What's for Dinner?

One Pot Spaghetti

2010-04-13T20:47:00.001-06:00

Ingredients
1 lb. lean ground beef
1 small onion, chopped
2 cloves garlic, minced
3 cans (15 oz) diced tomatoes, no-salt added
6 oz canned tomato paste
8 oz tomato sauce, no-salt added
2 cups water
1 t Italian seasoning
1 t. Splenda (I use 1/2 t sugar)
1 t salt
1/4 t black pepper
7 oz. uncooked spaghetti

Directions
Cook first 3 ingredients in a large Dutch oven, stirring until beef crumbles and onion is tender. Drain. Stir in tomatoes and next 7 ingredients (through pepper); bring to a boil. Add pasta and cover, reduce heat and simmer for 20 minutes, stirring often.

Serves: 10-12 (1 cup each) 5 WW Points
Source: Weight Watchers message boards

Cal: 241
Fat: 9.8 g
Fiber: 4.2 g

What I thought: Well I know why they suggest that you use no salt in all of the tomatoes for the sauce. This was so salty that it was bitter. But we are giving this one a try again this week. I really loved how easy this was and that the cleanup was really easy too. So I'm posting this with optimism hoping that it turns out better the 2nd time around. ***NOTE*** So we tried this again tonight and it was so much better than the first sodium infested time. We really liked this the 2nd time around. The one thing that I might suggest is not to use the full 2 cups of water. It was a little runny, not saucy, but runny. So I think I'll cut back on the water by 1/4 or 1/3 cup. But overall, a definate recipe to have in our rotation.

Chicken & Dumplings

2010-04-11T20:20:00.000-06:00

Ingredients
1 lb. boneless, skinless chicken breasts
1 T butter
1 c Fat-free reduced-sodium chicken broth
1 can 98% Fat Free Cream of Mushroom soup
1 can 98% Fat Free Cream of Chicken soup
1 bag (16oz) frozen peas and carrots
1/2 onion, chopped
5 items Reduced-fat Pillsbury Grand buttermilk biscuits, flattened and torn into pieces

Directions
Spray crockpot with cooking spray. Season chicken with paprika, parsley flakes and black pepper, to taste.

Place chicken, butter, soups and onion in cooker and fill with enough chicken broth to cover. Cook for 5 hours on high. Remove lid and stir in frozen vegetables. Place the torn biscuit dough on top of mixture. Cover and cook until dough is no longer raw in center; about 45 minutes.

Serves: 8 (about 1 cup each) 5 Points
Source: unknown

What I thought: Another great comfort food. I love this meal. It's creamy and so filling! It's perfect for a chilly winter night or a rainy day. I've made this one before, but hadn't made it for about a year. It's nice to go back to some old recipes and refresh the menu. One tip with this one. If you cook whole chicken breasts, shred them before adding the veggies and biscuits. It makes it a lot easier in the long run. Enjoy!

(Sorry no pictures for this recipe. I completely spaced it!)

Cheesy Hashbrown Casserole

2010-04-07T11:00:00.000-06:00

Ingredients
2 pound frozen hash brown potatoes
8 oz fat-free sour cream
8 Tbsp I Cant Believe It's Not Butter Fat Free, melted
8 oz Kraft 2% Finely Shredded Sharp Cheddar Cheese
1/2 cup dehydrated onion flakes
10 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup (I used Cream of Chicken)

Directions
Mix all ingredients together and pour into a 9 x 13 pan. Bake for 1 hour at 375.

Serves: 12 (4 Points per serving)
Source: Weight Watcher message boards

What I thought: Growing up my mom made this frequently upon request. My sister and I both love the crunchy comfort food and this is one of our favorites. Everytime I get together with my sister, she asks me to make these for her. Because everybody knows that nothing tastes as good as when someone else makes it!

So I was skeptical trying this recipe, unsure if the 'lighter' version was going to cut it for me, but it was AWESOME!!!! I don't think I will ever go back to eating the full fat recipe that I grew up on. I did add the cornflake topping to mine also and added one point to my serving. I was extremely tempted to go back for a second helping, but I refrained (pat on the back for me!).

Chicken Strips with Blue Cheese dipping sauce

2010-04-06T08:49:00.001-06:00

Ingredients

Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce (I used a couple shakes-not a hot sauce fan)
1/2 cup all-purpose flour
1/2 teaspoon paprika (I used 1/4t)
1/2 teaspoon ground red pepper (I used 1/4t)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil

Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Serves: 4 (serving size: about 3 chicken tenders and 2 tablespoons dressing)
Source: Cooking Light, MAY 2005
CALORIES 281 FAT 8.7g FIBER 1.3g (6 Points)

What I thought: I've gone back to some of my old recipes that I haven't made in a while and am remembering why I love them so much. Don't be afraid of the list of ingredients here. This was cooked and on the table in 15 minutes! I am not one for spicy foods, so I don't use the recommended amount of spice in the flour mixture. It still has a little spice to it, but it's not overpowering. The chicken really turned out good, very tender and juicy with a little crunch from the bredding on the outside. YUM!
And the blue cheese dressing that goes with it is phenomonal too! I had forgotten how much I liked it. I like to prepare this before cooking the chicken and stick it in the fridge so it gets a chance to blend the flavors. This one may have to go back into our monthly rotation. Quick and easy -- that's the way we like it.
(Picture to follow)

Santa Fe Chicken

2010-04-04T17:38:00.000-06:00

Ingredients
6 chicken breast halves
1 c frozen corn kernels
1 bell pepper, chopped (I use red)
2 t cumin, divided
3/4 c salsa
1 t garlic salt
1 T olive oil
1 (15oz) can black beans, rinsed and drained

Directions
Heat oil in skillet and heat to med. Sprinkle half of cumin on chicken and add to pan. Cook on each side 3-4 minutes until no longer pink.

Meanwhile, mix corn, peppers, beans, salsa, garlic salt and remaining cumin in a bowl. Pour mixture over chicken. Simmer, covered for 15 minutes or until peppers are tender.

Serves: 6 (1 chicken breast half and about 1/2 cup bean mixture)
Source: unknown

What I thought: We haven't had this in such a long time and I have no idea why! It was so good and filling. The flavors blended so well and the cumin adds a little zip to it. If you are sick of plain old chicken, give this one a try. I promise you won't be disappointed.

Carrot Cup Cakes

2010-04-04T17:31:00.001-06:00

Ingredients
1 box Carrot Cake mix
1/2 can pumpkin puree
3/4 c egg substitute
4 oz. Fat-free cream cheese, softened
1 small box, sugar-free, fat-free Cheesecake pudding, prepared with 1 1/4 c fat free milk
1 c Fat-Free Cool-Whip

Directions
Preheat oven to 350. Line 24 cupcake tins with paper liners.

Mix together 1st 3 ingredients and beat at medium speed for 2 minutes. Divide evenly into 24 portions. Bake @ 350 for 30-35 minutes. Cool completely.

For the filling, beat cream cheese until smooth. Beat in prepared pudding. Fold in cool whip until well incorporated.

Cut a 50-cent sized hole in the top of each (reserve the cut pieces) fill each cake with 1/24 of filling and top with centerpiece.

**Note: Can freeze and wrap individually when completely frozen**

Source: Unknown
Serves: 24 (2.5 points per cupcake)

What I thought: These are a little slice of heaven. I have made these 2 years in a row now for Easter and they really hit the spot. The frosting in the middle is light and has a really good flavor. I hate when you eat some of those cupcakes with frosting that makes you go on sugar overload and almost makes you sick, but these do just the opposite. It's just enough flavor to blend with the cupcake and not overpowering. I also like that this is filled and doesn't have frosting on top. Just makes it a little different.

Spinach Feta Bacon Egg Muffins

2010-04-04T17:14:00.003-06:00

Ingredients

6 whole eggs

6 egg whites

1/4 c. 1% Milk

4 T crumbled Feta

3 c fresh chopped spinach

12 slices turkey bacon, cut in half

Directions

Spray muffin pan (12 muffin size) with non-stick spray.

Place one strip of bacon layered criss-cross in each muffin cup.

Mix the remaining ingredients and pour into muffin cups over bacon.

Bake @ 350 for 30 minutes or until firm.

Source: unknown

Serves: 12 (1 muffin = 2 points, 2 muffins = 4.5 points)

What I thought: These are a crowd pleaser. Its a complete breakfast all in one little muffin. And this is very filling. I ate one this morning before church, sat through an hour and a half service and made it home before eating another one. And I didn't really need to, but just to hold me over. These are really easy and go together quickly. They also keep nicely and heat up well, if you have any leftovers.

Fettuccine with Blue Cheese Artichoke Sauce

2010-03-31T20:04:00.004-06:00

Ingredients
1 (9oz) package refrigerated fettuccini
1 (14oz) can quartered atrichoke hearts, drained
1 c sliced fresh mushrooms
1 (10oz) container refrigerated light alfredo
2 T crumbled blue cheese

Directions
Cook pasta according to package directions.

