The Taste Zone

Sweet and Sour Chicken

2012-01-27T08:42:00.002-06:00

Baked Sweet and Sour Chicken

from Life as a Lofthouse

Serves 6

Points+: 9

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

BUBBLE UP ENCHILADAS

2012-01-23T08:39:00.000-06:00

BUBBLE UP ENCHILADASfrom Recipe Diaries

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6

Points Plus: 10

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 F

Brown Turkey and drain juices if needed

Pour and mix enchilada and tomato sauce over browned turkey.

Cut refrigerated biscuits into fourths and stir into meat mixture.

Dump into a greased 9X13 casserole pan and bake for 25 minutes.

Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes.

Let stand for 5 minutes.

Cornbread Casserole

2012-01-06T10:39:00.000-06:00

Cornbread Casserole
Posted on WW boards by CrissyBear
Points Plus: 5
Serves 8

1 pound 96% lean ground beef
1 15 oz can corn -- slightly drained
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons canola oil
1 cup skim milk
1 egg
2 large egg white
1/2 cup salsa
8 ounces lowfat cheddar cheese -- shredded
1 medium onion
1 clove garlic
4 ounces diced green chiles

Brown meat; drain any fat.
In separate bowl, combine corn (drain off some of the liquid, butnot all), cornmeal, baking soda, salt, oil, milk, eggs, and salsa. Pour half of this mixture in crockpot that has been sprayed with Pam.
Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture. Cover. Cook on high 1 hour and on low 3 1/2-4 hours, or only on low 6 hours.

279 Calories; 11g Fat; 23g Protein; 22g Carbohydrate; 2g Dietary Fiber

Crock Pot Chicken and Dumplings

2012-01-05T11:09:00.001-06:00

Crock Pot Chicken and Dumplings
From WW member Tari Anne

PointsPlus: 7
Serves: 6
Ingredients
1 pound(s) uncooked boneless skinless chicken breast(s)
2 Tbsp unsalted butter
21 oz Campbell's Healthy Request Cream of Chicken Soup, 2 cans
14 oz fat-free, reduced-sodium chicken broth
1 medium uncooked vidalia onion(s), diced
4 biscuit(s) refrigerated biscuit dough

Instructions
Place chicken in crock pot and top with butter. Add soup, broth, and onions. Cook on high for 4-6 hours. Remove chicken from crock pot and shred with a fork. Return chicken to crock pot. Cut uncooked biscuits into 9 pieces each and stir into chicken mixture. Continue to cook on high for 30 min.

Cheeseburger Pasta

2012-01-03T10:59:00.000-06:00

Cheeseburger Pasta

From Point-less Meals

serves 6 ( 6 points +)

2 c. uncooked whole wheat penne pasta
1 lb. extra lean ground beef ( I used 95% lean)
1/2 c. chopped onion
1 can ( 14.5 oz) diced tomatoes
3 T. pickle relish
3 T. yellow prepared mustard
1/4 c. ketchup
garlic powder, salt and pepper to taste
1-1/2 c. reduced fat shredded cheddar cheese

Cook pasta; drain.

Meanwhile, in a large nonstick skillet, brown beef with onion until beef is no longer pink. Drain.

Return beef to pan. Add pasta and remaining ingredients through spices. Cook for 5 minutes. Sprinkle with cheese. Cover pan and let cheese melt.

What's for Dinner

2012-01-02T10:53:00.000-06:00

*~*WELCOME BACK*~*

It's been awhile since I menu planned. But it's back! And I'll be updating recipes with points plus as I go along. Gotta love their eTools. Plus been on the look out for new WW recipes from WW members. Yum!

What's for Dinner?

M- Italian Chicken
T- Crockpot - Roast
W- Chicken Tetrazzini
T- Crockpot - Chili
F- Bruschetta Chicken
S- Baked Potato Soup

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!

Egg and Bacon Sandwich

2012-01-01T10:13:00.000-06:00

Source

Guiltless Egg and Bacon Sandwich Gina's Weight Watcher Recipes
Servings: 1 serving • Time: 5 minutes • Old Points: 4 pts • Points+: 6 pts
Calories: 158.7 • Fat: 2.8 g • Carb: 16.2 g • Fiber: 2.2 g • Protein: 17.9 g • Sugar: 0.4 g Sodium: 494.2 mg

Ingredients:

3 egg whites
2 slices turkey bacon, cooked
1 tbsp chopped green pepper
Pam or spray cooking oil
salt and pepper
Thomas' Whole Wheat mini pita pockets

Directions:

In a small bowl, combine egg whites salt and pepper and scramble. Set a medium frying pan on low flame, spray pan with oil when hot. Add pepper and saute 1 minute, then add eggs and cook stirring frequently. Add crumbled turkey bacon and mix well until eggs are cooked.
Place the pita in the microwave for 30 seconds. Remove and cut pita in half. Stuff with eggs and enjoy!

Baked Chicken Nuggets

2011-12-30T10:27:00.000-06:00

Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

The Skinny Tuna Melt

2011-12-30T10:08:00.001-06:00

Source

The Skinny Tuna MeltFrom Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1 opened face sandwich • Old Points: 4 pts • Points+: 6 pts
Calories: 231.1 • Fat: 6.3 g • Protein: 28.6 g • Carb: 14.7 g • Fiber: 3.5 g

1 can tuna (in water) drained
1/4 cup carrots, shredded
1/4 cup diced celery
1 tbsp red onion,minced
1 tbsp light mayonnaise
1 tsp red wine vinegar
salt and pepper
2 slices whole grain bread (I used Weight Watchers)
2 slices Kraft 2% cheese singles
2 slices tomato
I Can't Believe It's Not Butter Spray

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat. Spray butter spray on skillet (about 10 sprays), and place two slices of bread on top. Top bread with cheese, then tuna salad and tomato.Cook on low heat until cheese melts and bread gets toasty. Serve immediately.

2011-12-25T08:40:00.000-06:00

Merry Christmas!

Italian Salad Bites

2011-12-14T10:29:00.000-06:00

Source

Chopped cucumber, cherry tomato, black olives on a toothpick drizzled with Italian dressing. It doesn't get much easier than that.

Freebie December Printable

2011-12-02T10:32:00.000-06:00

December

Holiday Cocktail Party Ideas

2011-12-02T09:51:00.000-06:00

Holiday Cocktail Party Ideas

I love this time of year, everything is sparkly, twinkling and festive. It is the perfect time to have a cocktail party and invite some friends over. It doesn't have to be stressful or over the top. The only things required are friends, food and drinks and let the laughter begin. Here are a few tips and ideas to help you out.

I like things to appear like they are very detailed and planned out. I want my guests to ooh and ahh. But I don't want to spend alot of time preparing food and drinks. I love specialty drinks, but I don't want to spend my night mixing drinks, I want to spend it enjoying my company. So I serve drinks already mixed. This year I will serve Appetizers and Cranberry Vodka Punch.

Cranberry Vodka Punch
from modified from bestbartenderever
Prepare the night before: mix 1/2 cranberry juice, 1/2 water into ice cube trays, place a couple cranberries in the squares and freeze.

2 qts chilled Cranberry Juice Cocktail
1 bottle (750ml) Vodka
2 cups chilled Ginger Ale
2 cups chilled Club Soda

In a large punch bowl, combine Cranberry Juice Cocktail and Vodka. Stir. Add prepared ice cubes. Pour in the Ginger Ale and the Club Soda. Garnish with slices of fresh fruit.

