Happy Fiesta Friday all!

And boy am I walking on cloud 9 today…yesterday was weigh in day and went in with a heavy heart (let’s just not mention my heavy (fill in the blank here) you know what…being that it was my birthday season and I had two dinners out…Red Lobster and Fricano’s Pizza…’nuff said right?  Well not so fast my fabulous foodies…I was down 1.8lbs-NO THAT IS NOT A TYPO-and all I can say is that I managed to keep some self control and eat sensibly (WELL OK, MORE SENSIBLY THAN I WOULD HAVE A YEAR AGO, OK?) and it paid off…now I am not recommending this on a weekly basis mind you, and I am still wondering if it might wait a week to catch up to me, but all the more reason to stay on task this week right?  How is everyone else doing this week?  Any trials, tribulations, challenges or CELEBRATIONS you would care to share??  This isn’t just all about me you know; we are partners in crime here!

Here is a little tip for you that I read in my WW Weekly (YES YOU ARE SUPPOSED TO READ THEM).  Maybe it’s just me but sometimes when figuring points on eTools Recipe Builder I am a little stumped by my, say, 1 lb of ground beef, because it comes up two ways, cooked and raw…well you can see my dilemma here (it’s really not just me is it?) umm it starts out raw…but…ok well here is what the WW Weekly says “Raw meat loses about 25% of it’s weight in cooking so 4 oz raw would be 3 oz cooked”, or for me the big light bulb was 1 lb raw is 12 OZ COOKED!!!

And just because I am feeling so good, its bonus day and you get two recipes for the price of one…wait does that mean you are supposed to be paying me???

I LOVE hot spicy stuff so these are one of my very faves and I can eat bunches of them, but if spicy is not your thing…you might want to grab a glass of milk just to read the recipe!  

Stuffed Jalapenos

0 Points Plus for 1*

Ingredients

28 oz canned Jalapeno peppers, Make sure to get the whole ones, not sliced!  

1 c low-fat shredded cheddar cheese  

1 T minced garlic, or more - to taste  

1 c fat-free cream cheese, (8oz pkg)   

Instructions

First off let me tell you these taste much better with the canned jalapenos, I have tried them with fresh and they are just not the same!

Cut the tops off Jalapeno's over a plate or grooved cutting board so you can retrieve some of the juice and seeds later. Slice them in half lengthwise so they are like little boats.

Mix cream cheese, cheddar cheese and garlic in a bowl. Then add juice and/or seeds to TASTE. This greatly determines how hot these will be!!!!

I then use the Pampered Chef decorator thingy because it works great, to fill the peppers with the mixture, you could probably also use a pastry bag or just spoon it in carefully. 

*One big can makes about 50 of these and 1 is 0 Points Plus! 

Recipe given to me by Hillary H., but modified by me to be more Point friendly!

And BEEF is what’s for dinner last night:

Beef and Black Bean Enchiladas

7 Points Plus 

8 Servings

Ingredients

8 Don Marcos Healthy style Fat Free tortillas

12 oz cooked extra lean ground beef

28 oz canned diced tomatoes

1 C shredded 2% reduced fat cheddar & Monterey Jack cheese

15 oz canned black beans, drained and rinsed

10 ¾ oz enchilada sauce, you choose hot, med or mild!

Preheat oven to 350 and spray 9x13 pan. Brown ground beef - I added some onion, but that is completely up to you - you can also sprinkle with onions when serving or throw some in the enchiladas themselves. Season ground beef with taco seasoning according to pkg directions.

Lay out tortillas and evenly distribute the meat mixture and rinsed, drained beans among them.

Divide half the can of tomatoes among these also.

Roll enchiladas and lay in pan, cover with remaining tomatoes, cheese and enchilada sauce.

Bake until cheese is melted.

One enchilada was pretty filling and I served with baked scoops and salsa (count the points!), green beans and some fruit.

