Super Bowl…doesn’t have to be Super Fat!!! QUATRO

Opposing Sides Two Bean Dip

2 Points Plus

12 Servings

Ingredients

15 oz canned great northern beans, drained  

1/2 c raw onion, divided (chopped)  

1 oz Parmesan cheese, fresh, grated  

1/2 t table salt, divided  

1/2 t black pepper, divided  

2 cloves garlic, minced, divided (medium)  

15 oz canned black beans, drained  

4 oz canned green chili peppers, chopped  

1/4 t Ground Cumin Seed  

1/2 c low-fat shredded cheddar cheese  

1/2 c scallions, sliced tops  

Instructions

Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth.

Spoon white bean mixture into a bowl on one side; set aside.

Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chilies, and cumin in a food processor; process until smooth.

Spoon black bean mixture into other side of bowl containing white bean mixture

Sprinkle cheddar cheese and green onions between 2 bean dips.

12 servings -serving size: about 3 tablespoons dip

From "Cooking Light"

Super Bowl…doesn’t have to be Super Fat!!! Part Tres

 

 

I am liking this junk on the cucumber slice that you might normally put on a big carb filled cracker!

 

Basil  and Crabmeat Topped Cucumbers

0 Points Plus

18 Servings

Ingredients

1 medium English cucumber  

3 oz light cream cheese  

2 T reduced-calorie mayonnaise  

1/8 cups dried basil  

2 T red onion, finely chopped  

2 t lemon zest  

8 oz lump crabmeat  

2 T capers  

Instructions

Score cucumber lengthwise with tines of fork if desired.

Cut into 36 (1/4-inch) slices.

In small bowl, beat cream cheese with electric mixer on low speed until creamy.

Beat in mayonnaise until well blended.

Stir in chopped basil, onion, lemon peel and crabmeat.

Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice.

Sprinkle with capers, if desired. Garnish with basil leaves, if desired.

From "Eat Better America"

Super Bowl…doesn’t have to be Super Fat!!! Part Dos

Cucumber Slices Provençal

0 Points Plus

8 Servings

Ingredients

1 large cucumber

1 T dried basil  

3 T shredded part-skim mozzarella cheeses  

1/3 serving(s) Sun - dried tomato paste-see recipe  

Instructions

Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork.

Cut cucumber into 32 slices, 1/2 inch each.

Place on paper towels to drain.

Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.

Serve immediately, or refrigerate up to 1 hour.

Top each slice with basil leaf (if desired) just before serving

Sun Dried Tomato Spread 1 cup

1 Points Plus

8 Servings

Ingredients

6 oz Contadina Tomato Paste, with 100% Tomatoes  

1/4 tsp table salt  

1/3 cup(s) Classico Sun-Dried Tomato Pasta Sauce, drained (try to use water pack, not oil)  

1/2 tsp garlic clove(s), crushed  

1/2 Tbsp dried basil  

1/2 tsp sugar  

1/2 tsp garlic salt  

1 Tbsp olive oil  

Instructions

In a blender or food processor, mix tomato paste, basil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste.

Chill in the refrigerator until serving.

Super Bowl…doesn’t have to be Super Fat!!!

I have been a little lax again this week in my posting, I can only apologize by telling you that this last class is killing me!  (But the end is in sight for this my friends, can I get a shout out!!!)  So to keep it simple, in the next few days I am going to post as many low in Points versions of recipes to make our Super Bowl celebrations a great big Fat success, without keeping our derriere’s the same way!!! Not a lotta talking, just some Super Survival for the big game peeps!

Mushroom Olive Bruschetta

2 Points Plus

20 Servings

Ingredients

4 oz canned mushrooms, drained  

4 oz olive(s), I prefer Kalamata  

2 T capers, drained  

1 clove garlic, sliced  

1 T balsamic vinegar  

10 slices toasted french bread  

2 T olive oil, extra virgin  

Instructions

Mix mushrooms, olives, capers and garlic in food processor bowl.

Cover and process by using quick on-and-off motions until finely chopped.

Add oil and vinegar; process just until mixed (do not overprocess).

Spread mushroom mixture on toasted bread. Cut slices in half.

From "Eat Better America"

Happy Fiesta Friday!!

Here is a little sumpin’ sumpin’ for your tastebuds! 

Two tacos for 6 Points Plus…not bad Mi Amigo’s and plenty of flavor to boot….

Mushroom, Flank Steak, and Poblano Tacos 

6 Points Plus

4 Servings

Ingredients

8 oz Beef, flank, steak, raw, trimmed    

1/2 t table salt, divided    

1/4 t black pepper, divided    

2 c onions, thinly sliced    

1 t dried oregano    

2 t minced garlic    

1/2 t dried coriander (or cumin)    

8 oz mushrooms, sliced    

1 c Poblano Chile, seeded and thinly sliced    

8 corn tortillas    

1/2 c Reduced fat shredded 4 cheese Mexican style blend    

1/2 c salsa    

Instructions

Heat sprayed large skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Spray pan again. Add onion and next 5 ingredients (through Poblano); sauté 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.

