Friday, November 9, 2012

Sausage, Spinach, and Cream Cheese Pinwheel



Look at that picture.. it says yummy, yummy, yummy. First I wish all of you were here sharing this with us. I have never made pinwheels with crescent rolls. Kroger's this week had a good sale and I had an oodles of coupons. I decided to give it a try.

First off, it doesn't look much like a pinwheel, but I am thinking that is because I put a little too much filling. None the less it was still good, I made a double batch of the filling and put some in fridge to make for my other bunch later in the day. I am thinking I will be able to split that up into another batch. Each batch made me 16.

It probably wouldn't had been so much but I added the spinach, I couldn't help myself. It is one of those vegetables no one can really taste and they don't mind the green. So I do what I can.

I also used low fat cream cheese, reduced fat crescents. They couldn't tell the difference.

Sausage, Spinach, and Cream Cheese Pinwheels

Ingredients:

1/3 of a roll of sausage ( I made the whole roll and put up the extra)

1/3 of a pkg of cream cheese ( I again used it all)

1/4 of a minced onion (really needs to be minced, makes it a nice onion flavor)

1/2 cup of frozen thawed spinach minced down(drain) (this I put in my processor and made really small)

Instructions:

1) Saute sausage with onion, until sausage is cooked and crumbly.

2) Add in minced spinach ( I processed it like the onions) gives you less of a big ole spinach bite.

3) Saute until all is warm.

4) Let mixture cool for about 10 minutes and blend with your cream cheese.

5) Prepare a foil line baking sheet with non stick spray to put your pinwheels on.

6) Open crescents and unpeel in one piece, I lay mine on a piece of wax paper so it doesn't stick and I can cut it.

7) Pinch and Seal all lines on the dough.

8) * again I had to drain my mixture, it took on a bit of water from the spinach.
Take the mixture and spread inside the rectangle leaving about 1/4 inch all around.

9) Then roll up, like a jelly roll. I use the wax paper to pull up and roll.

10) Then Cut. I cut first in 1/2 the which gives me two, then half again gives me 4. and so on until you get 16 pieces.

11) You gotta be quick when you get ready to lift them and put on sheet pan, about an inch or so apart cause they puff up. Lay them up so you can see filling and the pinwheel effect.

12) Pop in a 350 degree oven for 20 minutes..

Here's another shot.....Mine look sad.. but they were a great little breakfast. I can't wait for my bunch after school.

*was thinking mine might have kept their shape better with less and maybe I should have cooked them in my muffin tin. Try that tonight, yes, I will!



I hope everyone is enjoying my journey as a foodie.... I just love sharing and this blog gives me the vehicle to share what I am up to. So enjoy.

Get out there and make it yours.. everyday!

Thursday, November 8, 2012

My Mom's Tuna Noodle Casserole



Who can say they don't remember this wonderful comfort food? I was looking for a nice, warm belly filling dinner yesterday and I remember this from when I was little. I used the smart ones egg noodles (cuts a few calories, adds a few more nutrients) I also used one of the white albacore tuna and one regular tuna. Let's not forget the true indulgence in this one.. The potato chips...on top.. crispy...salty...mmmmmmm

I know most of us, probably know how to make this, but I thought I would post it anyway.

My Mom's Tuna Noodle Casserole  

Ingredients: (this is for a large casserole - 1 full bag of noodles)

1 bag of egg noodles

2 cans of tuna in water ( I used on regular tuna and one albacore, I love the tuna taste)

1 bag of frozen peas

2 cans of cream of mushroom (you can use any cream soup, I prefer mushroom like my mom used)

1 cup of milk

1 bag of potato chips ( I first said a small bag from the checkout, and then I thought, no, go all the way or go away mentality) so I bought the regular size.

Instructions:

1) Boil noodles, until just about done.

2) In a bowl put the noodles, tunas, peas, the cream soup, the milk, and mix together.

3) Pour into casserole dish.

4) Take bag of chips and open and squash them all into crumbles.. (delicious crumbles)

5) Pour evenly on top.

6) Pop in 350 oven for 30-40 minutes until the casserole is brown on top..

Let cool a minute and serve this up.

You know for a switch up or if you don't care for tuna..canned chicken is another good tasting one too.

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I served this one with my bundled bacon wrapped green beans and bacon wrapped brussels sprouts. Everyone in my house enjoyed it and I was left with not even a portion for lunch.

I was thinking of even sneaking a bit of spinach in, I don't think anyone would notice..teeehee...

So another recipe to share with you all..

If you ever give it a try, or have a question please just leave me a comment. You are always welcome to follow me too. I also Pin on Pinterest.

So get out there make the day yours...

Bacon Wrapped Brussels Sprouts

               


                                      
wwpp= 5pt for 9 sprouts
             3pt for 6 sprouts
             2 pt for 3 sprouts




                                                                                                                   
I have found another great side for my Thanksgiving and just for a regular meal. I actually did this with a whole bag of Brussels sprouts (1 package of bacon had 12 pieces/ cut into thirds = 36 pieces)
You may need another bag of Brussels sprouts. Of course when I was making this, it was an experiment, I had already bundled two bags of green beans with bacon.
I wanted to share this one, ASAP, because the holiday were coming.
My children, who do not eat Brussels sprouts ate this up.

I will also be posting my points for the recipe in Weight Watcher Plus Points up in the left hand corner from now on instead of the title, because even though I made them to stay on my diet, they are even for the average eating person, diet or not. So wanted to keep them appealing for everyone.

Bacon Wrapped Brussels Sprouts

Ingredients:

1-2 bags of frozen Brussels sprouts

1 package of bacon (about 12 slices) (just reg. package bacon)

3 tbs of splenda brown sugar

soy sauce

Instructions:

1) Foil line a baking sheet, spray with non-stick.

2) Take the bacon do not open, cut it into thirds, keeping it closed helps keep it an even cut.

3) Wrap each Brussels sprouts ( I know, so tedious, but so worth the effort) I wrap and put seam down. You can lay them near each other, just not touching.

4) Sprinkle very lightly with the brown sugar and then a splash of soy sauce.

