Ok, not to be pushing winter, because Lord knows, living in Michigan, I am not trying to get the snow to fly any quicker than it will all on its own...

But this one reminds me of being curled up by a fire (this is only a dream, no fireplace in my house, but I can imagine), with a good book and a bowl of steaming White Chili!  This is the ultimate in cold weather, hot comfort food!

White Chili 

6 Points Plus (5 Points-old system)

4 Servings

Ingredients

1 medium onion, chopped    

1 medium green pepper, chopped    

2 cloves garlic, minced    

3/4 lb lean pork tenderloin, fat trimmed, cubed (1/4")    

15 oz canned white beans, rinsed and drained    

1 1/2 c reduced-sodium chicken broth    

4 1/2 oz canned chopped hot green chili peppers, Can use mild    

1 t Ground cumin    

1 t hot pepper sauce, Franks - 2-4 dashes    

1/2 t table salt    

1/4 t black pepper    

1/4 c cheddar, shredded fat free    

Instructions

Spray non stick pan - sauté onion and green pepper with garlic for 2 minutes. Add pork and simmer for another 3 minutes. Add remaining ingredients and simmer until pork is done. Top with cheese.

I guess I am stuck on Fiesta Friday so much that here is a soup with a little bit o’ Mexican flavor to it!

This is not my mama’s chicken soup, which is good, cuz I’m not my mama, and neither are you, as fabulous as she may be!  (Well ok, sometimes when I am talking to my child…)  Sorry for the late posting, it’s been a crazy day (are they all crazy or is just me or am I all crazy?), NEVER MIND, DON’T ANSWER THAT!  I prefer to call it cute, quirky, funny…well you get the idea, right?  Try this little number on for size all my little epicureans, (and by little I mean – soon we are all gonna be!!) 

Chicken and Black Bean Soup 

4 Points Plus (3 Points-old system)

8 Servings

Ingredients

2 t canola oil    

1 medium onion finely chopped    

1 medium carrot, Chopped    

1/2 large sweet red pepper, Chopped    

1 t Ground cumin    

1 t chili powder    

30 oz canned black beans, (2 Cans), drained and rinsed    

3 c fat-free chicken broth    

16 oz salsa, 1 Jar - you pick temperature according to your tats    

1 1/2 c cooked chicken breast, Cubed    

Instructions

Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes.

Stir in cumin and chili powder and cook for 1 minute.

Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes.

Stir in cooked chicken and simmer for 5 more minutes.

You can make this 6 servings for 4 points!

Get out your Easybake ovens, we are gonna bake up some fun!

(Well food is fun for me, boy do I need to get out more!)  Did everyone have one of those as a kid?  They were a little disappointing in my book, but if I had been baking up something spicy…you never know how my life might have turned out!  Well ok, maybe not any different, but hey a girl can dream can’t she? And if I’m dreaming kiddos, it’s probably going to include cheese!

Mexican Chicken Bake 

5 Points Plus (4 Points-old system)

4 Servings

Ingredients

1 T canola oil    

1/2 medium red onion, Sliced    

1/2 medium bell pepper, Cut into strips    

1 average jalapeno pepper, deseeded and finely chopped    

1 T Ground cumin    

15 oz canned tomatoes with green chilies, (reserve 1/4 cup)    

1 1/2 c cooked chicken breast, shredded    

2 small corn tortillas

1 T Cilantro

1/2 c shredded reduced-fat Monterey Jack cheese    

Instructions

Preheat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.

Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.

Cut into wedges and serve with beans and rice or a green salad.

I haven't figured the points yet, but I am guessing this would be good with another type of meat also, ground beef or even shredded pork!

Sometimes when you are a little broke (or a lot!) you just have to eat beans and rice..

So I’m thinkin’ it might as well be good!  And spicy!  Not your typical beans and rice here, fellow foodies, this is some tasty stuff! 

