Wednesday, February 29, 2012

My Birthday, My Mother..

Tomorrow, it the day of my 51st year of life on this Earth. I remember 50 was going to be a leap and now it is already another year.

Every year on my birthday, I would call my Mother and she would say, " I remember the day you were born.... and then tell me all about it, and how wonderful and pretty I was. How loved I was..." and that would lead into the story of how I would be anywhere in the house, inside and out and I would yell, "Mom, I love you". And she would yell back everytime, " I love you Wee!" Then we would laugh about how I couldn't stand to not get in touch with her, or talk to her all the time. The next yearly story would be about when she came home late after school let out and I came home and she wasn't there. I was so angry and went across the street to my Grandfathers. I think my exact answer to all that was, " If you aren't home again, I won't love you" Now wasn't I just a bit spoiled.

My mother spoiled me rotten. I was the fourth child, actually my mother had three older children and waited 10 years and I came screaming in, followed by two more little ones. I am sure my Alice and Jim were ready. All the memories were, they were always there, reading, playing, and loving us. We always were together when we were little.

This year, I was heart broken in the loss of my Mother, in November. I have actually been dreading the up coming birthday, because I have no one to call and no one to say those things that I have come to enjoy for the last 50 years. I cherish every moment I had with her and always will.

Today, which possessed me to write this today, I got a card in the mail, and it was from my oldest sister, Alice. In the card it said, "I remember the day you were born..." wow...if someone didn't have a guiding hand, I don't know what you would call it.

So as I approach my birthday, I still miss my Mom, most of all, but somehow, my sister made it hurt alot less.

So in appreciation and love I say to my siblings...

Thanks for everything and I love you all, always..

Stuffed Mushrooms wwpp=1 (per mushroom)

Seems like when I am creating, it usually becomes my breakfast. I am better at things in the morning, with a fresh, new clean kitchen.

This weekend, I had bought a carton of mushroom, with the intentions of dicing them up and putting in a few things I was wanting to eat. But as with life, they got pushed to the side. So this morning when I was looking for breakfast and checking out my stock of vegetables. With the fresh veggies, I need to use them or lose them. I try to keep my menu planned with what is on hand.

So then I decided.. hmm, what about a stuffed mushroom. I have never made a stuffed mushroom. Well now that I have they will become the new appetizer. It was really quite tasty.

Let me post the recipe that I created. Be sure to try these weight watchers or not. They were very good and I am sure not too many calories.

Alot of the ingredients, I have already pre-cut in small containers on Sunday, so it is a quicker start.

Stuffed Mushrooms


12 medium mushrooms or 24 small

1 small onion (minced small) (I keep one already diced, so all I had to do was make it smaller)

6 cloves of garlic (minced small) ( I used the roasted garlic that I made yesterday.)

1 cup of spinach (minced small) (this also was already cut, just needed to be made smaller)

2 tbs of Real Bacon Bits

1/4 cup of water (or chicken broth) (I also keep a small carton in fridge0

1 tbs of Parmesian cheese

2 Laughing Cow Cheese

1/4 egg beaters (egg sub)

1/4 cup of bread crumbs ( I used Progresso Italian (so I didn't have to put alot of spices into it))


Take the mushrooms and brush them off ( I confess, I rinse them quick). Pop out the stem. Take the mushrooms and toss in a bowl with a squirt of Pam Olive Oil and a dash of Sea Salt. Then lay on a sheet of foil (sprayed with non-stick too). Leave them while you prep the filling.

Take the mushroom stems and mince them up. Put them, bacon bits, onion, garlic and the water (chicken broth) into a pan. Sautee until tender and throw in spinach for just a second. Cut the heat and put to the side.

In a bowl take the laughing cow cheese (2) and add the parmasian cheese, egg beaters, salt and pepper and smoosh around.

Add in mixture from the pan and add the bread crumbs. Mix all together.

Fill the mushroom caps, I just started with to the top and then went back if I had any left over.

Pop in oven at 375 for about 20 minutes.

Let them cool a little. I thought that they tasted much better. Also if I were going to do it again I would use the smaller ones and made more. I think I like the idea of popping them into my mouth as one bite. The medium I had to cut.

Here's a picture of one I cut in half so you could see.

These were really good. I used the WW recipe builder to get the numbers. They go for 1 point a piece. I am thinking if you skip the bacon, you could probably get a little less on the numbers. At the time I was figuring in some protein to make it through the morning.

I ate three of them and actually I am full. I can't wait to try these on my husband. I hope he enjoys them as much as I do..

Please if you give them a try, remember... you can add what you like.

So enjoy...

Monday, February 27, 2012

My 8th week of Weight Watchers and my 3pt breakfast

My 3 point breakfast..

Entering into the 8th week of doing Weight Watchers, and I am still with it. Who would have thought, that it took my 50 years to get it somewhat right. Not saying I still don't have a long way to go, but I am saying I am going to win this one. This Battle, Game or just the right to become healthier and in my case that means to lose weight. My goal is 100 lbs. Oops did I say that out loud. My take on this weight stuff is that I own it, I love every inch of myself, even the 100lbs that i am going to get rid of. I am losing the weight so that I may get around better, be more active, be more alert and just make me more vibrant than I already am. I am now 23. pounds closer, almost 1/4 gone, and yes, I won't fool you it was alot of work and alot of thought. I am worth that time and effort.