5) Pop in oven at 400 for about 30-40 minutes, check at 30 they are done when the bacon has crisped.

* Here's a picture of my beans and then my Brussels sprouts, that was a small bag of them. Pretty right..


Wait to cool, don't hurry like I did, I burned my tongue..ouch!

I served these along with my green bean bundles in case they were not liked. I was wrong. It gave them a totally new taste. They were tender, a little sweet, a little salty and in a nice little bacon wrapped package.. how could I go wrong.

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I hope to be able to post a few more recipes for the holidays. I am continually trying to incorporate veggies and healthy stuff into our diet. Dieting is a change of life, a small change at a time..

Look at my house, I am taking it one Brussels sprout at a time...

Remember to say a prayer for all those suffering from the hurricane, Sandy..

Get out there do something kind for the holiday, pay it forward...buy a stranger a coffee, send a sweet note...just a smile can change a person's day..

Make the day yours..

Friday, November 2, 2012

Quickie Pot Pies wwpp=8 (crescent roll top) 6 (biscuit top)




This little beauty was created out of wanting something quick, something warming and yet satisfying. I had also raked in a bunch of  progress soups with my ton of coupons. I think I got about 20 cans, to put up. So with a few things that I keep on hand I created this and wanted to share with you.

This particular one is made with the progresso light soups. I made two kinds one with the progresso chicken pot pie soup and the other with the progresso beef pot roast.

Quicke Pot Pies                  wwpp=8


* This time I used crescent rolls, they were very good, but I think next time, I will use a grands large biscuit on top. This lowers my ww points to a total of 6, which makes me even more happier. If you aren't doing ww, the biscuit has a little lower calorie count than crescents.

Ingredients:

1 can of progresso lite soup chicken pot pie or beef pot roast. ( I chose these because I just didn't want noodles in my pot pie) This can can make two or one very big one.

*The ww points are for half the can, if you make the whole, count up the points.

2 crescent rolls dough per pot pie, or 1 biscuit.

1/2 cup of Normandy veggie blend, (dice this up) This will bulk up the pot pie base.
* Normandy blend is carrots, broccoli, cauliflower, a more WW friendly combo.

1 - 2 nice little cooking vessels. You could make this in a 9x12 casserole, you would just have to add more.

Instructions:

1) Mix diced vegetables into the can of soup.

2) Split into two cooking bowls, I call them french onion soup bowls.

3)Take two crescent roll dough and flatten into one piece and fit on top of bowl.

4) Pop in oven for about 20-30 minutes, until the top is brown and crusty.

Let cook just a bit and serve with a salad. These also heated back up really well.

I prefer making them in the little bowls, than in a large casserole pan. Keeps me with single servings.

This was a really quick thought up thing and it turned out good. The husband and the kids ate it all up and then asked for another one. Really, I only made 6 and there are 5 of us, so they had to eat another salad, because I put the other one up for my lunch.. I made them right?

Here's a picture of the can of soup. This one was my favorite, I am not much of a beef gal.

Progresso Lite Chicken Pot Pie


So keep warm and safe.

Please also keep those still suffering from the storms last week in your prayers. There are still many without electricity, and some without the basic necessities. Prayers going out from here!

Friday, October 26, 2012

Twice Baked Potatoes Casserole ---wwpp=3pts




Everyone loves a little comfort food. This really turned out to be a good one. I can't wait to reheat it for my lunch today.

Twice Baked Potato Casserole      wwpp=3pt
(this made about 12 servings)

Ingredients:

3 large baked potatoes ( I baked potatoes the night before and had some left over. I used 3 large ones, but you could use 6 medium ones) (they need to be cold from refrigerator to be able to work with)

1 cup of fat free shredded cheddar cheese

1/2 cup of fat free sour cream

1 cup of spinach (kinda chop it up, I used frozen, thawed it a bit)

2 tablespoons of real bacon bits.

1 tsp of minced garlic

1/4 cup of minced onion

Seasoning to taste (you could put a little hot sauce, salt, pepper, garlic salt)


Instructions:

1) Take the potatoes and grate them up. ( I will mash next time)This makes them kinda a ricey texture, the next time for the kids they prefer smooth and I will mash them a bit more. I also left the skins on.

2) Add warmed spinach, (cut up a bit).

3) Add onions, garlic, seasoning, sour cream and 1/2 cup of the shredded cheese.

4) If at this point it seems really dry you can add a little water or just a bit of milk. Put into your crockpot.

5) Cook on low for 4 hours and then open and put rest of cheese on top.

Then serve. You could do this in an oven really easy too. Just put in Casserole dish and cook, oh maybe 30 minutes at 350, until it is all melty and brown.

Also the next time I make this I will be adding Cauliflower (just boil until tender) and will mash it all together. The flavor was so great, you wouldn't be able to tell. And with kids, that is my goal.
* for my ww friends, it would lower the points with the cauliflower.

Another great idea would be to add broccoli, or maybe a chili one. Almost like a loaded potato but in a casserole. You could also stretch this and add more potatoes and ingredients for little money.

I wanted to post this today, so I wouldn't forget, sometimes I get so crazy and get so busy, that I forget. If you give it a try let me know. If you do something different, let me know too.

So get out there, gonna be a beautiful fall weekend and enjoy the day..

Spend some time with family, make something, talk and play. There are other days to work. Make a treat together..

Enjoy the day, Make it yours!



Pretzels/Kisses/M&M's Tried it--Liked it just alot of work



Another one of the Pinterest Ideas...http://houseonhilltop.wordpress.com/2010/12/15/our-favorite-christmas-treat/
First off couldn't find the round circles, now that would make them alot neater. It was very tedious and not sure if I would adventure to try it again. I think I would prefer just a mix, of chocolate chips, m&m's , and pretzels, like a trail mix.

I did like the taste of chocolate and the salt of the pretzel. They were better when they were kept in the refrigerator. I do however think this was a bit time consuming to make. Peeling the kisses and then the strategy of getting them on the pretzel, melt a bit and then poke a m&m. As you can see were were a little off, you gotta work so you get them in and center. Too much for us.

