Mini Caramel Pull-Apart Rolls aka Monkey Bread

I got a free Pillsbury calendar and this is one of the recipes it came with. Very good for portion control since it's make in a muffin pan & not one big bundt cake pan. One was enough for me with a side of fruit.

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp ground cinnamon
2 cans (7.5oz each) Pillsbury refrigerated biscuits

Grease/Spray 12 regular sized muffin cups. Mix butter & brown sugar; spoon 1 Tbsp mixture into each muffin cup.

Mix granulated sugar & cinnamon in 1 gallon bag. Separate dough into 20 biscuits; cut each into 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.

Bake at 350 for 12-15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.

Baked Pasta with Chicken Sausage

Yet another casserole dish. . . I made this with my favorite precooked chicken sausage. I actually forgot one of the ingredients. . the crushed tomatoes. . and I think it came out excellent. Maybe forgetting an ingredient isn't so bad. I didn't take any pictures though :(

I got this recipes on What Megans Cooking.


1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
14.5 oz can diced tomatoes
14.5 oz can crushed tomatoes
1/2 tsp oregano
1/2 tsp basil
1/2 cup heavy cream
1lb pasta
10oz frozen spinach, thawed
12oz precooked chicken sausage
8oz mozzarella cheese, cubed
1/4 cup parmesan cheese

Cook pasta al dente.

Preheat oven to 400.

Heat oil over medium heat. Add onion, cook until translucent. Add garlic. Stir in tomatoes,(the diced AND the crushed) oregano & basil. Simmer 8-10 minutes. Add cream. Cook until warmed. Add tomato sauce, sausage, spinach & half mozzarella to pot with drained pasta. Toss to coat. Spread into 9x13 pan. Top with remaining mozzarella cheese & parmesan cheese. Bake 20-30 minutes.

Oatmeal Chocolate Chip Cookies

I recently bought a silpat and what better way to test it out than to make cookies! I found this low fat recipe on Recipe Girl. These cookies are so chewy! I love them.

I LOVE the silpat. It cooked the cookies more evenly than my regular old cookie sheet. This recipe make 22 cookies. I cooked 8 of them on a regular cookie sheet and I could see the difference right away. The cookie sheet had browned the bottoms and if I had left them in any longer they might have burnt. I will definitely be buying another silpat!

Here's the cookie recipe:

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp. allspice
2 Tbsp butter, melted
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 2/3 cups oats
2 Tbsp. mini chocolate chips

Preheat oven to 375 degrees. Spray cookie sheet with non stick spray (or invest in a silpat!)
In a large bowl, whisk flour, baking powder, baking soda, salt and allspice.
In a separate bowl, whisk together melted butter, applesauce, sugars, egg and vanilla until well blended. Add flour mixture to applesauce mixture. Mix well. Fold in oats. You can add the chocolate chips into the mix or you can top the dough with a few chips per cookie once the dough is on the cookie sheets.
Drop rounded Tablespoonfuls onto cookie sheet 2 inches apart. Bake 8 to 10 minutes, or until set. Remove from oven and cool on cookie sheet for 5 minutes; remove to wire rack to cool completely.
Makes 22 cookies

Rice Ball Casserole

I am a HUGE fan of Gina's site. She shares great "lightened" recipes on her blog & no matter how often I go to her site I am always writing down 1 or 2 new recipes to try. I made this one last week:

2 cups uncooked long grain rice
4 cups water
1 sweet Italian sausage link, casing removed
10 oz lean ground turkey
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Cook rice in water according to package directions. Set aside to cool.

Meanwhile, sauté sausage meat; cook until brown breaking up into pieces as it cooks. Add turkey and onions and cook until browned. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.

Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well.

Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture and cover the bottom of the dish, press to form the bottom layer. Add the meat and peas. Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes.

Serves 8. I cut ours into 6 portions. Served it with caprese salad. I really enjoyed it & will make it again.

Bubble Up Enchilada Casserole

Another great casserole recipe from Emily I often go to her site looking for new Weight Watcher friendly recipes. This one was a hit.

1lb ground turkey
10oz can enchilada sauce
8oz can tomato sauce
1 can refrigerated biscuits
1 1/2 cups fat free shredded mexican cheese (I used cheddar)
I also added a can of green chilis, some shredded zucchini & taco seasoning.

