I am going to be a little brief today, I have my favorite sister-in-law here for the weekend!

I got this one right off the WW site and it sounds yummo as Rachael would say…I love the part at the end about throwing in some shrimp to fancy it up!

Cajun Tomato Soup 

3 Points Plus (2 Points-old system)

4 Servings

This zesty soup gets its taste of the bayou from the Cajun seasoning—a blend of cayenne, paprika, garlic, and onion—and hot pepper sauce.

Ingredients

1 medium onion, chopped    

14 1/2 oz canned diced tomatoes    

1 1/2 c vegetable broth, reduced-sodium    

2 T canned tomato paste    

1 c frozen corn kernels, thawed    

1 c fat-free skim milk    

1/2 t Cajun seasoning    

1/4 t black pepper, freshly ground    

1/4 t hot pepper sauce    

Instructions

Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through. Yields about 1 1/4 cups per serving.

Notes

If you’re looking to fix something fancy, add 1/2 pound chopped peeled and deveined shrimp to the finished soup and simmer until the shrimp are just opaque in the center, about 2 minutes.

Ok, I didn’t really feel like cooking last night, so I got a little creative and made up another version of the famed “Pizza Dia”!

If you haven’t tried the Piza Dia, get to it and you will understand why I refer to it as famed!  This one was very yummy and I will be making it on a regular basis I am sure!!  Very filling, and of course covered in salsa, WHICH MAKES EVERYTHING GREAT, IN MY WORLD!  FYI – this and the Pizza Dia’s are great tasting, filling things to make up just for yourself if everyone else in the house is having something you just can’t (or aren’t willing to) spend the points on!

“Julie Dia”

6 Points Plus (5 Points-old system)

1 Serving

Ingredients

1/3 c meatless soy crumbles    

1 T Ortega Taco seasoning    

1/4 c fat-free canned refried beans    

2 item(s) Don Marcos Healthy style fat free flour tortillas    

1 wedge(s) The Laughing Cow Light Creamy Swiss Original Flavor, (I used Queso  Fresco and Chipotle, but couldn’t find it in recipe builder)    

 1 T onion

Instructions

Heat large pan or griddle on stove. Cook crumbles in separate pan with taco seasoning. Heat beans in the microwave so they are spreadable. Spread beans on one tortilla and laughing cow on the other. Spray other sides of tortillas and put them on griddle. Sprinkle bean side with onion and a little jalapeno if you like. Put crumbles on cheese side and heat til crispy brown on bottom side. Transfer to cutting board and put them together. Use pizza cutter to cut into four wedges. Serve with fat free salsa.

Dodged a bullet today!

Down 1.2lbs for a total of 22.8!  But again I say, I have to get seriouser. (Juliespeak-just go with it!) I think I could have been down even more if I wouldn't have gone over my points the past two weeks running!  I did give myself a food treat, which is a slippery slope I know, but I had:

Subway Oven Roasted Chicken Breast on Whole Wheat
Pepperjack cheese
Sweet Onion sauce
 lettuce, tomato, onion, spinach, cucumbers, green pepper, yellow pepper and jalapeno pepper! With a side of pickles!
 
Total 8 points!  (Large for lunch - but better than the Taco Bell I was thinking about!)

Not bad considering I only had 4.5 points for breakfast, it is 2:45pm and I have 10.5 points left for my day!  I am feeling pretty good!

Ok, good Irish girl that I am, I love my spuds! (Another correlation to my FATNESS maybe…I am pondering it and I’ll get back to ya on that one…)

Actually potatoes are a great food with lots of nutritional value, you just have to be careful not to load them up with all the Fat Makers, such as butter, sour cream, cheese, etc, oh and maybe stop FRYING THEM!  (I know, I know, all the good stuff…but no, really we just have to change our thinking here…REMEMBER – NOTHING TASTES AS GOOD AS SKINNY FEELS!)

Here are some fun potato factoids and then go make some skins!  I could eat 2 servings of this and just call it a meal!

• Thomas Jefferson is given credit for introducing French fries to America.
• Germans eat twice as many potatoes as Americans.
• 35 % of an adult's daily requirement of vitamin C can be found in a medium-sized potato.
• Mr. Potato Head was introduced by the Hasbro Company in 1952. (Who doesn’t love Mr. Potato Head!) 
• Potatoes do not have to be stored in a refrigerator, but they should be kept dark and dry.
• Potatoes are only 20% solids…and 80% water.