I love to serve appetizers. Something about bite sized food gets me at hello. Here is what I'll be serving this year.

Source

Mini Sausage Wreath
From Oriental Trading
Ingredients
Mini Sausages
Refrigerated Crescent Dough Rolls
Red Bell Pepper
Diced Rosemary
1/3 cup Butter
1/2 cup BBQ Sauce
1/2 cup Whole Berry Cranberry Sauce

Directions
1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough
Rolls. Drain the liquid off of the mini sausages.
2. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together
the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.
3. Wrap one strip of dough around each mini sausage. Lay out the crescent-wrapped sausages with
their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.
4. Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of
the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter.
5. Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce
in a small saucepan over low heat, stirring until heated through. Serve with wreath for dipping.

Tortellini Skewers

Source

From Caramel Potatoes
Ingredients:
Frozen or Fresh Cheese Tortellini, prepared according to package directions
Italian Salad Dressing
Cherry Tomatoes
Olives
Cheese Cubes
Skewers (6″ is a good size)

Prepare tortellini as directed, pour on salad dressing until it is generously coated and refrigerate overnight. You’ll need to add more dressing the next day because the pasta will soak it all up. Thread the tortellini on the skewers and mix in tomatoes, olives, or cheese cubes. You can use any type of olives or cheese that you like, but make plenty, they’ll go fast!

I'll be rounding this out with variety of nuts and candies, veggie tray, cheese ball, crackers and mini blueberry pies (new recipe I'm playing with - I'll post it after I create it).

Chili

2011-11-30T08:23:00.001-06:00

WEIGHT WATCHERS CHILI
From Cooks.com

1 lb. ground turkey, browned
1 can low fat/cal tomato soup
1 can pinto beans
1 onion, diced
1/2 green pepper
1 clove garlic
1/2 tsp. Cajun seasoning
1/2 tsp. Mrs. Dash
1/2 tsp. paprika
Chili powder and spices to taste
Combine all ingredients and let cook on medium for one hour then allow to simmer until ready to serve. Simmer at least one hour.

Happy Thanksgiving

2011-11-24T08:39:00.000-06:00

Happy Thanksgiving!

I hope you are enjoying it with family and friends.

Chicken Crescent Roll Casserole

2011-11-15T07:21:00.001-06:00

Chicken Crescent Roll Casserole
adapted from Recipezaar.com & plainchicken.com

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Have you been pinning?

2011-11-02T13:52:00.000-05:00

I've been spending some time over at Pinterest! If you haven't checked it out, I will warn you, I went into it saying "I don't need another tool" and OMG was I wrong. LOVE IT! So what are you waiting for? Click below to be taken to my foodies folder where I've been bookmarking recipes and ideas.

Mexican Stuffed Shells

2011-11-02T13:48:00.001-05:00

Source

Mexican Stuffed ShellsFrom The way to his heart

Ingredients:

1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Parmesan Crusted Chicken

2011-10-03T06:26:00.000-05:00

PARMESAN CRUSTED CHICKEN

From Hellmann's

An outrageously juicy way to change your dinnertime chicken routine.

WATCH HOW TO MAKE IT

SERVES: 4 PREP TIME: 10 Minutes COOK TIME: 20 Minutes

INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
INSTRUCTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise.

Cost per recipe*: $7.16 Cost per serving*: $1.79
*Based on average retail prices at national supermarkets

TIP: Omit Parmesan cheese and have Magically Moist Chicken on table in less then 30 minutes.

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

BBQ-Cheddar-Crusted Chicken

2011-10-01T10:21:00.000-05:00

BBQ-CHEDDAR-CRUSTED CHICKEN

From Hellmann's

Big barbeque flavor infuses this delicious recipe

SERVES: 4 PREP TIME: 10 Minutes COOK TIME: 20 Minutes
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tbsp. barbecue sauce
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and barbecue sauce in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Also terrific with Hellmann's® or Best Foods® Light or Canola Cholesterol Free Mayonnaise.

Crockpot Spaghetti and Meatballs

2011-09-28T10:14:00.001-05:00

Source

Crockpot Spaghetti and Meatballs
from Make 5 Dinners in ONE hour

The ingredients-
1 lb frozen meatballs
12 oz dry spaghetti noodles
28 oz jar spaghetti sauce
1/2 jar (the sauce jar) of water

Break noodles in half and place in bottom of slow cooker. Pour in sauce and 1/2 a jar filled with water over noodles. I added a tiny bit of olive oil to keep the noodles from sticking together. Top with frozen meatballs. Cover and cook on low for 5-6 hours. Stir it 1/2 way through cooking.

Today is not about me...

2011-09-11T08:05:00.009-05:00

Source

In remembrance of those that lost their lives on 9-11-01.

Cheeseburger Flatbread Melts

2011-09-09T09:33:00.000-05:00

Cheeseburger Flatbread Melts

From Kevin & Amanda

1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese.

Makes 6 flatbread melts. Nutritional Information for this recipe can be found at CalorieCount.com.

(To double this recipe, double everything except the dry onion soup mix)

Cheesy Baked Potato Appetizer

2011-09-06T14:38:00.001-05:00

Cheesy Baked Potato Appetizer
From Cleverly Inspired

Source

Cook baked potato (either by microwave, oven or crockpot). Slice into thin slices. Top with shredded cheeses, chives, salt and pepper. Broil until cheese is melted. Serve with sour cream.

Slow Cooked Beef Rolls

2011-07-26T12:35:00.000-05:00

Slow Cooked Beef Rolls
From 5 Dinners in ONE hour

Source

2 lbs round steak
1/4 C. dijon mustard
5 slices of bacon sliced in 3rds
1 C. frozen chopped onion
For sauce:
1 can beef or chicken broth
1/3 C. flour
1/2 C. water
1 T parsley flakes
2 T worcestershire sauce
1 C. frozen chopped onion

Spread each steak with dijon mustard and lay a slice of bacon on top. Roll up and place in large zipper bag. Mix sauce ingredients in a medium bowl with lid. Store in fridge until ready to cook.

Source

To cook:
Place steak rolls in slow cooker. Pour sauce over and cook on low for 6 hours. The longer it cooks, the better it gets. The sauce can be used for a gravy. It is not super thick but has good flavor.

Source

Lemon and Garlic Grilled Chicken

2011-07-17T09:52:00.002-05:00

Lemon and Garlic Grilled Chicken

from melskitchencafe.com

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe. Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

One Minute Salsa

2011-07-15T07:50:00.001-05:00

Source

One Minute Salsa

from My Kitchen Cafe

*Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving.

*Makes about 3 cups

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)

Pesto Pasta Salad

2011-07-13T08:49:00.000-05:00

Pesto Pasta Salad

1 lb bowtie pasta
3/4 c pesto
1 pint of cherry or grape tomatoes, halved
2 TB lemon juice
4 TB olive oil
1/4 c grated Parmesan cheese
3/4 c light mayo
Salt and Pepper

Cook the pasta until tender, drain and run under cold water to cool. Toss pasta into bowl with olive oil. Set aside, be sure to toss the noodles every once in awhile to coat and prevent them from sticking.

In a separate bowl, mix pesto, mayo, parm cheese, lemon juice, salt and pepper. Mix well.

