Friday, February 28, 2014

Turtle Rice Crispy Treats

These were really, really good rice crispy bars!  See my notes on how I changed the recipe.

Turtle Rice Crispy Treats

 
4 tbsp salted butter Beth used 5 T
6 cups mini marshmallows Beth used 7 cups1 tsp vanilla
5 cups rice crispy treats Beth used 6 cups

Caramel:

2/3 cup salted butter
1/2 cup brown sugar
1/8 cup milk

 Topping:

1 cup milk chocolate chips
1/2 cup chopped pecans

In a large pot, melt the butter over medium heat. Add the marshmallows and stir until the marshmallows have melted. Add the vanilla extract. Stir in the crispy rice cereal, one cup at a time, until well combined. Press the mixture into a greased 9x9 baking pan. Beth put this in a 9 x 13.

Make the caramel: In a small saucepan add the butter, brown sugar, and milk. Bring to a boil and cook until caramel begins to thicken and pull away from the pan.

Pour the caramel sauce over the rice crispy treats. Sprinkle the chocolate chips over the caramel, followed by the chopped pecans. Place in the refrigerator until the chocolate sets back up.

Thursday, February 27, 2014

Dayna's Creamy Chipotle Ranch

I have been looking for a recipe like this since we had Chipotle Ranch on a salad in Thorndale, TX.  I think I found a close clone!  Try it, you will like it!
 
Dayna's Creamy Chipotle Ranch

http://blog.betterthanburgers.net


1 c. mayonnaise (NOT salad dressing)
1 c. milk
1 ranch dressing season packet
1 chipotle pepper in adobe sauce (JUST ADD 1 of the peppers, otherwise its super HOT)
*you can freeze the rest of the peppers in a small ziplock back for future use.
2 t. lemon juice
Add lemon juice to the milk and let sit for 5 minutes.  Add the rest of the ingredients and mix well(Beth used a stick blender)Beat until combined. Store in  the refrigerator. Use on ANYTHING you want....the possibilities are endless!

3 pp for 2 T

Wednesday, February 26, 2014

Hearty Hamburger Soup

This was an easy to make soup that tasted great on a cold evening.  I used 1 15 oz can of green beans in place of the frozen.  In re reading this recipe, I realized I forgot to add the diced tomatoes!  I know that would add something to it--while I was eating it, I thought it needed a bit of something!
 
Hearty Hamburger Soup
Crissybear

1 pound lean ground beef
4 cups water
1 can diced tomatoes -- (14-1/2 ounces) undrained (Beth forgot these)
3 medium carrots -- sliced (Beth used shredded)
2 medium potatoes -- peeled and cubed
1 medium onion -- chopped
1/2 cup chopped celery
4 teaspoons beef bouillon granules
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 cup cut fresh or frozen green beans (Beth used canned)

In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minutes longer or until the beans are tender.

This recipe serves 8 (about 1 cup)
PointsPlus™ Value = 4

178 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 984 mg sodium, 15 g carbohydrate, 3 g fiber, 13 g protein.

 

Tuesday, February 25, 2014

Sticky Chicken

Make this recipe very soon.  It is so very good!  I had plenty of sauce since I used 2 very large chicken breasts and cut into pieces(about 2 #)  The sauce was good enough to drink!
STICKY CHICKEN
Carol taste of home bb

6 boneless skinless chicken breast halves OR 16 boneless skinless chicken thighs (about 3 lb.)

SAUCE:
1/2 c. barbecue sauce
1/4 c. lite soy sauce
1/4 c. red wine vinegar
1/4 c. honey
1 Tbsp. Dijon mustard
1 Tbsp. chili powder
1 Tbsp. grated fresh ginger
3 cloves garlic, finely minced
1 tsp. onion powder
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1 Tbsp. cornstarch
1 Tbsp. water

Preheat the oven to 400 degrees. Spray a 13x-inch baking dish with nonstick cooking spray. Arrange the chicken pieces in the prepared pan in a single layer.

