Mini Cheesy Meatloaves

I fell off the food wagon. . again. But I did try a few new recipes this week and this one is worth posting. They were all gobbled up!

1lb ground beef
1 egg
1 cup chopped onion
1 cup rolled quick oats
8 Tbsp Ketchup
3 tsp yellow mustard
4 Tbsp bbq sauce
2 oz cheddar, cut into 12 cubes


Preheat oven to 375. Combine all ingredients *except* cheese. Mix well. Form mixture into 12 muffins. Place into sprayed muffin tins or a baking sheet (easier clean up!). Place 1 cube of cheese into each muffin center. Press down & cover with meat. Bake 30 minutes.

These went so fast I didn't have time to take a picture! Next time. . .

Tortellini Primavera

1 9oz package cheese tortellini
1 cup sliced asparagus
1 cup cubed yellow squash
1 cup cubed zucchini
1/2 cup sundried tomato halves
2 Tbsp pesto
2 tsp minced garlic
2 Tbsp minced fresh basil
2 Tbsp parmesan cheese

Cook tortellini 8 mins. Add asparagus, squash & zucchini. Cook another 2 minutes. Drain, reserving 1/4 cup liquid.

While pasta cooks, heat skillet over medium-high heat. Add tomatoes, pesto & garlic. Reduce heat to medium-low. Cook 1-2 minutes; stirring constantly. Add reserved liquid, pasta, vegetables & basil. Toss. Sprinkle with parmesan cheese.

Makes 4 1 1/2 cup servings. 6pts each.

Sour Cream Coffee Cake

Searching through my recipe box to plan meals for the week and I came across this recipe which is sooooooo good and so simple to make. It's probably not very point friendly but every once in a while we need to splurge right?



3/4 cup packed brown sugar
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened & 1 tablespoon butter, melted
2 large egg whites
1 1/4 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°. Brush a cake pan (springform, as I have used, or 8- or 9-inch square or round pans will all work fine) with the melted butter and set aside.

Combine first 3 ingredients; set aside.

Place granulated sugar and softened 1/4 cup of butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well.

Spread half of batter into an the prepared pan. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack. If using a springform pan, allow the cake to cool completely before releasing the outer ring.

Fiber One Banana Bread

2 cups Fiber One® Honey Clusters® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 cup buttermilk *I used fat free milk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
3. Stir in cereal just until mixed. Spread in pan.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.



I made muffins out of this recipe, because that's how Miss Em likes to eat banana bread. She brought one in to one of her teachers who thought it was delicious. I baked them for 18 minutes. They were perfectly cooked.

Orange Beef with Broccoli Stir Fry

1/4 cup low sodium beef broth
1 Tbsp soy sauce
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp vegetable oil
1lb top round london broil, cut into strips
1 10oz package broccoli, thawed & drained *I used broc/cauliflower, it's what I had
1 Tbsp orange zest
1/4 cup orange juice *I used the lower calorie one
salt & pepper to taste

Whisk together broth, soy sauce, lemon juice & corn starch; set aside.

Warm oil in wok. Add beef. Turn heat to high & cook, stirring constantly, until no longer pink. Add broccoli & cook until warmed through.

Stir in reserved sauce, oj & zest. Cook, stirring constantly, until sauce is thickened.

Serves 4.

Potato Kielbasa Skillet

1lb red potatoes, cubed
3 Tbsp water
1lb Turkey Kielbasa, cut into 1/4 inch pieces
1/2 cup chopped onion
1 Tbsp olive oil
2 Tbsp brown sugar
2 Tbsp cider vinegar
1 Tbsp dijon mustard
1/2 tsp thyme
1/4 tsp pepper
4 cups spinach

Place potatoes & water in microwave safe dish. Cover & cook 4 minutes. Drain.

Heat oil in large skillet. Saute kielbasa and onion until onion is tender. Add potatoes. Saute 3-5 minutes until kielbasa & potato are lightly browned.

Combine brown sugar, vinegar, mustard, thyme & pepper in a bowl. Stir into skillet. Bring to boil. Reduce heat. Simmer, uncovered, 2-3 minutes. Add spinach. Cook & stir until spinach is wilted.

Makes 4 1 1/2 cup servings. 7pts each.