Preheat oven to 350.
Brown turkey in skillet. Slowly stir in enchilada sauce & tomato sauce. Quarter biscuits & stir into meat mixture. Add 1/2 cup shredded cheese, mix well. Pour into a greased 9x13 pan. Bake 25 minutes. Top with remaining cheese & bake an additional 10 minutes.

The combinations for this kind of casserole are endless. Can be cut into 6 or 8 portions.

Ginger Lime Shrimp & Noodles

I haven't posted in a while but that doesn't mean I haven't been cooking. I've got 4 new recipes to post! Let's start with the first one I got from Jessica's site


2 tablespoons olive oil
1 clove garlic
1/2 teaspoon ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce


1lb shrimp
1 tablespoon olive oil
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic
1 cup sugar snap peas
1 tablespoon soy sauce
2 tablespoons peanuts, crushed
1/2 pound whole wheat pasta of your choice (I used Chinese rice noodles)
salt and pepper to taste

Combine first 6 ingredients in a bowl and whisk together. Add to a ziplock bag, along with the shrimp and marinate for 2 hours.

Heat pan on medium heat and add olive oil. Add peppers and mushrooms to the pan and saute until soft, about 6-8 minutes. Cook pasta according to directions. Add garlic to the peppers and mushrooms and stir for 30 seconds. Add shrimp to pan and cook on each side for about 2-3 minutes. Add snap peas and pasta, thoroughly stirring until everything is mixed. Season with salt and pepper if desire and serve.

This dish came out delicious. Brad had been sick of shrimp & raved about this dish. We had no leftovers!

Chicken Pot Pie

After making the Arroz con Pollo I had 4 leftover thighs. I decided to take them & make my first Chicken Pot Pie. Originally I thought I'd make a fresh crust & all that. But then I took the quick & easy route & looked up a Bisquick recipe. I was able to throw this meal together in a few short minutes.


2 cups cooked cut up chicken
1 2/3 cups frozen mixed vegetables
1-2 cans cream soup (I used cream of celery & cream of mushroom)
1 cup Heart Smart Bisquick
1 egg
1/2 cup milk

Combine chicken, veggies & soups in a bowl. Pour into a greased pie plate. Whisk together Bisquick, egg & milk. Pour over chicken mixture. Bake at 400 for 30 minutes. Serves 4.

Taco Casserole Bake

Casseroles are so easy because you can make them ahead of time & pop them in the oven when it's convenient for you. I usually make mine as Em's doing her homework & when Brad's on his way home I throw it in the oven. I got this one from Emily's site.

24 bake Tostitos (I used the multi grain, that's what I had in the house)
1 Tbsp chili oil
1 onion, chopped
2 cloves garlic, minced
1 1/4lb ground turkey
2 Tbsp taco seasoning
15 oz can black beans, drained & rinsed
1 cup salsa
1 cup fat free shredded cheddar

Preheat oven to 350.
In large skillet, heat oil & saute onions until translucent. Add garlic. Stir 30 seconds. Add ground turkey, cook until no longer pink. Add taco seasoning. Stir in salsa & black beans. Cook until thickened.

Break up Tostitos & line bottom of 9x13 pan. Pour meat mixture on top. Sprinkle with cheese. Bake 20 minutes.

Makes 6 servings.

Arroz con Pollo

I love Gina's site, no matter how often I go to it, I always find something new I want to make. I am constantly trying to cook mexican/latin type dishes & never have any luck, especially if they require making rice from scratch. But I saw this & I had to give it a try. The flavor was right, but the texture of the rice wasn't. I forgot one major step "simmer out most of the liquid". I'll try it again in the future. I do not have a large enough skillet to make this entire dish in so I used the skillet for the chicken & a large pot for the rest of the recipe.

8 skinless chicken thighs
1 Tbsp vinegar
1/2 packet Sazon
1/2 tsp Adobo (I could not find this so I used a spanish rice seasoning)
1/2 tsp garlic powder
2 tsp olive oil
1/2 onion
1/4 cup cilantro (I used flakes)
3 cloves garlic
5 scallions
2 tbsp bell pepper
1 tomato, diced
1 tsp olive oil
2 1/2 cups uncooked rice
4 cups water
1 chicken bouillon
1 packet sazon
salt to taste

Season chicken with vinegar, 1/2 sazon packet, adobo & garlic powder. Let side 10 inutes. Heat a large, deep skillet on medium, add 2 tsp oil. Add chicken & brown 5 minutes on each side. Remove & set aside.