While pasta cooks, coat a large nonstick skillet with cooking spray, place over med-high heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.

Place drained pasta in a large bowl. Pour sauce mix over pasta; toss to combine. Sprinkle with cheese, serve immediately.

Serves: 4 (about 1 c each)
Source: Weight Watchers 5 Ingredient, 15 Minutes, 2002.

What I thought: Yummo!!! I love alfredo and this is even better than what you can get at the Olive Garden! Growing up I never had blue cheese or gorgonzola and was actually introduced to both cheeses during Weight Watchers. I love them both and can't get enough!! These two are staples in my house now. The artichokes and blue cheese give this a tangy flavor. Kind of a party in your mouth! Nothing, and I mean nothing, beats a party in your mouth! Enjoy!

California Love Mug

2010-03-30T09:10:00.002-06:00

Ingredients
1/2 cup chopped fresh spinach
1/2 cup sliced mushrooms
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. diced tomatoes
1 wedge The Laughing Cow Light Original Swiss cheese
2 tbsp. diced avocado

Directions
Spray a large microwave-safe mug lightly with nonstick spray. Add spinach and mushrooms, and microwave for 1 - 2 minutes, until softened.
Blot any excess moisture from the veggies. Add egg substitute, tomatoes, and cheese wedge, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute.
Stir gently, and then microwave for an additional 45 - 60 seconds, until scramble is just set.
Lightly stir, and allow to cool slightly. Top with avocado and eat up!

MAKES 1 SERVING

PER SERVING (entire recipe): 140 calories, 5g fat, 506mg sodium, 7g carbs, 2g fiber, 3g sugars, 16.5g protein

Source: Hungry Girl

What I thought: Today is the first day that I have tried this one. Honestly, I was a little afraid of this one, but I'm not sure why! LOL. I liked it, but I think that it was lacking a little flavor. I think that I couldn't taste the Laughing Cow. It got kind of mashed up into one gooey ball. So tomorrow when I try this one, I'm going to wait to add the cheese wedge until the final stir, to see if that helps at all. This is definately a good one though, with the tomatoes, mushrooms and spinach. It's a light a fluffy omelette!

Eggs Lorraine

2010-03-30T08:48:00.002-06:00

Another Egg Mug Recipe!

Ingredients
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tsp. dried minced onion
1/2 tsp. Dijonnaise

Directions
Spray a large microwave-safe mug lightly with nonstick spray. Add all ingredients and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING

PER SERVING (entire mug): 128 calories, 4g fat, 730mg sodium, 3.5g carbs, 0g fiber, 2g sugars, 17.5g protein
3 Points

Source: Hungry Girl

What I thought: This one's got a twist of spice and kick with the dijonnaise and minced onion mixture. I had these for breakfast all week last week and it's easily thrown together in just a couple minutes prep and cooks quickly. This is a very fragrant dish and people in my office commented on how good it smelled. I really like how filling these are. I eat them around 8 and am not hungry until 11:00 or 11:30! It's awesome!

Beefy Skillet Pasta

2010-03-24T10:06:00.003-06:00

Ingredients
6 oz uncooked fusilli
1 lb. ground sirloin
2 c tomato-basil pasta sauce (I use Basic Marinara recipe posted earlier)
1/4 t fresh ground pepper
1/2 c part-skim mozzarella

Directions
Cook fusilli according to package directions, omitting salt and fat. Drain

While pasta cooks, cook beef over med-high heat until browned, crumble. Drain and return to pan.

Add pasta sauce and pepper, cook 2 minutes. Add pasta, cook 2 minutes. Sprinkle with cheese; cook 1 minute or until cheese melts.

Serves: 5 (1 cup each)
Source: Weight Watchers 5 Ingredient, 15 Minutes Magazine, Winter 08

What I thought: I love one dish meals and this is no exception. This is very similar to spaghetti with a different noodle. So it changes the texture a little giving it a thicker consistancy. You get a large portion with this dish and it keeps you satisfied. If you can't find fusilli noodles, I've used rotini or corkscrew noodles and they work just as well.

Chocolate-Cinnamon Quesadillas

2010-03-23T10:40:00.008-06:00

Here's one of the recipes that I lost (still haven't found, but I found the same recipe online today) Enjoy!

Ingredients
2 T semisweet chocolate, grated or chopped (about 3/4 oz)
1 T granulated sugar
1/2 t ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 t powdered sugar

Directions
Sprinkle 1 T of chocolate, 1/2 T of sugar and 1/4 t of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.

Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 t of powdered sugar, serve warm.

Serves: 2 (3 points per serving)
Source: Recipe Goldmine This may be my new favorite place to get recipes!

What I thought: OH MY, OH MY, OH MY GOODNESS! If you need a chocolate fix, let me tell you, this is it. When I feel as though I am needing to 'cheat' on Weight Watchers, this is my go to recipe. After starting back at Weight Watchers this last week, I have had this for dessert 2 nights in a row. I love, love, love chocolate and this recipe definitely satisfies that craving! You have to try this one

Recipes coming.....I promise!

2010-03-22T10:51:00.002-06:00

So I do have some fun recipes coming. Things have been crazy at our house since I got back from my short little trip to Montana. I haven't had near as much time to blog as I'd like. I actually sat down last night to post 2 recipes and don't know what happened to my recipe cards. Maybe the dog ate them. HA HA! But as soon as I find them, I will post them -- pictures included.

Dump Cake

2010-03-17T21:10:00.005-06:00

Ingredients
2 (12 oz) packages frozen blueberries (or fruit of your choice)
1 box yellow cake mix
1 (12 oz) can diet 7-up

Directions
Preheat oven to 350.

Spray 9x13 pan with cooking spray. Place frozen fruit in the bottom of pan. Sprinkle box of cake mix over top. Be sure to break up any lumps. Pour can of 7-up slowly over cake. DO NOT STIR!

Cover with foil (spray bottom if needed) and bake at 350 for 25 minutes. Uncover, and spritz with I Can't Believe It's Not Butter spray to help it brown - bake uncovered for another 25 minutes.

Serves: 12
Source: Weight Watcher message boards

What I thought: It does not get any easier than this for a quick dessert. We love making this with blueberries but aren't against trying new fruits with this one. The points values vary on this one, depending on what type of fruit and cake mix you use. But definately give this one a try. It's a nice light dessert that will win over your family!

When I was taking pictures of this, I took some of each step, but didn't take any of the final product! So, use your imagination! LOL!

Double Cheese Pasta Primavera

2010-03-17T20:51:00.005-06:00

Ingredients
1 package (12 oz) VELVEETA Shells & Cheese (2% milk)
2 T chicken broth
1 c broccoli florets, cooked
1 red pepper, cut into strips
1 c baby peas, frozen
1/4 t dried basil, crushed
2 T grated Parmesan cheese

Directions
Prepare shells & cheese according to package directions.

While that is cooking, heat chicken broth in large skillet on medium heat. Add broccoli and peppers, cook and stir 5 minutes, or until crisp-tender. Stir in peas and cook 3-5 minutes or until heated through, stirring ocassionally.

Add shells and cheese and basil to vegetables, mix lightly. Top with Parmesan.

Serves: 4 (1 1/2 c per serving)*6 points per serving
Source: Stephanie Cooks Originally posted from KRAFT

What I thought: This was a good and filling meal that I really enjoyed. It was creamy and the vegetables weren't overpowering. My motto in cooking is 'less is more' and this one fits the bill. This is a good comfort food and makes you feel like you are eating something bad for you, but really, this is an overall healthy meal. Enjoy!

Easy Enchiladas - UPDATE

2010-03-11T12:43:00.005-07:00

Ok- I feel as though I was a little pessamistic on my review of this recipe and didn't give it a fair shot. And I have to admit, I was a little bummed that these leftovers were for lunch today. I was dreading lunch all day - debating on leaving them in the fridge and picking something up.

But - that said, after heating them up, my outlook on these isn't as bad as I first thought. There are some recipes out there that you need to let sit and they get better as they age (wrong word, I know, but you know what I mean). So what I'm trying to say is, give this one a shot. It is WAY better the second, and maybe even the third, day. So try it and tell me what you think.

Easy Enchiladas

2010-03-10T20:35:00.004-07:00

Ingredients
1 lb. BSCB or very lean ground beef
1 can FF cream of chicken soup
2 cans Old El Paso red enchilada sauce, divided
1/2 c. RF shredded Mexican blend or cheddar cheese
6 FF flour tortillas

Directions
If using chicken, cook and shred. If using beef, brown and drain.

Preheat oven to 350.

