. Check it out!

Pasta Roll-Ups with Turkey and Spinach

2008-12-18T14:35:00.000-08:00

Here is yet another recipe from my Clean Eating magazine. I am on a roll. Jeff said it needed more salt, but other than that he gave it a thumbs up. I wasn't real crazy about the sauce, but all in all a good dinner.

Pasta Roll Ups with Turkey and Spinach
From: CleanEatingMag.com

Serves 8
4pts per serving

INGREDIENTS:
1 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb ground turkey breast
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container non-fat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

Instructions:
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.

Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly

NUTRIENTS PER SERVING: 234 Calories, 3g Total Fat, 5g fiber, 7g Sugar, 28g Protein, 508mg, Sodium

Broiled Eye Round Steak

2008-12-17T17:01:00.000-08:00

Steak was on sale the other week, so I decided to pick some up. With the weather so cold, I wasn't sure how I was going to cook them having only cooked steak on the grill. I came across this recipe in my Clean Eating magazine and thought I would give it a shot. The steaks came out very juicy and tender, just the way we like them, but I wasn't too keen on the flavor the marinade gave it. I will definitely broil steaks again in the future, especially since it was so easy and quick, but will probably go back to my old ways of marinating. At least I tried something new, right? I served it with mashed potatoes and creamed spinach.

Broiled Eye Round Steak
From: Clean Eating magazine Jan/Feb 2009

Ingredients:
4 3oz eye round steaks
1/2 cup balsamic vinegar
2 tsp cracked black pepper
2 cloves garlic, finely chopped
1/4 cup onion, finely chopped (used onion powder)
1/4 tsp sea salt

Instructions:

Trim fat from steaks

In a medium bowl, combine vinegar, pepper, garlic, onion, and salt, and mix well. Massage marinade into meat for 5 minutes before refrigerating it. Marinate meat in mixture overnight.

After marinating, preheat broiler. Broil meat for 4 to 5 minutes on each side, turning once.

(If you have an indoor grill, you can opt to use it instead of broiling the steaks. Simply preheat grill and cook meat for a total of 4 to 7 minutes, depending on desired level of doneness)

Serving Size: 3-oz
WW Pts: 4pts per serving

Lemon-Artichoke Chicken

2008-12-17T16:41:00.000-08:00

Like I promised, I am finally writing about some of the new recipes I have been trying. This one I got from my Clean Eating magazine. It turned out pretty good, but I probably would use less lemon and pound my chicken breast a little thinner. It would be perfect over a bed of pasta. I had roasted zucchini and squash with a touch balsamic vinegar as a side. Trying to lower my carb intake and all.

Lemon-Artichoke Chicken
From: Clean Eating magazine Jan/Feb 2009

Ingredients:
1/4 cup whole-wheat flour
1/2 tbsp dried oregano
Freshly ground black pepper, to taste
1/4 tsp sea salt or course kosher salt, plus additional for seasoning ( to taste)
1 lb think chicken cutlets
Olive oil cooking spray
1/2 tbsp extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced (omitted since DH hates onions)
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14oz can artichoke hearts, drained and cut into sixths
1/4 cup fresh lemon juice ( about 2 lemons)
1 tsp lemon zest
2 tbsp fresh parsley, chopped for garnish

Instructions:
In a shallow bowl, thoroughly combine flour, oregano, pepper and 1/4 tsp salt. Dredge each chicken cutlet in flour mixture, shake off excess and place on a plate.

Coat a large nonstick skillet with cooking spray and heat on medium to medium high, so skillet is hot but not smoking. Add 1/2 of the chicken cutlets and cook 3 to 5 minutes per side, until lightly browned and cooked through. Transfer to a clean serving plate and repeat with the remaining cutlets, coating skillet once more with cooking spray. Cover your serving plate with foil to keep chicken warm.

Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently until soft and golden, 5-6 minutes. Add garlic, cooking for 1 minute, stirring constantly; then chicken broth, bringing it to a simmer; followed by artichokes, lemon juice, and zest, simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.

Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

Serving Size: 4 oz chicken, 1/2 cup artichoke mixture
Approx Weight Watchers Points: 4pts

I didn't forget

2008-12-17T07:34:00.001-08:00

I know I have been really bad about updating my blog lately. The truth is I have been on a little hiatus on the cooking front, well just have been lazy and haven't been cooking much. But that is over and I am back. I have several new recipes I am trying this week. So far the ones I have tried haven't been a huge hit, but I'm not giving up. I am going to update you with them soon. I promise! I am at work right now and don't have the recipes and pictures with me. Stay tuned!