Pretzels/Kisses/M&M's

Ingredients:

1 bag of round pretzels (we used what we could find)

1 bag of hershey kisses

1 bag of m&m's

Instruction:

1) Lay pretzels on a cookie sheet.

2) Put a hershey kiss on top of each one.

3) Slide in over just to melt the kiss (be watchful, we let ours go a little and the chocolate was hot, poking in our m&m's.



Wednesday, October 24, 2012

Fall - A leaf project inspired by my Mother



Remembering fondly my Mother. She would have enjoyed this post.

Fall, Is such a beautiful time of the year.

Pictured above is a collections of leaves pressed in Wax Paper. It makes for a lovely thing in the window, for the light to shine through, or maybe a placemat. This is a craft that she taught me to make when I was little, I shared it once before in my other blog.

http://louise-watson2.blogspot.com/2011/10/october-fall.html  (I repost on bottom)

I never would have in a million years, thought that within a little over a month's time  (last year, 2011)from this picture that my Mother would be with the Lord. I can remember this conversation about me writing a blog, and collecting a few recipes. I will post the recipes, when I can actually make them without wanting to cry. I had told her all about the "new kids blog" that I was working on, and was reminiscing about the things she did with us. She was touched that I remembered so much.

She raised 6 kids and had 11 grandchildren. My mother never stopped teaching and sharing herself, with my littlest, I would call every week, and she would sing to him, Teaching him songs. Her all time favorite was "Jesus, loves the little children".

She would give my oldest advice on college and how proud she was that she was going to be a teacher. She loved the profession of a teacher. My oldest sister is a teacher, and my mother was always so proud of her and her accomplishments. We all held a special place in her heart, equally proud of us all. She was a wonderful mom, and she did a great job at it.

She was our teacher, our guide, my Mother. For my oldest son, she shared his love for nature and animals. My littlest still tells me he talks with her. She was constantly always spreading joy and beauty, even in her voice.

She had lost her sight many years ago, but she would always tell me about the beauty and colors in her yard. She kept her front yard full of flowers.  Mother may have lost her sight, but not her spirit for life. Her spirit will live on, within me, within my kids, because I share everything she gave me. She always took the time to enjoy the smallest of things. I called her on everything, kids, life, cooking and just because I missed her all the time.

As I write this, I miss her always, and so much more sometimes. I know she is in a good place, but it sure is hard without her. For my sisters and brother, I always pray that they have comfort in their lives, knowing she is okay and with God. They lived in the same town we grew up in, with her. They were so fortunate to have her all these years. I had moved away and with financial and health reasons I never got to come home again. She never once made me feel badly about not visiting, actually she always told me to stay in Ga and take good care of my family. That was what was so much more important to her. I was blessed to get to talk to her often. I enjoyed and I will remember every conversation we ever had.


This was taken from the original blog:

Fall is one of my favorite seasons and I try to make it all special for my family. I make it a point to rake those leaves, so they can jump right in. So take time and be sure to get out and enjoy all this cool weather and the changing colors. Fall is such a good time for kid and the "young at heart". The colors of the leaves are just so beautiful.



Pile those leaves up and jump right in.



One of my all time favorite things when I was smaller was how my mother would make sure that we didn’t miss a holiday.



Columbus Day, I remember was a banana with a sail stuck in it, our own little boats. Funny how those smallest of memories stick with you forever. I truly believe the memories of the good times are what gets you through the rough one.



Another cool thing my mom would do with us would be collecting those beautiful leaves and when we had a bounty full, she would show us how to make something beautiful.




Leaves Place mat / or Window Sun Catcher


Stuff you will need:


Waxed paper


Leaves


Iron


To do:

Lay out a sheet of waxed paper on your ironing board.


Let the kids (or just yourself, to make something pretty) lay the leaves on the waxed paper leaving at least an inch around the boarded and space around each leaf.



Lay another sheet of waxed paper the same size on top.



Iron the two sheets together. They will melt together. (watch the paper is hot when you are finished)



Let cool and then cut into a place mat size or in a shape to hang from the window.



You can enjoy the beauty inside. They also make nice place mats for Thanksgiving.



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Get out there and make memories and have fun...Much love from my family to yours.




Mother's Pickled Eggs with Beets (wwpp=2pt per egg, if you use splenda)



Some say this is an acquired taste. I call it heaven. The longer they sit in the pickled beet juice, the deeper the color goes, I like them all the way, but you have to really keep shifting it to the back of the refrigerator, to keep them long. I have three here at my house, that could eat them all up in a day.

Growing up my mother would make a batch of these, I would just be so happy. Usually a good time for a batch was Easter, when hard boiled eggs were all over. Egg salad and pickled eggs. She really knew how to keep us fed, and in a way where nothing was ever wasted. Then there were those occasions with a little begging and she would just make a batch because she loved me.

This is really easy, and if you are not sure that you might like them, try a few in a jar and see.

Mother's Pickled Eggs with Beets   (wwpp-2 per egg)

Ingredients:

Large jar ( I save my large pickle jar for this, you must have a jar big enough for the beets, juice and eggs)

12 Eggs hard boiled and peeled

2 cans of beets

2 cups of vinegar

1/2 cup of sugar ( I used splenda - that is what the ww points are for the splenda version)

Instructions:

1) Boil and peel eggs.

2) Take jar and pour in the beet juice (hold beets out).

3) Add vinegar and sugar (splenda). Shake until blended together.

4) Add 1/4 beets, then a few eggs and then layer beets and eggs  down into the pickled juice you just made in the jar.

5) Put lid on shake gently and put somewhere in back of fridge, so no one touches them for at least a full day.

I really couldn't tell you how long they keep, because ours never last.

I love a few beets and an egg, as a snack, as a side with dinner.

If you give this a shot, holler, I love feed back.

So here is another one of my Mother's recipes that I am sharing from my home to yours.

Keep those memories alive.

Get out there and make the day yours, create something, enjoy the memories of the past.