Reserve 1 c. enchilada sauce; set aside. Reserve ¼ c. cheese; set aside. Mix chicken or beef with all remaining ingredients except tortillas. Spray a 9x13 baking dish with Pam. Spoon enchilada sauce in bottom of baking dish, just enough to cover bottom, saving rest to top enchiladas while baking.
Place mixture down center of each tortilla; roll up. Place enchiladas, seam side down, in dish. Cover with reserved enchilada sauce and cheese.

Bake 25-30 minutes or until hot and bubbly.

Serves: 6 (1 enchilada per serving)
Source: Weight Watchers message boards
Sorry no nutrition information

What I thought: This was a creamy enchilada that seemed as though something was missing. We opted to try the beef rather than the chicken. The tortillas were really crisp, but it wasn't as filling as the other enchilada recipe we normally have. I posted it here.. It was a nice change to the usual enchiladas we normally have. I think that I may make a few changes to this if we try it again, trying the chicken and possibly added cream cheese with the soup/chicken mixture. To make them a little creamier and a little more filling. But I'll keep you posted.

March 7-13 & March 14-20

2010-03-09T06:23:00.003-07:00

This week is a short week for me. We will be heading to Montana to see my family on Thursday afternoon. But here are our meal plans for the next 2 weeks.

Sunday: Crock Pot Ziti
Monday: Garlic Brown Chicken, Parmesan Orzo, Asparagus
Tuesday: Cheesy Potato Soup
Wednesday: Easy Enchiladas
Thursday: Gone
Friday: Gone
Saturday: Gone
Sunday: Gone

Monday: Double Cheese Pasta Primavera
Tuesday: Blue Cheese Chicken Burgers
Wednesday: Beefy Skillet Pasta
Thursday: Slow Cooker Creamy Italian Chicken
Friday: Pizza
Saturday: BST sandwiches

Garlic Brown Sugar Chicken

2010-03-08T20:48:00.006-07:00

Ingredients
4 - 3oz chicken breasts
4 t brown sugar
1 clove garlic
2 T butter, salted
1 t salt
1 dash pepper

Directions
Heat skillet on medium heat, melt butter. After butter is melted, brown garlic in butter. Add chicken breasts to garlic and butter sauce and cook thoroughly. Add salt and pepper as you would like. When chicken is fully cooked, add 1 t brown sugar on top of each breast. Allow brown sugar to melt into the chicken, about 5 minutes.

Serves: 4 (3oz breast each)
Source: SparkRecipes submitted by user ALECSANDRA

Nutrition Information:
Cal: 156.9
Fat: 6.8
Fiber: 0.0
Weight Watcher Points: 4

Parmesan Orzo

Ingredients
1 T light butter
1 cup orzo, uncooked
1 can chicken broth (can use flavored)
few shakes of parsley
few shakes of garlic powder
1/2 c freshly shredded Parmesan cheese

Directions
Heat butter and dry orzo over medium/high heat until pasta is toasted ad golden (not all the pasta, just some). Pour in broth and seasonings. Cook on medium heat. Once most of the broth is absorbed, remove from heat. Mix in the Parmesan cheese and stir until smooth and creamy. Sprinkle with additional cheese when served, if desired.

Serves: 4 (1/2 cup each)
Source: Stephanie Cooks

Nutrition Information:
Cal: 232.2
Fat: 5.8
Fiber: 1.5
Weight Watcher Points: 5

Asparagus with Blue Cheese Vinaigrette

Ingredients
1 lb asparagus
1 T olive oil
2 t red wine vinegar
2 T crumbled blue cheese
2 T minced fresh chives
1/8 t fresh ground pepper

Directions
Snap off ends of asparagus. Add water to a med skillet to a depth of 1", bring to a boil. Add asparagus in a single layer, cook 3 minutes or until crisp-tender. Drain and arrange on serving platter.

Combine oil & vinegar in a small bowl, stirring with a whisk. Add cheese and chives, stirring well. Pour vinegar mixture over asparagus. Sprinkle with pepper.

Serves: 4
Source: 15 Minute 5 Ingredients; Winter 2008

What I thought: AMAZING! I can't tell you how much I loved this meal. The chicken was phenomenal. The orzo was creamy and good and the asparagus. Oh the asparagus. Aside from being my favorite vegetable, adding blue cheese and red wine vinegar???? GENIUS!! This made for a wonderful dinner, very well rounded. I have never had orzo before, but am anxious to try more recipes with it. It's been a while since I've cooked like this. I had 3 skillets going on the stove at one time and trying to serve all 3 dishes at the same time and serve them all at once. The total cooking time for all these dishes was about 15 or 20 minutes. I hope that you enjoy these dishes as much as we did.

Crock Pot Baked Ziti

2010-03-07T20:47:00.004-07:00

Ingredients:
1/2 box of tube shaped pasta
28 oz of tomato sauce (I used the Basic Marinara)
3/4 c ricotta cheese
1/2 c mozzarella cheese
Cooking Spray

Directions:
Spray stoneware of crock with cooking spray. Pour in some sauce to cover the bottom of the crock.
Place uncooked pasta in a colander and run water over the pasta. This will add some moisture to help the noodles cook. Add half of the pasta, cheeses, and remaining sauce (in that order). Add the remaining pasta, cheeses and sauce.
Cook on low for 3-4 hours. Stir halfway through to ensure all of the pasta is cooking evenly.

Serves: 8 (1 cup servings)
Source: A Year of Slow Cooking

What I thought: Well first, I took a picture of this dish, but mine wasn't pretty so if you want to see a better picture, click on the link, because I can't post mine. I have never cooked pasta in the crock pot before, but it turned out better than expected. The pasta was a little softer than I expected, but it had good flavor. I added 8oz of hamburger (precooked) to this and it was good. It wasn't real saucy, so I think that next time I will add a little more sauce towards the end. Only about 1/2 to 3/4 of a cup. Otherwise, this was a good recipe. Lilly even ate it! That says A LOT!!!!

Bisquick Coffee Cake

2010-03-07T20:29:00.006-07:00

Ingredients
Dough:
2 c Bisquick (I used Heart Smart)
2/3 c milk or water
1 Egg
2 T sugar

Topping:
1/3 c Bisquick
1/3 c Brown Sugar
1/4 t cinnamon, ground
2 T butter

Directions
Preheat oven to 400.

Spray a 8x8 or 9x9 square pan with cooking spray. Mix dough ingredients and spoon into baking dish. Mix topping ingredients in a small bowl and blend with pastry mixer or fork until crumbly. Spread topping mix over dough and bake for 25 minutes.

Serves: 9
Source:SparkRecipes submitted by DOKUBO

What I thought: Holy crap!!! I have never made a coffee cake, but this one rocked the house! I added 2/3 c blueberries to this, because they are Lilly's favorite and they were a big hit! The cake was moist, soft and fluffy all at the same time! It literally melted in your mouth. It was YUMMY!!! The topping was crisp, sweet and delicious. This is going to be a regular weekend recipe during the summer rotating fresh fruits.

"Cooking Light" Whole Wheat Buttermilk Pancakes

2010-03-07T20:04:00.007-07:00

Ingredients
3/4 c all-purpose flour
3/4 c whole-wheat flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c low-fat buttermilk
1 T canola oil
1 large egg
1 egg white

Directions
Combine all ingredients in a bowl and beat with an electric mixer till smooth.

Heat a nonstick griddle or skillet on medium heat. Spoon about 3/4* c batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges looked covered.

Serves: 6 (12 pancakes - 2 large pancakes per serving)
Source: SparkRecipes submitted by user DARK BLUE

What I thought: OK - I'm going to be completely honest with you. When I was looking for a pancake recipe to use the last of the buttermilk in the fridge, I came across this recipe. I was actually going for a 'more bang for your buck' type recipe where I could get a bigger portion for less points. I wanted to get my money's worth. Boy did I!
When I scooped out the first 3/4 of a cup of batter I knew that I was definitely getting my money's worth. I only got 5 pancakes out of this batter not nearly as many as the original recipe and I don't necessarily agree with making them that big. They had good flavor, but were a little dry because they had to be cooked longer. I really liked them and it was a perfect way to use up the leftover buttermilk from the Tomato Basil Bisque recipe I posted here. I would definitely make these again, but next time I'm going to make them with 1/4 cup of batter rather than the 3/4 of cup.

Healthy Mozzarella Sticks

2010-03-04T19:04:00.005-07:00

Ingredients
2 Pieces String Cheese
Egg Beaters
Italian Style Bread Crumbs

Directions
Preheat oven to 400.

Cut string cheese in half, so you have 4 pieces. Dip the cheese into Egg Beaters and coat with bread crumbs.

Bake for 4-5 minutes.

Serves: 1
Source: SparkPeople Submitted by user KAYLEY86

Nutrition Information:
Cal: 172.5
Fat: 5.8g
Fib: 0.7g

What I thought: This was super easy to do and a really good snack! Kory liked them too. I have a hard time eating regular fried foods, so this is definitely going to be a nice substitute. I had to cook them for a little longer, when I took them out after 5 minutes, they were still a little cold in the middle. But cooking them for about 7 minutes worked great! Enjoy!!

