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