Wednesday, January 23, 2013

Golden Tiger Seasoned Chicken for Lettuce Wraps

I am always looking for new things and new ways to improve or change ours meals. I found this at Sam's Club and it really looked tasty. Please remember that sometimes it is not what it looks like.

When I opened this huge box, there were 2 - 6 inch packets of chicken (looked grounded and grey, but I think it was actually a minced cut of chicken. 2-6 inch packets of veggies (looked like minced green onion, garlic, water chestnut and maybe some green pepper.) 2 -4 inch packets of sauce you mix into the meat after you cook it for 4 minutes. 2 - 2 inch packets of sauce to pour on top after you put it on your lettuce.

Well after you cook all the small bits for 4 minutes, you add the sauce.. and then another 4. Way to long, was way too hot. It made about 2 tbs of mix to put on each lettuce leaf. Sure did not look like above. It was a yucky color too.

You would have done better getting a bag of there oriental blend veggies and your own chicken, you could have chunked it small and stir fried it all. I think it would have been cheaper, more healthier and more enjoyable.

I just wanted to share with you so that you don't waste your money.
Money is tight, and groceries are expensive and I think we just have to come to realize that from scratch sometimes is the way to go.

Live and learn.

Monday, January 21, 2013

Spinach In An Eggroll Wrapper wwpp=2 pt a piece

This was born after I was playing around with the eggroll wrappers. They are really great little things to work with. I had just made the sweet wontons and was craving something just a little bit more savory. This was born.

Spinach in an Eggroll Wrapper    wwpp= 2 pt   you can have 3 for 4 points (made 8)


1 cup of chiffonade spinach

1/2 cup of low fat mozzarella cheese

1/4 cup of minced onion

2 tsp of garlic

non stick spray


1) Take the spinach and we need to chiffonade them. The reason we have to do this is that it makes it actually cook in time that it takes to brown.
      To chiffonade. pile up a stack of spinach leaves, I cut off the stems. Then I roll the stack into like a cigar and cut into thin ribbons.

2) Mince up the onion (this too, needs to be small enough to cook while it is browning.

3) Mix spinach, onion, garlic and cheese all together in a bowl.

4) Lay out the eggroll wrapper. Fill lightly about middle to one side. Wet the edges and pull over to create a rectangle.

5) Seal the sides. Wet the sealed sides a little more and fold over to create a lip that holds in all the mix and cheese.

6) Gentle lay folded side down into a pan sprayed with pam spray and start to brown. Use low to medium and slowly build up to it getting brown.

I made all eight of these. Please again let them cool. I find that when you mix the spinach and cheese together you seem to use less. Wontons are 3 for 4 points. I actually only ate 2 and I was a happy girl.


I am actually plugging along on my WW diet. I love trying to make something we have at home. I don't like waste and I also have children that have to eat along with me. They more I find we can eat and create, seems the better I do. I think about food anyway, so lets make that a positive part of my life.

I hope everyone is enjoying my blog. Please feel free to comment. Feel free to try it..
Remember to always get out there, experiment...make it yours..

Sweet Won ton Egg Roll wwpp=2pt or 2 for 3pt

I woke up craving those sweet won tons from the Chinese restaurant. I hunted a bit in my fridge and I found all that I needed to create a faux sweet won ton. Actually mine are a bit larger. These boys ended up being      around 1.5 a point, so that makes them 2 for 3 points.

Sweet Won ton Egg Roll   wwpp= 2 pt for one,  3pt for 2


1/2 bar of fat free cream cheese (let soften a bit)

1/8 of a cup of splenda

1 small egg

8 egg roll wrappers


1) Mix cream cheese, splenda and the egg all together.

2) Lay down egg roll wrapper. Wet the sides.

3) Lay in some of the filling (about 2 tsp, do not overfill, just enough so you can fold it over in half)

4) Seal edges. Wet again the three sealed edges and fold them over again. Sealing it like a rectangle package.

5) Spray a pan with non-stick spray and gently lay in pan. I did these on low to medium so I could not over brown them.

6) When brown on both sides, remove.

Please, Please, Please.

LET THEM COOL.   The filling inside gets super hot.