Eggs In a Mug

2010-03-04T13:27:00.006-07:00

Denver Omelet in a Mug

Ingredients:
1/4 cup chopped green bell pepper
2 tbsp. chopped onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 oz. (about 2 slices) 97 - 98% fat-free ham, chopped
2 tbsp. shredded fat-free cheddar cheese

Directions:
Spray a large microwave-safe mug with nonstick spray. Add veggies and microwave for 1 - 2 minutes, until softened.

Blot any excess liquid from veggies. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave for an additional 45 - 60 seconds, until scramble is just set.

Let cool slightly, and then eat up!

MAKES 1 SERVING

PER SERVING (entire recipe): 122 calories, 0.75g fat, 702mg sodium, 6g carbs, 0.5g fiber, 2.5g sugars, 21.5g protein

Source: Hungry Girl
(This version is not actually one of HG's recipes (I don't think), but click on the link to get more variations!)

What I thought: Easy peasy! What a great inventive idea! Not only are they low in points (calories too!) they are FILLING!!!! One note on these though, a normal sized mug will probably result in an overflowage of eggs - I speak from experience. But lesson learned. But yum yum and yum again. If anyone tries any of the other versions, please let me know. Next week, I plan on trying the 'It's Greek to Me' and possibly the pizza one, so I'll report back! Until then, try this easy recipe. You won't be disappointed!

Chicken Stuffing Casserole

2010-03-02T20:25:00.006-07:00

Ingredients
1 lb. boneless, skinless chicken breasts
1 can reduced-fat Cream of Chicken soup
1/3 c Fat-Free Sour Cream
1 box Stove Top stuffing

Directions
Preheat oven to 350.

Mix 1 2/3 c water together with the stuffing, until moistened. Set aside.

Cut chicken into 1" pieces. Place in greased 13x9 baking dish. Mix the soup and sour cream and pour over chicken. Spread stuffing over top of chicken mixture.

Bake, uncovered for 30-40 minutes.

Serves: 6
Source: Weight Watchers message boards

What I thought: My sister got this recipe out of my recipe book (I didn't even know I had it), tried it and raved about it. So I finally got around to trying it and it was GOOD!!!! I didn't cook it (Kory was home today), but he said it was really fast and easy to put together. So it was a easy enough meal for him to throw together. The sauce was creamy and not too watery. The chicken was moist and the stuffing was crisp. It was a great meal. Kory wants this to go into our weekly meal routine, so I think that counts as a thumbs up!

Juicy Burgers with baked potato chips

2010-03-02T09:52:00.008-07:00

Ingredients
1 lb. lean ground beef
1 T Worcestershire sauce
2 t minced garlic
1/2 t table salt
1/4 t black pepper
4 reduced calorie hamburger buns

Directions
In a large bowl, combine all ingredients (excluding the buns). Mix well and shape into 4 patties, about 1' thick.

Place burgers on hot griddle or grill and cook 5 minutes per side for medium.

Serves: 4 (1/4 # burgers each)
Source: Weight Watchers

What I think: This is a whole lot of yumminess. Forget plain old burgers, these really are juicy and flavorful. We only cook burgers this way now and it's an easy improvment of an old barbeque favorite. Not only are they good, but they are easily thrown together and you're not slaving to make an elaborate meal. Bonus!!

(I have a picture coming of this with the Oro Wheat Bun and baked potato chips!)

Potato Chowder

2010-03-01T19:15:00.007-07:00

Ingredients
Cooking spray
2 medium Yukon gold potatoes
1 c. celery, chopped
½ c. onion, chopped
4 pieces of corn of the cob (I usually use frozen in the winter)
1 c. red bell pepper, chopped
4 oz Canadian bacon,chopped
2 c. Fat-Free milk

Directions
Pierce potato in several places with a fork; microwave on high until cooked through; turning over once halfway through. Allow potatoes to cool; peel and mash; set aside. Meanwhile, spray a medium saucepan with cooking spray. Add celery, onion, corn and red pepper. Sauté over medium high heat, stirring frequently for about 5 minutes. Stir bacon and milk into saucepan. Add mashed potato and mix well. Season with salt & pepper to taste, stirring to combine. Cover and simmer for 10 minutes – do not allow to boil.

Serves: 4 (1 cup each)
Source: Weight Watchers

What I think: This is my favorite 'go-to' meal when I want something hearty and appetizing. This batch turned out a little more soupy that it has in the past, but it's still really, really good. I love how it's not overpowering with potato, but with each bite, you get a mouthful of veggies! This is a phenomenal recipe.

March 1 - 6 Menu

2010-03-01T11:16:00.005-07:00

Here is our menu this week. I'm a little late on posting this, since the week has already started, but better late than never.

Sunday: Potato Chowder
Monday: Juicy Burgers with Baked potato chips
Tuesday: Chicken Stuffing Casserole
Wednesday: Crock Pot Ziti
Thursday: Leftovers
Friday: Pizza (Attempt #2)

Crock Pot Chicken Tacos

2010-02-24T21:16:00.006-07:00

Ingredients
1 1/2 lbs. chicken breast
1 can corn, drained
1 can black beans, rinsed and drained
1 jar salsa (I used 16oz)
1 envelope taco seasoning

Directions
Mix all ingredients together in crock pot. (I used 4qt) Shred chicken and mix.

Source: Weight Watchers message boards

What I thought: This was very similar to Southwestern Chicken. I liked it a lot, but added my own flare to it. I used corn tortillas and spread about 2 teaspoons fat-free refried beans to each shell. I have to say, this added so much to this recipe, we will definately be making them this way again. Who knew that adding just one little thing would make such a big difference?

Beef Stroganoff

2010-02-23T20:21:00.004-07:00

Ingredients
1 lb. stew meat
16 oz sour cream (I use light)
2 cans Cream of Mushroom soup
splash of Worsheshire
Rice or noodles

Directions
Cook meat on med-high heat until browned. While meat is cooking start cooking rice or noodles according to package directions.
Drain meat, if necessary; set aside. Add sour cream and soup to pan, mixing together until blended. Add worsheshire and stir. Return beef to pan and mix thoroughly.
Serve over rice or noodles.

Servings: 6 (1/2 c rice or noodles; 2/3 c sauce)

What I thought: To me, this is the ultimate comfort food. I have tried to make this 'healthy' but it just isn't the same. It loses a lot of the flavor and the fat-free sour cream makes the sauce really runny. I prefer the sauce to be a little thicker. But I have never been able to find a recipe that quite compares in taste to this one. My dad made this recipe for us growing up and it is one of my favorites. Kory and I decided tonight that this recipe will be our one indulgance in our lives -- full of fat and all the flavor :)

Ziti with Spinach, Cherry Tomatoes & Gorgonzola Sauce

2010-02-22T20:10:00.005-07:00

Ingredients
4 oz uncooked ziti
1/2 t extra-virgin olive oil
1 c cherry tomatoes, halved
1/4 t salt
1/8 t crushed red pepper
1 garlic clove, minced
6 T half & half
3 T Gorgonzola cheese, crumbled
1 c fresh spinach

Directions
Cook pasta according to package directions, omitting salt & fat, drain. While pasta cooks, heat olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, red pepper and minced garlic to pan; cook 1 minute stirring occasionally. Stir in half & half and Gorgonzola, cook 2 minutes or until slightly thickened, stirring constantly. Stir in spinach and pasta. Cook 1 minute or until spinach wilts, tossing occasionally.

Serving size: 2 servings (1 1/4 cups)

Nutrition Information:
Calories: 335
Fat: 10.4 g
Fiber: 3.6 g

Source: Cooking Light, SEPTEMBER 2008

What I thought: This was a really good recipe. Every once in a while I like to throw a meatless recipe into the mix and this one will definately be made again. Although, I think that next time, I will add a little more spinach. But don't be afraid of the gorgonzola. The flavor is not overpowering and it all blends really well. The other nice thing is that it is very filling.

February 22-27 Menu

2010-02-22T10:47:00.004-07:00

Here is our menu this week. I'm excited to try these recipes and share them with you. If you try them let me know what you and your family thought about them too! I always love hearing back.

Monday: Ziti with spinach, cherry tomatoes & gorgonzola sauce*
Tuesday: Beef Stroganoff
Wednesday: Crock Pot Tacos*
Thursday: Tomato Basil Bisque
Friday: Pizza (I'm going to attempt to make my own dough!!)
Saturday: Potato Chowder

Some new recipes to look forward to!

