Anybody here that doesn’t love a good burger?

And what could be better than a little Mexican thrown in! I know I sure do, and I do still enjoy them, I just make sure to only ever buy the extra lean ground beef, you sometimes need to add a little sumpin’ sumpin’, this will ensure that they are not too dry and tasteless and fall apart on you…I haven’t tried these yet, so I am not sure if it is an issue yet…I’ll get back to ya!

Southwest Salsa Burgers
6 Points Plus (5 Points-old system)
4 Servings
Ingredients

1/4 c shallot(s), finely chopped
1/4 t salt
1/4 t ground chipotle chili pepper
1/4 t black pepper
1/4 c salsa, divided
1 spray(s) cooking spray
2 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese, 1/2 Slice for each burger
4 leaf Boston lettuce
4 slices tomatoes
1 lb cooked ground beef 5-7% fat
2 Arnold Select multigrain sandwich thins, toasted if you like (you actually four needed but WW math was throwing the points value off!)

Instructions

Combine first 4 ingredients, ground beef and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1/2 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Sufferin’ Succotash….

Does anybody actually know what Succotash is?? Ok, at 46 years old I can say that, I DO, I DO, I DO!  But…I only learned 2 days ago!  I was looking for a recipe online to go with the Edamame I picked up at the grocery store this last week, when I was feeling particularly healthy conscious and happy about my plan…so what if it was that same day that I weighed in and I was feeling just a little bit smug and superior…not over anyone else mind you, just over my regular little (not so little yet) gluttonous self! 

So I have been hearing about Edamame and had no earthly idea what is was…but it is soybeans!  Bravely I bought some and then set to finding something I could make with them.  I bought the packaged, shelled kind in the refrigerator/produce section.  I made this recipe on Monday and actually had some of it leftover for lunch today…I have to say, surprising myself a little…I really liked it!

Edamame Succotash

3 Points Plus (2 Points-old system)

8 Servings

Olive oil spray
½ c diced onion
12 oz shelled Edamame
2 c frozen corn, thawed
2 large ripe plum tomatoes, diced
½ t salt
¼ t freshly ground pepper
1 T dried basil (or 3 T fresh)

1. Spray skillet and heat over medium-high heat until shimmering, but not smoking. Add the onion and cook until softened, 2 to 3 minutes.  Add edamame and corn, and cook, stirring often, until corn is tender, 3 to 4 minutes.

2. Add tomatoes, salt, and pepper, and cook until heated through, about 1 minute.

3. Off heat, stir in the basil.

Hi, my name is Julie and I haven’t had any cheese in almost 24 hours….

And I am just trying to get through one day at a time…just kidding…it’s not (IT IS SO!) that bad….

This feels like it should be full of cheese…but I am going to wean you (me) off cheese (just today, cuz I know I can’t take it forever!) No really, I think that it would do you (me) a little (a lot!) of good (more than you can imagine) to enjoy (find comfort) food (my drug of choice) that is a little healthier (not oozing with fat and cheese)!  What do you think? Can you (I) do it?  Don’t worry (I am terrified), I will be right here to help (I am counting on you to help me with my grief over cheese)! 

The good news is – I made this one up, so it’s tried and true!  I love it and so did everyone else!  Tip: USE FRESH PARMESAN CHEESE – IT MAKES A DIFFERENCE!

Spinach and Bowtie Casserole 

7 Points Plus (6 Points-old system)

8 Servings

Ingredients

12 oz uncooked bow ties    

26 oz Spaghetti/pasta sauce    

1 medium onions, chopped    

1 c mushrooms, sliced    

2 cloves garlic, minced    

1 c canned tomato sauce    

1 oz FRESH Parmesan cheese, grated and divided    

1 c part-skim mozzarella cheese, divided    

8 oz chopped frozen spinach, thawed and drained

2 servings Jennie-O Turkey Store Lean Italian sausage link, sweet    

Instructions

Preheat oven to 350.