Spinach Stuffed Chicken and Italian Simmered Rice

4 cups spinach
1 clove garlic, minced
2 tsp olive oil
3 wedges Laughing Cow Garlic & Herb cheese spread
1/2 tsp salt
4 boneless, skinless chicken breast, tenderized until flat
1/4 tsp black pepper
1/3 cup breadcrumbs

Place chicken between 2 pieces of wax paper. Flatten chicken with mallet or back side of heavy frying pan.

Preheat oven to 350. Spray 9x13 dish with cooking spray.

Cook spinach in oil with garlic until wilted. Transfer to bowl. Stir in cheese & breadcrumbs. Sprinkle with salt & pepper

Lay 1 breast out flat. Scoop spinach mixture onto chicken. Roll. Secure with toothpicks & transfer to baking dish. Repeat with remaining breasts.

Bake at 350 25-30 minutes until chicken is no longer pink. Serves 4. 8pts each.




I served this chicken with an Italian Simmered Rice

3/4 cup uncooked rice
1 3/4 cup fat free chicken broth
1 cup spinach, chopped
1 tsp Italian seasoning
1/2 cup parmesan cheese

Pour broth into sauce pan. Sprinkle in italian seasoning. Bring to boil. Add rice & spinach. Bring to boil. Cover & turn to low. Cook 20 minutes until rice is tender.

Serves 4. 4pts each.

This dinner was extremely filling & very satisfying. I will definitely make it again.

Chicken Nuggets

Another treat for football Sunday! I paired this with some bbq sauce & homemade honey mustard. Delicious!

8oz uncooked chicken breast, cut into cubes/strips
1 cup Original Fiber One Cereal
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 egg whites

Preheat oven to 400. Spray baking sheet with non stick spray.

Combine cereal, onion powder, garlic powder, salt, pepper & paprika in food processor. Grind into fine powder/bread crumb like consistency. Pour into shallow bowl. Crack egg whites into separate shallow bowl. Dip chicken into egg whites then cereal crumbs. Place on baking sheet. Bake at 400 for 15-20 minutes until breading is crispy and chicken is cooked through.




Honey mustard:

1/8 cup fat free mayo
1/8 cup dijon mustard
1/8 cup honey
3-5 dashes hot sauce
sprinkle black pepper

combine mayo & mustard. mix well. add hot sauce. Stir in honey, make sure it is all mixed in. sprinkle with pepper. Makes 8 zero pt servings.

Bacon Cheeseburger Bites

1lb ground beef
1 egg
1 envelope onion soup mix
2 Tbsp all purpose flour
2 Tbsp fat free milk
1 cup fat free shredded cheddar
4 turkey bacon strips, cooked & crumbled

coating:
2 eggs
1 cup crushed saltine crackers
5 Tbsp canola oil

Combine 1 egg & soup mix. Crumble beef over mixture & mix well. Divide into 35 portions, set aside.

In another large bowl, combine flour & milk until smooth. Add cheese & crumbled bacon, mix well. Shape cheese mixture into 36 balls. Shape one beef portion around cheese ball.

In a shallow bowl beat the eggs. Place cracker crumbs in another shallow bowl. Dip meatballs into egg & then coat with crumbs.

In a large skillet, heat oil. Cook meatballs over medium heat for 10-12 minutes until meat is no longer pink.

Makes 3 dozen. 2 points each.

Pot Roast with Carrots & Potatoes in Crock Pot

Sirloin Tip Roast 3-4lbs
1 package onion soup mix
1 package Hidden Valley Ranch dip mix (dry)
1 small onion, sliced
5 medium red potatoes, scrubbed & cubed
2 cups baby carrots
1 can beef broth

Typically a roast recipe will call for you to brown the roast before placing it in the crock pot. I just didn't feel like it today and I don't think it made any difference in the outcome.

Scrub the potatoes, leaving the skin on. Cut into cubes. Layer potatoes & carrots on bottom of crock pot. Add roast. Mix soup mix, ranch dip & broth in bowl. Pour over roast & vegetables. Put lid on crock pot, cook on low 6-8 hours.

Roasted Vegetable Penne Bake

2 large zucchini or squash, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces *I left this out, don't like peppers
1/2lb medium fresh mushrooms, halved
1 small onion, cut into 1 inch pieces
1 Tbsp olive oil
1 1/2 tsp italian seasoning
8oz uncooked pasta, I use smart taste
1 15oz can crushed tomatoes, drained
2 oz provolone cheese, shredded *I forgot to buy this so I omitted it
3/4 cup frozen peas, thawed
1/4 cup fat free mozzarella cheese
1/4 cup + 2 Tbsp grated parmesan cheese
1 Tbsp butter, cubed


Cook pasta according to directions.