These really hit the spot and it left me not paying the Chinese takeout prices.
With the ingredients it even kept me on my diet track with weight watchers.

As for me and mine, this going to the store and shopping is becoming a stressfull game. I have to stretch every dime. I no longer just go buy to cook, I have to take a look at what I have and then what I need to create that dish, saving money all the time. Leftovers have taken over a new meaning.

So friends..get out there in the kitchen, experiment...make it yours...

Wednesday, January 16, 2013

Cauliflower / Broccoli Salad wwpp = 2 pt cup

This is one of my all time favorite salads. I actually make this for myself and eat it all by myself.  I actually don't even share. I used the low fat mayonnaise the only problem that I had with that was that it was really a good salad the first day, after that the mayo kinda watered down.  I only used half of the broccoli and cauliflower that way I could make a fresh batch in a few days. You could just add another tablespoon to freshen it up. I also for the first time used a little lemon juice and zest. I like the little zippy taste.

Cauliflower / Broccoli Salad       wwpp= 2 pt for cup         Makes 4 cups


1/2 Head of Cauliflower

1/2 Stalk, Head of Broccoli

1/4 cup of minced onion

1/3 cup of dried cranberries  (you can add raisins, check the points)

3 tablespoons of lite Mayonnaise

1/3 cup of red wine vinegar

1/4 cup of splenda


1) Cut the Cauliflower into bite size pieces, put in bowl.

2) Cut the Broccoli into bite size pieces. ( I usually for this salad cut really close to the bushy things and the rest I put up to roast another day) put it in the bowl.

3) In the bowl add to the veggies, the minced onions, the cranberries, vinegar , splenda, and mayonnaise.

4) Stir well and put in fridge just so the flavors merry. I am usually guilty of eating it right then.

This salad is really a great one, you just sometimes need something a little cold and it is all veggies, couldn't get more of a vitamin pack at one time.


It is always a great thing for me to share. It may be something you have always fixed. It may just charge up a craving. Either way I hope reading my blog is a sweet experience.

Thanks again.

Have a great day..get out there and make it yours...

Tuesday, January 15, 2013

Bagel Thin Breakfast Sandwich wwpp= 6

Starting the New Year out on a new foot. Everyone seems to do it. So you know I decided that I was going to watch more closely what I was eating. I am actually following the WW stuff. I find that when I play by the rules, the weight does come off and during the holiday, I didn't do so well.

I have been going through some health issues with this last hip replacement. It is 2 and 1/2 years and I am so tired of hurting, limping and doing therapy. I strive every day just to do my best. I do therapy at home, religiously and I am trying to focus more on my diet and keep hoping that I will be back and running before no time.

This was my breakfast this morning. I know everyone knows how to make an egg sandwich, but I just thought I would share how I made mine. You don't have to follow ww to make this. Actually it is a pretty okay calorie wise.. let me see the thin bagel  was 110. The egg what 70. The cheese 70. The spinach next to nothing...

Bagel Thin Breakfast Sandwich


1 Thin Bagel ( I used Thomas', but I saw the other day that Aldis had a bagel thin)

1 piece of cheese

1 egg

6 little spinach leaves


1) Pop your Bagel Thin in toaster (watch it can get done quick)

2) Now this is how I make an egg, quick, and fits the bread. You will need a bowl (I use my corell small bowl) Spray with pam spray, and crack egg into it. Scramble.

3) Take the leaves of spinach and stack on top of each other and roll up and cut into very thin strips (it just looked prettier and was not so over whelming, you know green scares kids off)

4) Mix the spinach into the uncooked egg in the bowl. Place in Microwave for 40 second. Check and it should be done, if you need longer go in inclements of 5 seconds.

5) Place on toasted Bagel Thin and place a piece of cheese.

6) Cut in half and enjoy.

See you got a good shot of vitamins in that breakfast. The only problem I had was I had to share mine.
Mother hood...


I appreciate all my friends that read my blog. It is just really an outlet to share the stuff I come across. If you ever want to share back always feel free to leave a comment. Or hit me up in an email.

So everyone here is to a NEW YEAR

Get out there be brave, do something new... make it yours.