Have a wonderful day1

Lemon Bars (2 ingredients) Tried it - liked it (wwpp=3pt)



This is one of the pinterest things on my "Gonna Try Board." I have recently been trying the cake mix add ins and makes a new desert, I did this one, because I love lemon and I actually had a can of lemon pie filling just hanging around, hmmmm.. don't remember why.. So with one of Angel Food Cake mixes I put this together

The true author and website that I actually got the recipe off of was, (there are a few more that have tried this recipe, but this is the one I used) http://rachelschultz.com/2012/09/23/two-ingredient-lemon-bars/

They turned out to be a really nice desert. It wasn't like the lemon bars from the original idea, but it did have that really nice lemon taste. It was lighter and a bit more fluffier.

Lemon Bars (cake)   (wwpp=3pt)

Ingredients:

1 box of angel food cake mix

1 can of lemon pie filling

Instructions:

1) Mix together (by hand, don't over kill it)

2) Pour into a 9x13 pan that you sprayed with non-stick spray.

3) Bake at 350, it said 20-30 minutes, but I kept mine in about 40 and just kept a watch on it.

Cool, and cut. I cut mine into 4 across and 5 down.


This reminded me of that great lemon flavor that my mother used to put in her pound cakes.
This is worth a try if you like lemon. It is not like a true lemon bar, but it isn't a bad substitute.

So give it a try, quick and easy..

Monday, October 15, 2012

Roasted Veggies in Grilled Burrito wwpp= 4pt





Roasted Veggies in a Grilled Burrito, my lunch for the day.

I always like to check out that refrigerator and make sure that nothing goes to waste. Food is expensive and so we need to take care and use what we have. Doing WW, I find I eat more vegetables and I want to make sure they don't get a change to go bad. So for today, this was the creation.

I added up all the the ingredients on the WW adder for the recipes. Really don't understand why all the veggies added together without the oil yet, comes to 1 point. So it is what it is.

I am now hooked to the grilled burrito concept. I find that I can have left overs ready to load into one. Today I had a bunch of peppers, onions, tomatoes, and an eggplant hanging out. I really would have loved to have mushrooms, but that will be for another day.

Roasted Veggies in Grilled Burrito   wwpp=4pt

Ingredients:

Any kind of veggies, you have in the fridge, that you like roasted. I had what I am going to list below this:


Isn't that just a pretty color!

2 green peppers (bite size cubes)

2 onions (bite size cubes)

1 medium eggplant, peel and all (bite size cubes)

1 cup of cherry, santa tomatoes

3 tbs of olive oil

1 tbs of sea salt

6 xtreme wellness burritos (these are 1 point)

1 1/2 cup of shredded fat free cheddar

Instructions:

1) Put cubed veggies in a bowl and toss with the oil and salt.

2) Lay on a sheet pan and roast for 40 minutes ( at this time, you can put them up for another day or let them cool just a bit before you use them)

3) Take your burrito and lay in 1/4 cup of cheese and then a good scoop of the veggies.

4) Fold burrito style and put on grill or in a pan, with a non-stick spray.

5) When brown on both sides...enjoy.

You could use a little fat free sour cream or even a fresh picante.. or salsa. I had this for lunch and I was totally satisfied and it was good. The roasting of the veggies, made them take on a whole other dimension of taste.


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October is a great month now for Collards, Sweet Potatoes, and heartier vegetables. I love roasting these days. My next try is going to be Brussels sprouts...I will promise to share when I get to them

So for today.. make it yours, change up the veggies, eat to enjoy and enjoy your family.. From my family to yours Happy Fall!


Thursday, October 11, 2012

Green Beans Wrapped in Bacon (revision) wwpp= 1pt for 2 pieces


I thought this was the most appetizing picture of my wrapped green beans. I cut them with a knife right in the middle of the bacon and look how pretty.

I guess I should get on to telling you what a really easy and tasty way to make green beans. This is going to replace the green bean casserole this holiday.





Green Beans Wrapped in Bacon        (for wwpp= 2 bundles =1pt))

Ingredients: (with the 2 bags of beans and 1 package of bacon I got 26 bundles)

1-3 bags Long string green beans. ( I did these with fresh the first time and they were good. This time, the pictured above, I used frozen, and they did just wonderfully and they were easier to stack up and roll.)

1 package of bacon

2 tablespoons of splenda brown sugar (or brown sugar- be sure if you are ww- check the points)

soy sauce

Instructions:

1) Lay out a large cookie sheet with foil, spray with Pam.

2) Take package of Bacon and cut into thirds.
3) Lay out the  piece bacon, Lay in a bundle of green beans in the middle and roll up.

4) Lay seam side down on tray, they can lay a bit close, without touching, they did just fine.

5) After all bundles are down, sprinkle with soy sauce and sprinkle the brown sugar on each.. just a dab.




6) Bake at 375 for about 30-40 minutes, check they will be done when bacon is brown and carmely.

looked so good, that it even made the paper plate look good!


I actually hid a few for today, they were just so good. I guess anything wrapped in bacon is good. I like that actually cut the bacon in half and got a really great taste and a little less calories.

My son thinks this would be great with asparagus..hmmm..

The next time I will try turkey bacon. It actually in ww world only cuts about 1/4 point and not sure how it will deliver on taste, but I will let you know. Sometimes, even though we are trying to eat healthy, that we need a balance and a serving of bacon won't disrupt too much.. now the whole package, is another matter.

If you give this a shot, let me know how it turned out for you.

Today is a beautiful day.. get out there and make it yours.

I had to revise this to fit the third of a piece of bacon, it ended up making 42 bundles. They are soooo yummy and even better the next day. Mine were eating them cold.

I am reprinting this one to share for the holidays, it is definitely going to be on our table.

Wednesday, October 10, 2012

Mini Grilled Dessert Burritos wwpp=6 for two

this is the faux almond joy


We all know if you are watching your weight, that sometimes the hardest things to keep away from is dessert. I however have decided that it can't be a diet, it has to be a life change. A change in how we eat, what we eat and how much we eat. I always like the one bite rule for those really hard things.

This however came to me, when I was craving those almond joys. You know all the Halloween candy is out and is soooo tempting. I know that probably I could have gotten by with just one of the minis for all say, maybe 3 points, but these were so much more satisfying.