Baked Potato Skins With Creamy Spinach and Turkey Bacon 

4 Points Plus (2 Points-old system)

6 Servings

Ingredients

3 medium potatoes, baked, sliced in half and cooled    

1 spray cooking spray    

20 oz chopped frozen spinach, thawed and squeezed dry    

4 oz light cream cheese, at room temperature    

1/4 t table salt    

1/4 t black pepper    

 3 slices cooked crisp turkey bacon, crumbled    

Instructions

Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)

Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.

Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.

Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.

Notes:

To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.

Weigh in day…I went over my points again!

I am nervous and wondering why I am having trouble staying in control, the last couple of weeks?  Is it boredom?  Do I need to mix things up a bit?  The good news is that today is my 16 weeks!  I think that is the Stay and Succeed day!  I know exercise is a big issue and I am a big fat SLACKER when it comes to that!  (YES I SAID FAT!) Anybody feel me on this one???  I would bet I get a big HECK YA (keepin’ it clean here folks) on that one! 

I am a little tired today (EVEY DAY!) so I am going to cheat and give you a few funnies that landed in my lap recently…never fear…I will throw you a Tasty Tidbit or two as well!  Carry on! Keep up the good work! Stay on track!  Good job!  (I am pumping myself up here as much as I am trying to pump you up!)

• Accept that some days you're the pigeon and some days you're the statue.
• When confronted with a problem, you can solve it more easily by reducing it to the question, "How would the Lone Ranger handle this?"
• Tell me what you need and I'll tell you how to get along without it.
• Never argue with idiots.  They draw you down to their level and then beat you with experience.
• Everybody is someone else's weirdo.

Ok, for my first trick…I mean Tasty Tidbit (It is Thursday isn’t it?? Sometimes all the days run together for me…

Fabulous Marinade – don’t blink – this one is quick!

0 Points Plus (0 Points-old system)

Servings…you choose!

Equal parts Fat Free Italian Dressing and Reduced Sodium Soy Sauce – yup, that’s it! 

Ok, I have been using this since long before I ever went near WW and it is scrumptious, here’s the thing, you can marinate chicken, pork or beef in it and they are all equally good!  You can also mix it with raw ground beef or turkey for fabulous burgers!

Thanks to my wonderful sister-in-law Sheila Jaroniewski for this one – can’t wait to see her this weekend!

Can you say LOSER!!!!

I can, and I want to!! Everyday for the rest of my life I want to look into the mirror and say, “Hey there loser! You look maahhhvelous!! And we can all do that if we stay on track and on plan! This one sounds delish and I am trying it this weekend! (Only waiting until then because I need to go to the grocery store for some of the veggies!) Give me some feedback on it losers! (I say that with love you know!) It came from Prevention magazine.

Joan's Delicious Veggies
2 Points Plus (0 Points-old system)
8 Servings
 
Ingredients

1 large onion, sliced
1 red bell pepper, finely chopped
1/2 eggplant, cubed
1/2 head cauliflower, cut into florets
1 large zucchini, sliced
1 cup sliced mushrooms
1 cup salsa
1/4 cup balsamic vinegar
1 head broccoli, cut into florets
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch of ground red pepper


Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes. Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.

How about a little Eye-talian (kidding, I don’t really say it like that, except for emphasis…) on Fat Tuesday!

Actually I don’t care if it is from Turkmenistan (just looking for an obscure country there…nothing more!) as long as it is covered or filled with CHEESE!  Remember that old commercial with Chester Cheetah, I think?  “It Ain’t Easy Being Cheesy” Darn straight, it makes me fat and I don’t mean Phat as in the good way…my point being that we have to be smarter than the cheese and use it wisely…sure is tough some days…Try this one you’ll like it!  I do!

Baked Rigatoni with Three Cheese 

7 Points Plus (5 Points-old system)

6 Servings

Ingredients

 12 oz uncooked rigatoni    

 3/4 c canned tomato sauce    

 1/2 c fat-free half-and-half    

 1/4 oz part-skim mozzarella cheese    

 2 T part-skim ricotta cheese    

 1 oz Gorgonzola cheese    (Asiago or Parmesan will work also)

Instructions

Cook pasta and keep warm.