Mexican Rice and Beans 

6 Points Plus (4 Points-old system)

4 Servings

Ingredients

1 c onion, Chopped    

2 average jalapeno peppers, Chopped    

1 tsp ground cumin    

2 c hot, cooked rice    

15 oz canned crushed tomatoes    

1 c frozen corn    

15 oz canned black beans, Drained and rinsed    

Tbsp Cilantro

Instructions

In a medium skillet coated with nonstick cooking spray, sauté onions and jalapeno peppers until softened.

Sprinkle cumin and cook for 1 minute.

Add rice, crushed tomatoes, sweet corn and black beans, and simmer for 10 minutes

(6 servings is 3 points each)

Happy Fiesta Friday to all of you! You know why I love Mexican food?

(Come on, think about it…BECAUSE IT IS USUALLY COVERED WITH CHEESE!)  Haven’t you been paying attention?  (Kidding, sometimes I just have to amuse myself you know!) One thing to remember is, that you can usually take one of your own tried and true favorite recipes and "skinny it down".  I do this all the time and the Recipe Builder on the WW site is a great tool for this! I haven’t tried this one yet, but my babysitter was cooking it as I picked up my girl last night and it smelled so fabulous (thanks Vikki!), I am going to make it tomorrow night!  I reduced the amount of cheese that her recipe called for and used baked chips to make the points manageable!  I think it will taste great!

Taco Casserole 

Points Plus (5 Points-old system)

6 Servings

Ingredients

1 lb 90% lean/10% fat ground beef    

1 pkg taco seasoning mix

1 small onion, Chopped    

16 oz canned diced tomatoes    

12 item(s) baked low-fat tortilla chips, Broken into smaller pieces    

4 oz low-fat shredded cheddar cheese    

Instructions

Brown ground beef with onion and then add taco seasoning, cook according to package directions.

Mix meat, tomatoes, cheese and chips in sprayed casserole.

Bake covered at 350 for 45 minutes.

I would probably serve with lettuce and tomato! May serve with chips and/or sour cream but don't forget to count the points!

What did one mushroom say to the other mushroom?

You're one fungi to be with!

No seriously folks (can you picture me on a 70’s variety show with that line?)…I love mushrooms and I have made these…I am calling it a Tasty Tidbit, but it is really filling enough that you could eat it instead of a serving of meat at dinnertime.  I know, I know….crazy huh?  A meatless dinner?  Try em’ you’ll like em’!   (I can’t remember where I got this one…but I will post if I do!)

Stuffed Portobella 

3 Points Plus (2 Points-old system)

2 Servings

Ingredients

2 large portobello mushroom, cleaned with stems removed   

2 oz Free Fat-Free Cream Cheese    

1 wedge The Laughing Cow Light Creamy Swiss Original Flavor    

1/4 c cheddar, shredded fat free    

1 clove garlic

1 t onion powder    

1/4 c tomato

Mix all ingredients except mushrooms, scoop mixture into tops of mushrooms and bake.  (I like to spray my porties with some buttery (0 calorie) spray, it gives them that "sauteed" texture

Bake for 10 minutes at 425

Weigh in day!! I went over my flex points this week…ummm…by a few….

Umm what exactly is a few….OK, alright already, it was TWENTY!!  Good news is that I was still down a pound!  But that just really lets me know that if I had been more diligent, meaning if I didn’t let my inner gluttonous fat girl make decisions for me, I might have been down 2 pounds!  Have you ever heard that saying, “Nothing tastes as good as skinny feels”?  I believe it, but sometimes my inner (outer?) fat girl doesn’t!  Can you feel me on this?  How is everyone doing this week?  I will get some more Tasty Tidbits up later today, I promise!  Today is a crazy busy one for me!  Piece (I MEAN PEACE – SEE THERE SHE GOES AGAIN!)  I can't wait til I fire her for GOOD!

Peter Peter, Pumpkin eater….Ok, how often do you just get to say that in real life!