Mini Grilled Dessert Burritos  wwpp=6 for two

Ingredients:

I am going to post the point values of what ingredients I used and you can go from there

2 tsp of chocolate chips (the little minis makes it look so much more)   4pts

1 tsp of coconut (in the bag)    0 pts

1 tsp of slivered almonds  0 pts

2 small low fat tortillas   1-2 points (i found a variation of point values)

Instructions:

1) Take a small low fat tortilla and put in 1 tsp of choc chips in the middle

2) Take 1/2 tsp of coconut on top.

3) Then a pinch of slivered almonds.

4) Roll up like a burrito.

5) Lay on a hot grill, a pan, and put a weight on top. A George Foreman type grill would do both sides at once.

When nice and toasty on both sides, remove and cut in half. Let cool a minute..

Well, let it cool if you can..

Here's a few other possibilities (be sure to calculate numbers)
Peanut butter and Choc chips
Marshmallows and choc chips

a quickie pic of my son's marshmallows and chocolate chips.
Banana and choc chips
Pecans, choc chips
peanuts, choc chips

Cheese Burger Grilled Burrito wwpp= 7 (lowfat tortilla is 1)


I revisited that grilled burrito idea and it was another hit.  This one is a Cheese Burger Grilled Burrito.

Cheese Burger Grilled Burrito  wwpp= 7 points

Ingredients:

3 oz of ground beef 90%  (you can use turkey it will lower it by one point)

1 low fat tortilla

pickle relish

mustard

ketchup

onion

lettuce

slice of low fat cheese (if you want more control of points and calories, use a shredded low fat cheddar and you can just sprinkle a little. It all is about taste)

Instructions:

1) I actually measure and weighed my meat out. I then rolled it into about 5 inch fat snakes (like we used to do with play dough) and then flattened on the grill. I then cooked them through. This made them just the right size and shape for the burrito. Depending on how many you pattied, you could stretch it thin and make two (just account for the extra points)

2) Layed the cooked thin pattie in the middle of the burrito and start to pile what you like on top. (not too full, cause you gotta roll it up.)

3) Roll like a burrito and lay on a pan, grill and squish ( I use a flat iron thingy) and grill on both sides.

These were really good too. I can never get my littlest to eat a hamburger but he really dug these. I cut it in half and he dipped his in ketchup. Of course his was just meat, cheese and ketchup. I like mine with the veggies on top. It always makes me feel fuller and less having the need to eat another one.

I am going to cut this short so I can post the other type of Grilled Burrito I made last night. Cause it was mine and it was sooooo good..

So catch you in a bit..

Tuesday, October 9, 2012

Steak, Peppers, Onions and Cheese..Grilled Burrito wwpp = 9 (6)


Steak, Peppers, Onions and Cheese in a Grilled Burrito   (this made enough for four)

weight watcher note: I used a regular large burrito and it turned out to be 4 points. If you find the low fat, low carb ones it makes it 1 point. So calculate accordingly.

Ingredients:

1 Pepper

1 large onion

8 pieces of deli roast beef (cut thinly)

4 pieces of low fat provolone cheese

2 tablespoons of fat free mayo

4 large burritos

Instructions:

1) Saute your onions and peppers together, I just use a bit of water and squirt of Pam.

2) Take your burrito and lay in two pieces of thin roast beef in the middle.

3) Then the piece of provolone cheese, cut in half on top.

4) A tiny swipe of mayo.

5) A pile of peppers and onions.

6) Wrap the burrito, burrito style.

7) Spray grill, and lay on burrito.

8) I use a small grill press and squish it.

When all toasty and brown remove and cut in half. I have been making these all weekend. I find that you can fill with the more healthier stuff and just a small amount of meat, which in turn fills you up and cuts calories.

We have tried them with a few other things, they have turned out yummy every time.

Here are some suggestions:

Corn beef, Sauerkraut, Swiss Cheese and a smear of ketchup/mayo.
Pepperoni, Mozzarella Cheese and Sauce.
Ground beef, slice tomato, lettuce, cheese and a squirt of ketchup and mustard.

___________________________________________________________

Been awhile since I have posted, but I am getting back on my feet, literally back on my feet. Had hip replacements a few years ago and the muscles are just not coming back like they should. So every day is a struggle. Alas, it is what it is, and it will not hold me back.

I am going to lose this weight. I am going to be happy, and not let what I can't do hold me back.

I hope everyone is having a great start, to a beautiful fall. Please bear with me and I will be posting more soon.

So for now, get out there and jump in those leaves...LIVE... live large...




Wednesday, August 22, 2012

Chicken and Stuffing Crockpot Style



So, it is the middle of August and I know, but it just really hits me that would be a delicious meal.
This of course if going to be one of those, no recipe kinda dishes.

I am just going to tell you what I did and you can look around and see what you have for yours.

Chicken and Stuffing Crockpot Style

Ingredients:

The main ones are of course Chicken ( you can have any kind you want, as long as it is boneless and skinless) I prefered the boneless because the crockpot cooks it down and you don't want to be fishing out bones. I used boneless, skinless thighs, and it made me very happy.

The other for sure ingredient is Stuffing. (I used two boxes of family stove top, that I got at mark down) I used alot because I wanted leftovers.)

And one more, some kinda cream of something soup, or chicken broth, package gravy. Just to amp up the flavor.

The other ingredients in mine, where what I had in my refrigerator. You could have used the last of your teriyaki sauce, any left over veggies you have hanging out.

Instructions:

I also use a crockpot liner, because I am a lazy, lazy woman...naw.. just makes it easier to clean up.

I took my skinless, boneless thighs ( I think I had about 2 per person x 5 = 10) I tossed mine with a container of leftover garlic butter spread that I bought a few weeks ago when I was diet weak and wanted bread. Layered chicken in bottom of crockpot.

Then in a bowl, dumped stuffing in, I used one can of turkey gravy (that I had since last year) filled it three times with water and I had a pkg of chicken soup single mix, that made my flavorful wet stuff to mix with dry stuffing.. just make moist. You will need to just eyeball that. If you have any veggies, now would be the time for that too.

I poured that on top.