Meanwhile preheat oven to 500. Spray a 9x13 dish.

Combine the sauce, half and half, mozzarella and gorgonzola in a medium bowl.

Add hot pasta and toss to coat. Spread the mixture evenly in prepared baking dish and bake for about 7 minutes.

Let’s talk turkey on Fat Tuesday!

I have tried more than a few turkey burgers in my day, and come into contact with yours and my share of turkeys in the course of my lifetime,  (and I am not talking about our fine feathered friends here peeps!), but that is another story for another day…well maybe not…we might need cocktails for that one…I will just let sleeping turkeys lie…anywhooo…I haven’t tried this one but I am going to in the next few days, because….hmmm…IT HAS CHEESE IN THE MIDDLE OF IT!!. (And besides that it just sounds delish, I am a big fan of onion soup mix!  It gives you a big bang for ZERO bucks or points as we so affectionately call them)   I have one more recipe for Turkey burgers that I will post on another day, that one is tried and true!  Everyone in the family loves it!  I have found the biggest trick with turkey burgers is this:

Make sure they are done! BUT DON’T OVERCOOK THEM!

Grilled Stuffed Turkey Burgers 

7 Points Plus (5 Points-old system)

5 Servings

Ingredients

1 pkg Onion Soup Mix    

1/2 t garlic powder    

1/2 T Worcestershire sauce    

1/8 t table salt    

1/8 t black pepper, dash    

1 1/4 lbs lean ground turkey    

1/2 c sweet red pepper    

1/2 c shredded part-skim mozzarella cheese    

 5 light hamburger buns

Instructions

In a small bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 10 thin patties. Spoon red pepper and cheese onto center of five patties; top with remaining patties and press edges firmly to seal.

Grill burgers, covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165 and juices run clear. Serve on buns and top with favorite toppings, being sure to count points.

Slow Monday is turning into bonus day!

You can use the homemade fajita seasoning mix to make your own fajitas as well!  I had a hard time deciding if this should go on slow cooker day or Fiesta Friday, but slow and steady won the race here!

Slow Cooker Fajita Stew 

4 Points Plus 4 Points-old system)

8 Servings

Ingredients

1 medium onion, chopped    

2 cloves garlic, minced    

14 oz canned diced tomatoes    

1 c sweet red pepper, cut into 1" pieces    

1 medium green pepper, cut into 1" pieces    

1/4 c whole wheat flour    

1/4 c water    

2 1/2 lbs Chicken breast, skinless, boneless, raw    

1 serving(s) homemade fajita mix (See recipe below), 2 T - or use one envelope store bought 

Instructions

Cut chicken into 2" pieces. Combine with onion and garlic in a 4-5 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over chicken Place peppers on top. Cover crockpot and cook on low for 7-9 hours.

Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. (You could decrease the amount of chicken to make the points value even less!)

Fajita Seasoning Mix 
1 Points Plus (0 Points-old system)

3 T cornstarch    

2 T chili powder    

1 T table salt    

1 T paprika    

1 T sugar    

1 1/2 t onion powder    

2 1/2 t Cooking base - chicken    

1/2 t garlic powder    

1/2 t cayenne pepper    

1/4 t crushed red pepper flakes    

1/2 t Ground cumin    

Instructions

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Creamy, creamy, this one sounds dreamy…

I can’t wait to try this one, the recipe originally called for bone in chicken, I changed that and a few other things to “skinny it down” Julie style! I love the crock pot, I am not sure if I have ever mentioned it, but I am the single mom of a beautiful eight year old girl (I do have a live in boyfriend and we have his three kids every other weekend and on Wednesdays), I work full time and also go to school!  So having dinner ready when I come home some days is a welcome thing! (I love to cook and it still counts if I put it all in the pot, right?)  Let me know what you think if you try it before I do!  
 