As a mother I guess we spend most of our waking time, taking care of our family first and we seem to shift our needs to the background. I am just realizing that there must be a balance. A balance in life and a balance in losing weight and feeling better. It isn't about not eating certain foods of one kind, it is about a little of everything, balance. I am also seeing a change in the kids eating habits, there overall attitude about doing this with me. They are trying new things, and please don't misunderstand me, they still beg for the "good stuff" Pizza and takeout. I am just getting a stronger mindset and can either find something that fits what I need to eat, or have a soda while they enjoy. It is really not bothering me any more.

Yesterday, I went and bought the foods I need to create the meals that give me more power, more energy to play the game. I actually look at all this like I am an athlete and I am getting ready to play the biggest My sister, Harriet, when I was going in for the first hip replacement, said that to me...Go in like an athlete.. She was right, set the mind, set the pace..

This week I pre-cut up a few small containers of spinach, onion, garlic, and mushrooms. Just a small container of each. This will make it easier to make a quick little something, without tearing out all the fridge to get to it. I also took my fat free mozzarella cheese and pre-measured it into 1/4 cup and put in small snack baggies and then slid them all back into the original bag. This is such a great thing, so you don't have to think about it. After a while you will be able to eye-ball the amount, but I am a cheese lover and I have not reached the point of keeping it in a limit, without myself pre-limiting it into little baggies.

For Breakfast Today..(I posted a picture above)

I took one of the FlatOut Breads (2) sprayed a cookie sheet with foil on it, with olive oil pam, lay it on there.
Took a handful of the following, onion, garlic, spinach and mushrooms and sauteed them with a bit of water, just to soften.
Spread the mix on top, and cut up a roma tomatoe  very thin, and seasoned with garlic, pepper sea salt.
Sprinkle with cheese.(1)
This turned out to be so pretty that I am going to post another picture below. I always squirt a bit of olive oil (1)on top after it is cooked (I think it just adds another layer of flavor)

This breakfast, left me looking forward to summer, when the tomatoes will be homegrown and my basil will be growing fresh and abundant. This little creation came be made alot of way, so get in there create...
I am hoping that as I document this Journey I am on, that those of you that do read me, find at least a bit on information that you like, or hopefully I inspire you to keep trying. Keep enjoying life. Make a new recipe, take on a new hobby, be inspired to be all that you are. Keep the faith, and remember that you are very important to all around, and to me.
Thanks for being here with me..

Wednesday, February 22, 2012

Bean Salad wwpp=2 (for a whole cup)

I know I start with a picture, but it is not for lack of camera, or dish to photograph. Let's call it lack of batteries. It seems that the Wii and all the singing toys of the babies, have taken all my batteries. I will take a picture later..

Bean Salad, actually is one of my very favorite things. My Mother always seem to make this all the time when I was at home. It carried over to be one of my main things, that speaks of spring and summer salads. Being such a foodie, I think my Mom's cooking was the catalyst of my favorite thing to do. Create and cook fun things to eat and enjoy. We were always going to the pool in the summer, rain or shine, she would always have egg salad, bean salad, and all kinds of quickie lunches to take and even to have for dinner that night, after we had been at the pool all day. She was always fixing something different. My sisters also took after her. They make some really kicking food.

One of my favorite stories about food that I loved when my mom would share with me. She told me that my oldest would go and pick up a fresh container of oysters and they would all meet over at my sisters house, to fry them up and put on a fresh white bread sandwich. She would go on to say, they snuck over..and how wonderful they were. Now if that is not living....

So I wanted to share this recipe today. I find that I am an emotional eater, and the weather is cloudy and I seem to have a great appetite. So I started to surf the cabinets and I thought of mom's bean salad. So with a twist of my own.

Bean Salad


2 cans of green beans

2 cans of wax beans

1/3 can of kidney beans

1 medium onion ( dice up, I usually add more, because I like how the sweet vinegar makes them taste as they sit)

5 pkt of splenda sweetner (you determine how tart you like the vinegar

1 cup of apple cider vinegar ( I try to cover up all the beans.)

In this recipe, I had a few of the roasted beets, left over. I cut them up in chunks, need I say they were really good in it. Just turned everything kinda purple


Pretty much a dump everything in a nice container that fits in the fridge. Taste your vinegar and sweeten how you like it.

This kind of salad tastes so much better as it sits. My mom also would dump in another can of green beans during the week, as it went down. The vinegar mixture keeps well.

I had to try it right away. Yummy and delicious. My mom also used to serve it with Cottage Cheese on the side. I don't know why I just remembered that.

Any way, like I always say, get out there, try something new. 

Tuesday, February 21, 2012

Turnip Au Gratin wwwpp=4

I am always looking for ways to satisfy, that comfort food feeling. Last week when I was posting a few recipes, a good friend of mine Sherri Busk, sent me this one. I was kinda a doubting Thomas..Turnips, hey my kids will turn up their noses and I will be stuck with all kinds of leftovers.
I made this tonight, and it was very easy. It was greatly accepted. Although they now think it is a game to figure out what the dishes are made of besides the obvious.

I did this on the Weight Watcher Recipe Maker and came up with 4 points. Which wasn't too bad. We had my 7 pt Meatloaf (which was a batch I made extra last week) (quick, quick) and greenbeans. Leaving a filling full meal for 11 points. That is a good meal.