Turned on crockpot on low..6 hours later...yummy

I had to test it at lunch time, so no one would get sick..lol.. It was heavenly, and so tender and moist. I turned it down to low and will probably turn it off an hour before we eat. Mine don't like things too hot.

I can see my leftovers with this. I will make some tv dinners if I get any left over. If not just the stuffing, then I will go to the deli and get some turkey (ask for a medium sliced ) and put with stuffing and make those tv dinner. A little gravy on top and you are set.

I hope this was an okay way to describe it. It is just one of those recipes that you just throw in.

Good luck and let me know how it worked for you. Enjoy it, you can't go wrong at all.

Get out there and make something yours today..

Pineapple - Angel Food Cake (Tried it - liked it) wwpp = 2 pts





http://www.ajourneytothin.com/2011/07/pineapple-angel-food-cake-recipe-2.html

I am posting the actual website I got the recipe idea from. Of course I did mine all different, but I just wanted to give credit where credit was due.

Mine also was a bit dry for me, but I think that was because I used a tremendous pan and it was about 2 inches thick. We were still okay with it, cause it made the whip cream happy for more space.

I will make this again.. except next time, might throw in some cherries, and coconut on top or almonds (of course that will change the weight watcher points.. ) but isn't change good, sometimes. I am not talking all the time, but a diet is a lifestyle change.. and hey I figure I would usually make a cake and I opted to try the angel food, so it is a win, win.

Pineapple - Angel Food Cake

Ingredients:

1 box angel food cake mix

1 can of 20oz. crushed pineapple

Instructions:

Mix together and pour into a non-greased pan  must be non- greased cause of the angel food cake. I really don't know why, but is came out perfectly.

Bake at 350 for around 35-40 minutes, until brown.

This turned out very good. It was not very sweet and actually would be really great with a little maybe pineapple fruit salad on top. Whip Cream worked out well too.

So there you go.. another one of those Pinterest things I tried. If you come across anything interesting just be sure to holler back at me..

Have a great day.. make something sweet...

Monday, August 20, 2012

Tip of the week ------recycle that water bottle


I thought that I would try to start posting all the little crazy ideas I come up with. Saves me time, saves me money, makes something more efficient and it sometimes even a bit silly.

I have this habit, I really hate to throw things out, but unfortunately I try not to stock pile any of my empty bottles, I have reserved only one of each bottle for my ideas.

For this day, we were going to make ribs, my daughter was  going to go outside and brush them the old fashion way. Suddenly one of my ideas hit me. I had just finished a bottle of water, a nice tall one with a cool little pop top. I usually reuse for water, but today I found a new thing.

I took my bq sauce and filled it up.

Items needed, water bottle and bq sauce.
Daughter to pour in.

Woohoo, not a drop spilt.

Use as a pour bottle of bq sauce.



When you are finished, you could either just throw away, or store in the fridge for another time. When it become worn and old you can toss, and you lose no money, cause it was nothing to start with.

If you like any of these ideas, feel free to shout out to me.


 I use empty water bottles for lots of stuff. If you 3/4 fill them with tomato juice, you can freeze until you need it. Sometimes I don't need all the tomato juice in a can, so I freeze them until I make chili or what not.

As I always say, get out there today. Do something for yourself, make this day yours...enjoy!

Sunday, August 19, 2012

Peach Cobbler (New Recipe - Tried - Worked - Delicious)



Peach Cobbler

Okay I know I have wondered off the Weight Watcher Path, but you know life is multi-dimensional and there has to be a little treat to go with all that hard work every now and again.

This weekend my daughter had her wisdom teeth taken out and I wanted to find something soft and good to eat, in a few days after the swelling went down. So of course I piddled all over the Internet.
I just love the pinterest site. I actually found a recipe like this but they used frozen fruit. I didn't have frozen fruit. They also didn't embellish theirs like I am going to do mine.

So I tried to make this, and it really worked. It was really a nice taste.. the peaches were warm and there was like a light googy syrupy all around it (just sweet enough, but not sicky sweet), then with that soft crust with the crusty top...mmmm....and the best was it was even better cold. I had to make two of these.

Peach Cobbler
(Tried-Worked- Delicious)

Ingredients:

1 cake mix (any kind, but white, yellow)

1 can of diet sprite ( light soda)

2 can of peaches (15 oz)

*optional * sliver almonds, coconut

Instructions:

1) Take a nice size pan (like a lasagna size), spray with Pam

2) Drain both cans of peaches (I just drained, not dripped dry)

3) Pour into pan.

4) Pour dry cake mix, evenly over the top.

5) Pour soda over top of that.

6) Is optional * sprinkle with coconut and slivered almonds

7) Bake at 350 for 30-40 minutes





I really was kinda skeptical about the dry cake and mix and soda, but it worked. It really was worth trying and really tasty.

Give it a try for a quick dessert for your family. I did and it is gone..

So enjoy your Sunday and do something fun.. Until we meet again..

Thursday, August 2, 2012

Stuffed Peppers (with Cauliflower) in the Crockpot wwpp=4




It has been so hot here lately that I have been using my crockpot probably 4-5 days a week. If I am doing collard greens, my crockpot has to be plugged outside on the crockpot. Kids don't like the smell of it cooking. I can't imagine why? A big ole crockpot of collards with a big piece of spicy sausage in it.. YUMMY... starting to crave it now.

I actually went to the store and bought myself some crockpot liners. This I know is an indulgence, but hey it really makes for a quick cleanup. With kids and life the quicker the better.

Today, I went to Aldi's and bought some vegetables. Their green peppers looked so pretty. Bought two packages of three.

I am going to make stuffed peppers. I wanted to see if I could experiment and make them lower in calories and WWpoints. I had already experimented with turning cauliflower into faux mashed potatoes. I have also tried to rice them, and use them. Today I am going to rice the cauliflower.

In my freezer, I already had a freezer bag, pre-measure of ground sirloin, in baggies of 1lb.

Also when I made this I actually split it into two bowls evenly. Took one bowl of the stuffing part and put in a freezer bag, to pull out and just thaw and add to peppers. Another quickie idea. I do this when I am making egg rolls. I always make double and free the mix for another batch. Time, Time..save, save, save.