Cook pasta according to package directions

Brown sausage after removing casing, with onion

Add pasta and tomato sauce to sausage mixture. Add mushrooms and garlic, simmer for a few minutes

Mix all ingredients, including half of the cheeses and bake about 15 minutes

Sprinkle with remaining cheese and bake until melted.

Made up by me 11-2-10

Holy Slow Monday! It’s Tuesday already!

Well I am finally getting back to the land of the living!  It would have probably helped if I could stay home and rest, but as a working mom, I feel like I have to save those sick days for when my kiddo is under the weather, you know what I mean!?  Anywhooo…’nuff whining!  Here is a Slow Cooker recipe that I should have gotten you yesterday, but better late than never!  I haven’t tried this one, but I plan on it this weekend!  Let me know if you do!

Crock pot Italian Sausage and Peppers

6 Points Plus (5 Points-old system)

8 Servings

Ingredients

2 medium Spanish onion, chopped    

2 lb Lean Italian sausage link, sweet or hot    

1 medium green pepper, cut into 2" pieces    

1 medium sweet red pepper, cut into 2" pieces    

1 large yellow pepper, cut into 2" pieces    

1 medium yellow pepper, cut into 2" pieces    

2 Whole bay leaves    

4 cloves garlic, minced    

14 oz canned tomatoes, un-drained    

6 oz canned tomato paste    

1/2 c red wine, dry, or water    

1 T dried parsley    

1/2 t dried oregano    

1/2 t dried basil    

1/2 t table salt    

1/8 t white pepper, or black    

Instructions

Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crock pot and add half of the peppers. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic.

Combine diced un-drained tomatoes, tomato paste, and red wine in small bowl and mix well, to blend. Pour over mixture in crock pot. Cover slow cooker and cook on low for 6 hours.

One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to crock pot and stir well. Cover and cook one more hour until sausage is thoroughly cooked and vegetables are tender.

Well, I am feeling better for the most part, thanks for all the well wishes!

I am left with a big pain in the neck, and I mean that literally!  I either slept wrong or my chest cold/flu is just giving me a big pain! 

One of my favorite things about Fall is Pumpkin Pie!  I have been making pumpkin from real pumpkins for about 15 years, because it really is about a hundred times better!  I “skinnied” it down a few years ago during my first foray here into Weight Watchers and it is pretty fabulous for only 3 points if I do say so myself! 

The best way to do real pumpkins is take 2 small pumpkins, scoop out the seeds without being terribly picky about cleaning all strings out and then cut them into chunks, cutting the skin off at the same time.  Boil pumpkin until soft and drain well. Run through the food processor and then freeze in 2 cup portions in a Ziploc bag.  You can also bake or microwave cleaned halves with the skin on it and then scoop out the pumpkin and freeze. 

With this method you can have anything pumpkin throughout the whole year!  Two small pumpkins yields about 8 cups of cooked pumpkin.  Enjoy!

World’s Best Pumpkin Pie

4 Points Plus (3 Points-old system)

8 Servings

INGREDIENTS:

1 cups pumpkin purée, canned or freshly prepared (fresh is best! You wouldn’t believe the difference it makes!)

1 unbaked pie crust (the rolled up kind)

2/3 c splenda
1/4 c egg beaters
2/3 c fat free milk
1/4 t. salt
1 t ground cinnamon
1/4 t ground ginger
1/4 t grated nutmeg

1/8 t ground cloves

DIRECTIONS:

1. Preheat oven to 425°F.
2. Prepare pie shell if necessary
3. In a large bowl, combine ingredient and mix well until smooth.
4. Pour pumpkin filling into pie shell.
5. Cover the edge of pie with foil.
6. Bake pie for 15 minutes then remove foil.
7. Reduce oven temperature to 350°F and continue baking for an additional 35 minutes or until a knife inserted near the center comes out clean.
8. Cool slightly on wire rack.
9. Serve warm or chilled.
10. Top with fat free sweetened whipped cream, but add the points!