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.