Snarky One Liners - just for fun - Not original, but fun anyway!

Depression is merely anger without enthusiasm.

I almost had a psychic girlfriend, but she left me before we met.

I drive waaaay too fast to worry about cholesterol!

Ambition is a poor excuse for not having enough sense to be lazy.

When I’m not in my right mind my left mind gets pretty crowded.

For Sale:  One parachute only used once.  Never opened.  Small stain.

Ok, so what’s the speed of dark?

All those who believe in psychokinesis raise my hand.

I think the Mars Rover is really scouting for the next Wal-Mart Superstore site.

To be sure of hitting the target, shoot first and call whatever you hit the target.

Whoever coined the phrase, “Quiet as a mouse,” has never actually stepped on one.

When in doubt, mumble.

Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are hot.

How is it one careless match can start a forest fire, but it takes a whole box to start a campfire?

Never – under any circumstances – take a sleeping pill and a laxative on the same night.  Oy.

He who smiles in a crisis has found someone to blame.

Ok, so we all know I love CHEESE…and PIZZA…and….

Ummm, most everything!  Well you get the idea, it is no wonder I am having such trouble not being FAT sometimes!  Do you feel me here?  I mean, I really love FOOD, lots of different kinds!!  Right this moment, and by that I mean the last few MONTHS, I am really struggling with myself about sticking to plan, I mean I REALLY REALLY want to, and also want to lose the rest of my weight, but sometimes, I just don’t!!   

I am really trying my best this week though and just to show my commitment – here are two, yes I said TWO Fiesta Friday recipes!!

ENJOY!

Loaded Mexican Pizza

4 PointsPlus

6 Servings

Ingredients

15 oz canned black beans, rinsed and drained  

1 medium uncooked red onion, chopped  

1 small yellow pepper, chopped  

3 tsp chili powder  

3/4 tsp ground cumin  

3 medium fresh tomatoes, chopped  

1 small jalapeño pepper, seeded and finely chopped  

1 medium garlic clove, minced  

2 C fresh spinach  

1 T dried coriander leaf  

1/8 t hot pepper sauce, to taste  

1/3 C low-fat shredded Cheddar cheese  

1/3 C shredded reduced-fat Monterey Jack cheese  

2 large fat-free flour tortilla

In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin.

In another bowl, combine the tomatoes, jalapeno and garlic.

Place one tortilla on an ungreased 12-in. pizza pan; spread with  one third bean mixture. 

Top with the other tortilla and spread the rest of bean mixture on.  Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce and cheeses.

Bake at 400 for 12-15 minutes or until cheese is melted.

From www.tasteofhome.com

Modified by me 1-13-12!

Mexican Chicken Casserole

7 Points Plus

4 Servings

Ingredients

3/4 lbs uncooked boneless skinless chicken breast(s), cut into bite size pieces  

1 t ground cumin  

1 medium green pepper, chopped  

1 1/2 C fat free salsa, chunky style  

15 oz canned black beans, drained and rinsed  

1 medium fresh tomatoes, chopped  

2 whole wheat 6"tortilla 

1/2 C 2% Shredded reduced fat Mexican cheese blend   

4 T fat-free cream cheese   

Instructions

HEAT oven to 375F. COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese, cook 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

 BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

From ww.kraftrecipes.com Modified by me 1-13-12.

Not feeling very verbose, today…but here is a little sumpin’, sumpin’ for Sideways Wednesday!

Crash Potatoes

4 PointsPlus

6 Servings

Ingredients

18 uncooked baby potatoes  

Olive Oil cooking spray  

Dash table salt

Pinch black pepper  

1/2 T rosemary, finely chopped  

1/4 C parsley, chopped   

Instructions

Preheat oven to 400.

Steam potatoes for 10 minute until just tender.

Place potatoes on a non-stick cookie sheet sprayed with cooking spray and gently mash each with a potato masher to squash a bit and open them up.

Spray with olive oil cooking spray and sprinkle with salt and pepper.

Bake for 20 minutes until crisp and browned. Sprinkle with fresh chopped parsley. 

From Mother Rimmy's Cooking Light Done Right!

Modified only slightly by me!

I think I would put a little garlic and onion powder on these also!

This sounds a little like the CHEESE jackpot and not just for kids!

Kids Macaroni and Cheese Soup

5 Points Plus

16 Servings

Ingredients

1/4 C all-purpose flour  

1 lb Smoked turkey sausage ring rope, cut into 1/4" pieces  

3 T Dijon mustard  

6 C fat-free chicken broth  

3/4 C heavy whipping cream  

1/4 t ground nutmeg  

1/8 t black pepper, to taste  

1/8 t table salt, to taste  

14 slices American Cheese 2% Milk Singles

1 lb cooked macaroni   

Instructions

DIRECTIONS brown diced smoked sausage in large soup pot.