Place onion, cilantro, garlic, scallions & pepper in food processor to chop. Add 1 tsp oil to skillet & saute mixture until soft. Add tomato, cook an additional minute. Add rice & mix well, cook 1 minute. Add water, bouillon & sazon packet, mix scraping up brown bits from chicken. Taste with salt. Add chicken & nestle it into the rice. Bring to a boil. Simmer on med-low until most of the liquid evaporate & reduce to low & cover.

Cook 20 minutes without opening lid. Remove from heat & let sit an additional 10 minutes with the lid on! Fluff with fork & serve

Serves 8. I serving is 1 thigh & 1 cup rice.

Mashed Cauliflower

Haven't posted all week?! What have I been doing?!? Well Monday I made Crawfish Etouffee which I didn't think was so "healthy" considering I used a stick & half of butter. Tuesday I made Pork Chops along with the Mashed Cauliflower I'm about to post. Wednesday I defrosted some ground beef & grilled some burgers. I'll post tonights dinner, Arroz Con Pollo later or tomorrow. As for now, enjoy this one!




Cut cauliflower into florets. Steam until soft. Add 1 Tbsp butter to food processor with cauliflower. Puree. Done! Such a great side dish. I have made this & added it to mashed potatoes as well.

Double Cheese & Bacon Egg Biscuits

When I saw this recipes on Picky-Palate I knew I had to make it. Great for portion control & easy to reheat during the week for my breakfast. Hard to resist having only one they are so good! I made two adjustments, I used 2 eggs & 3 egg whites instead of 4 eggs & only used 4 pieces of bacon.

4 eggs
2 Tbsp fat free milk
s & p to taste
1/4 cup reduced fat feta
1 can biscuits (10 count)
6 strips bacon, crumbled
1/4 cup fat free shredded cheddar

Preheat oven to 350. Place eggs in a bowl. Add milk, s&p, stir in feta.

Press each biscuit into muffin cups sprayed with cooking spray. Bake 6 minutes, remove from oven & with the end of a wooden spoon press centers of dough to make room for the egg mixture. Pour egg mixture into partially baked biscuit. (*tip: press & pour mixture in right away before moving onto pressing the next biscuit or the dough will fluff back up) Top with bacon & cheddar cheese. Bake an additional 12-15 minutes until eggs are set.

Cracker Barrel Chicken & Dumplings

It's not often Brad puts in a request for dinner, especially not one with chicken in it. With him & Em feeling under the weather today he wanted a hearty home cooked meal & asked that I finally get around to making Chicken & Dumplings. I've never made this dish before so of course I had to "google" and found what they say is Cracker Barrel's recipe. Here it is:

Chicken & Broth:
3 quarts water
1 3-4lb chicken, cut up
1 1/2 tsp salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled & quartered
1 bay leaf
4-6 whole parsley leaves
1 tsp black pepper
1 Tbsp lemon juice

Dumplings:
2 cups flour
1 Tbsp baking powder
1 1/4 tsp salt
1 cup + 2 Tbsp milk

Bring water to a boil in large pot. Add chicken, 1 tsp salt, onion, celery, garlic, bay leaf & parsley to the pot. Reduce heat to simmer & cook uncovered for 2 hours.

When chicken has cooked, remove it from the pot & set aside. Strain the stock to remove all the vegetables & floating scum (ew, I just copied what the recipe says, that sounds nasty)

Pour 6 cups of stock into a smaller pot. Add ground pepper & the remaining 1/2 tsp of salt & lemon juice. Reheat stock while preparing dumplings.

For dumplings, combine flour, baking powder, 1 1/4 tsp salt & milk in a bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll dough onto floured surface to about 1/2 inch thickness.

Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-25 minutes until thick. Stir often.

While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the chicken into bite size or a little bigger than bite size pieces & drop them into the pot. Discard the skin & bones. Continue to simmer the chicken & dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will fall apart.

When the gravy has reached the desired consistency, ladle portions onto plate & serve hot.

Makes 8 1 cup servings.