Prepping for the Stuffed Peppers

Cauliflower

Rice the Cauliflower. That means to just cut and I just use a grater and grate into pieces that look like rice. In alot of recipes they pop it (riced) into the micro for 8 minutes and it makes it tender for the recipe. In this recipe, I didn't do that, because I figured with it being in the crockpot all day, that it would get that way all by itself.

Peppers

I cut the peppers in half like two boats. With this I found I could only fit in 4 halves in the crockpot, but then I layed the other two over in the corners on top and they turned out just fine.
Next time I may just cut the tops off and stuff, that would make it able to hold more in a flat angle.

Meat

I used ground sirloin, because I had a double batch I used two lbs. I am going to give you the recipe for just one batch, you can double from there if you would like.

Stuffed Peppers (with Cauliflower) in the Crockpot     wwpp=4

Ingredients:

3 Green Pepper

1/2 Head of Cauliflower (riced *see above)

1 lb of your favorite meat. I used the ground sirloin

1/2 onion (minced)

1 clove of minced garlic

1/2 can of tomatoes

3 tbs of your favorite bq sauce (this is just to make a little tasty topping)

Spices (anything  you like, I added a bit of worcestershire and mrs dash)

Instructions:

1) Do your pre-work. Rice your cauliflower, cut your peppers.

2) In a bowl put in riced cauliflower, ground sirloin, onions, garlic, seasoning and tomatoes. Mix well together.

3) Generously fill the pepper boats with the mixture.

4) Put liner in crockpot and lay the filled pepper boats into your crockpot. (I see to only fit 4, so I just put the other two in the corner and they turned out just the same.)



5) Put a little few decorative lines on each pepper in bq sauce (or ketchup)

5) Turn crockpot on low and leave for about 5-6 hours.





 Isn't that beautiful. They all turned out like that. The deal is that you can't tell at all that I used a shhhhh!  a vegetable in place of the rice. I fooled them all..

I mean they all ate it and never uttered a word, except wow, that was good.

Well guys, gotta run quick tonight. I am getting ready to fish the last one out of the crockpot to hide for my lunch.

A mom has got to do what a mom has to do. It was good and the points even made it better.

So if you give it a try, remember, make it yours, a spice, a sauce.

Live life like there is no tomorrow.. get out there...

Wednesday, August 1, 2012

Egg Baked in a Portabella Mushroom wwpp=3




Hey there and happy Wednesday! 

School is starting here in Douglas County, Ga, on Monday. All my kids will be off to school. Kinda sad, but always kinda excited on the new things ahead for them.

My littlest just turned 4, on July 22, and he is going to stay home this year, I will pre-K him on my own. I can actually teach him and he is not exposed to the routine of a school day. Next year he will be in Kindergarten and that will make him a little more mature and ready. Although, I have been contemplating homeschooling, just not sure I want to make the commitment. I struggle with that subject.

So as you can guess, I will be praying on that.

My 15yo boy will be in 10th grade. Ugh, I really should home school him, but he wouldn't listen to me. He really doesn't like school, but I am afraid if I don't make him go, he could not get any socializing, because he is so shy. So another subject to take up with my prayers..

My oldest is 21 and has a year and half to go at college. Wow, time has breezed by so quickly. She has turned into quite a woman, human being, she will make a terrific Math Teacher.  She got her first car a month ago and it really is so wonderful seeing her getting a break. I wish her the brightest future, and much success.

So we are off into a new school year.

I have renewed my Weight Watcher Membership and I am ready for my commitment to eat healthy and get this weight off. I figure if you keep trying then it counts. Right?

For the recipe that I made today, I am really loving baked eggs. This is actually very easy and just requires about 10-15 minutes in a 375 degree oven. I also find them good later, cold.

I went to our Aldi's and the had a big old selection of Portabella Mushrooms, so needless to say they were in my cart and my mind was whirling on how to use them.

Egg Baked in a Portabella Mushroom      wwpp=3

Ingredients:

Portabella Mushrooms (One per person, or actually at this point value 2 is good too, but the one filled me up)

1/4 cup of fat free shredded cheddar cheese (per mushroom)

1 medium egg (that is per Mushroom)

Instructions:

1) Brush off your mushroom ( I choose not to rinse, so they don't soak up the water)

2) Turn over the mushroom and pull off stem (carefully) and I made a little hollow for my egg to sit)


3) Put mushroom on a piece of foil, sprayed with pam spray, and on a cookie sheet.

4) A little salt and pepper.


5) Crack the egg in the middle.


6) Sprinkle with the cheese ( any kind you actually like, just watch the ww points)


7) Pop in the oven at 375 for anywhere between 10-15-20 minutes, depending on how you like your eggs cooked.

This is the finished product.



It turned out very yummy, actually thinking next time I could have probably snuck a bit of spinach under there and maybe a laughing cow cheese under that egg..hmmm..potential..potential

So for all you out there, give it a try. Eat your veggies.

Get out there and make something.. live each day to the fullest...

Sunday, July 29, 2012

Crockpot Bread (Tried and actually worked)




I guess today, I would call it experimental day. You know those days, were you are stuck inside, because here in GA it is boiling outside. Yesterday, we made the mistake of turning on the oven and we were boiling inside too.

I have been contemplating on making my own bread. One because I can get all the stuff at the Sam's Club for alot cheaper than buying it. All those Artisan Breads are expensive and we seem to not use it all at one time. Which translates into waste in the summer. The bread never lasts too long in this heat, ac or not.

I have a bread machine that makes a loaf in an hour. I also can make my own dough in it and then transfer to the oven or where ever to cook. It makes for a great grilled pizza dough. I follow a basic bread machine recipe and there is dough. If I am not going to use the dough right then, I spray a gallon baggie with Pam spray and put dough in and slid in fridge (it will rise, so be sure to come back in a bit and push it back down. ) I keep a few of these in the fridge sometimes. Come in handy for a pizza, breakfast pizza, bread, or even calizones.

Today though I had stumbled upon using a crockpot to get a loaf of bread, and since I made my caramel sauce in the crockpot, I thought I would give it a try.