Crockpot Creamy Chicken and Veggies 
7 Points Plus (5 Points-old system)
8 Servings
 
Ingredients
 
4 breast(s) uncooked boneless, skinless chicken breast, halved    
1 t salt    
1/4 t black pepper    
1 1/2 lbs potatoes, halved    
1 lbs baby carrots    
1 medium onion, chopped    
3 cloves, minced    
14 oz fat-free chicken broth    
1 c fat-free sour cream    
3 Tbsp Dijon mustard    
3 Tbsp honey    
1 tsp dried thyme    
3 Tbsp whole wheat flour    
Instructions
 
Sprinkle chicken with salt and pepper. Heat large skillet, sprayed with non-stick spray and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir into mixture in crock pot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened.

What did one Jack-o-lantern say to the other? Cut it out!

One of my favorite things about fall is pumpkins!  Eating them in things (and the seeds of course!), carving them, decorating with them, for some reason I just love them!  I love going to the pumpkin patch as well!  How about some more pumpkin funnies to kick start fall!

• What is a pumpkin's favorite sport?
  Squash
• Why do Jack-o-lanterns have stupid smiles on their faces?
  You'd have a stupid smile, too, if you had just had all your brains scooped out!
• What's the ratio of a pumpkin's circumference to its diameter?
  Pumpkin Pi  (3.1428571428571428571428571428571)
• What do you get when you cross a snowman and a vampire?
  Frostbite!
• How do you repair a broken Jack-o-lantern?
  Buy a pumpkin patch!
• What's black, white, orange, and waddles? 
  A penguin carrying a Jack-o-lantern.
• Why do pumpkins never quarrel? 
  Because they have no stomach for fighting.

 Pumpkin Cake Roll 

3 Points Plus (2 Points-old system)

8 Servings

Ingredients

3 eggs

1 c SPLENDA No Calorie Sweetener or equivalent

1 c canned pumpkin (or, even better fresh cooked!)

1 t lemon juice, canned or bottled    

1 c all-purpose flour    

2 t ground cinnamon    

1 t ground nutmeg    

Instructions

For the Filling:

4 ounces reduced-fat cream cheese, softened

1 1/2 to 2 cups lite non-dairy whipped topping, thawed

2 tablespoons artificial sweetener (such as Equal® Spoonful or Splenda® Grandular)

To Make Cake:

Beat eggs and the 1 cup sweetener for 5 minutes in mixing bowl on medium speed of mixer.

Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

Line a 10 x 15 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350F/180C oven 5 to 8 minutes or until cake tester or toothpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool.

To Make the Filling:

Beat cream cheese, whipped topping and 2 tablespoons sweetener in mixing bowl on medium speed of mixer until smooth and spreadable.

Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.

Everyone loves chocolate, don’t they?

Even though I rarely eat sweets I like cheesecake and what could be better than chocolate cheesecake, it’s like winning the lottery! (Ok, maybe not…but it sure is a big double prize!  And are you entirely surprised that one of my favorite sweets would include CHEESE?

Swirled Chocolate Cheesecake 

2 Points

16 Servings

Ingredients

Yogurt Cheese-See recipe below    

1 Tbsp graham cracker crumbs    

8 oz Neufchatel cheese    

1 1/2 tsp vanilla extract    

3/4 c sugar    

1 T cornstarch    

8 oz Egg Beaters    

1/4 C unsweetened cocoa    

1/4 t almond extract   

 

Yogurt Cheese: Use one 16-ounce container plain low fat yogurt, no gelatin added. Line plastic colander with large piece of double thick cheesecloth; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Instructions

Prepare Yogurt Cheese the night before. Heat oven to 325F. Spray bottom of 8 or 9 inch springform pan with vegetable cooking spray. Sprinkle graham cracker crumbs on bottom of pan. In large mixer bowl, beat Yogurt Cheese, Neufchatel cheese and vanilla on medium speed of electric mixer until smooth. Add sugar and cornstarch; beat just until well blended. Gradually add egg substitute, beating on low speed until blended. Transfer 1 1/2 cups batter to medium bowl; add cocoa. Beat until well blended. Stir almond extract into vanilla batter. Alternately spoon vanilla and chocolate batters into prepared pan. With knife, cut through batters to marble.

Bake 35 minutes for 8 inch pan; 40 minutes for 9 inch pan or until edge is set. With knife, loosen cheesecake from side of pan. Garnish as desired. Cover; refrigerate leftover cheesecake.