Happy Fiesta Friday all!!

And believe you me…I am so “full” of this week, I can barely put it into words!  I feel like I worked a full week, today alone...and another full week yesterday, I mean I am not complaining about getting busier at work and I sure ain’t owning up to getting old, but…my stars!

Anyhoo….I have come up with another super magical ingredient to put in a casserole!  This super-common, whoooddaa thought, item is probably in everyone’s pantry right now and if not…very readily accessible at your local grocery store!

Ok, see if you can guess what the secret ingredient is!!!

Ok, give up?

I know it was kind of hard, hidden right there in the title and all! 

I have no idea what caused me to think of this, but I was thinking of creamy and cheesy and trying not to load this up with cheese and it turned out really yummy!

I made yet another secret ingredient recipe this week, but since it’s not a Mexican dish, I am holding it out for another day!!   Let me know how much you love this one!  I am also going to make it again with about half the meat to shave some points because I think it has enough stuff in it that it would be just fine!

Creamed Corn Taco Casserole 

7 Points Plus

8 Servings

Ingredients

1 lb cooked ground beef, 10% fat    

15 oz fire roasted whole, or diced tomatoes    

15 oz canned black beans    

15 oz cream-style corn    

13-1/4 oz cooked whole wheat pasta    

1/2 c salsa    

2 oz low-fat cheddar or colby cheese    

Instructions

Brown ground beef and onion in skillet, then drain.

Cook pasta according to package directions, drain and rinse.

Mix all other ingredients in large bowl except cheese.

Stir in pasta and meat mixture.

Pour into sprayed 9 x 13 pan. Sprinkle with cheese.

Bake at 350 until cheese is melted.

Invented by me 3-14-11!

Happy Cheese Day!!

So have you ever seen those Chef Boyardee commercials…

You know, the ones that are trying to tell the mom that each serving contains a full serving of vegetables….the mom keeps interrupting so the kid won’t catch on…including knocking over a stack of cans with her shopping cart and banging on pots and pans like she has lost her mind…for some reason I find those to be very funny…(I know, I know, I am very easily amused)…just think how much fun I probably am in public….

 I decided to make my own version of something like this…this one is a little higher in points than I would normally like for a meal (9 Points Plus), so I will probably tweak it some…but the real fun here is that I put a whole package of FROZEN SQUASH in this Mac and Cheese, and the kids and boyfriend scarfed it up like there was no tomorrow!!!  It was actually almost too cheesy, YES, I ACTUALLY SAID THAT OUT LOUD…AND MEANT IT!  Whatever is the world coming to???  That too will be part of my tweaking! 

A small word about some of the ingredients here, the squash is a one of those frozen little “brick-like” packages, it is just frozen pureed squash and it gives this dish a very creamy texture, you just have to mask the flavor some. 

The other odd ingredient is a package of powdered cheese sauce mix, prepared according to package directions.  I find this at my local bread store outlet with the gravy mixes and it is surprisingly low in fat and high in CHEESY’NESS!!!  It is called Southeastern Mills Cheddar Cheese Sauce and is in a yellow and gray envelope with a mill on the front.  If you can’t find it in stores, maybe try their website. http://www.semills.com It is well worth a try!

I named this Creamy Secret Mac and Cheese, cuz you know I didn’t tell anyone about the squash in it!  (Well I told my boyfriend afterwards, but not those pesky children!)

Creamy Secret Macaroni and Cheese 

9 Points Plus

8 Servings

Ingredients

12 oz uncooked penne    

1 packet cheese sauce, dry mix    

4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cubed   

1 c 2% milk reduced-fat colby & 2% milk reduced-fat Monterey Jack cheese crumbles    

14 oz Smoked turkey sausage

10 oz cooked frozen mashed squash    

2 t onion powder    

2 t garlic powder

Instructions

Cook pasta.  Slice sausage into 1/2" slices, then cut them again to make them half circle shapes, or even quarters.  In seperate pan prepare cheese sauce.  After thawing squash and letting drain in colander, add to cheese sauce along with the Velveeta.  Heat on low and stir until you have a nice creamy sauce.  Add garlic and onion powders.  You can then add any other spices if you like.  Add meat and then stir in to pasta.  You could serve now, or heat in oven at 350 for about 15 minutes.

Invented by me on 2-26-11!!

So why is it….

That on the weekends, I wake right up as if someone shouted at me…and I mean ALWAYS!....it doesn’t matter if I go to bed on Friday night at 11pm or 3am (umm, yes it does still sometimes happen, I don’t always remember my age!), I wake up at 7 something, it might be 7:10am or 7:50am, but either way, if I stay up late I don’t get much sleep….But on Monday mornings, or any other weekday morning for that matter….when my alarm goes off at 6 something, you would think it was the middle of the night, I have to hit that snooze several times, what is up with that??  And you ask…exactly what does that have to do with food, cooking and Weight Watchers?  Well a whole bunch of nothing, but it is my way of saying…HOLY SLOW MONDAY, and here’s a yummy slow cooker recipe for ya!  Have a great week!

Slow Cooker Cajun Seasoned Chicken 

6 Points Plus

4 Servings

Ingredients

3 slices uncooked turkey bacon    

1/2 c green peppers, chopped    

1/4 c raw onion, chopped (chopped)    

1/4 c celery, chopped    

4 skinless chicken thighs

2 t Cajun seasoning    

14 1/2 oz canned diced tomatoes, undrained    

2 2/3 c water    

1 1/3 c dry instant long-grain white rice    

Instructions

1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.

2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

Note:  I wouldn't try to change this to chicken breast, I think it will be all dried out!

Originally from Betty Crocker website (via email), modified by me 2-28-11

I am so glad you haven’t all abandoned ship on me!

Cuz this boat is floating along just fine…no sinking when you are getting as skinny as we are!  I am 3 weeks away from being finished with my Bachelor’s Degree, while working full time and all that…not to mention trying to keep my followers in fabulous food, I have been a little overwhelmed!  (I am not trying to elicit sympathy; I just wanted to fill you in!)  I am here to throw you a quick recipe or two while I can and then, hopefully soon I will be back to my regular loquacious self!!  It is Wednesday, so here is a little something on the side for you!

Peppers Roasted with Garlic, Basil and Tomatoes 

1 Points Plus

6 Servings

Ingredients

1-4 sprays olive oil cooking spray    

1 medium green pepper, halved and seeded    

2 bell peppers, red and yellow, halved and seeded (medium)    

1 lbs cherry tomatoes, halved    

2 Tbsp dried basil    

8 garlic cloves, thinly sliced (medium)    

1 t table salt    

1/2 t black pepper    

1 T Herb Vinegar, or to taste    

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.

2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

From www.allrecipes.com

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!