Cashew Chicken

I love Chinese food. . and lucky for me & my waist line there is no good Chinese take out around here. When I saw this recipe on Jessica's site I knew I had to give it a shot. I am trying to love peppers and although I can't bring myself to eat them I kept them in this dish for the flavor. Turned out delicious! I adjusted this recipe from 2-3 servings to 6 servings but here's the original 2-3 servings recipe:

2 boneless chicken breasts, chopped
2 Tbsp corn starch
2 Tbsp olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped (didn't have any)
2 cloves garlic
1/4 cup shelled edamame
1/2 cup unsalted cashews
3 Tbsp honey
3 Tbsp soy sauce

Heat 1 Tbsp oil on medium heat. Add mushrooms & saute until soft; 5 minutes. Remove. Season chicken with s&p then sprinkle with cornstarch, making sure each piece is coated. Add remaining oil to skillet & add chicken. Brown on all sides until cooked. Add garlic, red pepper, edamame, 1/2 of the green onions & cashews. Stir 30 seconds. Turn heat down. In bowl, mix honey & soy sauce. Pour into skillet coating chicken & veggies. Garnish with remaining green onions.

I served this over white rice with the Chinese Egg Flower Soup.

Chinese Egg-Flower Soup

I guess tonight was Chinese food night in our house. I had written down the recipe for Jessica's Cashew Chicken and planned on making it tonight when my friend E told me about the Chinese soup she made from the new Weight Watchers 5 Ingredient cookbook. She was nice enough to email over the recipe so I could include it with tonights dinner! Ain't she sweet ♥



Chinese Egg Flower Soup

4 cups reduced sodium chicken broth
3 Tbsp corn starch
2 large eggs, lightly beaten
1 tsp rice wine vinegar (I left this out because I just didn't have any)
1 1/3 cup thawed frozen peas

Bring broth to boil over medium heat. Whisk corn starch with 1/4 cup cold water until smooth. Whisk cornstarch into broth until soup thickens, 2 minutes. Reduce heat until barely simmering. Slowly drizzle eggs into soup while stirring quickly in circular motion. Cook 1 minute. Remove from heat. Stir in vinegar.

Meanwhile, heat peas according to package directions & divide evenly among 4 bowls. Ladle soup over peas.

Serves 4. 1 serving is 1 1/4 cup soup + 1/3 cup peas

Cheesy Potato & Sausage Casserole

A few weeks back I planned on making kielbasa for dinner & when I went to defrost it, it turned out to be smoked turkey sausage I had. So I did what any other person would do: I googled sausage recipes. I found this one on Allrecipes and made it a little "lighter" by using fat free cheese & light sour cream.

1lb sausage
1 package refrigerated hash browns
1 1/2 cups fat free shredded cheddar cheese
1 cup light sour cream
1 onion, chopped
1/4 cup butter, melted

Preheat oven to 350.
Cut sausage into 1/2" cubes. Combine half of the butter & the rest of the ingredients in a large bowl. Spread into a greased 9x13 pan. Pour rest of butter on top. Bake 40-45 minutes. Let stand 5 minutes before serving. Makes 6 servings.

This meal is simple, easy & delicious. I fried up some eggs with it. Perfect combination.

Breakfast Smoothie

Most mornings I like a good homemade egg sandwich. Some mornings I'm just not in the mood. Yesterday I decided to whip up a smoothie to get in my fruit & dairy servings for the day.

I took 1 cup of Almond Milk, a banana & 1 cup of frozen strawberries. Blended it with ice & breakfast was ready!

Smoky Turkey & Saffron Red Rice

I found this recipe on Picky-palate's site. It looked really interesting & flavorful. I even went out & spent the $16 on the saffron. And I'm a little disappointed I did. I thought this dish would be "smoky", have a little kick to it. It turned out very bland. Live & learn right?

2 cups uncooked basmati rice (6 cups cooked)
3 Tbsp olive oil
1 1/2 cup onion, chopped
2 Tbsp garlic, minced
1lb ground turkey
1/2 tsp salt
1/4 tsp pepper
2 15oz cans green beans
8oz tomato sauce
1 Tbsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic salt
1 Tbsp saffron threads

Cook rice according to package directions.
Heat oil in large pot over medium heat. Saute onions until translucent. Stir in garlic. Add ground turkey, salt & pepper, cook until cooked through & crumbled. Stir in green beans, then rice. Add tomato sauce, cumin, paprika, garlic salt & saffron. Mix well.

12 servings.

