Sunday, October 31, 2010

Tomato Bisque

Tomato Bisque
From Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 cups  Points: 2 pts
Calories: 125.8 • Fat: 4.4 g  Protein: 4.5 g  Carb: 19.5 g  Fiber: 4.5 g   

  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled
  • 32 oz fat free chicken broth, canned or homemade
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp reduced fat sour cream
  • Parmigiano Reggiano for serving (optional)
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well. 
Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.
Makes 8 cups. 





  1. Tomato BisqueIngredients:1 (28 ounce) can of del monte diced tomatoes with basil and oregano, and onion1 cup 1% low-fat milk4 ounces light cream cheese
    Directions:Prep Time: 10 minsTotal Time: 30 minsPuree tomatoes in blender.Heat in saucepan until hot. Do not boil! Add milk and heat again but don't boil. Add cream cheese and whisk until smooth.




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Saturday, October 30, 2010

Hooty Weekly Menu Planning

Here's a fun weekly printable. I am loving owls right now. So cute!





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Thursday, October 28, 2010

November Calendar

November's printable menu planning calendar is a little different. I really enjoyed the October Motivational Calendar, so I decided to add that piece of flair to my calendar.  I added it in light grey so you can menu plan over it if you wish in ink.  Feel free to comment on how you like this or whether you don't.
For the printable version: November Calendar


Example view:



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Wednesday, October 27, 2010

Shepherd's Pie

Shepherd's Pie
From 101 Things to do with a slow cooker

1 lb ground beef, browned and drained
1 can (10 3/4 oz) tomato soup, condensed
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) French cut green beans, drained
2 c instant mashed potatoes, prepared
1/2 ts dried basil

In a separate bowl, combine beef, tomato soup, corn, beans, and basil.  Pour mixture into the bottom of a greased 3 1/2 to 5 quart slow cooker.  Spread mashed potatoes on top.  Cover and cook on low head 5-6 hours.  The last hour of cooking, sprinkle cheese on top of the potatoes. Makes 4-6 servings.
Serve with wheat rolls.

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Saturday, October 16, 2010

Pumpkin Cake

Pumpkin Cake
from WWChick

1 BOX WHITE CAKE MIX (49)

1 (15 OZ) CAN OF PUMPKIN (2)
¼ - ½ CUP WATER (0)
1 TBS OF PUMPKIN PIE SPICE * (0)
Bake according to package directions.
Makes 24 cupcakes. 2 Points per cupcake (e-tools calculated).

* Note: There's no need to add spice to cakes that are pre-flavored (such as chocolate, spice cake, coffee cake, etc.). Of course, that decision is up to you & your personal taste!

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Friday, October 15, 2010

Pumpkin Fluff

Pumpkin Fluff
from WWChick

1 (29 oz) can 100% Pure Pumpkin
1 pack sugar free, fat free butterscotch pudding mix
1 pack sugar free, fat free vanilla pudding mix
2 cups skim milk
Pumpkin pie spice to taste
Mix milk & pudding with hand mixer. Add pumpkin & spice. Chill. Serving sizes are about 1 cup each.

Serves 5
1.5 Points Per Serving




Pumpkin Mousse
From WW


2 Small pkgs sugar free vanilla pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip



Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup) 



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Thursday, October 14, 2010

Motivational Calendars

Hear Ye! Hear Ye! I have a BIG announcement! I have found an awesome tool to share with you.

Motivational Calendars!
http://www.leadingtheweigh.com/2010/10/october-2010-motivational-calendar.html


This blog has several great resources, one of which I am head over heels for is the motivational calendars.  Set it as your desktop, print it and hang it where you will see it, the ideas go on and on.

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Friday, October 8, 2010

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
Recipe is a modified version of OurBestBites

1/3 C (3 oz) cream cheese
1/4 C green salsa
2 C shredded taco chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

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Wednesday, October 6, 2010

Chicken-Bacon Stuffed Pizza Rolls

Chicken-Bacon Stuffed Pizza Rolls
From OurBestBites
NOTE: the linked post has great pictures!


1 roll refrigerated pizza dough

1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

Combine1 teaspoon of ranch dressing mix with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill. Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture. (Optional: cook rolls in a mini-muffin pan. They cook quicker this way than in a pie pan so keep an eye on them.) Place your rolls in the oven. Baking time depends on the type of dough you're using. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.





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