Baked Potato Chips

2010-02-21T20:00:00.005-07:00

Ingredients:
1 large potato (Russet, Yukon Gold, or Sweet Potato)
Cooking spray
Salt

Directions:
1- Preheat the oven to 500 degrees.
2- Using a mandolin (I had no idea what a mandolin was, I had to google it, luckily I have one!), slice the potato into thin pieces.
3- Spray a cookie sheet with cooking spray. Lay the potatoes over the sheet evenly. Spray more cooking spray over the potatoes and sprinkle with salt.
4- Bake for 15-20 minutes, until crisp.

** 2 points per 1/2 the recipe

Source: Stephanie Cooks (my new favorite blog!)

What I thought: I may never go back to regular or baked bags of potato chips again. When I first pulled these out of the oven, they were still soft. I turned the oven off and let it cool down for a few minutes, but dinner was not quite ready, so I put them back in the oven to keep warm and when I pulled them out, they were crisp just like potato chips. These were really a great side dish for our hamburgers!

I seasoned ours with the Kernal Seasonings Ranch blend. I don't like to use salt a lot as an additive to food so I used this instead and it was perfect. If you haven't tried the Kernal Seasoning blends, you really should try them. They are great for everything, popcorn, eggs, vegetables, potatoes...just about anything that you use salt on. And the bonus, they come in a variety of flavors! We have the Ranch and butter flavors at our house currently and Kory likes to take the Nacho Cheese flavor to work for his popcorn. But I'm thinking next time I make these (really soon!) I am going to try the nacho cheese flavor and see if I can create a Doritos taste! I'll let you know.

Pepperoni Pizza Skins

2010-02-21T15:51:00.005-07:00

Ingredients:
2 large potatoes, baked, cooled completely, quartered lengthwise*
A few sprays of nonstick cooking spray
2 oz pepperoni, finely chopped
1/3 cup pizza sauce
1/8 tsp dried oregano, red pepper flakes or garlic, or to taste
1/3 cup part-skim mozzarella cheese, shredded

Directions:
Preheat oven to 425ºF. Thoroughly spray a baking sheet with a non-stick cooking spray.

Slice just the top portion (which is about two thirds of the potato flesh) off of each potato quarter. Make sure that the insides are cool enough to handle before cutting into each potato. (You can save the 'guts' for later cooking if you would like) Spread two teaspoons of pizza sauce over each potato quarter; then sprinkle the pepperoni and cheese over the potatoes.
Gently place the potato skins on the baking sheet that has been coated with non-stick cooking spray. Bake until cheese melts and potatoes are hot, approximately 6 to 8 minutes. Season to taste with red pepper flakes, dried basil, garlic or oregano.

Makes 4 servings.
Serving Size: 2 potato skins (4 points for 2)
Source: Weight Watchers

What I thought: Before I tell you about this recipe (diaster), I have to give you the story behind it.

I gave this recipe to my sister months ago and had every intention of trying it then too, but things came up and I never got around to doing it. My sister loves this recipe, so I thought why not give it a shot. So Friday afternoon, after a LONG week of leftovers, I decided that leftovers week was officially over and I was ready to try something new. All of a sudden this recipe popped in my head, around 4:30 and I thought to myself, "I have everything I need at home. I'll surprise Kory with this new recipe! It will be great!" Good intentions should count for something. I had had an emotionally draining week and by Friday I was ready to come home and veg. So I don't think I was thinking all to clearly. I read the recipe when I got home, but it must not have 'clicked'. I had it in my mind that this recipe was more of a twice baked potatoes rather than a potato skin type recipe. So that is what I went with. For those of you who know me, you know that I can be pretty stubborn when it comes to a lot of things. This was one of them. I was sure I knew what I was doing, but clearly after dinner was made, I didn't.

So here is what I did to this recipe. I baked the potatoes in the microwave, then cut them in half. I scooped out the insides and placed them into a bowl and then put the pizza sauce on each of the skins, placed some 'guts' back in the skin and then sprinkled with cheese and pepperoni. Baked them in the oven until the cheese was melted. They were good, but the guts were a little dry. I can see now why they should be on wedges and you don't put the guts back in. We dipped them in ranch and called it good.

It turned out OK, but not great by any means. I will attempt this again and hopefully it will turn out better. But I did take away a valuable lesson. I don't know it all even if I did read the recipe. What I envision in my head, isn't always the way things will turn out.

Exploring new products

2010-02-20T21:40:00.004-07:00

So along with exploring new recipes this year, I also want to try new foods and products. So this week I got a couple new things that I'm excited to try and tell you about.

The first is Orowheat Sandwich thins. We tried these tonight with hamburgers and I loved them. We bought a pack of original white just to see if we liked them and we both thought they were awesome. They are only 100 calories (totalling only 1 point per total bun for all you Weight Watchers!) which is a huge bonus! Sam's Club carries them here and I am not sure how many come in a pack, but that may be the way we purchase them and use them instead of bread too. I thought they were kind of pricy ($2.50 for a pack of 8 @ Walmart). But if replace our bread, I would be ok with that.

The other things I'm trying this week is the Reynolds Crock Pot Liners. So I'll let you know about those also!

More Useful Information

2010-02-19T11:27:00.004-07:00

Another question that has been pondering in my mind, as I meal plan and get new ideas is: What is the ratio of eggs to egg beaters? So I did some research and came across this info on the Egg Beaters website (under FAQ). If you would like to lighten some baking recipes or meals, taking out the eggs and replacing with Egg Beaters is a fabulous way to make it lighter without losing the taste or original purpose of the egg.

Here is what I found:

4 whole eggs = 1 cup Egg Beaters
1 whole egg = 1/4 cup Egg Beaters
1 egg white = 2 tbsp Egg Beaters

Photo: Courtesy of ConAgra foods website

Dorito Casserole

2010-02-18T08:27:00.004-07:00

Ingredients
1 lb 90% lean ground beef or chicken
1/2 lb of Velveeta light (2% Velveeta)
2 tbsp of chili powder or taco seasoning
1 can of fat free cream of chicken soup
1 can rotel tomatoes
1/2 bag of baked Doritos - Nacho cheese or Cool Ranch

Directions
Preheat oven to 350.

Brown ground beef or chicken, then add taco seasoning or chili powder, cream of chicken soup, and rotel tomatoes. Crush Doritos and pour half into a casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese.

Bake at 350 degree oven for 30 minutes

Source: Weight Watchers message board

What I thought: This recipe has a little kick to it, but is so yummy and easy! The one problem is that the chips do get a little soggy the day after, so your leftovers might not be as crisp as straight out of the oven. But out of the oven, a little slice of heaven. I don't know about you, but I love DORITOS!!! So a recipe that has them in it is a keeper in my house.

Truck Stop Biscuits & Gravy

2010-02-16T20:49:00.003-07:00

Ingredients
1 (7.5 oz) Pillsbury buttermilk biscuits
8 oz lean ground beef (we like to use Turkey sausage)

1/4 t black pepper
1/4 t ground sage
1/4 t garlic powder
1/4 t poultry seasoning

2 1/2 c skim milk
1/4 c all-purpose flour
1 (8 oz) package fat-free cream cheese

Directions
Bake biscuits according to package directions. Meanwhile, in a large skillet spray with butter-flavored cooking spray; brown meat. Add spices.

In a covered jar (I use a water bottle); combine skim milk and flour. Shake well. Pour milk mixture into skillet with browned meat. Add cream cheese. Contine cooking, stirring often, until mixture thickens and cream cheese melts. Spoon gravy over biscuits.

Serves: 5
Source: Healthy Exchanges Cookbook by Joanna M. Lund

What I think: Talk about comfort food. This doesn't lack any flavor. I've even served this to company who didn't know it was a healthy version of the recipe. So that should say something. The beautiful thing about this recipe is that it isn't heavy. It is light and filling. I love this recipe and hope you enjoy it as much as we do!

Blueberries & Cream Baked Oatmeal

2010-02-16T20:32:00.004-07:00

Ingredients
2 c. uncooked oatmeal
1 1/2 t baking powder
1/2 t salt
1 box Sugar Free/Fat-Free vanilla pudding mix (instant)
1/3 c sugar
1 c fat free milk
1/2 c. egg beaters
1 t vanilla
1/2 c unsweetened applesauce
1 c fresh (or frozen) blueberries
4 oz Fat Free cream cheese, cubed small

Directions
Preheat oven to 350.

Mix dry ingredients, add applesauce, egg beaters, milk and vanilla. Mix until combined. Add blueberries and cream cheese. Pour into and 8x11 casserole dish. Bake at 350 for 30 minutes.

Serves: 8
Source: Weight Watchers message boards

What I think: Yum, yum, yum and yum again. I love this for breakfast on the weekends and then leftovers for the week. I have tried other fruits, (strawberries and raspberries) but nothing really pops like the blueberries. And what isn't better than cream cheese in a recipe? This goes together really quickly and is a very filling dish. I have found that this is a definate go-to recipe and it seems like I always have these ingredients on hand.