For the sauce, in a 2-cup measuring cup or medium bowl, whisk together the barbecue sauce, soy sauce, red wine vinegar, honey, Dijon mustard, chili powder, grated ginger, minced garlic, onion powder, cumin and cayenne pepper until well mixed. Pour the sauce evenly over the chicken, then turn each piece of chicken to be sure it's coated on both sides with sauce.

Bake, uncovered, @ 400 degrees for 30-34 minutes or until chicken is no longer pink in the center.

Remove the chicken from the pan to a platter and keep warm.

Carefully pour the sauce into a small saucepan. Bring the sauce to a boil over medium-high heat.

Combine the cornstarch and water, whisking until the cornstarch is dissolved and the mixture is smooth. Whisk half of the cornstarch mixture into the sauce and cook, whisking constantly, until the sauce is bubbly and thickened, about 1-2 minutes. If you find you want the sauce thicker, add the remaining cornstarch mixture and cook until thickened, about 1 minute more. I found that the full amount made the sauce too thick and I had to thin it with water, so I highly suggest starting out with half of the cornstarch slurry first.
Serve the hot chicken with extra sauce drizzled on top of each serving. Makes 6-8 servings.



 

Monday, February 24, 2014

Jenn's Cranberry Lemon Cookies

My Jenna made this a few weeks ago.  They are delicious, but are a fragile cookie.  Next time she said she would put them on parchment paper to bake since they stuck to the pan.
 
JENN'S CRANBERRY LEMON COOKIES
taste of home bb


1/2 C butter
1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 C chopped pecans (I use walnuts)
1-1/2 C chopped fresh cranberries



Cream butter, sugars, and lemon zest. Beat in egg and vanilla.



Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.



They freeze well, but thaw them before adding icing.
 

Sunday, February 23, 2014

Honey Mustard Pretzels

I saw this recipe and knew we would need to try it.  Be careful, they are quite addictive!
 
Honey Mustard Pretzels
http://www.beantownbaker.com

4 cups pretzels, any variety
1/4 cup canola oil, or vegetable oil
1/4 cup yellow mustard
1 tsp mustard powder
1 1/2 Tbsp honey

Pre-heat oven to 200 degrees. In a rimmed baking sheet, lightly coat with non-stick spray.

In small bowl, whisk together all seasoning ingredients - oil, mustard, mustard powder and honey.

Toss pretzels with whisked seasoning mixture in a large bowl until all evenly coated.

Bake in preheated oven for 60-75 minutes, stirring every 15 minutes.

Serve while warm.  Store in air-tight container.

Saturday, February 22, 2014

Crock Pot Chicken Tacos

Jenna made this for dinner one night a few weeks ago.  Delicious and easy to put together.  We added cheese and sour cream.

Crock Pot Chicken Tacos
Sweet Life Kitchen

2 1/2 Tbsp taco seasoning mix (recipe above) or 1 packet of store-bought
15 oz low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
4 boneless skinless chicken breasts (about 5 ounces each)
2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
 
In a large bowl or measuring cup pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture.
Spray the slow cooker with non-stick cooking spray. Open the diced tomato can and pour all contents over the bottom of the slow cooker. Lay the chicken breasts on top of the tomatoes and pour the broth, seasoning, and adobo peppers and sauce over that. Cover and cook on low for 6-10 hours. The chicken should fork apart easily in the crock pot. Serve.

Yield: 5 servings (4-ounces each).  3 PP
Nutrition Information (per serving): 146 calories; 2.8 g. fat; 65 mg. sodium; 460 mg. sodium; 5.8 g. carbohydrate; 1.6 g. fiber; 24.2 g. protein

If you don’t care for adobo or spicy, cut back or omit the chipotles in adobo

Friday, February 21, 2014

Cuban Black Beans and Rice

Jenna made these to go along with chicken tacos one night.  I loved the flavor of the beans.  We added taco sauce and chipotle and adobo to the recipe.

Cuban Black Beans and Rice
https://www.weightwatchers.com

Thursday, February 20, 2014

Snickers Chex Mix

I made a double batch of this and took more than half to a teacher's inservice.  It was very well liked---I came home with an empty bowl!  See my notes to how I adapted the recipe.