Like I have said before this also doesn't have to be a ww meal. You could use this just to get some fiber and vitamins into your diet. The easy way....

I must also say, I followed her recipe as well as I could. I was missing a few things so I used what I had. Even thinking about sneaking in some spinach next time..funny...I just love that stuff.

Turnip Au Gratin 


6 medium turnips (peeled and sliced thin, I used my mandoline, but be ever soooo careful)

1 jar of Cheesy Light Parmesan Alfredo

1 can of mushrooms (drained)

1/2 stick of margarine

4 servings of Kraft Shredded Low fat cheese


Peel and slice thin the turnips. Parboil them for about 5 to 6 minutes.

Lay a thin layer (I put one side by side)

I melted the butter, and put the alfredo and the mushrooms into a bowl altogether.

Lay a thin layer of the butter, alfredo and mushroom mix.

Next a sprinkle of cheese.

Lay another layer of turnip, I got three thin layers with a bit of sauce on top and a bit of cheese.

Bake at 350 for about 40 minutes. Check for tenderness.

I let it cool about 15 minutes before serving.

It was very good. I will make this a go to side.


I am really enjoying finding new vegetables that I have never even thought to try.
So get out there do something new.

Thanks Sherri, Loved the recipe.

Monday, February 20, 2012

Apple Pie Tartlett wwpp=1

Okay, Okay, Okay...hold the presses, this little baby was totally delicious...Totally a keeper.
You have got to try this. We made these and they were gone as fast as I made them.

Apple Pie Tartlett


2 medium apples ( Diced in small pieces )

1 tbs of cinnamon

2 tsp of vanilla (which is the imitation at my house)

1 tbs of splenda brown sugar blend

1 tbs of Molly McButter

1/4 cup of water

24 wontons

Squirt Whip Cream


Dice up your apple (peel all)

Place in a saute pan with the water, cinnamon, vanilla, brown sugar blend and molly mc butter. Saute until the apple are tender.

While you are doing this. Take the wonton wrapper and press them down into a non-stick cupcake tin.

When filling is ready, scoop into the wonton wrappers and put in oven at 375* for about 10 minutes. Continue to check, until the wonton is brown and crusty.

Pull out and squirt a dollop of whip cream on top.

It was the perfect little serving, perfect little treat...

Meat-Ball Calizone wwpp=5

So I woke this morning with a whole head full of ideas to try. I actually take account what I have in my kitchen and work from there. I was straightening my bread drawer and I saw all my Xtreme Tortillas peeping at me, from under the Flat Out (my all time fav) and thought..hmmm.. Gotta use those.

So today I tried to create a Faux Calizone. I am sure you could stuff them with all kinds of things. I opted to stuff them with meatballs, that I had saved from a previous meal. Waste not, want not!

Here is what I came up with. The recipe makes enough for two, I would make one if it is just for you and put the rest back in a container to make later, or freeze in a small snack baggie inside a freezer bag for a quick go to meal.

Meat- Ball Calizone


4 meatballs (mine were precooked, if not then take 4 frozen meatballs, thaw in microwave and cut up into small bite size pieces)

1/2 cup of sauce (I calculated for Hunt's Four Cheese0

1/2 cup of plain greek yogurt (this stuff in amazing)

1/4 cup of mozzarella cheese (fat free-2%)

1 tsp of garlic powder

dash of salt and pepper

2 Xtreme tortillas


Take the 4 meatballs and cut into bite size pieces and put in a saute pan, add the sauce (reserve a little to drizzle on top)

Heat until slightly warm.

Add in the yogurt, cheese, garlic powder and a pinch of salt and pepper.

Place your tortilla in microwave for 10 seconds to soften.

Spray a cookie sheet with non-stick spray. I use foil on mine, so I don't have such a big cleanup.

Take tortilla and fill in the middle.

Put a little water along the edge.

Fold over tortilla to make a half moon shape, pinch edges together. I used a fork and pressed down to make indents and it was enough to keep it closed.

Spray just a light squirt on top.

Pop in oven at 400 for around 10 minutes or until it gets brown.

When it comes out drizzle with sauce you reserved.

I only got a tiny taste because the kids are home. The only complaint I got was I didn't make enough.. You could also cut the tortillas in half and make two small ones. This came to a total of 5 wwpp on the recipe maker.

I hope you try it, make it your own.

I would like to try one with broccoli, cheddar cheese, green yogurt and skip the sauce..

Or  my favorite go to, my spinach, garlic (and more garlic) onion and cheese..hmmm.. more recipes to come up with.

Friday, February 17, 2012

Turkey Bacon, Lettuce, and Tomatoe Sandwich ---wwpp 5

Turkey Bacon, Lettuce and Tomatoe

Thought I would slide this one in this morning. I am sharing it with all of you, in case you are at a loss for something good to eat. Something a bit more on the healthy end.

I buy the large container of mixed greens lettuce, I use it on everything. Actually I really don't miss the head lettuce, I have become accustomed to the greens, purples and the weird looking stuff. Funny what you can eat now, after you have become aware of what you are eating.

I made this today with that FlatOut (looks like a figure 8) bread. It was 3 points for the bread. You could have used a diet bread and saved a point.