Invented by me 7-21-11

So being the random kind of chica that I am…

I had the same lunch as yesterday, however instead of Italian dressing I used Newman’s own Lowfat Sesame Ginger Dressing (and counted the points of course!) and boy was it yummy!! This is a great and flavorful dressing with a nice asian feel.  If you happen to be eating at McDonald’s, YES I KNOW I SHOULDN’T – BUT SOMETIMES I JUST CAN’T HELP IT OK!, you can get this exact dressing with a nice grilled chicken salad and get the good without the guilt (I am all about that, let me tell you!!!). 

I am going to talk about something else a little off topic today, but relevant I think,  wondering if I can get any feedback.  Like most of you, I work full time and so by the time I get home at 5:30 or so it has been a long day and as much as I love to cook, it sometimes seems that it takes forever to get a meal on the table…being that I am not a great meal planner (as in planning a menu for the week) I find that if I do a little bulk cooking and put things in the freezer it sometimes makes things easier…for instance…

When ground beef (only the very leanest please) is on sale, I buy lots and lots and cook it up crumbled, sometimes with onions and/or green peppers.  I then use my handy dandy little WW food scale, weigh it, put it in a zipper bag, mark it with the date, and freeze it.  I also make taco meat ahead of time like this as well.  It makes for an easy casserole night!  I do this with very lean ground turkey sometimes as well, so I have saved time, money and POINTS!  Very cool huh??   Another thing I haven’t done yet but am looking forward to trying, (this I borrowed from one of my other favorite sites, www.sarahsdeals.net , she does the beef thing I believe also, but I have been doing that one for awhile, myself) is getting my boneless skinless chicken breast, on sale, not frozen and freezing it in the right portions for a meal, with some sort of marinade right in the bag!  How cool is that, pull it out of the freezer to thaw while you are at work and it is marinating at the same time!

Well that’s all I have today…feel free to give me some of your bulk/cooking ahead tips also!

 

Be sure to check out Sarah’s site also if you like saving money…umm is there anybody that doesn’t??  I want to meet them…I probably need them to adopt me….

It’s my Birthday Season and I feel like I am another year older…

(Well that’s a given) and about 8,000 points in the hole this week…with yet another birthday dinner out, that I need to survive tonight.  All you local peeps feel free to shout out some freebie deals where I can choose some healthy eats!  So because of all of this, here is what I made for lunch and it was REALLY GOOD!!

Ham and Brocco Roll Up

5 Points Plus

1 Flat Out Light Italian Herb wrap

1 Laughing Cow Light Garlic and Herb wedge

2 Slices 98% Fat Free lunch meat

6 oz Mann’s Broccoli Cole Slaw – IF YOU HAVEN’T TRIED THIS, GET IN YOUR CAR RIGHT NOW AND GO BUY SOME!!! SEE NOTES BELOW SO I CAN GET ON WITH MY RECIPE!

Sprinkle of fresh chives from my garden (or a little dab of onion would do ya too ya know…)

2 T Kraft Free Zesty Italian dressing (you might not need this much, but I wanted to be sure of points value)

Spread the Laughing Cow on wrap and lay the 2 slices of ham out to cover it all.  Spread, chives and broccoli slaw over top and drizzle with dressing.  Roll up and enjoy!!

OK – Back to the broccoli slaw, I found this stuff through Hungry Girl and it is the bomb!  Lots of bulk, without lots of points!  I have only been using this in stir fry and wraps but I just looked at their website and HOLY RECIPE BONANZA!! Yay, new things to try!  Check it out!

http://www.mannpacking.com/broc_cole.html#

Nothing tastes as good as skinny feels!!

Ok, how many of you have heard that expression? Well I am struggling with this…cuz let me tell you there is some stuff on some days that I would gladly be fat just to have…well not really, but it sure feels like it sometimes (A LOT).  I know that this probably all has more to do with me and what’s going on in my life than it really does the food itself, and I am guessing I am not the only one (not that I am wishing it on anyone, but let’s hope!) with this problem.  Any tips tricks, or magic pills, that anyone would care to share?  Would anyone like to tell me what their particular “poison” is?  I have shouted mine out before but let’s just get it out there again, shall we?  CHEESE is ONE of my biggest problems!! I love it!!   I almost can’t find anything that wouldn’t taste better with CHEESE!  And MEAT, I LOVE MEAT, even though I really like vegetables, I REALLY LOVE MEAT AND CHEESE!  GEE how come I got fat?  Any ideas??? Ok here is a great side dish to go along with some nice grilled MEAT lol, no really it’s ok, just keep it lean and scale back on the portions.  (Telling you this seems to be a much more acceptable than talking to myself, and since I am listening also – BONUS!)  Can you feel me here?