Combine zucchini, red pepper, mushrooms, olive oil & italian seasoning. Toss to coat. Arrange on baking sheet. Bake at 425 for 20-25 minutes.

Combine pasta, roasted vegetables, tomatoes, provolone, peas, mozzarella cheese & 1/4 cup parmesan cheese. Transfer to baking dish. Sprinkle with remaining 2 Tbsp parmesan cheese. Dot with butter. Cover. Bake at 350 for 10 minutes. Uncover. Bake 10-15 minutes more.

Next time I made this recipe I will add crushed red pepper and garlic to the mixture. And use portabello mushrooms instead of white button mushrooms.

makes 6 servings. 5pts each

Mexican Coleslaw

I'm forever cooking mexican dishes and always looking for something to serve on the side besides rice & beans. I found this recipe & served it with my enchiladas.


1 16oz bag coleslaw
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 tomato, diced & seeded
1 jalapeno pepper, diced & seeded
1/2 cup garlic balsamic vinaigrette

Mix all ingredients in a bowl. Simple as that! The site I got this from said this was 6 servings. It is WAY more than 6. I'd say it's at least 10.

Pasta Jambalaya

2 tsp olive oil
1lb andouille sausage, diced *I used turkey andouille
1lb medium shrimp
1 medium onion, diced
1 cup celery, diced
1 green pepper, diced
1 red bell pepper, diced
1 cup tomato, seeded & diced *I used a can of diced tomatoes
3 garlic cloves, minced
1 jalapeno pepper OR 1/2 tsp cayenne pepper
2 Tbsp tomato paste
1 can chicken broth
2 tsp salt
1 tsp black pepper
6-8 dashes hot sauce
1/8 cup scallions, chopped
1lb smart taste pasta

Cook pasta according to directions.

Heat oil over medium heat in large stock pot. Add sausage, saute 8-10 minutes until browned. Remove with slotted spoon, keeping grease in pot. Add shrimp. Cook 2-3 minutes. Remove from pot. Add onion, celery, scallions & peppers. Saute until tender. Add tomatoes, garlic, jalapeno/cayenne, salt, black pepper & tomato paste. Cook until blended well. Add broth. Bring to a boil. Stir in cooked pasta, sausage, shrimp & hot sauce. Cover. Simmer 5-10 minutes.

Serves 8. 7pts each

Spinach with Parmesan Bread Crumbs

1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs
1 tsp grated parmesan cheese
1/2 tsp minced garlic
4 cups fresh baby spinach
1/2 tsp sea salt

Heat 1 tsp oil in skillet. Add bread crumbs. (I sliced up some day old italian bread into crouton size pieces for my bread crumbs). Cook, stirring often, until golden brown. Remove from heat. Stir in parmesan cheese & set aside in a bowl.

Heat remaining 1/4 tsp oil. Add garlic; cook, stirring frequently until fragrant. Gradually add spinach to skillet. Tossing & adding more until wilted & tender. Repeat until all spinach is cooked. Transfer to bowl; sprinkle with bread crumbs.

3/4 cup spinach & 2 tbsp crumbs is 1pt. Serves 4.

Pepperoni Pizza Pasta

1lb Smart Taste Pasta
1 egg, lightly beaten
1/3 cup parmesan cheese
1/4 cup ricotta cheese *part skim
1/2 tsp italian seasoning
1 1/2 cup sauce *I used leftover meat sauce
1 1/2 cups fat free shredded mozzarella cheese
30 slices turkey pepperoni

Preheat oven to 375.
Cook pasta according to directions; drain. Stir in egg, parmesan cheese, ricotta cheese & italian seasoning. Transfer to baking dish. Bake at 375 for 10 minutes. Spread with pizza sauce, top with pepperoni & sprinkle with cheese. Bake an additional 10-15 minutes until cheese is melted. Let stand 5 minutes

Serves 6 at 7pts each

Tater Tot Casserole

1lb ground beef
1 onion, chopped
1 can 98% fat free cream of mushroom soup
1 can corn
30-40 tater tots *I used crispy crowns
salt & pepper to taste

Brown meat, drain fat, transfer to 9x13 dish. Saute onions; add to beef in pan. Mix in corn & soup into meat & onions. Top with tater tots & bake at 350 for 30-35 minutes.

Serves 6, 5pts each.