I also used Turkey Bacon. You can have 4 pieces of that for 2 points (as per the ww calculator).
I cook mine on a cookie sheet in the oven. I do two cookie sheets (2 pkgs) It heats back up real well in the microwave. Cook it the way you like it, mine is a little before crisp. That way also when you reheat you can get it a bit more crispy.

So let's build this baby:
Two piece of toast, with a thin spread of Mayonnaise ( I use Hellman's reduced fat with Olive Oil),
Bacon, lettuce and tomato (all I had was cherry tomatoes).

And the next part you know.....Eat.

I wanted to share this to show that this was very filling and a very quick breakfast (especially if you pre-make the bacon) You know if you wanted you could have slipped a fried egg on there for another 2 points. Keep the lettuce on it, it is good for you..


In parting today, I hope all of you have a wonderful weekend. I am sure I will have a few new creations to share by Monday. If I don't get too excited to keep to myself until then.

Take care and come by anytime!

Thursday, February 16, 2012

Flat Out Bread Crackers wwpp 2

FlatOut Bread (the 9 grain had a point less) Crackers

Just made these. I wasn't real sure that it would work out. I used the FlatOut 9 grain bread which calculated into 2 points. I then sprayed Pam Olive Oil on the pan and then layed them out. Sprayed a little again on top and topped with a bit of SeaSalt.  I got about 20 plus crackers and they weren't too bad.

Pair these kiddos with a Laughing Cow Cheese. I only had the Swiss and it was 1 point per wedge.
Made for a nice snack.

Trying to make a hummus dip, working on it now. Will get back with that one..

Just wanted to share quick, for those craving a snack.

Roasted Garlic, Spinach Spagetti wwpp = 7

Lunch today was so very simple.

Remember we discussed about leaving a container with cut up baby spinach in it, just for these quick moments. I also yesterday, roasted about 6 heads of garlic, so all I really needed to do was to cook the spagetti noodles. I know there are all kinds of lower points for the pasta, but my goal on this journey is to use what I have, so spagetti noodles served 8 which was a little shy of a cup per person. But look at the picture, I am kinda getting used to the cup size, and it is so far really filling. If you are needing to bulk up, remember to keep other things cut up, zucchini is a good one, or even brocolli. I do not throw anything away.

My favorite go to container now is the great value one cup. It is over in the aisle above the foil. I only use this to hold my leftovers, not cook in them. I took the pasta I made today and split it up into 8 servings, 5 to put up and 1 for me and 2 for the little ones.

I just wanted to drop in quick and post this, for those looking for a (I remember the days when quickie, wasn't about food...tisk, tisk, life...)

Roasted Garlic, Spinach Spagetti


1 serving of spagetti (or any pasta)

3 cloves of roasted garlic (if you don't have you can sautee just a bit of minced garlic in a little water to make tender)

1/2 cup of cut up spinach

1 tbsp of Brumbel and Brown Yogurt spread (or a tsp of olive oil)

1 tbsp of Parmascian cheese

salt and pepper to taste


In a little pan start to warm up your garlic and spinach with just a tablespoon of brumbel and brown yogurt spread (just warm not cook)

Toss with your spagetti, warm through and plate..Sprinkle with Pharm (if you want to loose a point skip the Pharm, but it was good with it..)

Here's a picture of my spagetti going into the containers, for later, and at my house later means soon. The kids have really gotten into this style of living. They can sautee just about anything.

Later this week, I think even cherry tomatoes sauteed into it would be wonderful to.

Just like I said a recipe, is just a recipe, but when you take it, make it yours. Enjoy it. Bring your family back to the table, back to the kitchen. Pass on what you can do, to the new generation. Then they will have the tools to take care of themselves well.

I hope you all enjoy my posts and have a wonderful time. Keep in Touch.. I am here is you need me..

Wednesday, February 15, 2012

Cheesy Zucchini Ribbons with Roasted Garlic wwpp=1

Welcome to my world. I had run across a while back where someone had taken a peeler and peeled a zucchini into ribbons and added sauce. With the way my curiosity is, I decided to see what I could do with this little idea.

I also always like roasted garlic, I usually go and get the big old sock looking things at Sams full of garlic bulbs. Take them cut off the bottom sit in a bit of olive oil and sea salt and bake at 400 for about 20  minutes. I keep this in my fridge all the time. When you want it just squeeze it out.

You know by now I am posting the Weight Watcher Plus Points that the dish is worth. Also for those who are not doing ww, and there is no need once you watch portions and choose the better alternatives in a meal. This one is also very low calorie..what a medium zucchini is 35 calories, the cheese is 35 per wedge..hmmm..105 for this dish..not sure what garlic is..

I ate this and my son, sat right next to me and ate bite for bite. Although I had to cut it a bit for him, he thought it was pasta and could just suck it down, instead of eat it. He did not get up until the whole bowl was finished.

So let me get to it, before my day begins and life gets wild..

Cheesy Zucchini Ribbons with Roasted Garlic
(this is for one serving)


1 medium zucchini

1 tablespoon of water

1 head of roasted garlic (if you don't have this you can saute the minced garlic as you saute the zucchini to make it tender) (just start it first in the water then add the zucchini)

2 wedges of Laughing Cow Swiss


Take your zucchini and use a peeler and peel it in thin strips, I would peel it and when it would be too wide I would rotate it a bit to get a thin strip. I peeled it until I hit the seeds. I kept that middle part to cut up into something later.