Snickers Chex Mix
adapted from http://www.yummly.com


8 cups Chocolate Chex****
3/4 cup brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1/4 teaspoon baking soda
3/4 cup semisweet chocolate chips
1/2 cup caramel bits
1 Tablespoon heavy cream or half & half (I used French Vanilla coffee creamer)
3/4 cup salted peanuts
1/2 cup Snickers Bites
**** Beth used rice and corn chex and added 1.5 T cocoa to the butter/brown sugar mixture

1. Line a baking sheet with wax paper then set aside. Add cereal to a large, microwave-safe dish or bowl then set aside.

2. Add brown sugar, butter, and corn syrup to a microwave-safe measuring cup or bowl. Microwave for 2 minutes, stirring halfway through, then stir in baking soda. Pour mixture over chocolate chex then stir to coat. Microwave for 3 minutes, stirring every minute, then pour onto prepared baking sheet. Cool completely, about 15 minutes, then break into bite-sized pieces.

3. Add chocolate chips to a microwave-safe dish then microwave in 30 second increments, stirring after each increment, until smooth. Drizzle over chex using a spoon.

4. Add caramel bits and heavy cream to a microwave-safe dish then microwave for 1 minute, stirring halfway through, until smooth. Drizzle over chex using a spoon.

 5. Sprinkle peanuts and Snickers bites over chex mix while caramel and chocolate are still warm. Place in the refrigerator to cool completely then break apart and store in an airtight container at room temperature.

 

Wednesday, February 19, 2014

Chocolate Overload Loaded Brownies

I made these to take to my class at school. Everyone loved them and I was asked to make them again, so I made this twice in a week. I used butterfingers, cookies and crème kisses, rolos and snickers as my candy!



Chocolate Overload Loaded Brownies
http://www.chocolatechocolateandmore.com


1 box Brownie Mix
ingredients called for on box
1-2 cups chocolate candy(Snickers, Milky Ways and Hershey's Kisses)
1/2 cup Chocolate Fudge Sauce for Ice cream
Canned Chocolate Frosting (optional)

Preheat oven according to box directions. Grease bottom of your brownie pan (size will depend on your mix) Mine was a 9 x 13

Chop all candy into chunks. Prepare brownie mix according to box directions.  Fold in chopped candy. Spread as evenly into prepared pan as you can. Lightly warm fudge sauce. Using about 4-5 spoonfuls, drizzle across the top. Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in.

Bake according to box directions but I had to add about 5 minutes to my time.

Let cool completely before cutting and removing from pan. For added decadence, place about 1/2 cup frosting in sauce pan and heat just until frosting melts. Drizzle over brownies.

Tuesday, February 18, 2014

Dad's Cauliflower Soup


This was very good on its own.  You can add cheese and bacon to each bowl, if desired.


Dad's Cauliflower Soup
adapted from Gina's Weight Watcher Recipes

Servings: 6 servings • Time: 20 minutes • Old Points: 0 • Points+: 1 pts
Calories: 45.1 • Fat: 0.6 g • Carb: 8.8 g • Fiber: 3.7 g • Protein: 3.3 g
Sodium: 469.1 mg

1 large head cauliflower - chopped and roasted for 25 minutes @400 degrees
1 tsp. olive oil
1/2 cup chopped onions
4-6 cups water
2 chicken bouillon cubes
salt and pepper to taste
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 garlic cloves, minced
1/4 tsp. nutmeg

In a 5 quart saucepan, sauté onion, celery, carrots and garlic until soft in 1 tsp. olive oil.  Add the rest of the ingredients except nutmeg. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.  Add nutmeg and serve.

Monday, February 17, 2014

Fiber One Haystacks

These are quick and easy to make and don't taste like they are good for you with the fiber! I was able to get 46 haystacks out of this.