Goulash Night

2008-11-17T10:17:00.000-08:00

Weather is starting to turn cold here in Texas and I wanted to make something warm and filling for dinner (and something I could take to work the next day). So I turned to my trusty Pauly Deen cook book. The lady knows how to cook! I found this recipe for goulash and it was perfect. My DH couldn't stop raving about it at dinner. Definitely a remake this winter. ( I halved the recipe so we wouldn't have too many leftovers)

Bobby's Goulash
From: The Deen Bros. Cookbook

Ingredients
2 Tablespoons extra virgin olive oil
3 lbs ground beef (I used 1.5 lbs)
2 large onions, finely chopped (I omitted)
2 14.5 ounce cans diced tomatoes (I used 1 can)
1 29 ounce can tomato sauce ( I used one 15 oz can)
3 Tablespoons soy sauce ( I used a little over 1 tblsp)
2 teaspoons dried basil ( I used 1 teaspoon)
2 teaspoons dried oregano ( I used 1 teaspoon)
3 cloves garlic, minced ( I used 2, I love garlic)
1 teaspoon garlic powder
3/4 teaspoon salt ( I eyeballed it)
3/4 teaspoon freshly ground black pepper ( I eyeballed it)
2 cups uncooked elbow macaroni ( I used about 1 1/2 cup-love my pasta)

In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.

Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let goulash stand for 20 minutes before serving.

I served it with some crusty bread and a little cheese on top.

** The original recipe makes 8-10 servings. By halving it, I estimated that it makes about 5 servings. The WW points per serving (for 5 servings) is about 5 points. **

Ravioli Night!

2008-11-17T10:07:00.000-08:00

Pasta is one of my favorite things in life, so I am always on the look out for new and yummy recipes. I found this one and thought I would give it a try. It turned out great- rich,filling and easy to make. After dinner my DH informed that although he liked the dish, he wasn't a big fan of ravioli ( a bad childhood memory or something). I probably won't make it again since he is my leftover King, but I do highly recommend it. I also altered the ingredients a bit to make it more figure friendly. My changes are in red.

Ravioli Chicken Broccoli Alfredo

( I don't remember which blog I got this off of-Sorry)

Ingredients

1 lbs pre-packaged 4-cheese ravioli, cooked and drained (2 pkg Bertoli light 4 cheese Ravioli)

1 1/2 cups frozen broccoli florets, defrosted

1 pound of boiled skinless chicken strips, diced (Pkg of Tyson pre-cooked, diced chicken)

Alfredo sauce (a jarred light Alfredo sauce)

2 cloves garlic, minced

1/2 cup mozzarella cheese, divided

1/3 cup Parmesan cheese

Preheat oven to 350 F degrees.

Coat the bottom of an 8 ×8 glass baking dish with a thin layer of Alfredo sauce. In a medium bowl, mix the ravioli, broccoli, chicken, garlic, Alfredo sauce, 1/2 of the mozzarella cheese until combined. (Be careful not to mix too hard that you tear the ravioli.)

Place mixture into baking dish and top with the rest of the mozzarella and Parmesan cheese.
Bake for 20 minutes or until cheese is hot and bubbly. Set to broil for additional 5 minutes if you want it more toasty!

Homemade Rolls... Yummy!

2008-11-10T06:12:00.000-08:00

Bread is one of my major vices. If I were stranded on an island, I would only need bread and Dr. Pepper and I would be a happy camper. So when I found a new recipe for homemade dinner rolls I had to give them a try. Boy am I glad I did! These were so good my husband (and myself) kept going back for more!

Homemade Dinner Rolls

Picture and Recipe from: www.brook-cookiejar.blogspot.com

Ingredients

3 cups bread flour

3 tablespoons white sugar

1 teaspoon salt

1/4 cup dry milk powder

1 cup warm water

2 tablespoons butter, softened

1 (.25 ounce) package active dry yeast

1 egg white

2 tablespoons water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.

Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds ( I made mine a little smaller to make more rolls). Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

Bark-B-Q Biscuits

2008-11-03T17:43:00.001-08:00

I have two wonderful yorkies, Macy and Mason, who are also known as my children. They have been out of treats for a few weeks, and have been bugging me to make some more. These are one of their favorites.