Super Bowl Sunday Snacks

I'm a Steelers fan so needless to say Super Bowl XLV didn't turn out the way I had hoped. Would have been nice to see the Steelers win twice since my husband got me back into football a few years ago. And boo, football season is over. What will we do on Sundays now?!?!

I took some time in the weeks leading up to the Super Bowl to find some easy, healthy but enjoyable appetizers for the game. And I made these two:





Easy Italian Pinwheels Recipe

2oz fat free shredded mozzarella
1/2 cup pepperoni, chopped (I used mini turkey pepperoni)
1/4 tsp oregano
1 egg, seperated
1 can reduced fat crescent rolls

Preheat oven to 375.
Combine cheese, pepperoni, oregano & egg yolk. Mix well.
Separate dough into 4 rectangles, pinching seams to seal. Spread each rectangle with 3 Tbsp pepperoni mixture. Roll each up, starting at the shortest side. Pinch to seal. Brush with beaten egg white (I skipped this step). Bake for 12-15 minutes until golden brown. Slice each roll into 6 slices.





Potato Skins

5 potatoes, scrubbed clean
3 slices bacon, cooked crisp
1 cup fat free cheddar, shredded

Preheat oven to 400. Place potatoes directly on rack & bake about an hour. (do not fork holes in the potatoes). Let potatoes cool. Slice in half lengthwise. Scoop potato out of skins. (Reserve potato for another meal like mashed potatoes) Sprinkle potato skins with shredded cheddar & bacon. Bake 10-15 minutes.

I topped our potato skins with some light sour cream. And added green onion to Brads.

These appetizers came out delicious & were so simple to make. The potato skins can be make ahead of time as well. I cooked the potatoes around noon, prepped them & stuck them in the fridge until halftime when I baked them.

Chicken Alfredo

I usually just crack open a jar of alfredo sauce when I'm in the mood for alfredo but when I saw this recipe I figured I'd give it a whirl.

1lb pasta of your liking - I used angel hair because that's what I had in the house.
1lb chicken, cubed
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 Tbsp butter
3 Tbsp cornstarch
3 cups fat free milk
1 cup half & half
1 cup parmesan cheese
10 oz frozen spinach, thawed & drained
1/2 tsp italian seasoning

Cook the pasta according to the directions on the box.

Sprinkle chicken with salt & pepper. Cook chicken & garlic in butter over medium heat. Remove chicken, keep warm. Combine corn starch & milk until smooth. Stir into skillet. Add cream. Bring to a boil & cook while stirring until thickened. Stir in cheese, continue to stir until cheese is melted. Add spinach, chicken & italian seasoning. Add pasta to mixture. Cook & stir until heated through. Sprinkle with remaining parmesan cheese.

makes 12 1 cup servings

Zucchini Casserole

I used to not like zucchini. . but one night at a hibachi place I decided to give it another try. Now I love it. I go through phases with it though. I think I tend to cook it too often and then get sick of it. I've had this recipe written down for quite sometime and I finally got around to trying it. It's in the oven as I type and it smells divine!



Adapted from: Gina's Skinny Recipes

4 cups grated zucchini (I used 2 little zucchinis and a squash)
1 cup Heart Smart Bisquick
1 small onion, grated
3 egg whites
1 egg
1/4 cup olive oil
1/4 cup parmesan cheese
1 tsp salt
1 tsp parsley

Preheat oven to 350.
Combine all ingredients in a bowl. Mix well. Pour into pie dish sprayed with cooking spray. Bake 45 minutes until golden brown.

(before baking)

Serves 12
Calories: 110
Fat: 6
Carbs: 10
Fiber: 1
Protein: 3

Chewy Oatmeal Raisin Cookies

I knew I'd find a great new recipe or two to try in the Healthy Cooking magazine & this is the one I tried first. Em was home for a "snow day" so it gave us a chance to bake together.


1/3 cup canola oil
1/3 cup brown sugar, packed firm
2 Tbsp sugar
3 Tbsp water
1 egg white
3/4 tsp vanilla
1/3 cup flour
1/3 cup whole wheat flour
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 cups old fashioned oats
1/2 cup raisins

Preheat oven to 350. Spray 2 cookie sheets with cooking spray.

In a bowl combine oil, sugars, water, egg white & vanilla. In separate bowl combine flours, cinnamon, baking soda & salt. Gradually add flour mixture to sugar mixture. Stir in oats & raisins.