(Umm…how many of you are saying, “How often do you want to?” Never mind I don’t want to know!) Being new to this blogging thing, I am wondering, Is blogging simply an acceptable form of talking to one’s self? I’m good with that….Ok now back to Peter and the unveiling of Tidbit Thursday! I haven’t tried these yet, but they seem like they would be scrumptious, but you know how I love cheese. (Did you notice that this is the first time this week – ok today – that I have mentioned CHEESE!) I am trying to get used to not saying it everyday, I am hoping it will help my addiction, is it a little ironic that my first tidbit is full of CHEESE or WHAT!??! I subbed Parmesan in this one for the Romano originally called for because they are fairly similar in flavor and it’s more likely that I will have Parmesan in my house at any given time than Romano. (Ok, I give up, there is ALWAYS fresh Parmesan in my house!) Have you ever tried it? Nothing like that stuff in the can, you need way less and the flavor is so much more intense! Lemme know what you think! This one is just in time for Halloween and Thanksgiving, two of my faves! It came from a Taste of Home email that I got!

Peter Pumpkin Cheese Puffs Recipe
1 Points Plus (1 Point -old system)
10 Servings
Ingredients

1/2 t balsamic vinegar
1/2 c water
1/4 t salt
1/4 oz food coloring, Yellow (4 drops)
1/2 c Egg Beaters Egg Beaters
1 c parsley, 20 Sprigs, stems removed
2 T fat-free cream cheese
1/4 c fat-free margarine, Cubed
1/2 c grated Parmesan cheese
1/2 c whole wheat flour

Instructions

* In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
* In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
* Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400 for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.

One potato, two potato, three POINTS.

These are a tried and true favorite at my house.  I make them for breakfast or dinner!  They go great with a big weekend breakfast because the kids love them and I can make myself up some Egg Beaters and turkey bacon and still have a “big” breakfast without all the points.  This is a variation of the recipe from the Lipton's Onion Soup mix box. It’s a good thing I like to cook, because weekend breakfasts are the only time I really cook something separate for myself.  My best tip to you here would be this:  Everyone in my house is on WW with me at mealtime even if they don’t know it or want to be.  A big sabotage is to have to cook everyone else all the food I can’t have.  The BLT’s will get me every time!  (BLT’s are bites, licks, tastes and YES there are points in those!)  Having recipes that I know everyone will like and not even realize they are eating healthier is key!  They do know that if I make something once and it sux, I won't be making it again!  

Onion Roasted Potatoes

3 Points Plus (3 Points-old system)

8 Servings 

Ingredients

 1 Pkg Onion Soup Mix    

 1/8 cup(s) olive oil    

 3 lbs potatoes, cut into chunks (I dice mine small)    

Instructions

Preheat oven to 425.

Toss all ingredients in large bowl until evenly coated.

Arrange potatoes in sprayed13 x 9-inch baking or roasting pan.

Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Since my blog is turning into a little bit of a “side job”, I figured it might as well be Sideways Wednesday!

On that note, does anyone know when I will be getting my first paycheck?? Can I have a raise?  I am gonna have to talk to the boss…Oh that would be me…fat chance then I guess!  Speaking of fat…pretty soon none of will be if we keep this up!  Woot Woot!!!  I got this one from AllRecipes.com and ran it through my handy dandy recipe builder on the WW Site (love that thing!!!)  I haven’t tried this but it sounds yummy to me!

Best Black Beans

2 Points Plus (1 Point-old system)

4 Servings

Ingredients

(16 ounce) can black beans

1 small onion, chopped

1 clove garlic, chopped

1 tablespoon chopped fresh cilantro

1/4 teaspoon cayenne pepper

salt to taste

Directions 

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

I will gladly pay you Tuesday, for a hamburger today…

Is there anyone but me old enough to remember that?  (Hint:  it goes well with the spinach in these burgers!)  Give up?  It was Wimpy from the original Popeye cartoons!  Oh crap I’m old, I better go it’s probably past my bedtime somewhere!