Marinated Zucchini & Parsley Salad

1 Points Plus

4 Servings

Ingredients

2 medium zucchini, sliced thinly  

1 c red onion(s), finely chopped  

1 c parsley, chopped fresh Italian  

1/4 c Kraft Free Italian Salad Dressing  

1 T pesto sauce  

Instructions

COMBINE ingredients.

REFRIGERATE several hours or until chilled.

For added color, prepare using 1 yellow summer squash and 1 zucchini.

If you like:

Add 2 Tbsp. fresh chopped basil to salad before refrigerating.

Make Ahead

Salad can be refrigerated up to 24 hours before serving.

From Kraft Recipes, modified by me on 7-12-11.

Bonus random thought from me!

I keep seeing this "Chinese 5 Spice Powder" listed in the ingredient lists in recipes.  So far I haven't seen in in the store...ok maybe I can't ever remember to look....but that really is beside the point...especially if you know me...oh wait...maybe that is the point ;). Well never mind all that, let's just say I got to Googling and low and behold:

Chinese 5 Spice Powder

0 Points Plus (YES ZERO, NADA, ZIP, ZILCH!)

1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves

(mix spices well, and store in an air-tight container for up to 6 months)

Happy Fat Tuesday!! Enjoy!

New creation!  I may be on a roll....ok let's not get carried away!  Anyhoo, I made this last night and ate it!  I did refrain from seconds, but it was tough!!

Cheesy Chicken Mushroom Mac and Cheese
7 Points Plus
10 Servings

Ingredients

6 c cooked macaroni 
10-3/4 oz Campbell's Golden Mushroom Soup 
10-3/4 oz Campbell's Healthy Request Cream of Mushroom Soup 
1 small onion, chopped 
4 oz canned mushrooms 
2 c Chicken breast without skin, roasted (chopped) 
1 1/2 c Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Sharp Cheddar Cheese 
1 1/2 oz Parmesan cheese 


Instructions

Cook pasta according to package directions (I used Cavatappi).
Mix all ingredients and bake in preheated 350 degree oven until cheese is melted.
Reserve half of the Parmesan to melt over the top. Created by me on 7-11-11!

Low Fat Flag Cake - Have a skinny and safe 4th of July!

Low Fat Flag Cake
3pp


Ingredients

1-1/3 c fresh blueberries, divided 
8 oz fat-free pound cake, cut into 12 slices 
12 oz Cool Whip Whipped Topping Free Whipped Topping, thawed 
4 c strawberries

Instructions

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
LINE bottom of 13x9-inch baking dish with cake slices. Top with sliced strawberries and 1 cup of the blueberries. Spread whipped topping evenly over berries.
PLACE strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

From www.kraftfoods.com
Modified by me on 6-29-11

I have almost fallen off the wagon...

Well, let's just say I am hanging by a thread and need a little motivation!  I am walking that very dangerous tightrope between being on and off the progam - HELP.  I thought when I was done with school, my time would magically free up and all would be well...Umm then I coached my daughter's softball team (first time for everything right?  It was actually loads of fun!) and then there is summer and there was vacation (and what happens on vacation stays on vacation right!!!!???), blah blah blah!

Anyway, I need to get back in the kitchen and create some more recipes and get crackin'!  Does anyone know that feeling of, well ok I am not "thin", but compared to where I was, let's say 36lbs ago, I feel pretty darn good?  That is my problem at the moment.  Thanks to suzeeq22 for adding me as a friend and telling me she was missing my recipes!  That just might be the push I am needing right now!  Any tips, help, motivation...etc will be greatly appreciated!

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....