The magazine said to "drop by 1/4 cupfuls onto baking sheets" and said it would make 15 cookies. When I used the 1/4 cup, I only got 10 cookies. So I moved some batter around and made 16 cookies. So eyeball it. ha ha ha.

Bake cookies 10-12 minutes.


1 cookie:
144 calories
6g fat
22g carbs
2g fiber
3g protein

Mail call!!

I LOVE getting magazines in the mail!! I currently subscribe to US Weekly, Allyou and my girlfriend E got me a subscription to Weight Watchers magazine cuz she ♥ me! I got this magazine in the mail yesterday:

I'm not really sure where it came from but I was happy to see "Comfort good makeovers", decadent desserts" and "must-have snacks" on the cover! I look forward to creating some wonderful dish out of this magazine & sharing it here on my blog.

Buffalo Chicken Quesadillas

Quesadillas. K-suh-dillas. Love them. They are so easy to make, so many ways to make them, and they're so filling. Today I simply googled "chicken quesadillas" for a new idea, and I came across this recipe. I bookmarked their site to dig deeper into it at a later date too. I took my Buffalo Chicken Skewers recipe and made some dang quesadillas for dinner!

5 chicken cutlets
1/4 cup Franks Buffalo Wing Sauce
Low carb Tortillas
avocado
fat free shredded cheddar cheese
turkey bacon, cooked crisp
olive oil spray

Cut chicken breasts into strips. Marinate in 1/4 cup of Franks Buffalo Wing Sauce for about 30 mins. Broil chicken strips for about 15 minutes, turning over halfway through cooking.

Heat pan over medium heat. Spray with olive oil spray. Lay 1 tortilla in pan. Add toppings; chicken, cheese, avocado & bacon.




Fold tortilla in half, letting the cheese act like a glue. Flip and brown on other side. Serve immediately.

Pizza Burgers

I hate buying packages of hamburger buns because I tend to use 3 and throw the rest out once they get stale. Which is what was about to happen after I made the Cheddar Stuffed Burgers I saw in Weight Watchers magazine last week. (damn, I didn't post that on my blog, next time. . ) But instead I had the brilliant idea to make Pizza Burgers, also getting use out of the leftover fresh mozzarella I had.

I defrosted 1lb of ground beef, sprinkled in some garlic powder, oregano & basil. Formed 4 burgers & grilled them in my grill pan. I opened a small can of tomato sauce, sprinkled some spices in it & topped the burger with a hefty tablespoon full of sauce and 1oz of fresh mozzarella. I stuck them under the broiler for a few minutes until the cheese was melted. yum. *NI does not include bun/english muffin*



*disclaimer* I took this picture with my Blackberry before turning over the new leaf of sprucing up my blog. ;)

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 270.4
Total Fat: 13.1 g
Cholesterol: 85.0 mg
Sodium: 155.7 mg
Total Carbs: 2.3 g
Dietary Fiber: 0.7 g
Protein: 29.5 g

Blog Stalking. . .

I spend a lot of time looking at other cooking blogs and I am so envious of their dedication to posting daily & sharing so many pictures of their creations. I take 1 picture of my finished product with my blackberry. Truly the definition of "half-assed". So I will try to commit to at least 4 posts a week, with better pictures. I can't guarantee a step-by-step slideshow type of post but I will take pictures with my real camera & make an effort to spruce up my blog.

Here are a few blogs I found today that I bookmarked & will investigate more throughly.

eatliverun

bunsinmyoven

Picky palate

I've already written out 2 recipe cards from picky-palate's site. I look forward to testing them out & sharing them with you.

Shepard's Pie

This is one of those recipes I see over & over again but for some reason was so afraid of. My girlfriend was making it for her family & I finally decided to make it last month & it was delicious!! We all enjoyed it so much. And it's very satisfying.

1lb ground beef
1 can 98% fat free cream of mushroom soup
1 envelope onion soup mix
3 cups mashed potatoes
1 cup fat free shredded cheddar cheese
1 bag frozen mixed vegetables

Brown meat until no longer pink. Add cream of mushroom soup & onion soup mix. Mix well. Add veggies. Pour into pie dish. Top with cheddar cheese & then mashed potatoes. Bake at 350 for 35 minutes.