Gently mix the pesto mixture with the pasta. Add tomatoes while mixing. Serve.

Patriotic Special Round 2

2011-06-24T07:35:00.005-05:00

The Fourth of July is one of my favorite holidays. I love summer parades, hometown spirit, picnics and fireworks. I can't help myself. And how can I resist red, white and blue decorations. ah....
So, in light of the upcoming holiday season, I present to you:

Patriotic Special Round 2

Red, White, and Blue Trifle

From Food Network

Source

Ingredients

1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Grand Old Flag Cheese Spread

Source

From Kraft Foods
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
RITZ Crackers
make it

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.
ARRANGE three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.
SERVE as a spread with crackers.

FOURTH OF JULY JELL-O

Source

From 24/7 Moms

This recipe is Simple and festive for the 4th of July celebration.

SERVINGS: 6-8
TIME: Prep: 15 min. + chilling

Ingredients:

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
1/2 cup cold water, divided
1 package (3 ounces) strawberry gelatin
1 can (15 ounces) pear halves, drained and cubed

Directions:

In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.

LINKS:
Click here for round 1 from last year
Fun bbq theme party ideas
Patriotic Drink Pinwheels
Patriotic Theme Party Decor (free printables)
Patriotic Drink Parsols (free printable)

Chicken Pasta with Creamy Tomato Sauce

2011-06-20T08:22:00.000-05:00

Chicken Pasta with Creamy Tomato Sauce

12 oz box Pasta (penne, ziti, rigatoni or whatever)
1 lb chicken boneless skinless breast
2 egg whites, lightly beaten
1 cup finely grated Parmesan cheese
1cup Bread Crumbs
1 small onion, diced
2 garlic gloves, diced
4 TB butter
4 TB olive oil
1/2 c chicken broth
8 oz Tomato Sauce
1 cup heavy cream (or skim milk thickened with corn starch)
Fresh Parsley and Basil (to taste)
Salt and Pepper (to taste)

Cook pasta according to directions.

Mix bread crumbs and cheese. Dredge chicken breasts in egg and coat in bread crumb mixture. Heat 2 TB butter and 2 TB oil in skillet, brown both sides of chicken until juice runs clear. Set aside.
Instructions for sauce from The Pioneer Woman:
Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your low-sodium chicken broth. Let the broth evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Mix sauce and pasta. Slice chicken in strips. Top pasta with chicken, serve.

What's For Dinner

2011-06-01T08:31:00.000-05:00

What's for Dinner?

T- Roasted Chicken, potatoes
W- Cheeseburgers, pasta
T- Swiss Stuffing Chicken, Green Beans
F- Sophisticated Meatballs, peas
S- Chili

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!

Oatmeal Parfait

2011-05-29T07:35:00.009-05:00

All of these recipes are from Hungry Girl. Don't you just love her recipes?
HG Tip! For these chilly parfaits, the oatmeal needs at least 1 1/2 hours of fridge time. We like to make the oatmeal (the first part of the recipe's directions) and refrigerate it overnight -- then just assemble the parfait the next morning!

Berry 'Nana Oatmeal Parfait

PER SERVING (entire recipe): 285 calories, 4.5g fat, 359mg sodium, 54g carbs, 6.5g fiber, 21.5g sugars, 9g protein -- PointsPlus® value 7*
We had a soiree with two types of fruit, sweet vanilla yogurt, and thick-n-creamy oats. Eat our party, people!!!
Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt
Parfait
1/2 cup fat-free vanilla yogurt with about 100 calories per 6-oz. serving
1/2 cup sliced strawberries
1/2 banana, sliced
Directions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with 1/4 cup yogurt, 1/4 cup sliced strawberries, and half of the banana slices. Repeat with remaining oatmeal, yogurt, strawberries, and banana.
Serve and enjoy!
MAKES 1 SERVING

Pumpkin Pie Oatmeal Parfait

PER SERVING (entire recipe): 292 calories, 7.25g fat, 542mg sodium, 51g carbs, 7g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*
If pumpkin pie and oatmeal had a baby... and that baby wore lots of layers... it would look like THIS!

Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1/3 cup canned pure pumpkin
2 no-calorie sweetener packets (like Splenda or Truvia)
1/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
Dash salt
Parfait
One 60-calorie sugar-free vanilla pudding snack (like the kind by Jell-O)
1 sheet (4 crackers) low-fat honey graham crackers, roughly crushed
Optional topping: Fat Free Reddi-wip
Directions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the pudding snack and half of the crushed graham crackers. Repeat with remaining oatmeal, pudding, and crushed graham crackers.
Top with Reddi-wip, if you like, and dig in!
MAKES 1 SERVING

Cinn-a-nilla Apple Oatmeal Parfait

PER SERVING (entire recipe): 240 calories, 4.5g fat, 355mg sodium, 42.5g carbs, 5.75g fiber, 18g sugars, 8g protein -- PointsPlus® value 6*

Oat-y yogurt fun --
Apples & yum in my face.
Parfait, I love you...

Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt
Parfait
1/2 cup fat-free vanilla yogurt with about 100 calories per 6-oz. serving
1/4 tsp. cinnamon, divided
1/2 cup chopped apple
Directions:
Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
In a small bowl, mix yogurt with 1/8 tsp. cinnamon. In separate small bowl, sprinkle chopped apple with remaining 1/8 tsp. cinnamon and toss to coat. Set aside.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the yogurt and half of the chopped apple. Repeat with remaining oatmeal, yogurt, and chopped apple.
Serve and enjoy!
MAKES 1 SERVING

Banana-choco-rama Oatmeal Parfait PER SERVING (entire recipe): 311 calories, 7.5g fat, 586mg sodium, 58g carbs, 7g fiber, 16.5g sugars, 7.5g protein -- PointsPlus® value 8* You're either having chocolate for breakfast or oatmeal for dessert. Your call... Ingredients: Oatmeal 1/3 cup old-fashioned oats 1 no-calorie sweetener packet (like Splenda or Truvia) 1/8 tsp. salt 3/4 cup Unsweetened Vanilla Almond Breeze 1/4 tsp. vanilla extract Parfait 1 small banana One 60-calorie sugar-free or no-sugar-added chocolate pudding snack (like the kind by Jell-O) 1 tsp. mini semi-sweet chocolate chips Directions: To make the oatmeal, combine oats, sweetener, and salt in a small nonstick pot on the stove. Add Almond Breeze, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. To make the parfait, slice banana into coins and set aside. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the pudding and half of the banana slices. Repeat with remaining oatmeal, pudding, and banana slices. Top with chocolate chips and enjoy! MAKES 1 SERVING *HG FYI:* The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from fruit -- even though fruit has a value of 0. If calculated without the fruit, this recipe has a PointsPlus® value of 6 per serving.

Peaches 'n Cream Oatmeal Parfait

PER SERVING (entire recipe): 292 calories, 4.5g fat, 490mg sodium, 54g carbs, 5.5g fiber, 29.5g sugars, 9g protein -- PointsPlus® value 7*

Creamy, peachy, multi-layered deliciousness. Yay!