Serving is 2 tacos.

From www.cookinglight.com

Modified by me!

Anybody in the moody for a little tasty tidbit? It is Thursday after all…

I am fighting off a cold…pretty successfully I might add, so I can’t taste much at all!!  That doesn’t mean I have lost interest in food though…

Here are some homemade chips at 1 Points Plus for a small serving or 2 PP for a double that are a great, easy to make snack, and very budget friendly!  You could make up a bunch of these babies so that they are ready when you are…which when it comes to food is almost always for me…let’s just face facts!  In fact I think that is exactly what the creator of this recipe does, is make them up ahead of time!  Credit where credit is due at the end of the recipe!

Homemade Tortilla Chips 8 chips 

1 Points Plus

1 Serving

Ingredients

1 corn tortilla - locally I use El Milagro

Butter flavor cooking spray

Instructions

Cut corn tortillas into 8 pieces (I used a pizza cutter) lay on baking stone spray with butter flavored spray sprinkle salt bake 10-15 watch closely and take them out when they are just lightly browned....

I made these and they didn't seem crispy enough at first but after they cooled they were fabulous, so be patient!!  I think you could play around with some other flavorings too as long as they are point free!

This is from a Facebook friend and follower in my local communtiy! Thanks Chelly!

Now when you have chips….you almost gotta have dip right?

Salsa is Queen in my world, not only because of the low points value (check your labels to make sure to get ZERO point salsa, or use my Mrs. Wages!!!), but also because I LOVE SALSA!  Sometimes though you just want something a little creamy and more substantial…try these on for size…

White Bean Dip with Rosemary and Sage 

1 Points Plus

8 Servings

Ingredients

2 T fresh lemon juice    

1 T olive oil    

1 t dried rosemary    

1 t dried sage    

1/4 t black pepper    

2 cloves garlic, minced    

15 oz canned cannellini beans, or other white beans, rinsed and drained    

Instructions

Combine all ingredients in a food processor; process until smooth. Serve with chips or veggies and count the points! Garnish with sage sprig, if desired. Serving size is about 3 tablespoons dip.

From www.cookinglight.com

Another email funny from Maxine...But don't listen to her - we really have to get moving!!!

It doesn't mean its not funny though!!

The Importance of Walking
Walking can add minutes to your life.
This enables you at 85 years old
to spend an additional 5 months in a nursing
home at $7000 per month.

I like long walks,
especially when they are taken
by people who annoy me.

The only reason I would take up walking
is so that I could hear heavy breathing again.

I have to walk early in the morning,
before my brain figures out what I'm doing..

I joined a health club last year,
spent about 400 bucks.
Haven't lost a pound.
Apparently you have to go there.

Every time I hear the dirty word 'exercise',
I wash my mouth out with chocolate.

The advantage of exercising every day
is so when you die, they'll say,
'Well, she looks good doesn't she.'

If you are going to try cross-country skiing,
start with a small country.

I know I got a lot of exercise
the last few years,......
just getting over the hill.

We all get heavier as we get older,
because there's a lot more information in our heads.
That's my story and I'm sticking to it.

“Every time I start thinking too much about how I look,
I just find a Happy Hour and by the time I leave,
“I look just fine.”

You could run this over to your friends
But just e-mail it to them....

No frills...no fuss just a recipe...places to go...namely my bed!

Slow Cooker Chicken Cacciatore 

7 PointsPlus

6 Servings

Ingredients

15 oz canned diced tomatoes, undrained    

6 oz Contadina Tomato Paste, with 100% Tomatoes    

6 oz fat-free chicken broth    

4 oz canned mushrooms, sliced, drained    

1/2 medium raw onion, chopped    

2 cloves garlic, crushed (medium)    

1 t italian seasoning    

1 t table salt    

1/2 t black pepper    

1 lb cooked linguini, or fettucini    

1 1/2 lb uncooked boneless, skinless chicken breast    

2 t olive oil     

Instructions

Directions

1. Prepare the sauce in the base of the slow cooker by stirring together the olive oil, diced tomatoes, tomato paste, broth or water, mushrooms, onions, garlic cloves, Italian seasonings and salt and pepper.

2. Add the chicken to the sauce in the slow cooker and spoon over the sauce on top of the chicken. Set the slow cooker on low and cook for eight hours.

3. Just before the chicken is finished cooking, prepare the fettuccine or linguine noodles as directed on the package.

4. Serve the chicken cacciatore over top of the noodles, with a side salad or vegetables.

From the $5 mom...with some slight "skinnying down" by me!

Which road are you gonna take?

I have had a pretty rough weekend staying on plan…but I have a fab find for you!  My boyfriend’s birthday is today and we went out together on Saturday night, then went out as a family for dinner tonight, so you can see where I might be in a bit of trouble this week…Since he loves Olive Garden I agreed…thinking I was going to have to eat me a whole bunch of salad WITHOUT the regular OG dressing (that I love by the way – and is WAY fattening!) 