Fiber One Haystacks
By: windhorse23 & CRUELLA

8 1/2 oz General Mills Fiber One, one sleeve
12 oz morsel chips, any flavor* Beth used chocolate chips
2 tsp peanut butter, optional

Melt morsels in the microwave until melted and smooth.

Stir in one sleeve fiber one until well coated.

Working quickly, spoon out onto a waxed paper-lined cookie sheet into 48 small mounds. Refrigerate until set. Store in an airtight container in refrigerator or freezer (I use a zip-loc bag).

*Use one 12 oz bag of any flavored morsels (adjust your points accordingly) chocolate, white chocolate, peanut butter, or butterscotch.

Variations:
Also could add 1/2 cup Peanuts (again adjust your points accordingly).

Servings: 24 or 48; 2 pointsplus+, 1 point

Sunday, February 16, 2014

Beef and Broccoli Crock Pot

We doubled this recipe since I knew we would like this.  We served it over this rice.  Very easy and quite tasty.

Beef and Broccoli Crock Pot


1 packet onion mushroom soup mix
10 oz frozen broccoli
1 1/4 cups water
2 tbsps soy sauce
3 tsps unpacked brown sugar
16 oz lean beef stew meat


1. Add meat, water, soup mix and soy sauce to crock pot and cook on low 6 hours.

2. Add broccoli and brown sugar 30 minutes before serving.

3. Serve over rice or noodles

5 PP

Saturday, February 15, 2014

Chili Con Queso

I can't begin to tell you how yummy this is!  This is a lighter alternative to the velveeta queso dip.  We served this with Quaker Popped Chips.  Loved this!

Chile Con Queso


1 10-ounce can diced tomatoes, drained
1/2 cup diced Anaheim chilies
1/2 cup light ale beer**** Beth used beef broth
1 3/4 cups reduced fat shredded sharp Cheddar
1 1/4 cups skim milk
1 large onion, chopped
3 cloves garlic, minced
3 tbsp cornstarch
1/4 cup fresh cilantro, chopped
1/4 cup sliced green onions
2 tsp lime juice
1 tsp salt
1/8 tsp black pepper
1 tsp ground cumin
1 tsp chili powder




Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.




Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.



Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +



PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber

 

Friday, February 14, 2014

Cauliflower Fried Rice

This recipe intrigued me.  I really liked it, though I could still tell it was cauliflower.  It was a nice alternative to rice.  I used frozen carrots and peas in this recipe.

Cauliflower Fried Rice

 
1 medium head of cauliflower, grated
1/2 cup frozen peas
1/2 cup carrots, thinly sliced
1/2 of a medium onion, diced
4 garlic cloves, minced
3 egg whites, scrambled
1 tbsp sesame oil
1/4 cup reduced sodium soy sauce
Green onions for garnish, thinly sliced

1. Heat oil in a large skillet over medium high heat. Add in onions and garlic and sauté until onion soften, about 3 minutes.

2. Add in peas and carrots, and cook until carrots become tender, about 4 minutes.

3. Stir in cauliflower and soy sauce, and cook while stirring frequently for about 8 minutes.

4. Add in the prepared egg whites, and cook until egg whites are heated through, about 2 minutes.

5. Garnish with green onions before serving.


Entire recipe makes 4 servings
Serving size is about 1 heaping cup
Each serving = 2 Points +

PER SERVING: 109 calories; 3.5g fat; 12.5g carbohydrates; 7g protein; 5g fiber

 

Thursday, February 13, 2014

Berry Green Tea Smoothie

We liked the tartness that the cranberries gave to this smoothie.

Berry Green Tea Smoothie


By BakinBaby on http://www.food.com
 

1/2 cup cranberries ( frozen)
1/4 cup blueberries ( frozen)
1/2 cup blackberry ( frozen)
5 strawberries ( frozen)
1 banana ( frozen)
1/2 cup green tea ( brewed and cooled) Beth needed about 1/2 c more
1/4 cup yogurt ( or soy milk)
2 tablespoons honey Beth didn't use this.
1 teaspoon ginger ( minced)


Combine all ingredients in a blender until smooth and frothy.