Crock Pot & Stove Top Tips

2010-02-16T14:49:00.004-07:00

I came across this information on the Weight Watchers message boards and wanted to share it. I have often wondered what the cooking equivalent would be if I was to cook crockpot recipes on the stove top and vice versa. Here is what I found posted:

Woman's Day Slow Cooker Magazine states the cook time conversions as follows:

For an Oven or Stovetop Cook Time of 15 to 30 minutes, cook on LOW for 4 to 6 hours and on HIGH for 1 1/2 to 2 1/2 hours.

For an Oven or Stovetop Cook Time of 35 to 45 minutes, cook on LOW 6 to 8 hours, or on HIGH 3 to 4 hours.

For an Oven of Stovetop Cook Time of 50 minutes to 3 hours, cook on LOW 8 to 16 hours and on HIGH 4 to 6 hours.

Good information!

Pumpkin Chili

2010-02-15T20:06:00.003-07:00

Ingredients
1 lb. lean ground beef
1 can (16oz) pumpkin
1/2 c chopped sweet white onion
1 T chili powder
1 T cumin
garlic to taste
oregano to taste
salt & pepper to taste
2 cans (16oz each) diced stewed tomatoes (undrained)
1 can (16oz) dark red kidney beans (undrained)

Directions
Cook beef until no longer pink; drain. Stir in pumpkin, onion and spices. Simmer 5 minutes. Add remaining ingredients and bring to a boil; reduce heat, cover and cook for 20 more minutes.

*Note*- You may need to add a little water if too thick.

What I thought: Thank goodness I didn't judge a book by it's cover or rather a recipe by it's ingredients. This was exceptional. The flavor was really good and seemed more of a fall recipe. Maybe that is the pumpkin. It definately put a spin on your traditional recipe.

Enchilada Casserole

2010-02-15T19:50:00.004-07:00

Ingredients
1 # extra lean ground beef
10 oz can enchilada sauce
8 oz can tomato sauce
4 oz can black olives
1 can Pillsbury red-fat biscuits
1/4 c reduced fat mexican cheese

Directions
Preheat oven to 350.

Brown ground beef and drain if needed. Mix in enchilada sauce, tomato sauce and black olives. Cut the refrigerated biscuits into forths and stir them into meat mixture. Place meat mixture into greased casserole dish and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand 5 minutes before serving.

Serves: 6

What I think: This is a great variation of traditional enchiladas. This is another great meal that is easy to throw together.

Diet Coke Sloppy Joes

2010-02-15T19:14:00.006-07:00

Ingredients
16 oz 96% lean ground beef
1 c. diet coke
10 T. ketchup (equals 1/2 c. + 2T)
1 T. worcestershire sauce
2 T white vinegar
2 T dry mustard

Directions
Brown ground beef in skillet; drain if necessary. Add back to skillet. Add remaining ingredients and stir well.

Cook uncovered on low for 30 minutes or until sauce is thickened.

Nutritional Information:
Cal: 152.5
Fat: 4.5
Fib: 0g

Source: Weight Watchers online

What I think: Before I started Weight Watchers, I rarely cooked from scratch. Everything I made was from a box or from canned goods. Not very healthy. I always thought that cooking from scratch required a lot of time and energy. But now I know that train of thought was so wrong. Not only is cooking from scratch good, it doesn't require more cooking than cooking from a box. So with that said, I will never go back to the Manwich style of Sloppy joes after discovering this recipe. Plus, I don't think that Kory will let me. The flavor in this is great and I've found that I don't have to let this simmer for the full 30 minutes to get the sauce thick, so consider that if time is an issue.

Tomato Basil Bisque

2010-02-15T19:06:00.004-07:00

Ingredients
2 (10 3/4 oz) cans Healthy Request Tomato Soup
1 can diced tomatoes with basil, garlic & oregano
2 c low-fat buttermilk
2 T chopped fresh basil

Directions
Cook first 3 ingredients in a 3 qt. saucepan over med heat, stirring often. Cook for 6-8 minutes or until heated through. Garnish with fresh basil, if desired. Serve immediately, or chill.

Serves: 6 (1-cup)

Source: Weight Watchers 5 Ingredient, 15 Minutes Magazine

What I think: This is a creamy, wonderful soup for a wintery afternoon. This has great flavor and the diced tomatoes are a nice touch. We haven't had this one in a while....might have to put that into the rotation next week.

Cheesy Potato Soup

2010-02-15T18:57:00.005-07:00

Ingredients
1 extra large potato
1 can Campbel's Cheddar Cheese soup
1 c 1% milk
salt & pepper to taste
6 T. Real Bacon bits

Directions
Peel potato. Dice into large chunks, boil until tender & drain.

Add milk, cheese soup to potato. Cook for a few minutes on low heat. Add bacon (if desired) salt & pepper to taste.

What I think: Does it get any easier than this? I mean, really???? And anything with bacon is a recipe that we have to have at our house. Kory loves bacon and so of course, he loves this recipe. This only serves 3, so I often double this so we can have leftovers the next day. Seeing how Kory usually eats 2 of the 3 helpings! But if you want a quick, easy, really good meal; I highly recommend this one!

Source: Weight Watchers online (message board)

Sweet & Spicy Dump Chicken (take 2)

2010-02-15T10:43:00.005-07:00

Ingredients
1 Package Taco Seasoning Mix
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces

Directions
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer).
Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For the crockpot: Put chicken in the bottom of the pot, pour over the remaining ingredients (mixed) and cook until the chicken is done! SIMPLE!

What I thought: Well this wasn't my favorite. I cut the chicken into pieces and cooked it in the crockpot. I thought the chicken seemed dry and the sauce was a little gritty. Maybe it's because I cooked it on high after not turning on the crockpot, but it just didn't taste quite right. I served it over rice after being unsure of how to serve it, but that wasn't quite right either. I may try this recipe again, but it's going to go to the bottom of the list. If you try it, let me know what you think. This recipe almost seemed doomed from the beginning since I forgot to plug in the crockpot in the first place.

Leftover Week

2010-02-15T10:41:00.002-07:00

This week is leftover's week at our house. Last night we had leftover Cowboy stew, which I thought was better the 2nd time around. In honor of Leftovers Week, I'm going to try to post several recipes that we have tried or that I have enjoyed. I figure this could turn into a great way for me to reference recipes and have them on hand at all times! So be looking for several more posts in the upcoming weeks!

Brown Sugar Chili

2010-02-15T10:37:00.004-07:00

Ingredients
1 lb. extra-lean ground beef
½ c. brown sugar
2 T. prepared mustard
1 medium sized onion, chopped
2 cans (14 oz. each) kidney or red beans
2 c. low-sodium tomato juice
½ t. salt
¼ t. pepper
1 t. chili powder

Directions
Brown ground beef and onion in a nonstick skillet over medium heat. Stir in brown sugar and mustard.

Combine all ingredients in slow cooker.

Cover. Cook on HIGH 2-3 hours. If possible, stir several times during cooking.

8 Servings
240 Calories 4 g. Fiber 6 g. Fat
FROM: “Fix it and Forget it Lightly” Cookbook

What I thought: I loved this recipe. We had this a couple weeks ago and I really liked it. It is on the sweeter side, which is a little different than your 'hot or spicy' chili. But this is a great variation to the normal chili.

Sweet & Spicy Dump Chicken

2010-02-12T10:00:00.002-07:00

So I would love to tell you all about this recipe, but we ended up not having it last night. When I went home for lunch to get this started, I forgot to plug in the crock pot. I turned it on, but it helps if it's plugged in. I wondered what was going on when I walked into the house and couldn't smell anything. So I will post tomorrow after we eat it tonight!

Ranch Roast Beef

2010-02-11T10:38:00.002-07:00

Ingredients
1 beef roast, any kind (about 1 - 1/2 to 1 lb.)
1 (1 - 1/4 ounce) package brown gravy mix, dry
1 (1 - 1/4 ounce) package dried Italian salad dressing mix
1 (1 - 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on LOW for 7-9 hours.
Yield: 8 servings

What I thought: This was the best roast I have ever had. I'm not a big roast fan, so I didn't know what to expect. But this was great! Kory said it was the best roast he's ever had also. I used a little horseradish with mine and devoured my portion. This may be the only way I ever cook roast again. I served this with steamed red potatoes and a side salad. Made for a phenomonal dinner!

Up Next: Sweet & Sour Dump Chicken

Deep Dish Pizza Casserole

2010-02-10T09:32:00.003-07:00

Ingredients
1 lb Lean Ground Beef 90% Lean
2 cups marinara sauce (from previous post)
1 Pillsbury Refrigerated Pizza Dough,(1 Tube)
1 1/2 c Mozzarella Cheese Non Fat

Directions
Preheat oven to 425.

Cook meat in a nonstick skillet over medium-high heat until browned,
stirring until it crumbles. Drain, if necessary, and return to skillet.
Add marinara sauce, and cook until heated.