Put you zucchini into a saute pan with the bit of water, saute just a few minutes to make slightly tender.

Add the roasted garlic ( I leave mine whole because I am a garlic freak, use how you would like it)

Then break up the cheese and melt it with the zucchini and garlic, a little salt and pepper..

And you get  mmmm....

It was really very good. It does have a slight vegetable taste (well cause it is) but it was really satisfying and curbed that urge for pasta. I could imagine now a few shrimp in that or chicken chunks..

I came to share, and share I did. Actually Patrick and I ate this for breakfast, so I could try it out and post it to share.


Well I am off, to get this day going, my house is a wreck, my kids are happy.... So it is a win, win situation..

Have a great day!

Monday, February 13, 2012

Meatloaf - wwpp=7

Who doesn't love a good meatloaf? Reminds me of when I was little, being in a family 8 total, kids and adults combined. There was always the Meatloaf. No one ever made one better than my moms.
As I grew older I adapted my own recipe, and tweaked it with a combination of hers and my older sisters.
Now as I am trying to be success full and make this Weight Watcher stuff work for me. I am revamping what I can.
This one is full of vegetables and half turkey, half  sirloin (93 percent) beef. I personally like the chunky one where I leave the veggies in minced bits, but my children prefer not to know what is in it and for some odd reason, puree the veggies does seem to make it more compact.



1 cup of carrots ( chunk them up)

1 cup of celery (chunked)

1 small onion (chunked)

1 cup of spinach (fresh, just throw in) ( frozen or can drain)

1 can of tomatoes diced (drain)

3 cloves of garlic

1 pound of turkey (lean) or 1 pound of chicken (lean)

2 1/2 pound of sirloin (93 percent lean ground beef)

2 cups of oatmeal

4 tbsp of BQ sauce or ketchup


In a pot put carrots, celery, onion, spinach, and garlic with a little bit of water. Cook until the vegetables are all tender. Let cool a bit, then either process or I use my immersion blender. Blend down until pureed. Let this whole mix cool.  If you don't it is very hard to mix in the meat with your hands.

In a bowl put the meats and mix them together, then add tomatoes, oatmeal and the pureed vegetables. Mix until thoroughly mixed together.

I actually shaped them into (12) 4"x 2" logs about 2" high. They made sweet little personal meatloaves. I have also seen online a bunch of sites that put them in a muffin tin. Might try that next time.

Take the BQ sauce and put a bit on each little loaf.

Put in oven at 350 for about 50 minutes.

The weight watcher plus points for this was 7 when I was done. I used the actual WW calculator for recipes.


With this recipe I made 12 so I actually served 5 and 1 for the leftovers. The other 6 I wrapped tight and put in the freezer for another meal next week.

I served this with a cup of basmati rice (2/3 cup) 4 points and green beans and asparagus.

This was also great cold. Made for a nice sandwich the next day.. Fun part is the kids never knew about the veggies, until I told them later.

One way or another we will get healthier, and more active. Hoping for a whole new outlook and direction in this life a Journey if you will..

So hang in there, hang tight, and we will weather this together.. I always like company on my Journey...

Wednesday, February 8, 2012

Faux Milkshake ---Vanilla 2 - Peanut Butter Banana Vanilla wwpp=4

There does come a time, when you are just craving. I was craving something sweet, cold.

When I was younger my mother, would make us these milk shakes. She actually had a diet coco mix that she would put in milk and add ice. It was always one of my favorite things to have. Come to find out all these years, that it was all a part of Weight Watchers.

My mother loved the Weight Watcher program and implemented it all during our teenage years. I just didn't know it.

I am just now finding little things that she would use " in place of ". I know this sounds so weird, but it is almost like little sweet nuggets of memories that re-surface as I play around with different foods. She was always my inspiration and the main reason I am a such a foodie to this day. She exposed me to all kinds of treats and foods. She will live on in all that I do. I know she is watching over me.

 Faux - Milk shake


1 cup skim milk

Torino vanilla sugar free syrup ( or vanilla and a splenda pkt)

8 ice cubes


Blend thoroughly. I blend until it is all smooth.

You know this will make you a cool vanilla shake. 

(This will total you 2 points)

But I did not stop at there.

I actually added a banana and 2tbs of the PB2 Peanut Butter Chocolate (2 pts) That gave me a total of 4pts.

I wanted to share this everyone, cause sometimes you just gotta have something cold....mmmmm

Salmon Patties - revisited - wwpp=2

Salmon Patties


1 can of salmon (save the juice)( take out the little spine bones)

1/4 of onion (minced)

1 garlic clove (minced)

1 cup of cut up spinach (small, small)( I add this because it makes me feel fuller and it is a very healthy add in, and really doesn't have much taste)

2 tbs of lemon pepper seasoning

1/2 cup of bread crumbs


Take salmon and break up, (remove spine bones, although my mother said they were nothing and would just leave them, but would just break them into nothing, so we couldn't taste them)

Add in the onion, garlic, spinach, bread crumbs and lemon pepper seasoning. Mix altogether, if it seems to dry to mold then add a bit of the juice)

Make them into small patties ( one scoop with my hands about the size of a meatball and then mold and squeeze into a patty)  I made 10 small ones out of this.

(these are already cooked, but I wanted you to see the size)

Spray a pan with non- stick spray and lay them in on medium heat. Around 4 minutes per side so they can brown and warm all the way through. Also to give them time to get the onions, garlic and spinach a little soft. Try not to turn them over more than once, so they don't fall apart.