Wednesday, February 12, 2014

Plantation Bars

I forgot to take a picture of these most delicious bars.  PLEASE give this recipe a try, you will not be disappointed.

Plantation Bars

By CoffeeB on food.com

2 cups sugar
2 cups corn syrup
1 (40 ounce) jars chunky peanut butter
6 cups Cheerios toasted oat cereal
6 cups Rice Krispies


In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved.
Remove from heat.   Add peanut butter and mix well.  Stir in cereals. Spread quickly into two lightly greased 10x15 inch baking pans. Beth used one 15x17 pan.  The bars were thick.
Cut into bars while warm.
 

Tuesday, February 11, 2014

Deep Dish Pizza Casserole

We loved this simple and easy recipe.  Will make this again for sure.

Deep Dish Pizza Casserole
http://www.emilybites.com

1 lb 95% lean ground beef
15 oz can tomato sauce
Oregano to taste
Onion Powder to taste
Crushed Red Pepper Flakes to taste
Cooking Spray
8 oz mushrooms, sliced or chopped
10 oz can refrigerated pizza crust dough
6 oz shredded reduced fat mozzarella

Directions:
1. Preheat the oven to 425
2. Cook meat (seasoned with oregano, onion powder & crushed red pepper flakes to taste) in a large nonstick skillet over medium-high heat until browned, stirring until it crumbles. Add mushrooms and cook until mushrooms are browned a bit as well. Add tomato sauce and cook until heated.
3. While meat cooks, coat a 9x13 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up the sides of baking dish. Sprinkle half the cheese over the bottom of the crust. Top with meat mixture.
4. Bake uncovered in the oven at 425 for 12 minutes. Remove and top with remaining cheese. Put casserole back in the oven for 5 additional minutes or until crust is browned and cheese is melted. Cool 5 minutes before serving.

Yields 6 servings. Weight Watchers Points Plus: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 317 calories, 29 g carbs, 11 g fat, 28 g protein, 2 g fiber

Monday, February 10, 2014

Corn, Jalapeno, Bacon, and Onion Frittata

This gets an A+++!  Jenna and I made this for brunch on our bad weather day.  It is a real keeper!

Corn, Jalapeno, Bacon, and Onion Frittata
http://www.slenderkitchen.com

Servings: 8
Serving Size: 1/8 pie
Nutritional Information: 63.7 calories, 2.9g of fat, 4.5g of carbohydrates, .5g of fiber, 5.7g of protein
Weight Watchers® PointsPlus®: 2 *

3 pieces bacon, coarsely chopped
1 small red onion, chopped finely
1 ear of corn, cut off the cob-we used 1/2 c frozen
1-2 jalapenos, minced-we used 1/2 of a large jalapeno
1 cup skim milk
2 large eggs
3 egg whites
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees.

2. Cook the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.

3. Add the red onion and jalapeno and cook for about 8 minutes until the onion begins to be translucent.

4. Add the corn and cook until cooked just through, about 3 minutes.

5. Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.

6. Pour the egg mixture into the skillet.

7. Place the skillet in the oven and cook for an additional 20-25 minutes until the top is cooked through and the top gets crispy.

Sunday, February 9, 2014

Cheese Tortellini Soup

I doubled this recipe and am so glad I did.  This is a yummy soup!

Cheese Tortellini Soup

Serves 2  2 PP


3 C. Beef Stock
1 C. Frozen Cheese Tortellini
1 C. Frozen peas (or peas & carrots)
2 Tbs. Chopped tomatoes (or salsa)
3/4 Tsp. Dried basil
1/4 Tsp. Dried oregano

Combine all ingredients. cover and bring to a boil, then reduce heat. Simmer
5-6 minutes or until tortelllini are tender.

Saturday, February 8, 2014

Creamy Chicken and Wild Rice Soup

I made this on one of our 'cold weather/ice days' here in Central Texas.  We were off school, so it was a good day to spend in the kitchen.  This was a tasty and easy soup.