Ingredients:

Oatmeal
1/3 cup old-fashioned oats
1 no-calorie sweetener packet (like Splenda or Truvia)
1/4 tsp. cinnamon
1/8 tsp. salt
3/4 cup Unsweetened Vanilla Almond Breeze
1/4 cup sliced peaches packed in juice, drained and chopped
1/4 tsp. vanilla extract

Parfait
1/2 cup fat-free vanilla yogurt
1/2 cup sliced peaches packed in juice, drained and chopped
2 tbsp. Fat Free Reddi-wip

Directions:
To make the oatmeal, combine oats, sweetener, cinnamon, and salt in a small nonstick pot on the stove. Add Almond Breeze, peaches, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy.

Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.

To make the parfait, stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with 1/4 cup yogurt and half of the peaches. Repeat with remaining oatmeal, 1/4 cup yogurt, and peaches. Top with Reddi-wip and dig in!

MAKES 1 SERVING

Magical Maui Oatmeal Parfait

PER SERVING (entire recipe): 312 calories, 10g fat, 556mg sodium, 47g carbs, 6g fiber, 21g sugars, 9.5g protein -- PointsPlus® value 8*

Take your face on a tropical vacation. (Pssst... you won't even need luggage or a ride to the airport.)

Ingredients:

Oatmeal
1/3 cup old-fashioned oats
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
1/8 tsp. salt
3/4 cup Unsweetened Vanilla Almond Breeze
1/4 cup crushed pineapple packed in juice, lightly drained
1/8 tsp. vanilla extract

Parfait
1/2 cup fat-free vanilla yogurt
1/4 tsp. coconut extract
1 tbsp. sweetened flaked coconut
1 tbsp. All Natural Almond Accents Honey Roasted Flavored Sliced Almonds, chopped
Optional topping: Fat Free Reddi-wip

Directions:
To make the oatmeal, combine oats, sweetener, cinnamon, and salt in a small nonstick pot on the stove. Add Almond Breeze, pineapple, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy.

Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.

To make the parfait, combine yogurt with coconut extract in a small bowl; mix well and set aside. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the yogurt. Sprinkle with 1/2 tbsp. flaked coconut and half of the chopped almonds. Repeat with remaining oatmeal, yogurt, 1/2 tbsp. flaked coconut, and chopped almonds. Top with Reddi-wip, if you like, and dig in!

MAKES 1 SERVING

Popcorn

2011-05-27T03:05:00.004-05:00

Friday is a good night in our house for movie nights, and who can resist popcorn with your movies?? Here is a combo of fun popcorn recipes.
HG's Ultimate Movie-Viewing Snack Mix From HungryGirl

PER SERVING (1/4th of recipe, about 2 1/2 cups): 187 calories, 3.5g fat, 235mg sodium, 35g carbs, 3g fiber, 14g sugars, 3g protein -- PointsPlus® value 5*

Ingredients:
1 standard-sized bag 94% fat-free butter-flavored microwave popcorn
2 1/2 tbsp. peanut butter chips (found in the baking aisle)
1 1/2 tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
2 1/2 cups Chocolate Cheerios (or another low-fat chocolatey cereal with about 130 calories per cup)

Directions:
Cook popcorn according to package directions. Meanwhile, place peanut butter chips into a small sealable plastic bag; using a meat mallet or another heavy utensil, finely crush chips through the bag.

Once popcorn is just cool enough to handle, measure 8 cups and place in a large microwave-safe bowl, discarding any unpopped kernels. (Save the rest of the popcorn for another time.) Evenly sprinkle crushed peanut butter chips, brown sugar, and cinnamon over the popcorn.

Microwave for 30 seconds, or until the crushed peanut butter chips have partially melted.

Gently but thoroughly mix contents of the bowl to evenly distribute the toppings. Add chocolate cereal and mix well.

Serve it up (or pack it into sealable bags) and enjoy!

MAKES 4 SERVINGS

Quick Chocolate Kettle Corn
From Green Lite Bites

1 microwave bag of 94% fat free popcorn popped
¼ square of Unsweetened baking chocolate (3.5g)
1 tbsp honey (21g)

Pop the popcorn in the microwave according the instructions.
In a large (like a stock pot) pot melt the honey and chocolate over a very low heat. Stirring frequently to combine.
Slowly add the popcorn to the pot and stir to coat until all popcorn is added.
Pour in bowl and ENJOY!

As for nutritional information, I’ll split the whole batch into 4 servings but I can’t lie, I routinely eat the whole bag. Just so you know the chocolate and honey only add about 80 calories and 2 g of fat.

Approx Nutritional Information per serving
Servings	Amount per Serving	Calories	Fat	Fiber	WWPs

4	~3.75 cups	106	3g	2g	2

Interested in how to make your own microwave popcorn for a fraction of the price?? Green Lite Bites to the rescue. All you need is a paper bag, popcorn kernels and Pam. Be sure to check out her video on how to make it.

Pesto Popcorn Seasoning Mix

From yahoo

ingredients

3 tablespoons butter-flavored sprinkles
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil, crushed
1/2 teaspoon dried parsley flakes, crushed
1/8 to 1/4 teaspoon garlic powder

directions

In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month. Makes enough to season 10 cups popped popcorn (20 servings).

Popcorn Topping Ideas

saute garlic, olive oil, Parmesan cheese and a dash of salt and pepper
taco seasoning
cinnamon

Strawberry Lemonade

2011-05-26T14:40:00.000-05:00

Freckled Lemonade
From HungryGirlPER SERVING (entire drink): 27 calories, 0g fat, 60mg sodium, 4.5g carbs, 1g fiber, 2g sugars, <0.5g protein -- PointsPlus® value 0*

Ingredients:
1 cup diet lemon-lime soda (like Sprite Zero), chilled
Half a 2-serving packet (about 1/2 tsp.) sugar-free lemonade powdered drink mix (like the kind by Crystal Light or True Lemon)
1 no-calorie sweetener packet (like Splenda or Truvia)
4 frozen unsweetened strawberries, partially thawed
2/3 cup crushed ice or 3 to 5 ice cubes

Directions:
Pour soda into a blender and add 1/3 cup cold water. Add drink mix and sweetener. Blend briefly, until drink mix and sweetener have just dissolved.

Add strawberries and ice, and blend at high speed until smooth. Pour into a glass and sip away!

MAKES 1 SERVING

3 minute cookie

2011-05-25T10:24:00.000-05:00

3-Minutes Peanut Butter Cookie!

From Carrots and Cake

Ingredients:

2 tbsp creamy peanut butter
1 tbsp brown sugar
1 tbsp liquid egg whites
1/4 tsp baking powder

Directions:

Combine the above ingredients in a microwave-safe bowl.
Mix ingredients well— make sure the baking powder is completely blended.
Scrape batter off the sides of the bowl and flatten into a round cookie shape.
Cook in microwave for 60 seconds.
Allow to cool, remove from bowl, and enjoy!

The 3-Minute Oatmeal Raisin Cookie

From Carrots and cake

Ingredients:

1/4 cup oats
1/8 cup liquid egg whites
2 tsp brown sugar
2 tsp all-purpose flour
1/4 tsp vanilla extract
1/4 tsp baking powder
1 tbsp raisins
Cinnamon to taste

Directions:

Combine the ingredients above in a microwave safe bowl
Scrape batter off the sides of the bowl and flatten into a cookie shape.
Cook in microwave for 45 seconds.
Allow to cool and enjoy!

Fiesta Lime Rice

2011-05-03T13:19:00.000-05:00

Gina has done it again!!! Yum!