Angel Hair in White Clam Sauce

1lb Smart Taste Angel hair pasta
2 cans chopped clams, reserving juice
8oz bottle clam juice
2 garlic cloves, minced
1 Tbsp parsley
1/4 tsp basil
1 Tbsp olive oil


Cook pasta according to directions on box.

Heat oil in pan. Add garlic, cook until fragrant. Add juice from 2 cans of clams & the 8oz bottle of clam juice. Stir in parsley & basil. Bring to boil. Boil 2 minutes. Add chopped clams, cook until heated through. Add pasta to clam sauce. Toss to coat.

Serves 7, 4 pts each.

Lighter Buffalo Wings

3lb chicken wings
1/2 cup + 2 Tbsp hot sauce
1/4 cup white vinegar
2 Tbsp oregano
4 tsp paprika
1 Tbsp garlic powder
1 Tbsp chili powder

In bowl, combine 2 Tbsp hot sauce, vinegar, oregano, paprika, garlic & chili powders. Add chicken. Toss to coat. Marinate 30 mins.

Place wings on broiler rack & broil on low 8 inches from heat for 10-12 minutes on each side.

Heat remaining hot sauce. Toss with chicken & arrange on platter. Serve with celery sticks & carrots.

2 wings = 5pts


Next time I make this recipe I will half the oregano, it was a bit much.

Food Find

Brad's always looking for new snacks, especially when we go to Fresh Market. This week he picked up Mr. Krispers Baked Rice Krisps, salt & pepper flavored. The serving size is 37 chips for 2 points! They were soooo good and it was nice to have a snack to munch on for a while during the game. I will definitely buy these again!

Chinese Style Street Noodles (another chef Brad dish)

2/3 cup creamy peanut butter
2 cloves garlic, peeled and minced
2 1/2 tablespoons grated fresh ginger
2 tablespoons sesame oil (reserve 2 teaspoons for noodles)
1 tablespoons soy sauce
2 teaspoons white vinegar
2 teaspoons chile oil or red pepper flakes *substituted 2 Tbsp sweet chili sauce
2 teaspoons sugar
1/2 cup warm freshly brewed black tea or warm water
Salt to taste
12 ounces spaghetti *we used Chinese rice noodles
1 cup chopped cucumber
2/3 cup cilantro leaves *omitted
3 scallions, thinly sliced
1 1/2 cups shredded cooked chicken breast (optional but desirable)*didn't add any


In a large bowl, blend the peanut butter with the garlic, ginger, sesame oil, soy sauce, vinegar, chile, and sugar. Stir in the warm tea or water a little at a time to make a fairly smooth sauce with the consistency of pudding. Taste and add salt, if needed.

Cook the spaghetti in boiling salted water according to the directions on the package, usually just over 10 minutes. Drain in a colander, rinse under cold water, and return to the cooled pot. Toss with the reserved 2 teaspoons sesame oil. Pour the spaghetti into the peanut sauce and toss well.

Divide between 4 bowls and serve at once. Pass bowls of cucumber, cilantro, scallions, and chicken separately and let diners add what they wish.


Brad made this dish & it came out delicious. He's more likely to use fresh ingredients than I am. I would have used ground ginger & minced garlic from a jar ;)

Brad's Meat Sauce

1lb package of ground beef & pork mixture
3 shallots, minced
2 large cloves elephant garlic, minced
1 Tbsp olive oil
1 16oz can diced tomatoes, drained
4 16oz cans tomato sauce
4 small cans tomato paste
6 stems fresh basil, chopped
6 stems fresh oregano, chopped
1 Tbsp garlic powder
1 Tbsp sugar
2 tsp crushed red pepper

Brown beef & pork in pot. Remove meat, leaving grease in pot. Add garlic & shallots to pot, along with olive oil. Cook until fragrant. Add diced tomatoes, stirring frequently. Return meat to pot. Turn heat up to high, to burn off excess liquid from meat & tomatoes at the same time, add the fresh oregano & fresh basil. Lower heat to medium, add cans of sauce & paste. Stir in sugar, garlic powder & crushed red pepper. Simmer on low for no less than an hour.

We served this over raviolis, with a caprese salad & Italian bread.

Blueberry Granola Bars

1/2 cup honey
1/4 cup brown sugar, packed tight
3 Tbsp vegetable oil
1 1/2 tsp ground cinnamon
1 1/2 cup quick cook oats
2 cups fresh blueberries

Preheat oven to 350. Grease 9x9 pan.