Add flour and Dijon mustard, cook for 3-5 minutes on low.

Add chicken broth and simmer until mixture starts to thicken (think of the consistency of a gravy).

Slowly add each slice of cheese one or two at a time waiting until each is incorporated into mixture over medium/low heat, stirring constantly.

(Note: you may want to add 12 slices of cheese and then do a taste test before adding the rest. This will allow you to adjust the amounts according to taste).

Once all of the cheese has been added, pour in the heavy whipping cream, salt and pepper to taste and add nutmeg if desired.

Simmer on low for 5 to 7 minutes allowing the flavors to mingle, stirring occasionally.

Just before serving add the cooked elbow noodles.

If you would like more broth add less noodles, less broth more noodles.

NOTES: There are many ways to lighten this up. Use evaporated milk instead of heavy cream; Be sure to use low fat American cheese; Stick to 12 slices of cheese; Use fortified, high fiber, enhanced or whole wheat pasta; Eliminate the meat; Include some leftover or cooked veggies like broccoli or cauliflower when you add the pasta! 

Serving size is 1 cup for calculation purposes! 

From www.thesavoryspoonful.com - modified slightly by me!

It’s cheese day again! Finally!

Did you ever think we would get here again?  I was starting to wonder about it myself and I write this thing!  I just had a hankering (hankering?  I don’t even know where that word came from!!) for something creamy and “comfort foodish”.  So you know I had to get busy inventing something that I could eat!  It’s a darn good thing I love to cook!  What I came up with I do believe you will enjoy, cuz I did and in case you forgot since It has been so long…I LOVE CHEESE.  This one came out T-riffic!  

On another note, today is exercise day again (my significant other said I should start out, one day on and one day off and then move up from there, and since I am fitness challenged and he isn’t, I am listening to him!) and get this, I am kind of excited to do it again tonight!  (EXERCISE I MEAN – WEREN’T YOU PAYING ATTENTION?)  I will let you know how it goes , but I am OPTIMISTIC!

What’s going on in your world?  Any victories?  Anything you need help or propping up on? Hit me up and will do what I can to help!

Creamy Chicken, Mac and Cheese

6 PointsPlus

10 Servings

Ingredients

6 C cooked macaroni  

1 cooked boneless, skinless chicken breast(s), chopped  

4 oz canned mushrooms  

8 serving(s) Southeastern Mills Cheddar Cheese Sauce-1/4 cup serving (1 envelope)

1 t onion powder  

1 t garlic powder  

1 medium uncooked onion, chopped  

3/4 C Reduced fat mild cheddar shredded cheese  

3/4 C Shredded Cheddar Cheese, Sharp  

1 3/4 C water, (for the cheese sauce)  

Instructions

Preheat oven to 350. Cook pasta according to package directions.

Meanwhile in another pan cook one large chicken breast in sprayed pan with the chopped onion until done. Make cheese sauce according to package directions.

Rinse pasta and in large bowl add mushrooms, chicken and cheese sauce.

Mix thoroughly and add salt, and/or pepper as needed.

Mix in the other cheese and bake about 15 minutes or until all the cheddar is melted.

Made up by me on 1-9-12! Yummy!

Ok 20 minutes on my new exercise thingy yesterday…

And that might not seem like much to you…however remember that I am lifting my own BODY WEIGHT each time I pull…and that is not exactly a SMALL NUMBER!!  So anyway I am tooting my own horn today I guess (I can’t pat myself on the back because, ummm I can’t reach it right now, I might be a little stiff) The important factor is that I am getting started and trying to motivate!  I have also been trying to do the WII also, (hula hooping is my personal fave) and I can actually whip my nine year old daughter on that one!   

Saturday night I made a great new soup (more like chili in my book, but details, schmetails) and it was pretty darn good! 

Tell me what’s going on in your world? I am really feeling alone in my WW journey at this point and need some feedback and interaction!

Slow Cooker Chicken Taco Soup
4 Points Plus
10 Servings

Ingredients

1 medium uncooked onion, chopped  
15 oz canned chili beans  
15 oz canned black beans, drained and rinsed  
15 oz canned yellow corn, drained  
8 oz canned tomato sauce  
12 fl oz light beer  (you could replace this with some chicken stock or broth if you like, just be sure to recalc your points.) I liked the flavor this added though!
20 oz Diced Tomatoes with Green Chilies  
1 1/4 oz reduced-sodium taco seasoning  
1 breast(s) uncooked boneless skinless chicken
breast(s), split - large  

Instructions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

 *Serve topped with
shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if
desired.

*Make sure to count points for these! They are not added in!
From www.allrecipes.com modified by me 1-7-12