Fiesta Lime Rice
From Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 4 pt
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7

1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed and heated
3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbsp chopped cilantro (to your liking)
1 tbsp fresh squeezed lime juice
salt to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.

Banana Ice Cream

2011-05-01T06:57:00.000-05:00

Banana Ice Cream
From Green Lite Bites

2 ripe or overripe bananas
2 tsp vanilla (optional)
Chocolate Syrup (optional – in picture)

Break or cut up the banana in about 1 inch chunks and freeze solid. At least 2-3 hours.

Puree frozen banana chunks in the food processor for about 5 minutes. You will have to stop it every minute or so to mix and squish the banana towards the blades.

About half way through add the vanilla.

Enjoy immediately or refreeze.

Once you refreeze the banana soft serve, you will have to let it sit for about 5 minutes before stirring.

Topping/addition ideas…

Mini chocolate chips, frozen wild blueberries, chocolate syrup, unsweetened cocoa powder, peanut butter, strawberries, any berries, granola for crunch, oh my the options are endless!

Strawberry Limeade

2011-04-30T07:02:00.000-05:00

Fresh Strawberry Limeade from Our Best Bites
1 tall glass
Lots of ice
Sprite (or Diet Sprite…or Ginger Ale if you’re feeling wild)
1 1/2 limes
3-4 tablespoons Strawberry Sauce
Fill a glass with ice. Squeeze the juice of one lime into the glass over the ice. Fill the glass about halfway with Sprite. Add 3-4 tablespoons of strawberry sauce. Top the glass off with Sprite and add more strawberry sauce if desired. Garnish with lime wedges (which you can also squeeze into the glass before drinking. Definitely best when served with a straw.

Strawberry Sauce
from Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries. Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

ChubbyButt Did It!!

2011-04-29T10:18:00.001-05:00

Again, let me be clear, I am not, nor have I ever been a runner...but I dream to become a runner someday. So I am beginning slowly.

Today during my one mile treadmill session, I jogged 3 minutes. IN A GYM PEOPLE!! And yes there were people there. CAN YOU IMAGINE? Embarrassing. But I DID IT!! I know, 3 minutes isn't much, but it's a start. I had convinced myself that I'd try jogging 30 seconds of every minute tomorrow, when I won't be in the gym...in front of people. But I just couldn't help myself. I had to see if I could jog one minute. And I just kept going. I'm on a high.

Anyway, I found another website I wanted to share http://www.c25k.com/. And there are podcasts to help you. Playlists with voice overs that tell you when to run, speed walk etc. :) yay!

So I just wanted to put it out there that if you don't think you can jog because you are overweight - you'd be wrong - if I can do it you can too!

“You must do the thing you think you cannot do.” ~ Eleanor Roosevelt

Chicken Rollatini with Spinach alla Parmigiana

2011-04-29T08:54:00.000-05:00

Chicken Rollatini with Spinach alla Parmigiana
from Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Second Thoughts...

2011-04-28T13:05:00.000-05:00

Perhaps that last post should have read ChubbyButt is going to attempt to run....now I'm stressing myself out.

No. I'm going to stay strong and I'm going to do it.

ChubbyButt is going to run

2011-04-28T12:59:00.000-05:00

As much as this pains me, I'm going to put it out there for the world to see/judge/mock.

Let the training begin.

Now that I am another year older and I am looking toward 5K weather in the Midwest, I find myself wanting to train to be able to "handle" it. With my first 5K of the year in 5 1/2 weeks (38 days), I need to get on the ball.

I participate in a yearly 5K called VisionWalk. It is a fundraising event for the Foundation Fighting Blindness. This cause is near and dear to my heart. I've never ran the event, just walked it. It is not clocked, it is an at your own pace, fun event. This year I will be participating in the Kansas City Walk.

Now I will begin by saying - I AM NOT A RUNNER. Never have been. I am also overweight. But I want to change all that. And here is my plan.

Motivation.
Inspiration.
Guidance.
Support.

Runners World has alot of great articles and tools that I plan on using.

Blogs, I have recently found several runner/dieter blogs that I have been following and they are motivating the pants off of me.

My aunt. She is 6 years older than I am, so we're close. And I recently cheered her on as she ran her first half marathon. So proud of her!!

There's my plan, now who's with me? hello? anybody? :) kidding. This is my journey. But I'm dragging you along if you're interested.

Seven Layer Burrito

2011-04-28T10:50:00.003-05:00

Seven layer Burrito
From eHow

1 package instant rice
1/8 tsp garlic
1/8 tsp cumin
1/4 tsp red chile powder
1/8 tsp cayenne powder
1/4 tsp salt
1 can refried beans
sour cream
1 avocado
1 tbsp lemon juice
lettuce
1 tomato
cheddar cheese
1 package flour tortillas

Prepare the instant rice. Follow the directions on the packaging to prepare the rice. Regular rice can be used. A single 7-later burrito comes with 1.5 oz of rice, or less than a quarter cup of rice.

Add a pat of lard or butter to the rice. Add the spices to the rice. The spice portions are in proportion to one sack of instant rice. Stir well.

Chop the desired quantity of lettuce and tomato. In a small both fork mash 1 avocado with the lemon juice. Shred the desired quantity of cheddar cheese.

Open a can of refried beans. Heat the desired quantity of beans in the microwave or on the stove in a small pot. A 7-later burrito comes with 3 ounces of beans.

Warm a flour tortilla in the microwave for 10 seconds.

Place on the warm flour tortilla 3 ounces of beans, 1 1/2 ounces of the mexican flavor rice, a spoon of sour cream, a spoon of guacamole, lettuce, shredded cheese, and chopped tomato. The tortilla must be warm or it will rip when rolled.

Make sure the ingredients are evenly spread.

Fold and roll the burrito.

Bikini Tortellini

2011-04-27T08:21:00.000-05:00

Bikini Tortellini Recipe
From Run Eat Repeat

Ingredients:

1 package Barilla Three Cheese Tortellini
1 cup each: asparagus, green beans
1/2 cup each: chopped onion, cucumbers, tomatoes
2 Tbs. olive oil, balsamic vinegar, seasoning of your choice (I used 21 seasoning salute and Italian seasoning)
Parmesan Cheese

1. Sautee onions, asparagus and green beans in a frying pan until tender. Season with salt, pepper, garlic power and Italian seasoning to taste.
2. Cook tortellini while veggies are cooking. Drain.
3. Combine veggies and tortellini. Season with olive oil, balsamic vinegar and spices. Let cool slightly – this is supposed to be a summer salad dish.
4. Toss with tomatoes and cucumbers. Top with shredded Parmesan Cheese. Serve.

This dish looks delish! I can't wait to try it. Run Eat Repeat is one of the blogs I recently started following. I highly recommend it!

Artichoke Chicken

2011-04-23T11:40:00.000-05:00

Ingredients

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/2 cup lite mayonnaise
1/4 cup low fat sour cream
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
salt/pepper

Directions

Preheat oven to 375 degrees

In a bowl, mix together the artichoke hearts, Parmesan cheese, sour cream, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, dash chicken with salt and pepper, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Optional: top with bread crumbs.

Serve over noodle or on it's own.

What's for Dinner

2011-04-21T15:49:00.000-05:00

IT'S CROCKPOT WEEK!!

I love when I decide to do Crockpot week, I feel so relaxed, like I have hired a personal chef. So here's my week in a nutshell. So next week is Crockpot week!!