In medium pot, combine honey, brown sugar, oil & cinnamon. Bring to a boil. Boil 2 minutes. Do not stir.

In large bowl, combine oats & blueberries. Stir in honey mixture until throughly blended. Press flat into pan. Bake until golden brown; approx 40 mins. Let the pan cool completely before slicing into bars.

No more bagged salads!!

Typically a salad for my family is a served from a bag, as a side. Not any more! I got so bored with salads & was finding it hard to get in my 5 servings of fruit & veggies every day. . . I have since fell in love with making & creating my own salad combinations. I buy some romaine & some baby spinach as my lettuce. Then chop up some cucumbers, tomatoes, hard boiled egg, shredded carrots. . . the possibilities are endless. This salad consists of romaine, baby spring mix, cucumbers, tomatoes, egg, shredded cheese & grilled shrimp! I topped it with 1tsp of fat free ranch dressing.

Pineapple Cream Pie

1 15 1/4oz can crushed pineapple-in own juice
1 package fat free vanilla instant pudding
1/2 cup fat free cool whip
1/2 cup fat free sour cream
1 cup light cherry pie filling
1 reduced fat graham cracker crust

Combine pineapple with juices & pudding mix. Add cool whip & sour cream. Spoon into pie crust. Top with cherry pie filling. Chill 4 hours.

8 servings, 3pts each.

This pie was so delicious! Even Emily loved it.

Snap Beans with Chili Sauce

1lb fresh green beans, trimmed
1 tsp Asian Sesame oil
2 garlic cloves, minced
1 tsp hot chili sauce
1 tsp brown sugar

Steam green beans until crisp; 5-6 minutes.

Heat oil over medium-high heat. Add garlic, cook until fragrant; 30 seconds. Stir in beans & chili sauce; sprinkle with brown sugar. Cook until beans are lightly browned & tender; 5-6 minutes.

1 cup is 0pts. Makes 4 servings.

Tangy Pork Tenderloins

2 1lb pork tenderloins
2/3 cup honey
1/2 cup dijon mustard
1/4 tsp chili powder
1/4 tsp salt

Put 2 pork tenderloins in ziploc bag. Combine all other ingredients in a bowl. Set aside 1/2 of the mixture. Pour half mixture over pork. Toss to coat. Let pork marinade for several hours.

Preheat oven to 350. Spray baking dish with non stick spray. Bake pork 35-40 mins. Flip. Bake an additional 30 mins or until thermometer reads 160.

In small pot, heat up other half of honey mustard mixture. Pour over sliced pork.

I calculated this recipe to be 8 servings at 5pts each according to the size of my pork loins. I served it with mashed potatoes & asparagus. Was a hit. I'd definitely make this again.

Awesome Food Find

I found these awesome precooked chicken sausages at Walmart a few weeks ago. I grilled them up in my grill pan & served them on rolls. They are delicious. I also grilled them & sliced them and served as a sausage & peppers dish. I threw the leftovers into an egg fritatta the next morning. These are a new staple in my house! 3pts per sausage.

Buffalo Chicken Skewers

With football season coming, I've been searching for low point appetizer type foods that would keep me in check but also satisfy the rest of the family. I found these in Weight Watchers Magazine.

1lb chicken tenders
1/4 cup hot sauce
3 tbsp light butter, melted *I used regular butter I had on hand*
1 tbsp ketchup
18 celery sticks
3/4 cup light blue cheese


Soak 18 skewers in water for 30 minutes.
Preheat broiler.
Pound 9 tenders until 1/4 inch thickness, cut in half crosswise.
Combine hot sauce, butter & ketchup. Add chicken to mixture. Toss well. Thread 1 piece per skewer. Sprinkle with salt if desired.
Cover baking sheet with foil, coat with cooking spray. Place skewers on foil. Broil 3 minutes on each side.
Serve with celery & dressing

18 servings = 1 skewer, 1 celery & 2tsp dressing, 1pt.


I am saving the leftover chicken & will throw it on top of a salad. I really loved this recipe.

Leftovers Fritatta

Some mornings I look in the fridge to see I've got several tupperwares of leftovers stuck in there. One morning I grabbed the spinach & leftover chicken sausage & threw it in with some egg whites in the oven for 10 minutes. Quick & easy breakfast fritatta.

Grilled Pork with Arugula Salad

I got this recipe from the Weight Watchers Weekly. Was delicious.