Creamy Chicken and Wild Rice Soup


2 cups water
4 cups (32 oz) less sodium fat free chicken broth
1 lb raw boneless skinless chicken breasts
1 (6 oz) box of Long Grain & Wild Rice (I used Uncle Ben’s) – not the quick cooking kind, do not prepare
1 cup sliced or diced carrots
1 cup sliced celery
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 stick (8 tablespoons) light butter
2 cups fat free half and half

1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.

2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. 

3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine. 

Yields 10 (1 cup) servings. WW P+: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per serving from myfitnesspal.com: 212 calories, 19 g carbs, 6 g fat, 15 g protein, 1 g fiber

 

Friday, February 7, 2014

Baked General Tso's Chicken

We made this while Kathleen was home for the weekend. We doubled this recipe. We all liked it and it was great warmed up.

Baked General Tso’s Chicken


1lb boneless, skinless chicken breasts, cut into strips
1/2 cup liquid egg substitute
1/2 cup whole wheat flour
1 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp fresh ginger, minced
1/4 cup soy sauce
1/4 cup vinegar
1 tbsp sesame oil
2 tbsp chili sauce
3 cloves garlic, minced
2 tbsp brown sugar
1 tsp cornstarch

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and mist with non-fat cooking spray.

2. In a small bowl, mix together the flour, salt, paprika, garlic powder and onion powder.

3. Dip chicken strips in liquid egg substitute, shake off excess and lightly coat in flour. Place chicken strips on baking sheet and lightly mist with an olive oil mister, or more non-fat cooking spray.

4. Bake chicken in oven for about 30 min, turning over once at halfway through cooking time. Remove from oven and let cool for 10 minutes.

5. While chicken is cooking, combine soy sauce, vinegar, minced garlic, minced ginger, sugar, chili sauce and sesame oil in a small sauce pan set over medium heat. Once sauce has begun to lightly simmer, mix cornstarch and I tsp water in a small cup, and then pour into sauce. Continue to cook, stirring regularly, until sauce has thickened up a bit, about 3-5 more minutes. If sauce remains runny, add in some additional cornstarch, tsp by tsp. Another tsp or two will not affect the Points + value.

6. Toss the cooked chicken pieces with the sauce and serve immediately.

If the sauce is still a bit runny, add another tsp of cornstarch – it won’t affect the Points + value.

Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 5 Points +

PER SERVING: 233 calories; 5g fat; 13g carbohydrates; 29g protein; 1g fiber

 

Thursday, February 6, 2014

Big Game Snack Mix

We made this to send back to school with Kathleen 2 weekends ago.  It was quite tasty!

Big Game Snack Mix

4 cups rice or corn chex cereal
1 1/2 cups mini pretzels
1 cup pecan halves
1/3 cup butter
1/4 cup honey

Preheat oven to 350º.

In a large baking dish, combine the cereal, pretzels, and pecans and set aside. I used a disposable aluminum baking pan.

Melt butter in a small saucepan. Stir in the honey and blend well.

Pour over cereal mix in the pan and stir carefully making sure all ingredients are well coated.

Bake for 12-15 minutes or until all ingredients are lightly glazed, stirring occasionally.

Remove from oven and let cool slightly; then spread on wax paper to cool completely. I spread mine on a parchment paper lined baking sheet until it was completely cool.

Makes about 6.5 cups

 

Wednesday, February 5, 2014

Crock Pot Pumpkin Pie Steel Cut Oats

I doubled this recipe one night before bed.  I cooked this for 8 hours and it was perfectly done.  I did not cook this with any sugar or sweetener, but added it to each bowl.  I loved having breakfast for all week!

Crock Pot Pumpkin Pie Steel Cut Oats




1 cup steel cut oats
3 cups water
1 cup canned pumpkin puree
1 teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons pumpkin pie spice
optional: ½ cup honey or 2 teaspoons vanilla liquid stevia

Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!

4 servings

Weight Watchers Points Plus: 4*

 

Tuesday, February 4, 2014

Slow Cooker Chicken Tortilla Soup

This was a delicious soup and easy to put together.  We pureed the diced tomatoes to give it a smoother texture.  We cut the chicken into chunks instead of shredding it.
 