Saturday - Tatertot Casserole
Sunday - Dinner out (ok, so I cheated on this one)
Monday - BBQ Chicken Sammies, served with sweet potato fries
Tuesday - Roast, potatoes and carrots
Wednesday - Chicken Taco Chili
Thursday - Lasagna, served with garlic bread and salad
Friday - Swiss Stuffing Chicken, served with green beans

Linking up to:

BBQ Sammies

2011-04-21T06:48:00.000-05:00

BBQ Sammies
From Reluctant Entertainer

Toss these items in the crockpot to cook all day (6-8 hours on low)
4 chicken breasts
1/2 cup red pepper
1/2 cup yellow pepper
1/2 cup orange pepper
1 cup shredded carrots
1 minced sweet yellow onion
2 1/2 cups BBQ sauce (2 cups for slow cooker / 1 cup to spread)

Set these items out:
Rolls
Broccoli slaw–for an added crunch

Shred chicken when finished cooking. Place servings on roll and top with slaw.

Deviled Eggs

2011-04-19T12:46:00.000-05:00

Polly's Deviled Eggs
From Naomi Judd

Ingredients:
(makes 24 deviled eggs)

1 dozen large eggs
2/3 cup mayonnaise-style salad dressing or mayonnaise (regular, reduced-fat, or nonfat)
2 tablespoons prepared yellow mustard
1/2 cup sweet pickle relish, squeezed of excess liquid
2 teaspoons Worcestershire sauce
6 drops hot-pepper sauce, or more or less to taste
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
Paprika, for garnish

Directions:
1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes.
2. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes.
3. Gently crack the eggs and peel under cold running water, starting from the large end. (There should be an air pocket under the large end, making the peeling easy to start from this point.)
4. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients (except paprika) until they have the consistency of mashed potatoes. If the filling is too thick, add a little more pickle juice or salad dressing, depending on your own preference. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. Serve or cover and refrigerate for up to 1 day.

Deviled Eggs with Roasted Red Peppers

Ingredients
4 large egg(s)
2 Tbsp fat-free mayonnaise
1 oz roasted red peppers, about one piece, minced
1 tsp Dijon mustard
1/8 tsp hot pepper sauce
1 Tbsp chives, or parsley, freshly minced
Instructions
Place eggs in a single layer in a medium saucepan. Pour enough cool water over eggs to cover them by 1 inch. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 12 minutes. Remove eggs with a slotted spoon and plunge into ice water (to prevent further cooking).

Shell eggs; slice in half lengthwise and carefully remove yolks. Transfer yolks to a medium bowl and add mayonnaise, peppers, mustard and hot sauce. Mix until smooth and creamy.

Spoon yolk filling into egg whites, mounding it slightly. Sprinkle with chives or parsley just before serving. Yields 2 halves per serving.

Weight Watcher Deviled Eggs
From That's my home

8 eggs - cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish - drained
1 tablespoon Dijon mustard - country style
1/8 teaspoon salt
1/8 Tablespoon white pepper
paprika

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

How to boil an egg
(Thanks to RE)
-Bring your water to a boil, then, by using a spoon, slowly and carefully drop the eggs down into the water. Set your timer for 10 minutes. (NOTE: Eggs that come straight from the fridge, usually very cold, are more likely to crack. Set them out on the counter first for 10-15 minutes.)
-After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.
-After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.

What's for Dinner

2011-03-27T08:39:00.008-05:00

What's for Dinner?

S-
M- Creamy Tomato Tuna Penne Pasta
T- Homemade Pizza, iceberg wedge
W- Scalloped Potato and Tuna Casserole
T- BLT, Potato Salad, Pesto Green Beans
F- Veggie Burgers, Peas, pasta salad
S- Lasagna Rolls, salad

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!

Scalloped Potato and Tuna Casserole

2011-03-26T08:55:00.004-05:00

Scalloped Potato and Tuna Casserole
From Kitchen Magic

3 tbsp butter
2 tbsp minced onion
3 tbsp unbleached flour
1 tsp salt
2 cups milk
1/4 cup plain yogurt
2 seven-ounce cans of tuna, drained and flaked
3 cups thinly sliced potatoes
Minced fresh or dried parsley

Heat the butter in a saucepan and saute onion about five minutes. Blend in flour and salt. Gradually add milk and yogurt over medium heat and cook until thickened. Stir in tuna.

Put potatoes in a greased 6″ x 2″ x 10″ casserole dish. Pour the tuna mixture over it. Cover and bake at 350 degrees for one hour. Uncover and bake another 30 minutes or until potatoes are tender. Garnish with parsley. Makes four servings.

Tuna Ring With Cheese Sauce

2011-03-25T10:53:00.002-05:00

Tuna Ring With Cheese Sauce

From Betty Crocker
Ingredients

1 egg
2 cans (7 ounces each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water
Cheese Sauce (below)

Directions

Heat oven to 375°. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knew 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals, Turn each section on its side to show filling, Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

4 to 6 servings

Cheese Sauce
Ingredients

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces) or 1/2 cup crumbled blue cheese

Directions

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

Creamy Tomato Tuna Penne Pasta

2011-03-24T10:32:00.002-05:00

Be sure to check out the video on the link on making this dish
Creamy Tomato Tuna Penne Pasta
From Food Wishes

Ingredients:
1 (6.7-oz) jar of tuna packed in olive oil
pinch of dried oregano (if not already in the oil)
3 cloves garlic
pinch of pepper flakes
1 teaspoon mashed anchovy filets or paste
salt and fresh ground black pepper to taste
3 cups high-quality cream of tomato soup
1/2 cup water
14.5-oz package dry penne pasta
1 tablespoon minced fresh tarragon
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed

Heat tuna, pepper, garlic, and anchovy paste in a pan over medium-low heat, for about a minute after it begins to sizzle. Add cream of tomato soup and 1/2 c water. Simmer over medium heat about 10 minutes. Cook Penne Noodles (about 1 minute to a minute and a half less than normal) you want the noodles slightly under cooked. Drain pasta return to warm pan. Add Tarragon, parm cheese and sauce, stir. Cover and let sit 2 minutes. Remove lid, stir again, let sit for about 1 minute. The heat from the pan will continue to heat the dish. Serve.

Vegetarian Shepherd's Pie

2011-03-23T10:02:00.001-05:00

Vegetarian Shepherd's Pie
(45 Min Prep, 25 Min Cooking)
From One For the Table

6 Carrots
5 Celery stalks
1 Red Onion
2 cloves of Garlic
2 Cups Green Peas (Option to add a little St. Patrick’s Day Green to the scene)
6-8 potatoes
4 Tablespoons Butter or Soy Margarine
3 Cups of Milk or Soy Milk
2 packages Meatless Ground (I prefer Yves Vegan Cuisine Meatless Taco Stuffers, but you can use any soy or corn based products available in the deli section of most grocery stores)
2 Cups of Red Wine
2 Cups of Olive Oil
Pinch of Garlic Salt
Pinch of Cinnamon

(1) Bring a large pot of water to boil. Wash and peel your potatoes. Add potatoes with a little salt to the boiling water. Boil 20-30 minutes.

(2) Chop carrots and sauté in a frying pan on medium heat with a little olive oil.

(3) Add chopped celery, onion and garlic to your carrots, adding a little more olive oil and salt and pepper, when carrots are just beginning to brown.