Each one of these turned out to be 2 points a piece.

They were very good. Since I am the only one that likes salmon I have some for lunch another day.


How I ate them today.

I make a really quick, lightly Creamy Pasta.

You will need:

Smart Taste Ronzoni ( make as per package, reserve a bit of the pasta water)

1 laughing cow swiss cheese

Take the laughing cow cheese and mix with just a bit of the hot pasta water. Makes a creamy little sauce and add to the pasta.

Then I put my patties on top..

So for my lunch I used 10 points..

Chicken Enchiladas --- wwpp=8 for (2)

When I shop, I try to pre-plan my menu for the week ahead, but I have one habit, I have to make sure that I don't waste anything. I actually had those tortillas hanging out in my bread drawer. I was using them for wraps and quesidialas and I had moved on to other recipes to try.

I decided that it was time to get them out and use them. So I will not waste..

Chicken Enchiladas


2 cups of shredded chicken ( this was like two really large chicken breasts = 5 (3oz) portions. I also boiled these until tender.)

                        * I put these in a large pot and added a chunked up onion, garlic cloves, and a few
                           stalks of celery and boiled the chicken until tender. This also left me with about 2-3
                           quarts of chicken broth.

1 bag of peppers and onions (the frozen ones were fine)

1 cup of cut up spinach ( I keep a large container of baby spinach, is a great filler)

1 can of black beans (1 and 1/2 cups)

1/2 cup of chicken broth

2 tbls of taco seasoning

1/2 cup of salsa

1 and 1/2 cup of enchilada sauce (check the points on the back..I found one that was 1 point per 1/2 cup)

1 and 1/2 cup of fat free shredded cheddar cheese

10 xtreme wellness tortillas


Shred your chicken.

In a pan put in the frozen peppers, onions, spinach, chicken broth, black beans, shredded chicken and the taco seasoning. Cook until half of the broth is reduced. This will let the spices soak up in the chicken.

Let cool

             *I look at the pan and spread the mixture evenly in the pan, then I draw a line down       the middle, and then section five little sections on each side. So that each tortilla gets an even portion.

Put a piece of foil down inside a 9x13 pan and spray with non-stick spray. Easy clean up.

Take a tortilla, put in the amount of mixture (down the entire middle) add a bit of salsa.

Roll up and place in pan with the seam down. Do this until you squeeze in all 10.

Pour on top the enchilada sauce (all over it)

Then put the cheese on top.

Bake at 350 for about 30 minutes.

I topped this with lettuce, tomatoes, and onions...

My whole family really liked this one. It even reheated the next day, really well.

I hope that everyone is enjoying me sharing my recipes on my journey. Just because I use the WWpoints, doesn't mean it is just for ww people. It is just a new way of eating. Take my recipe and make it your own. I am sure you can make it more awesome and then let me know..

Share with me..

Hungry Girl's Onion Rings -- Really great recipe--wwpp=2

This picture is a picture of my Onion Rings this morning...

Onion Rings


1 large onion

1/4 cup of Egg Beaters ( I used generic from Walmart)

1/2 cup of Fiber One ( I used what Fiber Cereal that I had)

Garlic Powder / Season Salt ( the fiber cereal is a tad sweet so if you add a little salty season it balances it perfectly.


Take the fiber cereal and process it down to crumbs, and season them.

Put egg substitute in a bowl.

Cut up the onion, I get three giant rings before I take them apart.

Spray a cookie sheet to lay them on.

Dip each ring in the egg, shake the excess off, and then put in the crumbs. ( this time I put my crumbs in my measuring cup (the big one) and just dropped ring in and shook till it was covered.)

Lay on cookie sheet. I put the big ones on first and then positioned the little ones inside a few of the big ones, as long as they didn't touch at all.

Cook at 375 for about 20 minutes. (check you can cook until how crunchy you want them.)
(you can eat the whole thing..)

Even though the main idea was HUNGRY GIRLS, I add a few spices to make them how we like them. So don't be afraid to take a recipe and tune it to how you and your family like it. That what makes trying and experimenting with food so much fun.

Also these recipes, I put what I found them to be in the WW Points Plus numbers. They are still just a great substitute for an old recipe. They just were made a bit healthier, and isn't that what we all want to feel better, get healthy and live a long life..

Live, Laugh and Love...

Tuesday, February 7, 2012

Zucchini Sticks - wwpp=2

One thing that I find that I crave and miss most is some fried foods. I love vegetables and I love them even more fried. I searched and searched all kinds of recipes on the Internet. I found one woman that I really love, and I have actually been following her since 2004. Hungry Girl. One of her recipes she makes a breading for onion rings with Fiber One Cereal. Yes, cereal, Fiber One. I was kinda a skeptic until yesterday when I made the onion rings. One whole one and all 3 points. I was in onion ring heaven yesterday. I would have taken a picture and posted yesterday, but once my husband got wind of them, they were gone. I shared my one onion (made a whole tray) with him. Cost me 2 points.

So this morning, I took a zucchini and cut it up into sticks and did the same thing.
I wanted to share how much I really loved this. Now Fiber One has a slight sweet taste, so you need to add some spices to balance it.