While meat cooks, coat a 13 x 9 inch baking dish with cooking spray.
Unroll pizza crust dough, and press into bottom and halfway up sides of
the baking dish. Top the pizza crust with meat mixture.

Bake, uncovered, at 425 for 12 minutes. Top with cheese, and bake 5
minutes or until crust is browned and cheese melts. Cool 5 minutes
before serving.

You can add lots of 0 pt veggies to this. Onion, green pepper, etc..

Per Serving:
363 Cal
10 g Tot Fat
3 g Fiber

What I thought: I got this recipe from one of my Weight Watcher cookbooks. Kory loved it right off the bat. I used spaghetti sauce and tomato sauce and tried several things, but it always just tasted 'off' to me. But then I tried the marinara sauce and now this is one of my favorites. I really like this and it's nice to have an alternative to pizza. Next time I make it, I'm going to add some veggies to it to make it more like a pizza.

Up next: Ranch Roast Beef

Chicken Tortilla Soup

2010-02-10T09:25:00.004-07:00

Ingredients
3 raw boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
3 cloves garlic, minced
2 cups water
1 (14.5 ounce) can 99% fat-free chicken broth
1 TBSP cumin
1 TBSP chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Directions
Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.

Remove chicken from soup and shred. Return chicken to soup, stir, and serve.

We like things spicy and flavorful, so I also add in a dash or two of cayenne.

Number of Servings: 8

Servings Per Recipe: 8
Amount Per Serving
Calories: 89.2
Total Fat: 1.6 g
Cholesterol: 16.4 mg
Sodium: 750.7 mg
Total Carbs: 11.7 g
Dietary Fiber: 2.1 g
Protein: 8.4 g

What I thought: This was really good. I am not a big spicy food fan, so I didn't add the green chilies to this and it was still a little spicy. So to mine, I added one Tablespoon sour cream and some cheese. The chicken turned out juicy and flavorful. I really enjoyed this one. Kory did too, so that's a plus. We'll definately be having this one again. It also makes great left overs!

Texas Dip

2010-02-08T14:23:00.003-07:00

Here is another great recipe for any gathering or get together. When I lived in Texas, one of my girlfriends made this and didn't have a name for it. So we cleverly, named it Texas Dip. It really has nothing to do with Texas. HA HA!!

Texas Dip

2 c shredded cheddar cheese
1/4 c chopped green onion
1 - 3oz jar Real Bacon bits
1/2 c sliced almonds
1/2 c light (or fat free) mayonnaise

Mix all ingredients together well in large bowl. Chill for 2 hours or overnight. Serve with crackers, such as Ritz.

Chicken Wings - 3 varieties

2010-02-08T14:19:00.002-07:00

Perfect for the Super Bowl!!! I have not tried all 3 varieties, but we enjoy the BBQ sauce wings. The longer you let them sit in the crockpot, the easier they fall of the bone. Kory is a 'wing freak' and told me these are the BEST wings he's ever had. So that is saying something!

Chicken Wings in BBQ Sauce –

3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
1 1/2 cups barbecue sauce -- any variety
1/4 cup honey
2 teaspoons prepared mustard - or spicy mustard
2 teaspoons Worcestershire sauce
Hot pepper sauce -- to taste, optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches rom heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce, if desired, in a small bow. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from Crock-Pot Slow Cooker.

Per serving: 61 Calories; 3g Total Fat; 4g Protein; 3g Carbohydrate; 16mg Cholesterol; 106mg Sodium

Chicken Wings in Honey Sauce –

3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
2 cups honey
1 cup low sodium soy sauce
1/2 cup ketchup
1/4 cup oil
Sesame seeds -- optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Garnish with sesame seeds, if desired.

Per serving: 124 Calories; 5g Total Fat; 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 322mg Sodium

Chicken Wings in Teriyaki Sauce –

3 pounds chicken wings -- about 16 wings
1 large onion – chopped
1 cup brown sugar
1 cup low sodium soy sauce
1/4 cup dry sherry -- or chicken broth
2 teaspoons ground ginger
2 cloves garlic – minced

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock-Pot Slow Cooker.

Per serving: 68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol; 283mg Sodium 7I

Cashew Chicken

2010-02-08T14:06:00.004-07:00

So I apologize for being a little behind on my posts. I was very sick Friday and still not 100% on Saturday, so my blogging fell behind. But for those of you waiting patiently ;), here are some more recipes!

Ingredients
2 lbs boneless, skinless chicken thigh tenders (don’t use breasts)
¼ c flour
½ t black pepper
1 T canola oil
¼ c soy sauce
2 T rice wine vinegar
2 T ketchup
1 T brown sugar
1 clove garlic, minced
½ t ginger
¼ t red pepper flakes
½ c cashews

Directions
Combine flour and pepper in resealable food storage bag. Add chicken and shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken 2 minutes on each side. Place chicken in slow cooker.

Combine remaining ingredients, minus cashews, in a small bowl; pour over chicken. Cook on low 3-4 hours. Add cashews and stir. Serve over rice.

Serves 4-6

Note--If you have leftovers, the cashews will get very soft, so if you prefer them crunchy, add them separately. I wish I knew where I got this recipe. I know I got it off another blog to try, but for the life of me, I can't find it again. So thank you to the original poster of this recipe. Hope you enjoy it as much as we have!

What I thought: Amazing. Right out of a chinese restaurant. This has a little spice to it and I don't add the red pepper flakes, so beware when you are adding that. Kory really likes this recipe and if he had his way, he'd have this once a week. Thank goodness he's not in charge of the menu! :)

ENJOY!!!!

Next Post: Crock pot chicken wings (3 varieties)

Make Ahead Fajitas

2010-02-04T11:09:00.003-07:00

Makes 10 servings

Ingredients:
1 1/2 lbs. beef flank steak, fat trimmed, cut into 32 strips
1 med. (1/2 cup) onion, sliced
1 small (1/2 cup) green pepper, sliced
1 small (1/2 cup) red pepper, sliced
1 (1 oz.) pkg. fajita seasoning mix
1 tbs. finely chopped fresh garlic

Tortillas
10 (8") flour tortillas, warmed

Directions
Stir together all filling ingredients in slow cooker. Cover; cook on LOW for 6-8 hrs., or HIGH 3 - 4 hrs. Drain off liquid. Cut or shred meat, if desired. To serve, place meat mixture on warm tortillas. Top with desired toppings.

Topping Ideas: Cheddar cheese, shredded, Low Fat sour cream, Salsa, Hot pepper sauce, Guacamole

Nutrition Information:
Per serving (without toppings): cal 290, prot 20g, carb 31g, fiber 2g, fat 10 g, chol 30mg, sod 530mg

What I thought: This was ok. Not great by any means. We probably won't have this version again. However, I have to admit, I did take some short cuts with this recipe and didn't think much of it, but it could have really put a damper on the outcome of the meal. Instead of prepping the vegetables, I bought a bag of frozen peppers already cut up and dumped that in the crock pot. The house smelled really good, but the flavor was lacking. Kory said he thought they were ok, not his favorite fajita recipe, but they were edible. I have another REALLY good fajita recipe that I will share as soon as I can find it.

Also, I plan on posting numerous recipes over the next few days and will hopefully build my categories. I hope that you are getting some new recipe ideas. Leave me a comment and let me know what kind of recipes you would like to see.

Next Post: (the highly anticipated) Cashew Chicken

Basic Marinara

2010-02-03T08:31:00.002-07:00

For some of the next recipes that I will post include this marinara recipe. Last November, I cooked a big pot of this on a Sunday and then divided it into 2-cup bags and froze. We have gone through almost all the bags, so it's time for me to make more too! But I wanted you to have this recipe because it will save you time and money in the long run rather than buying spaghetti sauces as a base or store bought marinara. The flavor in this is outstanding and even after it's thawed, it's still good.

Ingredients
3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Directions
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Yield: About 12 cups (serving size: 1/2 cup)
CALORIES 50 FAT 1.8g FIBER 2.1g
Cooking Light, OCTOBER 2007

Asian Beef & Noodles

2010-02-02T19:46:00.003-07:00

Serves: 4

Ingredients
1 pound flank steak, cut into strips
2 packages (3oz each) Oriental Ramen noodles, crumbled
2 1/2 c water
2 c frozen broccoli stir-fry vegetables
1/4 t ground ginger
2 t low-sodium soy sauce
2 T thinly sliced green onion

Directions
In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink; drain if necessary. Add the contents of one ramen noodle flavoring packet, stir until dissolved. Remove beef and keep warm.
In the same skillet, combine water, vegetables, ginger, noodles, soy sauce and the remaining flavor packet. Bring to a boil. Reduce heat, cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in green onions.

What I thought: YUMMY!!! I loved this recipe. The only bad thing was that it didn't make for very good leftovers. But I felt like our kitchen had been turned into a chinese kitchen for the night. It had great flavor and we are definately going to have this again!