1 1/4lb pork tenderloin, sliced into 8 slices
1/4 cup fresh lemon juice, divided
1 Tbsp minced garlic
3/4 tsp salt, divided
1/2 tsp black pepper, divided
8 cups arugula
2 cups cherry tomatoes, halved
1 tsp balsamic vinegar
1 Tbsp olive oil

Place pork between 2 sheets of wax paper & flatted with rolling pin/meat tenderizer. Place pork in ziploc bag.

Add 2 tbsp lemon juice, garlic, 1/2 tsp salt & 1/4 tsp pepper. Seal bag, shake to mix & coat. Let marinate for at least 10 minutes, but no longer than an hour.

Preheat grill pan/grill to medium-high heat. Grill pork until cooked through, flipping once.

Meanwhile, in large bowl, combine arugula, tomatoes, remaining lemon juice, vinegar, oil & remaining salt & pepper. Toss to combine.

Yields 2 pieces pork & 2 1/4 cups of salad per serving. 5pts.

Zucchini Mozzarella Medley

3 cups sliced zucchini
1 cup sliced onion
1 garlic clove, minced
1/2 tsp dried basil
1/4 tsp dried oregano
1/8 tsp salt
1 medium tomato, cut into 12 wedges *I used a can of diced tomatoes, drained
1 cup fat free shredded mozzarella

In large skillet, saute zucchini, onion, garlic & seasonings until crisp-tender.

Gently stir in tomato, sprinkle with cheese. Remove from heat; cover and let stand 1-2 minutes or until cheese is melted.


Makes 4 servings; 1pt each

Easy Omelet

1 small potato, cubed
1 Just For One, Broccoli & Cheese, cooked
2 eggs/egg whites/egg beaters
1/4 cup any shredded cheese you like

Preheat oven to 350.
Cook Just for One according to directions.
Saute potatoes in frying pan until tender.
Mix eggs & cooked Just for One in a bowl.
Pour egg mixture into pan. Bake at 350 for 10 mins.
Sprinkle with cheese & continue cooking until melted.

California Chicken Spaghetti

1lb uncooked Angel hair pasta
3 tbsp olive oil
4 skinless, chicken breasts cut into strips
2 tbsp chopped garlic
2 tbsp basil
2 tbsp cajun seasoning
10 roma tomatoes, diced
2/3 cup crumbled feta cheese

Cook pasta according to directions on box.

Heat oil in skillet over medium heat. Add chicken, cook until no longer pink in the middle. Stir in garlic, basil, cajun seasoning & tomatoes. Cook until tomatoes are semi soft. Toss with pasta & top with feta cheese.

French Dip Sandwiches

1 medium onion
1/2 cup plus 2 tbsp water
1 cup fat free beef broth
12 oz deli roast beef
4 hoagie rolls (I used kaiser)
4 slices swiss cheese

Preheat oven to 500. Saute onions until tender & brown. While the onion cooks, ad 2 tbsp water at a time cooking until liquid evaporates, scraping pan to loosen brown bits.

Heat broth in pan over medium heat. *I added some pepper & garlic powder to the broth* Remove from heat, add beef, pushing down until covered with liquid. Let stand 5 mins.

Place rolls cut side up on baking sheet. Bake at 500 for 4 minutes.

Remove beef from broth, allow excess to drip back into pan. Arrange beef on rolls, top with onions & cheese.

1 sandwich + 2 tbsp broth 8 pts

Cauliflower Gratin

1 head cauliflower
1/2 cup parmesan cheese, divided
1/4 cup fat free sour cream
2 tbsp fat free milk
1/2 tsp salt
1/4 tsp pepper
cooking spray
1/4 cup italian seasoned breadcrumbs
1 tsp butter, melted

Preheat oven to 400.

Cut cauliflower into florets, steam until tender.

Place 2 cups cauliflower, 1/4 cup cheese & next 4 ingredients in food processor; process until smooth. Place remaining cauliflower in bowl & stir in pureed cauliflower mixture. Spoon into 1 1/2 quart baking dish coated with cooking spray. Combine remaining 1/4 cup cheese, breadcrumbs & melted butter in bowl, tossing with fork. Sprinkle over cauliflower mixture.

Bake at 400 for 25 minutes.

4 servings. 2pts each.