Zucchini Sticks


zucchini (cut into sticks)

1/2 cup Fiber One

1/4 Egg Beaters

Spices - I used garlic powder, pepper and seasoning salt


Put the fiber one and spices into a processor and process until, bread crumby. I put mine in the bowl that came with my immersion blender and blended it down.

I then took the cut up zucchini and put in a bowl and poured over my egg beaters, coating them really well.

Take each zucchini stick and roll in the Fiber One that you processed and place on a cookie sheet. I put a piece of foil and spray with Pam. Less mess and then I can throw it away, without dirtying the whole pan.

Place in oven at 375 for about 15 minutes.

These turned out really tasty. I will make these again.

I don't know if the Hungry Girl has made these before. But the Fiber One Idea was hers.

So here is a big shout out to HUNGRY GIRL.... Thanks..

I only ate half so actually it cost me 1.5 points, but you gotta round up.. so 2 points.
Funny thing I had them for breakfast..

I hope you give them a try. It is really an "outa the ballpark" idea.

Friday, February 3, 2012

Baked Veggie Egg Rolls -- wwpp=1.5 a piece (3 for 4)

 Egg rolls. One of my favorite memories of my life in NYC, was the Chinese take-outs. Now of course theirs were fried and really outrageous fattening. I am not saying that you have to forever stay away from them. Just make them a treat. My favorite things was 2 egg rolls and a diet coke. I guess I thought the diet coke would wash away the guilt.

These baked ones, I know are a far cry from the real ones. I found them to be just the right thing to curb that egg roll beast.

Baked Veggie Egg Rolls


12 Egg roll wrappers

1 small package of coleslaw mixed cabbage in the bag

1/2 of mushrooms ( I used fresh so that would have a bigger bite, more meatier taste)

3 cloves of garlic (minced)

1 tsp of fresh ginger (actually I keep a jar of ginger in my fridge)

2 tbsp of soy (lower sodium variety)

4 scallions

1/2 bag of julienned carrots (already precut from store)

*If I had any I would have also diced up some water chestnuts..just for the crunch


In a pan I add the the scallions, garlic, and ginger, saute just for a minute to soften.

Add in entire bag of cabbage ( you can do this in small batches until it is all in the pan.) Me no, I live dangerous, I add the entire bag.

Add in 1/2 Bag of carrots julienned (already cut this way)

Splash soy sauce on top and keep the entire mixture, turning it over and over, cook slightly. Just to mix the flavors.
Drain any excess liquid off, and let cool.

Now we get to wrap them.

Pre-spray a foil lined pan so that you can lay them on it.

Look at what you have in the pan and kinda divide it into 12 portions (you could get a bit more out of it, but we like a big bit of one.) This also is a great mixture for making the won tons, fried won tons, and the dumplings.

Lay out a wrapper. Fill in the middle with the mixture. (make sure you drained alot of the moisture out of it.)

Dab with water on right tip, left tip and top tip. Fold wrapper from bottom up. Bring up bottom point about 3/4 up wrapper, tucking mixture down into it.

Then fold right and left tip in about an inch and then roll up to top tip. Sealing it with a dab of water.

Place them seal down on foil cookie sheet.

Spray them very lightly on top. Pop in the oven at 375 for about 10-12 minutes. Watch them as they get brown. I usually flip them over to make them crunchy and brown.

You can have 3 of these "puppies" for 4 points.

I make a dipping sauce of 2 tbs of Asian Chili sauce and 1tbs of soy. Sometimes, I just eat them with the Chinese mustard. They packets I have put up from all my Chinese eating.

Here's a picture of my biggest critic. He enjoyed his, and mine.

These wonton wrappers and egg roll wrappers are really versatile and fun to use. When I think of a new thing, I will always share..

You can count on me!

Quick and Easy Cheese and Brocolli Pasta - wwpp=5

Okay, sometimes in this whirl wind of vegetables and counting points. You just need an easy, no brainer kinda recipe.

Here's one for you. It seems to make a nice serving and was very filling. I also made some sweet carrots and a side salad.

Easy Cheese and Broccoli Pasta


1 box of Smart Taste Rotini Pasta

2 boxes of Krogers Cheese and Broccoli ( they seemed to give the lower points)
         Here's a picture in case you need to look for them.
1 cup of fat free shredded cheddar cheese


Pop the broccoli and cheese sauce in the microwave for about 6 minutes. This softens the broccoli and melts the cheese enough to mix in.

Fix the pasta as per the box. When finished drain, but leave back about 1/2 of the pasta liquid and put the pasta back into the pot.

Mix in the two boxes of broccoli into the pasta.

Pour on the cup of cheese on top.

Put lid back on top and leave on top of stove for at least 30 minutes. What this does it gives the pasta the chance to soak up all the flavors and cheese.

When you go to serve this, It make 5 even portions. When I created the numbers I made it for 5 servings.

This is a really quick recipe and was a real big hit.

I hope everyone is enjoying my recipes, as I create them for our daily life.

I have as of today lost 16 lbs and still working on it everyday.

Wednesday, February 1, 2012

Chicken Black Bean Nachos ---- wwpp=9

Lunch came and I started to take stock of what I had handy laying around. I had some shredded chicken left from what I made the tacos out of the other day. So I got to thinking and here is the next new favorite. It was very filling and tasted so fresh. If you have never baked your own tortillas, you really should. They turn out great.