(4) Add the faux meat and bring the heat up a little. Most faux meats can be really dry, so add a touch more olive oil, and red wine. Add salt/pepper/garlic salt as you see fit. Judiciously add a pinch of cinnamon. Cook for ten minutes, making sure that it doesn't dry out.

(5) Drain potatoes in a strainer then replace them in the pot. Add about 3 cups of milk and 4 tablespoons of butter. Mash until desired level of lumpiness.

(6) Melt 1 tablespoon of butter

(7) Heat oven to 350°F to warm up. Using a Pyrex/casserole dish, make thin layer of the meat mix, followed by potatoes, and repeat until you run out. Brush melted butter over the top layer.

(8) Stick the dish in the oven for about 15/20 minutes, until the top layer of potatoes is slightly browned and crispy.

Tostada Salad Pizza

2011-03-22T09:47:00.001-05:00

Tostada Salad Pizza
From VegetarianSalmon

BW’s pizza dough
1/2 cup of black beans
1/2 cup of corn
1/2 cup of shredded cheddar
1/2 cup of shredded monteray jack cheese
3 tb BBQ sauce
1 cup of shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup of chopped red onion
1/2 tsp red pepper flakes
2 tb ranch dressing
Salt

1. Pr-heat the oven to 375
2. Roll out your pizza dough. Spread the bbq sauce over the top, then sprinkle the black beans and corn on top. Finally, add the cheese. Bake for 10-15 minutes.
3. While the pizza bakes, mix together the tomatoes, red onion, salt, and and red pepper flakes. Let these flavors rest together.
4. When the pizza is done. Top it with the tomato salsa, then the lettuce, and finally the ranch dressing. Enjoy!

Mexican Chicken

2011-03-21T08:35:00.001-05:00

Mexican Chicken
From Veggie Converter
Adapted from Mexican Chicken

Ingredients
2 C "chicken" or tofu cubes
2 "cans" cream of mushroom soup substitute (recipe follows)
1 14.5 oz. can diced tomatoes
1 7 oz. can green chiles
1-2 cups cheddar cheese
3-4 corn tortillas, small

Directions
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Cream of Mushroom Soup (1 "can")
Adapted from Cream of...

1/4 C butter
1/4 C flour
1 3/4 to 2 C liquid.
For most recipes, first melt the butter over medium heat, then whisk in the flour and cook for two minutes.

Add 1/2 C finely diced mushrooms, onions to the melting margarine. After flour has cooked, add 1 1/4 cups milk and 1/2 cup "chicken" or vegetable stock as the liquid. Bring to boil over medium heat, stirring frequently. Add seasonings (about 1 t. each or to taste) and boil until desired consistency.

Spicy Garlic Green Beans

2011-03-19T09:44:00.001-05:00

Spicy Garlic Green Beans
From vegetariansalmon

3/4 pound green beans.
2 tb soy sauce
2 cloves garlic, minced
2 tsp chili sauce
1 tsp honey (agave nectar for vegans)
2 tsp olive oil
1. Trim the ends off the green beans.
2. Mix together the rest of the ingredients.
3. Saute the green beans in the sauce for 5-8 minutes until desired texture.

Tacos in a sleeping bag

2011-03-18T08:24:00.001-05:00

Be sure to visit the link for step by step directions with pictures.

Taco in a sleeping bag
from once a month mom

Ingredients:
2 packages refrigerated crescent roll or biscuit dough
1 lbs. ground beef or turkey
1 package taco seasoning
.5 cup cheddar or mozzarella cheese, shredded
shredded lettuce, tomatoes, sour cream, etc. if desired

Directions:
Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.

Freezing Directions:
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.
Servings: 16 rolls

Tacos in a Sleeping Bag
from Veggie Converter
Ingredients
1 package refrigerated crescent roll or biscuit dough
1 "pound" ground beef substitute (about 1/4)
1/4 C taco seasoning (you can find my recipe in this post)
1/2 C Mexican blend cheese
shredded lettuce, tomatoes, sour cream, etc. if desired

Directions
Preheat oven to 375ºF. Add taco seasoning to beef, mix well. Tip: Add enough olive oil to make the seasoning stick to the "beef" well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 Tbsp. taco meat and a sprinkling (by this I assumed a child's handful, or at least my toddler did...she loves it) of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Here's what I did: Get a large spoon out of your silverware drawer and pack it full of "beef," mold that beef tightly with the palm of your hand on top (pressing against the spoon on bottom), making an egg shape. Place that "beef" mound onto the wide end of the crescent and roll it up like you would a normal crescent roll. Then seal the sides together. Packing the "beef" mound tightly makes it oh so much easier because the beef doesn't crumble apart and fall out while you're rolling if you do it that way.

Place the "sleeping bags" on a baking sheet (I actually just rolled them directly on the sheet) and bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.

Freezing Directions
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.

Vegetarianism

2011-03-16T11:36:00.000-05:00

I'm going to start a new mini series featuring vegetarian dishes. Let me clarify before I start. There are several types of vegetarians and several reasons to eat this way. My oldest child (17 years old) has explored this off and on over the last couple of years and is back to not eating chicken, beef, or pork. She does however (at the moment) eat fish, eggs, and cheese. Which I respond with "THANK GOD" because I live in a small town in the middle of nowheresville and we don't have ample supplies of anything "fancy" as on store associate called it on a recent trip to the local grocery. And what we do have access to is expensive. So.... with that said... for those wanting no fish, cheese and egg recipes, I apologize. Please feel free to share your recipes with me as well. I could use all the help I can get. :) Oh and this is a picky eater that doesn't like tomatoes among several other things. For her it's not a "health" thing, it's an animal cruelty thing. I just don't want this to become a pass for Junk Food Fest 2011.

Nacho Dip

2011-03-03T09:33:00.001-06:00

Nacho Dip
From Green Lite Bites

Image from GreenLiteBites.com

1 Mini Babybel® Cheddar Round
1 wedge of the Laughing Cow Light Queso Fresco & Chipotle
1 tbsp skim milk

Remove the wrapper and wax from the Mini Babybel Round.Place it in the bottom of a coffee mug or small glass bowl. Melt the cheese in the microwave for about 15 seconds. Add the wedge of The Laughing Cow Light Queso Fresco & Chipotle. Mix the two cheeses together with a fork. Pop it back into the microwave for 10 seconds and stir again. Add the the milk. Stir and return one final time to the microwave for 10 more seconds. Remove and stir again. Serve.

Approx Nutritional Information per serving
Servings	Amt per Serving
1	entire recipe
Calories	Fat	Fiber	WWPs
110	7g	0g	old: 3	new: 3
Sugar	Sat Fat	Carbs	Protein
2g	4g	3g	8g

Balsamic Chicken with Mushrooms

2011-02-23T12:43:00.000-06:00

Balsamic Chicken with Mushrooms
From Weight Watchers

PointsPlus™ Value: 4
Servings: 4

Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove(s) (medium) garlic clove(s), crushed
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup(s) mushroom(s), small, halved
1/3 cup(s) canned chicken broth
1/4 tsp dried thyme, crumbled

Instructions
In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms.

I Heart Faces - Phone Photo Challenge

2011-02-22T13:07:00.002-06:00

I took this photo of my daughter wearing her sock monkey hat. This picture is a true representation of her personality. Every time I look at this picture I smile. My heart giggles. And I want to give her a hug for being who she is. I didn't think it was possible to love a human being so much. Happy 17th Birthday Mia Bella Figlia!