CHEESY SPINACH BURGERS 

6 Points Plus (6 Points-old system)

8 Servings

Ingredients

 1 serving(s) Lipton® Recipe Secrets® Onion Soup Mix    

 2 pound(s) 90% lean/10% fat raw ground beef    

  1 cup(s) chopped frozen spinach, Chopped, thawed and squeezed dry    

 4 oz part-skim mozzarella cheese    

Instructions

1. In large bowl, combine all ingredients; shape into 8 patties.

2. Grill or broil until done.

Feeling a little blue, because we only have one cheesy recipe today?

Me too…that’s why I am bringing you this next one!  Chicken Cordon Bleu…get it, huh, do ya?  Great place to make use of our Laughing Cow (does my cow appear to be laughing?  I can't quite decide!) wedges, one of my personal faves by the way.  I would eat them in a house with a mouse, in a car out of a jar…oh just take the recipe already!  Try it you’ll like it!  (Thanks Vikki!)

Chicken Cordon Bleu 

6 Points Plus (5 Point-old system)

4 Servings

Preparation Time:  0 min

Cooking Time:  0 min

Level of Difficulty:  Easy

Ingredients

4 item(s) chicken breast half    

1 slice(s) Fat Free Ham    

4 wedge(s) The Laughing Cow Light Creamy Swiss Original Flavor    

1 cup(s) whole wheat bread crumbs    

Instructions

Pound chicken breast halves flat with meat tenderizer.  Cover each with one slice of ham and put wedge of cheese in middle.  Roll up jelly roll style, lay in pan, seam side down. Bake at 350 for about 20 minutes or until done

It's Fat Tuesday again! Oh jeez I mean it's "Cheese Day"...is there really a difference?

Why I am glad you asked!  (Ok, so I asked myself...isn't blogging really just an acceptable form of talking to yourself anyway?)  The difference is these delicious cheesy low fat recipes, Cheese day doesn't have to mean Fat Tuesday!  Never mind all that, two important things today!! 

1.  IT'S CHEESE DAY!! 
2. It's my official one week anniversary!  My little baby blog was born last week, same day, maybe not same time, I think I am getting a little misty....Oh wait, I will be ok, I have a new CHEESY recipe for you! 

LOW FAT CHEESY POTATO CASSEROLE
4 Points Plus - 12 Servings (3 Points at 12 servings-old system)
or:
5 Points Plus - 10 Servings (4 Points at 10 servings-old system)

2 tbsp. butter
1 (10 3/4 oz.) low fat cream of chicken soup
1 (6 oz.) low fat sour cream
1 1/2 c. shredded low fat Cheddar cheese
1 (32 oz.) pkg. frozen hash brown potatoes (I think you can use either shredded or cubed style, the points are pretty comparable)
3/4 c. corn flake crumbs
Vegetable oil spray

Heat butter, sour cream, soup and cheese until cheese melts. Spray with oil a 9x13 inch dish. Put potatoes in dish. Pour cheese mixture over potatoes. Sprinkle with corn flake crumbs. Spray lightly with oil spray. Bake at 350 degrees for 1 hour. Serves 10-12.

Where's the beef?

Well it's right here darlin, all you had to do was ask!  I found this one on a yahoo group called WW-Recipes (username that submitted was Matthew Goff)

Slow Cooker Beef and Pasta 

6 Points Plus (4 Points-old system)
8 (1 cup) servings

2 (14 oz.) cans tomatoes with juice, broken up
1 1/2 cups water
1 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Salt
1/8 tsp. Pepper
1 tsp. liquid gravy browner
1 lbs. lean ground beef (90/10)
8 oz. Rotini pasta 

Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix.
Turn into 3 1/2 qt. slow cooker. Cover. 
Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. 
Add pasta. Stir. 
Cook on HIGH for 15 to 20 min. until tender.