Chicken Black Bean Nachos 

*WW  9 points with all the stuff I put on it . You could just put black beans and shave off 3 points. Actually after I was eating it, I could have just done with the black beans.


3 oz of shredded chicken

1/4 cup of black beans

2 tbs of taco seasoning (I used Ortega)

1/4 cup of water

Lettuce ( I used my salad greens, but a good shredded head lettuce would have been a bit more crunchier)

Tomato (diced)

Onion (diced)

Salsa (how much you like)

Sour Cream ( I am still using my breakstone, so I don't waste so I only get 1 tbsp. If you get a fat-free you get 2 tbsp.)

Cheddar Cheese Shredded ( fat-free) 1/4 of a cup

2 corn tortillas


1st> you have to take the corn tortillas and cut up into chips, I get 8 chips a tortilla. Spray a sheet pan and put on it, then briefly spray their tops. Pop into oven at 400 and keep an eye on them, until they get brown and crunchy. When finished take out and sprinkle with a little salt. I also like a little squirt of lime.

2nd> Take chicken, beans, water and seasoning and put in a small pan, to warm up.

3rd> Put your lettuce in the bowl, then put the chicken mixture (hot ) on top.

4th> I put the cheese on top (cause I like since I don't get too much, it gets all melty, and goes farther)
Then I put on the salsa, onions, lettuce, tomato and then a dab of sour cream on top.

I took the warm chips and put them around on the plate. Looks pretty good huh?

* you can do the same thing with ground turkey, pinto beans. I think the next time I will skip the meat.

Eating is with the mouth, but you also have to eat with your eyes...I think I satisfied all aspects..

Soda Cake Cupcakes -- revisited - ww plus points 2

I was hunting to make a chocolate cupcake and I remembered the soda cake recipe. With these I used a diet dr pepper cherry vanilla (10 oz = 2 sips outta the can and pour in the rest) and a cake mix.

Soda Cake Cupcakes


Diet Soda of your choice ( find a combo you like )

Cake Mix (what would go with your diet soda) (orange - white cake mix -= orange creme sicle) (cherry coke - chocolate = yummy) ( you get the idea)

2 egg whites ( I am using the already in the carton kind, that way I don't have to figure what to do with the yellow.)

24 cupcake holders

Here's what I used:


Empty cake mix into a bowl.

Add egg whites.

Add diet soda ( about 10 oz, sip a bit and you got it)

Mix altogether and pour into the cup cakes (little over half way, that way you get 24)

Bake at 350, until the knife comes out clean.

Let cool.

These were pretty good. They were a bit crumbly, so be sure not to let anyone walk around with them, like they do at my house. I am constantly picking up.. and those dogs sure do come in handy as a quick crumb vacuum.

This treat turned into a 2 point sweet, and I enjoyed every moment..Hope you do to.

Spinach, Mushroom, Onion, and Garlic Flatbread - WW 4pt

Let me start out with my confession. Yesterday, I was taunted by the great Chick-fila. I ended up consuming at least half of my points, just on a chicken sandwich and their fries. I must also confess that after doing Weight Watchers for the last 3 weeks, that the Chick-fila left me feeling blah. I am guessing that I was so used to vegetables and a balance of proteins and carbs, that this was an overload of carbs. So this morning decided to cleanse myself with some great little veggies and get a power start to my day.

If you would like you could also scramble an egg and break up on top of this too, before you finish with the cheese. Adds a bit more protein. I am thinking 2 points for a real egg. I am now a egg beater user, so I lost track of the points for eggs.

So, here I will share my breakfast with you. You can make this anytime, though.

Spinach, Mushroom, Onion and Garlic Flatbread


Baby Spinach (I buy mine in a carton, like the baby greens, but you can buy these in a bag too. I always keep some cut up in a smaller carton to add to stuff. This time I just used them as a full leaf, they will melt down as they cook)

Mushrooms (fresh or canned)

Garlic - sliced thin (I am now a fan of those naked in the jar..teehheeee! they are already peeled garlic, quick and easy. I just love Garlic)

Onion - diced

Laughing Cow Cheese Triangle

Fat-Free Mozzarella Cheese (1/4 of a cup - if you are doing WW use a measuring cup, keeps you honest)

Salt and Pepper

Flatbread ( I buy the Flat Out at Krogers)


Spray a small pan with non-stick spray and put in the sliced garlic, onions, and mushrooms and just a bit of water to soften them up.


Spray a flat pan with non-stick spray.

Lay the Flatbread down, and take the Laughing Cow Cheese and smear all over the top. (TO  the edge, that way you eat it all.)

Take spinach and lay the leaves on next, they way you would like it. They will melt down as they cook. And being the baby spinach leaves they are very tender.

Spread the cheese, nicely and salt and pepper lightly. Lay the spinach leaves on top. (If you were going to add scrambled egg to it. I would put in on the very bottom )


Take the mushrooms, onions and garlic and put as even as you can all over the top.

A little salt and pepper.

Sprinkle the fat-free cheese on top.

Bake at 400 for about 5-10 minutes. Remember to check, because the flatbread cooks quicker. If you like a crispier crust you can also pre-bake a few minutes, just the flat bread.

This was my breakfast this morning. It was very filling and left me with out that hazy feeling.

Now after sharing I am off to clean. While I was writing this, my son, has emptied his toy box and it is like it rained toys in my living room.

Seize the Day...