I took this photo with my Blackberry 8900.

Check out all the other entries at i ♥ faces!

What's for Dinner

2011-02-20T10:04:00.032-06:00

Breakfasts:
English Muffin Breakfast Pizza
Bagel w/ cream cheese
mini quiche
oatmeal
Poor Man's Egg Salad Sandwich

Dinners:
Crockpot Roast, mashed pot, green bean
Crockpot lasagna garlic bread, wedge salad

Chicken tetrazzini, peas

Baked ziti, wedge salad
Parm Chicken, garlic bread
My Mom's Casserole

Here is a copy of my menu plan in printable version with a shopping list.

Printable version available via Google Docs.

You can find a blank menu plan like the one above HERE.

Casserole

2011-02-19T06:22:00.001-06:00

Mom's Casserole

This isn't an exact science recipe, nor is it a recipe that I know the name of. It is a dish my mom use to make me and I love it.

1 lb hamburger
1 small onion, chopped
8 oz sour cream
Garlic powder
Parmesan Cheese
Egg Noodles

Boil egg noodles. Meanwhile, brown hamburger with chopped onion and garlic powder (about 3 shakes). Mix sour cream with meat and then add Parmesan cheese. Again, I don't know how much, I usually use about 1/4 of a container (it's alot). Mix noodles and meat mixture into baking dish and bake 20-30 minutes. Serve warm with rolls and a veggie. Mmmm...I'm hungry just thinking about it. If anyone knows this exact recipe or what it's called, please let me know.

Quiches

2011-02-18T05:13:00.001-06:00

Mini Breakfast Quiches/ Baked Ham and Egg Cups

Recipe by Our Best Bites

Image Courtesy of Our Best Bites.com

4 eggs

1 C egg substitute* (or an additional 4 whole eggs instead)

3/4 C shredded low-fat sharp cheddar cheese

1/4 C shredded Parmesan cheese

1/4 C cottage cheese

5 oz frozen spinach, defrosted, water squeezed out and roughly chopped

(that's half a standard frozen box of spinach)

1/3 C roasted red peppers, diced (jarred, or make your own)

1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)

1/4 C sliced green onions

1/4 t kosher salt

1/8 t black pepper
1/2 t hot sauce

foil muffin tin liners OR 12 slices ham

*1/4 egg substitute = 1 whole egg, so if you're using all eggs, or some eggs and some egg whites, you can adjust accordingly.

Directions:

Preheat oven to 350
In a bowl, combine all ingredients (except ham slices) and stir well.
If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.
Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Nutritional information for 1 mini-quiche (w/o ham):

83 Calories, 7.5 g Protien, 3 g fat

2 Weight Watchers Points

Southbeach Diet Phase 1

English Muffin Breakfast Pizza

2011-02-17T10:09:00.000-06:00

I can see several variations of this recipe making it's way around my house.

English Muffin Breakfast PizzasRecipe by Our Best Bites

6 whole wheat English muffins at room temperature
4 eggs, at room temperature
2 tablespoons milk
1/4 tsp. kosher salt
About 10 dashes Tabasco sauce
12 thin deli slices of ham or 10-12 slices of cooked bacon, crumbled
3/4-1 c. shredded cheddar or pepper jack cheese
Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.
In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture--you want the egg mixture to soak into the bread, but you don't want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.

If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.

FREEZER INSTRUCTIONS: After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).

What's for Dinner

2011-02-13T10:09:00.009-06:00

What's for Dinner?

I'm trying something a little different this week. I'm going to post several breakfast and dinner options for the week. I typically eat leftovers, salad or turkey wrap for lunch - so too boring to list on here. But instead of assigning a day, I'm going to be a little more flexible. We'll see how we like it.

Breakfasts:
Bagel, cream cheese, fruit
Oatmeal, fruit
Mini Quiche, fruit
French Toast, fruit
Mug Scramble, fruit

Dinners:
Crockpot Roast, mashed potatoes, green beans
Worlds Greatest Burger, Sweet Potato Fries, Applesauce, Cottage Cheese
Crockpot Lasagna, Wedge Salad, garlic bread
Chicken Tetrazzini, peas
Salsa Chicken Fiesta, Mexicorn

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!

Tuscan Chicken and Pasta

2011-02-12T08:27:00.000-06:00

Tuscan Chicken and Pasta

From Stockpiling Moms

What you need:

Boneless Chicken Breasts
Lawry’s Tuscan Sun-Dried Tomato Marinade
Penne Pasta Noodles
Mozzarella Cheese
Your Favorite Pasta Sauce

Side Dish: Your Favorite Garlic Bread

What to do:

Marinate Chicken in Tusca Sun-Dried Tomato Marinade for about 4- 6 hours. I have found the longer you let it marinate the better it is. Sometimes I even put it in the marinade the night before and leave it until dinner!
When ready to prepare dinner grill chicken, prepare noodles, and bake garlic bread!
Cut chicken in slices!
Put Pasta on plate, cover with pasta sauce of choice, Top with Chicken and Mozzarella cheese.

ENJOY!

Impossibly Easy Chicken Pot Pie

2011-02-11T06:01:00.000-06:00

Impossibly Easy Chicken Pot Pie
From Betty Crocker

1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.

Quiches

2011-02-10T10:54:00.000-06:00

Incredible Egg Breakfast Biscuit Quiches
From WeightWatchers

PointsPlus™ Value: 4
Servings: 10
Level of Difficulty: Easy
Preparation Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients

2/3 cup shredded Swiss cheese
1/3 cup finely chopped lean ham
1/4 cup finely chopped green onions
3 large eggs
2 Tbsp 2% milk
1/4 tsp salt
1/8 tsp pepper
12 refrigerated low-fat biscuits (1 oz each)

Instructions

Heat oven to 350 degrees F. Combine cheese, ham and green onions in small bowl; mix well. Beat eggs, milk, salt and pepper in medium bowl until blended.
Separate biscuits; press or roll each into a 5-inch round on lightly floured surface. Place 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press biscuits firmly against bottom and sides of cups and form rim at top.
Spoon 2 Tbsp cheese mixture into each cup. Pour in egg mixture, dividing evenly.
Bake in center of 350 degrees F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. Remove from pan; serve warm.
Serving Size 1 quiche

Country Bob's Burger

2011-02-09T07:25:00.000-06:00

World’s Greatest Burger
From Stockpiling moms

Ingredients:

2 1/2 lb. chopped sirloin
1/2 package of Lipton Onion Soup Mix
3/8 cup of Country Bob’s All Purpose Sauce
1 TBSP Country Bob’s Season Salt

Directions:

Combine chopped sirloin with Lipton Onion Soup Mix, Country Bob’s All Purpose Sauce and Country Bob’s Season Salt.
Grill
Top with about 1 TBSP Country Bob’s Sauce before serving.

What's for Dinner

2011-02-07T09:21:00.000-06:00

What's for Dinner?

S- Veggie Soup
M- Broiled Burgers and leftover soup
T- BBQ Chicken Pizza, salad
W- Chili Pie, salad
T- Swiss Stuffing Chicken, peas, mashed potatoes
F- Crockpot Shepherds Pie
S- Celebrating my grandmothers 75th birthday!

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!