Italian Spinach Meatballs

Yet another recipes from Gina's site. I am always looking for new recipes & find myself spending hours on her site & writing up at least 5 new recipe cards. Here's the latest one that I tried and boy did it go over well!!! yum, yum, yum!!


1lb ground beef
1 Tbsp olive oil
10oz frozen spinach, thawed & drained
2 slices low point bread *I used both sides of a sandwich thin, it's what I had on hand
1 egg
1 clove garlic, minced
2 Tbsp parsley
1/2 cup parmesan cheese
s & p to taste

Wet bread & mash it up with your hands. Combine with beef, spinach, egg, garlic, parsley, grated cheese & s&p. Mix well. Using 1/4 cup measuring cup, measure meat & divide into 2 1/8 cup meatballs. Roll into ball.

Heat the oil in a pan on low. When hot, add meatballs & cook on low, turning often. When fully cooked blot on paper towel covered plate.

I then threw the meatballs into a small pot of sauce that I had simmering. When Brad text me he was on his way I cut up some italian bread, threw 5 meatballs on it, sprinkled it with fat free mozzarella cheese & baked it in the oven for 6 minutes. The awesomest meatball parm hero I've ever made. So good I'm wanting it again right now.


Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 260.3
Total Fat: 14.4 g
Cholesterol: 222.0 mg
Sodium: 317.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 2.1 g
Protein: 26.6 g

**NI does NOT include: italian bread, sauce or mozzarella cheese**

Ooey Gooey Pasta

My little girl likes to take cookbooks out at the library. . how cute is that? This is a recipe from one of those cookbooks. Kid friendly to make & delicious to eat. Can't beat it. I adjusted the recipe to make it enough for us to all have.



1lb pasta *I always use Smart Taste
1 jar of sauce *depending on how much sauce you like. I used 1 1/2 16oz cans
1/2lb ground beef
8oz mushrooms
1 package frozen broccoli florets
1 1/2 cups shredded fat free mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 350.
Cook pasta according to directions. I add in my bag of frozen broccoli with the pasta. Drain.
Brown meat. Add mushrooms & cook until tender.
Combine meat, mushrooms, pasta & broccoli in a bowl. Stir in sauce. & half the mozzarella cheese. Pour into 9x13 pan. Top with rest of mozzarella cheese & sprinkle with parmesan cheese. Bake 30 mins.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 393.1
Total Fat: 6.2 g
Cholesterol: 33.2 mg
Sodium: 854.9 mg
Total Carbs: 61.0 g
Dietary Fiber: 11.1 g
Protein: 30.2 g

Chicken Pot Pie Soup

Surprisingly the weather in Louisiana this week has been what we consider "cold" so it's been the perfect time to make some hearty soups. I came across this one on Gina's site and knew I had to give it a try.

1/4 cup flour
2 cups water
4 cups fat free milk
1 cup celery, chopped
1/2 medium onion, chopped
8oz mushrooms, chopped
2 chicken bouillons
10 oz frozen mixed veggies (carrots, corn, peas etc)
2 potatoes, peeled & cubed
16 oz cooked chicken, cubed
1 tsp thyme
salt & pepper to taste

Mix flour with 1/2 cup of cold water to create a slurry. I had to google "slurry" basically it's a thickener. Set the flour mixture aside.

Add the rest of the water plus the milk to a pot. Bring to a boil. Add celery, mushrooms, onion, bouillons, thyme & mixed vegetables, return to a boil. Partially cover the pot & let the soup simmer for 20 minutes, until vegetables are tender. Add potatoes. Turn heat up a little & cook until potatoes are soft. Add chicken. Slowly stir in slurry. Mix well. Cook until soup has thickened.

Emily was raving over this & all the ingredients in it. I served it with salad & crescent rolls. Delish.




Makes 9 servings.

Calories: 169.2 Fat: 1.2 g Protein: 18.5 g Carbs: 21.2 g Fiber: 2.3 g

Roasted Herb Potatoes

While intending to track "roasted potatoes" on my itouch, I came across this recipe & saw I had all the ingredients on hand so I figured I'd try it! Came out delicious. Will definitely make it again in the future!



2 Tbsp dijon mustard
1 tsp olive oil
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp rosemary
salt & pepper to taste
1lb new potatoes - I cut up several red potatoes into cubes

Combine all ingredients in a bowl. Add potatoes & mix to coat. Bake at 425 for 25-30 minutes, turning occasionally.