Monday's are always a little slow for me...so how about Monday is now Slow Cooker day in Julieland!

I haven't tried this one yet, but I think I will this week, I always have cream of celery soup on hand, but I don't use it nearly as much as the cream of chicken and cream of mushroom...anybody else?  Any more ideas on the cream of celery?  And I know the picture has nothing to do with slow cookers or chicken or cream of celery, let's face it, it is has nothing to do with the entire post...I just liked it!


Basil Chicken
7 Points Plus (6 Points-old system)
4 Servings

4 whole skinless chicken breasts
1/2 teaspoon pepper
1/2 teaspoon basil
1 can cream of celery soup (Healthy request or 98% Fat Free)
1/2 whole green pepper -- sliced

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread
soup on top of chicken. Arrange slices of green pepper on top of soup.

Cover and cook on low 6 to 8 hours.

Chocolate...cioccolato...le chocolat'...czekolada...it's all Greek to me!

Actually Greek is the one I couldn't find...but there you have a little Polish, Italian, French and of course my favorite...Press 1 for English please! JUST KIDDING!

Chocolate Chip Cakies

3 Points Plus (2 Points-old system)
24 Servings

2 C Flour

1/4 C Cocoa Powder

1 t Baking Powder

1/4 t salt

1/2 C brown sugar

1/4 C margarine

1/3 C Egg Beaters

1 C plain vanilla low fat yogurt

1 t vanilla

1 C Mini Chocolate chips

Heat over to 350.  Beat sugar, egg beaters, yogurt and vanilla until smooth.  Add dry ingredients and chocolate chips.  Mix well.  Dough will be stiff.  Drop by tablespoon's full on cookie sheet.  Bake 9-11 minutes.

Sunday Sweet Sunday continues...are you all watching football? The Lions are ahead for the moment....

Snickers Pie
5 Points Plus (3 Points-old system)
6 Servings

2 C Fat Free, sugar free or no sugar added frozen yogurt or ice cream
1 C Cool Whip Free
1 Small box instant sugar free chocolate pudding
1/4 C Reduced fat chunky peanut butter

Beat all ingredients together, pour into a 9" pie plate.  Cover with plastic wrap.  Freeze until firm.

KFC and coleslaw go hand in hand in my book!

Here is a fat free version that is said to be a pretty good substitute!  I haven't tried it yet, but I think I will!

I am calling it Faux Slaw!

1 Points Plus (1 Point-old system)

8 Servings

1 C. fat free Miracle Whip

1/4 C sugar

8 C cabbage, finely chopped

2 T carrot, shredded then minced

2 T onion, minced

Combine the Miracle Whip with the sugar in a large bowl.  Mix well until the sugar is dissolved.  Add the cabbage, carrot and onion, toss well.  Be sure the cabbage is chpped into very fine pieces (rice size).  Cover and chill for several hours.

Serving is approximately 3/4 cup.

Oh Chocolate...Our old and faithful friend...everytime I have some I almost go 'round the bend (Sung to the tune of "O Canada")

Rest assured I am not migrating north!  It just popped into my brain!  I haven't touched on dessert at so maybe it's time...I am not a sweet eater and never have been.  Even as a kid, my mom would find almost an entire bag of Halloween candy in my closet uneaten a couple of months later, but I do have a couple of sweet tricks up my sleeve for you anyway!  The first installment in the chocco bloggo will be:

Chocolate Pumpkin Muffins

3 Points Plus (1 Point-old system)

24 Servings

1 Box Devil's Food cake mix

1 Can of pumpkin - about the size of a soup can

2/3 C. Water

Preheat oven to 350.  Mix all ingredients together and pour evenly into 24 muffin cups.  (OR spray 9x13 pan with cooking spray and use that).  Bake 45-50 minutes.  Check on it by inserting a knife in the middle to see if it comes out clean.  (For cake cut into 12 pieces and its 2 points each)

Thanks for this one Vikki!  I have had these and they are really good!