Bark-B-Q biscuits

Ingredients
2 Cups whole wheat flour
1/2 Cup oatmeal
1/4 Cup wheat germ
1/2 Cup tomato paste
3 Tbsp vegetable oil
3/4 Cup water
1 Tbsp honey

Preheat oven to 375 degrees.
Combine dry ingredients. In a separate bowl, mix oil, water, honey, & tomato paste. Add to dry ingredients.

Roll out dough to 1/4″ thick, cut with a cookie cutter & place on ungreased baking sheet. Bake for 30 minutes 2 375 degrees.

** I made a little glaze with an egg white and a little barbeque sauce and brushed it over the tops before I put it in the oven.
.

Crock Pot Chili

2008-11-03T17:33:00.000-08:00

This is one of my tried and true recipes. My husband absolutely loves this chili and it is so easy to make! I work long 12 hour days, so it is perfect to just throw in the slow cooker and have a hearty meal ready when we get home. I am not sure if the recipe came from my mom or my sister, so I am going to give both of them credit (they are both awesome cooks).

Crock Pot Chili

Ingredients

1lb ground beef

1 small onion, chopped

1 can pinto beans with juice

1 can Ranch Style beans with juice

1 can stewed tomatoes with juice

1 pkg taco seasoning

1 pkg dry Ranch dressing mix

1/2 cup water

1 can or frozen pkg corn (optional)

Brown meat; drain fat. Throw everything into a crock pot and let cook all day on LOW or at least 3 to 4 hours. Serve with crackers or cornbread.

Easy as pie and so delish!

Poem

2008-11-03T06:18:00.000-08:00

I read this poem on a blog off the WW message boards and really liked it. So I thought I would post it on mine.

When you've eaten too much and you can't write it down,
And you feel like the biggest failure in town.
When you want to give up just because you gave in,
and forget all about being healthy and thin.
So What!
You went over your points a bit,
It's your next move that counts...
So don't you quit!
It's a moment of truth, it's an attitude change.
It's learning the skills to get back in your range.
It's telling yourself,
"You've done great up till now.You can take on this challenge and beat it somehow."
It's part of your journey toward reaching your goal.
You're still gonna make it, just stay in control.
To stumble and fall is not a disgrace,
if you summon the will to get back in the race.
But, often the struggler's, when loosing their grip,
Just throw in the towel and continue to slip.
And learn too late when the damage is done,
that the race wasn't over...they still could have won.
Lifestyle change can be awkward and slow,
but facing each challenge will help you grow.
Success is failure turned inside out,
the silver tint in a cloud of doubt.
When you're pushing to the brink, just refuse to submit,
If you bite it, you write it....But don't you quit!

- Author Unknown

Weigh-In Day

2008-10-31T05:33:00.000-07:00

This was a good week! Fridays are my weigh in days and I am down 1.8lbs this week!! Yea! I didn't hit my goal by Halloween but I'm ok with that. This is a learning experience for me, one that isn't easy and I know it will take me time. I just need to stay focused. The weightwatchers plan does work, if I just stick to it. Anyway, I am going to enjoy my small victory and hope for another one next week!

Happy Halloween!!

2008-10-30T18:10:00.000-07:00

To get into ths spirit of the holiday, my DH and I decided to carve a pumpkin. Considering he is the artist of the two of us and I had not carved a pumpkin since elementary school, I wasn't real sure how it would turn out. But I love the finished product! I know alot of people make unique, detailed pumpkins these days, but we opted to go a little more old school. Here he is:

He was so cute, I decided to name him Wilson!

Happy Halloween!!

Going to be a good day

2008-10-29T05:22:00.001-07:00

I have to be honest. I have not been doing well on the diet front. Things have been busy with work, my side business, and things just popping up. I know that is no excuse. I could have atleast worked out on my two days off, but instead I was busy running around getting things done. But today is going to be a good day. The food plan for the day is:

B: Frap on the Go (1pt)
Cereal with 2% milk (4pts)
S: Bananna (1pt)
L: Sandwich (4pts)
Progresso Soup (2pts)
S: Orange (1pt)
D: TBD

I have a meeting up at church tonight, so will be going trait there from work. This menu leaves 10pts left for dinner, so will most likely just pick something up on my way. Not sure what yet. So that is todays plan.

Jeff's Birthday Bash

2008-10-28T14:55:00.000-07:00

My husband turned 28 this weekend and wanting to keep things simple we decied to have a poker night. Everyone had a blast, including the birthday boy (even though he didn't win). I decided that finger foods would be best to serve for this event. With the help of some friends, the menu included: pinwheels, bacon-wrapped jalapenos, mini chicken salad sandwiches, spinach dip, a veggie tray and then just plain ol' chips and dip. Everything turned out great. Here is some are a couple of the reciepes I used.