Beef & Egg noodles

1 lb lean ground beef
1/2 onion, choped
1 egg
3/4 cup marinara or spaghetti sauce
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded Monterey Jack Cheese
1 package Smart Taste egg noodles.

cook pasta according to directions. drain. set aside.

add ground beef & onion to skillet. Cook until beef is no longer pink. Stir in egg, bread crumbs, sauce, s&p and cheese.

top egg noodles with beef mixture.

Such a simple dinner. Ready in 15 minutes.

Broccoli Fritters

1 bunch broccoli, cut into florets
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/3 cup parmesan cheese
2 tbsp flour
1/2 tsp garlic powder
1 tbsp canola oil
salt & pepper to taste

Steam broccoli, coarsely chop & set aside.

In bowl combine eggs, egg whites, parmesan cheese, flour, s&p and garlic powder. Stir in broccoli.

Heat 1 tbsp oil in skillet over medium heat. Drop batter by heaping tablespoon into oil. Cook 3-4 mins on each side.

Serves 6. 2 fritters each.

Shrimp Enchiladas

Every week, the night before weigh in, I have shrimp. It's all a mental thing but hey, whatever works right? I try to find different ways to prepare shrimp since it's pretty cheap & easy to make.

1lb shrimp (this recipe can be used with any meat really)
8 oz refried beans
10 oz can enchilada sauce
1 1/2 cups fat free shredded cheddar
10 tortillas

Preheat oven to 375. In large skillet, cook shrimp in 2tbsp enchilada sauce. Add beans & mix well. Cook until beans are hot. Stir in 3/4 cup cheese. Spray pyrex pan with nonstick spray. Place 2-3 tbsp enchilada sauce in pan & swirl to coat bottom. Place 1/3 cup of shrimp mixture in center of tortilla. Roll up & place seam down in pan. Repeat with remaining tortillas. Evenly pour enchilada sauce over top. Distribute remaining cheese. Bake 20-25 minutes.

Serve with salsa, guacamole, sour cream. . whatever you like.

4pts each. 9pts for two.

Spinach Omelet

I don't know why but I've been loving spinach lately. Maybe it's the 0pt value or maybe it's because it goes with almost anything. This morning I made an omelet:

3 egg whites
1/2 cup sauted spinach
1/8 cup (or a pinch as I used) of fat free shredded mozzarella

saute spinach until wilted. In separate pan cook up egg whites. When they are starting to set, throw in spinach. Place in oven at 350 for 5 mins. Sprinkle with cheese, continue baking until cheese is melted. Delicious & only 1pt!

Pesto

A quick & easy "sauce" to top off pasta, chicken, soup, potatoes, risotto. . so many different ways to use one of my favorite paste.

3 cups fresh basil leaves
1/4 cup pine nuts
4 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese *I left this out
salt & pepper to taste

Add ingredients in to food processor or blender. Puree into a paste. Can be refrigerated for up to a week, frozen for 6 months.
Yields 2 cups, 16 servings.

Roasted Pork Loin

I found this recipe on Allrecipes.com. I read the reviews & tweaked it according to my preferences & others suggestions.


3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
1-2 cups of carrots, chopped
1-2 cups celery, chopped
1 cup onion, chopped/diced

Combine the garlic, rosemary & about 1/8 cup of olive oil to make a paste. Rub it on the loin & marinate it for a few hours.

Preheat the oven to 350. Bring the pork to room temperature and then line the bottom of a 9x13 pan with the carrots, celery & onions, placing the pork on top. (I buy the 2 pack of pork loins at Walmart & used both for this recipe, was 2 1/2 lbs total)
After about 40 minutes turn & baste the pork. Will be fully cooked after about an hour- hour & 1/2. Take out of the oven, cover with foil for 10 mins.

Then take the pan drippings & mix with a little broth & cornstarch to make a nice gravy. yum.

I paired this with roasted potatoes. 6pts for the pork, 3pts for the potatoes.

Mexican Lasagna

1lb ground beef
1 small onion, chopped
1 medium green pepper, chopped
1/4 tsp cumin
1 clove garlic, diced
1 can rotel
1 can corn, drained
1 can black beans, drained
3-6 flour tortillas
fat free cheddar cheese, shredded

Preheat oven to 350.

Brown ground beef in skillet. When beef is halfway cooked, add onion, green pepper & garlic. Cook until onions are clear. Add rotel, beans, corn & cumin. Bring to a boil. Simmer 5-10 minutes. Remove from heat.