Next post: Crock Pot Fajitas

Sour Cream Salsa Chicken

2010-02-02T11:36:00.002-07:00

Serves: 4

Ingredients
4 Boneless, skinless chicken breasts
1 package taco seasoning (30% less sodium)
1 c Salsa
2 T corn starch
1/4 c light sour cream

Directions
Spray crock pot with Pam and add chicken. Sprinkle with taco seasoning and top with salsa. Cook on low 6-8 hours (high 4-4 1/2 hours).

When ready to serve, remove chicken - place corn starch in small bowl and add a little water, about 1/2 t, whisk into salsa mixture in pot and stir in sour cream. Add chicken back in and shred.

This can be served over rice or noodles, but we prefer to eat in on a hamburger bun as a shredded chicken sandwich.

Servings Per Recipe: 4
Amount Per Serving
Calories: 139.4
Total Fat: 4.7 g
Cholesterol: 61.0 mg
Sodium: 621.4 mg
Total Carbs: 6.4 g
Dietary Fiber: 1.0 g
Protein: 19.0 g

What I thought: I like this recipe. It's easy and has excellent flavor. This is really nice, because you don't have to stir this at all during the day, you can just leave it and it turns out ok. I use my smallest crock pot (1 1/2 qt) to cook this and it's always turned out well. I think next time, I'm going to add some shreds and maybe a little cheese to make it into a burrito type meal rather than a sandwich. The possibilities are endless. :)

Next Post: We are actually having this as leftovers tonight, so tomorrows post will be a mystery, to me and to you! Also, I'm working on changing the layout of my blog so it will be easier to categorize recipes. I'm going to work on posting more and getting you more of a variety of recipes from breakfasts to desserts!

Enchiladas

2010-02-01T14:10:00.004-07:00

This originally was a recipe that I got from a Weight Watchers 5 Ingredients magazine. The original recipe was a lot more spicy than I preferred, so I changed pretty much the whole thing to create my own. I don't have the nutrition information with me, but will post when I can get it. We normally double this recipe, because they are really good as leftovers too! This is an easy, throw together recipe that I try to keep the ingredients on hand as a go-to recipe.

Serves: 4

Ingredients
4 - Reduced fat flour tortillas
1 c turkey (we use Morningstar Farms meatless crumbles)
1 can enchilada sauce, divided 3/4 c for sauce and remainder for meat
3/4 c Fat free refried beans
1/2 c reduced fat mexican blend cheese
chopped green onion (optional)

Directions
Preheat oven to 400.

Spray an 8x8 casserole dish with cooking spray. Brown meat in skillet and drain if necessary. Seperate out your enchilada sauce, 3/4 c for the top sauce and mix remaining (about 1/4 c) enchilada sauce with meat. Spread 3 T of refried beans on tortillas, leaving 1/2" border around the edge of the tortilla. Fill each tortilla with 1/4 c meat mixture and roll. Place tortilla, seam side down in casserole dish. Pour sauce over tortillas and sprinkle with cheese and green onion. Bake 12-15 minutes or until bubbly and cheese is melted.

Enjoy!

Next Post: Sour Cream salsa chicken (crock pot)

Cowboy Stew

2010-01-28T20:02:00.002-07:00

Ingredients
1 1/4 lbs. beef stew meat
4 potatoes, unpeeled, cut into 4" pcs.
1/2 cup onion, chopped (I used frozen chopped onion)
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can Baked beans in BBQ Sauce (I used Bush's Grilling Beans with BBQ Sauce)

Directions
Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.

Serves: 6 (about 1 cup each)Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g

What I thought: I made a beef stew last week and it was a disaster! I was really skeptical about this stew, but it was really good. It was more creamy and extremely flavorful. The beef almost melted in your mouth, it was so good!! Kory was able to come home and stir this during the day, which I would highly recommend. This isn't a recipe that can be left for 9 hours to cook on its own. It definately needs to be stirred throughout the day. I hope that you enjoy this recipe as much as we did!

Pineapple Chicken

2010-01-27T20:08:00.004-07:00

Ingredients
6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Directions
Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.

Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.

Review
This was an ok recipe. I wasn't that impressed, but Kory liked it and said he would eat it again. He did use a generous serving of soy sauce on his portion, so I think that helped his taste buds. I served this over rice and was a little disappointed that there wasn't more of a sauce to combine the chicken, pineapple and rice. To me, it was a little dry. The flavor was really well blended and the chicken was very tender and moist.
If I was going to make this again, these are the changes that I would make: first, I would use a smaller crock pot. I used my 3 1/2 qt. for this recipe and it clearly was too big, but I was too lazy to transfer into a smaller crock, so I left it. It didn't ruin it by any means, I just think a smaller one could have been used. Also, instead of draining the pineapple, I might drain half the can and reserve half the juice to add to the mixture before putting the garlic on. This might make it a little more saucy and not as dry when adding to the rice.
All in all, I liked this recipe. It wasn't one of my favorites, but I will attempt it again making the few changes I noted above. If any of you try this one, let me know what you think. That goes for any of these recipes. I'll be anxious to hear if you like/dislike these recipes.

Next post: Cowboy Stew (crock pot)

Corn, Ham and Potato Scallop

2010-01-26T20:04:00.002-07:00

Ingredients
6 cups peeled baking potatoes --cut into 1" cubes
1 1/2 cups cubed cooked ham
1 (15.75) can Whole Kernal Sweet Corn -- drained
1/4 c chopped green pepper (I used frozen)
2 t instant minced onion
1 (10.75) can condensed Cheddar Cheese soup
1/2 c milk
2 T all-purpose flour

Directions
In 3.5 to 4-quart crock-pot, combine potatoes, ham, corn, pepper and onion; mix well. In a small bowl, combine remaining ingredients; beat with whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Note: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1" chunks of potato in this recipe work well as they don't get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.

Serves: 6 (1 1/2 cup each)
Per Serving:
Calories: 320
Fat: 7g
Sod: 1010mg
Fiber: 5g
Carbs: 49g
Sugars: 6g
Protein: 14g

Review:
This was awesome! It had such a good flavor! There are a few things that I am going to do different next time we have this. First, the sauce was a little watery, so instead of the 2 T of flour, I'm going to use 3. Second, the flavor was good, but a little too salty, so instead of cubed ham, I'm going to use turkey ham and hopefully that will cut down on the sodium also. The third thing is instead of the minced onion, I'm going to use frozen chopped onion instead. But there was nothing really wrong wiht this recipe, I just like to try different things.

Next Post: Pineapple Chicken (Crock Pot)

In the winter, I really enjoy using my slow cooker so many of the recipes that I will post will be for the Crock Pot. But I really enjoy cooking too, so I will definately share more recipes that involve cooking. :)

Crock Pot Southwestern Chicken

2010-01-26T09:37:00.004-07:00

We had this for dinner last night and it was yummy. The house smelled so good when we walked through the door.

Crock Pot Southwestern Chicken
from: Sparkpeople.com
Ingredients
2-16 oz. cans of sweet corn, drained
1-16 oz. can black beans, rinsed and drained
1-16 oz. jar of salsa (mild-hot, your preference)
3 whole boneless, skinless chicken breasts
1 cup low fat or fat free shredded cheddar cheese

Directions
Combine corn, black beans and 1/2 cup of salsa in the slow cooker.
Place chicken breasts on top.
Pour remaining salsa over the chicken.
Cover and cook 7-8 hours on low or 3-4 hours on high.
Sprinkle with cheese to serve.
Makes 6 nice size portions.
(The first time I made it it got dry so I didn't drain the corn the second time and it turned out just fine - depends on how hot your slow cooker gets on the low setting).
ENJOY!!

Number of Servings: 6
Nutrition Information: (Per Serving)
Calories: 392.4
Total Fat: 3.4 g
Cholesterol: 133.4 mg
Sodium: 1,554.9 mg
Total Carbs: 36.4 g
Dietary Fiber: 7.8 g
Protein: 60.2 g

Review: It's a good thing I went home to check on this one at lunch. I used my 3 1/2 qt. crock pot and it there was so much liquid in it, I had to baste some of it out. I didn't drain either can of corn and that mixed with the juices from the chicken made it really watery. But after draining the juice, this was awesome. I also forgot to put the cheese on, but Kory didn't notice. The chicken was extremely tender, juicy, and flavorful. We really enjoyed this recipe and will be mixing this in our menu.

Tomorrow's Post: Corn, Ham & Potato Scallop (Crock Pot)

Blog Idea

2010-01-25T10:14:00.002-07:00

So I have come up with this idea....along with updating my blog with stuff about our family, I'm also going to post recipes on here that we have tried and do a little review on them. I love food and trying new recipes and thought that this would be the easiest way to share! So keep checking back and I'll hopefully be better at updating my blog now that I have a plan!