But here is what a little research and preparation will get you!  (OG doesn’t list protein in their nutritional info – so you have to be a little creative and figure it out yourself from whatever sources of proteins are in the dishes you choose).  I chose Venetian Apricot Chicken (Grilled chicken breast in an apricot citrus sauce, served with broccoli, asparagus and diced tomatoes.) for a total of 9 Points Plus! Umm and it was YUMMY! (Can you hold on a minute while I finish patting myself on the back please?!!?)  No, but seriously, this is not bad my fellow foodies!!! I also filled up on salad (which I had them bring with the dressing on the side so I could have the low-fat version) and only ate half of my dinner and get the rest tomorrow for lunch!

Considering that the entrée’s that I would have normally chosen would come in at, oh say AROUND 21 Points Plus for Stuffed Chicken Marsala, or ummm 34 Points Plus for Fettucine Alfredo…or let’s see, I was thinking of something without meat that might be less points… Ravioli di Portobello has 19 Points Plus!  The b/f had Steak Gorgonzola Alfredo (WHICH I WILL ADMIT TO TASTING – AND IT IS PRETTY D#%M GOOD!…but for 35 Points Plus, I was able to pass it up…THANK THE LORD FOR SMALL FAVORS! 

That skinny chick inside of me might just bust her way out yet!!  Have a great week and after I get my homework done I will try to come up with something yummy for Slow Monday if I have time…if not then peace out peeps!

I am a 10!!! (Careful, it’s my world I’m livin’ in ya know!)

No, but really, I bought new jeans on my lunch hour and they are a size 10!! I really had a hard time grabbing them off the rack because I was sure they would be like really pretty blue SAUSAGE CASINGS!  But nope, they are cute as heck!  I am feeling the pride right now in my new blue NOT sausage casings!  Another milestone, last week at weigh in I hit my 30lb mark, talk about a great day!  

Here is a little tasty tidbit for you today that I think I will be making for my next party, it has two of my favorite things in it…YES ONE OF THEM IS CHEESE, the other my friends, is spinach!  I love spinach anyway, but you can put it in so many things to give you a little boost, not just nutritionally mind you…but it gives a little guilt free bulk to lots of  different types of dishes!  And now if I haven’t entertained you enough…here are some funnies before the nitty gritty…um I mean recipe…

Adult Truths:

1. I think part of a best friend's job should be to immediately clear your computer history if you die

2. Nothing sucks more than that moment during an argument when you realize you're wrong.

3. I totally take back all those times I didn't want to nap when I was younger.

4. There is great need for a sarcasm font.

5. How are you supposed to fold a fitted sheet?

6. Was learning cursive really necessary?

7. Map Quest really needs to start their directions on # 5. I'm pretty sure I know how to get out of my neighborhood.

8. Obituaries would be a lot more interesting if they told you how the person died.

9. I can't remember the last time I wasn't at least kind of tired.

10. Bad decisions make good stories.

11. You never know when it will strike, but there comes a moment at work when you know that you just aren't going to do anything productive for the rest of the day.

12. Can we all just agree to ignore whatever comes after Blu Ray? I don't want to have to restart my collection...again.

13. I'm always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page technical report that I swear I did not make any changes to.

14. I keep some people's phone numbers in my phone just so I know not to answer when they call.

15. I think the freezer deserves a light as well.

16. I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lite than Kay.

17. I have a hard time deciphering the fine line between boredom and hunger.

18. How many times is it appropriate to say "What?" before you just nod and smile because you still didn't hear or understand a word they said?

19. I love the sense of camaraderie when an entire line of cars team up to prevent a jerk from cutting in at the front. Stay strong, brothers and sisters!

20. Shirts get dirty. Underwear gets dirty. Pants? Pants never get dirty, and you can wear them forever.

21. Sometimes I'll look down at my watch 3 consecutive times and still not know what time it is.

22. Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and Pinning the Tail on the Donkey - but I'd bet everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, first time, every time.

23. The first testicular guard, the "Cup," was used in Hockey in 1874 and the first helmet was used in 1974. That means it only took 100 years for men to realize that their brain is also important. (Ladies, quit yer laughing!)

Now here ya go...

Spinach Parmesan Dip 

1 Points Plus

8 Servings

Ingredients

1 tsp olive oil    

3 garlic cloves, chopped    

1/4 t table salt    

10 oz spinach, fresh, if you use frozen be sure to get as much mo    

1/2 C basil, loosely packed, if you used dried, reduce the amount by half   

1/3 C light cream cheese    

1/8 t black pepper    

1/3 C plain fat-free yogurt    

1 oz Parmesan cheese, (1/4 c) grated - use fresh - it's best!!    

Instructions

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.

Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.

Serving size is 1/4 cup.

From my "Healthy Bites" newsletter by www.allrecipes.com