Layer 1/3 mixture in 9x13 glass pan. Cover with tortilla. Layer with 1/3 cheese. Repeat. Bake until sauce bubbles & cheese melts. 35-45 minutes. serves 8. 5pts each.

Shrimp & Zucchini with pasta

1lb shrimp
1/2lb cooked pasta
3 cloves garlic, sliced thin
2 shallots *I omitted these
1 zucchini, diced
2 tomatoes, diced
1 tbsp olive oil
1/2 cup fat free broth
1 tbsp parsley *optional
1/2 tsp red pepper flakes


Cook pasta according to directions.

Heat skillet until very hot. Spray with olive oil. Saute shrimp & then set aside. Add olive oil to pan. Add shallots & garlic. Saute one minute. Add tomatoes & zucchini. Add broth & red pepper flakes. Return shrimp to pan & simmer 1-2 minutes. Stir in with pasta in a bowl. Sprinkle with parsley. 5 servings, 6pts each

Pork Chops

1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup
6 pork chops

Preheat oven to 350.
Combine ingredients in bowl.
Place pork chops in baking dish. Spread with 1/2 sauce. Cover. Bake 30 mins. Turn & spread with remaining sauce. Bake another 20-30 mins depending on thickness of pork chops. 4pts per chop.

Potato Pancakes

3 cups shredded peeled potatoes
2 eggs, beaten
1/4 cup grated onion
1/4 cup flour
salt & pepper to taste

Rinse potatoes in cold water. Drain thoroughly. In bowl, mix potatoes, egg, onion, flour, s&p. Pour batter by 1/3 cupfuls onto greased griddle. Fry 5-6 minutes on each side.

According to Allrecipes.com this recipe makes 2 servings. If that's the case, it's 4pts. But I found this recipe went far so I calculated each pancake to be 1pt each.

Cornmeal Crusted Pork

1/4 cup cornmeal
salt & pepper to taste
1 egg, beaten
1 tbsp water
1lb pork chops, all fat trimmed
1/8 cup olive oil

Heat oil in pan. Combine cornmeal with salt & pepper. Combine egg & water. Dredge pork chop in egg mixture & then cornmeal mixture. Pan fry in oil until throughly cooked.

I had nine pork chops & calculated it to be 3pts each with the amount of cornmeal & egg the recipe called for.

Rice & Beans

15 oz can black beans, drained
14oz can chicken broth
1 1/2 cups frozen corn
1 1/4 cups instant rice
1 cup salsa
1 cup shredded cheddar cheese

In pan, combine beans, broth, frozen corn, uncooked rice & salsa. Bring to boil. Reduce heat, simmer, COVERED, 10 minutes. Remove from heat. Stir in 1/2 cup cheese. Let stand COVERED 5 minutes. Sprinkle with remaining 1/2 cup cheese.

4 servings.

I found that this makes WAY more than 4 servings. I was using it as a side dish though. Also, maybe use half a can of the broth because it had too much liquid.

Taco Skillet

1lb ground beef/turkey
1 cup salsa
1 jar tomato soup
4 tbsp sour cream
1/2 cup shredded cheddar cheese
2 tortillas, torn into pieces

Brown meat in skillet. Drain fat. Add salsa, tomato soup & sour cream. Simmer. Stir in cheese & tortillas.

So quick. So easy. So good.

Pizza

1 roll Pillsbury Pizza Crust
1 8oz can tomato sauce
1/2lb fat free shredded mozzarella
turkey pepperoni
1/2 cup mushrooms

Sprinkle cornmeal on baking sheet/pizza stone.
Roll out pizza crust onto sheet/stone.
Spoon sauce over crust. Sprinkle with cheese. Spread toppings.
Bake according to directions on package.

Jamie Olivers Food Revolution

This food revolution is about saving America's health by changing the way you eat. It's not just a TV show, it's a movement for you, your family and your community. If you care about your kids and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life.

Sign the petition to save America's cooking skills and improve school food.

Go to jamieoliver.com to sign the petition for your state.

My Fave Lunch lately

1 Morningstar Farms Black Bean Burger
1 package 100 calorie guacamole
1 Orowheat/Arnold Sandwich thin
sliced tomatoes

Cook burger according to directions on box. Spread 1/2 of the 100 calorie guacamole onto top of sandwich thin. Lay tomatoes (or any other topping) on burger. Yum!

I dip carrots or cucumbers in the other half of the guacamole package. Such a filling lunch. . and so simple! 5pts