Crockpot Bread

Ingredients:

1 batch of dough. (for the one in the picture I used a frozen bread dough, I bought and thawed out. I actually put it in, straight from the refrigerator)

1 piece of parchment paper (to line the crockpot)

Spices you would like to use as topping. (sesame seeds, poppy seeds, sea salt)

Instructions:

1) Line the crockpot with the parchment paper

2) Take your dough and form into a large ball. (I have seen where they used a bread pan, but mine wouldn't fit. The parchment paper worked great)

3) Put your dough down in the crockpot in the center of the parchment paper.

4) Sprinkle in your seasoning of choice. (I used sesame seeds and sea salt)


5) Turn on crockpot on high

Now for the timing. I put mine in cold from the fridge and I also fell asleep, so mine came out brown and crunchy on the bottom, light on the top and it was how we liked it.
That took 4 hours.

I would say 1 and 1/2 hours and check. Do realize it may not brown and be done. When you thump it, it sounds hollow. You can slip a light loaf into the broiler for color.  I liked leaving it because it did make it get color and it was crunchy outside.


I know this is probably as easy as a bread machine, but I find it a very interesting thought. Imagine what I can do with this. My crockpot lives on my counter and it was very easy just to slip it in and turn it on.



This actually could be a very bad thing. Especially for my diet. So I am looking for a diet friendly recipe for my bread.  I am thinking about trying a banana bread or a few other flavors.

I actually have another loaf in, for making sandwiches for lunch this week.  quick update* I finished this one, the crockpot was already hot and it took only 1 and 1/2 hours.. a little light on top, but a sweet brown on the bottom. So be sure to watch it.*

When I get a minute I will calculate WW points. So for now.. go slow..

So get out there and experiment with your food. Make it your own. Be creative, or just make a fresh loaf and enjoy the comfort in it.

Until we meet again. Have a wonderful Sunday!

Crockpot Caramel Sauce (tried and actually worked!)


Well everyone knows that caramel is a great thing to dip anything in..apples, bananas..elbow, fingers...oooopss...okay I am back on track.. I even saw a cute idea the other day on pinterest..where you did grapes, and then into chopped peanuts, and into a small candy cup..like a small caramel apple.
Oh yea, that brings me back to my apples. That is where is all started. My kids are forever asking for me to get the caramel apple dip that is in the carton in the produce. I hesitate every time, just for the fact that it is expensive.

One day I was searching the great web of Internet for an idea on how to cut costs on some of the indulgent items that we love. I mean I have cut out chips, and soda. Just because the cost is killing me.

I came across this site."http://worththewhisk.com/2010/03/15/crockpot-caramel-sauce-cooked-in-a-can/
This I guess is my way of quoting the source.

I wanted to share this, because I actually tried it and it worked.

Crock pot Caramel Sauce

Ingredients:

1 can of sweetened condensed milk (not the pop top)

Instructions:

1) Peel off paper on the can.

2) Put a small piece of foil or a tea plate in bottom of crock pot (it leaves a ring)

3) Put in the can of sweetened condensed milk.

4) Fill crock pot with water to about an inch above the can.

5) Turn on low for 7 hours ( I actually turned mine on high for 5 hours and it turned out okay.)

6) Let it sit unplugged for 3 hours until all cools down..It is super hot.
   Or I removed mine with tongs and put on top of stove to cool. Then opened it carefully.

And as you can tell by the picture....


**** I found that down near the bottom the caramel was thicker.. I am wondering if I went longer could I have made it thicker. The next time I try it I will do two cans and see what happens.

Cost wise this whole can was 1.25  compared to the 4.00 of the dip at the store.

This stuff was creamy and sweet.. Very yummy.. I am sure I could find a few nice recipes to use this in..but sometimes just the simple way is the best.

I have a whole bag of apples. I will make me a little  portion with a beautiful apple and sample a small bite of heaven'.

So get out there today...make something new.. create a recipe, a craft. Inspire your soul.

Thursday, July 19, 2012

Tuna Melt Pizza (Pizza Style) wwpp=5 pt per 1/4 pie


Yesterday, I was craving fresh tomatoes from the garden. I asked my husband to stop at a local farmers market and he picked me up some, however..they were getting too ripe. So this morning I decided to use them quickly. I figured what is good with tomatoes, hmmmm...tuna.. hmmmm...what to eat it with. Now you know I could have just eaten it as tuna salad, stuffed in a tomato, but hey that is a whole other recipe...(I assure you I will share that one down the road)

For the crust of my tuna melt, I go to a Big Lots here in town and they have this


It is a wonderful tasty little bugger. For those Weight Watcher Plus Points it rates as 3 points per quarter. It also is thin and makes it a little crunchy.

Well let me get on to the creation..


Tuna Melt  (Pizza Style)

Ingredients:

1 can 5oz can of tuna ( I use albacore, seemed to flake better)

1 -2 tomatoes (sliced thin)

1/2 cup of fat free mozzarella cheese

3 tbsp of fat free ranch dressing

garlic, salt , pepper, Italian seasoning


Instructions:

1) Spray your pan that you are going to lay your crust on.

2) Spread the 3tbs of ranch fat free dressing on the crust.

3) Lay on the tomato slices.


4) Drain tuna and crumble on top of tomato slices.


5) Top with Fat Free Mozzarella cheese


6) Sprinkle  a little Italian seasoning, salt and pepper on top.
7) Bake at 400 for 10 to 15 minutes, until top is melted.



I really enjoyed this one. After all the tally of points, I came out with about 5 pts per quarter. It was a nice portion and with a nice salad on the side, could be a complete meal.

*** note *** next time I might try the shredded cheddar on top. The mozzarella was a little mild for me. So if you try it, let me know what you think.

____________________________________________________

This was a great meal for me, had all the balance I need for a meal, especially doing Weight Watchers. I even got the kids to try it. Score one for the MOM...

Let me run on outta here...got to get onto that laundry, my screaming kid and guess what he wants to play...with the kids band stuff....ohhhhhhh...headache here we come...

Get out there, change one thing, a small thing...feed your soul...