Slow Cooker Chicken Tortilla Soup
Yield: 4 - 6 servings
Serving Size: 1 1/2 cups
 

1.25 to 1.75 lbs boneless, skinless chicken breasts
1 (15 oz.) can diced tomatoes
1 (10 oz.) can red enchilada sauce
1 medium yellow onion, peeled and chopped
1 (4 oz.) can diced green chiles
1 clove garlic, minced or pressed
1 1/2 cups water
1 (15 oz.) can chicken broth
1 to 2 chipotles in adobo sauce (from a can), minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1 whole bay leaf
6 corn tortillas
Oil spray
Handful of cilantro, chopped
Optional Toppings:
Avocado
Sour Cream
Shredded cheese

Combine all of the ingredients listed, through the bay leaf, in a large slow cooker. Cover and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.

When there is about 20 minutes left before serving, prepare the tortilla strips. Preheat the oven to 400 degrees F. Spray each side of the tortillas with the oil spray, sprinkle with a small about of salt (optional). Use a pizza cutter or sharp knife to slice each tortilla in half, then into 1/2-inch strips. Layer on a baking sheet and bake in the preheated oven, turning frequently, for 5-8 minutes, or until crispy. Remove from oven and let cool.

While the tortillas are baking, remove the cover from the slow cooker and discard the bay leaf. Use two forks to shred the chicken. Stir in the cilantro. Serve soup in individual bowls, topped with the tortilla strips and other optional toppings.
 

Monday, February 3, 2014

Texas Pot Roast

This was easy to put together and the house smelled wonderful when I got home from school! 
Texas Pot Roast
Gaudry-Taste of Home bb

3 or 4 pound bottom round roast
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 clove garlic, minced
2 tablespoons oil
1 cup beef broth
1 cup chopped onions
1/2 cup bottled chili sauce

Rub salt, pepper, paprika and garlic into meat. Cover and chill overnight to marinate. Next day, brown well on both sides in oil. Place on a rack in a deep pan on the stovetop. Add broth and onions. Cover and simmer slowly 1-1/2 to 2 hours until tender. Add more broth if needed so it doesn't cook dry. Add chili sauce and simmer 30 minutes longer. FOR CROCKPOT: Put browned meat in crockpot and add remaining ingredients except chili sauce. Cook 6 to 8 hours on low or until tender. Add chili sauce for the last hour of cooking. May also be shredded for sandwiches. Leftovers freeze well for up to 4 months. Makes about 8 to 10 servings.

Sunday, February 2, 2014

Strawberry Banana Smoothie

I finally bought some PB2 and PB2 with chocolate. It is a powdered peanut butter that you can mix with water for much less fat and calories. I knew I would need to put a smoothie together to try this. It added a subtle peanut butter flavor that I really liked. It also added protein to the smoothie!

Strawberry Banana Smoothie

1 c skim milk
1 c frozen strawberries
1 banana, chunked
2 T PB2  (powdered peanut butter--found in the health food aisle)

Put all ingredients in a blender and blend.  Can add ice if using fresh strawberries.

Saturday, February 1, 2014

Oriental Cabbage and Cranberry Salad

I made this to go with the Sweet and Sour Garlic Chicken.  It really tastes 'oriental'.  We liked it!
Oriental Cabbage and Cranberry Salad




1 10oz package shredded cabbage
4 scallions, sliced
1 tbsp sesame oil
1/4 cup reduced sodium soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1/3 cup dried cranberries
sprinkle of sesame seeds (optional garnish)

1. In a small bowl, whisk together the oil, soy sauce, vinegar and sugar.

2. In a large bowl combine cabbage, scallions, and cranberries. Pour dressing over everything, and toss well. Cover and refrigerate for at 1-3 hours before serving. Toss again just before serving. Garnish with optional sesame seeds



Number of servings (yield): 6



Calories: 67 Fat: 2.5 Protein: 1.5



Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 2 Points +