Creamy Artichoke and Spinach Dip
From the Deen Bros. Cookbook

Ingredients
Butter for coating dish
2 14-ounce cans artichoke hearts, drained and coursely chopped
1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
6 ounces Parmesan cheese (about 1 1/2 cups)
3/4 cup mayonnaise
3/4 cup sour cream
1 clove garlic, minced
Finely grated zest of 1 lemon
1 teaspoon bottled hot pepper sauce
Salt
Freshly ground black pepper
Chips

Preheat oven to 375 degrees. Butter a 1 1/2-quart casserole dish; set aside.

In a medium bowl, stir together the remaining ingredients except the chips. Spoon the artichoke mixture into the prepared casserole. Bake for 30-40 minutes or until golden. Serve hot or warm with chips.

* After it cooked, I spooned it into a small crockpot to keep warm throughout the night.

Bacon-Wrapped Jalapeno Thingies
From www.thepioneerwomancooks.com

Ingredients
Fresh Jalapenos
Cream cheese (softened)
Thin, regular bacon (sliced into thirds)

Cut jalapenos in half, length wise. With spoon, remove seeds and white membrane (the source of the heat). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon and secure with toothpick through the middle. ( At this point you can freeze in a ziplock bag for later use).

Bake on a pan with rack in a 375-degree oven for 20-25 minutes. (You don't want the bacon to squeeze the jalapeno. If the bacon doesn't look brown enough, turn on the broiler for a few minutes to finish it off. )

Serve hot or at room temperature.

These were a hit and were all gone by the end of the night!

Bad Weigh In

2008-10-24T06:46:00.000-07:00

I have my weigh in on Fridays. I always do it first thing in the morning after waking up. I knew that there was a pretty darn good chance that I did not lose this week, but probably was at the same place I had been at recently. I was wrong! I gained 2lbs! I only have myself to blame. I did not workout Wednesday or Thursday like planned. Went to dinner with my best friend on Wednesday which lead to drinks which lead to me sleeping in instead of going to the gym Thursday. I also did not watch what I ate. So with the combo of the two, it was not a big suprise.

A postive out of this huge negative is that it has opened my eyes. I need to get my stuff in gear. This is by far the largest I have ever been and I am not fond of it. So todays plan is:

B: Oatmeal (3pts)
S: Banana (1 pts)
L: Smart One (6pts), Apple (1pts)
S: 100 calorie Popcorn (1pts)
D: TBD

That leaves 11pts for dinner. We are having friends over for poker night for my hubbys birthday. I have made some finger foods for everyone to munch on while we play. Some healthy, some not. I am going to post the yummy display with some recipes of the dishes I made soon.

Running, Day 1

2008-10-21T16:13:00.000-07:00

I decided to make another attempt at running. I have always wanted to run a 10k or half marathon, but never got far in the training. One could say running is my nemisis. After reading several posts on the Weight Watchers message boards and seeing how they were successful, I decided to try again. I am doing the C25k program. Today was day 1 and I have to say it wasn't that bad. My legs started to hurt toward the end, but I finished. I know that as the program progresses it will get increasingly harder but I am welcoming the challange.

I have currently have worked out twice this week, so only two more days to go. The diet on the other hand isn't going as well, but tomorrow is a new day. My goal for tomorrow is to do Day 2 of the program and to stay within my points. Wish me luck!

To be Successful, one must have a plan....

2008-10-20T11:46:00.000-07:00

I would like to lose about 20lbs that I have gained since college. I have joined Weight Watchers online to help with the diet side of the processes. I have several friends who have found much success from WeightWatchers and I decided to give it a try. (I love the community boards, they are so helpful with recipes and tips!) I plan on posting our weekly dinner menu and possibly my daily breakdown of what I ate ( help me stay accountable and OP). I also would like to workout 4x week. I am thinking about trying the C25K program, but right now sticking with classes at the gym. I bought Jillian's 'Making the Cut' book, and am reading that as well.

I usually start out well, but get off track just after a couple of days. Wish me luck!

Howdy!

2008-10-20T11:12:00.000-07:00

Hi! This is my first attempt at blogging. I, like many, am trying to lose weight and follow a healthier lifestyle. ( I am going to Cancun in November for a wedding-big movtiation). I am hoping this blog will help keep my accountable and also provide some yummy, healthy reciepes for others. Please bear with me as I learn more. I would love to hear any comments you may have. Thanks!